Spiced Coffee; Tropical Tea - Crock-Pot Slow Cooker with Touchscreen Cookbook And Owner's Manual

Slow Cooker with Touchscreen_Inpgs.qxd:9100050002788
Beverages

Spiced Coffee

1 gallon coffee
1/2 cup chocolate syrup
2/3 cup sugar
6 cinnamon sticks
3 tsp. whole cloves
1 tsp. anise flavoring
1 tsp. orange zest
1 tsp. lemon zest
2 cups whipped cream or non-dairy topping
4 tbs. vanilla extract
1/4 cup cocoa powder
1/4 cup spiced rum (optional)
Combine all ingredients (except whipped cream and vanilla) in
stoneware. Cover and cook on Low for 3 - 4 hours. In a bowl,
combine whipped cream and vanilla and refrigerate. When ready
to serve, ladle into coffee cups and top with a dollop of whipped
vanilla cream and dust with cocoa powder.
Recommended Unit Size: 4 1/2 - 7 Quarts
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Tropical Tea

1 gallon hot water
12 tea bags (strings and labels removed)
2/3 cup sugar
6 tbs. honey
1 mango sliced
2 1/2 cups pineapple juice
1 orange, sliced (1/2-inch thick slices)
1 can sliced pineapple
1 star fruit, sliced (1/2-inch thick slices)
1 bunch fresh mint leaves
Dice mango and pineapple, then combine all ingredients (except
mint leaves) in stoneware. Cover and cook on Low for 4 hours.
Serve from slow cooker with mint leaves as garnish.
Recommended Unit Size: 4 1/2 - 7 Quarts
Beverages
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