Tres Leches Cafe Rumbano

Ingredients:

Bottle of bacardi (or other aged rum)
Generous amounts of cinnamon bark (2 cups?)
2 C Coffee
2 C raw cane sugar
1 C coconut milk
1 C almond milk
1/2 C half & half

Directions:

Infuse cinnamon in rum for at least 3 days. A week is best.

Make coffee. Use equal parts coffee and raw cane sugar. 2 cups of each to make a sweet coffee syrup.

Warm 1 cup of coconut milk, 1 cup almond milk, 1/2 cup half and half on the stove until slightly simmering. Add to the infused rum and coffee syrup mixture.

Let sit covered in an airtight container overnight on the counter.

Pass through a fine mesh strainer.

Served shaken and straight up with a drizzle of coconut milk and a dusting of cinnamon.

Recipe from: Joy The Baker blog - 4/25/10

Autumn Sangria

Ingredients:

2 to 3 fresh figs and/or 1 cup dried figs
2 to 3 fresh plums, pitted, and/or 1 cup dried plums (prunes)
2 to 3 fresh apricots, pitted, and/or 1 cup dried apricots
1/4 cup molasses
1 750 ml. bottle light red wine, such as Pinot Noir or Gamay
1 750 ml. bottle sparkling apple cider or club soda, chilled
1 orange, peeled, if desired, and sliced

Directions:

1. Halve, quarter, or slice fruit. In 3-quart glass container combine fruits and molasses; stir until well-combined. Slowly pour in red wine. Cover and chill 2 to 24 hours.

2. To serve, add sparkling cider and orange. Stir gently with spoon. Fill glasses with ice and ladle in sangria.

Makes 8 servings.

Recipe from: Better Homes & Gardens magazine - October 2009

Pomegrante-Champagne Punch

Ingredients:

1-1/2 cups pomegranate juice
1 cup pear nectar
1/4 cup orange-flavored liqueur, such as Grand Marnier
1 bottle (750 ml) Champagne

Directions:

1. In a large pitcher, combine pomegranate juice, pear nectar, and orange-flavored liqueur. Slowly add Champagne. Serve over ice.

**Helpful Hint**

We used Champagne in this punch, but other sparkling white wines, such as Prosecco, are equally festive and just as good.

Recipe from: Martha Stewart website

Pomosa

For each drink, pour about 2 ounces of chilled pomegranate juice into a champagne flute & fill the rest of the way up with chilled champagne.

Recipe from: UNKNOWN