Orange Iced Cappuccino

3/4 cup milk
1 packet Cappuccino
1/3 cup ice cubes
1/4 cup orange juice
1/8 teaspoon ground cinnamon (optional)

1. Place milk, cappuccino, ice and orange juice in blender; cover. Blend until smooth.
2. Pour into glass; sprinkle with cinnamon.

Cranberry Ginseng Tea

2 cups water
2 green tea bags
2 ginseng tea bags
1 mint tea bag
2 cups cranberry juice cocktail, chilled
1 cup carbonated water, chilled

1. Bring water to boiling in saucepan. Remove from heat. Add green, ginseng, and mint tea bags. Cover; let steep for 10 minutes. Remove tea bags; discard.
2. Cool at room temperature, covered, 2 hours. Transfer to pitcher; add cranberry juice and carbonated water. Serve over ice cubes. If desired, garnish with edible flowers. Chill remaining tea up to 2 days.

Grapefruit Sangria

4 cups grapefruit juice, chilled

3 cups Riesling wine

1 1/2 cups ginger ale, chilled

1. Combine ingredients in a large pitcher and mix well. Serve over ice.

Cucumber Drink

1 large cucumber, peeled and cut into large pieces
2 cups water
1 cup ice
3 tablespoons sugar, or to taste
Juice of 1/4 lemon or 1/2 lime, or to taste

Place the cucumber in a blender, and puree with all of the remaining ingredients until completely smooth. Serve immediately, garnished with cucumber and lime.

Hot Cocoa Mix

1 cup instant nonfat dry milk powder
1 cup sugar
1/2 cup Dutch-process cocoa powder
1/4 cup dried egg whites
1 1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground clove
1/4 tsp. ground ginger
1/8 tsp. ground black pepper
6” cinnamon sticks (optional) for garnish
Black tea bags

In a mixing bowl, vigorously whisk together the dry milk powder, sugar, cocoa, egg white powder, cinnamon, allspice, clove, ginger, and black pepper, making sure all the tiny clumps are broken up. Spoon the mixture into a jar, and seal tightly.

This mix is intended to be used with 1 percent milk to make hot chocolate, or a tea bag for making chai. If giving this mix as a gift, include instructions for using 1 to 2 teaspoons, according to taste, per serving.

Makes 2 1/2 cups mix.

For chai, brew one tea bag in a cup or mug of hot milk. Remove the tea bag and stir in the mix. Add a cinnamon stick as a stirrer, if desired.

For hot chocolate, place the mix in a mug and gradually stir in hot milk. Add a cinnamon stick as a stirrer, if desired, or 2-3 drops of vanilla extract, or 1 drop of almond extract.

For Hot Mocha, mix 1/4 teaspoon instant espresso into the Hot Chocolate.