Iced Coffee

First...
You have to make your coffee concentrate.
(This is the only part of the process that takes some time)
Don't worry,  the gallon of coffee concentrate you end up with will make enough to last you for a month in the fridge!

You do NOT want to brew a normal pot of coffee for your iced coffee.
You want to cold-brew it.
This leaves you with a smooth, acid-free coffee base that we all love for a refreshing cold drink.

Iced Coffee Concentrate. 

Ingredients-

• 1 gallon water (I buy a gallon of drinking water)
• 1 lb bag of your favorite rich coffee (course ground if ya can get it)
• Coffee filters or several layers of cheesecloth
• a fine mesh strainer.
• a large bowl
• pitcher (big enough to hold a gallon)

Directions-

1. Pour gallon of water into your large bowl.
2. Dump the entire bag of coffee into the water/bowl.
3. Stir to make sure all grounds are saturated with water.
4. Walk away, for 12 hours or overnight.
5. line a mesh strainer with a coffee filter or several layers of cheese-cloth, set the strainer on top of your pitcher.
6. Pour (or ladle) your coffee mixture into the strainer. (this part takes awhile...  I often had to walk away while it filtered into the pitcher)   If using coffee filters, you might have to replace them several times during the filtering process.
7. Once all the coffee concentrate has been filtered, stick it in the fridge (it will last for a month!)

 

Sweet Cream

Ingredients-

• 1, 12oz can of evaporated milk
• 1, 14oz can of sweetened condensed milk

Directions-

1. mix both cans together, refrigerater.

Grab your favorite glass and fill it to the top with ice.

 2. Pour iced coffee concentrate into your glass, filling it a little more than half-full.

 3. Add Sweet Cream into the coffee/ice glass until full (or to taste)

 4.  stir to combine.

 5.  Enjoy!

I LOVE to add a shot of chocolate syrup to this as well for a Yummy Iced Mocha!

hot spiced chai cider

 

3 c apple cider

1 c water

2 T sugar

4 spiced chai tea bags

1/4 c rum

cinnamon sticks

 

combine first 3 in saucepan.  cover and bring to a boil.  remove form heat.  add tea bags.  add rum.  garnish with cinnamon. 

Love Juice

There is something magical about mixing some up. 

And they are delicious. 

 

What I used:

a bottle of water

Hawaiian punch singles ($1 for a pack of 8 at Walmart)

a roll of heart wrapping paper (from targets $1 bins), scrapbook paper will work too.

avery file folder labels #48366

card stock for heart labels

ribbon

paper straws

tape 

First remove water bottle label and replace with a 2" strip of wrapping paper. I taped mine in place. 

Print heart labels on card-stock. 

You can find them HERE. Make sure to print in the landscape setting. I cut and matted (optional) my label. Then taped it to the middle, front of bottle with double sided tape. 

Next I applied my Love Juice label to the mix pouches. 

You can print my labels HERE. *They are formatted to only print on Avery file folder labels #48366. 

I punched a hole in the top of the pouch and strung a ribbon through it.  I tied a knot around the neck of the bottle keeping it loose enough that I could slide a straw through as well. 

That's it, they are ready to be delivered.

Homemade Irish Cream

1 can evaporated milk
1 c heavy whipping cream
1/2 c 2 %milk
1/4c sugar
2 T chocolate syrup
1 T instant coffee granuals
2 t vanilla
1/4 t almond extract

serve with brewed coffee

combine ingredients, blend.  store in refrigerator. 

Egg Nog

 
Ingredients:

• 1 cup milk
• 1 egg
• 1 tsp vanilla
• 1/4 cup sugar
• ground nutmeg

Directions:

1. Mix all ingredients in blender
2. Serve chilled, and sprinkle nutmeg on top

Hot Buttered Rum

• 1 quart vanilla ice cream (softned)
• 1 lb butter softened
• 1 lb brown sugar
• 1 lb powder sugar
• 2 tsp cinnamon
• 1-2 tsp nutmeg
• rum

Directions

1. Cream together ice cream, butter, sugars, cinnamon and nutmeg
2. Freeze batter and store until needed
3. To serve, spoon 3 tablespoons of batter into a mug, one jigger of rum and 6 oz of boiling water
4. Stir until batter is dissolved and serve

Whitches Brew

2 c tang

2 c sugar

1 c lemonade

3/4 t cloves

1 1/2 t cinnamon