Holiday Nog

2 cups Almond Cream (see below)
1/3 cup raw macadamia nuts
2 tablespoons date paste (see note)
1 teaspoon maple syrup or agave nectar
1 teaspoon flax oil
1 teaspoon vanilla extract
1/4 teaspoon fresh ground nutmeg, plus additional for garnish
1 frozen banana, thawed 5 minutes and broken in two or three pieces

Alissa’s Eggnog

1 baby Thai Coconut (Milk)
1 Banana
1-2 Tbs Agave
Lg amt Nutmeg
2 Vanilla drops

Vita Mix all.

No Egg Nog

1 cup diced pumpkin
1 banana
2 cup nut milk
½ teaspoon cinnamon
½ teaspoon nutmeg
1 cardamom pod seeded

Blend all ingredients together in a blender until smooth. Chill before serving or serve at room temperature.

“Hot” Chocolate

1 cup almond milk
1 or 2 teaspoon raw almond butter (optional, but makes it creamier)
honey or agave nectar to taste
1 Tablespoon raw cacao powder
1 thin slice of fresh ginger, chopped
1 pinch of cinnamon
1 pinch of grated nutmeg
1 dash of cayene pepper or Espelette pepper

Put everything in a blender and mix until until frothy. Garnish with a bit more hot pepper if you like it hot.

Espresso YourSelf Serves 4

3 c Hot water
2 T cacao powder
2 T cocao nibs
1 tsp cayenne
4 pitted dates

Blend well, pour into espresso cups or coffee mugs. Top with Macadamia cream.

Macadamia Cream

1 c macadamias soaked
1/2 c Young thai coconut meat
1/4 c agave
pinch salt
1 tsp vanilla

Blend well, adding cool pure water to help turn. Spoon over warm cacao drink.

Ms. Lynn’s Tea will be open December 31st for New Year’s Eve, but will be closed for the month of January for cleaning and inventory. However, we will open for special events or parties if you would like schedule one ($200 minimum please).

The first event of next year is on the Special Events Calendar, and it’s our annual Valentine’s Day Event.

A special Queen’s Tea will be served throughout the day, and there will be a Sweetheart Dinner at 6 o’clock in the evening, with a string quartet for entertainment.

The menu is yet to be announced, but you can call to make your reservations early!

Garlic and Bell Pepper Bisque

2 cups water
½ soaked Chipotle
2 med bell peppers
1 large tomato
2 stalks celery
2 med cloves garlic
3 tbls olive oil
1 tsp sea salt

Blend in your blender till creamy and smooth.

Raspberry Dressing

1 shallot chopped (about 1 Tbl onion)
3/4 C frozen raspberries
1/3 C frozen apple juice concentrate or raw honey
1/4 C raspberry vinegar
1 Tbl dijon mustard
1/8 tsp sea salt

Puree until smooth.

Onion Bread

(From the Rawvolution unCook Book.)

3 large yellow onions
3/4 cups flax seed, ground
3/4 cups raw sunflower seeds, ground in food processor
1/2 cup Nama Shoyu
1/3 cups oil

Peel and half the onions. Slice in a food processor (with slicing disc). Place in large bowl and mix with rest of ingredients until thoroughly combined. Spread 2 cups over a Teflex sheet, repeat until all of mixture is used. Dehydrate at 100°F for 24 hours. Flip and return to dehydrator for 12 hours.

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