Instant party: Fried cheese pops and mint toddy

Enjoy pub night at home with these cheesy balls of goodness and a tasty liquor-laced toddy! Best part? No need to brave the cold when you can throw this perfect fireside pairing together in minutes!
Photo by Roberto Caruso Photo by Roberto Caruso

Fried cheese pops

Scoop 1/4 cup all-purpose flour onto a plate. Beat 2 eggs in a shallow bowl. Pour 1/2 cup Italian-flavoured bread crumbs onto a second plate. Coat 12 Babybel cheeses in flour, then dip in egg. Roll in bread crumbs to coat. Heat a large pot over medium. Add enough vegetable oil to reach 1/2 in. up sides of pot, about 1 cup. Add 6 Babybels to hot oil. Cook, turning often, until Babybels turn golden brown, 30 sec to 1 min. Remove a paper-towel-lined plate. Repeat. Serve with warmed honey mustard. Serves 4.

Mint toddy

Boil 2 cups water in a medium saucepan. Remove from heat and add 2 mint tea bags. Steep 2 to 3 min. Remove tea bags. Stir in 1/3 cup bourbon and 1 tbsp granulated sugar. Divide tea mixture among 4 mugs and garnish each with a spring of mint. Serve warm. Serves 4.


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