Makes 8 servings | Prep time 10 minutes | Cook time 30 minutes or more
- 8 cups boiling water
- 8 bags tulsi (holy basil) tea, or 1/3 cup loose dried tulsi
- 4 thin (about 1/8 in.) slices fresh gingerroot
- 12 cardamom pods
- 2 cinnamon sticks
- 3 whole star-anise pods
- 1 lemon, thinly sliced
- Honey, to taste
- Pour boiling water over the tea bags in a slow cooker.
- Add the ginger, cardamom, cinnamon, star anise, and lemon slices. Allow to steep for at least 30 minutes.
- Remove the spices with a mesh skimmer or straining ladle and set the cooker on the low or warm setting as guests help themselves.
- Add honey to taste.
Optional spirit: Top off with a splash of whiskey.
Mulled Cider With Hibiscus
Makes 8 servings | Prep time 5 minutes | Cook time 20 minutes or more
- 2 qts. apple cider
- 4 to 6 bags hibiscus tea
- 2 tbs. mulling-spice blend (buy or make your own below)
- 8 orange slices or 3/4 cup cranberries for garnish
- In a slow cooker or a large saucepan on the stove, add apple cider, tea bags, and spices. Simmer on low heat for at least 20 minutes.
- Remove tea bags and use a mesh skimmer or straining ladle to remove mulling spices; float orange slices or cranberries on top.
Optional spirit: Pour a little brandy into individual servings, or substitute red wine for half of the apple cider to spike the whole batch.
- 4 tbs. cardamom pods
- 2 cinnamon sticks, broken into pieces
- 2 tbs. whole cloves
- 4 tbs. whole allspice berries
- 2 tbs. dried orange peel, diced
- 2 tbs. candied gingerroot, diced for garnish
- Mix all ingredients together and store in an airtight jar.
Golden Turmeric Milk
Makes 2 servings | Prep time 5 minutes | Cook time 10 minutes
- 2 cups unsweetened coconut, cashew, almond, or hemp milk
- 1 tbs. local honey or pure maple syrup
- 1 tsp. ground turmeric
- 1 tsp. ground cinnamon
- 1 tsp. freshly grated ginger root or 1/4 to 1/2 tsp. ground dried ginger
- Dash of black pepper
- 2 organic chai green tea bags (optional)
- Pour all ingredients except the tea bags into a small saucepan
- Bring to a gentle boil while whisking until spices are well incorporated.
- Reduce heat and simmer for five minutes to allow flavors to blend.
- Whisk again and serve, or add the chai green tea bags and steep for two to three minutes before serving, if desired.
Evening Ashwagandha Latte
Makes 1 serving | Prep time 10 minutes | Cook time 0 minutes
- 1 cup water
- 1 bag chamomile tea
- 1/2 cup canned full-fat coconut milk
- 1 tbs. honey, or to taste
- 1/2 tsp. ashwagandha
- 1/4 tsp. turmeric
- Bring water to a rolling boil. Remove from heat and pour into a large mug. Add the chamomile tea bag and steep, covered, for four to six minutes.
- Remove the tea bag and stir in coconut milk, honey, ashwagandha, and turmeric.
- Notes: Froth the coconut milk before adding it to the tea, if desired. Turmeric and ashwagandha may settle over time.
Chai Tea With Toasted Spices
Makes 2 servings
- 5 green cardamom pods, lightly cracked
- 2-inch piece of cinnamon, broken
- 5 whole cloves
- 6 whole black peppercorns
- 2 or 3 slices of fresh ginger, about 1 1/2 inches in length, skin removed
- 16 oz. water
- 3 1/2 tsp. Assam tea (options: Irish breakfast tea or another quality black-tea “breakfast blend”)
- 2 tbs. agave nectar or preferred sweetener (optional)
- 1/2 cup unsweetened almond milk or milk of choice
- Place the cardamom pods, cinnamon, cloves, and peppercorns in a dry skillet over medium heat, and lightly toast until fragrant, about three minutes, stirring occasionally.
- Place toasted spices, ginger, and water in a small saucepan. Bring to a boil and then remove from heat. Cover and allow to rest for eight minutes.
- Return to heat and bring just to a simmer, then remove from heat. Add tea, sweetener (if desired), and milk; stir once and allow to sit, uncovered, for three and a half minutes.
- Stir once more and strain tea into mugs or small pitcher. Serve.
Makes 1 serving | Prep Time 5 minutes | Cook Time 1 minute
- 1/2 scoop double chocolate or mocha Life Greens
- 1/2 serving chocolate Life Time protein powder
- 1/2 tbs. coconut oil
- 1 cup hot coffee
- Place all ingredients in a blender and blend well.
Chai-Spiced Hot Cider
Makes 1 drink | Prep time 10 minutes
- 1 cup apple cider
- 1 cinnamon stick
- 1/2 tsp. orange zest
- 1 chai tea bag
- Cinnamon stick for garnish (optional)
- Add cider, cinnamon stick, and orange zest to a small pot and bring to a boil over high heat. Remove from the heat and add the chai tea bag. Allow to steep for three to four minutes.
- Remove the cinnamon stick and tea bag and pour liquid into a large mug. Garnish with a cinnamon stick if desired.
Dark Chocolate Peppermint Mocha
Makes 1 drink | Prep time 5 minutes
- 1 cup oat milk
- 1 tbs. raw cane sugar, or sweetener of choice
- 1/2 oz. dark chocolate, finely chopped
- 1/2 tsp. peppermint extract
- 1/4 cup hot espresso or strongly brewed coffee
- Add milk, sugar, and chocolate to a small pot over medium-low heat. Stir frequently until the chocolate melts and the mixture becomes smooth. Remove from the heat and stir in peppermint extract.
- Froth with a hand frother or immersion blender for 10 to 15 seconds, or until desired foam forms. (Alternatively, use a milk steamer to heat and foam the mixture before stirring in the peppermint extract.)
- Pour espresso or coffee into a large mug and top with the frothed milk mixture.
Recipe credits and quick links:
- Cozy-Tea Toddy, Mulled Cider With Hibiscus: Recipe by Betsy Nelson, photos by Andrea D’Agosto
- Evening Ashwagandha Latte, Chai-Spiced Hot Cider, Dark Chocolate and Peppermint Mocha: Recipe and photos by Maddie Augustine
- Golden Turmeric Milk: Recipe by Lisa Markley and Jill Grunewald, photo by Kenny Johnson
- Chai Tea With Toasted Spices: Recipe by Robert Hanson, photo by Terry Brennan
- Blended Coffee: The Life Time Training Team