Beverages
Agua Fresca
(Mexican fresh fruit beverage)
Aguas frescas are fresh fruit drinks that are very popular all over Mexico. These refreshing beverages are typically served from large barrel-shaped glass containers. Some of the more traditional varieties are watermelon, cantaloupe and strawberry.
Makes about 2 1/2 quarts
Ingredients
Aguas frescas are fresh fruit drinks that are very popular all over Mexico. These refreshing beverages are typically served from large barrel-shaped glass containers. Some of the more traditional varieties are watermelon, cantaloupe and strawberry.
Makes about 2 1/2 quarts
Ingredients
- Fresh fruit (see notes), chopped coarsely -- 3 cups
- Water -- 6-8 cups
- Sugar -- 1/2 to 3/4 cup
- Lime juice (optional) -- 1/4 cup
- Add the fruit and 2-3 cups of the water to a blender and puree until smooth. Strain through a sieve into a large pitcher.
- Add the rest of water, 1/2 cup of sugar and lime juice if using. Stir well and add more water and sugar as needed. Serve well chilled.
- Agua de Fresa: Use strawberries.
- Agua de Jamaica: see Sorrel Punch recipe.
- Agua de Melón: Use cantaloupe or any other melon.
- Agua de Papaya: Use papaya. The addition of lime juice makes a tastier beverage here.
- Agua de Sandía: Use watermelon.
- Agua Fresca de Pepino: Use peeled, seeded cucumbers and lime juice. Cut down on the sugar. Very refreshing.
- The lime juice is not required, but can add a welcome tartness to some aguas frescas.
Atol De Elote
Atoles are very popular beverages in El Salvador with roots in Mayan cuisine. They are a sort of thick drink often eaten with a spoon. Atol de elote is based on fresh corn (elote) and has a wonderfully fresh flavor. For ultimate effect, serve it in a bowl made out of a dried calabash gourd.
Ingredients
Ingredients
- Yellow corn on the cob -- 6 to 7 ears
- Water -- 4 cups
- Sugar -- 1/3 cup, or to taste
- Salt -- 1/2 teaspoon
- Cornstarch (optional) -- 3 to 4 teaspoons
- Ground cinnamon -- for garnishing
- Using a sharp knife, carefully cut enough kernels off the corn cobs to make 3 to 3 1/2 cups. Then scrape the cobs with a knife to remove all their milk. Place 2 1/2 cups of the corn in a blender along with 2 cups of the water and puree well.
- Strain the pureed corn through a sieve into a medium saucepan and discard the solids. Stir in the remaining corn kernels, 1/3 cup sugar and salt.
- Bring the liquid to a boil over medium-high heat, then reduce heat to low and simmer for 5 minutes, or until lightly thickened. If the atol doesn't thicken to a creamy consistency, mix the cornstarch with a little cold water and whisk into the simmering liquid until it is just thick enough to coat a spoon.
- Pour the hot atol into mugs or small bowls, sprinkle with a little cinnamon and serve hot with a spoon to scoop up the corn kernels.
- Frozen corn can be used in a pinch, but the flavor won't be nearly as good.
- Because the corn used in Central America is starchier, you may have to add the suggested cornstarch to achieve the lightly thickened consistency.
Atole
(Mexican warm cornmeal beverage)
Atole (ah-TOH-lay) is an ancient Mexican beverage with origins in pre-Columbian times. Similar warm drinks, thickened with cornmeal, are found throughout Central America and are especially popular for breakfast. Mexican atole is traditional at dia de los muertos celebrations, and it's chocolate version, champurrado, is popular at Christmastime. The consistency of atole varies anywhere from almost porridge-like to a thin, pourable drink.
Ingredients
Atole (ah-TOH-lay) is an ancient Mexican beverage with origins in pre-Columbian times. Similar warm drinks, thickened with cornmeal, are found throughout Central America and are especially popular for breakfast. Mexican atole is traditional at dia de los muertos celebrations, and it's chocolate version, champurrado, is popular at Christmastime. The consistency of atole varies anywhere from almost porridge-like to a thin, pourable drink.
Ingredients
- Milk or water -- 5 cups
- Masa harina -- 1/2 cup
- Brown sugar or piloncillo -- 1/4 cup
- Cinnamon -- 1/2 teaspoon
- Vanilla -- 1 teaspoon
- Whisk the milk or water, masa harina, sugar or piloncillo and cinnamon in a large saucepan until smooth.
- Place the saucepan over medium heat and bring to a boil, stirring constantly. Reduce heat to medium-low and continue to stir until thickened, about 5 minutes.
- Remove from heat, stir in the vanilla and serve hot in mugs.
- Champurrado (Chocolate atole): After removing from heat, whisk in 4 ounces of chopped Mexican chocolate until completely dissolved. Or use 4 ounces of chopped baking chocolate. Adjust sugar as needed. Champurrado is traditionally whisked with a wooden utensil called a molinillo until it is frothy. The beverage is then served with a generous serving of foam spooned on top of each serving.
- Atole de Fruta: Eliminate the cinnamon and stir in 1 cup of pureed pineapple or strawberries after removing the atole from heat.
- Vary the amount of masa harina to make the atole thicker or thinner according to your personal taste.
- Use oatmeal instead of masa harina. Puree until smooth in a blender before cooking.
- Use half milk and half water if you like.
Bellini
(Italian peach and sparkling wine cocktail)
This refreshing cocktail was first served in Harry's Bar in Venice, Italy, sometime in the 1930s or '40s. Named after the Renaissance artist Giovanni Bellini, this beautifully hued beverage is traditionally made with white peaches. If you can't find white peaches, regular peaches will do. Bellinis make the perfect beverage for brunches and New Year's or other celebrations.
Ingredients
This refreshing cocktail was first served in Harry's Bar in Venice, Italy, sometime in the 1930s or '40s. Named after the Renaissance artist Giovanni Bellini, this beautifully hued beverage is traditionally made with white peaches. If you can't find white peaches, regular peaches will do. Bellinis make the perfect beverage for brunches and New Year's or other celebrations.
Ingredients
- White peaches, pitted and chopped -- 2 large
- Prosecco or other sparkling white wine -- 1 bottle
- Puree the peaches in a blender and strain through a sieve. Should make about 1 cup of puree.
- Add the peach puree to a pitcher. Pour in the chilled proscesso and stir gently to mix. Serve in tall glasses or champagne flutes.
- Single Portion: Put 2 ounces of peach puree into the bottom of a tall glass or champagne flute and pour over 4 ounces of prosecco.
- Non-alcoholic Bellinis: use sparkling fruit juice or seltzer water in place of the prosecco.
- Peaches are not always in season. If you are making bellinis in the winter, it may be better to use frozen peaches or peach nectar.
Caipirinha
(Brazilian cachaça-lime cocktail)
The national cocktail of Brazil, the caipirinha (kai-pi-REE-nyuh) is a heady mix of lime juice and cachaça (kah-SHAH-suh), a brandy-like alcohol distilled from sugarcane juice. Sugar takes the edge off the lime and makes throwing these drinks back just a little too easy.
Ingredients
The national cocktail of Brazil, the caipirinha (kai-pi-REE-nyuh) is a heady mix of lime juice and cachaça (kah-SHAH-suh), a brandy-like alcohol distilled from sugarcane juice. Sugar takes the edge off the lime and makes throwing these drinks back just a little too easy.
Ingredients
- Lime, halved, each half cut into 4 wedges -- 1
- Sugar -- 1 or 2 tablespoons
- Crushed ice
- Cachaça -- 2 to 3 ounces
- Put 4 to 6 lime wedges into an old-fashioned glass and sprinkle with the sugar. Use a muddler or wooden spoon to crush together the limes and sugar to release the lime's juice.
- Pack the glass with crushed ice and pour in the cachaça. Stir well, garnish with a couple more lime wedges and serve.
- Add more or less sugar according to your taste.
- Instead of stirring the drink at the end, cover the glass with the bottom of a cocktail shaker and shake well for 10 to 15 seconds.
- Caipiroska or Caipiroshka: Use vodka instead of cachaça.
- Caipifruta: Substitute crushed fresh fruit for the lime juice. Try strawberries, kiwi, pineapple, mango, tangerines. Use about 3 tablespoons. Cut back on the sugar.
- Use brown sugar instead of white sugar.
Coquito
(Puerto Rican coconut-rum beverage)
Coquito is a popular Christmas beverage in Puerto Rico. It has similarities to American eggnog, but the use of creme de coco or coconut milk gives it a unique island flavor. A version with eggs, known as ponche crema, is a favorite in Venezuela.
Ingredients
Coquito is a popular Christmas beverage in Puerto Rico. It has similarities to American eggnog, but the use of creme de coco or coconut milk gives it a unique island flavor. A version with eggs, known as ponche crema, is a favorite in Venezuela.
Ingredients
- Cinnamon sticks -- 2 to 3 each
- Water -- 2 cups
- Sweetened, condensed milk -- 1 (14-ounce) can
- Evaporated milk -- 1 (12-ounce) can
- Crème de coco (for example, Coco Lopez) -- 1 (12-ounce) can
- Rum -- 1 to 2 cups
- Ground cinnamon -- for garnish
- Place the cinnamon sticks and water in a saucepan over medium heat and bring to a boil. Lower heat and simmer 5-10 minutes to infuse the water with the flavor of cinnamon. Remove the cinnamon sticks and set the flavored water aside to cool.
- Whisk the cooled cinnamon water, sweetened condensed milk, evaporated milk and crème de coco together. Chill well.
- To serve, stir in the amount of rum desired, pour into glasses and garnish each serving with a pinch of cinnamon.
- Ponche Crema (Venezuela): A richer, thicker drink enjoyed by Venezuelans at Christmas-time. Beat 4 egg yolks together with the sweetened condensed milk and evaporated milk. Heat in a double boiler, stirring constantly, to a temperature of 165°F. Remove from heat and stir in the cinnamon water and 3/4 cup milk. Chill well and add rum as desired.
- For a lighter, less sweet version, substitute 2 cups of coconut milk for the crème de coco.
Cuaker
(Ecuadoran oatmeal beverage)
Cuáker is a popular and healthy children's drink in Ecuador. Its name is the Spanish version of the name of the company most famous for selling oats and oatmeal. Beverages based on oats are popular throughout Central and South America.
Ingredients
Cuáker is a popular and healthy children's drink in Ecuador. Its name is the Spanish version of the name of the company most famous for selling oats and oatmeal. Beverages based on oats are popular throughout Central and South America.
Ingredients
- Pineapple, peeled and sliced into rounds -- 1
- Old-fashioned rolled oats (not instant) -- 1 cup
- Sugar -- 1/2 cup
- Cinnamon sticks (optional) -- 2
- Water -- 5 cups
- Add all the ingredients to a large pot and bring to a boil over medium heat. Reduce heat to medium-low and simmer for 20 minutes, stirring frequently.
- Remove the pineapple and cinnamon sticks and pour the remaining liquid through a strainer, pressing down on the solids to extract all the liquid. Discard the solids and serve hot or cold.
- Instead of passing the cuáker through a strainer, you can puree it in a blender if you prefer.
- Leave the pineapple unpeeled to give your cuaker even more flavor.
- Add a little pineapple juice after simmering if you would like your cuáker a little thinner.
- Thanks for this recipe go to Delmita. An Ecuadoran native, she suggested vast improvements over the previously posted recipe.
Eggnog
(American egg and cream Christmas beverage)
Although descended from European winter restorative beverages, or "noggins," eggnog is an American invention that appeared in the late 1700s. Over the years, this rich and creamy drink, spiked with rum, has become an American Christmas tradition.
Ingredients
Although descended from European winter restorative beverages, or "noggins," eggnog is an American invention that appeared in the late 1700s. Over the years, this rich and creamy drink, spiked with rum, has become an American Christmas tradition.
Ingredients
- Eggs, whites and yolks separated -- 4
- Sugar -- 1/3 to 1/2 cup
- Milk -- 2 cups
- Heavy cream or half and half -- 1 cup
- Rum or brandy -- 1/2 to 3/4 cup
- Nutmeg -- 1 teaspoon
- In a large bowl, use a whisk to beat the egg yolks until they lighten in color. Add the sugar and beat until it is fully dissolved. Stir in the milk, cream or half and half, rum or brandy and a pinch of nutmeg. Chill well.
- In a clean bowl, beat the egg whites until they form soft peaks. Add 1 tablespoon of sugar and beat some more until they form stiff peaks. Fold the whites into the yolk-cream mixture with a spatula. Pour into a serving pitcher and chill.
- When ready to serve, pour into individual serving glasses and sprinkle with a pinch of nutmeg.
- Cooked Version: Do not separate the eggs. Beat the whole eggs and sugar together until the sugar is dissolved and the eggs are frothy. Stir in milk and nutmeg. Heat in a double boiler over simmering water, whisking constantly, to a temperature of 165°F. Remove from heat and strain. Chill well. Stir in rum or brandy. Beat the heavy cream with a pinch of sugar, and stir half into the egg mixture. Serve the rest as a dollop on top of each serving. Sprinkle with nutmeg.
- Vary the amount of sugar and liquor to your taste. Versions of eggnog are also made with bourbon, rye, hard cider or cognac.
- Substitute all milk for the heavy cream if you want a lower fat version.
- Eliminate the alcohol and make the cooked version for children.
- For the uncooked version, be sure to use fresh, clean, high quality eggs to reduce the small risk of food-borne illness. To be safe, do not serve the uncooked version to the very young, the very old or to those with compromised immune systems.
Frappe
(Greek iced coffee)
The frappé (Φραπέ) is Greece's favorite summer drink. During hot weather Athenians lounge at street cafes, slowly sip a frappé and watch the people go by.
Ingredients
- Instant coffee (preferably Nescafé®) -- 1 1/2 to 3 teaspoons
- Cold water -- 2/3 cup
- Sugar (optional) -- 2 to 3 teaspoons
- Milk (optional) -- 1/4 cup
- Ice cubes (optional) -- 2 to 3 each
- Add desired amount of coffee, sugar and 2-3 tablespoons of the water to a cocktail shaker or blender. Shake or blend until the mixture forms a thick and frothy foam.
- Pour the foam into a tall glass and stir in the remaining water and the sugar, milk and ice cubes if desired. Drink with a straw.
- Skétos: no sugar added.
- Métrios: medium-sweet (about 1 to 1 1/2 teaspoons sugar).
- Glykós: sweet (2 to 3 teaspoons sugar).
- Horis Gala: without milk.
- The European version of Nescafé's instant coffee is made in a way that encourages the formation of foam. The instant coffee produced in the United States is often made by a different process. So a frappé made with American instant coffee might not be as frothy.
Ginger Beer
(Jamaican ginger beverage)
Ginger beer is a very popular beverage in Jamaica. This zingy drink goes well with spicy jerk chicken or pork. It is sometimes fermented, but the simpler, non-alcoholic recipe version is given here.
Ingredients
Ginger beer is a very popular beverage in Jamaica. This zingy drink goes well with spicy jerk chicken or pork. It is sometimes fermented, but the simpler, non-alcoholic recipe version is given here.
Ingredients
- Gingerroot, chopped -- 3/4 to 1 pound
- Water -- 2 quarts
- Sugar -- 2/3 to 3/4 cup
- Lemons or limes, juice only -- 2 to 3
- Place the chopped ginger, 3 cups of the water and 2/3 cup sugar in a blender and puree well. Let set for at least 30 minutes or overnight to extract all the flavor.
- Strain the liquid through a fine-meshed sieve and pour into a pitcher. Add enough water to make 2 quarts and stir in the the lemon or lime juice and additional sugar to taste. Chill well before serving.
- Add more or less ginger to your taste.
- For a bubbly beverage, puree the ginger with 2-3 cups of regular water, then use club soda to bring the total amount of liquid up to 2 quarts.
Horchata De Arroz
(Mexican sweet rice beverage)
Horchata (or-CHA-tah) is a milky white, sweet beverage that was introduced to Spain by the Moors. The original Spanish version is made with ground tiger nuts and is especially popular in Valencia. In Latin America, where the tiger nut is not commonly available, pulverized rice is used. In Mexico, horchata is one of the most common aguas frescas and is ladled from large glass jars set in ice.
Ingredients
Horchata (or-CHA-tah) is a milky white, sweet beverage that was introduced to Spain by the Moors. The original Spanish version is made with ground tiger nuts and is especially popular in Valencia. In Latin America, where the tiger nut is not commonly available, pulverized rice is used. In Mexico, horchata is one of the most common aguas frescas and is ladled from large glass jars set in ice.
Ingredients
- Rice -- 2 cups
- Water -- 6 cups
- Cinnamon -- 1/2 teaspoon
- Sugar -- 1/3 cup
- Vanilla -- 1 teaspoon
- Soak the rice overnight in 3 cups of the water. Add the rice, soaking water and cinnamon to a blender and puree until smooth, 2-3 minutes.
- Strain into a pitcher through a fine-meshed sieve or several layers of cheesecloth. There should be no grit or large particles in the liquid.
- Stir in the remaining 3 cups water, sugar and vanilla. Adjust sugar to taste and serve well chilled.
- Horchata de Chufa (Spanish tiger nut beverage): The original Spanish version of horchata.
- 1 pound chufa (tiger nuts)
- 1 cup sugar
- 2 1/2 quarts water
- 1 cinnamon stick
- Wash the chufa well and rub off any hairy fibers.
- Soak for 12 hours in water to cover, and then discard the soaking water and rinse again.
- Puree the nuts in a blender with 1 or 2 cups of water. Pour into a pitcher and add the remaining 2 quarts of water and the cinnamon stick. Chill and soak another 2 hours.
- Strain through a fine-meshed sieve or 3 layers of damp cheesecloth to remove any grit and serve well chilled.
- El Salvador: flavored with ground morro seed (from the calabash tree gourd) and various spices.
- Nicaragua and Honduras: flavored with ground jícaro seeds (from the calabash tree gourd) and cocoa.
- Mexico-Oaxaca: tinted pink with a dollop of the pureed fruit of the prickly pear cactus (tuna in Spanish).
- Other possible additions: a squeeze of lime juice, ground nutmeg, ground allspice.
- Substitute 3 cups of milk for 3 cups of the water. Or use evaporated milk for a richer, creamier version.
- Add 1/4 to 1/2 cup blanched, chopped almonds to the blender when pureeing the soaked rice.
- Some recipes call for grinding the rice before soaking. Use a spice or coffee grinder to first pulverize the rice. Then add the water to soak. The soaking time can usually be cut in half when following this method.
- These days horchata can be found pre-made in the refrigerated section of markets or as a powder in packets to be mixed with water or milk. In the homemade version, the rice settles out after a few hours. Stir to remix.
- Other names for the drink are agua de horchata and horchata.
Kvas
(Russian fermented rye beverage)
Kvas (квас) is an ancient and beloved beverage from Slavic Europe. While it is basically a low-alcohol beer, it is enjoyed as a soft drink, even by small children. Factory-made versions have been available for some time and many are quite good. But homemade will always be best. Often spelled "kvass."
Ingredients
Kvas (квас) is an ancient and beloved beverage from Slavic Europe. While it is basically a low-alcohol beer, it is enjoyed as a soft drink, even by small children. Factory-made versions have been available for some time and many are quite good. But homemade will always be best. Often spelled "kvass."
Ingredients
- Stale dark rye bread, cubed -- 1 pound
- Water -- 3 quarts
- Active dry yeast -- 1 (1/2-ounce) packet, or 2 1/2 teaspoons
- Water, lukewarm (110°F) -- 1/4 cup
- Sugar -- 1 cup
- Raisins -- 2 tablespoons
- Preheat oven to 200°F. Spread the cubes of bread on a baking sheet and place in the for about an hour, or until the bread is fairly well dried out.
- Bring the 3 quarts of water to a boil in a large pot. Remove from heat and immediately stir in the bread. Cover with a clean towel and let rest in a dark, cool place for 8 to 10 hours.
- Pour the liquid through a fine-meshed sieve or strainer, gently pressing one the bread to get the liquid out. Don't press too hard, or your kvas will turn cloudy.
- Mix the yeast with the warm water and a pinch of the sugar. Set the yeast mixture aside for 10 minutes to proof until foamy. Stir into the strained liquid along with the 1 cup of sugar until the sugar is fully dissolved. Cover again with the towel and let set another 8 to 10 hours.
- Strain the liquid again through a fine-meshed sieve or strainer and pour into a 1-gallon pitcher or container. Add the raisins and cover tightly with plastic wrap and a rubber band. Set in a dark, cool place for 4 or 5 days until the yeast sediment has settled to the bottom of the container and a clear liquid remains.
- Carefully pour off the clear liquid into a clean container or individual bottles, taking care not to disturb the yeast sediment. Chill well before serving.
- Add 2 tablespoons of fresh mint leaves along with the yeast and sugar.
- Some recipes substitute berry juice for 2 to 3 cups of the water, giving it a refreshing, fruity flavor.
- Kvas is often served unfiltered, with the yeast sediment. This gives it a richer flavor and boosts its vitamin content.
- The final fermentation can also take place in stoppered bottles if you like. In step five, pour the strained liquid into individual beer bottles. Add one or two raisins to each bottle and rest for 4 or 5 days. Move to a refrigerator and store chilled until consumed. CAUTION: the bottles have an alarming habit of popping open from pressure during the fermentation. So it's best if you know what you're doing.
- Apart from its use as a beverage, kvas is often used as a based for soups and stews, including borshch.
Lassi
(Indian yogurt drink)
Lassi is a cooling yogurt beverage originally from the northern part of India. Traditionally lassi is unsweetened and has a pinch of salt and some spices mixed in. More recently, sweetened fruit lassis have become very popular drinks, both in India and around the world.
Ingredients
Lassi is a cooling yogurt beverage originally from the northern part of India. Traditionally lassi is unsweetened and has a pinch of salt and some spices mixed in. More recently, sweetened fruit lassis have become very popular drinks, both in India and around the world.
Ingredients
- Yogurt -- 1 1/2 cups
- Cream (optional) -- 3 tablespoons
- Rosewater (optional) -- 1 tablespoon
- Fruit of your choice, chopped -- 1/2 to 1 cup
- Sugar -- 5-6 tablespoons
- Ice cubes -- 9 to 10
- Place all ingredients except the ice cubes in a blender and blend until smooth.
- One by one, add the ice cubes and blend further until they are broken down into a slush.
- Serve in a tall, cold glass on a hot, hot day.
- Plain Lassi: eliminate the sugar, fruit and rosewater. Substitute a pinch of salt and some toasted cumin seeds.
- Bhang Lassi: a traditional lassi with cannabis extract and ground almonds. Used in the religious festival of Holi.
- Good fruit choices are mangoes, papayas, strawberries and melons. Or try using lemon or lime juice. You can use anything you like really.
- Add a pinch of ground cardamom, a few strands of saffron or some chopped mint if you like.
Lemonade
(American lemon beverage)
Lemonade and its basic theme of lemon juice, sugar and water is a popular drink around the world. It is a summertime favorite in the United States, where ramshackle stands selling glasses of the sweet-tart beverage are a favorite way for children to earn a little spending money.
Ingredients
Lemonade and its basic theme of lemon juice, sugar and water is a popular drink around the world. It is a summertime favorite in the United States, where ramshackle stands selling glasses of the sweet-tart beverage are a favorite way for children to earn a little spending money.
Ingredients
- Lemons -- 3 to 5
- Cold water -- 6 cups
- Sugar -- 3/4 cup
- Squeeze lemons and pour the juice into a 2-quart pitcher. Drop one or two of the squeezed halves into the pitcher and pound gently with a wooden spoon to release the lemon oils.
- Pour in the water and sugar and stir well to until the sugar is completely dissolved.
- Adjust flavor with more lemon juice or sugar and chill well before serving.
- Single Serving: 1/2 to 1 lemons; 1 1/2 cups cold water; 3 tablespoons sugar. Mix in a tall glass.
- Limeade: substitute 6-8 limes for the lemons.
- Pink Lemonade: add 1 cup of cranberry juice.
- Limoonada (Middle East): Add 1 tablespoon of orange blossom water. Reduce the amount of sugar to between 1/3 and 1/2 cup. Lemonade in the Middle East is generally made less sweet.
- Crush a sprig of mint or some slices of fresh ginger with the lemon halves for a refreshing twist.
- Use honey instead of sugar.
- Use a mild iced tea instead of water for a great pick-me-up.
- If are not going to drink the lemonade within a couple of hours, remove the lemon halves after about 15 minutes. If you leave them in too long they will turn the drink bitter.
- The French call it citronnade and claim to have invented it in the Middle Ages. That may or may not be true. People in the Middle East have slaked their thirst with orange-blossom-scented lemonade for centuries.
- Indians and Pakistanis enjoy nimbu paani, or lemon water.
- The Vietnamese fight back the sultry heat with a tall glass of da chanh, or with chanh muoi, a salty lemonade made with preserved lemons.
- The people of Papau New Guinea have their own version called muli wara.
Limoncello
(Italian lemon-flavored liqueur)
This popular after-dinner liqueur from the south of Italy is classically made with lemons from the Isle of Capri. Families all along the Amalfi Coast make their own with lemons from backyard gardens.
Ingredients
This popular after-dinner liqueur from the south of Italy is classically made with lemons from the Isle of Capri. Families all along the Amalfi Coast make their own with lemons from backyard gardens.
Ingredients
- Lemons --15
- Vodka, 100-proof -- 2 (750-ml) bottles
- Sugar -- 4 cups
- Water -- 5 cups
- Scrub the lemons with soap and a vegetable brush to remove any wax or pesticides. Remove the peels from the lemons using a vegetable peeler. Take care not to include any of the bitter white pith.
- Place the lemon peels in a large (1-gallon) bottle or jar. Pour the first bottle of vodka over the lemon peels and seal tightly. Set the bottle in a cool, dark place and steep for 30-40 days, shaking every day or so.
- Mix the sugar and water in a large saucepan and bring to a boil. Let boil until the syrup begins to thicken, from 5-10 minutes. Remove from heat and set aside to cool completely.
- Pour the sugar syrup and the second bottle of vodka into the bottle with the lemon zest mixture. Mix well and set aside for another 30-40 days.
- Strain the peels from the liqueur and discard. Pour the limoncello into decorative bottles and in the refrigerator or freezer. Serve on a hot summer day over crushed ice.
- Arancello: substitute orange zest for the lemon zest.
- Mix finished limoncello half-and-half with tonic water, champagne or prosecco for a refreshing cocktail.
- Serve limoncello over strawberries or ice cream for a grown-up dessert.
- Make this delicious beverage in the late winter or early spring when lemons are at their peak. It will be ready to enjoy by the time the hottest days of summer come around.
Masala Chai
(Indian spiced tea)
Indian masala chai, often known simply as chai in the English-speaking world, should be spicy, milky and strong. There is no one true recipe for masala chai. Adjust the spices to your taste. Any black tea will do, but Darjeeling or Assam is best. Tea vendors in India are known as chai wallahs.
Ingredients
Indian masala chai, often known simply as chai in the English-speaking world, should be spicy, milky and strong. There is no one true recipe for masala chai. Adjust the spices to your taste. Any black tea will do, but Darjeeling or Assam is best. Tea vendors in India are known as chai wallahs.
Ingredients
- Water -- 6 cups
- Milk -- 1 cup
- Brown sugar or jaggery -- 1/4 cup
- Cinnamon stick -- 1
- Cardamom pods -- 6
- Cloves -- 6
- Fresh ginger, chopped -- 2 teaspoons
- Loose black tea -- 2 tablespoons
- Add the water, milk, brown sugar or jaggery, spices and ginger to a saucepan. Bring to a boil, then cover tightly and remove from heat. Set aside to for 10 minutes to infuse the spices.
- Add the tea and bring back to a boil. Cover tightly again, remove from heat and steep for 5 minutes.
- Strain and serve immediately.
- Kashmiri Chai: For the spices, use cinnamon, cardamom, 2 tablespoons of ground almonds or pistachios and a pinch of saffron. Substitute green tea for the black tea.
- Try other spices and flavorings: star anise, fennel seeds, ground ginger, bay leaves, peppercorns, nutmeg, orange peel, a squeeze of orange or lemon juice, or a pinch of saffron.
Michelada
(Mexican spicy beer cocktail)
Cervezas preparadas, or "prepared beers," are popular throughout Mexico. What goes in a michelada varies by region, but the simplest version uses lime juice and hot sauce to give beer a spicy kick. Pair a michelada with a hot bowl of pozole, and you have the perfect hangover cure. Sometimes called a chelada, the name is Mexican slang for "my chilled one."
Ingredients
Cervezas preparadas, or "prepared beers," are popular throughout Mexico. What goes in a michelada varies by region, but the simplest version uses lime juice and hot sauce to give beer a spicy kick. Pair a michelada with a hot bowl of pozole, and you have the perfect hangover cure. Sometimes called a chelada, the name is Mexican slang for "my chilled one."
Ingredients
- Mexican beer -- 1 (12-ounce) bottle or can
- Lime (preferably Key lime), cut into wedges -- 1
- Bottled hot pepper sauce -- 2 dashes
- Worcestershire sauce -- 1 dash
- Fresh ground black pepper -- pinch
- Fill a tall beer glass with ice cubes. Squeeze the lime wedges into the glass and stir in the Worcestershire sauce, hot pepper sauce and pepper.
- Pour in the beer, stir and serve.
- Micheladas are usually made with a light pilsner like Corona, but you can use a dark beer like Negra Modelo if you prefer.
- To Rim the Glasses: Mix 2 tablespoons of coarse or kosher salt and 1 tablespoon of chili powder. Wet the rims of the beer glasses with a wedge of lime and dip the rims into the chili salt.
- Tomatoey Michelada: Like a beery Bloody Mary. Add 1/2 cup Clamato or tomato juice to the above recipe.
- Other Possible Additions: A dash of soy sauce or Maggi® seasoning; a shot of tequila.
Mint Julep
(American, Southern bourbon cocktail)
The mint julep is a long-standing favorite beverage in much of the Southern United States. Traditionally served in silver or pewter cups, this lightly sweet, minty, boozy concoction is the perfect foil for a hot, humid Southern evening. The mint julep is the traditional beverage of Kentucky's famous Derby in the spring.
Ingredients
The mint julep is a long-standing favorite beverage in much of the Southern United States. Traditionally served in silver or pewter cups, this lightly sweet, minty, boozy concoction is the perfect foil for a hot, humid Southern evening. The mint julep is the traditional beverage of Kentucky's famous Derby in the spring.
Ingredients
- Spearmint -- 10 leaves plus 1 nice sprig
- Sugar -- 2 teaspoons
- Water -- 1 tablespoon
- Kentucky bourbon whiskey -- 2 to 3 ounces
- Crushed ice
- Chill a julep mug or a tall glass in the freezer. Rub the mint leaves to release some of their fragrance.
- Add the mint leaves, sugar and water to the chilled mug or glass and stir, crushing the leaves lightly, to dissolve the sugar.
- Stir in the bourbon, then add crushed ice to fill the mug or glass. Stir until the outside of the mug or glass frosts over.
- Garnish with a sprig of mint and serve with a straw.
- Using Mint-Flavored Simple Syrup: Use 2 teaspoons of mint syrup instead of sugar. To make, add 1 cup of water, 1 cup sugar and 1/2 cup loosely packed mint leaves to a small saucepan. Bring to a boil over medium-high heat. Then reduce heat to medium-low and simmer, stirring to dissolve the sugar, for about 10 minutes. Let cool, strain, and store in the refrigerator for up to 3 months.
Mojitos
(Cuban rum, lime and mint cocktail)
This mojito is Cuba's answer to the mint julep -- perfect on a hot summer day. Mojitos have been around since at least the mid-1800s. They were reputedly one of Hemingway's favorite drinks. According to a quote attributed to him, those at "La Bodeguita" bar in Havana were the best.
Ingredients
This mojito is Cuba's answer to the mint julep -- perfect on a hot summer day. Mojitos have been around since at least the mid-1800s. They were reputedly one of Hemingway's favorite drinks. According to a quote attributed to him, those at "La Bodeguita" bar in Havana were the best.
Ingredients
- Sugar -- 1 cup
- Water -- 1 cup
- Mint, stems removed from half -- 1 bunch
- Limes, juice only -- 6 to 8
- Rum, light or dark -- 1/2 of a 750-ml bottle
- Club soda -- 1 liter
- Add the sugar, water and destemmed mint to a small saucepan and bring to a boil. Stir until sugar is dissolved completely. Set aside to cool for 10 to 15 minutes.
- Remove and discard the mint leaves and strain the syrup into a pitcher. Add the lime juice and as much rum as you like. Chill well.
- Just before serving, stir in the club soda. Serve immediately over ice in cocktail glasses. Garnish with the remaining mint sprigs.
- To Make Individual Portions: Eliminate the mint from the simple syrup and instead lightly crush some mint leaves in each glass. Add crushed ice, juice of one lime, 2 ounces of simple syrup and 2 to 3 ounces of rum. Top off with a splash or more of club soda, stir, and garnish with a lime wedge and a fresh sprig of mint.
Mulled Wine
(English spiced wine)
Mulled wine, as this warm spiced wine is known in England, is popular throughout northern Europe around Christmas. In France this warming winter beverage is known as vin chaud, in Italy as vin brûlé. Germans drink Glühwein. The Swedish name for it is glögg.
Ingredients
Mulled wine, as this warm spiced wine is known in England, is popular throughout northern Europe around Christmas. In France this warming winter beverage is known as vin chaud, in Italy as vin brûlé. Germans drink Glühwein. The Swedish name for it is glögg.
Ingredients
- Red wine -- 1 (750-ml) bottle
- Sugar or honey -- 3 to 5 tablespoons
- Cinnamon sticks -- 2 to 4
- Cloves -- 4 to 6
- Cardamom pods -- 3 to 4
- Orange peel -- from 1 orange
- Place all ingredients in a pot and slowly bring to a simmer over a low flame. Do not boil. Cover and let steep on a very low flame for about 15 minutes.
- Strain, ladle into mugs and serve.
- Glögg (Swedish): Drop a couple raisins and a slivered almond or two into each glass before pouring in the wine.
- Add a few shots of cognac or brandy to the wine just before serving for a more bracing beverage.
- Vary the amount of sugar and spices to your taste.
- Make sure that the orange peel has no white pith which could make the wine bitter. This is easy if you peel it with a vegetable peeler.
Pina Coladas
(Puerto Rican pineapple-coconut beverage)
This drink — whose name simply means "strained pineapple" — was invented in the 1950s or 1960s in San Juan, Puerto Rico, by either Ramon Marrero at the Caribe Hilton or by Don Ramon Portas Mingat at Barranchina Bar , depending on whom you believe. Whoever made it first, it's delicious.
Ingredients
This drink — whose name simply means "strained pineapple" — was invented in the 1950s or 1960s in San Juan, Puerto Rico, by either Ramon Marrero at the Caribe Hilton or by Don Ramon Portas Mingat at Barranchina Bar , depending on whom you believe. Whoever made it first, it's delicious.
Ingredients
- Pineapple, cut into chunks -- 2 cups
- Coconut cream -- 2/3 cup
- White or spiced rum -- 1/2 to 3/4 cup
- Crushed ice -- 2 cups
- Sugar (if needed) -- 2 tablespoons
- Place all ingredients except for the sugar in a blender and puree until smooth.
- Adjust flavor with sugar and more rum if needed. Blend again and serve in tall glasses.
- Substitute pineapple juice for the chunk pineapple if you prefer.
- Avoid using coconut milk instead of coconut cream. It makes a watery drink with a slightly gritty texture.
Pinollilo
(Nicaraguan, Costa Rican cocoa-cornmeal beverage)
Pinolillo, also known as pinol, is a cornmeal and cocoa beverage very popular in Nicaragua. So popular in fact, that Nicaraguans often refer to themselves as pinoleros. Costa Ricans love it too. Rich and somewhat gritty, pinolillo is an ancient drink and is traditionally served in a dried gourd shell. While instant powder can be bought in many Latin markets, here's how you can make your own.
Ingredients
Pinolillo, also known as pinol, is a cornmeal and cocoa beverage very popular in Nicaragua. So popular in fact, that Nicaraguans often refer to themselves as pinoleros. Costa Ricans love it too. Rich and somewhat gritty, pinolillo is an ancient drink and is traditionally served in a dried gourd shell. While instant powder can be bought in many Latin markets, here's how you can make your own.
Ingredients
- White cornmeal -- 1/4 cup
- Milk -- 2 cups
- Water -- 2 cups
- Cocoa powder -- 1/4 cup
- Sugar -- 3 teaspoons
- Cinnamon -- 1/2 teaspoon
- Heat a heavy skillet over medium-flame. Spread the cornmeal evenly over the bottom of the skillet. Toast the cornmeal, stirring occasionally, until it is lightly browned and releases its aroma. Remove to a clean spice grinder or blender and process until it is ground to a fine powder.
- Add all the ingredients to a blender and process until smooth and frothy.
- Adjust sugar to taste and serve cold over ice. Any solids that settle to the bottom are eaten with a spoon.
- For a little spice, add a big pinch of cayenne pepper or ground chile piquín. Other spices sometimes added include ground allspice or ground cloves.
- Pinolillo can also be served hot. For a tasty pick-me-up, substitute coffee for the water.
Pisco Sour
(Chilean-Peruvian brandy cocktail)
Pisco is a type of brandy made from muscat grapes that is found in Peru and Chile. Even though it is named after Peruvian town, both countries claim the pisco sour as their national drink.
Ingredients
Pisco is a type of brandy made from muscat grapes that is found in Peru and Chile. Even though it is named after Peruvian town, both countries claim the pisco sour as their national drink.
Ingredients
- Pisco brandy -- 6 ounces
- Lemon juice -- 2 ounces
- Ice cubes -- 4-6
- Egg white -- 1
- Superfine sugar -- 1-2 tablespoons
- Add the pisco, lemon juice and ice cubes to a bar shaker.
- Beat the egg white and sugar together in a bowl with a fork to dissolve the sugar. Add to the bar shaker and shake vigorously 9-12 times.
- Strain into chilled cocktail glasses and enjoy.
- Use lime juice instead of lemon juice.
- Use more or less sugar if you like. Or substitute simple syrup.
- Add a dash or two of angostura bitters to each drink.
- To make your own superfine sugar, just run regular sugar in a blender for a minute or two.
Planter's Punch
(Caribbean rum punch)
Depending on whom you believe, planter's punch was either created by the wife of a Jamaican plantation owner, or at the Planter Hotel in St. Louis, Missouri. Regardless, this fruity punch has become a popular beverage to serve to guests throughout the Caribbean. Recipes vary widely, but they all contain rum, lime juice and a sweetener or other fruit juices.
Ingredients
Depending on whom you believe, planter's punch was either created by the wife of a Jamaican plantation owner, or at the Planter Hotel in St. Louis, Missouri. Regardless, this fruity punch has become a popular beverage to serve to guests throughout the Caribbean. Recipes vary widely, but they all contain rum, lime juice and a sweetener or other fruit juices.
Ingredients
- Dark rum -- 1 (750ml) bottle
- Orange juice -- 1 quart
- Pineapple juice -- 1 quart
- Lime juice -- 1 cup
- Ice cubes
- Mix the rum and juices together and chill well.
- Serve in a large punch bowl. Ladle into cups filled with ice cubes.
- An old rhyming recipe for rum punch goes as follows:
"One of sour, two of sweet, three of strong and four of weak." In other words, 1 part lime juice, 2 parts sugar or sugar syrup, 3 parts rum, 4 parts water, soda water or ice. - Optional additions: 1/4 cup grenadine (for color); a dash of Angostura bitters; orange slices; pineapple chunks; Maraschino cherries; grated nutmeg; cayenne pepper.
- For bubbly punch, substitute club soda for some of the fruit juice. You may need to add a little sugar or sugar syrup for sweetness.
Sangria
(Spanish fruited wine)
Sangría is the classic Spanish accompaniment to summertime meals. It is not necessary to use an expensive wine, but you should try to use something Spanish. A tempranillo would work very nicely.
Ingredients
Sangría is the classic Spanish accompaniment to summertime meals. It is not necessary to use an expensive wine, but you should try to use something Spanish. A tempranillo would work very nicely.
Ingredients
- Red wine -- 2 (750-ml) bottles
- Sugar -- 1/3 cup
- Oranges, sliced in rounds -- 3
- Peaches, peeled and sliced into wedges -- 4 to 6
- Lemon, zest only -- 1
- Cinnamon sticks -- 2
- Pour wine into a large pitcher or earthenware bowl. Stir in the sugar until dissolved. Lightly some juice out of the orange slices into the wine. Then add the orange rounds to the wine, along with the peaches, lemon zest and cinnamon sticks. Adjust sugar to taste.
- Chill well before serving, preferably for several hours to allow the flavors to meld.
- Sangría Blanca (White sangria): Use a white wine. Try a Spanish albariño or a chardonnay, pinot grigio or sauvignon blanc.
- Vary the fruit, using what is in season: apples, cherries, kiwis, bananas, etc.
- Serve with ice cubes for a lighter sangría, or add some cognac or brandy for a headier version.
- Add half a bottle of club soda or sparkling water for sangría with a little fizz.
Sihn To Bo
(Vietnamese avocado smoothie)
Luxuriously rich and creamy, sweet avocado shakes are a favorite Vietnamese dessert or mid-afternoon snack. Avocados, known as "butter fruit" in Vietnam, are used as a dessert ingredient throughout southeast Asia. The Indonesian version of the avocado shake, es apokat, adds coffee or chocolate syrup. Brazilians enjoy creme de abacate.
Ingredients
Luxuriously rich and creamy, sweet avocado shakes are a favorite Vietnamese dessert or mid-afternoon snack. Avocados, known as "butter fruit" in Vietnam, are used as a dessert ingredient throughout southeast Asia. The Indonesian version of the avocado shake, es apokat, adds coffee or chocolate syrup. Brazilians enjoy creme de abacate.
Ingredients
- Ripe avocado -- 1
- Ice cubes -- 1 cup
- Milk -- 1/2 cup
- Sweetened, condensed milk -- 1/3 cup
- Scoop the avocado flesh from its shell and remove the seed.
- Add the avocado flesh, ice cubes, sweetened, condensed milk and half of the regular milk to a blender. Process until smooth. Add more milk if needed to get the consistency you like.
- Serve in tall glasses with a spoon or straw.
- Es Apokat (Indonesia): Substitute strong coffee for the milk. For another version, make the shake as above, but drip about 1/4 cup chocolate syrup around the edges of a tall glass before pouring in the shake. Very pretty!
- Creme de Abacate (Brazil): follow the recipe above, but add a squeeze of lime juice.
- Lower Fat (slightly) Version: Use 3 tablespoons of sugar instead of sweetened, condensed milk to sweeten the shake. Brown sugar or palm sugar are excellent choices. And choose nonfat or lowfat milk.
Sorrel Puch
(Jamaican hibiscus flower beverage)
Sorrel punch is a traditional Christmas beverage in the Caribbean. Dried hibiscus flowers — known as sorrel in Jamaica and not to be confused with the pungent green — can be found in most Caribbean or Latin markets. In Latin markets hibiscus flowers are known as jamaica, and so is the beverage. In West Africa the flowers are known as roselle or bissap and in Nigeria the drink is called zobo.
Ingredients
Sorrel punch is a traditional Christmas beverage in the Caribbean. Dried hibiscus flowers — known as sorrel in Jamaica and not to be confused with the pungent green — can be found in most Caribbean or Latin markets. In Latin markets hibiscus flowers are known as jamaica, and so is the beverage. In West Africa the flowers are known as roselle or bissap and in Nigeria the drink is called zobo.
Ingredients
- Dried hibiscus flowers (sorrel) -- 2 cups
- Gingerroot, minced -- 1/4 cup
- Boiling water -- 8 cups
- Sugar -- 1 to 1 1/4 cups
- Place hibiscus flowers and ginger in a large bowl and pour in the boiling water. Cover and let steep for several hours at room temperature.
- Strain into a large pitcher and stir in sugar to taste. Serve well chilled.
- Add a few allspice berries or a stick of cinnamon the the steeping hibiscus and ginger if you like.
- Use only 4 cups boiling water to steep. Add 4 cups of seltzer water after straining and chilling for a bubbly beverage.
- Mix with a shot of rum and a garnish of lime for a nice cocktail.
Sweet Tea
(American Southern-Soul summer tea drink)
Sweet tea is basically your regular iced tea, but brewed with a whole lot of sugar and often a squeeze of lemon. This easy, cheap beverage is very popular in the Southern United States during the hot, humid summer months.When you ask for a tea in the South, people often assume you mean sweet tea.
Ingredients
Sweet tea is basically your regular iced tea, but brewed with a whole lot of sugar and often a squeeze of lemon. This easy, cheap beverage is very popular in the Southern United States during the hot, humid summer months.When you ask for a tea in the South, people often assume you mean sweet tea.
Ingredients
- Water -- 2 quarts
- Sugar -- 1 1/2 cups
- Tea bags -- 5 or 6
- Add the water and sugar to a large saucepan and bring to a boil over medium flame, stirring to dissolve the sugar. Boil for about 1 or 2 minutes.
- Remove from heat and add the tea bags. Cover the pan with a lid and set aside to steep for about 20 minutes.
- Remove the tea bags and pour the tea into a large pitcher. Set in the refrigerator and serve when well chilled in canning jars.
- Many Southern sweet tea makers would add much more sugar than called for here. Make it to your taste. But use any less and you're surely a Yankee.
- Some recipes say to boil with only half the water at first. After the tea has steeped add another quart of cold water and pour into the pitcher.
- Add the juice of 2 lemons to the hot sugar water for even better flavor. If you like, peel the rind off the lemons before squeezing and add it too.
- Add some mint leaves to the brewing tea for an extra refreshing beverage. Strain from the tea before chilling.
- Black tea is used most often, but green tea works well too.
- Sweet tea is best drunk the same day it is made. After that it gets pretty stale.
Tej
(Ethiopian honey wine)
Tej, or tejj, is an Ethiopian sweet wine, similar to mead, that is made from fermented honey and a special kind of hops called gesho. It is traditionally served from a vase-like vessel called a berele. If you can't find tej or mead in your neighborhood, this recipe is a rough approximation.
Ingredients
Tej, or tejj, is an Ethiopian sweet wine, similar to mead, that is made from fermented honey and a special kind of hops called gesho. It is traditionally served from a vase-like vessel called a berele. If you can't find tej or mead in your neighborhood, this recipe is a rough approximation.
Ingredients
- Water -- 2 cups
- Honey -- 1/3 cup
- White wine (see variations) -- 1 (750-ml) bottle
- In a small saucepan, heat the water and honey over low flame, stirring until the honey is completely dissolved. Remove from heat and chill completely.
- Pour the honey water and wine together into a decorative glass decanter, mix together and serve lightly chilled.
- Use a light, mildly sweet white wine such as a riesling, soave or pinot grigio.
Telba
(Ethiopian flaxseed beverage)
Telba is a healthy and refreshingly creamy beverage. Be careful how much you drink, though. Telba is a mild laxative.
Ingredients
Telba is a healthy and refreshingly creamy beverage. Be careful how much you drink, though. Telba is a mild laxative.
Ingredients
- Flaxseed -- 1 cup
- Water -- 6 cups
- Honey -- 1 to 2 tablespoons
- Heat a cast-iron skillet over low heat. Add the flaxseed and dry roast it in the skillet, stirring, for about 5-10 minutes. Remove from heat and set aside to cool.
- Place the toasted flaxseed in a spice grinder and grind to a powder. Sift through a medium-mesh sieve into a bowl.
- Add the water to the flaxseed, stir and let set for about 10-20 minutes to allow solids to settle out.
- Strain into a pitcher, add honey and chill before serving.
- Telba Firfit: Mix telba with broken up pieces of injera bread and heat. Serve as a sidedish.
- Toasted, unhulled barley and sunflower seeds are sometimes added to telba for additional flavor.
Alcoholic Capuchino
Alcoholic Cappuccino recipe
Alcoholic Cappuccino ingredients list:3 cups of coffee.
3 cups of half and half.
4 oz of Creme de Cacao.
2 oz of rum.
2 oz of brandy.
Instructions for Alcoholic Cappuccino:In a suitably sized saucepan, combine all of the ingredients.
Heat, then serve.
Alcoholic Cappuccino ingredients list:3 cups of coffee.
3 cups of half and half.
4 oz of Creme de Cacao.
2 oz of rum.
2 oz of brandy.
Instructions for Alcoholic Cappuccino:In a suitably sized saucepan, combine all of the ingredients.
Heat, then serve.
Amaretto Coffee
Amaretto Coffee ingredients list:1 ½ cups of hot water.
1 tablespoon of instant coffee crystals.
½ cup of amaretto.
Dessert topping.
Instructions for Amaretto Coffee:Stir the hot water and instant coffee crystals together.
Microwave on full power for 3 minutes or until steaming hot.
Stir in amaretto.
Serve in coffee mugs, topping each with dessert topping.
1 tablespoon of instant coffee crystals.
½ cup of amaretto.
Dessert topping.
Instructions for Amaretto Coffee:Stir the hot water and instant coffee crystals together.
Microwave on full power for 3 minutes or until steaming hot.
Stir in amaretto.
Serve in coffee mugs, topping each with dessert topping.
Apricot Iced Coffee
Apricot Iced Coffee ingredients list: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.
Instructions for Apricot Iced Coffee: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.
½ cup of chilled apricot juice.
1/3 cups of cold milk.
½ pt softened vanilla ice cream.
½ cup of fresh apricots.
Instructions for Apricot Iced Coffee: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.
Cappuccino Sundae
Cappuccino Sundaes ingredients list:½ cup of strong brewed coffee.
½ cup of whipping cream.
¼ cup of firmly packed golden brown sugar and 2 tablespoons of firmly packed golden brown sugar.
¼ teaspoon of ground cinnamon.
8 ½ oz of semisweet chocolate, chopped.
3 pints of coffee frozen yogurt or ice cream.
¾ cup of chopped Almond Roca or Heath Bar.
Instructions for Cappuccino Sundaes:In a heavy small saucepan, combine the coffee, whipping cream, sugar and cinnamon.
Bring to simmer, stirring until the sugar has dissolved.
Remove from heat, then add the chopped chocolate and stir until melted and smooth.
Cover and refrigerate until chilled (can be made up to one day in advance).
Rewarm over low heat, stirring constantly.
Scoop frozen yogurt into bowls.
Top with sauce.
Sprinkle with chopped candy bar.
½ cup of whipping cream.
¼ cup of firmly packed golden brown sugar and 2 tablespoons of firmly packed golden brown sugar.
¼ teaspoon of ground cinnamon.
8 ½ oz of semisweet chocolate, chopped.
3 pints of coffee frozen yogurt or ice cream.
¾ cup of chopped Almond Roca or Heath Bar.
Instructions for Cappuccino Sundaes:In a heavy small saucepan, combine the coffee, whipping cream, sugar and cinnamon.
Bring to simmer, stirring until the sugar has dissolved.
Remove from heat, then add the chopped chocolate and stir until melted and smooth.
Cover and refrigerate until chilled (can be made up to one day in advance).
Rewarm over low heat, stirring constantly.
Scoop frozen yogurt into bowls.
Top with sauce.
Sprinkle with chopped candy bar.
Caramel Iced Coffee
Caramel Iced Coffee ingredients list: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.
Instructions for Caramel Iced Coffee: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 about this recipe:This recipe yields enough drink for two large servings.
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.
Instructions for Caramel Iced Coffee: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 about this recipe:This recipe yields enough drink for two large servings.
Coffee Punch
Coffee Punch ingredients list: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.
Instructions for Coffee Punch: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.
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.
Instructions for Coffee Punch: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.
Irish Creamy Coffee
Creamy Irish Coffee ingredients list:4 cups of fresh coffee.
1 cup of whipping cream.
½ cup of Irish whiskey.
¼ cup of sugar.
2 tablespoons of Sugar.
2 tablespoons of Irish whiskey.
Instructions for Creamy Irish Coffee:In a saucepan, add 4 cups of strong fresh coffee, ½ cup of Irish whiskey and ¼ cup sugar. Heat up, but do not boil.
Whip 1 cup of whipping cream until it is light, then beat in 2 tablespoons of sugar and 2 tablespoons of whiskey.
Pour the coffee into coffee mugs and spoon the cream on top.
Serve.
1 cup of whipping cream.
½ cup of Irish whiskey.
¼ cup of sugar.
2 tablespoons of Sugar.
2 tablespoons of Irish whiskey.
Instructions for Creamy Irish Coffee:In a saucepan, add 4 cups of strong fresh coffee, ½ cup of Irish whiskey and ¼ cup sugar. Heat up, but do not boil.
Whip 1 cup of whipping cream until it is light, then beat in 2 tablespoons of sugar and 2 tablespoons of whiskey.
Pour the coffee into coffee mugs and spoon the cream on top.
Serve.
Espresso Biscotti
Espresso Biscotti ingredients list:2 cups of all-purpose flour.
2 tablespoons of ground espresso powder.
½ teaspoon of ground cinnamon.
½ teaspoon of baking soda.
½ teaspoon of baking powder.
1 cup of sugar.
½ teaspoon of salt.
2 tablespoons of grated orange zest.
3 large eggs.
1 teaspoon of vanilla.
¾ cup of natural almonds, toasted and chopped.
Instructions for Espresso Biscotti:Preheat oven to 350°F (175°C).
In a bowl with an electric mixer, mix together the all-purpose flour, ground espresso powder, cinnamon, baking soda, baking powder, sugar, salt and orange zest.
In another bowl, beat together the eggs and vanilla. Add all at once to the dry ingredients and beat until a dough is formed.
Stir in the toasted chopped almonds.
Turn the dough out onto a floured board and knead it into a ball.
Halve it and form each half into a log 12 inches by 2 inches.
Arrange the logs on a buttered and floured baking sheet approximately 3 inches apart.
Bake the logs in the middle of oven for 45 minutes or until they are browned and firm all over.
Remove from the oven and allow to cool.
On a cutting board, cut the logs diagonally into slices one inch thick.
Position the slices on baking sheet and return to the oven and bake for 10 minutes on each side or until golden throughout.
2 tablespoons of ground espresso powder.
½ teaspoon of ground cinnamon.
½ teaspoon of baking soda.
½ teaspoon of baking powder.
1 cup of sugar.
½ teaspoon of salt.
2 tablespoons of grated orange zest.
3 large eggs.
1 teaspoon of vanilla.
¾ cup of natural almonds, toasted and chopped.
Instructions for Espresso Biscotti:Preheat oven to 350°F (175°C).
In a bowl with an electric mixer, mix together the all-purpose flour, ground espresso powder, cinnamon, baking soda, baking powder, sugar, salt and orange zest.
In another bowl, beat together the eggs and vanilla. Add all at once to the dry ingredients and beat until a dough is formed.
Stir in the toasted chopped almonds.
Turn the dough out onto a floured board and knead it into a ball.
Halve it and form each half into a log 12 inches by 2 inches.
Arrange the logs on a buttered and floured baking sheet approximately 3 inches apart.
Bake the logs in the middle of oven for 45 minutes or until they are browned and firm all over.
Remove from the oven and allow to cool.
On a cutting board, cut the logs diagonally into slices one inch thick.
Position the slices on baking sheet and return to the oven and bake for 10 minutes on each side or until golden throughout.
Iced Icy Coffee
Iced Coffee ingredients list:4 cups of cold milk
¼ cup of sugar.
¼ cup of instant coffee.
¼ cup of hot water.
Ice
Instructions for Iced Coffee: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.
¼ cup of sugar.
¼ cup of instant coffee.
¼ cup of hot water.
Ice
Instructions for Iced Coffee: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.
Irish Cappuccino
Irish Cappuccino ingredients list:5 ounces of hot coffee.
3 ounces of Bailey's Irish Cream.
Dash of nutmeg.
Dessert topping, pressurized.
Instructions for Irish Cappuccino:Pour 3 ounces of Bailey's Irish Cream into a coffee mug.
Fill the mug with hot black coffee.
Top with a spray of dessert topping.
Add a dash of nutmeg on the topping.
Serve.
3 ounces of Bailey's Irish Cream.
Dash of nutmeg.
Dessert topping, pressurized.
Instructions for Irish Cappuccino:Pour 3 ounces of Bailey's Irish Cream into a coffee mug.
Fill the mug with hot black coffee.
Top with a spray of dessert topping.
Add a dash of nutmeg on the topping.
Serve.
Irish Coffee
Irish Coffee ingredients list:1 cup of strong hot coffee.
1 tablespoon of Irish whiskey.
1 tablespoon of cream.
1 tablespoon of sugar.
Instructions for Irish Coffee:Make coffee as normal.
Once the coffee is ready, add the whiskey, sugar and cream.
Serve.
1 tablespoon of Irish whiskey.
1 tablespoon of cream.
1 tablespoon of sugar.
Instructions for Irish Coffee:Make coffee as normal.
Once the coffee is ready, add the whiskey, sugar and cream.
Serve.
Mocha Mocha licious Coffee
Mocha Coffee ingredients list: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.
Instructions for Mocha Coffee: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.
2 cups of strong coffee.
1 cup of hot water.
½ cup of pure cocoa powder.
½ cup of sugar.
Instructions for Mocha Coffee: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.
Brazilian Coffee
Ingredients: Servings:
Directions:
Heat the chocolate, coffee and brandy or rum together. Fold in sweetened whipped cream or place a spoonful on top of each serving. If desired, dust top with cinnamon.
- 4 cups hot cocoa
- 1 1/2 cups strong coffee
- 1 cup rum or 1 cup brandy
- 1/2 cup heavy cream whipped with 1 teaspoon sugar
- cinnamon (optional)
Directions:
Heat the chocolate, coffee and brandy or rum together. Fold in sweetened whipped cream or place a spoonful on top of each serving. If desired, dust top with cinnamon.
Zagu Gulaman
Sago’t Gulaman is a very popular Philippines' refreshment. In restaurants it is served in a tall, footed glass, in neighborhood stores it is ladled into plastic cups and in street stands it is simply poured into plastic bags and provided with straw. It can be taken as an after-meal beverage-dessert, a snack or a drink to accompany another merienda item. Sago itself is also seen in Tahu, Ginataan and Ginumis while gulaman which is made from seaweed called agar-agar can be eaten as a gelatin dessert with or without fruits.
Ingredients:
Ingredients:
- 3 cups sugar
- 3 cups water
- boiled sago
- cooked gulaman, cubed
- crushed ice
- Caramelized sugar in a saucepan. When melted, pour in the water.
- Continue cooking until the sugar is completely dissolved. Cool completely.
- Add some of the cooled arnibal or syrup to the sago to sweeten it.
- In a glass, put some sago and gulaman. Add enough arnibal to sweeten. Fill with ice or add ice-cold water.
- Boil water in a saucepan. Add in uncooked sago.
- Stir to prevent sticking.
- Cook until transparent.
- Drain then rinse.
Guyabano Cooler
Hard-working agricultural folks have their own favorite thirst-quenchers when it comes to relieving their tired bodies. Some favor basi, other tuba and some lambanog. City dwellers mostly drink coffee and softdrinks. Yet even if Filipinos (Philippines) are not frequent juice drinkers we enjoy juices made from local fruits like mangoes, kalamansi, dalanghita, pineapple and guyabano.
Guyabano Cooler Ingredients:
Guyabano Cooler Preparations:
Guyabano Cooler Ingredients:
- 1 cup guyabano pulp, seeded
- 2 tablespoons kalamansi juice
- ½ cup sugar
- crushed ice
Guyabano Cooler Preparations:
- Mix together the guyabano pulp, kalamansi juice and sugar.
- Transfer to a blender. Add some ice or cold water then process until smooth.
- Serve cold.