Leprechauns Latte Recipes

Steps:

• Brew 175-235 ml (6-8 oz.) of Van Houtte Holiday Blend coffee directly into a 415 ml (14 oz.) mug.
• While the coffee is brewing, warm the milk using a milk frother.
• When coffee is ready, add 120 ml (4 oz.) of warm milk to coffee.
• Add the Irish cream liqueur.
• Top with whipped cream.

Steps:

• In a large bowl, beat sherbet, limeade and sugar until blended. Stir in soda and ice. Serve in chilled glasses. If desired, top with lemon slices and lime peel.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture. Cover and refrigerate for 30 minutes or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/4-in. thickness. For leprechauns, cut out dough with lightly floured 5-in. gingerbread boy cookie cutter. If desired, trim leprechaun's body for a thinner shape. , For each hat, cut a 1-1/4-in. square and a 1-3/4x1/4-in. brim from dough scraps. Place leprechauns 2 in. apart on ungreased baking sheets. Place hat squares and brims above heads, shaping gently to touch the heads., Bake 10-14 minutes or until edges are lightly browned. Cool 1 minute before carefully removing to wire racks to cool completely., Tint small amounts of Royal Icing pink, skin tone and black. Leave a small amount plain (white). Tint remaining icing Kelly green, leaf green green and orange. Frost leprechauns; if desired, decorate using shamrock sprinkles on hat and gold sprinkles as buttons, use edible marker to draw freckles.