Beverage

Creole Champagne Punch

[expand title=’Ingredients’]1 lb. sugar
1 pt. lemon juice
1 qt. white wine
1 qt. champagne
2 qts. club soda
2 oz. curacao
1/2 fresh pineapple, or 1/2 can Dole pineapple chunks packed in own juice[/expand]

Preparation:
Chill all ingredients (except sugar) for several hours. Into a large punch bowl, pour lemon juice and sugar. Mix well. Then add remaining ingredients, saving the champagne until last. I also add an ice ring: Arrange maraschino cherries (1 small bottle reserving the juice), fresh strawberries, if in season, remaining 1/2 can of pineapple chunks and fresh mint attractively in ring mold. Add juices from cherries and pineapple and enough water to fill ring. Freeze overnight.

Choco-Banana Shake

[expand title=’Ingredients’]1/2 med. banana
1/2 low fat milk
1 1/2 tsp. chocolate syrup
1/2 tsp. vanilla
4 ice cubes[/expand]

Preparation:
Blend all except ice cubes on high until blended. Add ice cubes one at a time.

Russian Tea

[expand title=’Ingredients’]4 tsp. instant tea
1/8 tsp. ground cloves
1/2 tsp. cinnamon
1/2 tsp. orange peel–For 1 cup dry mix:–16 tbsp. tea or 1 c.
1 1/2 tsp. cloves
6 tsp. cinnamon
6 tsp. orange peel[/expand]

Preparation:
Measure 1 teaspoon. Add 1 cup boiling water. Let stand for 1 minute. Strain. Add sweetener. Low calorie. Makes 12 cups.

Kahluaa Coffee Liqueur

[expand title=’Ingredients’]4 c. sugar
1 fifth 100 proof vodka
3/4 c. instant coffee
1 vanilla bean[/expand]

Preparation:
Heat 3 cups water to boiling. Add 4 cups sugar. Let dissolve and cool. Meanwhile dissolve 3/4 cup coffee into 1 cup boiling water. When all cooled, place in gallon jug. Add the vodka and vanilla bean (cut diagonally). Let set 2 weeks minimum. Stir occasionally.

Peaches ‘n’ Cream Liqueur

[expand title=’Ingredients’]1 (14 oz.) can sweetened condensed milk
1 c. peach schnapps
1 c. heavy or whipping cream
1/4 to 1/2 c. vodka
4 eggs
1 tsp. vanilla extract
1/4 tsp. almond extract[/expand]

Preparation:
In blender, combine all ingredients. Blend until smooth. Pour into bottles. Refrigerate overnight to mellow flavors. Shake well before serving. Store in refrigerator up to 1 month. Makes about 2 half pints, 90 calories per 1/4 cup.

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