White Hot Chocolate

Homemade Hot Chocolate

From Celebratingsweets.com

Homemade Chai

From Lauren Westmoreland 

Peach Iced Tea

• Peach Syrup:
• 1 cup Sugar
• 1 cup Water
• 2-3 sliced fresh Peaches
• Tea:
• 3 Tea Bags
• 6 cups Water
• 
  

1. Bring syrup ingredients to boil. Then reduce heat to medium.
2. Crush peach slices as you stir to dissolve sugar.
3. Turn off heat cover and let sit for 30 minutes.
4. Boil water and brew tea letting steep 5 minutes.
5. Remove tea bags and refrigerate.
6. Strain syrup through a fine strainer to remove fruit pieces.
7. Add syrup to tea and serve over ice.

Lemon Basil Sun Tea

8 - 10 tea bags
12 C filtered or distilled water
2 lemons
1 large bunch of fresh basil
1 C sugar (or your choice of sweetener)
Ice cubes

In a one gallon glass jar/container/dispenser, put water. Add juice from one lemon. Slice the other lemon into thin rounds and add those too.

Squeeze and twist basil in your hands, then add to dispenser. Stir.

Add tea bags to the dispenser, leaving the paper tea tags hanging outside.

Put the lid on and set the dispenser in direct sunlight for 4-5 hours. The longer it sits the darker it will be.

When ready, remove tea bags and scoop out basil. Add sugar, stir. Add Ice cubes to fill dispenser. Serve and enjoy!

Homemade Hot Chocolate

2 C milk
4 T white sugar
3 T unsweetened cocoa powder
1/2 t vanilla
pinch of salt

whisk all together in saucepan on medium heat.

Lime Sherbet Punch

1 can frozen lemonade
48 oz pineapple juice
1  can water for lemonade + extra to taste
1 container lime sherbet
1  gingerale

Mix juices and water.  Add sherbet and gingerale at serving time.

This is an old recipe, so 1 gingerale means 1 glass bottle which was about 750ml if I remember correctly. Add about 1/2 of a 2L bottle.

Grape Juice

1 cup Concord grapes or white Niagara grapes
3/4 cup sugar
 hot water

Sterilize jars.  Put in 1 C grapes in each quart jar.  Add sugar.
Fill jar with hot water leaving air space.  Shake.  Put in canner for
15-20 minutes until grapes are cooked.  Or can in oven.

Red Punch

2 pkg cherry freshie or kool-aid
1 can frozen lemonade
2 cup frozen orange juice
1/2 cup lemon juice
2 cup pineapple juice
 sugar to taste
 water to taste
 gingerale to taste

Turquoise Beverage

1/2 cup Country Time lemonade powder
1/2 cup white sugar
1 pkg blue raspberry Kool-Aid
8 cups Water

A recipe was found on the internet and adapted for Davis & Danielle's rehearsal party to honour her favourite colour!

SONIC Strawberry Limeade

1 2 litre sprite or store brand
1 12 oz frozen limeade
1 16oz tub sliced strawberries in syrup
2-3  limes, sliced

In a pitcher, plop still frozen limeade in and add Sprite. Squeeze limes
into pitcher and then drop in. Defrost strawberries enough to half
container. Place half in the blender and blend until smooth (you may have
to add some Sprite from your pitcher into the blender to make it move
well). Place other half of strawberries into pitcher. Pour blended
strawberries into pitcher and stir until whole strawberries are loose from
each other and limeade is dissolved. You can serve this strained through
the pitcher's strainer hole of you can pour it so you get whole
strawberries and lime wedges in your glass! (Something to nibble on when
you are done with your drink!! Yum! :)

You can also do a raspberry-pink lemonade version. Just use frozen pink
lemonade and as little or as many frozen raspberries as you like with the
Sprite. You will blend some raspberries and leave some whole as you did
with the strawberries.

My notes:  I've never bothered with the sliced limes. Also I have taken
whole frozen strawberries and put them in the blender.

Homemade Sno Cone Syrup

2 C sugar
1 C water
1 packet of Kool-aid

Bring all to a boil on stove, stirring to dissolve. Remove from heat and cool.

Hot Chocolate on a Stick

½ cup heavy cream

14-ounce can sweetened condensed milk (1 1/4 cups)
3 cups (18 oz) semisweet or bittersweet chocolate (chopped chocolate bars or chips)
3/4 cup (4 oz) unsweetened baking chocolate
wooden sticks

Line an 8" x 8" pan with parchment paper. Heat the cream and condensed milk over low heat until steaming. Remove from the heat and add the chocolate; allow it to gently melt. After about 10 minutes, return the chocolate mixture to low heat to completely melt the chocolate. Whisk vigorously until the mixture is thick and shiny. At this point you could ddd a few drops of flavoring oil (such as hazelnut, coffee, or vanilla). Pour the chocolate mixture into the pan; shake the pan gently to level. Sprinkle with cocoa, if desired. Set aside overnight to slowly harden.

Run a knife around the edge of the pan and turn out onto a clean cutting surface. Slice into 1 ¼" cubes (or size desired for serving). Heat a knife in hot water and wipe dry before each cut, for smoothest cuts. Stick a wooden stick into the center of each block. Roll in cocoa or crushed peppermint candy, if desired. Wrap in waxed paper, parchment, or plastic wrap to store.  (I'm storing mine in a tupperware in the freezer, with layers separated by waxed paper)  These will keep at room temperature 3-4 days, in the fridge about 10 days, in the freezer up to 30 days.





To serve, swirl in a mug of very warm (hot) milk.
Yield: about 3 dozen blocks.

Sonic Knock-off Strawberry Limeade

1 bottle Sprite or 7 up
1 can of frozen limeade concentrate
1 reg size tub of frozen sliced strawberries

Mostly thaw the strawberries, so they aren't solid, but still icy and cold. Pour strawberries, can of limeade concentrate into a jug, and pour the Sprite over. Stir. Serve over ice.

Pina Colada Shake

1 ½ C pineapple juice
1/3 C coconut milk
5 ½ oz vanilla ice cream
5 oz frozen pineapple chunks

Pour the pineapple juice and coconut milk into a food processor. Add the ice cream and blend until smooth.

Add the pineapple chunks and blend until smooth. Pour the mixture into scooped out coconut shells, or tall glasses and decorate with grated coconut to serve.

Homemade Lemonade

2/3 C water
6 T sugar
1 t grated lemon zest
½ C lemon juice
6 ice cubes
Sparkling water

Put the water, sugar, and lemon zest into a small pan and bring to a boil, stirring constantly. Continue to boil, stirring for 5 min.

Remove from the heat and let to room temp. Stir in the lemon juice then transfer to a pitcher and cover. Chill in fridge at least 2 hours.

When the lemon mixture has almost finished chilling, take two glasses and fill with ice.

Remove lemon mixture from the fridge, pour it over ice and top up with sparkling water. The ratio should be one part lemon mixture to three parts sparkling water. Stir well to mix. Decorate with lemon wedges to serve.

Orange & Lime Iced Tea

Servings: 2

1 ¼ C water
2 tea bags
scant ½ C orange juice
4 T lime juice
1-2 T brown sugar
8 ice cubes

Pour the water into a pan and bring to a boil. Remove from heat, add the tea bags and let stand for 5 min to infuse. Remove the tea bags and let the tea cool to room temp. (about 30 min). Transfer to pitcher, cover and chill in refrigerator for at least 45 minutes.

When tea has chilled, pour in the orange juice and lime juice. Add sugar to taste.

Serve with wedges or lime, orange, or lemon.

Iced Coffee

Make strong coffee - Ice will significantly dilute the final cup, so you need to start with strong coffee to get a good flavor. While I usually use a 2:3 ratio of scoops to "cups" for hot coffee, iced coffee needs a 1:1 ratio. If in doubt, use more.

Add sugar - While it's still hot, stir in your desired sugar amount. Sweeten slightly more than usual. Approx. 1 t per coffee cup...if using a flavoured syrup, skip the sugar.

Chill until cold, don't add ice

Mix with cream, syrup, or flavoured creamers and pour over ice - Serve over a lot of ice.

VARIATION - Freeze coffee in ice cubes trays so it doesn't water down the coffee. For an extra touch add a whole coffee bean to each ice cube.

Homemade Iced Tea

Also known as Southern Sweet Tea

2 C boiling water
6 tea bags (suggested orange pekoe, or green tea)
3/4 C white sugar
6 C cold water

Steep tea bags in boiling water for about 15 mintues, add in white sugar while water is still very hot and stir until dissolved. Remove and discard tea bags. Add cold water, chill and serve over ice.

VARIATIONS: If using a black tea like orange pekoe, put a pinch of baking soda in the tea during steeping process. It will not alter flavour but will cut out the bitterness and darken the colour.

Adding some lemon slices is fine for black or green tea. Adding fresh mint to green tea gives a nice flavour.

Peachy Iced Tea Sangria

5 C cold water (=40 fl. oz, or 1 1/4 quarts)
1 C orange juice
1 tub crystal light peach iced tea mix (or other brand, match the amount to the water listed on container)
2 peaches, sliced
1 C raspberries
1 C blueberries

Stir all together until blended, stir in fruit. Serve over ice.