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You may want less water than when it was for a cold drink?

In fall and winter it may be harder to get some flavors in mixes, so maybe stock up a little next summer.

Try adding a little extra water to actual “juice” like orange juice if it’s too strong.

Careful of orange and red color drinks as coffee mugs stain easier than your host’s summer glassware. Mine seem fine with the occasional wipe of baking soda, though.

B.

I found these recipes. I hope they can be of help!

1. Timberline Hot Chocolate

Ingredients

* 4 cups milk
* 1/2 cup water
* 1/2 cup sugar
* 8 ounces bittersweet or semisweet chocolate, coarsely chopped
* 1 recipe Schlag (see recipe below) (optional)
* English toffee, crushed (optional)
* Unsweetened cocoa powder (optional)

Directions

1. In a saucepan combine milk, water, and sugar. Stir over medium heat until mixture just comes to boiling. Remove from heat. Stir in chocolate. Beat with an immersion blender, rotary mixer, or whisk until chocolate is melted and mixture is frothy.
2. To serve, pour hot chocolate into cups. If desired, top with Schlag, crushed English toffee, and cocoa powder. Makes 4 to 6 servings.
Schlag: In a mixing bowl combine 1 cup whipping cream, 2 tablespoons sugar, and 2 teaspoons vanilla extract. Beat until soft peaks form (tips curl).

2. Ginger Tea with Lemon & Honey
1 tablespoon chopped fresh ginger
2 cups water
juice of 1 lemon
honey to taste
Simmer ginger and water for five minutes. Remove from heat and add lemon juice and honey.

3. Tea and cider wassail

Ingredients

* 6 cups freshly brewed hot tea
* 6 cups cranberry juice
* 6 cups apple cider or apple juice
* 3 cups orange juice
* 1-1/2 cups sugar
* 1-1/4 cups lemon juice
* 9 inches stick cinnamon, broken
* 3/4 teaspoon whole cloves
* Apple slices (optional)

Directions

1. In a 6- to 8-quart Dutch oven, combine tea, cranberry juice, apple cider, orange juice, sugar, and lemon juice. For spice bag, place cinnamon and cloves in the center of a double-thick, 6-inch square of 100-percent-cotton cheesecloth. Bring the corners of the cheesecloth together and tie with clean string. Add spice bag to juice mixture.

2. Bring mixture to boiling, stirring with a wooden spoon to dissolve sugar; reduce heat. Cover and simmer for 30 minutes. Remove and discard spice bag.

3. To serve, ladle the wassail into a heatproof punch bowl. If desired, garnish with apple slices. Makes about 22 (8-ounce) servings

4. Slow-Cooker Directions: Combine all the ingredients in a 6-quart slow cooker. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Remove and discard spice bag. Keep warm on low-heat setting for up to 2 hours.