Spiced Holiday Tea
Makes 4 servings
Prep: 10 minutes 
3-inch-long cinnamon stick,
1 cup passion fruit nectar,
3 tablespoons honey,
2 tablespoons lemon juice


1. In a medium saucepan bring water to boiling. Add tea bags, anise, and cinnamon stick. Reduce heat. simmer, uncovered, for 3 to 5 minutes. Discard tea bags and cinnamon stick. Stir in nectar, honey, and lemon juice. Heat through.

2. Pour tea mixture into four heat-proof cups, floating a star anise on top of each. Makes 4 servings.


Apple Sparkler Makes

Make 5 servings

Prep: 15 minutes 



1 tablespoon red or green colored sugar (optional)
10 unpeeled orange wedges or chunks
5 unpeeled lime wedges or chunks


5/6-inch wooden skewers
2/3 cup raspberry juice blend
750 ml bottle sparkling apple cider or sparkling pear-apple juice, chilled


1. Sprinkle colored sugar on a piece of waxed paper. Moisten the rims of five wine glasses, one at a time, with a little water. Dip each rim in sugar and set aside for 5 to 10 minutes to dry.

2. For fruit garnish, place 2 orange wedges and 1 lime wedge onto each skewer; set aside.

3. Divide raspberry juice blend among prepared wine glasses. Being careful not to disturb the sugar on the rim, gently pour sparkling cider into each glass. Place a citrus skewer in each glass. Makes 5 servings.


 Herbed Pineapple
 Refresher 6 servings Ingredients 1 4-inch piece fresh peeled ginger, finely chopped3 cups pineapple juice, chilled

1 cup orange juice, chilled

3 tablespoons lime juice

1/4 cup finely chopped cilantro leaves

Fresh cilantro sprigs

Directions 1. Place ginger, a little at at time, in a garlic press to extract juice; reserve juice (should have about 1-1/2 teaspoons juice).

2. In a blender container or food processor bowl combine ginger juice, pineapple juice, orange juice, lime juice, and cilantro. Cover and blend or process until nearly smooth. Garnish with fresh cilantro sprig. Serve immediately, Makes 6 servings.





White Hot Chocolate


Makes 5 (6-ounce) servings
Start to Finish: 15 minutes

3 cups half-and-half or light cream*
3/4 cup vanilla-flavor baking pieces or vanilla-flavor candy coating, chopped
3 inches stick cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon vanilla
1/4 teaspoon almond extract
Slivers of vanilla-flavor candy coating (optional)
Ground cinnamon (optional)

1. Combine 1/4 cup of the half-and-half or light cream, vanilla baking pieces or chopped candy coating, stick cinnamon, and nutmeg in a medium saucepan; whisk over low heat until vanilla baking pieces or candy is melted. Remove stick cinnamon.

2. Add remaining half-and-half or light cream. Whisk until heated through. Remove from heat. Stir in vanilla and almond extract. Serve warm in cups or mugs; top with slivers of vanilla-flavor candy coating and sprinkle with cinnamon, if desired. Makes 5 (6-ounce) servings.

*Note: To reduce fat, you may substitute low-fat milk or evaporated fat-free milk for the half-and-half.

Tip: To create the foamy layer on top, blend some of the hot chocolate mixture in a blender container until frothy, and add to each serving





Spiced Cappuccino


Makes 2 (6-ounce) servings
: 10 minutes

1 cup hot brewed espresso
1/4 cup flavored liquid nondairy creamer, such as amaretto, Irish creme, or French vanilla
Dash ground cinnamon
1/2 cup vanilla ice cream
Dash ground cardamom

1. Stir together the hot espresso, creamer, and cinnamon in a glass measure. Pour into 2 mugs. Add a scoop of ice cream to each and sprinkle with cardamom. Makes 2 (6-ounce) servings.


   Spiced Apple Tea






Makes 8 servings
Start to Finish
: 25 minutes

1 lemon
4 cups apple juice
2 cups water
4 inches stick cinnamon
1 tablespoon whole cardamom pods, crushed
1 teaspoon whole cloves
6 black tea bags (decaffeinated, if desired)
1/4 cup maple syrup
Thin apple slices (optional)

1. Use a vegetable peeler to remove strips of peel from half of the lemon; set peel aside. Squeeze juice from lemon.

2. Combine apple juice, water, and 1 tablespoon of the lemon juice in a large saucepan. (Save remaining juice for another use.) For the spice bag, place cinnamon, cardamom, cloves, and the lemon peel strips in the center of a 6-inch square of double-thick 100-percent cotton cheesecloth. Bring corners together and tie with a clean string. Add bag to apple juice mixture.

3. Bring mixture to boiling; reduce heat. Cover and simmer 10 minutes. Remove from heat. Add tea bags; cover and let stand 5 minutes. Remove tea bags and spice bag and discard them. Stir in maple syrup. Serve in mugs. If desired, float apple slices on top of each serving. Makes 8 servings.


   Pomegranate Spritzers






Start to Finish: 15 minutes

1 cup pomegranate syrup
1 750 ml bottle fruity white wine, such as Riesling or Chardonnay (about 3 cups), chilled
1 cup sparkling water, chilled
Pomegranate seeds (optional)
Blood orange wedges (optional)

1. Add 2 tablespoons pomegranate syrup to each of 8 champagne flutes. In a 1-1/2- to 2-quart pitcher combine the wine and sparkling water. Pour wine mixture into each glass to serve. If desired, garnish each with pomegranate seeds and/or a blood orange wedge. If desired, add ice to the glasses.

2. Makes 8 servings


   Pomegranate Starter






Prep: 15 minutes

3-1/2 cups pomegranate juice or red grape juice
1 2-inch strip tangerine peel
1/2 tsp. coriander seeds, lightly crushed

1. In a medium saucepan heat pomegranate or grape juice just to simmering; remove from heat. Add tangerine peel and coriander; let stand, covered, for 10 minutes.

2. Strain juice through a fine mesh sieve. Discard solids. Sweeten to taste. To serve, ladle juice into small heatproof cups.

3. Makes 10 to 11, 1/3 cup servings


Start to Finish: 15 minutes

Cook: 3 minutes

2 cups water,
3 tea bags (unflavored black tea),
4 star anise,