BEVERAGES
TURMERIC GINGER LATTE
Ingredients:
- 1/2-1 teaspoon fermented turmeric powder
- 1-3 teaspoons grated or fermented ginger
- 1 tablespoon coconut sugar (or honey, maple syrup)
- 2-3 teaspoons coconut oil
- 1 cup of almond, oat, or cow’s milk
- Cinnamon (or cardamom) powder for dusting
- A pinch of sea salt
- Optional: a pinch of crushed black pepper
*Holistic Bin Naturals Organic Fermented Turmeric powder is a great choice!
Instructions:
- Mix all ingredients in a pan
- Put it on medium hot (not boil)
- Heat and whisk until frothy
- Pour into your favorite mug
- Dust with cinnamon powder and enjoy
SPICED HOT CIDER
*Refer to “Substitute Ingredient List” for healthy ingredient recommendations
Ingredients
- 1-gallon apple cider
- 2 quarts cranberry juice
- 1 tablespoon aromatic bitters (orange or lemon rinds, cardamom, etc)
- 4 cinnamon sticks
- 1 tablespoon allspice
- 2 oranges (studded with 10 cloves each)
Instructions
Combine apple cider, cranberry juice, bitters, cinnamon sticks, allspice, and orange with cloves, in a large saucepan over low to medium-low heat. Heat gently on the stove for 3-4 hrs, strain and serve warm.
SWEET TEA
Recipe for 1 gallon
Bring 4 qts of water to ‘almost’ boiling point and remove from heat. (Boiling water will turn many teas bitter)
Add 6-8 Tbsp loose leaf to tea brewer basket, tea ball, or bags to the heated water (or use 6-8 premade tea bags).
Steep for 10-20 minutes (determines how strong the flavor).
Let the tea cool.
Add 2 C honey (*once temperature of tea is below 95°) and stir well, add more/less to desired sweetness.
Pour over ice or store in glass containers in the fridge.
*Honey turns toxic at temperatures above 95°.
*Can brew as sun tea or cold brew overnight if preferred.
-Any loose leaf tea can apply to this recipe.
-Favorite teas we use to make sweet tea: Organic Green Rooibos, Very Berry, Tropical, China Green Tea, Herbal Chi - by Full Leaf Tea Company.
PINE NEDDLE TEA
{large batch} 1/2 gallon
- 1/2 C pine needles (4T chopped)
- 8 C water
Rinse, chop/cut needles, and place in a stainless steel bowl
Boil water alone (NOT with pine)
Pour boiling water OVER the needles do not boil needles IN hot water, this preserves the constituents and nutrients.
Cover and let sit for 30 minutes.
Add Honey, lemon, or mix with other herbs like elderberry or fruits to add more great flavor.
You can strain out the needles or use a tea bag or ball, or simply leave the needles in the tea while you drink (they rest at the bottom).
Pine needles make an EXCELLENT iced or hot tea.
Pine Needle tea has a light, delicate, refreshing flavor with an aroma of pine.
Storage:
Fresh Pine Needles remain fresh for up to a month in the refrigerator, or up to 6 months in the Freezer.
PUMPKIN SPICE LATTE
Ingredients:
- 2 C almond milk (coconut or oat)
- 2 Tbsp pumpkin purée
- 1 to 3 Tbsp raw agave/maple syrup/or honey
- 1 Tbsp vanilla extract
- 1/2 tsp pumpkin pie spice
- 2 tsp Dandy Blend (Cafilx, Teeccino or your fav coffee alternative)
Directions:
Heat milk then add pumpkin purée and mix well (Immersion blender helps here).
Add sweetener, vanilla, spices and dandy blend and mix well. (Immersion blend again)
Heat until desired temp. Top with a dash of pumpkin spice and enjoy!
PINA COLADAS
Ingredients:
- •2 cups of ice
- •1 cup pineapple juice (fresh or Lakewood Organic)
- •1 can coconut cream or coconut milk (put in the freezer for few hours)
- •4 cups frozen pineapple chunks
- •2 tsp vanilla
- •1/4 tsp salt
- •4 Tbs maple syrup, or raw agave
- •Optional 3/4 cup rum
- • Pineapple wedges and toothpicks, for serving
Instructions
Put the coconut cream into the freezer for a few hours.
Put all of your ingredients into a blender: the ice, pineapple juice, coconut cream, frozen pineapple, maple syrup, and rum if using. (To get the coconut cream/milk out of the can, run some warm water on the outside of the can, it should slip out easily into the blender).
Blend until you have your desired consistency.
This is a double batch, the recipe yields approx. 8 cups, or 64 ounces of piña coladas. You may need half the amount for your blender size.
These are rough estimates, add more or less to taste.
DAIRY FREE EGGNOG
Ingredients:
- •4 cups unsweetened almond, oat or coconut milk
- •4 egg yolks
- •1/4 C maple syrup, honey, monk fruit, liquid stevia or your sweetener choice, (add more to taste)
- •2 tsp vanilla extract
- •1/4 tsp cinnamon
- •few pinches of nutmeg
Directions:
Combine all ingredients in a blender and blend for 60 to 90 seconds. It should look frothy.
Pour egg nog mixture into a small pot and turn heat to low. Cook for 20 minutes, making sure to stir the mixture frequently. The mixture should be warm and steaming, but not bubbling (keep on low heat otherwise the eggs will scramble!).
Remove pan from the heat and allow the eggnog to cool slightly before pouring into a pitcher or jar.
Chill for few hours or overnight in the refrigerator to allow eggnog to thicken.
SUPERFOOD HOT CHOCOLATE
Ingredients
- 1-gallon almond milk (oat or coconut)
- 3 T Raw cacao powder
- 1/4 C chocolate chips
- *1/2-1 C honey (to taste)
- *1/4 C coconut sugar, or pinch of pure monk fruit (to taste)
- 2 T vanilla
- Dash of Himalayan salt
- On the side: for add-ins, mint chlorophyll or peppermint oil/extract, Smashmallow’s
Instructions:
Warm milk, then add chocolate chips and cacao powder. Whisk to mix and melt. Remove from heat. Then add sweeteners, vanilla, and salt.
Top with optional add-ins when serving.
MAY 2, 2023
APPLE CIDER FLOAT
Ingredients
- 24 oz Apple Cider - not from concentrate
- 1 scoop vanilla bone broth powder
- 1 scoop multi- collagen powder
instructions
Add ingredients to a blender with ice and blend
LEMONADE
Ingredients
- 6 C water
- 1 1/2 C honey
- 1 C freshly squeezed lemon juice, about 6 large lemons
Instructions
Warm the water and honey in a pot or saucepan over low heat. Stir to dissolve the honey and once dissolved, remove from the heat. This should only take about a minute.
Add the lemon juice and stir. Add more honey, if desired.
Chill and serve. If you can’t wait, just add ice!
