Watermelon Lemonade Recipe
We love lemonade in the summer time. This watermelon lemonade recipe adds a whole new refreshing twist. It's super healthy too.
- 6 cups watermelon, peeled, seeds removed and cubed
- 1 cup water
- 1/3 cup granulated sugar
- 1/2 cup lemon juice
- a handful of strawberries or raspberries
Place all ingredients in a blender and process until smooth and the sugar has dissolved. Chill in the fridge for about an hour and serve.
A delicious and refreshing summertime drink!
When the weather gets warmer, the last thing you want to do is stand over the stove, cooking a big meal. Not only is it hot in the kitchen,
but the thought of eating a hot, heavy meal just doesn't sound very appetizing.
That's exactly why I put together this ebook -
Summer Cooking – Keeping It CoolSummer is the time for easy meals and refreshing beverages. You want to get in and out of the kitchen fast, but, you also want a meal that's satisfying. A bowl of lettuce and tomatoes just won't do.
In this ebook you'll get lots of fresh and fabulous meals that will get you out of the kitchen fast, but also be flavorful and filling. Click on and buy this great little ebook and start enjoying deliciously simple Summer meals today! www.hillbillyhousewife.com/ebooks/summercooking.htm
Slightly Spicy Allison Crowe Cocoa – Video
Canadian musician Allison Crowe shares her slightly spicy hot chocolate recipe with us. Like many people who enjoy cooking, she has a the little secret ingredient that makes this cocoa special. [Read more...]
Terrific Toddler Smoothie – Video
Smoothie’s can be as simple or as complicated as you want to make them. This video shows that even a toddler can help prepare a tasty and nutritious smoothie for breakfast, lunch, or a delicious snack. And smoothie’s are the perfect beverage to carry along in a sippy-cup! [Read more...]
Homemade Eggnog
- 2 large eggs
- 1 1/2 cups sugar
- 1/2 tsp salt
- 2 quarts milk
- 2 tbsp vanilla extract
- 2 cups heavy whipping cream
- ground nutmeg
Beat eggs then place eggs, sugar and salt into a large saucepan. With stove temperature low, gradually stir in milk and keep stirring until the mixture starts to thicken (it takes about 20 minutes). Remove from heat and cool in the refrigerator. Once mixture has been cooled, pour into punch bowl and stir in vanilla extract and 1 tsp ground nutmeg.
Topping:
Beat whipping cream with mixer until it forms soft peaks. Gently add to the top of the eggnog mixture. Dust with nutmeg.
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How To Make A Watermelon Smoothie
Watermelon smoothies are a great healthy way to stay cool and refreshed this summer. They are very simple to make and you can very them up quite a bit. These smoothies are also the perfect way to use up all that extra watermelon that’s left when you buy a big one. Here’s how to make these simple smoothies.
Start by cutting some of the watermelon into bite sized chunks. Make sure the rind is off and you remove any seeds. Now you’re ready to work on your smoothie.
Watermelon Smoothie
- 3 cups watermelon chunks
- 1/2 cup vanilla yogurt (option)
- 1 tsp lemon or lime juice
- sugar to taste if needed
Put everything into your blend and blend until smooth. If the watermelon is good and ripe you should not need any extra sugar. It should also provide enough moisture to turn this into a deliciously creamy smoothie. If the mixture seems a bit try, add a splash of milk or fruit juice to thin it out.
You can also leave out the yogurt if you prefer and just increase the watermelon chunks to 4 cups.
Thanksgiving Smoothie Recipe
I love this smoothie as a healthy breakfast the day after Thanksgiving, or Thanksgiving morning while I’m busy cooking.
- 1 can (16 oz.) cranberry sauce
- 1 bag (16 oz) frozen unsweetened peach slices, partially thawed
- 1 container (6 oz) vanilla yogurt
- 3/4 cup orange juice
- 1/4 to 1/2 teaspoon ground cinnamon
Add everything in blender and blend until smooth. Depending on how sweet your peaches are and how tart the cranberry sauce (and of course depending on your personal taste) you may want to add a little sugar or sweetener to your smoothie.
I always grab a few extra cans of cranberry sauce, just for this smoothie. Cranberries are full of antioxidants and I need all the help I can get after eating all turkey and stuffing.
Hot Apple Cider Recipe
Makes 6 servings
- 6 cups apple cider
- 1/2 teaspoon whole cloves
- 1/4 teaspoon ground nutmeg
- 3 sticks cinnamon
1. Heat all ingredients to boiling in 3-quart saucepan over medium-high heat; reduce heat. Simmer uncovered 10 minutes.
2. Strain cider mixture to remove cloves and cinnamon if desired. Serve hot.
Hot Buttered Rum Spiced Cider: Make as directed. For each serving, place 1 tablespoon butter (do not use margarine or vegetable oil spreads), 1 tablespoon packed brown sugar and 2 tablespoons rum in mug. Fill with hot cider.
Submitted by HBHW reader Christine from Dine Without Whine
Juice That Goes On And On
I have discovered that 1 can of frozen orange juice can make a whole gallon of if I add a cup of sugar and dilute it with a gallon of water! It’s the cheapest thing I could find for my four growing boys to drink.
Crockpot Wassail
- 2 quarts apple juice or cider
- 1t. whole cloves
- 2 cups orange juice
- ½ cup sugar
- 1 cup lemon juice
- 1 cinnamon stick
- 18 oz pineapple juice
Heat on HIGH in crockpot until hot. Remove cloves and cinnamon stick. Simmer in pot to keep warm. 25-30 servings.
Submitted by HBHW reader Susan S. and here is her orange spiced cider recipe. Don’t forget to take a look at these other easy crockpot recipes as well.
Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.
Mulled Apple Juice From The Crockpot
- 1 quart apple juice
- ¾ t. pumpkin pie spice
- 4-5 cinnamon sticks
- Orange slices
- Whole cloves
Combine all ingredients in slow cooker. Cook on high 2-4 hours. Keep warm until serving time.
Submitted by HBHW reader Susan S.
Another one of Susan’s favorite crockpot recipes is this crockpot wassail recipe. I haven’t had a chance to try it myself yet, but it sounds delicious.
Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.
Mulled Spiced Apple Drink
- 1 can (46 ounces) apple juice
- 1/3 cup packed brown sugar
- 2 cinnamon sticks
- 6 whole cloves
In a medium saucepan, bring all ingredients to a boil. Reduce heat; simmer for 15 minutes. Strain. Serve warm. This recipe makes about 4 servings.
Submitted by HBHW reader Susan S.
Here’s another yummy crockpot drink recipe: Mulled Apple Juice
Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.
Crockpot Apple Cider
- 8 whole cloves
- 4 cups apple cider
- 4 cups pineapple juice
- 1 cinnamon stick (3 inches)
- 1 individual tea bag
Place cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place the remaining ingredients in a slow cooker; add spice bag. Cover and cook on low for 2 hours or until cider reaches desired temperature. Discard spice bag, cinnamon stick and tea bag before serving.
Submitted by HBHW reader Susan S.
Not a big apple cider fan? Then try this hot crockpot apple drink recipe instead. It’s yet another favorite from our growing collection of crockpot recipes.
Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.
Crockpot Christmas Punch
- 1 bottle (32 oz) cranberry juice
- 1 can (32 oz) pineapple juice
- 1/3 cup red hot candies
- 1 cinnamon stick (3-1/2”)
In slow cooker, combine ingredients, cook on low 2-5 hours. Remove cinnamon stick before serving. Makes 2 quarts.
Submitted by HBHW reader Susan S.
Here’s yet another yummy hot drink from your slowcooker. This one is a crockpot apple cider recipe.
Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.
Crockpot Orange Spiced Cider
- 4 cups unsweetened apple juice
- 1 can (12 ounces) orange juice concentrate, thawed
- 1/2 cup water
- 1 tablespoon red-hot candies
- 1/2 teaspoon ground nutmeg
- 1 teaspoon whole cloves
- Fresh orange slices and cinnamon sticks, optional
Combine the first 5 ingredients in your crockpot. Place cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add the bag to slow cooker. Cover and cook on low for 2-3 hours or until heated through. Before serving, discarding spice bag and stir your cider. Garnish with orange slices and cinnamon sticks if desired. This recipe makes about 8 servings.
Submitted by HBHW reader Susan S.
Here’s another great crockpot drink recipe. This one was also submitted by Susan and is a crockpot Christmas punch recipe.
Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.
Chai Tea Mix or Spiced Milk Tea
- 1/2 cup instant tea
- 1/2 cup nonfat dry milk
- 1/4 cup powdered coffee creamer
- 1/2 cup white or (better) brown sugar
- 1 tablespoon instant vanilla pudding mix
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon black pepper
In a resealable container combine all of the ingredients and stir with a fork or a whisk to distribute everything evenly. Store on the pantry shelf.
To Prepare: Combine 3 tablespoons Chai Tea Mix with 1 cup boiling water. Stir well to dissolve. Sip and savor.
Cardamom is the ingredient that gives this recipe an authentic Indian flavor. To tell the truth though, it can be expensive and hard to find. If desired you can omit it completely or replace it with an equal amount of allspice. It will not be authentic Chai at that point, but it will be authentic Spiced Milk Tea, which is pretty much what Chai means. Some people add ground fennel or lemon peel to their Chai. I prefer this recipe made with brown sugar, but white sugar is cheaper and makes a prettier mix. Feel free to experiment with the flavors as you see fit.
If you are enjoying this frugal drink recipe, try my honey lemonade recipe next. It’s delicious on a hot summer day.
Magic Milk Shakes
- 1-1/2 to 2 cups ice water
- 1-1/2 cups nonfat dry milk powder
- 2/3 cup sugar
- 1/4 cup unsweetened cocoa
- 1 teaspoon vanilla
- 1 to 1-1/2 trays of ice cubes, as much as you can spare
- 2 tablespoons corn oil plus a 5-second squirt of non-stick spray for emulsification purposes
Place all of the ingredients into the blender, including the oil and the non-stick spray. Use less water for thicker milk shakes and more water for shakes that are easy on your blender motor. The blender should be about 3/4′s full. Place the lid on. Process for a full 2 minutes. Pour into cups and serve. Makes 4 – 12oz servings. For preparation tips please see below.
I love this recipe because it makes very rich milk shakes without any ice cream. I don’t always have ice cream in the house because the kids eat it so fast. With this recipe we can have delicious frosty milk shakes for a fraction of the cost of those using ice cream. And all the ingredients are on the pantry shelf.
Reader’s Tip: A reader named Chris made these with Splenda replacing the sugar measure for measure and said they turned out perfectly. If you like Splenda, then this tip would be a great way to reduce the calories and make them sugar-free. Thanks for sharing Chris!
Variations:
- Add 1 tablespoon of instant coffee for a mocha shake
- Add 1 very ripe banana for a chocolate banana shake
- Add a big spoonful of peanut butter for a decadent Chocolate Peanut Butter Shake.
- Add a few broken red and white candy mints for a refreshing Chocolate Mint shake.
- To make Vanilla Milk Shakes, omit the cocoa powder, reduce the sugar to 1/2-cup and add 1 tablespoon (yes a full tablespoon) of vanilla flavoring. For a french vanilla milk shake crack in an egg too.
A few tips and a long rant:
I get more email about this recipe than I do about almost anything else. The people who love it always add the oil and the nonstick spray. The people who hate it seem to think they can get by without these ingredients. Let me make things clear. Fat makes things creamy. It may seem weird to add vegetable oil to a beverage, but manufacturers do it all the time. Coffee creamer has oil and shortening it. Fancy coffee mixes and hot cocoa mixes have oil and shortening added. Whipped topping and many ice creams have added vegetable fats. Read the labels if you don’t believe me. Dairy fat tends to go rancid when it is dried so it is seldom used in commercial products. Instead food manufacturers use vegetable fats, usually of the hydrogenated variety. They are cheaper than dairy fats, don’t require refrigeration, and are easier to use.
Fat is added to foods for many different reasons. For this recipe it acts as a flavor carrier and adds richness and depth to the texture and flavor of the finished shake. Oil is the ingredient that makes your milk shakes thick and creamy. If you make it without any added fat you will not get a milk shake that resembles Wendy’s Frosties. You will get chocolate ice. Chocolate ice is nice, but it isn’t a rich, creamy Frosty.
Think about how creamy mayonnaise is. It’s 99% vegetable oil. All of that creaminess comes from mixing oil with a small amount of vinegar and an emulsifier (eggs in the case of mayo). Then it’s all whipped to creamy perfection. To make your milk shakes creamy you need to emulsify the milk and the oil, the same way the oil and vinegar must be emulsified for mayonnaise. To emulsify something is to mix it up really well, so the particles won’t separate on standing.
Nonstick spray contains liquid lecithin as it’s active ingredient. Lecithin is found in eggs and in soybeans, both of which are natural emulsifiers. You can buy liquid lecithin at your local health food store or online from natural food resources. If you liked, you could use 1/2-teaspoon of liquid lecithin instead of the nonstick spray. Most folks don’t have liquid lecithin laying about the house though, so I give you the option of using nonstick spray instead.
Liquid lecithin is derived from soybeans. It is a fat; a healthy fat. When manufacturers discovered that liquid lecithin has nonstick properties they put it in a can with a propellent and thus invented nonstick spray. Before manufacturers discovered this, old hippies and health food freaks were using lecithin to grease their baking pans and adding it to salad dressings so they would stay mixed longer. Today, some vegans use liquid lecithin as an egg substitute in baking. Most store-bought chocolates and salad dressings have liquid lecithin added to give them the creamy satiny quality that we all look for in these products.
Which brings us back to this recipe. If you want a luscious, satisfying milk shake then follow the recipe and add the oil and the nonstick spray as directed above.
Before you write me and complain that this recipe advertises something that it doesn’t deliver, please check the recipe to see if you left anything out or fudged on any of the ingredients or directions. Try the recipe again, being sure to measure everything carefully. If you don’t add enough ice, then the recipe won’t be very thick. If you add too much water, then your blender will be overloaded. If you don’t add enough dry milk, then it will taste watery. If you only blend it for a moment or two, then it will be chunky instead of creamy. If you omit the oil and nonstick spray then you won’t get a milk shake. You’ll have something similar, but it will fall short of the mark. The directions are specific for a reason. If you follow them then you will have satisfying results. Assuming you doing everything as written and you still are not pleased, then you may write me and complain. I may be able to help out. Thank-you.
–The Management
P.S. In my original recipe I pointed out that for an almost fat free milkshake you may omit the oil and only use a squirt of nonstick spray instead. Many people were satisfied with this version and enjoyed it immensely. Since posting my rant, they have emailed requests that I include this option for others who may need it for dietary reasons. If you prepare milk shakes with this option and are not satisfied with your results, then try it with the oil added, to see if you like it better. After trying both versions you may write me and complain if need be.
I just love these homemade drink recipes. Here’s another favorite of mine for a chai tea mix.
Instant Cafe Au Lait
- 1-1/2 teaspoons instant coffee
- 1-1/2 teaspoons powdered creamer
- 1-1/2 teaspoons sugar
- 2 tablespoons dry milk
Measure all of the ingredients into a coffee cup. Add hot water and stir to dissolve. Savor the flavor of savings.
1-1/2 teaspoons is the same as 1/2 a tablespoon or 1 very heaping teaspoon. Every time you drink this instead of buying coffee from the local coffee shop, you save $2 to $3 bucks.
If you are out of either powdered creamer or dry milk, then double up on the one you do have. This would be 1/4-cup of dry milk powder or 1-tablespoon of powdered creamer.
If you are enjoying these cheap drink recipes, try my signature magic milk shakes next.
Fruit Smoothie
- Fruit, any kind
- Juice, any kind
- Milk or yogurt, optional
- Ice cubes, optional
- Sweetener to taste (optional)
This is more a method than a single recipe. You do need a blender to make smoothies. Food processors won’t blend the fruit finely enough to make a good beverage.
After you have a blender you need fruit. I use leftover fruit, like that half a banana or half eaten apple left over from lunch. Fresh fruit which is ripening faster than it can be eaten is custom made for blender drinks. Canned fruit, with the juice from the can, works well too. I often use canned pineapple, peaches, pears, applesauce or fruit cocktail which has been sitting in the fridge for a few days, and doesn’t look like it will be eaten.
Fresh fruit, cut into chunks, like apples (with the peels, but not the cores); peeled bananas; oranges, peeled and seeded; or any other type of prepared fresh fruit can go into the blender container. One exception to this is grapes with seeds, I only used them once. The seeds were very time consuming to remove, and then some wound up appearing in the smoothie anyway, no matter how meticulous I was about removing them. A few stray orange seeds don’t seem to bother me the way those grape seeds did.
Fruit juice, especially any which might turn into cider or vinegar in the next couple of days, is really good in a fruit smoothie. The slightly sour taste adds a nice zip to the finished product, although you might want to add a little more sugar than usual for sweetness. Most of our juice is from frozen concentrate. Any time I use a recipe which calls for part of a can of frozen juice concentrate, I use the remainder, diluted somewhat casually with water, to make smoothies. Regular flavors at my house are orange juice and apple juice. Grape juice is good in a smoothie too, but it isn’t quite as versatile as apple or orange juice, because it is so strongly flavored. When I have extra grape juice to use up, I usually mix it with unflavored gelatin to make real grape gelatin. The kids prefer this to grape flavored fruit smoothies.
Next add some milk, or yogurt if you like. I prefer to use yogurt, because to my taste buds it mixes very nicely with fruit. I do use milk sometimes though, depending on my mood, and the contents of my fridge. Lastly add sugar or honey to taste.
The procedure goes like this: Put a cup or two of fruit juice, or syrup from canned fruit, into the blender. Add fresh and/or canned fruit (cut into chunks if necessary). Use about a cup or two of fruit. Next add yogurt or milk if you are using it. About a cup or two will be sufficient. Put the lid on the blender and whirl it around until it is all smooth. When it seems smooth, turn it off. Take the lid off of the blender and taste the mixture with a spoon. If you think it needs sugar or honey, now is the time to add it. Usually 1/4 to 1/3 cup of sugar is plenty. Blend briefly to dissolve the sweetener.
If the blender isn’t too full, I often add a few ice cubes, especially in the summer time. Put the lid back on the blender, and whirl it around until the ice is finely chopped Now it is done. Pour the mixture into 6 or 8 ounce size cups or glasses. I recommend this size because Fruit Smoothies are pretty filling as a rule, and the kids won’t drink as much as they think they can, unless they are in a growth spurt, in which case, they will eat you out of house and home for a good week or two.
If you have any leftovers, this mixture makes very nice frozen popscicles. Pour it into popscicle molds, or into small paper or plastic cups (3 ounce size). When it is partially frozen, shove popsicle sticks down into the centers of the cups. Popscicles made this way are almost better than the Smoothies.
If you enjoyed this inexpensive drink recipe, you may also like my recipe for instant Cafe au Lait.
Cafe Vienna Coffee Mix
- 1/2 cup instant coffee
- 2/3 cup sugar
- 1/2 cup instant nonfat dry milk powder
- 1/4 cup powdered coffee creamer
- 1 teaspoon cinnamon
- 1/4 cup store bought instant butterscotch or vanilla flavored pudding mix (optional)
Measure all of the ingredients into a clean, dry bowl. Use a fork to combine everything evenly. If you are ambitious, you can powder everything in a blender. I don’t always do this because I am lazy. You do get really impressive results from it though, and it is easier to do than one would expect. Transfer the mixture to a resealable container, or a pretty jar. Makes 2 1/2 cups.
To Prepare: Place 2 tablespoons of dry Cafe Vienna into a coffee cup. Add hot water to fill up the cup (about 3/4 cup hot water). Stir and serve.
Ready for another delicious frugal drink recipe? Try the fruit smoothies next. It’s such a versatile recipe and healthy too.
Cafe Latte Mix
- 1/2 cup instant coffee
- 1/3 cup sugar
- 1 cup instant non-fat dry milk powder
- 1/2 cup powdered coffee creamer
- 2 teaspoon vanilla
This recipe has to be powdered in a blender. The vanilla makes things clumpy because it is a liquid, and the heaviness of the sugar makes it sink to the bottom while the coffee creamer rises to the top. Blending the mixture, takes care of all of these problems. Measure all of the ingredients (even the vanilla) into a blender container. Put the lid on. Process the mixture for about a minute, or until it is all powdery smooth, and the texture is even. This is actually a lot less work than it sounds like, and the texture is so impressively professional, that you may want to blend all of your coffee mixes from now on. Store in a container with a good lid. Makes 1- 2/3 cups.
This is very similar to Straight Up Latte, available for $3.50 a box from Foldger’s. Mine is a tiny bit stronger, and a little less sweet. I think it tastes better than the store-bought stuff, but I am a little biased.
To Prepare: Combine 3/4 cup of boiling water and 2 to 3 tablespoons of the mix. Stir to dissolve and serve.
If you are enjoying this frugal beverage mix, try Cafe Vienna recipe next. It’s just as creamy and delicious.
Slushies
- 2 cups ice water
- 1 packet fruit-flavored drink mix (use your favorite flavor)
- 2/3 cup sugar
- 4 cups or 1 full tray of ice cubes
You need a blender to prepare this recipe. Put all of the ingredients into your blender. It will be about 2/3 to 3/4′s full. Put the lid on. Process the mixture on high for a full minute. Stop the blender, use a spoon to stir it a bit. Look for unchopped ice chunks. If all the chunks are grated up, then go ahead and serve it. You may need to process it for another full minute though. Serve immediately. I usually have to spoon this out of the blender with a measuring cup because the mixture is so thick. Makes 4 – 8oz servings.
I cannot praise this recipe enough. It costs less than 25¢ for the whole batch, or about 6¢ per serving. My boys beg me to make this afterschool during hot weather and all day long in the summer. It is a real treat, and so easy to make too. Highly Recommended!
While not quite as frugal a drink, you may also enjoy this Cafe Latte Mix… it’s definitely a lot cheaper than buying the mix at the store.
Orange Nutmeg Coffee Mix
- 1/2 cup instant coffee
- 2/3 cup sugar
- 1 cup instant non-fat dry milk powder
- 1/4 cup powdered coffee creamer
- 1 to 2 teaspoons dry orange peel
- 1/4 teaspoon nutmeg
Measure all of the ingredients into a clean, dry bowl. Use a fork to combine everything evenly. If you are ambitious, you can powder everything in a blender. I don’t always do this because I am lazy. You do get really impressive results from it though, and it is easier to do than one would expect. Transfer the mixture to a resealable container, or a pretty jar. Makes 2-1/2 cups.
This flavored coffee mix is very similar to orange cappuccino. This recipe tastes better though. The orange peel blends perfectly with the creamy coffee. Then a hint of old-fashioned nutmeg swirls around the edges of the cup, filling each sip with spicy, snuggly sweetness. This is my absolute favorite flavored coffee of all time.
To Prepare: Combine 3/4 cup of boiling water and 2 tablespoons of the dry mix in a coffee cup. Stir well and serve.
This is a great frugal beverage recipe, as is this one for Slushies. They make a great summer treat and will only cost you pennies.
Bavarian Mint Coffee Mix
- 1/3 cup instant coffee
- 1 cup instant dry milk powder
- 1/2 cup powdered coffee creamer
- 1/2 cup sugar
- 1/4 cup unsweetened cocoa
- 1/4 cup store-bought instant chocolate pudding mix
- 6 to 8 red & white candy mints, crushed
Measure all of the ingredients (even the crushed candies) into a blender container. Put the lid on. Process the mixture for about a minute, or until it is all powdery smooth, and the texture is even. The finished result will have an impressively professional consistency. It might even inspire you to blend all of your coffee mixes from now on. Store the mixture in a container with a good lid. Makes 1-3/4 cups.
To Prepare: Combine 3/4 cup of boiling water and 3 tablespoons of the mix. Stir to dissolve and serve.
This chocolaty coffee has a refreshing mint overtone that really wakes up your taste buds. This coffee is the most like a dessert to me. Great ending for any meal, especially in the wintertime.
This mix makes a delicious yet frugal beverage… as does this recipe for orange nutmeg coffee mix.
Toffee Coffee Mix
- 1/2 cup instant coffee
- 1 cup instant non-fat dry milk powder
- 1/2 cup powdered coffee creamer
- 1/2 cup brown sugar
- 1 teaspoon dry fat-free butter flakes, like Butter Buds (optional, but good)
- Pinch salt
- 1/4 cup store-bought butterscotch flavored instant pudding mix (optional, but good)
Measure all of the ingredients into a clean, dry bowl. Use a fork to combine everything evenly. If you are ambitious, you can powder everything in a blender. I don’t always do this because I am lazy. You do get really impressive results from it though, and it is easier to do than one would expect. Transfer the mixture to a resealable container, or a pretty jar. Makes 2 1/2 cups.
This recipe has a creamy, caramel, toffee flavor. It reminds me of hot chocolate, only with a toffee flavor instead of a chocolaty flavor. Did that make sense? It’s smooth, creamy fullness is similar to hot chocolate, only with a caramel note instead of a chocolate blast. Hmmm, not much better. Okay, I’ll try again later, maybe all of the brain cells will be working then.
To Prepare: Combine 3/4 cup of boiling water and 3 tablespoons of the dry mix in a coffee cup.
Here’s another one of my frugal drink mixes. This one is for a bavarian mint coffee mix. Enjoy!
Mocha Espresso Coffee Mix
- 1/2 cup instant coffee
- 1/2 cup sugar
- 2 cups instant dry milk powder
- 1/2 cup powdered coffee creamer
- 1/4 cup unsweetened cocoa
- 1/4 teaspoon cinnamon (optional)
- 1/4 cup instant vanilla or chocolate flavored pudding mix (optional)
Measure all of the ingredients into a clean, dry bowl. Use a fork to combine everything evenly. If you are ambitious, you can powder everything in a blender. I don’t always do this because I am lazy. You do get really impressive results from it though, and it is easier to do than one would expect. Transfer the mixture to a resealable container, or a pretty jar.
To Prepare: Place 2 tablespoons of Mocha Espresso powder in a small coffee cup. Add hot water to fill the cup (about 1/2 cup hot water.) If you are using a large coffee cup, increase the amount of Mocha Espresso powder you add. For instance, use 3 tablespoons to an average size coffee cup, (adding about 3/4 cup hot water). Stir well and serve.
No need to spend a fortune at the coffee shop, try some of my frugal drink recipes instead, like this toffee coffee mix for example.
Rich Vanilla Coffee Mix
- 1/3 cup instant coffee
- 1 cup instant dry milk powder
- 1/2 cup powdered coffee creamer
- 1/3 cup sugar
- 1/4 cup store-bought instant vanilla pudding mix
Measure all of the ingredients into a clean, dry bowl. Use a fork to combine everything evenly. If you are ambitious, you can powder everything in a blender. I don’t always do this because I am lazy. You do get really impressive results from it though, and it is easier to do than one would expect. Transfer the mixture to a resealable container, or a pretty jar. This makes a good gift, especially in the winter time.
To Prepare: Place 1/4 cup of dry Rich Vanilla Cafe mix into a coffee cup. Add hot water to fill up the cup (about 3/4 cup hot water). Stir and serve.
I invented this recipe because I couldn’t find powdered vanilla flavorings. The closest I could come was French vanilla pudding mix. After I made this recipe, and then tried it, I was amazed at how smooth and creamy it was. Also, all of the powder dissolved when I stirred it. I didn’t find the normal “sludge” of undissolved mix at the bottom of my cup. It turns out that the pudding mix has chemicals added to it to make powders dissolve completely with only a little bit of stirring. Since then, I have included pudding powder in many of my coffee and cocoa drink mixes. It really improves the finished product a lot. When store-brand pudding mixes can be purchase 2 or 3/$1 it is a pretty cheap way to make hot drink mixes into something really special.
In some of the recipes the pudding mix is optional. If you prefer not to chance adding the chemicals to your family’s diet, then they can be omitted. I’ve also seen organic pudding mixes that look like they would probably work in this type of recipe too. If you find any at your local natural foods store, give it a try and let me know about your results.
How about another yummy coffee mix recipe? Try this Mocha Espresso Coffee Mix.
Swiss Mocha Coffee Mix
- 1/2 cup instant coffee
- 1 cup sugar
- 1 cup instant dry milk powder
- 1/4 cup powdered coffee creamer
- 1/4 cup unsweetened cocoa
- 1/4 cup vanilla flavored instant pudding mix (optional, but very good)
Measure all of the ingredients into a clean, dry bowl. Use a fork to combine everything evenly. If you are ambitious, you can powder everything in a blender. I don’t always do this because I am lazy. You do get really impressive results from it though, and it is easier to do than one would expect. Transfer the mixture to a resealable container, or a pretty jar.
To Prepare: Measure 3 or 4 tablespoons into a coffee cup. Fill it up with hot water (about 3/4 cup) and stir to dissolve.
This is a very sweet and chocolaty coffee. It is almost as good as hot chocolate for curling up with on a cold winter night. If you decide to make it a bed time snack, then you might want to use decaffeinated instant coffee, instead of regular. The vanilla pudding mix makes your homemade mix dissolve better in water. It also gives a pleasant vanilla flavor to the coffee that marries perfectly with the rich chocolate.
If you liked this inexpensive beverage mix, you may also want to give my french vanilla coffee mix recipe a try. It’s just as yummy, but without the chocolate flavor.
English Breakfast Tea
- 1/3 cup plain instant tea
- 1/4 cup powdered coffee creamer
- 1/2 cup instant nonfat dry milk powder
- 2 – 3 tablespoons sugar
- 1 pinch black pepper (do not omit)
- Dash salt
In a resealable container combine all of the ingredients and stir with a fork or a whisk to distribute everything evenly. Store on the pantry shelf.
To Prepare: Combine 1-1/2 tablespoons English Breakfast Tea with 3/4 cup boiling water. Stir the ingredients in a teacup to dissolve.
The pepper and salt may seem odd at first. I’ve made this recipe without them and it doesn’t taste as good. The pepper gives a base note to the tea, which you can’t quite distinguish. The absence of it is quite noticeable, while its presence is elusive, subtle and complex. The salt intensifies the sweetness of the sugar and tames the creaminess of the milk and coffee creamer just the right amount. On the surface this appears to be a very simple recipe, but its flavors are perfectly combined, creating a very rich and intricate flavor.
Here is another great frugal drink mix for you. It’s a swiss mocha coffee mix that puts any fancy drink mix you buy at the store to shame. Enjoy!
Ginger Tea Mix
- 1-1/2 cup plain instant tea
- 1 teaspoon ground ginger
- 1/2 cup sugar
- 1 cup instant powdered milk
- 1/4 cup powdered coffee creamer
In a resealable container combine all of the ingredients and stir with a fork or a whisk to distribute everything evenly. Store on the pantry shelf.
To Prepare: Combine 2 tablespoons Ginger Tea Mix with 3/4 cup boiling water. Stir the ingredients in a tea cup to dissolve. Serve with lemon cookies at tea time.
The English prefer milk or cream in their tea, while most Americans prefer lemon. I have an English grandmother who taught me to appreciate both methods of service. This recipe is very English in origin so it contains milk instead of the lemon most of us are more accustomed to. It is an odd little recipe, and the first time I made it I thought it would be fine for my personal consumption, but probably not worthy of sharing. Then friends and family members got a taste of it, and begged for the recipe. It tastes a little strange at first, certainly exotic, and then it grows on you, eventually becoming an addiction of almost shameful proportions. I recommend you make half the recipe the first time to give it a try, and then see if it casts it’s spell upon you, demanding you prepare it in every growing quantities. Makes an excellent gift for the holidays.
If this isn’t quite to your taste, try this English Breakfast Tea recipe instead, or browse through my frugal beverage recipe section for more ideas.
Perfect Ice Tea
Homemade Iced Tea
- 6 to 8 tea bags
- 1 quart hot water (4 cups)
- 1 quart cold water (4 cups)
- 1/2 cup sugar or 1/4 cup honey, optional
Iced tea is one of those delicious flavors that just makes the summer time seem worth while. It has all of the caffeine of soda pop, but with none of the artificial bubbly junk that feeds nameless corporations and their ilk. Iced Tea is natural, honest, and infinitely cheap. If your tastes run towards the exotic, and away from caffeine, then try your favorite herbal tea on ice. Brisk and refreshing, it will open up new avenues of beverage exploration.
Get out a 2-quart size sauce pan. Put the hot water in it and bring it to a boil. Add the tea bags. Remove the pan from the heat, and allow it to steep for 10 minutes. No more, no less. Set the timer. If the tea sits for too long, it will extract bitter elements from the tea leaves, making the finished product taste horrible. If it doesn’t sit long enough, it won’t be strong enough to give you the caffeine jolt which iced tea was designed for. When the time is up, remove the tea bags and blithesomely toss them into the garbage, they have served their purpose. Put the cold water into a 2-quart size pitcher. Pour the hot tea into the pitcher, over top of the cold water. You put the cold water in first, because the hot tea could melt the pitcher, seeing as it is so hot. The cold water acts as a buffer, and cools the tea. Add the sugar or honey if you like, stirring to dissolve it completely. Put the pitcher into the fridge to cool. Or it can be poured directly into an ice filled cup.
I like iced tea strong, so I use 8 tea bags. I buy the boxes of 100 tagless tea bags, usually a store brand, for about $1 a box. This makes 2 quarts of tea at a cost of 8¢! I don’t add sugar to mine, preferring it unsweetened. But that is a personal choice, and lots of folks like it with added sugar. The nicest thing about this recipe is that it makes perfect iced tea every single time.
If you liked this recipe, take a look at my ginger tea mix. It’s another frugal drink recipe from my extensive collection.
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Hot Cocoa Mix
- 4 cups instant nonfat dry milk powder
- 1-1/2 to 2 cups sugar
- 1 cup powdered non-dairy creamer (coffee lightener like Creamora)
- 2/3 cup unsweetened cocoa
- 1 package of instant store-bought chocolate OR vanilla pudding mix (optional, but very good)
Measure all of the ingredients into a dry clean bowl. Use a whisk to sort of stir everything together. If the cocoa clumps up, smash the little balls with a fork. When everything is evenly distributed, transfer the Hot Cocoa Mix to a clean coffee can, or a sealed canister. Use 2 cups of sugar if you are making this for kids. The extra sweetness makes it especially kid-friendly. For grown-ups you could add 1/4 cup of instant coffee for a nice mocha flavor.
To Prepare: Spoon 1/3 cup of the hot cocoa mix into a cup or mug. Add boiling water to the top, stir and serve.
This stuff tastes really, really good. It is great for cold weather when you’ve been out sledding or picking apples. If you go camping, bring along a big bag of this stuff. It tastes best when sipped from inside a sleeping bag on a cool October morning, in the middle of the woods. Life just doesn’t get any better than this. 
To hot for hot cocoa? How about some homemade ice tea instead. I’m sure your family will enjoy this frugal beverage as much as mine does.
Creamy Rich Hot Cocoa Mix
- 2 cups powdered milk
- 1/2 cup powder for making chocolate milk (like Nestle, only I used a store brand)
- 1/2 cup powdered coffee creamer
- 1/2 cup sugar
- 1/8 teaspoon salt
Combine all of the ingredients in a bowl. Stir so that everything is evenly distributed. Transfer the mixture to a quart-sized storage container. Store on the pantry shelf. Makes about 3-1/2 cups.
To Prepare: Spoon 1/3 cup of Mix into a mug. Add boiling water and stir to dissolve. Serve hot.
This is the richest hot chocolate mix I make. It isn’t as cheap as the other recipe, and you’ll notice I don’t make it in such a large amount. It is very sweet and creamy though, and the kids like it for dessert.
If this mix is a little rich for your taste, try this hot cocoa mix. It’s another recipe from my frugal beverage collection.
Rich Hot Cocoa or Carob
- 12 ounce can evaporated milk
- 1-1/2 cups hot tap water
- 1/4 to 1/3 cup sugar
- 1/4 cup unsweetened cocoa or carob powder
- Dash Salt
- 1/2 teaspoon vanilla
Measure the water into a 2-quart sauce pan. Add the sugar, cocoa and salt. Heat the water over a medium flame. Stir the mixture until the cocoa dissolves completely.
Gently bring the mixture to a boil. Reduce the heat to a fast simmer and simmer it for about 5 minutes. This will prevent the cocoa and sugar from sinking to the bottom of the cup when you serve it.
Finally add the evaporated milk and stir to blend. Reheat briefly, but don’t boil if you can manage not to. Pour the hot chocolate to smallish cups.
This recipe makes 4 6-ounce size servings. You can double it when you are serving a gaggle of cold children who have just come inside from sledding. It goes really well with cookies, or sandwiches for a good snack on a snowy day. Very Very Rich.
Of coure that’s not the only frugal drink recipe on this site. Try the creamy hot chocolate mix next. It also makes a great gift.
Homemade Spiced Tea
- 2 to 3 cups of sugar (depending on your sweet tooth)
- 2 packets orange kool-aid mix
- 1 or 2 packets lemon kool-aid mix (depending on your sour tooth)
- 1/2 cup instant tea
- 1 or 2 teaspoons cinnamon
- 1/4 teaspoon ground cloves
Get out a large dry bowl. Measure the sugar into the bowl. Open up the kool-aid packets and add them to the sugar. Stir well with a wire whisk or a clean dry fork. Add the instant tea, cinnamon and cloves. Stir again to mix well. This makes about 4 3/4 cups of mix. Store it in a well sealed container.
To Prepare: Combine a tablespoon of Spiced Tea Mix with hot water in a cup or mug. Stir to dissolve. Serve hot.
Be sure to use the small fruit flavored soft drink (kool-aid) packets, the ones without any sugar added. I buy an off brand at 10 for a dollar. The name brand ones are about a quarter each. Regular recipes for Russian, or Spiced tea usually call for lemonade mix and Tang. I developed this recipe using the same flavors, but without the higher priced, sugar added, mixes. Use your own sugar, and save a bundle. This mix may be packaged in small plastic bags and given out as a gift at Christmas. Be sure to include instructions on how to prepare it.
Note: I prepare this recipe with 4 cups of sugar and 2 packets of lemonade mix which makes it very sweet. When I make a cup of it for myself I add a large dash of bottled lemon juice for flavor and tang. The rest of my family prefers the tea plain and sweet. I note this for reasons other lemon lovers will understand, especially if they have been subjected to over sweetened lemon concoctions as often as I. The extra dash of lemon juice gives this beverage just the right amount of “pucker”. It tastes especially good on a sore throat.
I hope you are enjoying these inexpesive drink recipes. Here’s another good one for rich hot cocoa. Enjoy!
Switchel
- 1/2 cup apple cider vinegar (yes vinegar)
- 1/4 cup molasses
- 1/2 cup sugar or honey
- 1 1/2 teaspoons ground ginger
- 1/2 cup oatmeal (optional)
- tap water to make 2 quarts
This is a very old recipe, imported from our Yankee neighbors to the north, and before that, from Nova Scotia. Did you ever wonder what folks used to drink in the days before soda pop, and when lemons were out of season? Why Switchel of course. Instead of lemon juice, it uses a tangy combination of flavorful apple cider vinegar, molasses and ginger to make a summertime treat which will whet your whistle better than any modern thirst quencher I’ve ever run across.
First get out a two quart pitcher. Measure the vinegar, molasses, sugar or honey and ginger into it. Add cold tap water to fill. Stir to dissolve everything and serve in tall ice filled cups. Traditionally, oatmeal was also added to the mixture, to give it a little body, and improve the flavor. I am ashamed to say I have never prepared it with the added oatmeal, so if anyone does, please let me know what you think. This beverage takes a little getting used to. It is strongly flavored, nothing bland about it. It tastes best when it has mellowed overnight, blending the ginger with the molasses. It does quench your thirst better than anything else on a hot summer day though, and of course, costs next to nothing to prepare. I have also tried heating it in the winter time and drinking it as a hot toddy, it is actually quite delicious this way.
I hope you enjoy this and my other inexpensive beverage recipes. Another favorite of mine is this spiced citrus tea mix. Give it a try.
Chocolate Syrup
- 1/2 cup unsweetened cocoa
- 1 cup tap water
- 2 cups sugar
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla
Find a 2 quart saucepan. In it, mix the cocoa and water with a wire whisk or fork. Heat the chocolate water over medium heat, stirring occasionally. Add the sugar and continue to stir until the sugar dissolves. Bring the mixture to a full rolling boil. Reduce the heat to medium low and boil for a full 3 minutes. Remove the syrup from the heat.
Add the salt and vanilla, stirring to blend. Pour the syrup into a clean pint sized canning jar, or a clean catsup container. Put a good lid on the jar and store it in the fridge.
Use this chocolate syrup to make chocolate milk, or serve it over ice-cream. This is remarkably similar to Hershey’s Chocolate Syrup in the can.
When it comes to cheap drink recipes, it’s hard to beat the old-fashioned switchel. It is similar to lemonade, and was made quite a bit in the old days when folks didn’t have lemons around.
Tomato Juice from Tomato Paste
- 1 can tomato paste
- 4 cans of tap water
Use any size can of tomato paste. Usually they come in 12-oz or 6-oz sizes. Open the can and scrape the thick concentrated tomato paste into a large jar or juice pitcher. Fill the can with water 4 times, and pour the water in with the tomato paste. Stir it up really well.
It will be unsalted, which I believe makes it taste fresher, but you may add salt to taste if you like. Some folks like to add a little Hot Sauce or Worcestershire Sauce for flavor. Personally, I like it well chilled and straight from the fridge. It has a tangy refreshing flavor which reminds me of summertime tomato harvesting.
Use it anywhere you would regular canned tomato juice. Here is a substitute which costs less than a third of it’s commercial counterpart, and actually tastes ten times better. Being thrifty pays off in flavor, health and savings.
You may also enjoy this recipe for chocolate syrup. It’s another cheap beverage recipe from my collection.
Orange Jubilee
- 3/4 cup frozen orange juice concentrate (about half of a 12 oz can)
- 2 cups milk
- 1 medium egg (optional)
- 1 teaspoon vanilla
- 1/2 cup sugar
- 12 ice cubes
- a strong blender
In a blender container, combine the orange juice concentrate, milk, egg (if you are using it), vanilla and sugar. Put the lid on the blender and whirl it at top speed for about 30 seconds. While the blender is running, drop in the ice cubes one at a time. Continue whirling until the ice is well chopped. This fills my blender to capacity. If your blender starts to get too full, then you don’t have to add all of the ice cubes, just add as many as will fit.
I always add the egg. Make sure it is a fresh egg, from a reliable source, or even add pasteurized low cholesterol egg product instead of an egg if you are worried about salmonella. Use the equivalent of one egg, if this is the way you decide to go. Personally, I just take my chances, which is sort of reckless and footloose, but that is my choice I reckon.
This makes about 5 or 6 servings. Any leftovers may be frozen like popsicles and served the next day. It tastes a whole lot like an orange dream bar. Quite refreshing on a hot summer day, and nutritious too. Serve with pretzels for a good kid-friendly snack.
This is one of my favorite beverage recipes and it makes a great summer treat. If you enjoy inexpensive versions of healthy drinks, try my homemade tomato juice recipe.
Lemonade
- 2 cups of lemon juice
- 2 cups of sugar
- Tap water to make 1 gallon (about 3-1/2 quarts)
- Gallon sized pitcher
In a large gallon-sized pitcher combine the lemon juice and sugar. Stir and stir to dissolve the sugar. If necessary, add a little hot tap water to help the process along. A cup or two of hot tap water will be plenty. When the sugar is dissolved add cold tap water to fill the pitcher. Serve over tall glasses of ice. If you prefer a stronger flavor, you may slice a fresh lemon into the pitcher. I usually use bottled lemon juice because it is the cheapest and most available to me. Adding the fresh lemon slices makes the bottled lemon juice taste much fresher.
The recipe may be cut in half if desired. Use 1-cup each of lemon juice and sugar. Prepare in a 2-quart pitcher.
When it comes to cheap beverage recipes, it doesn’t get any better than this. But of course then there’s the delicious and nutritious orange jubilee. Give it a try.
Fruit Juice Soda Pop
- 12 ounce can fruit juice concentrate, either frozen or canned
- 1 liter Club Soda
- Pitcher, Ice & stirring stick
If the fruit juice concentrate is frozen, then allow it to melt before preparing this recipe. You may use any flavor of juice you like. Purple Grape juice is especially good prepared this way. Pour the liquid fruit juice concentrate into a 2-quart pitcher. Pour in 1 liter of Club Soda. Do not use Tonic Water, be sure to buy only plain Club Soda. Use your stick to gently stir the soda and fruit juice together. Pour over tall glasses of ice and serve with a straw.
This is a great inexpensive drink recipe, as is my famous lemonade recipe.
Honey Mint Lemonade
- 3/4 cup lemon juice
- 3/4 cup honey
- 2 cups hot tap water
- Cold tap water to fill the pitcher
To prepare begin by combining the hot water and honey in a 2-quart pitcher. Stir until the honey is dissolved. Add the lemon juice and enough cold water to fill the pitcher.
Add a few leaves of fresh mint to the lemonade and allow it to steep overnight. Remove the mint before serving. Very good on a hot day. Stir and stir and serve over ice.
If you enjoyed this inexpensive drink recipe, you’re going to love this one for fruit juice soda pop.
Honey Lemonade
Lemon
- 3/4 cup lemon juice
- 3/4 cup honey
- 2 cups hot tap water
- Cold tap water to fill the pitcher
To prepare begin by combining the hot water and honey in a 2-quart pitcher. Stir until the honey is dissolved. Add the lemon juice and enough cold water to fill the pitcher. Stir and stir and serve over ice.
I use bottled lemon juice for this most often, but fresh lemon juice is far superior. A good compromise is to add a few slices from a fresh lemon to the finished pitcher. This adds a fresh taste that is almost as good as lemonade made with fresh squeezed juice.
If you prefer your lemonade with a strong lemon flavor, increase the lemon juice to 1 cup. Makes 2 quarts.
If you enjoyed this inexpensive drink recipe, you’re going to love this one for fruit juice soda pop.