Beverages

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beverages

50+ JELLO SHOT (alchol)

*LEMON DROPS* boil 1 cup water, add lemon Jell-O, citrus vodka, top with sugar sprinkles just before firm

*FIRE BALLS* boil 2 cups water, add plain Jell-O, 1/2 cup cold water, 2 cups Cinnamon Whisky

*MOJITOS* 1 cup boiling water, 3oz box lime Jell-O, 6oz white rum, 2 oz. cold water. Top with mint leaves

*JOLLY RANCHERS* boil 1 cup water, add melon Jell-O, 1/2 cup vodka, 1/2 cup apple pucker

*CHERRY BOMBS* boil 1 cup Red Bull, add cherry Jell-O 1 cup vodka and drop in one maraschino cherry before firm

Trash Can Punch (Alchol)

1 bottle of vodka
1 bottle of tequila
1 bottle of Everclear
1 bottle of JD whiskey.
Fruit, like 3 oranges, and a bundle of grapes (or any fruit you like).
2 cans of pineapple juice.
2 frozen cans of minute maid fruit punch.
2 frozen cans of minute maid limeade.
1 frozen can of apple juice.
1 frozen can of orange juice. & a bag of ice!

It is probably the best thing ever! Poor in an ice chest or a trash can(new/clean ofcourse), or a big cooler and enjoy!

Eat the fruit the last!

Apple Pie Moonshine

1 gallon Spiced Apple Cider
1 gallon Apple Juice
1-½ cup Granulated Sugar
1-½ cup Light Brown Sugar
8 whole Cinnamon Sticks
1 bottle (750ml Size) 190-Proof Grain Alcohol (Everclear)

Preperations:
Combine all ingredients in a large stock pot, except for the alcohol, and bring to a boil.
Remove the mixture from heat and let cool to room temperature. Once the mixture is completely cool, add in the alcohol.
Transfer to sterile mason jars (I use 5 of the big 2000+ ml jars).
Divide up the cinnamon sticks so that each jar has 1 or 2.

Apple Pie Moonshine (alchol)

Ingredients:
1 gallon Spiced Apple Cider
1 gallon Apple Juice
1-1/2cup Granulated Sugar
1-1/2 cup Light Brown Sugar
8 whole Cinnamon Sticks
1 bottle (750ml Size) 190-Proof Grain Alcohol (Everclear)

Preparations:
Combine all ingredients in a large stock pot, except for the alcohol, and bring to a boil.
Remove the mixture from heat and let cool to room temperature. Once the mixture is completely cool, add in the alcohol.
Transfer to sterile mason jars (I use 5 of the big 2000+ ml jars). I also divide up the cinnamon sticks so that each jar has 1 or 2.

Applebee's Kahlua Mudslide

1/2 ounce Kahlua
1/2 ounce Bailey's Irish Cream
1/2 ounce vodka
1 ounce milk

Recipe
Pour ingredients over ice and stir.

Serves 1

Root Beer Infused Vodka

14 root beer candies
4 ounces Smirnoff Fluffed Vodka

Crush candies in a food processor or in a resealable plastic bag using a
mallet.
Pour candies and vodka into a resealable glass jar.
Shake to combine.
Allow to dissolve.
After 1-2 hours candies should be dissolved into vodka.

Source : TheSlowRoastedItalian.com

Root Beer Float Martini

2 ounces root beer infused vodka
2 ounces International Delight french vanilla creamer
1 ounce Smirnoff caramel vodka

Combine ingredients in a cocktail shaker filled with ice.
Shake to combine, pour into a martini glass rimmed with crushed root beer candies.

Serve and enjoy!

Wild Berry Freeze Smoothie

1 cup orange juice
1/4 cup pineapple juice
2 pineapple slices
6 fresh strawberries
15 frozen raspberries
10 frozen blackberries
15 frozen blueberries
3 oz. favorite berry yogurt (optional)
ice cubes

Place all ingredients in a blender; blend until SMOOTH. Pour into chilled glass and serve.

Yogurt Shake Smoothie

1 C Plain yogurt
1 Small Banana
1 T Frozen orange juice
Sugar or honey, to taste
4 Ice cubes

Place all ingredients into blender or food processor. Whirl until smooth. Variations:

Instead of banana, use l cup cubed melon, l/2 cup fresh or frozen berries, l/2 cup pineapple, l peeled and chopped
kiwifruit or l/2 peeled and cored apple.

Yields about 2 l/2 cups. or 2 servings

Mexican Coffee

1 qt Milk
1 tsp. Ground cinnamon
1 tsp. Vanilla extract
2/3 C. Instant cocoa mix
8 C. Boiling water
1/3 C.Instant coffee granules
Whipped cream
Garnish: cinnamon sticks

Combine first 3 ingredients in a Dutch oven; cook over medium heat until thoroughly heated.
Stir in instant cocoa mix.

Combine boiling water and coffee granules; stir into milk mixture.
Serve with a dollop of whipped cream and, if desired, garnish with cinnamon stick.

Ice Cream Sodas

Ice Cream Sodas

Black & White
2 tb Chocolate syrup
Seltzer water
Vanilla ice cream;1 scoop

Canary Island Special
2 Tblsp. Vanilla syrup
Seltzer water
Chocolate ice cream;1 scoop

Black Cow
1 tb Chocolate syrup
Root beer; Coca-cola makes a Brown Cow
Vanilla ice cream; 1scoop
-hold the whipped cream

Strawberry Soda---
1/4 C. Strawberry syrup
Milk; splash of
Seltzer water
1 Vanilla ice cream; scoop of or strawberry ice cream

Hoboken---
1/2 C. Pineapple syrup
Milk; splash of
Seltzer water
Chocolate ice cream; 1 scoop

Russian Tea #3

1 3/4 C. Tang (orange drink mix)
1 pk (1/2 oz) lemonade, unsweetened
1 C. Sugar (optional)
1 C.Instant tea
1 tsp. Cinnamon
1/2 tsp. Ground cloves
Dash salt

Mix ingredients.

Use 2 teaspoons per serving.

Hot Chocolate Mix

1 8 qt. pkg powdered milk
1 1 lb. can Quik (choc. mix)
1 C. Powdered sugar
1 6 oz. jar dry non-dairy
Coffee Creamer

Combine all ingredients, being sure to mix thoroughly. Store in air-tight container until ready to use.

For a cup of hot chocolate, use about 1/3 cup of the mix per mug and add very hot water. Use more or less mix according to your taste.
This dry recipe makes about 1 gallon of dry mix.

Hot Cocoa Mix

2 C. Nonfat dry milk powder
3/4 C. Sugar
1/2 C. Hershey's Cocoa or Hershey's European Style Cocoa
1/2 C. Powdered non-dairy creamer
dash Salt

In large bowl, combine all ingredients; blend well. Store in tightly covered container. 3-3/4 cups mix (About fifteen 6-ounce servings).
Single Serving: Place 1/4 cup mix in heatproof cup or mug; add 3/4 cup boiling water. Stir to blend.
Serve hot, topped with marshmallow, if desired.

Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.

Hot Cocoa

1/2 C. Sugar
1/4 C. Hershey's Cocoa
dash Salt
1/3 C. Hot water
4 C. (1 qt.) milk
3/4 tsp. Vanilla extract

Miniature marshmallows or sweetened whipped cream (optional)
In medium saucepan, stir together sugar, cocoa and salt; stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 2 minutes. Add milk; stirring
constantly, heat to serving temperature. Do Not Boil. Remove from heat; add vanilla. Beat with rotary beater or whisk until foamy.

Serve topped with marshmallows or whipped cream, if desired. Five 8-oz. servings.

Iced Tea

1/2 tsp. Vanilla
1/2 tsp. Almond Extract
1/4 C. Lemon Juice
1/2C.Sugar
1 qt Tea, freshly brewed

Combine all ingredients.

Dishwasher Punch

1 can Pineapple juice
1/2 qt Apple juice
1 pk Grape Koolaid
2 pk Berry punch Koolaid
1 pk Tropical Punch Koolaid
1 1/2 pk Strawberry Koolaid
11 qt Water
1 Red food color

Make sure all koolaid is pre-sweetened (or add appropriate sugar. Mix all dry together. Add water and juices. stir well.
Add food color until it looks drinkable. Without food color, it should look like it's name.

Witches Brew

1 qt Apple juice
1 1/2 C. Canned, unsweetened pinapple
2 tb Fresh lemon juice
3 Cinnamon sticks

Mix all ingredients together in a saucepan.
Heat over low heat until ready to serve. Remove cinnamon sticks.

Ladle brew into serving cups.

Tea Punch

3 C. Tea; strong
1 C. Lemon juice
4 C. Orange juice
2 C. Raspberry syrup; or grenadin
1 C. Pineapple, crushed
Sugar; to taste
2 qt Club soda; chilled

Combine all ingredients except club soda in a punch bowl with a large block of clear ice; allow to chill thoroughly. (If fresh fruit juices are used, they should be strained.)
Add club soda just before serving.

Indian Style Lemonade

8 C. Water
1/2 C.Fresh lime juice
2/3 cC. Fresh lemon juice
1 1/3 C. Maple syrup
1/2 Tbsp. Freshly grated ginger
1/8 tsp. Cayenne, optional

Combine all ingredients in a large pitcher or punch bowl.

Serve at room temperature or chilled.

Hot Cider Punch

4 C. Water
4 C. Apple cider
2/3 C. Orange flavor Tang
1/4 tsp. Cinnamon
1/8 tsp. Nutmeg
1/8 tsp. Ground cloves

Combine ingredients in a saucepan; mix well. Heat just to boiling.
Serve hot in punch cups or mugs.

This makes about 2 quarts.

Hot Buttered Cow

1 lb Brown sugar
1/4 lb Soft butter
1/2 ts Vanilla
1/2 ts Cinnamon
1/4 ts Nutmeg
1/4 ts Cloves
1/4 ts Mace
1/4 ts Allspice
1 pn Salt

Beat sugar and butter together until thoroughly creamed and fluffy. Beat in vanilla and spices.
Chill.
For each cup to be served, place 1+1/2 teaspoons batter in a preheated mug

(Non-Scouting events could also include: 1 1/2 ounces dark rum and 1/2 ounce gold or white rum.)

Stir well.

Fill with hot milk and serve.

Lemonade Syrup

2 C. Sugar
1 pint Water
6 Lemons
1 Lemon Rind, grated

Cook the sugar and water together without stirring until it is a thick syrup, adding the grated outer rind of one lemon.
When this is cool, add the juice of the lemons and bottle.

By diluting with ice water, you have lemonade on short notice.

State Fair Lemonade

8 Lemons
1 C. Sugar
10 Ice cubes

Bring lemons to room temp. Roll; slice in half and squeeze into gallon container.
Toss lemon rinds into container.
Pour sugar over rinds. Let sit for one half hour.
Add ice cubes and enough water to fill container.

Stir and serve.

Each 12 oz serving has 91 calories and 0 grams fat.

Russian Tea Mix #1

1 1/4 C. Orange flavoured instant Breakfast drink i.e. Tang
1/2 C. Sugar
1/3 C. Instant tea
1/2 tsp. Ground cinnamon
1/4 tsp. Ground cloves
dash Salt

Mix together.
Put 2 of 2-1/2 tsp. of mixture in cup and pour boiling water over it.
May be served cold with ice.
Store in air-tight container.

Note: This is very soothing for a sore throat or cold.

Ice Tea (Stove Method)

4 C. Boiling water
6 Tea bags (normal size)

Place tea bags in heat resistant pitcher. Bring water to a boil, pour water into pitcher over the tea bags.
Let steep until desired flavour (anywhere from 15 minutes to 30 minutes)
Remove tea bags - add sugar or lemon if desired. Stir well.
Serve over ice cubes

Keep this tea at room temperature to avoid clouding.
If tea does become cloudy, restore the clear amber color by adding a little boiling water to the remaining tea.

Basic Ice Tea (Sun Method)

4 Tea bags
1 1/2 qt Cold water

In a two quart clear glass container, place tea bags. Add 1 1/2 quarts of cold water. Cover.
Let stand in full sun 2 to 3 hours or until desired strength. Remove tea bags, serve over ice.
Store this tea in refrigerator.

NOTE : You don't need the sun to brew Sun Tea.
Simply prepare as directed above, except let stand at room temperature several hours or until desired strength

Get Creative: add Lemon slices, orange slices , raspberry's ect. to get different flavors of sun tea

Fireside Coffee Mix

2 C. Non-dairy coffee creamer
1 1/2 C. Carnation hot cocoa mix
1 1/2 C. Instant coffee (reg or dec)
1 1/2 C. Sugar
1 tsp. Ground cinnamon
1/2 tsp. Ground nutmeg

Combine all ingredients in a large bowl, stirring well.
Store in an airtight container.

**To make 1 cup; spoon 2 tablespoons plus 1 teaspoon of mix in a coffee mug.
Add 1 cup boiling water, stir until well blended.

Happy Hour Punch

1 fifth Southern Comfort
8 oz. pineapple juice
1 c. grapefruit juice
1/2 C. lemon juice
2 qts. 7-Up

Mix together and serve with ice.

Hot Chocolate New Mexico-Style

1/4 cup sugar
1/4 cup unsweetened cocoa
1/2 teaspoon instant coffee powder
1/8 teaspoon salt
1 cup water
1 stick cinnamon
2 cups milk
1 cup half-and-half
1 tablespoon vanilla

1/8 teaspoon ground clovesIn a 2-quart saucepan, mix sugar, cocoa, instant coffee and salt. Stir in water; add cinnamon
stick. Bring to a boil, reduce heat and simmer 5 minutes. Add milk and half-and-half to cocoa mixture, stirring constantly.
Bring to a boil and remove from heat.

Mix in vanilla and cloves, remove cinnamon stick and whip or beat until foamy.