triple sec (1:4 ratio of triple sec to champagne)
splash of cranberry juice (for color)
In a champagne flute, pour in 1:4 ratio of triple sec, a splash of cranberry juice for color and then top off with champagne. It’s best to pour mixers in first, then finish off with champagne to avoid fizzy overflow.
Poinsettia is the perfect champagne cocktail for a brunch or a holiday gathering.
2 scoops of dairy-free mint flavored ice cream (So Delicious Mint Chip)
1 cup frozen spinach
1 TBL flax oil
1 cup Silk Soy Original
Put all ingredients in a blender and puree/blend until smooth and shake consistency.
Serves 1 adult or 2 snack size for kids.
9 cups water
2 cups sugar
4 cups brandy
1 12oz can frozen orange juice
1 12oz can frozen lemonade
1 tsp instant tea
In a large pot, add sugar to 7 cups boiling water. Boil and stir until sugar is dissolved, about 1 minute. In a small pot, boil remaining 2 cups of water and add in instant tea. Stir until dissolved. Combine both water mixtures, then add in frozen orange juice and frozen lemonade and stir and break up to dissolve all frozen pieces. Add in brandy and mix to combine. Pour mixture in a large tupperware container and freeze for 24 hours. This can be made weeks in advance and kept frozen.
In a highball glass, serve 2 scoops of frozen mixture with 7up, sprite or club soda. Stir and garnish with fresh mint or maraschino cherries. Drink should be slushy, so serve with a short straw.