8 cups boiling water
16 bags Chai black tea (Stash brand)
1/2 cup Spiced rum (Captain Morgan)
1/2 cup vanilla vodka (Stoli Vanil)
2 cinnamon sticks, plus more for serving
2 cups sweetened condensed milk (Eagle brand)

Pour boiling water into a 4 quart slow cooker. Place tea bags in slow cooker and secure lid with tea bag tabs hanging outside. Let steep for 10 minutes. Remove tea bags and discard. Stir in rum and vodka. Add cinnamon sticks. Cover and cook on low setting for 2 hours. Stir in condensed milk and switch to warm setting for serving.

Serve in Irish coffee mugs with cinnamon stick swizzles.

Serves 10

Large field mushrooms
4 ounces chopped onions
4 ounces whole wheat breadcrumbs
4 ounces sausage meat
1 teaspoon chopped sage
Salt and pepper

Wash and peel mushrooms. Remove stalks and discard.

Brush mushrooms with melted butter. Fry onions in remaining butter. When tender, mix onion and butter with breadcrumbs, sausage meat, herbs and seasonings.

Divide among the mushrooms. Place mushrooms in a shallow ovenproof dish, pour 4 tablespoons of water into the bottom of the dish, and bake for 15-20 minutes in a moderate oven.

Serving Size: 4