1 tablespoon S.L.H.S. curry powder
1 tablespoon butter
1 quart tomato juice
1/4 cup plain yogurt
ground cumin for garnish
Sauté curry powder in butter for 30 seconds to release flavors. Add tomato juice. Heat to boiling. Serve in individual cups. Garnish with plain yogurt and a sprinkle of cumin
2 teaspoons whole allspice
2 teaspoons whole cloves
2 sticks cinnamon
1 gallon apple cider
1 cup brown sugar
1/2 teaspoon salt
Tie spices in a muslin bag. Combine spice bag with cider, brown sugar, and salt in a large saucepan. Slowly bring to a boil, cover, and simmer 20 minutes. Remove spices. Thinly slice orange and float in cider.
Either of these hot drinks are great for the winter season. They are sure to warm chilled hands. Serve at a boxing day or for a taking down the tree party; take to a football game, or serve as a thank you to your snow shovellers.
From: St. Louis Herb Society Cookbook © St Louis Herb Society 1994