Cold Beverages
Ellens Pumpkin Tod-Tea
Ingredients:
1/2 Cup of Ellen's Spicy Chai Sugar
2 Tea Bags of Ellen's Pumpkin Spice Tea (Herbal or Black)
1 Shot of Verdi Local's Apple Cinnamon Whiskey(optional)
Whipped Cream
1 Cinnamon Stick
Recipe:
Coat cup rim in Ellen's Spicy Chai Sugar (to taste).
Brew a pot of Ellen's Pumpkin Spice Tea (herbal and black tea blend options available) and pour into an 8 ounce mug
Add 1 shot of Verdi Local's Apple Cinnamon Whiskey, or any whiskey of your choice.
Top with whipped cream and a sprinkle of Ellen's Spicy Chai Sugar. Add a cinnamon stick.
Delicious!!
4 tbsp. of Ellen's Te de Hibiscus loose tea blend)
Brew Ellen's Te de Hibiscus blend for at least 5 minutes, using about 1/3 less water. Sweeten to taste with organic sugar, honey or maple syrup, while the tea is still warm. Cool, then pour into a tall glass of ice, about 2/3 full. Top it up with sparkling water. Serve with a fresh fruit garnish. Makes 2-3 glasses.
Iced Latte
4 tbsp. Ellen's Ceylon loose tea blend.
2 ounces milk or dairy alternative
Brew Ellen's Ceylon blend for at least 3 minutes, using about 1/3 less water. Sweeten with organic sugar, honey or maple syrup while still hot. Cool, then pour into a tall glass of ice, about 2/3 full. Fill the glass with organic dairy, nut or grain milk, and sprinkle with cinnamon or nutmeg. Makes 2-3 glasses.
Cranberry Orange Iced Tea
4 tbsp. Ellen's Cranberry Orange loose tea blend)
Brew Ellen's Cranberry Orange blend for at least 5 minutes, using about 1/3 less water. Sweeten lightly with organic sugar, honey or maple syrup, while the tea is still warm. Cool, then pour into a tall glass of ice, about 2/3 full. Fill the glass with sparking water or fill it up with orange, apple or pomegranate juice - or a mixture of juices. Garnish with a fresh orange slice. Makes 2-3 glasses.
Summer Tulsi Refresh
10 cups cold, strongly brewed Ellen's Tulsi (various flavors)
4 cups soda water, chilled
1 lemon, sliced
Fresh mint leaves
Crushed ice
Brew Ellen's Tulsi for more than 5 minutes. Cool, then pour 2/3 full into tall glasses of ice. Top up with the chilled soda water to taste. Garnish with the lemon slices and mint. Serve with crushed ice. Makes 20 glasses.
Hibiscus Champagne Chiller
4 tbsp. of Ellen's Te de Hibiscus loose tea blend
Brew Ellen's Te de Hibiscus blend for at least 5 minutes, using about 1/2 less water. Sweeten with organic sugar, honey or maple syrup, while the tea is still warm. Refrigerate until chilled, at least an hour. Pour into champagne flutes, each one half full. Fill to the top with chilled champagne. Toast to good health. Makes 2-3 glasses.
Rooibos Martini
2 shots ( 4 tbsp.) Ellen's Rooibos
2 shots (4 tbsp) vodka
1 shot (2 tbsp) vermouth
Ice cubes
Slice of lemon
Steep rooibos tea to a full boil until the liquid has been reduced to syrup. Set aside to cool. Combine all the ingredients in a cocktail shaker. Shake well. Strain the contents of the shaker through a strainer into a chilled Martini glass. Garnish with a twist of lemon or rosemary. Makes 1 glass.
Ceylon Champagne Cocktail
1- ½ cups sugar
2 cups water
1 cinnamon stick
2 heaped tablespoons Ellen's Ceylon tea leaves
Place 1 ½ cups of sugar and 2 cups of water into a small saucepan. Add cinnamon stick. Bring to a boil, stir, then turn down to a simmer until a light syrup is formed. Add 2 heaping tablespoons of loose leaf Ceylon tea. Bring back to a boil and let simmer for a minute or two - remove from heat, strain into a jar, and let cool. Serves 1 person.
Ingredients:
1/2 Cup of Ellen's Spicy Chai Sugar
2 Tea Bags of Ellen's Pumpkin Spice Tea (Herbal or Black)
1 Shot of Verdi Local's Apple Cinnamon Whiskey(optional)
Whipped Cream
1 Cinnamon Stick
Recipe:
Coat cup rim in Ellen's Spicy Chai Sugar (to taste).
Brew a pot of Ellen's Pumpkin Spice Tea (herbal and black tea blend options available) and pour into an 8 ounce mug
Add 1 shot of Verdi Local's Apple Cinnamon Whiskey, or any whiskey of your choice.
Top with whipped cream and a sprinkle of Ellen's Spicy Chai Sugar. Add a cinnamon stick.
Delicious!!
4 tbsp. of Ellen's Te de Hibiscus loose tea blend)
Brew Ellen's Te de Hibiscus blend for at least 5 minutes, using about 1/3 less water. Sweeten to taste with organic sugar, honey or maple syrup, while the tea is still warm. Cool, then pour into a tall glass of ice, about 2/3 full. Top it up with sparkling water. Serve with a fresh fruit garnish. Makes 2-3 glasses.
Iced Latte
4 tbsp. Ellen's Ceylon loose tea blend.
2 ounces milk or dairy alternative
Brew Ellen's Ceylon blend for at least 3 minutes, using about 1/3 less water. Sweeten with organic sugar, honey or maple syrup while still hot. Cool, then pour into a tall glass of ice, about 2/3 full. Fill the glass with organic dairy, nut or grain milk, and sprinkle with cinnamon or nutmeg. Makes 2-3 glasses.
Cranberry Orange Iced Tea
4 tbsp. Ellen's Cranberry Orange loose tea blend)
Brew Ellen's Cranberry Orange blend for at least 5 minutes, using about 1/3 less water. Sweeten lightly with organic sugar, honey or maple syrup, while the tea is still warm. Cool, then pour into a tall glass of ice, about 2/3 full. Fill the glass with sparking water or fill it up with orange, apple or pomegranate juice - or a mixture of juices. Garnish with a fresh orange slice. Makes 2-3 glasses.
Summer Tulsi Refresh
10 cups cold, strongly brewed Ellen's Tulsi (various flavors)
4 cups soda water, chilled
1 lemon, sliced
Fresh mint leaves
Crushed ice
Brew Ellen's Tulsi for more than 5 minutes. Cool, then pour 2/3 full into tall glasses of ice. Top up with the chilled soda water to taste. Garnish with the lemon slices and mint. Serve with crushed ice. Makes 20 glasses.
Hibiscus Champagne Chiller
4 tbsp. of Ellen's Te de Hibiscus loose tea blend
Brew Ellen's Te de Hibiscus blend for at least 5 minutes, using about 1/2 less water. Sweeten with organic sugar, honey or maple syrup, while the tea is still warm. Refrigerate until chilled, at least an hour. Pour into champagne flutes, each one half full. Fill to the top with chilled champagne. Toast to good health. Makes 2-3 glasses.
Rooibos Martini
2 shots ( 4 tbsp.) Ellen's Rooibos
2 shots (4 tbsp) vodka
1 shot (2 tbsp) vermouth
Ice cubes
Slice of lemon
Steep rooibos tea to a full boil until the liquid has been reduced to syrup. Set aside to cool. Combine all the ingredients in a cocktail shaker. Shake well. Strain the contents of the shaker through a strainer into a chilled Martini glass. Garnish with a twist of lemon or rosemary. Makes 1 glass.
Ceylon Champagne Cocktail
1- ½ cups sugar
2 cups water
1 cinnamon stick
2 heaped tablespoons Ellen's Ceylon tea leaves
Place 1 ½ cups of sugar and 2 cups of water into a small saucepan. Add cinnamon stick. Bring to a boil, stir, then turn down to a simmer until a light syrup is formed. Add 2 heaping tablespoons of loose leaf Ceylon tea. Bring back to a boil and let simmer for a minute or two - remove from heat, strain into a jar, and let cool. Serves 1 person.