A Gallon of Margaritas

Courtesy of Jeffrey Morgenthaler.

6 cups gold tequila (you’ll need two fifths for this)
2.5 cups triple sec (just a fifth, please)
2.5 cups fresh lime juice
2.5 cups fresh lemon juice
2 cups simple syrup

Mix ingredients together in gallon container. Don’t forget to refrigerate! When ready to serve, pour mixture into a 16-ounce glass filled with ice. Salted rim is optional.

Makes 21 margaritas.

Italian Cream Liqueur

1 1/2 cups whipping cream
1 can sweetened condensed milk
1 cup Frangelico liqueur
3/4 cup vodka
1 tsp vanilla extract
1/2 tsp almond extract

Place all ingredients in blender. Process briefly until completely blended. Pour into bottles and refrigerate. Serve chilled.

May be stored in refrigerator for up to 1 month.

Homemade Coffee Liqueur

6 cups sugar
1/2 cup instant coffee granules
2 1/2 quarts boiling water
1 quart pure grain alcohol
1/4 cup vanilla extract

In a large bowl, combine sugar and coffee. Add boiling water, stirring to dissolve. Cool completely. Stir in alcohol and vanilla. Pour mixture into bottles and close tightly. Let stand in a dark place at least 2 weeks before serving.

*Use bottles with corks on top that close tightly.

Homemade Instant Cappuccino Mix

1 cup powdered chocolate milk mix
3/4 cup powdered non-dairy creamer
1/2 cup instant coffee granules
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

Combine all ingredients and store in an air-tight container.

To prepare, place 1 T mix in mug, add 8 oz. boiling water and stir. Use more mix, to taste.

Italian Cream Liqueur

1 1/2 cups whipping cream
1 can sweetened condensed milk
1 cup Frangelico liqueur
3/4 cup vodka
1 tsp vanilla extract
1/2 tsp almond extract

Place all ingredients in blender. Process briefly until completely blended. Pour into bottles and refrigerate. Serve chilled.

May be stored in refrigerator for up to 1 month.