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.

2/3 cup instant coffee
1 1/3 cups granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice

Mix thoroughly and put into a blender a couple cups at a time and blend to a fine powder.

To use, add approximately 2 rounded teaspoons per cup of boiling water, or less, to suit your own taste.

2/3 cup instant coffee
1 cup granulated sugar
1 round teaspoon loose, dried mint leaves
2/3 cup nondairy creamer

Mix thoroughly and put into a blender a couple cups at a time and blend to a fine powder.

To use, add approximately 2 rounded teaspoons per cup of boiling water, or less, to suit your own taste.

1 (25 ounce) box nonfat dry milk
1 (16 ounce) jar nondairy creamer
1 (15 to 16 ounce) container presweetened cocoa mix (like Nestle’s Quik)
1 (13 ounce) jar chocolate malted milk powder
1 cup confectioners’ sugar

Mix together all ingredients in a very large container. Use a wire whisk to be sure it is distributed evenly. Divide mixture into jars with tight lids.

To make hot cocoa, place 2 to 3 tablespoons of mix into a mug. Add boiling water and stir well. You may use more or less mix to taste or depending on the size of the mug.

2 cups freshly-squeezed orange juice
3 tablespoons grenadine
1/4 teaspoon chili powder, to taste
1 cup tomato juice (optional)
3 teaspoons salt*

Mix all ingredients and serve over ice.

* If you omit the tomato juice, use 2 teaspoons of the salt.

Vampiro
Pour 1 1/2 ounces tequila into a large glass over ice cubes, then add Sangrita. If desired, add club soda. Garnish with a lime wedge.

Source: Charanga – San Francisco, California

This three-fruit sangria will keep in the refrigerator for several days. You may want to transfer it to bottles or jars, however. If stored for longer than 24 hours, it should be tightly covered so it stays fresh tasting and does not pick up any refrigerator aromas.

1 Valencia orange, unpeeled, cut into 1/2-inch dice
1 Granny Smith apple, cored and cut into 1/2-inch dice
1 lemon, unpeeled, cut into 1/2-inch dice
1/2 cup granulated sugar
3 bottles (750 ml each) California Burgundy wine,
    preferably Taylor Hearty Burgundy

Divide the diced orange, apple, lemon and the sugar between 2 pitchers.

Add the wine, dividing it evenly between the two pitchers. Stir until the sugar dissolves.

Refrigerate until well chilled before serving.

Serves 6 to 8.

2/3 cup instant coffee
1 cup powdered nondairy creamer
1/2 cup nonfat dry milk
1/4 cup cocoa powder
1 cup brown sugar, firmly packed

Mix thoroughly and put into a blender a couple cups at a time and blend to a fine powder.

To use, add approximately 2 rounded teaspoons per cup of boiling water, or less, to suit your own taste.

Posted by jerseyjan at recipegoldmine.com 6/10/01 5:55:17 pm

Serves 10 to 12

2 cups passion-fruit pur?e
2 bottles dry white wine
3/4 cup Simple Syrup (recipe follows)
1/2 cup triple sec
3/4 cup brandy
3 lemons, halved lengthwise and sliced 1/4 inch thick
3 oranges, halved lengthwise and sliced 1/4 inch thick
3 Granny Smith apples, cored and cut into eighths

Place all ingredients in a large container; stir to combine. Add ice, and serve.

Simple Syrup

Makes about 1 cup.

3/4 cup granulated sugar
3/4 cup water

In a small pot, combine sugar and water. Heat mixture over medium heat until sugar dissolves.

Source: Let The Flames Begin by Chris Schlesinger and John Willoughby.

This is another version of a wine cooler. Any crisp, relatively dry white wine will do the trick here; just avoid chardonnay.

Plenty of ice cubes
1 (750 ml) bottle crisp white wine such as pinot gris
1 cup tropical fruit juice such as mango, papaya or guava
2 ripe peaches, pitted and cut into 8 wedges each
1/2 cup Grand Marnier
1 orange, thinly sliced (not peeled)
1 lime, thinly sliced (not peeled)

Fill a large pitcher halfway with ice, then pour in the wine, fruit juice, peach wedges, Grand Marnier and about three-quarters of the orange and lime slices. Stir until cold and well mixed. Pour into glasses, adding a few of the reserved fruit slices to each.

Serves 4.

Per serving: 297 calories; 0 g fat (0 g saturated fat; 0 percent calories from fat); 29 g carbohydrates; 0 mg cholesterol; 13 mg sodium; 1 g protein; 2 g fiber

Makes 16 servings.

1 cup nonfat dry milk powder
1 cup powdered non-dairy creamer
1 cup French vanilla flavored powdered non-dairy creamer
2 1/2 cups granulated sugar
1 1/2 cups unsweetened instant tea
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom

In a large bowl, combine milk powder, non-dairy creamer, vanilla flavored creamer, sugar and instant tea. Stir in ginger, cinnamon, cloves and cardamom.

In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder.

To serve: Stir 2 heaping tablespoons Chai Tea Mix into a mug of hot water.

NOTE: You may choose to omit the French vanilla creamer, and use 2 teaspoons vanilla extract instead. To do so, mix the vanilla into the sugar, let it dry, then break the sugar into small lumps. Follow the same procedure as above.