Beverage Recipes

Discussion in 'Recipe Archives' started by snowangel00, Oct 9, 2007.

  1. snowangel00

    snowangel00 Santa's Elves

    Beverage Recipes will be posted here.

    Please no chatting! :p
  2. snowangel00

    snowangel00 Santa's Elves

    Christmas Snow Punch
    Serves/Yields: 32

    1 can (46 ounces) Hi-C Hula Punch, thoroughly chilled
    2 pints vanilla ice cream, softened
    2 cups Sprite, chilled

    In punch bowl, combine Hi-C Hula Punch, Sprite and ice cream. Stir until well blended and chill.
  3. snowangel00

    snowangel00 Santa's Elves

    Hot Apple Pie Punch

    Serves/Yields: 4-6 Servings

    3/4 C. golden raisins
    1/2 C. dark rum
    1 quart apple cider
    1/2 C. apple brandy (calvados)
    4 (2-inch) cinnamon sticks
    16 whole cloves
    1 apple, cored and thinly sliced

    Put raisins in cup and cover with rum; soak 2 hours. Pour cider and apple brandy in large saucepan and add soaked golden raisins, cinnamon sticks and cloves. Heat very slowly; do not allow to boil. Pour into large heat-proof bowl or pitcher and stir in the apple slices.

    To serve, ladle the punch into heat-proof glasses, making sure each glass has a few raisins, cinnamon stick, cloves and apple slices.

    Makes 4 to 6 servings.

    Source: RazzleDazzle Recipes

    Hot Buttered Cinnamon Cider
    Serves/Yields: 12

    2 quarts apple juice or apple cider
    12 ounces apricot nectar
    1 tablespoon brown sugar
    1/2 teaspoon allspice
    1/3 cup butter
    1/2 cup cinnamon liqueur

    In slow cooker, combine apple juice, apricot nectar, brown sugar and allspice. Cover and cook on LOW for 5 hours.

    Just before serving, heat butter and cinnamon liqueur in a small saucepan or microwave. Spoon 1/2 tablespoon into mug or heatproof cup.

    Add 3/4 cup apple juice mixture. Garnish with orange slices, if desired. Serve immediately.

    Serves 12

    Source: RazzleDazzle Recipes
  4. snowangel00

    snowangel00 Santa's Elves

    Hot Buttered Rum
    Serves/Yields: 15

    1 cup unsalted butter, softened
    1 (16 ounce) package confectioners' sugar, sifted
    1 pound light brown sugar, packed
    1 quart vanilla ice cream, softened

    1 In a large bowl cream the butter and the sugars together until smooth. Add the softened ice cream and mix until a creamy consistency is obtained. Transfer this to a freezer container with a tight fitting lid. Place in the
    freezer for up to 1 month.
    2 To Serve: Place a heaping 2 tablespoons of the frozen
    mix in a highball glass or coffee mug. Add 1 to 2 tablespoons dark rum. Pour over the mix 6 ounces of boiling water and stir until the mixture is melted. Sprinkle top with cinnamon or nutmeg and serve forth!
  5. snowangel00

    snowangel00 Santa's Elves

    Icy Christmas Punch

    Serves/Yields: 36

    1 package ( 6-Ounces) cherry gelatin
    3/4 cup white sugar
    2 cups boiling water
    1 can(46-ounces) pineapple juice
    6 cups cold water
    2 liters ginger ale, chilled

    In a 4-quart freezer-proof container, dissolve gelatin and sugar in boiling water. Stir in pineapple juice & cold water. Cover & freeze overnight. Remove from the freezer 2 hours before serving. Place in a punch bowl; stir in ginger ale just before serving. Serves 36 guests.
  6. snowangel00

    snowangel00 Santa's Elves

    Peppermint Caroling Cooler
    3/4 c Vanilla regular, low-fat or Nonfat ice cream
    3/4 c Whole or skim milk
    5 Peppermint candies or 3 miniCandy canes
    Ice cubes
    Process first 3 ingredients in an electric blender until smooth.
    Scrape down sides and add 1-3 ice cubes to bring mixture to the 2-cup level. Process until smooth. Serve immediately, garnished with another candy cane.

    Peppermint Cocoa

    Serves/Yields: 8

    3 (4 1/2") peppermint sticks
    1 c Confectioners' sugar
    1 c Powdered nondairy creamer
    3/4 c Unsweetened cocoa
    Place peppermint sticks in a airtight bag, beat to a powder with a
    mallet. Combine peppermint with sugar, creamer and cocoa. Add 1/4 cup mix to 3/4 cup boiling water for each serving. Store remaining mix in a jar or airtight bag.

Share This Page