itspartyrehab
itspartyrehab:

Candy Corn Punch (Non-Alcoholic)Ingredients & Measurements:
1 4-serving pack of Lemon flavored Jello
1 cup Boiling Water
2 cups Mango Nectar
3 1/2 cups Orange Soda
1 cup Whipped Topping
2 tbsp Honey
Candy Corn Candies
Instructions:
Combine the gelatin and boiling water in a large bowl. Stir until gelatin is completely dissolved.
Stir in mango nectar.
Pour mixture into a tall clear 2-quart pitcher.
Cover and chill for 2 hours or until thickened, but not set.
Gently pour orange carbonated beverage over gelatin layer in pitcher. *Tip: hold a wooden spoon above the gelatin layer and pour the carbonated beverage over the back of the spoon to help keep this layer above the layer of gelatin.
Combine whipped topping and honey in a large bowl.
Beat with an electric mixer or large whisk just until white peaks form or the tips stand straight.
Spoon over mixtures in pitcher.
Add candy corn on top, serve and enjoy!

itspartyrehab:

Candy Corn Punch (Non-Alcoholic)

Ingredients & Measurements:

  • 1 4-serving pack of Lemon flavored Jello
  • 1 cup Boiling Water
  • 2 cups Mango Nectar
  • 3 1/2 cups Orange Soda
  • 1 cup Whipped Topping
  • 2 tbsp Honey
  • Candy Corn Candies

Instructions:

  1. Combine the gelatin and boiling water in a large bowl. Stir until gelatin is completely dissolved.
  2. Stir in mango nectar.
  3. Pour mixture into a tall clear 2-quart pitcher.
  4. Cover and chill for 2 hours or until thickened, but not set.
  5. Gently pour orange carbonated beverage over gelatin layer in pitcher. *Tip: hold a wooden spoon above the gelatin layer and pour the carbonated beverage over the back of the spoon to help keep this layer above the layer of gelatin.
  6. Combine whipped topping and honey in a large bowl.
  7. Beat with an electric mixer or large whisk just until white peaks form or the tips stand straight.
  8. Spoon over mixtures in pitcher.
  9. Add candy corn on top, serve and enjoy!
victorblinkenstein
victorblinkenstein:

cocktailspassion:

GINGERBREAD HOT COCOA
Ingredients:
1 cup milk
2 tablespoons gingerbread syrup*
1 tablespoon unsweetened cocoa powder (for a stronger chocolate flavor, add an extra 1/2 teaspoon, or more)
1 teaspoon semi-sweet chocolate chips
1/4 teaspoon vanilla extract
Preparation:
Pour milk in a bowl and warm in the microwave for 1 to 1 1/2 minutes (optional). Transfer milk to small saucepan over medium heat and whisk in the syrup, cocoa, sugar, chocolate chips, and vanilla. Continue cooking over medium heat, whisking almost constantly, until it just barely begins to lightly boil; remove from heat. Pour in a mug and top with marshmallows or whipped cream, and any other treats you want.
*Gingerbread SyrupMakes about 2/3 cup
Ingredients
1 cup water
1/2 cup brown sugar
1/4 cup Biscoff spread (omit for gluten free)
1 teaspoon ground ginger
2 4-inch cinnamon sticks
1/4 teaspoon ground nutmeg (optional)
Preparation:
In a small saucepan, combine all of the ingredients and bring to a soft boil over medium high heat. Reduce to a low simmer and cook for about 15 minutes, until the mixture has thickened to a syrup consistency (about the same as maple syrup). Use in hot cocoa or a latte right away, or transfer to a heat proof container, and keep in the refrigerator until ready to use.


Gingerbread season overlaps pumpkin season and extends into winter.

victorblinkenstein:

cocktailspassion:

GINGERBREAD HOT COCOA

Ingredients:

  • 1 cup milk
  • 2 tablespoons gingerbread syrup*
  • 1 tablespoon unsweetened cocoa powder (for a stronger chocolate flavor, add an extra 1/2 teaspoon, or more)
  • 1 teaspoon semi-sweet chocolate chips
  • 1/4 teaspoon vanilla extract

Preparation:

Pour milk in a bowl and warm in the microwave for 1 to 1 1/2 minutes (optional). Transfer milk to small saucepan over medium heat and whisk in the syrup, cocoa, sugar, chocolate chips, and vanilla. Continue cooking over medium heat, whisking almost constantly, until it just barely begins to lightly boil; remove from heat. Pour in a mug and top with marshmallows or whipped cream, and any other treats you want.

*Gingerbread Syrup
Makes about 2/3 cup

Ingredients

  • 1 cup water
  • 1/2 cup brown sugar
  • 1/4 cup Biscoff spread (omit for gluten free)
  • 1 teaspoon ground ginger
  • 2 4-inch cinnamon sticks
  • 1/4 teaspoon ground nutmeg (optional)

Preparation:

In a small saucepan, combine all of the ingredients and bring to a soft boil over medium high heat. Reduce to a low simmer and cook for about 15 minutes, until the mixture has thickened to a syrup consistency (about the same as maple syrup). Use in hot cocoa or a latte right away, or transfer to a heat proof container, and keep in the refrigerator until ready to use.

Gingerbread season overlaps pumpkin season and extends into winter.

victorblinkenstein
cocktailspassion:

MINT JULEP
A mint julep is traditionally made with four ingredients: mint leaf, bourbon, sugar, and water. Traditionally, spearmint is the mint of choice used in Southern states, and in Kentucky in particular. Proper preparation of the cocktail is commonly debated, as methods may vary considerably from one bartender to another. By another method, the mint julep may be considered a member of a loosely associated family of drinks called “smashes” (the brandy smash is another example, as well as the mojito), in which fresh mint and other ingredients are muddled or crushed in preparation for flavoring the finished drink. The step further releases essential oils and juices into the mixture, intensifying the flavor from the added ingredient or ingredients.
 
Ingredients:
1/4 oz. Raw sugar syrup (one part raw sugar, one part water)8 Mint leaves2 oz. Bourbon
Preparation:
In a Julep cup or rocks glass, lightly muddle the mint and syrup. Add the bourbon and pack tightly with crushed ice. Stir until the cup is frosted on the outside. Top with more crushed ice to form an ice dome and garnish with a few drops of bitters, if desired, and a mint sprig.

<3

cocktailspassion:

MINT JULEP

A mint julep is traditionally made with four ingredients: mint leaf, bourbon, sugar, and water. Traditionally, spearmint is the mint of choice used in Southern states, and in Kentucky in particular. Proper preparation of the cocktail is commonly debated, as methods may vary considerably from one bartender to another. By another method, the mint julep may be considered a member of a loosely associated family of drinks called “smashes” (the brandy smash is another example, as well as the mojito), in which fresh mint and other ingredients are muddled or crushed in preparation for flavoring the finished drink. The step further releases essential oils and juices into the mixture, intensifying the flavor from the added ingredient or ingredients.

 

Ingredients:

1/4 oz. Raw sugar syrup (one part raw sugar, one part water)
8 Mint leaves
2 oz. Bourbon

Preparation:

In a Julep cup or rocks glass, lightly muddle the mint and syrup. Add the bourbon and pack tightly with crushed ice. Stir until the cup is frosted on the outside. Top with more crushed ice to form an ice dome and garnish with a few drops of bitters, if desired, and a mint sprig.

<3