Recipe: Chai Tea ,homemade

Instead of buying one cup of Chai Tea at  coffee shops like Star Bucks ,  You can make your own Chai Tea concentrate and enjoy in the comfort of your own home.

The ingredients you’ll need:

cinnamon, ginger, cardamom, star anise, cloves, black pepper, nutmeg, orange zest, tea bags, brown sugar, honey, and vanilla.

Ingredients

  • 4-½ cups Water
  • 1 stick Cinnamon
  • 1 piece Fresh Ginger Chopped
  • 7 whole Cardamom Pods
  • 2 whole Star Anise Pods
  • 10 whole Cloves
  • ¼ teaspoons Freshly Ground Black Pepper
  • ½ teaspoons Freshly-ground Nutmeg
  • 1 teaspoon Orange Zest
  • 10 teaspoons Green Or Black Tea Or 10 Tea Bags
  • ⅔ cups Brown Sugar
  • 1 Tablespoon Honey
  • 1 Tablespoon Vanilla

Preparation Instructions

Bring the water to a boil. Add the spices and tea, remove from heat and let steep 15-20 minutes, depending on how strong you want it. Strain and add the brown sugar, honey, and vanilla. Stir to combine.

Mix 1 part concentrate with 1 part milk, heat and enjoy or pour over ice.

For a stronger flavor, mix 2 parts concentrate with 1 part milk or half-and-half (if you’re like me).

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Bellini, The Origin

The Bellini was invented sometime between 1934 and 1948 by Giuseppe Cipriani, founder of Harry’s Bar in Venice, Italy. Because of its unique pink color, which reminded Cipriani of the color of the toga of a saint in a painting by 15th-century Venetian artist Giovanni Bellini, he named the drink the Bellini.

A true Bellini is made with the nectar of white peaches and Italian sparkling wine. Mionetto Prosecco Brut D.o.c is an example of a good Italian sparkling wine.

The Bellini consists of puréed white peaches and Prosecco, an Italian sparkling wine. Marinating fresh peaches in wine is an Italian tradition.[2] The original recipe was made with a bit of raspberry or cherry juice to give the drink a pink glow.[4] Due, in part, to the limited availability of both white peaches and Prosecco, several variations exist.

Bellini Bar

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Rated 5 stars out of 5
Total Time: 1 hr 5 min
Prep: 30 min
Inactive: 30 min
Cook: 5 min
Yield: 12 serving

Ingredients

  • 2 cups sugar
  • 1 cup water
  • 1 (16-ounce) bag frozen peaches, thawed
  • 1 teaspoon grated orange peel
  • 1 (16-ounce) bag frozen strawberries, thawed
  • 1 (16-ounce) bag frozen blueberries or blackberries, thawed
  • 4 to 6 (750-ml) bottles Prosecco or other sparkling wine, chilled
  • Fresh strawberries, raspberries, and blueberries, for garnish
  • Orange peel twists, for garnish

Directions

Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely.

Puree the peaches and orange peel in a blender with 1/2 cup of the sugar syrup until smooth. Strain through a fine-meshed strainer and into a bowl. Cover and refrigerate. In a clean blender puree the strawberries with 1/3 cup of the sugar syrup until smooth. Strain through a clean fine-meshed strainer and into another bowl. Discard the seeds. Puree the blueberries in a clean blender with 1/3 cup of the sugar syrup until smooth. Strain through a clean fine-meshed strainer and into a third bowl. Discard the seeds and solids. Pour each of the purees into clear glass bowls or small pitchers.

For each serving, pour 2 to 4 tablespoons of the desired fruit puree into a Champagne flute. Slowly pour enough Prosecco into the flute to fill. Gently stir to blend. Garnish with the whole berries, as desired, and serve.

Do-Ahead Tip: The fruit purees can each be made 1 day ahead. Cover separately and refrigerate.

This wine is perfect alone as an aperitif or as a delight- ful complement to appetizers such as prosciutto or
mild cheeses. Excellent as a base for Bellinis and other sparkling wine cocktails.

Bellini is also the name of a music group originating in Catania, Sicily .     Agostino Tilotta and Damon Che begin writing songs in August 12, 2000.  They started their first North America tour in 2001.  I must locate this group on you-tube or I -tunes and catch a few bars of their music today!

Bellini is a rhythmic, tight, beautifully aggressive quartet consisting of Agostino Tilotta, his wife Giovanna Cacciola (both also of Italy’s famed Uzeda), bassist Matthew Taylor (the Romulans) and drummer Alexis Fleisig (Girls Against Boys). Though retaining some of the basic elements of their former selves, Bellini are more focused, more structured and more rhythmic than ever before. They embody the true spirit of perseverance and punk rock, making uncompromising, honest music strictly for the brutal love of it.

The Teatro Massimo Bellini is an opera house in CataniaSicily, southern Italy. Named after the local-born composer Vincenzo Bellini, it was inaugurated on 31 May 1890 with a performance of the composer’s masterwork, Norma. It seats 1,200.

I’ll have an Orange Julius

The closest store to me is about 50 miles away.

So I searched for a recipe or low-fat version to make at home.

History of the Orange Julius.

Did you know how far back the Orange Julius goes?   Neither did I. In 1926, the first orange juice stand began in Los Angelos in a little store on South  Broadway.  His customers liked it and once concocting a blender recipe, in 1929, he opened 100 more stores. It expanded to Canada in 1962.  In 1964, Orange Julius was the official drink at New York’s World’s Fair. In the late 70’s and early 80’s , the drink is introduced in Hong Kong and Singapore. Then along came the Julius Cream Supreme drink line. In 1987, it became a fully owned subsidy of International Diary Queen (IDQ).

Orange Julius recipes  from the web:

a “real” Orange Julius

6 oz. frozen orange juice concentrate
1 cup milk
1 cup water
1/2 cup sugar
1 tsp. vanilla extract
8-9 ice cubes

1. Combine all ingredients except ice cubes in blender.
2. Blend for about 1-2 minutes, adding ice cubes one at a time.

I know, that’s a lot of sugar, right? Yeah, no wonder it’s so good

Update: A reader emailed me a suggestion to use powdered sugar to make the drink a bit creamier. I’ve been using 1/4 cup regular sugar and 1/4 powdered sugar and it’s fantastic!

— October 22nd, 2005   from another blogger.  paul mayne.org

NANCY’S ORANGE JULIUS DRINK
6 oz. orange juice concentrate, partially thawed
1 c. milk
1 c. water
1/2 c. sugar (tastes fine with 1/4 c.)
1/2 tsp. vanilla
1 egg, uncooked
8 – 10 ice cubes Mix all ingredients well in a blender until quite foamy on top. Makes 4 servings.

from www.cook.com

Orange Frosties:

Soymilk, orange

juice  and ice blend up into a

delicious drink in just 5 minutes.

Prep Time: 5 min

Total Time: 5 min

Makes: 4 servings 1 cup each

2 cups ice cubes or slightly crushed ice
2 cups vanilla soymilk
1 can (6 oz) frozen orange juice concentrate
1. Place all ingredients in blender or food processor. Cover; blend on high-speed 30 to 60 seconds or until smooth and frothy.
2. Pour into 4 glasses. Serve immediately.
High Altitude (3500-6500 ft): No change.
Health Twist
Use soymilk in your recipes to help you incorporate 25 grams of soy protein in your daily diet.
Special Touch
Jazz up the glasses with a garnish of an orange slice and a sprig of fresh mint.

Nutrition Information:

1 Serving: Calories 120 (Calories from Fat 15); Total Fat 1 1/ 2 g  (Saturated Fat  0 g , Trans Fat 0 g); Cholesterol 0 mg  ; Sodium 85 mg; Total Carbohydrate 22g (Dietary Fiber 0g, Sugars 21 g); Protein  4 g Percent Daily Value*: Vitamin A 8%; Vitamin C 100%; Calcium 15%; Iron 2% Exchanges: 1 Other Carbohydrate; 1/2 Low-Fat Milk; 0 Vegetable Carbohydrate Choices

Summer recipe-Watermelon strawberry lemonade

WATERMELON STRAWBERRY LEMONADE

A refreshing summer drink made with fresh fruit  from the AllRecipes website.

Prep Time
20 Min

READY IN
20 minutes

Servings :  8

Original Recipe Yield 2 quarts

Ingredients:

  • 8 cups cubed seeded watermelon
  • 1 cup fresh strawberries, halved
  • 1/2 cup fresh lemon juice
  • 1 cup white sugar
  • 2 cups water

Directions:

  1. Combine the watermelon, strawberries, lemon juice, sugar, and water in a blender. Blend until smooth.

Nutritional Information:

Amount Per Serving Calories: 152 | Total Fat: 0.3g | Cholesterol: 0 mg

By: RAZZBERY1 “This recipe makes for fresh fruit that you can drink! It’s best served cold over ice.”

 

Hello and good morning everyone.

Thanks for pulling up a chair and staying for a awhile.

Comments are always  welcome.  Please take a few moments and tell me what corner of the world you’re from.   I’d love to hear from you.

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