Thursday, January 31, 2008

Warm Spiced Wine

6 cups dry red wine
1 cup white sugar
3 whole dried dessert figs
1 granny smith apple, quartered
1 orange, quartered
1 x 3 inch cinnamon stick
1 vanilla bean, split
3 whole cloves
2 tbs brandy

Combine wine, sugar, figs, apple, orange, cinnamon, vanilla and cloves in a large saucepan and bring to the boil over high heat. Gently boil, stirring occasionally, for 12 minutes or until mixture thickens slightly.
Remove from heat. Stir in brandy and cover with foil. Set aside for 10 minutes to develop the flavours.
Strain through a sieve into a serving bowl. Ladle into glasses and serve.

Wednesday, January 30, 2008

Kahlua Espresso Thickshake

Freshly ground coffee
2 large scoops vanilla ice-cream
1/3 cup ice-cold milk
1 1/2 tablespoons Kahlua liqueur
Crushed ice, to serve
Use an electric coffee machine, plunger or Italian coffee maker to make 1/4 cup of hot strong espresso. Set aside for 10 minutes to cool slightly.
Place ice-cream, milk, coffee and liqueur into a blender. Blend until smooth.
One-quarter fill a tall glass with crushed ice. Pour over thickshake. Serve.

Tuesday, January 29, 2008


1/3 cup Kahlua liqueur
1/3 cup Baileys Original Irish Cream liqueur
Pour the Kahlua among 4 shot glasses. Gently pour the Baileys over the back of a teaspoon to form a layer on top of the Kahlua. Serve immediately.

Monday, January 28, 2008

Cookies 'n' Cream Dessert Cocktail

12 Oreo biscuits
1 1/2 cup pouring cream
1/2 cup Frangelico liqueur
1/2 cup Kahlua liqueur
1/2 cup Baileys Original Irish Cream liqueur
3 tbs honey
2 cups ice cubes
1 1/2 cup pouring cream, extra
Place the biscuits in a bowl. Use the end of a rolling pin to gently pound until coarsely crushed.
Use an electric beater to whisk the cream in a large bowl until firm peaks form.
Place the Frangelico, Kahlua, Baileys, honey, ice cubes, extra cream and half the biscuit in the jug of a blender, and blend until the ice is crushed and the mixture is well combined.
Divide the mixture among serving glasses. Top with a dollop of cream and sprinkle with the remaining biscuit to serve.

Sunday, January 27, 2008

Frozen Hot Chocolate

6 half-ounce pieces of a variety of your favorite chocolates
2 teaspoons of store-bought hot chocolate mix
1 1/2 tablespoons sugar
1 1/2 cups milk
3 cups of cups of ice
Whipped cream
Chocolate shavings
Chop the chocolate into small pieces. Place it in the top of a double boiler over simmering water. Stir occasionally until melted. Add the hot chocolate mix and sugar. Stir until completely melted. Remove from heat and slowly add ½ cup of milk until smooth. Cool to room temperature.In a blender, place the remaining cup of milk, the room-temperature chocolate mixture and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream and chocolate shavings.

Saturday, January 19, 2008

Awesome Apple Martinis

1 fluid ounce apple schnapps
1 fluid ounce vodka
1 fluid ounce apple juice
In a cocktail shaker full of ice, combine apple schnapps, vodka and apple juice. Mix well. Pour into glasses and garnish with a slice of Granny Smith apple

Friday, January 18, 2008

Apricot Drink

1 (15 ounce) can apricot halves, undrained
1/2 cup milk
1/4 cup orange juice concentrate
1 pint lemon sherbet

In a blender, place apricot halves with juice, milk and orange juice concentrate. Cover and process until smooth. Add sherbet; cover and process just until combined. Pour into glasses; serve immediately.

Wednesday, January 16, 2008

Raspberry Fizz

10 oz frozen raspberries
2 cups caster sugar
1/4 cup lemon juice
1 litre soda water, chilled
Place raspberries, sugar and 2 cups water in a saucepan. Bring to the boil over medium heat, stirring occasionally. Simmer for 10 minutes then remove from heat and stir in lemon juice. Cool then strain through a fine sieve into a jug, without pressing on solids. Discard solids.
To serve, pour raspberry fizz into a large jug. Add ice cubes and top up with chilled soda water.

Tuesday, January 15, 2008

Fizzy Fruit Punch

Quench thirsts with a big jug of chilled water and this fruit-packed homemade fizz - it's a great alternative to bought soft drinks.
Preparation Time
15 minutes
Ingredients (serves 8)
1/2 melon, deseeded
3 cups mango nectar, chilled
3 cups pineapple juice, chilled
2 1/2 cups sparkling natural mineral water, chilled
1/2 pineapple, peeled, halved, hard core removed, coarsely chopped
Use a melon baller to scoop balls from the rockmelon.
Combine the mango nectar, pineapple juice and mineral water in a punch bowl.
Add the rockmelon and pineapple to the mango nectar mixture. Serve immediately

Saturday, January 12, 2008

Great Dessert Drinks

Like the classic ice-cream treat that inspires it, this refreshing shake combines the zest of orange and the rich, smooth flavor of vanilla.
1 cup orange juice
4 scoops vanilla frozen yogurt.
Combine the orange juice and frozen yogurt in a blender or food processor. Blend until creamy. Serves 1.
Naturally sweet, this three-fruit combination is packed with vitamin C and potassium.
1 frozen banana
1/2 cup fresh strawberries
3/4 cup pineapple juice.
Combine the fruit and juice in a blender or food processor. Blend until smooth. Serves 1.
Here's an iced tea that's just right for kids and adults. It gets its zip from fruit slices and fresh mint, not caffeine.
6 to 8 bags of decaffeinated tea
1/2 gallon water
4 oranges, 3 juiced and 1 sliced
8 lemons, 7 juiced and 1 sliced
1/3 cup honey
1/2 bunch of mint steep in the sun for 3 or more hours. Remove the tea bags. Add the remaining ingredients and stir. Pour into tall, ice-filled glasses. Serves 10.

Sunday, January 6, 2008

Apple Martini with Sour Apple Hard Candy

1 part vodka
1 part sour apple Schnapps
1 part apple juice Sour apple hard candy, for garnish (recommended: Jolly Rancher)
Apple peel curl, for garnish

Pour vodka, Schnapps and apple juice into a cocktail shaker with ice. Shake well and strain into a pitcher or a chilled martini glass.
Drop a sour apple candy in each glass and garnish with a curl of apple peel.