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Recipe ingredients and directions:

1 oz. vanilla syrup

1 oz. Fox’s uBet Chocolate Syrup

2 – 3 oz. milk

Cold seltzer from a syphon bottle

Place the syrups in a glass; add milk. Fill glass with seltzer.

The amounts are approximate – you may want to experiment.

Most traditional is just to use chocolate syrup, the vanilla/chocolate mix

is my own invention.

zack

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

2 tbs chocolate syrup

6 oz. whole milk

6 oz. seltzer

Mix syrup and milk in a fountain glass. Add seltzer, serve with a

straw and a smile.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

1 cup thick whole milk yogurt

1 teaspoon chopped fresh mint

(or dash of dry mint flakes…crushed)

1/2 teaspoon salt

1/4 teaspoon ground pepper

1 1/2 cups club soda or springwater

1. Pour yogurt, mint, salt and pepper into a pitcher. Stir well

2. Add club soda or springwater gradually, stirring constantly

Add 3 or 4 ice cubes and mix again.

3. Serve chilled

I substitute plain yogurt store bought for the recipe called for and

only use club soda. It’s got a real nice bite to it, great on a hot

day…if only we see one again. (ps flavored yogurt while not a MISTAKE

aren’t as good)

fin

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

2 quarts dandelion flowers

3 lbs. granulated sugar

1/2 oz. yeast

1 lemon

1 orange

1 gallon boiling water

Pick the dandelion flowers (heads only) on a fine day when the flowers

are open. Wash the flowers very well to remove any insects, etc., and

put them in a large bowl. Thinly slice the lemon and orange and add

the slices to the dandelion flowers. Pour one gallon of boiling water

over the dandelions and stir well. Cover the bowl and let stand for

10 days.

After ten days, strain the liquid off into another bowl and stir in 3

lbs. granulated sugar. Spread 1/2 oz. of yeast on a slice of toast

anf float on top. Cover the bowl and leave it set for another 3 days.

After three days remove the toast and strain the liquid again, then

bottle. This wine is very nice when new, but of course will improve

with age.

Regards,

Tony

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

In general: Frozen Fruit Daiquiries are mixed drinks, made with fresh

fruit, using a blender or kitchenmixer and lots of ice. They’re more or

less spring/summer drinks, because of the prices and/or availability of

the ingredients.

In case you didn’t know already: 1 Fl Oz equals 30 ml (approx.)

The basis: Daiquiri (well known cocktail)

30 ml White Rum

20 ml Lemon Juice

20 ml Sugar Syrup (1:1)

Usually: Shake with ice,strain into cocktailglass, serve straight up.

In this case: mix several units in a clear bottle, for later use.

Shake bottle before use.

For a: add, per drink:

Strawberry D. 15 ml strawberry liqueur, 5 medium-sized strawberries.

Banana D. 15 ml banana liqueur, 1/2 Banana.

Peach D. 15 ml peach liqueur, 1/2 peach.

Apricot D. 15 ml apricot liqueur, 2 small apricot-halves.

Lychee D. 15 ml Lychee liqueur, 5 lychees.

etc.

Blend with ice for about 20 seconds, serve straight up in a nice or even

fancy glass. Straw.

Variations: you could add lemon juice if you think they’re too sweet or

add cream (after 10 seconds of blending!) to make them softer.

Garnishing: as goes for all mixed drinks: a contrast in colour, with a

flavour that goes with the drink.

Enjoy!

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

2 cinnamon sticks (4 inches)

1 teaspoon whole cloves

1 teaspoon whole allspice

2 quarts apple cider

1/2 cup packed brown sugar

1 orange, sliced

Place cinnamon, cloves and allspice in a double thickness of

cheesecloth; bring up corners of cloth and tie with a string to form a

bag. Place cider and brown sugar in a slow cooker; stir until sugar

dissolves. Add spice bag. Place orange slices on top. Cover and cook on

low for 2-5 hours. Remove spice bag before serving. Yield: 2 quarts.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

1 1/2 cups sugar

2 1/2 cups hot water

1 cup fresh lemon juice

1/2 cup fresh orange juice

2 cups chilled cranberry juice

Combine sugar and hot water. Stir to dissolve and cool. Add juices, stir

well. Fill four glasses with ice. Pour juice mixture in each glass until

half full. Pour cranberry juice slowly over lemonade so drink is in layers

of color. Garnish with orange slices.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

1 cup cranberry juice

1 3/4 cup water

1/2 stick cinnamon

2 whole cloves

1/4 cup frozen lemonade concentrate

2 T sugar

Bring juice, water, cinnamon and cloves to a boil. Remove from

heat. Add lemonade and sugar. Reheat and serve.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

Categories: Beverages

Yield: 1 Servings

1 lb Cranberries

4 c White sugar

3 c 80 proof vodka

1 c Water

Combine cranberries with 2 c sugar. Add water and boil 4 to 5 minutes

or until skins start to pop. remove from heat and cool. Put in a

mixing jar. Add vodka and shake vigorously. Cover. Leave to infuse

for 7 days. Stir occasionally. Pour through a strainer after 7 days,

and discard residue. Let rest for 3 or 4 days. decant clear liqueur.

The white residue that is at the bottom of the mixing jar can be put

through paper coffee filter until liquid is clear. Combine with 2

cups white sugar and shake vigorously until all sugar is absorbed.

Let clear overnight and bottle. There is a bit of added work to this

liqueur but the end result is well worth it.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

1 lb (1/2 kg) cranberries

5 cups (1 1/4) liters water

salt

2 or 3 orange slices (optional)

1/2 cup (125 ml) sugar

Wash the cranberries and put them into a nonreactive saucepan with the water,

a pinch of salt and if you wish, the orange slices. Cook over medium heat

until all the berries burst — about 10 minutes.

Pour the fruit and liquid into a cheesecloth-lined sieve. Strain the juice

to the saucepan, add the sugar and boil for two or three minutes. Taste and

add more sugar if it is needed. Cool and chill the juice before serving.

Cranberry Cordial

1 lb (1/2 kg) cranberries, coarsely chopped

3 cups (3/4 liter) sugar

2 cups (1/2 liter) light rum

Place the chopped cranberries in a 2-quart (2 liter) jar that has a

tight-fitting lid. Add the sugar and rum. Adjust the lid securely and

place the jar in a cool, dark place. Invert the jar and shake it every

day for six weeks. Strain the cordial into bottles and seal with corks.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

In Baltimore, Md. It’s called a Buttery Nipple. North of here in parts of

Pa. its called a Cowboy C**ksucker.

Here its a shot. But if you pour it over ice and add some cream it makes

a nice drink.

1 oz. of Butterscotch Schnaaps is poured into the shot glass first and

then you carefully add 1 oz. of Bailey’s by slowly pouring it over the

back of a spoon into the glass or you can tilt the glass 45 degrees and

VERY SLOWLY pour the Bailey’s down the side of the glass. If you do this

correctly the Bailey’s should "float" on top of the schnaaps.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

It’s fairly simple, too. You have to use a PERCOLATOR to do it right.

Not one of those DRIP machines because you have to recycle the liquid.

Make three batches of coffee with the same liquid… e.i. you make one

batch and then use the SAME COFFEE instead of fresh water BUT with

new coffee grains, OK? So you now have made the equivalent of

THREE pots of coffee recycling the same liquid. What you now have is a

pot of very strong coffee, OK.

Then add half the amount of sugar…e.g. If you end up with 4 cups of

coffee, add 2 cups of sugar. Mix until dissolved. That’s it!!!

I have recently received a few mailings regarding the homemade Coffee

Syrup recipe that was posted earlier this week and a few are confused

about it and what to do with it. My sincere apologies for not

mentioning what we do with it here in southern New England. I hope this

clarifies the subject.

First, the sugar is added AFTER the coffee mixture is finished.

Make 3 pots of coffee with the SAME liquid but with NEW coffee grounds.

Basically you are recycling the coffee back through the new grounds, OK?

Three times using a PERCOLATOR type coffee pot. Usually it takes about

12 minutes per single pot of coffee. Start timing after it starts to

percolate. Again, times may differ.

Basically::

1. Make one pot of coffee then discard the grounds.

2. Add fresh grounds, percolate again, with the COFFEE as liquid,

NOT fresh water.

3. Do this three times.

4. To the finished coffee mixture, add one half the amount of sugar.

Ex. ( If you make 2 cups of coffee in the end, add 1 cup of sugar. )

5. Mix until sugar is completely dissolved.

It’s use:

Primarily it is stirred into cold milk, about 2-3 tablespoons per 10

ounce glass. Also, it is a popular ice cream flavor which is used for making

frappes. Here, milk shakes are prepared without the ice cream, frappes with.

Some even pour it OVER ice cream.!

There are a few companies in the area that bottle the mixture, which are OK

but when made with fresh brewed coffee there is no comparison. You should

experiment with the amount to add to the milk, as some like it sweeter.

In closing, I would like to add that one rarely finds a household in this

area, especially with children, who does not have a bottle of coffee syrup in

the cupboard. This is a regional and treasured gem that many of us have been

brought up on and (strangely) is not popular elsewhere.

Many people have enjoyed this recipe, I hope you do, too. Enjoy!

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

Serving Size: 6

1 cup Spanish brandy, warmed

1 1/2 cup medium bodied rum, warmed (Mt Gay Eclipse or Bacardi Anejo)

3 Tbsp superfine sugar

2 sticks cinnamon

peel of 1 lemon

4 cup strong black coffee, hot

Mix all ingredients except the coffee in a heat proof serving bowl.

Then carefully ignite the mixture. (It will flare up.)Let the

mixture burn, stirring occasionally (or continually, if you have

the patience) until the alcohol has burned off sufficiently for

the flame to die out. Very slowly, add the coffee, stirring well.

Serve at once.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

Here is a recipe for Coffee Liquer that is the best I have ever tried.

1 fifth vodka

1 fifth brandy – plain ( I use Christian Brothers )

2 oz. instant coffee

2 cups water

5 cups sugar

1 vanilla bean

Put sugar in glass gallon jar. Add instant coffee to the 2 cups

boiling water and then add that to the sugar. Add vodka and

brandy. Slit vanilla bean down the middle and add that to the

mixture in the jar. Shake well. Store in a cool, dark place for

one month, shaking well 2-3 times a month.

I know this last step takes patience and is a hassel; but it is

worth it!

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

2 cup granulated sugar

1 cup packed brown sugar

2 cup distilled water

10 Tbsp instant coffee

1 vanilla bean, split

3 cup Vodka (preferrably 100 proof, but 40 proof is fine)

3 tsp vanilla extract

Combine sugars, water and instant coffee in a large saucepan and

bring to a boil. Reduce heat and sommer 45 minutes to 1 hour. It

will seem thick. Remove from heat. Add split vanilla bean to mixture

and cool completely. Add vodka and vanilla extract. Pour into an

aging container (with bean) and age 1 month. Feel free to strain

and pour into clean containers.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

2 1/2 Cups iced coffee

5 Tbsp chocolate syrup

1 Pint vanilla or coffee ice cream

Put all ingredients in a blender and blend until smooth. Serve in tall glasses.

**

Chocolate Coffee Sauce

Melt a quarter-pound of sweet chocolate broken into pieces in one fluid

ounce of strong coffee and stir well. Let it cool and add two ounces of

butter, a little at a time, beating until it is thoroughly blended.

**

Cafe’ Vino

1 Cup cold strong coffee

2 Oz Tawny Port of Muscatel wine

2 Tbsp sugar

1/2 Tsp grated orange peel

dash of cinnamon

Whip in blender at high speed until foamy. Pour into chilled wine glasses.

Serves 2.

**

Almond Slushy

Combine iced coffee, cold milk, almond-flavored Italian syrup and ice cubes

in a blender. Blend until thick and frosty. Top with nutmeg.

**

Coffee Cream Horns

1/2 LB Butter or margarine, well chilled, divided

2 cups +2 Tbsp sifted all-purpose flour

1/2 cup ice water

1 Tbsp lemon juice

12 foil-wrapped ice cream cones

1 egg, slightly beaten

Coffee Almond Cream*

Cut 1/4 LB. butter into flour until mixture resembles cornmeal. Add

water and lemon juice all at once. Stir with a fork until pastry stays

together. Cover; Chill 1/2 hour. Roll out 1/4-inch thick into rectangle

18X12 inches. Cut remaining butter into thin pats; Cover 2/3 rectangle.

Fold uncovered third over middle third. Fold opposite end over top. Then

fold pastry in thirds crosswise to form a block. Roll out again 1/4-inch

thick. Repeat folding. Wrap in foil. Chill 1/2 hour. Repeat rolling,

folding, and chilling three more times. Wrap pastry. Chill overnight, or

longer. Roll pastry 1/8-inch thick into rectangle 20X12 inches. Cut into

12 inch-wide strips. Brush with water. Wrap each strip, slightly

overlapping, around foil-covered cone, starting at point. Brush with egg,

chill 1/2 hour. Bake at 450F for 15 minutes. Reduce heat to 350F. Bake

15 minutes or until puffed and golden. Cool on Racks. Remove cones

carefully. Before serving fill with Coffee Almond Cream

*Coffee Almond Cream*

Combine 1/2 cup whipping cream, 2 tbsp sugar, & 1 tbsp instant coffee.

chill. whip until stiff. fold in 1/3 cup diced almonds.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

1/2 cup Kahlua

1 pint heavy cream

1 can sweetened condensed milk

2 -3 Tbls. chocolate syrup

Put all in blender and mix. Bottle and refrigerate. Use in coffee.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

This can be answered two ways:

1. A Mixture of Cinnamin and Sugar is sprinkled on a

piece of hot toast.

2. A Drink (since this is rec.food.DRINK):

CINNAMON TOAST

1/2 oz. Butterschotch schnapps

1/2 oz. Bailey’s Irish Cream

splash Goldschlager

Layer in a shot glass.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

2 litre 7-UP

1 magnum champagne

1 quart lime sherbert

fruit slices such as oranges, pineapple etc.

Soften the lime sherbert. It should be almost soupy, but not quite. Place one

half of the quart in a large punch bowl. Pour the champagne and the 7-UP at

the same time, over the sherbert until the bowl is full. Stir until mixed, but

not vigorously. Add some of the fruit slices for color. This tastes very

creamy and refreshing. You can make it non alcoholic by using gingerale and

7-UP.

Variation

2 litre 7-UP

1 quart of a good fruity white wine such as a gewerstraminier

1 1/2 pineapple sherbert

Proceed as above.

Diane

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

The other night I wanted to make some mocha but didn’t have any

chocolate syrup. So I made some. This is what I did.

1 cup Dutch process cocoa

2 cups sugar

1 1/2 cups hot water

2 teaspoons vanilla

Combine cocoa and sugar in a heavy saucepan. Slowly whisk in water.

Heat to boiling and boil at least 2 minutes, stirring constantly.

Watch as it’s going to want to boil over. Take from heat, stir in

vanilla. Cool. Strain into container (I used a mason jar).

Can’t give you a recipe on the mocha. I tried varying ratios of

coffee-brewed-so-dark-it-sucked-in-light, milk, sugar, chocolate

syrup and ice, but didn’t end up with anything truly satisfactory

(although I did get extremely wired).

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

1/2 cup chocolate drink powder (Hershey or Nestle)

1 1/2 cups nonfat dry milk

3 cup water

Mix all of the contents in a blender for about 30 seconds.

Refrigerate until cool. Makes 2 drinks.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

3 cups chocolate milk

1 qt. vanilla or chocolate ice cream

1/4 cup malted milk powder

1/2 tsp. peppermint extract

1/8 tsp. ground cinnamon

Coarsely crushed hard peppermint

candies

6 peppermint sticks

In a blender container place the chocolate milk, half of the ice

cream, the malted milk powder, peppermint extract, and ground cinnamon.

Cover and blend till smooth. Pour into six large, chilled glasses.

Top each drink with a scoop of the remaining ice cream. Sprinkle with

crushed candy pieces. Place a peppermint stick in each glass. Makes 6

servings.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

1 Cup Papaya — Cubed

1 Cup Pineapple — Cubed

2 Tablespoons Lemon Juice

1/2 Cup Sugar — Or More To Taste

Ice — Crushed

Put the papaya and lemon juice in the blender and blend. Add the sugar,

pineapple and lastly the crushed ice. Serve in a tall glasses and top with

cherries.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

Yield: about 1 quart

1 1/2 pounds red cherries, with pits, no stems

1 1/2 cups sugar, (up to 2 cups), sweeten to taste

2 1/2 cups vodka

1 cup brandy

Mix vodka, brandy and sugar in a large glass measure or medium

mixing bowl; stir well to dissolve. Cut each washed cherry slightly

to open, leave in pits. Place cherries in two sterile, quart wide

mouth jars or one larger aging container. Pour liquid mixture over

cherries; stir and cap with tight lids. For the first two weeks,

shake jars several times. Let age in a cool, dark place for at

least 3 months for best flavor. Strain off liqueur through a wire

mesh strainer and discard cherries. Rebottle as desired. Liqueur

is ready in 3 months.

VARIATIONS:

Almond-Cherry Liqueur: For a more prominent "almond" flavor, pit

all or part of the cherries. Place cherry pits in a clean cloth

and hit with a hammer to break them up slightly. Put broken pits

and pitted cherries in jars or large container and continue as

directed.

Sugarless Cherry Liqueur: Substitute 1 cup apple juice concentrate,

undiluted, for the sugar in the Cherry Liqueur recipe. Proceed as

directed. The "sugars" present will be natural fruit sugars rather

than the granulated processed sugars. Taste is excellent; aging is

the same.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

2 quarts apple cider

3-inch cinnamon stick

3-ounce package cherry gelatin

Combine cider and cinnamon stick in a saucepan and bring to a boil.

Reduce heat and simmer for 15 minutes. Add cherry gelatin and

continue cooking until gelatin is dissolved. Serve warm. Makes 2

quarts.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

Basic Bounces

Wash and trim fruit. Put the fruit into clean jar, break the skins.

Add sugar by pouring directly over the fruit. Pour the spirits

into the jar. Do not stir. Set the jars in a dark place for a

couple months. Strain off the liqueur into glass bowl, discard

fruit. Pour the liquid into a bottle, decanter or fancy bottle.

Cherry Bounce

1 quart red sour cherries

2 c sugar

1 fifth vodka, or other alchohol

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

It is that time of year so here it is again…..

In a one gallon glass jug:

1 quart cheap bourbon

1 bottle Southern Comfort

1 cup honey (8 ounces)

1 pound unwashed, unpitted fresh cherries.

DO NOT CAP for 10 days

Store in dark place until Thanksgiving morning

Strain with cheese cloth and drink and enjoy

Category: Beverages & Drinks Recipes