Posts Tagged ‘drink recipe’

Tasteful Tuesday: Brown Sugar Latte

Tuesday, May 1st, 2018

This homemade latte recipe is perfect for coffee lovers and sugar lovers alike. It’s a perfect beverage for a cold weekend morning, for serving friends at brunch, impressing mom on Mother’s Day or as an occasional weekday treat.

Four Hook Mug Rack

What you’ll need:

  • 1 1/2 tablespoons light brown sugar
  • 1/4 cup half and half
  • 3/4 cup hot, brewed coffee

Directions:

  1. In a drinking glass or jar, stir brown sugar into half and half until dissolved. Whip with a frother or small whisk until foamy.
  2. Pour coffee into a mug and then pour the frothed half and half mixture on top. Add caramel drizzle, cinnamon or shaved chocolate if desired; serve.

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Five Homemade Iced Tea Recipes

Tuesday, June 20th, 2017

Stock up on tea and a few simple ingredients this summer so you can be prepared to make one (or all five) of these iced tea recipes for an impromptu barbecue, Fourth of July party, birthday celebration or other seasonal event.

Tea Time Clock TinLemon Iced Tea

What You’ll Need:

  • 4 cups water
  • 1 cup granulated sugar
  • 8 tea bags (we recommend Orange Pekoe Tea)
  • 1 cup freshly squeezed lemon juice

Directions:

  1. Measure sugar and place in a large mixing bowl with 1 cup of lemon juice to dissolve.
  2. Bring water to a boil in a saucepan, remove from heat and place tea bags in the pan to steep for a maximum of 5 minutes (do not squeeze the tea bags!).
  3. Remove tea bags and discard. Pour hot tea into sugar/lemon mixture and stir to mix well.
  4. Transfer into gallon container and fill to the top with cold water, refrigerate.
  5. Add lemon or mint for a garnish, serve over ice.

Peach Iced Tea

What You’ll Need:

  • 1 cup granulated sugar
  • 7 cups water
  • 2-3 peaches, sliced
  • 3 tea bags (of your choice)

Directions:

  1. Bring sugar, 1 cup water and peach slices to boil. Reduce heat to medium, crushing peaches while stirring.
  2. Once sugar is dissolved, turn off heat and remove from stove. Cover and let sit for 30 minutes.
  3. Boil remaining water and add tea bags, steep for 5 minutes. Remove and refrigerate for at least 1 hour.
  4. Strain peach syrup (steps 1&2) to remove larger fruit pieces. Add to tea and serve over ice.

Mint Iced Tea

What You’ll Need:

  • 8 cups boiling water
  • 1 tablespoon loose tea leaves
    (we recommend a Chinese Green Tea)
  • 1½ ounces fresh mint sprigs
  • 1/2 cup granulated sugar

Directions:

  1. Combine boiling water and tea in a medium bowl. Cover and steep for about 3 minutes.
  2. Strain into another bowl and discard tea leaves. Add mint and steep for 5 minutes.
  3. Add sugar and stir until fully dissolved. Cool completely, then serve over ice.

Pomegranate Iced Tea

What You’ll Need:

  • 8 cups boiling water
  • 8 tea bags (of your choice)
  • 2 cups pomegranate juice
  • 3 limes, thinly sliced (if desired)
  • 1/4 cup granulated sugar

Directions:

  1. Combine boiling water and tea in a medium bowl. Cover and steep for about 10 minutes.
  2. Remove tea bags and let the tea cool to at least room temperature, then refrigerate for at least 1 hour.
  3. Add pomegranate juice, limes and sugar and stir until sugar is fully dissolved. Serve over ice.

Glass Beverage DecanterLemonade Iced Tea

What You’ll Need:

  • 3 cups water (to boil)
  • 8 tea bags (of your choice)
  • 1 ounce fresh mint leaves
  • 1/2 cup sugar
  • 4 cups cold water
  • 1 (6-ounce) can frozen lemonade concentrate, thawed

Directions:

  1. Bring 3 cups water to a boil. Remove from heat, add tea bags and stir in fresh mint. Cover and steep 10 minutes.

  2. Remove tea bags and mint. Stir in sugar until fully dissolved.

  3. Add the 4 cups cold water and lemonade concentrate to the tea and stir until combined. Serve over ice. Garnish with citrus slices if desired.

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Lemonade and Cranberry Refreshers

Tuesday, May 24th, 2016

With Memorial Day celebrations going on this weekend and the official start to summer just around the corner, you’re going to need a refreshing beverage to complement all of the homemade food you’re sure to eat at barbecues, weekend brunch and summer parties. We have found two perfect recipes that are the best of both worlds: simple to make and absolutely delicious! You can add both to your favorite liquor or combine with a sangria recipe for a little extra kick, too.

Glass Beverage Decanter

Classic Lemonade

What you’ll need:

  • 5 lemons
  • 1 1/4 cup granulated sugar
  • 1 1/4 quarts water

Directions:

  1. Peel the lemon rinds from all lemons and cut the rinds into 1/2-inch slices. Set the lemons aside.
  2. Place the rinds into a large bowl and sprinkle all of the sugar over them – do not stir or mix. Let stand for one hour.
  3. In a covered saucepan, bring the water to a boil. Pour the hot water over the sugared lemon rinds and let cool for about 20 minutes. Remove the rinds and discard.
  4. In a medium bowl, squeeze the lemon juice from the set aside lemons (step 1). Pour the juice through a strainer into the sugar mixture, stir well. Pour into a pitcher and place in the refrigerator. Serve in a glass over ice.

Cranberry-Pomegranate Cooler

What you’ll need:

  • CranberriesCubed ice
  • 32 fluid oz. cranberry-pomegranate juice
  • 8 fluid oz. sparkling water
  • 1 lime
  • 1 cup cranberries

Directions:

  1. Fill a pitcher or punch bowl about 1/3 full of ice. Add cranberry-pomegranate juice and top with sparkling water.
  2. Cut up lime in thin slices, add to pitcher/punch bowl. Pour in cranberries, stir and serve!

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