MAPLE TEA MAPLE SKIMMER ¾ cup black tea 1 Tbsp maple syrup 2 tsp instant coff ee 1¾ cups water Maple Syrup: ¼ cup heavy cream Ground cinnamon 2 Tbsp sugar ½ tsp maple syrup Whip heavy cream. Stir the maple syrup into 1 can (14½ oz) evaporated skim milk the tea, top with whipped cream, and sprinkle Dissolve all ingredients together. Stir. Serve over with cinnamon. coff ee ice cubes. Coff ee Ice Cubes: Stir together 1 tsp instant coff ee ICED GINGER TEA powder for each 1 cup water. Freeze in ice cube 1 piece fresh ginger root 5 qt water trays. Serves 5. 2/3 cup maple syrup not just for pancakes 4 mint sprigs INDIAN-STYLE LEMONADE anymore! Peel and grate 3-4 inches of ginger root. Com- 8 cups water bine ingredients in a large pot and bring to a ½ cup fresh lime juice boil. Simmer for 15 minutes, then remove from 2/3 cup fresh lemon juice heat. When cooled, taste, and more water or 1 1/3 cup maple syrup syrup if desired. Remove mint and refrigerate. ½ Tbsp fresh ginger Serve in tall glasses over cracked ice, garnished 1/8 tsp cayenne, optional with additional mint. Makes 20 cups. Combine all ingredients in a large pitcher or punch bowl. Serve at room temperature or MAPLE-BANANA FROSTY chilled. ½ banana ½ cup skim milk 1 cup vanilla yogurt 1½ tsp maple syrup Place banana slices in single layer on baking sheet. Cover and freeze until fi rm. Place milk in a shallow container; cover and freeze 25 Beverages minutes or until slushy. Combine frozen ba- nana, milk, yogurt, and syrup in blender; cover and process until smooth. Pour into glass. HOT MAPLE CREAM 2 cup milk 2 cup half-and-half MAPLE FROSTY 1 tsp vanilla ½ cup maple syrup ½ cup maple syrup Water 1/8 tsp nutmeg, grated 7-up Ice tea Combine all ingredients in heavy medium sauce- Add maple syrup to water in an ice cube tray pan over medium-low heat. Stirring occasionally, and stir. Insert dividers and freeze. Use in any heat mixture thoroughly without boiling. Garnish cold beverage, such as iced tea or 7-up. with grated nutmeg. Serve warm. MAPLE MILKSHAKE Maple coffee, hot tea, ice tea, milk, lemonade, RHUBARB PUNCH 2 scoops vanilla ice cream 1 cup milk or any other drink you might add sugar or 6 cups rhubarb 3 cups water ½ cup maple syrup other sweetener, use maple syrup or maple 1 orange 1 lemon Place ingredients in blender and blend until well granulated sugar instead. Just replace the ½ cup maple syrup ¼ cup sugar mixed or shake all ingredients thoroughly in a tight- white sugar, chocolate or strawberry syrup Ginger ale ly covered container. with maple using the same amount. Cook rhubarb in a deep heavy saucepan and add water (almost enough to cover rhubarb). You may need a little more or little less. When rhubarb is MAPLE SHAKE MAPLE SOFT DRINK ½ cup maple syrup tender, strain into another bowl. Pour juice back ½ cup maple syrup ¼ cup milk into saucepan. To each quart add juice of 1 or- 1 liter of carbonated water 1 pt vanilla ice cream ange and 1 lemon. Add maple syrup and sugar to Pour the liter of carbonated water into a 1½ to taste. Heat until warm and sugar is dissolved. Chill. Combine all ingredients in 2 liter container with cap and lid. Gradually pour When serving, add equal amount of ginger ale. blender and blend until creamy. in the maple syrup and stir or close lid and gently rotate the container. When well mixed pour into MAPLE FLOAT cups for serving. Using ¾ cup of syrup will make a 2 Tbsp maple syrup sweeter soft drink, darker syrups will provide more 1 or 2 scoops ice cream fl avor. Soda water Soft drinks don’t get any more natural than this! Pour syrup into tall glass. Add ice cream and stir No artifi cial color, no artifi cial fl avor, right from until semi-blended. Fill glass with soda water and the maple tree to you with the benefi t of maples serve at once with straw. minerals and other nutrients. Make it as sweet as STRAWBERRY COOLER 8 cups water you like by adding just a little more syrup than the 6 cups strawberries, chopped MAPLE GRAHAM SLAM recipe calls for. 2 Tbsp fi nely chopped orange and lemon peels 1 cup fat-free milk 6 graham crackers ½ cup maple syrup 1/4 cup nonfat dry milk 2 Tbsp maple syrup 4 cups ginger ale 6 ice cubes Combine water, strawberries, orange and lemon Combine all ingredientsin a blender and blend until peel and maple syrup in a pot. Bring to boil. Re- smooth. duce heat and simmer for 1 hour. Strain through a cheese cloth and refrigerate until chilled. When MAPLE SLUSHY ready to use, pour about 3 cups of ginger ale and 1 cup maple syrup 4 cups crushed ice slowly add strawberry liquid. Pour into glasses Place the syrup and ice in a blender or margarita over ice and garnish with a slice of fresh fruit, maker and process until the ice is crushed very (strawberry, blueberry, banana, cherry etc.) on a fi ne. Pour into cups for serving. Using a little more toothpick. Serves 6-8 people. syrup will make a sweeter slushy, darker syrups will Compiled by Dolores Desalvo – Nutrition Community Educa- provide more fl avor. To make a smoothie add a tor with Cornell Cooperative Extension of Lewis County, NY table spoon of dry powdered milk. in conjunction with The Eat Smart New York Program in 2007