Drink Recipes

PINK CHAMPAGNE PUNCH
makes 120 cups

red food coloring
fresh mint leaves
1 gallon sauterne
4 quarts soda water
4 bottles pink champagne
1 fifth Brandy
Fill large mold with water; add enough red food coloring for a pink color. Add mint leaves. Freeze; place mold in punch bowl pour remaining ingred.over ice mold.


MOCHA PUNCH
makes 48 cups

20 cups hot coffee
2 1/2 cups sugar
chocolate ice cream
5 cups cool whip
Dissolve sugar into hot coffee.
Just before serving add the rest of ingred.



Mom's PUNCH

1 pkg. any flavor kool-aid (unsweetened)
1 cup sugar
1 quart Squirt or 7 up or gingerale etc. (1 liter)
1 quart water (1 liter)
Mix and garnish with slices of orange, lemon and/or lime.


PUNCH

3 bottles of 7 up
1 - 6 oz. can, concentrated orange juice
1 pint of orange sherbet
1 orange, sliced thinly
Pour pop into bowl and add orange juice and sherbet. Garnish with orange slices.



INSTANT HOT CHOCOLATE MIX
48 cups

10 2/3 cup powdered milk (8 quart box)
1 pound box Nestles Quick
6 to 8 ozs. bottled coffee cream

Mix well and store in a air tight container.
Dried marshmallows can be added.



DOUBLE CHOCOLATE COCOA MIX

2 cups instant nonfat dry milk powder
2 cups miniature marshmallows
3/4 cup powdered sugar
3/4 cup powdered non dairy creamer
1/2 cup mini semi-sweet chocolate morsels
1/4 cup cocoa

In large bowl, combine dry milk,
marshmallows, powdered sugar, creamer,
chocolate morsels and cocoa. Stir until
thoroughly blended. To make cocoa, place
1/3 cup cocoa mixture in mug. Stir in 3/4
cup hot water.

Makes: 12 servings.



INSTANT MINT CHOCOLATE COFFEE
Makes 48 cups

1 cup powdered coffee cream
2 cups Nestles Quick
1 cup sugar
1 cup instant coffee
1/4 to 1/2 cup mint (Crushed mint candy or crushed mint leaves)
Mix well.

1 to 2 teaspoons per cup (small cup)
2 to 3 teaspoons per cup (large)


HOT BUTTERED RUM
TOM AND JERRY

Cream together:
1 pound brown sugar
1 pound butter (NOT marg.)

In bowl mix and add to butter and sugar mixture:
1 quart vanilla ice cream
1 teaspoon nut meg
1 teaspoon cinnamon

ADD:
1 pound powder sugar

TO MIX:
2 to 3 Tablespoons batter in a cup, 1 jigger rum and hot water. (Boiling water) Sprinkle with nut meg.


MULLED APPLE CIDER

6 CUPS APPLE CIDER
3 Tablespoons light brown sugar

1/4 teaspoon freshly grated nutmeg
2-3" cinnamon sticks
6 whole allspice
8 whole cloves

In a large saucepan combine cider and sugar and 2 cinnamon sticks. Put spices in a bag (cheese cloth tie string around the top) and put in cider. Bring to a boil then simmer.