Showing posts with label Beverages. Show all posts
Showing posts with label Beverages. Show all posts

Sunday, August 24, 2014

Strawberry Lemonade πŸ“ πŸ‹

This is a great tasting strawberry lemonade!  For this recipe, I used my own strawberries, which I picked, sweetened with sugar, and then froze them to use later.



Strawberry Lemonade πŸ“ πŸ‹

1 (12-oz.) can frozen lemonade concentrate

4 -1/2 cups of water

1 (10-oz.) pkg. frozen sweetened strawberries, partially thawed


1.)  In a large pitcher mix together, the lemonade concentrate and the water.

2.)  Stir in the strawberries, then pour the mixture into a blender, and purΓ©e until mixture is liquefied.

3.)  Strain the lemonade twice, to remove excess seeds from the strawberries.

4.)  Rinse the pitcher, so there aren't any seeds from the strawberries in it, then pour the strained strawberry lemonade back into the pitcher.

5.)  To serve, pour strawberry lemonade in glasses filled with ice.

6.)  Yields: 56 ounces of delicious strawberry flavored lemonade!

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Wednesday, August 20, 2014

Kool-Aid Strawberry Lemonade

Here's a great tasting strawberry lemonade, which I've made using 2 packets of unsweetened Kool-Aid Lemonade, and with freshly picked strawberries. Who'd a thought you could make a yummy strawberry lemonade with Kool-Aid. Well you can, and it's quite refreshing!



Kool-Aid Strawberry Lemonade

2 (0.23 oz.) packets of Unsweetened Kool-Aid Lemonade

1-1/2 cups sugar

4 cups fresh, sliced, strawberries

3 cups of water, divided

ice cubes, or crushed ice

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1.)  Mix together in a blender, the sugar, strawberries, and 2 cups of water.


2.)  Pour the strawberry mixture into a 2-quart pitcher, along with the remaining cup of water, and add the 2 packets of lemonade.  Stir mixture with a spoon.  (This lemonade has a consistency of being syrupy.)


3.)  Strain the lemonade twice, to remove excess seeds from the strawberries.

4.)  Rinse the pitcher, so there aren't any seeds from the strawberries in it, then pour the strained strawberry-lemonade back into the pitcher.


5.)  To serve, pour strawberry-lemonade in glasses filled with ice.


6.)  Yields: 56 ounces of delicious strawberry flavored lemonade!

Friday, May 23, 2014

Iced Caramel Latte

I've made this delicious iced caramel latte several times.  I've also made it using the caramel ice cream topping, and also with the caramel sundae syrup, but I have to say... I really didn't care for the caramel sundae syrup.  So, when making this caramel latte, be sure to use the caramel ice cream topping, like Hershey's.  It gave this latte a nice rich caramel flavor that I enjoyed.




Iced Caramel Latte

3-1/2 to 4 teaspoons instant coffee granules
2 Tablespoons hot water (which I heated on top the stove)
1/4 cup caramel ice cream topping (I used Hershey's)
1/2 cup milk
1/2 cup water
ice cubes

1.)  In a tall beverage glass, add the coffee granules and hot water; until coffee is dissolved.

2.)  Add the caramel ice cream topping; stir well to combine.

3.)  Add the milk and water; stir until combined.

4.)  Add ice to the glass; and serve immediately.

5.)  Yields: 11.5-ounces (or 1-1/4 cups)

6.)  Note: Not quite sure how much coffee granules to add when making this latte?  I've experimented several times trying to decide what would be the right amount to add.  If adding the 4 teaspoons, I've found the coffee does taste a bit stronger, but it doesn't seem to over power the taste of the caramel topping that's in it, but... after letting the Latte sit for a while, and letting the ice cubes melt a bit into the coffee, I found the coffee didn't taste as strong, and I still could taste the caramel topping in it.  And when I adding less coffee grounds, (the 3-1/2 teaspoons) I found I didn't have let the coffee sit, and let the ice cubes melt just a bit, so the coffee didn't taste as strong.  I was able to enjoy the Latte immediately.  So, the amount of instant coffee granules you decide to add, I'll leave that up to you!


Saturday, September 29, 2012

Lime Cola

This is "the best" Lime Cola ever, plus it's quite refreshing!!
I only use 1/2 a lime per each can of cola.


















Lime Cola  

12 ounces of your favorite cola beverage
 
1 whole lime, cut into quarters (See *Note See)

ice cubes (or) crushed ice


1.)  Fill a tall beverage glass with ice cubes, or crushed ice.

2.)  Squeeze juice from three of the lime quarters, over ice in glass.

3.)  Place the fourth quarter of lime in glass, lodging it in the ice.

4.)  Pour cola over the ice, and serve.

5.)  Yields: 1 serving

6.)  *Note: When making this drink, I only use half a lime (2 quarters) per each can of cola, and saved the last 2 quarters of lime to make another drink for later.


This Lime Cola also tastes good when made with Coca~Cola Zero Sugar. 




 



















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Tuesday, September 11, 2012

Summertime Iced Tea

I happen to come across this iced tea recipe at Food.com which Nif originally posted the recipe, but I did tweak the recipe to suit my taste.  When making the tea, I used fresh spearmint leaves from my garden, plus I added more.  I also added more tea bags, and used a 12 ounce can of lemonade concentrate, to almost fill a gallon size jar, so I had more iced tea to enjoy.



Summertime Iced Tea

8 cups water
14 orange pekoe and black tea bags
25 fresh spearmint leaves
1 cup sugar
1 (12 oz.) can frozen lemonade concentrate
4 cups cold water
lemon slices, to garnish
sprigs of fresh spearmint, to garnish
1 gallon size heat-proof glass jar

1.)  Place the spearmint leaves and tea bags in a heat-proof gallon size jar.

2.)  In a large saucepan, bring the 8 cups of water to almost a boil, just until you see a few bubbles starting to come to the surface.

3.)  Pour the heated water into the large heat-proof jar; cover the jar with a glass plate.  I used an 8-1/2 inch glass dessert plate, and let stand for 15-20 minutes.

4.)  After the tea has steeped, discard the tea bags and mint leaves. Add the sugar, and stir thoroughly.

5.)  Cover the jar with the plate, and let set at room temp to cool. (I let mine sit for 1 hr. & 30 mins.)

6.)  Now add the frozen lemonade and cold water; stir well.

7.)  Refrigerate to chill and serve later, or pour into beverage glasses filled with a few large ice cubes, and serve immediately.

8.)  Garnish beverage glasses with lemon slices, and sprigs of fresh spearmint leaves, if desired.

9.)  Yields: 108 ounces of tea

10.) Note: I just wanted to let everyone know... The other day I made this iced tea, but found I only had 12 mint leaves, so I also used 2 Bigelow Plantation Black Spearmint Tea Bags (along with 12 black flavored tea bags).  I felt the taste of the spearmint really came through, and the tea was quite refreshing and delicious!

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Friday, July 27, 2012

Easy Iced Coffee

The recipe for this iced coffee was originally posted by Christy Grigor at allrecipes, but I tweaked the recipe to suit my taste. It only takes a few minutes to make, so if I'm in the mood for an iced coffee in a moments notice, this is the one I always make.



Easy Iced Coffee

2-1/2 teaspoons instant coffee (See *Note)
4-1/2 teaspoons granulated sugar
3 Tablespoons 'hot' water (See *Note)
3/4 cup milk (I use 2% milk)
1/2 teaspoon vanilla extract (optional)
ice cubes (Preferably large ice cubes)

1.)  For this recipe you will need a large size glass jar with a tight fitting lid.  (I use an 8-ounce glass jar that the instant coffee came in. It is equivalent to holding 3 cups of liquid.)

2.)  Place the instant coffee and sugar in a glass jar.

3.)  Add the 'hot' water to the jar, place lid on jar, and seal jar tight. Shake the jar vigorously for about 15 to 20 seconds.

4.)  Remove lid from the jar, add the milk, and vanilla, if using, and then swirl the jar around for a bit.

5.)  Add the coffee to a tall beverage glass which has been filled with ice, and enjoy your iced coffee.

6.) *Note: I usually use Folgers or Maxwell House Instant Coffee when making this iced coffee, but if you use Taster's Choice 100% Columbian Instant Coffee, I would decrease the amount of coffee to 2 tsp.  I have found the 100% Columbian Coffee has a much stronger taste to it, but I also think it makes this iced coffee taste great!  Also, when adding the 'hot' water, I heat the water in a small saucepan on top the stove.  One more thing, I prefer to use ice cubes that are large in size, as they don't dilute the ice coffee as quickly as the smaller cubes do.



Friday, June 1, 2012

Strawberry Shortcake Iced Coffee

This delicious iced coffee is made with Dunkin' Donuts Strawberry Shortcake Ground Coffee, and a can of sweetened condensed milk. (You will need a 12 cup coffee maker to brew the coffee.)



Strawberry Shortcake Ice Cubes

Prep Time: 5 Minutes
Cook Time: 15 Minutes

6-3/4 cups cold water

7 Tbsp. Dunkin' Donuts Strawberry Shortcake Ground Coffee

1 (14 oz.) can sweetened condensed milk

Coffee Ice Cubes (*See recipe below)

regular ice cubes

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1.)  Add 7 Tablespoons of ground coffee inside your paper-lined basket, and adjust basket to fit the coffee maker.


2.)  Pour the cold water into the coffee maker.


3.)  Start brewing the coffee.


4.)  After the coffee's done brewing, turn off the coffee maker, and set the coffee pot aside, for the coffee to cool somewhat.


5.)  Combine the brewed coffee and sweetened condensed milk into a large pitcher; stir thoroughly until coffee and condensed milk is blended together.  Refrigerate until coffee is chilled.


6.)  Once chilled; pour coffee in glasses filled with coffee ice cubes, or regular ice cubes, or a combination of both.


7.)  Yields: 58 ounces of iced coffee


8.)  Note: Prep time and cook time may vary.  Depending on your coffee maker, cook time may take less than time stated, or perhaps a few minutes more.


6.) *To make coffee ice cubes: Pour 2 cups of cold water inside your coffee maker.  Place 3 tablespoons of the ground coffee inside your paper-lined basket.  Start brewing the coffee.  Once the coffee is done brewing, set pot aside to cool the coffee somewhat, then pour the coffee into an ice cube tray, and place the tray in your freezer to freeze the coffee.  Note: Double the recipe to make 2 trays of coffee ice cubes.

Saturday, January 21, 2012

Coffee L'Orange

This is a delicious orange chocolate flavored coffee, which I top with either Reddi Wip or Cool Wip Whipped Topping, and a light sprinkle of either ground cinnamon or nutmeg.



Coffee L'Orange 

2 Tablespoons ground coffee
1/2 teaspoon ground coffee
1 teaspoon orange zest
3 tablespoons chocolate flavored syrup
1 cup cold water
1/8 cup cold water
1/4 teaspoon orange extract
large dollop (or two) Reddi Wip Dairy Topping, or Cool Whip
light sprinkle ground cinnamon, or ground nutmeg

1.)  Place the coffee grounds inside paper filled (brewing) basket.

2.)  Sprinkle the orange zest over the coffee grounds.

3.)  Adjust brewing basket to fit inside the coffee maker.

4.)  Add the chocolate syrup to the empty coffee pot of the coffee maker.

5.)  Pour the cold water inside the coffee maker, and start brewing the coffee.

6.)  When brewing is completed, add the orange extract to the coffee pot.  Stir the chocolate/coffee mixture, until it's well blended.  (At this point, I add my coffee to a mug, and heat it up a bit more in the microwave.)

7.)  Stir coffee, then top it with a dollop or two of Reddi Wip or Cool Whip.

8.)  Sprinkle cinnamon or nutmeg on top the Reddi Wip or Cool Wip.

9.)  Yields: 1-serving (8 ounces)

Wednesday, October 12, 2011

Lovely and Luscious Mug of Coffee

Mirj at food.com, inspired me to make this coffee, but I tweaked the recipe to suit my taste.  Also, instead of using boiling water, I just added cold water and the instant coffee in my mug, then placed the mug in a 900 watt microwave, and nuked it for 1 minute & 66 seconds.



Love and Lucious Mug of Coffee

1-1/2 teaspoons Taster's Choice House Blend Instant Coffee
1-1/2 teaspoons Taster's Choice Hazelnut Instant Coffee
11 ounces boiling water
1 ounce (2 Tablespoons) liquid hazelnut coffee creamer
2 ounces (4 Tablespoons) heavy whipping cream (See *Note)

1.)  Place both coffees in bottom of a tall coffee mug.

2.)  Add boiling water to the mug, and stir.

3.)  Add the hazelnut coffee creamer and whipping cream, and stir.

4.)  Yields: 14 ounces of coffee

*Note: When making this coffee, I used those individual single serve packets of instant coffee, which you can purchase either 7 or 20 in a box, and each packet equals 1-1/2 teaspoons.  Also, be sure you use real cream in this recipe.  Do not substitute using milk or skim milk!!

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Thursday, August 4, 2011

Sweet Lime Iced Tea

During the Summer I make several gallons of this iced tea.  I never thought adding lime juice to iced tea, could taste sooo good!  It's a nice change from the sweetened lemon iced tea I usually make.









Sweet Lime Iced Tea 

6 cups boiling water

7 tea bags (I used orange pekoe & black)

3/4 cup sugar, plus 2-1/2 tablespoons of sugar

2 limes (Plus half of one lime, see *Note)


1.)  In a (2-quart) heat-proof glass pitcher, add the tea bags to it.  (If the tea bags have strings attached, be sure to remove them first.)


2.)  Pour boiling water over tea bags in the pitcher.  Cover the pitcher, and allow the tea to steep for 45 minutes.  (I covered the pitcher with Saran Wrap.) 


3.)  After the has steeped for 45 minutes, remove tea bags from the pitcher, and discard them.

4.)  To the pitcher, add the 3/4 cup of sugar, plus the 2-1/2 tablespoons of sugar; stir thoroughly to dissolve the sugar.


5.)  Add the juice of 2 limes to the pitcher, and stir.  (For more lime flavor, add the juice from half of a lime as well.)

6.)  Let the tea cool to room temperature, then place tea in the refrigerator to chill.

7.)  Pour chilled tea into glasses filled with ice.  Serve tea immediately.

8.)  Yields: About 55 ounces

9.) *Note: For more lime flavor, add the juice of 2 and a 1/2 limes.  Also, I usually double this recipe, and make the tea in a gallon size glass jar.  Then I'll use 12 cups of boiling water, 14 tea bags, 1-1/2 cups of sugar, plus a 1/3 cup of sugar, and the juice of 4 limes (possibly 4-1/2 limes).  This makes: 13-1/2 cups of tea (or) 105-ounces.  One more thing I wanted to mention, if using a gallon size glass jar to make the tea, I'll cover the jar with an 8-1/2 inch glass dinner plate, while the tea is steeping.  Below is a photo of the gallon size jar I used to make the iced tea.

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Here's an additional photo of the Sweet Lime Iced Tea served in a glass.














Sweet Lime Iced Tea | Just A Pinch Recipes

Wednesday, August 3, 2011

Sugar Free Strawberry Iced Tea πŸ“

This is a delicious sugar free strawberry flavored iced tea. πŸ“             The ingredients I used to make this tea were... orange pekoe and black tea, and 1 packet of Walmart's Great Value Sugar Free Strawberry Flavored Drink Mix.


Sugar Free Strawberry Iced Tea 

9 regular size tea bags (orange pekoe & black tea)
8 cups water, divided
1 packet sugar free strawberry flavored powdered drink mix
.......... .......... .......... .......... .......... .......... .......... .......... ..........

1.)  Place tea bags in a 2-quart size glass pitcher.

2.)  In a medium size saucepan, bring 4 cups of water all most to a boil.  Remove pan from heat as soon as you see bubbles start to come to the surface.


2.)  Pour the hot water over the tea bags in the glass pitcher.  Cover pitcher with a plastic wrap, and let tea steep for 1 hour.

3.)  After one hour; carefully squeeze the tea/water from the tea bags into the pitcher; stir, then discard the tea bags.  Cover the pitcher, then let sit until the tea has cooled down a bit more.

4.)  Once the tea has cooled; add the packet of sugar free strawberry flavored drink mix, and the 4 cups of cold water into the pitcher, and stir.

5.)  Refrigerate the tea until it's chilled.

6.)  Serve tea in a glass filled with ice.

7.)  Yields: 2-quarts

Additional photos of Sugar Free Strawberry Iced Tea, and ingredients I used when preparing this beverage.  When it came to the tea bags, I used 9 orange pekoe & black tea bags.



 




Vanilla Mocha Iced Coffee

This Vanilla Mocha Iced Coffee is delicious topped with whipped cream. But, I also make two versions of this coffee.  While the 1st coffee is made with the ingredients I've mentioned, the 2nd coffee I make, I use less coffee, less chocolate syrup, plus I omit the sugar and whipped topping all together.  Before making this coffee, just be sure to read the note following the recipe.


(The photo shown on the left, was topped with Reddi Wip,
and the photo on the right, is without the whipped topping.)


Vanilla-Mocha Iced Coffee


1 cup cold water
1 Tablespoon instant coffee granules
2 teaspoons instant coffee granules
2 tablespoons French Vanilla Liquid Coffee Creamer
2 teaspoons Hershey's Chocolate Syrup
1 teaspoon granulated sugar
2 scoops vanilla ice cream
ice cubes
Reddi Wip Dairy Whipped Topping, optional

1.)  In a coffee cup, add the cold water and instant coffee.

2.)  Place coffee cup in microwave and heat the coffee through.

3.)  When done heating, stir coffee, and place cup in the refrigerator to chill the coffee.

4.)  Once the coffee has chilled, add it to a blender, along with the liquid coffee creamer, chocolate syrup, sugar, and ice cream.  Blend everything together in your blender.

5.)  Add ice cubes to a tall beverage glass.

6.)  Pour blended coffee mixture over the ice cubes, and serve.

7.)  If desired, garnish iced coffee with a dollop of Reddi Wip.

8.)  Yields: 1 serving

9.) Note: To make the iced coffee using less coffee and less chocolate... only add 1-1/2 tablespoons of the instant coffee, and 1-1/2 teaspoons of the chocolate syrup, but omit the sugar.  Add the other ingredients listed above, and mix according to thee above directions.


Iced Mocha Coffee


(The photo shown on the left, was topped with Cool Whip,
and the photo on the right, is without the whipped topping.)


Iced Mocha Coffee

8 ounces cold water

1 Tablespoon instant coffee

3 Tablespoons chocolate syrup

4 Tablespoons half-and-half cream

1 to 2 individual packets of Splenda No Calorie Sweetener

ice cubes

Cool Whip (optional ingredient)


1.)  In a large coffee cup or coffee mug, add the water and instant coffee.  (I added the ingredients to one 16-ounce coffee mug.)  Place coffee cup or mug in a microwave, and microwave until coffee is heated through.


2.)  Stir the coffee, and place cup or mug in the refrigerator for 30 minutes; to chill.


3.)  To the cup or mug, add the chocolate syrup, half-and-half cream, plus 1-2 packets of Splenda; (I used 1-1/2 packets) stir to mix.


4.)  Add ice cubes to a tall beverage glass.  Pour coffee over the ice cubes, and top it with a dollop or two of Cool Whip or Reddi Wip.


5.)  This makes: One serving (1-1/3 cups, or 11-ounces)


6.)  *NoteWhen making this coffee beverage, I've also used a Decaf Instant Coffee, such as Maxwell House or Folgers. The chocolate syrup I use is Hershey's Lite Chocolate Syrup, which has 50% Less Sugar, Carbs, and Calories, than regular Hershey's Chocolate Syrup.  Also, on occasions I have used 2 Tablespoons of Heavy Whipping Cream, plus 2 Tablespoons of 2% milk, instead of half-and-half cream. 


Coffee Slushie

A delicious way to enjoy your coffee.
I also posted varieties of this slushie which you can view below.











Coffee Slushie 

1/2 cup milk (I used 2% milk)

2 Tablespoons sugar (I used 2 packets of Saccharin Sweetener)

2-1/2 teaspoons instant coffee (or decaf instant coffee)

1 cup ice cubes (I used miniature size ice cubes)


1.)  In a blender, add the first 3 ingredients.

2.)  Place lid on blender, and blend on high for about 30 seconds.

3.)  Now add the ice cubes, cover, and blend on high speed until the slushie has thickened.

4.)  Pour slushie into a glass and enjoy.

5.)  Yields: About 1-3/4 cups (1 or 2 servings)


Substitution: Instead of adding water ice cubes, add coffee ice cubes, which are made with a strong coffee, (double strength) and omit adding the instant coffee all together.

Variations:

Vanilla Slushie - To make a vanilla slushie, add 1 teaspoon of pure vanilla extract to the blender, before blending the ingredients together.

French Vanilla Slushie - Substitute 1/2 cup of French Vanilla liquid coffee creamer in place of the milk, and omit the sugar all together.

Hazelnut Slushie - Substitute 1/2 cup of Hazelnut liquid coffee creamer in place of the milk, and omit the sugar all together.

Tiramisu Slushie - Substitute 1/2 cup of Tiramisu liquid coffee creamer in place of the milk, and omit the sugar all together.

Note: I'm sure other flavored liquid coffee creamers would be a good substitute in place of the milk.  I just haven't tried any of the others just yet!

Brown Sugar Iced Coffee

Roxygirl at Food.com, inspired me to make this delicious tasting iced coffee, but I did modify the recipe to suit my taste.



Brown Sugar Iced Coffee

1 cup cold water

1 Tablespoon instant coffee (Maxwell House or Folgers)

1/4 cup half-and-half cream

4 Tablespoons dark brown sugar

6 large ice cubes (8-oz. of ice)

Topping: Cool Whip (or) Reddi Wip


1.)  Heat water on top the stove, then add the hot water and instant coffee to a 1-cup glass measuring cup, and stir.  (I just add the water and instant coffee to a coffee cup, and microwave it till the coffee is hot enough.)


2.)  Place measuring cup or coffee cup, in the refrigerator for at least 35 minutes, to chill the coffee.


3.)  Add the chilled coffee to a blender, along with the remaining ingredients, and blend on high until the ice cubes have dissolved into the liquid (about 30-35 seconds).


4.)  Pour iced coffee into a tall beverage glass, (enough to hold 24 ounces of coffee), and top with either Cool Whip or Reddi Wip Whipped Topping, and serve.


5.)  Yields: 1 large serving (24 ounces)



Iced Coffee Frappe

Boy was this a treat!  Sydney Mike at food.com, inspired me to make this iced coffee frappe.  The original recipe states to use double strength brewed coffee, but I opt to make this with an instant coffee.




Iced Coffee Frappe 

2 Tablespoons instant coffee 

8-ounces cold water

1/2 cup heavy whipping cream

1 Tablespoon chocolate syrup

2 Tablespoons granulated sugar

1 cup ice cubes (I used 16 mini ice cubes)

Reddi Wip Dairy Whipped Topping, to garnish the coffee

Additional chocolate syrup, to garnish the coffee
..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... .....

1.)  Add water and instant coffee to a coffee cup.  Place coffee cup in the microwave, and microwave until coffee is heated through.


2.)  Place heated coffee in the refrigerator, to chill the coffee.  
(I found the coffee was chilled within 1 hour).


3.)  Add the chilled coffee, whipping cream, 1 Tablespoon of chocolate syrup, 2 Tablespoons of sugar, and the ice cubes into a blender; process until smooth (for about 1 minute).


4.)  Pour iced coffee into a large beverage glass (or 2 small glasses). Top the iced coffee(s) with a generous dollop of the Reddi Wip, and drizzle on a bit of chocolate syrup, and serve.


5.)  Yields: 2-1/2 cups of iced coffee frappe


6.) Note: When making this coffee, you could substitute a double strength, already brewed, chilled coffee, for the 8 ounces of "instant" chilled coffee.  Also, you can substitute 3 individual packets of Splenda, for the 2 Tablespoons of granulated sugar.

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Cherry Lemonade πŸ’πŸ‹

Marg (CaymanDesigns) at Food.com, inspired me to make this Cherry Lemonade.  The maraschino cherry juice gave this lemonade a lovely shade of pink and a hint of cherry flavor. πŸ’πŸ‹



Cherry Lemonade

1-1/4 cups lemon juice, bottled or fresh

3/4 cup granulated sugar

1/2 cup maraschino cherry juice

4 cups cold water

crushed ice, or ice cubes

lemon slices, to garnish beverage

maraschino cherries, to garnish beverage


1.)  In a pitcher, add the lemon juice and sugar; stir to combine.

2.)  Add the cherry juice and water; stirring briskly to mix.

3.)  Add crushed ice or ice cubes to a beverage glass.

4.)  Add cherry lemonade to the glass filled with ice.

5.)  Garnish each glass with a lemon slice and a maraschino cherry.

6.)  Yields: 1-1/2 quarts (48-ounces)



Tuesday, February 15, 2011

Cherry Mocha Coffee πŸ’

This is a delicious chocolate cherry coffee.  Top with Reddi Wip or Cool Whip, and a marashino cherry; which makes for a special treat.  




Cherry Mocha Coffee 

8 oz. water 

1 tsp. instant coffee 

1-1/2 teaspoons Hershey's Special Dark Cocoa
 Powder
1 Tablespoon sugar 
1/4 teaspoon almond extract 
1/4 teaspoon McCormick's Imitation Cherry Extract
Reddi Wip (or) Cool Whip, to garnish coffee 
1 maraschino cherry 

1.)  In a coffee cup, heat water and coffee in the microwave until hot.  (Or heat the water and coffee on top the stove in a small saucepan.)  

2.)  Add the cocoa powder and sugar; stir well to dissolve.

3.)  Now add the extracts, and stir.

4.)  Top the coffee with desired amount of Reddi Wip or Cool Whip.

5.)  Place the cherry on top the whipped topping, and serve.

6.)  Yields: 1 serving

7.) Note: To make 12-ounces of the coffee... use 12 ounces of water, 1-1/2 teaspoons of instant coffee, 1/4 teaspoon plus an 1/8 teaspoon of almond extract, 1/4 teaspoon plus an 1/8 teaspoon cherry extract, 2-1/2 teaspoons of the special dark cocoa powder, plus 1-1/2 Tablespoons of sugar.  This is what I used to fill my glass coffee cup.

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I thought I'd also share a photo of Hershey’s Special Dark Cocoa with (100% CACAO), which I usually use whenever I bake a chocolate cake, or brownies, or whenever I prepare this coffee.  It has an intense chocolate flavor which I enjoy! πŸ˜‹















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Monday, February 14, 2011

Chocolate Covered Cherry Coffee

Annacia at food.com, inspired me to make this coffee, but I slightly tweaked the recipe to suit my taste.



Chocolate Covered Cherry Coffee

2/3 cup of water
1-1/4 teaspoon instant coffee (*See Note)
1/2 teaspoon sugar
1 dark chocolate, or milk chocolate covered cherry
Reddi Wip, or Cool Whip (to garnish the coffee)

1.)  In a coffee cup; heat water and coffee in the microwave until hot. (Or heat the water and coffee on top the stove in a small saucepan.)

2.)  Add the sugar, and stir.

3.)  Now add the chocolate covered cherry; stir well to dissolve. After the chocolate has dissolved, remove the cherry from the cup.

4.)  Top the coffee with desired amount of Reddi Wip, or Cool Whip. Place the cherry on top the whipped topping, and serve.

5.)  Yields: 1 serving

6.) *Note: If using ground coffee instead of instant, use 2 teaspoons per each 2/3's cup of water in your coffee maker.  Also, I have found that not all of the chocolate from the chocolate covered cherry, dissolves completely in the hot coffee.  You may still see bits of chocolate floating in your cup.
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These were the brand of Milk Chocolate & Dark Chocolate Covered Cherries that I used when preparing this coffee beverage.

















Thursday, August 26, 2010

Instant Gingerbread Coffee

I make this coffee whenever I have a craving for anything gingerbread.  I top the coffee with Reddi Wip Whipping Cream, then lightly sprinkle on a bit of McCormick Pumpkin Pie Spice. 




Instant Gingerbread Coffee 

1-1/2 teaspoons instant coffee (or decaf instant coffee)

1 cup boiling water

1/4 teaspoon pumpkin pie spice, plus an 1/8 teaspoon as well

2-1/2 teaspoons unsulphured molasses
 (See *Note)

3 Tablespoons Half & Half cream

Reddi Wip Whipped Cream (to garnish coffee)

pumpkin pie spice (a light sprinkle to garnish coffee)


1.)  In a coffee cup mix together, the instant coffee, 1/4 teaspoon pumpkin pie spice, plus an 1/8 teaspoon as well.

2.)  Add the boiling water and molasses, and stir.

3.)  Stir in the Half & Half.

4.)  Garnish coffee with the Reddi Wip.

5.)  Lightly sprinkle a bit of pumpkin pie spice over the whipped topping, and serve.

6.)  This makes: 1 serving. 

7.) *Note: For this coffee, be sure to use unsulphured molasses.  
It really adds flavor to the coffee.  Whatever you do, do not use a mild molasses, as it's just too bland, and doesn't add much flavor.


The kitchen crew at the recipe website Just-A-Pinch, shared this photo of Instant Gingerbread Coffee as well.  




















Cream of Potato & Cheddar Cheese Soup

One day my daughter had given me some of her Yukon Gold Potatoes from her garden.   I then decided I'd quickly  throw a potato soup toge...