Super Bowls Ice Cream
To Make: Using a hand mixer, cream together 1/2cup butter
and 1/2cup sugar. Mix in 1 large egg. In a bowl, combine 1 cup all-purpose
flour, 1/4cup unsweetened cocoa powder, ½ teaspoon baking powder, and a pinch
of salt. Add to the butter mixture and mix until a dough forms. Divide dough
into six balls. Turn a standard-size muffin pan over and lightly grease with
butter. Mold and flatten dough over the muffin cups to make a bowl shape. Bake
in a 350°F oven for 6 to 8 minutes until dough looks dry and set. Let cool
completely on the pan. Once cool, gently twist each cookie bowl to release.
Serve ice cream in the bowls and add rainbow sprinkles on top. Makes 6.
Super Bowls Ice
Cream
Four Seasons Punch With Mango Ice
Fruity and refreshing, this drink is sure to impress! Pour 1
liter mango juice into ice cube trays and freeze. In a punch bowl or pitcher,
combine 1 (1.36-liter) can four seasons juice and 1 (1.5-liter) bottle Sprite
or any lemon-lime soda. Add mango ice before serving. Jazz it up by adding a
splash of rum, gin, or vodka. Serves 12 to 15.
Cranberry Sparkler
Bring out the bubbly for this fruity drink! In a pitcher,
mix together 1 liter chilled cranberry juice and 500 ml chilled unsweetened
orange juice. Pour into champagne flutes until 1/3full. Top with chilled
champagne, sparkling wine, or club soda. Serves 8.
Cranberry Sparkler
Guava Ginger Paloma
Introduce your guests to this refreshing Mexican tequila
cocktail. This is usually prepared per glass, but since you’ll be serving a
crowd, a pitcher will do. In a pitcher filled with ice, combine 2 cups
sweetened guava juice, 1 cup grapefruit juice, 1 (330-ml) bottle ginger beer
(we used Roots Ginger Brew), 1 (1.5-liter) bottle lemon-lime soda, and 10
ounces tequila(or to taste). Stir until well-combined. Serves 8 to 10.
Guava Ginger
Paloma
Lemon Tarragon Fizz
Give lemonade a yummy twist this holiday season! In a
saucepan over low heat, make tarragon syrup by dissolving 2 cups sugar in 2
cups water. Add 1 cup chopped fresh tarragon leaves. Remove from heat and set
aside to infuse for 15 minutes. Let cool completely, then strain into a small
carafe. Pour 5 cups fresh lemon juice and 1 (1.5-liter) bottle lemon-lime soda
or club soda into a pitcher filled with ice. Sweeten with 1/2cup tarragon
syrup. Place extra syrup in a carafe to let guests sweeten their drinks to
taste. Garnish with lemon slices and fresh tarragon, if desired. Serves 8 to
10.
Chili Hot Chocolate
Combine 4 cups milk, 300 grams chopped unsweetened chocolate
(we used Cacao de Davao), 1 teaspoon vanilla extract, 1 teaspoon cinnamon, and
a pinch of salt in a pot over low heat. Add sugar to taste. Make a small
incision down the side of 1 small bird’s eye chili and add to the same pot.
Heat until almost simmering, whisking continuously to make sure that the milk
doesn’t burn. Remove from heat and steep for 5 minutes. Strain and pour into
mugs. Sprinkle chocolate shavings on top before serving. Serves 4.
