FINE DINING MONSTER

  Pink Hot Chocolate Ingredients 2 cups whole milk or non-dairy milk Kosher salt ½ teaspoon pure vanilla extract 2 ounces white chocolate, grated (about ½ cup) 2 tablespoons beet juice Whipped cream, for serving Ground cinnamon, for serving Directions In a small saucepan, bring milk and a small pinch of salt to a simmer over medium heat. Remove from heat, and add vanilla extract and chocolate. Stir until chocolate is melted, about 1 minute, and then stir in beet juice. Serve warm with whipped cream and cinnamon.

  Homemade Apple CiderIngredients 2 large navel oranges 14 cups tap water 12 large Honeycrisp and Gala apples (10 oz. each), quartered and roughly chopped (about 16 cups) 3 cinnamon sticks 1 (2-in.) piece fresh ginger, unpeeled and thinly sliced 1/2 tsp. whole cloves 1/4 tsp. kosher salt 1/2 cup packed light brown sugar Directions Prepare oranges: Peel oranges; discard peels. Cut oranges in half crosswise, and place in a large Dutch oven. Add ingredients to Dutch oven: Add water, apples, cinnamon sticks, ginger, cloves, and salt to Dutch oven. Cover and bring to a boil over medium-high; reduce heat to medium-low, and simmer until apples completely soften, about 2 1/2 hours. Mash fruit: Mash fruit with a spoon or potato masher, and stir in brown sugar. Simmer cider mixture: Increase heat to medium, and cook, uncovered and stirring occasionally, until sugar dissolv...

  Black Halloween Punch Ingredients 1 (.13 ounce) envelope unsweetened grape soft drink mix 1 (.13 ounce) envelope unsweetened orange soft drink mix 2 cups white sugar 3 quarts cold water 1 liter ginger ale Directions To make a frozen hand, wash a disposable glove, fill with water, seal with a rubber band and freeze until hard. Stir together grape soft drink mix, orange soft drink mix, sugar and water until solids are dissolved. Combine with chilled ginger ale just before serving. Dip the frozen hand briefly in warm water, then peel off the glove. Float the prepared hand in the punch bowl for a ghastly effect.

  Chia Fresca Ingredients 1 ½ cups water 3 tablespoons lemon juice 2 ½ teaspoons white sugar 1 teaspoon chia seeds Directions Stir water, lemon juice, and sugar together in a glass until sugar is completely dissolved; add chia seeds. Let stand until a gel forms around the chia seeds, about 10 minutes; stir.

  Tamarind Agua Fresca Ingredients 6 cups ice, or as needed 6 cups water ⅓ cup tamarind concentrate ⅓ cup white sugar 6 slices orange 6 slices lime Directions Fill six glasses with ice. Combine water, tamarind concentrate, and sugar in a pitcher; stir until sugar dissolves. Pour over ice and garnish each glass with an orange and lime slice.

  Watermelon Lime Agua Fresca Ingredients 8 cups water, divided 5 cups peeled, cubed, and seeded watermelon ½ cup white sugar, or more to taste ⅓ cup lime juice, or more to taste Local Offers Change Oops! We cannot find any ingredients on sale near you. Do we have the correct zip code? Advertisement Directions Combine 1 cup water, watermelon, and sugar in a blender; process until smooth. Pour mixture into a large pitcher; stir in lime juice and remaining 7 cups water. Taste; adjust sugar or lime juice. Refrigerate until chilled, about 1 hour.

  Agua de Jamaica (Hibiscus Water) Ingredients 6 cups water 2 cups dried hibiscus petals 1 cinnamon stick 1 pinch ground cloves 1 pinch ground nutmeg 1 pinch ground allspice ½ cup chopped piloncillo (Mexican brown sugar cones) 1 ½ cups white sugar Directions Place 6 cups of water in a large saucepan; bring to a boil. Stir in the hibiscus petals, cinnamon, cloves, nutmeg, and allspice. Reduce heat to medium-low, and gently simmer until the water has turned a deep red, 30 to 45 minutes. Stir the chopped piloncillo into the hibiscus water until dissolved, then set aside to cool 15 minutes. After cooling, strain the warm liquid into a 1 gallon pitcher through a wire mesh strainer. Squeeze as much liquid from the petals as you can, then discard the petals. Stir in the white sugar until dissolved, then pour in enough cold water to fill the pitcher. Serve immediately or let stand overnight f...

    Agua Fresca de Pepino (Cucumber Limeade)   Ingredients 5 cups water, divided 3 medium cucumbers, peeled and chopped ½ cup freshly squeezed lime juice 4 tablespoons granular sucralose sweetener (such as Splenda®), divided Directions Blend 2 cups water, cucumbers, lime juice, and 2 tablespoons sweetener together in a blender until smooth. Pour into a pitcher; add remaining 3 cups of water. Stir in additional 2 tablespoons of sweetener to taste. Serve over ice.

  Agua Fresca Ingredients 1 ½ cups water 3 slices cantaloupe, peeled and seeded 6 tablespoons white sugar, or other sweetener to taste 1 cup ice cubes Directions Place water, cantaloupe, and sugar in a blender; blend until smooth. Divide ice into two glasses and pour cantaloupe mixture over ice.

  Apple Orchard Punch Ingredients 1 (32 fluid ounce) bottle apple juice, chilled 1 (12 fluid ounce) can frozen cranberry juice concentrate 1 cup orange juice 1 ½ liters ginger ale 1 apple   Directions In a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. Stir until dissolved, then slowly pour in the ginger ale. Thinly slice the apple vertically, forming whole apple slices. Float apple slices on top of punch.

  Luau Punch Ingredients 1 (46 fluid ounce) can pineapple juice 1 (6 ounce) can frozen orange juice concentrate, thawed 2 liters lemon-lime flavored carbonated beverage Directions Pour pineapple juice and orange juice concentrate into an empty gallon milk jug or pitcher; shake to mix. Pour in lemon-lime soda. You may need to let the fizz settle and then return to pouring. Leave some room at the top of the gallon pitcher to allow for expansion as it freezes. Freeze for 8 to 10 hours. Let the punch start to thaw 2 to 3 hours before serving. Serve slushy.