Mocha Coffee Syrup

Ingredients:

1 cup coffee-flavored creamer (dark roast/espresso is best)

1 cup dark cocoa powder

1/4 tsp salt

Preparation:

1. Gradually heat creamer in microwave until warm.

2. Add cocoa powder and salt, and stir slowly with a whisk until mixture begins to come together.

3. Continue heating in 30-second increments, whisking after each time, until mixture is smooth.

4. Store in refrigerator. 

Lauren's Wedding Shower White Sangria

Ingredients:
3 oranges, thinly sliced
4 lemons, thinly sliced
4 limes thinkly sliced
1.5 C white sugar
.5 C triple sec
1 bottle white wine (recommended riesling)
1 bottle champagne
2 C club soda (give or take)

Preparation:
1. Combine fruit, sugar and triple sec for six hours to overnight.
2. Add remaining ingredients and serve immediately.

Dulce de Leche Coffee

Ingredients:

4 c strongly brewed good coffee

6 oz fluid (in can or bottle) Dulce de Leche

6 tblsp Kahlua, if desired, more/less to taste

1 c heavy cream

2 tblsp sugar

6 tblsp chocolate, grated

Preparation:

1. Add Dulce de Leche to the very hot coffee (still in coffee pot). Stir until completely dissolved and combined. Keep coffee hot.

2. Combine cream and sugar, and whip until stiff.

3. Add 1 tblsp Kahlua to each coffee cup.

4. Pour the coffee/Dulce de Leche mixture into each cup. Top with a heaping tablespoon of whipped cream and grated chocolate.

Crowd Pleasing Punch

20 ounces frozen strawberries

1 can frozen lemonade – thawed

1 can frozen limeade – thawed

2 liter bottle of gingerale – chilled

1 liter bottle of seltzer water – chilled

Ice cubes

Lemon and limes for garnish

1. Puree strawberries in blender until smooth. Pour into large pitcher. Stir in juices. Refrigerate.
2. Just before serving, pour strawberry mix into punch bowl. Pour in gingerale and seltzer. Add ice and garnish.

Steph's Southern Sweet Tea

Ingredients

5 qts water

2 cups sugar

6 family-size Tetley tea bags

4 single-serving Earl Grey tea bags

2 single-serving green tea bags

2 qts water

Preparation

Boil 5 qts water in a 6 qt pot. Add sugar while water is boiling, and stir until sugar is dissolved. Turn off heat and put tea bags into hot water. Let stand for 20 minutes. Stir.

Divide 5 qts of tea among two or three pitchers.

Add 2 qts water to pot, pouring over tea bags. Divide 2 qts water between the pitchers to dilute sweetened tea. Discard tea bags.

Chill tea and serve over ice, with lemon wedges, if desired.

Margaritas

Ingredients
1 can frozen limeade
2/3 limeade can of tequila*
1/3 limeade can of triple sec*
1 blender full of ice

Preparation
Add liquid ingredients to ice and blend. If result is too icy, add a little water or a small bit of alcohol.

*For sweeter margaritas, use more triple sec and less tequila. For less sweet, use more tequila, less triple sec.