Category:

Autumn Tea

5/7/2013

INGREDIENTS

5 individual tea bags
5 cups boiling water
5 cups unsweetened apple juice
2 cups non-sugar sweetened cranberry juice
1/2 cup Sugarlesse™
1/3 cup lemon juice
1/4 teaspoon pumpkin pie spice

INSTRUCTIONS

Place the tea bags in a large heat-proof bowl; add boiling water. Cover and steep for 8 minutes. Discard tea bags. Add the remaining ingredients to tea; stir until Sugarlesse™ dissolves. Serve warm or over ice.

Yield: 3 quarts / 12 servings

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Beetle Juice

5/7/2013

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INGREDIENTS

1 cup Sugarlesse™
1 cup water
2-1/2 cups white grape juice
1-1/2 cups orange juice
1 cup lemon juice

INSTRUCTIONS

Dissolve Sugarlesse™ in water in a large saucepan over medium heat.

Remove from the heat. Stir in the juices; strain to remove pulp. Add enough water or ice to measure 1 gallon; stir well.

Yield: 4 quarts / 16 servings

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Blood Orange Punch

5/7/2013

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INGREDIENTS

2 bottles (32 ounces each) non-sugar sweetened cranberry juice, chilled
1 cup lemon juice
2/3 cup Sugarlesse™
1 bottle (33.8 ounces) non-sugar sweetened blood orange Italian
soda, chilled
Ice cubes
Wax candy fangs

INSTRUCTIONS

In a large punch bowl, combine the cranberry juice, lemon juice and Sugarlesse™; stir until sugar is dissolved. Just before serving, add the soda, ice and candy fangs.

Yield: 3.5 quarts / 14 servings

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Buttermilk Boost

5/7/2013

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INGREDIENTS

1 cup buttermilk
1/4 cup chilled orange juice
1/4 cup chilled unsweetened pineapple juice
2 tablespoons Sugarlesse™
1 teaspoon lemon juice

INSTRUCTIONS

In a blender, combine all ingredients; cover and process until blended. Pour into chilled glasses; serve immediately.

Yield: 2 servings

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Cappuccino Shake

5/7/2013

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INGREDIENTS

1 cup milk
1-1/2 teaspoons instant coffee granules, preferably freeze-dried
4 teaspoons Sugarlesse™
2 drops brandy or rum extract
Dash ground cinnamon

INSTRUCTIONS

In a blender, combine milk, coffee granules, Sugarlesse™, and extract. Blend until coffee is dissolved. Serve with a dash of cinnamon. For a hot drink, pour into a mug and heat in a microwave oven.

Yield: 1 serving

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Chilled Lemon Coffee

5/7/2013

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INGREDIENTS

2 cups strong brewed coffee (French or other roast)
1 cup non-sugar sweetened lemon sherbet, softened
2 tablespoons Sugarlesse™
1 tablespoon lemon juice
Lemon peel, optional

INSTRUCTIONS

Place the coffee, sherbet, Sugarlesse™and lemon juice in a blender; cover and process until smooth. Pour into chilled glasses; garnish with lemon peel if desired. Serve immediately.

Yield: 3 servings

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Frosty Orange Smoothie

5/5/2013

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INGREDIENTS

1 can (6 ounces) frozen orange juice concentrate, thawed
1 cup milk
1 cup water
1/4 cup Sugarlesse™
1 teaspoon vanilla extract
10 to 12 ice cubes

INSTRUCTIONS

In a blender, combine the orange juice, milk, water, Sugarlesse™ and vanilla. Cover and blend until smooth. With blender running, add ice cubes, one at a time, through the opening in lid. Blend until smooth. Serve immediately.

Yield: 4 servings

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Homemade Eggnog

5/5/2013

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INGREDIENTS

12 eggs
1-1/2 cups Sugarlesse™
1/2 teaspoon salt
2 quarts milk, divided
2 tablespoons vanilla extract
1 teaspoon ground nutmeg
2 cups heavy whipping cream Additional nutmeg, optional

INSTRUCTIONS

In a heavy 4-qt. saucepan, whisk together eggs, Sugarlesse™ and salt. Gradually add 1 qt. of milk. Cook and stir over low heat until the thermo- meter reads 160°F-170°F, about 30-35 minutes.

Pour into a large heat proof bowl; stir in the vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours.

When ready to serve, beat cream in a large bowl on high until soft peaks form; whisk gently into cooled milk mixture. Pour into a chilled 5-qt. punch bowl. Sprinkle with nutmeg if desired.

Yield: 3.5 quarts / 14 servings

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Irish Coffee Cooler

5/5/2013

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INGREDIENTS

2 tablespoons Sugarlesse™
5 cups fresh brewed coffee
1/2 cup Irish whisky
6 tablespoons non-sugar sweetened vanilla ice cream

INSTRUCTIONS

In a small bowl, mix Sugarlesse™ into hot coffee till it is dissolved. Refrigerate till cold (about 30 minutes).

Mix in Irish whisky and pour into six glasses. Top each with 1 tablespoon vanilla ice cream,

Yield: 6 servings

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Lemonade Iced Tea

5/5/2013

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INGREDIENTS

3 quarts water
9 individual tea bags
3/4 to 1-1/4 cups Sugarlesse™
1 can (12 ounces) lemonade concentrate, non-sugar sweetened

INSTRUCTIONS

Bring water to a boil. Remove from the heat; add tea bags. Cover and steep for 5 minutes. Discard tea bags. Stir in Sugarlesse™ and lemonade concentrate. Cover and refrigerate until chilled. Serve over ice.

Yield: 3 quarts / 12 servings

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Drinks Made Healthy

There are so many drinks, soft, regular, and alcoholic, that choosing only twenty out of them seems unfair. The “Bartender’s Black Book” lists 2,800 recipes. You’ll find 734 non-alcoholic drink recipes on DrinksMixer.com alone. That did not stop Andy, our in-house mix master. Here he shares why:

“It’s no coincidence that when agricultural societies came into being about 7-8000 years ago, some of their first and most coveted products were beer, then wine, then hard spirits. Today they are staples in our diet, having metamorphosed into thousands of ready and home-made drinks to lift your mood or drown your sorrow. No sorrow here - my recipes’ only purpose is to make you feel better. And healthier.”

Help us out -- he can't be in the limelight too much, so he won't neglect his role as partner in charge of production. Keep your recipes coming through the * Made with Sugarlesse™ * contest -- we can't wait to feature you!

Autumn Tea

Beetle Juice

Blood Orange Punch

Buttermilk Boost

Cappuccino Shake

Chilled Lemon Coffee

Frosty Orange Smoothie

Homemade Eggnog

Irish Coffee Cooler

Lemonade Iced Tea

Drinks Made Healthy

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