1 jar cranberry juice cocktail
6 oz. frozen orange juice
2 cups water
12 inches stick cinnamon
3 whole cloves
Bring to boil. Simmer.
2 Tablespoons unsweetened cocoa powder
1 – 2 Tablespoons of sugar (depending on the sweetness you like)
pinch of salt
1 cup milk
1/4 teaspoon vanilla
Whisk together the cocoa, sugar, salt, and about 2 tablespoons milk in a small saucepan over medium-low heat until cocoa and sugar are dissolved. Whisk in the rest of the milk and heat it over medium heat, whisking occasionally, until it is hot. Stir in the vanilla and serve.
If you like it frothy, blend it in the blender.
This recipe multiplies easily. When you get up to a quart of milk, use 1/4 teaspoon salt.
1 pint chilled cranberry juice
1 6-oz. can frozen lemonade concentrate
2 cups cold water
16 oz. gingerale
Orange Crush Smoothie
1 cup light vanilla soy milk
1 – 6 oz. low fat vanilla yogurt
1/2 cup frozen orange juice concentrate, thawed
1 orange, peeled, quartered
can use other fruit juice concentrate
Orange Smoothie (2)
1 cup low fat milk
1 – 6 oz. carton low fat orange yogurt
1 large orange peeled and quartered
1 tsp. vanilla extract
1/2 cup ice cubes
Raspberry – Cranberry Cocktail
1 cup cranberry juice cocktail
1 – 6 oz. low fat strawberry yogurt
1 cup frozen unsweetened raspberries
several ice cubes
3 to 4 ounces pineapple-orange juice (I use a blend rather than purchasing separate juices)
2 ounces Malibu Coconut Rum
Maraschino cherries, for garnishing
Pineapple and/or orange slices, for garnishing
Add ice to glass.
Add juice, Malibu, and stir.
Drizzle in grenadine.
Garnish with cherries, pineapple, and/or orange slices.