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CRÈME DE FRAISES (Strawberry liqueur)

CRÈME DE FRAMBOISES (Raspberry liqueur)









































































Many of these beverage recipes are clones, which taste like those served at famous restaurants and watering holes. They came from the site.




BASIC SUGAR SYRUP # 1         > Back to Top <

1 lemon
3cups granulated sugar
2 cups water

Pare very thinly the bright-colored rind from the lemon (no white stuff). Blot peel on paper towel. Combine sugar, water, and peel in a large saucepan; heat to boiling, stirring often. Lower heat, simmer for 5 minutes. Strain syrup into a glass container and cool to room temperature before preparing liqueurs.




BASIC SUGAR SYRUP # 2         > Back to Top <

1-1/2 cups firmly packed brown sugar
1 cup granulated sugar
2 cups water

Combine brown and granulated sugars, and water in a large saucepan. Heat to boiling, stirring often. Lower heat; simmer for 5 minutes. Pour syrup into a glass container and cool to room temperature before preparing liqueurs.  If permanent bottles have cork stoppers, brush the cork and neck of bottle with melted paraffin to prevent evaporation. They should be stored in a cool dark place (kitchen cabinet).




ORANGE LIQUEUR        > Back to Top <

3 navel oranges
3 cups vodka
1-1/2 cups superfine granulated sugar

Pare very thinly the bright-colored rind from the oranges (no white stuff). Blot peel on paper towel to remove any excess oil. Put peel in a 4-cup screw-top jar. Add 2 cups of the vodka. Close jar. Store in a cool, dark place for 2 days, or until vodka has absorbed the flavor and color of the peel. Remove peel; add sugar. Shake vigorously until sugar dissolves. Add remaining 1 cup vodka and stir until liquid becomes clear. Close jar; store in cool, dark place at least one week to age.




DAIQUIRI LIQUEUR          > Back to Top <

4 limes
3 cups light rum
1-1/2 cups superfine granulated sugar

Pare very thinly the bright-colored rind from the limes (no white stuff). Plop peel on paper towel. Put peel in a 4-cup screw-top jar. Add 2 cups of the rum. Close jar. Store in a cool, dark place for 2 days, or until rum has absorbed the flavor and color of the peel. Remove peel; add sugar; shake vigorously until sugar dissolves. Add remaining 1 cup of rum and stir until liquid becomes clear. Close jar and store in cool, dark place at least one week.




CRÈME DE MENTHE         > Back to Top <

1-1/3 cups vodka
1-1/4 cups basic sugar syrup # 1
1/2 teaspoon peppermint extract
2 teaspoon vanilla
green food coloring

Combine vodka, sugar syrup, peppermint extract and vanilla in a 4-cup screw-top jar; stir in just enough green food coloring to tint liquid a bright green. Close jar. Store in a cool, dark place at least one week.




CRÈME DE FRAMBOISES         > Back to Top <

(Raspberry liqueur)
1-1/3 cups vodka
3/4 cup basic sugar syrup # 1
1/2 cup bottled red raspberry syrup
2 teaspoons vanilla

Combine vodka, sugar syrup, raspberry syrup, and vanilla in a 4-cup screw-top jar. Close jar. Store in a cool, dark place at least one week.




CRÈME DE FRAISES         > Back to Top <

(Strawberry liqueur)
1-1/3 cups vodka
1-1/4 cups basic sugar syrup # 1
2 teaspoons strawberry extract
2 teaspoons vanilla
few drops red rood coloring

Combine vodka, sugar syrup, strawberry extract, and vanilla in a 4-cup screw-top jar. Stir in just enough red food coloring to tint liquid a bright red. Close jar. Store in a cool, dark place for at least 1 week.




ANISE LIQUEUR         > Back to Top <

1-1/3 cups vodka
1-1/4 cups basic sugar syrup # 1
2 teaspoons vanilla
1 teaspoon anise extract
yellow food coloring

Combine vodka, sugar syrup, vanilla, and anise extract in 4-cup screw-top jar. Stir in just enough yellow food coloring to tint liquid a pale yellow. Close jar. Store in a cool, dark place for at least 1 week.




COFFEE LIQUEUR          > Back to Top <

1-1/2 cups basic sugar syrup # 2
1/4 cup instant coffee powder
1-1/3 cups vodka
2 teaspoons vanilla

Stir sugar syrup and instant coffee until very smooth in a 2-cup measure. Pour into a 4-cup screw-top jar. Stir in vodka and vanilla. Close and store one week.




CRÈME DE COCOA          > Back to Top <

1-1/3 cups vodka
1-1/4 cups basic sugar syrup # 2
3 teaspoons chocolate extract
2 teaspoons vanilla

Stir vodka, sugar syrup, chocolate extract and vanilla in a 4-cup screw-top jar until well blended. Store in cool, dark place for at least one week. For chocolate-mint liqueur, add 1/4 teaspoon peppermint extract.




HOT MULLED WINE        > Back to Top <

Make a syrup by boiling for 5 minutes:

2-1/2 cups sugar
1-1/4 cups water
48 whole cloves
6 cinnamon sticks
3 nutmegs, crushed
3 lemons, peel only
2 oranges, peel only

Strain syrup. Add:
4 cups hot lemon or lime juice (orange juice is also good, or mixture of lemon, orange, pineapple)

Heat and add:
4 bottles red wine

Serve very hot with slices of lemon and pineapple.




EGGNOG          > Back to Top <

Beat separately until light in color:
12 egg yolks

Beat in gradually:
1 pound powdered sugar

Add very slowly, beating constantly,
2 cups dark rum, brandy, bourbon, or rye

Let mixture stand covered for 1 hour to dispel the "eggy" taste.

Add, beating constantly:
2 to 4 cups of liquor chosen
2 quarts whipping cream
1 cup peach brandy (optional)

Refrigerate covered for 3 hours. Beat until stiff, but not dry:
12 egg whites

Fold lightly into the other ingredients. Serve the eggnog sprinkled with: freshly grated nutmeg.




PUNCH JESTON           > Back to Top <

8 Tablespoons whole cloves
8 sticks cinnamon
8 heaping Tablespoons black tea

Tie in a cloth bag and put into large container with 10 quarts water and 2 pounds sugar. Bring to rolling boil. Remove from heat and cool. Then add:
1can orange juice concentrate
2 cans lemon juice concentrate
1can pineapple juice concentrate (or 2 cans)




TOM & JERRY MIX         > Back to Top <

4 eggs; separate, beat well, add beaten yolks to beaten whites
pinch salt
1 teaspoon vanilla
1 pound powdered sugar
1/2 cup liquor

Warm 2-1/2 cups milk to make finished product. Sprinkle nutmeg and cinnamon over all. Makes approximately 8 servings. Fridge.




DI SARONNO AMARETTO          > Back to Top <

Here's a recipe that was originally written to appear in More Top Secret recipes, but never made it into the final version. Now, at last, I can share it with you. This is a great recipe to have if you like Amaretto, since it's sooo much cheaper to make your own version at home. Just get the cheapest Vodka you can find and have an empty bottle on hand to store the stuff in.

1cup water
1cup granulated sugar
1/2 cup brown sugar
2 cups 80-proof vodka
2 tablespoons almond extract
2 teaspoons vanilla

Combine water and sugars in a saucepan over medium heat. Heat until boiling, and all sugar is dissolved. Remove from heat and let mixture cool for about 10 minutes. Add vodka, almond extract and vanilla. Store in a sealed bottle. Makes 3 cups.




CHILI'S CALYPSO COOLER         > Back to Top <

Ever order one of those expensive specialty drinks off those shiny, full-color restaurant table-stand cards and wish you had the recipe? Well, this is one of those drinks, off of one of those cards, from the popular Chili's chain. It's a great one to make while the weather's still hot (or anytime), and can be made in a much larger quantity for a party-time punch bowl...with a punch.

2 shots Captain Morgan Spiced Rum
1 shot peach Schnapps
1 shot grenadine
1 cup orange juice
orange wedge
maraschino cherry

Combine the rum, peach schnapps, orange juice, and grenadine in a shaker. Shake well. Pour drink over ice cubes or crushed ice in a big glass. Add an orange wedge and a cherry. Makes one drink.




STARBUCKS FRAPPUCCINO         > Back to Top <

Here's one that I get requests for all of the time, and that you won't yet find in any book. This is a clone for Starbuck's Low fat Creamy Blend of Coffee Milk that you can now find in the all-too-puny 9 1/2-ounce bottles in most stores. Those little bottles will set you back at least a buck, but this Top Secret Recipes version costs a mere fraction of that. Plus, the recipe actually makes enough that you can get a pretty major caffeine buzz. Then, when you get down to the Tidbits I'll tell you how to clone espresso with a standard drip machine and ground coffee. Cool!

1/4 cup granulated sugar
1/2 cup fresh espresso
2-1/2 cups low fat milk (2 percent)
1 tablespoon dry pectin

Combine all of the ingredients in a pitcher or covered container. Stir or shake until sugar is dissolved. Chill and serve cold.

Makes 24 ounces.

To make the Mocha variety, add a pinch (1/16 teaspoon) of cocoa powder to the mixture before combining.

To fake espresso with a drip coffee maker and standard grind of coffee:
Use 1/3 cup ground coffee and 1 cup of water. Brew once then run coffee through machine again, same grounds. Makes about 1/2 cup fresh espresso to use in the above recipe. Run a pot of water through machine, without grounds, to clean.

Pectin is a natural thickener found in fruits that is used for canning. You can find it in the supermarket near the canning supplies. It is used in this recipe to make the drink thicker and creamier, and can be found in the original recipe. It does not add to the flavor and can be excluded if you don't care so much about duplicating the texture of the real thing.





Menu Description: Fresh squeezed O.J. and orange sherbet.

Here's a quick recipe for the dessert drink served at Hard Rock Cafes all over the world. With only a few ingredients you can make this one super-quick in the blender. Great on a hot day. And it's easy to double or quadruple to serve more.

2 cups orange sherbet or sorbet
1 cup fresh squeezed orange juice
1/4 cup milk
1 sprig fresh spearmint

Put the sherbet, juice, and milk in a blender and blend for 15 seconds or just until the sherbet is smooth. You may have to stop the blender and stir the sherbet up a bit to help it combine. Pour the orange freeze into a tall, chilled glass. Place a sprig of fresh spearmint in the top and serve immediately. Serves 1 as a dessert or beverage.




TROPICAL FRUIT SMOOTHIES         > Back to Top <

1 cup diced mango
1 cup diced papaya
2 cups diced pineapple
1 kiwi, peeled and diced
1.5 cups fresh orange juice
1/2 cup coconut milk
sugar or honey as needed
1/4 teaspoon vanilla extract
3/4 cup plain nonfat yogurt (optional)
1 cup ice

6 pineapple spears

1/4 cup unsweetened coconut, toasted (swirl coconut in dry sauté pan over medium-high heat for 2 - 3 minutes, or until golden brown. Immediately pour the toasted coconut into a cool bowl or plate to prevent scorching.) In a blender, combine all the fruits and half of the orange juice. Puree until quite smooth. With the machine running, add the remaining ingredients and blend until smooth and thick. Garnish with pineapple spear and toasted coconut. Makes 6.




CAPPUCCINO SMOOTHIES         > Back to Top <

2 cups cold brewed espresso or double strength coffee
1 pint coffee ice cream
6 cups ice
1.5 cups milk
whipped cream as needed

ground cinnamon as needed

In a blender, blend the espresso, ice cream, ice, and milk until smooth. Divide among 6 to 8 stemmed glasses. Top each with a dollop of whipped cream and a sprinkle of cinnamon. Serve with a straw. 6 to 8 servings.





Substitute chocolate sorbet for the ice cream, and chocolate milk for the regular milk. Sprinkle cocoa or chocolate shavings instead of cinnamon.




ESPRESSO SMOOTHIES          > Back to Top <

3 cups cold brewed espresso, or double strength coffee
6 cups ice
6 rock sugar swizzle sticks, or sugar as needed
6 lemon wedges 

In a blender, blend the espresso and ice until smooth. Add a swizzle stick to each glass. If using, sugar, rub the rim of each glass with a lemon wedge, then dip it in sugar. Divide the mixture among 6 stemmed glasses and serve with lemon wedges and straws.





1 pint Haagen Dazs Margarita Sorbet
1/2 teaspoon grated orange peel
1 cup lemon sour
2/3 cup sparkling water or club soda
2 teaspoons lime juice
3 Tablespoons tequila, if desired
lime wedges (optional)
coarse salt

Place scoops of sorbet and orange peel in blender or food processor; blend for 15 seconds. Add lemon sour, sparkling water, lime juice, and tequila. Blend until smooth. Rub rims of four glasses with lime wedges; dip into salt. Pour mixture into glasses. If desired, garnish with lime wedges.





1/2 cup tequila (or less - this is "high-powered")
2 teaspoons lime juice
1/2 cup crushed ice
16 frozen strawberries
2 bananas
1 cup lemonade (plain or frozen)

Place all ingredients in a blender; blend on medium speed for 1 minute. Pour into 4 tall glasses and serve.





1 medium-large ripe avocado, peeled and pitted
1.5 cups peeled fresh pineapple
1 Tablespoon honey
1.5 cups orange juice
2 teaspoons lime juice (optional)
1/4 teaspoon coconut flavoring
2 ice cubes

Cut avocado and pineapple into small chunks. Combine with sweetener, juices and flavoring in blender and puree until smooth. Add ice cubes and blend again. 2 servings.




ORANGE JULIUS          > Back to Top <

Here's a quick-n-easy recipe from the first Top Secret Recipes book. Notice the egg substitute (which is made from egg whites) in the recipe. That's how you get a frothy, foamy drink. If you want a version of Strawberry and Pineapple Julius, look for it.

1 cup orange juice
1 cup water
1/4 cup egg substitute
3/4 teaspoon vanilla extract
1/4 cup sugar
1 heaping cup ice

Combine all of the ingredients in a blender set on high speed for 15-30 seconds. Makes 2 drinks.




SNAPPLE ICED TEA          > Back to Top <

(Lemon Flavor) 

Here's a quick and easy recipe for the brand of ice tea that hit the market and quickly blew away competitors Lipton and Nestea. Between 1988 and 1992 Snapple tea sales increased a whopping 1,300 percent. And if you like Snapple ice tea, you'll find this recipe will save you some cash. While a 16-ounce bottle of Snapple tea costs around $1.00, this top secret clone cost about 15 cents -- for the same amount.

2 quarts (8 cups) water
3 Lipton tea bags (orange pekoe and pekoe cut black tea

3/4 cup granulated sugar
1/3 cup plus 2 tablespoons lemon juice

Boil the water in a large saucepan over high heat. When the water comes to a rapid boil, turn off the heat, put the tea bags into the water, and cover. After the tea has steeped about 1 hour, pour the sugar into a 2-quart pitcher, then add the tea. The tea should still be warm, so the sugar will dissolve easily. Add the lemon juice. Chill.




SONIC CHERRY LIMEADE           > Back to Top <

Here's the signature drink from the chain that's reviving the drive-up burger joint, just like a scene out of American Graffiti or Happy Days. At this growing chain you pull up to a stall and servers bring food out to your car as they did in the 40's and 50's. This recipe makes a simple old-fashioned drink by combining 7-Up with cherry juice and some wedges of lime.

1 cup Sprite
1/4 cup cherry juice (Libby is good)
2-3 lime wedges (each 1/8 lime)

Pour Sprite into a glass over ice. Add cherry juice. Add 2-3 lime wedges, squeezing slightly before dropping each one in.





Here's a liqueur that's simple to make at home. All you need is an inexpensive vodka and an empty bottle to store the Schnapps in. This is another recipe that was created for More Top Secret Recipes, but just didn't make it into the final version. Try storing it in the freezer for a cold shot on a hot summer day. Whoof!

1/3 cup granulated sugar
1 (16-ounce) bottle light corn syrup
2 cups 80-proof vodka
2 teaspoons peppermint extract

Combine sugar and corn syrup in a 2 quart pan over medium heat. Heat until sugar dissolves, stirring regularly (about 5 minutes). When sugar has dissolved, add vodka and stir well. Remove mixture from heat and cover tightly with lid. Let cool. Add peppermint extract to mixture and pour into a sealable bottle. Makes 4 cups.






Here are clones for two of Planet Hollywood's most popular drinks. And, take it from me, they really hit the spot on a hot summer night. But, if you don't wanna feel like you were hit by a truck the next day, go easy on these babies -- they pack quite a punch. Serve 'em with a 7-dollar cheeseburger, crank up some clips of bad Bruce Willis movies and it's almost like you're actually at the Hollywood-themed eatery.

The Terminator

1/2 ounce vodka
1/2 ounce white rum
1/2 ounce gin
1/2 ounce Grand Marnier
1/2 ounce Kahlua
2 ounces sweet and sour mix
1 ounce cranberry juice
splash of beer

Combine crushed ice with all ingredients, except beer, in a tumbler. Shake. Pour a splash of beer on top and serve with a straw. Serves one.


Cool Running

1/2 ounce Captain Morgan spiced rum
1/2 ounce Malibu rum
1/2 ounce Bacardi Limon
2 ounces pineapple juice
1 ounce cranberry juice
1 ounce orange juice
splash of grenadine
splash of Rose's lime juice
splash of Bacardi 151

Combine crushed ice with all ingredients, except Bacardi 151, in a tumbler. Shake. Pour a splash of Bacardi 151 on top and serve with a straw. Serves one.




MR. & MRS. T. BLOODY MARY MIX          > Back to Top <

Here's a way to clone the famous and very popular Bloody Mary Mix from that couple with only a letter as a last name. It's a simple-to-make blend of tomato juice and spices with some prepared horseradish and canned jalapeno juice thrown in for a "spicier, zestier" drink. Mix with vodka or other liquor over ice and you've got a delicious cocktail. But if you're not in the mood to get zonked, this clone recipe is also a great way to kick up your tomato juice, just for drinking straight.

1 (46-ounce) can tomato juice
4 tablespoons lime juice
3 tablespoons juice from canned jalapenos (nacho slices)
3 tablespoons vinegar
2 tablespoons sugar
2 teaspoons prepared horseradish
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon onion powder
dash garlic

Combine all ingredients in a 2-quart pitcher. Store covered in the refrigerator. Directions for mixing a drink, as per the original mix: "Add 3 parts Mr & Mrs T Rich & Spicy Bloody Mary Mix to 1 part vodka, gin, rum or tequila, over ice. Mr & Mrs T Rich & Spicy Bloody Mary Mix is also delicious by itself. Simply pour over ice and serve. Makes 52 ounces.




McDONALD'S SHAKES    > Back to Top <

All right, it's the middle of summer and it's dang hot out. Wouldn't it be nice if we could whip up a little something to help keep those beads of sweat from rollin'? Check out how simple it is to recreate any of the three flavors of McDonald's thick shakes from scratch. Just three ingredients to each clone. And the secret ingredient for the chocolate and strawberry flavors is Nestle Quik mix. How McEasy is that? Throw everything in a blender and press a button - the one on the right. And if you want your shake thicker, just put it in the freezer for a while. That's it!

Vanilla Shake
2 cups vanilla ice cream
1-1/4 cups low fat milk
3 tablespoons sugar

Chocolate Shake
2 cups vanilla ice cream
1-1/4 cups low fat milk
2 tablespoons chocolate flavor Nestle Quik Powder

Strawberry Shake

2 cups vanilla ice cream
1-1/4 cups low fat milk
3 tablespoons strawberry flavor Nestle Quik Powder

Combine all ingredients for the shake flavor of your choice in a blender and mix on high speed until smooth. Stop blender, stir and blend again, if necessary to combine ingredients. Pour into two 12-ounce cups. Serves 2.




MANGO MILK SHAKE         > Back to Top <

1 medium (8-ounce) ripe mango

1 (8.45-ounce) container vanilla soy milk
2 teaspoons honey

To prepare mango cut thick slices lengthwise down both sides of the pit, as near to it as possible; scoop out the flesh from each slice and place in blender. Cut around pit to remove any remaining flesh; discard pit and add the flesh to blender. Add soy milk and honey to mango; puree until smooth. Serve immediately or refrigerate for a frostier beverage.




GATORADE          > Back to Top <

1 quart water
1/2 teaspoon baking soda
1/2 teaspoon table salt
3-4 Tablespoons sugar
1/4 teaspoon salt substitute (if available)

I made it without the sugar as I mixed it with prepared Kool-Aid and used it in making Jell-O. He didn't balk at either one. I also made it with slightly warm water to help everything blend well.




MOCHA DRINK          > Back to Top <

2 cups cold milk
1/3 cup chocolate syrup
1 Tablespoon instant coffee

Combine all ingredients and blend well. Pour over crushed ice in mugs. Top with ice cream if desired.




JELLIED IRISH COFFEE            > Back to Top <

1 Tablespoon unflavored gelatin
2 cups water
1/2 Tablespoon instant coffee
4 Tablespoon sugar
3 ounce Irish Whiskey or Bailey's Irish Crème
Sweetened whipped cream

Soften the gelatin in 1/2 cup water. heat the rest of the water, add the instant coffee and sugar and softened gelatin. Whisk to dissolve gelatin, add the whiskey or Irish crème and remove pan from fire. Poor into 6 small custard or dessert cups and chill until firm. Just before serving, sprinkle a bit of whipped cream on top.




MOCK AMARETTO           > Back to Top <

1 cup water (either boiled or distilled)
1 cup Turbinado sugar (or Raw sugar)
1/2 cup Granulated sugar
2 cups 80 proof Vodka (Use the less expensive house brand)
2 Tablespoon Almond extract
2 teaspoon Pure Vanilla extract

Heat water and sugars until the sugars are dissolved. Cool to body temperature and add vodka, almond extract and vanilla. Bottle in capped bottle and store in a cool dark place. Should be useable within a day or two.

Note: The turbinado or raw sugar is now frequently available in the larger super markets or you may have to go to a health food store.

Note:: Over the past couple years I have seen a number of recipes for Amaretto that differed only slightly. After trying several, I developed this as being the most faithful clone.





Cinnabon gives lemonade a twist by adding strawberry syrup. It's a simple clone when you snag some Hershey's strawberry syrup (near the chocolate syrup in your supermarket), and a few juicy lemons. But if it's a bit of a caffeine buzz you're looking for -- enhanced by a killer chocolate rush -- it's the Mochalatta Chill you'll want to whip up. Brew some French roast coffee and let it cool off, then get out the half & half and chocolate syrup. Man, these sippers are just too dang easy!





1/2 cup lemon juice (from 3-4 fresh lemons)
1/4 cup sugar
2 cups water
2 tablespoons Hershey's strawberry syrup

Mix ingredients together in a pitcher. Serve over ice. Makes 2 drinks.





1 cup brewed coffee, cold (French roast is best)
1 cup half and half
1/2 cup Hershey's chocolate syrup


whipped cream

Combine all ingredients in a small pitcher. Stir well or cover and shake. Pour over ice in two 16 ounce glasses, and top with whipped cream. Makes large drinks.




OUTBACK'S THE WALLABY DARNED            > Back to Top <

The menu describes the steakhouse chain's popular fruity drink as a: "Down under frozen wonder with peaches, DeKuyper Peachtree Schnapps, champagne, Smirnoff Vodka and secret mixers." While you don't need to use the same brand name booze as described on the menu to get the same taste as the original, you will need to find Bacardi frozen fuzzy navel mix in the freezer section of your supermarket. It's this "secret" mixer that makes our clone taste like the real deal. Rev up the blender!

8 ounces frozen sliced peaches
1/2 cup Bacardi frozen fuzzy navel mix
1/2 cup ice
1/2 cup champagne
2 shots water
1 shot peach schnapps
1 shot vodka
1 tablespoon sugar

Combine all of the ingredients in a blender. Blend on high speed for approximately 30 seconds or until ice is completely crushed and the drink is smooth. Pour into two 10-ounce glasses and serve immediately.




SONIC OCEAN WATER            > Back to Top <

Any Sonic Drive-In regular knows the 3 or 4 unique fountain drink favorites on the menu. There's the Limeade, the Diet Limeade, and, of course, the Cherry Limeade. But that bright blue stuff called Ocean Water has become a recent favorite for anyone who digs the taste of coconut - it's sort of like a pina colda soda. The chain simply squirts a bit of blue coconut syrup into some cold Sprite, and you're off. So the real secret to this puppy is recreating that sugary, blue flavored syrup. That's the first step.

3 tablespoons water
2 tablespoons sugar
1 teaspoon imitation coconut extract
2 drops blue food coloring
2 (12-ounce) cans cold Sprite

Combine the water and the sugar in a small bowl. Microwave for 30-45 seconds, then stir to dissolve all of the sugar. Allow this syrup to cool. Add coconut extract and food coloring to the cooled syrup. Stir well. Combine the syrup with two 12-ounce cans of cold Sprite. Divide and pour over ice. Makes two 12-ounce drinks.




YOO-HOO MIX-UPS          > Back to Top <

Rummaging through my pantry I recently came upon several bottles of flavored Yoo-hoo that I had scored from Wal-Mart and tucked away over a year ago. Each of the bottles was covered with a little dust and needed a pretty fierce shaking, but the contents were very well preserved and quite tasty. After some Web browsing of a few unofficial Yoo-hoo Web sites, I discovered these worshipped "Mix-ups" variety of the famous chocolate drink had since been put to rest.

Now, after a little work in the top secret "lab," I've come up with a way to clone the flavor of these bottled products which can no longer be obtained outside of the ethereal food-world afterlife.




CHOCOLATE-BANANA           > Back to Top <

1 cup non-fat dry milk
1/2 cup Nestle' Quik chocolate drink powder
3 cups water
1 tablespoon sugar
1 teaspoon banana extract




CHOCOLATE-STRAWBERRY           > Back to Top <

1 cup non-fat dry milk
1/2 cup Nestle' Quik chocolate drink powder
3 cups water
2 tablespoons sugar
1 tablespoon strawberry extract




CHOCOLATE-MINT          > Back to Top <

1 cup non-fat dry milk
1/2 cup Nestle' Quik chocolate drink powder
3 cups water
1/2 tablespoon sugar
1/8 teaspoon mint extract

Combine all the ingredients in a blender for the flavor of your choice and mix on low speed for 10-15 seconds or until sugar is dissolved. Allow foam to settle, then stir before drinking. Drink is best if served cold or over ice. Makes 2 drinks.




CHILI'S SIGNATURE DRINKS          > Back to Top <

To ring in the new year it seems appropriate that we clone some of the fabulous cocktails from one of America's most popular restaurant chains. Here we have a couple clone recipes from Chili's Grill and Bar. The Twisted Lemonade Twist is a simple, thirst-quenching blend of vodka, triple sec and sweet & sour mix. The Margarita Presidente is a much fancier and more expensive designer libation made from Sauza Commemoritiva, Cointreau, and Presidente Brandy. It's served up in a salt-rimmed martini glass, and will surely become a favorite drink for your year-end festivities at a fraction of the cost of the real deal.




TWISTED LEMONADE TWIST          > Back to Top <

1 ounce vodka
1/2 ounce triple sec
1/3 cup sweet & sour mix
lemon wedge

Fill a glass with crushed ice and add vodka and triple sec. Top off the drink with sweet & sour mix. Add a lemon wedge for garnish and serve. Serves 1.

You can also add a splash of cranberry juice to make this a pink lemonade twist.




MARGARITA PRESIDENTE         > Back to Top <

1 ounce Sauza Commemoritiva Tequila
1/2 ounce Cointreau
1/2 ounce Presidente Brandy
1/2 ounce Rose's lime juice
1/3 cup sweet & Sour mix

Combine all ingredients in a shaker with crushed ice. Shake Pour drink into a martini glass rimmed with salt. Serve the remainder of the drink in the shaker on the side. Serves 1.




ORANGE JULIUS 2          > Back to Top <

8 ounces orange juice, ready to drink
2 teaspoons sugar, if desired
3 Tablespoons powdered cream
4 ice cubes

Blend all together until well mixed.. One large orange Julius.




SPARKLING FRUIT SMOOTHIE         > Back to Top <

can Lemon-Lime Soda, (can use diet)
1 cup Ice Cubes
1 cup Fresh Fruit, cut in 1-inch cubes

Using a blender, first add ice and blend until crushed but not watery.  Add fresh fruit (berries are great, but I also love peaches, apricots, bananas, etc.) and blend until just mixed.  Slowly add soda, blending with a pulse on low.  Serve in tall, chilled glasses on a hot day.




APPLE PIE SHAKES         > Back to Top <

1 (14.5-ounce) can Dutch baked apples 
1 pint (2 cups) vanilla ice cream 
2 Tablespoons brandy (optional) 
Stick cinnamon (optional) 

In a blender container combine the UNDRAINED apples and ice cream. Cover and blend till smooth. Stir in brandy, if desired.  Pour into 5 glasses. Garnish with stick cinnamon, if desired. Serve shakes immediately. Makes 5 (4-ounce) servings.




ICED CHAI          > Back to Top <

7 cups water
3 Darjeeling tea bags
4 thin slices fresh ginger
1 vanilla bean, cut in 1-inch pieces
1 cinnamon stick
2 bay leaves
1 cup milk
6 tablespoons honey

Bring water to a boil in a saucepan. Add tea, ginger, vanilla, cinnamon and bay leaves. Simmer for 5 minutes, adding milk near the end of the simmering time. Stir in honey. Remove from heat, cover and steep for 3 minutes. Strain through sieve to remove spices. Chill. Serve over ice. Makes 1 quart.




FROZEN FRAPPUCCINO          > Back to Top <

1- 2 cans sweetened condensed milk ( depending on how rich you want)
1cup cold espresso
enough ice to make the size "slush" you want

Combine the milk and espresso until smooth and the consistency desired is reached ( you can vary the amount you use of the ingredients to make more or less mix). You can make this base ahead of time and it will keep a long time in the fridge until you want to use it. When you want to make a frozen Frappuccino(R) just put enough ice in a blender to make a "slushy" consistency and pour some of the base into that and blend until smooth.

You can add any coffee flavoring syrup into the blender while it is blending (ex. Irish crème frappuccino).




FROZEN MOCHA FRAPPUCCINO         > Back to Top <

In a blender:
2 cups ice cold milk
2 cups vanilla ice cream
1/3 cup (rounded) General Foods International Coffees, Suisse Mocha flavor
*1 tablespoon cold espresso or strong black coffee (*optional, for more coffee flavor)

Blend at high speed for about a minute. Place the blender container in the freezer for about half an hour (this makes it colder and thicker, but DON'T let it freeze entirely or you'll break the blender) Blend the contents again. Serves 2.




STARBUCKS' FROZEN FRAPPUCHINO 2          > Back to Top <

1 cup cold espresso
1/2 cup (or less to taste) Sugar
1 cup half-and-half
4 cups ice (cubes/small chunks)

Stir sugar, espresso and half-and-half together until sugar has mostly dissolved. Add mix and ice to blender, and blend on high until ice has been fully incorporated. Makes approx. 5 cups. Enjoy!




COFFEE SODA          > Back to Top <

(To make double-strength coffee, use 4 TB ground coffee for each 3/4 c water, and prepare according to coffee-maker directions.)

3 cups chilled double-strength coffee
1 Tablespoons superfine sugar
1 cup half & half
4 scoops (1 pt) coffee ice cream
3/4 cup club soda
sweetened whipped cream for garnish (2 Tablespoons per serving)
4 maraschino cherries for garnish

Combine the coffee and sugar in a large pitcher. Blend in the half & half. Fill 4 soda glasses halfway with the coffee mixture. Add a scoop of ice cream to each glass. Fill to the top with soda. Add a dollop of whipped cream and top each glass with a cherry.




CITRUS SLUSHY          > Back to Top <

1/4 cup NutraSweet, or other sugar substitute
1 cup Water
1 envelope Un-flavored Gelatin
1/2 cup Orange Juice, unsweetened
1/2 cup Grapefruit Juice, unsweetened
1/4 cup Lemon Juice

Combine water & gelatin in a saucepan. Bring to a boil, reduce heat and simmer for 5 minutes. Cool to lukewarm, then add NutraSweet and the juices. Transfer to freezer trays and freeze until mushy. Scrape into mixing bowl and beat until just loosened. Return to freezer until ready to serve.




HOT CHOCOLATE MIX           > Back to Top <

2 cups powdered milk
1 cup sugar (granulated)
1/3 cup cocoa powder
1 teaspoon Salt

Mix well. Add 1 or 2 heaping teaspoonfuls to mug; add boiling water, stir.




ICED TEA PUNCH        > Back to Top <

1 quart pineapple juice
6 tea bags
2 cups boiling water
2 cups sugar
2 cups cold water
1/2 cup lemon juice
1 teaspoon vanilla, almond or lemon flavor
1 teaspoon almond extract
1- 2 liter 7-up, Sprite or any lemon lime pop

Freeze pineapple juice in two ice cube trays. Place tea bags in boiling water and let stand 10 minutes, remove and discard bags.  Stir remaining ingredients into brewed tea, and add the pineapple cubes and serve.




CAPPUCCINOS           > Back to Top <

# 1 Makes an 18 ounce drink.

(all measurements in liquid ounces)

5 ounce fresh brewed Italian Dark Roast espresso
about 5 ounce total crushed ice
6 ounce Homogenized milk (need it creamy!)
2-4 ounce vanilla ice cream
Chocolate or other flavored syrup to taste (not much)
Sugar to taste

Crush the ice in a blender with the milk at high speed. Add the espresso, ice cream, chocolate syrup and sugar, and blend at the lowest setting for about a minute. Pour and drink!


½ cup fresh espresso
2-½ cups low-fat milk (2 percent)
2-½ cups ice (not necessary)
1/4 cup granulated sugar
1 tablespoon dry pectin* (thickens drink; not necessary)

Combine all of the ingredients in a pitcher or covered container. Stir or shake until sugar is dissolved. Chill and  serve cold.

Tidbits: To make the "Mocha" variety:
Add a pinch (1/16 teaspoon) of cocoa powder to the mixture before combining.

To fake espresso with a drip coffee maker and standard grind of coffee:

Use 1/3 cup ground coffee and 1 cup of water. Brew once then run coffee through machine again, same grounds. Makes about ½ cup fresh espresso to use in the above recipe.

Substituted Ingredients:

"Double Strong" coffee (not espresso)
Powdered Milk (otherwise it froths horribly in the blender)
Corn Syrup
Ice (enough to fill the glass with the drink poured around)
Granulated sugar to sweeten

You can use normal coffee if double strong is too much for you.  For the mocha flavor, you can cheap out and use Quick.  It's difficult to get the drink sweet enough while still liquid, so this helps quite a bit.  You can also use the Starbucks mint syrup to make a Mint/Mocha flavored drink
Note: peppermint extract works too, though not as tasty).

Yield: 2 servings

2 tablespoons Instant espresso powder (Medaglia d'Oro is excellent)
½ cup hot tap water
2 coppice cubes
½ cup sweetened condensed milk

Dissolve espresso powder in hot water. Allow to cool to room 
temperature. (The quickest way is to mix the ingredients in a small metal bowl and swirl.) Combine espresso mixture, sweetened condensed milk and ice in blender. Blend on high for one minute, until no visible chunks of ice are left. Serve with a spoon and a straw.




AFTER DINNER DELIGHT          > Back to Top <

4 eggs
1 can condensed milk
1 can evaporated milk
4 tablespoons chocolate syrup
2 tablespoons instant coffee
1/2 teaspoon vanilla
1/4 teaspoon almond flavoring
1-3/4 Cup Vodka, Gin or Bourbon (I prefer Vodka)

Mix all the ingredients together in a blender. Keep in fridge. Tastes great in your favorite coffee blend, or by itself.




ALMOND COFFEE         > Back to Top <

ice cubes
1-1/2 cup strong cold coffee
3 teaspoon sugar
1 teaspoon chopped almonds
1 teaspoon rum

Mix all the ingredients in a large glass. Add just before serving some extra ice cubes. You'll have a delicious refreshing cup of coffee.




CAFÉ FRAPPE          > Back to Top <

Instant coffee
mineral water
1/2 teaspoon sugar
1 small can of condensed milk
Crushed ice is optional.

Put all the ingredients into a large blending goblet, and switch on for around 20 seconds. Pour into a large glass and finish off with a sprinkle of cinnamon.




COCKTAIL JAMBO          > Back to Top <

1 coconut
4 cups strong prepared coffee
4 ice cubes
8 tablespoons cream
10 coffee beans to decorate
2 flowers to decorate

Cut the coconut in two halves and pry away the meat from the shell. Set the shell aside. Make a puree of the meat, the coffee and the cream. Sift the mixture and pour it in the coconuts shells. Add the ice cubes. Decorate with the coffee beans and the flowers and serve with a straw.




COFFEE MILKSHAKE         > Back to Top <

Mix 3 teaspoons of instant coffee powder and 2 teaspoons of sugar with 1 tablespoon of hot water. Put the mixture with 250 ml of cold milk and 3 ice-cream spoons of vanilla ice cream in a blender. Blend until frothy. Serve in tall glasses with a straw.




GRANITA DI CAFFE        > Back to Top <

300 ml strong coffee
125 g sugar
450 ml water
whipped cream

Dissolve the sugar in the water. Mix the sugared water with the coffee and place in a solid container in the freezer. Stir every 30 minutes until the mixture freezes (ca. 3 hours). Serve the granita in tall glasses with some whipped cream.




PISTACHIO COFFEE          > Back to Top <

1 liter vanilla ice cream
2-1/2 dl whipping cream
4 tablespoons crushed hazel nuts
1/2 teaspoon cinnamon
6 dl strong cold coffee
1 tablespoon crushed pistachio nuts
4 liqueur glasses Grand Marnier (1-1/2 dl)

Mix the ice, hazel nuts, cinnamon and half of the whipped cream in a bowl. Spread the mixture in the glasses. Garnish the glasses with the remaining whipped cream and pistachio nuts.




ICED AMARETTO COFFEE          > Back to Top <

1 cup fresh Amaretto coffee
1 cup milk
1/2 teaspoon pure vanilla extract
1/3 teaspoon almond extract
1 tablespoon granulated sugar
ice cubes
a pinch of ground cinnamon

Mix the coffee, sugar, milk, vanilla and almond extract. Put the ice cubes in the glasses. Pour the coffee mixture over the ice. Sprinkle lightly with cinnamon.




MONTERICO SOUR           > Back to Top <

Fine Ground Coffee

Slice the limes in half. Sprinkle approximately one teaspoon of ground coffee on top of the cut lime. Sprinkle approximately one teaspoon of sugar on top of the coffee on the lime. Pour the vodka in a shot glass. Place the prepared lime (with coffee and sugar) in your mouth. Really chew the lime to get all the juices in your mouth but Do not swallow yet!  Remove the lime rind from your mouth (while keeping the juices in....this can be quite tricky!) Shoot (swallow) the shot of vodka and let it all mix wonderfully in your stomach!




RATAFIA COFFEE         > Back to Top <

300 ml strong, cold coffee
600 ml ratafia (almond liqueur)
250 g sugar

Dissolve the sugar in the coffee. Add ratafia and pour into a soft drink bottle. Screw cap on tight and store to mature for 2 months.




SPICED COLD COFFEE         > Back to Top <

Make half a liter of very strong coffee and pour the coffee in a pot. Add 2 cinnamon sticks, 6 cloves, 6 pimento berries (allspice) and a tablespoon of cane sugar. Leave the mixture for one hour. Add sugar to taste. Serve the coffee in glasses, on the rocks and with a blob of whipped cream.




STRAWBERRY MOCHA SHAKE          > Back to Top <

1 dl strong coffee
1 dl milk
3 tsp sugar
2 scoops ice-cream
a handful of strawberries

Mix everything in a food processor into a light milkshake. Serve in tall glasses




FRAPPUCCINOS          > Back to Top <

Freeze leftover coffee in ice cube trays. When frozen, put them into a blender with 1 cup milk (or 1/2 & 1/2). Add 1/8 cup sugar, and 1-2 Tablespoons coffee syrup flavor (crème de cacao is good). Blend well.




WEDDING PUNCH          > Back to Top <

1 (12-ounce) can frozen lemonade Concentrate thawed and undiluted
1 (16 or 20-ounce) can crushed pineapple, undrained
2 (10-ounce) packages frozen strawberries thawed and undrained
3 2-liter bottles ginger ale or lemon/lime soda
1/2 gallon pineapple sherbet

Combine lemonade concentrate, crushed pineapple, and strawberries in an electric blender. Blend at high speed 30 seconds or until smooth. Just before serving stir in ginger ale and drop in 1/2 of the sherbet. Add other 1/2 of sherbet as it melts.




CAIPIRINHA           > Back to Top <

Rose's lime juice
Granulated sugar
1 lime, cut in wedges
1/4 cup lime simple syrup, see recipe
1/4 cup cachaca

Moisten rim of tall tumbler with lime juice; dip rim in sugar. Add lime wedges and syrup to glass. Press limes, using muddler or pestle, to release juice and oils in skin. Add cachaca. Fill glass with crushed ice. Stir. Makes 1 drink. Adapted from a recipe by Nacional 27 restaurant in Chicago.




SIMPLE SYRUP          > Back to Top <

3/4 cup each sugar, water

Heat sugar and water in small, heavy saucepan over medium heat. Cook, stirring occasionally, until sugar is completely dissolved, about 10 minutes. Cover; refrigerate until chilled, at least 1 hour.

To make lime syrup, add zest of 2 limes to warm syrup. Refrigerate zest in syrup until ready to use; strain.

To make mint syrup:
substitute mint leaves for zest.

Any remaining simple syrup can be refrigerated for up to several weeks. Makes 1 cup.




BATIDA         > Back to Top <

Confectioners' sugar
Ice cubes
3 tablespoons cachaca
1 to 2 tablespoons bar or simple syrup, see recipe
1/4 cup fruit juice concentrate: mango, guava or passion fruit
Lime slice

Dip rim of short tumbler or old-fashioned glass in confectioners' sugar.

Fill shaker with ice. Add cachaca, syrup and fruit juice concentrate. Shake well. Strain into glass over ice. Garnish with lime slice. (Mas restaurant in Chicago suggests using one juice or blending your own mix.) Makes 1 drink.




MOJITO     > Back to Top <

Rose's lime juice
Granulated sugar
12 mint leaves, plus mint sprigs for garnish
1/2 fresh lime, cut in wedges
1 tablespoon simple syrup, see recipe
1/4 cup cachaca
Crushed ice
Club soda

Moisten rim of martini glass with lime juice. Dip rim in sugar. Put mint leaves, lime wedges and syrup in glass. Press mint, lime and syrup together, using muddler or pestle, to release juices and oils. Add cachaca and crushed ice. Top with club soda; stir. Garnish with mint. Makes 1 drink. Adapted from Mambo restaurant in Chicago.




PISCO SOUR     > Back to Top <

1/2 cup ice
3 tablespoons pisco brandy
2 tablespoons fresh lime juice
1 tablespoon sugar
12 egg whites, optional
Ground cinnamon, optional
Lime wedge

Puree all ingredients, except cinnamon, in blender. Pour into glass. Sprinkle top with cinnamon; garnish with lime wedge.




THE MAMBO         > Back to Top <

1/3 cup each: fresh orange juice, pineapple juice
1/4 cup fresh lime juice
2 tablespoons light rum
1 tablespoon 151-proof rum
Ice cubes
Orange twist, maraschino cherries

Stir together juices and rums in pitcher. Pour into highball glass filled with ice. Garnish with orange twist and cherries. Makes 1 drink. From Mambo Grill in Chicago




AUTUMN APPLE PUNCH          > Back to Top <

1-1/2 quarts Apple juice
2 Cinnamon sticks
8 Whole cloves
1-1/3 cup Pineapple juice
1/2 cup Lemon juice
2 pints Orange juice
28 ounces Ginger ale

Place apple juice in a NON-aluminum kettle; tie spices in cheesecloth, add to kettle, and simmer uncovered 15 minutes; discard spice bag. Mix spiced juice with remaining fruit juices. To serve, place a large block of ice in a large punch bowl, add fruit juice and ginger ale.  Yield: 12 Servings




HOT CHOCOLATE MIX 2         > Back to Top <

4 Cups Dry Milk
1Cup Unsweetened Cocoa
2 Cups Sugar
1/2 Teaspoon Salt
1 Teaspoon Instant Decaffeinated Coffee (Optional)

Mix The Ingredients And Put Them Into A Plastic Container Or Double Plastic Bags. Label The Mix "Hot Chocolate. Use 1/4 Cup Per Cup Of Boiling Water." Makes 20 Cups. (Makes 80 Servings)




HOT CHOCOLATE MIX 3           > Back to Top <

3 cups powdered milk
1/2 cup cocoa
3/4 cup sugar
Dash of salt

Sift the ingredients into a large bowl. Pack the mix into an airtight container. Attach this to the Jar - Hot Chocolate. Serves 1:

4 tablespoons Hot Chocolate Mix
8 ounces boiling water
and/or whipped cream

Place the Hot Chocolate Mix into a mug. Pour in the boiling water. Stir until the Chocolate mix is dissolved. Garnish with marshmallows or whipped cream.




WHITE HOT CHOCOLATE MIX          > Back to Top <

1 teaspoon vanilla powder
1 teaspoon dried orange peel
1/2 cup grated white chocolate or white chocolate chips

Combine and blend the ingredients in a small bowl. Store in an airtight container.

Attach this to the Jar - White Hot Chocolate Serves 2:
1-1/2 cups milk
1/4 cup White Hot Chocolate Mix

In a small saucepan, heat the milk until bubbles form around the outside. Add the White Hot Chocolate Mix and whisk until the chocolate is melted. Continue to whisk until the mixture is hot. Wondering where to get powdered vanilla? The Great American Spice Company has it! I am not sure at this time if the less expensive Vanilla Sugar is acceptable, but they have both Vanilla Sugar and Vanilla Powder.




MEXICAN HOT CHOCOLATE MIX           > Back to Top <

1/3 cup light brown sugar
3/4 teaspoon ground cinnamon
1-1/2 teaspoon powdered vanilla
1/4 cup cocoa
2-1/2 cups powdered milk

Combine and blend ingredients in a small bowl. Store in an airtight container.

Attach this to the Jar - Mexican Hot Chocolate, Serves 6:
3 cups water
Mexican Hot Chocolate Mix (to taste)
Cinnamon sticks for garnish

Heat the water to boiling and add the Mexican Hot Chocolate Mix. Stir with a whisk until the mixture is smooth. Garnish with cinnamon sticks. For a frothier hot chocolate, mix in a blender.




HOLIDAY PUNCH    > Back to Top <

2 packages of cherry Kool-Aid
Mix according to package directions with sugar and water.
Add a large can of pineapple juice.
When ready to serve, mix in serving bowl with:
2-liters of chilled 7-up.




HOLIDAY CRANBERRY PUNCH          > Back to Top <

2 pints raspberry sherbet
1/2 cup lemon juice
2 cups orange juice
3/4 cup sugar
1-1/2 quarts cranberry juice
2 (28 oz) ginger ale

In a large pitcher combine lemon juice, orange juice and sugar. Stir to dissolve the sugar. Add cranberry juice and refrigerate for 5 hours or overnight. Then pour into your punch bowl, add ginger ale and using an ice cream scoop.




EGGNOG 2          > Back to Top <

6 egg yolks
1/4 cup sugar
2 cups cream or half-and-half
2 cups milk
1 teaspoon vanilla
1/3 to 1/2 cup liquor (or, to taste)
Whipped cream
Freshly grated nutmeg

Beat egg yolks and sugar in a saucepan. Stir in cream. With a wooden spoon, stir over low heat until mixture reaches 160 degrees and thickens enough to coat the back of the spoon. Do not boil. To determine whether the mixture is thick enough, raise the spoon from the pan and run your finger in a line over the back of the spoon. The mixture is thick enough when it does not spread back into the clean strip of spoon.

Remove from heat and stir in milk, vanilla and liquor. Chill, if desired. Ladle into cups and top with a dollop of whipped cream. Sprinkle with freshly grated nutmeg. Makes 6 servings.




HEARTH AND HOME COCOA MIX         > Back to Top <

2 cups nonfat dry milk powder
3/4 cup sugar
1/2 cup cocoa
1/2 cup powdered nondairy creamer
dash salt

Combine and blend well. Makes 3-3/4 cups mix/15 to 16 servings
Directions: Add 1/4 cup mix to 3/4 cup boiling water in mug. Stir to blend.




SPICED COFFEE MIX         > Back to Top <

2 cups non-dairy coffee creamer
2 cups Carnation Hot Cocoa Mix
2 cups instant coffee
1 cup sugar
1/2 teaspoon cinnamon
4 teaspoon nutmeg

Mix all ingredients together thoroughly.  Add 3 to 4 tsp to 1 cup boiling water.





Yield: 24 servings

1/2 cup Instant coffee granules
1/2 cup Sugar
2 tablespoons Cocoa
1 cup Nonfat dry milk powder

Combine all and mix well. Store mix in an airtight container. For each serving: place 1 tablespoon + 1 teaspoon of mix into a cup. Add 1 cup boiling water and stir well.




CAFE BAVARIAN MINT         > Back to Top <

1/4 Cup Powdered Creamer
1/3 Cup Sugar
1/4 Cup Instant Coffee
2 Tablespoon Powdered Baking Cocoa
2 hard candy Peppermints

Process in a blender on liquify until well blended. Store in an air tight container. Use 2-3 teaspoons to one cup of hot water.




CAFE CAPPUCCINO          > Back to Top <

1/4 Cup Powdered Creamer
1/3 Cup Sugar
1/4 Cup Instant Coffee
1 Orange flavored piece of hard candy

Process in a blender on liquify until blended. Store in an air tight container. Use 2-3 teaspoons to one cup of hot water.




CAFE SWISS MOCHA          > Back to Top <

1/4 Cup Powdered Creamer
1/3 Cup Sugar
1/4 Cup Instant Coffee
2 Tablespoons Powdered Baking Cocoa

Process in a blender on liquify until well blended. Store in an air tight container. Use 2-3 teaspoons to one cup of hot water.




CAFE VIENNESE          > Back to Top <

1/4 Cup Powered Creamer
1/3 Cup Sugar
1/4 Cup Instant Coffee
1/2 teaspoon Cinnamon

Process in blender on liquify until well blended. Store in an air tight container. Use 2-3 teaspoons to one cup of hot water.




CAFE VIENNA MIX         > Back to Top <

1/2 cup instant coffee
2/3 cup sugar
2/3 cup nonfat dry milk
1/2 teaspoon cinnamon

Stir ingredients together. Process in a blender until powdered. Use 2-3 teaspoons to one cup of hot water. Makes about 1-1/2 cups mix.




ORANGE CINNAMON COFFEE           > Back to Top <

1/3 Cup ground coffee -- not instant
1-1/2 Tsp grated orange peel
1/2 Tsp vanilla extract
1/2 Tsp cinnamon

Blend coffee and dry ingredients in a blender. Blend in flavorings and extracts. Scrape sides and blend 15 seconds more. Makes one 8-cup pot of coffee.




VANILLA COFFEE         > Back to Top <

1-1/2 cups nondairy creamer
1 cup dry hot chocolate mix
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1-1/2 cup sugar
1/2 cup instant coffee crystals
2 Tablespoons vanilla powder

Mix all ingredients together and store in ziploc bags or sealed jars. To use, place 2 to 4 tablespoons of mix into a mug of boiling water. For sugar free mix, omit sugar from mix and add sugar substitute to the mug to taste, just like with regular coffee.




OLD FASHIONED      > Back to Top <

2 ounces Whiskey or Bourbon, Splash of Simple Syrup, Bitters & Soda

Fill rocks glass with ice, Add simple syrup, bitters, liquor & soda, Garnish with an orange slice and cherry, For Muddled variation: Muddle orange slice & cherry in bottom of rocks, glass, with simple syrup, bitters, add liquor & splash of soda


    >Back to Top<




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