sondray

BRAZILIAN ICED CHOCOLATE COLA

2 (1oz.)squares Unsweetened Chocolate
1/4 cup Sugar
1 cup Strong Coffee, double-strength
2 1/2 cups Hot Milk
1 1/2 cups any cola, chilled
Whipped cream OR vanilla ice cream

In the top of a double-boiler over hot water, melt the chocolate squares.
Stir in the sugar.
Gradually stir in hot coffee, mixing thoroughly.
Add the milk and continue cooking until all particles of the chocolate are
dissolved and the mixture is smooth, about 10 minutes.
Pour into a jar, cover and chill.
When ready to serve, stir in the chilled cola.
Serve over ice cubes in tall glasses.
For a beverage, top with whipped cream.
For a dessert, add a scoop of vanilla ice cream.

Melon Cooler

1 large Cantaloupe, honeydew melon or combination, peeled, seeded, and cut into large chunks then chilled
1 doz. Maraschino cherries, stems removed
1/4 cup Tightly packed mint leaves
2 Tbsp Grenadine syrup
2 Tbsp Maraschino cherry juice
2 Tbsp Freshly squeezed lime juice
2 Tbsp Freshly squeezed lemon juice
8 Ice cubes
1/2 cup Ice water

Put all the ingredients in a blender and blend until smooth. Serve
immediately, as the cooler will separate upon standing.
Serves: 4

Pineapple Cooler

46 oz. Unsweetened pineapple juice
2 Tbsp Lemon juice
2 Tbsp Lime juice
2 Tbsp Grenadine syrup
6 oz. Orange juice concentrate frozen
10 oz. Club soda; chilled
Mint sprigs and small oriental umbrellas for garnish

Mix juices and frozen orange juice concentrate; chill.
Add chilled club soda immediately before serving.
Serve over ice in tall glasses with straws.
Garnish each serving with a sprig of mint, and small umbrella if desired.
Yield: 2 quarts