Creamy Hot Cocoa
Submitted
by: Becky |
1/3 cup unsweetened
cocoa powder
3/4 cup white sugar
1 pinch salt
1/3 cup boiling water |
3 1/2 cups milk
3/4 teaspoon vanilla extract
1/2 cup half-and-half cream |
|
Combine the cocoa, sugar
and pinch of salt in a saucepan. Blend in the boiling
water. Bring this mixture to an easy boil while you stir.
Simmer and stir for about 2 minutes. Watch that it doesn't
scorch. Stir in 3 1/2 cups of milk and heat until very
hot, but do not boil! Remove from heat and add vanilla.
Divide between 4 mugs. Add the cream to the mugs of cocoa
to cool it to drinking temperature. Serves 4. |
Hot Cranberry Spiced Tea
Submitted
by: Wolfmama |
3 quarts water
3 family size tea bags or 9 small ones
1 tablespoon. whole cloves
1 cinnamon stick |
2 cups sugar
2 cups orange juice
3 cups cranberry juice
3 drops red food color |
|
Bring water to boil. Add the tea bags. Cover and steep 30
minutes. Add sugar, the juices and the food color.
Strain spices. Refrigerate leftover tea. |
Spiced
Ginger Tea
Submitted
by: Merribuck |
6 cups water
6 whole cardamom pods
4 fresh or crystallized ginger slices
2 1-1/2 x 3-inch orange peel strips (orange part only) |
6 whole cloves
2 cups low-fat milk
6 teaspoons tea leaves (Darjeeling or Assam)
1/4 cup packed dark brown sugar |
Combine first 5 ingredients in heavy large saucepan. Cover
and simmer 10 minutes. Add milk and tea, bring to boil and
simmer 2 minutes. Turn off heat and steep 4 to 6 minutes,
according to desired strength. Mix in sugar. Strain
tea. Serves 6.
Note: Can be prepared 6 hours ahead. Cover and chill. Rewarm before
serving.
A lovely change of pace from café au lait, cappuccino, or hot
chocolate, and lower in fat and calories, too. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
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