Beverages And Desserts - Crock-Pot VERSA WARE Owner's Manual

Beverages and Desserts

Tropical Tea
1 gallon hot water
12 tea bags (strings and labels removed)
⅔ cup sugar
6 tablespoons honey
1 mango, sliced
2½ cups pineapple juice
1 orange, sliced (½-inch thick slices)
1 can sliced pineapple
1 star fruit, sliced (½-inch thick slices)
1 bunch fresh mint leaves
1. Dice mango and pineapple, then combine all ingredients (except mint leaves) in
VersaWare™ stoneware.
2. Place stoneware in slow cooker heating base, cover, and cook on Low for 4 hours.
Serve from VersaWare™ with mint leaves as garnish.
Serves 10
Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare™ stoneware.
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Spiced Coffee
1 gallon coff ee
½ cup chocolate syrup
⅔ cup sugar
6 cinnamon sticks
3 teaspoons whole cloves
1 teaspoon anise fl avoring
1 teaspoon orange zest
1 teaspoon lemon zest
2 cups whipped cream or non-dairy topping
4 tablespoons vanilla extract
¼ cup cocoa powder
¼ cup spiced rum (optional)
1. Combine all ingredients (except whipped cream and vanilla) in VersaWare™
stoneware. Place stoneware in slow cooker heating base, cover, and cook on Low
for 3-4 hours.
2. In a bowl, combine whipped cream and vanilla, and refrigerate.
3. When ready to serve, ladle into coff ee cups and top with a dollop of whipped
vanilla cream and dust with cocoa powder.
Serves 10
Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare™ stoneware.
E47