Aunt Elaine’s Rhubarb Punch
Boil large pot of rhubarb, add sugar to taste. Strain, then add:1 12 oz can frozen lemonade1 12 oz can frozen orange juice1 26 oz bottle ginger ale Juice alone can be frozen for later use.
Category: Drinks
Cream Liqueurs
Cream Liqueurs
Variations on a theme.
Ingredients
Irish Cream Liqueur
- 300 ml sweetened condensed milk (1 can)
- 375 ml Irish Whiskey
- 250 ml table cream
- 15 ml chocolate syrup
Rum Cream Liqueur
- 300 ml sweetened condensed milk (1 can)
- 375 ml dark rum
- 250 ml table cream
- 25 ml chocolate syrup
- 10 ml vanilla
Chocolate Mint Liqueur
- 300 ml sweetened condensed milk (1 can)
- 250 ml milk
- 125 ml creme de cacau
- 125 ml creme de menthe
- 125 ml vodka
- 50 ml chocolate syrup
- 5 ml vanilla
- 10 ml peppermint extract
Scotch Cream Liqueur
- 300 ml sweetened condensed milk
- 375 ml Scotch whisky
- 250 ml table cream
- 5 ml instant coffee
- 25 ml chocolate syrup
- 5 ml vanilla
- 5 ml almond extract (optional)
Instructions
- Combine all ingredients in a blender, and blend until smooth.
- Keep refrigerated, and give it a good shake before serving.
Chocolate “Frosty”
Chocolate "Frosty"
Ingredients
- 1 1/2 c whipping cream
- 2 Tbsp Unsweetened Cocoa Powder
- 3 Tbsp erythritol or monk fruit blend
- 1 tsp vanilla
Instructions
- Combine all ingredients in a large bowl. Whip together until stiff peaks form. Scoop into zip-lock bag, and freeze for 30-35 minutes. Cut one corner off the bag, and pipe into dishes.