Parkview LiVe

​Healthy Hot Drink Recipes

Warm Grapefruit Tea


2 c. Ruby Red grapefruit juice (squeezed from 2 grapefruits, or bottled fresh juice, not from concentrate)

2 – 4 Tbsp. honey, or to taste

1 cinnamon stick

1/2 tsp. whole allspice

1/2 c. water

Directions: In medium pot, combine juice, honey, cinnamon, allspice and ½ c. water.  Bring to boil over high heat; strain and discard solids.  Serve with a grapefruit segment or a strip of grapefruit zest.

Peanut butter Hot Chocolate


1 c. milk

1 Tbsp. peanut butter

1 Tbsp. unsweetened cocoa powder

1 1/2 Tbsp. sugar

1/2 tsp. vanilla extract

Directions: Whisk together milk, cocoa power, vanilla and sugar in a small pot on the stove. Bring to a simmer, then add the peanut butter, stirring well.  Pour into mug and top with whipped cream and crushed salted peanuts.

Mulled Apple-Cranberry Cider


2 c. apple cider

2 c. 100% cranberry juice

2 strips fresh orange zest

1 cinnamon stick

Directions: Combine cider, cranberry juice, orange zest and cinnamon stick in saucepan.  Bring to simmer over low heat for 20 minutes.  Can dilute with additional hot water if less sweet cider desired.

Chai Tea with Soy Milk


3 c. water

10 whole green cardamom pods, lightly crushed

5 whole cloves

2 cinnamon sticks

2-inch piece of fresh ginger, peeled and quartered

1/2 vanilla bean, split lengthwise and scraped

1/3 c. honey

4 black tea bags

1 1/2 c. soy milk

Directions: Place water in small saucepan and add cardamom, cloves, cinnamon, ginger and vanilla bean and scrapings. Bring to boil. Reduce heat to low and simmer until mixture thickens, about 15 minutes. Whisk in honey and drop tea bags in pan. Turn off heat and let steep 3 minutes.  Strain mixture in a fine strainer or through a coffee filter. Put into a warmed serving pot.  Heat soy milk in same pan over med-high heat, about 3 minutes. Do not let boil.  Pour into serving pot and stir to combine. Enjoy.

Hot Tomato Cocktail


46 oz. can Vegetable Juice

1 stock celery, cut into 3 pieces

2 Tbsp. Brown Sugar

2 Tbsp. lemon juice

1 1/2 tsp. prepared horseradish

1 tsp. Worcestershire sauce

1/4 tsp. Tabasco® sauce

Directions: Combine all ingredients in 3-4 quart slow cooker. Cover and cook on low for 3-4 hours. Remove celery and discard. Serve hot.

Tabasco is a registered trademark of McIlhenny Company, Avery Island, Louisiana 70513.


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