Easter Cocktails, Mocktails, Desserts and more!

We recently received samples form our friends at  Sparkling ICE  and RealBeanz Iced Coffee and can’t wait to try out a few of these recipes for Easter!

Angel Food Cupcakes

This one I can’t wait to try! Looks delicious!

Ingredients

•         1 box angel food cake mix
•          Strawberry Lemonade Sparkling ICE

 

Directions

•          Preheat oven to 375 degrees.
•          Line muffin pan with paper liners.
•          Replace water with Sparkling ICE, continue to follow recipe on box as listed.
•         Beat the cake mix and Sparkling ICE on low speed for 30 seconds.
•         Raise the speed to medium and beat for an additional minute. The batter will be pale pink and foamy.         Add batter to the liners and fill approximately ¾ full.
•          Bake according to directions on the box, approximately 15-20 minutes, or until tops of muffins are golden brown.
•          Serve with fresh strawberries and/or whipped cream.

 

Bunny Hop

Ingredients

• 3 oz.  Raspberry Lemonade Sparkling Ice
• 1 oz. vodka
• Fresh raspberries and lemon slices for garnish

 

Directions

1. Pour vodka into a chilled glass with ice.
2. Top with Raspberry Lemonade Sparkling ICE.
3. Garnish with fresh raspberries and lemon slices.

Egg Hunt Shooters (MOCKTAIL)

Ingredients:

• ·         4 oz Lemonade Sparkling ICE
• ·         6-7 Strawberries, hulled (plus more for garnish)
• ·         Ice

 

Directions:

• ·         Combine all ingredients into a blender and blend on high until it becomes slushy.
• ·         Pour into a chilled glass (or shot glasses) and garnish with a strawberry.

 

Whipped Vanilla Nut Latte

Ingredients

• 3 oz. RealBeanz Vanilla Nut
• 1 oz. vanilla vodka
• 1 oz. milk
• Coffee beans
• Whipped Cream

 

Directions

• Muddle coffee beans into the bottom of a collins glass
• In a shaker, combine RealBeanz Vanilla Nut, vanilla vodka, and 1 tablespoon of whipped cream. Shake vigorously
• Pour into collins glass over coffee beans, and top with milk
• Finish with whipped cream.

Spicy Sparkling Mimosas

Ingredients:

• ·         1/2 Bottle of VOGA Italia Sparkling
• ·         5 1/2 cups orange juice
• ·         2 3/4 cups pineapple juice
• ·         1/2 tablespoon finely grated ginger

 

Directions:

• ·         Mix orange juice and pineapple juice in a pitcher.
• ·         Pour VOGA Sparkling into pitcher.
• ·         Add ginger.
• ·         Stir and enjoy!

Mocha Beer Float

ngredients:

• ·         2 oz. RealBeanz Mocha
• ·         3 oz. Irish stout beer
• ·         1 scoop Pralines & Cream ice cream

 

Directions:

1.       Pour RealBeanz Mocha into glass

2.       Add in one scoop of Pralines & Cream ice cream

3.       Top with Irish stout beer.

VOGA’s Easter Sangria

Ingredients:

• ·         2 Bottles of VOGA Italia Moscato Wine
• ·         1 12 oz. bottle of Peach Beer
• ·         3 oz. Triple Sec
• ·         2 sliced peaches
• ·         2 sliced apricots
• ·         1 container of fresh raspberries
• ·         1 sliced Granny Smith apple
• ·         1 sliced orange

 

Directions:

• ·         Pour wine and beer in a large pitcher and add sliced fruit and berries.
• ·         Add triple sec and stir gently.
• ·         Cover and chill from 2-24 hours (the longer, the better!)
• ·         Before serving, top with club soda.
• ·         Stir gently and serve over ice.
• ·         Makes about 15 servings

This is another one I can’t wait to try:

Ingredients

For The Crumble:

• 1 cup all purpose flour

• 2/3 cup brown sugar
• 1 stick cold unsalted butter, cut into cubes

For The Apples:

• ¾ cup Crisp Apple Sparkling ICE
• 8 red apples (Gala or Fuji preferred)
• 3 tablespoons unsalted butter
• ½ teaspoon cinnamon
• ½ teaspoon salt
• 1½ tablespoons cornstarch

 

Directions

For the crumble

1. Combine brown sugar and flour in a mixing bowl, and cut in the butter with your hands.  Mixture should look coarse with some chunks the size of peas.
2. Cover and place in the refrigerator for 30 minutes to harden up.
3. Preheat oven to 350 degrees.
4. Line a baking sheet with parchment paper and pour the crumble on.
5. Bake for 12-18 minutes or until light brown.
6. Place baking tray on a wire rack to cool.

 

For the apples

1. Core and cube the apples and place in a large bowel of cold water to avoid browning.
2. Whisk together the cornstarch with Sparkling ICE in a small mixing bowl, set aside.
3. In a medium saucepan melt 2 tablespoons of the butter.
4. Add the apples, salt, and cinnamon.  Sautee over a medium flame for 3 minutes.
5. Pour the Sparkling Ice and cornstarch mixture into the pot, stirring continuously.
6. Simmer for 5 minutes.
7. Turn off the heat and stir in the remaining tablespoon of butter.

 

Assembly

1. Break the cooled crumble up with your hands to desired size.
2. Scoop the warm apples into 6 small ramekins or an 8 inch square serving dish.
3. Top with crumble.
4. Serve immediately.

Happy Easter!

Self Disclosure: I received samples of Sparkling ICE and  RealBeanz Iced Coffee to facilitate this feature.