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.