hot drinks

Chai tea mix

1 cup nonfat dry milk powder

2 cup powdered non-dairy creamer

2 Tablespoons of vanilla extract

2 1/2 cups white sugar

1 1/2 cups unsweetened instant tea

2 teaspoons ground ginger

2 teaspoons ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground cardamom

Place all your ingredients into a non-reactive bowl. Mix well. To serve: Stir 2 heaping Tablespoons of Chai tea mix into a mug of hot water.

Chai Tea

1 Tablespoon fennel seed

6 green cardamom pods

12 whole cloves

1 cinnamon stick

1 (1/4-inch) piece ginger root, ground

7 cups water

2 Tablespoons Darjeeling tea

4 Tablespoons brown sugar

1 cup milk

In a saucepan, place all your spices, fennel seed, cardamom, cloves, cinnamon stick, ginger root and water. Boil for 5 minutes. Remove from the heat and steep for 5 minutes. Add the tea, and let it steep for 5 more minutes. Strain mixture into cups or a teapot, discarding any pieces... Stir in the brown sugar and milk. Serve immediately.

Ginger Tea

1 inch knob of fresh Ginger

16 ounces hot water

Honey to taste

lime juice to taste

Peel the knob of ginger and slice it thinly. pour the water and ginger into a blender and give it a spin.

pour the mix into a pan and heat it up. Add honey and lime.

Hot Cocoa

2 1/2 cups nonfat dry milk powder

1 cup sugar

3/4 cup unsweetened cocoa

1 cup mini semisweet chocolate chips

3/4 cup powdered nondairy creamer

Measure all of the ingredients into a blender and blend them until they are powder.

Store the mix in a tightly covered container at room temperature until you're ready to package it. Makes about 4 cups of mix. Spoon 3 or 4 generous Tablespoons of cocoa mix into your cup, add boiling water, and stir well.

Viennese Hot Chocolate

2 1/2 cups nonfat dry milk powder

1 cup sugar

3/4 cup unsweetened cocoa

1 cup mini semisweet chocolate chips

3/4 cup powdered nondairy creamer

When you go to serve make the whipped cream

1 pint of heavy cream

2 tablespoons confectionary sugar

Cinnamon

Measure all of the ingredients into a non-reactive bowl and mix them until it is well combined. Store the mix in a tightly covered container at room temperature until you're ready to package it. Makes about 4 cups of mix. Spoon 3 or 4 generous tablespoons of cocoa mix into your cup, add boiling water, and stir well. When you are ready to serve you can make the whipped cream by whipping the heavy cream and pouring the confectioners’ sugar into it. Pour the hot cocoa and then put a dollop of whipped cream on top. Sprinkle with cinnamon.

Café Latte mix

1/2 cup instant coffee

1/3 cup sugar

1 cup instant non-fat dry milk powder

1/2 cup powdered coffee creamer

2 teaspoon Vanilla

Pour all the ingredients in your blender. Blend it until it is a powder. Use 2-3 Tablespoon per cup of water to make the cafe latte. It is delicious.

Egg Nog Latte

1/2 cup eggnog

1/4 cup whole milk

1/4 cup espresso

Ground nutmeg (as a garnish)

Using your espresso machine make a cup of espresso. You may add milk and sugar to taste. Pour the

espresso mixture into a large coffee cup. Heat the egg nog up and add it to the latte. Garnish with the nutmeg.

Pumpkin latte

3 cups whole milk

1 cup of espresso

frothed milk at 140f milk

3 tablespoons of pumpkin puree

1 teaspoon pumpkin pie spice

2 teaspoons vanilla extract

1 tablespoon brown sugar, packed

whipped cream optional

nutmeg, pumpkin pie spice, or cinnamon, for garnish

A latte is made with espresso covered with frothed milk on top which can be garnished with powdered cinnamon.

For the holidays I'd like to put a spin on it.

Grab out 2 nice sized coffee mugs. Make 1 cup of espresso and let it keep warm on your espresso machine. At the same time in a medium sized saucepan mix

together the milk, pumpkin puree, and light brown sugar. Cook this over a medium heat, stirring frequently. Be careful and watch the dairy.

Don't let it boil over, it ruins the taste. Add the pumpkin spice mix and vanilla once you take it off the stove. Now here you have a choice you can either

froth the milk and top the latte with that or you can make whipped cream. Both ways are listed here.You can use the frother on the espresso machine or you

can pour milk into a pot heat it until it reaches 140F. You take your wand mixer and froth the milk. Whipped cream is easy, you take 1 pint of heavy cream

and beat it until it becomes thick. as you beat it add powdered sugar. whichever way you do it set it aside. So now here we go...pour the espresso into your

coffee cups, add the milk mixture and then top with the foam or whipped cream and sprinkle with nutmeg, pumpkin pie spice mix or cinnamon.

caramel apple cider

4 cups apple cider

1 teaspoon vanilla

1/3 cup whipping cream

1/3 cup packed brown sugar

1/3 cup whipping cream

caramel topping

ground cinnamon

In a saucepan, stir together brown sugar

and 1/3 cup whipping cream. Cook the mixture over medium heat 2 minutes,

stirring constantly, until bubbly. Stir in vanilla and apple cider.

Cook 10 minutes, stirring often, until thoroughly heated.

Serve cider in mugs. Top it with whipped cream, caramel topping and cinnamon.

Egg Nog

4 eggs

1/2 cup sugar

2 cups milk

1 cup heavy cream

2 whole cloves

Pinch of cinnamon

1 teaspoon freshly grated nutmeg

1 teaspoon vanilla extract

2 Tbsps. each of bourbon and rum or brandy, or to taste (adults only)

Separate the eggs and save the whites. You will need them later. In a large bowl, beat the egg yolks with a wand mixer until they become lighter in color and are frothy. Slowly beat in the sugar, mixing until they are nice and fluffy. Combine the milk, cinnamon, and cloves in a saucepan. Slowly heat mixture on medium heat until it is steaming hot, but not boiling. Be careful not to scald the milk. Add the hot milk mixture into the eggs, mixing constantly while you pour. Pour the mixture back into the saucepan. Cook on medium heat, stirring constantly with a wooden spoon, until it begins to thicken slightly, and coats the back of the spoon. Do not allow the mixture to boil, or it will curdle. Remove from heat and stir in the cream. Strain the mixture through a mesh strainer to remove the cloves. Let this cool for about one hour. Mix in vanilla extract, nutmeg, and bourbon/rum and brandy (feel free to omit for kid-friendly eggnog). Chill. Beat the egg whites until they reach soft peaks. Add a teaspoon of sugar and continue to beat until they reach stiff peaks. Gently fold into eggnog.

Makes 1 quart. Serves 4-6.

Bandrek- Indonesian ginger tea

1 inch knob of fresh Ginger

16 ounces hot water

Honey to taste

1 teaspoon cinnamon

1 teaspoon ground cloves

1 teaspoon lemongrass

Peel the knob of ginger and slice it thinly. Pour the water and ginger into a blender and give it a spin.

pour the mix into a pan and heat it up. Add honey, cinnamon, cloves and lemongrass.

Bicerin

1 cup whole milk

4 ounces bittersweet chocolate

Pour the milk into a saucepan. chop the chocolate up and put it into the saucepan as well.

bring the mixture to a boil, wisk it gently until the milk and chocolate is combined and it is frothy on top.

Coconut Oil Coffee

1 cup brewed coffee, tea, or chai tea

1 tsp or more coconut oil

1 TBSP butter

¼ tsp vanilla extract

1 tablespoon of honey or agave

pour your coffee, drop your coconut oil, butter, vanilla and sweetener into the cup.

Grog

2 shots dark rum

juice of 1 lime

1 teaspoon brown sugar

4 ounces hot water

1 Slice of orange

1 Cinnamon stick

Combine the rum, lime juice, brown sugar and hot water. put a slice of orange

on the side of the cup and place a cinnamon stick in the beverage.

*According to wikipedia the word Grog refers to any alcoholic beverage. However in

on August 21 1740 admiral Edward Vernon introduced grog to the naval squadron he commanded.

His nickname became old Grogram or old Grog.

Hot Buttered Rum

16 oz.water

1 stick butter

1/4 cup packed dark brown sugar

2 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground cloves

1/8 teaspoon salt

1 shot cup dark rum

Bring the water, butter, brown sugar, cinnamon, nutmeg, cloves, and salt to a boil in a saucepan.

Reduce the heat and simmer, stirring occasionally,for about 10 minutes. Remove from heat and stir in rum. Serve hot.

Hot Toddy

1 oz. rum

Cup of chai tea

honey to taste

lemon wedge

make your tea. Add the rum and honey. Place your lemon wedge on the side of your cup.

Chai Tea

1 Tablespoon fennel seed

6 green cardamom pods

12 whole cloves

1 cinnamon stick

1 (1/4-inch) piece ginger root, ground

7 cups water

2 Tablespoons Darjeeling tea

4 Tablespoons brown sugar

1 cup milk

Irish Coffee

hot coffee

1 shot of irish whiskey

brown sugar to taste

frothed milk

Make your coffee. Pour it into the cup size you like. Add 1 shot of whiskey for every 8 oz. of coffee.

Then top with frothed milk.

Espresso

Espresso is both a type of coffee beverage and a brewing method and was developed in Italy.

It is not a specific coffee bean roast or coffee blend. Generally speaking, an espresso machine is necessary. Espresso is made by forcing very hot water under high pressure through finely ground, compacted coffee. Espresso is thicker than regular coffee hence it has a much more concentrated flavor. However, it must be noted that while there is a higher amount of caffeine in espresso, because of the smaller cup size overall it has less caffeine. Then there is the Italian Espresso National Institute. They have developed specific parameter sfor making Espresso. Espresso is also the foundation drink for caffè latte, cappuccino, caffè macchiato, caffè mocha, flat white, or caffè Americano.

cappuccino

4 cups of espresso

2 cups of whole milk

Sugar to taste

Cinnamon to taste

Prepare your espresso in the espresso machine.In the event you don't have one , no worries you may use your coffee machine. Espresso machines come with a milk frother but again if you don't have one, you may pour the milk into a pan and heat it on medium take your wand mixer and mix it until it becomes frothy. Pour the coffee into cups add sugar to taste. Pour the frothy milk over the coffee and sprinkle cinnamon on top. Sip and enjoy!

Cafe latte

2 shots of espresso

frothed milk at 140f milk

Take an 8-12 oz coffee cup and pour 2 shots of

espresso in it. At the same time froth milk. You can use the frother on the

espresso machine or you can pour milk into a pot heat it until it reaches 140f.

you take your wand mixer and froth the milk. You pour the milk into the

espresso reserving the foam. Then you pour the foam in last.

Flat White

2 shots of espresso

frothed milk

take an 8 oz coffee cup and brew your espresso and pour it into it.

froth you milk and pour it into your espresso.

Cafe Mocha

2 tablespoon of high quality cocoa powder

1 teaspoon of sugar

2 shots of espresso

foamed milk

Take out an eight oz. coffee cup. Put 2 tablespoons of chocolate powder along with the sugar in it.

pour hot water over the chocolate powder just enough to make it a thick liquid. make your espresso and froth your milk.

pour your espresso right over the chocolate and then pour the milk over that.

Cafe Americano

1 shot of espresso

hot water

Take an 8 oz cup and put hot water in it. Leave enough room for the shot of espresso. Make your shot of espresso and pour it over the hot water.

Café macchiato

1 shot of espresso

1 dollop of foam

Prepare your espresso in the espresso maker. At the same time froth milk.

You can use the steamer on the espresso machine or you can pour milk into

a pot heat it until it reaches 140f. Pour the espresso into an espresso

cup and the pour the froth milk on top.

hot drinks

Chai tea mix

Chai Tea

Ginger Tea

Hot Cocoa

Viennese Hot Chocolate

Café Latte mix

Egg Nog Latte

Pumpkin latte

caramel apple cider

Egg Nog

Bandrek- Indonesian ginger tea

Bicerin

Coconut Oil Coffee

Grog

Hot Buttered Rum

Hot Toddy

Irish Coffee

Espresso

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