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.
  7. AuntJamelle

    AuntJamelle Well-Known Member

    Pomegranate-Champagne Punch



    • 1/2 cup water

    • 1/2 cup sugar

    • 2 750-ml bottles chilled brut Champagne

    • 1 1/2 cups white rum

    • 1 1/4 cups pomegranate juice

    • 1 large lemon, thinly sliced

    • Pomegranate seeds

    • Fresh mint leaves

    • 1 ice block


    • Bring 1/2 cup water and sugar to boil in small saucepan, stirring until sugar dissolves. Simmer 5 minutes. Cool syrup completely.

    • Combine Champagne, rum, and pomegranate juice in punch bowl. Add enough syrup to sweeten to taste. Mix in lemon slices, pomegranate seeds, and mint leaves. Add ice block to bowl.
  8. AuntJamelle

    AuntJamelle Well-Known Member

    Fruit Punch

    3 c. OJ

    1 c. lemon juice

    1 large bottle grape juice

    3 c. sugar

    1 c. water

    2 bottles ginger ale

    Make syrup of sugar and water. Mix in OJ, lemon and grape juices. Add ginger ale.

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