Beverages

Russian Tea (Sheila)

1 cup instant unsweetened tea (or tea with lemon)
1-1/4 cups sugar
2 cups Tang
1 teaspoon cinnamon
1 teaspoon ground cloves

Shake well to mix and store in tightly closed container. Add about 1-1/2 teaspoons mix to boiling water in coffee mug.

Gluhwein (Hot Spiced Wine) (Sheila)

2 slices lemon
4 whole cloves
2 tablespoons powdered sugar
1-1/2 sticks cinnamon

2 cups claret or Burgundy Stud each lemon with 2 cloves and combine with sugar and cinnamon sticks in enameled, copper or stainless steel sauce pan. Place over moderate heat Stir occasionally with a wooden spoon until the sugar has melted, then pour in the red wine. Continue to stir until the wine has almost reached the boiling point. Remove from heat immediately, scoop out the lemon slices and cinnamon with a spoon or spatula, and pour into hot mugs to serve.

Orange Cooler (Paul)

5 cups water
1 32-ounce container orange juice
6 cups milk
1/2 cup honey
1-1/2 teaspoons vanilla

Blend in large blender. For every 8-ounce serving of orange cooler mix, add 3 scoops of vanilla ice cream or vanilla yogurt and blend. Makes 1 gallon.

Irish Cream Liqueur (Paul)

1 can sweetened condensed milk
1 to 1-1/2 ounces Irish whiskey
1 cup half and half
3 eggs
1 tablespoon chocolate syrup
1/2 teaspoon coconut extract (optional)

Mix all ingredients together in blender until smooth. Keep refrigerated and shake before pouring. Store refrigerated for up to one week. Makes 4 cups.

Chocolate Mint Liqueur (Paul)

1 can sweetened condensed milk
1 cup milk
1/2 cup creme de cocoa
1/2 cup creme de menthe
1/2 cup alcohol
1/4 cup chocolate syrup
1 teaspoon vanilla
2 teaspoons peppermint flavoring

Mix all ingredients together in blender until smooth. Keep refrigerated and shake before pouring. Store refrigerated for up to one week. Makes 4 cups.

Rum Cream Liqueur (Paul)

1 can sweetened condensed milk
1-1/2 cups rum
1 cup half and half
2 eggs
2 tablespoons chocolate syrup
1 teaspoons vanilla

Mix all ingredients together in blender until smooth. Keep refrigerated and shake before pouring. Store refrigerated for up to one week. Makes 4 cups.