Category: 2. Tea and Coffee

Ingredients

• thumbsized piece of root ginger , sliced
• ½ tsp lapsang souchong tea leaves
• ½ tsp green tea leaves
• ½-1 tsp honey

Method

• STEP 1Set a slice of ginger aside and put the rest into your teapot, then add both types of tea leaves. Fill your cup with boiling water then pour it into the teapot – this allows the water to cool down a little bit first.
• STEP 2Leave the tea to brew for 1 min then strain into your cup. Add honey to taste and the reserved ginger slice.

Nutrition: Per serving

Highlight	Nutrient	Unit
	kcal	14
low in	fat	0g
	saturates	0g
	carbs	3g
	sugars	3g
	fibre	0.1g
	protein	0.2g
	salt	0g

Ingredients

• 2-3 tsp honey
• ¼ lemon , juiced, plus 1 slice

Method

• STEP 1Mix the honey and lemon juice in the bottom of a cup while you boil the kettle. Pour over the hot water, add the lemon slice and stir well to combine. Add another teaspoon of honey if you prefer it sweeter. 

RECIPE TIPS

FLAVOURINGS

Add a camomile or green tea bag, a pinch of cayenne pepper, or a slice of ginger for extra flavour. Add a splash of whisky to make a quick hot toddy. 

 Nutrition: per serving

Highlight	Nutrient	Unit
	kcal	50
low in	fat	0g
	saturates	0g
	carbs	12g
	sugars	12g
	fibre	0.2g
	protein	0.2g
low in	salt	0.01g

Ingredients

• 3 heaped tsp ground turmeric
• 1 tbsp fresh grated ginger
• 1 small orange , zest pared
• honey or agave and lemon slices, to serve

Method

• STEP 1 Boil 500ml water in the kettle. Put the turmeric, ginger and orange zest in to a teapot or jug. Pour over the boiling water and allow to infuse for around 5 mins.
• STEP 2 Strain through a sieve or tea strainer into two cups, add a slice of lemon and sweeten with honey or agave, if you like.

Highlight	Nutrient	Unit
	kcal	10
low in	fat	0.5g
	saturates	0.2g
	carbs	1g
	sugars	0.1g
	fibre	0.3g
	protein	0.5g
	salt	0.01g

Ingredients

• 3-1/2 cups water
• 1-1/2 cups whole milk
• 10 chai-flavored black tea bags
• 1/3 cup caramel flavoring syrup
• Sweetened whipped cream and hot caramel ice cream topping, optional

Directions

1. In a large saucepan, bring water and milk to a boil over medium heat, stirring occasionally. Add tea bags. Reduce heat; simmer, covered, 5 minutes. Remove from heat; continue steeping, covered, 5 minutes.
2. Squeeze excess liquid from all tea bags into tea; discard tea bags. Stir in caramel syrup. If desired, top servings with whipped cream and caramel topping.

Nutrition Facts

1-1/4 cups: 112 calories, 3g fat (2g saturated fat), 9mg cholesterol, 48mg sodium, 18g carbohydrate (17g sugars, 0 fiber), 3g protein.

Ingredients

• 6 cups water
• 2 cinnamon sticks
• 4 whole cloves
• 4 whole allspice
• 2 cups fresh mint leaves
• Honey, optional

Directions

1. Bring the water, cinnamon, cloves and allspice to a boil. Boil for 1 minute. Stir in mint leaves. Remove from heat and steep for 5 minutes. Strain into cups. Sweeten with honey if desired.

Nutrition Facts

Nutrition Facts: 1 cup (calculated without honey) equals 14 calories, trace fat (trace saturated fat), 0 cholesterol, 9 mg sodium, 3 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchange: Free food.

Ingredients

• 8 whole peppercorns
• 1/2 teaspoon whole allspice
• 2 cardamom pods
• 1 cinnamon stick (3 inches)
• 4 whole cloves
• 8 tea bags
• 1 tablespoon honey
• 4 cups boiling water
• 2 cups 2% milk
• 1 tablespoon vanilla extract
• 1/2 cup heavy whipping cream
• 1-1/2 teaspoons confectioners’ sugar
• Ground allspice

Directions

1. Place the first 5 ingredients in a large bowl. With end of a wooden spoon handle, crush mixture until aromas are released. Add tea bags, honey and boiling water; steep, covered, 6 minutes.
2. In a small saucepan, heat milk. Strain tea into a heatproof pitcher; stir in milk and vanilla.
3. In a small bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form. Top servings with whipped cream; sprinkle with allspice.

To Make Ahead: Whipped cream can be made a couple of hours in advance; cover and refrigerate.

Nutrition Facts

1 cup (with 2-1/2 tablespoons topping): 131 calories, 9g fat (6g saturated fat), 33mg cholesterol, 48mg sodium, 9g carbohydrate (7g sugars, 0 fiber), 3g protein.

Ingredients

• 2 cinnamon sticks (3 inches)
• 10 whole cloves
• 3 cups water
• 2 tea bags
• 3 cups apricot nectar
• 2/3 cup sugar
• 1/4 cup lemon juice

Directions

1. Place cinnamon and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string.
2. Place water and spice bag in a large saucepan; bring to a boil. Remove from heat. Add tea bags; steep, covered, about 5 minutes according to taste. Discard tea and spice bags.
3. Add remaining ingredients to tea; heat through, stirring to dissolve sugar. Serve immediately.

Nutrition Facts

1 cup: 159 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 41g carbohydrate (40g sugars, 1g fiber), 1g protein.

Ingredients

• 2 cups water
• 4 teaspoons honey
• 1 tablespoon minced fresh gingerroot
• 1/2 teaspoon ground cardamom
• 6 tea bags
• 1-1/2 cups fat-free milk

Directions

1. In a small saucepan, combine water, honey, ginger and cardamom; bring to a boil. Reduce heat; simmer 10 minutes.
2. Pour over tea bags in a 2-cup glass measuring cup. Steep 3-5 minutes according to taste. Strain tea back into saucepan, discarding ginger and tea bags. Stir in milk; heat through.

Nutrition Facts

3/4 cup: 55 calories, 0 fat (0 saturated fat), 2mg cholesterol, 39mg sodium, 11g carbohydrate (10g sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1/2 starch.

Ingredients

• 4 cups water
• 7 tea bags
• 1 cup sugar
• 1 can (12 ounces) frozen lemonade concentrate, partially thawed
• 1 cup chilled apricot nectar
• 4 cups cold water
• Ice cubes
• Mint sprigs

Directions

1. In a saucepan, bring 4 cups water to a boil; remove from heat. Add tea bags; steep, covered, 5 minutes.
2. Discard tea bags. Stir in sugar until dissolved; cool slightly. Transfer to a pitcher; cool completely.
3. Add lemonade concentrate and nectar to tea; stir in cold water. Serve over ice with mint.

Nutrition Facts

3/4 cup: 148 calories, 0 fat (0 saturated fat), 0 cholesterol, 3mg sodium, 38g carbohydrate (36g sugars, 0 fiber), 0 protein.

Ingredients

• 1 cup sugar
• 1 cup baking cocoa
• 1 cup boiling water
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 4 cups heavy whipping cream, whipped
• 8 cups hot strong brewed coffee or whole milk

Directions

1. In a large heavy saucepan, whisk the sugar, cocoa and water until smooth. Cook and whisk over medium-low heat until mixture forms soft peaks when whisk is lifted and resembles thick hot fudge sauce, about 35 minutes. Remove from the heat; stir in vanilla and salt. Transfer to a bowl; refrigerate for at least 2 hours.
2. Beat the chocolate mixture. Add 2 cups whipped cream; mix well. Fold in remaining whipped cream. For each serving, place about 1/2 cup chocolate cream in 2/3 cup coffee or milk; stir to blend.

Nutrition Facts

1 cup: 362 calories, 30g fat (18g saturated fat), 109mg cholesterol, 83mg sodium, 24g carbohydrate (18g sugars, 1g fiber), 3g protein.