Dirty Chai Latte
2 cups water
2 black tea bags
1/2 TBSP C&C Chai Spice
3 TBSP maple syrup
3/4 cup whole milk
1/2 cup strong coffee or 2 shots of espresso
Prepare coffee or espresso.
In a medium-sized saucepan, bring the water and C&C Chai Spice to a boil. Once boiling, turn off the heat and allow the spices to steep in the water for 5 minutes. Turn heat back on and add the black tea bags and maple syrup. Return to a slight boil then turn off the heat.
Allow the tea bags to steep in the water and spices for 5 minutes. Remove the tea bags and strain the tea through a fine mesh strainer. Set aside 1 cup of Chai tea. Store the rest of the chai tea in the fridge up to two weeks.
In the now empty pot, add milk and heat over medium heat, use a milk frother if you like or the attachment on your espresso machine to heat and/or froth the milk.
In two mugs layer coffee, chai tea and milk. Garnish with a sprinkle of cinnamon.
2 cups any milk (almond, pecan, coconut, dairy) or bone broth
1/2 cup water
1 1/2 tsp C&C Golden Milk Spice Blend
1 tsp honey or maple syrup
1 TBSP coconut oil
In a small sauce plan whisk together all ingredients over medium high heat until the coconut oil and honey melt completely. It should be hot to the touch, but do not boil. Turn off heat and let cool until safe to drink. Can be stored in the refrigerator for up to three days.
After a few rough nights I’ve made a quick, all natural gripe water. A spice infused water used to aid in digestion for infants.
2 cups water
1 TBSP dried ginger pieces
1 TBSP crushed fennel seeds
2 tsp dried chamomile flowers
2 tsp dried peppemint leaf
Agave nectar to taste
Slice ginger into pieces. Add to water with fennel. Bring to a boil. Remove from heat and add mint and chamomile. Allow to steep 20 to 30 minutes. Strain and sweeten if desired.
Store in fridge for up to 5 days.
Add 5ml to bottle when gassy or via dropper. Up to 25ml a day.
Easy German Mulled Wine
1 TBSP C&C Red Wine Mulling Spice
1/2 cup granulated sugar
1/2 cup water
1 bottle of dry red wine
1/4 cup of brandy
Using a vegetable peeler or zester, remove the zest from the lemon and orange, avoiding the white pith; place the zest in a large saucepan. Juice the lemon and orange and add the juice to the pan. Add C&C Red Wine Mulling Spice.
Add the sugar and water. Over high heat bring to a boil and reduce to a simmer, stirring to dissolve the sugar. Cook until the mixture is reduced by about one-third, about 20 minutes.
Add the red wine and brandy, stir to combine, and bring just to a simmer (don’t let it boil). Remove from the heat and strain to remove the spice and zest before serving.
Slow Cooker Pear Cider
8 medium pears, assorted types
1 TBSP C&C White Wine Mulling Spice
6 cups filtered water
⅓ cup maple syrup
Wash the pears and oranges then cut into quarters. Seeds, peels and stems are OK. Place the fruit in the bottom of your slow cooker Add C&C White Wine Mulling Spice.
Fill to the top of the slow cooker with water, leaving about an ¼-1/2-inch of space at the top. Cook on high heat for 3-4 hours or on low heat for 6-8 hours.
An hour before the cider is done cooking, use a potato masher to mash the fruit once it is softened.
Cook for an additional hour.
Strain the pear cider through a fine-mesh strainer or cheese cloth into a clean pitcher or pot, pressing on the solids to get all the juice out of the fruit. Stir in the maple syrup until it is dissolved and serve hot.