This tasty recipe came from http://www.bellybytes.com/recipe/tea/index.html. Part of BellyBytes.com, this list has tons of great hot and iced tea recipes! Consider this a summertime version of apple cider, and if you use chilled apple juice you don’t need to wait for the tea to chill.

4 bags of black tea
3 cups boiling water
1/3 cup honey
3 cups unsweetned apple juice 
Lemon slices

Place tea bags in a heat-safe pitcher or teapot. Pour boiling water over bags and steep about 15 minuts. 

Discard bags and add honey, stirring until honey is dissolved. Add apple juice and stir well.

Serve over ice, garnished with lemon slices.

Makes 6 to 8 servings.  

1 tsp cardamom
1 tsp sugar
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1 can (14 oz) sweetened condensed milk

Combine all ingredients in a small dish with cover. Store overnight in refrigerator before using.

To make a cup of chai: brew a cup of strong, black tea such as Assam or Darjeeling. Stir in 1 to 2 tsp of mix per 8 oz of tea. Add milk if desired.

To make chocolate chai, stir in 1 to 2 tbsp chocolate syrup.

Store chai mix in refrigerator. Unsweetened condensed milk can be used and sugar can be added to control sweetness.

This is a recipe I found online and have really enjoyed. Typically, I make tea using 1 1/2 cups of water and 2 teabags (not quite double strength) with 1 or 2 heaping spoonfuls of chai mix. I add a spoonful of chocolate syrup for just the right taste. A great way to start the day! 

Here is an update on an old recipe, made a little healthier with some slight adjustments. The adjustments did not effect the overall taste of the dish, but definitely reduced the fat and sodium content.

1 lb 94% fat free ground beef
1 small onion, chopped
1 tsp olive oil
1 tbsp chili powder
1 1/2 tsp ground cumin
1/2 tsp salt
1 (15 oz) can low-sodium whole kernel corn, drained
1 (8 oz) can tomato sauce
1/2 cup water
1/2 cup salsa
1 1/2 cups reduced-fat shredded cheddar cheese
1 tbsp chopped fresh cilantro
taco shells or flour tortillas, warmed
toppings, such as lettuce, diced tomatoes, salsa, sour cream
hot cooked spanish rice, such as Vigo’s Saffron Yellow Rice (made with “I Can’t Believe It’s Not Butter Light” instead of regular butter)

Cook ground beef in a large skillet over medium heat, stirring until beef crumbles and is no longer pink. Drain well. Remove beef, wipe skillet with a paper towel.

Saute onion in hot oil in the same skillet. Add beef, chili powder, cumin, and salt. Cook 5 to 7 minutes, stirring occasionally and coating beef with spice mixture. Stir in corn, tomato sauce, water, and salsa. Bring to a boil, reduce heat and simmer, uncovered, 8 to 10 minutes or until liquid is reduced.

Top evenly with cheese and cilantro. Cover, turn off heat, and let stand for 5 minutes or until cheese melts. Build tacos by layering meat mixture, desired toppings, and rice.

This is a great recipe from the book “No-Bake Cookies” that combines dark brown sugar and real butter, which creates a praline-like taste (similar to the Brown Sugar Cookies from the post on August 11th, 2006). Add in some butterscotch pudding and instant espresso and you get what the author calls a “rich, comforting cookie, reminiscent of flavored espresso drinks from the local coffee shop.” With only 7 ingredients, these cookies are easy to make with little clean up.

2 cups packed dark brown sugar (equal to one 16 oz package)
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 (5 oz) can evaporated milk
1/4 tsp salt
1 small package instant butterscotch pudding mix
2 tsp instant espresso (or 1 tbsp instant coffee)
2 1/2 cups quick oats

Line cookie sheets with waxed paper.

In a large heavy-duty saucepan, combine brown sugar, butter, evaporated milk, and salt. Cook over medium heat, stirring constantly until mixture comes to a full, rolling boil. Remove pan from heat.

Stir in pudding mix, instant espresso, and quick oats. Mix well until all the oats are coated.

Drop mixture by rounded tablespoons onto lined cookies sheets. Allow to cool and become firm, about 30 minutes. Enjoy with a cold glass of milk!

Note about dark brown sugar:
Dark brown sugar is regular brown sugar mixed with molasses, which burns easily. To prevent burning, stir mixture constantly while heating. Mixture is at a full, rolling boil when it bubbles even while you are stirring.

Here’s a fun & festive variation of my favorite party drink. I’ve had sangria served in a variety of glasses, but I find plain drinking glasses work best. This works with dry wine or semi-sweet wine, my recommendation is St. Julian’s Simply Red.

1 bottle (750 ml) red wine
1 cup orange juice
2 oz (2 shots) white rum
1 lemon, thinly sliced
1 lime, thinly sliced
1 cup halved strawberries
ice cubes
additional fruit for garnish, if desired

Place sliced fruit in a large punch bowl or pitcher. Add orange juice then red wine and rum. Stir well (it’s okay if the fruit gets crushed). Chill for at least 2 hours.

Remove fruit from sangria and place in serving glasses with ice cubes. Pour sangria over fruit and ice. Garnish with additional fruit as desired.

To make White Sangria, use white or blush table wine and substitute Peach Schnapps for rum.

Try mixing in other seasonal fruit, such as raspberries, watermelon, or peaches. Top with maraschino cherries and rim glasses with sugar!