Serves 8

8 c Apple cider/juice
0.5 c Packed brown sugar
1 ea Ground nutmeg
6 ea Inches stick cinnamon
1 t Whole allspice
1 t Whole cloves
8 ea Thin orange wedges/slices
8 ea Whole cloves

In a large saucepan combine apple cider/juice, brown sugar, and nutmeg. for spice bag, place cinnamon, allspice, and the 1 teaspoon cloves in cheesecloth and tie; add to cider mixture. Bring to boiling. Reduce heat; cover and simmer 10 minutes. Remove spice bag and discard. Serve cider in mugs with a clove-studded orange wedge in each.

1 banana
1 apple
a handful of sunflower sprouts
some spirulina
some local bee pollen
a few raw almonds
organic apple juice

Throw everything into a blender and do it up.

2 cups milk or 1 cup milk and 2 scoops ice cream, any flavor
1/3 cup peanut butter
1 tblsp molasses or honey
dash of cinnamon

Place all ingredients in the blender jar - cover and whiz on medium speed until well blended. Pour in one tall, 2 medium or 3 small glasses and drink up.

Rose tea is a wonderfully calming, and refreshing springtime drink. Grace Firth in "A Natural Year" reports that rose tea helps to expel "womanly melancholy and cure madness" It is also beautiful to look at with its faded pink rosebuds and silvery verbena leaves. Rose tea(or any herb tea) should be drunk with a little honey or sugar to bring out the flavor.

Ingredients
2 cups black or Chinese tea, about 8 ounces
1 1/2 cups dried rose petals or buds,
(unsprayed!)
3/4 cup lemon verbena leaves,
2 tablespoons dried lemon peel

Tools
Airtight containers for storage

Method
In a large bowl, mix together the tea, rosebuds, verbena leaves, and lemon peel. Strong light will affect the delicate taste of the tea, so package in airtight containers and store away from the light. Use 2 tablespoons per cup of tea.

4 quarts dandelion flowers (remove stem & sepals)
4 quarts granulated sugar
4 quarts boiling water
juice of 2 lemons
juice of 1 orange
1 yeast cake

Add dandelion flowers to a large stone crock or jar. Cover with sugar. Add boiling water. When water has cooled to lukewarm, add the lemon juice and orange juice. Break up the yeast cake and add to the liquid. Stir well. Cover loosely and let stand 24 hours. Strain through cheesecloth and discard solids. Return liquid to the crock, loosely cover and let stand for 3 days.

Strain through several layers of cheesecloth. return liquid to crock and allow to ferment. bottle when all fermentation action stops. Keep at least 3 to 4 months before drinking.

4 tea bags
1/2 tsp lemon zest
1/2 cup sugar
2 tbs lemon juice
1 tsp almond extract
1/4 tsp vanilla
4 cups water

Steep the tea and lemon zest together in boiling water for 4 minutes. Stir in the sugar, lemon juice, almond and vanilla flavourings. Serve hot.

1 cup water, boiling
1 tsp dried anise leaves
1 tsp honey

Steep anise leaves in hot water for about 5-6 minutes. Strain out leaves and sweeten with honey. Serves 1

2 cups milk
2 tea bags, black
3 tbs brown sugar

Heat milk and sugar together in a saucepan, almost to boiling. Remove from heat and add tea bags. Steep for 5 minutes. Remove tea bags and serve. Serves 2

6 mint tea bags
6 cups milk
6 tbs hot chocolate mix

In a saucepan, heat milk with tea bags until almost boiling. Steep for a couple of minutes and strain out tea bags. Pour our 6 mugs of milk, then stir in a tablespoon of chocolate powder in each mug. Serves 6

4 pints water
1/2 tsp. whole cloves
1/2 a stick of cinnamon
1 oz. tea
4 oz. sugar
1/4 pint orange juice
juice of 2 lemons

Add the spices to the water and bring to the boil. Pour onto the tea and allow brewing for 5 minutes. Stir, strain onto the sugar and stir until dissolved. Add the fruit juices. To reheat before serving (if necessary) place over a low heat-do not simmer or boil. Serve with cinnamon sticks.

1 tsp loose tea
4 cardamom pods, bruised
1 small cinnamon stick, broken up
Saffron threads, a pinch
4 cups water
2 tbs finely powdered almonds
Honey, to taste

Mix everything except honey and almonds in a saucepan and bring to a boil. Reduce heat to a simmer and let steep for 5 minutes. Put a teaspoon of almonds in the bottom of each cup, and pour hot tea over. Sweeten with honey to taste. Serves 6

5 cups water
3 tea bags, black
1/2 cup orange marmalade
2 tbs sugar
2 tbs lemon juice

Steep tea in near boiling water for 5 minutes. Stir in marmalade, sugar and lemon juice, until marmalade is melted and well mixed. Strain if desired and serve. Serves 4-5

10 pieces of ginger, 1-inch
4 cinnamon sticks, broken
1 tsp green cardamom pods
2 1/4 tsp black peppercorns
1 tsp cloves, whole
1/2 tsp fennel seeds
1/2 tsp licorice root
1/2 tsp allspice
5 cups water
3 tbs honey
Milk, to taste

Combine everything except for milk and honey, in a saucepan. Cover pot and simmer for 45 minutes. Remove the pot from heat, and let sit for another 35 minutes (covered). Strain out the spices and add honey, and milk if desired.

4 tbs green tea
6 whole cloves
1/2 ground ginger
1 tsp cinnamon
1 cup milk
4 cups water

Boil water, then simmer with cinnamon, ginger and cloves for about 10 minutes. Add tea and steep for another 5 minutes. Add milk and heat until near boiling. Strain out the spices and tea leaves. Serve with a bit of honey. Serves 4

2 cups water
1 1/2 cups tangerine juice
1/4 sugar
1/4 tsp cinnamon
1/8 tsp cloves, ground
2 tea bags

In a saucepan, heat juice, water, sugar and spices until boiling. Reduce heat and simmer until sugar is completely dissolved. Remove from heat and add tea bags. Steep for 5 minutes. Strain out tea bags and serve hot. Serves 4

6 tea bags
2 eggs
14 oz condensed milk, sweetened
1 quart milk
1 tsp vanilla
1/4 tsp salt
Ground nutmeg
Whipped cream

In one cup of boiling water, brew all 6 tea bags and steep for 5 minutes. Remove bags and let tea cool. Add beaten eggs, milks, vanilla and salt. Mix well and serve topped with whipped cream and a dusting of nutmeg. Serves 8

1 quart water
1/2 pint milk
1 tsp loose black tea leaves
3 cinnamon sticks
1 inch piece of ginger, minced
2 cloves
5 whole peppercorns

Combine the water and spices in a non-metal teapot. Bring to a boil, then add milk. Continue to heat until almost boiling, then add tea. Boil for 1 minute, then strain out the spices and serve.

3 tea bags, green
1 cup apple juice
1 cup apricot nectar

Heat juices together in a saucepan until boiling. Remove from heat and add tea bags. Steep for 2 minutes, then strain out the tea bags. Serve hot. Serves 2

3 cups water, boiling
4 tea bags
1/3 cup honey
3 cups apple juice

Steep tea bags in hot water for 5 minutes. Strain out tea bags, and stir in honey and juice. Mix until honey is dissolved. Chill and serve over ice. Serves 6-8

Makes 14 servings
1 gallon water
1 cup white sugar
15 tea bags
1 (12 fluid ounce) can frozen cranberry juice concentrate

Put water in large pot, and heat on high until boiling. Add sugar and stir until dissolved. Add teabags and let steep until desired strength is acquired. Stir in cranberry juice concentrate, and allow to cool.

250 ml strong tea
75 ml sugar
500 ml red wine
5 ml ground cloves
1 cinnamon stick
Rind of 1 lemon

Mix 1/2 teaspoon of Green tea powder in 2 ozs. of non boiling hot water.
Stir in 3 teaspoons of sugar or adjust to taste.
Add 4 ounces of milk and stir.
Ad 6 ice cubes or crushed ice.