Special Taste

MAKES 2 SMOOTHIES 30 MINUTES OR LESS

Frozen bananas make smoothies that are rich and thick (not icy). You don't even need to slice the bananas: Simply break them into chunks before blending.

2 frozen bananas, broken into 1-inch chunks (2 cups)
1 cup nonfat plain yogurt
1/2 cup frozen blueberries
1/4 cup granola
1 Tbs. honey

Place all ingredients in blender and process until completely smooth. Thin to desired consistency with 1/2 to 1 cup water.

Indian Chai, a delicious black tea with warming spices, is traditionally served with hot milk and honey. Chilled and served over ice with a hit of rum, it becomes an irresistible and unique iced tea cocktail. You can buy Indian Chai at specialty coffee stores and upscale food markets.

3 cups (750 ml) - water
1/2 cup (125 ml) - honey
10 cinnamon sticks
5 whole cloves, crushed
3 cardamom pods, crushed
1/2 tsp (2 ml) - ground black pepper
1 tsp (5 ml) - pure vanilla extract
6 cups (1.5 L) - cold milk
15 Indian Chai tea bags
1 cup (250 ml)  - white rum

GARNISH

Cinnamon Sticks

1. In a medium saucepan, bring the water and honey to a boil, stirring to dissolve the honey. Add cinnamon sticks, cloves, cardamom pods and black pepper. Cool mixture to room temperature and strain into a glass pitcher. Add vanilla extract, milk and tea bags to the pitcher and stir to combine. Refrigerate overnight.

2. The next morning, remove the tea bags, squeeze them over the pitcher and discard. When ready to serve, stir in the rum. Add ice and stir to combine. Garnish with cinnamon sticks.

Serves 8 to 10

Dried lavender flowers give this refreshing iced tea a pleasant floral flavor. You can buy lavender at health food stores and herbal remedy shops. Edible flowers are available at upscale food stores and organic markets.

8 1/2 cups (2.125 l) - water
3 tbsp (45 ml) - sugar
3 tbsp (45 ml) - dried lavender flowers
14 blackcurrant herbal tea bags
3 tbsp (45 ml) - freshly squeezed lemon juice
1 cup (250 ml) - cassis liqueur
3/4 cup (175 ml) - brandy

GARNISH

Edible flowers (such as borage, scented geraniums and violets)

1. In a medium saucepan, bring the water and sugar to a boil, stirring to dissolve the sugar. Remove pan from the heat and add the dried lavender flowers. Cool mixture to room temperature and strain into a glass pitcher. Add the tea bags and stir to combine. Refrigerate overnight.

2. The next day, remove the tea bags, squeeze them over the pitcher and discard. When ready to serve, stir in the lemon juice, cassis liqueur and brandy. Add ice and stir to combine. Garnish with edible flowers.

Serves 8 to 10

A vanilla-hazelnut tea bag infuses this delicious Martini as you sip it. You can buy vanilla-hazelnut herbal tea at health food stores and upscale food markets or, substitute any nut tea.

2 oz (60 ml) - cran-raspberry juice
1 vanilla-hazelnut herbal tea bag
3 oz (90 ml) - vodka
1 oz (30 ml) - raspberry liqueur

GARNISH

Vanilla-hazelnut herbal tea bags

1. Put the cran-raspberry juice and the tea bag in a small bowl and refrigerate overnight. Remove the tea bag, squeeze it over the bowl and discard.

2. Fill a cocktail shaker with ice. Add the cran-raspberry juice, vodka and raspberry liqueur and shake well. Strain into 2 Martini glasses. Float a vanilla-hazelnut tea bag in each Martini.

Serves 2

Lemon has a natural affection for gin but you could try orange or tangerine sorbet now and then, for the sake of change. Other flavors don't work as well with gin and vermouth.

The fresh peach is a key ingredient in this delicious cocktail. A ripe, juicy Ontario peach is an ideal constituent, but canned fruit can also be used. Whenever blending ice, use the smallest possible pieces and switch the blender on and off frequently rather than letting it run.

2 oz vodka
1 oz peach schnapps
1 tsp freshly squeezed lemon juice
1 ripe fresh peach, peeled, pitted, chopped
1/2 cup crushed ice

Combine all ingredients in a blender and blend until smooth. Pour into highball glasses. Garnish with a slim slice of fresh peach.

Makes 2 cocktails

This drink can be made with pineapple or orange or a mixture of both. It's great for a summer brunch.

(for 2 drinks)

Pineapple or orange juice - 1 cup (250ml)

Ice - 1/2 cup (125ml)

Plain yogurt - 1/4 cup (50ml)
1 Small banana

Vodka - 3 oz (90g)

Granulated sugar (optional) - 2 tbsp (25ml)

1. Place all ingredients, with sugar to taste, in the blender and process until smooth.

1. In a medium saucepan, bring the water and sugar to a boil, stirring to dissolve the sugar. Remove pan from the heat and cool mixture to room temperature. Pour mixture into a glass pitcher and add the lemon juice and tea bags. Stir to combine and refrigerate overnight. 

2. The next day, remove the tea bags, squeeze them over the pitcher and discard. When ready to serve, add the lemon liqueur. Add the ice and stir to combine. Garnish with mint sprigs and lemon slices.

For this cocktail, the flavors from the lemon rind are imparted to the vodka as it steeps. Use only yellow part of the peel, not the bitter white pith.

Vodka - 10 oz (300g)

2 lemons

Ice - 2 cups (500ml)

Sparkling mineral water - 2 cups (500ml)

Lemon / lime soda - 2 cups (500ml)

1. Pour vodka into a large pitcher. Using a vegetable peeler, carefully remove a large strip of rind from each lemon. Add to the vodka and allow to steep 2 hours.

2. Add remaining ingredients and serve in tall glasses filled with ice.

MakeMakes 6 drinks.