Drinks

Ingredients

• 5 limes
• 12 tablespoons golden caster sugar
• 2 cm fresh ginger, peeled and finely grated
• 1 kg ice cubes, crushed
• 70 cl Cachaça
• 1 small bunch fresh mint, leaves picked

Method

1. Cut lemons into wedges and squeeze the juice into a large 1½-liter jug, chucking the wedges in there after you have squeezed them.
2. Put in the sugar and ginger then spends a couple of minutes bashing and squishing it all up with the end of a wooden rolling pin to get all those flavors going. Partially fill the jug with crushed ice, and bash again. Pour in the Cachaça and stir well.
3. Have a little taste then tweak the acidity to your liking, adding more sugar if needed.
4. Top the jug up with more crushed ice then tear in the mint leaves and give it a good stir.
5. Dish up and enjoy as a refreshing cocktail with friends.

Ingredients

• 2 x 500g pkts frozen mixed berries
• 1L (4 cups) cranberry juice
• 2 tbs honey

Method

Put half the berries, cranberry juice and honey in the jug of a blender and blend until smooth. Move to a large serving jug. Do again with the remaining berries, cranberry juice and honey. Serve straight away.

Ingredients

•    1 cup berries any type (I like Kirkland’s Frozen Mixed Berry Blend)
•    1 small banana (6″)
•    1 cup Low Fat Vanilla Yogurt (I used Mountain High which is made with fructose, if you use an
•    artificially sweetened product the calories will be lower)
•    1/2 cup skim milk or enough as needed to make to a drinking consistency

Recipe Directions

1.    Place all ingredients in blender and method to desired consistency. Make 3 servings approx three/4 cup every.

Ingredients

•    1 1/2 scoops vanilla ice cream
•    1 1/2 cups milk
•    1/4 cup whipped cream
•    2 tablespoons instant hot chocolate mix
•    5 chocolate sandwich cookies, crushed

Recipe Directions

1.    In a blender, combine ice cream, milk, whipped cream, hot chocolate combine and crushed cookies. Blend till smooth. Pour into a large chilled glass.

Ingredients
•    1 1/2 cups whole milk
•    2/3 cup plus 1 teaspoon sugar
•    1/2 cup unsweetened Dutch-process cocoa powder
•    2 ( 2-inch) cinnamon sticks
•    1 strip orange peel, about 1/2 inch by 3 inches
•    10 whole cloves
•    2 to 2 1/2 cups hot brewed strong coffee
•    1/4 cup cold heavy cream
•    Ground cinnamon, for garnish
•    Cocoa, for garnish
Recipe Directions
1.    In a medium saucepan, whisk together the milk, 2/3 cup of the sugar, and cocoa till swish. Add the cinnamon sticks, orange peel and cloves and produce to a simmer, stirring, to dissolve the sugar and prevent the cocoa from sticking to the underside of the pot. Simmer for 2 minutes, then remove from the heat, cover, and let steep for 10 minutes.
2.    In a medium bowl, whip the cream with the remaining 1 teaspoon sugar till thick and frothy, and peaks type. Set aside.
3.    Strain the milk mixture into a low pot or carafe and add a pair of cups of the hot occasional (a pair of one/two cups for stronger low flavor, to style). Pour into cups or small mugs and top each with a dollop of the sweetened whipped cream.
4.    Serve immediately.