A Winter Wonderland of Honey Flavors
Coconut Cream
Honey Eggnog
Makes 4
Ingredients:
3 tbsp. honey
1 cup coconut milk
½ cup condensed milk
blender and blend. 1 tbsp. vanilla extract
Extra cinnamon sticks (opNext, pour the tional garnish)
mixture into a medium-sized sauce- Preparation:
pan and cook over Place all of the ingredients
low-medium heat in a medium-sized saucefor about 5 min- pan. Cover with lid and
utes. Add the rum heat over high heat. Stir
and cook for an- every so often and bring to
other 5 minutes. a boil. Turn the heat to low
and boil for another 30
Remove from the minutes without lid, until
heat and strain to all the flavors are well comeliminate any sol- bined and the aroma of the
id residue. Store spices is strong.
the eggnog in the
refrigerator for 5 Before serving, strain the
to 8 hours before tea to remove the pieces of
serving.
rind and any residue. Serve
hot and decorate each cup
*The rum can be with a stick of cinnamon if
left out for a kid- desired.
friendly version.
About the National Honey
Spiced Mandarin Board
Orange Tea with
Honey
The National Honey Board
is an industry-funded agMakes 4
riculture promotion group
Ingredients:
that works to educate con4 tbsp. honey
sumers about the benefits
Juice of 12 manda- and uses for honey and
rin oranges (with honey products through
1 cup evaporated milk
the pulp)
research, marketing and
1 egg yolk
Rind of 4 mandarin orang- promotional programs.
1 tsp. cinnamon, ground es
3 tbsp. rum (optional)
4 cups water
SOURCE National Honey
4 star anise pods
Board
Preparation:
½ tsp. nutmeg, ground
Place the three milks, the ½ tsp. cinnamon, ground
cinnamon and the yolk in a 1 cinnamon stick