A Brandy MYST

A Brandy MYST
Serves 1

2 ounces brandy (or whisky, if that is your preference)
1 teaspoon brown sugar
1 teaspoon balsamic vinegar (ideally, cherry-infused, like that from Fat Louie’s Olive Oil Company, Egg Harbor, Wisconsin.)
A few fresh basil leaves

  1. Place basil leaves in a mixing glass, muddle (crush) to release the aroma.
  2. Add sugar, vinegar, brandy, and a handful of ice.
  3. Shake vigorously until cold (30 seconds).
  4. Strain into a rocks glass over fresh ice.
This is incredible. Tart from the vinegar….yet slightly sweet from the brown sugar….yet savory from the basil….and mellow from the brandy.
Oh, the name Brandy MYST was suggested by a few friends, making this the signature cocktail of my Make Your Someday Today podcast. When you go there, stop at the main page and move from Trevor’s Team to the Varsity Squad by signing up with your name and email.
I promise to keep your email private, and never spam you. I may send you messages of importance, but no more than one a week. And as a Varsity Squad member, when I release products and events, you will receive huge discounts. Thanks!

Warm Bourbon Egg Nog

Warm Bourbon Egg Nog
Serves 3

1 egg
1 ounce Irish cream liqueur
1/2 ounce bourbon whiskey (the original recipe called for Irish whiskey)
2 cup milk
Cinnamon to garnish

  1. Heat milk over low heat until hot, but not boiling.
  2. While the milk is heating, in a 1 quart bowl whisk egg, Irish cream and whiskey until very smooth.
  3. When the milk it hot, slowly pour into the egg mixture, whisking while pouring.
  4. Divide between mugs. Garnish with cinnamon or nutmeg.

Nutritional data:
Calories:       148
Fat:               6.3g
Sat fat:          3.4g
Chol:             86mg
Sodium:      108mg
Carbs:        10.3g
Fiber:              0g
Protein:        7.8g

This tasted good, but personally, I didn’t think it was rich enough. Maybe it needed an additional egg or two, and some cream would help it (but then the calories would skyrocket!) However, for a once-in-a-while treat, the extra calories may be worth it. If I try that adaptation, I will post the results here.

Easy Affogato

Serves 2

1 cup cold espresso (or if you don’t have an espresso maker–I don’t–make double-strength coffee)
1 cup reduced fat vanilla ice cream (I used Edy’s Slow Churned Vanilla Bean)
Whipped cream for topping
Baking cocoa–OR–instant coffee for garnish

1.  Place 1/2 cup ice cream in each mug.
2.  Add 1/2 cup coffee.
3.  Top with whipped cream and your preferred garnish.

Nutritional data:
Calories:        148
Fat:                  5g
Sat fat:             4g
Chol:             20mg
Sodium:         45mg
Carbs:         22.5g
Fiber:               0g
Protein:            3g

Those instructions are for a nice cold drink. I think it would be even better with hot espresso poured over the cold ice cream. I will try it that way next time.

Mango Spinach Smoothie

Mango Spinach Smoothie

Makes one 24-32 ounce smoothie

1 cup frozen mango
1-2 cups water (depending on what consistency you desire, I use about 1.5 cups)
1 scoop whey protein powder
1 packet Crystal Light (I like classic orange in mine)
2 Tablespoons milled flaxseed (optional, but an important source of omega-3 fatty acids)
3 ounces fresh baby spinach

1.  Place first five ingredients in blender, and blend on high until smooth.
2.  Carefully add spinach, while the blender is running, a small handful at a time, until it is completely incorporated.
3.  Serve.

The above mug is a 28 ounce mug.

Calories:       344
Fat:                8.2g
Sat fat:           1.7g
Chol:              54mg
Sodium:        171mg
Carbs:           46.4g
Fiber:            15.3g
Protein:         27.5g