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Recipe ingredients and directions:

6 cups cold water

1/3 cup milk, or to taste

1 stick cinnamon, (3")

6 whole green cardamons

4 whole cloves

12 black peppercorn, optional

12 teaspoons sugar, or to taste

6 teaspoons leaf tea (heaping) or tea bags (orange pekoe)

Combine water and milk in a deep pan, and bring to a boil. Add

the spices and sugar. Stir to blend, and turn off the heat. Cover

the pan and let the spices soak for at least 10 minutes. Add the

tea leaves or tea bags and bring the water to a second boil. Reduce

heat and simmer, covered, for 5 minutes. Uncover, check the color

and taste, and if desired add more milk and sugar. Strain the tea

into a warm teapot and serve immediately.

Note: This is the way traditional spiced tea is made. You may,

however, omit the milk or sugar, or both, in which case reduce the

quantity of tea to 2 heaping teaspoons or 3 tea bags.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

Serves 2

600 mL water (about 2 1/4 cups–a little less)

2.5 cm cinnamon stick (1 inch)

8 cardamom pods

8 cloves

175 milk (about 3/4 cup)

6 teaspoons sugar

3 teaspoons any unperfumed black tea (Darjeeling, etc.)

Put the water in a pan. Add first three ingredients and bring to

a boil. Cover, turn heat to low and simmer for 10 minutes. Add

the milk and sugar and bring to a simmer again. Throw in the tea

leaves, cover the pan and turn off the heat. After two minutes,

strain the tea into 2 cups and serve immediately.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

1 pod cardamom

2 pea-size fresh ginger (mulched)

1-2 big size whole black pepper

3 or 4 cloves

1/8 to 1/6 cinnamon stick

1 teaspoon black tea (Brooke Bond Red label, Mamri, or Tajmahal Black tea)

1/2 cup half and half

3/4 cup water

Put water, half and half, and tea in a pot on medium heat. Crush

the first five ingredients together on a hard piece of paper. Add

immediately to the pot of tea. Keep them on the stove for about

15 minutes, keep stirring continuously. Add sugar to your taste.

Drain on strainer and serve in a cup. The idea is to burn water

from the tea while mixing the spices into the leftover tea. You

may have to experiment with the quantity of water and mild to the

final quantity of tea. In my experience, 2:1 ratio works better,

i.e. I use 2 cups of (milk + water) for making one cup of chai.

One cup of water is burned in the process. This provides a smooth

taste of chai.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

2 quarts water

4 Celestial Seasonings Bengal Spice tea bags

1 English Breakfast (or other black tea) tea bag

1/4 cup turbinado sugar, or to taste

1/4 cup honey, or to taste

1/2 tsp vanilla extract

Heat the water and tea bags in a sauce pan until well steeped.

Remove tea bags. Add the remaining ingredients, bring to a boil,

and allow to reduce 25% to 50%. Let cool, then store in the fridge.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

Chai is Indian version of tea with cream and sugar. You can

make it Indian style as follows:

Boil a cup of water and milk mixture, and sugar to it.

You can use less water and more milk to make it creamier.

(All milk is okay too.)

Dip in a regular Lipton tea bag for a minute.

Longer you dip it, the stronger (and bitter) is the chai.

If you want ginger tea, buy fresh ginger root, chop a very small

piece (a gram or so) and put it in boiling mixture before dipping

the tea bag.

You can use cardamom (sp ?) powder instead of ginger too.

Good luck.

Milind

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From: Michael Rettelbach

Date: Mon, 28 Sep 92 13:50:44 +0100

I joined some lessons in cooking indian food in germany. we produced

the chai in the following way:

bring water to boil. add tea lives (any low quality black tea as BOP)

and reduce heat (don’t switch off). Add the spices: some cloves,

cardamom (squeeze the whole nut a little before adding), cinnamon (stick,

not necessary). cook slowly for one or two minutes. add some milk (not too

much, about 100ml/1l tea) and cook a little more. Then pass all through

a sieve. Sugar on your own taste.

I didn’t see any chai with ginger yet, but i think you can also add

stripes of ginger with the spices. I sometimes add some peppercorns,

too. You can add the spices (not the tea leaves) to the cold water,

too.

Michael

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Date: Mon, 28 Sep 1992 10:14:18 -0400

From: Krishnan Seetharaman

Organization: University of Massachusetts at Lowell Computer Science

Ha, my favourite drink, and topic! How to make the perfect chai and

then sip (note sip, not drink!) it in peace.

The Perfect Chai:

– For each cup, of chai u need about 4/5 th cup of water, u are going to

lose some water in evaporation etc.. and u are going to add milk for the

rest. This measure can be changed to suit your proportion of tea+milk.

– Boil the water and then pour it into the tea pot. Now ad the tea leaves,

I use about 1 teaspoon/cup.

– Now close the pot, and if u want to preserve the heat, close it with

a sort of insulating cap u get for the pot.

– Now heat some milk separately.

– The cups can be pre-heated by rinsing with hot water.

– After the tea has brewed for 7-10 minutes, pour the tea into the cups

through a strainer, add milk + sugar.

– Enjoy.

Modified Chai (doesn’t need pot etc..)

– Boil the water in a regular vessel

– Turn off the gas, add chai and close the vessel with a plate so that

the steam stays in

– Other steps are same

Ginger+Ilaichi chai :

– Cut some pieces of ginger, crush them with a spoon. Add it to the water

when u boil it. U can also add Ilaichi (cardamom ) to add flavor.

U can try various types of tea. The best is got by mixing the so called

dust tea and leaf tea. Dust adds strength, while leaf gives a distinctive

flavor to it. Try Darjeeling tea, its great.

And remember tea should never be boiled, it should be brewed.

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Date: 28 September 1992 12:31:21 CDT

From: "Shyamala Parameswaran "

I put a mug/cup of water to boil. Add a 3/4 inch piece of ginger,

crushed with a mallet to it and let the water boil a couple of

minutes (to get the ginger essence in), then pour over tea-leaves

(amt. depends on what tea leaves are used – I use Darjeeling and

throw in one and a half heaped tsp) and let steep two mins. or

until leaves are settled at the bottom of the pot. Pour into mug

add milk, sugar and enjoy!

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From: [email protected]

Date: Mon, 28 Sep 92 17:11 EDT

Organization: NCR Corp

There are 2 methods you could make tea the Indian way.

1) Boil water – nothing is added till the water is boiling. Stop the

heat source. Add tea leaves and spices (I will give you a list of spices

at the end). The tea and spices are usually added to the boiling water

in a Bone China tea decanter. The decanter is then covered with a "tea cozy"

for around 3-5 minutes (to allow the tea to brew).

Filter into tea cups, add milk and sweetener to taste.

This is considered the sophisticated method and is used for the more exotic

tea leaves. Usually not many spices are added in this type of preparation.

By exotic I would say – Darjeeling varieties.

2) Boil a mixture of water, milk (as much as needed for the entire serving).

This mixture is then brought to a boil. Once that happens, add the tea leaves

and spices and continue to heat – please note that this is the important

difference in the two methods – the "hotch potch" is boiled for about 5 minutes

and you would have to keep stirring the mixture (other wise it would boil over)

Strain the tea directly into tea cups. This method is used for the not so

exotic variety of tea leaves – Basically, you depend on the spices to give you

the flavor.

Spices

——

There are a lot of varieties which are used.

Combinations are made usually depending on the taste the individual likes.

Ginger (as you had mentioned)

Cardamom

Cloves

Whole white pepper (this might not be available freely – check Asian-Indian

grocery stores)

I can give you certain other names – but I know only the Indian names. Don’t

know the English equivalent. If you are interested you could email me for an

extended list. Most of these would be available at Indian (Asian Indian) stores

I am not giving the list right now – by the time you get back to me I’ll try

and find the English name equivalents.

All these are part of mix-n-match variety. All of them need to be ground before

added to the tea preparation. A coarse grind should be enough. You need not add

all, then again you could – depends whether you like what you get as end product

Trial would help you out.

My favorite though is a mixture of ginger and Cardamom added to tea.

For this I add about piece of ginger (size of a grape) cut in small pieces

and 2-3 pods of Cardamom (grind it coarsely – or just powder it with something

heavy). This is added for a 2 cup serving.

Enjoy yourself

mahesh

[email protected]

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Date: Tue, 29 Sep 92 01:17:16 PDT

From: Nihon DEC Tokyo

Assuming you are making 1 cup of Chai – measure out three quarters of a cup

of water into a container. Add one tea spoon (depending on how strong Chai you

would like to have) of chai powder/leaves and sugar (to your taste). Start

boiling the water. Add your chai spices when the water starts to boil. Allow it

to boil for a couple of minutes. Then using a filter, drain the water/decoction

into a cup. Add a little milk and your chai is ready.

Some people add sugar as the last step, instead of putting it at the start.

You could try out some combinations – Have fun – It won’t kill you 🙂

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From: [email protected]

Date: Tue, 29 Sep 92 11:32:17 PDT

This is how I prepare chai.

milk, water (1:3 proportion), sugar according to taste are boiled.

when it reaches boiling point add the tea leaves. remove from the flame

cover it for 5 minutes.

stir the mixture , sieve it out and drink and enjoy.

grate ginger and add it to the mixture along with the tea leaves

if you want ginger chai.

the amount of tea leaves you use are as follows

1 cup – 2 spoons

2 cups – 3 spoons

3 cups – 4 spoons … get the picture. increase or decrease according

to taste and type of tea leaves.

Try it out this way. If you like it great otherwise try other methods.

Subrat.

P.S. let me know your reaction.

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From: Yogesh Maheshwari

Date: Tue, 29 Sep 92 15:51:58 MDT

Hi

Well read your message soc.culture.indian

Well these are the steps to make chai

for making a cup of chai

1. take half cup of water in an utensil

2. put spoonful of tea leaves, crushed ginger and sugar as needed

and optionally crushed cardamom into the water

3. boil the mixture for about 3-4 minute based upon how strong chai

u need

4. pour half cup of milk into it

5. again boil for a few minutes

6. filter it into a cup or glass

well u can now enjoy ur cup of ginger chai

happy tea makings

bye

Yogesh

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Date: Wed, 30 Sep 92 13:05:53 -0400

From: [email protected] (Rajiv Ramaswami)

I was in Japan recently and did try out chai at a Tokyo Cafe.

To make 1 cup, boil approx 1/2 cup of water and 1/2 cup milk

(you can vary the ratio to suit your taste-more water perhaps).

When it is warm, add 1 heaped spoon of tea leaves or tea dust.

Let it boil for a few minutes but make sure the milk doesn’t

spill over. Add sugar to taste. Filter out the tea leaves

using a tea filter (which I’m sure you can find in the

department stores there like Matsuya and Meiji-Ya).

Rajiv

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From: Manish Chhatralia

Here is the method of how to make chai as you requested:

1. Add water in pan.

2. Add sugar, tea leaves and spices.

3. Bring to boil and simmer for a minute or so.

4. Add milk.

5. Bring to boil and simmer for 3-5 minutes.

6. Strain tea in teapot.

To make chai for one person, one needs:

1 cup of water, see 1. above.

1 teaspoon of sugar, 1 teaspoon of tea leaves and 1/4 teaspoon of

spices, see 2. above. (depending on how sweet, strong and spicy)

1/4 cup of milk, see 4. above. (depending on how milky)

NOTE: this tea is made with water but equally can be made with milk.

Spices can generally be proportioned as follows:

A. 1 one 1.5 inch cinnamon stick.

B. 3-4 cardamoms (with shell).

C. 2-3 peppercorns.

D. 2-3 cloves

E. 1/2 teaspoon of ginger powder.

Grind into a powder the items A-D and add E.

In winter fresh ginger chai is very good, add 1cm2 chopped ginger with

the spices. Can also add pepper at the same time to give a warm

feeling.

The spice list I mentioned is not complete. We usually add about 10

to 12 different types of spices for chai ground together. I am sorry

I do not know the names of them in English.

I hope this helps you,

Manish Chhatralia.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

It’s very simple.

For one cup tea :

tea bags : 2

water : 2/3 cups

milk : 1/2 cup

masala : 1 cardomom or small piece of crushed ginger

sugar : 1 teaspoon

Put tea bags in water and let it boil vigorously for 5 minutes.

Pour milk and add sugar. Let it boil until the milk rises.

Add crushed cardomom pods or ginger.

Serve hot.

If you use ginger, take it out of tea before drinking.

You can also use teapowder in which case, you need to filter tea

as you would do for coffee.

For better taste, tea should be boiled for long time. The more you

boil, the creamy it will be.

I find that tea powder is better than tea bags.

The amount of sugar can be varied with your taste.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

I assume this is what you’re looking for:

Indian Railway Tea

For one quart:

2 cups water

3-4 whole cloves

1 stick cinnamon

3-4 cardamom pods (cracked open)

Bring these to a boil; let stand as long as possible. Then add to:

1/4 cup loose black tea

(or 4 tea bags)

and let steep. Then add

2 cups milk

to the tea-spice mixture and heat but do not boil. When hot, strain and add:

4 tablespoons of sugar (or a little less)

Stir and keep hot.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

Juice of one half of lemon sized lime

1 tablespoon sugar, preferably superfine

1 1/2 oz cachaca (Brazilian rum)

ice

Combine and serve

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

1+1/2 ounces Napoleon brandy

6 ounces black coffee

Whipped cream

Grated orange peel or

candied oranges

Fresh mint leaf

Place brandy in a preheated mug or large

wine glass. Add coffee and top with

whipped cream. Garnish with orange peel

or candied orange and mint. Serves one.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

In response to your request for "buttermilk milkshakes": I have never

seen them out at a restaurant, but have made them at home. It may be too

simple, and it may not be what your friend had in Canada, but here’s how

I’ve made them:

Buttermilk Milkshakes

1 cup buttermilk

1 handful (5-6) frozen strawberries or 1/2 frozen banana or 1/2 cup chunks

of melon

1 pkg. sweetner or honey or sugar

splash of vanilla or other flavoring

Blend in blender until thick, but not too long or fruit will thaw too

much. Add a few ice cubes if this happens.

You can also use any kind of milk as well.

Enjoy!

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

Yield: 20 Servings

1 lb butter; softened

16 oz package light brown sugar;

16 oz package powdered sugar; sifted

2 ts ground cinnamon

2 ts ground nutmeg

1 qt vanilla ice cream; softened

2 qt light rum

Combine first 5 ingredients in a large mixing bowl; beat at medium

speed with an electric mixer until light and fluffy. Stir in ice

cream, and spoon into a large heavy-duty zip-top plastic bag;

freeze.

Combine 3 tablespoons ice cream mixture and 3 tablespoons rum in a

large mug; add 3/4 cup boiling water, stirring well. Serve with

whipped cream and cinnamon sticks.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

I started making hot buttered rum from a Trader Vic recipe 15 years ago,

and I have gradually evolved it by adding more spices, more butter, and

less rum.

The way you make a hot buttered rum is to add some "batter" to some rum,

and heat it. I like to keep a made-up batch of the batter in the fridge

in an old tub. For parties I make up a fresh batch.

Serves 12

1 lb dark brown sugar

1/2 lb salted butter

1 tsp ground nutmeg

1 tsp ground cinnamon

1 tsp ground cloves

1 tsp ground white cardamom

750 ml top-quality dark rum (a standard "fifth" bottle, 750ml, will

serve 12)

MAKING THE BATTER

1. Put all batter ingredients (everything but the rum) in a food

processor and run it until the stuff turns creamy. Fold it down once

with a rubber spatula to make sure the spices are blended in, and run

the food processor some more.

2. Scoop the mixture into a leftover container, and refrigerate. It

will keep for many months in the refrigerator, even though it contains

butter.

MAKING THE DRINKS

1. Fill a coffee mug half-full of boiling water. The easiest way to

do this is to put a mug of hot water in the microwave. If you don’t

have a microwave, then fill the mug with boiling water, pour it out,

then fill it half-full of boiling water.

2. Add 2 generous tablespoons of batter. Stir until the batter

dissolves in the hot water. I use a small wire whisk for this stirring.

3. Add 2 jiggers of the best rum you can afford. When I make this in

quantities for parties I like to use Myers Dark Rum.

One theory of hot-toddy making is that it is impossible to use too much

batter, and you should keep stirring more in until you are bored with

stirring.

Another theory of hot-toddy making is that it is impossible to use too

much rum, and that you should keep stirring in more until your friends

panic.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

1 quart vanilla ice cream, softened

1 pound butter, softened

1 pound powdered sugar

1 pound brown sugar

1 teaspoon nutmeg (or to taste)

2 teaspoons cinnamon (or to taste)

Blend above ingredients in a mixer. Freeze in a covered container. At

serving time, for each serving, fill a mug about 3/4 full of HOT water;

add 1 heaping tablespoon of the frozen mix and 1 ounce of rum. (Light or

dark) Stir well. I like it with a little more than 1 heaping tablespoon

of mix but it does depend on the size of the mug. This is nice when

garnished with a cinnamon stick and/or additional nutmeg. ENJOY!

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

Ingredients:

mostly Baileys Irish Cream

healthy splash Amaretto

healthy splash Kahlua

small splash Vodka

small splash Grand Marnier

sprinkling Nutmeg

lots Ice

Mixing instructions:

Fill blender 3/4 with ice (small cubes best). Add a small splash of

vodka, a small splash of Grand Marnier. Add a healthy serving of

kahlua and a little less healthy splash of amarreto. Fill the blender

with Bailey’s until liquid is 1/2 inch from top of icecubes. Mix until

smooth. Pour in hurricane glass and sprinkle some nutmeg on top!

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

Categories: Beverages

Yield: 1 gallon

3 cn (12 oz ea) Frozen Limeade

3 l Bottles 7-Up soft drink (+/-)

12 oz Vodka (+/-)

Green Food Coloring (Opt)

Mix the limeade, 1 liter of the 7-Up and the vodka together, mixing

well. (Vodka and 7-Up may be adjusted to taste, but the overall

mixture should look ‘slushy’ as opposed to ‘watery’.) Add green food

coloring if desired. Pour the loose slush into a container, cover,

and place in freezer (an old 1 gallon plastic ice cream bucket works

wonderfully for this). This mixture can be stored in the freezer for

many months.

To serve, use an ice cream scoop and fill cocktail glass halfway full

with frozen slush. Fill the glass the rest of the way full with 7-Up

soft drink (from the remaining liter bottles); stir. The result

should be a light green ‘slush’ drink that tastes quite a bit like a

Margarita. Refreshing on a warm day, and good to just have on hand

for last minute company.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

We LOVE this easy to make punch. Unlike some other punches, it isn’t a

sweet sticky thing. It’s fruity and refreshing and packs a "punch".

BUCKET PUNCH

Put 10 pounds of ice cubes in a large canning pot about four hours

before you want to serve the punch. Dump on top and mix in:

2 large cans frozen, unthawed orange juice

1 large can frozen unthawed pink lemonade

1 large can frozen unthawed limeade

1 small jar maraschino cherries, juice included, optional

1 quart vodka

It looks dreadful for about three hours, lumps of ice and lumps of

frozen juice. The pot gets covered in a thick layer of frost rather

quickly, so don’t set it out on a nice surface unless the bottom is

well insulated. All of a sudden, it turns into punch. Stir it a few

times during the four hours. BTW, don’t refrigerate this while it’s

making.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

One of my favorites is:

6 oz nonfat strawberry yogurt

4 oz soy milk or skim milk

1 banana

tablespoon of oat bran

3 ice cubes

very good and very good for you!!!!

Colleen Nolan, Univ. of Virginia

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

peel ripe bananas and place in plastic bags, freeze.

the frozen banana gives the *shake* an ice cream-like texture

If you don’t like bananas, use frozen berries or peaches,

these are not as creamy but quite good.

in blender add one frozen banana,

8 ounces milk

any additional fruit you like: berries, peach, pear….

blend til smooth

or

in blender put one frozen banana

8 ounces yogurt or 4 ounces tofu

4 – 6 ounces or so of your favorite juice

or

in blender put one frozen banana

8 ounces milk

couple tablespoons peanut butter

blend til smooth

add wheat germ or protein powder to any of these as you wish.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

This is a festive (and potent) margarita recipe–my preference is to use

the best tequila you can get (go ahead, use SIPPING tequila!) and serve on

the rocks with salt! Oh yeah, and it looks nice in those margarita glasses

with the blue edging!

2 parts tequila

1 part Cointreau

1 part Rose’s lime

one drop blue food coloring per 2-4 drinks

lime wedges (1/4 to 1/6 an average lime)

salt

rub glass rim with lime wedge and dip in salt

squeeze remaining juice into glass over ice cubes

mix liquid ingredients well in a shaker and pour over ice

garnish glass with another lime wedge

YUM! 😉

substitutions:

If you prefer "frozen" margaritas, pour liquid ingredients in a blender,

add enough ice to increase volume by about one third, and blend!

1 part Blue Curacao may be substituted for the Cointreau/food coloring

combo but the resulting flavor is slightly sweeter

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

1 ounce blue Curacao

1/2 ounce dark rum

1/2 ounce light rum

1 ounce orange juice

5 ounces pineapple juice — (or to fill)

3 ounces crushed ice

Pour crushed ice into blender. Add curacao, rum, pineapple juice, and

orange juice, and blend until smooth. Pour into beer goblet. Garnish with

an orange slice, pineapple chunk, and cherry on a toothpick.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

Combine 1 1/4oz Rum

3/4 oz Blue curacao

4 oz pineapple juice

1 cup crushed ice.

Blend until smooth.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

Makes 1 gallon

Juice of 4 limes

Juice of 3 lemons

1 (6 oz) can frozen orange juice concentrate

60 oz Snappy Tom tomato juice or generic equivalent

21 oz (3 1/2 o.j. cans full) vodka

1/4 t Tabasco

3 T water

Use a funnel to pour lime juice, lemon juice, orange juice concentrate,

tomato juice, vodka, Tabasco and water into a clean 1-gallon milk jug.

Mix well, and refrigerate overnight. Use within two days. Also good

as Virgin Marys; just leave out the vodka.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

comment: remember this drink? Well it was popular in the U.S. and the

ladies ordered it because it was a pleasant tating fruity drink neither too

sour or too sweet.

1 cup apple juice

1/2 cup pineapple juice

1/2 cup orange juice

2 ounces cranberry juice

2 oz grapefruit juice

2 ounces vodka

bit of grenadine ( optional )

Mix all ingredients together. Serve over ice in tall drink glasses. Serves

2 Multiply as desired.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

1-1/2 frozen bananas

1 cup milk (cow, almond, soy, rice, etc.)

1 to 2 tablespoons of sweetener (sugar, honey, maple syrup, etc.)

Flavoring

Put ingredients in blender and mix until well combined and frozen

bananas are finely chopped. If you like a thicker, colder shake,

use 2 frozen bananas.

For flavering, I generally use cocoa (or carob) powder (about 2

Tablespoons) or chocolate syrup. You might also try strawberries

(6-8?), peaches, vanilla, dates (dried might not work to well),

or whatever else you like. For a banana shake, you might leave

out the other flavorings and add the other 1/2 banana and a little

more liquid.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

Try a B-52:

Dbl. shot glass

1/2 oz Baileys Irish Cream

1/2 oz Grand Marnier

1/2 oz Kahlua

Or have an Orgasm:

Dbl shot glass

1/2 oz Baileys Irish Cream

1/2 oz Amaretto

1/2 oz Kahlua

If your waitress is pretty ask her to give you a blowjob:

Dbl shot glass

1/2 oz Baileys Irish Cream

1/2 oz Kahlua

top with whipped cream

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

1 T. cocoa

1 T. honey

1 t. cinnamon

pinch nutmeg

1 drop vanilla extract

chilli powedr to taste

mix with 2 cups hot water and leave until cold

To make it Spanish, replace honey with sugar and serve hot.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

1 Qt. Strong Black Tea

1 Qt. Rye Whiskey

1 Bottle Red Wine

1 Pint Jamaica Rum

1/2 Pint Dry Gin

1/2 Pint Brandy

1 Jigger Benedictine

1 Pint Orange Juice

1/2 Pint Lemon Juice

Combine all ingredients in a large punch bowl with a block of ice. If

found too dry, Sugar Syrup may be added. Decorate with twists of Lemon

Peel. This makes a lot.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

1 cup granulated sugar

3/4 cup water

2 dried apricot halves

1 Tbsp. almond extract

1/2 cup pure grain alcohol and

1/2 cup water

1 cup brandy

3 drops yellow food coloring

6 drops red food coloring

2 drops blue food coloring

1/2 tsp. glycerin

Combine sugar and 3/4 cup water in a small saucepan. Bring to a boil,

stirring constantly. Reduce heat and simmer until all sugar is

dissolved. Remove from heat and cool.

In an aging container, combine apricot halves, almond extract, grain

alcohol with 1/2 cup water, and brandy. Stir in cooled sugar syrup

mixture. Cap and let age for 2 days. Remove apricot halves. (Save

apricot halves, as they may be used for cooking). Add food coloring

and glycerin. Stir, recap and continue aging for 1 to 2 months.

Re-bottle as desired. Liqueur is ready to serve but will continue to

improve with additional aging.

Variation: For a more prominent ‘bitter almond’ flavor, add 4 apricot

nuts,** split in half, to basic mixture. Leave in for 2 days to 2

weeks depending upon depth of flavor desired. Remove and discard

apricot nuts. Continue as directed.

**Note: Apricot ‘nuts’ come from within the apricot pit. You may split

pits yourself or obtain them dried at a health food store.

—

Trey Jackson

[email protected]

Category: Beverages & Drinks Recipes