ST. NICK’S BLACK TEA LATTE
2 tsp St. Nick’s Black Tea
Boil water and pour over St. Nick’s Black Tea. Steep for 4 minutes. While the tea is steeping heat the milk on the stovetop. Strain the brewed tea into a mug. Pour the hot milk over the tea in the mug. Stir in sugar, top with whipped cream and cinnamon.
COCONUT MACAROON COCOA LATTE
1 tsp Coconut Macaroon Green Rooibos
Boil water and pour over Rooibos Coconut Macaroon "tea". Steep for 5 minutes.
Meanwhile heat coconut milk and cocoa on low heat, stirring or whisking to make frothy.
Pour 1/2 cup of the brewed tea into a mug. Add 1/2 cup of the steamed cocoa-coconut milk. Top with whipped cream and cocoa powder. Enjoy!
BASIC HERBAL CHAI RECIPE
1 cup water
Place water and herbs in a saucepan on the stove and bring to a boil. Reduce heat and simmer for 9 minutes.
After 9 minutes, add the milk and sugar, stir, and simmer for 1 more minute.
Strain and enjoy!
TEA VARIATION: Follow (1) above but only simmer for 7 minutes.
Add the milk and sugar (as above) and 2 tsp. of your choice of tea (we prefer Indian Black teas, but you can also try a Green tea, Rooibos or Tulsi). Simmer for 3 minutes. Strain and enjoy!
This blend is open to many variations. You can alter the type of tea, sweetener or milk to concoct your own delicious beverage.
If you prefer a dairy-free version, simmer the herbs in water on the stovetop for 10 minutes and then strain.
Recipe from The Common Ground Dessert Cookbook*
6 cups milk
In a double boiler heat water, cocoa, maple syrup and cinnamon. Whisk until cocoa dissolves.
Whisk in scalded milk and continue cooking for 10 minutes.
Remove from heat and stir in vanilla.
Serve topped with whipped cream and a dash of nutmeg.
*The Common Ground was an amazing restaurant in Brattleboro, VT. It was a co-operative, community restaurant that opened in 1971. It was my favorite place to eat and I would make sure that any trip northward always included a detour and stop there. Sadly they closed a few years ago. This cookbook was published in 1983.
20 green cardamom pods
Combine dried spices in a tea infuser and add to simmering wine or apple cider. Simmer for approximately 20 minutes, then remove spices and serve.
SILKY SPICE HOT GROG
Simmer 1 cup of apple cider and
2 Tbsp ˝ tsp Silky Spice Hibiscus Herbal Tea
for 10 minutes.
Strain out the herbs.
Sprinkle cinnamon and garnish with orange slices and a cinnamon stick.
Makes 1 serving.
APPLE CINNAMON HOT TODDY
2 tsp Apple Cinnamon Coffeecake Black Tea (Also great with Pumpkin Spice Black Tea)
Pour boiling water over tea leaves, steep for 3 minutes and strain. Slice a lemon wedge and place a whole clove in each section of the wedge. Place in the brewed tea with the maple syrup and whiskey. Sure to keep you warm on a chilly Fall night!
Makes 1 serving.
Boil 2 cups of water.
Pour boiling water over herbs (1 tsp. elderflowers and 1 tsp. of peppermint).
Cover and steep for 30 minutes. Strain.
Add a little honey.