| Experiments that worked in |
Anna's Kitchen |
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Summer, 1999 |
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Frozen Drinks |
(Non-alcoholic) | |
| Probably could be made into an alcholic drink. I haven't tried it, but it should work. |
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Iced Cappuccino |
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| Big hit this summer. |
| Fill blender container to the 4-cup mark with ice
cubes. Add cold water to the 2-cup mark. Add: 2/3 cup powdered milk 3 rounded tbls. Nestle's Quik, chocolate flavor 4 rounded tbls. International Instant Coffee, vanilla flavor Blend until fairly smooth. Taste and add more Quik or Coffee to your taste. Pour into cold glasses or glass mugs. Garnish with a cinnamon stick, if desired. |
As usual, in Mexico, I use Nido,
which is powdered whole milk rather than skim. If you use powdered skim milk, and want a richer flavor, you could add some evaporated milk. |
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Low-Calorie Malt |
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| Follow the same basic procedure for preparation as
the Iced Cappuccino recipe above. Fill blender container to the 4-cup mark with ice cubes. Add cold water to the 2-cup mark. Add: 2/3 cup powdered milk 4 rounded tbls. malted milk powder 1/2 small pkg instant pudding mix (more, if you like more flavor and a creamy texture) Blend until fairly smooth. Taste and add more pudding mix if you'd like. Pour into cold frosted malt glasses. |
I've tried many different
flavors. The only flavor I've never tried is lemon, but I don't know why it wouldn't work. Sometimes I use the whole package of instant pudding. |
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Variation: For a fruit-flavored malt, substitute frozen fruit for part of the ice and use vanilla pudding mix. If you don't have pudding mix on hand, just add a little sugar (powdered works best for me, but granulated is okay too) and vanilla, and skip the pudding mix. |
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Fruit Slush |
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| Fill blender container to the 4-cup mark with
ice cubes and frozen fruit (such as: strawberries, pineapple, mangos,
peaches, bananas, or just about anything in combination). Add fruit juice and cold water to the 2-cup mark. Add: 3 heaping tbls. powdered sugar (more or less to taste, depends upon the sweetness of the fruit) Blend until fairly smooth. Pour into cold glasses. |
When fruit is ripe and I can't
use it immediately, I prepare, and freeze in containers or bags. How much fruit you use depends upon the type of fruit and how strong you'd like the flavor. |
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| Notes: Depending upon what I have on hand, I sometimes use flavored gelatin, powdered fruit drinks, fruit juices, and fruit in any combination. I have a pack of tasting spoons and continually taste and add. Also, I inherited from friends and family, a wide assortment of bottles of flavorings which I use at will. I've gotten so accustomed to them that every now and then, I've been known to replace some that I've emptied. |
If you want an alcholic drink, I suppose you could add rum or brandy to taste. I haven't tried it. |
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| By all means, experiment with the recipes. That's
the fun of it. Of course, your result may be "non-repeatable"
as mine often are. Even if you don't like the result, let the kids try it. If they don't like it either, throw it out. What have you lost? 50 cents worth of ingredients? Maybe $1? When your husband plays a lousey round of golf, it still costs him $50. |
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