2 packets Stevia In The Raw®
1/2 tablespoon butter
2 tablespoons heavy cream
1/3 cup pumpkin puree
1 teaspoon pure vanilla extract
1/4 teaspoon sea salt
1/4 teaspoon pumpkin pie spice
3/4 cup 1% milk
2/3 cup hot coffee
In a small skillet, stir together Stevia In The Raw® and 1 teaspoon water to dissolve stevia. Add butter and cook over medium heat, stirring occasionally, until deep brown bits form on the bottom of the pan. Remove from heat and stir in cream, pumpkin, vanilla, salt, and spice. Heat milk until steaming, then add coffee and pumpkin caramel mixture, and stir to combine. If desired, top with whipped cream and sprinkle with pumpkin pie spice.
Total Fat 9g
Dietary Fiber 2g
2 quarts water
1 ½ cups Stevia In The Raw® Bakers Bag
1 ½ cups (about 7 large lemons) fresh squeezed lemon juice with pulp, seeded
2 ½ quarts unsweetened brewed iced tea
Fresh mint leaves for garnish
In 2½ quart pitcher combine water, Stevia In The Raw® and lemon juice. Stir well and chill at least 2 hours.
Fill each tall glass with ½ lemonade and ½ iced tea, add lemon slices and ice. Garnish with mint leaves.
3 large eggs
3 tablespoons Stevia In The Raw Bakers Bag
2 ½ cups milk
1/3 cup brandy
3/4 cup heavy cream
2 packets Stevia In The Raw
Freshly grated nutmeg
Fill large bowl one-third with ice. Pour in cold water to fill bowl two-thirds full. Set medium metal bowl by stove.
In heavy saucepan, whisk eggs. Add 3 Tbsp Stevia In The Raw and whisk until smooth. Pour in milk and set pot over medium heat. Cook, whisking often, until custard mixture registers 160° F on instant-read thermometer, or custard lightly coats wooden spoon and your finger leaves track along back of spoon. Immediately pour custard into metal bowl and set it into ice water. Whisk until custard is cooled to 85° F or feels cool to your finger. Cover bowl with plastic wrap and refrigerate until chilled, 2-24 hours.
To serve, mix brandy into chilled custard. Combine cream and 2 packets Stevia In The Raw in chilled bowl and beat until loosely whipped.
Fold ½ cup whipped cream into custard and divide egg nog among 10 punch cups or small mugs. Spoon 1 heaping tablespoon cream to float on top of each cup egg nog. Garnish with a generous sprinkling of nutmeg. Serve immediately.
3 cinnamon sticks
2 tablespoons whole cloves
1 tablespoon peppercorns
5 inches fresh ginger root peeled and chunked
Cheesecloth and string
1 medium orange, sliced 1/4 inch thick crosswise
1 lemon, sliced 1/4 inch thick crosswise
1 medium apple, sliced 1/4 inch thick crosswise
2 gallons no added-sugar apple cider
1 cup Stevia In The Raw (you can adjust to taste)
Wrap the spices and ginger chunks in the cheesecloth and tie off with the string. Mix apple cider, fruit slices, and Stevia in a large pot on the stove or a crock pot on the counter. Add spice pouch. I learned the hard way this makes serving cups of cider so much easier. The last thing you want is to chomp down on a surprise peppercorn or clove!
Bring to a boil, then turn down the heat to simmer for 20 minutes. Turn heat to low and cover right before your guests are scheduled to arrive.
You can use whiskey, bourbon or rum to create a tasty cocktail for the adults at the party. I usually add one shot glass of bourbon to each 8 ounce cupg.
If you have little ones, freeze some of the apple cider into ice cubes. Pop a couple of those into a cup and it will quickly cool down the cider so they don’t burn their mouth.
2 liters plain seltzer water
1 tablespoon pressed fresh ginger juice
1 fresh squeezed lemon (medium-sized)
1 teaspoon pure vanilla extract
5 packets Stevia In The Raw®
Cut small pieces of peeled ginger root and place in a press (like the kind used for garlic). Press ginger root to produce 1 tablespoon of juice and place in small bowl. Add strained lemon juice, vanilla extract and Stevia In The Raw®. Stir to combine.
Open 2-liter bottle of seltzer and pour out ½ cup to make room for soda flavor mixture. Using a funnel, pour mixture into soda bottle and quickly screw on cap.
Careful! The carbonated water will react “explosively” with the ingredients in flavor mixture.
Allow for ingredients to mix with water and for some gas to be released from bottle prior to uncapping – by unscrewing cap just a small amount to hear “hissssss”. Pour over ice and enjoy!
2 cups 1% low fat milk
2 cinnamon sticks
2 tablespoons unsweetened cocoa
1 1/2 Pure Via sweetener
1/4 cup frozen lite whipped topping, thawed
For Hot Cocoa, pour milk into a 4-cup (1L) glass measure. Add cinnamon sticks. Microwave on HIGH 2 minutes or until milk is warm. Stir in cocoa and Pure Via until blended. Heat in microwave on HIGH 2 to 3 minutes or until hot. Remove cinnamon sticks and discard.
Divide cocoa mixture evenly between 2 large mugs. Top each with 2 tablespoons of the whipped topping. Sprinkle each with ground cinnamon and serve.
TIP: For a more intense cinnamon flavor, leave cinnamon sticks in hot milk longer.
1-½ cups fresh OR frozen thawed unsweetened blueberries
1-½ cups peeled seeded cubed mango
1 cup nonfat plain OR lite vanilla flavored Greek yogurt
½ cup nonfat milk
3 teaspoons Pure Via sweetener
½ cup ice cubes
Place all ingredients except ice cubes in blender; cover.
Blend until all ingredients are combined. Add ice cubes and blend until smooth.
Pour into 4 tall glasses and serve.
VARIATION: Substitute the same amounts of frozen-thawed sliced unsweetened peaches and frozen-thawed unsweetened red raspberries for the blueberries and mango. Increase Pure Via to 4 teaspoons. Prepare as recipe directs.
2 ounces Raspberry Zinger tea
1 ounce pomegranate juice
1 tablespoon fresh lime juice
1 packet Stevia In The Raw®
2 teaspoon Triple Sec, Cointreau or other citrus liqueur
1 ½ ounces Blue Agave tequila
Chilled martini glass, optionally salt-rimmed (see below)
1 thin lime slice, for garnish, optional
Fill a cocktail shaker halfway with ice cubes. Add the tea, pomegranate and lime juice, Stevia In The Raw®, and liqueur. Pour in the tequila. Shake to blend well. Strain the ‘Rita into the chilled glass. Serve immediately.
To rim the glass, rub a lime slice around the outside top of a martini glass. Half-fill a small teaspoon with kosher salt. Holding the glass upside down over a plate with one hand, gently tap the spoon against the outside 1/4-inch above the rim, leaving a 1/4-inch band of salt around the outside edge. Refill the spoon as needed. Chill the glass in the freezer while making the ‘Rita, or up to 24 hours.
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