The World Wide Web is a great place to find yummy recipes and now that summer is here, we have lots of options to help us cool off and include the Ninja Bee Honey. Here are a few of our favorite drinks!
Honey Raspberry Sweet Tea
YIELD: Makes 4 servings
INGREDIENTS
2 cups – freshly brewed tea
2 cups – cranberry-raspberry juice
1/4 cup – Ninja Honey Bee raw honey
DIRECTIONS
In large, heat-proof pitcher, whisk together all ingredients until thoroughly combined and honey is dissolved. Chill until ready to serve. To serve, pour over ice.
This is easily adaptable for other fruit like blackberries and grapes.
Honey Protein Smoothie
YIELD:
Makes 1 serving
INGREDIENTS
1 cup – 1% milk
1 T – Ninja Honey Bee honey
1 scoop – chocolate protein powder
1 T – peanut butter
1 – small banana, peeled and frozen
DIRECTIONS
In large, heat-proof pitcher, whisk together all ingredients until thoroughly combined and honey is dissolved. Chill until ready to serve. To serve, pour over ice.
Honey Mocha-Almond Bubble Iced Coffee
YIELD: Makes 4 servings
INGREDIENTS
For Cold Brew Coffee Concentrate:
1/2 gal. – cold filtered water
2 cups – coarse ground coffee
For Tapioca Pearls:
4 cups – filtered water
1/2 cup – dried black tapioca pearls
2 T – Ninja Honey Bee honey
For Honey Mocha-Almond Mix:
4 cups – unsweetened almond milk
3 T – Ninja Honey Bee honey
2 T – chocolate syrup
DIRECTIONS
For Cold Brew Coffee Concentrate: Place water in a large container (water pitcher with a lid works great), then add coffee grounds and stir to evenly combine. Cover the container, place in the refrigerator and steep for a minimum of 12 hours, but 24 hours is best.
After cold brew has steeped the allotted time, strain the coffee concentrate liquid through either a super fine mesh strainer or dampened cheesecloth (ensuring no grinds are in the liquid) into a clean container, keeping the liquid and discarding any solids. Set aside the liquid coffee mixture in the fridge.
This will yield approximately 1 1/2 quarts of cold brew coffee concentrate liquid. Use 1 cup for this recipe and save the remaining for more coffee drinks throughout the week.
For Tapioca Pearls: Bring 4 cups water to a full boil in a saucepot. Add tapioca pearls, stir and simmer for approximately 15-20 minutes, stirring throughout cooking time. Remove saucepot from heat, and let the tapioca pearls steep approximately 15-20 minutes longer in the hot water. After steeping, drain the cooked tapioca pearls in a colander (do not rinse). Place the warm tapioca pearls in a small container and add 2 T wildflower honey, stirring to evenly and fully coat the tapioca pearls (this will make a sweet, natural liquid coating). Cover the container and reserve at room temperature if using within a few hours. Keep in the refrigerator if storing for longer.
Prepare the honey mocha-almond mix. Place 1 cup of chilled cold brew coffee concentrate, almond milk, 3 T wildflower honey and chocolate syrup in a container. Stir with a whisk to evenly combine.
Evenly divide the honey mocha-almond mix between 4 large glasses. Add 2 T of the reserved chilled tapioca pearls (with any residual honey liquid) to each glass. Top off each glass with ice cubes. Add 1 over-sized straw to each glass.
Recipe courtesy of Chef Rob Corliss, made for the National Honey Board
Apple Cider Vinegar and Honey Drink
INGREDIENTS
8 ounces of warm water
2 tablespoons of organic raw apple cider vinegar
2 tablespoons of organic Ninja Honey Bee honey
DIRECTIONS
1. Shake the apple cider vinegar to mix up the unfiltered part that settles at the bottom.
2. Add 2 tablespoons of apple cider vinegar to 8 ounces of warm water.
3. Add 2 tablespoons of Ninja Honey Bee honey to the mixture.
4. Stir the mixture until the honey dissolves.
5. Drink each morning or any time throughout the day.