Thanksgiving Planning

Drinks: Non Alcoholic Minty Ginger Granny Smith Margarita
Serves: 1

4 Granny Smith apples, cored but not peeled, then cut into chunks (you can use any apple, but Granny Smiths give the best green color)

A chunk of fresh ginger, peeled and sliced

4-8 sprigs of mint

1 tablespoon fresh lime juice (optional)

Ginger ale

Push half the apples through a juicer, then the ginger, ginger ale, mint and lime juice, if using, then the remaining apples. Drink immediately.

VARIATION: FROZEN APPLE MARGARITA

Put 1 cup crushed ice into a blender, add the juice, then blend to a froth. The margarita is ready when the sound of the motor changes — that means the mixture has risen away from the blades.

I believe its more so a light green but, you can probably add green food coloring!
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Home made apple cider. No clue. I know things with the alcohol…
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Apricot Orange Tea

2 1/2 cups apricot nectar
1 cup orange juice
1 cup water
1 tbsp sugar
1 tsp ground cinnamon
4 lemon slices
12 whole cloves
2 tsp instant tea

1. Combine apricot nectar, orange juice, water, sugar, and cinnamon in a medium-size sauce-pan. Insert cloves into each lemon slice; add to sauce-pan.

2. Heat just to boiling; reduce heat; cover. Simmer 5 minutes. Stir in tea. Serve hot.

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I’ve got 6 for you…Hey, you asked ;}

~Cranberry,Apple Spiced Tea~
Something we like to make around the Holidays! You can also simmer it in a pot on your stove. Your guest will say how wonderful your house smells!

The spices can be played with. If you don`t like cloves leave them out.
20 mugs

Ingredients:
2 quarts cranberry juice
2 quarts apple juice
1 cup pineapple juice
1/4 cup honey
3 cups water
1 orange, studded with and/or lemon slices
clove (optional)
4 cinnamon sticks (optional)
1/2 nutmeg, freshly ground (optional)
10 cardamom pods (optional)
1 slice ginger (optional)
5 whole allspice (optional)
20 fluid ounces rum, 1 per mug (optional)

Directions:
1. Put all ingredients in a slow cooker on low.
2. We usually do this the night before and wake to the wonderful scents coming from our kitchen.

~ Hot Gingered Cider~
Nice and warm, plus it makes the kitchen smell delicious!

Ingredients
4 cups ginger ale
4 cups apple cider
2 tablespoons lemon juice
4 tablespoons mulling spices (or mixture of 1 broken cinnamon stick and 1 tbsp whole cloves)
2 pieces fresh ginger (2 1-inch sliced pieces)

Directions:
1. In medium saucepan combine ginger ale, apple cider, lemon juice, mulling spices, and fresh ginger.
2. Cover and cook oer medium-low heat for 5-10 minutes or until heated through (do not boil).
3. Strain and discard the spices.
SERVES 8

~Hot Cranberry Cider~
Another warm beverage for those crisp autumn and brisk winter days and nights!

Ingredients:
1 quart apple cider or apple juice
1 (32 ounce) bottle cranberry juice cocktail
1/2 cup lemon juice (like realemon)
1/3 cup light brown sugar, firmly packed
8 whole cloves
2 cinnamon sticks

Directions:
1. In large saucepan, combine ingredients.
2. Bring to a boil.
3. Reduce heat; simmer uncovered 10 minutes.
4. Remove spices.
5. Serve warm.
Makes 2 quarts

~Brazilian Hot Chocolate~

Ingredients:
2 ounces baking chocolate
1/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3 teaspoons instant coffee
2 cups hot water
2 cups hot milk
1 1/2 teaspoons vanilla extract

Directions:
1. In a double boiler, melt the chocolate, then stir in the sugar, salt cinnamon and instant coffee.
2. Remove the top of the double boiler and warm over direct heat, adding ¼ c of the hot water, stirring for ½ minute.
3. Then, stirring constantly, add in the rest of the hot water and milk.
4. Remove from heat and stir in the vanilla.
5. Serve while still hot.
SERVES 6

~Pumpkin Pie Latte~
Delicious coffee drinks with the taste of creamy pumpkin pie. You don’t have to be a barista to make this or have a cappuccino maker; you can easily make this with instant espresso.
(change servings and units)

Ingredients:
1/4 cup pumpkin puree
8 ounces prepared eggnog
1 tablespoon instant espresso powder
8 ounces milk
1/2 teaspoon pumpkin pie spice
2 tablespoons caramel syrup
whipped cream

Directions:
1. Note: do not confuse caramel syrup with caramel ice cream topping; they are not the same thing.
2. Combine pumpkin puree, eggnog, instant espresso, milk and pumpkin pie spice in a saucepan and whisk until smooth; bring up to heat over low heat, stirring gently, do not boil.
3. Pour into coffee cups and add 1 tbsp caramel syrup to each cup (or to taste) and stir until blended; top with a dallop of whipped cream and serve.
SERVES 2

~Maple Cinnamon Coffee~

Ingredients:
6 tablespoons ground coffee
3/4 teaspoon ground cinnamon
1/2 cup real maple syrup
4 1/2 cups cold water
whipped cream or Cool Whip
ground cinnamon, to garnish

Directions:
1. Place filter in brew basket of coffee maker.
2. Add ground coffee and cinnamon.
3. Pour syrup into empty coffee pot.
4. Add water to coffee maker; brew.
5. After brewing is complete, stir coffee well.
6. Pour coffee into 6 coffee mugs.
7. Top with a dollop of whipped cream or Cool whip.
8. Lightly sprinkle ground cinnamon on top.
SERVES 6

Wishing you and yours a Happy Thanksgiving!
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