Page 22 - Florida Sentinel 12-14-18

Recipes
Cider, Thyme And Tonic Mocktail
INGREDIENTS:
Recipe
• 12 oz apple cider
• 2 oz freshly squeezed lemon juice
• 2 oz thyme simple syrup*
• 1 bottle (9.3 ounces) tonic water • Additional thyme and lemon slices for garnish
DIRECTIONS:
– Add all ingredients except tonic water to a pitcher and stir until fully incorporated.
– Add ice to four glasses, filling each about halfway. Divide the cider mixture evenly among the glasses.
– Top with tonic water. Stir gently. Garnish with thyme.
Thyme Simple Syrup
• .5 cup granulated sugar
• 5 cup water
• 2-3 sprigs of fresh thyme
DIRECTIONS:
– Add all ingredients to a small saucepan. Turn heat to low and stir until sugar dis- solves.
– Simmer an additional 5 minutes, or until syrup coats the back of a spoon.
– Remove from heat. Take out the thyme sprigs and allow syrup to cool completely be- fore using.
– Store leftover syrup in a jar in the fridge for up to 2-3 weeks.
There are plenty of delicious options for those who prefer to skip the booze. Check out these drinks that are just as tasty as the boozy versions.
Non-Alcoholic Hot Buttered Rum
INGREDIENTS:
• 1/2 cup butter, softened
• 1 cup dark brown sugar
• 1 cup Monk Fruit In The Raw bakers bag sweetener (or 24 packets of Monk Fruit In The Raw)
• 1 teaspoon ground cinna- mon
DIRECTIONS:
• 1/2 teaspoon ground nut- meg
• 1/8 teaspoon ground car- damom
• 1/16 teaspoon ground cloves • Boiling water
• Half and half or heavy cream
– Combine the butter, sugar, Monk Fruit In The Raw, cinnamon,
nutmeg, cardamom, and cloves in a mixing bowl. Beat with an
electric mixer until thoroughly combined. Use immediately, or transfer to an airtight container and re- frigerate until ready to use.
– To make each drink, scoop 1 1/2-2 tablespoons of the buttered spice mixture into a small mug. Pour 1/4 cup of boiling hot water into the cup and stir or whisk to dissolve completely. Add 1-2 tablespoons of half and half or cream, and stir once more. Taste, add more water or cream, as desired.
PAGE 10-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, DECEMBER 14, 2018