From: email@example.com (sammy)
"Hot Cranberry Tea"
1/3 c brown sugar, packed
1/4 tsp ground cloves
1/4 tsp cinnamon
14 tsp allspice
dash of nutmeg and salt
2 14 c pineapple juice, unsweetened
2 c cranberry juice
1/2 c water
Stir spices into brown sugar.
Combine with liquids and heat to boiling.
Pour into cups with 1/2 tsp butter and add cinnamon stick for stirring
"Spice Bags for Warm Winter Drinks"
8 sticks cinnamon, broken into small pieces
2 whole nutmegs, crushed
1/3 cup whole cloves
1/3 cup minced dried orange peel (or 1/4 cup ground)
1/4 cup whole allspice berries
optional: garnish with cinnamon sticks,
slice of orange, lemon peel,
Combine all the ingredients in a bowl,
tie in sachets of 1 tablespoon each in a double thickness of cheesecloth;
transfer to an airtight container.
One sachet of the mixture will flavor 1 quart of cider, tea or wine.
To use, simmer 1 quart of the chosen beverage with 1 sachet for 20 minutes;
ladle into mugs.
If desired, add a garnish or a sprinkling of additional spirits.
From: firstname.lastname@example.org (Mary TQO)
MY SIL's SWILL
"A GREAT THIRST QUENCER"
Bring 1/2 gallon of water to a boil.
Add 8 tea bags. Brew the tea for approx.20 minutes. Set aside until cooled.
Pour the cooled tea intp a gallon sized jug.
Add 2 tbs. sugar, the juice of 2 freshly squeezed oranges and the juice of one freshly squeezed lemon.
NOTE: DO NOT USE FROZEN JUICES.
Add Vernors Ginger Ale to fill up the gallon jug.
Stir--then chill in refrigerator before drinking.
BEST IF MADE THE DAY BEFORE.
NOTE: My SIL ( Wayne ) says use only Vernors Ginger Ale. No Substitutes.