10 Servings

• 8 herb tea bags, (Cranberry Cove)
• 2 cups boiling water
• 1/4 cup honey
• 2 cups pineapple juice
• 2 cups lemonade
• 2 12 oz. cans gingerale
• 4 cups ice cubes

Pour boiling water over tea bags and steep for 5 minutes. Remove the tea bags. Add honey to the hot tea. Pour into punch bowl. Stir in pineapple juice, lemonade, gingerale, and ice. Serve over ice.

6 Servings

• 1/3 cup sugar
• 2 egg yolks
• 1/4 teaspoon salt
• 4 cups milk, scalded
• 1 teaspoon vanilla
• 2 egg whites
• 3 tablespoons sugar
• 1 1/2 teaspoons sugar
• 1/2 cup heavy cream, whipped
• nutmeg, to taste

Beat 1st sugar into egg yolks. Add salt; slowly stir into milk. Cook in double boiler over hot (not boiling) water, stirring constantly, until mixture coats spoon. Cool. Add vanilla. Beat egg whites until foamy. Gradually add 2nd sugar, beating until soft peaks form. Add to cooled mixture and mix thoroughly. Chill 3 to 4 hours. Beat cream until peaks form. Add 3rd sugar, mixing thoroughly. Top glasses (or punch bowl) of egg nog with "islands" of whipped cream. Sprinkle with nutmeg.

100 Servings

• 1 package powdered milk, (20 quart size)
• 1 16 oz. jar non-dairy creamer
• 1 8 oz. package powdered sugar
• 1 16 oz. package chocolate drink mix, (Nestle's Quick)

Mix together. Store in air-tight container. To serve, place 3 to 4 heaping spoons in a cup. Stir in hot water. Add marshmallows, if desired.

2 Servings

• ice cream
• liqueur

Mix equal portions of liqueur with ice cream. Serve.

VELVET HAMMER

• Ice Cream
• Cream de Cacao
• Triple Sec

SUNKEN TREASURE

• Amaretto

Put fresh strawberries in bottom of glass

PINK SQUIRREL

• Cream de Cacao
• Cream de Almond

ROOT BEER FLOAT

• Root Beer Schnapps
• Cream de Cacao

AFTER DINNER MINT

• Bailey's
• Cream de Menth

2 Servings

• 3 whole eggs
• 1 10 3/4 ounce can sweetened condensed milk
• 3 tablespoons HERSHEY'S Cocoa
• 1 1/2 ounces whiskey

Mix all ingredients together. Serve.

4 Servings

• 4 whole eggs, slightly beaten
• 4 tablespoons sugar
• dash salt
• 3 cups milk, scalded
• 1 teaspoon vanilla extract
• food color, (green)
• whipped cream
• sprinkles, (red)
• nutmeg

Combine egg, sugar, and salt. Pour small amount of milk into egg mixture, then add egg mixture to remaining milk, stirring constantly. Add a few drops of green food coloring (to desired shade). Chill. Pour into glasses. Top with whipped cream, red sprinkles, and nutmeg.

8 Servings

• 5 cups water
• 6 packets tea, (tea bags)
• 1 lemon, juiced
• 1 lemon, sliced
• 3 cups raspberry juice

Microwave water 10 to 12 minutes or until boiling. Add tea bags; steep for 5 minutes. Remove tea bags; discard. Add lemon juice. Chill Cut a small slit to the center of each lemon slice. Place slices on lip of iced tea glasses. Serve tea over ice.

12 Servings

• 2 cups sugar
• 7 cups water
• 4 teaspoons tea, (instant)
• 2 cups cold water
• 1 12 oz. can frozen orange juice concentrate
• 1 12 oz. can frozen lemonade concentrate
• 2 cups liqueur, (rum, whiskey, vodka)
• soda, (7-Up, Sprite, Squirt, sparkling water)

Bring sugar and water to a rolling boil to dissolve sugar. Add remaining ingredients. Freeze. In a glass, place 2 scoops (use ice cream scoop) of frozen slush. Add soda.

2 Servings

• 1 Kaluha
• 4 Creme de cocao
• 1/2 gallon vanilla ice cream

Mix all ingredients in a blender. Makes 2 BIG drinks.