Spiced Coffee

  1. Peel of 2 oranges
  2. 4 cups water teaspoon whole allspice
  3. 2 tablespoons brown sugar 2 tablespoons instant cof fee
  4. four 3-inch cinnamon sticks

In saucepan, combine all ingredients except coffee; heat to boiling. Strain; pour liquid over coffee in heat proof container. Stir until coffee is dissolved. For a party, serve in punch bowl with Floating Cloved oranges. 12 servings

International Coffee

Mix 1/3 cup instant cocoa and 1/4 cup instant coffee. Pour in 4 cups boiling water; stir. Top each serving with sweetened whipped cream.

Egg Coffee

Heat 6 cups water to boiling. Beat I egg and 2 tablespoons. to 3/4 cup ground coffee. water; stir 2 tablespoons egg mixture into 3/4 cup ground enough cold water to completely moisten grounds; pour into boiling water. Heat to rolling boil. Remove from heat; add dash cold water. Strain. 6 to 8 cups.


cooked egg nog
  1. 4 c milk
  2. 1 c sugar
  3. 2 cinnamon sticks
  4. 1/2 c ground almonds
  5. 12 large egg yolks
  6. 2 c medium RUM

Combine the milk, sugar, cinnamon in a large saucepan. Simmer over low heat, stirring constantly until sugar has dissolved. Cool to room temperature. Remove the cinnamon sticks and then stir in the ground almonds. Beat the egg yolks in a bowl until they are very thick and pale. Add the yolks to the almond mixture. A little at a time. Beating well. Return to the pan, to heat heat and cook gently until the mixture coats the spoon. Let cool. Stir in the RUM. Pour in a clean dry bottle and cork tighlty. Keep in the fridge for 2 days before serving.

Chocolate Corn Drink

  1. 1/2 c masa harina ( torilla flour)
  2. 3 c water
  3. 2 cinnamon sticks
  4. 3 c milk
  5. 3 squares mexican chocolate (or any unsweetened chocolate, grated)
  6. light brown sugar

Combine masa harina (or othe chocolate) and the water in a large saucepan, stirring well over low heat until mixture thickens. Add cinnamon sticks. Gradually add in the milk, along with the grated chocolate. Continue to cook until all chocolate has dissolved, (beat with a wisk) Discard the cinnamon stick. Sweeten to taste with the brown sugar. Serve hot.

Hot Chocolate Mix

  1. 1 Large box of Nestles Quick®
  2. 1 large jar of non-dairy creamer
  3. 1/2-3/4 cup of old fashion Hershey's® Cocoa
  4. 1/2-1 cup of sugar
  5. 1 small box of non-fat dry mix

Mix all the ingriedents together, in a large bowl, and then store in a large container, with a tight fitting lid. To make chocolate, add 3 heaping tbs. of mix to a cup of hot water(if desired, you may add pieces of chocolate chips, or chocolate bar) Stir to melt chips or chocolate pieces. Top with whipcream ,cinnamon,nutmeg,or try stirring with a candycane.

Mexican Coffee

  1. 24 cups of hot coffee
  2. 1 (16oz) can of chocolate syrup
  3. 1 cup Kahlua or other coffe flavored liquor
  4. 2 tsp ground cinnamon
  5. whip cream

Combine coffee,chocolate syrup,Kahlua, & cinnamon in a large container. Stir well, top servings with a dollop of whipped cream. Serve immediatly while hot. Serves 25-30. *can also be served cold, and with a scoop of ice cream

Mexican Slush

  1. 7 cups of water
  2. 2 cups light rum
  3. 1 can of frozen lemonade concentrate, thawed &undiluted
  4. 1 can frozen can of orange juice,
  5. 2 T plus 1 tsp lemon flavored instant teapowder
  6. 3 bottles ginger ale
  7. maraschino cherries

Combine first 5 ingreidents in a large bowl, stir wel, cover and freeze overnight, or until frozen. Let stand at room temperature for 15 mins. Fill half of each serving glass with slush mix. Fill with ginger ale, garnish with cheeries. Serve immediatly. Makes 24 servings.

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