The holidays are almost upon us and we thought we’d share some of our herbal “mocktails” with you. All these delicious recipes are alcohol free and are perfect for keeping you happy, healthy and safe while you celebrate.

Thanks so much for your support in 2018 and we look forward to seeing you in the New Year. Have a Wonderful Holiday Season everyone! 

Spiced Wassail Bowl

A traditional old fashioned Christmas recipe, this warm, spice rich punch is delicious year round. In the summer months it can be served cold over ice for a spicy refreshing beverage that will evoke memories of the holidays. For those of you who have already had Tilia’s Mulling Spice Blend you will know that you are in for a real treat!

1 gallon apple cider

1 cup dark brown sugar (packed)

1 can frozen lemon concentrate

1 can frozen orange juice concentrate

3 Tbsp. Tilia’s Mulling Spice Blend

24 cinnamon sticks

Oranges for garnish

In a large kettle combine the cider, brown sugar, undiluted lemon and orange juices. Tie the Mulling Spice Blend into a spice bag or cheesecloth and add it to the cider mixture. Cover and simmer for 20 -30 minutes. Remove and discard the bag. Place orange slices in the kettle and cover and let sit 5 minutes. Serve hot in mugs with a cinnamon stick in each mug. Serves 24. Serving suggestion: Add ½ – 1 cup brandy or rum to the above recipe for an alcoholic variation.

Other suggested ways to use Tilia’s Mulling Spice Blend to make other wonderful mulled beverages:

To make mulled wine: Stir 1/2 cup water and 1/3 cup granulated sugar in a large saucepan. Heat over medium heat until sugar is dissolved. Add 3 1/4 cups of wine (red or white) and a spice bag or cheesecloth filled with 2 Tbsp. Mulling Spice mix. Reduce heat to low, cover and heat very gently until mixture is very hot but not boiling (about 20 -30 minutes).

To mull apple or cranberry juice, add a 1 – 2 Tbsp. to 4 cups of juice. Bring the mixture to a boil, reduce heat, cover and simmer 30 to 35 minutes.

Chai Eggnog

This takes eggnog to a whole new level of delicious!

1 tsp. Tilia’s Herbal Chai tea

1/4 cup boiling water

1/2 cup whole milk

1/2 cup eggnog

Tilia’s Chai Spice blend or our Organic Cinnamon to sprinkle on top (optional)

Whipped cream (optional)

Steep the Chai tea in the hot water for 5 minutes. (either loose or in a tea ball, strain after steeping  if using loose tea). Warm milk and eggnog in a pan, then whisk until frothy. Combine with hot tea and add honey or sugar to taste. Top with a swirl of whipped cream and sprinkle with Tilia’s Chai Spice blend or our Organic Cinnamon

Tilia’s Mulling Spice Cocktail

This is a delicious warm beverage for you and your family & friends to enjoy by the fire. It celebrates the wonderful flavour of apples and melds them perfectly with the right balance of orange and spicy flavours.

1 ¼ cups sparkling apple juice (or Apple brandy)

3 Tbsp. Tilia’s Mulling Spice Blend

1 1/3 cups Orange juice

2/3 cup Cranberry cocktail

2 oranges

¼ cup raw cane sugar

Wash and peel one orange then chop the peel into small squares.  Mix the raw cane sugar and orange peels then keep in a sealed container for at least 24 hours.

Add Orange juice and Tilia’s Mulling Spice Blend to a saucepan on the stove.  Bring to a boil then let simmer for 30 minutes to infuse.  Strain out the spices and chill the liquid for at least 1 hour.

Remove orange peels from the sugar mix once it is ready.  Using 2 containers with a large enough flat surface to fit the top of your glass, pour a small amount of orange juice in one (just enough to be about 5mm high).  In the other, spread your sugar mix to be the same height.  Now dip the rim of your glass into the orange juice followed by the sugar mix.

Combine the sparkling apple juice (or apple brandy) cranberry cocktail and Mulling Spice infused orange juice in a pitcher.  Pour the liquid into your glasses (recipe makes eight 3oz glasses).  Slice oranges for garnish.

Rosemary Citrus Spritzer

Refreshing and lively, this is a perfect treat for New Years brunch.

2 lemons
2 oranges
4 (4-inch) sprigs fresh rosemary
3/4 cups sugar
1/4 cup honey
Soda water
Rosemary and lemon for garnish (optional)

Peel off thick strips of zest from 1 lemon. Juice the lemons and oranges into a liquid measuring cup – you should have about 1 cup of juice. Top off with water if necessary to make 1 cup. Combine zest, juice, rosemary, sugar, and honey in a saucepan over medium heat. Boil for 1 minute, stirring constantly to dissolve the sugars. Remove from heat and let sit 10 minutes. Strain, discard solids, and let syrup cool completely.

To serve, fill an 8-ounce glass halfway with ice cubes, add 2-3 tablespoons syrup, fill with soda water, and stir. Garnish with rosemary sprigs and/or lemon slices, if desired. Makes 10 to 12 drinks

Cinnamon Water

At Tilia we have both Organic Cinnamon sticks and Cassia bark chips to ensure your family is getting the very best.

Infused with delicate sweetness and spice, cinnamon water is both earthy and sophisticated. It’s delicious alone or with dinner, and a great addition as a festive alternative to plain water at holiday gatherings.

Making cinnamon water requires just two ingredients but you have your choice of techniques. One method is to simply drop a cinnamon (or cassia) stick in a pitcher of water and chill overnight. The water will become infused with subtle flavor.

To give your water a lovely “blush colour” you can simmer the cinnamon in a pot of water on the stove; a ratio of 1 cinnamon stick to 1 cup of water works well. (As a bonus, your kitchen will smell amazing!) Cool the liquid and use it as a concentrate to mix with cold water and ice. It’s quite good with fizzy water, too.

Cranberry Punch with Lavender and Rosemary

Great year round, this beverage is particularly nice in the fall as a warming treat on a cool night.

1/4 cup fresh rosemary leaves

1 Tbsp. dried lavender flowers (make sure these are organic!)

2 cinnamon sticks

6 whole cloves

1 quart cranberry juice

Combine the rosemary, lavender, cinnamon, and cloves in a small saucepan with 2 1/2 cups water.  Bring to a boil over high heat; reduce heat to low and simmer for 5 minutes.  Remove from the heat and let steep for 5 minutes.  Strain and combine with the juice in a pitcher. You can serve warm or cold. Makes 1-1/2 quarts

Pineapple Coconut Mojito

A perfect party drink, it helps you celebrate in style.

12 mint leaves

2 oz. fresh pineapple chunks

1 oz. fresh lime juice

1 oz. mint syrup or 1 ½ Tbsp. honey dissolved in 1 Tbsp. boiling water.

2 oz. coconut water

1 oz. unsweetened pineapple juice

3 oz. ginger ale

In a Collins glass, muddle* the pineapple and mint. Fill with ice. In an ice-filled cocktail shaker, shake together lime juice, syrup, coconut water and pineapple juice. Strain into glass and top with ginger ale. Makes one glass.

Orange, Cranberry & Elderflower Spritz

Winter flavours with a hint of spring elderflower. A delicious and refreshing combination.

2 cups smooth orange juice

2 cups smooth cranberry juice

1 ½ cups sparkling elderflower drink

Mix together orange juice and cranberry juice in a large jug. Slowly pour in the sparkling elderflower drink, as it will fizz up.

Lavender Cream Cocktail

Elegant and incredible tasting this cocktail can be made using any herbal infused syrup. Try rose or lemon verbena for yummy variations.

2 ½ Tbsp. lavender syrup (see recipe for herbal syrups below)

¾ cup cream

Fill a glass with ice, then pour in the syrup and milk and stir to combine (for a more aerated drink, mix them in a shaker). Garnish with a lavender flower.

Earl Gray Lavender Cocktail

Tea never tasted so good! These two flavours are meant for each other.

6 ounces cold Tilia’s Earl Gray tea

1 ounce cream

1 1/2 ounces lavender syrup

½ ounce fresh squeezed lemon juice

2 lavender sprigs

To make the tea brew 2 tsp. of Tilia’s Earl Gray loose tea with 6 oz. boiling water. Steep 5 minutes and then strain and cool.  Add all of the above ingredients into a cocktail shaker. Shake several times. Then strain the cocktail into a chilled glass or serve over ice cubes. Garnish with Lavender.

Basic Herbal Syrup Recipe (for use in Mocktails)

1 cup water

2 cups granulated sugar

1 cup fresh/1/2 cup dried herb leaves or flowers

1 tablespoon fresh lemon juice

Whole spices, such as vanilla bean or cinnamon stick (optional)

Combine all ingredients in a small saucepan over medium heat. Bring to a boil and stir until sugar is completely dissolved, about 1 minute. Turn off heat, cover and set aside for 20 minutes. Strain into glass bottles or jars. Cap and refrigerate for up to six months.

 *Not sure how to “muddle” check out this website for step by step instructions.

https://www.wikihow.com/Muddle