Page 9 - zontacookbook1985

AFter-Dinner Drink

(Like Bailey's Irish Cream)

2 eggs 3 oz. dark creme de cocoa
1 can Eagle Brand canned milk 8 oz. blended whiskey
1 capfull almond extract

In blender, beat eggs for 3 minutes. Add Eagle Brand milk, almond extract,
creme de cocoa and whiskey. Beat on medium speed 3 more minutes. DO
NOT refrigerate.
- Marilyn M. Brown
Champagne Cup

3 bottles of brut champagne 2 oranges
3 T brandy 4½ oz. black grapes
3 T orange liqueur 4½ oz. white grapes
Put the champagne to cool in the refrigerator. Cut the unpeeled oranges into
thin slices, trim the stalks from the washed grapes and put all the fruit into a
glass punch bowl. Pour in the brandy and the orange liqueur, cover the bowl
with a piece of aluminum foil and refrigerate for an hour When ready to
serve, bring out the chilled bowl and pour in the contents of the bottles of
champagne. Stir gently and serve at once.
- Vicki Oren
Kahlua

2½ C. sugar 2 C. brandy
10 t. instant coffee 3 t. vanilla
1 qt. water 3 t. cocoa

Simmer sugar, coffee and water for 1 hour. Add brandy, vanilla and cocoa,
simmer until desired consistency.
- Jami Kennedy
Moore's Irish Creme

8 oz. whiskey 1 t Hershey's cocoa (powder)
¼ t. almond extract 1 can sweetened condensed milk
1 t instant coffee 8 oz. half and half

Mix all ingredients together in blender for 30 seconds. Bottle and refrigerate
until serving time. Delicious! - Timothy Moore
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