Spiced Chocolate-Caramel Buttermilk Shake

-Daniel Patterson, NYT

1/2 cup sugar
1 tablespoon cocoa powder
Large pinch ground cardamom
Pinch ground ginger
Pinch ground allspice
Pinch ground cinnamon
Large pinch salt
2 cups homemade buttermilk.

1. Place the sugar in a small heavy pan and set over medium-low heat. Without moving the sugar, let it melt and brown around the edges, then tilt the pan to help it brown evenly. When it is deep brown, remove from the heat to cool slightly. Stir in the cocoa, cardamom, ginger, allspice, cinnamon, and salt.
2. In a separate small pan, warm 1 cup of the buttermilk, then stir into the caramel. If the sugar seizes, bring it to a simmer, stirring often, until it dissolves.
3. Freeze in a shallow pan or bowl, stirring with a fork occasionally, until frozen into a granita.
4. Using a blender, puree the granita with the remaining 1 cup of buttermilk. Serve immediately. Serves 2.

Orange-Buttermilk Shakes

-Daniel Patterson, NYT

2 cups orange juice

1 tablespoon sugar

Large pinch salt

1 ½ cups homemade buttermilk (see Note).

1. In a shallow pan, combine orange juice, sugar and salt. Freeze, stirring occasionally with a fork, until frozen into a granita.

2. Using a blender, purée the orange granita with the buttermilk. Serve immediately.

Cold-Brewed Iced Coffee

-from NYT

Time: 5 minutes, plus 12 hours’ resting

1/3 cup ground coffee (medium-coarse grind is best)
Milk (optional).

1. In a jar, stir together coffee and 1 1/2 cups water. Cover and let rest at room temperature overnight or 12 hours.

2. Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste. If desired, add milk.

Yield: Two drinks.

NOTE: To make hot coffee, dilute concentrate one-to-one with water and heat in the microwave

New Orleans Iced Coffee

-adapted from supermarketguru.com
To make coffee concentrate, steep 1 pound freshly ground coffee in nine cups water in a clean gallon jar for 12 hours, at room temperature or in the fridge. Use one part coffee concentrate to three parts milk or water. 

Ginger Pineapple Punch

-from MSN Lifestyle
Makes 12 (6-ounce) servings
Prep: 20 minutes
Chill: 2 to 24 hours
Ingredients 
• 2 cups orange juice 
• 2 cups unsweetened pineapple juice 
• 2 tablespoons grated fresh ginger 
• 1 1-liter bottle diet ginger ale, chilled 
• Ice cubes* 
• 1 orange, thinly sliced 
Directions 
1. In a large pitcher, combine orange juice, pineapple juice, and ginger. Cover and chill for 2 to 24 hours. Strain mixture; discard ginger and pulp. Slowly pour ginger ale into juice mixture. Serve over ice in chilled glasses. Garnish with orange slices.  

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Mojito

-from Bon Appétit January 2001

3 cups (packed) fresh mint leaves
9 tablespoons sugar
1 1/2 cups light rum
1/2 cup fresh lime juice 
6 cups club soda
6 cups crushed ice
6 lime wedges


Reserve 6 mint leaves for garnish. Place remaining mint leaves in medium bowl. Add sugar. Mash with wooden spoon until mint is aromatic and oils are released. Add rum and lime juice and stir until sugar dissolves. Strain mixture into pitcher. (Can be prepared 2 hours ahead; refreigerate.) 
Add club soda to pitcher; gently stir. Fill each of 6 glasses with 1 cup crushed ice. Pour mojito over and garnish each glass with 1 mint leaf and 1 lime wedge. 

Serves 6.