6 Fairtrade lemons
1 cup Fairtrade Sugar
6 cups of cold water Method
Juice the lemons to make 1 cup of juice. To make your labor easier, FIRMLY roll the lemons between your hand and counter top before cutting in half and juicing.
In a gallon pitcher combine 1 cup lemon juice, 1 cup sugar, and 6 cups cold water. Stir. Adjust water to taste.
Chill and serve over ice.
Fairtrade Hot Chocolate from Scratch
1 tbsp. Fair Trade cocoa powder
2 tbsp. Fair Trade white sugar
2 tbsp. water
1 c. milk
a bit of vanilla, if desired Method
Combine cocoa, sugar, and water in a small saucepan. Heat it on low heat, stirring occasionally
to prevent the paste from sticking to the pan. After about 1 to 2 minutes, add milk and vanilla.
Mix it all together until it reaches your preferred temperature.
OR for real decadence simply add chunks of your favorite Fair Trade Chocolate to warmed up
milk and stir thoroughly. Finish with lashings of whipped cream
2½ cup Fair Trade black coffee – brew a little bit stronger than you would usually drink
2/3 cup milk
1-1/2 tbsp of Fairtrade brown sugar (darker is better)
5 tbsp of chocolate syrup (Make your own using Fairtrade Ingredients**)
1/4 tsp of Fairtrade cinnamon Method
Brew the fair trade coffee and freeze it solid.
Once it is frozen, put the milk, chocolate syrup,brown sugar, and cinnamon into a blender. Blend ingredients until well mixed.
Place the blender into the freezer to chill.
Do not let it freeze solid. Meanwhile, remove the frozen coffee and chip it into small slivers.
An ice shaver does this really well. Take out the blender and add the shaved coffee to it.
Blend the mixture until it is completely blended. You may have to help the blender out by stirring the top portion of the mix.
Place blender back into freezer to chill some more.
Serves 2 large (drinking glass) servings, or 4 small (coffee mug) size servings.
**Homemade Chocolate Syrup Recipe
1 cup Fair Trade cocoa powder (unsweetened)
2 cups Fair Trade (white, brown, combination)
1/4 teaspoon salt
1 cup cold water
1 Tbs. vanilla
Combine cocoa and sugar and blend until all lumps of cocoa are gone. Add water and salt and mix well. Cook over medium heat and bring to a boil slowly, stirring constantly. Continue stirring on the stove for just a couple more minutes, being careful not to let the sauce burn on the bottom of the pan. The sauce should still be fairly runny. Remove from heat and let cool. The sauce will thicken up as it cools. When cool, add vanilla. You can keep your chocolate syrup in a glass syrup pitcher in the refrigerator; the syrup should not be too thick to pour.
Iced Mint Tea
6 Fairtrade lemons
3 teaspoons Fairtrade sugar
2 organic mint green tea bags
Pour sugar into a glass and place tea bags in the glass so that they are at the bottom. Pour just enough hot water to cover the tea bags. While steeping, gently stir the sugar to dissolve in the water. Take out the tea bags after no more than 1 1/2 minutes, then add ice to fill the glass. Pour in cold water, stir, and enjoy!.