Posts Tagged ‘beverage’

Hot Toddy

Hot Toddy

1 oz brandy, whiskey, or rum
1 Tbsp honey
1/4 lemon
1 cup hot water
1 tea bag

Coat the bottom of a mug or an Irish coffee glass with honey.

Add the liquor and the juice of the lemon quarter.

On the side, heat water in a tea kettle and add the tea bag to make hot tea.

Pour the steaming tea into the glass and stir.

Recipe found here: Hot Toddy

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Coffee & Cream Martini

Coffee & Cream Martini

2 tablespoons coarse sugar
1 teaspoon finely ground coffee
Ice cubes
1-1/2 ounces vodka
1-1/2 ounces Kahlua
1-1/2 ounces Irish cream liqueur
Chocolate syrup, optional

Sprinkle sugar and coffee on a plate. Moisten the rim of a cocktail glass with water; hold glass upside down and dip rim into sugar mixture.

Fill a mixing glass or tumbler three-fourths full with ice. Add the vodka, Kahlua and liqueur; stir until condensation forms on outside of glass.

Drizzle chocolate syrup on the inside of prepared martini glass if desired. Strain vodka mixture into glass; serve immediately. Yield: 1 serving.

Recipe found here: Coffee & Cream Martini

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Orange Mulled Cider

Orange Mulled Cider

what you need
1 gal. (4 qt.) apple cider
1 pkt. (makes 2 qt. drink) or 2 pkt. (makes 1 qt. drink each) CRYSTAL LIGHT Classic Orange Flavor Drink Mix*
4 cinnamon sticks
2 tsp. whole cloves
1/2 tsp. ground nutmeg

make it

COOK ingredients in large saucepan on low heat 20 min. or until heated through, stirring occasionally. (Do not boil.)

DISCARD cinnamon sticks and cloves before serving.

SPECIAL EXTRA Serve with additional cinnamon sticks.

LEMON MULLED CIDER Prepare using CRYSTAL LIGHT Lemonade Flavor Sugar Free Drink Mix.

Recipe found here: Orange Mulled Cider

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Caribbean Rum Punch

Caribbean Rum Punch

1 cup fresh lime juice
2 cups simple syrup
3 cups amber rum
4 cups orange juice
4 dashes bitters
freshly grated nutmeg

In a pitcher, combine lime juice, simple syrup, rum and orange juice. Add a few dashes of bitters and some grated nutmeg to taste. Serve chilled over ice.

Original recipe makes 20 (4 ounce) servings

Recipe found here: Caribbean Rum Punch

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Starbucks Strawberries & Crème Frappuccino

Starbucks Strawberries & Crème Frappuccino


For the Strawberry Syrup
16 oz Strawberries, hulled
Sugar to taste

For the Frappucino
1 cup Whole Milk
3/4 cups softened Vanilla ice cream
1/4 cup Strawberry Syrup (either make your own or use store bought!)
5-6 Whole Strawberries, chopped finely
2-3 ice cubes
Whipped Cream (optional)


Make the Strawberry Syrup:
Note: You may also use store-bought syrup!

Chop the stem (hull) off the strawberries. You can then do a coarse chop or quarter the berries.

Place them in a colander and rinse them gently under cold water. You can wash them first and then chop if you like.

Drain the water well and place the berries in a saucepan. Cook them in medium heat. Give it a stir now and then. (After around 5 minutes you will find the berries releasing their juices.)

After around 15 minutes of cooking, add some sugar to taste.

Let cook for another 5 minutes and then wait until sauce has cooled.

Strain the sauce into another bowl pressing the fruit well to give more syrup.PS: Store remainder of strawberry syrup in an airtight container. You can use the fruit pulp in another recipe (pancakes, waffles, cakes, muffins etc)

Make the Frappuccino:
Add rest of the ingredients along with your strawberry syrup (other than the whipped cream and chopped strawberries) in a blender. Give it a whirl until blended.

Drop some of the chopped strawberries in a serving glass and pour the blended mixture into it.

Add some whipped cream on top if desired and serve chilled.

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Ultimate hawaiian volcano

Ultimate Hawaiian Volcano

3/4 oz Southern Comfort
3/4 oz Disaronno Amaretto
3/4 oz Smirnoff Vodka
1 1/2 oz Pineapple Juice
1 1/2 oz Orange Juice
3/4 oz Lime Mix
3/4 oz Grenadine

Shake and strain into an ice-filled glass. Enjoy!

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Hot Buttered Rum

Hot Buttered Rum

1 small slice soft butter
1 tsp brown sugar
Optional spices to taste: ground cinnamon, ground nutmeg, allspice
Vanilla extract
2 oz dark rum
Hot water

Place the butter, sugar and spices at the bottom of an Irish coffee glass or mug.

Mix well or muddle.

Pour in the rum and hot water.


Recipe found here: Hot Buttered Rum

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4 egg yolks
1/2 cup sugar
2 cups milk
2 whole cloves
Pinch of cinnamon
1 cup cream
1 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
2 Tbsp each of bourbon and rum or brandy, or to taste (can omit for kid-friendly eggnog)
*4 egg whites (optional)

1 In a large bowl, use a whisk or an electric mixer to beat egg yolks until they become somewhat lighter in color. Slowly add the sugar, beating after each addition, whisking until fluffy.

2 Combine the milk, cloves, and cinnamon in a thick-bottomed saucepan. Slowly heat on medium heat until the milk mixture is steamy hot, but not boiling.

3 Temper the eggs by slowly adding half of the hot milk mixture into the eggs, whisking constantly while you add the hot mixture. Pour the mixture back into the saucepan.

4 Cook on medium heat, stirring constantly with a wooden spoon, until the mixture begins to thicken slightly, and coats the back of the spoon. It helps to have a candy thermometer, but not necessary; if you have one, cook until the mixture reaches 160°F. Do not allow the mixture to boil, or it will curdle. (If the mixture does curdle you may be able to save it by running it through a blender.) Remove from heat and stir in the cream. Strain the mixture through a mesh strainer to remove the cloves. Let cool for one hour.

5 Mix in vanilla extract, nutmeg, and bourbon/rum and brandy (feel free to omit for kid-friendly eggnog). Chill.

*Optional: Beat egg whites until they reach soft peaks. Add a teaspoon of sugar and continue to beat until they reach stiff peaks. Gently fold into eggnog. Note, because of the salmonella risk from raw eggs, it is recommended that children, elderly, and people with compromised immune systems refrain from eating raw eggs such as the optional whipped egg whites in this recipe, unless you use pasteurized eggs.
Yield: Makes 1 quart. Serves 4-6.

Recipe found here: Eggno

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Sangria! Sangria!

Sangria! Sangria!

1/2 cup brandy
1/4 cup lemon juice
1/3 cup frozen lemonade concentrate
1/3 cup orange juice
1 (750 milliliter) bottle dry red wine
1/2 cup triple sec
1 lemon, sliced into rounds
1 orange, sliced into rounds
1 lime, sliced into rounds
1/4 cup white sugar (optional)
8 maraschino cherries
2 cups carbonated water (optional)


In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar. Float slices of lemon, orange and lime, and maraschino cherries in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria, add club soda just before serving.

Original recipe makes 6 cups

Recipe found here: Sangria! Sangria!

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Hot Apple Cider with Rum

1 apple
2 teaspoons whole cloves
1 orange, thinly sliced
2 quarts apple cider
1/2 cup light brown sugar
1 teaspoon allspice
Pinch grated nutmeg
1 cup dark rum
Cinnamon sticks, garnish

Stud the apple with the cloves. In a medium pot, combine the studded apple and remaining ingredients except the rum. Slowly bring to a simmer over low heat. Simmer for 10 minutes. Remove from the heat and add the rum. Discard the apple. Ladle into mugs and garnish each with a cinnamon stick. Serve immediately.

Recipe found here: Hot Apple Cider with Rum

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