The Thirsty Diva ™

  This is perfect for fall, Thanksgiving or anytime. I’ve used maple syrup, but this works with honey too. 4 - 6 oz. whiskey 1 small apple sliced 1 tsp. maple syrup 1/2 tsp. lemon juice Ice Rinse, cut apple in half, cut 4 slices of apple and set aside to garnish glasses. Cut one of the apple halves in half, set aside. Place 4 clean cocktail glasses into freezer to chill for a few minutes. In the bottom of a cocktail shaker, combine an apple chunk, maple syrup and muddle together with the back of a clean spoon. Add ice, whiskey, lemon juice, place lid on cocktail shaker and shake for 10 - 15 seconds. Remove glasses from freezer, remove lid from cocktail shaker and strain cocktail into glasses.  Garnish glasses with the apple slices. Serves 4.

This is my version of the coffee classic.  If you don’t have an espresso pot or maker, you can also use strong coffee or instant espresso. I’ve used  reduced fat milk, but you can use what milk you like.  I’ve also used sugar for this, but you can substitute diatetic sugar if needed.  3 c. espresso or strong coffee 1 tsp. sugar (optional) 1 c.  low fat milk pinch each: ground ginger, nutmeg, cinnamon  1/8 tsp. vanilla extract 1/8 - 1/2 tsp.  sugar (adjust to taste) Brew coffee according to coffee makers instructions.  Sweeten brewed coffee to taste, if desired.  In a microwave safe measuring cup, combine: milk, vanilla and spices, stir to mix.  Microwave on high for 45 - 60 seconds.  Make sure the milk doesn’t boil over in the microwave.  Remove milk from microwave and use a mini milk frother to whisk milk to 10 - 20 seconds or until frothy. Spoon frothed milk onto coffee. Serves 4 - 6.