Category: Beverages

Beverages · Czech Heritage and Dishes · Garden · Health · Home

Linden Flower Infusion and Tea

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In 1988, we bought our home with a beautiful tree in the front yard. The Linden tree has provided beautiful shade for our front yard, a marvelous climbing tree for my children and grandchildren, amazing fragrance when the tree is in bloom, pollen for the honeybees, symbolic heart-shaped leaves, and now a wonderful source for a Linden infusion and tea.

I have felt a tremendous kinship to this beautiful tree for years. Little did I know that dried Linden leaves have medicinal beneficial. Benefits of the tea or infusions are reduced stress and anxiety and help with gut issues.

The Linden tree is a beloved symbol of the Slovak people, part of my heritage. In the book, ‘Slovakia, The Legend of the Linden” written by Zuzana Palovic and Gabriela Bereghazyova, shares the history and symbolism of this beautiful relationship. On page 5 of their book, is a beautiful description:

“INTRODUCTION: THE SACRED LINDEN CODE The land we know as Slovakia is protected by an all-powerful symbol, the Linden tree and its heart-shaped leaf. For centuries, the sacred icon has represented the heartfel essence of hte Slovak people. It is a code that captures th narrative of a nation. The heart-shaped emblem masterfully unites the humanity, geography and heritage of the region.”

If you are fortunate enough to have access to a Linden tree, take advantage of the few days that the tree blooms and collects blossoms to dry and enjoy as a tea or infusion. It’s worth the trouble.

Linden Flower Infusion and Tea

INGREDIENTS:
  • Dried Linden Flowers
  • Boiling Water
DIRECTIONS:
  1. Linden Flower Infusion: Place 1/2 to 1 ounce of dried Linden flowers in a 1 quart Ball jar. Boil water and slowly fill Ball jar. Cap and let steep for 24 hours. After 24 hours, strain. Optional: Bring liquid to a second boil. Cool. Use the infusion over the next 2-3 days. (Note: I wonder if the infusion could be frozen for later use.)
  2. Linden Flower Tea: Place 3 tsp. of dried Linden flowers in a tea infuser. Add 1 cup boiling water and let steep for 10 minutes. Optional: Enjoy with lemon or honey.

Eagle Song Gardener Luli’s Homestead Global Slovakia and the Legend of the Linden Wikipedia/Tilia or Linden

Beverages · Czech Heritage and Dishes · Holidays

Czech Hot Mulled Wine (Svařák)

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Hot Mulled Wine reminds me of Christmas, Madrigal dinners, and travel. The aroma of the simmering wine is wonderful and sipping it is even better. While my paternal line is Czech, mulled wine was not a tradition in our home.

Wishing you a Veselé Vánoce (Merry Christmas) and Šťastný Nový Rok! (Happy New Year)

Ingredients:
  • 2 bottles of red wine (we use Cabernet Sauvignon)
  • 5-6 cinnamon sticks
  • 6-8 whole cloves
  • 4 whole black peppercorns
  • 4 allspice berries
  • 4-6 star anise
  • zest of one tangerine (use fruit)
  • zest of one lemon (discard fruit)
  • 1 inch piece of ginger, peeled and chopped
  • 1/3 cup raisins
  • tangerine slices from zested tangerine
  • 2 apples, sliced (we used green apples)
  • 1/3 cup brown sugar
  • 1/3 cup raw honey
  • 1 cup apple cider (optional)
  • 2 Tbsp. Czech Rum (I used Cointreau)

Combine all ingredients in a simmering pot. Simmer until hot. Serve.

There are folks who ladle it into a cup, fruits and all, but we prefer to strain it and just serve the hot wine with a cinnamon stick in the cup as a garnish.

It is at it’s best when served immediately after mulling but this delicious drink will keep fairly hot even when taken off the heat for about 30 minutes. The leftover mulled wine (if you have any) can be reheated in a saucepan on the stovetop. If you wish to keep some for the next day, allow it to cool completely and then pour into glass bottle or mason jar, closing tightly and refrigerating.

Recipe from TresBohemes.com

Beverages · Holidays · New Favorite

Skinny Peppermint Mocha

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Peppermint Mocha is my favorite coffee drink of the year but I rarely order it at Starbucks because it’s loaded with empty calories.  After several years of using COFFEE-MATE Peppermint Mocha Sugar Free Coffee Creamer, I decided to try making my own Peppermint Mocha with the help of the internet.  This was a great recipe that I’ll make again and again!

The second recipe is for a Pepper Mocha Creamer which is also good, but the first recipe is my favorite.  For the creamer, I added a packet of Stevia to my coffee before using the creamer.  The creamer is a little strong for my taste, but still good!

SKINNY PEPPERMINT MOCHA

2/3 cup black coffee brewed, medium roast or coffee of choice
2/3 cup unsweetened almond milk
1 tablespoon unsweetened cocoa powder
1 packet stevia or sweetener of choice (I used 2 packets)
1/8 tsp peppermint extract

Toppings (optional)

Reddiwhip use coconut for dairy free
Cacao bites or sprinkles

  • Brew coffee, I used leftover coffee that I stored overnight in the refrigerator and warmed in the microwave.
  • In a small pot, combine milk, cocoa, stevia and peppermint extract.
  • Bring to medium heat for 2-3 minutes until cocoa powder dissolves and liquid becomes bubbly.
  • Pour into a large coffee cup with the coffee then use a handheld foamer to blend until it becomes frothy and foamy. Add additional toppings as desired and enjoy.
  • OR I heated all ingredients together and then poured in a coffee mug and topped with Coconut Reddiwhip.  YUMMY!

Recipe slightly adapted from Skinnyfitalicious

Skinny Peppermint Mocha Coffee Creamer

  • 1 cup unsweetened almond milk or coconut milk
  • 1.5 tbsp unsweetened cocoa powder
  • 1 tsp coconut sugar
  • 1/2 tsp espresso powder
  • 1/8-1/4 tsp peppermint extract
  • 1/4 tsp chocolate extract
  • Place all ingredients in a blender or food processor. Process on high until the ingredients are fully combined.
  • Transfer to a glass container and store in the refrigerator up to 2 weeks to add to brewed coffee or baked goods.

Recipe from Skinnyfitalicious

Beverages · Holidays · New Favorite

Fireside Coffee Mix

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Curling up by the fire with a good cup of coffee or hot chocolate is one of the things I look forward to as we approach the holidays and cold, snowy weather.

Last year, my daughter, Megan, introduced me to Fireside Coffee and I was a big fan. I kept a container ready all of last winter and will do the same this year.  I made my Fireside Coffee with decafinated coffee so I could enjoy it day or evening.

What a wonderful gift this would be for neighbors and friends.

FIRESIDE COFFEE MIX

2 cups powdered cocoa mix (15 packets of Swiss Miss individual servings)
2 cups powdered coffee creamer
1 cup instant coffee (I used decaffinated)
1.5 cups sugar (I used 1.5 tablespoons of Stevia instead)
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg

  • Mix ingredients well.  Store in tins, jars, or plastic bags.
  • Mix 2 heaping tablespoons mix with 2/3 cup very hot water.  Stir and enjoy!
Blueberry Gooseberry Yogurt Smoothie
Beverages · Breakfast · Garden · New Favorite · Skinny

Blueberry Gooseberry Yogurt Smoothie

cathysmahaLeave a comment

How many ways are there to use Gooseberries? Not as many as one would think, at least not many that are documented.  I’ve never tried a smoothie with gooseberries until I found this recipe.  I  substituted almond milk for cow’s milk. Very refreshing!

BLUEBERRY GOOSEBERRY YOGURT SMOOTHIE

1/2 cup fresh or frozen blueberries
1/2 cup fresh or frozen gooseberries
1/2 of banana, frozen
1/2 cup lowfat vanilla yogurt (I prefer Greek yogurt)
1/2 cup almond milk

  • Put all ingredients in blender and blend until smooth.  Enjoy!

Adapted from Sumptuous Spoonfuls