Non-a Colada

This non-alcoholic version of the classic cabana drink is just as good as the original!

2 cups/500 mL ice
4 fl oz/120 mL pineapple juice
3 fl oz/90 mL cream of coconut
1 tsp/5 mL Watkins Rum Extract

Place all ingredients in blender;
blend until smooth. Serves 2.

Try This:
Add one of Watkins Fruit Extracts (Mango, Orange, Banana, etc.) to give a new twist to your coladas!

Peppermint Tea

Peppermint is great for stomach upset. So try sipping on a cup of peppermint tea next time you have a tummy ache.

1c        Hot tea, freshly steeped
1/4ts  Peppermint extract

Artificial sweetener to taste
 
   In teacup, combine tea, peppermint extract and
   sweetener.  Makes 1 serving

Copy Cat~Sonic® Ocean Water

3 tablespoons water
2 tablespoons sugar
1 teaspoon Watkins coconut extract
2 drops blue food coloring
2 12-ounce cans cold Sprite
ice

1. Combine the water and the sugar in a small bowl. Microwave
for 30-45 seconds, then stir to dissolve all of the sugar.
Allow this syrup to cool.
2. Add coconut extract and food coloring to the cooled syrup.
Stir well.
3. Combine the syrup with two 12-ounce cans of cold Sprite.
Divide and pour over ice. Add straws and serve.
Makes two 12-ounce servings.

Copycat Bailey's Irish Cream

1 c Light cream
1 14-oz can sweetened condensed milk
1 2/3 c Irish Whiskey
1 ts Instant coffee
2 tb Hershey's chocolate syrup
1 ts Watkins Vanilla
1 ts Watkins Almond extract

Combine all the ingredients in a blender set on high
speed for 30 seconds. Bottle in a tightly sealed container
and refrigerate. The liqueur will keep for at least 2
months if kept cool. Be sure to shake the bottle well
before serving.
Makes 4 cups.

Make Gourmet Liqueurs with Watkins

Make a base of 2 ½ cups Vodka (cheapest on market) and ½ cup sugar (sweetness to taste). Add one of the below suggested flavors to the base. Blend on low speed in blender until the sugar is dissolved. Stop the blender and top the blender up to 30 oz. with distilled or filtered water. Blend again & then bottle. Let stand over night to fully develop flavor.

• AMARETTO - 3 tsp Watkins Almond Ext, 4 tsp Watkins Rum Ext & 1 tsp Chocolate Ext.

• BANANA - 1 tsp Watkins Banana Extract

• BUTTER PECAN - 2 tsp Watkins Butter Pecan Extract

• CHERRY - 1 ¼ tsp Watkins Cherry Extract

• COCONUT RUM - 2 tsp Watkins Coconut Extract and 1 tsp Watkins Rum Extract

• GRAND MARNIER - 1 ½ tsp Watkins Orange Extract

• PEACH - 1 tsp Watkins Peach Extract

• PEPPERMINT - 1 tsp Watkins Peppermint Extract and a little green food coloring

• PINEAPPLE RUM - 2 tsp Watkins Pineapple Extract and 1 tsp Watkins Rum Extract

• RASPBERRY - 1 ½ tsp Watkins Raspberry Extract

• SAMBUCA - 2 tsp Watkins Anise Extract*

• STRAWBERRY - 1 ½ tsp Watkins Strawberry Extract

• SWISS ALMOND CHOCOLATE - 1 ¼ tsp Watkins Almond Extract and 1 tsp Watkins Chocolate Extract

* Other flavors available only until Christmas are: Irish Cream, Hazelnut, and Anise *

Use liqueurs for flavoring coffee, pouring over ice cream, adding to coolers, flavoring whipping cream or when a recipe calls for liqueur.

Café Framboise

“Framboise” is French for “raspberry.”
by the cup:

2 tsp/10 mL non-dairy creamer
2 tsp/10 mL sugar (or artificial sweetener to taste)
1 tsp/5 mL instant coffee, more or less to taste
1/4 tsp/1.2 mL Watkins Raspberry Extract

Café Swiss Mocha

Swiss Style Coffee...a blend of coffee and chocolate.
by the cup:
1 tbsp/15 mL non-dairy creamer
1 tsp/5 mL sugar (or sweetener to taste)
1 tsp/5 mL instant coffee
1/4 tsp/1.2 mL Watkins Vanilla
1/4 tsp/1.2 mL Watkins Chocolate Extract

Strawberry Refresher

1 Pint Strawberries
1 Can (6oz) Lemonade Concentrate
1 tsp Watkins Banana Extract
1/2 tsp Watkins Orange Extract

In a blender, combine all ingredients. Add 3 cups ice cubes; blend until smooth.

Coffee Mixes Using Ground Coffee

Chocolate-Almond Coffee
Makes 6 to 8 servings

1/3 C ground coffee
1/4 tsp. WATKINS ground nutmeg
1/2 tsp. WATKINS chocolate extract
1/2 tsp. WATKINS almond extract
1/4 cup almonds, toasted and chopped

Place coffee and nutmeg in a blender or food processor. With processor running, add extracts. Stop processor and scrape sides of container with a spatula. Process 10 seconds longer. Place mix in a bowl and stir in almonds. Store in refrigerator in an airtight container. To Serve: Place the entire amount of mix into filter of an automatic drip coffee maker; add 6 cups water and brew.

Chocolate-Mint Coffee
Makes 6 to 8 servings

1/3 C ground coffee
1 tsp. WATKINS chocolate extract
1/2 tsp. WATKINS mint extract
1/4 tsp. WATKINS vanilla extract

Place coffee in a blender or food processor. With processor running, add extracts. Stop processor and scrape sides of container with a spatula. Process 10 seconds longer. Store in refrigerator in an airtight container. To Serve: Place the entire amount of mix into filter of an automatic drip coffee maker; add 6 cups water and brew.

Orange-Cinnamon Coffee
Makes 6 to 8 servings

1/3 C ground coffee
1 T WATKINS grated orange peel
1/2 tsp. WATKINS vanilla extract
About 5 to 6 inches of cinnamon sticks

Place coffee and orange peel in a blender or food processor. With processor running, add vanilla. Stop processor and scrape sides of container with a spatula. Process 10 seconds longer. Place mix in a bowl and stir in cinnamon sticks. Store in refrigerator in an airtight container.

Flavored Coffee Creamer

Fireside Coffee Creamer

2 C hot cocoa mix
2 C dry non-dairy creamer
1/2 C powdered sugar
3/4 tsp WATKINS ground cinnamon
3/4 tsp WATKINS ground nutmeg

Amaretto Coffee Creamer

3/4 C powdered non-dairy creamer
1 tsp WATKINS almond extract
1 tsp WATKINS ground cinnamon
3/4 C confectioners' sugar

Mocha Coffee Creamer

1/2 C sugar
1 C nonfat dry milk
2 Tb WATKINS cocoa

Creamy Mocha Creamer

1 C dry non-dairy creamer
1 C chocolate mix for milk
1/2 tsp WATKINS ground cinnamon

Cinnamon Coffee Creamer

2/3 C sugar
2/3 C nonfat dry milk
1/2 tsp WATKINS ground cinnamon

Orange Coffee Creamer

3/4 C sugar
1 C nonfat dry milk
1/2 tsp WATKINS dried orange peel

Cappuccino Coffee Creamer

1 C hot cocoa mix
3/4 C dry non-dairy creamer
1/2 tsp WATKINS ground cinnamon
1/2 tsp WATKINS ground nutmeg

Mocha Coffee Creamer

1 C sugar
2 C nonfat dry milk
4 tsp WATKINS cocoa

Vanilla Soda...Yum!

1 teaspoon Watkins Pure Vanilla Extract
1-1/2 teaspoons sugar, or equivalent artificial sweetener
8 fluid ounces (1 cup) club soda
1 scoop vanilla ice cream

Place vanilla and sugar in bottom of each glass being prepared; stir to mix. Pour in club soda, stirring gently to blend. Carefully add a scoop of ice cream to each glass. Serve with a straw of long spoon.

Iced Orange Chai Latte

Watkins Chai Latte isn’t just for winter! The flavors of
tea and spices—especially brightened up with a bit of
orange!

1 can Watkins Chai Latte
4 cups/1 liter hot water
1 tbsp/15 mL Watkins Orange Extract

Add Chai Latte mix to hot water; stir. Add extract;
stir. Chill in refrigerator (do not add ice until ready to
serve). Serve over ice or add ice to chilled beverage
and mix in blender until smooth. Serves 6 to 8.

Root Beer Never Tasted So Good!

ROOT BEER EXTRACT ~ LIMITED TIME

The time-honored concoction of sarsaparilla, ginger and other roots is captured in this intense concentrate that’s back for a limited time. Make your own glass of root beer and try some of the following unusually delicious treats…they will surely become family favorites!

Homemade Root Beer/Root Beer Float

Start by making a Concentrated Root Beer Syrup:

• 1-3/4 cups/425 ml sugar
• 2-1/4 cups/560 ml water
• 2 tbsp/30 ml Watkins Root Beer Extract

Combine sugar and water in small saucepan; heat and stir until mixture starts to boil. Remove from heat and cool to room temperature; add Root Beer Flavor and mix thoroughly. Place in well-sealed container and keep in refrigerator.

Root Beer Beverage: Place 1/3 cup/80 ml of the syrup into a glass. Add 5 fl. oz./150 ml of club soda or sparkling water. Fill glass with ice. Enjoy!

Root Beer Float: Float a scoop of vanilla ice cream in a mug of root beer.

Note: This makes a light colored root beer. If desired, you can add liquid caramel color if available in your area.

Root Beer Cookies

• 1 cup/250 ml brown sugar
• 1/2/125 ml cup butter or margarine
• 1 egg
• 1/4/60 ml cup buttermilk
• 2 tsp/10 ml Watkins Root Beer Extract
• 1 tsp/5 ml Watkins Double-Strength Vanilla
• 1-3/4/430 ml cup all-purpose flour
• 1/2/2.5 ml tsp baking soda
• 1/2/2.5 ml tsp salt, if desired
• Root Beer Frosting (recipe follows)

Combine brown sugar, butter, and egg in a bowl; beat until fluffy. Stir in buttermilk, Root Beer Flavor, Vanilla, flour, baking soda, and salt; mix until smooth. Cover and refrigerate at least one hour. Drop dough by rounded teaspoonfuls onto greased baking sheets about 2-inches apart. Bake at 375°F for 6 to 8 minutes. Remove cookies to wire rack to cool. Frost with Root Beer Frosting. Makes 42 cookies.

Root Beer Frosting

• 2 cups/500 ml powdered icing sugar
• 1/3/80 ml cup butter or margarine
• 1 tsp/5 ml Watkins Root Beer Extract
• 1 to 2 tbsp/15 - 30 ml hot water

Mix together sugar and butter until smooth. Stir in Root Beer Flavor and enough water to make a smooth frosting.

Barbecued Ribs with Root Beer Barbecue Sauce

• 2 racks (6.5 pounds/3 kg) pork spareribs, cut into 2-rib portions
• 1/2 cup/125 ml cider vinegar
• 2 tbsp/30 ml (any flavor) Watkins Original Barbecue Sauce Concentrate, Honey Barbecue Sauce Concentrate, or Mesquite Barbecue Sauce Concentrate
• 2 tbsp/30 ml Watkins Onion Granules
• 2 tsp/10 ml Watkins Garlic Granules
• 2 tsp/10 ml Watkins Cracked Black Pepper
• 1 tsp/5 ml salt, or as desired
• Water

Root Beer Barbecue Sauce

• 2/3 cup/160 ml Watkins Original Barbecue Sauce Concentrate, Honey Barbecue Sauce Concentrate, or Mesquite Barbecue Sauce Concentrate
• 1-1/3 cups/320 ml ketchup
• 2 tsp/10 ml Watkins Root Beer Extract
• 1/2 tsp/2.5 ml Watkins Ginger
• 1/4 tsp/1.2 ml Watkins Allspice

Combine first seven ingredients in large kettle or Dutch oven; cover with water. Bring to a boil; reduce heat, cover and simmer for 1-1/2 hours; drain. (Can be made ahead to this point. Cool, cover and refrigerate until 1 hour before broiling or grilling.) Combine sauce ingredients in bowl and have ready to baste meat. Arrange ribs on grill or broiler rack.

To grill: Grill ribs 10 minutes, turning once. Baste with barbecue sauce; grill 5 minutes. Turn and baste again with sauce; grill 5 minutes more.

To broil: Broil ribs about 7 to 9 inches from heat for 20 minutes or until heated through, brushing with barbecue sauce occasionally and turning once.

Serve any remaining barbecue sauce with ribs. Makes 8 servings.

Root Beer Baked Beans

• 1/2 lb/225 g bacon, diced
• 1 medium onion, diced
• 2 tbsp/30 ml Watkins Original Barbecue Sauce Concentrate
• 1/4 cup/60 ml ketchup
• 2 (28 oz/798 g) cans baked beans
• 1/4 tsp/1.2 ml Watkins Root Beer Extract
• 1/2 tsp/2.5 ml prepared mustard
• 2 tbsp/30 ml brown sugar
• Dash Watkins Calypso Hot Pepper Sauce
• Watkins Black Pepper to taste

Cook bacon and onion in skillet until bacon is brown and crisp. Pour off drippings. Combine barbecue sauce concentrate and ketchup; add to skillet. Mix in remaining ingredients. Bake at 300°F/150°C for 1 hour. Makes 12 servings.

ENJOY!!!

Fruit-Flavored Soda

• 1 tbsp Watkins Raspberry Extract*

• 4 c low-fat vanilla ice cream

• 3/4 c sugar, or to taste

• 1-1/3 c club soda

• 2 c cold skim milk

• Food coloring, if desired

Combine extract, sugar and milk; mix until sugar is dissolved.

Divide into 4 tall glasses, add 1 c of ice cream to each glass and top with 1/3 c club soda.

Add food coloring if desired.

***~Try out other Watkins fruit flavored extracts~**

Makes 4 servings.

Strawberry Banana Smoothie

1 cup of skim milk
1/2 cup non fat plain yogurt
1 tsp. Watkins Vanilla
1-1 1/2 tsp of Watkins Banana dessert mix
2-3 tbsp. of honey(to taste)
2 cups of frozen strawberries ( no sugar added)

Combine first 5 ingredients in blender,
gradually add strawberries and process
until thick and smooth.