1 qt boiling water
8 tea bags
1/2 cup fresh mint leaves
1 1/2 cups sugar (less, if desired)
6 oz frozen lemonade
6 oz frozen limeade
3/4 cup orange juice
3 qts cold water
pour boiling water over the tea bags and mint. cover & let steep for 30 minutes. discard the tea bags. add the sugar & the next four ingredients. pour the tea through a strainer and chill.
1 (14 oz) can sweetened condensed milk
1/2 cup unsweetened cocoa
1 1/2 tsp vanilla extract
1/8 tsp salt
6 1/2 cups hot water
mini marshmallows (optional)
in a large saucepan, combine sweetened condensed milk, cocoa, vanilla & salt; mix well. over medium heat, slowly stir in water; heat through, stirring ocasionally. DO NOT BOIL! top with marshmallows, if desired.
makes 2 qts
1 stick unsalted butter, softened
2 cups light brown sugar
1 tsp ground cinnamon
1/2 tsp grated nutmeg
pinch of ground cloves
pinch of salt
bottle of dark rum
boiling water
in a bowl, cream together the butter, sugar, cinnamon, nutmeg, cloves & salt. refrigerate until almost firm. spoon about 2 tbs of the mixture into 12 small mugs. pour about 3 oz of rum into each mug (filling about halfway). top with boiling water (to fill remaining half). stir well & serve immediately.
10-12 servings
1 apple
2 tsp whole cloves
1 orange, thinly sliced
2 qts apple cider
1/2 cup light brown sugar
1 tsp allspice
pinch of grated nutmeg
1 cup dark rum
cinnamon sticks, for garnish
stud the apple with cloves. in a medium pot, combine the studded apple and remaining ingredients except the rum. slowly bring to a simmer over low heat. simmer for 10 minutes. remove from the heat and add the rum. discard the apple, ladle into mugs and garnish each with a cinnamon stick. serve immediately.
4 oz champagne
1 oz cranberry juice
whole cranberries, for garnish
mint leaves, for garnish
combine champagne and cranberry juice in a champagne flute. drop a few whole cranberries in the glass and garnish with mint leaves.
1/4 cup vodka
1/4 cup champagne
1/2 cup cranberry juice
crushed ice
2 strips orange zest, each about 1/4" wide & 2" long
combine the vodka, champagne and juice in a large-stemmed wine glass. add crushed ice and stir until the mixture is well chilled. twist the orange strips over the glass, drop them in, and serve.
1 1/2 oz vodka
3/4 oz peach schnapps
3/4 oz cranberry juice cocktail
lime wedge, for garnish (optional)
fill a cocktail shaker halfway with ice. add the vodka, peach schnapps & cranberry juice cocktail. shake well, then strain into a cocktail glass. garnish with lime, if desired.
1 1/2 oz strawberry-flavored vodka
chilled lemon-lime soda
1/2 oz cranberry juice cocktail
strawberry, for garnish (optional)
fill a highball glass 3/4 of the way with ice. add the vodka, then fill the glass almost to the top with soda. add the cranberry juice cocktail & stir. garnish with a strawberry if desired.
1 cup strong coffee, steaming hot
1 packet hot cocoa mix (the kind that makes one cup)
1/4 tsp orange extract*
mix everything together & top with sweetened whipped cream.
*you can substitute an ounce of brandy, an ounce of grand marnier, or an ounce of orange-flavored vodka.
1 oz vodka
1 oz amaretto
1 oz creme de cacao
1 oz cream of coconut
1 oz heavy cream
toasted shaved coconut, for garnish (optional)
fill a cocktail shaker halfway with ice. add the vodka, amaretto, creme de cacao, cream of coconut & heavy cream. shake well & strain into a cocktail glass. garnish with coconut, if desired.
1 1/2 cups ice cubes
1/4 cup cold water
2 fl oz vanilla vodka
2 fl oz white creme de cacao
2 fl oz irish cream
1 tbs chocolate syrup
chill a martini glass by filling it with 1/2 cup ice & cold water. place 1 cup of ice cubes into a cocktail shaker. pour the vodka, white creme de cacao & irish cream over the ice; cover & shake vigorously. dump the ice & water from the martini glass & drizzle with chocolate syrup. strain the cocktail into the glass & serve.
combine 2 cups of dark rum with 3 cups of ginger beer (NOT ginger ale), the juice of 4 limes & a tiny splash of vanilla extract in a pitcher. serve on the rocks with lime wedges.
makes about 8 drinks
1 pint chocolate ice cream
4 cups hot coffee
1/2 cup brandy (optional)
ground cinnamon for garnish
place the ice cream in a 3 1/2-4 qt slow cooker. pour the hot coffee over the ice cream, stirring to melt. cover & cook on LOW for 1-2 hours. stir in brandy, if using.
to serve, ladle into mugs & garnish with a sprinkle of cinnamon.
makes about 6 1/2 cups
NOTE: THIS RECIPE IS EASILY DOUBLED FOR A CROWD
1 (750 milliliter) bottle irish whiskey
8 3/4 oz milk chocolate
2 (14 oz) cans sweetened condensed milk
2 (12 oz) cans evaporated milk
2 1/2 cups heavy cream
1/4 tsp instant coffee granules
pour a small amount of whiskey into a lg bowl. in the top of a double-boiler, melt chocolate, stirring constantly until smooth. mix the melted chocolate with the whiskey in the bowl. gradually stir in the sweetened condended milk & the evaporated milk. stir in the cream, instant coffee granules, & the remaining whiskey.
pour mixture into 3 (750 ml) bottles, seal & store in the refrigerator. best if kept at least 1 month before using. to serve: shake bottle well. serve in small glasses over crushed ice.
1 (2 oz) jar instant espresso powder
3 1/2 cups white sugar
2 cups boiling water
1 pint vodka
1 whole vanilla bean
mix coffee & sugar. add boiling water & stir till dissolved. cool.
add vodka & pour into two 26 oz empty bottles. split vanilla bean into 4 pieces & add to the bottles.
close bottles tightly & keep in a cool dark place for one month before using.
makes 2 qts
1 cup water
1 cup white sugar
1/2 cup brown sugar
2 cups vodka
2 tbs almond extract
2 tsp vanilla extract
combine water & sugars in a saucepan over medium heat. heat until the mixture is boiling & all the sugar is dissolved. remove the pan from the heat & let the mixture cool for 10 minutes.
stir vodka, almond extract & vanilla extract into the mixture. store in a sealed bottle.
makes 3 cups
5 oranges
2 lemons
1/4 cup honey
5 cups water, room temperature
juice lemons & oranges (you want the combined juices to equal 1 cup). whisk honey into water until fully dissolved. add fruit juice & continue to whisk. pour over ice & drink or refrigerate for 2-4 hours.
6 servings
1 cup sugar
1 cup water
1 vanilla bean, split & scraped
1 tsp vanilla extract
pour water into saucepan. add sugar & vanilla beans. throw the pod in too! let it simmer a good 5 minutes, then add vanilla extract. pour through cheesecloth. store in fridge.
2 cups chilled dry white wine, non-alcoholic wine OR apple juice
1 cup chilled cranapple juice
1 cup chilled sparkling water
apple slices, if desired
fresh mint, if desired
mix wine, cranapple juice and sparkling water.
serve over ice. garnish with apple slices & mint.
6 (3/4 cup) servings
1 (6 oz) can frozen pink lemonade concentrate, thawed
1 (32 oz) bottle cranberry juice cocktail, chilled
2 (12 oz) cans ginger ale, chilled
make lemonade as directed on can in a large pitcher.
stir in cranberry juice cocktail and enough ice to chill. just before serving, stir in ginger ale.
12 (3/4 cup) servings