6
Sum
mer
tim
e C
oo
ler
Ref
res
hin
g an
d li
ght
, a
p
erfec
t s
um
mer
tim
e d
rink.
Mak
es
ab
out
12
oun
ces
2
ta
ble
sp
oo
ns
pa
cke
d fr
esh
min
t le
ave
s
1½
cu
ps
1-i
nc
h c
ub
ed
ho
ne
yd
ew
an
d c
an
ta
lo
up
e (c
hill
ed
)
¼
cu
p ra
sp
be
rri
es
1½
ta
ble
sp
oo
ns
fre
sh
lim
e ju
ic
e
2
ou
nc
es
pin
ea
pp
le
ju
ic
e
1.
Put
all of
the ingredients
in the
order listed
into the
travel cup.
Fit with
the
blending blade.
2.
Run on
High until
smooth, about
15 to
20 seconds.
3.
Serve
immediately. If
not consuming
out of
the travel
cup, pour
over ice
into
individual cups.
Nu
tritio
na
l in
fo
rm
ation
pe
r s
erv
in
g (1
2 o
un
ce
s):
Cal
ori
es
148
(3%
fro
m fa
t) •
car
b. 3
8g
• p
ro
. 2g
• fa
t 1g
• sa
t. f
at
0g
• ch
ol.
0m
g •
so
d. 5
1m
g •
cal
c. 3
4m
g •
fib
er
4g
Su
per
Veg
gie
Jui
ce
Get
you
r ve
gg
ies
for
the
day
to-
go
in
thi
s q
uic
k, f
res
h ve
get
ab
le
jui
ce.
Mak
es
ab
out
16
oun
ces
4 to
5
ic
e c
ub
es
¼
cu
p c
he
rry
to
ma
to
es,
ha
lve
d
¼
re
d p
ep
pe
r, r
ou
gh
ly
ch
op
pe
d (a
bo
ut
½ c
up
)
½
ce
le
ry
sta
lk
, c
ut
in
to
½-i
nc
h p
ie
ce
s
½
cu
p c
uc
um
be
r, p
ee
le
d,
se
ed
ed
an
d ro
ug
hly
ch
op
pe
d
2
ta
ble
sp
oo
ns
fre
sh
pa
rsl
ey
¾
cu
p ve
ge
ta
ble
ju
ic
e, l
ow
-so
diu
m
1½
te
asp
oo
ns
fre
sh
lim
e ju
ic
e (f
ro
m a
bo
ut
½ lim
e)
1 t
o 2
da
sh
es
ho
t p
ep
pe
r sa
uc
e, o
r to
ta
ste
1.
Put
all of
the ingredients,
in the
order listed,
into the
travel cup.
Fit with
the
blending blade.
2.
Run
on High
until smooth,
about 25
to 30
seconds. If
a thinner
consistency is
desired, add
additional ice
cubes, one
at a
time, through
the removable
pour lid.
3. Adjust
seasonings
to
taste
and
serve
immediately.
Nu
tritio
na
l in
fo
rm
ation
pe
r s
erv
in
g (1
6 o
un
ce
s):
Cal
ori
es
67
(5%
fro
m fa
t) •
car
b. 1
4g
• p
ro
. 3g
• fa
t 0
g •
sat
. fa
t 0
g
• ch
ol.
0m
g •
so
d. 1
34m
g •
cal
c. 5
1m
g •
fib
er
4g
Ch
ai T
ea
The
cho
pp
ing
cup
gri
nd
s th
e sp
ice
s p
erf
ect
ly
for
thi
s tr
ad
itio
nal
milk
y te
a
beve
rag
e. W
hile
it
is
del
ici
ous
hot
, us
e o
ur
rec
ip
e fo
r a
tas
ty
ice
d ve
rsi
on.
Mak
es
ab
out
16
oun
ces
½
te
asp
oo
n w
ho
le
bla
ck
pe
pp
erc
orn
s
¼
te
asp
oo
n w
ho
le
clo
ve
s
1
wh
ole
cin
na
mo
n st
ic
k
1
sta
r a
nis
e p
od
2½
cu
ps
ha
lf-
an
d-h
alf
(fo
r a
no
n-d
air
y ve
rsi
on
, u
se
so
y m
ilk
)
¾
cu
p w
ate
r
½
te
asp
oo
n p
ure
va
nill
a e
xtr
ac
t
1
½ x
½-i
nc
h p
ie
ce
of
fre
sh
gin
ge
r, p
ee
le
d
¼
te
asp
oo
n o
ra
ng
e ze
st
6
bla
ck
te
a b
ag
s (D
arj
ee
lin
g o
r C
eyl
on
is
re
co
mm
en
de
d)
2
ta
ble
sp
oo
ns
ho
ne
y
1.
Put
the peppercorns,
cloves, cinnamon
stick and
star anise
into the
chopping
cup fitted
with the
grinding blade.
Pulse 2
to 3
times to
chop on
High, and
then process
on High
until finely
ground, about
45 seconds.
Reserve.
2.
In
a small
saucepan set
over medium-low
heat, bring
the half-and-half,
water,
vanilla and
ground spices
to a
boil. Once
mixture comes
to a
boil, stir
in the
ginger and
orange
zest.
Let
mixture
simmer
10
to
15
minutes.
Add
the
tea
and
let simmer
5 to
6 minutes.
Strain the
mixture, squeezing
all of
the liquid
out of
the tea
bags, and
then stir
the honey
into the
strained liquid.
If serving
as a
hot
tea, serve
immediately.
3.
If serving
the chai
as an
iced beverage,
first bring
the tea
to room
temperature.
Stir to
combine and
then fill
one standard
(12 to
14 cube)
ice cube
tray with
the chai.
Reserve the
remaining chai
(about ¾
cup) in
the refrigerator
until chai
ice cubes
are frozen
(at least
four hours,
or overnight).
4.
Once
chai ice
cubes are
frozen, put
half* of
them into
the travel
cup and
then
add the
reserved chai.
Fit with
the blending
blade. Run
on High
for about
25 to
30 seconds,
or until
homogenous. Serve
immediately.
* Keep
the remaining
chai ice
cubes in
a resealable
plastic bag
in the
freezer for
the next
time.
Nu
tritio
na
l in
fo
rm
ation
pe
r s
erv
in
g (1
6 o
un
ce
s):
Cal
ori
es
471
(65
% fr
om
fat
) •
car
b. 3
3g
• p
ro
. 9
g •
fat
35g
• sa
t. f
at
22g
• ch
ol.
112
mg
• so
d. 1
28m
g •
cal
c. 3
55m
g •
fib
er
2g
