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Non-Alcoholic Beverages As a public service at this active party time of the year, the Newtown Square Fire Company has prepared a long listing of non-alcoholic beverages. The unique tastes and the inviting appearance of these drinks add to their acceptability as an alternative to alcoholic beverages. Not only do they taste great, but they also help ensure the comfort of your guests who may not drink alcohol or as an alternative part way through the party. Anyone having additional non-alcoholic recipes is invited to share them.
Please forward recipe contributions to the following address Firefighter-Jim@myway.com. Also indicate if would or would not want your name added as a recipe source.
L James Biddle, Public Information Officer
The following are items that will provide multiple servings
MOCK PINK CHAMPAGNE (1 1/2 quarts or 10 servings) 1/2 cup sugar 1 cup water 1 (6 oz) can frozen orange juice concentrate 1 (6 oz) can frozen grapefruit juice concentrate 1 (28 oz) bottle chilled ginger ale 1/3 cup grenadine syrup Early in day, mix sugar with water in saucepan and boil 5 minutes. Cool. Add frozen juice concentrates. Refrigerate. At serving time add ginger ale and grenadine syrup. Stir lightly.
CARDINAL PUNCH (44 servings)
1 qt cranberry juice 1 pint orange juice 2 lemons squeezed or 2 oz lemon juice 4 qts ginger ale Combine juices with ice and chill. Pour into punch bowl over a block of ice and add ginger ale. Garnish glasses with mint sprig. (May add orange sherbet scoops)
MOETTE PUNCH (8 servings)
1 cup pineapple juice 1 cup white grape juice 1 pint club soda Sugar to taste 1 quart raspberry sherbet or ice Add soda to fruit juices; sweeten to taste. Pour into punch bowl; add scoops of sherbet.
ORANGE CRANBERRY TODDY (8 servings)
2 cups cranberry juice cocktail 1/4 cup sugar 1 Cinnamon Stick 8 whole cloves 6 cups orange juice 2 oranges, sliced Heat first five ingredients to boiling point. Taste and add more sugar if needed. Garnish with orange slices and add cinnamon sticks for swizzles.
FRUIT SALAD SMOOTHIE
1 cup Tropicana Pure Premium Orange Juice
1 cup plain or vanilla nonfat yogurt, soy milk or tofu
2 kiwi fruit, peeled and cut into chunks
1/2 cup fresh pineapple chunks
1 large banana, cut into chunks
1 cup strawberries, halved
1 tablespoon honey
In blender container, place all ingredients; puree until smooth and creamy. Pour into four glasses and serve garnished with additional whole fruit.
Makes 4 servings.
CREAMY RASPBERRY SIPPER
1 1/4 cups raspberries
1 1/4 cups unsweetened white grape juice
1 1/2 cups raspberry sherbet
1/4 cup water
1 tablespoon lemon juice
10 ice cubes
Fresh mint sprigs, optional
Combine raspberries and grape juice in container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Strain mixture through several layers of dampened cheesecloth, reserving liquid and discarding solids.
Combine reserved liquid, sherbet, water and lemon juice in blender container; cover and process until smooth. Add ice cubes; cover and process until frothy. Serve immediately. Garnish with fresh mint sprigs, if desired.
Yields four 1-cup servings
HOT BUTTERED PINEAPPLE DRINK
1 (48 ounce) can pineapple juice
2/3 cup orange juice
2 tablespoons butter or margarine
2 teaspoons brown sugar
4 (3-inch) sticks cinnamon
Combine all ingredients in a large saucepan; bring to a boil. Reduce heat and simmer 20 minutes. Remove cinnamon sticks and serve hot.
Makes 5 cups.
HOT SPICED CIDER
2 quarts cider
2 tablespoons brown sugar
1 teaspoon whole allspice
1 teaspoon whole cloves
1/4 teaspoon salt
Dash of ground nutmeg
Combine cider and spice ingredients. Bring to slow boil, cover, simmer 20 minutes.
Remove from heat and pour through strainer. Add cinnamon stick to each mug.
Makes 8 servings.
HOLIDAY COFFEE
3/4 cup ground coffee
4 cupd water
1/2 cup sweetened condensed milk
Whipped cream
4 (3-inch) sticks cinnamon
4 maraschino cherries with stems
Prepare coffee according to manufacturer's directions using 3/4 cup ground coffee and 4 cups water. Stir sweetened condensed milk into coffee, and serve immediately with a dollop of whipped cream, a stick of cinnamon and a maraschino cherry.
Makes 4 1/2 cups.
WHITE HOT CHOCOLATE
3 cups half-and-half, divided (1/4 cup and 2 3/4 cups)
2/3 cup vanilla baking chips
1 cinnamon stick
1/8 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Ground cinnamon for garnishing
Place 1/4 cup cream, vanilla chips, cinnamon stick and nutmeg in saucepan. Stir over low heat until chips are melted Discard cinnamon stick. Add remaining cream. Stir until thoroughly heated. Remove from the heat, Add vanilla and almond extracts.
Pour into 4 cups. Garnish with ground cinnamon.
CARAMEL MILK
Makes 2 servings.
2 cups milk
5 tablespoons packed brown sugar, divided
1/4 teaspoon vanilla extract, divided
Pour milk into microwave-safe, medium glass bowl. Heat on HIGH (100% power) in microwave until hot, about 80 to 90 seconds.
Carefully pour milk into 2 mugs. Stir half of the brown sugar and vanilla extract into each mug.
Serve warm.
The following recipes for non-alcoholic beverages generally are created for a single drink. Each recipe has both visual and flavor appeal
MEXICAN SUNSET (1 serving)
1 cup chilled orange juice 1/2 jigger grenadine Pour orange juice into tall glasses. Add grenadine and allow to settle on bottom. May be served over ice. PINA COLADA PERFECTO (1 serving) 1 jigger creme of coconut 2 jiggers pineapple juice 1 1/2 jiggers club soda Mix over ice
NOON ON THE EQUATOR (1 serving)
1/4 cup orange juice 1 1/2 tsp grenadine syrup 1/4 cup tomato juice 1/4 tsp Worcestershire sauce Juice of 1/4 lemon Dash of Tabasco sauce Salt and freshly ground black pepper Combine all ingredients in cocktail shaker and add ice cubes. Shake well and strain into glasses
ALMOND JOYOUS
Serves 2.
This is a delicious drinkable rendition of the infamous Almond Joy candy bar.
1 cup light coconut milk
1 1/2 cups chocolate sorbet
2 fresh bananas, frozen and sliced
2 tablespoons grated coconut (optional)
1 teaspoon coconut extract
3/4 teaspoon almond extract
Combine the coconut milk and sorbet in a blender. Add the bananas, coconut (if using), coconut extract, and almond extract. Blend until smooth.
To freeze bananas: Peel bananas and seal in a plastic bag. Freeze. When ready to use, remove from freezer and slice.
BLACK FOREST MOCHA
Serves: 1
2/3 cup hot brewed coffee
2 tablespoons HERSHEY'S® Chocolate Syrup
2 tablespoons light cream
1 tablespoon maraschino cherry juice
Whipped cream (optional)
Maraschino cherry (optional)
In large mug, stir together coffee, Hershey's Chocolate Syrup, cream and cherry juice. Garnish with whipped cream and cherry, if desired. Serve immediately.
BLUEBERRY BOG SPARKLER
Mix 3 cups blueberry-cranberry drink with 2 cups prepared lemonade in a large pitcher. Chill well.
Just before serving, stir in 1 1/2 cups icy cold ginger ail.
CHEESECAKE FLOAT
Source: Recipe submitted by Connie on 6/1/01 - geocities.com/webcipes2/bev/e3.htmlp
4 ounces soft style cream cheese
12 ounces strawberry pop
2 scoops berry frozen yogurt or vanilla ice cream
Blend together soft-style cream cheese and strawberry pop (3 parts pop to 1 part cream cheese). Add scoops of frozen yogurt.
CHOCOLATE CARAMEL CAPPUCCINO
Makes 2 to 3 servings
1 cup hot water
3/4 cup milk
2 tablespoons Chocolate Flavor NESTLÉ® NESQUIK Syrup
3 tablespoons caramel ice cream topping
1 tablespoon TASTER'S CHOICE® 100% Pure Instant Coffee
Place water, milk, Nesquik, caramel topping and TASTER'S CHOICE in a microwave-safe pitcher. Microwave on HIGH (100%) power for 2 to 3 minutes or until hot; stir.
Serve immediately.
CRANBERRY EGGNOG
6 eggs, separated
4 tablespoons granulated sugar
1 quart cranberry juice
2 cups heavy whipping cream
Dash of ground nutmeg
Beat egg yolks until lemon colored. Add 2 tablespoons of sugar and beat for 5 minutes more. Set aside.
Beat whites until soft peaks form. Gradually add remaining 2 tablespoons of sugar to the whites. Beat until stiff and glossy. Fold whites into yolk mixture. Stir in cold juice and cream. Sprinkle with nutmeg. Refrigerate.
EASY PUDDING MILK SHAKE
3 cups cold milk
1 small box instant Jell-O Pudding, any flavor
1 1/2 cups ice cream, any flavor
Pour milk into blender container. Add pudding mix and Ice Cream; cover. Blend on high speed 30 seconds or until smooth. Pour into glasses and garnish as desired. Serve immediately.
FRESH TOMATO JUICE COCKTAIL
11 cups fresh tomatoes
3 cup chopped celery
3/4 cup chopped green bell pepper
2 bay leaves
3 tablespoons chopped onion
1 1/2 teaspoons salt
3 teaspoons Worcestershire sauce
1 1/2 teaspoons horseradish
3 dashes Tabasco sauce
Cook tomatoes, celery, green pepper, bay leaves and onion for 20 minutes, then put through a sieve. Add remaining ingredients. Chill.
GODIVA FROZEN HOT CHOCOLATE 4 cups whole milk
12 tablespoons Godiva Classic Milk Chocolate Cocoa * 2 cup heavy whipping cream 2 teaspoons vanilla extract 2 tablespoons granulated sugar 2 tablespoons milk chocolate shavings * You can also use Dark Chocolate Truffle Cocoa or Chocolate Mocha Cocoa.
Warm the milk in a small pot over a medium flame. Stir in the cocoa and whisk constantly. Do not boil. Remove from the stove and cover with foil. Let cool for 15 minutes.
Pour the hot cocoa mixture in to ice cube trays or a metal bowl. Freeze. Remove the chocolaty mixture from the freezer and allow to soften for approximately 20 minutes.
Drop the slushy cubes or chunks into a blender. Pulse intermittently until smooth and slightly icy. You may have to add a little fresh milk to help with the process. Immediately pour into a large glass bowl. Top with fresh whipped cream and milk chocolate shavings. Sink a straw in for everyone at your table. Sip and enjoy!
HÄAGEN-DAZS® LEMON CHIFFON SHAKE
Source: haagen-dazs.com
1 pint (2 cups) Häagen-Dazs® Vanilla ice cream, slightly softened*
3/4 cup skim milk
3 tablespoons frozen lemonade concentrate
In blender container, combine all ingredients. Cover; blend until smooth. Serve immediately.
4 (3/4 cup) servings.
*Tip: To soften ice cream, put container in the refrigerator for 15 to 20 minutes or until easy to scoop.
HOT CHOCOLATE TO DIE FOR
2 to 3 ounces milk chocolate
1 teaspoon butter
1/4 teaspoon vanilla extract
1 cup half-and-half or cream
For each cup, in a double boiler combine the chocolate, butter and vanilla extract. Stir together until completely melted and smooth. Then add the half-and-half or cream slowly, incorporating it gradually as it heats, but do not boil.
Serve over a handful of miniature marshmallows garnished with a dash of nutmeg.
HOT DR. PEPPER ®
12 ounces Dr. Pepper®
2 lemon slices
Pour the Dr. Pepper® into a saucepan. Heat until it is hot and bubbly, at exactly 170 degrees F. Place a lemon slice in the bottom of each of two mugs. Pour the Dr. Pepper® into the mugs, then serve immediately.
ITALIAN CREAM SODA Fill a 16 ounce glass with ice and add 4 tablespoons flavored syrup (for drinks...like hazelnut or vanilla). Fill with club soda to within 1 inch from top. Top off with whipped cream on top (optional).
LEMONADE SHAKE
1 pint vanilla ice cream, softened
1 (12 ounce) can lemon-lime soda
1/4 cup frozen lemonade concentrate
2 drops yellow food coloring (if desired)
Combine ice cream, soda and lemonade concentrate in a 1-quart container with a lid. Cover and shake until smooth. If desired, add food coloring, cover and shake again.
Makes 2 cups.
LEMONADE TEA
2 family-size tea bags
1 quart water
1 1/2 cups granulated sugar
1 (10 ounce) can frozen lemonade
2 quarts water
Bring 1 quart water to boil. Add tea bags and turn off heat. Steep tea for 10 minutes. Remove tea bags; discard. Add remaining ingredients.
Mix and refrigerate.
To serve, add 1 two-liter bottle ginger ale Serve over ice.
MARASCHINO CHERRY LEMONADE
1 cup hot water
3/4 cup granulated sugar
4 cups cold water
1/2 cup fresh lemon juice
6 ounces maraschino cherries. undrained
In a large pitcher, combine hot water and sugar; stir until sugar is dissolved. Add cold water, lemon juice and cherries with their juice; mix well. Serve over ice.
MEXICAN COCOA
2 cups milk
3 (1-inch) cinnamon sticks
4 ounces bittersweet chocolate, broken into small pieces
2 tablespoons dark brown sugar
Ground cinnamon (optional)
Heat milk and cinnamon sticks over low heat until steaming. Do not boil. Place chocolate and sugar in warm, small bowl. Discard cinnamon sticks. Pour milk over chocolate and sugar and let stand 1 minute. Whisk until dissolved.
Serve in mugs with a sprinkling of cinnamon, if desired.
Makes 2 servings.
MINT COW
2 tablespoons chocolate syrup
1/8 teaspoon mint or peppermint flavoring
1 cup milk
1 scoop or 1/2 cup ice cream
Mix syrup with milk and peppermint. Stir well and add ice cream.
NUTTY VANILLA MILK
2 cups milk
2 tablespoons granulated sugar
1/4 teaspoon almond extract
3/4 teaspoon vanilla extract
Pour milk into microwave-safe glass bowl and heat on HIGH (100% power) until it is hot, about 80 seconds.
Stir remaining ingredients into hot milk, and mix until thoroughly combined. Pour into mugs and serve immediately.
Makes 2 servings.
ORANGE BLISS
1 (6 ounce) can frozen orange juice concentrate
1 1/2 cup ice cold water
4 large marshmallows
1 cup vanilla ice cream
15 ice cubes
Pour into blender orange juice and water. Blend approximately 5 seconds or until mixture it liquid. Add ice cream, marshmallows and enough ice cubes so that when they are finely crushed the mixture will be thick like a milk shake. Since ice cubes vary in size you may have to add or delete a few.
Pour into serving glasses and garnish with an orange slice or marshmallow and cherry.
ORANGE CREAM
4 cups orange juice
3 cinnamon sticks
1 tablespoon vanilla extract
1 pint vanilla ice cream
In a large saucepan, combine orange juice, cinnamon and vanilla over medium-high heat. Bring mixture to a boil, and reduce to low heat. Simmer 10 minutes. Remove cinnamon sticks. Stir in ice cream. Cook over low heat, stirring constantly, until heated through. Do not allow mixture to boil. Serve with mini marshmallows if desired.
Makes 4 to 6 servings.
PEACHY YOGURT COOLER
1/2 cup milk
1 (6 ounce) container Yoplait Original peach yogurt
1 peach, peeled and cut-up
Ground nutmeg
Place milk, yogurt and peach in the blender. Cover and blend on high speed about 30 seconds or until smooth. Sprinkle with nutmeg.
PINEAPPLE-BANANA SLUSH
1 medium-size ripe banana
1 1/2 cups pineapple juice
2 tablespoons honey
Ice cubes
Combine first 3 ingredients in container of an electric blender. Add enough ice cubes to measure 3 cups. Blend until smooth. Serve immediately.
RUSSIAN TEA
2 cups Tang
1/2 cup instant tea
1 package powdered lemonade mix
1 1/4 cups granulated sugar
1/2 teaspoon ground cloves
1 teaspoon cinnamon
Mix together well. Store in a covered jar, and use as you would instant tea.
STRAWBERRY-CHEESECAKE SHAKE
1 (10 ounce) package frozen sliced strawberries, thawed
3 ounces cream cheese, softened
1 pint vanilla ice cream
1/2 cup milk
Combine all ingredients in blender container; process mixture until smooth. Serve immediately.
TIDEWATER TEA
1 quart strong tea
1 cup cherry juice
3 tablespoons lemon juice
1/4 cup orange juice
4 whole cloves
1 stick cinnamon
Simmer for about 30 minutes. Serve hot.
This makes 4 to 6 servings.
TWINKIE MALT
2 cups milk
6 Hostess Twinkies
4 Oreo cookies
3 cups vanilla ice cream
1/3 cup milk
Blend milk and Twinkies for 5 to 10 seconds. Add Oreo cookies. Blend together. Add 3 cups vanilla ice cream. Blend until smooth. Pour in milk and enjoy.
VIENNESE CHOCOLATE
4 ounces semisweet chocolate
1/3 cup granulated sugar
1/3 teaspoon salt
1 1/3 cups boiling water
4 cups scalded milk
1 teaspoon vanilla extract
1 cup heavy cream, whipped
Melt chocolate in top of a double boiler over hot water. Stir in sugar and salt and slowly add boiling water, blending well. Add scalded milk. Simmer the mixture for a few minutes and then beat with a whisk until frothy. Add vanilla extract.
Serve chocolate from a heated coffee pot and use demitasse cups. Pass whipped cream separately.
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