1 cup sugar, divided
1-1/2 qt. (6 cups) water, divided
1/4 tsp. KOOL-AID Unsweetened Drink Mix, any red color
1/4 tsp. KOOL-AID Unsweetened Drink Mix, any orange color
1/4 tsp. KOOL-AID Unsweetened Drink Mix, any yellow or green color
1/4 tsp. KOOL-AID Unsweetened Drink Mix, any blue color
1 bottle (2 L) carbonated lemon-lime soda, chilled
MIX 1/4 cup sugar and 1-1/2 cups water with red drink mix in 2-cup liquid measuring cup or small bowl; pour into ice cube tray. Repeat with remaining drink mixes, using additional ice cube trays as needed.
FREEZE several hours or until solid.
ADD ice cubes to 10-oz. glasses just before serving. Fill with soda.
Prep 15 mins
COOK 5 mins
READY IN 20 mins
1 cup water
2 cups white sugar
2 1/4 cups fresh lemon juice
7 cups cool water
2 cups ice
3/4 cup blueberries
Boil one cup of water with the sugar in a saucepan over medium-high heat, stirring until the liquid becomes clear. Remove from heat and stir in the lemon juice. Pour 7 cups of cool water and ice into a serving pitcher. Add the lemon syrup and blueberries; stir until you get a ‘hot pink’ color.
1/3 cup unsweetened cocoa powder
3/4 cup white sugar
1 pinch salt
1/3 cup boiling water
3 1/2 cups milk
3/4 teaspoon vanilla extract
1/2 cup half-and-half cream
Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn’t scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.
8 eggs, separated
2/3 cup sugar
1 cup canned pumpkin puree
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3 cups whole milk
2 cups heavy cream
2 cups dark rum or brandy
Whipped cream (optional)
Freshly grated nutmeg
1. Place egg whites in the bowl of a stand mixer and whisk on low speed until frothy, about 30 seconds. Increase speed to medium-high and, watching carefully, beat until they are about the consistency of shaving cream, about 90 seconds. Reduce speed to medium. With mixer running, add half of sugar and beat until incorporated, about 30 seconds. Transfer whites to a large bowl. Do not wash bowl.
2. Add egg yolks and remaining sugar to now-empty stand mixer bowl and beat at medium-high speed until pale yellow and ribbony, shutting off machine and scraping down sides with a rubber spatula as necessary, about 2 minutes total. Add pumpkin puree, cinnamon, and allspice and mix on medium-low speed until ,homogeneous about 15 seconds. Add milk, cream, and alcohol and mix on low speed to combine.
3. Using a rubber spatula or handheld whisk, fold the whipped whites into the egg yolk/milk mixture until completely incorporated. Serve by ladling into goblets and garnishing with whipped cream (if desired), grated nutmeg, and a cinnamon stick if desired.
2 cups milk
2 tablespoons canned pumpkin (not pumpkin pie mix)
1 to 2 tablespoons sugar (to taste)
1/2 teaspoon pumpkin pie spice
1 tablespoon vanilla
1/2 cup hot brewed coffee Garnish, if desired
Dash pumpkin pie spice
2 cinnamon sticks
1 In 2-quart saucepan, heat milk, pumpkin and sugar over medium heat until hot (do not boil).
Remove from heat.
Stir in 1/2 teaspoon pumpkin pie spice, the vanilla and coffee.
2 Pour into 2 large mugs. Garnish each with whipped cream, dash pumpkin pie spice and a cinnamon stick.
Add coffee and cocoa to milk. Add cream to smoothen. A bit of Jamaican rum is optional.Best kind of glass for this drink: Highball
2 oz. strawberry infused Svedka vodka
2 oz. simple syrup
2 oz. fresh lemon juice
Top with sparkling wine
Garnish with strawberries and mint
With St.Patricks day coming up here is a recipe looks good so try it out!
Prep/Total Time: 10 min.
Yield: 10 Servings
•1 can (12 ounces) evaporated milk
•1 cup heavy whipping cream
•1/2 cup 2% milk
•1/4 cup sugar
•2 tablespoons chocolate syrup
•1 tablespoon instant coffee granules
•2 teaspoons vanilla extract
•1/4 teaspoon almond extract
•1/2 cup brewed coffee
•In a blender, combine the first eight ingredients; cover and process until smooth. Store in the refrigerator.
• For each serving, place coffee in a mug. Stir in 1/3 cup Irish cream. Heat mixture in a microwave if desired. Yield: 3-1/3 cups.
Editor’s Note: Irish whiskey may be added to this recipe if desired.