Great Springs® Winter Recipes

Hot Chocolate with Spring Water

Servings: 4 cups Cook time: 8 mins 

Ingredients

• 1/4 cup of cocoa powder
• 1/2 cup of sugar
• 1/3 cup of hot Great Springs® Spring Water
• 1/8 teaspoon of salt
• 4 cups Great Springs® Spring Water
• 1 teaspoon of vanilla extract

Instructions

1. In a medium sauce pan over medium heat, combine the cocoa powder, sugar, 1/3 cup of hot Spring Water, and salt.
2. Cook, stirring constantly, until there is a smooth consistency and bring to a simmer.
3. Reduce the heat, stir in the 4 cups of Spring Water, make sure it does not boil.
4. Remove from the heat and stir in the vanilla extract.
5. Pour into mugs and serve when temperature is safe.

Chicken Noodle Soup

Servings: 4-5 Servings Cook time: 30-40 mins 

Ingredients

• 1 lb. boneless, skinless chicken breasts or thighs, diced
• 1 large onion, diced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 8 cups chicken broth
• 2 cups Great Springs® Spring Water
• 1 cup uncooked egg noodles
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. In a large pot, combine the chicken broth, Spring Water, chicken, carrots, onion, celery, garlic, parsley, and thyme.
2. Bring the mixture to a boil, reduce the heat to low and let simmer for 15-20 minutes.
3. Stir in the egg noodles and cook for an additional 5-7 minutes, or until the noodles are tender.
4. Finish by seasoning the soup with salt and pepper to taste.

Serve the soup into bowls and add a bit of fresh parsley. Can be served it with warm bread or crackers.

Cinnamon & Clove Cranberry Mocktail

Ingredients

• 1 cup fresh or frozen cranberries
• 1/4 cup honey
• 1/2 cup Great Springs® Spring Water
• 1 teaspoon clove buds
• 4 cinnamon sticks
• 3 cups unsweetened cranberry juice
• 2 medium organic oranges, each cut into 8 wedges
• 3 cups sparkling water

Instructions

1. Combine the cranberries, honey, water, cinnamon sticks, and cloves in a small saucepan. Stir the mixture over medium heat.
2. Simmer for 8 to 10 minutes, stirring periodically, or until the honey has melted and the spices have a strong aroma.
3. Take off the heat and move to a big glass or similar non-reactive bowl.
4. Add in the orange wedges and cranberry juice.
5. Refrigerate for several hours or overnight.
6. Once completely chilled, remove them from the refrigerator and squeeze each orange wedge into the bowl to extract the juice before throwing them away.
7. Using a fine-mesh strainer, drain the mixture and throw away the sediments.
8. To serve, add enough of the seasoned cranberry juice mixture to each serving glass (approximately 1/3 full) after filling them with ice.
9. Pour sparkling water into each glass, then whisk to mix.