Honey Cinnamon Milk

From Healthy Cooking (Aug./Sept. 2011), page 47.

My husband and I tried this out one night when we wanted something slightly sweet before bed . . . just not hot chocolate.  It was exactly what we were looking for!  A little sweet with a bit of cinnamon.  Comforting.  Relaxing.  Yummy.  FYI: It's better at night than it is in the morning.  I don't know why.

Prep./Total Time: 10 min.

Yield: 1 serving

1 cup fat-free milk

1 cinnamon stick (3 inches)

Dash ground nutmeg

Dash ground allspice

1 1/2 tsp. honey

In a small saucepan, combine milk, cinnamon stick, nutmeg, and allspice.  Cook and stir over medium heat until heated through; whisk in honey.  Serve warm; garnish with cinnamon stick.

Notes:

- The first time we made this, we didn't have cinnamon sticks, so I think we used 1/4 tsp. ground cinnamon per serving.

Nutrition Facts:

1 cup = 117 calories, trace fat (trace saturated fat), 5 mg cholesterol, 103 mg sodium, 21 g carbohydrate, trace fiber, 8 g protein

Toasted Marshmallow Milkshake

From Bobby Flay's Burgers, Fries, and Shakes, page 149

Makes 16 ounces.

Nonstick cooking spray
9 large marshmallows
1/4 cup whole milk
11 ounces premium vanilla ice cream (about 1 3/4 packed cups)
Toasted marshmallows, for garnish (optional)

Preheat the broiler.  Line a rimmed baking sheet with parchment paper and spray with nonstick cooking spray.

Arrange the marshmallows flat on the baking sheet and place under the broiler until the tops are a deep golden brown color, about 40 seconds.  Remove from the oven, carefully turn the marshmallows over, and broil until they are a deep golden brown.  Remove from the oven and let cool slightly.

Combine the marshmallows and milk in a blender and blend for 5 seconds.  Add the ice cream and blend until smooth, about 10 seconds.  Serve immediately.

Notes
- This is a very sweet, rich shake.  We divided it between four people, and that was plenty!
- It took longer than 40 seconds on each side for our marshmallows to get even slightly golden.  And by then we were impatient and called it good.  Just keep an eye on yours.
- Bobby must have a super blender--ours takes a little longer to get the shakes smooth.

Orange Julius

Serves 4

1/4 cup sugar

6 oz. frozen orange juice concentrate

1 cup milk

1 cup water

1 tsp. vanilla

10-15 ice cubes

Combine all ingredients in a blender. Blend until ice cubes are crushed and drink reaches desired consistency.

Notes:

- I tend to like my orange julius thicker, so after the initial ice cubes are blended up, I add a few at a time until it's thick enough.

Pina Colada/Fuzzy Navel Punch

From Carole Larsen.

Serves: approx. 25

1 can frozen white grape juice concentrate (Welch’s)
1 can frozen lemonade concentrate (Minute Maid)
1 can frozen Fuzzy Navel or 1 can frozen Pina Colada concentrate
2 (2 liter) bottles Sprite
4 quarts ice

Combine. Allow concentrate to reach slushy consistency before mixing. Allow enough time for ice to melt slightly before serving.

Advance preparation:
Combine the three concentrates in a Ziploc bag. Squish together to mix. Lay flat in freezer to store until needed. Remove from freezer 15 minutes or so before mixing punch to allow it to become slushy.

Notes:
- We had the Fuzzy Navel version at our wedding reception in California (yummy!).  However, we haven't been able to find the Fuzzy Navel frozen concentrate anywhere for a few years.  If you find something comparable, please let me know!