Mayan Spiced Cocoa
1 cup powdered sugar
½ cup cocoa
½ cup coconut milk powder (from Whole Foods)
or substitute regular powdered milk
½ cup mini chocolate chips
1 ½ tsp. cinnamon
¾ – 1 tsp. cayenne or ancho pepper powder
¼ tsp. salt
Mix together and store in a jar. Use 2-3 Tbsp. to 1 cup hot water or milk
— Sara Zimbelman
Scented Geranium Iced Tea
4 tsp. chopped fresh or 2 tsp. crushed dried
rose geranium leaves
1 cup boiling water
Multiply ingredients according to the number of cups you wish to make. Pour boiling water over leaves in a teapot and steep 5-10 minutes. Use
more leaves for a stronger flavor. Strain out the leaves and chill the tea. Serve over ice, garnished with scented geranium leaves.
(Tea Time with the Madison Herb Society, Madison, Wisconsin)
— Nancy Klammer
Shrubs are a thirst quenching drink that was popular in the 17th and 18th centuries. Shrubs, also known as drinking vinegar, consist of a vinegar-based syrup typically flavored with fruit and sweetened with sugar.
Sungold Tomato and Basil Shrub
1 lb sungold cherry tomatoes, halved (can substitute other tomatoes)
1/2 cup sugar
15-20 basil leaves (bruise these by slapping a basil leaf in your palm with your other hand)
1/2 cup apple cider vinegar
1) Place tomatoes and sugar into a bowl. Stir to combine. Cover with plastic wrap, and store in fridge for up to two days.
2) Now place bruised basil leaves into a nonreactive container, cover with cider vinegar and store in a cool, dark place for up to two days.
3) After two days, combine the tomato-sugar mixture, any accumulated liquid and the basil-vinegar mixture in a large glass jar. Put a lid on it
and shake it well to combine. Return it to the fridge for one week.
4) After one week, strain off the solids, reserving the liquid. Discard the solids. Sanitize a container put in the liquid and store in the fridge up to a couple of months.
How to use your shrub:
Try mixing 3 tablespoons of shrub to eight ounces of sparkling water. For cocktails, try adding two ounces of spirit to 1/2 ounce of shrub and top with sparking water. Play with it!
— Pam Cuttlers
Herbal Hot Chocolate
2 cups milk
3 ounces Chocolate, roughly chopped
(milk, white or dark)
2 teaspoons dried herbs (mint, lavender, anise
Combine herbs and the milk. Gently warm the milk on low heat just until it begins to steam. Don’t boil it. Remove from heat, cover with a lid and allow to steam for 10 minutes. Strain the herbs from the milk. Put the infused milk back in the saucepan with the chocolate on low heat and whisk gently until chocolate melts. Again, don’t boil it.