hot creamy chai tea ~ non alcoholic

2 cups water
2 individual tea bags
1 cinnamon stick
6 cardamom seeds, crushed
1 whole clove
1/4 teaspoon ground ginger
2-1/2 cups milk
1/3 cup sugar
Sweetened whipped cream, ground cinnamon and cinnamon sticks, optional


1. In a small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes.

2. Stir in milk. Return to a boil; boil for 1 minute, then strain. Stir in sugar until dissolved. Top with whipped cream and garnish with ground cinnamon or a cinnamon stick if desired.

raspberry ginger cider ~ non alcoholic

1	bag (10 oz)  frozen organic red raspberries
1	bottle (64 oz) apple cider (8 cups)
2	tablespoons honey
2	cinnamon sticks
1	piece (1 1/2 inches) ginger root, peeled, thinly sliced
3	thin slices orange, cut into quarters (optional)

Reserve 1/2 cup frozen raspberries for garnish; set aside. In 3-quart saucepan, heat remaining raspberries, the apple cider, honey, cinnamon sticks and ginger root to boiling over medium-high heat. Reduce heat; simmer uncovered 15 minutes. Strain mixture; discard solids. Garnish each serving with orange slice and a few of the reserved raspberries. Serve hot.