COOKING

Dry Mix for Hot Cocoa

1 C. unsweetened cocoa
2 C. sugar
2 C. powdered non-fat milk
2 C. non dairy coffee creamer

Blend all ingredients and store in an air tight container.

To make cocoa, use 3 Tb. Of the mixture for every 6 oz. cup
of boiling water. Stir and add mini marshmallows.

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Hot Lemonade

7 C. water
1 ½ C. sugar
1 ½ C. lemon juice
1 Tb. Lemon peel
¼ C. butter
1 cinnamon stick per cup

Cook water, lemon juice, lemon peel and sugar over a medium heat.
Stir to prevent sugar from sticking.
Heat for 10-15 minutes.
Serve mugs full of hot lemonade topped with
butter and cinnamon or cinnamon stick.

Yellow Bird

1  oz. rum
½ oz. lime juice
¼ oz. banana liquor
2 oz. pineapple juice
2 oz. orange juice

Add ice and blend well

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Jonkonnu

¾ oz. Lime juice
½ oz. pineapple juice
½ oz. apricot brandy
¾ oz. orange juice
1 ¼ oz. rum

Add soda and ice

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Bamboo

1 ½ oz. Crème de Menthe
2 tsp. mango nectar
2 tsp. paw paw nectar
2 tsp. lime juice

Blend and add orange juice to taste.

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Barrel

1 ½ oz. rum
1 oz. orange juice
1 oz. pineapple juice
½ oz. lime juice
1 oz. grenadine

Blend well and add a dash of kummel.