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Hot Cinnamon Citrus Rooibos

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10 ozs. of strong Rooibos
Lemon peels
2 ozs. Sugar (75ml - about 2 ozs.)
1/2 teaspoon Cinnamon powder
1/4 oz. Ground cloves
Red wine (about 20 ozs.)

Peel lemon in strips or dice. Place all dry ingredients in a drip coffee maker with filter and pour water to brew like coffee. Stir in sugar when the tea is finished brewing. Let stand and chill. Pour into glasses with wine, stir and serve with a slice of lemon. Add ice if desired. Makes 5 glasses.

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Tea Species: 

Citrus Rooibos

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20 ozs. Hot Rooibos
1 1/3 oz. Sugar (50ml)
8 ozs. Lemon or lime juice
8 ozs. Orange juice
1 Lemon or lime, sliced
1 sliced Orange
Fresh mint leaf
Cherries

Add sugar to the Rooibos and stir until dissolved. Add fruit juice and slices. Chill in refrigerator. Serve cold with ice and decorate with fresh mint and cherries with toothpicks inserted. Makes 8 glasses. Optional: Serve in frosted glasses.

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Matcha Cafe Au Lait

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6 cups steaming-hot low-fat milk 
3 cups hot brewed dark roast coffee (New Orleans coffee with chicory is usually recommended by many) 
1/2 tsp matcha powder 

Instructions: Blend low-fat milk and matcha powder in 2 batches in a blender until frothy (please use caution when blending hot liquids). Divide coffee among 6 large cups and top off with hot milk. 

Also try sprinkling a little Matcha powder over your favorite pastries.

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Tea Species: 

Matcha Green Sparkler

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4 cups warm water 
2 teaspoons of Matcha (adjust to taste) 
3 cups ginger ale 
1 teaspoons honey 
2 cups ice cubes 
6 fresh mint leaves or lemon slices for garnish (optional) 

Instructions: Stir Matcha green tea powder briskly in 4 cups of warm water. Mix warm tea and honey together till combined then mix in ginger ale and ice. Garnish as desired I have found both lemon slices inside the glass or mint on top can both be nice.

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Starbucks Espresso Frappuccino

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2 shots (3 oz.) espresso - No espresso? Use coffee that has been run through coffee maker twice. 
1/4 cup granulated sugar 
2 1/2 cups low-fat milk 
1 Tbls. pectin OR 1 tsp. pectin + 1 tsp. arrowroot 

-Stir sugar into espresso. Cool mixture. 
-Stir milk and pectin into espresso mixture until pectin is dissolved. 
-Fill a glass with ice and either serve mixture over ice, or pour glass contents into blender and blend for 30-45 seconds. 

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