Blog Posts

Fresh Lime Margaritas

5/5/2013

INGREDIENTS

4 lime wedges
1 tablespoon kosher salt
1/2 cup tequila
1/4 cup Triple Sec, non-sugar sweetened
1/4 cup lime juice
1/4 cup lemon juice
2 tablespoons Sugarlesse™
1-1/3 cups crushed ice

INSTRUCTIONS

Using lime wedges, moisten rims of four glasses. Holding each glass upside down, dip rim into salt; set aside.

In a pitcher, combine the tequila, Triple Sec, lime juice, lemon juice and Sugarlesse™; stir until Sugarlesse™ is dissolved. Serve in prepared glasses over crushed ice.

Yield: 4 servings

For Frozen Lime Margaritas:

Reduce lemon and lime juices to 2 tablespoons each. Increase Sugarlesse™ to 1/4 cup and the crushed ice to 4 cups. Add 3/4 cup limeade concentrate.

Prepare glasses as directed. In a blender, combine the tequila,
Triple Sec, lime juice, lemon juice, limeade concentrate, Sugarlesse™ and crushed ice; cover and process until smooth.

Yield: 5 servings

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Creamy Hot Cocoa

5/5/2013

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INGREDIENTS

4 teaspoons Sugarlesse™
4 teaspoons baking cocoa
1-1/3 cups boiling milk
2/3 cup heavy cream
1/4 teaspoon vanilla extract Whipped cream, freshly made

INSTRUCTIONS

Stir Sugalesse™ and cocoa into milk until they are dissolved. Stir in the heavy cream and vanilla; mix well. Pour into 2 mugs. Top with whipped cream. Serve immediately.

Yield: 2 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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Hot Buttered Coffee

5/5/2013

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INGREDIENTS

1/4 cup butter, softened
1 cup Sugarlesse™
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves

INSTRUCTIONS

In a small bowl, beat butter and Sugarlesse™ until crumbly, about 2 minutes. Beat in vanilla and spices.

Each serving

1 cup hot brewed coffee (French or other dark roast), cinnamon sticks and whipped cream, optional

For each serving, stir 1 tablespoon butter mixture into 1 cup coffee. Garnish with cinnamon stick and whipped cream if desired. Cover and refrigerate leftover butter mixture for up to 2 weeks.

Yield: 20 servings (1-1/4 cups)

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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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Orange Tea

5/5/2013

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INGREDIENTS

7 cups water
1 can (12 ounces) frozen orange juice concentrate
1/2 cup Sugarlesse™
2 tablespoons lemon juice
5 teaspoons instant tea
1 teaspoon whole cloves

INSTRUCTIONS

In a large saucepan, combine water, orange juice concentrate, Sugarlesse™, lemon juice, and tea. Tie the cloves in a small cheesecloth bag; add to saucepan. Simmer, uncovered, for 15-20 minutes. Remove spice bag.

Serve hot. Store leftovers in glass container in refrigerator.

Yield: 2 quarts / 8 servings

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Raspberry Lime Cooler

5/5/2013

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INGREDIENTS

3 cups non-sugar sweetened ginger ale, chilled
2 cups water
1 cup fresh or frozen raspberries, thawed
3/4 cup Sugarlesse™
1/2 cup lime juice

INSTRUCTIONS

In a small saucepan, combine Sugarlesse™ and 1/2 cup water. Cook and stir over high heat until sugar is completely dissolved. Remove from the heat. Press raspberries through a sieve; discard seeds.

In a large bowl, combine the raspberry puree, Sugarlesse™ syrup, lime juice and remaining water. Transfer to a 1 qt. freezer container. Cover and freeze for 12 hours, stirring occasionally. May be kept frozen for up to 3 months.

If using frozen raspberry mixture: Combine the raspberry mixture and ginger ale in a 2 quart pitcher.

Yield: 6 servings

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Spiced Coffee

5/5/2013

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INGREDIENTS

8 cups fresh brewed coffee
1/3 cup Sugarlesse™
1/4 cup non-sugar sweetened chocolate syrup
1/2 teaspoon anise extract
4 cinnamon sticks (3 inches)
1-1/2 teaspoons whole cloves
Additional cinnamon sticks, optional

INSTRUCTIONS

In a 3-qt. slow cooker, combine coffee, Sugarlesse™, chocolate syrup and anise extract. Place cinnamon sticks and cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to slow cooker. Cover and cook on low for 2-3 hours.

Discard spice bag. Ladle coffee into mugs; garnish each with a cinnamon stick if desired.

Yield: 8 cups

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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!

Fresh Lime Margaritas

Creamy Hot Cocoa

Frosty Orange Smoothie

Homemade Eggnog

Hot Buttered Coffee

Irish Coffee Cooler

Lemonade Iced Tea

Orange Tea

Raspberry Lime Cooler

Spiced Coffee

Drinks Made Healthy

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