2 Tbsp. Whitecourt Mountain Liquid Honey
3 ounces White Rum
2 Tbsp. lime juice
2 Tbsp. Pineapple juice
1 ripe banana
1 cup crushed ice
fresh pineapple and cherry to garnish.
Place rum, lime juice, pineapple juice, banana, ice and honey into blender.
Blend until slushy.
Pour all at once into well chilled glass. Garnish with pineapple and cherry.
1½ cups lemon juice
¾ cup Whitecourt Mountain liquid honey
9 cups water
48 small pieces assorted fruit
Combine lemon juice and honey in large pitcher, stir until honey is dissolved. Stir in water.
Place 1 to 2 pieces of fruit in each compartment of 2 ice cube trays. Fill each compartment with honey lemonade and freeze until firm.
Chill remaining lemonade.
To serve, divide frozen fruit cubes between tall glasses and fill with remaining lemonade. Makes 9 cups.
8 Cardamon seeds
4 Black peppercorns
2 Cinnamon sticks
1 1” Fresh ginger sliced
½ Cup Whitecourt Mountain liquid honey
2 Cups milk
4 Black tea bags
Place the cardamom, cloves, and peppercorns in a resealable plastic bag and crush with a heavy skillet.
Place the crushed spices in a medium saucepan, along with the cinnamon sticks, ginger, milk, and 2 cups water; bring to a boil. Remove from heat, add the tea bags, cover, and let steep for 10 minutes.
Strain into cups. To each cup, add 2 teaspoons honey or more, to taste.
Honey Chai Tea
Whitecourt Mountain Honey
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