Alcohol-Free Drinks

CLASSIC COOKED CHRISTMAS EGG-NOG Gloria Beltran Nutmeg Big Brothers/Big Sisters 12 servings 1 quart milk, divided 6 eggs 1/4-cup sugar 1 tsp. vanilla Garnishes or stir-ins In a large saucepan, beat together eggs and sugar. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon and reaches 160 degrees F. Remove from heat. Stir in remaining 2 cups milk and vanilla. Cover and refrigerate until thoroughly chilled, several hours or overnight. Just before serving, pour into bowl or pitcher. Garnish or add stir-ins, if desired. Serve immediately. Garnishes and Stir-Ins ( Choose 1 or several) Chocolate curls Cinnamon sticks or ground cinnamon Extracts of flavorings Fruit juice or nectar Ground nutmeg Maraschino cherries Orange Slices Peppermint sticks or candy canes Sherbet or ice cream Whipping cream, whipped	CAPPUCCINO FROST Marcia Trotta Meriden Public Library 14 oz. sweetened condensed milk 2 cups cold water 1 tbsp. instant coffee 1 cup ice cubes In a blender container, combine the condensed milk, water and coffee. Add ice. Cover and blend until smooth. Serve in a clear tall glass or glass mug. Top with a little cinnamon and shaved chocolate.	RASPBERRY PUNCH Lynn Faria MidState Medical Center 72 ounces ginger ale 1 small can orange juice, frozen concentrate 1 quart raspberry sherbet Frozen raspberries or strawberries 1 package ice Combine all ingredients, pouring ginger ale over sherbet.
I’LL FAKE MANHATTAN John F. Hogarth, Director Meriden Senior Citizen’s Center 1-1/2 oz. each of: Cranberry juice Orange juice 2 dashes of orange bitters Dash of grenadine and lemon juice Stir over ice, serve in a cocktail glass!	CRANBERRY SPRITZER Kelley Moore Kelli’s A Salon Fill a tall glass with crushed ice, fill 1/2 full with plain seltzer. Add a splash of cranberry juice. Squeeze juice of 1/2 lime. Shake or stir, garnish with lime wedge.	GUAVA PUNCH Claribel Gibbs, MidState Medical Center, CT Breast & Cervical Cancer Early Detection Program 2 liters of 7-UP 2 8 oz. cans of Goya guava juice 2 limes, sliced thinly for garnishes 2 cups ice Combine and enjoy!!
CINNAMON APPLE SHAKES Pam Dominello Hanover Elementary School 3 cups vanilla ice cream 3/4 cup milk 1/2 cup cinnamon applesauce 1/4 cup caramel ice cream topping 1/2 tsp. rum extract Combine all ingredients in a blender. Process until smooth. Pour into chilled glass and serve! Makes 4 servings. Nice blend of applesauce, caramel topping and ice-cream for a great fall treat.	FESTIVE FRUIT PUNCH Mark Benigni Mayor of Meriden 46 oz. can unsweetened pineapple juice 10 oz. frozen raspberries, thawed 4 cups sugar free lemonade 4 cups sugar free lemon-lime drink Lemon slices Combine all ingredients. Garnish with lemon slices. Serve over ice. Serves 20.	KIWI AND GINGER SPARKLE Susan McLaughlin, Coordinator Primary Prevention Services Problem Gambling Services 1 kiwi fruit, peeled and cut up 1 peach, peeled, pitted, and cut up 1/4 cup crushed ice Ginger ale Kiwi fruit, sliced Blend 1 ripe kiwi fruit (peeled and cut up), 1 ripe peach (peeled, pitted and cut up) and 1/4 cup crushed ice until liquefied. Fill two 10-oz glasses half full mixture. Fill the remainder of each glass with ginger ale. Garnish with kiwi slice. Serves 2.
AUTUMN PUNCH Beth Vumbaco Meriden Dept. of Health & Human Services 1½ cups Honey ¾ cup Lemon juice 6 each whole cardamom seeds 3 each 3-inch sticks cinnamon 2 tsp. whole cloves 1 tsp. whole allspice 1½ qt. Cranberry juice 5 cups Apple cider 5 cups Apricot nectar 3 qt. Ginger ale Crushed ice Combine first 6 ingredients in a saucepan; bring to a boil, reduce heat, and simmer 10 minutes. Strain and discard spices. Chill. Combine chilled mixture with remaining juices and ginger ale. Serve over crushed ice. Yields 7½ quarts.	AUSTRIAN CHOCOLATE CUP Craig Turner Wallingford Youth Services Bureau 30 oz. semisweet chocolate, broken in pieces 10 finely grated orange peels 2-1/2 tsp. cinnamon 15 cups milk 2-1/2 cups whipping cream grated chocolate 30 cinnamon sticks (3”) Combine chocolate, orange peel, cinnamon and 3 tbsp. of milk in a saucepan and heat very gently until chocolate melts, stirring frequently. Add remaining milk and heat through carefully, until piping hot, stirring frequently. Whisk whipping cream until soft peaks form. Pour hot chocolate into mugs. Top with whipped cream. Sprinkle with grated chocolate and add a cinnamon stick for stirring to each one. If desired, garnish each with an orange peel. Serves 30.	CHRISTMAS CRANBERRY PUNCH Dolly Parisi Healthy Wallingford 2000+ 4 cups cranberry juice cocktail 2 cups orange juice 12 oz. sugar-free lemon-lime soda Whole cranberries Combine the cranberry and orange juice in a punch bowl. Pour the carbonated beverage down the sides of the bowl. Float whole cranberries on the top. Serves 16.
JOGGER’S NOG Donn Friedman Lincoln Middle School 1-1/2 cups pineapple juice (chilled) 1/2 cup plain yogurt 1 tbsp. Honey 6 ice cubes Combine ingredients in blender container. Cover and run on high until well-blended. Serve in chilled glasses. Serves 2.	NAKED MIMOSA Marc and Sharon Valencia Liquor & Wine Shop 3 oz. of Ariel non-alcoholic champagne 1/2 oz. to 1 oz. orange juice Combine and garnish with orange peel.	PACIFIC SUNSET Your Friends at the Greater Meriden Chamber of Commerce 3/4 cup pineapple juice –chilled 1/3 cup orange juice 1 tbsp. Grenadine syrup Ice cubes Lime wedge for garnish Combine juices in a tall glass over ice...slowly add the grenadine over the top, and garnish with the lime wedge.
FRUIT PUNCH William W. Dickinson, Jr. Mayor of Wallingford Ginger ale 2 flavors of fruit juice, for example: cranberry juice, fruit flavored punch Sherbet, flavor of your choice (Amounts depend upon quantity of punch needed.) Mix equal parts of ginger ale and fruit juices. Adjust to taste, drop in sherbet scoops and float in the mixture. Enjoy!	CAESAR’S DELIGHT Captain Frank Lewandowski Meriden Police Department 1 oz. orange juice 1 oz. apricot juice 1 oz. pineapple juice 1/2 oz pina colada mix Dash grenadine Combine all juice. Add pina colada mix. Top with grenadine. Garnish with pineapple and orange slice.	CHOCOLATE PEPPERMINT FRAPPE Rita Kowalchik Meriden Health Dept. 4 round peppermint candies 1 pint frozen chocolate yogurt 2 cups cold milk1/2 cup chocolate syrup Place peppermint candies in blender or food processor. Whirl until pulverized. Add frozen yogurt, milk, and chocolate syrup. Whirl until smooth. Serve at once. Garnish with peppermint candy sticks if you wish. Serves 4.
CRANBERRY-APPLE WASSAIL John Swingler and Joni Arvai American Heart Association 8 cups cranberry juice 3 cups apple juice 5 small cinnamon sticks 1/3 cup sugar 3/4 tsp. ground nutmeg 1 tsp. whole cloves 5 orange slices 3 lemon slices In a saucepan bring the first six ingredients to a boil over medium-high heat. Reduce the heat and cover. Simmer for ten minutes. Strain into a heat-resistant punch bowl. Add the fruit slices.	HOT CRAN-APPLE CIDER Molly Savard Bradley Home, Inc. 2 qt. apple cider 1– 1/2 qt. cranberry cocktail 1/4 cup brown sugar 3-inch cinnamon sticks 1-1/2 tsp. whole cloves Heat to boiling; reduce heat and simmer 15 to 20 minutes. Strain. Serves 25.	CLASSIC VIRGIN MARY Gene Luchansky Child Guidance Clinic For Central CT. 8 cups tomato juice or vegetable juice 2 tbsp. prepared horseradish 2 tbsp. fresh lemon juice 1/4 cup chopped celery 2 tsp. Worcestershire sauce 1 tsp. hot pepper (Tabasco) sauce Mix in large pitcher. Season to taste with pepper, or more hot sauce. Cover and chill until cold. Serve, over ice, in tall glasses. Garnish with celery stalks. Serves 8.
NEW YORK EGG CREAM Christelle Aubé Meriden and Wallingford Substance Abuse Council 12 oz. soda water 3 tsp. chocolate syrup 4 oz. milk Pour soda water into a 16 oz. glass (frosted, if possible). Add chocolate syrup and stir. Add milk slowly and stir.	RUNNER’S WORLD MOCHA MADNESS David Radcliffe Children First Initiative 4 small ice cubes 1/2 cup vanilla frozen yogurt, low-fat 1 shot espresso 2 tsp. Cocoa powder Add all ingredients to the blender in the order listed, then blend on high speed for 30 seconds. Serve in a frosted glass.	MULLED CRANBERRY CIDER Melissa Tashjian Rushford 2 qts. cranberry juice cocktail 2 oranges, zested 14 whole cloves 1-1/2 cups dried cranberries 1 tsp. vanilla extract 1-1/3 cups honey 2 cinnamon sticks Pour cranberry juice into a slow cooker; set on high. To the juice add the zest from the oranges, cloves, cranberries, vanilla extract, honey and cinnamon sticks. Heat, stirring occasionally, until hot and steamy, about 20 minutes. Serves 16.
PEACH EYEOPENER Mary Lyons Bank of America 1-1/2 cups orange juice 1 (8 oz.) low fat peach yogurt 5-1/2 oz. peach nectar 1 tsp. honey 1/2 tsp. Vanilla In a blender container, process the orange juice, peach yogurt, peach nectar, honey and vanilla about 1 minute until smooth. Pour into glasses. Serve immediately.	THE AUTHENTIC PINA COLADA (PINA DE NADA) Marissa Cardona Nurturing Families Network Combine 4 oz. coco cream (Goya) 4 oz. pineapple juice 2 cups ice, less depending on how sweet you would like it Mix well in blender. Garnish with pineapple & cherry. Serves 2.	HOLIDAY FRUIT SMOOTHIE Mark Hughes Meriden YMCA 1 cup water 1 cup milk 1 dozen ice cubes 1 tbsp. vanilla 1/2 cup sugar 6 oz. Frozen orange juice concentrate Fresh fruit of any kind (use as much as you would like to taste). Add in blender in any order, and blend until desired texture. Makes 4-5 large servings.
PARADISE PUNCH Harold Bernstein Dept. of United States Treasury 1 oz strawberries (fresh or frozen) 1 large slice of cantaloupe 2 oz. white grape juice 1 oz. peach nectar or 2 slices of peach 1 tsp. Honey 1 sprig of mint Mix first five ingredients in a blender with one scoop of ice. Garnish with mint.	MOCK PINA COLADAS Irene O’Brien Visiting Nurse Association of Wallingford 2 cups frozen nonfat vanilla yogurt 1 cup crushed pineapple in juice, undrained 1 cup crushed ice 1/2 tsp rum extract 1/2 tsp coconut extract Combine all ingredients in blender. Cover; blend until smooth. Serve immediately. Serves 6.	CHRISTMAS SWEET TOOTH PUNCH Mark Hughes Meriden Board of Education 1 pkg. 3 oz. cherry jello powder 1 cup boiling water 1 6 oz. can of frozen lemonade (try to use Paul Newman’s….it goes to a great cause!) 3 cups of cold water 1 quart of Cranberry juice 12 oz. of Ginger Ale Dissolve gelatin in boiling water. Cool but do not refrigerate. Combine remaining ingredients. Ice ring or fruit may be floated in punch bowl for garnish. Makes 15 to 20 servings. (Easily doubles by doubling the ingredients)
HEATHER’S BREEZE Heather of Michael’s Trattoria Wallingford Combine equal parts of cranberry juice, pineapple juice and seltzer. Serve over ice.	SPICED CIDER Mary Cortwright Superintendent of Meriden Schools 1 qt. cider 1/2 cup sugar Dash salt 12 whole cloves 1 (4 inch) cinnamon stick 8 whole allspice Combine all ingredients in 2-quart saucepan. Bring to a boil, stir until sugar is dissolved. Cool. Refrigerate covered, several hours. Just before serving, reheat slowly. Strain to remove spices. Serve hot, in mugs or punch cups, along with cookies. Serves 8.	PEPPERMINT HOLIDAY COOLER Leah Stroman MATCH (Mobilize Against Tobacco for Children’s Health) 3/4 cup vanilla ice cream 3/4 cup milk 5 peppermint candies or 3 mini candy canes Ice cubes Process first 3 ingredients in an electric blender until smooth. Scrape down sides and add 1-3 ice cubes to bring mixture to the 2-cup level. Process until smooth. Serve immediately, garnished with another candy cane.
FROSTY HOLIDAY PUNCH Gail McCormack Chair, Healthy Wallingford 2000+ 1 (6 oz.) package cherry gelatin 3/4 cup sugar 2 cups boiling water 1 (46 oz.) can pineapple juice 6 cups cold water 2 liters ginger ale, chilled In a 4-qt. Hear and freezer-proof container, dissolve gelatin and sugar in boiling water. Stir in pineapple juice and cold water. Cover and freeze overnight. Remove from the freezer 2 hours before serving. Place in a punch bowl. Stir in ginger ale just before serving. Makes 36 servings.	HOT BUTTERED SONOMA CHERRY CIDER Marlene F. McGann Executive Director, MAWSAC 3 oz. cherry juice 2 oz. apple juice 1 tsp butter 2 drops rum, flavored extract Nutmeg 1 tbsp brown sugar 1/2 oz. lemon juice 1 cinnamon stick Heat cherry and apple juice. Place butter, rum flavor, nutmeg and brown sugar in a glass mug. Add lemon juice and stir. Pour hot juice into mug and garnish with a cinnamon stick.	ICED COFFEE CUP Kenneth Henrici Superintendent Wallingford Schools 6 cups cold decaf coffee 12 ice cubes 1/2 cup sweetened condensed milk 1/2 cup whipped cream 1 tbsp. chocolate sauce Put coffee, milk and ice into blender, process until thickened. Serve immediately in tall glasses with straws—top with whipped cream and drizzle chocolate sauce on top.
TROPICAL FRUIT DELIGHT Yolanda Rodriguez Catholic Charities 1/4 cup fresh lime juice 1/4 cup fine sugar 4 passion fruit or guavas 2 cups crushed ice Lime or kiwi, sliced, for garnish Put lime juice sugar into blender or food processor. If using passion fruit cut in half, scoop out pulp and add to blender. If using guavas, peel, chop and add to blender. Puree until smooth. Strain out seeds if using passion fruits. Add ice to puree. Process until smooth. Taste for sweetness. Pour into glasses and garnish with lime or kiwi.	MOJITO Sara Vega Children First Initiative 3 sprigs yerbabuena or mint (10 or 12 leaves) 1 large true spearmint for garnish 1 tbsp. sugar (or to taste) 1-1/2 tbsp. fresh lime juice (1/2 of a large Lime) 1 cup ice Approximately 1 cup soda water Strip the leaves off three of the yerbabuena or mint sprigs and place them at the bottom of a large highball glass. Add the sugar and lime juice. Gently pound with a wooden spoon; the idea is to bruise the leaves to release the aromatic oils. Add the ice cubes and enough club soda to fill the glass. Stir until the sugar is dissolved. Garnish with remaining mint sprig and serve.	MY THREE SUNS Peter Burch, MD Volunteer Webmaster, MAWSAC 2 cups orange juice 1 qt. apple juice 1 pint strawberry sherbet Garnish with orange peel Pour orange juice and apple juice into a large pitcher and stir well. Fill tall frosted glasses with cracked ice and add the juice. Top each glass with a scoop of sherbet, garnish with orange peel, and add a straw. Serves 8.