Beverage Recipes

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Fluid-Replacer Sports Drink

16 oz prepared caffeine-free lemon tea
2 tablespoon sugar
1/8 teaspoon salt
2 oz orange juice

Dissolve the sugar and salt in the hot tea. Cool. Blend the tea and orange juice in a blender or shaker. Drink cold for best taste.
Per Serving: 60 calories, less than 1 g fat, less than 1 g protein, 15 g carbohydrates, 130 mg sodium, no cholesterol.
Notes: This is good as a fluid-replacer before, during and after workouts. Keeps in the refrigerator for up to a week, so you can make a double or triple recipe. Freeze it in your water bottle for a cool drink on a long hot ride.
Recipe From: San Francisco Examiner

Coqui (Rum And Coconut Cream Drink)

1 1/4 cup coconut cream
3/4 cup evaporated milk
2 egg yolks
1 teaspoon vanilla extract
1 cup dark rum
1 cup medium-dark rum
2 tablespoon cointreau; orange liqueur
1 freshly grated nutmeg

Coconut cream is made by pureeing 1 1/4 cups coarsely chopped fresh coconut with 1 1/4 cups light cream, then straining through cheesecloth.
Combine the coconut cream, evaporated milk, egg yolks and vanilla in the jar of an electric blender, and blend at high speed for 30 seconds, or until the mixture is smooth. Add the dark rum, medium-dark rum and Cointreau, and blend for a few seconds longer. Refrigerate the coqui for 4 hours, or until it is thoroughly chilled.
To serve, pour the coqui into chilled parfait or punch glasses and sprinkle the top lightly with nutmeg.
Recipe From: Time-Life Foods of the World: The Cooking of the Caribbean Islands

Jamaican Hibiscus Drink

8 cup water
2 cup dried hibiscus blossoms
1 find in jamaican or mexican
1 markets sometimes called
1 sorrel blossoms
1 teaspoon fresh ginger -- grated
1 cup sugar -- or to taste
1 jamaican rum (optional)

In a 4 quart stainless steel or glass pot, bring the water to a boil. Add the hibiscus and ginger. Turn off the heat, then cover and steep for 4 hours. Strain and sweeten with sugar to taste. Chill and serve, or serve with good rum, the amount according to your taste. Makes 2 Quarts.
Recipe From: The Frugal Gourmet On Our Immigrant Ancestors by Jeff Smith

Strawberry-Grapefruit Drink

1 pkg (10 ounces) frozen strawberries in; syrup, part thawed
3 cup chilled grapefruit juice

Break up strawberries. Place strawberries and 1 cup grapefruit juice in blender. Cover and blend on high speed about 30 seconds or until smooth. Add remaining grapefruit juice. Cover and blend until mixed. Serve over ice. 4 servings (about 3/4 cup each)

Syrup For Hot Or Cold Chocolate Drink

1/2 cup unsweetened cocoa
1 artificial sweetener to equal 1/2 c; plus 2 1/2 tb sugar
1/2 cup hot water
2 teaspoon vanilla

In saucepan, combine cocoa, artificial sweetener, sugar, and water. Mix well. Cook over med. heat stirring constantly until mixture comes to boiling point. Stir in vanilla. Store syrup in jar in refrigerator. Add 1-2 tb or less if desired to skim milk allowance to make hot or cold chocolate. This cannot be used as a topping since it has a bitter taste before being mixed w/ milk. Yield: 12 servings.

Mocha Foam Drink

2 squares unsweetened chocolate or 1/3 cup cocoa
2 1/2 cup milk; divided
1 teaspoon instant coffee
1 cup hot water
1 dash salt
1/3 cup sugar
8 marshmallows

Place chocolate or cocoa and 1/2 cup of the milk in saucepan. Heat slowly, stirring constantly, until a smooth paste is formed. Add remaining 2 cups milk, and blend. Dissolve coffee in hot water, and add chocolate mixture. Add salt and sugar. Heat, and stir until mixture is scalded. Add marshmallows, and beat until marshmallows are melted and mixture is foamy. Yield: 6 servings.
Recipe From: The Progressive Farmer's Southern Country Cookbook

Summertime Juice Drink

1 orange-pineapple-banana juice
1 banana
1 nectarine with the skin on
1/2 can pineapple chunks packed in juice; about
1 shredded coconut
1 ice cubes

Pour orange-pineapple-banana juice about 1/4 of the way up the blender container. Add the banana, nectarine and about 1/2 can of pineapple chunks. Blend. Add a few tablespoons of coconut (1-3 depending on taste preferences.) Blend. Add ice cubes and blend until frothy. Pour into tall glasses and drink with a straw.

Hot Spiced Drink

1 quart milk
1/4 cup molasses
4 (3-inch) cinnamon sticks
1 whipped cream (sweetened)
1 nutmeg

1. In a 2-quart, heat-resistant, non-metallic pitcher or casserole, combine milk and molasses. Add cinnamon sticks.
2. Heat, uncovered, in Microwave Oven 6 minutes or until hot. Remove cinnamon sticks.
3. Serve in mugs, garnished with whipped cream and a sprinkling of nutmeg.

Banana Breakfast Drink

2 small ripe bananas, peeled, sliced
1 strings removed, sliced
2 cup cold milk
2 tablespoon honey
1/2 teaspoon vanilla

Place bananas, milk, honey and vanilla in a blender. Cover. Blend until smooth and frothy. Serve immediately.

Aztec Drink A La Cadburys

1 tablespoon cocoa
1 tablespoon honey
1 teaspoon cinnamon
1 pinch nutmeg
1 drop vanilla extract
1 chili powder to taste
2 cup hot water

Mix with 2 cups hot water and leave until cold.
To make it Spanish, replace honey with sugar and serve hot.

Ginger Soft Drink

1 cup ginger root; fresh, peeled & grated
1 cup sugar
2 teaspoon cloves, whole
4 cinnamon sticks
1/2 cup lime juice; fresh or lemon juice
1 cup orange orange cool water

Many variations of homemade ginger beers (soft drinks) are brewed all over subSaharan Africa. Fresh ginger makes a spicy drink, cooling in summer, warming in winter and always refreshing and energizing. Fruit juices other than the citrus called for below, make interesting variations in its flavour. When using other juices, I always add the juice of a couple of lemons or limes. This recipe makes a concentrate that can be diluted with plain or sparkling water."
Pour the boiling water over the grated ginger root, sugar, cloves and cinnamon in a large nonreactive pot or bowl (enamel, glass or stainless steel). Cover and set aside in a warm place, in the sun if possible , for at least an hour. Strain the liquid through a fine sieve or cloth. Add the juices and water. Set aside in a warm place for another hour or so. Gently strain the liquid again, taking care not to disturb the sediment at the bottom. Store in the refrigerator in a large nonreactive container. A glass gallon jar or jug works well. Serve warm, chilled or on ice, either as is or diluted with water or sparkling water. A squeeze of fresh lime juice in each glass of ginger drink is "the cat's meow".
Makes: 3 Quarts of concentrate
Recipe From: Sundays at Moosewood by the Moosewood Collective

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