The Baking Beauties » Beverages

Homemade Ice Tea

Jeanine Friesen — Tue, 07 Aug 2012 12:00:40 +0000

Today I have a guest blogger sharing a simple, refreshing recipe with you. I’d like to introduce you to Sue from Ivy Hill Farm. Our boys became friends at school, and Sue invited us down for a play date a few weeks ago. After seeing her email address ended with ivyhillfarm.ca, curiosity got the best of me, and I had to look it up. Ends up that Sue is a foodie to the extreme. She not only cooks…she cooks with food she raises! Ivy Hill Farm raises animals for “Food the Way Nature Intended”. We had a great tour of her farm, my daughter got to sit on a donkey named Poppy, and the kids helped collect eggs. And after all that hard “work”, we got to sit and enjoy a snack together. That is where I got to taste Sue’s Homemade Ice Tea, or as I’ve renamed it, SpIced Tea.

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Hello from Ivy Hill Farm in SE Manitoba! It’s been a very hot summer so far and since sitting inside isn’t an option of the farm (I’ve tried once or twice, but it never really works), we’re always outside enjoying the sunshine (if by “enjoying” you mean wielding a pitchfork and shoveling manure while the sweat runs into your eyes). One of our usual refreshing drinks is a slight twist on an old favorite, Iced Tea. I mean real iced tea, none of this sugar-and-chemical-laden drink that revs you up more than an energy drink and leaves you thirsty at the end.

I suppose the combinations/permutations of iced tea are Legion, but our particular ‘recipe’ is the one the kids always ask for. Refreshing, thirst-quenching, and just a tad spicy, this drink when chilled overnight in the fridge will make you forget you’re sweating it out as fast as you can put it back in and will make your hot summer’s day just that much more enjoyable. Try to hold on to that feeling in about 5 months when the wind is blowing and it’s -40C!

To make this iced tea you need a large shatterproof glass carafe of sorts (you can use plastic, but I’m leery of steeping hot things in plastic, I just personally like glass better) that will hold approximately 1.5 liters of water with a bit of room to spare for sugar and stirring. Also needed are any sort of plain black tea bags (I use the old standard, Red Rose™ and Celestial Seasonings™ brand “Bengal Spice” Tea). This is an indian chai-esque tea with predominant notes of cinnamon and cardamom. The last ingredient is granulated sugar. I suppose you could make this with honey or sweeteners (stevia?) but I can’t vouch for amounts, experiment a bit and find the sweetness level you like.

Place 1 black tea bag and 2 Bengal Spice tea bags in your carafe and put the kettle on to boil water. I use my full kettle’s worth, which is about 1 liter. More or less doesn’t really matter, as after steeping we’ll top up to 1.5 liter with cold water. When water just reaches a rolling boil I pour the contents of the kettle into the carafe (here’s where “shatter-proof” is important!). Let steep for about 5 minutes or so (it’s iced-tea, not rocket science, there’s wiggle room) and then remove the black tea bag only. Add about 1/3 cup granulated sugar and stir till mixed. Again, use more or less, to taste. This is our preferred amount. Bring volume up to 1.5 liters with cold water and set on counter to cool for about an hour. Once it’s cool enough, put it in the fridge and refrigerate overnight.

You never remove the Bengal Spice tea bags and the drink gets spicier the longer it sits (but never bitter). It’s best made at least the day before, but 2 days is even better. MMMM, spicy and cool and sweet. It just doesn’t get better on an August day.

Sue Dick farms with her family at Ivy Hill Farm. They raise heritage breeds on pasture to produce grassfed, all natural meats, like the kind your grandparents used to eat. Only better because more is known about animal nutrition now! For more information check out the farm’s webpage www.ivyhillfarm.ca and for the daily blog and pictures Ivy Hill Farm’s Facebook page.

As well Sue blogs under “the Happy Homesteader” for Mother Earth News and writes the odd short farming-story for www.homestead.org.

Frosty Philly Mocha

Jeanine Friesen — Thu, 23 Jun 2011 12:05:00 +0000

I LOVE frozen coffees, and when they are as smooth and creamy as a milk shake… Mmm.. perfection! I’ll tell you, I very rarely buy a frozen coffee. For two reasons: 1) They are way too expensive. 2) I make them better than any Barista I’ve met. You can always change things up. Add some flavoured syrups, some flavoured coffee creamers, use different kinds of coffee. By changing up one or two things, you will never have the same coffee twice.

The secret to the best homemade frozen coffee? Coffee cubes. When you have leftover coffee in your pot in the morning, pour it into ice cube trays and freeze it. Then store them in a resealable plastic bag until one hot afternoon that you’re dying to have an iced coffee. Using frozen coffee helps give you a great coffee flavour, but doesn’t water it down, like using regular ice would.

Note: The Kahlua in this recipe is optional, BUT, I love what a shot of Kahlua does to an iced coffee, it actually makes it extremely creamy, and nearly milkshake-like.

And yes, this was another entry for the Real Women of Philadelphia contest. I submitted 15 recipes that last week, and I still haven’t posted all of them on my blog yet. Ya think they should have noticed me during that last week especially, huh? After putting in 35 recipes, and being very involved in the forums for over 2 months, and promoting their product, I won a ticket to the live event/dinner celebration in Toronto. HOWEVER, flight & accommodations are not covered. *sigh* Seems I won’t be leaving the prairies after all. I have some friends that are going to the live even though (some as finalists and some that won tickets and live in the area), so I will be able to see and hear about it. Just not quite the same though. If anyone has a private jet, you mind if I hitch a ride to TO? I can pay you in cream cheese desserts!!

Instead of having a coffee with your dessert, why not make the coffee your dessert. These frozen, creamy coffees are the perfect way to end a summer meal.

Frosty Philly Mocha

Author: Jeanine Friesen

Recipe type: Beverage

Serves: 2

Instead of having a coffee with your dessert, why not make the coffee your dessert. These frozen, creamy coffees are the perfect way to end a summer meal.

Ingredients

2 cup frozen coffee cubes
3 tablespoons chocolate sauce
1/3 cup milk
2 ounces spreadable cream cheese, softened
2 ounces coffee liqueur
1/2 cup of whipped cream
2 tablespoons chocolate or caramel sauce, for garnish

Instructions

Place the frozen coffee cubes, 3 Tbsp chocolate sauce, milk, PHILADELPHIA cream cheese and coffee liqueur in a blender. Blend until smooth and creamy (about 3 minutes).
Divide mixture between 2 tall cups and top with whipped cream and chocolate or caramel sauce.
Sit back, relax, and enjoy immediately.

Sangria! Sangria!

Jeanine Friesen — Fri, 24 Jul 2009 11:34:00 +0000

Alright, time to celebrate! It is the weekend. The house is SOLD! AND, I’m posting more than one recipe this week! Yeah!

I’ve never tried a Sangria before, but a friend of mine made me some candles in this scent, and I LOVE them. I’m not a fan of wine, so I wasn’t sure I was going to like this. But, since I mix it 1/2 with Sprite right before drinking, it is actually a nice drink to sit on the deck on a hot summer day & enjoy.

Kick back and enjoy the weekend! (But be responsible, these are pretty boozy if you don’t add the carbonated water/Sprite).

Ingredients:
1/2 cup brandy
1/4 cup lemon juice
1/3 cup frozen lemonade concentrate
1/3 cup orange juice
1 (750 ml) bottle of dry red wine
1/2 cup triple sec (or Grand Marnier)
1 lemon, sliced into rounds
1 orange, sliced into rounds
1 lime, sliced into rounds
1/4 cup white sugar (optional)
8 maraschino cherries
2 cups carbonated water (optional, I omitted this)

Directions:
In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec and sugar. Float slices of lemon, orange and lime, and maraschino cherries in the mixture. Refrigerate overnight for best flavour. For a fizzy sangria, add club soda (I do Sprite) just before serving.

Source: All Recipes

Amazingly Good Eggnog

Jeanine Friesen — Fri, 19 Dec 2008 14:01:00 +0000

With all the holiday parties coming up, I thought you might want to give this eggnog recipe a try. I’ve never made eggnog before, but do enjoy it from the store. This eggnog was really good, just I think I did a tad too much nutmeg (although my husband disagrees, he loves it!).

This recipe does use cooked eggs, so there is no fear of getting sick from raw eggs. The amount of rum can be adjusted according to your taste. I easily halved the recipe, since it wasn’t for a party, just ourselves. Remember to be responsible when drinking!

Ingredients:

4 cups milk
5 whole cloves
1/2 tsp vanilla extract
1 tsp ground cinnamon
12 egg yolks
1 1/2 cups sugar
1 1/2 cups light rum (I used dark rum without a problem)
4 cups light cream
2 tsp vanilla extract
1/2 tsp ground nutmeg

Directions:

Combine milk, cloves, 1/2 tsp vanilla and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
Stir in rum, light cream, 2 tsp vanilla, and nutmeg. Refrigerate overnight before serving.

NOTE: Although drinks like beer are off limits for Celiacs, distilled alcohols are gluten-free.

Source: Based on a recipe from AllRecpies.com

Slushies – Perfect for those hot summer days

Jeanine Friesen — Sat, 19 Jul 2008 18:30:00 +0000

These brain-freezing flavoured ice drinks are perfect for you and the kids to enjoy on those hot, humid summer days. You can use any flavour of Kool-Aid, giving you more variety than the local store. No need to drive down to the nearest convenience store for these anymore, just make them at home!

Ingredients
1 package of unsweetened Kool-Aid drink mix, any flavour
2 cups cold water
1/2 – 3/4 cup sugar
4 cups ice

Directions:
In a blender, combine Kool-Aid, water and sugar. Blend. Add all the ice and blend. That’s it!

Pour into cups, add a straw and enjoy on those hot summer days. Great for Mom & Dad too!

NOTE: For Coca-Cola flavoured slushie, simply add one can of Coke and enough ice to cover and blend.