Cold coffee

Lemonade

Hot chocolate milk

Thai tea

Iced coffee

Milk shake

Nut milk

Cold coffee

Mango lassi

Rose lassi

Buttermilk

Chocolate shake

Basil tea

Fresh pineapple

Cardomon milk

Cinnamon coffee

Creamy hot cocoa

Holiday Coffee Punch

Ingredients:

12 cups extra-strong black coffee 1 1/2 cups sugar 1 5 1/2 ounce can chocolate syrup 2 tablespoons vanilla 3 quarts cold milk 3 quarts vanilla ice cream

Directions:

Brew coffee; transfer to glass container or bowl; add sugar, chocolate syrup, and vanilla. Place in refrigerator overnight. When ready to serve add cold milk and vanilla ice cream. Serves 40-50.

Hot Cocoa Mix

Ingredients:

1 (8-qt.) box instant powdered milk 1 (16 oz.) jar non-dairy creamer 1 (2 lb.) box Nestle's Quik 1 (1 lb.) box confectioners' sugar

Directions:

Sift sugar and mix together. Add 2 cups miniature marshmallows, if desired. To use, fill a mug half full of mix. Add boiling water

Cherry-Vanilla Shake

This is the basic recipe; vary shake and syrup flavors according to your taste.

2 scoops Atkins Vanilla Shake Mix 8 ounces water 3 tablespoons Atkins Sugar Free Cherry Syrup 1

. Place all ingredients in a blender and blend until smooth.

Black Forest Coffee

4 Cups hot brewed coffee 1/2 Cup chocolate syrup 1/4 Cup maraschino cherry juice whipped cream chocolate syrup maraschino cherries

Combine hot coffee, chocolate syrup, and maraschino cherry juice; mix well. Pour into mugs. Top with whipped cream and a cherry, and drizzle with chocolate syrup.

Fun Fruit Shakes

Directions:

To make, break frozen banana into pieces and put in blender. Cover with liquid up to 1-cup line on blender. Add any additional fruits, flavorings or sweeteners. Blend until consistency of milk shake (usually 30 seconds). Serve immediately (banana will start to brown if you don't).

Enjoy!

NOTE: Clean out blender and cups immediately after drinking, since the fruit particles tend to get stuck to the dishes.

Sparkling Lemonade

Ingredients:

1 cup sugar 1 cup lemon juice from concentrate 6 1/2 cups club soda Ice Fresh lemons

Directions: In a large pitcher, dissolve sugar in concentrate. add club soda. Mix well, and serve over ice with a fresh lemon wedge.

Fireside Punch

6 cup Apple cider 12 oz Can frozen lemonade concentrate 1 cup Granulated sugar 1 cup Peach schnapps 1 cup Rum In a Dutch oven, combine first 3 ingredients, bring to a boil. Remove from heat; stir in schnapps and rum. Serve hot.

Cold Coffee with Ice-Cream

Kids love it on a hot day! 1/2 cup milk - whole or 2% 1/2 cup crushed ice 3 teaspoons sugar or Sugar substitute 1 teaspoon of your favorite instant coffee (caffineated or de-caffinated) Blend at high speed in a blender till frothy. Serve chilled. Top with 1 scoop of vanilla bean ice-cream.

Indian Style Lemonade

8 servings ingredients: 8 c -Water 1/2 c Fresh lime juice 2/3 c Fresh lemon juice 1 1/3 c Maple syrup 1/2 tb Freshly grated ginger 1/8 ts Cayenne

directions: Combine all ingredients in a large pitcher or punch bowl. Serve at room temperature or chilled.

Hot Chocolate Milk

1 servings ingredients:

1 tb Chocolate syrup up to 2 tb -Chocolate syrup 1/2 ts Vanilla extract 3/4 c Milk

directions: 1. Combine chocolate syrup and vanilla in a heat-resistant, non-metallic mug or cup. 2. Stir in milk and heat, uncovered, in Microwave Oven 1 1/2 to 2 1/2 minutes or until hot. Do not allow milk to boil.

Thai Tea

ingredients: 8 c Water 6 tb Thai tea Sugar Ice cubessweetened condensed milk

directions: Bring water to boil. Add tea and steep 5 minutes. Strain and season to taste with sugar. Cool, then chill in refrigerator. When ready to serve, place ice cubes in each of 6 tall glasses. Pour tea over ice,

Iced Coffee

ingredients: 1/4 c Coffee,instant 1/4 c Sugar; or -low calorie sweetener 1 l Milk; cold

directions: Dissolve instant coffee and sugar in hot water. Stir in 1 litre of cold milk and and add ice. For mocha flavour, use chocolate milk and reduce the sugar to taste

Mango Milk Shake

Ingredients: 2 cup mango pulp from a can or flesh of 3 ripe mangoes 6 cups milk 3 Tbsp. sugar for canned mango pulp. More sugar if fresh mangoes used. 10 crushed ice cubes Method: Blend all the ingredients in a blender. Serve cold. The "mango nectar" that is widely available in American grocery stores does not have nearly enough mangoes per unit volume to make this drink. Try the mango pulp from our store for best result

Nut Milk or Thandai

- When North India is bristling under its hot summers and one is not inclined to cook or eat much families enjoy Thandai. It is both a healthful and refreshing drink. It is also popular for festive occasions and served while entertaining guests. It is a popular drink at elaborate Indian weddings.

Ingredients: 2 glasses of whole milk 1 cup water 1 tablespoon blanched almonds 1 tablespoon Pistachios 1 tablespoon Poppy Seeds 6 cashew nuts Powdered cardamom, Cinnamon, Nutmeg- a pinch each Honey as per taste Method Bring the water to boil in a small sauce pan. Add the spices. Remove from heat and set aside to cool for 10 minutes. Make a fine paste of all the nuts and poppy seeds along with the heated spices. Pour into a strainer lined with a damp cloth and set over a clean bowl. Squeeze all the milk out of the nuts by tightening the cloth by wringing it. You may use the nut pulp for thickening Indian curries or in baking. Mix this paste with the other spices into the milk and stir well. Mix the honey and chill. Serve in glasses with crushed ice.

Cold Coffee

- Indian cold coffee is sweet and refreshing. Use the Bru instant coffee with chicory and the hot coffee to the milk and ice to the coffee, allowing it to cascade through. Ingredients: 5 cups cold milk preferably whole 1/2 cup boiling water 6 tsp. instant coffee powder 3 tbsp. sugar crushed ice Method Dissolve instant coffee powder and sugar in boiling water and allow to cool . Blend the the coffee mixture and milk in a blender for few seconds. Add cream and crushed ice. Blend for another few seconds till it becomes frothy. Serve chilled.

Mango Lassi

- Mango lassi is a favorite at Indian restaurants. Now you can make some in your own kitchen. Ingredients: 2 Serving 1 cup plain yogurt 1cup peeled and chopped ripe mango or 1/2 cup mango pulp sugar or to taste (less if pulp is used) 1/4th tsp. cardamom powder (optional) Few ice-cubes Method: Combine all ingredients and blend until smooth in a blender. Strain through a sieve, pushing as much liquid as possible. If the pulp has been used there is no need to strain. Pour in glasses and serve.

Sweet Lassi

- Ingredients: 1 Serving Plain yogurt- 1 cup Sugar- 2 tablespoons Ice Cubes- 4 Method: Blend all the ingredients in an electric blender. Serve cold.

Rose Lassi

Ingredients

2 cups fresh curds 1/4 cup sugar 1 tbsp or more rose syrup 1/2 tsp salt 1/2 tsp cardamom powder 1/2 cup water 10-12 crushed ice-cubes 10-12 drops vanilla essence

method

Put all ingredients in a blender and blend till smooth and frothy. Serve in tall glasses, chilled. Vary the flavor by substituting rose for khus, kewra or pineapple. Very finely chopped pieces of fruit may be added.

Seasoned Buttermilk

Ingredients

500 ml buttermilk or 200 ml curd. 1/2 tsp each cumin & mustard seeds. 1 inch piece ginger 1 tbsp ghee or oil 1 stalk curry leaves 2 green chilies salt and 1 tsp cumin seed powder 1 tbsp coriander 8-10 leaves mint 1 pinch asafetida

Method

Take butter milk in a big vessel. If using curds, add 300-350 water and blend with hand or electric whipper till smooth. Crush ginger. Take in a muslin cloth. Dip like a pouch in the butter milk and rub the ginger in it with fingers, so that the juice mixes in the buttermilk and fiber remains in the cloth. Remove cloth. Pass 1 chili, coriander and mint through. Heat oil in a crucible, a crusher add the seeds, 1 chili halved, curry leaves and asafetida. Pour into the buttermilk. Add crushed greens (the paste of chili and coriander), salt and jeera powder.

Chocolate shake

Ingredients:(Serves :4-5) 4 cups cold milk 2 cups chocolate ice-cream 5tsp sweetened cocoa powder crushed ice

Preparation: Blend milk and cocoa powder in a blender for few seconds. Add ice-cream and crushed ice and blend again for few more seconds. Serve chilled Serve over a crushed ice.

Basil Tea (Tulsi Ki Chai)

Ingredients: (Serves : 2) 1/2 cup basil leaves 21/4th cups water 2 tsp. tea leaves (chai patti) or 2 tea bags Sugar to taste Milk as needed

Preparation: In a small tea pan bring water and basil leaves to boil. Lower the heat and allow to brew for 3-4 minutes. Now add the tea leaves or tea bags and sugar as per taste. Bring to boil. Turn off the heat and strain it into cups and add milk as per your taste. This tea goes well in winters and provides relief in cold and cough.

Fresh Pineapple

Ingredients 1/2 fresh pineapple - peeled, cored and cut into chunks 2 cups pineapple juice 1/4 teaspoon coconut extract 10 cubes ice

Directions 1 In a blender, combine pineapple chunks, pineapple juice and coconut extract. Puree until smooth. Then, with the blender running, drop ice cubes one at a time into the opening in the lid of the blender. Make sure each cube is crushed before adding the next. Blend to desired texture. Serve in tall glasses.

Cardamom Milk- Elaichi Doodh

This drink is popular in the plains of North India and in Bengal. Can also double up as a light meal before bed. Makes a healthy warming hot milk or a sweet after dinner drink or a filling milk drink before bed (especially when one has had an early supper). A warm nut milkshake

Ingredients: 3 tbsp. white poppy seeds dry roasted in a pan 15 blanched almonds 1 cup water 3 cups whole milk 1 tablespoon Poppy Seeds 1/2 tsp. cardamom seeds sugar to taste

method 1. Dry roast poppy seeds in a heavy frying pan over low heat. stiring the pan often so as not to burn it, for about 5 minutes. Combine the poppy seeds, almonds and water in a blender or food processor fitted with the metal blade and process for 2-3 minutes or until the nuts are reduced to a fine puree. Add 2 cups milk and further blend on low speed for about 15 seconds. 2. Pour the mixture through a strainer over a pan. Press out as much liquid as possible, then add the remaining milk and the cardomom seeds. Stirring constantly, bring to a boil over moderately high heat. Reduce the heat to low and simmer for 2 minutes. Add the sweetner. 3. Indians will pour the milk back and forth from one pan to another to make the milk frothy much like a low tech cappuccino machine. The frothy milk is then served.

Cinnamon Spiced Coffee

Ingredients 2/3 cup Coffee 1 teaspoon ground cinnamon 1/4 cup granulated sugar or firmly packed brown sugar 6 cups cold water

Directions 1 Place coffee and cinnamon in filter in brew basket of coffee maker. Place sugar in bottom of carafe of coffee maker. 2 Fill coffee maker with water; brew. When brewing is complete; stir with wooden spoon until well mixed. 3 Serve immediately with milk and additional sugar, if desired.

Creamy Hot Cocoa

Ingredients

1/3 cup unsweetened cocoa powder 3/4 cup white sugar 1 pinch salt 1/3 cup boiling water 3 1/2 cups milk 3/4 teaspoon vanilla extract 1/2 cup half-and-half cream

Directions 1 Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.