Lolly Dolly's Drinks Page

Recipes

RcpCardAMARETTO COFFEE
RcpCardBLENDER BREAKFAST
RcpCardCHOCOLATE ALMOND COFFEE
RcpCardCROCKPOT TROPICAL TEA WARMER
RcpCardHOLIDAY EGGNOG

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AMARETTO COFFEE

2 servings
 
1 1/2  cups warm water
1  tablespoon instant coffee, crystals*
1/3  cup amaretto
1  dessert topping, *
* Dessert topping should be in a pressurized can.

In a 2-cup measure stir together water and instant coffee crystals. Micro-cook,
uncovered, on 100% power for about 4 minutes or just till steaming hot. Stir in
Amaretto. Serve in mugs. Top each mug of coffee mixture with some dessert
topping.

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BLENDER BREAKFAST

1 servings
 
1  banana, ripe
1  nectarine or peach
1/2  cup milk, or low fat yogurt
1  teaspoon sugar, honey, or maple syrup
1  tablespoon natural bran

Combine banana, milk, honey and bran in blender or food processor.
Whirl until smooth. Pour into tall glass.

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CHOCOLATE ALMOND COFFEE

1 servings
 
1/3  cup Ground coffee+
1/4  teaspoon Freshly ground nutmeg+
1/2  teaspoon Chocolate extract+
1/2  teaspoon almond extract
1/4  cup Toasted almonds, chopped+

Process nutmeg and coffee, add extracts. Process 10 seconds longer. Place in
bowl and stir in almonds. Store in refrigerator. Makes 8 six ounce servings.
To brew: Place mix in filter of an automatic drip coffee maker. Add 6 cups water
and brew (I use in my percolater).
 

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CROCKPOT TROPICAL TEA WARMER

10 servings
 
6  cups boiling water
1 1/2  cups orange juice
6  teaspoons tea 
1 1/2  cups pineapple juice
1/3  cup sugar
1  orange, sliced (unpeeled)
2  tablespoons honey

Warm your crock-pot first with some hot tap water. Then pour boiling water
over the tea bags in the  crock-pot. Cover and let stand 5 minutes. Remove
the tea bags. Stir in the sugar, honey, orange juice, pineapple juice, and orange
slices. Cover and heat on low for 2-3 hours; serve from pot.

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HOLIDAY EGGNOG

24 servings
 
6  eggs, separated
1/2  cup sugar
4  cups milk
1/4  teaspoon salt
2  cups whipping cream
2  teaspoons vanilla
ground nutmeg
 

Beat egg yolks until light, add 1/4 cup sugar and beat thoroughly. Scald milk
and stir slowly into yolks. Cook slowly over low heat until mixture coats metal
spoon, stirring constantly. Chill. Several hours before serving, add salt to egg
whites and beat until stiff, gradually adding remaining 1/4 cup sugar. Fold into
custard mixture. Whip cream and fold into eggnog. Add vanilla. Chill several
hours. To serve, ladle into punch cups and sprinkle lightly with nutmeg.

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