Drinks

Drink Recipes from Sage Hill Farms

Iced Mint Tea

The menthol content of mint make this a naturally refreshing tea. It is a well-known home remedy for relieving digestive complaints such as indigestion, nausea and gas. Peppermint also has a calming effect. it’s also a diaphoretic, which means it induces sweating and so helps cool the body down (that’s why those Southern Belles enjoyed sipping Mint Juleps on the veranda). Peppermint is sweeter and has a stronger flavor than spearmint, but for a more complex mint taste you can mix peppermint and spearmint together.

4 sprigs of fresh mint (approx 30 leaves)
2 tsp dried peppermint (optional)
1 Tbsp of honey
2 lemon slices, halved

Bring (16fl oz) fresh, cold water to a boil. Turn off heat, stir in peppermint, cover, and let steep for 5 minutes. Strain through cheesecloth-lined sieve, pressing on herbs with spoon to extract liquid. Stir in honey until dissolved and let cool.

Serve over ice, garnished with a piece of lemon and sprig of mint. Serves 4.

Chamomile Cooler

A subtle relaxing blend to help you unwind a the end of a long hot day. The added spices and lemon juice give it a nice summery kick.

12 heaped teaspoons of whole fresh chamomile flowers (or 4-5 tsp dried flowers or 4 chamomile teabags)
4 cinnamon sticks
4oz) honey
(4oz) fresh lemon juice

Bring (16fl oz) fresh, cold water to a boil. Turn off heat. Add chamomile, cinnamon, and cloves; let simmer for 5 minutes. Strain and stir in honey and lemon juice and let the mixture cool.

Pour over ice and garnish with fresh lemon slices. Serves 4.

Spiced Apple Cider

Makes 7 cups-can easily double the recipe.

6 cups Apple Cider (or juice)
3 Tablespoons honey (or light brown sugar)
16 whole cloves
8 cinnamon sticks
8 lemon slices
3/4 cup light rum (optional)

Combine cider and honey in a medium size pan.
Place 2 cloves in the rind of each lemon slice.
Add lemon slices, cinnamon sticks, and rum to the cider.
Bring to a boil, cover, reduce heat and simmer 5 minutes.

Remove cinnamon sticks and lemon slices-
Set aside for garnish or discard.

Serve hot

COFFEE NOEL

8 raw sugar cubes or 1/4 tsp stevia powder
4 whole cloves
peel of one orange/white membrane removed
peel of one lemon
2 cups brandy
4 cups hot brewed coffee

In a chafing dish combine sugar, cloves, orange and lemon peel, and brandy.

Heat until very warm. Spoon some of the brandy into a ladle and set aflame. Lower the ladle into the dish.

Slowly pour in the coffee. Stir gently and serve.

Makes 8 cups. Recipe is easily doubled.

Nana Bea’s Cocoa Cup

Makes 4 or 5 servings.

3 tablespoons cocoa
1/2 teaspoon powdered Stevia
4 to 5 cups of Almond milk (or your preference)
2 tablespoons of local honey
1 teaspoon Almond extract (or Vanilla)

* Mix the cocoa and stevia together in a saucepan.

Add about 1/4 cup of the milk to the dry ingredients to make a paste. Gradually thin the paste with 1/2 cup of the milk.
Add the honey and bring to a low boil. Boil 2 to 3 minutes. Add the rest of the milk and the flavoring.

Add a pinch of cinnamon or nutmeg to taste.

This makes a super drink for wee ones about a half hour before bedtime.

Spicy Hot Tea
In Celebration of Herb Day~

8 cups of water
1-1/4 sticks cinnamon
1-1/4 tsp whole cloves
3 Tbs Orange Mint leaves (or your favorite)
1/2 to 3/4 cup honey2-1/2 tbs lemon juice
1 cup orange juice

Bring water, cinnamon and cloves to a boil.

Remove from heat; add herbal leaves, stirring slightly.

Cover and steep 5 minutes.

Strain, and add honey.

Bring juices to a boil and stir into hot tea.

Serve at once-makes about 6 cups.

Smoothies
(A great way to add healthy foods to your picky eater’s diet.)

Never toss out over-ripe bananas — just peel and store them in a bag in the freezer. They are the backbone to a good smoothie.

1 frozen banana
1/2 cup nonfat yogurt (I like the Greek style)
1/2 cup fresh orange juice
1/4 cup blueberries (I freeze mine)

Easy to do…just toss all ingredients into the blender and process to your liking.

Spring and Summer Punch
Serves 30+

2 cups honey
16 cups water
2 cups freshly squeezed lemon juice
3 tablespoons rosemary
8 cups sliced strawberries
2 cups freshly squeezed lime juice
8 cups sparkling mineral water
3 or 4 scented geranium leaves

Combine the honey, 4 cups water, 1/4 cup of the lemon juice and the rosemary in a saucepan. Bring to a boil, stirring until the honey is dissolved.

Remove from the heat and allow to stand for 5 minutes. Strain into a large punch bowl.

Press the strawberries through a sieve into the punch bowl; add the rest of the water and lemon juice, lime juice and sparkling water. Stir gently.

Add ice cubes 5 minutes before serving.

Float extra rosemary leaves and the geranium leaves on top if desired.

South African Punch

Rooibos (pronounced ROY-boss) is a caffeine-free tea brewed from a shrub that only grows in South Africa. This delicious, vanilla-scented tea has a naturally gorgeous orange-amber color. Rooibos is also celebrated for its many health benefits. Here’s a festive way to serve it.

4 tsp dried rooibos (or 4 teabags)
2 cups of freshly squeezed orange juice
1 cup ginger ale

Bring (16fl oz) fresh, cold water to a boil. Turn off heat. Add the rooibos and let steep for 5 minutes. While tea is still hot, add sugar and stir until dissolved; combine with the remaining liquids. Serve over plenty of ice and garnish with mint leaves, cherries or apple and lemon slices. Serves 4. (can easily double recipe)

Coffee Grog

4 Tablespoons butter
4 Tablespoon of honey (or 1 of brown sugar)
Hefty dash of cinnamon
Hefty dash of nutmeg
8oz freshly brewed coffee
6oz rum
8 Twist of orange peel

Cream butter; add honey/sugar, cinnamon, and nutmeg.

Combine coffee and rum and stir, add creamed mixture and return to the pot.

Serve with an orange twist in each cup.

Holiday Sipper

A delightful non-alcoholic party punch for the holidays.
Serves 30+

2 cups honey
16 cups water
2 cups freshly squeezed lemon juice
3 tablespoons rosemary
8 cups sliced strawberries
2 cups freshly squeezed lime juice
8 cups sparkling mineral water
3 or 4 scented geranium leaves

Combine the honey, 4 cups water, 1/4 cup of the lemon juice and the rosemary in a saucepan. Bring to a boil, stirring until the honey is dissolved.
Remove from the heat and allow to stand for 5 minutes. Strain into a large punch bowl.

Press the strawberries through a sieve into the punch bowl; add the rest of the water and lemon juice, lime juice and sparkling water. Stir gently.

Add ice cubes 5 minutes before serving.

Float extra rosemary leaves and the geranium leaves on top if desired.

Fresh Almond Milk

1 cup raw almonds, blanched or raw cashews
4 cups water
1/4 to 1/2 teaspoon powdered stevia
2 tablespoons oil (optional)
pinch of salt

To blanch almonds drop into a pan of boiling water.
Remove from heat and allow to sit until the water cools.
Slip off skins with your fingers.

Place in a blender with part of the water. Pulse on grind. Add rest of water, stevia, oil, and salt.
Blend until smooth.

Strain using a fine mesh strainer.
If you have cheesecloth use that in the strainer.
Press out the liquid.

Strain twice if you don’t have cheesecloth.

Will keep for 4 to 5 days in the frig.

** use the left over pulp as a good bath scrub.

Kids Coco

3-1/2 cups instant nonfat dry milk powder
1 cup Mocha Spice mix
1/2 teaspoon Stevia powder or 1 cup sifted powdered sugar

Mocha Spice Mix

2 cups unsweetened coco
1/2 teaspoon Stevia powder or 1 cup sugar
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
(for adult flavor add 1/4 cup instant espresso powder)

Mix well and store in an air-tight jar-shake well before each use.

Bring water to a boil, turn off heat and add 1/4 cup of mix and 3/4 cup of water to each mug-stir until mixed well.

Add a small dollop of whipped cream or a marshmallow if desired.

Raspberry and Mint Yogurt Drink

1 cup plain yogurt
1/2 cup mineral water
3 oz. raspberries or 1 tbsp natural raspberry syrup
1 tsp natural mint syrup

Puree’ all the ingredients in a blender.

Pour the drink into 2 glasses (chilled or over ice) and decorate each with a sprig of mint.

Serves 2…easy to double or more~

Lemon-Lime Mint Tea

2 lemons
2 limes
3 Tbsp loose Black tea leaf
1/3 cup mint leaves, crushed (peppermint, lemon-balm, orange or spearmint)
4 cups hot water
3 cups cold water
¼ to ¼ teaspoon Stevia (for sweetness) can use sugar to your liking or honey
Mint sprigs (for garnish)

Shred the peels from 1 lemon and 1 lime
(Set aside remaining citrus for slicing as servings)

In a small pan bring the hot water, citrus peel, and tea to a boil, remove from heat and let steep for about 10 minutes. (If using sugar add at this point. If using Stevia or honey add after the steeping has finished.)

Strain this mixture into the cold water, add ice cubes and remaining citrus slices.

Remove citrus slices after an hour to avoid the bitter after taste from the rind.