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Spiked Broth is a simple, hearty way of warming oneself up in colder months. In its simplest form, a distilled spirit is added to a hot broth or soup, while at the other end of the spectrum it can be a sophisticated drinking experience that warms not only the body, but the soul.
One thing that must be remembered is that this is a hearty drink; if the broth is canned, it should be double strength; capable of taking in the spirits, spices and additional ingredients without getting watered down.
Spiked Beef BrothEdit
Campbell's Beef Broth is best. It comes canned at double strength already (no need to reduce) and is rich and hearty. Heat to the edge of boiling (about one minute and a half in the microwave), then add 1.5 tsp Worcestershire sauce, balsamic vinegar to taste (about 1-2 tsp) and a dash of Tabasco sauce (optional), before adding a shot of vodka, gin or rum. Stir well and serve in a mug.
Making good use of the seasoning packets that come in ramen noodle packs, this version is not anywhere near as barbaric as it sounds; the spices combine with the spirits to give warm comfort in cold and lonely nights.
Start with a packet of ramen noodles; beef, oriental and shrimp work best (chicken... not so much). Take the flavoring packet and save the ramen for the next occasion or other recipe; Most ramen directions requite 2 cups of water; you will use just one.
- Place contents of flavoring pouch in the bottom of a mug
- Add 1 cup of water
- Heat in microwave until it starts to boil (about 1.5 minutes, depending on elevation and oven power)
- Stir in spirits; vodka goes well with all, but adds no flavour. Most gins don't mix well with the spices, but rum is excellent with beef. Sake should be the go-to for shrimp broth, but a sweeter blended whiskey really brings out the sea flavours. 1-1.5 oz. should do.
Oh... and don't drink the sediments at the bottom of the mug. A good way to avoid them is to strain the broth with cheesecloth before adding the spirits.