BeveragesBeverages
1. Kahlua
4 cups sugar
4 cups water
3/4 cups dry instant coffee
2 tbsp vanilla
1 qt Vodka
Mix the sugar and water in a saucepan and heat until sugar is dissolved. Let cool. Add coffee, vanilla, and
vodka to sugar mixture. Ready to use. Makes 3 qts.
2. Espresso Concentrate
Make this by brewing 4 coffee measures of ground espresso coffee and 1-1/3 cups water. This makes 1
cup of concentrate.
3. Cranberry-Orange Liqueur
1 pkg. (12 oz) cranberries
1 orange
1 bottle (750 ml) vodka
1-1/2 cups sugar
3/4 cup water
Chop cranberries coarsely. Pare orange with vegetable parer, using only the thin orange part, no white.
Combine cranberries, orange parings, and vodka in a glass or plastic one-gallon container. Cover; let
steep, at room temperature for 3-4 weeks. Strain into a clean container; filter or siphon off clear liquid
if cloudy. Combine sugar and water in a medium-size saucepan; bring to boiling; boil for 1 minute; cool.
Stir sugar syrup into cranberry-orange liquid. Taste; for a sweeter liqueur, more sugar may be prepared
and added.
4. Holiday Punch
4 scoops tropical punch (pre-sweetened) Koolaid
2 cups water
3 cups cranberry juice cocktail
1 bottle (28 oz) club soda, chilled
1/2 cup brandy (optional)
Dissolve Koolaid in water in non-metal pitcher or bowl. Add juices and chill. Just before serving, stir in
club soda and brandy. Serve over ice, if desired. Makes about 10 cups or 20 servings.
5. Banana Freeze
1 cup water
3/4 cup sugar
2 fully ripe large bananas
1 envelope black cherry flavor Koolaid unsweetened
(or use 4 scoops pre-sweetened and omit the sugar)
Combine all ingredients in blender container. Blend at high-speed for about 1 minute, or until smooth.
(Or mash the bananas in a non-metal bowl and blend in remaining ingredients.) Pour into shallow container or
bowl. Freeze until firm, about 3 hours. Spoon into individual dishes or into ice-cream wafer cups. Makes 2-1/2
cups or 5 servings.
6. Spicy Apple Punch
1 cup water
10 whole cloves
3 whole cinnamon sticks
2 qts water
4 scoops Koolaid apple pre-sweetened mix
Combine 1 cup water and the spices in a small saucepan. Bring to boil, reduce heat and simmer for 2 minutes.
Strain, discarding spices. Dissolve Koolaid in 2 qts water into a large non-metal pitcher. Add spiced liquid
and chill. Serve over ice, if desired. Makes 2 qts or 16 servings.
7. Halloween Chiller
4 scoops apple Koolaid (pre-sweetened)
2 cups water
1 cup orange juice
2 cans (12 oz) 7-up
Dissolve Koolaid in water in non-metal pitcher. Add orange juice and chill. Just before serving, stir in 7-up
and serve over ice, if desired. Makes about 7 cups or 7 servings.
8. Orange-y Autumn Milk Shake
2-1/2 cups milk
1 small pkg. vanilla pudding mix
3 scoops orange Koolaid (pre-sweetened)
2 cups crushed ice
2 tbsp. lemon juice
Pour milk into blender container; add pudding mix and Koolaid. Cover and blend on high-speed for 30 seconds. Reduce
blender speed to low and gradually add crushed ice; add lemon juice. Cover and blend for 1 minute, or until ice
is melted. Serve at once. Makes about 5 cups.
9. Composite Cooler
2 scoops lemonade Koolaid (pre-sweetened)
1 scoop cherry Koolaid (pre-sweetened)
2 scoops orange Koolaid (pre-sweetened)
Combine Koolaid mixes and mix well. Pour mixes into large non-metal container. Add 2 qts cold water and stir
until mixes are dissolved. Serve over ice, if desired. Makes 2 qts or 16 servings.
10. Lemon-Lime Punch>
1 env. Lemon-Lime Koolaid (unsweetened)
1 cup sugar
2 qts water with ice cubes
1 can (6 oz) Orange Plus, thawed
1 bottle (28 oz) ginger ale, chilled
Dissolve Koolaid mix and sugar in water with ice in non-metal pitcher. Add juice and mix well. Just before serving,
add ginger ale. Add lemon and lime slices, if desired. Makes about 3-3/4 qts or 30 servings.
11. Picnic Punch
3 scoops cherry Koolaid (pre-sweetened)
1 scoop orange Koolaid (pre-sweetened)
1 scoop apple Koolaid (pre-sweetened)
2 qts cold water
1 bottle (28 oz) ginger ale, chilled
Dissolve Koolaid mixes in water in large non-metal pitcher. Just before serving, add ginger ale. Serve over ice,
if desired. Makes about 11 cups or 22 servings.
12. Bubbly Fruit Sparkler
3 scoops grape Koolaid (pre-sweetened)
3 cups water
1 cup apple juice
1 cup pineapple juice
1/4 cup lemon juice
1 bottle (28 oz) cherry soda, chilled
Dissolve Koolaid mix in water in non-metal pitcher. Stir in juices and chill. Just before serving, stir in soda.
Serve over ice, if desired. Makes 9 cups or 9 servings.
13. Shake 'Em Up Shake
1/2 tsp Koolaid any flavor (unsweetened)
2 tbsp sugar*
1 cup water
1/3 cup ice cream, softened
Dissolve Koolaid mix and sugar in water in a tall glass. Add ice cream and stir until smooth. Serve at once.
Makes 1-1/3 cups or 1 serving.
* 2 tbsp pre-sweetened Koolaid mix (any flavor) may be substituted and omit the 2 tbsp sugar.
14. Spring Green Punch
1 env. lemonade Koolaid (unsweetened)
1 scoop lemonade Koolaid (pre-sweetened)
1 cup sugar
1-1/2 qts water
1 cup grapefruit juice
1 bottle (28 oz) ginger ale, chilled
Dissolve Koolaid mixes and sugar in water in large non-metal pitcher. Stir in grapefruit juice. Chill. Just
before serving, add ginger ale. Serve over ice, if desired. Makes 11 cups or about 22 servings.
15. Grape Shake
1 scoop grape Koolaid (pre-sweetened)
1 cup (1/2 pt) lemon sherbet
1 cup milk
Combine all ingredients in blender container. Cover and blend on medium-speed for 30 seconds, or until smooth.
Serve at once. Makes about 2 cups or 2 servings.
16. Easy Sodas
1 envelope Koolaid unsweetened mix (any flavor)
1 cup sugar
1 cup cold water
1 bottle (28 oz) club soda, chilled
1 pint vanilla ice cream or fruit-flavored sherbet
Dissolve Koolaid mix and sugar in water in non-metal container; add soda. Place small scoop of ice cream
in each of 6 tall glasses. Stir in soda mixture, top with a second scoop of ice cream. Makes about 2 qts or 6
servings.
17. Full of Fun Milk
1/2 tsp Koolaid unsweetened mix (any flavor) *
2 tbsp sugar *
1/4 cup water
3/4 cup milk
(* or use 2 rounded tsps pre-sweetened mix, any flavor; omit sugar and increase milk to 1 cup.)
Dissolve Koolaid mix and sugar in water glass. Stir in milk. Serve at once or chill and stir before serving. Makes
1 cup or 1 serving.
18. Single Service Sipper
3 tbsp Koolaid strawberry pre-sweetened mix
1 tbsp sugar
1/4 tsp Koolaid lemon-lime unsweetened mix
Combine Koolaid mixes and sugar; mix well. Dissolve contents in 1 cup cold water. Serve over ice, if desired.
19. Spicy Punch
1 cup water
5 whole cloves
1 whole cinnamon stick
2 cups cranberry juice cocktail
4 scoops Koolaid strawberry pre-sweetened mix
1-1/2 qts cold water
Combine 1 cup water and the spices in small saucepan. Bring to a boil, reduce heat and simmer for 2 minutes.
Strain; discarding spices. Dissolve Koolaid mix in 1-1/2 qts water in large non-metal pitcher, add cranberry
juice cocktail and the spiced liquid. Chill. Serve over ice, if desired. Makes 9 cups or 18 servings.
20. Coffee Break Refresher
2 tbsp Postum
1/4 cup very hot water
1 scoop Koolaid pre-sweetened mix
2 cups very cold milk
Dissolve Postum in hot water; pour into blender container. Add Koolaid and milk. Blend about 1 minute until
smooth and frothy. Serve at once. Makes about 2-1/4 cups or 2 servings.
21. Jamaican Dram
2 cups sugar
1-1/2 cups water
1 cinnamon stick
1-1/2 cups white rum
1/4 cup each: lemon juice & lime juice
1-1/4 cups whole allspice (two 1-1/2 oz ctns.)
In medium saucepan bring sugar, water, and cinnamon stick to boil. Remove from heat; let stand until cool. Stir
in rum and juices. Place allspice in 1 qt glass or earthenware container; pour in rum syrup. Let stand at room
temperature, stirring once a day for 2 weeks. Strain through doubled cheesecloth into gift decanter or decorated
syrup or vinegar bottle. Discard allspice. Keeps up to 3 months. Makes 2-1/2 cups.
22. Rum Eggnog
6 large egg yolks
1/2 cup sugar
1-1/3 cup Clement rum
2 cups milk
6 egg whites, stiffly beaten
2 cups heavy cream, whipped
Freshly grated nutmeg
Orange peel curls
Beat egg yolks with sugar. Gradually beat in rum and milk. Chill. When ready to serve, pour eggnog into a large
serving bowl. Fold egg whites and cream together and pile on top. Garnish with nutmeg and orange curls. Serve
in small punch cups. Makes about 24 servings.
23. Egg Nog
4 eggs, separated 1 cup milk
1 cup heavy cream 1/2 cup dark rum
1/4 cup sugar 2 tsp instant coffee
1 cup (1/2 pt) whipping cream 1/2 tsp vanilla
4 eggs 1/2 tsp almond extract
In large bowl, with electric mixer, beat egg yolks, cream, and sugar until light and thick. In a clean bowl with
clean beaters, beat egg whites and salt until soft peaks form; set aside. Stir milk, rum, and vanilla into yolk
mixture. Stir in whites. Sprinkle with nutmeg. Makes 6-1/2 cups eggnog.
24. Homemade Irish Cream Liqueur (#1)
1-3/4 cups liquor
1 (14 oz) can sweetened condensed milk
1 cup (1/2 pt) whipping cream
4 eggs
2 tbsp chocolate syrup
2 tsp instant coffee
1 tsp vanilla
1/2 tsp almond extract
In blender container, combine all ingredients; blend until smooth. Serve over ice, if desired. Store tightly
covered in refrigerator up to one month. Stir before serving.
25. Creamy Eggnog
6 eggs, separated
3/4 cup sugar, divided
2 cups whipping cream
2 cups milk
3/4 - 1 cup brandy or whiskey
Ground nutmeg
Beat egg whites (at room temp) until soft peaks form. Fold into brandy mixture. Chill mixture thoroughly.
Sprinkle with nutmeg. Makes 8 cups.
26. Festive Egg Nog
3 cups skim milk 3/4 tsp vanilla
3 eggs, separated 1/4 tsp brandy flavoring
3 tbsp sugar Ground nutmeg
Combine milk, egg yolks, and sugar in a medium saucepan, mixing well. Cook over medium heat, stirring
constantly, 7-8 minutes or until mixture slightly thickens. Remove from heat; stir in flavorings. Cover and chill.
To serve, beat egg whites (at room temp) until soft peaks form. Carefully fold egg whites into yolk mixture.
Sprinkle each serving with nutmeg, and serve immediately. Makes 4-1/2 cups.
27. Homemade Irish Cream Liqueur (#2)
1-3/4 cups Irish whiskey
1 (14 oz) can Eagle brand milk
1 cup (1/2 pt) whipping cream or light cream
4 eggs
2 tbsp chocolate syrup
2 tsp instant coffee
1 tsp vanilla
1/2 tsp almond extract
In blender container, combine all ingredients; blend until smooth. Store tightly covered in refrigerator up
to 1 month. Stir before serving. Return leftovers to
refrigerator. Makes 5 cups.
28. Raspberry Watermelon Slush
1 cup frozen raspberries 1 cup watermelon, seeded
1 cup lemon-lime seltzer 1 tbsp sugar
In blender or food processor mix all ingredients thoroughly. Serve immediately. Serves 2.
29. Red Grape Cooler
1 cup red grapes 2 cups club soda
1 tbsp sugar
In blender or food processor mix ingredients thoroughly. Strain. Serve over ice. Serves 2.
30. Honey Dew Melon Shake
1/2 cup vanilla yogurt, low fat 2 tsp sugar
1 cup honey dew melon chunks
In blender or food processor mix all ingredients thoroughly. Pour and serve. Serves 2.
31. Iced Mocha
2 cups brewed coffee, strong 1/2 tsp cocoa powder
1 tbsp brown sugar 3/4 cup skim milk
Brew coffee. In blender or food processor mix ingredients. Pour over ice and serve immediately, or refrigerate
and stir before serving. Serves 2.
32. Iced Swiss Chocolate Peppermint
2 cups brewed Swiss Dutch Almond coffee, strong
1 drop peppermint extract
1/2 tsp cocoa powder
2 tsp sugar
2 tbsp low fat milk
Brew coffee. In blender mix ingredients. Pour over ice and serve immediately, or refrigerate and stir before
serving. Serves 2.
33. Iced French Roast
2 cups brewed French Roast coffee, strong
2 tsp sugar
1/2 tsp cocoa powder
2 tbsp low fat milk
1 dash cinnamon
Brew coffee. In blender mix ingredients. Pour over ice and serve immediately, or refrigerate and stir well
before serving. Serves 2.
34. Banana Pineapple Colada
1/2 banana, ripe 1/2 cup pineapple
1/2 cup pineapple juice 1/2 cup ice cubes
1/4 tsp coconut extract 1 tbsp sugar
In blender or food processor mix ingredients thoroughly. Pour and serve immediately. Serves 2.
35. Fruity Spritzer
2 or 3 sugar cubes Strawberry extract
1 cup seltzer, chilled
Pour about 1 teaspoon of extract into dish. Place sugar cubes in extract for 4 to 5 minutes. Put cubes in glass
and pour seltzer over cubes. Set aside until cubes
are dissolved, stir and serve. Serves 1.
Variation: May substitute lemon or orange extract.