Mom's Hot Cocoa Mix
Ingredients:
1 16 oz. box of non-fat dry milk
1 C. Sugar
3/4 C. cocoa
Preparation:
Sift all together three times. Store this mixture in a tightly sealed container in a cool place. When ready to use, you can add a couple of heaping tablespoons to hot water.
Chai Tea Mix
1 cup nonfat dry milk powder
2 cups powdered non-dairy creamer
2 tsp. vanilla powder
2-1/2 cups sugar
1-1/2 cups unsweetened instant tea
2 tsp. ground ginger
2 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground cardamom
Combine all ingredients in a large bowl and mix thoroughly. In a blender or food processor bowl, place 1 cup at a time, and process until mixture is blended and the particles are fine.
Add 2 heaping serving tablespoons Chai tea mixture to a mug of boiling water and stir to mix well.
(If you can't find vanilla powder, mix 2 tsp. vanilla extract with some of the sugar until blended and dry. Then process with remaining ingredients in blender or food processor.)
Sparkling Raspberry Lemonade
1 (10-ounce) package frozen raspberries in syrup, thawed
1 (12-ounce) frozen pink lemonade concentrate, thawed
1 (11.5-ounce) can frozen raspberry juice cocktail concentrate, thawed
6 cups water
2 (12-ounce) cans lemon-lime carbonated beverage
1/2 lemon, thinly sliced
Spoon raspberries with syrup into one ice-cube tray. Add enough water to just cover raspberries. Freeze about 3 hours or until firm. In large pitcher or other container, mix lemonade concentrate, raspberry juice concentrate and water. Refrigerate until serving.
Before serving, stir carbonated beverage into lemonade mixture. Serve with raspberry ice cubes. Garnish with lemon slices. Servings: 12.
