COFFEE + MOCKTAILS
VALENTINE'S DAY MOCKTAIL
INGREDIENTS
1 Bottle of Martinelli's Sparking Cider
2 and 1/2 Cups of Pink Lemonade
1 Cup of Strawberry Puree
Orange Slices for Garnish
Makes 1 Gallon
INSTRUCTIONS
Combine Martinelli's Sparking Cider, pink lemonade, and strawberry puree in a large pitcher.
Serve over crushed ice.
Garnish with a thin orange slice.
Enjoy!
CAPPUCCINO PUNCH
INGREDIENTS
1/4 Cup of Instant Coffee
1/2 Cup of Sugar
1 Cup of Boiling Water
1/2 Gallon of Softened Vanilla Ice Cream (2 Quarts)
1/2 Gallon of Chocolate Milk (2 Quarts)
Makes 1 Gallon
INSTRUCTIONS
Combine sugar, coffee, and boiling water until dissolved and let cool.
Right before serving, combine the coffee mixture and chocolate milk.
Add in the vanilla ice cream, and stir until melted. (The mixture will be similar to a super soft milkshake).
Garnish with some light cocoa powder or chocolate shavings.
Store in the refrigerator, it will stay good for a few days!
Enjoy!
CRANBERRY REFRESHER
INGREDIENTS
2 Cups of Cranberry Juice
2 Cups of Orange Juice
1/2 Liter of Sprite
INSTRUCTIONS
In a large pitcher, combine cranberry juice, orange juice, and sprite.
Mix well, and serve over ice.
Garnish with an orange peel and a fresh cranberry. Enjoy!
CINNAMON SWEET CREAM COLD FOAM
INGREDIENTS
2-3 Tbsp of Half and Half
1 and 1/2 tsp of Liquid Cane Sugar
1 tsp of Cinnamon
INSTRUCTIONS
Using a handheld or electric frother, add each ingredient and froth until smooth.
Add on top of your favorite hot or iced coffee.
Garnish with cinnamon/sugar and enjoy!
BLUE SHIRLEY TEMPLES
INGREDIENTS
3 Cup of Lemon/Lime Soda (We like Sprite!)
1 and 1/2 Cup of Blueberry Kool-Aid
Maraschino Cherries for Garnish
INSTRUCTIONS
In a large pitcher, combine lemon/lime soda and Kool-Aid together.
Stir well, and pour beverage over ice.
Garnish with a few maraschino cherries.
Enjoy!
HOMEMADE VANILLA COFFEE SYRUP
INGREDIENTS
1 3/4 Cup of Water
1 1/2 Cup of Sugar
1/3 Cup of Brown Sugar
1 Vanilla Bean
3 tsp of Vanilla Extract
INSTRUCTIONS
On medium heat, add in water and sugars until completely dissolved.
Stir in the vanilla extract and turn the heat off.
Scrap the seeds from one vanilla bean into the mixture.
Turn the heat on for one minute, and then let it cool/stand for 5 minutes.
Strain vanilla bean seeds (optional).
Bottle the syrup in a mason jar/air tight bottle.
Refrigerate, and enjoy in your favorite coffee!