Hot Beverages
Irish Breakfast - Tea-wisted Irish Coffee
Ingredients:
2 Tablespoons of Ellen's Organic Cane Sugar
4 teaspoons filled Tea Bags or 4 teaspoons in a teaball of Ellen's Irish Breakfast Black Tea
1 Shot of Irish Whiskey
2 Ounces of Heavy Whipping Cream
Recipe:
Add 2 tablespoons of Ellen's Organic Cane Sugar to a 12-oz. glass.
Pour 8-oz. of hot water into the glass and the Irish Breakfast Black Tea.
Brew for 5 minutes, and then remove the tea bags or tea ball.
Add 1 shot of Irish whiskey.
Add 2-oz. of heavy whipping cream.
Enjoy!
Pumpkin Spice - Turnt Pumpkin Tod-tea
Ingredients:
1/2 Cup of Ellen's Spicy Chai Sugar
2 teaspoon filledTea Bags or two teaspoons in a teaball of Ellen's Pumpkin Spice Tea (Herbal or Black)
1 Shot of Verdi Local's Apple Cinnamon Whiskey
Whipped Cream
1 Cinnamon Stick
Recipe:
Coat cup rim in Ellen's Spicy Chai Sugar (to taste).
Brew Ellen's Pumpkin Spice Tea (herbal and black tea blend options available) in 8-oz. of hot, filtered water.
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.
Enjoy !
Spiced Apple Cider
8 ounces organic apple juice or cider.
1 tbsp. Ellen's loose Mulling Spices placed in a teabag or tea ball.
Heat apple juice/cider and spices to just under boiling. Simmer for at least 5 minutes. Remove tea bag/strain spices and serve with a cinnamon stick stirrer.
Serves 1 person. Multiply proportions for serving a crowd
Spiced Peach Nectar
8 ounces organic peach nectar
1 tbsp. Ellen's loose Mulling Spices placed in a teabag or tea ball.
Heat peach nectar juice and spices to just under boiling. Simmer for at least 5 minutes. Remove tea bag/strain spices and serve with a cinnamon stick stirrer. Serve with a dollop of whipped cream or creme fraiche, and a sprinkling of grated nutmeg. Serves 1 person. Multiply proportions for serving a crowd.
Hot Mulled Wine
6 ounces mead wine
2 ounces apple juice/cider
1 tbsp. Ellen's loose Mulling Spices placed in a teabag or tea ball.
Heat mixture of organic mead wine and organic apple juice/cider, along with spices, in a small pot, to just below boiling point. Allow to simmer for at least 5 minutes. Remove tea bag/strain spices and pour spiced wine into clear glass mug. Serve with cinnamon stick stirrers. Serves 1 person. Multiply proportions for serving a crowd.
Ingredients:
2 Tablespoons of Ellen's Organic Cane Sugar
4 teaspoons filled Tea Bags or 4 teaspoons in a teaball of Ellen's Irish Breakfast Black Tea
1 Shot of Irish Whiskey
2 Ounces of Heavy Whipping Cream
Recipe:
Add 2 tablespoons of Ellen's Organic Cane Sugar to a 12-oz. glass.
Pour 8-oz. of hot water into the glass and the Irish Breakfast Black Tea.
Brew for 5 minutes, and then remove the tea bags or tea ball.
Add 1 shot of Irish whiskey.
Add 2-oz. of heavy whipping cream.
Enjoy!
Pumpkin Spice - Turnt Pumpkin Tod-tea
Ingredients:
1/2 Cup of Ellen's Spicy Chai Sugar
2 teaspoon filledTea Bags or two teaspoons in a teaball of Ellen's Pumpkin Spice Tea (Herbal or Black)
1 Shot of Verdi Local's Apple Cinnamon Whiskey
Whipped Cream
1 Cinnamon Stick
Recipe:
Coat cup rim in Ellen's Spicy Chai Sugar (to taste).
Brew Ellen's Pumpkin Spice Tea (herbal and black tea blend options available) in 8-oz. of hot, filtered water.
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.
Enjoy !
Spiced Apple Cider
8 ounces organic apple juice or cider.
1 tbsp. Ellen's loose Mulling Spices placed in a teabag or tea ball.
Heat apple juice/cider and spices to just under boiling. Simmer for at least 5 minutes. Remove tea bag/strain spices and serve with a cinnamon stick stirrer.
Serves 1 person. Multiply proportions for serving a crowd
Spiced Peach Nectar
8 ounces organic peach nectar
1 tbsp. Ellen's loose Mulling Spices placed in a teabag or tea ball.
Heat peach nectar juice and spices to just under boiling. Simmer for at least 5 minutes. Remove tea bag/strain spices and serve with a cinnamon stick stirrer. Serve with a dollop of whipped cream or creme fraiche, and a sprinkling of grated nutmeg. Serves 1 person. Multiply proportions for serving a crowd.
Hot Mulled Wine
6 ounces mead wine
2 ounces apple juice/cider
1 tbsp. Ellen's loose Mulling Spices placed in a teabag or tea ball.
Heat mixture of organic mead wine and organic apple juice/cider, along with spices, in a small pot, to just below boiling point. Allow to simmer for at least 5 minutes. Remove tea bag/strain spices and pour spiced wine into clear glass mug. Serve with cinnamon stick stirrers. Serves 1 person. Multiply proportions for serving a crowd.