If you’ve landed on this post, it’s probably because you purchased my ebook, “The Hospitality Handbook” (and if not, go grab a copy and transform the way you view hospitality — for the same price as just a coffee!).
All recipes reflect basic pantry staples, so they should be ingredients you already have on hand when spontaneous company stops by.
#1. C O L D : Simple Sweet Tea
1 Gallon Water
2 Lipton Tea Bags
3/4 Cup Sugar
Bring water to a gentle boil in a pot on the stove. Add in the two tea bags and continue to boil for 2 minutes. Remove tea bags, and add in sugar. Turn off heat and stir until dissolved. Let cool and serve over ice. Store in fridge in a pitcher.
#2. C O L D : Watermelon Mint Slush
1 Can Lime Flavored Soda
5-7 Mint Leaves
2 Cups Frozen Cubed Watermelon
Combine all ingredients in a blender; blend until smooth and slushy.
#3. C O L D : Honey Lemonade
1 Cup Lemon Juice
1/2 Cup Honey
4 Cups Water
Stir all ingredients until blended; serve with ice. Note: Use lukewarm water to help the honey dissolve.
#4. C O L D : Berry Ice Water
1 Cup Chopped Berries
Juice or Coconut Water
Spoon chopped berries into an ice tray. Top with juice or coconut water and freeze. Use as ice cubes for a sophisticated ice water.
#5. C O L D : Orange Ginger Spritzer
2 Cans Ginger Soda
1 Cup Orange Juice
2 Tablespoons Lime Juice
Citrus Slices
Mint Leaves
Combine juices and soda, pour into two tall glasses. Garnish with citrus slices, ice, and mint leaves if desired.
#6. H O T : Simple Dairy Free Hot Chocolate
1/2 Cup Sugar
1/3 Cup Cocoa Powder
1/3 Cup Water
Dash of Salt
1 Teaspoon Vanilla
4 Cups Dairy Free Milk
Add first four ingredients to a saucepan and whisk to a simmer. Once fully combined and dissolved, remove from heat and add vanilla. At this point, you can either store the hot chocolate syrup in a mason jar in the fridge, or divide it into 4 cups, add warm milk, stir and serve immediately.
#7. H O T : Café Miel
1 Tablespoon Honey
4 oz Strong Coffee
1/2 Cup Milk
Sprinkle of Cinnamon
Dash of Vanilla Extract
Pour honey in the bottom of a coffee mug and pour in coffee. Stir to combine. In a saucepan, heat milk along with a sprinkle of cinnamon and dash of vanilla. Use a whisk or hand-held milk frother to combine. Pour into mug on top of coffee mixture and serve.
#8. H O T : London Fog
2 Earl Grey Tea Bags
1 Cup Boiling Water
1 Tablespoon Honey
Dash of Vanilla Extract
1/2 Cup Milk
Pour boiling water into a mug and steep tea bags for about 3 minutes. Remove tea bags after steeping and stir in honey. In a saucepan, heat milk along with a dash of vanilla. Use a whisk or hand-held milk frother to combine. Pour into mug on top of tea mixture and serve.
#9. H O T : Spiced Cider
1/2 Gallon Apple Cider
2 Cinnamon Sticks
1 Teaspoon Whole Cloves
½ Teaspoon Whole Allspice
Dash of Ground Nutmeg
1 Orange, Quartered
Place all ingredients in a saucepan and simmer on the stove until the flavor reaches your desired strength. Strain into mugs and serve.
#10. H O T : Caramel Macchiato
2 Tablespoons Caramel Sauce, Divided
4 oz Strong Coffee
1/2 Cup Milk
Dash of Vanilla Extract
Pour 1 Tablespoon Caramel Sauce into a mug, pour in coffee and stir to combine. In a saucepan, heat milk along with a dash of vanilla. Use a whisk or hand-held milk frother to combine. Pour into mug on top of coffee mixture. Drizzle remaining caramel in a criss-cross pattern across the top of the milk foam and serve.
Want more hospitality tips, tricks, and recipes? Grab your copy of my newest ebook, “The Hospitality Handbook” for $5!
With Love from Victoria 