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This Christmas liqueur recipe using the Chimajá root, which grows wild in the southwest, was found in Erna Fergusson’s 1934 cookbook “Mexican Cookbook” a New Mexican cookbook.
While Chimajá root can be hard to find in stores the recipe is wide open to other light peppery/cilantro-ish/spicy under-flavor substitutions.
"After two weeks the drink is ready, but it improves steadily with age."
…we made it and it does!
(Because I'm from Europe I didn't realize that the end of submission already expired in Eastern Standard Time. Here in Switzerland it's still the 4th of december at 15:20pm. I hope I can still submit this recipe to the contest. I made quite an effort...
I love fruit infused waters! Growing up both of my parents were diabetic and I feel that artificial sweeteners are not always the best substitution. I love fruit infused waters because the flavors are so fresh and natural, nothing beats it! You get a sweet crisp taste without a bunch of artificial or regular sugar. Enjoy! - Sandee M. Chamberlain
Growing up in Sydney Australia we didn't really have Eggnog at Christmas but for years now I have been saying to my family "lets make eggnog this year!"... and then we forget :o)
Now I have found the recipe to make it (and added my own touch with the illustration of Santa and his crazy little Elves), this year Eggnog is definitely on the menu at our house this Christmas!