Beverages, Cocktails, Ice Cream
BEVERAGES, COCKTAILS, ICE CREAM
BEVERAGES
Chai Tea
Cocoa,
- Hershey’s Hot Cocoa
- Hershey’s Perfectly Hot Cocoa
- Hot Cocoa
Frozen Slush
Santa’s 7up Surprise
Wassail
COCKTAILS
Bahama Mama’s
Champagne Punch
Cosmopolitans, I & II
Egg Nog & Frozen
Frozen Egg Nog
Hurricanes
Jade Champagne Punch
Margarita’s I, II, III, IV
- Full
- Strawberry
Poinsettia Punch I, II
Sangria
ICE CREAM
Easy
Fudgesicle
Plain
Tutti Fruitti
Vanilla
BEVERAGES
CHAI TEA
4 C. water
1 lg. cinnamon stick
or
½ t. ground cinnamon
1½ t. ground cardamom
1 t. whole fennel seeds
2-3 whole cloves
1/3 t. powdered ginger*
1/3 t. amchoor (mango powder)*
4 regular tea bags
1-2. C. whole milk
sugar to taste
Mix water and spices in saucepan. Bring to a boil. Reduce to a simmer; add tea bags. Let steep until desired strength. Add milk and simmer. Then add sugar and strain into cups.
*Optional: serve unsweetened and let each person sweeten to taste.
HERSHEY’S HOT COCOA
½ C. sugar
¼ C. cocoa
dash salt
1/3 C. hot water
4 C. milk
¼ t. vanilla
Directions: Mix sugar, cocoa, salt in sauce pan. Stir in water. Cook and stir over medium heat until mixture boils, stirring 2 minutes. Stir in milk and heat. Do not boil. Remove from heat and add vanilla. Serves 6
HERSHEY’S PERFECTLY HOT COCOA
(single serving)
2 T. sugar
2-3 t. cocoa
dash salt
1 C. milk
¼ t. vanilla
Directions: Mix sugar, cocoa, and salt in large mug. Heat milk in microwave at high speed. (100 degrees) 1 ½ minutes or until hot. Gradually add milk to cocoa mixture stirring well . Stir in vanilla.
HOT COCOA
4 heaping cups powdered milk
6 oz. Coffee-mate
1 heaping cup powdered sugar
1 lb. Nestle Quick
Glenn Tjomsland
FROZEN SLUSH
3 pkgs Kool-Aid (any color)
3 C. sugar
2½ qts. water
1 large can pineapple juice
7-Up (or Sprite)
Mix and freeze the Kool-Aid, sugar, water and pineapple juice. Take out and pour 7-Up over it and drink. “Um good”.
Rita “Nonnie” Ratcliff
SANTA’S 7UP SURPRISE
1 46 oz. can Pineapple juice
10 7 oz. bottles of 7 up
2 6 oz. can frozen orange juice
¼ t. peppermint extract
Marachino Cherries
2 ice trays
Chill Pineapple juice and 7up. Pour 7 up into two ice cube trays with cherry’s in each cube. Freeze and at serving time combine with pineapple, peppermint extract and orange juice in punch bowl.
Jackie “Nana” Brown
WASSAIL
2 qts. apple cider
2 C. orange juice
1 C. lemon juice
½ C. sugar
1 stick cinnamon
1 t. whole cloves
Heat and serve. 20½ cups.
* Served in Alaska at parties, good at Christmas time.
COCKTAILS
BAHAMA MAMA’S
1 bottle Malibu
1 bottle Barcardi Rum (dark)
1 bottle vodka
4 gal. tropical fruit punch Kool-Aid
(That’s 4 lg. paks mixed as direction)
Add the 3 bottles of liquor to the Kool-aid; let sit for 3 hours. Pour over ice and watch the fun begin.
Gay Myers
CHAMPAGNE PUNCH
1 qt. pineapple juice
1 qt. limeade
1 qt. orange juice
1 C. sugar
2 bottles ginger Ale (Large)
1 bottom-premium champagne or more
Chill juices, ginger ale and champagne prior to mixing. Serve cold.
COSMOPOLITANS I
1 ounce Vodka
2 ounces cranberry juice
splash of Cointreau
Shake in jigger full of ice – vigorously 32 times. Think of me when drinking!!
Pam Methvin
COSMOPOLITANS II
10ml vodka
20ml Citron vodka
30ml Cointreau
60ml cranberry juice
Pour ingredients in shaker and add 3 ice cubes and place top on shaker. Then shake your booty, (I mean shaker). Pour in martini glass and enjoy. Serve with lime twist. Gay Myers
EGGNOG
8 -12 eggs
sugar (approx. one T. per egg or to taste)
1 pint whipped cream
6 – 8 T. bourbon
Separate eggs with a fork and whip yolks. Continue beating and add sugar, then slowly add bourbon (so as not to “cook” the eggs). Whip the eggs whites and fold in with the whipped cream and egg mixture. Add bourbon and sugar to taste.
*Nonnie made this often at Christmas time.
Rita “Nonnie” Ratcliff
FROZEN EGGNOG
1 C. whipping cream
4 eggs
1 T. sugar
4 T. liquor(Bourbon)
Separate eggs, whip yolks until creamy, add sugar and bourbon liquor slowly. In another bowl, beat whites until stands in peaks. In another bowl whip pure whipping cream until it stands in peaks. Then fold in whipped cream to yoke mixture (1st three ingredients). Last add whipped egg whites; stir & freeze.
Jewel “MawMaw” Ratcliff
HURRICANES
1 lg. can pineapple juice
1 lg. can orange
1 lg. can grapefruit
1 lg. bottle fruit punch
1 bottle Malibu rum (16 oz.)
1 bottle vodka (16 oz.)
1 bottle tequila (16oz.)
1 bottle dark Rum (16 oz.)
Mix all ingredients and serve in tall glasses over ice.
Gay Myers
JADE PUNCH
6 pkgs Lime Flavored Jell-o
6 C. hot water
12 C. cold water
4 large cans frozen lemonade
2 large cans pineapple juice
8 bottles ginger ale (or 6 and 4/5s champagne)
Maraschino cherries or whole strawberries for garnish
Dissolve gelatin in hot water. Add cold water, concentrated lemonade and pineapple juice. Blend well. Before serving, add ginger ale or champagne. Freeze ice cubes or an ice ring from an extra can of diluted lemonade. (This makes 4 gallons of punch). Warning: do not add jell-o ahead of time and refrigerate, it will gel.
*Great for bridal shower or weddings.
Rita “Nonnie” Ratcliff
MARGARITA’S 1
1 12 oz. can frozen Minute Maid limeade or lemonade
2/3 can tequila
1/3 Triple Sec
Mix ice and blend.
MARGARITA’S II
8 oz. Jose Quervo tequila Mix
5 oz. Jose Quervo tequila
1 oz. water
Mix ice and blend.
MARGARITA’S III
1½ oz. Tequila Gold
½ oz. Cointreau
1 oz. lime juice
1 oz. lemon juice
Mix ice and blend. Serve in glass with salt around rim.
MARGARITA’S IV
1 can frozen lemonade
1 can frozen limeade
1 can tequila
Mix the 3 cans together in blender. Pour in pitcher. In blender fill with ice then pour liquid mixture half way up blender. Put top on and blend
Gay Myers
FULL RECIPE MARGARITA’S
1 pt. Triple Sec
4 qts. water
2 cans each
12 oz. can frozen limeade
12 oz. can frozen lemonade
8 limes, squeezed(makes 8 oz. fresh lime juice)
1.75 liter tequila
Mix and freeze.
Rita Hendrix
STRAWBERRY MARGARITA
4½ oz. tequila
1½ oz. Triple Sec
3 oz. lime juice
1 lb. frozen strawberries
Crush ice and blend. Serve with a salted glass and garnish with a lime.
POINSETTIA PUNCH I
2 (10 oz) packages frozen raspberries, thawed
1 (6 oz) can frozen pink lemonade concentrate, thawed and undiluted
¼ C. sugar
1 bottle rose, white zinfandel, or other semi-sweet white wine
1 (2 liter) bottle raspberry ginger ale or ginger ale, chilled
Combine first 3 ingredients in container of an electric blender; process until smooth. Pour mixture through a wire-mesh strainer into a large container, discarding seeds. Combine raspberry mixture and wine; cover and chill. Stir in ginger ale and serve immediately. Yield: about 6 quarts.
Jamie Brown
POINSETTIA PUNCH II
½ C. Cointreau or orange flavored liqueur
3 C. champagne
3 C. cranberry juice, chilled
Mix ingredients in large decorative pitcher.
Pour in champagne flutes. Garnish with fresh cranberries.
** Serve as a Christmas welcome drink.
Gay Myers
SANGRIA
1 bottle dry red Wine (3 cups)
1½ C. lemon-lime soda (or Sprite/7-up)
1½ C. orange juice
16 lime slices
16 lemon slices
8 orange slices
½ C. brandy
¼ C. sugar
2 T. Cointreau (or other orange liqueur)
2 T. grenadine
2 T. fresh lemon juice
2 T. fresh lime juice
Ice cubes
Stir wine, soda, orange juice, 8 lime slices, 8 lemon slices and the rest of ingredients in large pitcher to combine. Let stand 30 minutes. Divide sangria among glasses and garnish each glass with remaining lime and lemon slices and serve. Great for cool summer drink. OLE’
Janet Brown
ICE CREAM
EASY ICE CREAM
6 eggs
1 cup sugar
2 cans sweetened (condensed) milk
1½ quart milk
1 T. vanilla
Beat eggs well. Mix in sugar, vanilla and condensed milk. Pour into ice cream maker and finish filling with homogenized milk to make one gallon.
Rita “Nonnie” Ratcliff
FUDGESICLE
1 can Carnation milk
1 can water
sugar as needed
chocolate syrup
Freeze ingredients in two sets of Tupperware ice cubes or Popsicle molds.
Rita “Nonnie” Ratcliff
PLAIN ICE CREAM
6 – 8 eggs
2 C. sugar
1 can evaporated milk
dash of flour, salt
homogenized milk
Beat egg with mixer for 20 minutes. Continue beating while adding sugar, evaporated milk, salt and flour. Pour into ice cream freezer filling the rest of the bowl with homogenized milk. If desired, add flavoring such as strawberries or peaches. Makes 6 quarts, but recipe can be cut in half for smaller ice cream machines.
Sharon Crosby
TUTTI FRUTTI ICE CREAM
6 eggs
2 C. sugar
1 6 oz. Pkg. Strawberry Jell-o
1 small can crushed pineapple
3 ripe bananas mashed
Maraschino cherries and chopped nuts as desired
1 t. vanilla
1 pint Half and Half
homogenized milk as needed
Beat eggs well. Continue to beat and add sugar and half & half. Pour into electric ice cream maker (metal gal. container) and then add remaining ingredients. Finish filling with homogenized milk to make one gallon.
Katty
VANILLA ICE CREAM
2½ C. sugar
6-8 eggs (beat well)
2 cans of Pet Milk (12 oz.’s )
½ can of water
2 T. Vanilla
Beat eggs separate, add rest of ingredients, mix well and then finish filling with regular milk to 1 gal. (marked on container). Put in freezer container and begin freezing with rock salt and crushed ice; if using electric freezer, it will turn off automatically when finished.
Jackie “Nana” Brown
