Have a brilliant weekend!

(gif from here)

Recipie: Chai Tea

"Half water, half milk
cardemon, lots.
cinammon, lotsish.
anise, lots if you like it. 
And then to make it fresh, cloves.

other spices if you like....

Ofcourse, sugar. Make it sweet!
and black tea."

- Meghan Currie Yoga

Lemon and Lime Soda

I'm addicted to this stuff....

Recipe: Elederflower Champagne

Ingredients:
~30 elderflower heads (in full bloom - but don't strip a tree of all the flowers)
2kg natural sugar
4 litres of hot water
2 litres of cold water
Juice and zest of 4 lemons
1-2 tablespoons of white wine vinegar
A pinch of dried yeast

Method:
1. Put the hot water and sugar into a large container (a preserving pan or spotlessly clean bucket is good) and stir until the sugar dissolves, then top up with cold water to 6 litres.
2. Add the lemon juice and zest, the vinegar and the flower heads and stir gently.
3. Cover with a clean muslin and leave to ferment in a cool, airy place for a couple of days. Take a look at the brew at this point, and if it’s not becoming a little foamy and obviously beginning to ferment, add a pinch of yeast.
4. Leave the mixture to ferment, again covered with muslin, for a further four to five days. Strain the liquid through a sieve lined with muslin and decant into sterilised glass bottles.
5. Seal and leave to ferment in the bottles for a further eight days before serving, chilled.

From Emma Bradshaw as read out by Cerys Matthews on BBC6 Music on Sunday. 

Recipe: Tumeric Tea

Well this tastes amazing. Try it!

Tumeric Tea

• 8 ounces (1 cup) almond or coconut milk
• 1/2 teaspoon turmeric
• 1/2-inch wide round slice of ginger root, peeled and finely chopped
• Dash of cayenne pepper
• 1/2 – 1 teaspoon honey or other sweetener
• Optional additions: a small pat of butter, cinnamon, cardamom

Instructions:
Gently warm the almond or coconut milk on the stove.
In a mug, combine the remaining ingredients.
Drizzle a teaspoon of the warmed milk into the mug and mix until the liquid is smooth with no lumps. Add the rest of the milk and mix well. You can leave the pieces of ginger in the tea, or strain it out before drinking.

Found via marksdailyapple