Hot Spiced Lemon Appleade Recipes

SPIKED LEMONY ICED TEA

Steps:

• Cut a few thin rounds of lemon and reserve for garnish. Zest 2 tablespoons of zest from the remaining lemons, then juice the lemons (you'll need 4 tablespoons of juice; reserve any additional juice for another use).
• Make the ice cubes: Stir the lemon zest, 2 tablespoons of the lemon juice, 2 tablespoons of the sugar and the hot water in a heatproof liquid measuring cup. Pour the liquid into a standard ice cube tray and freeze.
• Make the cocktail: In a mixer, shake together the tea, whiskey, 2 tablespoons lemon juice and remaining 2 tablespoons sugar. Shake and set aside for the sugar to melt.
• Serve: Arrange a few ice cubes in 2 glasses. Add a couple of ice cubes to the mixer and shake. Pour half of the cocktail mix into each. If you like, run the edge of the glasses with the lemon slices. Garnish the glass with the slices.

HOT SPICED APPLES WITH DULCE DE LECHE ICE CREAM

Steps:

• In a medium bowl, toss the apples with the lemon juice, brown sugar, cinnamon, nutmeg, and salt. Melt the butter in a medium skillet over medium-high heat. Add the apple mixture and cook until apples are saucy and softened, about 5 minutes. Carefully add the rum and cook another minute.
• Divide ice cream among 4 bowls and top with hot apples.

WARM SPICED APPLE LEMONADE

Steps:

• Measure drink mix into cap to 1-qt. line; place in medium saucepan. Add 2 cinnamon sticks and all remaining ingredients; stir.
• Cook on medium heat 5 min. or until heated through. (Do not let boil.) Use slotted spoon to remove spices; discard.
• Pour drink into mugs. Add 1 of the remaining cinnamon sticks to each.

HOT SPICED LEMON DRINK

Steps:

• In a 5-quart slow cooker, combine the water, sugar and juices.
• Place cinnamon stick and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in slow cooker.
• Cover and cook on low for 2-3 hours or until heated through.
• Discard spice bag.

HOT SPICED LEMON DRINK

Steps:

• In a 5-qt. slow cooker, combine the water, sugar and juices. Place cinnamon stick and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in slow cooker. Cover and cook on low for 2-3 hours or until heated through. Discard spice bag.

HOT LEMONADE

Steps:

• In a saucepan, bring water to a boil. Remove from heat, and stir in honey, lemon juice and rum.

SPICED LEMONADE

Steps:

• In a large saucepan, bring 4 cups water, sugar, cinnamon and cloves to a boil. Reduce heat; simmer 10 minutes. Remove from heat; discard cinnamon and cloves. Cool. , Pour into a large pitcher. Stir in lime, lemon, lemon juice and remaining water. Chill at least 1 hour. Serve in chilled glass over ice. Garnish with cinnamon stick if desired. Can also be served warm.

HOT GINGERED APPLEADE

Steps:

• About 20 minutes before serving:In a 4-quart saucepot, mix apple juice or cider, water, lemonade concentrate, sugar and ginger. Over medium-high heat, bring to a boil reduce heat to low and simmer for 15 minutes. Serve in mugs.