Starbucks Recipes : Sweet Hibiscus Iced Tea and Eggnog Latte


2 Tbsp loose organic hibiscus tea 1/2 gallon water

1/4 cup raw honey large glass pitcher


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


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


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


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