R.R.#2, Hensall, Ontario, Canada  N0M 1X0   519-236-4979
County Road 84 between Hensall and Zurich

Honey is the perfect sweetener for hot winter drinks
Many Canadians are living a new lifestyle that affects the way they eat and drink.
The trend is to consume light foods and light drinks.
As winter approaches, hot specialty drinks are a favourite treat and honey is the perfect ingredient for hot winter concoctions.
Dissolving instantly, honey adds a smooth, distinctive flavour. Even to something as simple as a hot cup of tea or coffee.
Serve them at brunch, after ski trips, during football games, or at the end of an evening and they're sure to take the chill out of the long, cold months ahead.
Honey Grog - 8 servings mmmgood
4 cups cider or apple juice
juice of one orange
1/4 cup honey
2 tbsp butter or margarine
1 cinnamon stick, 3 inches long
1 tsp grated orange peel
1/4 tsp ground nutmeg
½ to 3/4 cup light rum (optional)
Combine all ingredients except rum in a medium saucepan and bring to a simmer, stirring occasionally.
Simmer 5 minutes.
Stir in rum just before serving, if desired.
Fruit and Honey Punch - 8 to 10 servings
2 cups each apple cider and cranberry juice
1/4 cup honey
1 cinnamon stick
4 each cinnamon stick lemon slices and whole cloves
Combine all ingredients in saucepan; heat only until mixture boils.
Pour into serving glasses or mugs; serve immediately.
Tip: One to two cups of dry red vine may be added.
Hot Spiced Tea - 4 servings
4 cups freshly brewed tea
1/4 cup honey
4 cinnamon sticks, each 3 inches
4 whole cloves
4 slices citrus fruit
Combine tea, honey, cinnamon and cloves in medium saucepan.
Bring to a simmer over medium heat and continue heating without boiling for 5 minutes.
Strain into mugs
Serve hot
Garnish with citrus fruit
Spiced Honey Coffee - 8 servings
1/4 cup honey
4 whole cloves
4 sticks cinnamon
1 slice (½ x 2 inches) lemon peel
1/4 cup brandy
Strong hot coffee
Combine honey, cloves, cinnamon sticks and lemon peel in small sauce pan
Cook and stir over medium heat. until mixture boils 1 minute.
Stir in brandy.
Spoon 1 tbsp mixture into each demitasse cup
Stir in coffee
Mexican Coffee - 4 servings
4 cups hot espresso-style coffee*
3/4 cup half-and-half cream
1/3 to ½ cup honey (to taste)
2 tbsp unsweetened cocoa
1 tsp ground cinnamon
sweetened whipped cream (optional)
chocolate shavings (optional)
Combine coffee, half-and-half, honey, cocoa and cinnamon in blender
Blend 1 minute on high.
Pour into mugs; garnish with whipped cream and chocolate shavings.
*Hot strong coffee may be substituted.

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Ferguson Apiaries is owned and operated by Bill and Rosemary Ferguson.
  We ship fresh honey to you by courier.
Phone  519-236-4979  to talk to Bill, Rosemary or Susan or write to
Ferguson Apiaries, R.R.#2, Hensall, Ontario, N0M 1X0
e-mail us for more information