Beverage Recipes

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Baileys Coffee

3 tablespoon (45 ml) baileys
1 cup coffee
1 whipped cream
1 chocolate flake

Pour Baileys into freshly brewed hot coffee and top with freshly whipped cream and chocolate flake.

Campfire Coffee

1 water
1 fresh ground coffee

Bring water to boil; add fresh ground coffee; immediately remove from fire; pour from top.

Chocolate Coffee

2 tablespoon instant
1 coffee
1/4 cup sugar
1 dash salt
1 oz squares
1 unsweetened chocolate
1 cup water
3 cup milk

In saucepan combine coffee, sugar, salt, chocolate, and water; stir over low heat until chocolate has melted. Simmer 4 minutes, stirring constantly. Gradually add milk, stirring constantly until heated. When piping hot, remove from heat and beat with rotary beater until mixture is frothy. Pour into cups and sail a dollop of whipped cream on the surface of each. Makes 6 servings.

Spanish Cream Coffee

1/2 cup freshly ground regular coffee
4 cup water
1 cup sugar
1 cup boiling water
1 cup half and half
1 pint vanilla ice cream

Brew coffee and 4 cups water.
Melt sugar over medium high heat in a heavy skillet, stirring constantly, until a light-brown syrup forms.
Reduce heat to low; add 1 cup boiling water in a slow, steady stream, stirring constantly. Bring to a boil; boil 2 minutes. Remove from heat.
Combine sugar mixture, brewed coffee and half and half; chill. Top each serving with a scoop of ice cream. Makes 8 cups.
Recipe From: America's Best Recipes

Spirited Coffee Punch

8 cup boiling water
1/3 cup instant coffee granules
1/4 cup granulated sugar
1 cup kahlua or other coffee-flavored liqueur
2 cup 2-percent milk
1 teaspoon vanilla
1 quart vanilla ice cream, softened
1 whipping cream, whipped, optional

Combine water, coffee granules and sugar, stirring until coffee dissolves; chill. Add Kahlua and milk, vanilla and ice cream, stirring until blended. Ladle beverage into cups. Top with whipped cream, if desired.
Recipe From: Christmas with Southern Living 1992.

Milk Shakes

Place 3/4 cup milk and 1/4 cup chocolate-flavored syrup in blender container. Cover and blend on high speed 2 seconds. Add 3 scoops vanilla ice cream. Cover and blend on low speed until smooth, about 5 seconds longer. 2 servings (about 1 cup each); 295 calories per serving.

Cherry Milk Shakes: Substitute cherry ice-cream topping ineral for the chocolate-flavored syrup.

Chocolate Malts: Add 1 tb natural instant malted milk (dry) with tbe syrup.

Pineapple Milk Shakes: Substitate pineapple ice-cream topping for the chocolate-flavored syrup.

Recipe From: Betty Crocker's Cookbook, 6th Edition

Fat-Free Honey Berry Milkshake

1 pint nonfat vanilla ice cream or nonfat; frozen yogurt
1 pint basket strawberries; hulled or an assortment of berries
1/2 cup skim milk
1/4 cup honey
4 small mint sprigs; optional garnish

In blender, combine all ingredients and blend until smooth and creamy, about 30 seconds. Serve immediately in tall, chilled glasses. Makes 4 (1 cup) servings.
Recipe From: Honey Products (10 Mar 98) Knapp Honey from Waterville, NY

Honey Ice Milk

3 1/2 cup whole or skim milk
1/2 cup honey
1/8 teaspoon salt

Combine ingredients, chill and stir freeze.
Makes about 1 quart.
Add 1/2 cup mashed banana for banana honey ice milk.
Note: This recipe is for a 1-quart machine. Double or triple ingredients if needed for your machine.
Recipe From: Ice Cream! The Whole Scoop, by Gail Damerow

Peanut Butter Milk

1 1/2 cup nonfat dry milk solids
2 tablespoon sugar
6 cup cold water
1/3 cup peanut butter

Combine milk solids and sugar; add cold water, and shake or beat until smooth. Add a small amount of mixture to peanut butter and mix until smooth. Continue adding milk until all the mixture is used. Chill thoroughly. Yield: 6 servings.
Recipe From: The Progressive Farmer's Southern Country Cookbook

Rich Coconut Milk

1 ripe coconut, with a brown, hard shell
5 cup very hot water

Bake the coconut in a 400°F oven for 15 - 20 minutes; a little more will not hurt. Remove coconut from the oven and give it several hard whackw with a hammer to break it open and into 4 or 5 pieces. The coconut water will drain away and is not used. Pry away the coconut meat from the shell; use a dull knife to eliminate the possibility of running the knife through one's fingers. Cut the meat into 1-inch-wide strips and then into horizontal thin slices. Put about 3 cups of the slices into a blender and pour in 4 cups of water (the less water, the richer the coconut milk). Process for about 1 minute, which will be enough time to cut up the coconut and release the milk. Pour the mixture through a metal sieve and squeeze out the coconut fragments. The liquid that remains is coconut milk. It can be stored in the referator for 3 days, or it can be frozen in plastic containers for future use.
Recipe From: False Tongues and Sunday Bread by Copeland Marks

Tofu/Soymilk Recipe

1 lb (2.5 c) dried soybeans
1 lots of water
2 teaspoon epsom salts or nigari

Equipment: a 2.5 gallon soup pot a colander cheesecloth or a muslin bag (1.5 ft X 1.5 ft) a blender (food processor)

Soak the beans overnight in plenty of water. do Not heat at all during this doesn't work! drain the beans and cover with boiling water. place 1.5 c beans (use a slotted spoon) in the blender and start processing. add 1 c boiling water to the mixing beans through the top of the blender. puree, then pour into your soup pot (to which you've added 2 cups of water which has already been brought to a boil). process the remaining beans in a similar manner till all the puree is added to the pot. bring the puree to a boil (careful here: the puree will boil over FAST (anyone ever made beer? same thing!) so stir constantly and do not turn your back once it starts to steam at all. as soon as it's been brought to a rolling boil, reduce heat to a simmer, cover and simmer for ~ 30 min. stir as necessary to prevent the bottom from burning (it'll give the product a burned flavor!). meanwhile arrange a colander in another big soup pot (about 1.5 gal is convenient at this point) and line with your cloth bag. when puree has cooked, remove from heat and pour into the bag, collecting the resulting milk. (this is messy and not as easy as it sounds; remember the liquid is HOT; if you have the patience, let the liquid cool before doing this, or add some ice (~ 4 c wouldn't be unreasonable). squeeze the remaining liquid out of the fiber left in the bag (BTW- the fiber also has a name and is used in asian cooking. i won't get into that though). Pour a cup of cold water into the bag to rinse out the last of the milk. repeat if you wish.

The strained liquid is your soymilk. the less water you use in the process, the richer the milk, but the harder it is to work with, and the less you'll end up with. reserve as much of the milk as you wish for drinking/cooking. the rest can be converted to tofu.

Hopefully you've kept track of how much water you've added to this point. (about 10 c to the cooking point, maybe 4 more to strain...if you've removed some milk you need to figure out approximately how many cups of beans were used in the milk, and how many cups were allocated for the remaining tofu. dilute the milk down to about 22c water for 10 c beans (i think, i should double check this, but again, it doesn't make that much of a difference anyway!) bring the watered-down milk to a boil (stir, stir, stir!) and remove from heat. dissolve the epsom salts (or other curdling agent (there are lots to choose from!) ) in about 1 c water. pour about 1/4 c into the hot liquid and stir well. cover and let rest for ~ 5 min. take a look then and see if the curds have started to settle out. if not add another quarter cup of salty solution. stir gently and let sit ~ 15 min. when all the curds have settled and the whey is a clear yellow (not milky any more!) gently pour off the whey through several layers of cheesecloth (or muslin). gently pour the curds into the cloth, and drain. gather up the cloth around the curds, and set a heavy weight on top of the bundle for ~ 15 min. this is your tofu! once it has been pressed, transfer to a container with water to cover and refridgerate up to a week. change water daily for freshness.

I've found several books that publish this process. one i know is The Book of Tofu. sorry i can't be more specific on the references, but just check out your library or interlibrary'll find it, i'm sure. the process may even be listed on the web, just test those search engines!

It's a bit of a tedious process, but it's like making fresh bread for me; i find it rewarding, and relaxing. try some fresh soymilk from an asian market first to see if you like the's very different from those processed soymilk products. i think you can flavor it with sweetener and vanilla to approximate the commercial products.
Recipe From: Oregon University

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