Ginger Spritzer (non-alcoholic)Serves 2one two-inch piece of fresh ginger root, chopped1.5 cups of plain (filtered) water16 oz sparkling waterIceLemon for garnishBring water to a boil, add ginger, and simmer, covered, for 30 minutes - 1 hour.  Drain tea and chill in the refrigerator until serving.  Mix tea with sparkling water, add ice and garnish with lemon wedge or spiral.
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Green Tea Bubble Tea For the green-tea simple syrup: 1 cup sugar ¼ cup green-tea powder Pinch of salt 1 cup boiling water For each drink: 2 tablespoons black bubble-tea bubbles, cooked, strained, and rinsed according to package instructions Splash of amaretto 2 ounces vodka 1½ ounces green-tea simple syrup, or to taste 2 ounces milk Make the green-tea simple syrup: Whisk the sugar with the green-tea powder and salt until no clumps remain. Slowly add the boiling water, whisking constantly until dissolved. Strain if necessary to remove clumps. Let cool. Make the drink: Combine the cooked “bubbles” with the amaretto in a rocks glass and fill with ice. Put the vodka, green-tea simple syrup, and milk in a cocktail shaker with ice. Shake and strain into the rocks glass. Serve with a wide straw.
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Vanilla Bean Lemonade recipe adapted from Kelsey’s Essentials (makes 2 quarts) 1 1/4 Cups fresh lemon  juice 1  1/2 Tbsp. vanilla bean paste (I like Nielsen-Massey brand) 2 quarts sparkling water Simple syrup: (3/4 Cup water + 3/4 Cup sugar) fresh mint leaves to taste lemon slices Directions In a glass measuring cup place 3/4 cup water and add 3/4 cup sugar. Heat in the microwave on high for about 40 seconds or until the sugar dissolves when stirred. Place the mixture in the fridge to cool. You have just made “simple syrup”. In a large pitcher stir the lemon juice and vanilla bean paste. Add the sparkling water, cooled simple syrup, and lemon slices; stir to combine. If you are not going to serve immediately wait to add the mint leaves. The leaves will turn dark as they sit in the lemonade; so if you are going to serve the lemonade at a later time wait to add the mint until 20 minutes before serving.  Serve chilled over ice.
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Mulled Cider Ingredients3 cups fresh apple cider2 cups dry red wine1/2 cup pure maple syrup1 teaspoon whole black peppercorns1 orange or 2 tangerines (sliced)1 medium apple or 4 Lady apples (sliced 1/4 inch thick) Directions Combine apple cider, dry red wine, maple syrup, peppercorns, orange or tangerines, and apple(s) in a medium pot. Gently simmer over medium-low heat for 10 minutes. Serve warm, in mugs.
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Milk Chocolate and Peanut Butter Hot Cocoa Ingredients2 cups whole milk1 cup heavy cream5 ounces milk chocolate, chopped (about 1 cup)1/4 cup creamy peanut butter Directions Warm milk and cream in a medium saucepan over a medium-low heat. Add chocolate, and whisk until melted and combined. Continue to warm mixture until thick, about 5 minutes. Whisk in peanut butter until smooth.
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Warm Vanilla Cider Ingredients 6 cups fresh apple cider 2 tablespoons packed dark-brown sugar 2 whole nutmeg seeds 1 vanilla bean (split and scraped) 6 ounces (3/4 cup) bourbon, if desired Whipped cream Honeyed Walnuts Directions Combine apple cider, dark-brown sugar, nutmeg seeds, and vanilla bean in a medium saucepan. Gently simmer over medium-low heat for 15 minutes. Remove from heat, and add bourbon if desired. Remove and discard solids. Divide among 6 mugs or heatproof glasses, and top each with a dollop of whipped cream and a few honeyed walnuts.
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Champagne Cosmopolitan Cocktail Ingredients 1 1/2 ounces vodka (we like Stoli, Grey Goose and Ketel One) 1/2 ounce triple sec 1/2 ounce cranberry juice 1/2 ounce fresh squeezed lime juice ice 2 ounces champagne (on the sweeter side) Method Combine vodka, triple sec, cranberry juice, lime juice and ice in a cocktail shaker. Shake, shake, shake. Pour into a martini glass then pour champagne into glass and serve.
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Thick and Rich Homemade Hot Cocoa 1 (12-ounce) can evaporated milk4 ounces chopped bittersweet or semisweet chocolate (chocolate chips work fine too)1/4 cup sugar1/4 teaspoon salt1 scant teaspoon instant coffee powder or espresso powder1 teaspoon vanilla extract Whisk the milk, chocolate, sugar, salt and coffee powder in a small saucepan over medium heat until the chocolate is completely melted and everything is combined. Stir in the vanilla. Cover and cook on low heat for 7-8 minutes more, stirring occasionally. Turn the heat off and let the hot cocoa sit (still covered) for 5 minutes before serving to allow it to thicken. Serve immediately. Serves 2. **Some of you might want to thin it out with a little extra milk or water- it’s VERY rich! 
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Lavender Hot Chocolate Since lavender is quite fragrant, adjust amount according to preference. For a creamier hot chocolate, a 1 to 1 ratio of dark to milk chocolate can be used. Makes 2 servings. hot chocolate: 2 cups whole milk 3 ounces dark chocolate (70% cacao) 1 ounce milk chocolate 1/4 teaspoon lavender buds whipped cream: 1/2 cup cold heavy whipping cream 1/4 teaspoon vanilla extract or seeds from 1/4 of a whole vanilla bean pod 1/2 tablespoon granulated white sugar For whipped cream, place cold cream, vanilla, and sugar into a cold mixing bowl. Beat the mixture with a whisk or mixer until stiff peaks form. keep refrigerated until ready for use. For hot chocolate, heat milk and lavender over medium heat, whisking occasionally until the milk begins to simmer. Remove from heat and let lavender steep for 5 minutes. Strain lavender and return milk to saucepan. Over medium heat, add chocolate and mix until chocolate is melted and incorporated. Whisk milk mixture for 10-20 seconds until frothy. Pour into mugs or bowls and serve with a dollop of whipped cream.
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Copycat “Starbucks Salted Hot Chocolate” (adapted from savorysweetlife) Ingredients 3 tablespoons Caramel syrup, heated to luke warm Hot Chocolate (4 tablespoons of ganache plus 6 oz. of milk, heated) *if you don’t have time to make the ganache use the BEST quality hot chocolate mix you can get.  Ghirardelli makes a really yummy one! Fresh whipped Cream (yes you can used canned) Pinch of Medium Coarse Sea Salt Instructions Pour 2 Tablespoons of caramel syrup into a mug so the inside of the mug is coated well. Add hot chocolate and stir everything. Top off with with  freshly whipped cream, add a drizzle of the remaining caramel, and sprinkle with sea salt. Enjoy!
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Almond Joy Milkshake Yields 2 milkshakes Print this recipe! Recipe by Spike Mendelson via Design Sponge 1 cup milk 1/4-1/2 cup cream of coconut (coco lopez) (I used coconut creamer) 1/2 cup coconut flakes 2 cups creamy chocolate ice cream 1/2 cup crushed almonds In a food processor put 1/2 cup almonds. process till finely chopped and set aside. In a blender, pour milk, coconut cream, 1/4 cup of the ground almonds, coconut flakes,  ice cream. Pulse for 1 minute, or until barely combined. Note: If you like your milkshakes, slightly thicker (like I do), I’d recommend going with 1/4 of coconut creamer. And then just play with the consistency a little. Pour in large glasses and top with a spoonful or two of crushed almonds.
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Chai Concentrate 5 cups water 10 bags of black tea (I used a mixture of orange pekoe and English breakfast) 2 cinnamon sticks 1 vanilla bean, sliced in half ½ cup brown sugar 12 whole cloves 9 cardamon pods ½ Tsp freshly ground nutmeg 2 star anise pods ½ Tsp black peppercorns 8 corriander seeds ½ Tsp ground allspice 1 Tbsp orange zest 1 inch piece of ginger, sliced into discs 1 Tbsp. honey (optional) In a large pot, bring water to a rapid boil. Add tea bags, spices, orange zest and ginger. Reduce heat, cover and simmer for 20-25 minutes. Remove from heat, stir in honey and let stand 10 minutes. Line a sieve with cheesecloth and strain concentrate. Discard spices. Store concentrate in a sealable container in the fridge for up to two weeks. To make Chai tea combine 1/3 cup of concentrate with warm milk(or soy/nut milk). Concentrate can also be mixed in with a number of recipes. Try mixing it with cookie batter for chai spiced cookies or mix with seltzer water for a chai soda! Enjoy!
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