1 minute read
RECIPES (also pgs 28-29
BOTTOMS UP!
THREE KINDS OF BEVERAGES FOR THREE KINDS OF PARTIES
Tis the season to raise a glass to family, friends and future. But with so many parties, social gatherings and other festive occasions, how can you possibly be ready for all of them? Don’t worry. We’ve got you covered.
Holiday Tea
(12 servings)
INGREDIENTS:
• 12 c. water • 12 whole allspice • 3 cinnamon sticks • 2 tsp. whole cloves • 12 tea bags (unflavored or complementary, e.g., orange or cinnamon) • 1 c. sugar • 1 c. cranberry juice • ½ c. orange juice • ¼ c. lemon juice • 12 orange slices
DIRECTIONS:
Pour water, allspice, cinnamon and cloves into pot and bring to a boil. Remove from heat, add tea bags and steep for 5 minutes. Use strainer to remove all contents from water. Add juices and sugar and stir until sugar is dissolved. Serve hot, garnished with orange slice.
Frozen Hot Chocolate
INGREDIENTS:
• 6 half-ounce pieces of your favorite chocolate • 2 tsp. of your favorite hot cocoa mix • 1 ½ tbsp. sugar • 1 ½ cups milk • 3 cups ice • whipped cream • chocolate shavings
DIRECTIONS:
Chop chocolate into small pieces and melt in double boiler. Add cocoa mix and sugar, stirring constantly until blended. Remove from heat. Slowly add ½ c. milk, stir until smooth, then cool to room temperature. Pour chocolate mixture, remaining milk and ice into blender and blend on high until smooth. Serve in large glass, and garnish with whipped cream and chocolate shavings.
Champagne Punch
(20 servings)
INGREDIENTS:
• 1 12-oz. can frozen lemonade concentrate, thawed • 1 12-oz. can frozen orange juice concentrate, thawed • 1 12-oz. can frozen limeade concentrate, thawed • 1 2-liter bottle ginger ale, chilled • 1 2-liter bottle champagne, chilled *
DIRECTIONS:
Mix juice concentrates in large punch bowl. Add ginger ale and champagne.
Stir gently. Chill with frozen plastic ice cubes. (Regular ice waters it down.) Garnish with floating orange, lemon and lime slices.
* For non-alcoholic beverages, omit champagne and double ginger ale.
