Grad and after-grad celebrations take many forms. In some urban centres, the ceremonies and after-grad parties are strictly controlled by schools and parents and are planned as dry or chem-free grads with no alcohol or drugs tolerated. In rural communities, the schools control the grad ceremonies and dances but after-grad celebrations are often planned by parents. Parents plan and chaperone safe grad parties that include alcohol.Urban friends and family members tell me that alcohol at the grad parties is a non-issue.In rural communities, it is often part of after-grad celebrations. Some plan their own chem-free event but this can divide the class and keep the last event of their school lives from being celebrated together.To be inclusive, there should be one after-grad party so everyone can celebrate together and the leg-alities and liabilities of under age drinking and potential accidents are avoided.
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Cappuccino alternative
Going for coffee has replaced the bar scene for many young adults. Coffee shops are popular social gathering spots where flavoured coffees and teas have become the beverage of choice. A grad-related social event could take on a coffee bar theme with a variety of coffee based, hot and cold drinks offered.Seek out espresso machines and volunteers to be the baristas. Stock the coffee bar with a variety of syrups, milk, whipped cream, ice cream, coffees and a variety of mugs and glasses.All of the following recipes are adapted from Cappuccino Cocktails Specialty Coffee Recipes and A-Whole-Latte’ more by Susan Zimmer. Visit www.ilovecoffeebook.com.
French press espresso
If an espresso machine is not available, a plunger pot also known as a French press can be used to make espresso strength coffee.2 tbsp. medium to course ground coffee 30 mL1 c. water 250 mLFor a larger French press, double or triple the coffee and water amounts.Boil the water and then allow to cool slightly. While the water is boiling, fill the French press with hot water to heat the pot. Discard this water and place the ground coffee in the bottom of the French press, add the boiled water, place the lid on and wrap the pot in a towel to keep the coffee hot. Steep for four to six minutes. Press the meshed plunger down through the suspended coffee, separating the grounds from the coffee. Use immediately to make cappuccinos or refrigerate for coolers.
French press frothed milk
1c. skim milk 250 mL (or rice or soy milk)Heat the milk in a saucepan on the stove or in the microwave, just to steaming. Do not boil. Pour some into a clean French press. Put the lid on and then pump the plunger up and down for several minutes. The milk will expand three to four times, creating froth. Use in making cappuccinos and lattes.
Rolo way latte
3/4oz. chocolate syrup 20 mL3/4 oz. caramel syrup 20 mL2 oz. hot fresh espresso 60 mL4 oz. steamed hot milk 125 mLwhipped creamcaramel syrupcocoa powderPour the syrups into a cappuccino mug. Add the hot espresso. Stir only once. Pour the milk on top of the espresso. Top with a dollop of whipped cream. Drizzle the whipped cream with caramel syrup or chocolate syrup. Dust with cocoa powder. Serve hot.
Orange kissed mochacchino
2 c. cold milk 500 mL4 oz. chocolate syrup 125 mL4 oz. hot fresh espresso 125 mL1 – 2 oranges, quartered1/8 tsp. cinnamon 0.5 mL1/4 tsp. grated orange peel 1 mLPour cold milk, then syrup, into a frothing jug. Froth with a steam wand until syrup and milk are well blended into a hot chocolate froth or heat the milk and syrup and then froth in a French press. Pour espresso into two 12 ounce (375 mL) mugs.Squeeze juice from orange wedges into espresso, discard wedges. Stir cinnamon into espresso-orange blend. Pour hot chocolate froth into espresso mixture. Garnish with a dash of cinnamon and sprinkle lightly with grated orange peel. Serve hot.
After Eight mint cappuccino
1 oz. creme de cacao syrup 30 mL1 oz. creme de menthe syrup 30 mL2 – 4 oz. hot fresh espresso 60 – 113 mLchocolate curlschocolate mint wafersCombine syrups and espresso in a cappuccino mug. Garnish with chocolate curls and serve with thin chocolate-mint wafers on the side. Serves one.
Frosty cappuccino cooler
1/2 large banana2 oz. cold espresso 60 mL1 scoop coffee ice cream3/4 c. ice 175 mLwhipped creamchocolate shavingsPlace banana, espresso, ice cream and ice in a blender and blend until smooth. Pour into a large glass and top with whipped cream and shaved chocolate.
Espresso smoothie
3c. cold espresso 750 mL6 c. ice 1.5 L6 rock sugar swizzle sticks or sugar as needed6 lemon wedgesPlace the espresso and ice in a blender and blend until smooth. Add a swizzle stick, or desired sugar, to six glasses. Divide the espresso/ice mixture evenly among the glasses. Serve with lemon wedges.
Iced yogurt-cino
3 – 4 oz. cold espresso 90 – 113 mL3/4 c. non-fat frozen yogurt 175 mL1/2 c. ice cubes 125 mL1 1/2 tbsp. sugar 22 mLPlace all ingredients into a blender and whirl until smooth and thoroughly blended. Pour into a tall glass and serve immediately.
Cola coffee
1 c. strong coffee or espresso 250 mL4 – 6 oz. cola 113 – 170 mLice cubeslemon or lime slicessugarwhipped creamUse a lemon slice to rub the rim of a tall glass, then dip the glass in sugar. Add ice cubes, then pour the coffee and cola together over ice. Top with whipped cream and lemon slice.Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
