4 quarts strong coffee, cold
1 quart whole milk
1 tablespoon vanilla
1 cup sugar
2 quarts vanilla ice cream
Combine coffee, milk and vanilla. Add sugar and stir until dissolved. Chill thoroughly and pour over ice cream that has been spooned into a punch bowl.
Makes about 50 small punch cups.
3 (2 liter) bottles 7-up, chilled
1/2 gallon orange or raspberry sherbet
Softened sherbet. Add by large scoops to punch bowl. Pour chilled 7-up over the sherbet and serve.
Party Pink Punch
1 (48 ounce) can pineapple juice
1 large bottle lemon lime soda
1 6 ounce) can frozen pink lemonade
1 can water
2 large bottles strawberry soda
Sugar, if desired
In punch bowl, mix all ingredients except sherbet. Drop spoonfuls of sherbet on top before serving.
Lo Calorie Banana Milk Shake
6 ounces skimmed milk
1/2 teaspoon vanilla
1 banana, frozen, sliced
1/2 teaspoon sweetener
Place milk in blender. Ad vanilla and frozen banana, a little at a time. Cover; process until smooth. If a thicker shake is desired, add ice cubes until desired thickness.
2/3 cup instant cocoa mix
1/2 cup instant coffee
8 cups boiling water
Sweetened whipped cream or Cool Whip
Mix cocoa and coffee in pot or pitcher. Pour in boiling water and stir. Serve hot and topped with whipped cream or Cool Whip.
Makes 8 to 10 servings.
Italian Hot Chocolate
2 cups brewed strong coffee
1/2 cup instant hot chocolate mix
1 (4 inch) cinnamon stick, broken into pieces
1 cup whipping cream
1 tablespoon powdered sugar
Place coffee, hot chocolate mix and cinnamon sticks into 1 to 2 quart slow cooker. Stir. Cover; cook on high for 1 1/2 hours, or until very hot. Discard cinnamon pieces. Immediately after you have turned on the cooker, place electric mixer beaters and mixer bowl in the fridge to chill (this makes the cream more likely to whip). Just before serving, pour the whipping cream into the chilled electric mixer bowl. Beat cream on high speed until soft peaks form. Fold powdered sugar into whipped cream. Beat again on high speed until stiff peaks form. Ladle hot chocolate coffee into small cups. Top each with a dollop of whipped cream.
Makes 4 to 6 small servings.
Hot Mint Malt
6 chocolate-covered cream-filled mint patties
5 cups milk
1/2 cup chocolate malted milk powder
1 teaspoon vanilla
Whipping cream, whipped stiff
In a 2 to 3 quart slow cooker, combine mint patties with milk, malted milk powder and vanilla. Cover; heat on low for 2 to 3 hours. If you are able, stir occasionally to help melt the patties. When thoroughly heated, beat with rotary beater until frothy. Pour into cups and top with whipped cream.
Makes 6 servings.