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| Chai Tea By Gert Steven RW 2 cups water 4 bags black tea 2 cups milk 2 tablespoons honey 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cardamom Heat water to boiling. Add tea bags; reduce heat. Simmer 5 minutes. Remove tea bags. Stir in milk, honey, ginger, cinnamon, nutmeg and cardamom. Heat until wisps of steam rise from the surface of the hot tea mixture. Stir with wire whisk to foam milk. Pour into preheated mugs. |
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| Banana Brunch Punch By Gert Stevens rw 6 medium ripe bananas 1 can (12 ounces) frozen orange juice concentrate, thawed 1 can (6 ounces) frozen lemonade concentrate, thawed 3 cups warm water, divided 2 cups sugar, divided 1 can (46 ounces) pineapple juice 3 bottles (2 liters each) lemon-lime soda Orange slices, optional In a blender or food processor, blend bananas, orange juice and lemonade until smooth. Remove half of the mixture and set aside. Add 1 � cups of warm water and 1 cup sugar to mixture in blender; blend until smooth. Place in a large freezer container. Repeat with remaining banana mixture, water and sugar; add to container. Cover and freeze until solid. One hour before serving, take punch base out of freezer. Just before serving, place in a large punch bowl. Add pineapple juice and soda; stir until well blended. Garnish with orange slices if desired. Yield: 16-20 servings (3 quarts). |