November 2, 2006

It's Drink Time

It's time to bring out those drink recipes!

I've become a huge fan of collecting drink recipes recently I had to pass along these to you. This winter punch from Beth is wonderful for any large winter party you may be throwing or warm things up with this hot drink from Susan. I love making this at home because of how wonderful the house smells with all the fragrance throughout the air. And for those party hardy people....some adult beverages to indulge in.


Coffee Chocolate Punch
by Beth Schoeneberg

½ C Instant coffee
2 C Hot water
1 C Sugar
1 Gallon milk
½ Gallon chocolate ice cream
½ Gallon vanilla ice cream

In saucepan combine coffee, water and sugar. Bring to boil over medium heat, stirring frequently. Remove from heat; cool and pour into punch bowl; stir in mil. Add ice creams; stir until smooth. Serves 50

by Susan Phillips

6 c. apple cider
24 oz. pineapple juice
1/3 c. lemon juice
½ c. honey
6 cinnamon sticks
Oranges (cut into slices)

Simmer all ingredients on stove. Put an orange slice and cinnamon stick in each cup.

2 Mai Tai Recipes
from Sara's Kitchen

1 ounce light rum
1 ounce gold rum
1/2 ounce orange curacao

1/2 ounce Orgeat (Almond Syrup)
1/2 ounce fresh lime juice
1 ounce dark rum (optional)
Shake all but the dark rum with ice. Strain into old fashioned glass. Top with the dark rum. Garnish with a sprig of mint.

1 ounce aged Jamaican rum
1 ounce Martinique rum
1/2 ounce CuraƧao
1 1/2 ounces fresh lime juice
1/4 ounce orgeat syrup
1/4 ounce rock candy syrup
Shake well and serve in a double old-fashioned glass filled with crushed ice. Garnish with spent lime shell and mint sprig.

Hot Chocolate with Mint
from Sara's Kitchen
Serves 4-6

1/4 cup chilled heavy cream
4 Tbs. sugar
3 Tbs. Dutch process cocoa powder
4 cups milk
4 oz. semisweet chocolate, chopped, plus 1/2 oz., shaved
1/2 tsp. peppermint extract
In a bowl, beat the cream and 1 Tbs. of the sugar until soft peaks form. Cover the whipped cream and refrigerate until ready to serve. In a small, heavy saucepan, combine the remaining 3 Tbs. sugar and the cocoa. Gradually whisk in the milk. Place over medium heat and bring to a simmer, whisking frequently. Add the chopped chocolate and whisk until melted and smooth. Stir in the peppermint extract. Divide the hot chocolate among warmed mugs. Top each with a dollop of the whipped cream. Sprinkle with the shaved chocolate and serve immediately.
Irish Coffee
Serves 4

8 tsp. sugar, or to taste
1/2 cup whiskey
2 cups hot brewed coffee, or as needed
1/2 cup heavy cream, lightly beaten to form soft peaks
Place 2 tsp. sugar in each of 4 mugs. Add 2 Tbs. whiskey to each mug, then fill with coffee. Hold a spoon, rounded side up, over each mug and slowly pour the cream over the spoon, floating it on top of the coffee.

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