Be sure to check out all of the Torani Syrups, regular and sugar-free, you can buy online to make these mocktails at www.store.Torani.com. A SodaStream Fountain Jet will come in handy to have to make carbonated water (club soda) and soft drinks easily at home at www.sodastream.com or www.walmart.com
FAUX CHAMPAGNE
This recipe tastes excellent and will have no alcoholic hangover. It can be used for any special occasion, party, or recipe that calls for champagne.
4 cups chilled club soda or carbonated water
4 cups chilled gingerale
3 cups chilled white grape juice
Mix and pour chilled into champagne flutes.
To make FAUX PINK CHAMPAGNE, just add 1/4 cup grenadine syrup to the recipe.
To make a BELLINI, use half faux champagne and half peach nectar per flute and stir well.
To make a MIMOSA, use half faux champagne and half fresh orange juice per flute and stir well. Or try the next recipe.
MIMOSA
Squeeze the juice from several oranges and zest the rind before squeezing them. Mix the zest and the juice with 1 cup heavy cream and 1 cup sugar. Pour into a glass baking dish and put in the freezer to harden for several hours. Use a small ice cream scoop and place one scoop of the ice cream in a champagne flute for each person. Then fill the flutes with Faux Champagne and enjoy.
LEMON DROP MOCKTAIL
Pulverize some lemon drops candy in your food processor. Rub a cut lemon around the edges of two martini glasses, then dip the rims in the pulverized lemon drop candy. For two martinis, mix two shots lemonade concentrate, 1/2 shot lemon juice, 8 ice cubes, and 4 oz. lemon-lime soda in your food processor with the remaining pulverized lemon drop candy. Pour into the two martini glasses and serve.
SOUTHERN MINT JULEP
Take one tall glass and place 8 mint leaves in the bottom of the glass. Crush them with the back of a spoon. Add 2 Tbsp. simple sugar syrup, which is just equal parts of sugar and water brought to a boil and stirred until the sugar has completely dissolved. You can make this sugar syrup ahead to use in drinks you make and keep it bottled in the refrigerator to use as needed. It will keep for about six months. Fill the glass with crushed ice. Pour either lemonade, limeade, orange drink, or a lemon-lime soft drink into the glass. With a long teaspoon, stir the mixture gently, and enjoy your drink.
MOJITO MOCKTAIL
12 fresh spearmint leaves
1/2 lime
7 oz. club soda
2 Tbsp. simple syrup
(or 4 tsp. sugar)
Gently crush mint leaves and squeeze lime in a tall glass. Pour simple syrup on top then fill glass with crushed ice. Add club soda, and stir well. Garnish with a lime slice, a sprig of mint, and serve. Makes one mojito mocktail.
LATIN LOVE
3 oz. Cream of Coconut
1 banana
6 oz. of pineapple juice
3 oz. raspberry syrup
3 oz. grenadine
1 cup crushed ice
flaked coconut for garnish
Blend on high until smooth then serve in two glasses with flaked coconut as garnish.
SANGRIA PUNCH
Mix 1 bottle red grape juice, 1/3 cup frozen lemonade concentrate, 1/3 cup orange juice concentrate, 1/3 cup limeade concentrate, 2 cups ginger ale, 1/2 tsp. liquid cinnamon flavoring, 1/3 cup grenadine syrup, 1/3 cup cherry syrup, and 1/3 cup raspberry syrup. Serve chilled.
HURRICANE
1 cup passion fruit juice
1 cup orange juice
3 Tbsp. sugar
1 Tbsp. grenadine
Juice of 1 lime and 1 lemon
2 cups ice cubes
cherries and orange slices for garnish
In a blender liquify all ingredients. Pour into glasses. Garnish with sliced oranges and cherries.
HURRICANE #2
4 oz. fresh squeezed orange juice
4 oz. fresh squeezed lime juice
1 cup passion fruit juice
4 tsp. sugar
4 tsp. grenadine syrup
maraschino cherries with stems
orange slices
crushed ice
Blend the passion fruit juice, orange and lime juices, and the sugar until sugar is completely dissolved. Add the grenadine syrup, and stir to combine, then add crushed ice and blend again. Pour into Hurricane glasses. Garnish with orange slice and cherries.
HURRICANE PUNCH
46 oz. ginger ale
46 oz. passion fruit juice
46 oz. pineapple juice
2 cups water
12 oz. limeade concentrate
6 oz. orange juice concentrate
6 oz. lemonade concentrate
Combine and chill all ingredients except ginger ale. To serve add chilled ginger ale to punch bowl and the other mixed ingredients, stirring to blend. Float thin slices of fruit in the punch bowl as garnishes. Serves 25.
FAUX HURRICANES
46 oz. can Hawaiian Fruit Punch
12 oz. frozen orange juice concentrate
24 oz. passion fruit juice
6 oz. frozen lime daiquiri mix
crushed ice
Blend all ingredients with crushed ice and pour into large glasses.
SEA BREEZE MOCKTAIL
Fill a glass with ice. Add 2/3 cup cranberry juice and 1/3 cup grapefruit juice. Stir and serve.
MAI-TAI MOCKTAIL
Makes 1 serving:
2 oz. club soda
1 oz. fresh squeezed orange juice
1 oz. fresh squeezed lemon juice
1 oz. pineapple juice
1 oz. simple syrup
½ oz. grenadine syrup
½ oz. fresh squeezed lime juice
¾ cup crushed ice
Orange slice
Maraschino cherry
In blender, combine all ingredients except orange and cherry; blend until smooth. Pour into tall (12-oz.) glass. Garnish with a little parasol and an orange and cherry threaded on long wooden skewer.
SIMPLE SYRUP
In saucepan, combine 2 cups sugar and 1 cup water. Bring to boil. Stir to dissolve sugar. Boil gently for 5 minutes. Makes 2 cups. Will keep 6 months refrigerated.
VIRGIN MARY MOCKTAIL
Mix 12 oz. either V-8 or tomato juice, dash each of Worcestershire sauce, Tabasco sauce, Rose's lime juice, salt, black pepper, and celery salt to suit taste. Divide between two glasses filled loosely with some crushed ice. Garnish with a stalk of celery in each glass.
FUZZY NAVEL MOCKTAIL
Mix 12 oz. orange juice with 2 fresh sliced peaches or 1 can peach nectar in blender on high with 1 cup crushed ice. Divide between two glasses. Garnish with a parasol.
SHIRLEY TEMPLE
Mix 1 oz. Grenadine with 7 oz. Ginger Ale and serve over crushed ice.
ROY ROGERS
Mix 1 oz. Grenadine with 7 oz. Pepsi and serve over crushed ice.
DIMPLES
Mix 1 oz. Grenadine with 7 oz. Sierra Mist soda and serve over crushed ice.
PIXIE
Mix 12 oz. Vita Coco Coconut Water, 6 oz. Pineapple Juice, and 2 oz. Grenadine served over crushed ice, with a wedge of fresh lime squeezed in it.
BEST BEHAVIOR
Mix 6 oz. orange juice, 6 oz. pineapple juice, and 2 oz. Grenadine served over crushed ice.
SCREWDRIVER
Mix half ginger ale with half orange juice.
SALTY DOG
Mix half ginger ale with half grapefruit juice. Rim edge of glass with salt.
COUNT DRACULA
Mix 12 oz. Cranberry juice with 6 oz. peach nectar and 1 cup ice in blender. Divide between two glasses and serve with a parasol in each glass.
KAMA SUTRA SHAKE
This is India's answer to Viagra. It is an aphrodisiac drink. Drink it slowly in small sips. It supposedly enhances sexual prowess, and is said to lengthen life.
In a blender on high, mix 1 Tbsp. clarified butter, 1 tsp. honey, 1 tsp. licorice powder, 1 cup milk, and 1 cup fennel juice. Drink it chilled.
CUPID'S AMORE TEA
Mix 2 cups boiling water with 6 Cranberry Cove teabags. Let steep ten minutes covered. Heat 2 cups apple juice, 1/4 cup honey, 1/4 tsp. liquid cinnamon flavoring, and 6 cups water. Mix the two. Serve in glasses with ice.
LOVE POTION
1 cup apple juice
1 cup apricot nectar
1 cup ginger ale
2 raspberries
2 strawberries
2 orange slices
2 pieces of lemon peel
1 Tbsp. vanilla
1/4 tsp. liquified ginger
1/4 tsp. cinnamon flavoring
Mix apple, apricot, vanilla, ginger, and cinnamon. Add ginger ale. Divide the fruit into two glasses then pour the love potion over and serve.
APHRODITE'S LOVE POTION
Mix 4 oz. orange juice, juice of one lemon, 2 Tbsp. honey, and 5 oz. gingerale. Pour into two glasses equally that are filled with crushed ice. Top off each glass with lemonade and serve.
PASSION'S MARTIMMY
3 - 12 oz. cans frozen lemonade, thawed and diluted according to can directions
1 qt. Cranberry Juice Cocktail
1 cup orange juice
1 liter bottle Ginger Ale or Diet Ginger Ale
12 slices of oranges, for garnish
Mix all the chilled ingredients except orange slices in a large glass pitcher. Pour into martini glasses. Garnish each with a slice of orange. Makes 12.
PURPLE PASSION COOLER
In a glass mix 2 oz. peach nectar, 1 oz. blackberry syrup, 1 oz. each orange juice, pineapple juice, and cranberry juice. Add crushed ice, mix and serve.
BLACK COW
Place 2 scoops vanilla ice cream in a glass one scoop at a time. Pour 1 Tbsp. chocolate syrup over each scoop ice cream. Fill glass with Root Beer. Serve with a spoon and a straw.
PURPLE COW
Place 2 scoops vanilla ice cream in a glass. Fill glass with grape juice. Serve with a spoon and a straw.
ORIGINAL ORANGE JULIUS
1 cup orange juice
1 cup water
2 egg whites
3/4 tsp vanilla extract
1/4 cup granulated sugar
1 heaping cup ice
Combine all of the ingredients in a blender
on high speed for 15-30 seconds.
Makes 2 Drinks.
ORANGE JULIUS SMOOTHIE
2/3 cup frozen orange juice concentrate
1 cup water
1 tsp. vanilla
1/2 cup Splenda
1 cup milk
12 ice cubes
4 scoops vanilla ice cream
Combine all ingredients in a blender on high until smooth. Divide equally into glasses and serve with a straw. Makes 4 servings.
DECADENT CHOCOLATE SMOOTHIE
Pour 1 oz. each into blender on high: Dark Creme de Cacao, Chocolate syrup, Hot Fudge sauce, 1 banana, and 4 Scoops of Chocolate ice cream. Blend until smooth. Garnish with whipped cream, and a cherry.
EGG NOG
6 eggs
1/2 cup sugar
pinch salt
3 cups milk
1 tsp. vanilla
nutmeg for garnish
Mix first five ingredients until smooth in a blender. Pour mixture into a sauce pan and heat over low heat, while stirring constantly. When the mixture has thickened remove from heat. Pour into a pitcher, cover, and refrigerate until well chilled. Serve in mugs or glasses with a sprinkle of freshly grated nutmeg on top. Makes two mugsful or glasses.
CHOCOLATE EGGCREME
Pour about 1-1/2 to 2 inches of cold whole milk into a tall glass and put in a long teaspoon to stir it.
Add ice-cold club soda, stirring briskly. This generates the creamy white foam without blowing it all over the place. Fill it until the foam is 1-inch below the top of the glass. Done right, the foam should be creamy and snow white, with a distinctive bumpy texture.
Pour the chocolate syrup through the center of the white foam, until the foam rises to just above the rim of the glass.
Mix the drink with the spoon, keeping the bowl of the spoon at the bottom of the glass, then remove the spoon.
Serve with a straw.
VANILLA EGGCREME
Makes 1 serving.
Mix 1/2 cup chilled whole milk and 1/2 cup chilled Club Soda. Add 1 Tbsp. vanilla and 1 Tbsp. sugar.
Blend ingredients together on high for 15 seconds. Serve in a tall glass.
DATE WITH AN ANGEL
Mix equal parts peach nectar, orange juice, and cranberry juice. Serve over ice.
PASSION FRUIT MOCKTAIL
Mix 1 cup each chilled Passion Fruit Juice, Club Soda and White Grape Juice. In two champagne flutes, place half a slice of orange and 2 raspberries, then pour the drink into the glasses. Serve.
KISS OF VIRGINITY
Mix equal parts chilled coconut milk and pineapple juice in a blender until frothy. Pour into two chilled glasses. Pour grenadine syrup all around the top edge. Do not mix. Serve garnished with one long stemmed maraschino cherry on top.
DREAM LOVER
In a blender on high, put 8 oz. gingerale with 1 tsp. Rose's Lime Juice, 1 tsp. raspberry syrup, and 8 ice cubes. Blend until slushy. Serve with two raspberries in center.
SEX ON THE BEACH
Mix 8 oz. Schweppe's Ginger Ale with 1 Tbsp. Roses Lime Juice and 1 tsp. Creme de Menthe syrup. Add 1 oz. each orange juice, pineapple juice, passionfruit juice, peach nectar, cherry juice, pomegranate juice, and cranberry juice. Stir well. Serve chilled with a stemmed maraschino cherry as garnish. Makes two 8 oz. mocktails.
AFTER THE LOVING
Mix 2 cups brewed hot coffee with 2/3 cup heated Half 'n' Half milk and 1/4 cup each chocolate syrup and raspberry or cherry syrup. Divide in large mugs, Top with whipped cream and two stemmed maraschino cherries. Serve.
FAUX DAQUIRIES
Place a bag of frozen fruit such as strawberries, blueberries, peaches, or raspberries in your blender with 1/2 cup sugar and liquify. Pour in glasses and serve.
If you use fresh fruit, such as a banana, you will need to use a cup of ice cubes with it in the blender. You might want to add 2 oz. Rose's Lime Juice to it also. Lime juice keeps the fruit from turning dark. A banana added to any drink will always make it thicker like a smoothie. You can also use 1 cup any juices or nectars with 1 cup ice cubes and 2 oz. Rose's Lime juice. Put in blender on high until smooth.
For extra effect, dip the rim of each glass in a plate of matching juice then in a plate of sugar, before pouring in the mixed mocktails. Garnish each drink with a chunk of matching fruit placed on the rim of each glass or a tiny parasol.
FAUX PINA COLADAS
You can pour 2 small cans pineapple juice, 1/2 cup cream of coconut, and 1 cup ice cubes in the blender on high to make two drinks. Garnish each drink with a tiny parasol or a wedge of pineapple placed over each of the rims of the glasses.
For one Pina Colada, use 2 oz. Cream of Coconut, and 4 oz. pineapple juice with 4 large ice cubes in blender on high until smooth. Pour into glass and serve.
For added effect, rim your glass in pineapple sugar before adding drink. To make pineapple sugar, use 1 cup regular sugar and 1/4 tsp. pineapple extract mixed in a plastic bag, then place sugar in a dessert plate and in another dessert plate pour in some pineapple juice. Dip the rim of each glass first in the juice then in the flavored sugar, then add your drink and garnish. Serve.
Garnish your fancy drinks with tiny parasols or slices of fresh fruit. You can take 2 wooden skewers and make fruit kabobs as garnishes also. Just thread fruit on the skewers, such as, cherries, pineapple, orange sections, chunks of apples, bananas, pears, kiwis, or whatever you like. Make the skewers slightly wider than the rim of the glass so you can rest them across the top of the glass. Clip the end of the skewer so both ends rest freely over the glass.
FAUX MARGARITAS
Use two margarita glasses. Rub the rims with a slice of lime then dip them in coarse salt. Or pour some lime juice into a dessert plate and some coarse salt into another dessert plate. Dip the rim of each glass into the lime juice first, then in the salt for added effect, then pour in your drinks and serve.
In a blender on high, put 8 oz. gingerale or lemon-lime soda (Sprite or Seven-Up), 6 oz. Roses Lime Juice and 1 cup ice cubes. Liquify. Pour into glasses, Add a slice of fresh lime to each rim for garnish.
TROPICAL MANGO MARGARITAS
In a blender on high, place 1 cup ice cubes, 3 Tbsp. lime juice, and 2/3 cup mango nectar. Blend until smooth. Dip two margarita glass' rims in lime juice then in sugar. Divide drinks between two glasses, and garnish each with a lime wedge.
You can change this recipe by using a different nectar or juice, such as peach, papaya, pineapple, kiwi, banana or strawberry.
VIRGIN WATERMELON MARGARITAS
4 cups watermelon, seedlesss
6 Tbsp. lime juice
2 packets Splenda
4 cups ice cubes
1/8 tsp. salt
1/2 limes, cut into wedges for garnish
Combine all ingredients in a blender on high until smooth. Divide between margarita glasses. Garnish with lime wedges.
Use other exotic fruits to make different versions, e.g., mango, kiwi, papaya, banana, honeydew, cantalope.
FLAVORED SUGARS FOR RIMMING GLASSES
Take 1 cup regular sugar and add whatever extracts you want to it, adjusting amount to your desired flavoring, start with 1/4 tsp. then use more if needed. Place this in a plastic bag and work the extract throughout the sugar.
To rim your glasses, pour the sugar in a dessert plate and fill another dessert plate with lime juice (or any liquid you want to use). Dip the rim of each glass in the liquid, then in the sugar and pour your mocktail in the glass. Garnish with a piece of fruit or a parasol and serve.
You can do the same thing using coarse salt instead of sugar if you want a salty taste instead of sweet.
FAUX MARGARITAS
12 oz. can frozen Lemonade
12 oz. can frozen Limeade
Ice Cubes
Gingerale
Rose's Lime Juice
Kosher Salt
Lime slices for garnish
Put frozen lemonade and limeade in a blender. Fill with ice and enough gingerale to liquify. Blend on high until smooth. Dip each margarita glass' rim in a dish with Rose's Lime Juice in it then dip the rim in a dish of Kosher Salt. Fill margarita glasses with the icy mixture. Add a slice of lime as a garnish to each glass.
PINEAPPLE MINT JULEP
2 Tbsp. Splenda
2 Tbsp. Roses' Lime Juice
1/2 cup Pineapple Juice
1/2 cup Gingerale
Sprigs of mint
Wash the mint leaves and place in a glass. Crush mint with the back of a large spoon. Add Splenda and Rose's Lime Juice. Add Pineapple Juice and Gingerale and mix with a spoon. Pour this mixture over ice in a tall glass. Garnish with a sprig of mint.
FAUX TAHITIAN SLINGS
In a blender place 12 oz. Hawaiian Fruit Punch and 2 oz. grenadine with 1 cup ice cubes and liquify. Serve in two tall glasses with little parasols as a garnish.
FAUX COSMOPOLITAN
1 tub Crystal Light Sunrise Classic Orange Flavor Sugar-Free Drink Mix
10 cups chilled Club Soda
4 cups cranberry-raspberry juice
1/2 cup lime juice
Put the drink mix in a large pitcher. Add the Club Soda. Mix until the drink mix is dissolved. Add the cranberry-raspberry juice and lime juice. Mix well. Chill until ready to serve. Pour into martini glasses, after dipping rims of each glass in water and sugar.
COSMOPOLITAN MOCKTAIL
2 oz. Cranberry Juice Concentrate
2 packets Lemon-Lime Emergen-C
1 tsp. Stevita Tropical Cherry Stevia Powder
1 gallon cold water
Mix all ingredients together in a large pitcher. It tastes like a non-alcoholic Cosmopolitan!
COSMORITAS
Put crushed ice in a pitcher. Add 1 part cranberry juice, 2 parts Rose's Lime Juice, 1-1/2 parts Gingerale, and 1/2 part orange juice. Mix well, pour in margarita glasses, and garnish with a slice of lime.
BLUE HAWAII
Mix together 1 part Gingerale, 1/2 part blue raspberry drink, 1/2 part coconut cream, 2 parts pineapple juice, and 1 part Rose's Lime Juice. Serve chilled.
FRUIT PUNCH
8 bananas, peeled
4 cups pure orange juice
48 oz. can pineapple juice
2 cups cold water
5 Tablespoons pure maple syrup
4 Tablespoons grenadine
2 Tablespoons lemon juice
12 strawberries
4 kiwis, peeled
Combine bananas, strawberries, kiwis and 1 cup water in a blender on high and liquify. Pour in a large pitcher. Add remaining ingredients and stir well. Chill until time to serve. Stir just before serving. Pour fruit punch into tall glasses. Garnish each glass with a fruit kabob made by threading red and green seedless grapes, raspberries, blueberries, or any bite-sized fruits that are colorful onto a wooden skewer cut 1/2-inch longer than your glass width so it will lay on top of the glass easily and serve.
LEMONADE
4 lemons, juiced or 1 cup lemon juice
1 cup sugar
6 cups water
1 lemon sliced in rings
Mix together in a pitcher. Serve in glasses filled wih ice. Garnish each glass with a slice of lemon on the rim.
You could make LIMEADE by substituting limes for the lemons.
TEA LEMONADE
Make a pitcher of tea and a pitcher of lemonade and mix the two. Serve in tall glasses with ice.
ICED TEA
For 2 qts. tea, use 7 tea bags placed in 4 cups cold water. Microwave for 12 minutes on high. Remove tea bags and stir in 1 cup sugar until dissolved. Pour in your 2 qt. pitcher and fill with water. Stir well. Serve in tall glasses filled with ice cubes. Garnish each glass with a slice of fresh lemon on the rim.
For 1 gallon tea, use same recipe just use 12 tea bags and a gallon pitcher. Everythng else stays the same.
If you like flavored tea, you can add 1 capful of your favorite flavoring to your container of tea. Vanilla, lemon, orange, lime, cherry, raspberry, and mint are good ones to try. Use only a couple drops if you use mint or cinnamon flavorings. Know your extracts though before mixing them into anything as some are very strong.
PURPLE PASSION MILKSHAKE
In a blender mix 2 cups vanilla ice cream and 1 cup pure grape juice until smooth. Divide between 2 glasses and serve with straws.
CHOCOLATE MILKSHAKE FOR TWO
Blend 2 oz. chocolate syrup, 6 oz. milk, and 4 scoops vanilla ice cream on high until smooth. Serve in a tall glass with two bendable straws.
ROMANTIC MILKSHAKES
In a blender mix 8 oz. gingerale with 2 cups strawberry ice cream until smooth.
Pour into two glasses. Top with whipped cream and a dab of strawberry preserves as garnish. Serve with straws.
In a blender mix 8 oz. milk, 2 scoops vanilla ice cream, 1 pint frozen raspberries, and 1/2 cup chocolate syrup until smooth. Serve in two glasses with straws.
ROMANTIC PUNCH
48 oz. pineapple juice
1/2 cup grenadine
3 Tbsp. Roses lime juice
6 oz. orange juice
2 Tbsp. lemon juice
10 oz. club soda
1/2 tsp. mint flavoring
Mix all together. Serve over ice with straws in tall glasses.
ROMANTIC COFFEE
2 cups hot cocoa
2 cups brewed coffee
1 tsp. cinnamon flavoring
2 Tbsp. Coffeemate
2 tsp. sugar
1/4 tsp. cardamom
Mix together. Serve hot. Makes 2 tall cups to sip slowly by the fireside.
CARAMEL FUDGE LATTE
In each large mug, fill 1 shot glass with caramel sauce and 1 with hot fudge sauce. Pour into mug. Fill with freshly brewed double strength coffee. Top with 1 shot heated heavy cream. Stir well. Serve. This is one of the most popular coffees in the USA right now.
CARAMEL CAPPUCINO SHAKE
1 cup fat-free vanilla frozen yogurt
1/4 cup fat-free skim milk
1 tsp. instant coffee
1/4 tsp. ground cinnamon
1/4 cup lite whipped topping
Blend yogurt, milk, instant coffee, and cinnamon on high.
Pour into two glasses. Top each with 2 tablespoons whipped topping and 1 tablespoon caramel topping for a fat-free treat.
CARAMEL APPLE CAPPUCINO
Heat 1 cup apple juice and 1 cup brewed coffee. Add 4 Tbsp. caramel sauce and stir. Pour into two mugs. Top with whipped cream and drizzle a tiny bit of caramel over it.
CARAMEL ROYALE CAPPUCINO
Mix 2 oz. caramel syrup, 2 oz. coconut milk, 3 oz. hot espresso, and some foamy hot milk. Stir well. Serve hot.
ORANGE CAPPUCINO
Mix the following ingredients and place in a covered jar. Use 2 tsp. mix per one cup boiling water.
1 cup instant hot cocoa mix
1 cup Coffeemate creamer
3/4 cup instant coffee crystals
1/2 cup sugar
1 tsp. cinnamon
1 Tbsp. dried orange peels
STARBUCK'S RASPBERRY FROTHY COFFEE
Brew a pot of coffee. Add 1/2 cup sugar, 1/2 cup raspberry syrup, and 1/2 cup heated heavy cream. Place in a blender to froth. Pour in large mugs and top with whipped cream and chocolate sprinkles.
STARBUCK'S MOCHA COCONUT FRAPPUCINO
Mix 3/4 cup double strength coffee, 1 tsp. coconut extract, 1 cup milk, 1/3 cup chocolate syrup, 3 Tbsp. sugar, and 2 cups ice in blender on high. Garnish with whipped cream.
HOT COCOA MIX
1 cup cocoa
2 cups sugar
5-1/2 cups powdered milk
1 cup instant powdered creamer
1-1/2 tsp. salt
In a large bowl stir together the cocoa, sugar, powdered milk, creamer and salt. Store in glass jars with caps.
To use: Add 3 to 4 tablespoons of mix to 1 cup of boiling water. Top with mini marshmallows or whipped cream with chocolate or candy sprinkles or cinnamon as a garnish. Makes 30 servings.
Mocha Cocoa Mix: Add 1 cup of instant coffee granules to the basic mix.
Orange Cocoa Mix: Add 2 Tbsp. dried orange peels to the basic mix.
Spiced Cocoa Mix: Add 1 Tbsp. ground cinnamon to the basic mix.
Peppermint Cocoa Mix: Add 1/2 cup crushed peppermint candy to the basic mix.
Cardamom Cocoa Mix: Add 1 Tbsp. powdered cardamom to the basic mix.
HOT MULLED APPLE CIDER
1 apple sliced thin
1 orange sliced thin
1 tsp. cinnamon flavoring
2 tsp. whole cloves
1 gal. apple cider
1/2 cup light brown sugar
1 tsp. allspice
pinch grated nutmeg
Cinnamon sticks for garnish
Combine all ingredients in a large pot. Slowly bring to a simmer over low heat. Simmer for 15 minutes. Remove from heat. Discard the fruit and spices by straining. Ladle into mugs and garnish each with a cinnamon stick. Serve. Makes 16 servings.
HOT BUTTERED RUM
1 cup butter
1/2 cup light brown sugar
1/2 cup powdered sugar
1 tsp. cinnamon
1 pint buttered rum ice cream
1 tsp. rum flavoring
Mix the above and pour into a container to freeze it. It will not freeze solid. To make one cup Hot Buttered Rum, use 2 to 4 Tbsp. this mixture in a mugful of boiling water. Stir well. Grate on a tiny bit of nutmeg as a garnish when serving.
You can also use this to flavor a cup of coffee.
HOT GROG
6 cups brewed coffee
1 cup heavy cream
2 cups brown sugar
4 Tbsp. butter
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. cinnamon
2 lemons, peeled
Mix butter, sugar, cloves, nutmeg and cinnamon. Mix coffee and cream. Divide the lemon peels between twelve mugs. Pour both the mixtures into cups and stir. Serve hot. Makes 12 servings.
WASSAIL PUNCH
6 cups hot brewed tea
1 cup Splenda
32 oz. bottle cranberry juice
32 oz. bottle apple juice
2 cups orange juice
3/4 cup lemon juice
3/4 cup lime juice
4 whole cinnamon sticks
28 whole cloves, divided
1 orange, sliced
In a large pot over medium high heat, combine the brewed tea and Splenda. Mix well. Add cranberry juice, apple juice, orange juice, lemon juice, lime juice, cinnamon sticks, and half the whole cloves. Bring mixture to a full boil for a couple minutes, stirring often. Remove from heat. Transfer hot mixture very carefully to a large punch bowl. Press remaining whole cloves into orange slices and add to the punch bowl so they float on top. Wassail can be served either hot or cold.
HOLIDAY CHRISTMAS COFFEE
4 Tbsp. butter
1-1/2 cups brown sugar
1/4 teaspoon ground all spice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1-3/4 cups heavy cream
12 cups brewed coffee
12 strips orange peel
1 apple, sliced into 12 pieces
Stir together melted butter, brown sugar, allspice, cinnamon, nutmeg, and cloves. Keep stored in the refrigerator. To serve, put 1 tsp. of the butter spice, 2 tablespoons heavy cream, 1 strip orange peel, and 1 apple slice into 6 ounces of hot coffee. Makes twelve servings.
HOT COCOA
1/4 cup sugar
4 Tbsp. sweet cocoa powder
1/8 tsp. salt
1/4 cup hot water
2 Tbsp. butter
4 cups milk
1 tsp. Maple flavoring
1 tsp. vanilla
16 large marshmallows
In a large saucepan, combine sugar, cocoa, and salt. Stir in hot water and butter. Bring to a boil. Add milk, Maple flavoring, vanilla and 8 marshmallows. Heat, stirring occasionally, until marshmallows melt. Pour into large mugs & top with marshmallows.
CREAMSICLE FRAPPE
In a blender mix 2 cups vanilla ice cream with 1 cup orange juice and 1/2 cup milk. Blend until smooth. Pour into two glasses or cups and enjoy.
ORANGE SUNRISE SMOOTHIE
In a blender mix 1/2 cup frozen orange juice concentrate with 2 Tbsp. honey, 2 cups milk, and 8 oz. orange yogurt until smooth. Makes 2 servings.
MANGO SMOOTHIE
1 cup plain fat-free yogurt
1 cup water, ice cold
1 large mango, peeled, pitted and chopped
1 packet Splenda
2 mint leaves, for garnish
Place all ingredients in a blender on high until smooth. Pour into 2 tall glasses. Garnish each with a mint leaf.
FRESH FRUIT SMOOTHIE
In a blender put 1 small can pineapple juice, 1 peeled banana, 1 peeled orange, 1 unpeeled but cored apple, and 4 whole strawberries, then blend on high until smooth. Divide between two glasses and enjoy.
For an expensive spa treat, pat some of this on your face and let it air dry. Then wash it off with a warm washcloth.
Your face will have a healthy glow to it. This is the same fruit facial you would have to pay a hundred dollars for in a health spa.
SUMMER BREAKFAST SMOOTHIE
4 oz. silken tofu
1/2 cup fat-free skim milk
1 cup strawberries
1/2 cup blueberries
The night before combine all ingredients in a blender and refrigerate until next morning. Trn blender on high until ingredients are smooth. Divide between two glasses and serve. The tofu supplies protein.
ROOT BEER
Mix 3/4 cup sugar, 3/4 cup hot water, 1 tsp. root beer concentrate, and 1 liter chilled club soda. Chill.
GINGER BEER
Combine 2 cups distilled water with 1/2 lb. minced gingerroot and simmer in a saucepan for 20 minutes. Stir in 1/2 cup lemon juice and 1 cup honey and let it cool. Strain into a pitcher. Add 2 bottles club soda. Chill.
HOMEMADE GINGERALE
Juice 1/2 lb. fresh gingerroot and 6 large green apples. Add 1 bottle chilled Club Soda. Chill and enjoy.
JOHNNY APPLESEED COOLER
8 apple juice ice cubes
1/4 cup apple juice
Drop the apple juice ice cubes into a blender. Add the apple juice. Blend until slushy on high. Makes one serving.
RASPBERRY DAZZLE SMOOTHIE
1 frozen banana
3/4 cup raspberries
1 cup orange or grapefruit juice
Combine the fruit and juice in a blender on high until smooth. Serves one.
KEY WEST MOJITO COOLER
1 cup Key Lime juice
1 cup sugar
2 Qts. water
1/4 tsp. spearmint extract
10 Lime slices
In a large pitcher, stir together the lime juice, sugar, mint extract, and water.
Pour into tall glasses filled with ice and garnish with lime slices. Makes ten servings.
Use more or less of mint extract to suit your tastes.
MANGO TANGO SMOOTHIE
1 cup mango slices
1 frozen banana
1 oz. white cranberry grape juice
4 scoops vanilla frozen yogurt
Combine the mango slices, banana, grape juice, and frozen yogurt in a blender on high until smooth. Pour into a tall glass and serve. Makes one drink.
SPORTS SLUSHEE
Recipe for a slushy treat. This one is made with frozen Gatorade ice cubes.
8 lemon-lime Gatorade ice cubes
1/2 cup lemon-lime Gatorade
Drop the frozen Gatorade cubes into a blender. Add the Gatorade.
Blend on high until slushy. Pour in a glass and serve. Makes one slushee.
For variety, try different Gatorade flavors.
PINK FLAMINGO SMOOTHIE
1 frozen banana
1 cup fresh strawberries
1-1/2 cups pineapple juice
Combine the fruit and juice in a blender on high until smooth. Pour in glasses and serve. Serves two.
SUN TEA PUNCH
8 decaffeinated tea bags
1/2 gallon water
4 oranges, 3 juiced and 1 sliced into ten slices
8 lemons, 7 juiced and 1 sliced into ten slices
1/2 cup honey or 1 cup sugar
10 mint leaves
Steep tea in the sun for 4 or more hours in a sun tea glass jar. Remove the tea bags. Add the remaining ingredients and stir. Pour into tall glasses filled with ice. Make sure one mint leaf, one orange slice, and one lemon slice goes into each glass. Makes ten servings.
CARMEN MIRANDA SMOOTHIE
This smoothie is an excellent choice if you happen to have some leftover fruit salad.
1 frozen banana
2 cups fresh fruit (grapes, strawberries, blueberries, raspberries, pear, apple, kiwi)
1 cup orange, pineapple, or white grape juice
Combine the fruit and juice in a blender on high until smooth. Pour into 2 glasses and serve. Makes two drinks.
PINK LEMONADE
1 cup fresh lemon juice
1/2 cup honey
1 Qt. water
1/3 cup grenadine syrup* (optional)
Lemon Slices
Stir together the lemon juice, honey, grenadine, and water. Pour into glasses filled with ice and garnish with lemon slices. Makes five servings.
*Omit the grenadine syrup if you don't want it to be pink or prefer regular lemonade. Sugar can be used but use 1 cup, as honey is sweeter.
BLUE LAGOON BREAKFAST SMOOTHIE
1 cup fresh blueberries
4 scoops vanilla frozen yogurt
1 cup milk
Combine the blueberries, frozen yogurt, and milk in a blender on high until smooth. Serves two.
KING KONG SMOOTHIE
1 frozen banana
3 Tbsp. peanut butter
1 cup orange juice
Combine the frozen banana, peanut butter, and orange juice in a blender on high until smooth. Pour in a glass and swirl some chocolate syrup over top as a garnish, then serve. Makes one drink.
PINK HURRICANE SMOOTHIE
4 cups seedless watermelon chunks
8 scoops vanilla frozen yogurt
Combine the watermelon chunks and frozen yogurt in a blender on high until smooth. Pour in glasses and serve. Makes two drinks.
JUICE SPRITZER
1 Tbsp. any frozen juice concentrate
8 oz. seltzer water
Spoon the frozen juice concentrate into a tall glass. Pour in the seltzer water. Stir to mix. Add ice cubes. Serve. Makes one drink.
GRENADINI
1/2 cup lemonade
1 oz. grenadine
2 tsp. Rose's lime juice
Combine ingredients in a shaker half filled with ice, shake well and strain into two chilled glasses. Add a cocktail olive or martini on a toothpick to each drink.
You can substitute Raspberry (Raspbini), Strawberry (Strawbini), Peach (Peachini), Mango (Mangini), or any flavored syrup for the grenadine. Grenadine is made from pomegranates.
FAUX MARTINIS
In a shaker place 8 oz. lemon-lime soda, 1 Tbsp. Rose's lime juice, and 1/2 cup crushed ice. Shake well. Strain into chilled martini glasses. Add a cocktail onion or olive on a toothpick to each. Serve.
You can use either gingerale, club soda, white grape juice, white cranberry juice, or flavored seltzer water instead.
VICTORIA'S SECRET
4 oz. strawberry nectar
2 oz. orange juice
2 oz. lemon juice
Mix the ingredients with 1 cup crushed ice. Blend well. Serve in chilled cocktail glasses.
LEMON FIZZ
2 mint leaves, stems discarded
1/3 cup lemon juice
2 Tbsp. sugar
1-1/2 cups Club Soda
2 scoops lemon sherbert
2 mint leaves, for garnish
Combine 2 mint leaves without stems, lemon juice, sugar and 1/2 cup of Club Soda in a blender. Blend on high until mint is liquified.
Divide mixture between 2 tall glasses. Add 1 scoop lemon sherbet to each glass and top each with 1/2 cup of club soda. Garnish with fresh mint and serve.
ORANGE FIZZ
1/3 cup orange juice with pulp
2 packets Splenda
1-1/2 cups Club Soda
2 scoops orange sherbert
2 orange slices, for ganish
Combine orange juice, Splenda, and Club Soda in a blender on high until well mixed. Divide mixture beteen 2 tall glasses. Add 1 scoop orange sherbert to each glass. Garnish with a slice of orange.
LIME FIZZ
1/3 cup lime juice
2 packets Splenda
1-1/2 cups Club Soda
2 scoops lime sherbert
2 slices lime, for garnish
Combine lime juice, Splenda, and Club Soda in a blender on high until blended well. Divide mixture between two tall glasses. Add one scoop lime sherbert to each glass. Garnish with a slic of lime.
You could also use raspberry sherbert instead of lime to make a Raspberry-Lime Fizz.
GOLDEN SPARKLERS
3 cups orange juice, chilled
3 cups apricot nectar, chilled
2 cups crushed ice
1 bottle Ginger Ale or sparkling water
Mix all ingredients and serve from a clear glass pitcher.
GATORADE
1 package lemon-lime unsweetened Kool-Aid
1 gallon cold water
1 cup sugar
1 teaspoon salt
1 cup orange juice
Mix all ingredients together in a gallon pitcher and serve. This recipe looks and tastes like Gatorade and equals the electrolyte replacement found in many popular drinks on the market. It is said if you have a headache, to get rid of it, just drink 2 glasses of green Gatorade.
You can make this for pennies whereas the name-brand Gatorade costs about four dollars for same amount.
SPICE CHAI
2 cups cold water
2 black tea bags or 2 tsp. loose-leaf tea
1 tsp. vanilla extract
1 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. black peppercorns
1 tsp. ground cardamom
1/4 tsp. ground nutmeg
1/2 cup milk, heated
honey, sugar, or Splenda to suit your taste
In a teapot, bring the cold water to a full boil. Turn off heat, add the tea and the vanilla to the infuser. In a coffee filter, combine all the spices, securing the top closed with a staple. Add the spice bag to the infuser and let the tea steep for five minutes. You can adjust the spiciness if you like more or less. Add heated milk to tea. Strain tea into two mugs, and add Splenda, honey, or sugar to suit your tastes.
VIRGIN SANGRIA PUNCH
4 cups white or red grape juice
1 cup pink grapefruit juice
1 cup orange juice
1 Tbsp. Rose's lime juice
1 liter chilled club soda
1 orange, thinly sliced
1 cup seedless green or red grapes, stems removed
1 lime, thinly sliced
Combine grape, grapefruit, and lime juices in pitcher. Chill for one hour. Add chilled club soda and fruit. Stir and serve.
HURRICANE
3 oz. passionfruit juice
3 oz orange juice
3 oz. lime juice
2 tsp. Splenda
1 Tbsp. Grenadine
Lime or orange wedge for garnish
Mix all ingredients except fruit wedges in a cocktail shaker. Fill hurricane glass half-full with crushed ice. Add shaker ingredients and garnish with lime or orange wedge.
CHOCOLATE WALNUT SMOOTHIE
1 cup apple juice
2 bananas
4 Tbsp. walnuts
1 cup soy milk
1-1/2 Tbsp. cocoa powder
1 tsp. almond extract
1 cup ice
Put everything in a blender on high and blend until smooth, then enjoy.
KIWI SMOOTHIE
2 kiwi fruit, peeled and sliced
3/4 cup plain yogurt
1/4 cup milk
2 tsp. honey
4 ice cubes
Reserve one slice of kiwi as a garnish. Puree remainder of sliced kiwi in blender. Add yogurt, milk, honey, and ice cubes to kiwi and blend on high until smooth. Serve in hurricane glass with kiwi garnish.
VIRGIN MIAMI VICE
1 oz pineapple juice
1 oz cream of coconut
1/2 oz Half 'n' Half Cream
1-1/2 oz pureed strawberries
1-1/2 oz lime juice
1/4 oz simple syrup
1 cup crushed ice
whole strawberry for garnish
Blend pineapple juice, coconut cream, Half 'n' Half, and half a cup of crushed ice. Pour into a glass.
Blend pureed strawberries, lime, syrup, remaining half cup of crushed ice and pour over back of a spoon on top of the pineapple-coconut mixture. Garnish with a strawberry.
PINK LADY
12 oz. can Cream of Coconut
2 Tbsp. Rose's lime juice
1 Tbsp. grenadine
1 Tbsp. Splenda
8 ice cubes
Mix everything in a blender on high until smooth. Serve.
SUNSET MOJITO
4 oz white grape juice
3 oz chilled gingerale
1 Tbsp. grenadine
5 sprigs of mint
Pour grenadine into bottom of a wine glass. Lay 4 mint sprigs over this. Carefully pour the grape juice and gingerale over the back of a spoon into the glass. Garnish with a sprig of mint.
SPRING SUNRISE
3/4 oz lemon juice
3/4 oz mango syrup
1-1/2 oz apple juice
2 oz blood orange juice
Pour ingredients into a shaker with ice. Shake well and pour into a glass half filled with crushed ice.
CINDERELLA
2 oz lemon juice
2 oz orange juice
2 oz pineapple juice
4 oz gingerale
2 dashes grenadine
Pineapple and Orange slices for garnish
Pour the ingredients into a shaker with ice. Shake well, then strain into two glasses.
Garnish with pineapple and orange slices.
CUCUMBER COOLER
In a juicer, juice four clean cucumbers, peels and all. Pour the juice into a large pitcher. Add 1 tsp. lime Kool-Aid powder and 1/2 cup sugar. Add enough pure water to fill your pitcher. Stir until the sugar is dissolved. Serve chilled in tall glasses filled with ice cubes. This makes a beautiful green cooling drink for spicy meals, hot days or nights, or anytime you want something different to drink.
APPLETINI
2 oz fresh apple juice (gold or green apples)
1/2 oz simple syrup
1/4 oz lemon juice
sugar for rimming glass
apple slice for garnish
Add apple juice, syrup, and lemon juice to a cocktail shaker filled with ice. Shake well. Strain into a chilled cocktail glass rimmed with sugar. Garnish with an apple slice.
WATERMELON DRINK
You can buy Torani Watermelon Syrup, regular or sugar-free, online at www.store.Torani.com. Buy some of it and use it in chilled water to make a refreshing summertime beverage to go with Mexican food. I use 4 Tbsp. per 16 oz. chilled water.
WATERMELON COOLER
Using a seedless watermelon, place about a dozen pieces of watermelon into a blender, then put in some cold water just to cover the watermelon. Place the cover on the blender. Puree it on high for a few seconds. Pour this into a large pitcher and keep repeating this process until you have a pitcher full. Keep refrigerated until time to be served. Serve it in chilled glasses to your guests for a most refreshing summertime drink, with spicy Mexican foods, or at barbeques.
VITACOCO PURE COCONUT WATER AND TORANI WATERMELON SYRUP
I like to mix 4 Tbsp. Torani Watermelon Syrup with 11 oz. chilled VitaCoco pure Coconut Water. It makes a very hydrating delicious beverage when you drink it on a hot day.
SWAMPWATER MOCKTAIL
3 cups Margarita liquid mix
2 cups apricot nectar
1 cup limeade concentrate
splash of Rose's Lime Juice
Mix everything in a large glass pitcher and serve in glasses filled with ice cubes.
