The List:
Orange Pineapple Punch
Sparkling Apple Jack Cream
Spirited Coffee milk Shake
Mocha Grog
The Drinks:
Orange Pineapple Punch:
1 (14 ounce) can Eagle Brand Sweetened Condensed MIlk
(Not Evaporated milk)
1 (46 ounce) can pineapple juice,chilled
1 (6 ounce) can frozen orange juice concentrate, thawed
2 (32 ounces) bottles ginger ale, chilled
Borden orange Sherbet
In punch bowl, combine sweetened condensed milk, pineapple juice, and juice concentrate. Just before serving, add ginger ale and scoops of sherbet. Garnish as desired. Refrigeate leftovers. (Yields: 4 qt.)
----------------------------------------------------
Sparkling Apple Jack Cream:
1 (14 ounce) can Eagle Brand
Sweetened Condensed Milk (Not evaporated)
1 cup apple-flavored liqueur
2 cups (1 pint) Borden Whipping Cream, unwhipped
1 (750 mL) bottle sparkling apple cider
In blender container, combine all ingredients except apple cider; blend until smooth. Just before serving, add apple cider; stir. Serve on ice. Refrigerate leftovers. (Yields) 1-3/4 qt.)
------------------------------------------------------------
Spirited Coffee Milk Punch:
4 cups Borden Milk
1 (14 ounce) can Eagle Brand Sweetened
Condensed Milk (not evaporated milk)
3 to 4 teaspoons instant coffee
1/3 cup bourbon
1/3 cup coffee-flavored liqueur
1 cup (1/2 pint) Borden Whipping Cream, whipped
Dash ground nutmeg
Dash ground cinnamon
In large mixer bowl, combine milk, sweetened condensed milk, and coffee; beat on low speed until coffee dissolves. Stir in bourbon and liqueur; chill. Before serving, top with whipped cream, cinnamon and nutmeg. Refrigerate leftovers.
Holiday Milk Punch:
Omit instant coffee and coffee-flavored liqueur. Increase bourbon to 1/2 cup; add 1 teaspoon vanilla extract. Process as above.
-------------------------------------------------------
Mocha Grog:
1/3 cup unsweetened cocoa
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 (14-ounce) can Eagle Band Sweetened
Condensed Milk (not evaporated milk)
4 cups water
1-1/2 cups freshly brewed coffee
1/2 cup brandy
1/4 cup light rum
In large saucepan, combine cocoa, cinnamon and salt. Add sweetened condensed milk; mix until smooth. Over medium heat, slowly stir in water, coffee, brandy and rum. Heat through, stirring occasionally Refirgerate leftovers. (Yields: 1-1/2 quarts)
-
Orange Pineapple Punch
Sparkling Apple Jack Cream
Spirited Coffee milk Shake
Mocha Grog
The Drinks:
Orange Pineapple Punch:
1 (14 ounce) can Eagle Brand Sweetened Condensed MIlk
(Not Evaporated milk)
1 (46 ounce) can pineapple juice,chilled
1 (6 ounce) can frozen orange juice concentrate, thawed
2 (32 ounces) bottles ginger ale, chilled
Advertisement:
Borden orange Sherbet
In punch bowl, combine sweetened condensed milk, pineapple juice, and juice concentrate. Just before serving, add ginger ale and scoops of sherbet. Garnish as desired. Refrigeate leftovers. (Yields: 4 qt.)
----------------------------------------------------
Sparkling Apple Jack Cream:
1 (14 ounce) can Eagle Brand
Sweetened Condensed Milk (Not evaporated)
1 cup apple-flavored liqueur
2 cups (1 pint) Borden Whipping Cream, unwhipped
1 (750 mL) bottle sparkling apple cider
In blender container, combine all ingredients except apple cider; blend until smooth. Just before serving, add apple cider; stir. Serve on ice. Refrigerate leftovers. (Yields) 1-3/4 qt.)
------------------------------------------------------------
Spirited Coffee Milk Punch:
4 cups Borden Milk
1 (14 ounce) can Eagle Brand Sweetened
Condensed Milk (not evaporated milk)
3 to 4 teaspoons instant coffee
1/3 cup bourbon
1/3 cup coffee-flavored liqueur
1 cup (1/2 pint) Borden Whipping Cream, whipped
Dash ground nutmeg
Dash ground cinnamon
In large mixer bowl, combine milk, sweetened condensed milk, and coffee; beat on low speed until coffee dissolves. Stir in bourbon and liqueur; chill. Before serving, top with whipped cream, cinnamon and nutmeg. Refrigerate leftovers.
Holiday Milk Punch:
Omit instant coffee and coffee-flavored liqueur. Increase bourbon to 1/2 cup; add 1 teaspoon vanilla extract. Process as above.
-------------------------------------------------------
Mocha Grog:
1/3 cup unsweetened cocoa
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 (14-ounce) can Eagle Band Sweetened
Condensed Milk (not evaporated milk)
4 cups water
1-1/2 cups freshly brewed coffee
1/2 cup brandy
1/4 cup light rum
In large saucepan, combine cocoa, cinnamon and salt. Add sweetened condensed milk; mix until smooth. Over medium heat, slowly stir in water, coffee, brandy and rum. Heat through, stirring occasionally Refirgerate leftovers. (Yields: 1-1/2 quarts)
-