If this recipe for Christmas is home made it is best made here is the recipe-
1/2 cup strong hot coffee
1 to 3 teaspoons sugar (optional)
1/2 cup cream, or 1/4 cup half-and-half and 1/4 cup milk
1 1/2 teaspoons unsweetened cocoa
whipped cream
1 tablespoon milk chocolate, grated
cinnamon stick
Makes about 1 cup.
Total time: 10 minutes.
Step 1:
In a large cup or mug, mix the coffee and sugar, if desired.
Step 2:
In a small saucepan over low heat, warm the cream. Add the cocoa and mix well.
Step 3:
Add the cream mixture to the coffee and top with a dollop of whipped cream and the grated chocolate. Serve with a cinnamon stick.
Friday, December 5, 2008
christmas recipes-Fun balls
here is a recipe the kids would like Fun balls here is the recipe-
1 cup softened butter
2/3 cup sugar
1 egg
1 teaspoon vanilla
1/4 teaspoon salt
2-1/4 cups flour
Powdered sugar
Mix ingredients together. Then form into 1" balls, stuffing a cherry, candy kiss, nut, mint, gumdrop, etc., into each one for a surprise. Bake at 350 degrees at 2-inches apart on ungreased cookie sheet for 14-16 minutes or until lightly browned (watch as they can burn quickly). Cool 10 minutes then roll in powdered sugar.
1 cup softened butter
2/3 cup sugar
1 egg
1 teaspoon vanilla
1/4 teaspoon salt
2-1/4 cups flour
Powdered sugar
Mix ingredients together. Then form into 1" balls, stuffing a cherry, candy kiss, nut, mint, gumdrop, etc., into each one for a surprise. Bake at 350 degrees at 2-inches apart on ungreased cookie sheet for 14-16 minutes or until lightly browned (watch as they can burn quickly). Cool 10 minutes then roll in powdered sugar.
christmas recipes-Maryland Crab Cakes
here is a recipe Maryland Crab Cakes, a appetizer for Christmas-
1 1/2 pounds lump crab meat, picked over and flaked
3 green onions, with tops, finely chopped (6 tablespoons)
1/4 cup minced parsley
3 tablespoons plain low-fat yogurt
3 tablespoons fresh lemon juice
2 cloves garlic (minced)
1 1/2 teaspoons dry mustard
1 1/2 teaspoons Old Bay or Creole seasoning (optional)
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon salt, or to taste
1/2 teaspoon hot red pepper sauce
1 cup plain dry bread crumbs
3 large egg whites
4 tablespoons vegetable oil
3 large unpeeled lemons (thinly sliced to garnish)
Makes 6 servings.
Preparation time: 30 minutes.
Chilling time: 1 hour.
Cooking time: 17 minutes.
Step 1:
In a large bowl, lightly toss the crab with the green onions, parsley, yogurt, lemon juice, garlic, mustard, Old Bay seasoning if you wish, Worcestershire, salt, and red pepper sauce. Stir in 1/4 cup of the bread crumbs.
Step 2:
In a small, clean bowl, beat the egg whites with an electric mixer on High until soft peaks form, then fold into the crab mixture. Form the mixture into 4-inch-round patties, about 1 inch thick. On a piece of wax paper, spread the remaining 3/4 cup of bread crumbs and use to coat each patty. Refrigerate for 1 hour.
Step 3:
In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over moderately high heat. Cook the crab cakes for 3 minutes on each side or until brown, adding the remaining 3 tablespoons of oil as needed. Serve with the lemon slices and tartar sauce.
1 1/2 pounds lump crab meat, picked over and flaked
3 green onions, with tops, finely chopped (6 tablespoons)
1/4 cup minced parsley
3 tablespoons plain low-fat yogurt
3 tablespoons fresh lemon juice
2 cloves garlic (minced)
1 1/2 teaspoons dry mustard
1 1/2 teaspoons Old Bay or Creole seasoning (optional)
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon salt, or to taste
1/2 teaspoon hot red pepper sauce
1 cup plain dry bread crumbs
3 large egg whites
4 tablespoons vegetable oil
3 large unpeeled lemons (thinly sliced to garnish)
Makes 6 servings.
Preparation time: 30 minutes.
Chilling time: 1 hour.
Cooking time: 17 minutes.
Step 1:
In a large bowl, lightly toss the crab with the green onions, parsley, yogurt, lemon juice, garlic, mustard, Old Bay seasoning if you wish, Worcestershire, salt, and red pepper sauce. Stir in 1/4 cup of the bread crumbs.
Step 2:
In a small, clean bowl, beat the egg whites with an electric mixer on High until soft peaks form, then fold into the crab mixture. Form the mixture into 4-inch-round patties, about 1 inch thick. On a piece of wax paper, spread the remaining 3/4 cup of bread crumbs and use to coat each patty. Refrigerate for 1 hour.
Step 3:
In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over moderately high heat. Cook the crab cakes for 3 minutes on each side or until brown, adding the remaining 3 tablespoons of oil as needed. Serve with the lemon slices and tartar sauce.
christmas recipes-Ice-cream Tree
here is a recipe that the children would surely love Ice-cream Tree.here is the recipe-
RECIPE INGREDIENTS:
Ice cream or Sherbet,
Gumdrops, Edible glitter
1. For each one, first roll a piece of waxed paper into a cone and slip it inside a paper party hat set upside down in a freezer-safe glass.
2. Spoon 3/4 cup of slightly softened ice cream or sherbet into the hat, then set the glass in the freezer to harden (about 2 1/2 hours). Meanwhile, use a rolling pin to flatten gumdrops, then cut out stars using a small cookie cutter.
3. At serving time, invert the hats onto bowls, squeezing them gently to release the paper and the ice cream, then peel away the paper. Let the ice cream soften slightly, then sprinkle the trees with colored edible glitter and top each one with a gumdrop star, using a toothpick to secure it in place if needed.
RECIPE INGREDIENTS:
Ice cream or Sherbet,
Gumdrops, Edible glitter
1. For each one, first roll a piece of waxed paper into a cone and slip it inside a paper party hat set upside down in a freezer-safe glass.
2. Spoon 3/4 cup of slightly softened ice cream or sherbet into the hat, then set the glass in the freezer to harden (about 2 1/2 hours). Meanwhile, use a rolling pin to flatten gumdrops, then cut out stars using a small cookie cutter.
3. At serving time, invert the hats onto bowls, squeezing them gently to release the paper and the ice cream, then peel away the paper. Let the ice cream soften slightly, then sprinkle the trees with colored edible glitter and top each one with a gumdrop star, using a toothpick to secure it in place if needed.
christmas recipes-Holiday Roast Turkey With Old-Fashioned Corn Bread Stuffing
here is a recipe Holiday Roast Turkey With Old-Fashioned Corn Bread Stuffing that the family would like to have-
Makes 12 servings.
Preparation time: 20 minutes.
Cooking time: 6 minutes.
Roasting time: 3 hours.
Standing time: 15 minutes.
In a medium-size saucepan, melt the butter over moderate heat. Add the onion and cook for 5 minutes or until tender. Remove from the heat. In a very large bowl, combine the corn bread, bread crumbs, baking powder, poultry seasoning, and pepper. Stir in the onion mixture. In a small bowl, whisk together broth and egg. Stir into the corn bread mixture. Toss to coat well.
Step 2:
Preheat oven to 325°F. Rinse turkey, drain and pat dry. Remove neck and giblets; set aside to make the Giblet Gravy. Stuff and truss turkey. Place, breast-side-up, on a rack in a large roasting pan. Brush with oil. Insert roasting thermometer in turkey thigh without touching bone. Spoon remaining stuffing into a lightly greased 2-quart casserole; cover and refrigerate.
Step 3:
Roast turkey for 3 to 3 1/2 hours or until thermometer registers 180°F, basting often and covering with foil to prevent over browning if necessary. Bake the covered casserole of stuffing alongside turkey during the last 30 minutes of roasting, adding an additional 2 to 3 tablespoons chicken broth if stuffing is dry. Let turkey stand for 15 to 20 minutes before carving.
Step 4:
Meanwhile, cook neck and giblets for giblet gravy. Reserve 2 tablespoons of the pan drippings from roast turkey for giblet gravy. Prepare gravy. Carve turkey, discarding skin. Serve turkey and dressing with gravy.
Makes 12 servings.
Preparation time: 20 minutes.
Cooking time: 6 minutes.
Roasting time: 3 hours.
Standing time: 15 minutes.
In a medium-size saucepan, melt the butter over moderate heat. Add the onion and cook for 5 minutes or until tender. Remove from the heat. In a very large bowl, combine the corn bread, bread crumbs, baking powder, poultry seasoning, and pepper. Stir in the onion mixture. In a small bowl, whisk together broth and egg. Stir into the corn bread mixture. Toss to coat well.
Step 2:
Preheat oven to 325°F. Rinse turkey, drain and pat dry. Remove neck and giblets; set aside to make the Giblet Gravy. Stuff and truss turkey. Place, breast-side-up, on a rack in a large roasting pan. Brush with oil. Insert roasting thermometer in turkey thigh without touching bone. Spoon remaining stuffing into a lightly greased 2-quart casserole; cover and refrigerate.
Step 3:
Roast turkey for 3 to 3 1/2 hours or until thermometer registers 180°F, basting often and covering with foil to prevent over browning if necessary. Bake the covered casserole of stuffing alongside turkey during the last 30 minutes of roasting, adding an additional 2 to 3 tablespoons chicken broth if stuffing is dry. Let turkey stand for 15 to 20 minutes before carving.
Step 4:
Meanwhile, cook neck and giblets for giblet gravy. Reserve 2 tablespoons of the pan drippings from roast turkey for giblet gravy. Prepare gravy. Carve turkey, discarding skin. Serve turkey and dressing with gravy.
Friday, June 13, 2008
Vegetarian Recipes - Lehsuni Daal (garlic flavored lentils)
Vegetarian Recipes - Lehsuni Daal (garlic flavored lentils)
Made with masoor daal (orange lentils) this dish is simple and very tasty. It is in fact almost a staple in most homes. It makes a great accompaniment for plain boiled rice and a vegetable or meat dish. The recipe makes enough for 2-3 servings and is best made in a pressure cooker - it gets done faster this way.
Ingredients:
* 1 cup masoor daal
* 3 cups water
* 2 tbsps vegetable/sunflower/canola cooking oil
* Salt to taste
* 1 onion chopped fine
* 1 tomato chopped fine
* 1/2 tsp turmeric powder
* 1/2 tsp red chilli powder
* 3 tbsps ghee (clarified butter)
* 3 dry red chillies stalks removed and broken into small pieces
* 1/2 tsp asafetida
* 1 tsp cumin seeds
* 8-10 cloves of garlic
Preparation:
* Wash the daal thoroughly.
* Mix the daal, water, cooking oil, turmeric powder, red chilli powder, salt to taste, onion and tomato in the pressure cooker or a deep pan and boil till the lentils are very soft.
* In another small pan, heat the ghee well and add the cumin seeds which will sizzle. When they stop sizzling add the garlic and dry red chillies and fry till the garlic is light brown. Add the asafetida and turn off the fire.
* Quickly add this ghee and spice mixture to the boiled daal and stir well.
* Eat piping hot with rice and other dishes.
Made with masoor daal (orange lentils) this dish is simple and very tasty. It is in fact almost a staple in most homes. It makes a great accompaniment for plain boiled rice and a vegetable or meat dish. The recipe makes enough for 2-3 servings and is best made in a pressure cooker - it gets done faster this way.
Ingredients:
* 1 cup masoor daal
* 3 cups water
* 2 tbsps vegetable/sunflower/canola cooking oil
* Salt to taste
* 1 onion chopped fine
* 1 tomato chopped fine
* 1/2 tsp turmeric powder
* 1/2 tsp red chilli powder
* 3 tbsps ghee (clarified butter)
* 3 dry red chillies stalks removed and broken into small pieces
* 1/2 tsp asafetida
* 1 tsp cumin seeds
* 8-10 cloves of garlic
Preparation:
* Wash the daal thoroughly.
* Mix the daal, water, cooking oil, turmeric powder, red chilli powder, salt to taste, onion and tomato in the pressure cooker or a deep pan and boil till the lentils are very soft.
* In another small pan, heat the ghee well and add the cumin seeds which will sizzle. When they stop sizzling add the garlic and dry red chillies and fry till the garlic is light brown. Add the asafetida and turn off the fire.
* Quickly add this ghee and spice mixture to the boiled daal and stir well.
* Eat piping hot with rice and other dishes.
Vegetarian Recipes - Bhindi Ki Subji (stir-fried okra)
Vegetarian Recipes - Bhindi Ki Subji (stir-fried okra)
This simple dish tastes great with hot chapatis (Indian flatbread) or parathas (pan-fried Indian flatbread). Team with a dish like Rajma and you've got a terrific vegetarian meal.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
* 1/2 kg fresh okra tops and tails cut off and diced into 1" pieces
* 2 tsps vegetable/canola/sunflower cooking oil
* 1 tsp cumin seeds
* 1 large onion sliced thin
* 2 green chillies chopped fine
* 6 cloves of garlic minced
* 1 tsp coriander powder
* 1/4 tsp dry mango powder
* 2 large tomatoes cut into small cubes
* Salt to taste
Preparation:
* Heat the oil in a wide pan on a medium flame and add the cumin seeds. Fry till they stop sizzling.
* Add the onion, green chilli and garlic and fry till the onions turn light brown.
* Add the okra and mix well.
* Add the coriander and dry mango powders and mix again. Season to taste. Fry for 5-7 minutes.
* Add the tomato and cook for another 2-3 minutes.
* Serve immediately with hot chapatis (Indian flatbread) or parathas (pan-fried Indian flatbread).
This simple dish tastes great with hot chapatis (Indian flatbread) or parathas (pan-fried Indian flatbread). Team with a dish like Rajma and you've got a terrific vegetarian meal.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
* 1/2 kg fresh okra tops and tails cut off and diced into 1" pieces
* 2 tsps vegetable/canola/sunflower cooking oil
* 1 tsp cumin seeds
* 1 large onion sliced thin
* 2 green chillies chopped fine
* 6 cloves of garlic minced
* 1 tsp coriander powder
* 1/4 tsp dry mango powder
* 2 large tomatoes cut into small cubes
* Salt to taste
Preparation:
* Heat the oil in a wide pan on a medium flame and add the cumin seeds. Fry till they stop sizzling.
* Add the onion, green chilli and garlic and fry till the onions turn light brown.
* Add the okra and mix well.
* Add the coriander and dry mango powders and mix again. Season to taste. Fry for 5-7 minutes.
* Add the tomato and cook for another 2-3 minutes.
* Serve immediately with hot chapatis (Indian flatbread) or parathas (pan-fried Indian flatbread).
Vegetarian Recipes - Chole (chickpea curry)
Vegetarian Recipes - Chole (chickpea curry)
Serve this crowd pleaser piping hot and accompanied by pooris/bhatooras (fried Indian bread).
Ingredients:
* 2 cans of chickpeas (400 gm each)
* 2 tbsps vegetable/ canola/ sunflower cooking oil
* 2 bay leaves
* 5-6 cloves
* 3-4 green cardamoms
* 5-6 peppercorns
* 3 large onions sliced
* 2 large tomatoes chopped
* 2 tbsps garlic paste
* 1 tbsps ginger paste
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/2 tsp red chilli powder
* 1/4 tsp turmeric powder
* 2 tsps garam masala
* 1"piece of ginger julliened
* 2 tbsps fresh coriander leaves chopped fine
Preparation:
* Grind 2 onions, the tomatoes, ginger, garlic together into a smooth paste.
* Heat the oil in a deep, thick-bottomed pan on a medium flame.
* Add the bay leaves, cloves, cardamom and peppercorns and fry for 1/2 a minute.
* Add the remaining sliced onion and fry till light golden. Add the onion-tomato paste and fry till the oil begins to separate from the paste.
* Add the dry spices - cumin, coriander, red chilli, tumeric and garam masala powders. Fry for 5 minutes.
* Drain the water in the can from the chickpeas and rinse them well under running water. Add the chickpeas to the masala. Mix well.
* Add salt to taste and water to make gravy (about 1 1/2 cups).
* Simmer and cook covered for 10 minutes.
* Use a flat spoon to mash some of the chickpeas coarsely. Mix well.
* Garnish with juliennes of ginger and finely chopped fresh coriander leaves.
* Serve piping hot with pooris/bhatooras.
Serve this crowd pleaser piping hot and accompanied by pooris/bhatooras (fried Indian bread).
Ingredients:
* 2 cans of chickpeas (400 gm each)
* 2 tbsps vegetable/ canola/ sunflower cooking oil
* 2 bay leaves
* 5-6 cloves
* 3-4 green cardamoms
* 5-6 peppercorns
* 3 large onions sliced
* 2 large tomatoes chopped
* 2 tbsps garlic paste
* 1 tbsps ginger paste
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/2 tsp red chilli powder
* 1/4 tsp turmeric powder
* 2 tsps garam masala
* 1"piece of ginger julliened
* 2 tbsps fresh coriander leaves chopped fine
Preparation:
* Grind 2 onions, the tomatoes, ginger, garlic together into a smooth paste.
* Heat the oil in a deep, thick-bottomed pan on a medium flame.
* Add the bay leaves, cloves, cardamom and peppercorns and fry for 1/2 a minute.
* Add the remaining sliced onion and fry till light golden. Add the onion-tomato paste and fry till the oil begins to separate from the paste.
* Add the dry spices - cumin, coriander, red chilli, tumeric and garam masala powders. Fry for 5 minutes.
* Drain the water in the can from the chickpeas and rinse them well under running water. Add the chickpeas to the masala. Mix well.
* Add salt to taste and water to make gravy (about 1 1/2 cups).
* Simmer and cook covered for 10 minutes.
* Use a flat spoon to mash some of the chickpeas coarsely. Mix well.
* Garnish with juliennes of ginger and finely chopped fresh coriander leaves.
* Serve piping hot with pooris/bhatooras.
Vegetarian Recipes - Kaali Daal (black lentils) - Daal Makkhani
Vegetarian Recipes - Kaali Daal (black lentils) - Daal Makkhani
Another popular North Indian dish, Kaali Daal is also known as Ma Ki Daal (mom's lentils) since it is wholesome and delicious! Another popular name for it is Daal Makkhani. Serve Kaali Daal/ Daal Makkhani with a vegetable side dish and Naans (tandoor baked flatbread) or Butter Chicken and Naans.
Ingredients:
* 1 cup split urad daal (black lentils)
* 2 large onions sliced thin
* 2 green chillies slit
* Salt to taste
* A pinchof asafetida
* 2 large tomatoes chopped into cubes
* 2" piece of ginger jullienned
* 1 tbsp garlic minced
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/2 tsp red chilli powder
* 1/2 cup thickened/ double/ heavy cream, whisked
* 2 tbsps vegetable/ canola/ sunflower cooking oil
* 2 tbsps ghee
* 1 tsp cumin seeds
Preparation:
* Soak the Urad Daal (black lentils) in a bowl of water, overnight if possible.
* Boil the soaked lentils with 3 cups of water, 1 sliced onion, green chillies, asafetida and salt to taste till they are very tender.
* In a separate pan, heat the oil and fry the other onion till soft. Add the ginger and garlic and fry for a minute.
* Add the tomatoes, coriander, cumin and red chilli powders and fry for another 5 minutes.
* Add the boiled lentils and enough water to make a thick gravy-like consistency and mix well. Simmer for 10 minutes.
* Pour in the whisked cream and mix well. Turn off the fire.
* In another small pan, heat the ghee and when hot add the cumin seeds and cook till they stop spluttering.
* Pour this into the lentils (it will all sizzle) and mix well.
* Serve hot with a vegetable side dish and Naans (tandoor-baked leavened Indian flatbread) or Butter Chicken and Naans.
Another popular North Indian dish, Kaali Daal is also known as Ma Ki Daal (mom's lentils) since it is wholesome and delicious! Another popular name for it is Daal Makkhani. Serve Kaali Daal/ Daal Makkhani with a vegetable side dish and Naans (tandoor baked flatbread) or Butter Chicken and Naans.
Ingredients:
* 1 cup split urad daal (black lentils)
* 2 large onions sliced thin
* 2 green chillies slit
* Salt to taste
* A pinchof asafetida
* 2 large tomatoes chopped into cubes
* 2" piece of ginger jullienned
* 1 tbsp garlic minced
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/2 tsp red chilli powder
* 1/2 cup thickened/ double/ heavy cream, whisked
* 2 tbsps vegetable/ canola/ sunflower cooking oil
* 2 tbsps ghee
* 1 tsp cumin seeds
Preparation:
* Soak the Urad Daal (black lentils) in a bowl of water, overnight if possible.
* Boil the soaked lentils with 3 cups of water, 1 sliced onion, green chillies, asafetida and salt to taste till they are very tender.
* In a separate pan, heat the oil and fry the other onion till soft. Add the ginger and garlic and fry for a minute.
* Add the tomatoes, coriander, cumin and red chilli powders and fry for another 5 minutes.
* Add the boiled lentils and enough water to make a thick gravy-like consistency and mix well. Simmer for 10 minutes.
* Pour in the whisked cream and mix well. Turn off the fire.
* In another small pan, heat the ghee and when hot add the cumin seeds and cook till they stop spluttering.
* Pour this into the lentils (it will all sizzle) and mix well.
* Serve hot with a vegetable side dish and Naans (tandoor-baked leavened Indian flatbread) or Butter Chicken and Naans.
Vegetarian Recipes - Lobia (black-eyed bean curry)
Vegetarian Recipes - Lobia (black-eyed bean curry)
Serve this tasty and healthy bean dish with piping hot plain boiled rice, Kachumbar and your favorite pickle.
Ingredients:
* 2 cans of black-eyed beans (400 gm each)
* 2 tbsps vegetable/ canola/ sunflower cooking oil
* 3 large onions sliced
* 2 large tomatoes chopped
* 2 tbsps garlic paste
* 1 tbsps ginger paste
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/2 tsp red chilli powder
* 1/4 tsp turmeric powder
* 2 tsps garam masala
* 2 tbsps tamarind pulp (soak a walnut-sized ball of tamarind in hot water and squeeze out pulp)
* 1"piece of ginger julliened
* 2 tbsps fresh coriander leaves chopped fine
Preparation:
* Grind 2 onions, the tomatoes, ginger, garlic together into a smooth paste.
* Heat the oil in a deep, thick-bottomed pan on a medium flame.
* Add the remaining sliced onion and fry till light golden. Add the onion-tomato paste and fry till the oil begins to separate from the paste. Add the tamarind pulp and mix well.
* Add the dry spices - cumin, coriander, red chilli, tumeric and garam masala powders. Fry for 5 minutes.
* Drain the water in the can from the beans and rinse them well under running water. Add the beans to the masala. Mix well.
* Add salt to taste and water to make gravy (about 1 1/2 cups).
* Simmer and cook covered for 10 minutes.
* Use a flat spoon to mash some of the beans coarsely. Mix well.
* Garnish with juliennes of ginger and finely chopped fresh coriander leaves.
* Serve with piping hot plain boiled rice, Kachumbar and your favorite pickle.
Serve this tasty and healthy bean dish with piping hot plain boiled rice, Kachumbar and your favorite pickle.
Ingredients:
* 2 cans of black-eyed beans (400 gm each)
* 2 tbsps vegetable/ canola/ sunflower cooking oil
* 3 large onions sliced
* 2 large tomatoes chopped
* 2 tbsps garlic paste
* 1 tbsps ginger paste
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/2 tsp red chilli powder
* 1/4 tsp turmeric powder
* 2 tsps garam masala
* 2 tbsps tamarind pulp (soak a walnut-sized ball of tamarind in hot water and squeeze out pulp)
* 1"piece of ginger julliened
* 2 tbsps fresh coriander leaves chopped fine
Preparation:
* Grind 2 onions, the tomatoes, ginger, garlic together into a smooth paste.
* Heat the oil in a deep, thick-bottomed pan on a medium flame.
* Add the remaining sliced onion and fry till light golden. Add the onion-tomato paste and fry till the oil begins to separate from the paste. Add the tamarind pulp and mix well.
* Add the dry spices - cumin, coriander, red chilli, tumeric and garam masala powders. Fry for 5 minutes.
* Drain the water in the can from the beans and rinse them well under running water. Add the beans to the masala. Mix well.
* Add salt to taste and water to make gravy (about 1 1/2 cups).
* Simmer and cook covered for 10 minutes.
* Use a flat spoon to mash some of the beans coarsely. Mix well.
* Garnish with juliennes of ginger and finely chopped fresh coriander leaves.
* Serve with piping hot plain boiled rice, Kachumbar and your favorite pickle.
Vegetarian Recipes - Gobhi Methi (cauliflower with fenugreek)
Vegetarian Recipes - Gobhi Methi (cauliflower with fenugreek)
Team this dish with plain boiled rice or hot chapatis (Indian flatbread).
Ingredients:
* 1/2 kg cauliflower florets
* 250 gms fenugreek leaves stalks removed
* 2 tsps garlic paste
* 1 tsp ginger paste
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/2 tsp turmeric powder
* 1/2 tsp red chilli powder
* 1 cup yogurt
* 2 tbsps vegetable/ canola/ sunflower cooking oil
* 1 large onion chopped fine
* 3 large tomatoes chopped fine
* Salt to taste
* Juice of 1 lime
* Chopped coriander leaves to garnish
Preparation:
* Mix the yoghurt, ginger and garlic pastes and all the spices well.
* Add the cauliflower florets to this mixture and marinate for an hour.
* Heat the cooking oil in a pan, add the onions and fry till soft.
* Add the tomatoes and fry till soft.
* Add the cauliflower and yogurt marinade and mix well.
* Add the fenugreek leaves and mix well. Add salt to taste.
* Cook till the cauliflower is done (but not too soft), stirring occassionally.
* Turn off the fire, garnish with the lime juice and chopped coriander leaves and serve with plain boiled rice or Chapatis (Indian flatbread).
Team this dish with plain boiled rice or hot chapatis (Indian flatbread).
Ingredients:
* 1/2 kg cauliflower florets
* 250 gms fenugreek leaves stalks removed
* 2 tsps garlic paste
* 1 tsp ginger paste
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/2 tsp turmeric powder
* 1/2 tsp red chilli powder
* 1 cup yogurt
* 2 tbsps vegetable/ canola/ sunflower cooking oil
* 1 large onion chopped fine
* 3 large tomatoes chopped fine
* Salt to taste
* Juice of 1 lime
* Chopped coriander leaves to garnish
Preparation:
* Mix the yoghurt, ginger and garlic pastes and all the spices well.
* Add the cauliflower florets to this mixture and marinate for an hour.
* Heat the cooking oil in a pan, add the onions and fry till soft.
* Add the tomatoes and fry till soft.
* Add the cauliflower and yogurt marinade and mix well.
* Add the fenugreek leaves and mix well. Add salt to taste.
* Cook till the cauliflower is done (but not too soft), stirring occassionally.
* Turn off the fire, garnish with the lime juice and chopped coriander leaves and serve with plain boiled rice or Chapatis (Indian flatbread).
Vegetarian Recipes - Palak Paneer (spinach and cottage cheese)
Vegetarian Recipes - Palak Paneer (spinach and cottage cheese)
Another hot favorite North Indian dish! This mildly flavored dish is super healthy too. If Paneer is not on hand or you want a dairy-free option you can also use tofu or veggies like cauliflower or potato.
Ingredients:
* 500 gms Paneer (look below for recipe to make your own Paneer)
* 2 medium-sized bunches of fresh spinach
* 1/2 bunch fresh fenugreek leaves
* 4 tbsps vegetable/ canola/ sunflower cooking oil
* 1 large onion chopped fine
* 1 large tomato diced
* 2 tsps garlic paste
* 1 tsp ginger paste
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/2 tsp turmeric powder
* 1 tsp garam masala powder
* Salt to taste
* 1 tbsp of butter to garnish
Preparation:
* Cut the paneer into 1" cubes. Heat 2 tbsps of oil in a heavy-bottomed pan and stir-fry the paneer till golden. Remove and drain on paper towels. Keep aside.
* Add 2 tbsps of oil to the same pan and fry the onions in it till soft.
* Add the ginger and garlic pastes and fry for a minute.
* Add the spinach, fenugreek leaves, tomato, coriander, cumin, turmeric and garam masala powders and mix well. Add salt to taste and mix well.
* Cook till the spinach and fenugreek leaves are soft and like pulp. Mash well into a rough paste. If you prefer, you can also blend this paste in the food processor to get a smoother consistency.
* Add the previously fried paneer cubes to this gravy and mix to coat the pieces.
* Garnish with butter and serve hot with Chapatis (Indian flatbread), parathas (pan-fried Indian flatbread) or Makki Ki Roti (pan-fried maize bread).
Another hot favorite North Indian dish! This mildly flavored dish is super healthy too. If Paneer is not on hand or you want a dairy-free option you can also use tofu or veggies like cauliflower or potato.
Ingredients:
* 500 gms Paneer (look below for recipe to make your own Paneer)
* 2 medium-sized bunches of fresh spinach
* 1/2 bunch fresh fenugreek leaves
* 4 tbsps vegetable/ canola/ sunflower cooking oil
* 1 large onion chopped fine
* 1 large tomato diced
* 2 tsps garlic paste
* 1 tsp ginger paste
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/2 tsp turmeric powder
* 1 tsp garam masala powder
* Salt to taste
* 1 tbsp of butter to garnish
Preparation:
* Cut the paneer into 1" cubes. Heat 2 tbsps of oil in a heavy-bottomed pan and stir-fry the paneer till golden. Remove and drain on paper towels. Keep aside.
* Add 2 tbsps of oil to the same pan and fry the onions in it till soft.
* Add the ginger and garlic pastes and fry for a minute.
* Add the spinach, fenugreek leaves, tomato, coriander, cumin, turmeric and garam masala powders and mix well. Add salt to taste and mix well.
* Cook till the spinach and fenugreek leaves are soft and like pulp. Mash well into a rough paste. If you prefer, you can also blend this paste in the food processor to get a smoother consistency.
* Add the previously fried paneer cubes to this gravy and mix to coat the pieces.
* Garnish with butter and serve hot with Chapatis (Indian flatbread), parathas (pan-fried Indian flatbread) or Makki Ki Roti (pan-fried maize bread).
Vegetarian Recipes - Mutter Paneer (peas and cottage cheese)
Vegetarian Recipes - Mutter Paneer (peas and cottage cheese)
This North Indian curry made with mutter (peas) and paneer (cottage cheese) is probably the most frequently ordered dish in Indian restaurants. Make it in your home and you've got a sure crowd pleaser!
Ingredients:
* 500 gms paneer cubed
* 200 gms shelled peas
* 2 large onions
* 3 medium tomatoes
* 1 tbsp ginger paste
* 2 tbsps garlic paste
* 2 tsps coriander powder
* 1 tsp cumin powder
* 2 tsps garam masala
* 1/2 tsp turmeric powder
* 2 green chillies chopped fine
* 6 tbsps of oil
* 1 1/2 cups water
* Salt to taste
* 3 tbsps thickened/ double/ heavy cream
* Coriander leaves chopped fine to garnish
Preparation:
* Grind onions into a fine paste in a food processor. Keep aside.
* Next grind tomatoes into fine paste and keep aside.
* Heat 2-3 tbsps of oil in a pan and gently stir-fry the cubes of paneer till golden. Remove onto a paper towel and keep aside.
* In the same vessel heat 2-3 tbsps of oil and add the onion paste. Fry till it turns light brown.
* Add tomato paste, ginger and garlic paste and fry for another 2 minutes.
* Add the coriander, cumin, turmeric and garam masala powders, green chillies and fry, stirring continuously till the oil begins to separate from the masala (spice mixture).
* Add the peas to the masala and fry for 2-3 minutes.
* Then add the paneer, water and salt, reduce flame to a simmer and cook till the gravy thickens.
* When the gravy is as thick as you would like, turn off the flame and stir in the cream.
* Garnish with coriander leaves and serve.
* Mutter paneer tastes great with parathas, naans and even jeera rice.
This North Indian curry made with mutter (peas) and paneer (cottage cheese) is probably the most frequently ordered dish in Indian restaurants. Make it in your home and you've got a sure crowd pleaser!
Ingredients:
* 500 gms paneer cubed
* 200 gms shelled peas
* 2 large onions
* 3 medium tomatoes
* 1 tbsp ginger paste
* 2 tbsps garlic paste
* 2 tsps coriander powder
* 1 tsp cumin powder
* 2 tsps garam masala
* 1/2 tsp turmeric powder
* 2 green chillies chopped fine
* 6 tbsps of oil
* 1 1/2 cups water
* Salt to taste
* 3 tbsps thickened/ double/ heavy cream
* Coriander leaves chopped fine to garnish
Preparation:
* Grind onions into a fine paste in a food processor. Keep aside.
* Next grind tomatoes into fine paste and keep aside.
* Heat 2-3 tbsps of oil in a pan and gently stir-fry the cubes of paneer till golden. Remove onto a paper towel and keep aside.
* In the same vessel heat 2-3 tbsps of oil and add the onion paste. Fry till it turns light brown.
* Add tomato paste, ginger and garlic paste and fry for another 2 minutes.
* Add the coriander, cumin, turmeric and garam masala powders, green chillies and fry, stirring continuously till the oil begins to separate from the masala (spice mixture).
* Add the peas to the masala and fry for 2-3 minutes.
* Then add the paneer, water and salt, reduce flame to a simmer and cook till the gravy thickens.
* When the gravy is as thick as you would like, turn off the flame and stir in the cream.
* Garnish with coriander leaves and serve.
* Mutter paneer tastes great with parathas, naans and even jeera rice.
Vegetarian Recipes - Malai Kofta (vege-balls in a thick sauce)
Vegetarian Recipes - Malai Kofta (vege-balls in a thick sauce)
A dish for special occassions, Malai Kofta is the vegetarian alternative to meatballs. It goes very well with naans (tandoor-baked flatbread) or Jeera Rice.
Ingredients:
* For the koftas:
* 2 cups peeled and diced boiled potatoes
* 1 cup mixed vegetables (carrots, beans, peas, sweet corn) boiled
* 1 cup paneer cubes
* 2 tbsps of thickened/ heavy/ double cream
* 1 tsp cumin powder
* 1 tsp coriander powder
* 1/2 tsp red chilli powder
* 1/2 cup chopped nuts (almonds, walnuts and cashewnuts)
* 1/4 raisins chopped fine
* Salt to taste
* Vegetable/ canola/ sunflower cooking oil to fry the koftas
* For the sauce:
* 3 tbsps vegetable/ canola/ sunflower cooking oil
* 2 large onions quartered
* 2 tomatoes quartered
* 2 tbsps garlic paste
* 1 tbsp ginger paste
* 2 tsps coriander powder
* 1 tbsp cumin powder
* 1/2 tsp red chilli powder
* 1 tsp poppy seeds lightly roasted and ground into a powder
* 3 tbsps nuts (cashews and almonds) ground into a thick paste
* Salt to taste
* 2 tsps garam masala
Preparation:
* Mash the potatoes, mixed vegetables, paneer and cream together. Add the kofta spices to this mash and mix well. The resulting dough should be firm. If not add some more boiled potato. Season with salt.
* Make this dough into balls and put 1/2 a tsp of the nut and raisin mix in the center of each ball. Roll into perfect rounds.
* Heat the oil kept aside to fry the koftas, on a medium flame. Deep fry these rounds till pale golden in colour.
* Drain on paper towels and keep aside.
* For the gravy, first heat the 3 tbsps of oil in a deep pan and fry the onions till light brown.
* Grind into a paste along with the tomatoes, onions, ginger, garlic, coriander, cumin and red chilli powders.
* Put this paste back into the pan and fry till the oil begins to separate from the masala.
* Add the poppy seeds powder and nut paste and fry for another 2-3 minutes.
* Add 1 cup of warm water (the sauce for this dish is meant to be thick so do not add too much water) to this masala to form a sauce/gravy. Mix well. Season with salt.
* Bring the sauce/gravy to a boil and then reduce the fire to a simmer.
* Gently add the kofas to this sauce/gravy and cook uncovered for 2-3 minutes.
* Turn off the fire and sprinkle the garam masala all over the top of the dish. Cover immediately and allow to sit for 5 minutes.
* Serve with hot Naans (tandoor-baked leavened Indian flatbread) or Jeera Rice.
A dish for special occassions, Malai Kofta is the vegetarian alternative to meatballs. It goes very well with naans (tandoor-baked flatbread) or Jeera Rice.
Ingredients:
* For the koftas:
* 2 cups peeled and diced boiled potatoes
* 1 cup mixed vegetables (carrots, beans, peas, sweet corn) boiled
* 1 cup paneer cubes
* 2 tbsps of thickened/ heavy/ double cream
* 1 tsp cumin powder
* 1 tsp coriander powder
* 1/2 tsp red chilli powder
* 1/2 cup chopped nuts (almonds, walnuts and cashewnuts)
* 1/4 raisins chopped fine
* Salt to taste
* Vegetable/ canola/ sunflower cooking oil to fry the koftas
* For the sauce:
* 3 tbsps vegetable/ canola/ sunflower cooking oil
* 2 large onions quartered
* 2 tomatoes quartered
* 2 tbsps garlic paste
* 1 tbsp ginger paste
* 2 tsps coriander powder
* 1 tbsp cumin powder
* 1/2 tsp red chilli powder
* 1 tsp poppy seeds lightly roasted and ground into a powder
* 3 tbsps nuts (cashews and almonds) ground into a thick paste
* Salt to taste
* 2 tsps garam masala
Preparation:
* Mash the potatoes, mixed vegetables, paneer and cream together. Add the kofta spices to this mash and mix well. The resulting dough should be firm. If not add some more boiled potato. Season with salt.
* Make this dough into balls and put 1/2 a tsp of the nut and raisin mix in the center of each ball. Roll into perfect rounds.
* Heat the oil kept aside to fry the koftas, on a medium flame. Deep fry these rounds till pale golden in colour.
* Drain on paper towels and keep aside.
* For the gravy, first heat the 3 tbsps of oil in a deep pan and fry the onions till light brown.
* Grind into a paste along with the tomatoes, onions, ginger, garlic, coriander, cumin and red chilli powders.
* Put this paste back into the pan and fry till the oil begins to separate from the masala.
* Add the poppy seeds powder and nut paste and fry for another 2-3 minutes.
* Add 1 cup of warm water (the sauce for this dish is meant to be thick so do not add too much water) to this masala to form a sauce/gravy. Mix well. Season with salt.
* Bring the sauce/gravy to a boil and then reduce the fire to a simmer.
* Gently add the kofas to this sauce/gravy and cook uncovered for 2-3 minutes.
* Turn off the fire and sprinkle the garam masala all over the top of the dish. Cover immediately and allow to sit for 5 minutes.
* Serve with hot Naans (tandoor-baked leavened Indian flatbread) or Jeera Rice.
Vegetarian Recipes - Kadhi Recipe
Vegetarian Recipes - Kadhi Recipe
Kadhi is a dish which is prepared by different methods by the different state people of India. The general method and ingredients of Kadi are given as under.
Ingredients
1 cup Gram flour
1/4 cup Chopped onion
1/4 cup Chopped potato
1 tsp Ajwain
1 tsp Red chilie powder.
1 tsp Chopped ginger.
1/2 tsp Baking powder.
Oil for deep frying
Salt As per taste
1 cup Kadhi Curd (yogurt)
1/4 cup Gram flour
2 no. Dry red chili whole
1 tsp Turmeric powder.
A pinch Asafetida
1 tsp Fenugreek seeds.
2 tbsp Oil.
Salt As per taste
Method
Mix all pakora ingredients except oil and add about � cup of water. Mix well. Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown. Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water. Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally. Add red chilie powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes.
Serve punjabi kadhi hot with steamed rice.
By- Neela Anand
Kadhi is a dish which is prepared by different methods by the different state people of India. The general method and ingredients of Kadi are given as under.
Ingredients
1 cup Gram flour
1/4 cup Chopped onion
1/4 cup Chopped potato
1 tsp Ajwain
1 tsp Red chilie powder.
1 tsp Chopped ginger.
1/2 tsp Baking powder.
Oil for deep frying
Salt As per taste
1 cup Kadhi Curd (yogurt)
1/4 cup Gram flour
2 no. Dry red chili whole
1 tsp Turmeric powder.
A pinch Asafetida
1 tsp Fenugreek seeds.
2 tbsp Oil.
Salt As per taste
Method
Mix all pakora ingredients except oil and add about � cup of water. Mix well. Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown. Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water. Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally. Add red chilie powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes.
Serve punjabi kadhi hot with steamed rice.
By- Neela Anand
Vegetarian Recipes - Rajma Recipe
Vegetarian Recipes - Rajma Recipe
Although the red bean or Rajma is not originated from the Indian origin, the dish made out of Rajma is widely consumed by Indians of all the states, especially North-Indian states. The dry seeds were a valuable source of protein for sailors, and ships soon carried the kidney bean to Africa and Asia.
Ingredients
Rajma - 1 cup
Onion - 1
Tomato - 1
Green chilli - 1
Garlic - 4 or 5
Ginger - 1 inch
Red chillie powder - 1 tsp.
Turmeric Powder - 1/2 tsp.
Coriander powder - 1 tsp.
Garam Masala Powder - 1 tsp.
Vegetable oil - 3 tbsp.
Salt - required amount to taste
Coriander leaves for garnishing
Method
Soak Rajma in water overnight or minimum of 8 to 9 hrs.
Pressures cook Rajma until Rajma Recipe tender.
Cut onion, tomato and green chillie. Grind it in mixie along with ginger and garlic and make paste.
Heat oil in a pan. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
Add red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
Add water enough to make thick gravy. Bring the gravy to boil.
Add cooked rajma (along with the water in which it was cooked). Stir well and cook over medium heat for 5-7 minutes. Garnish with chopped green coriander leaves and serve hot.
By- Neela Anand
Although the red bean or Rajma is not originated from the Indian origin, the dish made out of Rajma is widely consumed by Indians of all the states, especially North-Indian states. The dry seeds were a valuable source of protein for sailors, and ships soon carried the kidney bean to Africa and Asia.
Ingredients
Rajma - 1 cup
Onion - 1
Tomato - 1
Green chilli - 1
Garlic - 4 or 5
Ginger - 1 inch
Red chillie powder - 1 tsp.
Turmeric Powder - 1/2 tsp.
Coriander powder - 1 tsp.
Garam Masala Powder - 1 tsp.
Vegetable oil - 3 tbsp.
Salt - required amount to taste
Coriander leaves for garnishing
Method
Soak Rajma in water overnight or minimum of 8 to 9 hrs.
Pressures cook Rajma until Rajma Recipe tender.
Cut onion, tomato and green chillie. Grind it in mixie along with ginger and garlic and make paste.
Heat oil in a pan. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
Add red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
Add water enough to make thick gravy. Bring the gravy to boil.
Add cooked rajma (along with the water in which it was cooked). Stir well and cook over medium heat for 5-7 minutes. Garnish with chopped green coriander leaves and serve hot.
By- Neela Anand
Vegetarian Recipes - Potato Peas Kulambo
Vegetarian Recipes
Indian Vegetarian dishes are always among the leading cuisines of the world. With every state, city and even every home having its own recipes for thousands of dishes, one can imagine the variety of Indian food�.that is absolutely amazing!
Potato Peas Kulambo
INGREDIENTS
Small onion-1 cup
Few ginger,garlic pieces
garam masala powder-1 tbsp
Coconut grated-1/4 cup
potato-2 sliced
peas-1/2 cup
big onion -1 sliced
tomato-1 sliced
greenchilly-1 or 2
METHOD:
In oil saute smallonion ,ginger,garlic to golden brown.add garammasala powder,coconut,saute. grind to paste,add water ,mix and keep.
In oil season mustard seeds,uraddal ,curryleaves,add greenchillies,sliced onion,tomato,peas,potato,saute well. add the above paste,salt,water(needed).allow it to cook. Leave till graveylevel.sprinkle corianderleaves.
EAT WITH IDLY,DOSAI,RICE,CHAPPATHI,POORI.
NOTE:
INSTEAD OF POTATO,USE CAULIFLOWER PEAS,RIDGE GUORD,EGG(BOILED),ETC..
By- Neela Anand
Indian Vegetarian dishes are always among the leading cuisines of the world. With every state, city and even every home having its own recipes for thousands of dishes, one can imagine the variety of Indian food�.that is absolutely amazing!
Potato Peas Kulambo
INGREDIENTS
Small onion-1 cup
Few ginger,garlic pieces
garam masala powder-1 tbsp
Coconut grated-1/4 cup
potato-2 sliced
peas-1/2 cup
big onion -1 sliced
tomato-1 sliced
greenchilly-1 or 2
METHOD:
In oil saute smallonion ,ginger,garlic to golden brown.add garammasala powder,coconut,saute. grind to paste,add water ,mix and keep.
In oil season mustard seeds,uraddal ,curryleaves,add greenchillies,sliced onion,tomato,peas,potato,saute well. add the above paste,salt,water(needed).allow it to cook. Leave till graveylevel.sprinkle corianderleaves.
EAT WITH IDLY,DOSAI,RICE,CHAPPATHI,POORI.
NOTE:
INSTEAD OF POTATO,USE CAULIFLOWER PEAS,RIDGE GUORD,EGG(BOILED),ETC..
By- Neela Anand
Wednesday, April 30, 2008
Mocktails - Non-alcoholic Drinks Recipes: Part 5
Mocktails - Non-alcoholic Drinks Recipes: Part 4
FAUX CHAMPAGNE
This recipe tastes excellent and will have no alcoholic hangover. It can be used for any special occasion, party, or recipe that calls for champagne.
4 cups chilled club soda
4 cups chilled gingerale
3 cups chilled white grape juice
Mix and pour chilled into champagne flutes.
To make FAUX PINK CHAMPAGNE, just add 1/4 cup grenadine syrup to the recipe.
To make a BELLINI, use half faux champagne and half peach nectar per flute and stir well.
To make a MIMOSA, use half faux champagne and half fresh orange juice per flute and stir well. Or try the next recipe.
MIMOSA
Squeeze the juice from several oranges and zest the rind before squeezing them. Mix the zest and the juice with 1 cup heavy cream and 1 cup sugar. Pour into a glass baking dish and put in the freezer to harden for several hours. Use a small ice cream scoop and place one scoop of the ice cream in a champagne flute for each person. Then fill the flutes with Faux Champagne and enjoy.
SOUTHERN MINT JULEP
Take one tall glass and place 8 mint leaves in the bottom of the glass. Crush them with the back of a spoon. Add 2 Tbsp. simple sugar syrup, which is just equal parts of sugar and water brought to a boil and stirred until the sugar has completely dissolved. You can make this sugar syrup ahead to use in drinks you make and keep it bottled in the refrigerator to use as needed. It will keep for about six months. Fill the glass with crushed ice. Pour either lemonade, limeade, orange drink, or a lemon-lime soft drink into the glass. With a long teaspoon, stir the mixture gently, and enjoy your drink.
MOJITO MOCKTAIL
12 fresh spearmint leaves
1/2 lime
7 oz. club soda
2 Tbsp. simple syrup
(or 4 tsp. sugar)
Gently crush mint leaves and squeeze lime in a tall glass. Pour simple syrup on top then fill glass with crushed ice. Add club soda, and stir well. Garnish with a lime slice, a sprig of mint, and serve. Makes one mojito mocktail.
LATIN LOVE
3 oz. Cream of Coconut
1 banana
6 oz. of pineapple juice
3 oz. raspberry syrup
3 oz. grenadine
1 cup crushed ice
flaked coconut for garnish
Blend on high until smooth then serve in two glasses with flaked coconut as garnish.
SANGRIA PUNCH
Mix 1 bottle red grape juice, 1/3 cup frozen lemonade concentrate, 1/3 cup orange juice concentrate, 1/3 cup limeade concentrate, 2 cups ginger ale, 1/2 tsp. liquid cinnamon flavoring, 1/3 cup grenadine syrup, 1/3 cup cherry syrup, and 1/3 cup raspberry syrup. Serve chilled.
HURRICANE
1 cup passion fruit juice
1 cup orange juice
3 Tbsp. sugar
1 Tbsp. grenadine
Juice of 1 lime and 1 lemon
2 cups ice cubes
cherries and orange slices for garnish
In a blender liquify all ingredients. Pour into glasses. Garnish with sliced oranges and cherries.
HURRICANE #2
4 oz. fresh squeezed orange juice
4 oz. fresh squeezed lime juice
1 cup passion fruit juice
4 tsp. sugar
4 tsp. grenadine syrup
maraschino cherries with stems
orange slices
crushed ice
Blend the passion fruit juice, orange and lime juices, and the sugar until sugar is completely dissolved. Add the grenadine syrup, and stir to combine, then add crushed ice and blend again. Pour into Hurricane glasses. Garnish with orange slice and cherries.
HURRICANE PUNCH
46 oz. ginger ale
46 oz. passion fruit juice
46 oz. pineapple juice
2 cups water
12 oz. limeade concentrate
6 oz. orange juice concentrate
6 oz. lemonade concentrate
Combine and chill all ingredients except ginger ale. To serve add chilled ginger ale to punch bowl and the other mixed ingredients, stirring to blend. Float thin slices of fruit in the punch bowl as garnishes. Serves 25.
FAUX HURRICANES
46 oz. can Hawaiian Fruit Punch
12 oz. frozen orange juice concentrate
24 oz. passion fruit juice
6 oz. frozen lime daiquiri mix
crushed ice
Blend all ingredients with crushed ice and pour into large glasses.
SEA BREEZE MOCKTAIL
Fill a glass with ice. Add 2/3 cup cranberry juice and 1/3 cup grapefruit juice. Stir and serve.
MAI-TAI MOCKTAIL
Makes 1 serving:
2 oz. club soda
1 oz. fresh squeezed orange juice
1 oz. fresh squeezed lemon juice
1 oz. pineapple juice
1 oz. simple syrup
� oz. grenadine syrup
� oz. fresh squeezed lime juice
� cup crushed ice
Orange slice
Maraschino cherry
In blender, combine all ingredients except orange and cherry; blend until smooth. Pour into tall (12-oz.) glass. Garnish with a little parasol and an orange and cherry threaded on long wooden skewer.
SIMPLE SYRUP
In saucepan, combine 2 cups sugar and 1 cup water. Bring to boil. Stir to dissolve sugar. Boil gently for 5 minutes. Makes 2 cups. Will keep 6 months refrigerated.
VIRGIN MARY MOCKTAIL
Mix 12 oz. either V-8 or tomato juice, dash each of Worcestershire sauce, Tabasco sauce, Rose's lime juice, salt, black pepper, and celery salt to suit taste. Divide between two glasses filled loosely with some crushed ice. Garnish with a stalk of celery in each glass.
FUZZY NAVEL MOCKTAIL
Mix 12 oz. orange juice with 2 fresh sliced peaches or 1 can peach nectar in blender on high with 1 cup crushed ice. Divide between two glasses. Garnish with a parasol.
SHIRLEY TEMPLE
Mix 1 oz. Grenadine with 7 oz. Ginger Ale and serve over crushed ice.
SCREWDRIVER
Mix half ginger ale with half orange juice.
SALTY DOG
Mix half ginger ale with half grapefruit juice. Rim edge of glass with salt.
COUNT DRACULA
Mix 12 oz. Cranberry juice with 6 oz. peach nectar and 1 cup ice in blender. Divide between two glasses and serve with a parasol in each glass.
KAMA SUTRA SHAKE
This is India's answer to Viagra. It is an aphrodisiac drink. Drink it slowly in small sips. It supposedly enhances sexual prowess, and is said to lengthen life.
In a blender on high, mix 1 Tbsp. clarified butter, 1 tsp. honey, 1 tsp. licorice powder, 1 cup milk, and 1 cup fennel juice. Drink it chilled.
CUPID'S AMORE TEA
Mix 2 cups boiling water with 6 Cranberry Cove teabags. Let steep ten minutes covered. Heat 2 cups apple juice, 1/4 cup honey, 1/4 tsp. liquid cinnamon flavoring, and 6 cups water. Mix the two. Serve in glasses with ice.
LOVE POTION
1 cup apple juice
1 cup apricot nectar
1 cup ginger ale
2 raspberries
2 strawberries
2 orange slices
2 pieces of lemon peel
1 Tbsp. vanilla
1/4 tsp. liquified ginger
1/4 tsp. cinnamon flavoring
Mix apple, apricot, vanilla, ginger, and cinnamon. Add ginger ale. Divide the fruit into two glasses then pour the love potion over and serve.
APHRODITE'S LOVE POTION
Mix 4 oz. orange juice, juice of one lemon, 2 Tbsp. honey, and 5 oz. gingerale. Pour into two glasses equally that are filled with crushed ice. Top off each glass with lemonade and serve.
PASSION'S MARTIMMY
3 - 12 oz. cans frozen lemonade, thawed and diluted according to can directions
1 qt. Cranberry Juice Cocktail
1 cup orange juice
1 liter bottle Ginger Ale or Diet Ginger Ale
12 slices of oranges, for garnish
Mix all the chilled ingredients except orange slices in a large glass pitcher. Pour into martini glasses. Garnish each with a slice of orange. Makes 12.
PURPLE PASSION COOLER
In a glass mix 2 oz. peach nectar, 1 oz. blackberry syrup, 1 oz. each orange juice, pineapple juice, and cranberry juice. Add crushed ice, mix and serve.
BLACK COW
Place 2 scoops vanilla ice cream in a glass one scoop at a time. Pour 1 Tbsp. chocolate syrup over each scoop ice cream. Fill glass with Root Beer. Serve with a spoon and a straw.
PURPLE COW
Place 2 scoops vanilla ice cream in a glass. Fill glass with grape juice. Serve with a spoon and a straw.
ORIGINAL ORANGE JULIUS
1 cup orange juice
1 cup water
2 egg whites
3/4 tsp vanilla extract
1/4 cup granulated sugar
1 heaping cup ice
Combine all of the ingredients in a blender on high speed for 15-30 seconds.
Makes 2 Drinks.
ORANGE JULIUS SMOOTHIE
2/3 cup frozen orange juice concentrate
1 cup water
1 tsp. vanilla
1/2 cup Splenda
1 cup milk
12 ice cubes
4 scoops vanilla ice cream
Combine all ingredients in a blender on high until smooth. Divide equally into glasses and serve with a straw. Makes 4 servings.
DECADENT CHOCOLATE SMOOTHIE
Pour 1 oz. each into blender on high: Dark Creme de Cacao, Chocolate syrup, Hot Fudge sauce, 1 banana, and 4 Scoops of Chocolate ice cream. Blend until smooth. Garnish with whipped cream, and a cherry.
CHOCOLATE EGGCREME
Pour about 1-1/2 to 2 inches of cold whole milk into a tall glass and put in a long teaspoon to stir it.
Add ice-cold club soda, stirring briskly. This generates the creamy white foam without blowing it all over the place. Fill it until the foam is 1-inch below the top of the glass. Done right, the foam should be creamy and snow white, with a distinctive bumpy texture.
Pour the chocolate syrup through the center of the white foam, until the foam rises to just above the rim of the glass.
Mix the drink with the spoon, keeping the bowl of the spoon at the bottom of the glass, then remove the spoon.
Serve with a straw.
VANILLA EGGCREME
Makes 1 serving.
Mix 1/2 cup chilled whole milk and 1/2 cup chilled Club Soda. Add 1 Tbsp. vanilla and 1 Tbsp. sugar. Blend ingredients together on high for 15 seconds. Serve in a tall glass.
DATE WITH AN ANGEL
Mix equal parts peach nectar, orange juice, and cranberry juice. Serve over ice.
PASSION FRUIT MOCKTAIL
Mix 1 cup each chilled Passion Fruit Juice, Club Soda and White Grape Juice. In two champagne flutes, place half a slice of orange and 2 raspberries, then pour the drink into the glasses. Serve.
KISS OF VIRGINITY
Mix equal parts chilled coconut milk and pineapple juice in a blender until frothy. Pour into two chilled glasses. Pour grenadine syrup all around the top edge. Do not mix. Serve garnished with one long stemmed maraschino cherry on top.
DREAM LOVER
In a blender on high, put 8 oz. gingerale with 1 tsp. Rose's Lime Juice, 1 tsp. raspberry syrup, and 8 ice cubes. Blend until slushy. Serve with two raspberries in center.
SEX ON THE BEACH
Mix 8 oz. Schweppe's Ginger Ale with 1 Tbsp. Roses Lime Juice and 1 tsp. Creme de Menthe syrup. Add 1 oz. each orange juice, pineapple juice, passionfruit juice, peach nectar, cherry juice, pomegranate juice, and cranberry juice. Stir well. Serve chilled with a stemmed maraschino cherry as garnish. Makes two 8 oz. mocktails.
FAUX CHAMPAGNE
This recipe tastes excellent and will have no alcoholic hangover. It can be used for any special occasion, party, or recipe that calls for champagne.
4 cups chilled club soda
4 cups chilled gingerale
3 cups chilled white grape juice
Mix and pour chilled into champagne flutes.
To make FAUX PINK CHAMPAGNE, just add 1/4 cup grenadine syrup to the recipe.
To make a BELLINI, use half faux champagne and half peach nectar per flute and stir well.
To make a MIMOSA, use half faux champagne and half fresh orange juice per flute and stir well. Or try the next recipe.
MIMOSA
Squeeze the juice from several oranges and zest the rind before squeezing them. Mix the zest and the juice with 1 cup heavy cream and 1 cup sugar. Pour into a glass baking dish and put in the freezer to harden for several hours. Use a small ice cream scoop and place one scoop of the ice cream in a champagne flute for each person. Then fill the flutes with Faux Champagne and enjoy.
SOUTHERN MINT JULEP
Take one tall glass and place 8 mint leaves in the bottom of the glass. Crush them with the back of a spoon. Add 2 Tbsp. simple sugar syrup, which is just equal parts of sugar and water brought to a boil and stirred until the sugar has completely dissolved. You can make this sugar syrup ahead to use in drinks you make and keep it bottled in the refrigerator to use as needed. It will keep for about six months. Fill the glass with crushed ice. Pour either lemonade, limeade, orange drink, or a lemon-lime soft drink into the glass. With a long teaspoon, stir the mixture gently, and enjoy your drink.
MOJITO MOCKTAIL
12 fresh spearmint leaves
1/2 lime
7 oz. club soda
2 Tbsp. simple syrup
(or 4 tsp. sugar)
Gently crush mint leaves and squeeze lime in a tall glass. Pour simple syrup on top then fill glass with crushed ice. Add club soda, and stir well. Garnish with a lime slice, a sprig of mint, and serve. Makes one mojito mocktail.
LATIN LOVE
3 oz. Cream of Coconut
1 banana
6 oz. of pineapple juice
3 oz. raspberry syrup
3 oz. grenadine
1 cup crushed ice
flaked coconut for garnish
Blend on high until smooth then serve in two glasses with flaked coconut as garnish.
SANGRIA PUNCH
Mix 1 bottle red grape juice, 1/3 cup frozen lemonade concentrate, 1/3 cup orange juice concentrate, 1/3 cup limeade concentrate, 2 cups ginger ale, 1/2 tsp. liquid cinnamon flavoring, 1/3 cup grenadine syrup, 1/3 cup cherry syrup, and 1/3 cup raspberry syrup. Serve chilled.
HURRICANE
1 cup passion fruit juice
1 cup orange juice
3 Tbsp. sugar
1 Tbsp. grenadine
Juice of 1 lime and 1 lemon
2 cups ice cubes
cherries and orange slices for garnish
In a blender liquify all ingredients. Pour into glasses. Garnish with sliced oranges and cherries.
HURRICANE #2
4 oz. fresh squeezed orange juice
4 oz. fresh squeezed lime juice
1 cup passion fruit juice
4 tsp. sugar
4 tsp. grenadine syrup
maraschino cherries with stems
orange slices
crushed ice
Blend the passion fruit juice, orange and lime juices, and the sugar until sugar is completely dissolved. Add the grenadine syrup, and stir to combine, then add crushed ice and blend again. Pour into Hurricane glasses. Garnish with orange slice and cherries.
HURRICANE PUNCH
46 oz. ginger ale
46 oz. passion fruit juice
46 oz. pineapple juice
2 cups water
12 oz. limeade concentrate
6 oz. orange juice concentrate
6 oz. lemonade concentrate
Combine and chill all ingredients except ginger ale. To serve add chilled ginger ale to punch bowl and the other mixed ingredients, stirring to blend. Float thin slices of fruit in the punch bowl as garnishes. Serves 25.
FAUX HURRICANES
46 oz. can Hawaiian Fruit Punch
12 oz. frozen orange juice concentrate
24 oz. passion fruit juice
6 oz. frozen lime daiquiri mix
crushed ice
Blend all ingredients with crushed ice and pour into large glasses.
SEA BREEZE MOCKTAIL
Fill a glass with ice. Add 2/3 cup cranberry juice and 1/3 cup grapefruit juice. Stir and serve.
MAI-TAI MOCKTAIL
Makes 1 serving:
2 oz. club soda
1 oz. fresh squeezed orange juice
1 oz. fresh squeezed lemon juice
1 oz. pineapple juice
1 oz. simple syrup
� oz. grenadine syrup
� oz. fresh squeezed lime juice
� cup crushed ice
Orange slice
Maraschino cherry
In blender, combine all ingredients except orange and cherry; blend until smooth. Pour into tall (12-oz.) glass. Garnish with a little parasol and an orange and cherry threaded on long wooden skewer.
SIMPLE SYRUP
In saucepan, combine 2 cups sugar and 1 cup water. Bring to boil. Stir to dissolve sugar. Boil gently for 5 minutes. Makes 2 cups. Will keep 6 months refrigerated.
VIRGIN MARY MOCKTAIL
Mix 12 oz. either V-8 or tomato juice, dash each of Worcestershire sauce, Tabasco sauce, Rose's lime juice, salt, black pepper, and celery salt to suit taste. Divide between two glasses filled loosely with some crushed ice. Garnish with a stalk of celery in each glass.
FUZZY NAVEL MOCKTAIL
Mix 12 oz. orange juice with 2 fresh sliced peaches or 1 can peach nectar in blender on high with 1 cup crushed ice. Divide between two glasses. Garnish with a parasol.
SHIRLEY TEMPLE
Mix 1 oz. Grenadine with 7 oz. Ginger Ale and serve over crushed ice.
SCREWDRIVER
Mix half ginger ale with half orange juice.
SALTY DOG
Mix half ginger ale with half grapefruit juice. Rim edge of glass with salt.
COUNT DRACULA
Mix 12 oz. Cranberry juice with 6 oz. peach nectar and 1 cup ice in blender. Divide between two glasses and serve with a parasol in each glass.
KAMA SUTRA SHAKE
This is India's answer to Viagra. It is an aphrodisiac drink. Drink it slowly in small sips. It supposedly enhances sexual prowess, and is said to lengthen life.
In a blender on high, mix 1 Tbsp. clarified butter, 1 tsp. honey, 1 tsp. licorice powder, 1 cup milk, and 1 cup fennel juice. Drink it chilled.
CUPID'S AMORE TEA
Mix 2 cups boiling water with 6 Cranberry Cove teabags. Let steep ten minutes covered. Heat 2 cups apple juice, 1/4 cup honey, 1/4 tsp. liquid cinnamon flavoring, and 6 cups water. Mix the two. Serve in glasses with ice.
LOVE POTION
1 cup apple juice
1 cup apricot nectar
1 cup ginger ale
2 raspberries
2 strawberries
2 orange slices
2 pieces of lemon peel
1 Tbsp. vanilla
1/4 tsp. liquified ginger
1/4 tsp. cinnamon flavoring
Mix apple, apricot, vanilla, ginger, and cinnamon. Add ginger ale. Divide the fruit into two glasses then pour the love potion over and serve.
APHRODITE'S LOVE POTION
Mix 4 oz. orange juice, juice of one lemon, 2 Tbsp. honey, and 5 oz. gingerale. Pour into two glasses equally that are filled with crushed ice. Top off each glass with lemonade and serve.
PASSION'S MARTIMMY
3 - 12 oz. cans frozen lemonade, thawed and diluted according to can directions
1 qt. Cranberry Juice Cocktail
1 cup orange juice
1 liter bottle Ginger Ale or Diet Ginger Ale
12 slices of oranges, for garnish
Mix all the chilled ingredients except orange slices in a large glass pitcher. Pour into martini glasses. Garnish each with a slice of orange. Makes 12.
PURPLE PASSION COOLER
In a glass mix 2 oz. peach nectar, 1 oz. blackberry syrup, 1 oz. each orange juice, pineapple juice, and cranberry juice. Add crushed ice, mix and serve.
BLACK COW
Place 2 scoops vanilla ice cream in a glass one scoop at a time. Pour 1 Tbsp. chocolate syrup over each scoop ice cream. Fill glass with Root Beer. Serve with a spoon and a straw.
PURPLE COW
Place 2 scoops vanilla ice cream in a glass. Fill glass with grape juice. Serve with a spoon and a straw.
ORIGINAL ORANGE JULIUS
1 cup orange juice
1 cup water
2 egg whites
3/4 tsp vanilla extract
1/4 cup granulated sugar
1 heaping cup ice
Combine all of the ingredients in a blender on high speed for 15-30 seconds.
Makes 2 Drinks.
ORANGE JULIUS SMOOTHIE
2/3 cup frozen orange juice concentrate
1 cup water
1 tsp. vanilla
1/2 cup Splenda
1 cup milk
12 ice cubes
4 scoops vanilla ice cream
Combine all ingredients in a blender on high until smooth. Divide equally into glasses and serve with a straw. Makes 4 servings.
DECADENT CHOCOLATE SMOOTHIE
Pour 1 oz. each into blender on high: Dark Creme de Cacao, Chocolate syrup, Hot Fudge sauce, 1 banana, and 4 Scoops of Chocolate ice cream. Blend until smooth. Garnish with whipped cream, and a cherry.
CHOCOLATE EGGCREME
Pour about 1-1/2 to 2 inches of cold whole milk into a tall glass and put in a long teaspoon to stir it.
Add ice-cold club soda, stirring briskly. This generates the creamy white foam without blowing it all over the place. Fill it until the foam is 1-inch below the top of the glass. Done right, the foam should be creamy and snow white, with a distinctive bumpy texture.
Pour the chocolate syrup through the center of the white foam, until the foam rises to just above the rim of the glass.
Mix the drink with the spoon, keeping the bowl of the spoon at the bottom of the glass, then remove the spoon.
Serve with a straw.
VANILLA EGGCREME
Makes 1 serving.
Mix 1/2 cup chilled whole milk and 1/2 cup chilled Club Soda. Add 1 Tbsp. vanilla and 1 Tbsp. sugar. Blend ingredients together on high for 15 seconds. Serve in a tall glass.
DATE WITH AN ANGEL
Mix equal parts peach nectar, orange juice, and cranberry juice. Serve over ice.
PASSION FRUIT MOCKTAIL
Mix 1 cup each chilled Passion Fruit Juice, Club Soda and White Grape Juice. In two champagne flutes, place half a slice of orange and 2 raspberries, then pour the drink into the glasses. Serve.
KISS OF VIRGINITY
Mix equal parts chilled coconut milk and pineapple juice in a blender until frothy. Pour into two chilled glasses. Pour grenadine syrup all around the top edge. Do not mix. Serve garnished with one long stemmed maraschino cherry on top.
DREAM LOVER
In a blender on high, put 8 oz. gingerale with 1 tsp. Rose's Lime Juice, 1 tsp. raspberry syrup, and 8 ice cubes. Blend until slushy. Serve with two raspberries in center.
SEX ON THE BEACH
Mix 8 oz. Schweppe's Ginger Ale with 1 Tbsp. Roses Lime Juice and 1 tsp. Creme de Menthe syrup. Add 1 oz. each orange juice, pineapple juice, passionfruit juice, peach nectar, cherry juice, pomegranate juice, and cranberry juice. Stir well. Serve chilled with a stemmed maraschino cherry as garnish. Makes two 8 oz. mocktails.
Mocktails - Non-alcoholic Drinks Recipes: Part 4
Mocktails - Non-alcoholic Drinks Recipes: Part 4
AFTER THE LOVING
Mix 2 cups brewed hot coffee with 2/3 cup heated Half 'n' Half milk and 1/4 cup each chocolate syrup and raspberry or cherry syrup. Divide in large mugs, Top with whipped cream and two stemmed maraschino cherries. Serve.
FAUX DAQUIRIES
Place a bag of frozen fruit such as strawberries, blueberries, peaches, or raspberries in your blender with 1/2 cup sugar and liquify. Pour in glasses and serve.
If you use fresh fruit, such as a banana, you will need to use a cup of ice cubes with it in the blender. You might want to add 2 oz. Rose's Lime Juice to it also. Lime juice keeps the fruit from turning dark. A banana added to any drink will always make it thicker like a smoothie. You can also use 1 cup any juices or nectars with 1 cup ice cubes and 2 oz. Rose's Lime juice. Put in blender on high until smooth.
For extra effect, dip the rim of each glass in a plate of matching juice then in a plate of sugar, before pouring in the mixed mocktails. Garnish each drink with a chunk of matching fruit placed on the rim of each glass or a tiny parasol.
FAUX PINA COLADAS
You can pour 2 small cans pineapple juice, 1/2 cup cream of coconut, and 1 cup ice cubes in the blender on high to make two drinks. Garnish each drink with a tiny parasol or a wedge of pineapple placed over each of the rims of the glasses.
For one Pina Colada, use 2 oz. Cream of Coconut, and 4 oz. pineapple juice with 4 large ice cubes in blender on high until smooth. Pour into glass and serve.
For added effect, rim your glass in pineapple sugar before adding drink. To make pineapple sugar, use 1 cup regular sugar and 1/4 tsp. pineapple extract mixed in a plastic bag, then place sugar in a dessert plate and in another dessert plate pour in some pineapple juice. Dip the rim of each glass first in the juice then in the flavored sugar, then add your drink and garnish. Serve.
Garnish your fancy drinks with tiny parasols or slices of fresh fruit. You can take 2 wooden skewers and make fruit kabobs as garnishes also. Just thread fruit on the skewers, such as, cherries, pineapple, orange sections, chunks of apples, bananas, pears, kiwis, or whatever you like. Make the skewers slightly wider than the rim of the glass so you can rest them across the top of the glass. Clip the end of the skewer so both ends rest freely over the glass.
FAUX MARGARITAS
Use two margarita glasses. Rub the rims with a slice of lime then dip them in coarse salt. Or pour some lime juice into a dessert plate and some coarse salt into another dessert plate. Dip the rim of each glass into the lime juice first, then in the salt for added effect, then pour in your drinks and serve.
In a blender on high, put 8 oz. gingerale or lemon-lime soda (Sprite or Seven-Up), 6 oz. Roses Lime Juice and 1 cup ice cubes. Liquify. Pour into glasses, Add a slice of fresh lime to each rim for garnish.
TROPICAL MANGO MARGARITAS
In a blender on high, place 1 cup ice cubes, 3 Tbsp. lime juice, and 2/3 cup mango nectar. Blend until smooth. Dip two margarita glass' rims in lime juice then in sugar. Divide drinks between two glasses, and garnish each with a lime wedge.
You can change this recipe by using a different nectar or juice, such as peach, papaya, pineapple, kiwi, banana or strawberry.
VIRGIN WATERMELON MARGARITAS
4 cups watermelon, seedlesss
6 Tbsp. lime juice
2 packets Splenda
4 cups ice cubes
1/8 tsp. salt
1/2 limes, cut into wedges for garnish
Combine all ingredients in a blender on high until smooth. Divide between margarita glasses. Garnish with lime wedges.
Use other exotic fruits to make different versions, e.g., mango, kiwi, papaya, banana, honeydew, cantalope.
FLAVORED SUGARS FOR RIMMING GLASSES
Take 1 cup regular sugar and add whatever extracts you want to it, adjusting amount to your desired flavoring, start with 1/4 tsp. then use more if needed. Place this in a plastic bag and work the extract throughout the sugar.
To rim your glasses, pour the sugar in a dessert plate and fill another dessert plate with lime juice (or any liquid you want to use). Dip the rim of each glass in the liquid, then in the sugar and pour your mocktail in the glass. Garnish with a piece of fruit or a parasol and serve.
You can do the same thing using coarse salt instead of sugar if you want a salty taste instead of sweet.
FAUX MARGARITAS
12 oz. can frozen Lemonade
12 oz. can frozen Limeade
Ice Cubes
Gingerale
Rose's Lime Juice
Kosher Salt
Lime slices for garnish
Put frozen lemonade and limeade in a blender. Fill with ice and enough gingerale to liquify. Blend on high until smooth. Dip each margarita glass' rim in a dish with Rose's Lime Juice in it then dip the rim in a dish of Kosher Salt. Fill margarita glasses with the icy mixture. Add a slice of lime as a garnish to each glass.
PINEAPPLE MINT JULEP
2 Tbsp. Splenda
2 Tbsp. Roses' Lime Juice
1/2 cup Pineapple Juice
1/2 cup Gingerale
Sprigs of mint
Wash the mint leaves and place in a glass. Crush mint with the back of a large spoon. Add Splenda and Rose's Lime Juice. Add Pineapple Juice and Gingerale and mix with a spoon. Pour this mixture over ice in a tall glass. Garnish with a sprig of mint.
FAUX TAHITIAN SLINGS
In a blender place 12 oz. Hawaiian Fruit Punch and 2 oz. grenadine with 1 cup ice cubes and liquify. Serve in two tall glasses with little parasols as a garnish.
FAUX COSMOPOLITAN
1 tub Crystal Light Sunrise Classic Orange Flavor Sugar-Free Drink Mix
10 cups chilled Club Soda
4 cups cranberry-raspberry juice
1/2 cup lime juice
Put the drink mix in a large pitcher. Add the Club Soda. Mix until the drink mix is dissolved. Add the cranberry-raspberry juice and lime juice. Mix well. Chill until ready to serve. Pour into martini glasses, after dipping rims of each glass in water and sugar.
FRUIT PUNCH
8 bananas, peeled
4 cups pure orange juice
48 oz. can pineapple juice
2 cups cold water
5 Tablespoons pure maple syrup
4 Tablespoons grenadine
2 Tablespoons lemon juice
12 strawberries
4 kiwis, peeled
Combine bananas, strawberries, kiwis and 1 cup water in a blender on high and liquify. Pour in a large pitcher. Add remaining ingredients and stir well. Chill until time to serve. Stir just before serving. Pour fruit punch into tall glasses. Garnish each glass with a fruit kabob made by threading red and green seedless grapes, raspberries, blueberries, or any bite-sized fruits that are colorful onto a wooden skewer cut 1/2-inch longer than your glass width so it will lay on top of the glass easily and serve.
LEMONADE
4 lemons, juiced or 1 cup lemon juice
1 cup sugar
6 cups water
1 lemon sliced in rings
Mix together in a pitcher. Serve in glasses filled wih ice. Garnish each glass with a slice of lemon on the rim.
You could make LIMEADE by substituting limes for the lemons.
TEA LEMONADE
Make a pitcher of tea and a pitcher of lemonade and mix the two. Serve in tall glasses with ice.
ICED TEA
For 2 qts. tea, use 7 tea bags placed in 4 cups cold water. Microwave for 12 minutes on high. Remove tea bags and stir in 1 cup sugar until dissolved. Pour in your 2 qt. pitcher and fill with water. Stir well. Serve in tall glasses filled with ice cubes. Garnish each glass with a slice of fresh lemon on the rim.
For 1 gallon tea, use same recipe just use 12 tea bags and a gallon pitcher. Everythng else stays the same.
If you like flavored tea, you can add 1 capful of your favorite flavoring to your container of tea. Vanilla, lemon, orange, lime, cherry, raspberry, and mint are good ones to try. Use only a couple drops if you use mint or cinnamon flavorings. Know your extracts though before mixing them into anything as some are very strong.
PURPLE PASSION MILKSHAKE
In a blender mix 2 cups vanilla ice cream and 1 cup pure grape juice until smooth. Divide between 2 glasses and serve with straws.
CHOCOLATE MILKSHAKE FOR TWO
Blend 2 oz. chocolate syrup, 6 oz. milk, and 4 scoops vanilla ice cream on high until smooth. Serve in a tall glass with two bendable straws.
ROMANTIC MILKSHAKES
In a blender mix 8 oz. gingerale with 2 cups strawberry ice cream until smooth.
Pour into two glasses. Top with whipped cream and a dab of strawberry preserves as garnish. Serve with straws.
In a blender mix 8 oz. milk, 2 scoops vanilla ice cream, 1 pint frozen raspberries, and 1/2 cup chocolate syrup until smooth. Serve in two glasses with straws.
ROMANTIC PUNCH
48 oz. pineapple juice
1/2 cup grenadine
3 Tbsp. Roses lime juice
6 oz. orange juice
2 Tbsp. lemon juice
10 oz. club soda
1/2 tsp. mint flavoring
Mix all together. Serve over ice with straws in tall glasses.
ROMANTIC COFFEE
2 cups hot cocoa
2 cups brewed coffee
1 tsp. cinnamon flavoring
2 Tbsp. Coffeemate
2 tsp. sugar
1/4 tsp. cardamom
Mix together. Serve hot. Makes 2 tall cups to sip slowly by the fireside.
CARAMEL FUDGE LATTE
In each large mug, fill 1 shot glass with caramel sauce and 1 with hot fudge sauce. Pour into mug. Fill with freshly brewed double strength coffee. Top with 1 shot heated heavy cream. Stir well. Serve. This is one of the most popular coffees in the USA right now.
CARAMEL CAPPUCINO SHAKE
1 cup fat-free vanilla frozen yogurt
1/4 cup fat-free skim milk
1 tsp. instant coffee
1/4 tsp. ground cinnamon
1/4 cup lite whipped topping
Blend yogurt, milk, instant coffee, and cinnamon on high. Pour into two glasses. Top each with 2 tablespoons whipped topping and 1 tablespoon caramel topping for a fat-free treat.
CARAMEL APPLE CAPPUCINO
Heat 1 cup apple juice and 1 cup brewed coffee. Add 4 Tbsp. caramel sauce and stir. Pour into two mugs. Top with whipped cream and drizzle a tiny bit of caramel over it.
CARAMEL ROYALE CAPPUCINO
Mix 2 oz. caramel syrup, 2 oz. coconut milk, 3 oz. hot espresso, and some foamy hot milk. Stir well. Serve hot.
ORANGE CAPPUCINO
Mix the following ingredients and place in a covered jar. Use 2 tsp. mix per one cup boiling water.
1 cup instant hot cocoa mix
1 cup Coffeemate creamer
3/4 cup instant coffee crystals
1/2 cup sugar
1 tsp. cinnamon
1 Tbsp. dried orange peels
STARBUCK'S RASPBERRY FROTHY COFFEE
Brew a pot of coffee. Add 1/2 cup sugar, 1/2 cup raspberry syrup, and 1/2 cup heated heavy cream. Place in a blender to froth. Pour in large mugs and top with whipped cream and chocolate sprinkles.
STARBUCK'S MOCHA COCONUT FRAPPUCINO
Mix 3/4 cup double strength coffee, 1 tsp. coconut extract, 1 cup milk, 1/3 cup chocolate syrup, 3 Tbsp. sugar, and 2 cups ice in blender on high. Garnish with whipped cream.
HOT COCOA MIX
1 cup cocoa
2 cups sugar
5-1/2 cups powdered milk
1 cup instant powdered creamer
1-1/2 tsp. salt
In a large bowl stir together the cocoa, sugar, powdered milk, creamer and salt. Store in glass jars with caps.
To use: Add 3 to 4 tablespoons of mix to 1 cup of boiling water. Top with mini marshmallows or whipped cream with chocolate or candy sprinkles or cinnamon as a garnish. Makes 30 servings.
Mocha Cocoa Mix: Add 1 cup of instant coffee granules to the basic mix.
Orange Cocoa Mix: Add 2 Tbsp. dried orange peels to the basic mix.
Spiced Cocoa Mix: Add 1 Tbsp. ground cinnamon to the basic mix.
Peppermint Cocoa Mix: Add 1/2 cup crushed peppermint candy to the basic mix.
Cardamom Cocoa Mix: Add 1 Tbsp. powdered cardamom to the basic mix.
HOT MULLED APPLE CIDER
1 apple sliced thin
1 orange sliced thin
1 tsp. cinnamon flavoring
2 tsp. whole cloves
1 gal. apple cider
1/2 cup light brown sugar
1 tsp. allspice
pinch grated nutmeg
Cinnamon sticks for garnish
Combine all ingredients in a large pot. Slowly bring to a simmer over low heat. Simmer for 15 minutes. Remove from heat. Discard the fruit and spices by straining. Ladle into mugs and garnish each with a cinnamon stick. Serve. Makes 16 servings.
HOT BUTTERED RUM
1 cup butter
1/2 cup light brown sugar
1/2 cup powdered sugar
1 tsp. cinnamon
1 pint buttered rum ice cream
1 tsp. rum flavoring
Mix the above and pour into a container to freeze it. It will not freeze solid. To make one cup Hot Buttered Rum, use 2 to 4 Tbsp. this mixture in a mugful of boiling water. Stir well. Grate on a tiny bit of nutmeg as a garnish when serving.
You can also use this to flavor a cup of coffee.
AFTER THE LOVING
Mix 2 cups brewed hot coffee with 2/3 cup heated Half 'n' Half milk and 1/4 cup each chocolate syrup and raspberry or cherry syrup. Divide in large mugs, Top with whipped cream and two stemmed maraschino cherries. Serve.
FAUX DAQUIRIES
Place a bag of frozen fruit such as strawberries, blueberries, peaches, or raspberries in your blender with 1/2 cup sugar and liquify. Pour in glasses and serve.
If you use fresh fruit, such as a banana, you will need to use a cup of ice cubes with it in the blender. You might want to add 2 oz. Rose's Lime Juice to it also. Lime juice keeps the fruit from turning dark. A banana added to any drink will always make it thicker like a smoothie. You can also use 1 cup any juices or nectars with 1 cup ice cubes and 2 oz. Rose's Lime juice. Put in blender on high until smooth.
For extra effect, dip the rim of each glass in a plate of matching juice then in a plate of sugar, before pouring in the mixed mocktails. Garnish each drink with a chunk of matching fruit placed on the rim of each glass or a tiny parasol.
FAUX PINA COLADAS
You can pour 2 small cans pineapple juice, 1/2 cup cream of coconut, and 1 cup ice cubes in the blender on high to make two drinks. Garnish each drink with a tiny parasol or a wedge of pineapple placed over each of the rims of the glasses.
For one Pina Colada, use 2 oz. Cream of Coconut, and 4 oz. pineapple juice with 4 large ice cubes in blender on high until smooth. Pour into glass and serve.
For added effect, rim your glass in pineapple sugar before adding drink. To make pineapple sugar, use 1 cup regular sugar and 1/4 tsp. pineapple extract mixed in a plastic bag, then place sugar in a dessert plate and in another dessert plate pour in some pineapple juice. Dip the rim of each glass first in the juice then in the flavored sugar, then add your drink and garnish. Serve.
Garnish your fancy drinks with tiny parasols or slices of fresh fruit. You can take 2 wooden skewers and make fruit kabobs as garnishes also. Just thread fruit on the skewers, such as, cherries, pineapple, orange sections, chunks of apples, bananas, pears, kiwis, or whatever you like. Make the skewers slightly wider than the rim of the glass so you can rest them across the top of the glass. Clip the end of the skewer so both ends rest freely over the glass.
FAUX MARGARITAS
Use two margarita glasses. Rub the rims with a slice of lime then dip them in coarse salt. Or pour some lime juice into a dessert plate and some coarse salt into another dessert plate. Dip the rim of each glass into the lime juice first, then in the salt for added effect, then pour in your drinks and serve.
In a blender on high, put 8 oz. gingerale or lemon-lime soda (Sprite or Seven-Up), 6 oz. Roses Lime Juice and 1 cup ice cubes. Liquify. Pour into glasses, Add a slice of fresh lime to each rim for garnish.
TROPICAL MANGO MARGARITAS
In a blender on high, place 1 cup ice cubes, 3 Tbsp. lime juice, and 2/3 cup mango nectar. Blend until smooth. Dip two margarita glass' rims in lime juice then in sugar. Divide drinks between two glasses, and garnish each with a lime wedge.
You can change this recipe by using a different nectar or juice, such as peach, papaya, pineapple, kiwi, banana or strawberry.
VIRGIN WATERMELON MARGARITAS
4 cups watermelon, seedlesss
6 Tbsp. lime juice
2 packets Splenda
4 cups ice cubes
1/8 tsp. salt
1/2 limes, cut into wedges for garnish
Combine all ingredients in a blender on high until smooth. Divide between margarita glasses. Garnish with lime wedges.
Use other exotic fruits to make different versions, e.g., mango, kiwi, papaya, banana, honeydew, cantalope.
FLAVORED SUGARS FOR RIMMING GLASSES
Take 1 cup regular sugar and add whatever extracts you want to it, adjusting amount to your desired flavoring, start with 1/4 tsp. then use more if needed. Place this in a plastic bag and work the extract throughout the sugar.
To rim your glasses, pour the sugar in a dessert plate and fill another dessert plate with lime juice (or any liquid you want to use). Dip the rim of each glass in the liquid, then in the sugar and pour your mocktail in the glass. Garnish with a piece of fruit or a parasol and serve.
You can do the same thing using coarse salt instead of sugar if you want a salty taste instead of sweet.
FAUX MARGARITAS
12 oz. can frozen Lemonade
12 oz. can frozen Limeade
Ice Cubes
Gingerale
Rose's Lime Juice
Kosher Salt
Lime slices for garnish
Put frozen lemonade and limeade in a blender. Fill with ice and enough gingerale to liquify. Blend on high until smooth. Dip each margarita glass' rim in a dish with Rose's Lime Juice in it then dip the rim in a dish of Kosher Salt. Fill margarita glasses with the icy mixture. Add a slice of lime as a garnish to each glass.
PINEAPPLE MINT JULEP
2 Tbsp. Splenda
2 Tbsp. Roses' Lime Juice
1/2 cup Pineapple Juice
1/2 cup Gingerale
Sprigs of mint
Wash the mint leaves and place in a glass. Crush mint with the back of a large spoon. Add Splenda and Rose's Lime Juice. Add Pineapple Juice and Gingerale and mix with a spoon. Pour this mixture over ice in a tall glass. Garnish with a sprig of mint.
FAUX TAHITIAN SLINGS
In a blender place 12 oz. Hawaiian Fruit Punch and 2 oz. grenadine with 1 cup ice cubes and liquify. Serve in two tall glasses with little parasols as a garnish.
FAUX COSMOPOLITAN
1 tub Crystal Light Sunrise Classic Orange Flavor Sugar-Free Drink Mix
10 cups chilled Club Soda
4 cups cranberry-raspberry juice
1/2 cup lime juice
Put the drink mix in a large pitcher. Add the Club Soda. Mix until the drink mix is dissolved. Add the cranberry-raspberry juice and lime juice. Mix well. Chill until ready to serve. Pour into martini glasses, after dipping rims of each glass in water and sugar.
FRUIT PUNCH
8 bananas, peeled
4 cups pure orange juice
48 oz. can pineapple juice
2 cups cold water
5 Tablespoons pure maple syrup
4 Tablespoons grenadine
2 Tablespoons lemon juice
12 strawberries
4 kiwis, peeled
Combine bananas, strawberries, kiwis and 1 cup water in a blender on high and liquify. Pour in a large pitcher. Add remaining ingredients and stir well. Chill until time to serve. Stir just before serving. Pour fruit punch into tall glasses. Garnish each glass with a fruit kabob made by threading red and green seedless grapes, raspberries, blueberries, or any bite-sized fruits that are colorful onto a wooden skewer cut 1/2-inch longer than your glass width so it will lay on top of the glass easily and serve.
LEMONADE
4 lemons, juiced or 1 cup lemon juice
1 cup sugar
6 cups water
1 lemon sliced in rings
Mix together in a pitcher. Serve in glasses filled wih ice. Garnish each glass with a slice of lemon on the rim.
You could make LIMEADE by substituting limes for the lemons.
TEA LEMONADE
Make a pitcher of tea and a pitcher of lemonade and mix the two. Serve in tall glasses with ice.
ICED TEA
For 2 qts. tea, use 7 tea bags placed in 4 cups cold water. Microwave for 12 minutes on high. Remove tea bags and stir in 1 cup sugar until dissolved. Pour in your 2 qt. pitcher and fill with water. Stir well. Serve in tall glasses filled with ice cubes. Garnish each glass with a slice of fresh lemon on the rim.
For 1 gallon tea, use same recipe just use 12 tea bags and a gallon pitcher. Everythng else stays the same.
If you like flavored tea, you can add 1 capful of your favorite flavoring to your container of tea. Vanilla, lemon, orange, lime, cherry, raspberry, and mint are good ones to try. Use only a couple drops if you use mint or cinnamon flavorings. Know your extracts though before mixing them into anything as some are very strong.
PURPLE PASSION MILKSHAKE
In a blender mix 2 cups vanilla ice cream and 1 cup pure grape juice until smooth. Divide between 2 glasses and serve with straws.
CHOCOLATE MILKSHAKE FOR TWO
Blend 2 oz. chocolate syrup, 6 oz. milk, and 4 scoops vanilla ice cream on high until smooth. Serve in a tall glass with two bendable straws.
ROMANTIC MILKSHAKES
In a blender mix 8 oz. gingerale with 2 cups strawberry ice cream until smooth.
Pour into two glasses. Top with whipped cream and a dab of strawberry preserves as garnish. Serve with straws.
In a blender mix 8 oz. milk, 2 scoops vanilla ice cream, 1 pint frozen raspberries, and 1/2 cup chocolate syrup until smooth. Serve in two glasses with straws.
ROMANTIC PUNCH
48 oz. pineapple juice
1/2 cup grenadine
3 Tbsp. Roses lime juice
6 oz. orange juice
2 Tbsp. lemon juice
10 oz. club soda
1/2 tsp. mint flavoring
Mix all together. Serve over ice with straws in tall glasses.
ROMANTIC COFFEE
2 cups hot cocoa
2 cups brewed coffee
1 tsp. cinnamon flavoring
2 Tbsp. Coffeemate
2 tsp. sugar
1/4 tsp. cardamom
Mix together. Serve hot. Makes 2 tall cups to sip slowly by the fireside.
CARAMEL FUDGE LATTE
In each large mug, fill 1 shot glass with caramel sauce and 1 with hot fudge sauce. Pour into mug. Fill with freshly brewed double strength coffee. Top with 1 shot heated heavy cream. Stir well. Serve. This is one of the most popular coffees in the USA right now.
CARAMEL CAPPUCINO SHAKE
1 cup fat-free vanilla frozen yogurt
1/4 cup fat-free skim milk
1 tsp. instant coffee
1/4 tsp. ground cinnamon
1/4 cup lite whipped topping
Blend yogurt, milk, instant coffee, and cinnamon on high. Pour into two glasses. Top each with 2 tablespoons whipped topping and 1 tablespoon caramel topping for a fat-free treat.
CARAMEL APPLE CAPPUCINO
Heat 1 cup apple juice and 1 cup brewed coffee. Add 4 Tbsp. caramel sauce and stir. Pour into two mugs. Top with whipped cream and drizzle a tiny bit of caramel over it.
CARAMEL ROYALE CAPPUCINO
Mix 2 oz. caramel syrup, 2 oz. coconut milk, 3 oz. hot espresso, and some foamy hot milk. Stir well. Serve hot.
ORANGE CAPPUCINO
Mix the following ingredients and place in a covered jar. Use 2 tsp. mix per one cup boiling water.
1 cup instant hot cocoa mix
1 cup Coffeemate creamer
3/4 cup instant coffee crystals
1/2 cup sugar
1 tsp. cinnamon
1 Tbsp. dried orange peels
STARBUCK'S RASPBERRY FROTHY COFFEE
Brew a pot of coffee. Add 1/2 cup sugar, 1/2 cup raspberry syrup, and 1/2 cup heated heavy cream. Place in a blender to froth. Pour in large mugs and top with whipped cream and chocolate sprinkles.
STARBUCK'S MOCHA COCONUT FRAPPUCINO
Mix 3/4 cup double strength coffee, 1 tsp. coconut extract, 1 cup milk, 1/3 cup chocolate syrup, 3 Tbsp. sugar, and 2 cups ice in blender on high. Garnish with whipped cream.
HOT COCOA MIX
1 cup cocoa
2 cups sugar
5-1/2 cups powdered milk
1 cup instant powdered creamer
1-1/2 tsp. salt
In a large bowl stir together the cocoa, sugar, powdered milk, creamer and salt. Store in glass jars with caps.
To use: Add 3 to 4 tablespoons of mix to 1 cup of boiling water. Top with mini marshmallows or whipped cream with chocolate or candy sprinkles or cinnamon as a garnish. Makes 30 servings.
Mocha Cocoa Mix: Add 1 cup of instant coffee granules to the basic mix.
Orange Cocoa Mix: Add 2 Tbsp. dried orange peels to the basic mix.
Spiced Cocoa Mix: Add 1 Tbsp. ground cinnamon to the basic mix.
Peppermint Cocoa Mix: Add 1/2 cup crushed peppermint candy to the basic mix.
Cardamom Cocoa Mix: Add 1 Tbsp. powdered cardamom to the basic mix.
HOT MULLED APPLE CIDER
1 apple sliced thin
1 orange sliced thin
1 tsp. cinnamon flavoring
2 tsp. whole cloves
1 gal. apple cider
1/2 cup light brown sugar
1 tsp. allspice
pinch grated nutmeg
Cinnamon sticks for garnish
Combine all ingredients in a large pot. Slowly bring to a simmer over low heat. Simmer for 15 minutes. Remove from heat. Discard the fruit and spices by straining. Ladle into mugs and garnish each with a cinnamon stick. Serve. Makes 16 servings.
HOT BUTTERED RUM
1 cup butter
1/2 cup light brown sugar
1/2 cup powdered sugar
1 tsp. cinnamon
1 pint buttered rum ice cream
1 tsp. rum flavoring
Mix the above and pour into a container to freeze it. It will not freeze solid. To make one cup Hot Buttered Rum, use 2 to 4 Tbsp. this mixture in a mugful of boiling water. Stir well. Grate on a tiny bit of nutmeg as a garnish when serving.
You can also use this to flavor a cup of coffee.
Mocktails - Non-alcoholic Drinks Recipes: Part 3
Mocktails - Non-alcoholic Drinks Recipes: Part 3
HOT GROG
6 cups brewed coffee
1 cup heavy cream
2 cups brown sugar
4 Tbsp. butter
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. cinnamon
2 lemons, peeled
Mix butter, sugar, cloves, nutmeg and cinnamon. Mix coffee and cream. Divide the lemon peels between twelve mugs. Pour both the mixtures into cups and stir. Serve hot. Makes 12 servings.
WASSAIL PUNCH
6 cups hot brewed tea
1 cup Splenda
32 oz. bottle cranberry juice
32 oz. bottle apple juice
2 cups orange juice
3/4 cup lemon juice
3/4 cup lime juice
4 whole cinnamon sticks
28 whole cloves, divided
1 orange, sliced
In a large pot over medium high heat, combine the brewed tea and Splenda. Mix well. Add cranberry juice, apple juice, orange juice, lemon juice, lime juice, cinnamon sticks, and half the whole cloves. Bring mixture to a full boil for a couple minutes, stirring often. Remove from heat. Transfer hot mixture very carefully to a large punch bowl. Press remaining whole cloves into orange slices and add to the punch bowl so they float on top. Wassail can be served either hot or cold.
HOLIDAY CHRISTMAS COFFEE
4 Tbsp. butter
1-1/2 cups brown sugar
1/4 teaspoon ground all spice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1-3/4 cups heavy cream
12 cups brewed coffee
12 strips orange peel
1 apple, sliced into 12 pieces
Stir together melted butter, brown sugar, allspice, cinnamon, nutmeg, and cloves. Keep stored in the refrigerator. To serve, put 1 tsp. of the butter spice, 2 tablespoons heavy cream, 1 strip orange peel, and 1 apple slice into 6 ounces of hot coffee. Makes twelve servings.
HOT COCOA
1/4 cup sugar
4 Tbsp. sweet cocoa powder
1/8 tsp. salt
1/4 cup hot water
2 Tbsp. butter
4 cups milk
1 tsp. Maple flavoring
1 tsp. vanilla
16 large marshmallows
In a large saucepan, combine sugar, cocoa, and salt. Stir in hot water and butter. Bring to a boil. Add milk, Maple flavoring, vanilla and 8 marshmallows. Heat, stirring occasionally, until marshmallows melt. Pour into large mugs & top with marshmallows.
CREAMSICLE FRAPPE
In a blender mix 2 cups vanilla ice cream with 1 cup orange juice and 1/2 cup milk. Blend until smooth. Pour into two glasses or cups and enjoy.
ORANGE SUNRISE SMOOTHIE
In a blender mix 1/2 cup frozen orange juice concentrate with 2 Tbsp. honey, 2 cups milk, and 8 oz. orange yogurt until smooth. Makes 2 servings.
MANGO SMOOTHIE
1 cup plain fat-free yogurt
1 cup water, ice cold
1 large mango, peeled, pitted and chopped
1 packet Splenda
2 mint leaves, for garnish
Place all ingredients in a blender on high until smooth. Pour into 2 tall glasses. Garnish each with a mint leaf.
FRESH FRUIT SMOOTHIE
In a blender put 1 small can pineapple juice, 1 peeled banana, 1 peeled orange, 1 unpeeled but cored apple and blend on high until smooth. Divide between two glasses and enjoy.
For an expensive spa treat, pat some of this on your face and let it air dry. Then wash it off with a warm washcloth.
Your face will have a healthy glow to it. This is the same fruit facial you would have to pay a hundred dollars for in a health spa.
SUMMER BREAKFAST SMOOTHIE
4 oz. silken tofu
1/2 cup fat-free skim milk
1 cup strawberries
1/2 cup blueberries
The night before combine all ingredients in a blender and refrigerate until next morning. Trn blender on high until ingredients are smooth. Divide between two glasses and serve. The tofu supplies protein.
ROOT BEER
Mix 3/4 cup sugar, 3/4 cup hot water, 1 tsp. root beer concentrate, and 1 liter chilled club soda. Chill.
GINGER BEER
Combine 2 cups distilled water with 1/2 lb. minced gingerroot and simmer in a saucepan for 20 minutes. Stir in 1/2 cup lemon juice and 1 cup honey and let it cool. Strain into a pitcher. Add 2 bottles club soda. Chill.
HOMEMADE GINGERALE
Juice 1/2 lb. fresh gingerroot and 6 large green apples. Add 1 bottle chilled Club Soda. Chill and enjoy.
JOHNNY APPLESEED COOLER
8 apple juice ice cubes
1/4 cup apple juice
Drop the apple juice ice cubes into a blender. Add the apple juice. Blend until slushy on high. Makes one serving.
RASPBERRY DAZZLE SMOOTHIE
1 frozen banana
3/4 cup raspberries
1 cup orange or grapefruit juice
Combine the fruit and juice in a blender on high until smooth. Serves one.
KEY WEST MOJITO COOLER
1 cup Key Lime juice
1 cup sugar
2 Qts. water
1/4 tsp. spearmint extract
10 Lime slices
In a large pitcher, stir together the lime juice, sugar, mint extract, and water. Pour into tall glasses filled with ice and garnish with lime slices. Makes ten servings.
Use more or less of mint extract to suit your tastes.
MANGO TANGO SMOOTHIE
1 cup mango slices
1 frozen banana
1 oz. white cranberry grape juice
4 scoops vanilla frozen yogurt
Combine the mango slices, banana, grape juice, and frozen yogurt in a blender on high until smooth. Pour into a tall glass and serve. Makes one drink.
SPORTS SLUSHEE
Recipe for a slushy treat. This one is made with frozen Gatorade ice cubes.
8 lemon-lime Gatorade ice cubes
1/2 cup lemon-lime Gatorade
Drop the frozen Gatorade cubes into a blender. Add the Gatorade. Blend on high until slushy. Pour in a glass and serve. Makes one slushee.
For variety, try different Gatorade flavors.
PINK FLAMINGO SMOOTHIE
1 frozen banana
1 cup fresh strawberries
1-1/2 cups pineapple juice Combine the fruit and juice in a blender on high until smooth. Pour in glasses and serve. Serves two.
SUN TEA PUNCH
8 decaffeinated tea bags
1/2 gallon water
4 oranges, 3 juiced and 1 sliced into ten slices
8 lemons, 7 juiced and 1 sliced into ten slices
1/2 cup honey or 1 cup sugar
10 mint leaves
Steep tea in the sun for 4 or more hours in a sun tea glass jar. Remove the tea bags. Add the remaining ingredients and stir. Pour into tall glasses filled with ice. Make sure one mint leaf, one orange slice, and one lemon slice goes into each glass. Makes ten servings.
CARMEN MIRANDA SMOOTHIE
This smoothie is an excellent choice if you happen to have some leftover fruit salad.
1 frozen banana
2 cups fresh fruit (grapes, strawberries, blueberries, raspberries, pear, apple, kiwi)
1 cup orange, pineapple, or white grape juice
Combine the fruit and juice in a blender on high until smooth. Pour into 2 glasses and serve. Makes two drinks.
PINK LEMONADE
1 cup fresh lemon juice
1/2 cup honey
1 Qt. water
1/3 cup grenadine syrup* (optional)
Lemon Slices
Stir together the lemon juice, honey, grenadine, and water. Pour into glasses filled with ice and garnish with lemon slices. Makes five servings.
*Omit the grenadine syrup if you don't want it to be pink or prefer regular lemonade. Sugar can be used but use 1 cup, as honey is sweeter.
BLUE LAGOON BREAKFAST SMOOTHIE
1 cup fresh blueberries
4 scoops vanilla frozen yogurt
1 cup milk
Combine the blueberries, frozen yogurt, and milk in a blender on high until smooth. Serves two.
KING KONG SMOOTHIE
1 frozen banana
3 Tbsp. peanut butter
1 cup orange juice
Combine the frozen banana, peanut butter, and orange juice in a blender on high until smooth. Pour in a glass and swirl some chocolate syrup over top as a garnish, then serve. Makes one drink.
PINK HURRICANE SMOOTHIE
4 cups seedless watermelon chunks
8 scoops vanilla frozen yogurt
Combine the watermelon chunks and frozen yogurt in a blender on high until smooth. Pour in glasses and serve. Makes two drinks.
JUICE SPRITZER
1 Tbsp. any frozen juice concentrate
8 oz. seltzer water
Spoon the frozen juice concentrate into a tall glass. Pour in the seltzer water. Stir to mix. Add ice cubes. Serve. Makes one drink.
HOT GROG
6 cups brewed coffee
1 cup heavy cream
2 cups brown sugar
4 Tbsp. butter
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. cinnamon
2 lemons, peeled
Mix butter, sugar, cloves, nutmeg and cinnamon. Mix coffee and cream. Divide the lemon peels between twelve mugs. Pour both the mixtures into cups and stir. Serve hot. Makes 12 servings.
WASSAIL PUNCH
6 cups hot brewed tea
1 cup Splenda
32 oz. bottle cranberry juice
32 oz. bottle apple juice
2 cups orange juice
3/4 cup lemon juice
3/4 cup lime juice
4 whole cinnamon sticks
28 whole cloves, divided
1 orange, sliced
In a large pot over medium high heat, combine the brewed tea and Splenda. Mix well. Add cranberry juice, apple juice, orange juice, lemon juice, lime juice, cinnamon sticks, and half the whole cloves. Bring mixture to a full boil for a couple minutes, stirring often. Remove from heat. Transfer hot mixture very carefully to a large punch bowl. Press remaining whole cloves into orange slices and add to the punch bowl so they float on top. Wassail can be served either hot or cold.
HOLIDAY CHRISTMAS COFFEE
4 Tbsp. butter
1-1/2 cups brown sugar
1/4 teaspoon ground all spice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1-3/4 cups heavy cream
12 cups brewed coffee
12 strips orange peel
1 apple, sliced into 12 pieces
Stir together melted butter, brown sugar, allspice, cinnamon, nutmeg, and cloves. Keep stored in the refrigerator. To serve, put 1 tsp. of the butter spice, 2 tablespoons heavy cream, 1 strip orange peel, and 1 apple slice into 6 ounces of hot coffee. Makes twelve servings.
HOT COCOA
1/4 cup sugar
4 Tbsp. sweet cocoa powder
1/8 tsp. salt
1/4 cup hot water
2 Tbsp. butter
4 cups milk
1 tsp. Maple flavoring
1 tsp. vanilla
16 large marshmallows
In a large saucepan, combine sugar, cocoa, and salt. Stir in hot water and butter. Bring to a boil. Add milk, Maple flavoring, vanilla and 8 marshmallows. Heat, stirring occasionally, until marshmallows melt. Pour into large mugs & top with marshmallows.
CREAMSICLE FRAPPE
In a blender mix 2 cups vanilla ice cream with 1 cup orange juice and 1/2 cup milk. Blend until smooth. Pour into two glasses or cups and enjoy.
ORANGE SUNRISE SMOOTHIE
In a blender mix 1/2 cup frozen orange juice concentrate with 2 Tbsp. honey, 2 cups milk, and 8 oz. orange yogurt until smooth. Makes 2 servings.
MANGO SMOOTHIE
1 cup plain fat-free yogurt
1 cup water, ice cold
1 large mango, peeled, pitted and chopped
1 packet Splenda
2 mint leaves, for garnish
Place all ingredients in a blender on high until smooth. Pour into 2 tall glasses. Garnish each with a mint leaf.
FRESH FRUIT SMOOTHIE
In a blender put 1 small can pineapple juice, 1 peeled banana, 1 peeled orange, 1 unpeeled but cored apple and blend on high until smooth. Divide between two glasses and enjoy.
For an expensive spa treat, pat some of this on your face and let it air dry. Then wash it off with a warm washcloth.
Your face will have a healthy glow to it. This is the same fruit facial you would have to pay a hundred dollars for in a health spa.
SUMMER BREAKFAST SMOOTHIE
4 oz. silken tofu
1/2 cup fat-free skim milk
1 cup strawberries
1/2 cup blueberries
The night before combine all ingredients in a blender and refrigerate until next morning. Trn blender on high until ingredients are smooth. Divide between two glasses and serve. The tofu supplies protein.
ROOT BEER
Mix 3/4 cup sugar, 3/4 cup hot water, 1 tsp. root beer concentrate, and 1 liter chilled club soda. Chill.
GINGER BEER
Combine 2 cups distilled water with 1/2 lb. minced gingerroot and simmer in a saucepan for 20 minutes. Stir in 1/2 cup lemon juice and 1 cup honey and let it cool. Strain into a pitcher. Add 2 bottles club soda. Chill.
HOMEMADE GINGERALE
Juice 1/2 lb. fresh gingerroot and 6 large green apples. Add 1 bottle chilled Club Soda. Chill and enjoy.
JOHNNY APPLESEED COOLER
8 apple juice ice cubes
1/4 cup apple juice
Drop the apple juice ice cubes into a blender. Add the apple juice. Blend until slushy on high. Makes one serving.
RASPBERRY DAZZLE SMOOTHIE
1 frozen banana
3/4 cup raspberries
1 cup orange or grapefruit juice
Combine the fruit and juice in a blender on high until smooth. Serves one.
KEY WEST MOJITO COOLER
1 cup Key Lime juice
1 cup sugar
2 Qts. water
1/4 tsp. spearmint extract
10 Lime slices
In a large pitcher, stir together the lime juice, sugar, mint extract, and water. Pour into tall glasses filled with ice and garnish with lime slices. Makes ten servings.
Use more or less of mint extract to suit your tastes.
MANGO TANGO SMOOTHIE
1 cup mango slices
1 frozen banana
1 oz. white cranberry grape juice
4 scoops vanilla frozen yogurt
Combine the mango slices, banana, grape juice, and frozen yogurt in a blender on high until smooth. Pour into a tall glass and serve. Makes one drink.
SPORTS SLUSHEE
Recipe for a slushy treat. This one is made with frozen Gatorade ice cubes.
8 lemon-lime Gatorade ice cubes
1/2 cup lemon-lime Gatorade
Drop the frozen Gatorade cubes into a blender. Add the Gatorade. Blend on high until slushy. Pour in a glass and serve. Makes one slushee.
For variety, try different Gatorade flavors.
PINK FLAMINGO SMOOTHIE
1 frozen banana
1 cup fresh strawberries
1-1/2 cups pineapple juice Combine the fruit and juice in a blender on high until smooth. Pour in glasses and serve. Serves two.
SUN TEA PUNCH
8 decaffeinated tea bags
1/2 gallon water
4 oranges, 3 juiced and 1 sliced into ten slices
8 lemons, 7 juiced and 1 sliced into ten slices
1/2 cup honey or 1 cup sugar
10 mint leaves
Steep tea in the sun for 4 or more hours in a sun tea glass jar. Remove the tea bags. Add the remaining ingredients and stir. Pour into tall glasses filled with ice. Make sure one mint leaf, one orange slice, and one lemon slice goes into each glass. Makes ten servings.
CARMEN MIRANDA SMOOTHIE
This smoothie is an excellent choice if you happen to have some leftover fruit salad.
1 frozen banana
2 cups fresh fruit (grapes, strawberries, blueberries, raspberries, pear, apple, kiwi)
1 cup orange, pineapple, or white grape juice
Combine the fruit and juice in a blender on high until smooth. Pour into 2 glasses and serve. Makes two drinks.
PINK LEMONADE
1 cup fresh lemon juice
1/2 cup honey
1 Qt. water
1/3 cup grenadine syrup* (optional)
Lemon Slices
Stir together the lemon juice, honey, grenadine, and water. Pour into glasses filled with ice and garnish with lemon slices. Makes five servings.
*Omit the grenadine syrup if you don't want it to be pink or prefer regular lemonade. Sugar can be used but use 1 cup, as honey is sweeter.
BLUE LAGOON BREAKFAST SMOOTHIE
1 cup fresh blueberries
4 scoops vanilla frozen yogurt
1 cup milk
Combine the blueberries, frozen yogurt, and milk in a blender on high until smooth. Serves two.
KING KONG SMOOTHIE
1 frozen banana
3 Tbsp. peanut butter
1 cup orange juice
Combine the frozen banana, peanut butter, and orange juice in a blender on high until smooth. Pour in a glass and swirl some chocolate syrup over top as a garnish, then serve. Makes one drink.
PINK HURRICANE SMOOTHIE
4 cups seedless watermelon chunks
8 scoops vanilla frozen yogurt
Combine the watermelon chunks and frozen yogurt in a blender on high until smooth. Pour in glasses and serve. Makes two drinks.
JUICE SPRITZER
1 Tbsp. any frozen juice concentrate
8 oz. seltzer water
Spoon the frozen juice concentrate into a tall glass. Pour in the seltzer water. Stir to mix. Add ice cubes. Serve. Makes one drink.
Mocktails - Non-alcoholic Drinks Recipes: Part 2
Mocktails - Non-alcoholic Drinks Recipes: Part 2
GRENADINI
1/2 cup lemonade
1 oz. grenadine
2 tsp. Rose's lime juice
Combine ingredients in a shaker half filled with ice, shake well and strain into two chilled glasses. Add a cocktail olive or martini on a toothpick to each drink.
You can substitute Raspberry (Raspbini), Strawberry (Strawbini), Peach (Peachini), Mango (Mangini), or any flavored syrup for the grenadine. Grenadine is made from pomegranates.
FAUX MARTINIS
In a shaker place 8 oz. lemon-lime soda, 1 Tbsp. Rose's lime juice, and 1/2 cup crushed ice. Shake well. Strain into chilled martini glasses. Add a cocktail onion or olive on a toothpick to each. Serve.
You can use either gingerale, club soda, white grape juice, white cranberry juice, or flavored seltzer water instead.
VICTORIA'S SECRET
4 oz. strawberry nectar
2 oz. orange juice
2 oz. lemon juice
Mix the ingredients with 1 cup crushed ice. Blend well. Serve in chilled cocktail glasses.
LEMON FIZZ
2 mint leaves, stems discarded
1/3 cup lemon juice
2 Tbsp. sugar
1-1/2 cups Club Soda
2 scoops lemon sherbert
2 mint leaves, for garnish
Combine 2 mint leaves without stems, lemon juice, sugar and 1/2 cup of Club Soda in a blender. Blend on high until mint is liquified. Divide mixture between 2 tall glasses. Add 1 scoop lemon sherbet to each glass and top each with 1/2 cup of club soda. Garnish with fresh mint and serve.
ORANGE FIZZ
1/3 cup orange juice with pulp
2 packets Splenda
1-1/2 cups Club Soda
2 scoops orange sherbert
2 orange slices, for ganish
Combine orange juice, Splenda, and Club Soda in a blender on high until well mixed. Divide mixture beteen 2 tall glasses. Add 1 scoop orange sherbert to each glass. Garnish with a slice of orange.
LIME FIZZ
1/3 cup lime juice
2 packets Splenda
1-1/2 cups Club Soda
2 scoops lime sherbert
2 slices lime, for garnish
Combine lime juice, Splenda, and Club Soda in a blender on high until blended well. Divide mixture between two tall glasses. Add one scoop lime sherbert to each glass. Garnish with a slic of lime.
You could also use raspberry sherbert instead of lime to make a Raspberry-Lime Fizz.
GOLDEN SPARKLERS
3 cups orange juice, chilled
3 cups apricot nectar, chilled
2 cups crushed ice
1 bottle Ginger Ale or sparkling water
Mix all ingredients and serve from a clear glass pitcher.
GATORADE
1 package lemon-lime unsweetened Kool-Aid
1 gallon cold water
1 cup sugar
1 teaspoon salt
1 cup orange juice
Mix all ingredients together in a gallon pitcher and serve. This recipe looks and tastes like Gatorade and equals the electrolyte replacement found in many popular drinks on the market. It is said if you have a headache, to get rid of it, just drink 2 glasses of green Gatorade.
You can make this for pennies whereas the name-brand Gatorade costs about four dollars for same amount.
SPICE CHAI
2 cups cold water
2 tea bags or 2 tsp. loose-leaf tea
1 tsp. vanilla extract
1 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. black peppercorns
1 tsp. ground cardamom
1/4 tsp. ground nutmeg
1/2 cup milk, heated
honey, sugar, or Splenda to suit your taste
In a teapot, bring the cold water to a full boil. Turn off heat, add the tea and the vanilla to the infuser. In a coffee filter, combine all the spices, securing the top closed with a staple. Add the spice bag to the infuser and let the tea steep for five minutes. You can adjust the spiciness if you like more or less. Add heated milk to tea. Strain tea into two mugs, and add Splenda, honey, or sugar to suit your tastes.
VIRGIN SANGRIA PUNCH
4 cups white or red grape juice
1 cup pink grapefruit juice
1 cup orange juice
1 Tbsp. Rose's lime juice
1 liter chilled club soda
1 orange, thinly sliced
1 cup seedless green or red grapes, stems removed
1 lime, thinly sliced
Combine grape, grapefruit, and lime juices in pitcher. Chill for one hour. Add chilled club soda and fruit. Stir and serve.
HURRICANE
3 oz. passionfruit juice
3 oz orange juice
3 oz. lime juice
2 tsp. Splenda
1 Tbsp. Grenadine
Lime or orange wedge for garnish
Mix all ingredients except fruit wedges in a cocktail shaker. Fill hurricane glass half-full with crushed ice. Add shaker ingredients and garnish with lime or orange wedge.
GRENADINI
1/2 cup lemonade
1 oz. grenadine
2 tsp. Rose's lime juice
Combine ingredients in a shaker half filled with ice, shake well and strain into two chilled glasses. Add a cocktail olive or martini on a toothpick to each drink.
You can substitute Raspberry (Raspbini), Strawberry (Strawbini), Peach (Peachini), Mango (Mangini), or any flavored syrup for the grenadine. Grenadine is made from pomegranates.
FAUX MARTINIS
In a shaker place 8 oz. lemon-lime soda, 1 Tbsp. Rose's lime juice, and 1/2 cup crushed ice. Shake well. Strain into chilled martini glasses. Add a cocktail onion or olive on a toothpick to each. Serve.
You can use either gingerale, club soda, white grape juice, white cranberry juice, or flavored seltzer water instead.
VICTORIA'S SECRET
4 oz. strawberry nectar
2 oz. orange juice
2 oz. lemon juice
Mix the ingredients with 1 cup crushed ice. Blend well. Serve in chilled cocktail glasses.
LEMON FIZZ
2 mint leaves, stems discarded
1/3 cup lemon juice
2 Tbsp. sugar
1-1/2 cups Club Soda
2 scoops lemon sherbert
2 mint leaves, for garnish
Combine 2 mint leaves without stems, lemon juice, sugar and 1/2 cup of Club Soda in a blender. Blend on high until mint is liquified. Divide mixture between 2 tall glasses. Add 1 scoop lemon sherbet to each glass and top each with 1/2 cup of club soda. Garnish with fresh mint and serve.
ORANGE FIZZ
1/3 cup orange juice with pulp
2 packets Splenda
1-1/2 cups Club Soda
2 scoops orange sherbert
2 orange slices, for ganish
Combine orange juice, Splenda, and Club Soda in a blender on high until well mixed. Divide mixture beteen 2 tall glasses. Add 1 scoop orange sherbert to each glass. Garnish with a slice of orange.
LIME FIZZ
1/3 cup lime juice
2 packets Splenda
1-1/2 cups Club Soda
2 scoops lime sherbert
2 slices lime, for garnish
Combine lime juice, Splenda, and Club Soda in a blender on high until blended well. Divide mixture between two tall glasses. Add one scoop lime sherbert to each glass. Garnish with a slic of lime.
You could also use raspberry sherbert instead of lime to make a Raspberry-Lime Fizz.
GOLDEN SPARKLERS
3 cups orange juice, chilled
3 cups apricot nectar, chilled
2 cups crushed ice
1 bottle Ginger Ale or sparkling water
Mix all ingredients and serve from a clear glass pitcher.
GATORADE
1 package lemon-lime unsweetened Kool-Aid
1 gallon cold water
1 cup sugar
1 teaspoon salt
1 cup orange juice
Mix all ingredients together in a gallon pitcher and serve. This recipe looks and tastes like Gatorade and equals the electrolyte replacement found in many popular drinks on the market. It is said if you have a headache, to get rid of it, just drink 2 glasses of green Gatorade.
You can make this for pennies whereas the name-brand Gatorade costs about four dollars for same amount.
SPICE CHAI
2 cups cold water
2 tea bags or 2 tsp. loose-leaf tea
1 tsp. vanilla extract
1 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. black peppercorns
1 tsp. ground cardamom
1/4 tsp. ground nutmeg
1/2 cup milk, heated
honey, sugar, or Splenda to suit your taste
In a teapot, bring the cold water to a full boil. Turn off heat, add the tea and the vanilla to the infuser. In a coffee filter, combine all the spices, securing the top closed with a staple. Add the spice bag to the infuser and let the tea steep for five minutes. You can adjust the spiciness if you like more or less. Add heated milk to tea. Strain tea into two mugs, and add Splenda, honey, or sugar to suit your tastes.
VIRGIN SANGRIA PUNCH
4 cups white or red grape juice
1 cup pink grapefruit juice
1 cup orange juice
1 Tbsp. Rose's lime juice
1 liter chilled club soda
1 orange, thinly sliced
1 cup seedless green or red grapes, stems removed
1 lime, thinly sliced
Combine grape, grapefruit, and lime juices in pitcher. Chill for one hour. Add chilled club soda and fruit. Stir and serve.
HURRICANE
3 oz. passionfruit juice
3 oz orange juice
3 oz. lime juice
2 tsp. Splenda
1 Tbsp. Grenadine
Lime or orange wedge for garnish
Mix all ingredients except fruit wedges in a cocktail shaker. Fill hurricane glass half-full with crushed ice. Add shaker ingredients and garnish with lime or orange wedge.
Mocktails - NON-ALCOHOLIC MOCKTAILS AND DRINKS RECIPES
Mocktails - NON-ALCOHOLIC MOCKTAILS AND DRINKS RECIPES
Mocktails, an abbreviation for “mock cocktails", are festive, non-alcoholic party drinks. Mocktails are often offered for designated drivers, pregnant women, or any party guests who choose not to drink alcohol. Although many drink recipes can be prepared without alcohol, some are especially popular. Mocktails come in many varieties: frozen, hot, fizzy, non-fizzy, and cream-based recipes.
Mocktails are popular alternatives to alcoholic drinks and allow everyone to enjoy the spirit of a celebratory occasion in a responsible manner. Most mocktails are blends of fresh fruit juices and syrups, and some contain cream, herbs, or spices. Since mocktails contain no alcohol, people of all ages can enjoy them. Hot mocktail recipes include non-alcoholic wassail. Easy to prepare in a crock pot, this drink contains apple cider, unsweetened pineapple juice, and tea, seasoned with cloves, allspice, and cinnamon.
Summer Passion
Ingredients:
2 cups coconut milk
2 cups pineapple juice
1 tbsp powdered sugar
1/4 cup finely chopped pineapple piece
Crushed ice
Method:
* Blend coconut milk, pineapple juice and sugar together.
* Put chopped pineapple pieces in 3 cocktail glasses.
* Pour the mixture onto it and top with crushed ice.
* Decorate with a sprig of mint and a fancy cocktail stirrer.
Melon Delight
Ingredients:
1 cup pineapple juice
1 cup melon juice
1 tsp sugar/ honey
1/2 cup melon pieces.
Method:
* Blend together juices and sugar and serve with melon pieces and crushed ice.
CHOCOLATE WALNUT SMOOTHIE
1 cup apple juice
2 bananas
4 Tbsp. walnuts
1 cup soy milk
1-1/2 Tbsp. cocoa powder
1 tsp. almond extract
1 cup ice
Put everything in a blender on high and blend until smooth, then enjoy.
KIWI SMOOTHIE
2 kiwi fruit, peeled and sliced
3/4 cup plain yogurt
1/4 cup milk
2 tsp. honey
4 ice cubes
Reserve one slice of kiwi as a garnish. Puree remainder of sliced kiwi in blender. Add yogurt, milk, honey, and ice cubes to kiwi and blend on high until smooth. Serve in hurricane glass with kiwi garnish.
VIRGIN MIAMI VICE
1 oz pineapple juice
1 oz cream of coconut
1/2 oz Half 'n' Half Cream
1-1/2 oz pureed strawberries
1-1/2 oz lime juice
1/4 oz simple syrup
1 cup crushed ice
whole strawberry for garnish
Blend pineapple juice, coconut cream, Half 'n' Half, and half a cup of crushed ice. Pour into a glass.
Blend pureed strawberries, lime, syrup, remaining half cup of crushed ice and pour over back of a spoon on top of the pineapple-coconut mixture. Garnish with a strawberry.
SUNSET MOJITO
4 oz white grape juice
3 oz chilled gingerale
1 Tbsp. grenadine
5 sprigs of mint
Pour grenadine into bottom of a wine glass. Lay 4 mint sprigs over this. Carefully pour the grape juice and gingerale over the back of a spoon into the glass. Garnish with a sprig of mint.
SPRING SUNRISE
3/4 oz lemon juice
3/4 oz mango syrup
1-1/2 oz apple juice
2 oz blood orange juice
Pour ingredients into a shaker with ice. Shake well and pour into a glass half filled with crushed ice.
CINDERELLA
2 oz lemon juice
2 oz orange juice
2 oz pineapple juice
4 oz gingerale
2 dashes grenadine
Pineapple and Orange slices for garnish
Pour the ingredients into a shaker with ice. Shake well, then strain into two glasses. Garnish with pineapple and orange slices.
APPLETINI
2 oz fresh apple juice (gold or green apples)
1/2 oz simple syrup
1/4 oz lemon juice
sugar for rimming glass
apple slice for garnish
Add apple juice, syrup, and lemon juice to a cocktail shaker filled with ice. Shake well. Strain into a chilled cocktail glass rimmed with sugar. Garnish with an apple slice.
Mocktails, an abbreviation for “mock cocktails", are festive, non-alcoholic party drinks. Mocktails are often offered for designated drivers, pregnant women, or any party guests who choose not to drink alcohol. Although many drink recipes can be prepared without alcohol, some are especially popular. Mocktails come in many varieties: frozen, hot, fizzy, non-fizzy, and cream-based recipes.
Mocktails are popular alternatives to alcoholic drinks and allow everyone to enjoy the spirit of a celebratory occasion in a responsible manner. Most mocktails are blends of fresh fruit juices and syrups, and some contain cream, herbs, or spices. Since mocktails contain no alcohol, people of all ages can enjoy them. Hot mocktail recipes include non-alcoholic wassail. Easy to prepare in a crock pot, this drink contains apple cider, unsweetened pineapple juice, and tea, seasoned with cloves, allspice, and cinnamon.
Summer Passion
Ingredients:
2 cups coconut milk
2 cups pineapple juice
1 tbsp powdered sugar
1/4 cup finely chopped pineapple piece
Crushed ice
Method:
* Blend coconut milk, pineapple juice and sugar together.
* Put chopped pineapple pieces in 3 cocktail glasses.
* Pour the mixture onto it and top with crushed ice.
* Decorate with a sprig of mint and a fancy cocktail stirrer.
Melon Delight
Ingredients:
1 cup pineapple juice
1 cup melon juice
1 tsp sugar/ honey
1/2 cup melon pieces.
Method:
* Blend together juices and sugar and serve with melon pieces and crushed ice.
CHOCOLATE WALNUT SMOOTHIE
1 cup apple juice
2 bananas
4 Tbsp. walnuts
1 cup soy milk
1-1/2 Tbsp. cocoa powder
1 tsp. almond extract
1 cup ice
Put everything in a blender on high and blend until smooth, then enjoy.
KIWI SMOOTHIE
2 kiwi fruit, peeled and sliced
3/4 cup plain yogurt
1/4 cup milk
2 tsp. honey
4 ice cubes
Reserve one slice of kiwi as a garnish. Puree remainder of sliced kiwi in blender. Add yogurt, milk, honey, and ice cubes to kiwi and blend on high until smooth. Serve in hurricane glass with kiwi garnish.
VIRGIN MIAMI VICE
1 oz pineapple juice
1 oz cream of coconut
1/2 oz Half 'n' Half Cream
1-1/2 oz pureed strawberries
1-1/2 oz lime juice
1/4 oz simple syrup
1 cup crushed ice
whole strawberry for garnish
Blend pineapple juice, coconut cream, Half 'n' Half, and half a cup of crushed ice. Pour into a glass.
Blend pureed strawberries, lime, syrup, remaining half cup of crushed ice and pour over back of a spoon on top of the pineapple-coconut mixture. Garnish with a strawberry.
SUNSET MOJITO
4 oz white grape juice
3 oz chilled gingerale
1 Tbsp. grenadine
5 sprigs of mint
Pour grenadine into bottom of a wine glass. Lay 4 mint sprigs over this. Carefully pour the grape juice and gingerale over the back of a spoon into the glass. Garnish with a sprig of mint.
SPRING SUNRISE
3/4 oz lemon juice
3/4 oz mango syrup
1-1/2 oz apple juice
2 oz blood orange juice
Pour ingredients into a shaker with ice. Shake well and pour into a glass half filled with crushed ice.
CINDERELLA
2 oz lemon juice
2 oz orange juice
2 oz pineapple juice
4 oz gingerale
2 dashes grenadine
Pineapple and Orange slices for garnish
Pour the ingredients into a shaker with ice. Shake well, then strain into two glasses. Garnish with pineapple and orange slices.
APPLETINI
2 oz fresh apple juice (gold or green apples)
1/2 oz simple syrup
1/4 oz lemon juice
sugar for rimming glass
apple slice for garnish
Add apple juice, syrup, and lemon juice to a cocktail shaker filled with ice. Shake well. Strain into a chilled cocktail glass rimmed with sugar. Garnish with an apple slice.
Indian Drinks, Shakes, Juices and Beverages Recipes
Indian Drinks, Shakes, Juices and Beverages Recipes
Indian summers can be quite harsh with the temperatures soaring above 40% Celcius in most states. Fortunately, we are blessed with a rich variety of fruits that help to keep us cool. You can blend these fruits with different ingredients to make a colorful, cool, icy and a very healthy and refreshing drink. Check out these very cool and refreshing drinks, shakes, juices and beverages that can be made very easily in your homes! Visit this link:
http://www.indianfoodrecipes.net/indian-drinks-recipes/index.html
Indian summers can be quite harsh with the temperatures soaring above 40% Celcius in most states. Fortunately, we are blessed with a rich variety of fruits that help to keep us cool. You can blend these fruits with different ingredients to make a colorful, cool, icy and a very healthy and refreshing drink. Check out these very cool and refreshing drinks, shakes, juices and beverages that can be made very easily in your homes! Visit this link:
http://www.indianfoodrecipes.net/indian-drinks-recipes/index.html
Indian Breakfast Fruit n Juice Shake Recipes
Indian Breakfast Fruit n Juice Shake Recipes
Fruit n Juice Breakfast Shake Ingredients
1 Ripe banana;, peeled 1/2 c Lowfat vanilla yogurt
3/4 c Pineapple juice 1/2 c Strawberries;, stem removed
Instructions for Fruit n Juice Breakfast Shake
Break banana into small pieces and put in the blender with pineapple juice, yogurt, and strawberries. Secure lid and blend until smooth. Divide shake between two glasses and serve immediately Recipe by: Makes 2 servings
Peanut Butter Banana Breakfast Shake Ingredients
1 c Fat free or lowfat milk 1/4 ts Ground cinnamon
1/2 c Frozen banana slices 1/2 ts Vanilla extract
1 tb Peanut butter Sweet cocoa powder; optional
Instructions for Peanut Butter Banana Breakfast Shake
Combine all ingredients in a blender and blend until smooth and creamy. Pour into a tall glass and garnish with a sprinkle of cocoa powder, if desired. Makes 1 serving.
Peanut Butter-Chocolate-Banana Shake Ingredients
2 c Sliced banana 1/2 c Crushed ice
3/4 c 1% low-fat milk 3 tb Chocolate-flavored syrup
1/2 c Vanilla low-fat ice cream 2 tb Reduced-fat creamy peanut
Instructions for Peanut Butter-Chocolate-Banana Shake
1. Arrange banana slices in a single layer on a baking sheet; freeze 45 minutes or until firm. 2. Place frozen bananas and remaining ingredients in a blender; process until smooth. Serve immediately. Yield: 3 servings
Pineapple Breakfast Shake Ingredients
20 oz Pineapple Chunks * 1 1/2 c Skim Milk
1 md Banana, Cut Into Chunks 1/4 ts Vanilla Extract
Instructions for Pineapple Breakfast Shake
* Pineapple chunks in unsweetened juice.
Drain pineapple, reserving 3/4 cup juice. Measure 1/2 cup pineapple chunks and save the remainder for another use. Place all ingredients in a blender bowl and process until smooth. Pour into glasses and serve..
Raspberry Peach Breakfast Shake Ingredients
10 oz Frozen Raspberries * 1/2 c Buttermilk
1 c Canned Peach Nectar 1 tb Honey
Instructions for Raspberry Peach Breakfast Shake
* Frozen raspberries should be thawed and in light syrup.
Place all ingredients in a blender bowl and process until smooth. Pour into glasses and serve.
Strawberry Banana Breakfast Shake Ingredients
1/2 c Strawberries * 1/2 c Orange Juice, Fresh
1/2 md Banana, Cut Into Chunks 3 tb Low Fat Yogurt
Instructions for Strawberry Banana Breakfast Shake
* Strawberries should be frozen and unsweetened.
Place all ingredients in a blender bowl and process until smooth. Pour into glasses and serve.
Complete Breakfast Banana Shake Ingredients
Milk Vanilla yogurt
Banana Egg; (optional)
Instructions for Complete Breakfast Banana Shake
In blender (or processor), put peeled bananas, several tablespoons vanilla yogurt (or plain yogurt with 1 teaspoon vanilla flavoring), approximately 1 cup milk. Blend until completely mixed. Optional: Add 1 egg and blend again. Makes good breakfast drink or snack.
Fruit n Juice Breakfast Shake Ingredients
1 Ripe banana;, peeled 1/2 c Lowfat vanilla yogurt
3/4 c Pineapple juice 1/2 c Strawberries;, stem removed
Instructions for Fruit n Juice Breakfast Shake
Break banana into small pieces and put in the blender with pineapple juice, yogurt, and strawberries. Secure lid and blend until smooth. Divide shake between two glasses and serve immediately Recipe by: Makes 2 servings
Peanut Butter Banana Breakfast Shake Ingredients
1 c Fat free or lowfat milk 1/4 ts Ground cinnamon
1/2 c Frozen banana slices 1/2 ts Vanilla extract
1 tb Peanut butter Sweet cocoa powder; optional
Instructions for Peanut Butter Banana Breakfast Shake
Combine all ingredients in a blender and blend until smooth and creamy. Pour into a tall glass and garnish with a sprinkle of cocoa powder, if desired. Makes 1 serving.
Peanut Butter-Chocolate-Banana Shake Ingredients
2 c Sliced banana 1/2 c Crushed ice
3/4 c 1% low-fat milk 3 tb Chocolate-flavored syrup
1/2 c Vanilla low-fat ice cream 2 tb Reduced-fat creamy peanut
Instructions for Peanut Butter-Chocolate-Banana Shake
1. Arrange banana slices in a single layer on a baking sheet; freeze 45 minutes or until firm. 2. Place frozen bananas and remaining ingredients in a blender; process until smooth. Serve immediately. Yield: 3 servings
Pineapple Breakfast Shake Ingredients
20 oz Pineapple Chunks * 1 1/2 c Skim Milk
1 md Banana, Cut Into Chunks 1/4 ts Vanilla Extract
Instructions for Pineapple Breakfast Shake
* Pineapple chunks in unsweetened juice.
Drain pineapple, reserving 3/4 cup juice. Measure 1/2 cup pineapple chunks and save the remainder for another use. Place all ingredients in a blender bowl and process until smooth. Pour into glasses and serve..
Raspberry Peach Breakfast Shake Ingredients
10 oz Frozen Raspberries * 1/2 c Buttermilk
1 c Canned Peach Nectar 1 tb Honey
Instructions for Raspberry Peach Breakfast Shake
* Frozen raspberries should be thawed and in light syrup.
Place all ingredients in a blender bowl and process until smooth. Pour into glasses and serve.
Strawberry Banana Breakfast Shake Ingredients
1/2 c Strawberries * 1/2 c Orange Juice, Fresh
1/2 md Banana, Cut Into Chunks 3 tb Low Fat Yogurt
Instructions for Strawberry Banana Breakfast Shake
* Strawberries should be frozen and unsweetened.
Place all ingredients in a blender bowl and process until smooth. Pour into glasses and serve.
Complete Breakfast Banana Shake Ingredients
Milk Vanilla yogurt
Banana Egg; (optional)
Instructions for Complete Breakfast Banana Shake
In blender (or processor), put peeled bananas, several tablespoons vanilla yogurt (or plain yogurt with 1 teaspoon vanilla flavoring), approximately 1 cup milk. Blend until completely mixed. Optional: Add 1 egg and blend again. Makes good breakfast drink or snack.
Healthy Protein Shakes And Smoothies Recipes
Healthy Protein Shakes And Smoothies Recipes
CINNAMON MOCHA PROTEIN SHAKE
1 scoop of Anywhey protein powder
1 cup of 1%, skim, Lactaid, Rice, or Soy milk
¼-½ packet of sugar free chocolate Carnation instant breakfast, sugar free cocoa, or 1 tbsp. of sugar free Hershey syrup
½ tsp. cinnamon
1 tsp. decaffeinated instant coffee
DREAM CREAM PROTEIN SMOOTHIE
1 scoop of Anywhey protein powder
¼ cup of orange Gatorade or orange Crystal Light
1 cup 1%, skim, Lactaid, Rice, Soy milk
¼-½ packet of sugar-free vanilla Carnation instant breakfast
1 tsp. orange flavoring (optional)
BANANA SPLIT PROTEIN SHAKE
1 scoop of Anywhey protein powder
¼-½ packet of sugar-free vanilla or chocolate Carnation instant breakfast
½ banana
2 cubes of fresh pineapple or 1 slice canned pineapple in its own juice
1-2 strawberries fresh or frozen
3 ice cubes
CHOCOLATE MOCHA MINT PROTEIN SHAKE
1 scoop of Anywhey protein powder
¼-½ packet of sugar-free chocolate Carnation instant breakfast
1 tsp. instant decaffeinated coffee
2 drops of peppermint extract
1 cup 1%, skim, Lactaid, Rice, Soy milk
2 ice cubes
KEY LIME PIE PROTEIN SHAKE
1 scoop Anywhey protein powder
¼-½ packet of sugar-free vanilla Carnation instant breakfast
1-2 tsp lime juice
1 graham cracker (~2-3 small squares)
2-3 ice cubes
1 cup 1%, skim, Lactaid, Rice, or Soy milk
STRAWBERRY BANANA FROST MILK SHAKE
1 scoop Anywhey protein powder
¼-½ packet of sugar-free strawberry Carnation instant breakfast
½ banana and 1-2 fresh or frozen strawberries
2-3 ice cubes
1 cup 1%, skim, Lactaid, Rice, or Soy milk
EGGNOG PROTEIN SHAKE
1 scoop Anywhey protein powder
¼-½ packet of sugar-free vanilla Carnation instant breakfast
½ tsp. allspice
1 graham cracker (~2 small squares)
2-3 ice cubes
1 tbsp. sugar-free vanilla Coffee Mate creamer
1 cup 1%, skim, Lactaid, Rice, or Soy milk
TROPICAL FRUIT BREEZE PROTEIN SHAKE
1 scoop Anywhey protein powder
¼-½ packet of sugar-free strawberry Carnation instant breakfast
~2 slices of frozen peaches
2 chunks of fresh pineapple
3 ice cubes
1 cup 1%, skim, Lactaid, Rice, or Soy milk
PROTEIN FRUIT SMOOTHIE
1 scoop of Anywhey powder
½ cup low-fat plain or vanilla yogurt
2 fresh or frozen strawberries or any other fresh or frozen berries
½ banana
3 ice cubes
¼ cup 1%, skim, Lactaid, Rice, or Soy milk
1 packet Splenda or any other sugar substitute desired
HAZELNUT MOCHA CAPPUCCINO SHAKE
1 scoop Anywhey protein powder
¼-½ packet of both vanilla and chocolate sugar-free Carnation instant breakfast
½ cup water
1 cup 1%, skim, Lactaid, Rice, or Soy milk
3-4 drops of Hazelnut mocha sugar-free flavoring by Bariatric Advantage products
2 tsp. of decaffeinated instant coffee
2-3 ice cubes
SNICKERS BAR MOCHA PROTEIN SHAKE
1 scoop Anywhey protein powder
½ cup cold decaffeinated coffee
½ cup 1%, skim, Lactaid, Rice, or Soy milk
3-4 drops of sugar-free caramel flavoring Bariatric Advantage products
¼-1/2 packet of sugar-free chocolate Carnation instant breakfast
3 ice cubes
1 tsp. butternut flavoring extract
BUTTERMILK FRUIT SHAKE
1 scoop Anywhey protein powder
1 cup buttermilk
½ cup frozen fruit
1tsp vanilla flavoring extract
1 packet of Splenda or any other sugar substitute
BOYSENBERRY SMOOTHIE
1 scoop Anywhey protein powder
1 cup fresh or frozen boysenberries
1 cup plain or vanilla low-fat yogurt
1/3 cup 100% apple juice
3-4 ice cubes
FROZEN FRUIT GLAZE PROTEIN SHAKE
1 scoop Anywhey protein powder
¼-1/2 packet of vanilla sugar-free Carnation instant breakfast
½ cup water
½ cup 100% orange juice
½ banana
2-3 frozen or fresh strawberries
2-3 ice cubes
PEANUTBUTTER AND BANANA PROTEIN SHAKE
1 scoop Anywhey protein powder
1 cup 1%, skim, Lactaid, Rice, or Soy milk
1-2 tbsp. Skippy Natural peanut butter
½ banana
NOTE:
If shakes are too thick or not thick enough to your liking add or take away milk.
Add 1 or 2 scoops of protein powder to low-fat milk mix up so that there are no lumps then add to hot low-fat cream soup.
Add 1-2 scoop of protein powder to low-fat milk and mix well until no lumps then mix into a sugar free pudding mix.
(http://www.lifebridgehealth.org/sinaibody.cfm?id=3876)
CINNAMON MOCHA PROTEIN SHAKE
1 scoop of Anywhey protein powder
1 cup of 1%, skim, Lactaid, Rice, or Soy milk
¼-½ packet of sugar free chocolate Carnation instant breakfast, sugar free cocoa, or 1 tbsp. of sugar free Hershey syrup
½ tsp. cinnamon
1 tsp. decaffeinated instant coffee
DREAM CREAM PROTEIN SMOOTHIE
1 scoop of Anywhey protein powder
¼ cup of orange Gatorade or orange Crystal Light
1 cup 1%, skim, Lactaid, Rice, Soy milk
¼-½ packet of sugar-free vanilla Carnation instant breakfast
1 tsp. orange flavoring (optional)
BANANA SPLIT PROTEIN SHAKE
1 scoop of Anywhey protein powder
¼-½ packet of sugar-free vanilla or chocolate Carnation instant breakfast
½ banana
2 cubes of fresh pineapple or 1 slice canned pineapple in its own juice
1-2 strawberries fresh or frozen
3 ice cubes
CHOCOLATE MOCHA MINT PROTEIN SHAKE
1 scoop of Anywhey protein powder
¼-½ packet of sugar-free chocolate Carnation instant breakfast
1 tsp. instant decaffeinated coffee
2 drops of peppermint extract
1 cup 1%, skim, Lactaid, Rice, Soy milk
2 ice cubes
KEY LIME PIE PROTEIN SHAKE
1 scoop Anywhey protein powder
¼-½ packet of sugar-free vanilla Carnation instant breakfast
1-2 tsp lime juice
1 graham cracker (~2-3 small squares)
2-3 ice cubes
1 cup 1%, skim, Lactaid, Rice, or Soy milk
STRAWBERRY BANANA FROST MILK SHAKE
1 scoop Anywhey protein powder
¼-½ packet of sugar-free strawberry Carnation instant breakfast
½ banana and 1-2 fresh or frozen strawberries
2-3 ice cubes
1 cup 1%, skim, Lactaid, Rice, or Soy milk
EGGNOG PROTEIN SHAKE
1 scoop Anywhey protein powder
¼-½ packet of sugar-free vanilla Carnation instant breakfast
½ tsp. allspice
1 graham cracker (~2 small squares)
2-3 ice cubes
1 tbsp. sugar-free vanilla Coffee Mate creamer
1 cup 1%, skim, Lactaid, Rice, or Soy milk
TROPICAL FRUIT BREEZE PROTEIN SHAKE
1 scoop Anywhey protein powder
¼-½ packet of sugar-free strawberry Carnation instant breakfast
~2 slices of frozen peaches
2 chunks of fresh pineapple
3 ice cubes
1 cup 1%, skim, Lactaid, Rice, or Soy milk
PROTEIN FRUIT SMOOTHIE
1 scoop of Anywhey powder
½ cup low-fat plain or vanilla yogurt
2 fresh or frozen strawberries or any other fresh or frozen berries
½ banana
3 ice cubes
¼ cup 1%, skim, Lactaid, Rice, or Soy milk
1 packet Splenda or any other sugar substitute desired
HAZELNUT MOCHA CAPPUCCINO SHAKE
1 scoop Anywhey protein powder
¼-½ packet of both vanilla and chocolate sugar-free Carnation instant breakfast
½ cup water
1 cup 1%, skim, Lactaid, Rice, or Soy milk
3-4 drops of Hazelnut mocha sugar-free flavoring by Bariatric Advantage products
2 tsp. of decaffeinated instant coffee
2-3 ice cubes
SNICKERS BAR MOCHA PROTEIN SHAKE
1 scoop Anywhey protein powder
½ cup cold decaffeinated coffee
½ cup 1%, skim, Lactaid, Rice, or Soy milk
3-4 drops of sugar-free caramel flavoring Bariatric Advantage products
¼-1/2 packet of sugar-free chocolate Carnation instant breakfast
3 ice cubes
1 tsp. butternut flavoring extract
BUTTERMILK FRUIT SHAKE
1 scoop Anywhey protein powder
1 cup buttermilk
½ cup frozen fruit
1tsp vanilla flavoring extract
1 packet of Splenda or any other sugar substitute
BOYSENBERRY SMOOTHIE
1 scoop Anywhey protein powder
1 cup fresh or frozen boysenberries
1 cup plain or vanilla low-fat yogurt
1/3 cup 100% apple juice
3-4 ice cubes
FROZEN FRUIT GLAZE PROTEIN SHAKE
1 scoop Anywhey protein powder
¼-1/2 packet of vanilla sugar-free Carnation instant breakfast
½ cup water
½ cup 100% orange juice
½ banana
2-3 frozen or fresh strawberries
2-3 ice cubes
PEANUTBUTTER AND BANANA PROTEIN SHAKE
1 scoop Anywhey protein powder
1 cup 1%, skim, Lactaid, Rice, or Soy milk
1-2 tbsp. Skippy Natural peanut butter
½ banana
NOTE:
If shakes are too thick or not thick enough to your liking add or take away milk.
Add 1 or 2 scoops of protein powder to low-fat milk mix up so that there are no lumps then add to hot low-fat cream soup.
Add 1-2 scoop of protein powder to low-fat milk and mix well until no lumps then mix into a sugar free pudding mix.
(http://www.lifebridgehealth.org/sinaibody.cfm?id=3876)
Ten Best Cool Summer Cocktails - Air Mail
10 Of the Best Cool Summer Cocktails - Air Mail
This is the standard, and very agreeable, recipe for most popular summer drinks. But this year, under the tutelage of T.J. Siegal, a bartender at New York City's Alto restaurant, I am adding "bitter" into the mix.
Siegal's take on a cocktail he calls "old and esoteric." It sounds to me as if it originated in the '30s or '40s, when the term "air mail" had an sense of glamour to it. The first sip tastes simple. But hold it in your mouth for a few seconds and a whole host of intense, complex flavors reveal themselves.
The Goods:
1. Air Mail
chilled wine glass
2 ounces Mount Gay Special Reserve White Rum
1 ounce fresh lime juice
3/4 ounces honey syrup*
2 to 3 ounces well chilled sparkling wine, such as Prosecco
Add the rum, lime juice and honey syrup to a shaker filled with ice. Shake well. Pour into wine glass and top with sparkling wine.
*Honey syrup dissolves more quickly and is easier to pour than pure honey. To make Siegal's, combine five parts inexpensive honey with two parts very hot water in a small bottle. Seal, and shake vigorously. Let cool.
2. The Bikini Martini
The name--not to mention the vivid blue color--makes this a summer cocktail winner. It tastes delicious too.
The Goods:
3 ounces Bombay Sapphire gin
squeeze of fresh lime juice
2 tbsp Blue Curacoa
1 tbsp peach schnapps
1 tsp confectioners' sugar or one packet of Equal
lemon zest
Fill a martini glass with ice and water to chill it. Half-fill a martini shaker with ice and add the gin, lime juice, Curacao, schnapps and sugar. Shake well for at least 30 seconds.
Pour out ice and water from martini glass, and poor in the mixture through a strainer. Garnish with lemon zest.
3. Campari Smash
The appealing contrast between the tangy bitterness of the Campari and the sweetness of the limoncello make this Siegal original a perfect summer refresher.
The Goods:
4 lemon wedges, seeds removed if possible
1 1/4 ounces Campari
3/4 ounces limoncello
Muddle the lemons in a shaker. Add Campari and limoncello. Shake lightly. Serve in a rocks glass.
4. La Chic Martinique
Rhum agricole, from the French West Indies, is made from cane sugar rather than molasses, the basis of regular rum. It has a highly distinctive, aromatic, verdant flavor. This is an adaptation of a cocktail created by Brian Van Flandern of New York's Per Se restaurant for a Rhum Clement cocktail competition.
The Goods:
1 ounce vodka
1 ounce Rhum Clement VSOP Rum
1/2 ounce fresh lime juice
1/2 ounce simple syrup or 1/2 packet Equal
soda water to taste
twist of lime peel
chilled martini glass
Shake the first four ingredients vigorously over ice. Add a splash of soda and shake gently until it foams. Pour into martini glass. Float the twist of lime peel on the surface.
5. Cucumber Mojito Crush
Replacing some of the mint with cucumber adds a whole extra dimension to this cool Cuban favorite.
The Goods:
1 1/2 ounces 10 Cane Rum
4 slices peeled seedless cucumber
6 to 8 mint leaves
1/2 lime, cut into wedges
1 packet Equal
chilled ginger ale
In a tall glass, muddle together the cucumber, limes, mint and Equal. Add to cocktail shaker filled with ice. Add rum and shake. Fill glass with crushed ice, return mixture to glass and top with ginger ale. Garnish with a slice of cucumber.
6. English Harbor Rum and Soda
One of my favorite summer drinks is one of the simplest--it consists of an aged rum poured into a tall glass of crushed ice and topped with a splash of soda. Here, the softer, creamy Antiguan rum, laced with subtle hints of vanilla, chocolate and coffee, makes for a delectable change from the usual, assertive dark rums.
The Goods:
3 ounces English Harbor Five-Year-Old Antigua Rum
soda to taste
wedge of lime
Fill a rocks or highball glass with ice. Add rum. Add soda to taste and stir. Garnish with lime.
7. Gin and Tonic
The English classic was exported around the world during the days of Empire and has been improved by such marvels of modern technology as the plentiful supply of ice.
The Goods:
2 ounces of well-chilled super-premium 47% gin
2 or 3 ounces of fresh tonic (I prefer Schweppes)
wedge of lemon or lime
Add gin to a highball glass filled with ice. Add tonic to taste. Squeeze the lime or, if you want to be really Brit, lemon, into the drink. Drop in the wedge.
8. Pimm's Cup
This classic English summer drink is becoming increasingly popular on both sides of the Atlantic.
The Goods:
1 1/2 ounces of Pimm's Number One
4 to 5 ounces of 7-Up or Sprite
wedge of lemon
sprig of borage or, if unavailable, slice of cucumber
Ideally you should combine all the ingredients, in these proportions, in a large pitcher, and then pour it into highball glasses filled with ice.
9. Zenzero
It's the subtle hint of ginger--and you should use a light hand when adding it, as less is definitely better than more--that, with the honey, gives Siegal's invention its distinctive and refreshing flavor.
The Goods:
1/4 ounce fresh ginger
3/4 ounce fresh lemon juice
3/4 ounce honey syrup
2 ounces El Tesoro Platinum Tequila
well-chilled martini glass
Muddle together the ginger and lemon juice. Pour into a shaker filled with ice. Add tequila and honey syrup. Shake well and pour into the martini glass.
10. The Zuidam Crush
I first encountered this drink at a party to promote Zuidam Gin. It was served without the soda, and while I liked the fresh orange flavor, I found it heavy and too strong. So I had the bartender add some soda. This now appears to have become the official version, and I am expecting my first royalty check shortly.
The Goods:
3 ounces Zuidam Dry Gin
1 1/2 ounces Patron Citronage
splash Club Soda
slice of fresh orange
Muddle orange in a rocks glass. Add ice. Add gin, Citronage and soda to taste. This works equally well as a short or long drink. Stir.
This is the standard, and very agreeable, recipe for most popular summer drinks. But this year, under the tutelage of T.J. Siegal, a bartender at New York City's Alto restaurant, I am adding "bitter" into the mix.
Siegal's take on a cocktail he calls "old and esoteric." It sounds to me as if it originated in the '30s or '40s, when the term "air mail" had an sense of glamour to it. The first sip tastes simple. But hold it in your mouth for a few seconds and a whole host of intense, complex flavors reveal themselves.
The Goods:
1. Air Mail
chilled wine glass
2 ounces Mount Gay Special Reserve White Rum
1 ounce fresh lime juice
3/4 ounces honey syrup*
2 to 3 ounces well chilled sparkling wine, such as Prosecco
Add the rum, lime juice and honey syrup to a shaker filled with ice. Shake well. Pour into wine glass and top with sparkling wine.
*Honey syrup dissolves more quickly and is easier to pour than pure honey. To make Siegal's, combine five parts inexpensive honey with two parts very hot water in a small bottle. Seal, and shake vigorously. Let cool.
2. The Bikini Martini
The name--not to mention the vivid blue color--makes this a summer cocktail winner. It tastes delicious too.
The Goods:
3 ounces Bombay Sapphire gin
squeeze of fresh lime juice
2 tbsp Blue Curacoa
1 tbsp peach schnapps
1 tsp confectioners' sugar or one packet of Equal
lemon zest
Fill a martini glass with ice and water to chill it. Half-fill a martini shaker with ice and add the gin, lime juice, Curacao, schnapps and sugar. Shake well for at least 30 seconds.
Pour out ice and water from martini glass, and poor in the mixture through a strainer. Garnish with lemon zest.
3. Campari Smash
The appealing contrast between the tangy bitterness of the Campari and the sweetness of the limoncello make this Siegal original a perfect summer refresher.
The Goods:
4 lemon wedges, seeds removed if possible
1 1/4 ounces Campari
3/4 ounces limoncello
Muddle the lemons in a shaker. Add Campari and limoncello. Shake lightly. Serve in a rocks glass.
4. La Chic Martinique
Rhum agricole, from the French West Indies, is made from cane sugar rather than molasses, the basis of regular rum. It has a highly distinctive, aromatic, verdant flavor. This is an adaptation of a cocktail created by Brian Van Flandern of New York's Per Se restaurant for a Rhum Clement cocktail competition.
The Goods:
1 ounce vodka
1 ounce Rhum Clement VSOP Rum
1/2 ounce fresh lime juice
1/2 ounce simple syrup or 1/2 packet Equal
soda water to taste
twist of lime peel
chilled martini glass
Shake the first four ingredients vigorously over ice. Add a splash of soda and shake gently until it foams. Pour into martini glass. Float the twist of lime peel on the surface.
5. Cucumber Mojito Crush
Replacing some of the mint with cucumber adds a whole extra dimension to this cool Cuban favorite.
The Goods:
1 1/2 ounces 10 Cane Rum
4 slices peeled seedless cucumber
6 to 8 mint leaves
1/2 lime, cut into wedges
1 packet Equal
chilled ginger ale
In a tall glass, muddle together the cucumber, limes, mint and Equal. Add to cocktail shaker filled with ice. Add rum and shake. Fill glass with crushed ice, return mixture to glass and top with ginger ale. Garnish with a slice of cucumber.
6. English Harbor Rum and Soda
One of my favorite summer drinks is one of the simplest--it consists of an aged rum poured into a tall glass of crushed ice and topped with a splash of soda. Here, the softer, creamy Antiguan rum, laced with subtle hints of vanilla, chocolate and coffee, makes for a delectable change from the usual, assertive dark rums.
The Goods:
3 ounces English Harbor Five-Year-Old Antigua Rum
soda to taste
wedge of lime
Fill a rocks or highball glass with ice. Add rum. Add soda to taste and stir. Garnish with lime.
7. Gin and Tonic
The English classic was exported around the world during the days of Empire and has been improved by such marvels of modern technology as the plentiful supply of ice.
The Goods:
2 ounces of well-chilled super-premium 47% gin
2 or 3 ounces of fresh tonic (I prefer Schweppes)
wedge of lemon or lime
Add gin to a highball glass filled with ice. Add tonic to taste. Squeeze the lime or, if you want to be really Brit, lemon, into the drink. Drop in the wedge.
8. Pimm's Cup
This classic English summer drink is becoming increasingly popular on both sides of the Atlantic.
The Goods:
1 1/2 ounces of Pimm's Number One
4 to 5 ounces of 7-Up or Sprite
wedge of lemon
sprig of borage or, if unavailable, slice of cucumber
Ideally you should combine all the ingredients, in these proportions, in a large pitcher, and then pour it into highball glasses filled with ice.
9. Zenzero
It's the subtle hint of ginger--and you should use a light hand when adding it, as less is definitely better than more--that, with the honey, gives Siegal's invention its distinctive and refreshing flavor.
The Goods:
1/4 ounce fresh ginger
3/4 ounce fresh lemon juice
3/4 ounce honey syrup
2 ounces El Tesoro Platinum Tequila
well-chilled martini glass
Muddle together the ginger and lemon juice. Pour into a shaker filled with ice. Add tequila and honey syrup. Shake well and pour into the martini glass.
10. The Zuidam Crush
I first encountered this drink at a party to promote Zuidam Gin. It was served without the soda, and while I liked the fresh orange flavor, I found it heavy and too strong. So I had the bartender add some soda. This now appears to have become the official version, and I am expecting my first royalty check shortly.
The Goods:
3 ounces Zuidam Dry Gin
1 1/2 ounces Patron Citronage
splash Club Soda
slice of fresh orange
Muddle orange in a rocks glass. Add ice. Add gin, Citronage and soda to taste. This works equally well as a short or long drink. Stir.
Subscribe to:
Posts (Atom)
