Hot Peppermint Chocolate Drink

Hot Peppermint Chocolate Drink
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Ingredients

  • 1 t Dutch Cocoa
  • 1 t Peppermint Tea Leaves
  • 1-2 t Honey or Maple Syrup
  • Hot Water
  • Milk (of any kind)

Method

  1. Place the peppermint tea into a tea ball infuser and into a mug and 3/4 fill the cup with boiled water.
  2. Allow to steep for 2 minutes, then remove the infuser.
  3. Add the cocoa and honey and stir well.
  4. Top up with milk and enjoy!

Hibiscus & Rose Cookies

Hibiscus & Rose Cookies
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Ingredients

  • ¾ cup butter, softened but not melted
  • 3 T coconut sugar
  • 1 cup ground almonds (skins can be left on)
  • 1 cup flour
  • 1 t baking powder
  • 1 egg
  • 1 t vanilla
  • ¼ t sea salt
  • 2 T Dried Hibiscus flowers (Hibiscus sabdariffa) powdered (use a mortar and pestle or blender)
  • 2 T Dried Rose petals powdered
  • Extras: Caster sugar to roll cookies in and raspberry jam to stick the cookies together

Method

  1. Preheat oven to 170C and line a baking tray with parchment.
  2. Add all of the ingredients together in a bowl and mix until well combined.
  3.  Roll into balls, then roll in caster sugar.
  4. Place on to the tray and flatten to about 1cm in thickness and bake for approximately 12-15 minutes.
  5. Remove from the oven and using a fish slice remove each cookie off the tray and place onto a baking rack.
  6. Place the rack on the oven tray and back into the turned off oven for a further 5 minutes to help crispy the cookies, then remove from oven and allow to cool completely.
  7. When cool, spoon some raspberry jam onto one cookie, then sandwich together with another cookie.
  8. Enjoy with a lovely hot cup, or cold glass, of Hibiscus tea. Dried Hibiscus

Hibiscus & Pomegranate Cooler

Hibiscus & Pomegranate Cooler
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Ingredients

  • 1 tsp red hibiscus flower tea
  • Boiling water
  • 2 tablespoons of pomegranate seeds or 8-10 blueberries or berries of your choice
  • 1 tsp honey or agave nectar
  • 1 slice of lemon or orange
  • 2 springs of fresh mint
  • Ice

Method

  1. Make the hibiscus tea by pouring the boiling water over the flower tea in a tea infuser pot (you’ll want about 300ml of tea). Allow to steep for 5-10 minutes, then pour the tea into a large mug or bowl and stir in the honey.
  2. Allow to cool completely.
  3. Add ice to your serving glass, add the blueberries, orange slice and mint sprigs, then pour over the tea, serve immediately.