Archive for the 'Beverages' Category

Dawn’s Mojitos


Mint leaves (I use a lot, probably 6-8 per drink,  some times more if they’re small)

Limes/ lime juice

fine white sugar

clear rum (you can use flavored rums, but skip the sugar if you do)

In a glass add your mint leaves and 1 tsp sugar (skip the sugar if you’re using a flavored rum).  Muddle the leaves until bruised but not mushed, you just want the flavor to release.  Add 1 1/2  tbsp lime juice (if you’re not a huge lime fan, you can muddle a wedge of lime with the mint instead of adding the lime juice then add extra lime wedges to suit your palate).  Fill with ice.  Add a shot of rum.  Top with water or club soda.  I prefer water.  Garnish with lime wedge.

You can add other fresh fruits and play with the recipe, I often add raspberries and black berries.  But Star Fruit is also good, peach, blueberry, etc.


Hot Buttered Rum

I like this one, but it’s very like a Tom & Jerry batter.

1 cup sugar

1 cup brown sugar

1 cup butter

2 cups vanilla ice cream




combine sugar, brown sugar and butter in a 2 quart saucepan.  Cook over low heat, stirring occasionally, until butter is melted.  Combine cooked mixture with ice cream in large mixing bowl and beat at medium sped until smooth.  Store refrigerated for 2 weeks or frozen up to one month.  Fill mug 1/4 with mixture add rum and top with boiling water.  Garnish with nutmeg.

Hot Buttered Rum

This is one of the 2 recipes I use, depending on what I’m craving:

1 stick unsalted butter, softened

2 cups brown sugar

1 tsp cinnamon

1/2 tsp nutmeg

pinch cloves

pinch salt

bottle dark rum

boiling water

In a bowl, cream together the butter, sugar, cinnamon, nutmeg, cloves and salt.  Refrigerate until almost firm.  Spoon about 2 tbsp of the butter mixture into a mug, add 3 oz rum, top with boiling water and stir well.

Pumpkin Cider Drink

(from )

This delicious drink should be served hot, and is especially warming on chilly fall days or nights. It’s a great drink to serve at Halloween parties or Thanksgiving dinners as well.

In a large saucepan, mix together 2 cups of pumpkin puree, 2 cups of apple cider, a teaspoon of nutmeg or pumpkin pie spice, and a cinnamon stick. Simmer, stirring occasionally, for about 20 minutes or until the pumpkin has a liquid consistency. Serve garnished with whipped cream and a cinnamon stick.


7 cups Cream Soda (or Diet Cream Soda)

-> 1  2-liter bottle minus 1 cup

1 cup butterscotch syrup (or sugar free syrup) Torani or Davinci

mix carefully just before serving to preserve fizz.

Viennese (hot) 4 servings

1/2 cup chocolate
2 1/2 cups strong coffee
4 tablespoons light cream
2/3 cup heavy cream
1 teaspoon sugar
dash of cinnamon
dash of cocoa
1. Melt chocolate in sauce pan
2. Stir in light cream
3. Slowly add coffee, beating until frothy
4. In a cold bowl whip heavy cream and sugar
5. Pour coffee mixture into cups
6. Top off with heavy cream

Garnish with sprinkle of cinnamon and cocoa

Hawaiian Coffee

Take a
1/2 cup milk
1/2 cup of shredded coconut
1/2 cup of coffee

Preheat your oven to 350. Take the milk coconut put in a a saucepan for 2-3 min on low heat. Strain the milk and put the coconut on a baking sheet. Cook for 8-10 min (it will get brown) Now add the milk to the hot coffee and top it with your brown coconut.

Amaretto Fudge Cappuccino

1 oz amaretto syrup
1 oz chocolate fudge syrup
1/2oz almond syrup
2 shots espresso
steamed milk
chocolate whipped cream for garnish

Get a 12 ounce cup. Combine syrups and espresso. Fill cup with steamed mile, top with foam and chocolate whipped cream.

Coffee Grog


  • 3 cups coffee
  • 1/2 cup heavy cream
  • 1 cup brown sugar
  • 2 tbs butter, softened
  • 1/4 tsp cloves, ground
  • 1/4 tsp nutmeg, ground
  • 1/4 tsp cinnamon, ground
  • Peel of 1 orange
  • Peel of 1 lemon


Break fruit peels into 6 pieces, each. Place one piece of each into cups. Blend butter, sugar, cloves, nutmeg and cinnamon in a small bowl. Mix coffee and cream together with the spice mixture. Serve into 6 cups.