Easy Beverage Recipes

easy beverage recipes, looking for these recipes? check this for 6 best easy beverage recipes: Strawberry passion,White chocolate eggnog,Raspberry, rose and vanilla iced tea,Pink blush,Nashi tea with strawberries

Raspberry, rose and vanilla iced tea

Image credit: Mark O'Meara – taste.com.au

Ingredients

  • 2 Dilmah rose with French vanilla tea bags
  • 2 cups boiling water
  • 1 1/2 cups frozen raspberries, roughly crushed
  • 2 cups ice cubes
  • 3 cups lemonade, chilled

Method

  • Step 1
    Place tea bags in a heatproof jug. Add boiling water. Set aside for 5 minutes to allow flavours to develop. Discard tea bags. Cool completely.
  • Step 2
    Transfer tea to a large serving jug. Add raspberries, ice and lemonade. Stir gently to combine. Serve.

White chocolate eggnog

Image credit: Rob Palmer – taste.com.au

Ingredients

  • 750ml (3 cups) milk
  • 4 egg yolks
  • 70g (1/3 cup) caster sugar
  • 100g white chocolate, chopped
  • 2 tablespoons brandy (optional)
  • Vanilla Marshmallow Stars (see related recipe), to serve

Method

  • Step 1
    Heat milk in a saucepan over medium heat until simmering.
  • Step 2
    Meanwhile, use a balloon whisk to whisk the egg yolks and sugar in a large bowl until pale and creamy. Slowly pour the hot milk into the egg mixture, whisking constantly until combined.
  • Step 3
    Transfer to a clean saucepan. Reduce heat to low. Cook, stirring, for 10 minutes or until the mixture thickens slightly. Remove from heat. Add the chocolate. Stir until the chocolate melts and the mixture is smooth. Stir in the brandy, if desired.
  • Step 4
    Divide among serving cups. Serve with marshmallow stars.

Nashi tea with strawberries

Image credit: Rob Palmer – taste.com.au

Ingredients

  • 1L (4 cups) water
  • 10cm-piece fresh ginger, peeled, sliced
  • 1 tablespoon grated orange rind
  • 1 orange, peeled, sliced
  • 1 nashi, peeled, quartered, cored
  • 110g (1/2 cup) white sugar
  • Ice cubes, to serve
  • 6 strawberries, washed, hulled, thinly sliced
  • 1 tablespoon toasted pine nuts

Method

  • Step 1
    Place the water, ginger and orange rind in a saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low and simmer for 5 minutes to infuse. Add the orange slices, nashi and sugar, and stir until the sugar dissolves. Set aside for 1 hour to develop the flavours.
  • Step 2
    Strain and discard the orange slices and nashi. Place the ice cubes in serving glasses. Pour over the nashi tea. Add the strawberry and pine nuts.

Strawberry passion

Image credit: Amanda McLauchlan – taste.com.au

Ingredients

  • 250g strawberries, hulled, chopped
  • 1 cup chilled orange juice
  • 1/2 cup chilled cranberry juice
  • 2 passionfruit, halved
  • 1 cup chilled lemonade

Method

  • Step 1
    Blend strawberry, orange juice and cranberry juice until smooth. Transfer to a large jug. Stir in passionfruit pulp and lemonade. Serve.

Pink blush

Image credit: Guy Bailey – taste.com.au

Ingredients

  • 45ml Cointreau
  • 30ml fresh lime juice
  • Bundaberg pink grapefruit sparkling drink, chilled, to serve
  • Grenadine, to serve
  • Lime, sliced, to serve
  • Ice to serve, optional

Method

  • Step 1
    Pour the cointreau and lime juice in a tumbler. Top with the pink grapefruit drink and drizzle with grenadine. Serve with lime slices and ice, if desired.

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