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Beverage Recipes

Mama Mangia

Mama Mangia

Super Moderator
Starbucks Coffee Frappe

18 -22 Ice cubes, crushed
7 ounces Double-strength coffee, chilled
2 tablespoons granulated sugar
2 tablespoons flavored syrup of choice (vanilla, hazelnut,-raspberry or other)
Whipped cream, garnish

Place the ice, coffee, sugar and syrup in a blender. Blend until the frappe is smooth. Pour into a large, tall glass. Garnish with a dollop of whipped cream.
 
Starbucks Java Chip Frappuccino

4 tablespoon chocolate syrup
4 tablespoon chocolate chips
4 cups double-strength freshly brewed dark roast coffee
Chopped or crushed ice
Whipped cream(optional)
Chocolate syrup (for drizzle, optional)

Fill blender half full with chopped or crushed ice. Add all ingredients (except whipped cream) and blend until thick and still icy.

Pour into 4 tall glasses, top with whipping cream and drizzle
chocolate over the whipped cream.
 
Starbucks Mocha Frappuccino

6 cups double-strength freshly brewed dark roast coffee
2/3 cup unsweetened cocoa powder, plus additional cocoa powder for garnish
2 cups nonfat milk

Fill ice-cube trays with half of the brewed coffee and place in the freezer.

In a bowl, combine the remaining brewed coffee, cocoa powder and milk and stir to dissolve the cocoa. Cover and chill.

When the ice cubes have frozen, transfer them to a kitchen towel and, using a hammer or mallet, crush the cubes.

Fill 4 glasses with the crushed ice and divide the coffee-cocoa mixture
evenly among them.

Dust the top with cocoa powder and serve.
 
White Chocolate Mocha

2/3 cup whole milk
6 tablespoons white chocolate chips
coffee
whipped cream

Add milk and chocolate chips to a saucepan or double broiler and heat until chips are melted.

Meanwhile make coffee in espresso machine, pour half of milk.

Add mixture to coffee mug and fill rest of the mug with coffee saving enough room for a dollop of whipped cream

Enough for two mugs.

You may also use Torani?s White Chocolate Syrup.
 
Starbucks Frozen Frappuccino

1 c. ice (or to taste)
1/2 c. skim milk
2 teaspoons Hershey?s Chocolate Syrup,
single or double shot of espresso or strong coffee

Pour into a tall glass, dust with cocoa and serve with a straw .
 
Starbucks Java Float

4 Tbsp. chocolate syrup
2 cups club soda or sparkling water, chilled
4 scoops coffee ice cream

In each of 2 tall glasses, stir together 2 Tbsp. of chocolate syrup and 1 cup club soda. Place 2 scoops of ice cream in each glass and serve immediately. Serves 2.

Make double-strength coffee by measuring 2 tablespoons of ground coffee per cup (serving) in your coffee maker: The drink will be even more authentic if you use Starbucks beans and grind them yourself just before brewing.

Makes 2 "Grande" Drinks
 
Starbucks Vanilla Iced Coffee

7 oz. double-strength coffee, chilled
1 ½ tablespoons vanilla syrup
Milk or cream

1. Pour coffee over ice in a 12 oz. glass

2. Add syrup and milk or cream to taste
 
Cherry-Berry smoothie

3 cups fresh pitted dark sweet cherries
3 cups frozen whole strawberries
3 cups cran-cherry juice

in a blender, puree half the fresh pitted dark sweet cherries, half the frozen strawberries, and half the cran-cherry juice; stirring as needed till smooth.

pour into 2 serving glasses. repeat with remaining ingredients for 2 more servings.

Makes 4 12oz servings.
 
Splenda

2 1/2 cups unsweetened frozen strawberries
1/2 cup splenda no calorie sweetner, granular
1 cup calcium- fortified orange juice
3/4 cup plain fat free yogurt
1/2 tsp vanilla extract
1/4 cup crushed ice

process all ingredients in a blender until smooth, stopping to scrape down sides. Serve immediately.

Makes 4 servings
 
Tea shake

6 lipton brisk cup size tea bags
1 quart boiling water
1 pint any flavor sherbet or ice cream
strawberries for garnish

place tea bags in teapot; pour boiling water over tea bags. Cover and brew 3-5 minutes. Remove tea bags; chill.

in a 5 cup blender combine 2 1/2 cups tea with serbet or ice cream; process at high speed until blended. Garnish, if desired, with whole strawberries.

makes 4 servings.
 
Ruby fruit Smmothie

2 cups frozen sliced peaches
6 oz canned mandarin oranges, drained
8 oz ruby red grapefruit juice cocktail
4 oz pineapple juice
1 large scoop frozen vanilla yogurt

all ingredients should be chilled before use. combine all ingredients in a blender. cover and blend until smooth. pour into tall glasses and garnish with sliced peaches

makes 4-6 servings
 
Adult Slushies

3/4 cup vodka
3/4 cup brandy
1 (6 ounce) can frozen orange juice concentrate
1 (12 fluid ounce) can frozen lemonade concentrate
2 (10 ounce) jars maraschino cherries
32 ounces grapefruit flavored soda
67 fluid ounces lemon-lime flavored carbonated beverage

Mix vodka, brandy, orange and lemon juice concentrate, cherries and grapefruit soda together in a large plastic mixing bowl. Cover the mixture with a tight fitting lid. Freeze the mixture for one or two days.

When you are ready to serve the drink, use an ice cream scoop and place one or two scoops of the mixture into glasses. Fill the rest of the glass with lemon/lime flavored soda pop. Stir and serve.
 
Almond Dream

2 1/2 cups milk
1 1/2 tablespoons almond flavored syrup

In a saucepan, combine milk and almond syrup. Heat to desired temperature
 
Amaretto

1 cup water
1 cup white sugar
1/2 cup brown sugar
2 cups vodka
2 tablespoons almond extract
2 teaspoons vanilla extract


Combine water and sugars in a saucepan over medium heat. Heat until the mixture is boiling, and all of the sugar is dissolved. Remove the pan from the heat and let the mixture cool for 10 minutes.

Stir vodka, almond extract and vanilla extract into the mixture. Store in a sealed bottle.
 
Banana Slush Punch

Banana Slush Punch


5 bananas
1 can frozen Orange juice concentrate -- 12 oz.
1 can frozen Lemonade concentrate -- 6 oz.
2 cups sugar
1 can Pineapple juice -- 46 oz.
2 2 liter Lemon Lime Soda -- chilled

Mash bananas thoroughly and add slightly thawed frozen juices.

Add sugar and pineapple juice. Stir well to disslove sugar. Pour
into one gallon container and add enough water to come within
one inch of the top. Freeze.

When ready to serve, pour in a 2 gallon punch bowl. Add lemon-
lime soda. Enjoy!

Punch base can be frozen and kept indefinitely.

Suggestion: Mash the bananas in the blender and add frozen juices to that. In a large pitcher, add pineapple juice and sugar and stir until
dissolved. Mix the two together and pour into a clean one gallon
milk or water (preferable) container. Fill with water and freeze.
When ready to serve, cut plastic bottle off of the frozen base and
pour chilled soda over. Can break up big chunk as it melts.
 
Cantaloupe Cooler

CANTALOUPE COOLER

SERVES 4

1 c. cubed cantaloupe
1 c. frozen unsweetened strawberries
1 c. green grapes
1/2 c. ice cubes
Artificial sweetener equivalent to 4 t. sugar

Place all ingredients in order listed in a blender. Cover and process until smooth. Pour into glasses; serve immediately. .
 
Berry Banana Fruit Smoothies

Berry Banana Fruit Smoothies


1 medium ripe banana

1 container (8 oz.) raspberry or strawberry yogurt

1 can (6 oz.) unsweetened pineapple juice (3/4 C.)



Peel banana. Cut banana into 2-inch pieces. Slice banana and place in Quick-Stir Pitcher. Mash banana until fairly smooth.

Add yogurt and juice to pitcher. Mix well.

Pour into drinking classes.
 
Blender Coffee Chiller

Blender Coffee Chiller


2 large scoops vanilla ice cream
1/3 cup creme de cacao (use 1 1/2 tbsp. per serving)
1/2 cup strong, brewed coffee
6-8 ice cubes

In electric blender, combine ice cream, liqueur and coffee. Blend on medium speed. With motor running, carefully remove center of lid and add ice cubes, one at a time, until desired taste and consistency. Serve immediately in small chilled glasses.

Serves: 1
 
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