Lava Flow

Aproximate Ingredients:

46 oz pineapple juice
40 oz coco lopez
1 pint half and half
ice
frozen strawberries in syrup
2 tablespoons water
clear cups
straws

It's really easy but my measurements aren't exact. It's one part pineapple juice to one part coco lopez (cream of cocnut, it's in a can.) Usually it takes about three cans of coco lopez to one big can of pineapple juice. Then you add half and half until it turns white. So I'd say about 1 pint of half and half. In a separate bowl puree strawberries, sugar and water. Or you can puree frozen strawberries in syrup with a little water that seems to work a little better. You want it to be somewhat thick, almost like a syrup texture. Pour strawberries in the cup about an half an inch to an inch high. Put ice in your blender and pour the coconut mix in unitl it's at an even height with the ice. Blend, then pour in the cup with strawberry mix. The strawberries should come up the sides of the cup. If it doesn't, either thin out your strawberries a little bit, or before pouring the coconut take the cup and swish the strawberries around so they stick on the sides of the cup

Chocolate Ice Cubes

Chocolate Ice Cubes

Ingredients:

• 1/2 cup milk (I used soymilk)
• 1/4 cup water
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon sugar
• 3/4 cup semi-sweet chocolate chips

Directions:

1. Combine milk, water, cocoa powder and sugar in a sauce pan and simmer over medium heat until well combined
2. Remove from heat and stir in chocolate chips until fully melted
3. Pour into ice cube tray and stick in the freezer
4. Pop out a couple cubes when you’re craving something sweet and enjoy 

(Source)

Raspberry Lychee Sorbet Served with Champagne (Champagne Floats)

Raspberry Lychee Sorbet Served with Champagne 

(Champagne Floats) 

INGREDIENTS

• 1 ½ cups/280g frozen raspberries
• 1 can (20 oz/565g) can of lychees packed in their own juices
• A few drops of rosewater

INSTRUCTIONS

1. Purée the raspberries with the lychees and their juices in a high speed blender or food processor until smooth.
2. Scrape the purée through a fine sieve into a bowl; pressing to discard the seeds.
3. Stir a couple drops of rosewater into the raspberry/lychee purée and pour into ice cream maker.
4. Freeze according to the manufacturer’s instructions until set, about 25-30 minutes.
5. Transfer the sorbet to a plastic container and freeze until completely set and firm, about 1 hour.
6. To make the floats: Place a small scoop of the sorbet into a glass.
7. Slowly pour the Champagne over the sorbet. Garnish each glass with fresh raspberries, if desired.
8. Serve immediately.

Preparation time: 10 minute(s)
Cooking time: 30 minute(s)

(Source)

Pitcher Cocktail Recipe: Strawberry Basil Margaritas

Strawberry Basil Margaritas 

1 can (12 ounces) frozen limeade concentrate
10 strawberries (or 12 if you're using smaller ones from the farmer's market or your backyard.)
8 basil leaves
2 to 2 1/2 cups tequila (gold or silver)

Empty the limeade concentrate into a pitcher. Add 2 1/2 cans of water and 1 1/2 (18 ounces, or 2 1/4 cups) cans of tequila (or a bit less, if you don't want your drinks to be quite as strong).

Hull the strawberries, slice lengthwise, and add to the pitcher. Crumple the basil a little in your hands (this will help the basil flavor release into the drink) and add it to the pitcher, too. Place the pitcher, covered, in the fridge overnight, or for at least four hours.

When you remove the pitcher from the fridge, your margaritas will be a lovely pale pink color. Now all you have to do is serve them and wait for the compliments to pour in.

(Original Recipe)

Homemade Ice Coffee

Homemade Ice Coffee

First...
You have to make your coffee concentrate.
(This is the only part of the process that takes some time)
Don't worry,  the gallon of coffee concentrate you end up with will make enough to last you for a month in the fridge!

You do NOT want to brew a normal pot of coffee for your iced coffee.
You want to cold-brew it.
This leaves you with a smooth, acid-free coffee base that we all love for a refreshing cold drink.

Iced Coffee Concentrate.  

Ingredients-

• 1 gallon water (I buy a gallon of drinking water)
• 1 lb bag of your favorite rich coffee (course ground if ya can get it)
• Coffee filters or several layers of cheesecloth
• a fine mesh strainer.
• a large bowl
• pitcher (big enough to hold a gallon)

Directions-

1. Pour gallon of water into your large bowl.
2. Dump the entire bag of coffee into the water/bowl.
3. Stir to make sure all grounds are saturated with water.
4. Walk away, for 12 hours or overnight.
5. line a mesh strainer with a coffee filter or several layers of cheese-cloth, set the strainer on top of your pitcher.
6. Pour (or ladle) your coffee mixture into the strainer. (this part takes awhile...  I often had to walk away while it filtered into the pitcher)   If using coffee filters, you might have to replace them several times during the filtering process.
7. Once all the coffee concentrate has been filtered, stick it in the fridge (it will last for a month!)

Sweet Cream

Ingredients-

• 1, 12oz can of evaporated milk
• 1, 14oz can of sweetened condensed milk

Directions:

Mix both cans together and refrigerate

Now to make the coffee:

Grab your favorite glass and fill it to the top with ice.

 Pour iced coffee concentrate into your glass, filling it a little more than half-full.

Add Sweet Cream into the coffee/ice glass until full (or to taste)

 Stir to combine.

You can also add a shot of chocolate syrup to make it an Iced Mocha!

Birthday Cake Martini's!

Birthday Cake Martinis

1.5 ounces vanilla vodka 

1.5 ounces cranberry juice 

1/2 ounce champagne 

Rim glass with Sprinkles.

 Combine vodka and cranberry juice in an ice shaker, half-filled with ice cubes. Shake well. Strain into glass. Top with Champagne. Drop in cherry. Enjoy!