COLD COFFEE

INGREDIENTS

 250 ml-milk chilled

 2-3 tbsp sugar
 1 heaped tsp chocolate hot powder
 1-2 tbsp coffee instant powder
 Ice few cubes
 3 scoops vanilla ice cream
 Chocolate few sprinkles for toppings

PROCEDURE:
 Put milk, sugar, hot chocolate powder, coffee, ice cubes and 2 scoops vanilla ice cream
in a blender.
 Blend everything together to get a frothy shake.
 Pour into any desired mug. Top it up with the remaining scoop of ice cream and
chocolate sprinkles.
 Serve chilled and enjoy
 HOT COFFEE

INGREDIENTS:
 1 cup of hot brewed coffee
 1 tbsp unsweetened cocoa powder
 1 tbsp white sugar

PROCEDURE:
 Pour hot coffee into a mug
 Stir in cocoa and sugar
 COLD COCOA

INGREDIENTS:
 1 ½ scoop vanilla ice cream
 1 ½ cup of milk
 ¼ whipped cream
 2 tbsp instant hot chocolate mix
 5 chocolate sandwich, cookies, crushed

PROCEDURE:
 In a blender, combine ice cream, milk, whipped cream, hot chocolate mix and crushed
cookies. Blend until smooth.
 Pour into a large chilled glass.
 HOT COCOA

INGREDIENTS:
 1 ½ tbsp. unsweetened cocoa powder
 2 ½ tbsp. granulated sugar
 1 ¼ cup (10 ounces) milk
 ¼ teaspoon vanilla extract

PROCEDURE:
 Place the cocoa powder and sugar in the bottom of a microwave safe mug, and stir
together.
 Pour the milk over, and microwave until hot (on the microwave this takes about 90
seconds)
 Stir together until all the lumps have dissolved.
 Stir in the vanilla and enjoy
 TEA

INGREDIENTS:
 1 green tea bag
 2 juice from ½ lime
 4 ice cubes
 1 mint leave

PROCEDURE:
 Boil water and steep green tea in about 1 ½ cups boiling water for about 5 mins.
 Add the lime juice
 Add handful of ice
 Drink up and enjoy
 SMOOTHIE
BANANA, CARROT VANILLA SMOOTHIE

INGREDIENTS:
 4 pcs ripe banana
 2 pcs carrot peeled
 1 tbsp vanilla extract
 1 cup of fresh milk
 2 scoops pf white sugar
 4 ice cubes
PROCEDURE:

 Peel the carrot and banana then slice then put it in a blender.
 Add vanilla extract, a cup fo fresh milk, ice cubes and sugar.
 Blend for 10 minutes, pour it in a cooled glass.
 Serve
 GIN FIZZ

INGREDIENTS:
 1 jigger gin
 ½ jigger lemon juice
 ½ jigger syrup
 Soda water

PROCEDURE:
 Shake all the ingredients (except soda water) and pour into a Collins glass with ice.
 Fill it up with chilled soda water. Stir garnish with slice of orange and cherry.
 PINK LADY

INGRIDIENTS:
 1 jigger gin
 ¼ jigger triple sec
 ¼ jigger grenadine syrup
 1 piece egg (use white)

PROCEDURE:
 Shake all the ingredients then strain into a pre-chilled martini glass. Garnish with a red
cherry on the glass rim.
 STINGER

INGREDIENTS:
 1 jigger brandy
 ½ jigger crème de menthe (green)

PROCEDURE:
 Shake all the ingredients then strain into an ice chilled cocktail glass or old fashioned
glass. Garnish with cherry.
 BLUE MARGARITA

INGREDIENTS:
 1 jigger tequila
 ¼ jigger blue curacao
 ¾ jigger lemon juice
 ¼ jigger syrup

PROCEDURE:
 Shake all the ingredients and strain into a salt rimmed margarita couplet with crushed
ice on it. For garnish float a lemon juice slice on the drink. Attached with a red cherry.
 COMPALITION OF NON-
ALCOHOLIC AND
ALCOHOLIC BEVERAGE

NAME: BRENDA B. NADAL

YEAR: AHRM 2B
SUBMITTED TO: CHRIZEL MAE VALEROS