Recipezaar: OAMC/Freezer/Make Ahead,Beverages recipes

Spiced Apple Cider or Wine Mix

Tue, 06 Nov 2001 18:14:01 -0500

This makes a wonderful gift basket, just add a bottle of dry red wine or apple cider, a couple of mugs, coasters, an orange or lemon, and a bunch of cinnamon sticks tied together. Don't forget to keep some for yourself. This recipe is delicious and fills the home with wonderful scents! Thanks to FabulousFoods.com -- posted by Mirj

Flavored Coffee Creamers

Tue, 06 Nov 2001 18:16:20 -0500

This makes a great gift, especially if you're making it for yourself. -- posted by Mirj

White Hot Chocolate

Mon, 17 Dec 2001 15:25:02 -0500

This is so wonderful on chilly nights. -- posted by Lauren Clark

Spicy Tomato Juice

Sun, 30 Dec 2001 16:12:51 -0500

Campbell's, get lost! This beats the daylights out of Campbell's "Healthy Request" tomato juice. Feel free to "tweak" the recipe to suit your taste. -- posted by Mille®

V10 Vegetable Juice

Sun, 30 Dec 2001 16:19:33 -0500

Another weapon in my war against high sodium store-bought juices. Drink it, or use it in veggie or tomato soup recipes. -- posted by Mille®

Bitter Lemon

Mon, 29 Apr 2002 21:04:48 -0400

This is a British cousin of American lemonade. Makes an excellent mixer for gin, vodka, and tequila. Personally, I like it mixed with tonic water or soda water and poured over crushed ice on a hot summer day. -- posted by Mille®

Oatmeal Stout

Tue, 24 Sep 2002 22:56:47 -0400

This recipe was posted in reply to a message board request. For those of you who are into "brewing your own," here is a recipe for Oatmeal Stout you might like to try. Prep time = fermentation and aging time -- posted by Dee514

Hot Cocoa Mix

Sun, 08 Dec 2002 20:09:55 -0500

I never have understood why most hot cocoa mixes call for store-bought chocolate drink mix as an ingredient. That just doesn't make sense to me. This verson is easier, cheaper, and in my opinion tastes better. Prep time does not include blending. The cook time is the time it takes to heat the water and stir in the cocoa. I have no idea on the serving size, so I gave it a wild guess. -- posted by Blueberry

Summertime Slush

Mon, 30 Jun 2003 20:08:02 -0400

A great summertime vodka slush. Gin or rum can be substituted as well. This is just kept in your freezer and when ready to serve, just add club soda. It's just like a frozen blender drink, but much quicker and easier! Very tasty! -- posted by Just Call Me Martha

Lorraine's Luscious and Lovely Limoncello

Wed, 08 Oct 2003 20:01:07 -0400

My friend Lorraine B gave me this wonderful recipe when I was looking for an interesting hostess gift. One of the best things about this recipe is that it only takes one week to infuse, as opposed to up to a month that I've seen in other recipes. I actually made a quadruple recipe and got 6 bottles to give as gifts (I kept one for myself, of course!). At last night's preliminary tasting (2 hours after bottling) I can tell you that this is a very refreshing tipple! I'm also going to try this with oranges this winter. -- posted by Mirj

Awesome and Economical Hot Buttered Rum Mix

Mon, 01 Dec 2003 20:00:08 -0500

Make a batch this holiday season... it's freezer friendly and handy for entertaining or for cozying up to the fire with a good book. -- posted by rsarahl

Caribbean Eggnog

Fri, 05 Dec 2003 20:01:06 -0500

A delightful holiday treat with a little tropical twist. I prefer to use Bacardi Silver. :) -- posted by Lil'Silvermoore

Hot Chocolate Mix (no Quik)

Thu, 22 Jan 2004 20:00:36 -0500

From Company's Coming "Chocolate Everything" Yum! This recipe is great to make in a crockpot before going skating or tobogganning. Upon arriving home, you will be greeted with a sweet smelling house and a steaming hot drink to warm you up. -- posted by * Pamela *

Instant Hot Cocoa Mix

Wed, 28 Jan 2004 20:00:20 -0500

Great served on a cold winter night. This mix is great for gift baskets! -- posted by Kim D.

French Vanilla Cocoa Mix in a Jar

Tue, 22 Jun 2004 19:58:38 -0400

This is so delious and .... well you'll just have to try it for yourself. There are no words to explain it. -- posted by JustaQT

Freezer Margarita

Thu, 19 Aug 2004 19:59:13 -0400

Easy, blender free, slushy, margarita. Perfect for camping, the RV or just to have on hand for a quick and yummy frozen drink! Just dump it all into a tupperware type container and freeze! The alcohol prevents it from freezing solid. Prep time does not include freeze time. -- posted by dukeswalker

Freezer Strawberry Daiquiri

Thu, 19 Aug 2004 19:59:13 -0400

A blender free, slushy, YUMMY frozen drink! This is such a gooood recipe to have on hand for camping, the RV or for those warm summer nights when a daquiri sounds GREAT but you don't want all the fuss. Just toss all the goodies into an airtight container and freeze for later. YUM! (prep time does not include freeze time) -- posted by dukeswalker

Hot Buttered Rum

Mon, 30 Aug 2004 19:58:22 -0400

I haven't actually tried this recipe so I don't know how many it serves, but it's definately designed for making this stuff in bulk, like for a Christmas party. I'd guess it serves maybe 40 or so. -- posted by littleturtle

Kahlua

Thu, 02 Sep 2004 19:59:54 -0400

The recipe I found recommended Yuban for the coffee and Christian Brothers for the Brandy, but probably other brands work just as well. The cooking time is the time it needs to sit. Could make a nice gift, once it's bottled up. -- posted by littleturtle

Hot Cocoa Mix - Large Quantity

Thu, 23 Sep 2004 20:00:22 -0400

This batch of hot cocoa should last you the whole winter season! It uses whole boxes of items! It makes a rich cup of hot cocoa. -- posted by Momof8Blessings

Punch for a Big Party

Thu, 02 Dec 2004 20:00:30 -0500

This recipe was given to me by my boss, the owner of the pub where I work. It's for a big party, like the one we're having on Saturday night! -- posted by JustJanS

Creamy Cocoa Mix (Extra-Large Batch)

Wed, 05 Jan 2005 20:01:14 -0500

I like this cocoa for many reasons, only one of which is because it has a delightfully creamy texture. It makes an extra-large batch of cocoa mix, great for gift-giving or large groups. Running the powdered milk through the blender powders it, decreasing the odds that it will float to the top of the mix. The number of servings are approximate, as it will depend on how much mix you use per serving. I estimated at 2-tablespoons per serving. Adjust for personal taste. -- posted by UnknownChef86

Fireside Holiday Coffee

Fri, 21 Jan 2005 20:02:44 -0500

I found this recipe in our local electric co-op magazine. I love to keep mixes like this fixed up so that there is always something for making those hot drinks on the spur of the moment. Besides, guest will think you are great when you serve them this. And if you are watching your caffine, it is just as good with decafinated coffee. -- posted by Jellyqueen

Blackberry Wine

Fri, 04 Mar 2005 19:59:52 -0500

This is from the book Sabbats by Edain McCoy. I found this book in Books-a-million and enjoyed reading it. I hope you enjoy this recipe! -- posted by Charishma Ramchandani

Traditional Holiday Eggnog

Mon, 18 Apr 2005 12:10:37 -0400

Thick, rich, creamy and oh-so-delicious! Serve this traditional eggnog in a large punch bowl for a stunning holiday presentation---and let the festivities begin! MERRY CHRISTMAS!!! Requires at least 2 hours chill time, and may be prepared up to 24 hours in advance. Makes 12 cups. Here is some interesting eggnog history I would like to share with you (information is adapted from various internet sources): Today Eggnog is synonymous with Christmas - there's even an Eggnog Day (24th December). However, some questions beg to be asked as to where this drink originated and how it got its name. History of Eggnog: Also known as an Egg Flip, the predecessor of today's eggnog is believed to have started life in England as early as the 8th Century. Originally a concoction made of milk mixed with alcohol, frequently beer and perhaps some spices, it was known as a posset and was initially taken for medicinal purposes but certainly by the 1550s, they had become a more fashionable drink amongst the upper classes with posset sets being a popular gift. It's possible that other parts of Europe were drinking possets too as Mary 1 of England was given a posset set from the Spanish Ambassador, though it's possible he just bought it when he arrived in England. By the 17th century, these milk "punches" had been transformed into celebratory beverages, often used to toast the health of friends and family albeit still mainly enjoyed by the more wealthy. One reason given for its popularity was the fact that there was no refrigeration so milk couldn't be kept for too long. By this time, alcohols such as Madeira, sherry and Brandy had replaced the original beer mixer, and eggs had been added, making an altogether more smooth rich drink. The drink crossed the Atlantic to the English colonies during the 18th century, and soon became a popular wintertime drink throughout Colonial America. Although dairy produce was plentiful, imported items such as wine and brandy were being heavily taxed (and thus very expensive), and so they started using rum from Carribean trading which was much more affordable. When the supply of rum to the newly-founded United States was reduced as a consequence of the American Revolutionary War, Americans turned to indigenous whiskeyand eventually bourbon in particularas a substitute. Eggnog, in the 1800s was nearly always made in large quantities and nearly always used as a social drink. It was commonly served at holiday parties and it was noted by an English visitor in 1866, "Christmas is not properly observed unless you brew egg nogg for all comers; everybody calls on everybody else; and each call is celebrated by a solemn egg-nogging...It is made cold and is drunk cold and is to be commended." Of course, Christmas was not the only day upon which eggnog was popular. In Baltimore it was a tradition for young men to call upon all of their friends on New years day. At each of many homes the strapping fellows were offered a cup of eggnog, and so as they went they became more and more inebriated. It was quite a feat to actually finish one's rounds. Our first President, George Washington, was quite a fan of eggnog and devised his own recipe that included rye whiskey, rum and sherry. It was reputed to be a stiff drink that only the most courageous were willing to try. How Eggnog (often spelled egg nog) got its name: Although eggnog is often defined as eggs inside a small cup", no-one knows for sure how the drink got its name. The "egg" bit is simple enough but the "nog" bit is a little more challenging. Taking its origins into account, here are three possibilities: 1) Nog was a 17th century English name for a strong beer. 2) Noggin was an old English name for a small, wooden, carved mug used to serve drinks at table in taverns (while drinks beside the fire were served in tankards). 3) Grog was the name 18th century sailors gave to a dilution of rum and water served aboard British Naval vessels to prevent drunkenness. It's probably a mixture of all three. Today forms of eggnog are also made in many other countries including Germany (Eierlikör), Spain (ponche), Holland (advocaat), Puerto Rico (coquito) and Mexico (Rompope). Modern eggnog typically consists of milk, sugar, nutmeg, and eggs. Frequently cream is substituted for some portion of the milk to make a much richer drink. Some eggnogs add gelatin. Toppings may include vanilla ice cream, meringue, or whipped cream. Today, whiskey, rum, brandy or cognac are often added. As you can see, eggnog is still a popular drink during the holidays, and its social character remains. It is hard to imagine a Christmas without a cup of the "nog" to spice up the atmosphere and lend merriment and joy to the proceedings. -- posted by BecR

Cinnamon and Spice Flavored Creamer

Tue, 19 Apr 2005 10:44:21 -0400

Another one for the cinnamon craving. -- posted by Dancer^

Golden Banana Punch

Tue, 19 Jul 2005 16:20:39 -0400

They served this at my son's wedding. Delicious -- posted by Dusty Byrd

Red Cool Ade for a Large Group

Mon, 25 Jul 2005 16:56:53 -0400

Something very similar to this was offered at a recent gathering I attended. It was very popular with the guests. -- posted by Soup Fly *

Instant Chai Tea Mix

Wed, 27 Jul 2005 23:54:38 -0400

Spice this up even further by adding 1 teaspoon each nutmeg and allspice, and 1/4 teaspoon white pepper. You may choose to omit the French vanilla creamer, and use 2 teaspoons vanilla extract instead. To do so, mix the vanilla into the sugar, let it dry, then break the sugar into small lumps. Follow the same procedure as above. A quick, but very appreciative THANK YOU to the reviewers who aren't receiving zmail! -- posted by Sandi (From CA)

Sugar Free Cocoa

Wed, 27 Jul 2005 23:57:48 -0400

Great stuff.....look for the 'blue stuff' at the dollar or discount store and you'll make low cal cocoa for next to nothing! -- posted by wildheart

Quiet Spirit Tea Blend

Thu, 25 Aug 2005 14:33:39 -0400

This is another recipe from "The Big Book of Preserving the Harvest" by Carol W. Costenbader. It is supposed to calm the nerves and digestive tract. If you grow your own herbs and dry them, it is really good, but you can use storebought. -- posted by JenSmith

Rumtopf (Traditional German Fruit Preserve & Beverage)

Thu, 06 Oct 2005 18:43:53 -0400

Rumtopf (rum pot) is a traditional German beverage. There are many variations. Take this recipe as a more general blue print for your own recipe. The traditional way of making this beverage starts as early as the fresh fruit are available in spring / summer and ends with the last fresh fruit in autumn. But today you can make in "1-step", because you can get always fresh fruit in the supermarket. -- posted by Thorsten

Rich Cocoa - Chai Style

Tue, 15 Nov 2005 16:04:33 -0500

This is an absolutely delicious winter drink! It is rich and chocolatey and most of all, comforting! It warms your belly and just makes you feel good! The smell of the spices added to the rich, hot cocoa is subtle and won't overpower the drink...it just enhances the chocolate flavour! This mix makes a lot so you can do it once and then enjoy for a long time ! -- posted by cfletcher

Hot Chocolate Mix

Wed, 08 Feb 2006 13:35:34 -0500

This recipe makes excellent hot chocolate. It makes a huge amount -- so it is great for gifts! The recipe can be easily halved. The yield is a guess. -- posted by Lvs2Cook

Hot Cocoa Mix (Oamc)

Thu, 23 Mar 2006 10:51:07 -0500

Makes about 4 cups of mix or enough to make about 20 cups of mocha. -- posted by looneytunesfan

Another Strawberry Lemonade (Oamc)

Tue, 11 Apr 2006 13:31:24 -0400

This can be made 2 days ahead and kept in the fridge or you can freeze without the water to use later. -- posted by Kzim4

Cherry Herring (Yummy, Not Healthy)

Thu, 20 Apr 2006 19:12:17 -0400

My mother used to make this and it looked interesting. Make it in the spring when the cherries are ripe and serve it the following winter. -- posted by Netgirl's Healthy Cookbook

Almond Liqueur ( Amaretto)

Thu, 20 Jul 2006 21:14:41 -0400

Much cheaper than buying the real thing, and tastes just like it. -- posted by KittyKitty

Iced Tea Punch

Thu, 20 Jul 2006 21:15:02 -0400

Yummy punch for summer -- posted by KittyKitty

Sinful Summer Slush

Fri, 28 Jul 2006 22:06:39 -0400

A tropical colored frozen slushy citrus drink to be enjoyed during those hot summer days or when you need a moment to kick back and relax. Because of the quantity, it is great for a gathering of family and friends or to enjoy all by yourself. -- posted by Snowbaby

Frozen Texas Punch With a Punch

Tue, 19 Sep 2006 00:04:25 -0400

YUMMY! YUMMY! YUMMY! Great for a hot patio party! This makes a huge batch which you will need to make plenty of room in the freezer and have a BIG container. I use a big tupperware cake taker. WATCH YOURSELF WITH THIS DRINK, IT IS STRONG! -- posted by yaya78006

Diabetic Sunrise Fruit Drink

Tue, 24 Oct 2006 19:36:25 -0400

I hit the Crystal Light website for recipes using the Sunrise Classic Orange drink. I had picked up several tubs at the salvage store and I love it plain. But I wanted something a bit more special. This one was great and I can serve it to guests. -- posted by Redneck Epicurean

Icy Pumpkin Smoothie

Tue, 24 Oct 2006 22:45:41 -0400

With the delicate flavors of pumpkin, spices and banana, this smoothie is a healthy morning drink. (Makes 1 large, or 2 small servings. Doubles easily! Keep extra smoothies in the freezer.) -- posted by White Rose Child

Banana Crush Punch

Sat, 18 Nov 2006 23:37:22 -0500

It is no secret that I am a die-hard nanner fan. I love nanners any way I can get 'em. However, I think my favorite way to have them is in a flavorful drink. This recipe I got from an ancient cookbook compiled by home ec teachers. Miz Knaus (whoever you are), I salute you!! (Passive time is freeze time - it will vary depending on how firm you freeze it and how far ahead you make it. I would make it the day before serving, so I said 8 hours (overnight). -- posted by Redneck Epicurean

Another Hot Cocoa Mix

Tue, 28 Nov 2006 17:04:00 -0500

After trying some other mixes, I found I like my cocoa a bit sweeter, so I adapted them and here it is! -- posted by Kzim4

Homemade Instant Hot Chocolate Mix

Wed, 06 Dec 2006 19:44:13 -0500

Another from the Living on a Dime website. A great makeahead for those cold winter days. To make it dairy free, just substitute soymilk powder for both the dry milk and the nondairy creamer. -- posted by Sarah Chana

Peppermint Mocha Mix

Sat, 09 Dec 2006 08:13:37 -0500

This is a staple in my holiday sweet baskets! Everyone I give it to always asks for more! Very easy to make and tailor to your preferences. Add more coffee, sugar, or peppermints depending on how you like it! Enjoy :) -- posted by DixonBookLover

Deannas Southern Sipper Punch

Wed, 20 Dec 2006 21:26:18 -0500

The ultimate southern punch from my friend...passed through her family! It has been at many a Kentucky wedding! -- posted by Bluegrass Belle

Prohibition Punch

Thu, 21 Dec 2006 22:17:13 -0500

This was served at my cousin's baby shower. It is delicious! When serving, it looks nice topped with frozen molds containing lemons, oranges, cherries, etc. -- posted by fresh fanatic

Sparkling Pink Lemonade

Thu, 01 Feb 2007 16:47:00 -0500

I don't remember where I got this. I have used it though and it's good. -- posted by Chemaine

Booboo Punch/Spanish Punch

Fri, 23 Feb 2007 22:24:26 -0500

I made a Booboo and was wanting to make a clear punch but, bought 7-up instead of gingerale with white grape fruit juice but, found this recipe its simple and very good! -- posted by ChefChelle in Michigan

Citrus Slush for Grownups

Wed, 13 Jun 2007 17:34:56 -0400

Watch out! These refreshing and tasty cocktails will chill your innards and warm up your liver! -- posted by Mareesme

Pina Colada Slush for Grownups

Wed, 13 Jun 2007 17:35:17 -0400

A sweet, creamy cocktail for those who want dessert in a glass with a kick! -- posted by Mareesme

Banana Power Smoothie

Mon, 25 Jun 2007 23:26:47 -0400

A quick, nutritious smoothie that seems to leave you full a little longer. -- posted by Concoctionista

Sangria

Mon, 24 Sep 2007 21:55:51 -0400

This recipe makes two pitchers in order to use the entire bottle of wine; you can always half the recipe for a smaller amount of people. -- posted by Gillian Spence

Vanilla Syrup for Coffee

Mon, 24 Sep 2007 22:03:50 -0400

This is a copycat of the Torani-style flavored syrup. You can also use almond extract, hazelnut, or any other flavor. Easy and inexpensive, compared to coffee-shop prices! Makes a nice holiday or hostess gift. -- posted by Leopardstripes

Tea Essence

Fri, 14 Dec 2007 15:31:28 -0500

1950's recipe for tea essence to make it easy to serve tea to a crowd. This recipe makes 4 cups of tea essence which can be used to make 64 cups of tea. You could also use it to make fresh tasting iced tea. -- posted by Jean #7

Celebration Hot Rum Buttered Cider - Cider Hot Toddy

Tue, 18 Dec 2007 02:09:24 -0500

This spiced and hot rum buttered cider toddy is a wonderful drink throughout the cold winter months, and is perfect during the Festive Holiday Season as well. I use Scrumpy or local French Breton cloudy cider for this, which I believe is called Hard Cider in North America. Serve the hot rum buttered cider toddy in attractive warmed glasses and float a cinnamon stick on the top for that extra touch! -- posted by French Tart

Sloe Gin

Sat, 29 Dec 2007 18:54:50 -0500

This recipe is from the BBC site. Although this tastes great after two months, as with all liqueurs it tastes better the longer you can bear to leave it! Please note that the cooking time is actually just waiting until it's ready! -- posted by Tina and Dave

Champagne Punch

Thu, 03 Jan 2008 01:35:13 -0500

I made this for New Years eve this year, and it was a big hit, I think I will make it more often than just once a year from now on! We serve it out of one of those big refrigerator pour spout containers. Cook time is chill time. -- posted by Candace Michelle

Cranberry Slush Individual Beverages (Non-Alcoholic)

Mon, 07 Jan 2008 16:13:47 -0500

From TOH Holiday magazine. Allow time to freeze 8 hours or overnight and 45 minutes to thaw before serving. This makes individual drinks - not intended for a punch bowl. -- posted by HokiesLady

Enid Blyton and the Famous Five's Lashings of Ginger Beer!

Wed, 05 Mar 2008 23:52:01 -0500

By far the most successful of all of Enid Blyton's books, were the twenty-one adventure stories of The Famous Five, who were Julian, Dick, George, Anne and Timmy the dog. The Famous Five characters usually meet up when their respective schools break up for holidays, as the boys go to different boarding schools to the girls. Holidays for the Five consist of either going off on a cycling tour, maybe camping or even visiting strange houses ( castles lighthouses etc etc ). But one thing is for sure, when the Five are about, there is usually an adventure just around the corner! The children's favourite drink was Ginger Beer. It is often quoted that the children drank lashings and lashings of ginger beer. We all know this was never quoted in any of the books but it still seems fitting however, hence my recipe name! Alongside the lashings of ginger beer, The Famous Five consumed vast amounts of sandwiches whilst on their exciting travels! A wonderful old-fashioned ginger beer recipe, worthy of any exciting adventure, discovery or literary picnic! -- posted by French Tart

Homemade Oat Milk

Thu, 10 Apr 2008 00:46:40 -0400

creamy oat milk, great for making with the leftovers from your morning serving and costs you pennies compared to the products you find on the shelves at the supermarket. This recipe has basically the same quantities and ratios for making rice milk. -- posted by Chas Al

Cranberry Punch

Mon, 21 Apr 2008 01:48:56 -0400

This makes a festive red punch with a pretty ice ring. The ice-ring can be made up to 3 days in advance. Recipe from BH&G. -- posted by cookiedog

Clove Chai Tea

Thu, 29 May 2008 02:22:09 -0400

This recipe combines 1/2 cup of the brew from Recipe #131436 with 1/2 cup of a very simple clove tea brew. I list full ingredients for both. It's really easy and flavorful and I like to have both on hand to mix to everyone's desired combination. Clove *oil* is said to have numerous beneficial medicinal qualities related to digestion, dental care, stress, infections, headache, respiratory problems, earache, nausea, blood circulation, diabetes, and immune health. NOTE: the powdered Chai mix yields about 36 servings by itself while the fresh clove tea mix yields 4 full cups, so you can keep the former on hand in the cupboard ready to go! -- posted by Sandi (From CA)

Strawberry Margarita

Fri, 06 Jun 2008 00:46:14 -0400

A favorite southwest beverage that may be prepard with or without alcohol. Tangy and sweet that goes great with my BBQ Stuffed Jalapenos. When the strawberries are in season it is better but frozen whole fruit can be used for a winter treat. As with any alcohol beverage please drink responsibly. -- posted by kegparty

Drunken Watermelon Pops

Fri, 06 Jun 2008 19:59:01 -0400

Compliments of a Chow article on perfect snacks for a Wii party. Haven't tried yet but sounds delish. Cooking time is freezer/marinade time. -- posted by Panthur

Yucca Flats

Mon, 14 Jul 2008 22:29:31 -0400

We drink this when we are camping or playing cards. It is a fruity drink that really creeps up on you, but it doesn't taste of alcohol. This recipe is over 40 years old. -- posted by Huron Dave

Mango Lassi - Simplest & Quickest

Mon, 21 Jul 2008 17:42:07 -0400

When you enjoy what you like, you should find out how it's made and help spread the word to people who might not have had the chance to try! I read over the others here on Recipezaar site and thought what was needed is a simple, effective one for everyone's busy lifestyle. A couple of thoughts: - The main thing for this recipe is the 2:1:1 ratio. If you want to increase or decrease it due to your available ingredients (or if you don't have measuring instruments), just use that proportion with whatever container you have handy. In my case, due to the size of my blender, I made four smaller batches and poured into a one gallon jug to take to a get-together. - Some of the other recipes added sugar or sweetener, I found that with the type of canned pulp that I purchased, it was already sufficiently sweet that no additional sugar needed to be added. You may want to taste your batch and adjust to your liking if you can not get the sweetened variety. - Do I need to say that the Yogurt should be fresh? If it is not, there is a chance that if it is sour or flavored, the taste will come out quite different. Who knows, maybe it'll be to your preference! - If you want your to be more exotic, you can add more cardamom (but not too much to overpower the mango flavor) or add rose water. - Fresh mangoes versus canned - depends if you want to take the risk of finding non-fibrous or stringy mangoes and ones that are just ripe. If you want to make this quick and easy, go with uniform quality of the canned. This will also free you to being able to make the dish any time of the year! - Obviously you can also freeze and make popsicles if you have the appropriate paraphernalia. This could be a sneaky way for it to become a kid-pleaser. Another variation is to add cut up pieces of fruit and have a fruit salad dessert with the mango lassi as the base. Some people like it with bananas, others with strawberries (like my wife), or you can go pineapple, apples, mandarins, etc. Enjoy! -- posted by Amateur Know-What-I-Like Chef

Minty Fresh French Aperitif and Appetiser Charentais Melon Bowls

Tue, 05 Aug 2008 01:47:13 -0400

An appetiser and aperitif all in one sunny melon bowl - I use the local Pineau des Charentes to fill up these charentais melon starters, but white port, fino sherry or any fortified wine would be just as good. Charentais melons are grown mainly in SW France and Spain and have a smooth pale green to creamy yellow skin. The very juicy flesh is deep orange in colour and it is one of the best dessert melons; they are also great in fruit salads, as well as being used as a refreshing starter course - as in this recipe. Preparation time includes the 4 hours to chill prior to serving them. If you cannot get fresh mint sprigs - use any attractive, edible leaves or herbs - maybe even a flower. -- posted by French Tart

Icy Bourbon Tea

Mon, 18 Aug 2008 01:20:18 -0400

I found this in a 1992 Southern Living. It is an adult slushy. It makes alot so serve in a punch bowl or any large container. The preparation time includes freezing time which is only an approximation. Obviously, everyone's freezer is different. It's delicious! -- posted by Leslulu

Simple Syrup

Wed, 20 Aug 2008 00:23:49 -0400

This can be used to sweeten all kinds of things. I use it most for tea and mixed drinks. Cheaper than buying the bottled stuff at the store AND can be flavored simply by adding some extract in the flavor you want for the finished product. I have added mint, orange and vanilla extracts just to name a few. Start with about 1/2 tsp and taste. Then add more if you desire. -- posted by mama's kitchen

Peppy People Punch

Wed, 20 Aug 2008 00:27:50 -0400

Say that three time fast! Pretty party punch perfect for baby and bridal showers, birthday parties or any occasion! Choose a flavor of sherbert to match the bride's colors or the color you are decorating with or just choose the flavor you like. -- posted by mama's kitchen

Homemade Ginger Ale

Fri, 22 Aug 2008 23:31:47 -0400

Homemade soda is so much better for you then store bought and this is really fun! What a great way to entertain kids and keep them busy on a rainy day! This can be lots of fun for kids and a fun way for them to learn science and math. Let them experiment by adding different herbs and spices to achieve all different kinds of results. I can see this being a very popular science fair project or even a cool home school project! Resting time is not listed in cooking time. Must 'cook' for two days. -- posted by mama's kitchen

Peach Punch

Wed, 24 Sep 2008 17:23:21 -0400

Back in high school, the chair of the mathematics department made this punch for every banquet held at the school. It is quite good and, of course, non-alcoholic! -- posted by D. Todd Miller

Pomegranate Simple Syrup & Sparkle Wine Cooler

Sun, 05 Oct 2008 02:14:28 -0400

Found the clipping in the Paleozic layer littered on my desk--time to get it recorded for posterity! Comes from a magazine, don't ask me which one, though! Anyway make the syrup first, then get right to the wine cooler. Lovely color, brightens up ANY occasion; festive for the holidays, lovely for a bridal or new mom shower. SYRUP makes enough for 20 drinks PREP & COOK time is for making the syrup. -- posted by Debber

Lauren's Masala Chai Concentrate

Thu, 06 Nov 2008 22:02:06 -0500

I've spent so much money buying cartons of liquid chai concentrate and have tried many times to make it myself. Well, today I researched ruthlessly and this (which I made up on my own) is the concentrate I've been waiting for! Keep in mind everybody has a different masala chai preference and you should adjust it to your liking - I like a little spice, not too sweet, and an overall balance of flavors. Enjoy! -- posted by Icedcacti

Pink Grapefruit Cordial

Thu, 13 Nov 2008 01:53:33 -0500

Another cordial recipe I'd like to try from SFI. -- posted by **Mandy**

Bourbon Slushy

Mon, 02 Mar 2009 00:31:42 -0500

Frozen Alcoholic Slushy -- posted by Chef #1188456

Tequila Rose - Copycat

Tue, 10 Mar 2009 00:40:40 -0400

My dd just loves Tequila Rose so I thought I would look for a way to make it at home so I could make it lighter. Viola! Of course, you can make it with the full fat versions too! This is so pretty and would be GREAT for bridal showers, bachelorette parties, gifts or just for yourself! Hope you like it too! -- posted by mama's kitchen

Black Cat 13 "formula 1 Detox " Sorbet for Smoothies

Thu, 19 Mar 2009 17:35:02 -0400

Not for those who seek guilty pleasures, this tart, "herby" sorbet is a base for our signature line of health smoothies. Customers requested a sorbet that was "strictly business" when it comes to health and were willing to sacrifice lots of the usual sugar. They also wanted the extra fiber so we left in the pulp from the fresh fruits and vegetables. Additionally we left the skin on the fruit and veggies for optimal nutrition and fiber. The sugar could be further reduced or eliminated if so desired.... but a sorbet should be at least a little yummy, right? Tart, sweet and 100% healthy. -- posted by BlackCat 13 Chef

Ginger Lemonade

Mon, 18 May 2009 15:27:32 -0400

Recipe typical of Trinidad and Tobago, found on Islandfave.com. Posted for ZWT5. Super simple and sounds delicious. -- posted by JanuaryBride

Rhubarb Slush from the Farmhouse

Fri, 22 May 2009 02:15:14 -0400

Keep this on hand for summer guests or--if you're like me--you need a way to preserve all that luscious rhubarb, this recipe is a sure-fire way to use some up! OR if you've already frozen all your 'barb, then measure out what's need--let it thaw completely, then drain--but do NOT press liquid out! Taste Of Home, Summer '09 NOTE: cooking time noted is that needed for FREEZING!!! -- posted by Debber

Rose Cottage Fragrant Old English Rose Liqueur Syrup

Tue, 30 Jun 2009 11:46:43 -0400

This is my mum's recipe for rose syrup - and the name of their cottage in England! Try to use old English shrub roses, as they are highly fragranced and impart a delicate flavour to the syrup. The correct word for this recipe would be a Shrub or a Ratafia, as it is fortified with brandy - however, Ratafia would also have fruit or almond kernels added; it would have been offered as a refreshing "pick-me-up" to gentile ladies - with water or lemonade added of course! This recipe is well over 100 years old and a bottle of this would make an unusual and delighttful gift. -- posted by French Tart

Citrus Slush: Snazzy & Jazzy

Tue, 21 Jul 2009 13:06:11 -0400

You're the hostess for the bridal or baby shower and are scrambling around looking for the PERFECT recipe. Eureka! You've just struck the mother-lode of Shower Slushes! This makes a LOT and tastes divine, too. Thanks to Taste of Home Holidays (Barbecues), Summer 2009, booklet for this excellent recipe. -- posted by Debber

Iced Tea Syrup

Tue, 21 Jul 2009 13:45:55 -0400

A concentrate for sweet tea lovers. The baking soda keeps the tea from clouding. -- posted by gailanng

Chai Tea the Simple, Quick, and Delicious Way!

Wed, 19 Aug 2009 01:06:09 -0400

This is a fast and simple way to make a large pot of Chai tea for company or to put in the fridge for a weeks worth of Iced Chai! This recipe comes from Vikram Vij's brilliant Indian Cookbook, found here http://www.amazon.ca/Vijs-Elegant-Inspired-Indian-Cuisine/dp/1553651847. I have changed the method and measurements slightly. This is a very basic recipe that is open to extensive modification. Try it with whole allspice, cloves, a cinnamon stick, or even dried apple peices! The possibilities are endless! I do this on the stovetop, but it would also be very possible to boil the water in a kettle first. I find allowing the spices to sit in the water as it boils enhances the flavour. -- posted by TheJourneyman

Old-Fashioned Raspberry Vinegar

Mon, 31 Aug 2009 10:34:20 -0400

A bottle of this beautiful ruby-red vinegar would make a lovely foodie or hostess gift! A little history: in modern times, flavored vinegars are mostly used as a salad condiment. But in olden times, before the advent of soft drinks, vinegar syrups were mixed with ice water and served as a cooling & refreshing summer drink. This is an updated version of a recipe found in an old cookbook from Colonial Virginia and Thomas Jefferson's time; I've included simple directions for making either raspberry vinegar, or raspberry vinegar syrup. Time includes steeping time of 48 hours. -- posted by BecR

Easy Orange Margarita

Thu, 15 Oct 2009 14:34:42 -0400

I prefer mixed drinks with the liquor disguised. I'm also attracted more so to a frosty drink especially if it's one with the ingredients I have on hand. This is a smooth and creamy margarita. Exchange the orange sherbet for other flavors for something different. The serving amount can easily be increased, made ahead and frozen. -- posted by gailanng

Senora Lopez's Sangria

Mon, 26 Oct 2009 18:09:57 -0400

I got this recipe from my Spanish teacher, who was from Bogota, in the early 1970s. Because of the long chilling time, the fruit gets kind of funny-looking, but it's wonderful to eat when the sangria is gone! I'm guessing at the number of servings. Prep time does not include chilling time. -- posted by Chocolatl

Lime in the Coconut Jello Shots (With Coconut Milk)

Fri, 06 Nov 2009 15:26:40 -0500

This is a fun & tasty treat to serve at parties. I found this on another web site when I was looking for jello shooters for our Hawaiian ethnic party. It didn't say what size of jello pkgs to use, I used small ones & for coconut milk I estimated @ 13 oz. I liked these because they weren't quite as sweet as other jello shooters & smooth tasting with the coconut milk. -- posted by Mustang Sally 54269

Mom's Hot Buttered Rum

Fri, 11 Dec 2009 16:42:05 -0500

A delicious, simple drink for a cold night that will warm you right up from your nose to your toes! Prep time is just estimated time to make the mix. The number of servings will vary, depending on just how heaping your tablespoons are, but you should get close to 100 servings from a full batch, which is approximately 12 cups of mix. I've estimated from 100-150 servings, based on using anywhere from 1 1/4 Tbsp per serving to nearly 2 Tbsp per serving. The recipe can be easily scaled back to make less--it's pretty forgiving. Please note that the nutritional information is not entirely accurate, as it divides the single serving of rum into 100 servings, which means it really has a few more calories than shown. -- posted by Halcyon Eve

Coquito (Chef Galarza's Family Recipe)

Mon, 14 Dec 2009 15:07:10 -0500

This is a typical Puertorrican Christmas drink. What an eggnog is to the U>S. -- posted by CHEF GALARZA

Amaretto Punch Slush

Tue, 15 Dec 2009 14:47:58 -0500

My signature drink. Oh, it's a make-ahead, freezer-ready recipe. To make it more manageable, divide between quart size, heavy-duty, zip-top plastic bags. Freeze time not included. -- posted by gailanng

Chocolatey Irish Coffee

Fri, 08 Jan 2010 15:50:10 -0500

I've seen recipes with a few of these ingredients... but it tastes so much better with them all together! The amounts are estimates. I tend to add a little more than what's listed just because I like my drinks strong :) -- posted by yamakarasu