Fiesta Hot Chocolate

Ingredients:


1/2    -  cup cocoa
1       -  tbsp all purpose flour
1/4    -  cup packed dark brown sugar
4       -  cups milk
3       -  whole cloves
1       -  stick cinnamon, broken into halves
2       -  tbsp powdered sugar
4       -  sticks cinnamon
Whipped Cream


Procedures:

• Mix cocoa and flour into 2-quart saucepan. Stir in dark brown sugar, milk, cloves and 1 stick cinnamon broken into halves. Heat just boiling over medium heat, stirring constantly; reduce heat. Simmer uncovered 5 minutes (do not boil). remove from heat; remove cloves and cinnamon. Stir in powdered sugar and vanilla.
• Beat with molinillo, wire whisk or hand beater until foamy. our into cups or mugs. Serve with whipped cream and cinnamon.

Good for 4 servings. (1 cup each)

Cafe Diabo

Ingredients:


Cafe Mexicano (see Beverage label)
1/4    -  cup brandy
Whipped Cream
8       -  tbsps. coffee liqueur


Procedures:

• Prepare Cafe Mexicano; keep hot in saucepan after straining. Heat brandy just until warm in small, long-handled saucepan. remove from from heat; ignite. Pour flaming brandy over coffee. Allow flame to burn out; stir.
• Pour coffer into cups or mugs. Top each with whipped cream and 1 tbsp liqueur. garnish with cinnamon stick if desired.

Good for 8 servings.(1 cup each)

Mexican Tea Punch

Ingredients:


2    -  cups tequila
2    -  cups cold strong tea
1    -  cup pineapple juice
1/4 -  cup honey
1/4 -  cup water
1/4 -  cup lemon juice
1/4 -  cup lime juice
1 1/2 -  tsps  ground Cinnamon 
1 1/2 -  tsps aromatic butter




Procedures:

• Combine all ingredients; refrigerate until chilled. Stir before serving. Serve over ice. 

Good for 9 servings. (about 2/3  cup each)

Pina Colada

Ingredients:


1/4     -  cup crushed ice
2        -  tbsp. light rum
2        -  tbsp. pineapple juice
1        -  tbsp. cream of coconut


Procedures:

• Place all ingredients in blender container. Cover and blend on high speed until foamy, about 30 seconds. Garnish with fruit if desired.

Good for 1 serving.

Pineaaple Limeade

Ingredients:

1/2   -  cup sugar
3      -  cups pineapple juice
1/2   -  cup lime juice
1      -  quart sparking water, chilled




Procedures:

• Combine all ingredients except sparkling water; refrigerate until chilled. Just before serving, stir in sparkling water. Serve over ice. Garnish with lime slices if desired.

Good for 8 servings. (about 1 cup each)

Book: Betty Crocker's Southwest Cooking 

Margarita Sunrise

Ingredients:

1    -  lime, cut into halves

3    -  cups cracked ice

1/4 -  cup powdered sugar

1    -  cup tequilla

6    -  oz. frozen orange juice concentrate, thawed

Procedures:

• Rub rims of 4 stemmed glasses with 1 lime half; dip rims of glasses in granulated sugar. Squeeze juice from both lime halves into blender container. Add remaining ingredients. Cover and blend on high speed until foamy.

Good for 6 servings. (about 2/3 cup each)

Book: Betty Crocker's Southwest Cooking

Tamarind Cooler

Tamarind Cooler looks liked iced tea, and takes just a little more effort to make. this is citric, sweet-tart drink. Garnish with fresh mint.

Ingredients:

1                -  lb. whole tamarind pods

2                -  quarts water

1 to 1 1/3  -  cups of sugar 

Hot water

Procedures:

• Cover tamarind pods with hot water. Let stand 5 minutes; drain. Rinse and drain. Remove pods, stems and strings from tamarinds. Place tamarinds in to quarts water. Let stand 4 hours; drain, reserving liquid.
• Press as much tamarind pulp as possible through sieve. Mix pulp, reserved liquid and the sugar. Cover and refrigerate until chilled. Serve over ice if desired.

Good for 8 servings. (1 cup each) 

Book: Betty Crocker's Southwest Cooking