Pineapple Tea

3 cans (12 ounces each) unsweetened pineapple juice concentrate, thawed
1 1/2 cups lemon juice
1 cup sugar
12 cups iced tea

1.Mix juice concentrate, lemon juice and sugar in large pitcher until sugar is dissolved.
2.Stir in tea. Store covered in refrigerator.

Alpine Mint Hot Chocolate

1 cup whipping cream
2 tablespoons powdered sugar
1 tablespoon unsweetened baking cocoa
1/4 teaspoon peppermint extract
6 cups milk
3 cups white vanilla baking chips
1/2 teaspoon peppermint extract
Candy cane or crushed hard peppermint candy, if desired

1. In chilled small bowl, mix whipping cream, powdered sugar, cocoa and 1/4 teaspoon peppermint extract with electric mixer on high speed until stiff peaks form. Cover and refrigerate until serving time.
2. In 2-quart saucepan, heat milk just to simmering over medium-low heat - do not boil. Reduce heat to low. Add baking chips; stir constantly with wire whisk until melted and smooth. Stir in 1/2 teaspoon peppermint extract.
3. Pour hot chocolate into cups or mugs. Top each serving with whipped cream. Garnish with candy cane for stirring, or sprinkle with crushed candies

Raspberry-Banana Yogurt Smoothies

1 container (6 oz) Yoplait® Original 99% Fat Free French vanilla yogurt
1 1/2 cups soymilk
1 cup unsweetened frozen or fresh raspberries
1 medium banana, sliced (1 cup)

1. Place ingredients in blender or food processor. Cover; blend on high speed about 30 seconds or until smooth.
2. Pour into 2 glasses. Serve immediately.

Starry Ice Beverage Cooler

1/2-gallon paperboard milk carton
1-liter clear plastic soft drink bottle
Ice cube
Lemon peel, cut into star shapes
Cranberries
Fresh herb sprigs, such as thyme or rosemary
Water

1. Open milk carton completely at top; wash inside. Wash plastic bottle inside and out; remove any labels. Place plastic bottle in center of milk carton. Fill milk carton with ice cubes.
2. Arrange lemon peel, cranberries and herbs among ice cubes toward sides of milk carton. Tape top of bottle to milk carton to keep it from floating. Fill milk carton with water (do not fill bottle).
3. Freeze about 24 hours or until firm. Peel off milk carton. To use, place beverage cooler in deep tray. Fill bottle with beverage, using a funnel.

White Grape Cooler Punch

2 cans (12 ounces each) frozen apple juice concentrate, thawed
2 cans (11 1/2 ounces each) frozen white grape juice concentrate, thawed
6 cups cold water
12 cups (about 3 liters) chilled lemon-lime soda pop
Lemon and lime slices

1. In large container, mix juice concentrates. Stir in water.
2. Just before serving, pour into punch bowl. Add soda pop and lemon and lime slices. Pour over ice in glasses.

Watermelon Kiwi Lemonade

4 kiwifruit, peeled and cut into fourths
1 tablespoon sugar
8 cups cubed seedless watermelon
2 cans (12 ounces each) frozen lemonade concentrate
4 cups water

1.Place kiwifruit and sugar in blender. Cover and blend on medium speed just until smooth. Freeze 1 to 2 hours or until firm.
2.Place watermelon in blender or food processor (blender will be full until blended). Cover and blend on medium speed until smooth. Place frozen lemonade concentrate and water in large pitcher. Add watermelon mixture; mix well.
3.Pour watermelon lemonade into glasses. Spoon dollop of frozen kiwifruit on top. Serve immediately.

Triple Shot Espresso

- 1 shot Van Gogh Espresso Vodka
- 1 shot Kahlúa coffee liqueur
- 1 shot espresso coffee, chilled
- Simple syrup, ground espresso beans and Demerara sugar (for rim)

To make simple syrup, bring 2 cups of sugar and 1 cup of water to a boil. Once the sugar has dissolved, remove from heat. Let cool to room temperature. Dip rim of chilled martini glass in simple syrup, then in a mixture of ground espresso beans and Demerara sugar; let dry. Combine vodka, liqueur and coffee with ice in a cocktail shaker, and shake well. Strain into the glass.