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BEVERAGES
Go To 'REFRESHING SPA BEVERAGES' Recipes
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HERB-INFUSED SPA WATER
6 cups chilled still spring or mineral water
12 thin slices cucumber
4 thin slices lemon
4 sprigs (each 2 in. long) fresh mint, slightly crushed
2 sprigs (each 2 in. long) fresh rosemary, slightly crushed
In a 2 to 2 1/2 quart pitcher, combine all above ingredients.
Serve, or cover and chill at least 2 hours or up to 8 hours. Add ice cubes just
before serving. Makes about 1 1/2 quarts; about 4 servings.
CITRUS CUCUMBER FRESCA
(Agua de Pepino)
In Mexico and Texas, refreshing "CucumberAde" is popular, and although odd
sounding, can become addictive.
1 cucumber, peeled and cubed
1 lemon, or, the juice of 2-3 limes
5 c water
Sugar to taste (approx 1/4 cup)
Add cucumber and water to a blender and puree. Strain. Add juice of lemon and
sugar to taste. Serve over ice.
SPA PARTY REVITALIZING COCKTAIL
1 - 48-ounce bottle of low-sodium tomato juice cocktail
3 cups filtered water
2 cups assorted sliced vegetables (roots, onions, green and red bell peppers,
etc.)*
4 tomatoes, chopped
2 celery ribs, chopped
1 large carrot, chopped
1 bunch parsley
2 tablespoons fresh basil
2 teaspoons fresh rosemary
2 bay leaves
1/2 teaspoon crushed hot red pepper
1/2 teaspoon fennel seeds
*Avoid cabbage family vegetables as they impart a strong flavor
In a large nonreactive saucepan, combine tomato juice, water, vegetables, and
herbs. Bring to a boil over moderate heat. Reduce heat to low and simmer for 40
minutes. Transfer to a strainer set over a bowl, pressing firmly with a wooden
spoon to extract all the juices, or process through a food mill. Discard
pulp.
Serve hot or cold. Freezes beautifully in 1 cup measures. Serves 10.
CRANBERRY LEMONADE SPRITZER
1 tub CRYSTAL LIGHT Pink Lemonade Flavor Low Calorie Soft Drink Mix
1 bottle (48 oz.) reduced calorie cranberry juice cocktail
1 bottle (1 liter) seltzer, chilled
PLACE drink mix in large plastic or glass pitcher. Add cranberry juice cocktail; stir until drink mix is dissolved. Refrigerate several hours or until chilled. Pour into punch bowl when ready to serve. Add seltzer. Serve over ice cubes. Serves 10 (1/2 cup servings).
Prep Time: 5 min
Total Time: 3 hr 5 min
GENTLE WAVE
1-1/2 ounces pineapple juice
1-1/2 ounces cranberry juice
Splash orange juice
1 teaspoon grenadine
4 ounces tonic water
GARNISH with fruit.
HERRINGTON SPATINI
Scoop of lemon sorbet
2 ounces pomegranate juice
Splash of Sierra Mist or other clear citrus soda
HONEYDEW LIME COOLER
A refreshing change of pace from sodas and iced tea! Citrus fruits are rich in vitamin C and other healthful nutrients such as glutathione.
1 small honeydew melon
½ cup seedless red grapes
½ cup freshly squeezed lime juice
½ cup honey
2 cups sparkling water
CUT melon in half, scoop out seeds, peel, and cut into 1-inch cubes. Wash grapes well and remove stems. Freeze melon and grapes for one hour. Combine frozen melon and grapes with lime juice and honey in a blender. Puree until smooth, adding water as needed. Serve immediately.
KID FRIENDLY MARGARITA PUNCH
Don't leave the kids out of the Fiesta! Make this fun and festive punch for them and other teetotalers. It is a great all-purpose punch that works perfectly with Mexican menus, grilled food, and any outdoor gathering. This is a modernized version of a recipe we have used for years. It used to call for egg whites, but now we use meringue powder or just whites to make sure the punch is safe from any possible contamination with salmonella.
12 ounces frozen lemonade concentrate
12 ounces frozen limeade concentrate
1 cup powdered sugar
Equivalent of 4 egg whites
6 cups crushed ice
2 liters lemon lime soda
1 thinly sliced lime
1 thinly sliced lemon
COMBINE the concentrates, powdered sugar, egg whites, and crushed ice in a large freezer proof container. Cover tightly and freeze for at least one hour and up to a month. Place the frozen mixture into a large punch bowl. Slowly pour in the soda and add the lime and lemon slices. Serve in chilled salt rimmed glasses. Serves 20.
Preparation Time: 10 minutes
Chilling Time: 1 hour
Total Time: 1 hour, 10 minutes
NON-ALCOHOLIC MARGARITA PUNCH
12 ounces frozen lemonade concentrate
12 ounces frozen limeade concentrate
1 cup powdered sugar
Meringue powder or equivalent of 4 egg whites
6 cups crushed ice
2 liters lemon lime soda
1 thinly sliced lime
1 thinly sliced lemon
COMBINE the concentrates, powdered sugar, egg whites, and crushed ice in a large freezer proof container. Cover tightly and freeze for at least one hour and up to a month. Place the frozen mixture into a large punch bowl. Slowly pour in the soda and add the lime and lemon slices. Serve in chilled salt rimmed glasses. Serves 20.
Preparation Time: 10 minutes
Chilling Time: 1 hour
Total Time: 1 hour, 10 minutes
SPA BLOODY MARY
1 cup (240 ml) low-sodium V8 vegetable juice cocktail
2 tablespoons (30 ml) fresh lemon juice
1/2 teaspoon (2.5 ml) Worcestershire sauce
1/2 teaspoon (2.5 ml) prepared horseradish
1/4 teaspoon (1.25 ml) Tabasco sauce, or to taste
2 celery ribs with leaves
Freshly ground pepper
Ice
Fill tall glasses with ice. Combine remaining ingredients except celery and
pepper. Pour over the ice. Garnish with the celery and sprinkle generously with
pepper. Serve at once.
GINGERED LEMON-LIME FIZZ
1/2 Cup lemon Juice
1/4 Cup Lime Juice
2 Cups cold water
4 teaspoons honey
2 Cups ginger ale
4 Thin lime slices (0ptional)
In a 2 quart pitcher, combine the lemon juice, lime juice, water and honey and
set aside. Fill four 12 ounce glasses with ice cubes, divide lemon-lime juice
mixture among them and top with ginger ale. Stir briskly and put a lime slice,
if you like, in each drink.
POWER PUNCH
(Made With Tofu)
1/2 cup soft silken tofu
1-1/4 cups pear nectar
1/2 cup frozen diced pineapple
1/2 frozen banana, sliced
1 teaspoon fresh lime juice
COMBINE the tofu and pear nectar in a blender. Add all the remaining
ingredients. Blend until smooth. Makes About 2-1/2 Cups; Serves 2 Per Serving.
SKINNY MINNIE
1/3 cup lemon sorbet
2 teaspoons frozen orange juice concentrate
1 teaspoon fresh lemon juice
4 ice cubes, crushed
Pinch of salt
COMBINE all the ingredients in a blender. Blend until smooth. Makes About 2
Cups; Serves 2 Per Serving.
HONEYDEW LIME COOLER
1 small honeydew melon
1/2 cup seedless red grapes
1/2 cup freshly squeezed lime juice
1/2 cup honey
2 cups sparkling water
CUT melon in half, scoop out seeds, peel, and cut into 1-inch cubes. Wash grapes
well and remove stems. Freeze melon and grapes for one hour.
Combine frozen melon and grapes with lime juice and honey in a blender. Puree
until smooth, adding water as needed. Serve immediately
STRAWBERRY SPRITZER
3 -10 ounce packages frozen strawberries
6 cups white grape juice
1 lime
1 - 28 ounce bottle carbonated water OR 1 liter lemon lime soda
KEEP strawberries at room temperature for 20 minutes. Put 2 packages into a food
processor and cover and blend until smooth. Combine blended strawberries, grape
juice and remaining strawberries. Squeeze into this the juice of one lime. Place
into a punch bowl and pour the soda or carbonated water over and gently mix.
Makes 24 - 30 servings.
ORANGY-LIME SPRITZER
2 cups fresh orange juice
1/4 cup fresh lime juice
3 cups white grape juice
2 oranges
1 lime
3 cups cold sparkling water
Ice cubes
Mix the orange juice, lime juice, and grape juice. Slice the oranges and lime
and add to the punch. Chill for at least 4 hours and up to a day. Add the
sparkling water and serve over ice.
FRESH-SQUEEZED LEMONADE
3 cups water
3/4 cup sugar
1 cup fresh lemon juice - chilled (6 lemons)
Lemon wedges
Ice
Combine water and sugar in a medium saucepan; bring to a boil, and cook 1
minute. Remove from heat; let cool. Pour sugar mixture into a pitcher; chill.
Add lemon juice to sugar mixture; stir well. Serve with lemon wedges and ice.
VARIATION: serve the lemonade with mint ice cubes (water frozen with a mint
leaf inside). Adjust the sugar level to desired sweetness.
STRAWBERRY KIWI MOCK-MARGARITA
Citrus juices never tasted so good. This mock cocktail is a good source of vitamin C, naturally fat free and low calorie.
1-1/2 cups cold water
1 cup cold orange juice
2 tablespoons lime juice
1 tub CRYSTAL LIGHT TROPICAL PASSIONS Strawberry Kiwi Flavor Low Calorie Soft Drink Mix
1 quart (4 cups) ice cubes
PLACE water, orange juice, lime juice and drink mix in blender container; cover. Blend until drink mix is dissolved. ADD ice; cover. Blend on high speed until smooth. 25 calories per serving.
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
MY MOST DECADENT HOT CHOCOLATE
Throw away that mix in the can. OK, you don't have to throw it away...just save it for the kids. When you want a luscious decadent chocolate drink, this is the one for you. Try the variations for something heavenly as well. This recipe doubles and triples easily. Choose your favorite eating chocolate for this recipe as that will really influence the flavor of the final drink.
1 cup milk
1 cup half and half
8 teaspoons sugar
1 ounce semisweet chocolate, finely chopped
1 ounce unsweetened chocolate, finely chopped
1 tablespoon brown sugar
1/2 teaspoon pure vanilla extract
IN a small heavy saucepan over medium heat mix together the milk, half-and-half, sugar, chocolates, and brown sugar. Heat until the chocolate melts and the sugar dissolves. Do not bring to a boil, but make sure the mixture gets steaming hot. Reduce the heat and keep the chocolate hot. Place half of the mixture in a blender and mix until frothy. Return to the pan, add the vanilla, and pour into glasses. Serve immediately. Serves 2.
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
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PEACH-BLACKBERRY SOY SMOOTHIE
2 cups enriched vanilla soy milk
2 cups frozen peaches
1 cup frozen blackberries
2 tablespoons almond butter
2 tablespoons honey
COMBINE ingredients in blender and blend until smooth and thick. Serve.
OMEGA-3 SMOOTHIE
1 tablespoon ground flaxseeds
1 ripe medium banana
¾ fresh or frozen blueberries or raspberries
¼ cup low-fat vanilla yogurt
¾ cup juice of your choice or nonfat soy milk
5 ice cubes or ½ cup crushed ice
Mix thoroughly in a blender and enjoy.
MAPLE BANANA SMOOTHIE
1 cup plain yogurt
1/2 cup milk
1/3 cup pure maple syrup
1 ripe banana, peeled
Pinch of cinnamon
Several ice cubes, crushed
COMBINE the yogurt, milk, maple syrup, banana, and cinnamon in a blender. Add
the crushed ice and process until smooth. Serve at once. Yield: 2 servings
APRICOT PINEAPPLE SMOOTHIE
1/4 cup crushed pineapple
1 fresh apricot, diced
6 strawberries
1/2 banana
1 1/2 cup water
1 tbsp. skim milk powder
1 heaping tbsp. high- quality protein powder (optional)
1 tsp. flax seed oil (optional)
In a blender, process fruit with the rest of the ingredients. Blend until thoroughly mixed and serve.
BANANA-STRAWBERRY FRUIT SMOOTHIE
1 banana, frozen
6 strawberries, frozen
1 1/4 cup water
1 tbsp. skim milk powder
1 heaping tbsp. high- quality protein powder (optional)
1 tsp. flax oil (optional)
In a blender, process all the ingredients until thoroughly mixed and serve.
TROPICAL FRUIT SHAKE
1/2 mango
2 tbsp. frozen pina coloda mix (or 1/8 tsp. natural coconut extract)
1/2 banana, frozen
4 strawberries, frozen
6 ice cubes
1 1/4 cup water
1 heaping tbsp. high- quality protein powder (optional)
1 tsp. flax oil (optional)
In a blender, process all the ingredients until thoroughly mixed and serve.
BANANA-BERRY FRUIT SMOOTHIE
1/2 pear, cored
1/4 cup frozen blueberries or frozen mixed berries
1/2 banana, frozen
1 1/4 cup water
1/8 tsp. cinnamon
1 tbsp. skim milk powder
1 heaping tbsp. high-quality protein powder (optional)
1 tsp. flax oil (optional)
In a blender, process all the ingredients until thoroughly mixed and serve.
BANANA-ORANGE-STRAWBERRY FRUIT SHAKE
1/2 cup orange juice
1/2 banana, frozen
6 strawberries, frozen
1/2 cup water
1 tbsp. skim milk powder
1 heaping tbsp. high- quality protein powder (optional)
1 tsp. flax oil (optional)
In a blender, process all the ingredients until thoroughly mixed and serve.
FRUITY YOGURT SMOOTHIE
1 cup cranberry-blackberry juice
½ banana
6 oz. key lime or lemon flavored yogurt
3/4 cup frozen raspberries
1 cup crushed ice
Place ingredients in blender and mix on medium-high until well blended. Pour into glasses and serve immediately.
ALMOND FRUIT SMOOTHIE
1 cup orange juice
1 cup frozen peaches
1 frozen banana, chunked
2 Tbs slivered toasted almonds
Add juice to electric blender, then add remaining ingredients. Blend until smooth. To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven for 5 to 10 minutes or until almonds are light brown; stir once or twice to ensure even browning. Note that almonds will continue to brown slightly after removing from oven.
VANILLA MELONADE SMOOTHIE
2 juiced or peeled lemons
1/4 of a medium watermelon
½ tsp. vanilla
4 cubes of ice
Sprig of mint
Crush the ice with lemon juice (or water if using peeled lemons). Add the watermelon chunks and finally the teaspoon of vanilla and the mint sprig and blend.
PINK PANTHER SMOOTHIE
2 cups hulled strawberries
1 cup chopped watermelon
Juice of 2 freshly squeezed oranges
Juice of 1 freshly squeezed lime
½ cup ruby red grapefruit juice
Combine all of the ingredients in a blender until smooth. Cover and chill. Before serving, shake or stir, then pour into chilled glasses.
BLUE MOON SMOOTHIE
1/2 cup fresh squeezed orange juice
1/2 cup fresh or frozen blueberries
1/2 cup chopped fresh, frozen or canned peaches
1 scoop vanilla ice cream or frozen yogurt
1 scoop orange sherbet
2 tbs. honey
1 cup crushed ice
In blender, combine all ingredients; blend until smooth.
HEALTHY SMOOTHY EXTRAORDINNAIRE
1 cup plain flavored fat free yogurt
1/2 cup crushed ice
1 cup unsweetened apple juice
1/2 cup watermelon, cut into small cubes
1/2 cup strawberries cut into halves
1/2 cup mango, cut into small cubes
1/2 cup peaches, cut into small cubes
1 tsp. vanilla extract
1/4 cup honey
1/4 cup almonds, crushed
Toppings:
Fat free cool whip
Couple sprigs fresh mint
To Make:
Frozen fruit may be substituted for this recipe, however fresh fruit will provide the best taste for these smoothies.
Before making your smoothie, cut up the watermelon, strawberries, mango, and peaches according to the directions listed above. Then, in a small bowl, combine all the fruit pieces and the honey together.
Make sure all the pieces are covered by the honey. Let fruit mixture chill in refrigerator for at least half an hour. Remove the fruit bowl from the refrigerator and let it stand for 10 minutes. Combine the fat free yogurt, apple juice, and crushed ice into a blender.
Blend this mixture for less than one minute before adding the fruit. Add the fruit and honey mixture to the liquid in the blender. Add vanilla and blend on high until all the fruit is mixed well.
Remove blender from the base and pour smoothie mixture into tall milkshake glasses. Top off each of the smoothies with a dollop of fat free cool whip. Then sprinkle crushed almonds on top of the cool whip.
A sprig of mint on the side of the glass completes this refreshing, healthy smoothie. Serves 2
FUZZY NAVEL BANANA SMOOTHIE
2 medium bananas quartered
1 pint orange sorbet or 2 cups orange sherbet, slightly softened
1 cup Mandarin Tangerine juice
Combine bananas, sorbet and juice in blender container. Blend until thick and smooth. Garnish with orange slices and curls. Serve immediately.
BANANA PEANUT BUTTER SMOOTHIE
8 oz skim milk
1/3 small banana
1 tbsp reduced fat peanut butter
2 sweet n’ low or other sugar substitute
5 ice cubes
In blender combine milk, banana, peanut butter and sweet n’ low. Add ice cubes and pulse.
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VIENNESE COFFEE
2 tablespoons heavy cream
2 ounces chopped semisweet chocolate
2 cups freshly brewed hot coffee
Whipped cream
Cinnamon
Mix the heavy cream and chocolate in a medium heavy saucepan. Place over low
heat and cook, stirring frequently, until the chocolate is melted and smooth.
Slowly whisk in the hot coffee. Pour into cups and top with whipped cream and
cinnamon. Makes 2 servings.
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
MOCHA COFFEE
6 cups hot brewed coffee
1/4 cup and 2 tablespoons unsweetened cocoa powder
1/4 cup and 2 tablespoons white sugar
3/4 cup milk
Pour hot coffee into a glass pitcher. Stir in cocoa, sugar and milk. Pour into
coffee mugs. Serves 6.
CREAMY ICED COFFEE
1 1/2 quarts brewed coffee, room temperature
1 cup milk
1 cup half-and-half cream
1/3 cup white sugar
1 teaspoon vanilla extract
2 tablespoons creme de cacao
In a pitcher, combine cooled coffee, milk and half-and-half. Stir in sugar,
vanilla and creme de cacao. Chill in refrigerator until ready to serve. Serves
8.
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 4 Hours 30 Minutes
FRENCH VANILLA KISS
1-1/2 cups hot brewed coffee or prepared instant coffee
1-1/2 cups French Vanilla NESTLE® CARNATION® COFFEE-MATE® Liquid Coffee Creamer
3 tablespoons NESTLE® TOLL HOUSE® Baking Cocoa
Whipped cream (optional)
COMBINE coffee, Coffee-mate and cocoa in pitcher; stir. Pour into 6 large mugs.
Top with whipped cream. Serve immediately.
FROZEN ALMOND CAPPACINO
2 cups ice cubes
1/4 cup instant nonfat dry milk powder
1/3 cup SPLENDA® No Calorie Sweetener, Granular
5 teaspoons instant espresso granules
1 1/2 cups 1% low-fat milk
1/2 teaspoon almond extract
COMBINE all ingredients in a blender in the order listed; process mixture until
smooth, stopping to scrape down sides.
COFFEE FREEZE
1/2 cup coffee
1/4 cup milk
1/2 cup chocolate ice cream
1 tablespoon cinnamon
1/4 cup ice cubes
Place the coffee, milk, ice cream, cinnamon, and ice cubes in the bowl of a
blender; puree until smooth.
ICED CAPUCCINO
4 scoops vanilla ice cream
1/2 cup strong brewed coffee, cold
1 teaspoon unsweetened cocoa powder
In a blender, combine ice cream, coffee and cocoa. Blend until smooth. Pour into
glasses and serve.
ICED MOCHA
1 1/2 cups cold coffee
2 cups milk
1/4 cup chocolate syrup
1/4 cup white sugar
Pour coffee into ice cube tray. Freeze until solid, or overnight.
In a blender, combine coffee ice cubes, milk, chocolate syrup and sugar. Blend
until smooth. Pour into glasses and serve.
CAFE LATTE MILKSHAKE
3 cups cold coffee
4 scoops vanilla ice cream
1/4 cup chocolate syrup
In a blender, combine cold coffee, ice cream and chocolate syrup. Blend until
smooth. Pour into glasses and serve. Serves 4.
CHOCOLATE BUZZ MILKSHAKE
2 cups milk
10 cubes ice
1/4 cup espresso coffee
1-1/2 cups chocolate ice cream
1 tablespoon and 1 teaspoon instant hot chocolate mix
1/4 cup chocolate syrup
In a blender combine milk, ice cubes and espresso. Blend until smooth. Stop
blender and scoop in the ice cream. Add the chocolate powder and a generous
squeeze of chocolate syrup. Blend again until smooth. Pour into 4 tall glasses
and serve immediately. Serves 4.
FROZEN COFFEE SHAKES
This simple concoction is a favorite at parties all summer long. They are easy
to whip up and you can mix and match flavors of ice cream, coffee, and liqueurs
for an almost unlimited number of shake combinations. The recipe can be doubled
or tripled depending on the size of your blender, but we usually make each shake
to order.
1/2 cup chilled strong black coffee
1 cup vanilla ice cream
1 tablespoon Tia Maria liqueur
Handful of ice cubes
Combine all of the ingredients in a blender and process until smooth and fluffy.
Pour into a large frosted glass and serve with a spoon. Makes 1 serving.
Preparation Time: 5 minutes
Total Time: 5 minutes
Variations:
Use a flavored coffee. Use chocolate, vanilla fudge swirl, mocha, or even coffee
flavored ice cream in place of the vanilla ice cream. Try other coffee flavored
liqueurs or experiment with Grand Marnier, Kahlua, Framboise, Amaretto, your
other flavored liqueurs. Add a shot of whiskey, brandy, or rum to the shake
before blending. Use your favorite flavored syrup to add a more intense flavor.
SPA-LICIOUS CHOCOLATE LOVER'S HOT CHOCOLATE
1 cup milk
1 cup half and half
8 teaspoons sugar
1 ounce semisweet chocolate, finely chopped
1 ounce unsweetened chocolate, finely chopped
1 tablespoon brown sugar
1/2 teaspoon pure vanilla extract
In a small heavy saucepan over medium heat mix together the milk, half-and-half,
sugar, chocolates, and brown sugar. Heat until the chocolate melts and the sugar
dissolves. Do not bring to a boil, but make sure the mixture gets steaming hot.
Reduce the heat and keep the chocolate hot. Place half of the mixture in a
blender and mix until frothy. Return to the pan, add the vanilla, and pour into
glasses. Serve immediately. Makes 2 servings.
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
CHAI TEA
1 1/2 quarts water
4 black tea bags
10 whole cardamom seeds
2 cinnamon stick, broken in half
1 teaspoon black peppercorns
3 tablespoons white sugar
In a saucepan, bring water to a boil. Add the tea bags, cardamom seeds,
cinnamon, and black pepper, then return to a boil. Immediately stir in sugar.
Remove pot from heat and let stand for 5 minutes. Serves 6.
HOMEMADE CHAI (Made With Splenda)
3 thin slices peeled fresh ginger
3 packets SPLENDA® No Calorie Sweetener
12 black peppercorns
3 whole cloves
2 cardamon pods
1 (3-inch) cinnamon stick
2 cups water
2 Darjeeling tea bags
1/2 cup 2% reduced-fat milk
COMBINE first 7 ingredients in a small saucepan. Bring to a boil. Remove from
heat. Add teabags, cover and steep 5 minutes. Remove spices and tea bags with a
slotted spoon and discard.
ADD milk and cook over medium heat until thoroughly heated. Do not boil. Serve
immediately.
Note: Add additional SPLENDA® No Calorie Sweetener, if desired.
Preparation Time: 20 minutes. Makes: 3 (6 1/2 ounce) servings.
CITRUS MINT TEA (Made With Splenda)
2 cups boiling water
5 regular-size tea bags
1/2 cup loosely packed fresh mint leaves
1 cup SPLENDA® No Calorie Sweetener, Granulated
6 cups water
1/3 cup fresh lemon juice
1 cup fresh orange juice
Garnish: lemon slices, orange slices, fresh mint sprigs
POUR boiling water over tea bags and mint leaves; cover and steep 5 minutes.
Remove tea bags and mint, squeezing gently. Stir in SPLENDA® Granulated and
remaining ingredients. Serve over ice. Garnish with lemon slices, orange slices
and fresh mint sprigs. Serves 10.
HOLIDAY SPICED TEA (Made With Splenda)
12 cups water, divided
6 tea bags
4 cinnamon sticks
2 teaspoons whole cloves
1 1/4 cups SPLENDA® No Calorie Sweetener, Granular
1 (6 ounce) can frozen orange juice concentrate
1/4 cup fresh lemon juice
Garnish: lemon slices, orange slices, whole cloves and cinnamon sticks
BRING 8 cups water to a boil. Pour over tea bags into large heat resistant bowl;
cover and steep 5 minutes. Remove tea bags, squeezing gently. Stir in SPLENDA®
Granular, orange juice, and lemon juice.
COMBINE 4 cups water, cinnamon sticks and cloves in a small saucepan; bring to a
boil, cover, and simmer 20 minutes. Pour mixture through a wire-mesh strainer
into tea mixture, discarding spices.
POUR into mugs and serve tea hot with lemon and orange slices, whole cloves and
cinnamon sticks. Serves 16.
BUBBLE TEA
1 teaspoon white sugar
1/3 cup pearl tapioca
1 cup brewed black tea
2 tablespoons milk
4 teaspoons white sugar
1 cup ice cubes
In a small saucepan, bring 2 cups water to a boil. Stir in 1 teaspoon sugar
until it dissolves. Toss in the pearl tapioca. Cook for about 20 minutes. Rinse,
drain, and refrigerate until chilled.
Pour tea, milk, and 4 teaspoons sugar into a cocktail shaker. Stir until the
sugar has dissolved and the milk is well mixed in. Add the ice cubes, and shake
so the whole drink can get cold. Pour into a glass, and add tapioca. Serves 1.
Please Note: This drink can be turned into Bubble Green Tea if you use green
tea instead. If you can find it, use Chinese rock sugar, or bing tong, to cook
the tapioca with.
SUMMER ICED TEA
5 black tea bags
1/4 cup fresh mint leaves
4 cups boiling water
1 cup sugar
6 ounces frozen lemonade concentrate
5 cups water
Ice
Steep teabags and mint leaves for 15 minutes in boiling water. Discard teabags
and mint. Add frozen lemonade, sugar and remaining water, mixing well. Serve
over ice.
HEALTHY ICED TEAS
Two different ways to make iced tea from hot brewed tea.
1) Make tea approximately double strength and steep only 5 minutes. Pour into a
pitcher over an equal amount of ice. (If you are using a glass pitcher, let the
tea cool before pouring it in.) If you sweeten the tea while it is hot, you'll
need only half as much sugar.
2) Refrigerator Tea. In a glass jar or pitcher, place 1 teaspoon of loose tea
or 1 tea bag per pint or tap water (with sugar, if you wish). Let the mixture
brew in the refrigerator overnight. This method has two advantages: When it's
done, it's already cold, and no matter how long it sits, it doesn't get cloudy.
LAVENDER MINT TEA
1 teaspoon fresh lavender flowers or 1/2 teaspoon dried lavender flowers
1 1/2 to 2 tablespoons fresh mint leaves or 2 teaspoons dried mint
1 cup boiling water
In a teapot, combine the lavender flowers and mint. Pour boiling water over the
mixture; steep 5 minutes.
Yield: 1 cup. Variation: For more interesting blends, add rosemary, lemon balm
or lemon verbena, and rose geranium.
LEMON DETOX TEA
This tea stimulates processing of excess fats in the body, boosts circulation,
and provides essential antioxidants, vitamins, and minerals - a perfect blend of
nutrients, and delicious, to boot!
1 tablespoon real maple syrup
Freshly-squeezed juice of half a lemon
Cayenne pepper to taste (sparingly)
Stir ingredients together in your mug or cup and fill with boiling water until
your teacup is full. Use cayenne sparingly.
SLEEP TIGHT RELAXATION TEA
1/4 cup dried chamomile flowers per cup
1/4 cup vanilla soy milk, cream, milk, or half-and-half per cup
Honey or maple syrup to sweeten
Pour boiling water over the chamomile, cover, and steep 15 to 20 minutes, until
strong. Add the soy milk, milk, cream or half-and-half and sweetener to taste.
CAFE LATTE MILKSHAKE
3 cups cold coffee
4 scoops vanilla ice cream
1/4 cup chocolate syrup
IN a blender, combine cold coffee, ice cream and chocolate syrup. Blend until smooth. Pour into glasses and serve. Serves 4.
CITRUS TEA
2 qts. water
(if desired, add 1 qt. Club Soda in place of 1 qt of water)
8 regular-size tea bags
2/3 cup fresh orange juice
1/2 cup fresh lemon juice
1-1/2 cups sugar
BRING water to a boil (if using Club Soda, boil 1 qt. water and add Club Soda before serving); add tea bags. Remove from heat; steep 5 minutes. Remove tea bags. Add fruit juices and sugar, stirring until sugar dissolves. Serve hot or cold. Yield: 9 cups
COFFEE CREAM PUNCH
1 gallon of strong coffee
1 1/2 cups sugar
1 quart of real whipping cream (whipped)
2 teaspoons vanilla
1/2 gallon vanilla ice cream
Shaved chocolate (optional)
COMBINE hot coffee and sugar. Stir and chill. Pour into punch bowl and add scoops of ice cream. Float whipped cream flavored with vanilla on top. Garnish with chocolate shavings or sprinkles if desired.
COFFEEBAR CHAI
A delicious Chai tea that is easy to make at home. Serve hot or over ice.
2 cups water
4 black tea bags
1/4 cup honey
1/2 teaspoon vanilla extract
1 cinnamon stick
5 whole cloves
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
1 pinch ground nutmeg
2 cups milk
IN a saucepan, bring water to a boil. Add tea, honey and vanilla. Season with cinnamon, cloves, cardamom, ginger and nutmeg. Simmer for 5 minutes. Pour in milk, and bring to a boil. Remove from heat, and strain through a fine sieve. Serves 4.
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Total Time: 15 Minutes
COFFEE FREEZE
1/2 cup coffee
1/4 cup milk
1/2 cup chocolate ice cream
1 tablespoon cinnamon
1/4 cup ice cubes
PLACE the coffee, milk, ice cream, cinnamon, and ice cubes in the bowl of a blender; puree until smooth.
CREAMY ICED COFFEE
1 1/2 quarts brewed coffee, room temperature
1 cup milk
1 cup half-and-half cream
1/3 cup white sugar
1 teaspoon vanilla extract
2 tablespoons creme de cacao
IN a pitcher, combine cooled coffee, milk and half-and-half. Stir in sugar, vanilla and creme de cacao. Chill in refrigerator until ready to serve. Serves 8.
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 4 Hours 30 Minutes
FRIENDSHIP TEA
This is a lemony spiced tea mix with cinnamon and clove that makes great gifts during the holidays, or any time!
1/2 cup instant tea powder
1 cup sweetened lemonade powder
1 cup orange-flavored drink mix (e.g. Tang)
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
IN a large bowl, combine instant tea, lemonade powder, orange drink mix, cinnamon and clove. Mix well and store in an airtight container. To serve, Put 2 to 3 teaspoons of mix in a mug. Stir in 1 cup of boiling water. Adjust to taste. Serves 40.
Prep Time: 10 Minutes
Total Time: 10 Minutes
FRENCH VANILLA KISS
1-1/2 cups hot brewed coffee or prepared instant coffee
1-1/2 cups French Vanilla NESTLE® CARNATION® COFFEE-MATE® Liquid Coffee Creamer
3 tablespoons NESTLE® TOLL HOUSE® Baking Cocoa
Whipped cream (optional)
COMBINE coffee, Coffee-mate and cocoa in pitcher; stir. Pour into 6 large mugs. Top with whipped cream. Serve immediately.
FROZEN ALMOND CAPPACINO
2 cups ice cubes
1/4 cup instant nonfat dry milk powder
1/3 cup SPLENDA® No Calorie Sweetener, Granular
5 teaspoons instant espresso granules
1 1/2 cups 1% low-fat milk
1/2 teaspoon almond extract
COMBINE all ingredients in a blender in the order listed; process mixture until smooth, stopping to scrape down sides.
GOOD OL' ALABAMA SWEET TEA
This sweet tea is found in houses, churches, and cafes all over the great state of Alabama. If you're north of the Mason-Dixon, you've NEVER had tea this good! Fresh-squeezed lemon, lime, or orange juice can be added for an extra flavor.
2 cups sugar
1/2 gallon water
1 tray ice cubes
3 family sized teabags of orange pekoe tea
3 cups cold water, or as needed
POUR the sugar into a large pitcher. Bring water to a boil in a large pan. When the water begins to boil, remove from the heat, and place the teabags in. Let steep for 5 to 6 minutes. Remove tea bags, and return tea to the heat. Bring just to a boil, then pour into the pitcher, and stir until the sugar is dissolved. Fill the pitcher half way with ice, and stir until most of it melts. Then fill the pitcher the rest of the way with cold water, and stir until blended. Makes 1 gallon; serves 16.
Prep Time: 1 Minute
Cook Time: 10 Minutes
Total Time: 11 Minutes
HOMEMADE CHAI
Enjoy the exotic flavor of Chai tea without leaving the comfort of your own home with this easy recipe.
3 slices peeled fresh ginger
3 (1 gram) packets SPLENDA® No Calorie Sweetener
12 black peppercorns
3 whole cloves
2 cardamom pods
1 (3 inch) cinnamon stick
2 cups water
2 Darjeeling tea bags
1/2 cup 2% reduced-fat milk
Add additional SPLENDA® No Calorie Sweetener, if desired.
COMBINE first 7 ingredients in a small saucepan. Bring to a boil. Remove from heat. Add teabags, cover and steep 5 minutes. Remove spices and tea bags with a slotted spoon and discard. Add milk and cook over medium heat until thoroughly heated. Do not boil. Serve immediately. Serves 3 (6 1/2 ounce).
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Total Time: 20 Minutes
ICED CAPUCCINO
4 scoops vanilla ice cream
1/2 cup strong brewed coffee, cold
1 teaspoon unsweetened cocoa powder
IN a blender, combine ice cream, coffee and cocoa. Blend until smooth. Pour into glasses and serve.
ICED MOCHA
1 1/2 cups cold coffee
2 cups milk
1/4 cup chocolate syrup
1/4 cup white sugar
POUR coffee into ice cube tray. Freeze until solid, or overnight. In a blender, combine coffee ice cubes, milk, chocolate syrup and sugar. Blend until smooth. Pour into glasses and serve.
VERY POPULAR BUBBLE TEA
Bubble tea is very popular, especially to Asians, but now, more and more people from different backgrounds like the taste of it. I'm no expert at this, but I do know how to make it. It's simple but some of the ingredients may be a little tough to find. Just be patient and look for them in Chinese grocery stores. It is worth the trouble!
1 teaspoon white sugar
1/3 cup pearl tapioca
1 cup brewed black tea
2 tablespoons milk
4 teaspoons white sugar
1 cup ice cubes
IN a small saucepan, bring 2 cups water to a boil. Stir in 1 teaspoon sugar until it dissolves. Toss in the pearl tapioca. Cook for about 20 minutes. Rinse, drain, and refrigerate until chilled. Pour tea, milk, and 4 teaspoons sugar into a cocktail shaker. Stir until the sugar has dissolved and the milk is well mixed in. Add the ice cubes, and shake so the whole drink can get cold. Pour into a glass, and add tapioca. Serves 1.
Notes: This drink can be turned into Bubble Green Tea if you use green tea instead. If you can find it, use Chinese rock sugar, or bing tong, to cook the tapioca with.
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 1 Hour 30 Minutes
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ICED-TINI
6 fluid ounces gin
2 fluid ounces triple sec liqueur
2 fluid ounces sweet vermouth
2 cups iced tea
1 cup ice cubes
1 lemon, cut into wedges
In a drink shaker, combine the gin, triple sec, vermouth, iced tea and ice
cubes. Shake until frost forms on the outside of the shaker. Pour into glasses
and garnish with lemon wedges. Serves 4.
COFFEE NUDGE
8 cups hot brewed coffee
8 fluid ounces coffee flavored liqueur
8 fluid ounces brandy
4 fluid ounces creme de cacao
2 cups whipped cream, garnish
2 tablespoons chocolate sprinkles
In the bottom of 8 coffee mugs, pour 1 ounce each coffee liqueur and brandy.
Pour in 1/2 ounce each creme de cacao. Fill each cup with hot coffee and garnish
with a dollop of whipped cream and chocolate sprinkles. Serves 8.
AMARETTO ICED COFFEE
3 cups strong black coffee
2 cups vanilla ice cream
1 cup milk
2 teaspoons pure vanilla extract
1 teaspoon almond extract
1/4 cup Amaretto liqueur
Crushed ice
Combine the coffee, milk, ice cream, extracts, and liqueur in a blender, using
half of the ingredients at a time if you have a small blender. Pulse until
combined and smooth. Fill six tall 12 ounce glasses halfway with the crushed
ice. Pour the coffee mixture overtop. Makes 6 servings.
For a non-alcoholic version, use Amaretto flavored coffee and 2 tablespoons
Amaretto flavored syrup.
Preparation Time: 5 minutes
Total Time: 5 minutes
BAILEY'S SUNDAE COFFEE DRINK
12 cups brewed coffee
1 pint French vanilla ice cream
12 fluid ounces Irish cream liqueur
BREW 12 cups of coffee. While the coffee is brewing, fill each cup with a scoop
of ice cream. Be sure to use large cups (the oversized types you get at coffee
houses are best). Top each scoop of ice cream with just enough Irish cream so
that the ice cream looks lightly coated.
When the coffee is brewed, pour it so that each cup is filled up about halfway.
It is then up to each individual to add more Irish cream, half-and-half, or
sugar to suit his/her taste. Serves 6.
Prep Time: 30 Minutes
Ready In: 30 Minutes
BROWN LADY COFFEE DRINK
1/4 cup vodka
1/4 cup Irish cream liqueur
1/4 cup rum cream liqueur
1/4 cup coffee flavored liqueur
3/4 cup coconut cream
4-1/2 cups ice cubes
In a blender, combine the vodka, Irish cream liqueur, rum cream liqueur, coconut
cream and ice cubes. Cover, and blend for about 1 minute. Pour into four
glasses. Serves 4.
CALYPSO COFFEE
3/4 cup rum
3/4 cup creme de cacao liqueur
6 cups hot brewed coffee
Pour rum and liquor into a mug. Fill mug to the top with coffee. Serves 6.
Prep Time: 2 Minutes
Ready In:2 Minutes
CHOCOLATE COFFEE KISS
1/2 cup and coffee liqueur
1/2 cup and Irish cream liqueur
1/4 cup and creme de cacao liqueur
2 tablespoons Grand Marnier
6 cups hot brewed coffee
3/4 cup whipped cream
1 cup and 2 tablespoons chocolate syrup
6 maraschino cherry
In a coffee mug, combine coffee liqueur, Irish cream, creme de cacao and Grand
Marnier. Fill mug with hot coffee. Top with a dollop of whipped cream, drizzle
with chocolate syrup and garnish with a maraschino cherry. Serves 6.
GINGERBREAD LATTE
1-1/2 cups espresso coffee
3/4 cup gingerbread flavored syrup
3 cups milk, steamed
3/4 cup whipped cream
6 pinches ground nutmeg
6 pinches ground cinnamon
1 tablespoon vanilla powder
In a coffee mug, combine espresso coffee with flavored syrup. Pour in steamed
milk. Top with whipped cream, and sprinkle with nutmeg, cinnamon, and vanilla
powder. Serves 6.
Prep Time: 2 Minutes
Cook Time: 2 Minutes
Ready In: 4 Minutes
Please Note: Gingerbread flavored syrup is available seasonally in some
markets. Look for it in the flavored syrup aisle. You can also order it from
several online sources.
HEAVENLY MUDSLIDE
4 cups vanilla ice cream
1 1/2 cups Irish cream liqueur
1 1/2 cups coffee flavored liqueur
1/3 cup chocolate syrup
In large mixing bowl, blend ice cream, Irish cream, coffee liqueur and chocolate
syrup. Be careful not to liquefy it, some ice cream lumps give it character.
Cover the bottom of 4 - 12 ounce glasses with chocolate syrup. Pour in the
mudslide mixture and serve. Serves 4.
Prep Time: 5 Minutes
Ready In: 10 Minutes
IRISH CRÈME & COFFEE
6 cups strong brewed coffee
6 (1.5 fluid ounce) jiggers Irish cream liqueur
Pour hot brewed coffee into a mug. Stir in 1 jigger of Irish Cream per mug.
Serves 6.
ITALIAN STALLION
6 (1 ounce) envelopes instant cocoa
6 cups boiling water
3/4 cup hazelnut liqueur
3/4 cup coffee flavored liqueur
3/4 cup brandy
In large pot, boil 6 cups of water. After water boils, stir in instant cocoa.
Stir in hazelnut liqueur, coffee liqueur and brandy. Use ladle to put into
mugs. Serves 6.
LEPRACHAUN LATTE
6 cups hot brewed coffee
3/4 cup Grand Marnier
3/4 cup Irish cream liqueur
1/4 cup and 2 tablespoons whipped cream
1 tablespoon grated orange zest
Put hot coffee in a metal or glass pitcher. Stir in Grand Marnier and Irish
cream. Pour into coffee mugs. Top with a dollop of whipped cream, and sprinkle
with grated orange rind. Serves 6.
MOCHA-TINI
1 (1.5 fluid ounce) jigger chocolate liqueur
1 (1.5 fluid ounce) jigger rum based coffee liqueur (e.g. Tia Maria)
1 (1.5 fluid ounce) jigger vodka
1 maraschino cherry
In a shaker filled with ice, pour in the liqueurs and vodka. Shake lightly and
pour into a Martini glass. Garnish with the cherry.
PEPPERMINT PATTY
6 cubes ice
3/4 cup peppermint schnapps
1 cup and 2 tablespoons coffee flavored liqueur
Mix peppermint schnapps and coffee flavored liqueur in glass pitcher. Place one
cube of ice in each small brandy snifter or cordial glass. Evenly fill each
glass with the mixture, stir gently.
CALYPSO COFFEE
3/4 cup rum
3/4 cup creme de cacao liqueur
6 cups hot brewed coffee
POUR rum and liquor into a mug. Fill mug to the top with coffee. Serves 6.
Prep Time: 2 Minutes
Ready In:2 Minutes
CHOCOLATE COFFEE KISS
1/2 cup and coffee liqueur
1/2 cup and Irish cream liqueur
1/4 cup and creme de cacao liqueur
2 tablespoons Grand Marnier
6 cups hot brewed coffee
3/4 cup whipped cream
1 cup and 2 tablespoons chocolate syrup
6 maraschino cherry
IN a coffee mug, combine coffee liqueur, Irish cream, creme de cacao and Grand Marnier. Fill mug with hot coffee. Top with a dollop of whipped cream, drizzle with chocolate syrup and garnish with a maraschino cherry. Serves 6.
FROZEN COFFEE SHAKES
This simple concoction is a favorite at parties all summer long. They are easy to whip up and you can mix and match flavors of ice cream, coffee, and liqueurs for an almost unlimited number of shake combinations. The recipe can be doubled or tripled depending on the size of your blender, but we usually make each shake to order.
1/2 cup chilled strong black coffee
1 cup vanilla ice cream
1 tablespoon Tia Maria liqueur
Handful of ice cubes
COMBINE all of the ingredients in a blender and process until smooth and fluffy. Pour into a large frosted glass and serve with a spoon. Serves 1.
Variations: Use a flavored coffee. Use chocolate, vanilla fudge swirl, mocha, or even coffee flavored ice cream in place of the vanilla ice cream. Try other coffee flavored liqueurs or experiment with Grand Marnier, Kahlua, Framboise, Amaretto, your other flavored liqueurs. Add a shot of whiskey, brandy, or rum to the shake before blending. Use your favorite flavored syrup to add a more intense flavor.
Preparation Time: 5 minutes
Total Time: 5 minutes
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CRANBERRY WASSAIL PUNCH
6 ounces white cranberry juice
7 ounces sparkling apple cider
3 ounces 7-Up or other clear citrus soda
Blend and pour over ice. Garnish with cinnamon sticks and fresh cranberries.
To serve as a punch, multiply ingredients by the number of 16-ounce servings
desired and serve in a large bowl.
GENTLE WAVE
1-1/2 ounces pineapple juice
1-1/2 ounces cranberry juice
Splash orange juice
1 teaspoon grenadine
4 ounces tonic water
Garnish with fruit.
YULETIDE ROYAL
4 ounces nonalcoholic sparkling wine
2 ounces pomegranate juice (unsweetened)
1 ounce mango purée
1 ounce raspberry purée
4 frozen raspberries per glass
In a champagne flute, spoon raspberry purée first, then mango purée. Add
pomegranate juice slowly, and fill with nonalcoholic sparkling wine.
Garnish with frozen raspberries.
CREOLE HUG
6 ounces cranberry juice
1 ounce fresh-squeezed pineapple juice
1 ounce fresh-squeezed orange juice
Squeeze of lime
Garnish with pineapple leaves and cherry or cranberry sugar rim and star fruit
slice.
HERRINGTON SPATINI
Scoop of lemon sorbet
2 ounces pomegranate juice
Splash of Sierra Mist or other clear citrus soda
CRANBERRY LEMONADE SPRITZER
1 tub CRYSTAL LIGHT Pink Lemonade Flavor Low Calorie Soft Drink Mix
1 bottle (48 oz.) reduced calorie cranberry juice cocktail
1 bottle (1 liter) seltzer, chilled
PLACE drink mix in large plastic or glass pitcher. Add cranberry juice cocktail;
stir until drink mix is dissolved. Refrigerate several hours or until chilled.
POUR into punch bowl when ready to serve. Add seltzer. Serve over ice cubes.
STRAWBERRY KIWI MOCK-MARGARITA
1-1/2 cups cold water
1 cup cold orange juice
2 Tbsp. lime juice
1 tub CRYSTAL LIGHT TROPICAL PASSIONS Strawberry Kiwi Flavor Low Calorie Soft
Drink Mix
1 qt. (4 cups) ice cubes
PLACE water, orange juice, lime juice and drink mix in blender container; cover.
Blend until drink mix is dissolved. ADD ice; cover. Blend on high speed until
smooth. Only 25 calories per serving.
STRAWBERRY DAIQUIRI
1 quart frozen strawberries
4 teaspoons rum extract
3 tablespoons fructose
4 teaspoons fresh lemon juice
2/3 cup fresh orange juice
1 cup crushed ice
COMBINE all the ingredients in a blender and blend until smooth. Serve
immediately in a stemmed cocktail glass.
Makes 6 cups, or 8 (3/4-cup) servings.
NON-ALCOHOLIC MARGARITA PUNCH
12 ounces frozen lemonade concentrate
12 ounces frozen limeade concentrate
1 cup powdered sugar
Meringue powder or equivalent of 4 egg whites
6 cups crushed ice
2 liters lemon lime soda
1 thinly sliced lime
1 thinly sliced lemon
Combine the concentrates, powdered sugar, egg whites, and crushed ice in a large
freezer proof container. Cover tightly and freeze for at least one hour and up
to a month. Place the frozen mixture into a large punch bowl. Slowly pour in the
soda and add the lime and lemon slices. Serve in chilled salt rimmed glasses.
Makes 20 servings.
Preparation Time: 10 minutes
Chilling Time: 1 hour
Total Time: 1 hour, 10 minutes
CITRUS SLUSH
3 cups water
2 cups vodka
12 ounces thawed frozen limeade concentrate
12 ounces thawed frozen lemonade concentrate
1 cup sugar
6 ounces thawed frozen orange juice concentrate
Chilled carbonated water
Combine the water, vodka, limeade, lemonade, sugar, and orange juice in a large
freezer proof container until well mixed and the sugar is dissolved. Freeze for
at least 24 hours. To serve, scrape about 1/2 cup into a large chilled glass and
fill the glass with the chilled carbonated water. Repeat with the remaining
slush. Store any leftover slush in the freezer for up to 3 months. Serve with
fresh strawberries, kiwis or starfruit...or plain, whichever you prefer. Makes
18 servings.
Preparation Time: 10 minutes
Freezing Time: 24 hours
Total Time: 24 hours, 10 minutes
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CHOCOLATE MARTINI
Ice
2 fluid ounces Godiva (or your favorite) chocolate liqueur
1 1/2 fluid ounces vodka
1/2 ounce grated Godiva (or your favorite) chocolate
FILL a cocktail shaker with ice. Add the chocolate liqueur and vodka to the
shaker. Shake briskly to mix and chill. Strain into a chilled martini glass.
Garnish with the chocolate.
Makes 1 Serving.
Preparation Time: 5 minutes
Total Time: 5 minutes
BLUE SKIES MARGARITAS
5 ounces tequila
3 ounces blue curacao
2 ounces rum
2 cups sour mix
sliced limes and lemons
Mix together all of the ingredients in a small pitcher. Serve immediately in
chilled glasses. Makes 4 servings.
Preparation Time: 5 minutes
Total Time: 5 minutes
PINK AND FRUITY MARGARITAS
Ice
1 cup sweet and sour mix
1 cup cranberry juice
5 ounces tequila
3 ounces Triple Sec
2 ounces Grand Marnier
Lime slices
Maraschino cherries
Fill four salt rimmed glasses with ice. Mix the sweet and sour mix, cranberry
juice, tequila, Triple Sec, and Grand Marnier in a pitcher or cocktail shaker.
Carefully pour the mixture into the glasses. Garnish with the lime slices and
cherries. Makes 4 Servings.
Preparation Time: 5 minutes
Total Time: 5 minutes
'NANA 'RITAS
Sifted brown sugar
6 ounces tequila
6 ounces frozen limeade concentrate
4 ounces Triple Sec
2 bananas
6 cups ice cubes
Place the brown sugar on a small plate. Wet the rims of 4 margarita glasses and
press them into the brown sugar. Combine the remaining ingredients in a large
blender until very smooth. Pour into the prepared glasses, making sure not to
remove any of the sugar. Sprinkle with additional brown sugar if desired. Makes
4 Servings.
Preparation Time: 10 minutes
Total Time: 10 minutes
MIMOSAS
4 ounces chilled freshly squeezed orange juice
2 tablespoons orange liqueur
12 ounces chilled Champagne
Chill two large champagne flutes or goblets. Mix 2 ounces orange juice and 1
tablespoon liqueur in each glass. Slowly pour half of the champagne into each
glass and serve immediately. Makes 2 servings.
Preparation Time: 5 minutes
Total Time: 5 minutes
MELON MARGARITAS
4 cups frozen cubed honeydew melon
3/4 cup white tequila
1/3 cup fresh lime juice
3 tablespoons sugar
Place all of the ingredients in a blender and pulse until smooth. Serve in
chilled glasses. Makes 4 servings.
Preparation Time: 5 minutes
Total Time: 5 minutes
FROZEN STRAWBERRY MARGARITA
8 cups crushed ice
8 ounces frozen strawberries
6 ounces tequila
4 ounces frozen limeade concentrate
2 ounces Triple Sec
Throw together everything in a blender and process until smooth. Serve in
chilled glasses. Makes 4 servings.
COSMOPOLITAN PUNCH
8 cups of cold cranberry juice
1 cup cold orange juice
2 cups cold citron vodka
1/2 cup cold Triple Sec
1 sliced lemon
1 sliced lime
1 cup frozen cranberries
1 bottle cold ginger ale
Mix together the cranberry juice, orange juice, vodka, Triple Sec, lemon, lime,
and cranberries. Keep cold. Before serving add the ginger ale.
BELLINIS
4 ripe white peaches, peeled and pitted
30 ounces chilled dry champagne
Place the peaches in a blender or food processor and puree until smooth. Peaches
can be pureed up to 48 hours in advance and stored in the refrigerator or frozen
up to 3 months for extra cold bellinis. Place the peach puree in a large pitcher
and add the champagne. Stir gently to mix and serve in chilled champagne
glasses. Makes 6 servings.
Preparation Time: 5 minutes
Total Time: 5 minutes
TROPICAL MARGARITAS
2 cups limeade
1/2 cup pineapple juice
1/2 cup orange juice
2 ounces tequila
1 ounce Triple Sec
ice
Combine the limeade, pineapple juice, orange juice, tequila and Triple Sec. Stir
well and pour into salt rimmed margarita glasses, being careful not to remove
the salt. Add ice if desired.
SUGAR PLUM
1/2 ounce Chambord
1/4 ounce Frangelica
3/4 ounce vanilla vodka
Sprite
Combine the first three ingredients in a Collins glass with ice. Top with Sprite, and stir.
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CRANBERRY WASSAIL PUNCH
6 ounces white cranberry juice
7 ounces sparkling apple cider
3 ounces 7-Up or other clear citrus soda
Blend and pour over ice. Garnish with cinnamon sticks and fresh cranberries.
To serve as a punch, multiply ingredients by the number of 16-ounce servings
desired and serve in a large bowl.
YULETIDE ROYAL
4 ounces nonalcoholic sparkling wine
2 ounces pomegranate juice (unsweetened)
1 ounce mango purée
1 ounce raspberry purée
4 frozen raspberries per glass
In a champagne flute, spoon raspberry purée first, then mango purée. Add
pomegranate juice slowly, and fill with nonalcoholic sparkling wine.
Garnish with frozen raspberries.
PEPPERMINT PATTY
6 cubes ice
3/4 cup peppermint schnapps
1 cup and 2 tablespoons coffee flavored liqueur
Mix peppermint schnapps and coffee flavored liqueur in glass pitcher. Place one
cube of ice in each small brandy snifter or cordial glass. Evenly fill each
glass with the mixture, stir gently.
SUGAR PLUM
1/2 ounce Chambord
1/4 ounce Frangelica
3/4 ounce vanilla vodka
Sprite
Combine the first three ingredients in a Collins glass with ice. Top with Sprite, and stir.
CRANBERRY WASSAIL PUNCH
6 ounces white cranberry juice
7 ounces sparkling apple cider
3 ounces 7-Up or other clear citrus soda
BLEND and pour over ice. Garnish with cinnamon sticks and fresh cranberries. To serve as a punch, multiply ingredients by the number of 16-ounce servings desired and serve in a large bowl.
CREOLE HUG
6 ounces cranberry juice
1 ounce fresh-squeezed pineapple juice
1 ounce fresh-squeezed orange juice
Squeeze of lime
GARNISH with pineapple leaves and cherry or cranberry sugar rim and star fruit slice.
EGGNOG
1 teaspoon cornstarch
3 egg yolks
5 tablespoons sugar
2 1/2 cups reduced fat milk
1/4 teaspoon nutmeg
Pinch cinnamon
1/4 teaspoon rum extract
1/2 teaspoon vanilla extract
COMBINE cornstarch, egg yolks and 2 tablespoons sugar in a medium bowl. Whisk with a wire whip until egg yolks are lemon colored. Combine milk, 3 tablespoons sugar and nutmeg in a medium sauce pan. Scald milk mixture, stirring occasionally. Slowly add hot milk to egg mixture, whisking constantly, using wire whip. Pour back into sauce pan and continue to whisk 2 to 3 minutes over medium heat or until mixture thickens. Remove from heat and transfer to an ice bath. Add cinnamon and extracts. Cool completely. Serve in individual cups with a dash of cinnamon, nutmeg, or both.
GINGERBREAD LATTE
1-1/2 cups espresso coffee
3/4 cup gingerbread flavored syrup*
3 cups milk, steamed
3/4 cup whipped cream
6 pinches ground nutmeg
6 pinches ground cinnamon
1 tablespoon vanilla powder
*Gingerbread flavored syrup is available seasonally in some markets. Look for it in the flavored syrup aisle. You can also order it from several online sources.
IN a coffee mug, combine espresso coffee with flavored syrup. Pour in steamed milk. Top with whipped cream, and sprinkle with nutmeg, cinnamon, and vanilla powder. Serves 6.
Prep Time: 2 Minutes
Cook Time: 2 Minutes
Ready In: 4 Minutes
HOLIDAY SPICED TEA
Warm up your holidays with this nicely spiced orange tea or enjoy this spicy tea on ice during the summer months.
12 cups water, divided
6 tea bags
4 cinnamon sticks
2 teaspoons whole cloves
1 1/4 cups SPLENDA® No Calorie Sweetener, Granular
1 (6 ounce) can frozen orange juice concentrate
1/4 cup fresh lemon juice
Add additional SPLENDA® Granular, to taste.
Garnish: lemon slices, orange slices, whole cloves and cinnamon sticks
BRING 8 cups water to a boil. Pour over tea bags into large heat resistant bowl; cover and steep 5 minutes. Remove tea bags, squeezing gently. Stir in SPLENDA® Granular, orange juice, and lemon juice. Combine 4 cups water, cinnamon sticks and cloves in a small saucepan; bring to a boil, cover, and simmer 20 minutes. Pour mixture through a wire-mesh strainer into tea mixture, discarding spices. Pour into mugs and serve tea hot with lemon and orange slices, whole cloves and cinnamon sticks. Serves 16 (6 ounce).
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Ready In: 35 Minutes
HOMEMADE EGGNOG
1 teaspoon cornstarch
3 egg yolks
5 tablespoons sugar
2 1/2 cups reduced fat milk
1/4 teaspoon nutmeg
Pinch cinnamon
1/4 teaspoon rum extract
1/2 teaspoon vanilla extract
COMBINE cornstarch, egg yolks and 2 tablespoons sugar in a medium bowl. Whisk with a wire whip until egg yolks are lemon colored. Combine milk, 3 tablespoons sugar and nutmeg in a medium sauce pan. Scald milk mixture, stirring occasionally. Slowly add hot milk to egg mixture, whisking constantly, using wire whip. Pour back into sauce pan and continue to whisk 2 to 3 minutes over medium heat or until mixture thickens. Remove from heat and transfer to an ice bath. Add cinnamon and extracts. Cool completely. Serve in individual cups with a dash of cinnamon, nutmeg, or both.
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