Best 20 Brandy Alexander Recipes

BRANDY ALEXANDER

Steps:

• Place all ingredients in the jar of a blender. Blend on slow speed until frothy and well combined. Pour into a rocks glass and serve immediately.

BRANDY ALEXANDER

Steps:

• Combine brandy, crème de cacao, and heavy cream in a shaker with ice and shake vigorously.
• Strain into a 6-ounce cocktail glass and grate nutmeg over top, to taste.

CREAMY BRANDY ALEXANDER

Steps:

• In the container of a blender, combine the brandy, creme de cacao, milk and ice cream. Process until smooth. Serve in glasses topped with whipped cream and a dash of cinnamon.

BRANDY ALEXANDER COCKTAIL

Steps:

• Combine creme de cacao, brandy, and heavy cream in a cocktail shaker. Add ice, cover and shake until chilled. Strain into a chilled cocktail glass.

BRANDY ALEXANDER MILKSHAKES

Steps:

• Blend 1 ounce each of brandy and dark crème de cacao with a few scoops of vanilla ice cream, then top with whipped cream and nutmeg.

BRANDY ALEXANDER PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bake crust in oven for 10 minutes; set aside.
• In a saucepan, allow gelatin to soften in cold water. Add 1/3 cup sugar, salt, and beaten egg yolks; blend together. Heat over low heat stirring until gelatin dissolves and mixture coats spoon. Do not bring to a boil.
• Remove from heat, stir in cognac and creme de cacao. Chill until mixture thickens.
• In a mixing bowl, beat egg whites until stiff; while beating, slowly add rest of sugar. Fold egg white and sugar mixture into the thickened filling.
• Whip the heavy cream and gently fold half of it into the cognac mixture. Pour into graham cracker crust; cover and refrigerate for an hour. Garnish with remaining whipped cream and chocolate curls.

BRANDY ALEXANDER SHAKE

Steps:

• In a blender, blend ice cream, brandy and crème de cacao until smooth but still thick. Pour mixture into 2 chilled stemmed glasses and garnish with nutmeg.

BRANDY ALEXANDER PIE

Steps:

• Sprinkle gelatin over cold water in small saucepan; let stand 1 minute.
• Cook over low heat 2 minutes or until gelatin is completely dissolved.
• Remove from heat; let stand 5 minutes.
• Whip cream until slightly thickened.
• Gradually add cooled gelatin mixture, sugar, brandy and creme de cacao, mixing until well blended.
• Refrigerate 2 hours or until set.
• Garnish with additional whipped cream and shaved or grated chocolate.

FROZEN BRANDY ALEXANDER

Steps:

• Add all ingredients to a blender and blend until smooth.
• Pour into and Old Fashioned glass.
• Sprinkle with nutmeg.

NEW DEAL BRANDY ALEXANDER PIE

Steps:

• For Crust:
• Preheat oven to 350°F. Finely grind ground chocolate cookies and half of semisweet chocolate in processor. Add melted butter and blend in using on/off turns until moist crumbs form. Press mixture onto bottom and up sides of 9 1/2-inch-diameter deep-dish glass pie dish. Bake until crust is set, about 10 minutes. Remove from oven. Sprinkle remaining chocolate over crust; let melt. Using back of spoon, gently spread chocolate over crust. Cool.
• For Filling:
• Combine 1/4 cup whipping cream and 1/4 cup crème de cacao in heavy medium saucepan. Sprinkle gelatin over and whisk to blend. Let stand 10 minutes to soften. Stir over low heat until gelatin dissolves. Add white chocolate and stir until melted and smooth. Stir in brandy. Transfer mixture to large bowl and cool, stirring occasionally, about 15 minutes. Beat remaining 1 cup cream and 1/2 cup sour cream in medium bowl to stiff peaks. Fold cream into white chocolate mixture in 2 additions. Transfer filling to crust. Refrigerate until filling sets, at least 4 hours or overnight.
• Mound chocolate curls atop pie. Cut into wedges and serve.

FROZEN BRANDY ALEXANDER PIE

Steps:

• Combine sweetened condensed milk, whipped cream, crème de cacao and brandy.
• Pour into prepared crust.
• Freeze 4 to 6 hours until firm.
• This is attractive served with whipped cream and grated chocolate or chocolate curls.
• Time includes freeze time.

FROZEN BRANDY ALEXANDER

Steps:

• In a blender, blend cracked ice, heavy cream, brandy, crème de cacao and Irish Velvet for 30 seconds. Pour into a chilled 8-ounce stemmed glass and sprinkle it with unsweetened cocoa powder.

BRANDY ALEXANDER FUDGE

Steps:

• Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a full boil over medium heat, stirring constantly; cook and stir for 4 minutes. Remove from the heat and set aside., Divide marshmallow creme between two small heat-resistant bowls. Pour half of the sugar mixture into each bowl. To one bowl, stir in semisweet chips until melted; stir in brandy. Into the remaining bowl, stir in white chips until melted; stir in creme de cacao., Spread chocolate mixture into prepared pan. Top with white mixture; cut through with a knife to swirl. Cool to room temperature. Chill until set completely., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

BRANDY ALEXANDER

Steps:

• 1. Combine first three ingredients in the container of a food processor; process until smooth. Spoon into martini glasses. Garnish with white chocolate shavings.
• 2. Serves 2

BRANDY ALEXANDER WHITE HOT CHOCOLATE

Steps:

• In a large heavy saucepan, combine the milk, the vanilla bean halves, and a pinch of salt and bring the mixture just to a boil over moderate heat. Remove the pan from the heat and let the mixture stand, covered, for 15 minutes. Scrape the seeds form the vanilla bean back into the mixture, discarding the pods, and reheat the mixture until it just comes to a boil. In a small heatproof bowl, combine the chopped chocolate with about 2/3 cup of the hot milk mixture and whisk the mixture until the chocolate is melted and the mixture is smooth. Whisk the chocolate mixture into the remaining milk mixture and simmer the hot chocolate, whisking, for 2 minutes. Stir in the Cognac and the crème de cacao. (For a frothy result, in a blender blend the hot chocolate in batches.) Divide the hot chocolate among mugs and top it with the whipped cream and the shaved chocolate.

BRANDY ALEXANDER PIE

Steps:

• Preheat the oven to 350º. Combine the graham-cracker crumbs with the butter. Form in a 9-inch pan and bake for 10 minutes. Cool.
• Pour 1/2 cup cold water in a saucepan and sprinkle gelatin over it. Add 1/3 cup sugar, salt and egg yolks. Stir to blend. Place over low heat and stir until the gelatin dissolves and the mixture thickens. Do not boil. Remove from heat.
• Stir the Cognac and creme de cacao into the mixture. Chill until the mixture starts to mound slightly when nudged with a spoon.
• Beat the egg whites until stiff, then add the remaining 1/3 cup sugar and beat until peaks are firm. Fold the meringue into the thickened gelatin/egg yolk mixture.
• Whip the cream, then fold into the mixture. Add food coloring if desired. Turn the mixture into the crust, and garnish with chocolate curls. Chill several hours or overnight.

BRANDY ALEXANDER PIE

Steps:

• Prepare Chocolate Petal Crust, set aside. Combine marshmallows and milk in medium saucepan cook over low heat, stirring constantly, until marshmallows are melted and mixture is smooth.
• Pour half the marshmallow mixture into small bowl, set aside.
• Add chocolate chips to the remaining marshmallow mixture, return to low heat and stir until chips are melted.
• Remove from heat and stir in vanilla, cool to room temperature.
• Stir brandy and creme de cacao into reserved marshmallow mixture, chill until mixture mounds slightly when dropped from a spoon.
• Whip cream until stiff.
• Fold 2 cups of the whipped cream into cooled chocolate mixture, spoon into cooled crust. Blend remaining whipped cream into chilled brandy mixture, spread over chocolate mixture.
• Chill about 2 hours or until firm.
• Just before serving, garnish with chocolate leaves.
• Leaves are made by painting melted chocolate onto leaves, cooled and then pull leave off.
• Make 5 or 6 different sizes of leaves to decorate the top of the pie.

BRANDY ALEXANDER PIE

Steps:

• sprinkle 1 env.unflavored over 1/2cup cold water. Add 1/3 C sugar, salt, egg yolks. Mix, place over low heat until gelatin dissolves and thickens( 5 min) Remove from heat, stir in 1/4 C brandy, 1/4C dark creme de cacao. Chill until mounds lightly when dropped from spoon( 5-10 min) Beat egg whites stiff with 1/3 C sugar. Fold in gelatin and 1C whipped heavy cream. Chill, garnish

BRANDY ALEXANDER FRAPPE

Steps:

• Put all ingredients in blender.
• Process until smooth.

BRANDY ALEXANDER

Steps:

• Combine brandy, crème de cacao, and heavy cream in a mixing glass with ice and shake vigorously. Strain into a 6-ounce cocktail glass and grate nutmeg over top, to taste.