MOCHA SMOOTHIE
Tastes like a milk shake! It's thick and rich like a milk shake but with very few calories!
1 cup milk
2 tbsp sugar
2 tbsp chocolate syrup
1 tbsp instant coffee granules
Seven ice cubes
Blend for two to three minutes on high speed of blender.
Pour, and drink!
Sometimes I like to top this drink off with a shot of whipped cream and a drizzle of chocolate sauce!
Enjoy!
Swisse Mocha Mix
1/4 cup of instant coffee
1/4 cup of cocoa
1/2 cup of powdered non dairy creamer
1/2 cup of sugar
1/8 tsp. of salt
Blend ingredients in a blender until well mixed. Store in a covered comtainer.
1 cup serving - 2 to 3 tsp. in a cup of boiling water
Spice Mocha
1/2 cup of whipping cream
1 tbsp. of icing sugar
1/4 tsp. of cinnamon
pinch of nutmeg
6 tbsps of chocolate syrup
6 cups of coffee
In a small mixing bowl combine the first 4 ingredients and beat until stiff peaks form. Put 1 tbsp. of chocolate syrup in each coffee. Top with the spiced whip cream.
Lemon Almond Tea
4 cups of water
15 tea bags
3/4 cup of sugar
3 quarts of cold water
1 can frozen lemonade concentrate
1-1 1/2 tsp. of almond extract
In a large saucepan bring water to a boil. Remove from heat and add the tea bags. Cover and steep for 5-10 minutes. Discard the tea bags. Stir sugar into the tea until disolved. Stir in the cold water, lemondade concentrate and extract. Serve over ice.
I got this recipe many years ago out of a TOH magazine. It is really good.
3 c. raspberry juice
6 scoops raspberry sherbet
1 c. sparkling water
Pour all the ingredients into the blender.
Cover the blender and blend until the mixture is very smooth.
Pour your raspberry fizz into glasses and enjoy
1 quart water
2 1/2 cups sugar
3 tablespoons instant coffee
1 tablespoon vanilla
2 1/2 cups vodka
Bring water, sugar and coffee to boil in a sauce pan. Simmer very slowly for 3 hours. Mixture will be very dark and syrupy. Cool. Add vanilla and vodka.
Dunkin Donut Coolattas
1 cup strong coffee (hazelnut or mocha java are good here)
1/2 cup cream
1 Tbsp. davinci chocolate flavor
1 Tbsp. davinci caramel flavor
1 coffee cup full of ice
Whirl all ingredients in blender. If you want it thicker, add
more
ice. If it's TOO
thick, add a touch more cream. To be totally decadent, top with
freshly whipped cream,
and just a dusting of cocoa. Drink with a straw.
1 cup of coffee
1-2 scoops French vanilla ice cream
1-2 TBSP. French vanilla liquid coffee creamer
1 TBSP. vanilla flavoring
1 coffee cup full of ice
As before, whirl in the blender, add more ice cream if too thin,
and
more ice if
too thick.
(some also like the regular hazelnut coolattas, which are made with
hazelnut coffee,
vanilla ice cream, ice, and a few squirts of chocolate syrup.)
This is a sipping drink for after dinner. A friend introduced this one to me.
Mix equal parts of each liqueur:
Jagermeister,
Bailey's Irish Creme,
Kahlua
Creme de Cocoa
Shaken with ice and served straight up.
This is yummy!
Silly spooks formed with whipped topping garnish glasses of this smooth drink made with sherbet, orange juice and bananas.
INGREDIENTS
2 cups orange juice
2 cups milk
2 pints orange sherbet
4 medium ripe banana
2 cups whipped topping
18 miniature chocolate chips
In four batches, process the orange juice, milk, sherbet and bananas in a blender until smooth. Pour into glasses. Cut a hole in the corner of a pastry or plastic bag; fill with whipped topping. Pipe a ghost shape on top of each beverage. Position chocolate chips for eyes. Yield: 9 servings.
Having always loved Cherry Cokes I decided to give this a try when seeing it in the newspaper.
To only change that I have made to the recipe is to make a simple syrup with the water and sugar, let cool and then add the Kool-aid. To me it blends better.
1 regular package cherry flavored Kool-Aid
1 1/2 cups water
1/2 cup granulated sugar
Stir together and keep refrigerated.
To make a glass of good cherry coke, add 2 to 3 tablespoons to one glass of Coke.
Boiled Custard (The kind you drink)
This is a very old recipe in our family going back several generations. It used to be made on the old wood cookstove. I will write it out just like it was given to me with any explanations in parenthesis.
1 QT OF MILK heated until you can stick your finger in it. (That means just to a simmer, not to a boil, won't burn your finger when you stick it in the milk!)
Cream together
2 EGG YOLKS
2 TBSP SUGAR
Stir into hot milk. (I usually add some of the hot milk to the egg yolks before adding to the milk on the stove.)
Let come to a boil.
Beat 2 egg whites until stiff. Then add to the hot milk mixture. (Note: I get these ready while the milk is heating. The egg whites will float on the top. You did good if they are light and fluffy! Granny said that is important! Now, if you don't like the consistency of egg whites floating on the top, just cream the whole egg with the sugar and eliminate this step. This will give you just smooth custard with none of the white stuff floating on the top! Each to his own on this!)
Add 1/4 tsp lemon flavoring.
Chill before serving. This is great with fresh coconut cake, applesauce cake, fruitcake, etc! We usually have it at Christmas.
3 cups Instant Nonfat Dry Milk
3/4 cup sugar
1/2 cup Baking Cocoa
1/8 teaspoon salt
Combine dry milk, sugar, cocoa and salt in large, airtight container.
For each serving, add 1/4 cup cocoa mixture into mug with 8 oz. boiling water; stir until well mixed.
Garnish with whipped cream, if desired.
I cannot take credit for this recipe at all. I got it from www.gliving.tv in the greenchefs section. It is the most amazing chocolate shake I've ever had, and it is good for you. Absolutely no milk in this baby, but you'll never miss the ice cream version with this around.
1 young coconut, meat and water
1 TLB expeler pressed coconut oil
3 TLB raw cacco nibs ground, or raw cacco powder
1 tsp vanilla, or equivilent of vanilla beans
1/3 cup raw agave nectar
3 frozen bananas
8 ice cubes
Put everything but the banana's and ice cubes into a blender. Blend until smooth and well combined, don't skimp on the blending! Then add the bananas, your blender will do better if the bananas are in small pieces, and the ice cubes and blend until creamy.
You can use more or less agave to taste, I generally use less.
Country Time Lemonade flavor drink mix (dry) I use the pink
1/2 c. water
3 c. ice cubes
1 c. fresh or frozen strawberries
Measure drink mix into cap to 1-qt line(1/2 cup). Empty into blender.
Add remaining ingredients; cover. Blend on high speed 10 sec. Turn off blender. Stir with spoon; cover. Blend an additional 5 sec or until smooth.
Serve immediately. Store leftover slush in freezer.
This is a great summer time treat. My boys (5 and 3 1/2) request it often on those hot summer days.
My mother is from northern Sweden where Glogg is practically mandatory around Christmastime. This hot, delicious and potent drink is perfect for Thanksgiving and the fall months, too. It perfumes the house and warms the body. There are as many versions of glogg as there are Scandinavians, but this version, combined with some ideas from Craig Goldwyn, is my favorite.
Ingredients:
2 bottles of dry red wine
1 bottle of American port
1 bottle of aquavit or brandy
2 large cinnamon sticks
1 tablespoon cardamom seeds
25 whole cloves
2 cups sugar
1 cup raisins, divided
1 ½ cups blanched almonds, divided
Peel of 2 oranges, divided
Directions:
Pour the red wine and port into a pot with a fitted cover. Add the cinnamon, cardamom, cloves, orange peel, ½ cup raisins, and 1 cup of the almonds. Warm gently, but do not boil. Boiling will burn off the alcohol.
Pour the sugar in a separate pan and soak it with half of the brandy. Warm the sugar and brandy slurry over a low flame. The sugar will melt and bubble until it becomes a clear golden syrup of caramelized sugar. You can speed up the process by flaming the brandy. Flaming can create a serious flame, so make sure there is nothing near the stove that can catch fire. Stand back! Light the brandy.
Add the caramelized sugar to the spiced wine mix. Cover and let it mull for an hour. Just before serving, strain to remove the spices, and add brandy to taste. You can serve it immediately, or you can let it age for a few months. If you are going to age it, make sure the bottle is filled almost to the brim and tightly sealed.
To serve the glogg, warm it gently over a low flame or in a crockpot, and serve it in small mugs. Garnish with fresh orange peel twisted over the mug to release their essential oils.
Notes:
The most traditional way to serve glogg is alongside little bowls of blanched almonds and raisins, which guests are free add to their mugs to taste. Gingersnap cookies are also a common accompaniment. For a savory addition, you can also top them with a bit of Roquefort.
Remember, there is no need to invest in expensive wine, port or brandy because the spices are going to preempt any innate complexity of a fine wine, but don't use anything too cheap. Remember, the sum will be no better than the parts. Do not use an aluminum or copper pot because these metals can interact chemically with the wine and brandy and impart a metallic taste. Use stainless steel or porcelain.
You can easily tailor the recipe to your own taste by changing the sweetness, potency, or ingredients. Try adding some brown sugar, for example. You can also substitute whisky, bourbon or vodka for the aquavit or brandy. My mother sometimes adds some apple cider to heighten the flavor and reduce the alcohol content. Occasionally, she will add a slice of fresh ginger, too. Oftentimes, many Swedes will reduce or eliminate the hard liquor addition altogether so that guests can actually make it out the door.
Servings: 4
Tip:
Double the ingredients (not the spices) if you're serving more then 4 people.
Ingredients:
2 cups apple cider
2 cups cranberry juice cocktail
1 cup orange juice
2 tablespoons honey
12 whole allspice berries
4 cinnamon sticks, each 3 inches long
1 whole nutmeg
1/2 teaspoon grated orange rind
1 small red apple, cored and cut into wedges
Instructions:
1. In a medium-size saucepan, bring the cider, cranberry juice cocktail, orange juice, honey, allspice berries, cinnamon sticks, whole nutmeg, and orange rind to a boil over high heat. Lower the heat and simmer, uncovered, for 10 minutes. Add apple wedges and simmer for 3 minutes more.
2. Strain cider through a tea strainer or a sieve lined with 100% cotton cheesecloth into a large heat-proof pitcher. Stir gently. To serve, pour into glass mugs. Garnish each serving with cinnamon sticks.
Makes 4 (7 ounce) servings.
2 Oz Vodka
1/2 Oz Pear Liqeur, like Mathilde
1 Oz Pear nectar or pear syrup
Generous dashes ginger syrup
Slice pear studded with a clove
Shake vigorously in shaker with ice. Serve on rocks or straight up. Garnish with pear or candied ginger.
I've been working on a hot toddy, using pear for a comforting autumn elixir. I tried various combinations of pear syrups, pear nectar and store bought pear juice. I haven't found a good balance yet for a hot toddy but I did stuble across this as a great seasonal cocktail. The ginger syrup adds a spiceyness that warms the palette, even though this is a very sweet, cold drink.
Use the syrup from your favorite poached pear recipe. I simmer 4 clove studded pears with a vanilla bean in sugar and white wine for 20 minutes. It can yield 2 cups of syrup which I keep refrigerated.
"Hands down, the BEST egg nog you'll ever taste. My husband thought up the concoction and I cannot stop drinking it. That is probably because you cannot taste the alcohol in it at all!"
Your favorite brand of egg nog
Bailey's Irish Cream *Caramel* Flavored Liquor
In a small glass, pour eggnog 3/4 of the way up. Add Bailey's Caramel flavored Irish Cream and stir. Enjoy!
You can also thin this out with milk if eggnog is too thick for you.
I found this recipe and have made it once. To start with, before I added cinnamon and nutmeg, I made a cup and tasted. Then added a dash of the spices to see if I wanted them. I enjoyed this but felt it needs just a litte more flavor so the next time I make it, I will use a flavored creamer.
1 cup instant coffee creamer
1 cup instant chocolate drink mix
2/3 cup instant coffee crystals
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Combine all ingredients mixing well. Store in an airtight container. When ready to enjoy a cup, use 3 tablespoons mix to 6 oz of hot water. Makes 16 servings.
I think this would be one of those neat gifts in a jar for Christmas.
I've been addicted to Starbucks' Caramel Apple Cider & Caribou's Caramel Apple Blast. Both are pretty much the same (only Starbucks' is cheaper).
Chicagoland seems to have some issue with apple juice coming from their warehouse so the times I've gone in to get some, they were out of apple juice.
So I took it upon myself to make it at home. Here's the recipe and tastes just like it!
Caramel Apple Cider Blast Clone
Ingredients:
*whipped cream from can
*Mrs. Richardson's Butterscotch Caramel ice cream topping
*apple juice (doesnt matter if it comes from concentrate or not)
Directions:
1. Heat apple juice in mug for 2 minutes or until warmed
2. Top with whipped cream
3. Drizzle butterscotch caramel sauce on top.
Here's another favorite for the holidays...
Gingerbread Latte Clone Recipe
Gingerbread Syrup
2 cups water
1 1/2 cups granulated sugar
2 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/2 cup fresh espresso
8 ounces milk, steamed (with a little foam)
Garnish
whipped cream
ground nutmeg
1. Make the gingerbread syrup by combining water, sugar, ginger, cinnamon and vanilla in a medium saucepan. Be sure the pan is not too small or the mixture could easily bubble over.
2. Bring mixture to a boil then reduce heat and simmer syrup, uncovered, for 15 minutes. Remove the syrup from the heat when it's done and slap a lid on it.
3. Make a double shot of espresso (1/2 cup), using an espresso machine. Use the machine to steam 8 ounces of milk, or heat up the milk in themicrowave if your machine does not foam and steam milk.
4. Make your latte by first adding 1/2 cup espresso to a 16-ounce cup. Add 1/4 cup gingerbread syrup, followed by the steamed milk. Stir.
5. Top off the drink with a dollop of whipped cream, and a sprinkle of nutmeg.
Pumpkin Spice Latte Starbucks Clone
3 heaping T. canned pumpkin
2 T. vanilla syrup
1 cup milk
1-2 shots espresso
1/4 tsp. pumpkin pie spice or 1 Tablespoon pumpkin spice syrup
(You can also order Pumpkin Spice syrup from Monin, maybe even your local Starbucks will sell you some.)
See note: Vanilla flavored coffee cream
In a small saucepan, stir pumpkin puree into milk. Add vanilla syrup and pumpkin pie spice. Heat gently, continuing to stirring occasionally just until steaming and foam begins to appear.
Pour pumpking flavored milk into a tall mug and pour espresso over.
Top with whip cream and a dash of pumpkin pie spice.
Note: If you like it slightly sweeter; and I know I do, I add a wee bit of vanilla flavored coffee cream. If you like it less sweet, adjust to taste. No matter what though, ENJOY!
Serves 1.
I got this recipe off the internet and I use it to make Irish Cream every year for the holidays and I give it away as gifts.
1 cup of Irish Whiskey
1 14 ounce Eagle Brand condensed milk
4 eggs
2 tablespoons Vanilla
2 tablespoons Chocolate extract
1 tablespoon Coconut extract
1 tablespoon instant powdered espresso
Blend all ingredients together. Heat over stove. Prepare jars and lids. Transfer to jars. Water bath the jars. ENJOY!!
I searched for this recipe over the internet and I use it every year to make for gifts for the holidays! Friends and family expect this every year from me! This is so yummy if you use it in your hot chocolate!
Ingredients:
1/3 cup granulated sugar
1 (16-oz.) bottle light corn syrup
2 cups 80-proof vodka
2 teaspoons peppermint extract
Directions:
Combine sugar and corn syrup in a 2 quart pan over medium heat. Heat until sugar dissolves, stirring regularly (about 5 minutes).
When sugar has dissolved, add vodka and stir well. Remove mixture from heat and cover tighly with lid. Let cool.
Add peppermint extract to mixture and pour into a sealable bottle.
This recipe for Peppermint Schnapps Liqueur serves/makes 16
ENJOY!!
This is soooo yummy! I got the recipe at Weight Watchers and tried it last night! It definately gets you into the holiday spirit!
1 c. Fat Free Milk
1 package WW Vanilla Smoothie Mix (I used 1 scoop of Slim Fast Vanilla Shake Mix)
1/4 c. canned pumpkin (puree)
Dash of Pumpkin Pie Spice
Dash of Vanilla Extract
Splenda to taste
5 ice cubes
Blend in a blender and enjoy!
From www.fooddownunder.com
1 lrg orange
1 x level tsp whole cloves
1 x level tsp cardamom pods
1 stk cinnamon
1 x vanilla pod split lengthways
40 gm raisins
40 gm sultanas
125 gm muscovado sugar
1 bot white rum
Method :
Cut the orange into small chunks.
Place in a small pan with the spices dried fruits and sugar.
Add 200ml water bring slowly to the boil and then transfer to the simmering oven for 30 minutes.
Add the rum cool and bottle.
Store in a dark cool dry place for at least 1 week before using.
Serve warmed.
aga tip: store the spiced rum in a bottling jar. To serve it warm after a meal place the jar with the lid slightly loosened on the back of the aga at the beginning of the meal so it can gently heat. This drink comes from Mauritius where it is served at the end of a meal or poured over ice cream.
Serves 6
This is a super yummy adult slushie. I think I lived on these for an entire summer ;)
Can of partially thawed Limeade
Vodka
Ice
This is one of those drinks with no particular measurements or recipe, so experiment a little. I tend to like mine more 'limey' than 'vodkaish'. Its all personal preference. Enjoy!
ps - I have no idea where the name came from.
This recipe is from Semi-Homemade cooking with Sandra Lee. I watched this episode last weekend and this recipe sounded really good!
2 c. apple juice
4 ounces. spiced rum
2 ounces. cinnamon Schnapps
1 red apple, sliced
Combine apple juice, rum and Schnapps in a punch bowl or pitcher. Serve punch over ice and garnish with sliced apples.
This is a low carb drink, a sort of takeoff on Capaccino, made with tea.
Makes 4 servings
Prep Time: Ready in 15 min
Carbohydrate Count: 1g per serving
2 cups water water
5 bags cinnamon-flavored tea bags
1/2 cup heavy cream
2 Tbs brown sugar
Sweetened whipped cream
1 square sweet baking chocolate, grated
1. In a teapot or small heatproof bowl, pour boiling water over tea bags; cover and let stand 5 minutes. Remove tea bags.
2. In a medium saucepan over low heat, bring heavy cream and brown sugar to a boil, stirring occasionally. Stir in tea; heat through.
3. Serve hot in teacups with a dollop of sweetened whipped cream and a sprinkling of grated chocolate.
Although this drink is called a grape crush, there is nothing grape in it besides the frozen grapes I use as a garnish! I guess it gets its name from being purple.
1 shot vodka
1 shot raspberry liqueur (chambord or razzmatazz)
1 shot of sour mix
lemon lime soda
frozen grapes for garnish
In a shaker, add a few ice cubes, the vodka, raspberry liqueur, and sour mix. Shake vigourously for 10 seconds and pour it, along with the ice, into a rocks glass. Top off with the lemon lime soda and add the frozen grapes as garnish. They will act as ice cubes and help to keep your drink cool.