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.

Strawberry Liqueur

[expand title=’Ingredients’]3 c. fresh strawberries, cut into thirds
3 tbsp. powdered sugar
3 c. vodka
1 c. white granular sugar
1/2 c. water[/expand]

Preparation:
Hull berries. Sprinkle with powdered sugar, stir until dissolved. Add to vodka. Steep 2 weeks in glass wide mouth jars. Crush berries through strainer. Filter. Bring sugar and water to boil. Stir until sugar is dissolved and clear. Cool. Add this sugar syrup to berry mixture. Let mature 7 weeks. Filter again through coffee filter. Put into 1 quart bottle. It’s ready to drink.

Mocha Creme

[expand title=’Ingredients’]1 (14 oz.) can sweetened condensed milk
2 c. milk
1 tbsp. instant coffee
1 beaten egg yolk
1 c. Irish whiskey
1/2 c. coffee liqueur
3 tbsp. chocolate syrup[/expand]

Preparation:
In a saucepan, put condensed and regular milk and instant coffee. Heat until dissolved. Stir half the hot mixture into egg yolk. Return all of that mixture to pan; boil. Cook over medium heat until thick and bubbly. Cook and stir 2 minutes more. Remove from heat. Add all other ingredients. Let cool. Refrigerate. Makes about 5 cups.

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