Beverages Cookbook

Uncle Roger’s Hot Chocolate Mix

Uncle Roger's Hot Chocolate Mix

Uncle Roger's Hot Chocolate Mix 2

1 – 8 qt. box Carnation instant milk
1 – 6 oz. jar vanilla Coffee-Mate
1 C. powdered sugar
1 lb. Nestle’s Quik

Sift ingredients together. Use 1/4 cup mix for 1 cup of water to make hot chocolate.

NOTE: If you like a little more chocolate tasting, add a little cocoa to the mix.

Beverages Cookbook

Hot Chocolate

Buffered toast would be sitting in the oven on a cookie sheet, so it was warm and ready for dipping when the Bartholomew family had hot cocoa and toast for dinner.

2 T. cocoa
3 T. sugar, or to taste

Mix dry ingredients in a small saucepan. Add enough water to just cover mix. Do not stir. Bring to full boil, then add milk to desired richness. It is key not to stir at all.

Beverages Cookbook

Russian Tea

1 – 18 oz. jar Tang
2/3 C. instant iced tea
1/2 C. sugar
1 – 3 oz. pkg. Wyler’s lemonade
1/2 tsp. cinnamon
1/4 tsp. cloves

Mix together. Store in airtight container.

Beverages Cookbook

Percolator Punch

Not sure of where this originated, Mom or Kathryn. Maybe another sister will know. I do know that Mom liked the punch, so does Kathryn.

1 qt. apple cider
1 pt. cranberry juice
1 pt. orange juice
1/2 C. sugar
1 tsp. whole allspice
1 tsp. whole cloves
3 cinnamon sticks

Put liquid ingredients in bottom of percolator coffeepot. Place sugar and spices in the percolator basket. Allow mixture to go through heating cycle. Serve hot.

Beverages Cookbook

Orange Julius

1/2 large can frozen orange juice concentrate
1 C. milk
1 C. water
1/2 C. sugar
1 tsp. vanilla

Blend in blender. Add ice and blend. Serves 3 to 4.

Beverages Cookbook


1 C. sugar
4 lemons

Mix 1 1/2 cups water and sugar in a small saucepan. Stir over low heat until sugar dissolves. Pour into pitcher and add juice from 4 lemons. Stir. Add water to make 1 1/2 quarts. Chill in refrigerator. Just before serving, add enough ice cubes to make 2 quarts.

Beverages Cookbook

Slush Punch

The official Riordan wedding punch. Don’t use substitutes for 7-Up!

7 C. water
2 C. sugar
1 large can frozen lemonade
1 large can frozen orange juice
2 C. strong hot tea (1 family-size bag per 2 C.)
1 pkg. strawberry jello, dissolved in hot tea water

Make in an ice cream pail. Put jello and tea in first and stir until jello dissolves. Add water. Mix and freeze. Before serving, add one 1-liter bottle of 7-Up. Thaw about 1 hour before needed.

Beverages Cookbook

Jacob’s Graduation Punch

1 – 12 oz. can orange juice concentrate, thawed
1 – 12 oz. can lemonade concentrate, thawed
1 – 6 oz. can limeade concentrate, thawed
1 large can pineapple juice
1 bottle Club soda
2 qts. ginger ale

Combine all juices. Add soda and ginger ale just before serving.

Beverages Cookbook

Ice Cube Punch

8 C. water
4 C. sugar
1 – 12 oz. can frozen orange juice
1 – 16 oz. bottle ReaLemon
1 – 46 oz. can pineapple juice
4 to 6 qts. ginger ale
Mint leaves or maraschino cherries for garnish

  1. Heat water and sugar until sugar dissolves.
  2. Mix in remaining ingredients and freeze in ice cube trays.
  3. Store in plastic bags in freezer.
  4. Place cubes in punch bowl and add ginger ale.

Make 20 to 30 minutes before serving so cubes can melt. Requires no extra ice. Can freeze mint and cherries in the punch cubes. For an individual serving, put 3 or 4 cubes in glass and add ginger ale or other white carbonated beverage.

Appetizers Beverages Cookbook

Cindy Van Wert’s Slush

1-12 oz. can frozen orange juice
1-12 oz. can frozen lemonade
1 C. sugar
1 C. strong tea (1 C. water with enough tea to make strong – really dark)
3 1/2 C. water
2 C. vodka (that’s right – the hard stuff)

Mix and freeze.

Scoop into glasses and add cold 7-Up.