Drinks

I'm thirsty!

How many times have we said that? How many times have we heard that? Sure, there's water, soda, coffee, tea, bottled juices and drinks, but sometimes we want something a little different, something that makes the taste buds dance.

For those times we want something different, I offer you the following six recipes, including Cafe De Olla and Starbucks Frappuccino. Enjoy!

STARBUCKS FRAPPUCCINO

This recipe begins, “Make this popular frozen delight at home, without the caffeine buzz (or with it).”

This came from Healing Heart Foundation. They have a bunch of really yummy recipes. I definitely recommend checking out the site.

1 1/2 cups strong cold decaffeinated coffee

1/2 cup fat-free or low-fat soy or rice milk

1/2 cup granulated sugar

1 teaspoon chocolate syrup

1/4 teaspoon salt

1/8 teaspoon vanilla extract

3 cups crushed ice or ice cubes

Combine the coffee, milk, sugar, chocolate syrup and salt in a blender and mix on medium speed for 15 seconds to dissolve sugar. Add the vanilla extract and ice then blend on high speed until smooth and creamy. Stir with a spoon if necessary to help blend. Pour into two 16-ounce glasses.

2 - 16 oz servings, each 191 calories: less than 1% from fat (0.029 g), 99% from carbohydrates (47.7 g), 1% from protein (0.24 g). Sodium 282 mg, Fiber 0 g.

WATERMELON PUNCH

Years ago, I was a bride’s maid at a friend’s wedding. A friend of the couple held the reception dinner; this punch was served with the hors d’oeuvres. I’ve added ginger ale to the recipe; it’s good either way.

This recipe, as well as the next three recipes (Lizard Lounge Tea, Pink Lady Punch, and Spice Tea) are from my e-cookbook, Off the Wall Cooking, soon to be updated.)

1 watermelon

1 T honey

6 oz. can orange juice, undiluted

2 liter bottle ginger ale

Put watermelon (excluding rind and seeds) in a blender—and blend. Pour juice through a strainer into a large bowl. Add orange juice and honey, stir, and add ice. Add ginger ale just before serving.

PINK LADY PUNCH

Not sure where this one came from, though I'm thinking maybe from one of my mother's cookbooks that she bought to raise funds for some group or other...

4 C cranberry juice

1 1/2 C sugar

4 C pineapple juice

2 qts. chilled ginger ale

Add sugar to cranberry juice. Stir until sugar dissolves. Add pineapple juice. Chill. Pour into punch bowl & add ginger ale.

LIZARD LOUNGE TEA

My oldest son spent several summers traveling the country, both singly and with friends. Several times, he wound up at the Rainbow Gathering, where he hooked up with a larger group of friends. Most of them had grown up in hot areas of the country, so they nicknamed themselves lizards; their area of the camp site was the lizard lounge. They would cook up their version of iced tea, which they would barter for other commodities. They were frequently asked what their secret ingredient was.

This is a scaled down version. I found that cranberry or cranberry-apple herb tea works very nicely with this, but any herbal tea can be used.

1/2 gallon apple cider

4-5 herbal tea bags

Place cider in a large pan or teakettle and bring to a boil. Place herbal tea bags into a large container and pour the boiled cider over the tea bags. Let steep for 15-30 minutes and cool. Very good.

The next one is perfect for gift-giving.

SPICE TEA

I used to make this every year for Christmas presents; it was quite popular. Unfortunately, life got a little hectic...As simple as this is, though, I may be reigniting this as a present!

8 oz loose tea

3 orange rinds/peels

1 1/2-2 sticks cinnamon

2 T chopped cloves

Cut orange peels into small pieces. Bake at 350 degrees for 15 minutes, stirring occasionally. Let cool, add to loose tea, along with broken cinnamon sticks & cloves. Store in tight containers.

I'll post some single-serving drinks in a later post. In the meantime, enjoy!

CAFE DE OLLA

The recipe for this yummy coffee is from the December 2012 issue of Vegetarian Times, page 47. It starts off, “Literally 'coffee from the pot,' this recipe offers a simple way to make coffee for a crowd, with a spiced twist that no one can resist.” Serves 8 in 30 minutes or less.

To view this online, click here.

4 cinnamon sticks

4 star anise

4 allspice berries

4 whole cloves

1/2 cup packed dark brown sugar or 4 oz. piloncillo (Mexican raw sugar cones)

2 cups medium grind, dark roast coffee beans

2 cups low-fat milk

1 cup coffee liqueur, such as Kahlúa, optional

Lightly crush cinnamon sticks, star anise, allspice, and cloves with mortar and pestle. Place in resealable plastic bag, and pound with rolling pin. Transfer to large saucepan, and add sugar and 8 cups water. Bring mixture to a boil, and simmer until sugar dissolves. Remove from heat, add coffee, and let steep 5 minutes.

Meanwhile, warm milk in small saucepan, and whisk until frothy.

Strain coffee through fine sieve or coffee filter into pitcher. Stir in coffee liqueur (if using). Serve with frothed milk.

nutritional information Per 1-cup serving: Calories: 80; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 3 mg; Sodium: 35 mg; Fiber: 0 g; Sugar: 16 g; Gluten-Free