Spiced Apple Moscow Mule

I love Mules! They are my favorite drink, they are warm and have a subtle taste one can enjoy with all kinds of food.
This is my spin to the traditional Moscow Mule.

Ingredients

• 2 ounces Vodka
• 2 ounces apple cider
• 1 ounce spiced simple syrup (ingredients below)
• Ice
• 4 to 6 ounces ginger beer
• Apple slices, mint, and cinnamon sticks, for garnish

Spiced Simple Syrup

• 1 cup sugar
• 1 cup water
• 4 or 5 cinnamon sticks, broken in half
• 6 whole cloves
• 2 star anise

Instructions

Spiced Simple Syrup.

Makes ¾ to 1 cup syrup

1. In a small saucepan, combine sugar and water.
2. Bring to a boil over medium-high heat, stirring until the sugar has dissolved.
3. Add cinnamon sticks, star anise, and cloves.
4. Reduce heat to low, cover the pan, and simmer for 10 minutes until mixture has begun to thicken a bit.
5. Turn off the heat, cover, and allow syrup to cool completely (30 to 60 minutes).
6. Remove cinnamon sticks and cloves from syrup; discard. Syrup can be refrigerated in an airtight container for up to 1 month.

Spiced Apple Moscow Mule Cocktail

1. In a copper mug, add vodka, apple cider, and spiced simple syrup.
2. Add ice.
3. Top off with ginger beer.
4. Stir and garnish with cinnamon stick and mint. Add slice of apple, if desired, for garnish.

Creamy Mushroom Cheddar Soup

I have not blogged in a very long time. Going back to work, Kids and social life take up pretty much all the time. But I couldn't resist to share this one. One of my friends, who is a foodie, shared this with me & I absolutely loved it. Its one of those one pot meal that hits the spot.

Ingredients

• 1 (16-ounce) package baby Bella mushrooms, sliced
• 2-1/2 tablespoons unsalted butter
• ⅓ cup sliced green onions (white and light green parts only)
• 2 tablespoons all-purpose flour
• 2 cups vegetable broth
• 2 cups whole milk
• 1 bay leaf
• 1-1/2 cups packed shredded cheddar cheese
• Fresh chopped parsley and garlic croutons, for garnish
• Salt & black Pepper & red chili flakes to taste

Instructions

1. In a large saucepan, melt the butter over medium heat.
2. Add mushrooms and green onions and saute until tender, about 4-5 minutes.
3. Add flour and stir well. Slowly add milk and vegetable broth, stirring well to combine.
4. Add bay leaf and bring to a simmer, stirring constantly.
5. Reduce heat to low and simmer until thick, stirring occasionally, about 20-25 minutes.
6. Adjust the seasoning with salt pepper and red chili flakes.
7. Gradually add cheese and stir until melted. Top with parsley and croutons.