I'm so happy I stumbled upon this recipe. With a few minor changes, it was perfect. I wasn't able to find any instant tea, so I made it without the tea, brewed a bag of orange pekoe, and then added the mix to taste. Also, as I made it for gifts, I made some with sugar and some with Splenda. The sugar recipe was too sweet, so I added about 1/2 a teaspoon more of each spice, 1/3 cup more non-fat dairy creamer and skim-milk powder. I also reduced the sugar to about 1 1/2 cups. With the Splenda version, I could not use the vanilla flavoured powdered non-dairy creamer, as it was sweetened with sugar. I also found when I added vanilla to the Splenda, it did not turn out too well. So, I added the vanilla to the dry milk powder and let it dry before blending. It tastes fabulous. Here's hoping it is appreciated by those who receive it as gifts!!!

Reviewed On: Dec. 24, 2011

Mmmmm... quite a nice treat! After reading the reviews, I made my own variation: A little less sugar, a touch of vanilla, and a (big) splash of International Delights Hazelnut Coffee Creamer. I always think you can't beat the combination of hazelnut and chocolate!

Reviewed On: Apr. 10, 2011

I melted the butter and added two cubes of garlic and two cubes of basil (available in your grocer's veg/freezer section :)) and boneless chicken breast. The aroma was VERY overpowering, so I wasn't expecting much from the meal, but it was the best chicken I've had in ages! VERY simple, and soooo delicious. The recommendation for Pino Grigio is an excellent one -- by chance, we had that to accompany us, and they were perfect complements. That, with a bit of broccoli and balsamic rice, and we had the perfect meal.

Reviewed On: Jul. 17, 2009