Beverages

In this section:

Almond Rum Coffee

Apple Juice Cooler

Apricot Peach Smoothie

Bloody Mary

Cranberry Wassail

Fruit Frosty

Fruit Smoothie

Hot Chocolate

Party Punch

Pineapple Smoothie

Pink Lassies

Sherbet Punch

Strawberry Whip

Vodka Lemon Slush

Almond Rum Coffee

        For brunch, provide a carafe of coffee mixed with light rum and brown sugar.  Then let guests serve themselves.  Each serving may be topped with whipped cream and almonds if desired.

            1/2 c hot freshly brewed coffee

            1 T white rum

            1 t GF brown sugar

            whipped cream

            1 t slivered almonds [optional]

        In a coffee cup, stir together the coffee, rum, and brown sugar.  Stir to dissolve sugar.  Top with a dollop of whipped cream and sprinkle with almonds, if desired.  

    Apple Juice Cooler

            3 c apple juice

            2 c orange juice

            1/2 c lemonade concentrate

            2 c lemon-lime carbonated drink  [ade, pop, or fizz]

        Combine the first three juices and chill in the refrigerator.  Just before serving, add the carbonated beverage.  Serve over ice in glasses.  

Apricot Peach Smoothie

        Just toss the ingredients into the blender, process, and pour.  Try it with strawberries or bananas with cocoa.  Or, your own favorite combination.  A frozen banana with each fruit mix is an excellent addition.  

            1  5 1/2-can apricot nectar

            1 ripe banana [will process best if frozen and cut into chunks]

            1 8-oz container vanilla yogurt

            2 c peaches, sliced [fresh or frozen or canned]

            1 T lemon juice

            1 T grated lemon peel

            2 T honey

            4 to 6 ice cubes

        Throw it all in the blender.  Cover.  Process.  Serve.  

Bloody Mary

        This recipe can be made with or without alcohol.  Without alcohol, it's fine for breakfast; with alcohol, let's wait for the tailgate party.

            1 46-oz can tomato juice [no additives or preservatives]

            2 c potato vodka

            4 T lime juice  [or the juice of one lime]

            Optional:  2 T Worcestershire sauce

            2 T prepared horseradish

            2 T white granulated sugar

            1/2 t black pepper

        In a gallon jar or in an empty milk container, combine all of the ingredients.  Chill in the refrigerator.  Garnish with celery stalks for each glass and a wedge of lime.

        Comment:  Pour one and half inches of water into a gallon milk container.  Freeze in the freezer.  Then make the Bloody Mary mix in the container AFTER the water has frozen.  It will keep it cool and take you through the tail gaiter.             

Cranberry Wassail

        This recipe makes about 45 ounces which is approximately ten 4 1/2-ounce servings.  It is easily adapted with the addition of other juices and seasonings. 

            1  32-oz cranberry juice cocktail

            1   c water

            1   6-oz can of frozen pineapple-orange juice concentrate, thawed

            6  inches of stick cinnamon

            2  whole cloves

            Optional:  orange peel strips, stick cinnamon stir sticks.

        In a large saucepan or pot, stir together the cranberry juice, water, pineapple-orange concentrate, the stick cinnamon, and cloves.  Bring to boiling and then reduce to low simmer for 10 minutes.

        Using a slotted spoon, remove cinnamon and cloves from the juice mixture.  Transfer juice mixture to a storage container and refrigerate after cooling.

        To reheat juice mixture, transfer to a large saucepan and heat until warm.  Ladle juice into cups or mugs and, if desired, garnish with orange peel strips.  Serve with a stick cinnamon stir stick. 

        Crock pot Cranberry Wassail:  one quart cranberry juice;  one quart apple juice;  one quart strong tea;  two quarts orange juice;  three fourths cup lemon juice;  one cup white granulated sugar;  three sticks cinnamon;  twelve whole cloves [in a sack].  

        Combine ingredients in crock pot.  Simmer until warm.  

        Ginger Ale Cranberry Punch:  Heat and boil two cups white granulated sugar with one cup water.  Chill.  Add one quart cranberry juice; two cups pineapple juice, two cups orange juice, one cup lemon juice and one quart ginger ale.  Cool.  Add slices of lemon and orange to float on the top.  Serve.  Can substitute Champagne or white wine for the ginger ale. 

Fruit Frosty

            1 pkg frozen strawberries [or blueberries]  1  1/2 cups

            1 pkg frozen, fresh, or canned peaches  [1  1/2 cups]

            1 c milk

            1 container vanilla yogurt

            1/4 to 1/2 c honey

            1/2 t GF cinnamon, ground

            1/2 t nutmeg, ground

            Optional:  cinnamon stir sticks

        Combine one of the frozen fruits [strawberries or blueberries] with peaches and milk in a blender; cover and process on high.  Add yogurt, honey, cinnamon, and nutmeg.  Blend well.  Pour into glasses.  Garnish with cinnamon stir sticks.  

Fruit Smoothie

        Using a base of yogurt, ice cream, and milk--add any variety of juice and any combination of fruits.  I like using up leftover whipped cream toppings;  I like adding one or two Tablespoons of butterscotch or chocolate toppings as well.  

    1 4-oz container yogurt, plain or fruit added

            1 c vanilla ice cream or GF whipped cream topping

            1 banana, 1 c strawberries or 2 peaches, peeled and chunked

            1 cup milk or milk substitute

            1 cup orange juice [or two Tablespoons orange juice concentrate]

            Blend in blender.  Or, stir with a whisk.  Serve. 

Hot Chocolate

            2 c milk

            1 c cream

            2 squares [2 oz] unsweetened chocolate, finely chopped

            1/2 c cold water

            Dash of non-iodized salt

            3 T sugar  [if you prefer sweet chocolate, increase to 1/2 cup]

        Combine milk and cream.  Heat in a double boiler over simmering water or in the microwave at half power until the mixture is hot but not simmering.  Don't let it cook; you're just warming it up.

        Put chocolate and water in a heavy saucepan that is deep rather than wide.  Cook over low heat, stirring constantly, until chocolate is melted.

        Add salt and sugar and continue to cook, still stirring, until the mixture is thickened and smooth, about 4 minutes.  Gradually stir in the dairy products.  Don't worry if it looks as if there are still flecks of chocolate; they'll smooth out at the end.  

        When mixture is hot, beat with a rotary beater or a mixer on low speed until it is very light and frothy, then serve at once.  

Party Punch

        This flavorful punch is good for adults and kids.  The cooking brings out the flavors.  Can be served either warmed or cold.  

            1 qt apple juice

            48 whole cloves

            4 oranges, halved

            3 cinnamon sticks

            1 qt pineapple juice

            1 pt orange juice

            3 T lemon juice

            Fresh mint sprigs

        Heat apple juice to boiling.  Turn heat down.  Place 6 cloves in each orange half.  Drop oranges and cinnamon sticks into juice.  Steep for 20 minutes on Low to Very Low heat.  Add pineapple, orange and lemon juices.  Simmer for 30 minutes more.  Strain.  Serve with a sprig of fresh mint.  

Pineapple Smoothie

            1 c pineapple chunks [fresh or canned]

              1 c orange juice

              3/4 c ice cubes or chipped ice

              2 T white granulated sugar

              1/2 c milk 

              dash of salt

        In the blender, process the pineapple and orange juice, add ice and pulse again.  Add sugar, milk and salt and complete blending until frothy.  Serve.         

            Pink Lassies

        Kids love this drink.  And it makes a serving for one, so each recipe can be individualized.  

            1 c cranberry juice

            1 c GF vanilla ice cream

            1/4 c orange juice

        Place all ingredients into the blender.  Process 2 to 3 minutes until smooth.  Pour into a large glass.  Serve with a straw.  

        Comment:  With the children participating, work up a new recipe for each month of the year.  [Or, for each family member's birthday].  Don't omit apple pie, pumpkin pie, and watermelon as basics for this variation of the drug store freeze].   And, don't leave out the Green Goddess with lime and sherbet.  There's one hard and fast rule though, whatever you come up with, is all yours--to drink and enjoy.  So don 't come up with radishes and leftover coffee 'cause it may take a longer time to get that one down!

Sherbet Punch

            2 c raspberry sherbet [one pint]

            1 qt cranberry juice [or cranapple juice]

            4 c orange pop [or any orange-flavored carbonated drink]

        Combine ingredients in bowl or large stainless steel pot.  Combine lightly but not completely.  Allow for pieces of sherbet to remain in the mixture.  Chill.  Serve with a small dip of sherbet in each glass.  

        Comment:  Works well with lemon sherbet, lemonade at double strength, and lemon fizz or pop.  Have also done with strawberry sherbet, strawberry pop, and strawberry juice made in the blender with two cups of strawberries, three fourths cup of sugar, and one cup of tap water.  

Strawberry Whip

            1 14-oz can sweetened condensed milk

           1 cup sliced strawberries

           1 firm banana

           1/4 c lemon juice

           2 c ice cubes

        In a blender, process all ingredients until smooth.  Pour into glasses and serve.  [may also use canned or frozen peaches]. 

Vodka Lemon Slush

        If you want something icy to serve friends when they drop by, plan to keep a batch of this slush tucked away in the corner of the freezer. 

            2 6-oz cans lemonade concentrate, thawed

            2 6-oz cans limeade concentrate, thawed

            1 6-oz can orange juice concentrate, thawed

            3 c water

            2 c potato vodka

            1 c white granulated sugar

            Serve one cup frozen slush in an 8-oz glass with carbonated water, a lemon-based soft drink, or a lemon-lime carbonated beverage.

            In a non-metal container, combine the three concentrates with the water.  Add vodka and sugar.  Freeze for an overnight in a non-metal container.  With this much alcohol, the mix will remain a slush; to serve, scrape with a spoon; measure out the amount of slush desired for a drink.