Trquiz tango

Badam pistay ki laey

Milk 1/2 kg

Sugar to taste

Almonds and Pistachios 3-4 tbsp chopped

Cardamom Powder 1/2 tsp

METHOD:

Heat the milk when boiled. Add chopped almonds and pistachios. Stir continuously on a low flame. Remove from the stove and add cardamom powder and cool. Serve cold in the glasses.

blue Colada with a twist

INGREDIENTS
Pineapples ½ cup
Coconut Milk 1 cup
Vanilla Ice cream 4 scoops
Fresh Coconut Malai 1 cup
Pineapple Juice 1 ½ cup
Crushed Ice 1 cup
Vanilla Ice creams 4 scoops
Sugar 2 tbsp
Blue Color few drops

METHOD
Put all together in blender and blend, serve garnish with pineapple and cherries.

Mocha Shake

INGREDIENTS
Milk 1 cup
Vanilla ice cream 4 scoops
Drinking chocolate 3 tbsp
Instant coffee 1 ½ tsp
Sugar 2 tbsp
Black cookies crushed 6 to 8
METHOD
Blend altogether.

Water Melon Chiller

INGREDIENTS
Water melon de-seeded and chopped 2 cup
Red Juice 4 to 6 tbsp
Lemon juice 2 tbsp
Condensed milk 4 tbsp
Crushed ice 1 cup

METHOD
Blend altogether and serve garnish with mint leaves.

Peanut Butter and Jelly Spin

Ingredients
• 1 cup vanilla ice cream
• 1/2 cup milk
• 2 tablespoons Peanut Butter
• 2 tablespoons jelly or jam
Directions
1. Combine peanut butter and 1 tablespoon jelly. Place in blender container.
2. Add milk and ice cream. Cover; blend until smooth. Pour into tall glass. Stir remaining tablespoon jelly to soften; drizzle over surface of drink. Serve immediately.

Black forest mocha coffee

Ingredients
Water 2 cups
Sugar 2 tbsp
Coffee 1 tbsp
Chocolate syrup 4 tbsp
Chocolate syrup to drizzle
Cherries with stem
Ice 1 cup
Whipped cream for topping
Coffee met 3 tbsp or milk powder 3 tbsp
Method
Boil 2 cups water in a sauce pan with sugar add coffee and chocolate syrup, Remove to cool completely, now put mixture in a blender with ice and coffee met, blend until frothy, remove in Irish coffee mugs and pipe cream, drizzle chocolate syrup, put one cheery with stem on top. Serve immediately.

Nutella cream hot shake

Ingredients:
1 cup hot milk
Cream 1 .2 cup
Nutella 4 tbsp
Vanilla essence 1.2 tsp
Almonds 2 tbsp
Method:
Put all in blender and blend.

Masala doodh

Ingredients
Milk 1 kg
Sugar 6 tbsp
Saffron ¼ tsp
Nutmeg grinded ¼ tsp
Green cardamom grinded ½ tsp
Almonds and pistachio chopperized 2 tbsp heaped
Method
Boil 1 kg milk for 15 minutes on low flame, add sugar, stir till dissolves, add saffron, nutmeg, green cardamom, and simmer for 5 minutes add almonds and pistachio, serve hot or cold.

Cinnamon hot chocolate

Ingredients:
Milk 1 cup
Malt Powder 2 tbsp
Cinnamon ¼ tsp
Whipped cream for decoration
Marshmallows 1 cup
Method:
Put milk in a sauce pan with marshmallows. Cook till dissolved
remove, put it in a blender with cinnamon, malt powder , blend
Serve immediately garnish with cream

Strawberry Frappicino

Ingredients:
1 cup milk
3/4 cups softened Vanilla Ice cream
1/4 cup Strawberry Syrup
5-6 Whole Strawberries, chopped finely
2-3 ice cubes
Whipped Cream (optional)
Method:
1. Blend all till smooth.
2. Drop some chopped strawberries in a serving glass and pour the blended mixture in it
3. Serve with whipped cream if desired

WHITE CHOCOLATE MOCHA DRINK

Ingredients:
½ cup sweetened condensed milk
1 cup evaporated milk
½ tsp vanilla
1 tbsp instant espresso
½ cup white chocolate, chips
Milk ½ cup
Method:
Cook milk, white chocolate, evaporated milk, condensed milk for 5 mins till chocolate chips dissolved. Remove, add coffee vanilla. Blend well. Serve immediately. Sprinkle coffee and serve.

Hot butter Caramel espresso

Ingredients:
1 tbsp brown sugar
1 tsp softened butter
1 cup hot water
1 cup milk
4 tbsp caramel syrup
3 tbsp coffee matte
2 tbsp white chocolate chips
1 tbsp coffee
Method:
Heat milk, choco chips, butter for 5 mins
Put in a blender with coffee matte, coffee, caramel syrup. Blend well
Serve in mugs with a a swirl of fresh cream

Nauratan sharbat

Ingredients
Milk 1 kg
Tuk malinga 1 tbsp soaked in ½ cup water
Red jell-o ½ packet soaked in ½ cup water
Green jell-o ½ packet soaked in ½ cup water
Evaporated milk 1 cup
Condensed milk ½ cup
Almonds chopped 3 tbsp
Pistachio chopped 3 tbsp
Saffron ¼ tsp
Colored vermicelli ½ cup boiled
Cream ½ cup
Arq-e-gulab 1 tbsp
Crushed ice 1 cup
Method
Soak red and green jellies in ½ cup water separately, soak tuk malinga in ½ cup water, in a blender add ice, cream, evaporated milk, condensed milk, blend for 30 seconds, mix with fresh milk add in almonds and pistachio, both the jell-o cut into tiny cubes and ½ cup of colored vermicelli. Serve chilled.

Ice cream soda sharbat

Ingredients
Milk 1 kg
Condensed milk 4 tbsp
Ice cream syrup 4 tbsp
Cream 1 cup
Cardamom powder ½ tsp
Pista ice cream 1 cup
China grass powder 1 tbsp dissolved in 1 cup water and set
Almonds and pistachio sliced 4 tbsp
Method
In a blender put ice cream, cream, milk, condensed milk, ice cream syrup, blend for 30 seconds, remove in a serving jug add almonds and pistachio sliced, china grass cubes, cut in fine cubes, serve chilled.

Kashmiri Chaye

Ingredients:
Water 6 cups
Kashmiri tea leaves 2 tbsp
Soda bi carb ½ tsp leveled
Salt ½ tsp
Ilachi crushed 4
Milk as desired
Sugar as required
Almonds and pistachios sliced 2 tbsp
Method:
1. Boil 6 cups of water for 5 min
2. Add in tea with soda, cook for 15 mins
3. Add ilachi when water is reduced to half add in cold water the same amount which has reduced
4. Mix well, by pouring it from one pan to another till pink color comes
5. Cook again, add milk. Serve with salt and sugar and nuts

Instant espresso coffee

Ingredients:
Powder milk 4tbsp
Boiling water 1+1 cup
Hot milk 1 cup
Coffee mate 2 tbsp
Instant coffee 2 tsp
Sugar 2 tbsp
Method:
1. Put all dry ingredients in a blender with 1 cup boiling water
2. Blend till frothy
3. Add in the remaining boiling water and hot milk
4. Blend for 30 secs, serve immediately
5. Garnish with cream and decorate it with granules of coffee

Hot Chocolate Drink

Ingredients:
Hot milk 1 cup
Chocolate drinking powder 2 tbsp heaped
Water ½ cup
Sugar 1 tbsp or to taste
Fresh cream for garnish
Chocolate decoration for garnish
Method:
1. Mix sugar, chocolate powder in a sauce pan with water
2. Cook, stirring till mixture boils
3. Add in milk, cook for another 2 mins
4. Just before serving reheat blend for 1 min till foamy
5. Remove in a mug, serve garnish with swirl of cream and any chocolate decoration

Apple pie Aala Mode Shake

Ingredients:
1 cup yogurt
½ cup apples
2 tbsp brown sugar
½ tsp cinnamon powder
½ tsp apple essence
1 cup vanilla ice-cream
1 cup crushed ice
Method:
1. Blend them all.

Cherry Chocolate Frosty

Ingredients:
Yogurt 1 cup
Cherries 1 cup (fresh and canned)
Ice 1 cup
Chocolate ice cream 2-3 scoops
Cherry essence few drops
Method:
1. Blend all till smooth.