February in Yorktown can be cold and grey, and while the views and walks are spectacular, sometimes all you want to do is cozy up with a comforting drink. Here are three unique recipes to tide you over to spring!

First up, here is an anti-inflammatory Healing Apple Hot Toddy recipe by Felicia Lim:

4 cups apple cider
1 cup sliced oranges + more for garnish
½ cup fresh cranberries + more for garnish
3 sprigs rosemary + more for garnish
4 t lemon juice
1 T thinly peeled and sliced ginger
2 cinnamon sticks + more for garnish
1 t honey
2 t ground cinnamon
2 t coconut sugar

Combine the apple cider, orange slices, fresh cranberries, rosemary, lemon juice, ginger slices, and cinnamon sticks in a large pot. Bring to a boil, then reduce the heat down to low. Let it simmer for 20 minutes, or until the cranberries begin to pop and soften.
While the tea is brewing, spread the honey onto the rims of the glasses. Mix the ground cinnamon and coconut sugar in a shallow bowl, then dip the rims of the glasses to fully coat.
When the tea is ready, evenly divide into each glass. Garnish with an extra sprig of rosemary, a cinnamon stick, fresh cranberries, and an orange slice.
Serve hot and enjoy!

Next up is a Maple Pine Chai recipe by Madeline Long:

*NOTE: refer to this site before ingesting wild plants*

For 2
1 cup water
2 chai tea bags (my favorite is Yogi tea)
½ cup chopped white pine needles*
1 ½ cups milk (or almond milk + 2 t coconut oil for creaminess)
1 teaspoon chai spice*
dash of cinnamon
2-3 tablespoons maple syrup (or to desired sweetness)
pinch of salt

Chai spice:
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon cardamom
½ teaspoon nutmeg
¼ teaspoon cloves
Dash of pepper

In a medium saucepan, bring water to a boil. Add the pine needles and tea bags, and steep for 10 minutes. Remove the tea bags, and pour the tea through a sieve to strain the pine needles from the liquid.
Return liquid to saucepan, and pour in milk of choice. Heat through with spices, maple syrup, and a pinch of salt.
To froth, pour liquid into a blender and blend on high for 1 minute. Close your eyes.
Imagine sitting on the forest floor with a bottom full of pine needles.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Finally, here’s a bit of a switch-up: Cinnamon-Infused Cold Brew Coffee from Baking Bites:

2 cups whole bean medium-dark roast coffee
2 three-inch cinnamon sticks
4 1/2 cups water, cold or at room temperature

Grind the coffee to a medium grind and pour grounds into a large pitcher. Break cinnamon sticks in half and add to grounds. Pour in water and stir a few times to ensure that the grounds are evenly moistened.
Cover pitcher and place in the refrigerator. Allow mixture to steep for 12-16 hours, then filter out the grounds and cinnamon sticks using a large coffee filter. Store in the refrigerator until ready to use.
When serving, dilute with a 1:2.5 ratio of coffee-to-water.

Serves 6-8

Spring is just around the corner! Now that you have some great ideas to make the end of winter more enjoyable, let us know how YOU like to spend your February!