The Richmond Register

Recipes

November 14, 2012

Drinks to warm the heart on cold winter nights

Table Talk

RICHMOND — If any of you were members of the Berea Band Boosters during the 1970s or ’80s, you will remember a member named Auldon Parker.

Auldon was such a delight to all of us who worked the many cold ball games with him in the concession stands. I will always admire him for how well organized was.

He would always make a spice tea for us to sell as well as drink during those really cold nights. The concession stands then had no heat.

He called his tea concoction, Auldon’s Spice Tea. He has since passed on but left his recipe for all of us hot-tea drinkers to enjoy.

I keep a large jar made up so I can again have memories of those days in the concession stands at the Berea Ball Park.

Auldon’s Spice Tea mix

1/2 of a large container of lemonade mix    

2 1/2 cups of sugar

2 cups of Tang drink mix

2 tsp cinnamon

1/2 cup of instant tea mix

Small amount of ground ginger (about a 1/4 tsp)

Mix ingredients and keep in a tight lid container.

When ready to use, mix 2 to 3 heaping teaspoons in a cup and pour boiling water over.

Note: for the diabetic, one can reduce the sugar by using sugar substitute.

Another great recipe from the days at the concession stand was hot cocoa mix. This makes a hug batch of cocoa mix. When the weather turns cold, this mix should last you for a spell.

Hot cocoa bulk mix

1 (8 qt) box of powdered milk

1 (16 ounce) container of non dairy Powdered coffee creamer (the powdered type)

16 oz of powdered sugar

1 (2 li) box of     Quip chocolate milk mix

Mix all ingredients and store in an air tight container.

Use about 1/3 cup of mix to 1 cup of hot water.

For all my diabetic friends that drop in for my table talk I have a smaller recipe:

Sugar-free hot cocoa mix

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