Bon Appétit

Here's a great breakfast or after-workout cooler that's ready in seconds and tastes as good as one you'd get at a juice bar.

Omit the alcohol for a kid-friendly drink.

White chocolate adds a bit of luxury to the steaming brew.

Try this one over ice, too.

For extra-slushy Margaritas, freeze the drinks in the blender jar at least thirty minutes and up to one hour; stir, if necessary, before serving. Instead of using salt, coat the glass rims with superfine sugar: Run a lime wedge along the rims to moisten, then dip them into a shallow saucer of sugar.

Just a touch of cassis adds sweetness and berry flavor to this lemony drink.

Grand Marnier adds a little kick to this variation on the classic Champagne cocktail.

This is also very good served hot.

This recipe calls for semisweet chocolate; try a Mexican chocolate such as cinnamon-flavored Ibarra from Guadalajara if you can. If using Ibarra, omit the cinnamon sticks and brown sugar.

The sweetness of honey and the bite of Campari combine in this refreshing drink; its flavor is reminiscent of grapefruit.

Peppermint schnapps makes this drink a candy cane with a kick, but the liquor can be omitted. Either way, indulge and top the hot chocolate with whipped cream and more crushed peppermint candy.

This cocktail from Bix restaurant in San Francisco is a favorite of Joe Montana's.

Try floating some fresh strawberries in the punch for a nice presentation.