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Homemade Pedialyte Recipe

WHO (World Health Organization) Oral Re-hydration Solution (Homemade Pedialyte)

Table Salt (NaCl) 1/2 tsp.* Salt Substitute (KCl) 1/2 tsp.*
Baking Soda 1/2 tsp.
Table Sugar 2 tablespoons
Tap Water 1 Liter (= 1 Qt. + 2 tablespoons)
Chill. Can be served with fresh lemon squeezed into it. One can also mix it with “sugar-free Kool-Aid” don’t use Regular Kool-Aid as it adds extra sugar which can worsen diarrhea. This tastes quite salty to someone who isn’t dehydrated.
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NOTE: *Morton’s Salt makes some that is half NaCl (table salt) and half Potassium salt (KCl) and is called “Lite Salt” if that is what your grocery store has, simply use 1 teaspoon of the Lite Salt in place of the table salt and potassium salt.
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Have small children start with 1 tsp. every 5 to 10 minutes, which is usually quite well tolerated. The amount can be increased every 30 to 60 minutes (2 tsp, 3 tsp, 2 T., etc. every 5 to 10 minutes).
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See a physician if any of the following occur: 1. No urine output in 8 hours, 2. No tears with crying, 3. Excessive thirst, 4. Dry mucus membranes in the mouth, 5. Persistent vomiting and/or diarrhea, 6. Abdominal pain, especially abdominal pain that settles in the right lower abdomen.

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Rice Milk Recipe

Rice Milk:

• 1/3 c. rice, uncooked
• 4 c. hot water
• 1/2 t. vanilla, optional (I omitted this)
Cook rice according to package directions. Pour the rice and the hot water in a blender. Blend well. Let it set for about 30-45 minutes. Using a cheesecloth, strain the milk into a pitcher. Refrigerate.

Homemade Coffee and Tea Recipes

Homemade Flavored Coffees

Swiss Mocha Coffee Mix

1/2 cup instant coffee
1/2 cup sugar
1 cup instant nonfat dry milk
2 T cocoa
Combine all Use 1 tablespoon for each mug of hot water.

Homemade Cafe Vienna Coffee Mix
(This is my personal favorite.)

1/2 cup instant coffee
2/3 cup sugar
1/2 cup instant nonfat dry milk powder
1/4 cup powdered coffee creamer
1 teaspoon cinnamon
1/4 cup store bought instant butterscotch or vanilla flavored pudding mix (optional)

Measure all of the ingredients into a clean, dry bowl. Use a fork to combine everything evenly. If you are ambitious, you can powder everything in a blender. I don’t do this. You do get really impressive results from it though, and it is easier to do than one would expect. Transfer the mixture to a resealable container, or a pretty jar. Makes 2-1/2 cups.

To Prepare: Place 2 tablespoons of dry Cafe Vienna into a coffee cup. Add hot water to fill up the cup (about 3/4 cup hot water). Stir and serve.

Instant French Vanilla Coffee Mix

1/3 cup instant coffee
1 cup instant dry milk powder
1/2 cup powdered coffee creamer
1/3 cup sugar
1/4 cup instant vanilla pudding mix

Mix all ingredients together in a bowl. You can also process the mixture in a food processor or blender for 10 seconds or so to make the mixture more powdery. Store in jar or other covered container.

To use: Put 1/4 cup of the mix in a coffee mug. Fill the coffee mug with hot water (about 3/4 cup to 1 cup water). Stir and enjoy.

BELGIAN HAZELNUT CAFE

1/4 C of Instant Coffee
1/4 C plus 3 Tbsp. of Sugar
1/4 C plus 3 Tbsp. of Reg. Coffee Creamer
2 Tbsp. of Hazelnut Coffee Creamer

Grind the instant coffee into a powder, then mix it together with the rest of the ingredients. (I actually put all the ingredients in the grinder but mixing them with a whisk works just as good). To serve, add boiling water to 2 heaping tablespoons of mix!

FRENCH VANILLA CARAMEL CAFE

1/4 C of Instant Coffee
1/4 C plus 3 Tbsp. of Sugar
1/2 C of Reg. Coffee Creamer
1/4 C of Vanilla Caramel Creamer

Grind the instant coffee into a powder, then mix it together with the rest of the ingredients. (I actually put all the ingredients in the grinder but mixing them with a whisk works just as good). To serve, add boiling water to 2 heaping tablespoons of mix!

CAFE’ VIENNA MIX

• 1 cup instant coffee
• 1 cup sugar
• 2 tsp. cinnamon
• 1 1/2 cups non-dairy creamer
• 1 1/2 cups nonfat dry milk
• 4 TBSP cocoa

CINNAMON-N-SPICE

• 2/3 cup instant coffee
• 1 1/3 cup sugar
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. allspice

Nestea Lemon-flavored tea

8 c. water (2 quarts)
2 Lipton tea bags
¾ c. + 2 T. sugar
¼ c. bottled lemon juice

Bring 2 quarts of water to a boil. Add the tea bags and let it steep for a couple of hours.
Remove tea bags and pour tea into a 2 quart pitcher. Add sugar and lemon juice.
Cover and chill.

Sunny Delight

6 c. water
1 c. corn syrup
1-1/3 c. frozen Minute Maid orange tangerine juice, thawed
6 T. frozen apple juice, thawed
2 T. frozen limeade, thawed
4 t. frozen grapefruit juice, thawed
1 t. Kool-aid lemonade unsweetened drink mix

Combine all ingredients in a 2-quart pitcher. Stir well.
Chill for several hours before drinking.

Iced Chai Tea

• 3/4 c. milk
• 1/4 c. water
• 2 Chai tea bags
• 2 packets Stevia (or you could use 2 T. sugar or 2 packets of other sweetener
• a liberal sprinkle of cinnamon and nutmeg
Put the milk, water, tea bags, and spices in a saucepan. Heat to boiling, stirring constantly. Let it set for about 3-4 minutes after it boils. Pour over a glass filled with ice and enjoy!
Here are some others I found online:

Iced Chai Tea

• 2-1/2 c. 2% milk
• 1 tablespoon sugar or artificial sweetener
• 2 Chai tea bags
• Cinnamon (to garnish)
Directions
1. Combine all the ingredients, except the cinnamon in a saucepan, bring to a boil stirring frequently.
2. Remove from heat, let stand 3-4 minutes, Remove the tea bags.
3. Chill in the fridge.
4. Serve over ice cubes with a sprinkle of cinnamon.
Serves 2.

Iced Chai Tea
• 8 chai tea bags
• 1 cup whole milk
• 1/3 cup honey
• Ice cubes
Bring 4 cups of water to a boil in a medium saucepan. Remove from the heat, add the tea bags and let steep for 5 minutes. Remove the bags, stir in the milk and honey and chill in a pitcher for at least 1 hour. Serve over ice.

Chai Tea Mix

INGREDIENTS
• 1 cup nonfat dry milk powder
• 1 cup powdered non-dairy creamer
• 1 cup French vanilla flavored powdered non-dairy creamer
• 2 1/2 cups white sugar
• 1 1/2 cups unsweetened instant tea
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground cardamom
DIRECTIONS
1. In a large bowl, combine milk powder, non-dairy creamer, vanilla flavored creamer, sugar and instant tea. Stir in ginger, cinnamon, cloves and cardamom. In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder.
2. To serve: Stir 2 heaping tablespoons Chai tea mixture into a mug of hot water.
FOOTNOTE
• You may choose to omit the French vanilla creamer, and use 2 teaspoons vanilla extract instead. To do so, mix the vanilla into the sugar, let it dry, then break the sugar into small lumps. Follow the same procedure as above.

Hot Drink Recipes

Mexican Hot Chocolate

• 3 T. instant hot chocolate mix
• 1 tablespoon chocolate syrup **
• 1/2 teaspoon ground cinnamon
• 1 pinch chili powder
• 1/4 cup milk (I use rice milk.)
• 3/4 cup boiling water

Directions:
In a large mug, mix the hot chocolate mix, chocolate syrup, cinnamon, and chili powder. Pour in the milk. Add the boiling water and stir.

Sugar Free Hot Chocolate Mix

• 1-1/2 c. dry milk
• 3-4 T. creamer
• 5 T. cocoa 4 packets sweet-n-low (or other sweetener)
• Mix and store in airtight container.
• Use 3 T. to 1 c. boiling water.

Hot Chocolate Mix

• 1/2 c. cocoa
• 3/4 c. sugar
• 3 c. dry milk dash of salt
• Store in an airtight container.
• Add 4 T. to 8 oz. boiling water.
• Top with marshmallows.

Coffee Continental Mix

• 1 c. cocoa mix
• 1/2 c. instant coffee
• Combine and store in an airtight container.
• To give as a gift, add this:
• 1-1/2 T. coffee continental mix
• 6 oz. boiling water
• whipped cream, optional
• Place coffee continental mix in mug and add boiling water.
• Top with whipped cream.

Cappuccino Mix

• 1 c. non-dairy creamer
• 1 c. chocolate-flavored drink mix (can use either recipe at the top)
• 3/4 c. instant coffee
• 1/2 c. sugar (I add 3-4 packets of sweet-n-low to keep it sugar-free.)
• 1/2 t. ground cinnamon
• 1/4 t. ground nutmeg
Combine in an airtight container. (When using as a gift, I layer the items without mixing because it makes a really pretty gift when still layered.)

• Add this to your gift:
• Cappuccino
• 2 T. Cappuccino mix
• 6 oz. boiling water
• whipped cream and shaved chocolate (optional)
• Place cappuccino mix in mug.
• Add boiling water. Stir. Top with whipped cream and shaved chocolate. (Can also add a bit of cinnamon to whipped cream.)

Toffee Coffee Mix

• 2/3 c. instant coffee
• 1 c. dry creamer
• 1/2 c. dry milk
• 1/4 c. cocoa powder
• 1 c. brown sugar, packed
• Mix and blend in blender to a fine powder.
• Use 2 rounded t. per cup of boiling water.

Swiss Mocha Coffee

• 1/2 c. instant coffee
• 1 c. sugar 1 c. dry milk
• 1/4 c. dry creamer
• 1/4 c. unsweetened cocoa
• 1/4 c. vanilla instant pudding
• Combine and store in an airtight container.
• Use 3-4 T. per cup of boiling water.

White Hot Chocolate

• 3 c. half and half, divided
• 2/3 c. white chocolate chips
• 1 cinnamon stick
• 1/8 t. nutmeg
• 1 t. vanilla
• 1/4 t. almond extract
• In saucepan, combine 1/4 c. of the half and half, white chocolate, cinnamon stick, and nutmeg.
• Stir over low heat until chips are melted.
• Discard cinnamon stick.
• Add remaining half and half. Stir until heated through.
• Remove from heat.
• Add vanilla and almond extract. Sprinkle with cinnamon.