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To make mint tea from fresh mint leaves, steep bruised sprigs in hot water for 5–10 minutes, then strain and sweeten to taste.

To make a mocha frappe, blend chilled coffee, milk, ice, cocoa or chocolate syrup, and sugar until thick and frosty.

To make mistletoe tea, steep measured dried European mistletoe in warm water, strain well, and only drink it under expert medical supervision.

Traditional Moroccan mint tea uses gunpowder green tea, fresh mint, and sugar brewed together, then aerated with a high pour for a foamy top.

You make orange juice without a juicer by crushing fresh oranges with simple tools, then straining the pulp for smooth, bright juice at home.

To make muscadine juice to drink, simmer ripe grapes with a little water, strain the pulp, sweeten if needed, then chill or can the fresh juice.

To make olive juice for martinis, soak green olives in a simple brine of water, salt, and a splash of vinegar, then chill and strain.

To make plunger coffee, use a coarse grind, hot water just off the boil, a balanced coffee-to-water ratio, and a four-minute steep before pressing slowly.

To make pumpkin cream cold brew, mix cold brew coffee with sweet pumpkin spice cream whipped from pumpkin purée, dairy, sugar, and vanilla.

To make pomegranate tea, steep pomegranate seeds, peel, or juice with hot water and optional tea leaves for 5–10 minutes, then strain and sweeten.