Sep 082014
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  1. 1 cup dry instant coffee (not freeze dried)
  2. 3 1/2 cups white sugar
  3. 2 cups water
  4. 2 cups rum
  5. 1 whole vanilla bean OR splash of vanilla essence OR 2 teaspoons vanilla extract
  1. Boil water. Remove from heat and add coffee and sugar. Stir until dissolved. Cool to 172 degrees then add rum. Bottle and refrigerate 30 days before using, but if the extract was used it can be used immediately. Helpful to label and date.
Kryson's Kreations
Dec 132011
3 Tablespoons unsweetened cocoa powder 3 Tablespoons sugar or Splenda equal
3 1/2 inches stick cinnamon 2/3 cup water
3 cups milk or skim milk 1/4 teaspoon vanilla

Combine cocoa, sugar, stick cinnamon, and water. Bring to a boil stirring constantly. Boil 1 minute longer. Stir in milk. Cook til heated through. Do not boil. Add vanilla and remove stick cinnamon. Beat with rotary beater.

Makes 4 servings

Nov 262011

I remember having this in Girl Scouts. I think I’m going to have to make some for this winter. Hot Chocolate Mix and S’mores sound really good right now. Just need a campfire…

1 – 8 qt box powdered milk
1 – 2 lb box dry hot chocolate drink
1 – 8 oz jar powdered non-dairy creamer
1 1/2 cup powdered sugar

Mix thoroughly and keep in cool place. Keep covered. When ready to use, place 1/3 cup of mix in cup and fill with boiling water.

Oct 282011
3 cups boiling water 1/4 cup sugar
3 single tea bags 1/4 cup lemon juice
4 whole cloves 1/4 cup orange juice
1 1/2 cinnamon sticks 3 orange slices
  1. Pour boiling water over tea bags.  Add cloves and cinnamon sticks.
  2. Cover and steep for 10 minutes.  Add sugar and juice.
  3. Heat to just below boiling point.  Remove cloves and cinnamon sticks.
  4. Serve hot with orange slice in each cup.

Serves 3

Sep 292011
1 cup hot chocolate mix 4 cups milk
1 teaspoon vanilla 4 cups coffee
whipped cream cinnamon and/or nutmeg
  1. Mix hot chocolate, milk, and coffee in pan and heat, but do not boil.
  2. Remove from heat and add vanilla.  Stir well.
  3. Pour into cups and top with whipped cream and a dusting for cinnamon and/or nutmeg.
Jul 312011

My hubby doesn’t like Worcestershire sauce or celery salt, so I modified the recipe.

2 1/2 cups tomato juice 2 Tablespoons lemon juice
2 teaspoon A1 sauce 1/8 teaspoon seasoned salt
1/16-1/8 teaspoon pepper 5 drops bottled hot pepper sauce

Combine all ingredients and chill well. Serve or pour into 8×8 baking dish and freeze about 1 hour 15 minutes or until slushy. Spoon into glasses.

Makes 5 servings

Jul 282011
6 cups grapefruit juice 2 cups grenadine
3 cups orange juice 1 or 2 cups amber rum
1 quart cider 3 or 4 drops bitters
12 whole cloves 8 drops red food coloring
2 (2 inch) pieces cinnamon stick
  1. In 6 quart saucepan, combine grapefruit juice, orange juice, cider, cloves, and cinnamon sticks. Bring to boil; reduce heat and simmer, covered, for 30 minutes.  Strain to remove spices.
  2. Return mixture to large saucepan.  Stir in grenadine, rum, bitters, and food coloring; mix well.
  3. To serve hot: bring to a boil, covered.  Optional – garnish each serving with a cinnamon stick and an orange slice.
  4. To serve cold: serve in chilled punch bowl over ice cubes.  Optional – float orange slices and cloves on top.
  5. To give as a gift: pour into pretty decanter.  Keep chilled in fridge.

Makes 4 quarts.

Can be served as a non-alcoholic punch.  I’m not fond of grapefruit juice, so I used 6 cups orange juice and 3 cups lemon-lime juice instead.

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