Starbucks Recipes : Sweet Hibiscus Iced Tea and Eggnog Latte

Ingredients:

2 Tbsp loose organic hibiscus tea 1/2 gallon water

1/4 cup raw honey large glass pitcher

Directions:

Boil ½ gallon of water.

Place the loose hibiscus tea in the tea strainer in the glass bowl.

Pour boiling water over the tea.

Let it steep and cool down for about 20 minutes until it is warm. You need the tea to be warm enough to dissolve the honey but not hot enough to kill the pro biotic qualities of the raw honey Remove the tea strainer and pour the honey into the tea, stirring until dissolved.

Pour into the pitcher and place in the fridge or add ice and enjoy!

Optional: add a bit of rum for the adults

Eggnog Latte

Makes 1 cup

Ingredients:

1/2 cup lite eggnog 1/4 cup non-fatmilk

1/2 tsp. stevia or 1 tbsp sugar (to taste) 1/4 cup brewed espresso or very strong coffee

Sprinkle nutmeg

Instructions:

Brew coffee/espresso and place in mug In a small pan, add eggnog, milk and sugar. Whisk together until heated and frothy, about 2 – 3 minutes. Pour into mug with coffee.

Garnish with nutmeg and or whip cream For a cocktail add 1/2 shot of rum

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s