• 14 oz (one can) of evaporated milk.
• 2 cups of strong coffee.
• 1 cup of hot water.
• ½ cup of pure cocoa powder.
• ½ cup of sugar.

Directions:

In a suitably sized starsol saucepan, mix together the cocoa powder and sugar.

Add the hot water and whisk lightly until smooth.

Heat gently for 2 minutes until the mixture turns thick, stirring constantly.

Add the evaporated milk and the coffee.

Heat to just boiling, beat, then serve as desired.

• 4 cups of cold milk
• ¼ cup of sugar.
• ¼ cup of instant coffee.
• ¼ cup of hot water.
• Ice

Directions:

Mix together the coffee, sugar and hot water until the coffee and sugar has dissolved.

Add 4 cups of cold milk and mix in a blender.

Serve over ice cubes.

• 2 quarts of vanilla ice cream, softened.
• 2 quarts of strong brewed coffee, cooled.
• 2 cups of milk.
• 2 cups of whipping cream, whipped.
• ½ cup of sugar.
• 1 tablespoon of vanilla extract.
• Ground nutmeg.

Directions:

Combine the coffee, milk, sugar, and vanilla; stir thoroughly. Chill.

Place the vanilla ice cream in a large punch bowl.

Pour the coffee mixture over top of the ice cream, stirring gently.

Top with whipped cream, sprinkle with nutmeg, then serve.

• 3 cups of crushed ice or ice cubes.
• 1 ½ cups of cold coffee.
• ½ cup of whole milk.
• ½ cup of granulated sugar.
• 2 tablespoons of caramel syrup.
• 1 teaspoon of chocolate syrup.
• ¼ teaspoon of salt.
• Pinch of vanilla extract.

Directions:

In a blender, combine the cold coffee, whole milk, sugar, caramel and chocolate syrups, and salt.

Blend on medium speed for 20 seconds.

Add a pinch of vanilla extract and 3 cups of ice. Blend on high speed until the drink is smooth and creamy.

Serve as desired.

Notes:

This recipe yields enough drink for two large servings.

• ¾ cup of coffee chilled.
• ½ cup of chilled apricot juice.
• 1/3 cups of cold milk.
• ½ pt softened vanilla ice cream.
• ½ cup of fresh apricots.

Directions:

1. Mix the coffee, milk and apricot nectar together in a bowl.
2. Add the softened ice cream and beat until smooth.
3. Blend fresh apricots in a blender until smooth. Pour the apricot mixture into a coffee glass and top with the coffee mixture.

• 3 cups of coffee.
• 3 cups of half and half.
• 4 oz of Creme de Cacao.
• 2 oz of rum.
• 2 oz of brandy.

Directions:

In a suitably sized saucepan, combine all of the ingredients.

Heat, then serve.

• 7 ½ cup of Cranberry juice cocktail.
• 3 ¾ cup of Orange juice.
• 22 ½ oz Sugar-free lemon-lime pop.
• Whole cranberries.

Directions:

1. Mix the Orange and Cranberry juices in a bowl.
2. Slowly pour in the lemon-lime pop into the bowl, try not to make too many bubbles.
3. Float the whole cranberries on the top of the punch.

• 1 can (12 ounces) frozen lemonade concentrate, thawed
• 8 cups cold water
• 1 cup strawberries
• 1 tbsp creme de cassis (optional)

Directions

Combine lemonade concentrate and water in a large pitcher. Stir until mixed. Clean strawberries and put in blender. Add a small amount of lemonade and blend berries. Add to lemonade. Add creme de cassis, if desired. Stir and chill. Serve over ice.

• 1 lemon
• 2 limes
• 2 oranges
• 1/2 cup water
• 1/2 cup sugar
• Cracked ice
• 1 quart chablis
• 1 cup sparkling mineral water
• 2 oz orange liquer (preferably triple-sec

Directions

Cut a slice from the ends of the fruits to make them stand flat. Reserve fruit and place the end slices in a small saucepan with the water and sugar. Bring to a boil over medium-high heat, stirring to dissolve sugar. Lower heat and simmer, undisturbed, for 3 minutes to make a simple syrup. Remove from heat and let cool to room temperature. Strain the syrup squeezing juices from the fruit. Discard the fruit end slices. Chill the syrup, covered, up to 1 week.

On day of serving, use a 2mm (thin) slicing disc to process the lemon and limes. Use a 3 or 4mm (standard) slicing disc to process the oranges. (Halve the oranges to fit the feed tube if necessary.) Discard seeds from fruit slices. Chill the slices, covered, until ready to use–up to 8 hours.

To serve the Sangría, pour the syrup into a bowl or large pitcher filled with cracked ice. Add the reserved fruit slices and stir in the wine, mineral water and liquer. Serve immediately.

• 8 large lemons
• 2 cups sugar
• 2 cups water

Directions

Soften the lemons by rolling them on a tabletop and then microwaving them on “high” for 1 minute, if you have a microwave. If not, no sweat. With the sharpest vegetable peeler you can dig up, remove the lemon zest from each lemon. Be careful not to peel off any of the gross white pith under the rind.

Combine the sugar and water in a medium saucepan over medium heat. Stir constantly until they reach a boil, at which point stop stirring and turn the heat down slightly. Add the lemon rind and cover the saucepan. Boil the syrup for 4 minutes. Then strain it, discarding the lemon rind. Cool the syrup thoroughly.

Juice the lemons, strain the juice into the syrup, and stir well. Store covered in the refrigerator.