Prepping for the Holiday Series
We sometimes forget that the best way to communicate the season is through beverages and scents and what better way than with hot
beverages. And these make great gifts too. You can make seasoning blends
for cider, herbal teas or seasoned hot chocolate.
Spiced Lemon Tea Mix
½ cup lemon herbs (lemon thyme, lemon balm, lemon verbena)
1 Tbls. lemon peel
1 Tbls. ginger
2 tsp. allspice
2 tsp. cloves
Blend all ingredients together. Store in a sealed jar.
To use: add 1 to 2 tsp. per cup of boiling water.
Hot Buttered Rum Mix
2 ½ cups brown sugar
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
½ tsp. salt
1 stick real butter (unsalted room temperature)
Mix brown sugar and spices in a large bowl. Cut the butter into 4 pieces. Mix into the sugar well with a spoon or
electric mixer. Place in a plastic
container with a tight lid and store in the refrigerator.
To use: Place 1 to 2 tsp. mix in a mug. Add ½ to 1 jigger rum. Fill mug with boiling water. Serve with a cinnamon stick or a Tablespoon
of ice cream. Mix will keep indefinitely
in the refrigerator.
Alternative use: For mulled wine or hot apple cider
place 1 tsp. mix in a mug. Add 1 cup red
wine or apple cider. Heat in microwave
for 1 minute. (You can simmer larger
quantities on the stove.)
Cheating Cider Simmer
¼ cup powdered (sugar-free) lemonade mix
¼ cup sugar
2 tsp. cinnamon
1 tsp. nutmeg
You can layer the ingredients in a jar or mix together
before placing in jar. (If layering you must include instructions to shake well
before using.).
For decoration tie a cinnamon stick to the package.
To use: stir 1 tsp. of mixture into 1 cup hot apple
juice, hot cranberry juice or hot cider.
Lavender Hot Chocolate
You can give this one for the winter holidays or save it for
Valentine’s Day.
2 tsp. dried lavender buds
1 ounce bittersweet chocolate, chopped
1 Tbls. Dutch process cocoa powder
2 Tbls. sugar
1/8 tsp. Kosher salt
Blend cocoa powder, sugar and salt together. Package the lavender and bittersweet chocolate
separate. Place all items in a
decorative container.
To use:
3 cups whole milk or half & half
½ tsp. vanilla extract
Pour milk into a medium saucepan and stir in lavender flower
buds. Set over medium heat and bring just
to a boil. Remove the mixture from heat
and allow to steep for 3 to 5 minutes.
Strain the milk to remove lavender, then return milk to saucepan and
whisk in the chopped bittersweet chocolate until melted and smooth. Whisk in the cocoa powder mixture. Remove from heat and whisk in the
vanilla. Divide among coffee mugs and
serve with a marshmallow or whipped cream.
If crafting these beverages is not your cup of tea, try
ours:
Mexican Spiced Cocoa
Sugar-free Hot Cocoa
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