Makes about 2 qt. (serving size: 1 cup)
Prep: 10 min., Cook: 5 min., Steep: 10 min.
- * 4 cups water
- * 7 green tea bags
- * 1/2 cup honey
- * 4 cups cold water
- * 8 cups boiling water
- * 8 tea bags
- * 2 teaspoons freshly grated ginger
- * 1/3 cup honey
Prep.: 5 min., Cook: 10 min., Stand: 5 min., Chill: 1 hr.
- * 1/2 cup fresh lemon juice
- * 4 cups water
- * 3 family-size tea bags
- * 3/4 cup sugar
“This is a wonderful treat on a cold winter morning and can be soothing at night in front of a warm fireplace.” -TM
- * 1/2 cup water
- * 1/3 cup honey
- * 5 tablespoons unsweetened cocoa
- * 1/2 teaspoon ground cinnamon
- * 1/8 teaspoon ground nutmeg
- * 1/4 teaspoon salt
- * 4 cups 2% reduced-fat milk
- * 1 teaspoon vanilla extract
On a chilly day, our grown-up version—rich with bittersweet chocolate and punched up with French brandy—will warm you to your toes.
- * 1 1/2 cups grated bittersweet chocolate
- * 1/2 cup dry milk powder
- * 4 cups whole milk
- * 4 tablespoons Armagnac
The combination of hot chocolate and espresso is enjoyed in Spain and throughout Europe. This version shows off the chocolate with a hint of orange and isn’t as sweet as traditional American-style cocoa drinks.
- * 2/3 cup boiling water
- * 1 1/3 cups 1% low-fat milk
- * 1 cup brewed espresso or strong coffee
- * 1/4 cup unsweetened cocoa powder
- * 1/4 cup packed brown sugar
- * 1 2-inch piece orange rind strip
- eggs
- Milk
- brown rice
- frozen vegetable mix
This is the way they do French toast in New England; take one bite and you’ll see why.
- * 4 large eggs
- * 1 1/2 cups 2% reduced-fat milk
- * 2 1/2 tablespoons maple syrup
- * 1 1/2 teaspoons vanilla extract
- * 1/2 teaspoon ground cinnamon
- * 1/4 teaspoon salt
- * 8 slices whole wheat bread
- * 1 teaspoon butter or canola oil
- * Warm Wild Blueberry Sauce
While the fruit compote really complements this dish, you can omit it and pour on maple syrup instead. If you do so, reduce the amount of sugar in the milk mixture by half.
8 servings (serving size: 2 french toast slices and 1/2 cup compote)
- * Compote:
- * 1 1/2 cups chopped fresh pineapple
- * 1 cup chopped peeled mango
- * 1 cup chopped peeled papaya
- * 1 cup chopped peeled kiwifruit
- * 3 tablespoons sugar
- * 3 tablespoons fresh lime juice
- *
- French toast:
- * Cooking spray
- * 1 1/4 cups light coconut milk
- * 1 1/4 cups egg substitute
- * 1/2 cup sugar
- * 1 tablespoon vanilla extract
- * 1/2 cup flaked sweetened coconut
Refrigerated, the vinaigrette keeps for about a week.
2/3 cup (serving size: 1 tablespoon)
- * 3 tablespoons vegetable broth or water
- * 2 tablespoons fresh lemon juice
- * 2 tablespoons extra-virgin olive oil
- * 1 1/2 tablespoons red wine vinegar
- * 1 tablespoon Dijon mustard
- * 2 teaspoons minced garlic
- * 2 teaspoons Worcestershire sauce
- * 1/2 teaspoon black pepper
- * 1/4 teaspoon salt