Mocha Shake
Mocha Shake
Ingredients| 1 cup cold coffee 1 cup low-fat milk 3 tbsp granulated sugar 3 cups vanilla ice cream 3 tbsp chocolate syrup |
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Preparation
Combine the coffee, milk, and sugar in a blender and mix on medium speed for 15 seconds to dissolve the sugar.
Add ice cream, and chocolate syrup then blend on high speed until smooth and creamy.
Stop blender and stir mixture with a spoon if necessary to help blend the ingredients.
Pour drink into two 16 oz. glasses.
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In a large heavy saucepan combine the cocoa powder, the sugar, the espresso powder, the vanilla, a pinch of salt, and 1 cup cold water and heat the mixture over low heat, whisking, until the cocoa powder is dissolved and the mixture is a smooth paste. Gradually add the milk and the half-and-half
In a large heavy saucepan combine the cocoa powder, the sugar, the espresso powder, the vanilla, a pinch of salt, and 1 cup cold water and heat the mixture over low heat, whisking, until the cocoa powder is dissolved and the mixture is a smooth paste. Gradually add the milk and the half-and-half
Papaya-Banana Smoothie
Combine papaya, banana, guava, pineapple and lemon juices, and sugar in blender. Blend 2 minutes until thoroughly mixed. Pour in tall glass over crushed ice.
Combine papaya, banana, guava, pineapple and lemon juices, and sugar in blender. Blend 2 minutes until thoroughly mixed. Pour in tall glass over crushed ice.
Papaya Shake
Combine papaya and sugar in blender. Add milk. Whirl for 15 seconds. Add ice cubes. Whirl 20 seconds longer. Sprinkle with nutmeg.
Combine papaya and sugar in blender. Add milk. Whirl for 15 seconds. Add ice cubes. Whirl 20 seconds longer. Sprinkle with nutmeg.
Papita Lassi
Beat or blend yogurt, then add water and beat or blend again. Add mashed papaya with all the seasonings. Beat or blend again. Pour in individual glasses. Garnish with mint and serve cold. If you want to make sweet papaya lassi, then omit salt, lime juice and pepper. Add 2 tbsp sugar instead
Beat or blend yogurt, then add water and beat or blend again. Add mashed papaya with all the seasonings. Beat or blend again. Pour in individual glasses. Garnish with mint and serve cold. If you want to make sweet papaya lassi, then omit salt, lime juice and pepper. Add 2 tbsp sugar instead
Peaches and Cream Liqueur
Combine all in a blender until smooth. Pour into bottles and refrigerate overnight. Shake well. Store up to 1 month.
Combine all in a blender until smooth. Pour into bottles and refrigerate overnight. Shake well. Store up to 1 month.
Peach and Mango Daiquiri
Combine mango-peach juice concentrate, rum, orange juice, and sugar in blender. Add half of frozen peaches and puree. Add remaining peaches a few at a time, blending until mixture is smooth and thick, stopping to stir as needed. Pour into chilled daiquiri glasses or wineglasses. Garnish with min
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Peach-Raspberry Shake
In a blender pur�e 1 cup of the raspberries with the milk, strain the pur�e through a coarse sieve into a glass measure, pressing hard on the solids, and return it to the blender, cleaned. Add the ice cream, the peaches and the sugar, blend the mixture until it is smooth but still
In a blender pur�e 1 cup of the raspberries with the milk, strain the pur�e through a coarse sieve into a glass measure, pressing hard on the solids, and return it to the blender, cleaned. Add the ice cream, the peaches and the sugar, blend the mixture until it is smooth but still
Peanut Punch
Place the shelled peanuts in an blender. Pour water in gradually while blending the peanuts Blend thoroughly. Strain mixture through a sieve lined with muslin, pouring in a little at a time. Discard the contents. Add milk and ingredients, then sweeten to taste.
Place the shelled peanuts in an blender. Pour water in gradually while blending the peanuts Blend thoroughly. Strain mixture through a sieve lined with muslin, pouring in a little at a time. Discard the contents. Add milk and ingredients, then sweeten to taste.
Peanut Butter Punch
Combine all ingredients except the nutmeg in the container of a blender. Blend for about 10 seconds. Garnish with grated nutmeg.
Combine all ingredients except the nutmeg in the container of a blender. Blend for about 10 seconds. Garnish with grated nutmeg.
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In blender combine all ingredients except coconut and process until smooth. Transfer to 1-quart freezer safe bowl; stir in coconut. Cover and freeze until solid, about 3 hours.
In blender combine all ingredients except coconut and process until smooth. Transfer to 1-quart freezer safe bowl; stir in coconut. Cover and freeze until solid, about 3 hours.
Pineapple-Citrus Juice
In a blender blend half the grapefruit juice, half the orange juice, and half the pineapple until the mixture is smooth and transfer the mixture to a large pitcher. Blend the remaining juices and pineapple in the same manner, transfer the mixture to the pitcher, and chill it, covered, overnight.
In a blender blend half the grapefruit juice, half the orange juice, and half the pineapple until the mixture is smooth and transfer the mixture to a large pitcher. Blend the remaining juices and pineapple in the same manner, transfer the mixture to the pitcher, and chill it, covered, overnight.
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Pineapple-Orange Margarita
Optional garnishes: fresh pineapple spears, maraschino cherries Combine pineapple juice, tequila, Cointreau, orange juice, lime juice, and simple syrup in large pitcher. (Can be prepared 6 hours ahead. Refrigerate.) Add 3 cups ice cubes to pitcher and stir to blend well. Pour margarita into
Optional garnishes: fresh pineapple spears, maraschino cherries Combine pineapple juice, tequila, Cointreau, orange juice, lime juice, and simple syrup in large pitcher. (Can be prepared 6 hours ahead. Refrigerate.) Add 3 cups ice cubes to pitcher and stir to blend well. Pour margarita into
Pineapple Punch
Cut off and discard top of pineapple. Cut off rind and cut rind into 2-inch pieces. Quarter pineapple lengthwise and cut away core, then cut core into 2-inch pieces. Blend rind and core to a coarse pur�e in a food processor, in batches if necessary. Put pineapple pur�e in a bo
Cut off and discard top of pineapple. Cut off rind and cut rind into 2-inch pieces. Quarter pineapple lengthwise and cut away core, then cut core into 2-inch pieces. Blend rind and core to a coarse pur�e in a food processor, in batches if necessary. Put pineapple pur�e in a bo
Raspbeery Champagne Cocktail
Combine 2 baskets raspberries and 2 tbsp sugar in medium bowl. Mash berries lightly with fork. Let stand 15 minutes. Mix in liqueur and brandy. Pour into jar. Cover and let stand in dark cupboard 3 days. Strain raspberry mixture, pressing on solids with spoon to extract as much liquid as possibl
TAG: champagne, sugar, ,
Combine 2 baskets raspberries and 2 tbsp sugar in medium bowl. Mash berries lightly with fork. Let stand 15 minutes. Mix in liqueur and brandy. Pour into jar. Cover and let stand in dark cupboard 3 days. Strain raspberry mixture, pressing on solids with spoon to extract as much liquid as possibl
TAG: champagne, sugar, ,
Rum and Banana Colada
Combine all of the ingredients, except the mint leaves, in a blender. Garnish with mint leaves.
Combine all of the ingredients, except the mint leaves, in a blender. Garnish with mint leaves.
Rum Eggnog
Combine all of the milks and the rum in a blender or a food processor. Set aside. Boil the water with the cinnamon sticks. Cool to room temperature. Discard the cinnamon sticks. Combine all of the ingredients except the ground cinnamon and beat well in a blender or food processor in batches
Combine all of the milks and the rum in a blender or a food processor. Set aside. Boil the water with the cinnamon sticks. Cool to room temperature. Discard the cinnamon sticks. Combine all of the ingredients except the ground cinnamon and beat well in a blender or food processor in batches
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