Valerie Bertinelli makes roasted cod with cashew-coconut topping

Name: Valerie Bertinelli makes roasted cod with cashew-coconut topping
Prep time: 5 min
Cook time: 3 min
Ingredients: 2 cups filtered water; 2 chamomile tea bags; 3 tablespoons honey; 1/4 cup lemon juice; 1 cup whiskey; lemon rounds, for serving

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Prep Time: 5

Cook Time: 3

Author : Valerie Bertinelli

Valerie Bertinelli makes roasted cod with cashew-coconut topping

Ingredients

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Instructions

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Preparation 1. Add the water to a saucepan and bring to a low boil. Turn off the heat and add in the tea bags. Let the tea steep for 3 minutes, then remove and discard the tea bags. 2. Add the honey and lemon juice to the chamomile tea and stir to dissolve the honey. 3. Add in the whiskey and stir. Ladle directly into mugs or transfer the nightcap to a teapot and serve. Garnish with lemon rounds. Related video Closed Captioning ON OFF apply | reset x Text Display Background Enhancements font Times New Roman Arial Comic Sans size T T T T color Valerie Bertinelli makes roasted cod with cashew-coconut topping Play Video - 6:49 (currentTime)) { %> Your video begins in %"> Options English Off