Beverages for crowd or to make as a gift.



Beverages



"To sip and to give"


Comfy Country Creations offers recipes for every season.







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Contact Info

Comfy Country Creations
P.O. Box 10181,
Airdrie, Alberta
T4A 0H5

Phone: 403-912-2645
Fax: 403-912-0543




Our selection of home made beverages will make any occasion a memorable one. Choose from our cool refreshing punches for that warm summer afternoon, something hot for those stormy winter nights or one of our liqueurs to sip by the fire or give as a gift.

Quick Jump to Recipes in this Section


Kahlua / Hot Chocolate Mix / Crabapple Liqueur / Cranberry Liqueur / Apricot Liqueur / Tropical Ice / Hot Spiced Apple Juice / Rhubarb Punch / Dandelion Cordial /




Hot Chocolate Mix

  • 32 oz can of instant hot chocolate**
  • 25 oz coffee cream
  • 8 cups powdered milk
  • 2 cups sugar
  • 1 small package of miniature marshmallows

Mix all ingredients together very well. Store in a 1 gallon jar One cup serving ~ 2 heaping tsp. of mixture. Fill cup with boiling water.
**NOTE**
Use instant hot chocolate that is to be mixed with water only
Thanks to Ellaine Hawrylak - Maple Creek, Sask. for sharing this recipe.

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Kahlua

  • 2 oz of instant coffee
  • 2 cups water
  • 4 cups sugar
  • 1 vanilla bean
  • 1 - 26 oz bottle of vodka

Boil coffee, water and sugar to thick syrup. Place vanilla bean in dark gallon bottle with a good sealing lid or cork Add cooled syrup to vodka, stir. Pour into bottle with vanilla bean seal. Place bottle on its side. Turn regularly for 4 to 6 weeks. Enjoy!!!

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Crabapple Liqueur

  • 4 quarts crabapples cut in half
  • 4 cups sugar
  • 26 oz vodka
Fill 4 quart container full with crabapples. Pour sugar over top. Add vodka. Add remaining crabapples. Put lid on. Let stand on counter or in cupboard. Turn jar upside down then right side up once a day for one week. Let stand one month. Strain through a sieve. Discard apples. Strain liqueur through four layers of cheesecloth. Makes approximately 6 cups.
Can be halved or quartered.




Cranberry Liqueur

  • 4 cups cranberries - fresh or frozen - coarsely chopped
  • 3 cups sugar
  • 2 cups gin
  • 1 tsp vanilla
Combine all ingredients together in a jar. Put lid on. Let stand at room temperature for 6 weeks. Strain twice through four layers of cheesecloth. Makes approximately 3 1/3 cups.
Can be halved or quartered.

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Apricot Liqueur

  • 1 lb dried apricots - quartered
  • 4 1/3 cups vodka
  • 4 cups sugar

Combine all 3 ingredients in a glass container with lid. Let stand 6 to 8 weeks. Shake jar lightly once a week. Strain through double cheesecloth. Discard apricots. Makes approximately 5 cups of liqueur.
NOTE: Serve as a beverage, or over ice cream or custard. Make at least two months ahead. Store on the shelf in an airtight container. Recipe can be halved or quartered.

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Rhubarb Punch

  • 7 to 8 cups diced rhubarb (red is best)
  • 3 cups water
  • 1 - 6 oz can frozen lemonade
  • 2 - 6 oz cans water
  • cup water
  • 1 large bottle of ginger ale
Place rhubarb and water together and simmer until tender. Strain and chill for approx four hours. To chilled juice, add next three ingredients. Just before serving, add ginger ale. Makes approximately 10 cups.
NOTE
Freeze rhubarb juice until ready to use. Thaw and proceed with recipe.

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Tropical Ice

  • 2 cups mashed banana
  • 1 ~ 20 oz can of crushed pineapple
  • 1 ~ 4 oz jar of maraschino cherries (drained and chopped)
  • 2 cups orange juice
  • 1 Tbsp lemon juice
  • 1 cup sugar
  • 1 large bottle of ginger ale

Combine first six ingredients. Stir well and freeze until firm using a bowl or jelly salad ring. To serve, partially thaw. Place in punch bowl and add ginger ale and stir until slushy. Makes 12 cups.
Suggestion
Can be mixed with alcohol of your choice.

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Hot Spiced Apple Juice

  • 8 cups apple juice (2 quarts)
  • 1 tsp allspice
  • 2 cinnamon sticks (and a bunch more)
  • 1 Tbsp whole cloves
  • 2 Tbsp Brandy Flavoring ~ Optional
  • 1 orange ~ cut in and thinly sliced

Simmer first four ingredients for 15 minutes. Strain and place in a thermos or other type of container to keep hot. Add brandy flavoring.
To serve, pour into mugs; garnish with an orange slice and a cinnamon stick.
NOTE: Leftovers can be kept in the fridge for a few weeks. This can also be made up a head of time and stored in the fridge until needed. To serve, heat in the microwave or on the stove prior to serving.

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Other Related Categoris Recipes |Kitchen Tips | Creative Table Centerpieces




These recipes are for the purpose of sharing only and not for purposes of reselling.
Please send your favorite Harvest Time recipes to Comfy Country Creations.