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Here is a Mexican treat which is similar to the cinnamon and cream recipe which I posted on Monday. It is blended with homemade rice milk, milk, cinnamon, and vanilla. It is sweet, and refreshing, and great in the summer weather.


  • Uncooked While Rice 1 cup
  • Almonds handful
  • Water 750 ml
  • Milk 300 ml
  • Vanilla Essence 1 1/2 tsp
  • Ground Cinnamon 1/2 tsp plus garnish
  • Stevia 2 rounded Tbs (or to taste)
  • Ice


Pour the rice, almonds, and water into a blender and blitz until rice just begins to break up. Let set at room temperature for about 3 hours. Strain out the nut pieces and rice solids, and mix the liquid with the cinnamon, sweetener, vanilla, and milk.  Place in a closed container and chill.  Serve in glasses over ice, and sprinkle cinnamon on top.


Jeweled Lemonade

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Here is a snazzy way to serve lemonade at a summer picnic or barbecue. It uses classic still lemonade, but also a few additional juices in ice form to give a nice visual effect, and added flavours as they melt.


  • Cranberry Juice Cocktail 100 ml
  • Cherry Juice Drink 100 ml
  • Lemons 5
  • sugar 4 oz (more or less to taste)
  • water 1 litre
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Fill 1/2 of an ice tray with cranberry juice (your “rubies”), and 1/2 with cherry juice (your “agates”). Place in the freezer over night. Wash your lemons in warm water, then thinly slice them into “medallions” preserving any juice. Place the lemon slices and sugar into a large pan.  In another pan bring the water to the boil.  Pour the hot water over the lemons stirring so all of the sugar dissolves. Allow the mixture to cool to “warm.”  Then pour all of the contents into a large glass container and allow to chill overnight.  Using a slotted spoon remove the lemon rings and using a second spoon squeeze any remaining juice from the slices.  Be sure to sift out any seeds at this point.  Place several “jewels” into large glasses, and top off with chilled lemonade.

I have made the present batch as above, but the choice of juices is up to you.  You might want to try grape juice “sapphires,” or lime cordial “emeralds.” Do note that orange juice “gold nuggets” was only a limited success when I tried (maybe you will have better luck with that one).




Limey Rooibos Cooler

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This is a mix between an iced tea and a limeade. It uses red bush tea as it is naturally caffeine free, and the fruit and juice blend nicely to make a great summer drink. I have made it with different mixes of sweeteners, and prefer the brown sugar taste, but all of the options are nice.


  • Rooibos (Red Bush) Tea Bag 1
  • Limes 5
  • Brown Sugar 1/2 cup, or White Sugar 1/2 cup, or Stevia 4 well rounded Tbs
  • Water 1.5 litres


Juice four limes and put rinds and remaining pulp in a jug. Slice one lime finely and add to the jug. Add the sweetener, and tea bag.  Heat 250 to 500 ml of water in a kettle and then pour over the fruit and sweetener.  Allow to steep for 2- 3 minutes, then remove the tea bag. Pour remaining juice into the jug, along with the remaining water. Chill for at least half and hour leaving the fruit rinds and slices in the mixture.

Serve over ice.


“Just Peachy” Fruit and Milk Drink


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Here is a summer drink that is a pseudo-smoothie, and has a very nice flavour to it.  It blends fresh fruit, juice, and milk to make a satisfying drink.  I have made it with rice milk as it has a relatively unintrusive taste (unlike soy or coconut), but cow’s milk could be used as well.


  • Ripe Peach 1
  • Peach Nectar 100 ml (chilled)
  • Rice Milk 200 ml (chilled)


Remove stone from the peach and cut into pieces. [The peach can be peeled, though I leave the skin on]. Put peach in a blender and add the peach nectar.  Blend until smooth, then add the milk and blend again until evenly mixed.  Serve in a chilled glass.




“A Nog Isn’t Just for Christmas”

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For many people eggnog is considered a festive drink served in the Christmas season.  It need not be so, however, especially with some of the recent cold snaps, such as “The Beast From The East” in the UK. This sweet warming drink is a real winner as a hand and tummy warmer, and it can be made as dairy and non-dairy/ and alcohol and alcohol-free versions.

The drink’s origins may come from adaptations to the Medieval posset recipes, but became more of a tradition in the British colonies of North America where wines were replaced by rum or bourbon.

A traditional version (dairy and alcohol) calls for –


  • Whole Milk 1 1/2 cups (350ml)
  • Double Cream 1/2 cup (120ml)
  • Cinnamon 1 tsp ground
  • Nutmeg 1 tsp ground
  • Eggs 3 separated
  • Sugar 1/3 cup (65g)
  • Rum or Bourbon 1/4 cup (if used) or a little less just for flavour


Combine the milk, cream, cinnamon, and nutmeg in a pan. Bring to the boil over a medium heat. Once boiling, remove from the heat and allow to set.

In a bowl beat egg yolks and sugar until it thickens. Then slowly whisk in the milk mixture and continue to mix until it is smooth. Add the alcohol and stir.  Whip the egg whites until they begin to peak and then stir into the mixture. Sprinkle with a pinch of nutmeg and serve warm.

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Dairy free, alcohol free, no added sugar option

A non-dairy, no sugar added, alcohol free (virtually so allowing for any content in essences or extracts) version has the following –


  • Coconut Milk Drink 1 1/2 cups
  • Coconut Milk 1/2 cup tinned
  • Cinnamon 1 tsp
  • Nutmeg 1 tsp
  • Eggs 3 separated
  • Stevia 2 Tbs plus 1 tsp
  • Vanilla or Rum essence* 1/4 tsp (to flavour)


Combine the milk drink, coconut milk, cinnamon, and nutmeg in a pan. Bring to the near boil over a medium heat. Once the solids from the tinned milk are fully liquified, remove from the heat and allow to set.

In a bowl beat egg yolks and 2 Tbs of sweetener until it thickens. Then slowly whisk in the milk mixture and continue to mix until it is smooth. Add the essence.  Add the remaining Stevia to the egg whites and whisk until they begin to peak and then stir into the milk mixture. Sprinkle with a pinch of nutmeg and serve warm.


Non-Alcoholic Raisin Wine and Passum

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This is the third of my posts on biblical food recipes.  Today I will consider non-alcoholic versions of raisin wine, and Roman passum.

Raisin wine was known at least as far back as 800 BCE. It is a sweet, sometimes almost syrupy drink and is a nice after dinner treat.  The prevailing modern recipes for it, take up to 12 days to prepare (and risk some alcohol production), but there are some simpler ones as well.

Method One:

Ingredients –

  •                   1 pound (450 grams) raisins or saltanas,
  •                   1/2 of a lemon
  •                   1/2 pound (225 grams) sugar or 1 to 1 1/2 cups honey (depending on taste)
  •                    3 litres water

Place the raisins into a large jar or crockery pot.  Finely slice the lemon and pace over the raisins.  Then bring the water to a boil and dissolve the sugar/honey into it, then poor over the fruit.  Stir and cover with a cloth.  Stir the mixture daily for a week, then strain and bottle.  It is ready in 10 to 12 days.

Method Two:

Ingredients –

  •                          1 1/2 pound (675 grams) raisins or saltanas,
  •                          1/2 of a lemon
  •                          1/2 pound (225 grams) sugar or 1  to 1 1/2 cups honey
  •                           3 litres water
  •                           Cinnamon stick optional

Place all the items into a pan and bring to a boil. Then lower to a simmer (adding cinnamon if used)and allow to slowly evaporate until reduced to 2/3 of original volume [about 2 or 3 days].  Sieve and bottle.

Method Three the Passum method:

Passum was a Roman drink made by re-hydrating raisins in wine.  Typically 100 grams of raisins would be used per pint (1/2 litre) of wine.  This would be left 2-3 days then sieved.

This however, is a non-alcoholic alternative method.

Ingredients –

  •                     200-300 grams of raisins or saltanas (depending on desired “raisin” taste.
  •                      1 litre of red or purple grape juice (I prefer Welsh’s for this)
  •                      1 Tbs honey

Place fruit into and juice into a pan and bring to a boil.  Add honey to the cooling mixture, and place onto a large jar or pot. Cover with cloth, and place in a cool place and allow the fruit to absorb as much liquid as possible (about 3 days).  Then place into a sieve, and squeeze out as much of the enriched juice as you can.  Chill liquid, and serve with a sprinkle of ground cinnamon.

As always, let me know how you get on.