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Flavoured Coffee & Lovely Mocktails
Former Member
Owl WhispererPosts: 1,020 Wise Owl
We have an American friend who is big on flavoured coffee and gave us a large list of recipes. Toward the end of this thread will be non-alcoholic cocktails, these being fruit based and are very nice, refreshing, and especially useful to drivers.
There may be more than one recipe per section. This is to keep my post count from unnecessarily increasing. You are welcome to post comments on my thread.
Coffee Frappe
Makes 1
For a large glass of Coffee Frappe, you will need the following:
18 to 22 ice cubes, crushed
7 ounces double-strength coffee, chilled
2 tablespoons granulated sugar
2 tablespoons flavoured syrup of choice
Whipped cream for garnish
1. Combine ice, coffee, and sugar in a blender, blending until well-blended and smooth.
2. Add syrup and blend.
3. Pour into large glass.
4. Add whipped cream for garnish.
Coffee Punch Recipe for a party of 20
* 1/4 cup sugar
* 6 cups hot, freshly brewed coffee
* 1/2 gallon vanilla ice cream
* 1/2 gallon chocolate ice cream
* 1/2 cup coffee liqueur (optional)
* Garnishes: chocolate shavings, chocolate syrup, or whipped cream (optional)
1. Pour sugar into hot coffee, stirring until well dissolved.
2. Cover mixture and chill for 45 minutes.
3. Place ice cream in a large punch bowl and pour coffee mixture over the top.
4. Add coffee liqueur, if using, and stir well.
5. If desired, top with chocolate shavings, chocolate syrup, or whipped cream.
Caramel Macchiato
* 3 ounces hot, freshly prepared espresso
* 1 ounce caramel syrup designed for coffee
* 1 tablespoon foamed milk
* Whipped cream (optional)
* Caramel topping (optional)
1. Coat the bottom of your coffee cup with the caramel syrup.
2. Pour prepared espresso over the caramel.
3. Top with foamed milk.
4. If desired, top with whipped cream and/or caramel topping.
There may be more than one recipe per section. This is to keep my post count from unnecessarily increasing. You are welcome to post comments on my thread.
Coffee Frappe
Makes 1
For a large glass of Coffee Frappe, you will need the following:
18 to 22 ice cubes, crushed
7 ounces double-strength coffee, chilled
2 tablespoons granulated sugar
2 tablespoons flavoured syrup of choice
Whipped cream for garnish
1. Combine ice, coffee, and sugar in a blender, blending until well-blended and smooth.
2. Add syrup and blend.
3. Pour into large glass.
4. Add whipped cream for garnish.
Coffee Punch Recipe for a party of 20
* 1/4 cup sugar
* 6 cups hot, freshly brewed coffee
* 1/2 gallon vanilla ice cream
* 1/2 gallon chocolate ice cream
* 1/2 cup coffee liqueur (optional)
* Garnishes: chocolate shavings, chocolate syrup, or whipped cream (optional)
1. Pour sugar into hot coffee, stirring until well dissolved.
2. Cover mixture and chill for 45 minutes.
3. Place ice cream in a large punch bowl and pour coffee mixture over the top.
4. Add coffee liqueur, if using, and stir well.
5. If desired, top with chocolate shavings, chocolate syrup, or whipped cream.
Caramel Macchiato
* 3 ounces hot, freshly prepared espresso
* 1 ounce caramel syrup designed for coffee
* 1 tablespoon foamed milk
* Whipped cream (optional)
* Caramel topping (optional)
1. Coat the bottom of your coffee cup with the caramel syrup.
2. Pour prepared espresso over the caramel.
3. Top with foamed milk.
4. If desired, top with whipped cream and/or caramel topping.
Post edited by JustV on
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Comments
* 1/3 cup roasted coffee beans
* 1/2 cup chocolate chips between 50% and 70% cocoa butter content. Do not use 'cooking chocolate' because it contains vegetable fat.
1. Melt the chocolate chips, either in a microwave or in a double boiler, until smooth.
2. Add several coffee beans to the melted chocolate, stirring until beans are completely coated with chocolate.
3. Remove beans from chocolate and place on wax paper to harden.
4. Repeat with remaining coffee beans.
5. Freeze in a single layer for 30 minutes or leave at room temperature overnight.
6. Store coffee beans in an airtight container.
NOTE: To make Flavoured Coffee: Use rounded teaspoons of the following mixes to taste.
T = Tablespoon
C = Cup measurement
1
Cafe Bavarian Mint:
1/4 C. Powdered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
2 T. Powdered Baking Cocoa
2 hard candy Peppermints
Process in a blender on liquefy until well blended.
Store in an air tight container.
2
Cafe Cappuccino:
1/4 C. Powdered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
1 Orange flavoured piece of hard candy
Process in a blender on liquefy until blended.
Store in an air tight container.
3
Cafe Swiss Mocha:
1/4 C. Powdered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
2 Tbl. Powdered Baking Cocoa
Process in a blender on liquefy until well blended.
Store in an air tight container.
Cafe Viennese:
1/4 C. Powered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
1/2 tsp. Cinnamon
Process in blender on liquefy until well blended.
Store in an air tight container.
5
Use 2-3 teaspoons per cup of hot water for flavoured coffees, of:
Bavarian Mint Coffee - 2nd recipe to the original 1st
2/3 cup instant coffee
1 cup sugar
1 teaspoon dried mint leaves
2/3 cup non-dairy creamer
6
Café L'Orange:
2/3 cup instant coffee
1 cup sugar
1 teaspoon crushed dried orange peel
¼ teaspoon cinnamon
Cinnamon and Spice Coffee:
2/3 cup instant coffee
1 1/3 cup sugar
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon allspice
8
Brown Sugar Delight:
1 cup instant coffee
1 cup non-dairy creamer
1 cup Demerara (brown) sugar
Note: Demerara is used because some sugars are coloured with caramel. Which are :yuck:
9
Swiss Mocha:
1 cup instant coffee
1 cup sugar
2 cups non-fat dry milk
4 teaspoons cocoa powder
Have fun experimenting with different flavours in these coffee creamer recipes that follow. And don't worry about adding the liquid extracts to the dry ingredients - sprinkle the wet ingredients over the dry and just keep shaking, Yo!
After about 20-30 seconds, everything will blend together. If gifting be sure to include a card telling the recipient how much cream to use in each mug of coffee (about 1-2 tablespoons).
Here we go, then -
Amaretto Coffee Creamer
3/4 cup non-dairy coffee creamer
1 tsp. almond extract
1 tsp. ground cinnamon
3/4 cup confectioners sugar
In a jar with a screw-top lid, combine all ingredients and shake well to blend.
To make Amaretto Coffee: Place 1-2 tablespoons of creamer in a mug and fill with 6 ounces of coffee.
Cappuccino Coffee Creamer
1 cup Hot Chocolate Mix
How To Make: 10-2/3 cups instant non-fat powdered milk, 6 oz. jar powdered non-dairy creamer, 4 cups powdered sugar, 2 cups unsweetened cocoa powder, 1 bag mini marshmallows.
Prep:
Combine all ingredients in a large bowl and stir gently to mix well. Store in an airtight container in a cool dark place. This makes 17 cups of mix.
For one serving, stir 3 tablespoons (any make though Cadbury's here is good - Hot Chocolate Mix into 1 cup of hot water until dissolved. (I prefer using hot milk in place of the hot water, for a richer and more gentle taste).
… followed by ~
1 cup non-dairy coffee creamer
1/8 teaspoon allspice
1 teaspoon ground cinnamon
1/2 cup non-fat dry milk
1 cup cocoa powder
1/2 cup non-fat dry milk
1 cup powdered sugar
1 cup non-dairy coffee creamer
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon orange extract
In a jar with a screw-top lid, combine all ingredients and shake well to blend.
Bavarian Mint Coffee Creamer
Makes 15 servings.
3/4 cup non-dairy coffee creamer
1/2 cup Van Houten's cocoa
3/4 cup confectioner's sugar
1/2 tsp. peppermint extract
In a jar with a screw-top lid, combine all ingredients and shake well to blend. Store in airtight container.
Irish Mint Flavoured Coffee Creamer
1 package butter mints, crushed
2 cups chocolate malt mix (Ovaltene is rather nice here)
1/2 cup instant chocolate drink mix
2 cups powdered coffee creamer
In a jar with a screw-top lid, combine all ingredients and shake well to blend. To make Irish
Mint Coffee: Place 1-2 tablespoons of creamer in a mug and fill with 6 ounces of coffee.
3/4 cup non-dairy coffee creamer
3/4 cup powdered sugar
1/2 tsp. real vanilla - please don't use artificial vanilla essence. It's gross!
In a jar with a screw-top lid, combine all ingredients and shake well to blend. Use as you would any coffee creamer.
Fireside Coffee Mix--Flavoured Coffee Creamer
2 c Nestlé’s 'Quick'
2 c Powdered coffee creamer
1/2 c Powdered sugar
3/4 ts Cinnamon
3/4 ts Nutmeg
Place all ingredients in mixer, beat at high until well blended.
1/4 c Powder non-dairy creamer
1/3 c Sugar
2 tb Cocoa (such as Van Houten's if poss)
1/4 c Dry instant coffee
Place all ingredients in mixer, beat at high until well blended. Store in air tight jar.
When required: Mix 1 & 1/2 TB mix w/ 3/4 cup hot water.
Frozen Cappuccino
2 Scoops vanilla frozen yogurt divided
1/2 c Milk
1 T Hershey's choc. milk mix
1 1/2 t Instant coffee granules
Place 1 scoop frozen yogurt, milk, chocolate milk mix and coffee granules in food processor or blender.
Process 30 seconds or until smooth.
Pour into tall glass; top with remaining scoop of frozen yogurt.
Easy Iced Cafe Au Lait
2 1/4 c Cold freshly brewed coffee such as Illy or Lavazza Gold
2 c Milk
2 c Crushed ice
Sugar (optional)
Blend ingredients. Add sugar and continue blending until frothy. Pour over ice.
4 c Strong coffee (use 2 to 4 teaspoons instant to 1 c Boiling water), OR, black espresso of your choice
1 x 3" stick cinnamon, broken in pieces
1/2 c double cream
Coffee syrup
Pour hot coffee over cinnamon pieces; cover and let stand for about 1 hour.
Remove cinnamon and stir in cream. Chill thoroughly.
To serve, pour into ice-filled glasses.
Stir in desired amount of coffee syrup.
If desired, top with sweetened whipped cream and sprinkle with ground cinnamon.
Tip: Use cinnamon sticks as stirrers. Miss Clever Clogs Tip: When finished, rinse the cinnamon sticks under warm water, pat them dry and re-use.
Maple Coffee
1 c Half-and-half
1/4 c real Canadian Maple Syrup
1 c Hot brewed coffee
Sweetened whipped cream
Cook half-and-half and maple syrup in a saucepan over medium heat, stiffing constantly, until thoroughly heated (do not boil).
Stir in coffee, and serve with sweetened whipped cream.
Original Iced Coffee
1/4 c Coffee; instant, regular or decaffeinated
1/4 c Sugar or low calorie sweeten
1 litre Milk; cold
Dissolve instant coffee and sugar in hot water.
Stir in 1 litre of cold milk and add ice.
For mocha flavour, use chocolate milk and reduce the sugar to taste.
For single serving: dissolve 1 tbsp of instant coffee and 2 tsp sugar in 1 tbsp hot water. Add 1 cup of cold milk and stir.
Mix for eight x 6 ounce servings.
1/4 c Ground coffee (preferably from a fresh unused jar)
1 tb Grated orange peel
1/2 teaspoon Bourbon Vanilla extract
1 1/2 Cinnamon sticks
Place coffee and orange peel in blender or food processor fitted with steel blade.
With processor running, add vanilla.
Stop and scrape sides of container with a spatula.
Process 10 seconds longer.
Place mix in a small bowl and stir in cinnamon sticks. Store in refrigerator
Folgers is an American iconic brand, much-loved for its high quality, "ready for the pot" ground coffee. It can be found in most British supermarkets including Waitrose. If you can't find Folgers, then use your usual familiar brand which usually has a whole variety of different flavours. Tell you what - if you find a brand you love and there is a recipe on the side of the jar, then please add the recipe to my thread. Thank you!
Caramel Chocolate Folgers
1 cup fresh, regular, brewed Folgers coffee
2 tablespoons caramel ice cream topping
1 tablespoon chocolate syrup
1 to 2 tablespoons cream (optional)
Directions:
1. Stir together.
2. Serve hot.
Hot Buttered Rum Folgers (Non-alcoholic)
1 heaping teaspoon Folgers Instant Coffee Crystals
8 ounces boiling water
2 to 3 tablespoons butterscotch ice cream topping
1/8 teaspoon rum extract
1 tablespoon whipped topping
1. Stir together the Folgers Instant Coffee Crystals with the boiling water until dissolved.
2. Stir in the butterscotch topping and rum extract to mix well.
3. Top with the whipped topping.
4. Serve immediately.
Ingredients:
1 cup fresh, regular, brewed Folgers coffee
1 single-serving envelope of hot chocolate mix
1 heaping tablespoon marshmallow whip
Directions:
1. Stir together the coffee and hot chocolate; mix until blended.
2. Top with the marshmallow whip.
3. Serve hot.
Mocha Ice Café Folgers or use your fave Arabica brand
Tip: Brewing a whole bean coffee stronger than normal helps to maintain the rich coffee flavour and prevents it from being diluted by the ice.
6 ounces fresh, strong, brewed Folgers Whole Bean coffee, or Illy/Lavazza Gold Arabica
3 or 4 ice cubes
1 scoop coffee ice cream
Sugar, to taste
2 to 3 tablespoons sweetened whipped cream (or whipped topping)
1. Pour the hot Folgers/Illy/Lavazza whole bean coffee into a heatproof 10-ounce glass.
2. Add the ice cubes and stir until coffee is chilled.
3. Add the ice cream and top with the whipped cream.
4. Taste and add sugar, if desired.
5. Serve with a long-handled spoon and a straw.
1 cup fresh, regular, brewed Folgers coffee
1 cup sliced frozen or fresh strawberries
1/4 cup strawberry preserves
2 scoops vanilla (or strawberry) ice cream
5 or 6 ice cubes
1. Pour the hot coffee into a blender jar.
2. Add the strawberries, preserves, and ice cream.
3. Blend together.
4. With the blender motor running at the highest speed, drop in the ice cubes one at a time, and mix until mixture is very cold and frothy.
5. Pour into one large or two medium-sized glasses and serve immediately.
(Makes 1 to 2 servings.)
Cinnamon Chai Latte
Prep: 5 min.
Total: 5 min.
4 tsp. Chai Latte
1 cinnamon stick
1 Tbsp. thawed (General Foods) COOL WHIP Whipped Topping
3/4 cup scalded milk
PLACE flavoured drink mix, cinnamon stick and whipped topping in mug.
ADD milk gradually, stirring with cinnamon stick until well blended.
SERVE immediately.
Makes 1 serving.
How to Scald Milk: Pour milk into saucepan. Bring just to simmer on medium heat. (Do not let milk come to boil.)
Jazz It Up:
Garnish with a light sprinkling of ground cinnamon just before serving.
Substitute:
If you don't have a cinnamon stick, add 1/4 tsp. ground cinnamon to the ingredients in mug before stirring in the scalded milk
Marshmallow-Pumpkin Pie
Prep: 5 min.
Total: 5 min.
3/4 cup scalded milk
4 tsp. Tassimo, Tea Pigs or Gen. Foods Pumpkin Spice
1/4 tsp. ground cinnamon
a pinch of freshly ground nutmeg
2 tsp. Mini Marshmallows
ADD milk gradually to flavoured coffee, cinnamon and nutmeg in mug, stirring until dissolved.
STIR in marshmallow crème until well blended.
SERVE immediately.
Makes 1 serving.
Jazz It Up:
Garnish with a light sprinkling of additional ground cinnamon just before serving.
Prep: 5 min.
Total: 5 min.
4 tsp. Green & Black's Dark Mayan Chocolate (It's the orange packet)
2 tsp. raspberry jam (Wilkins Tiptree 'pipless' is very lovely)
3/4 cup scalded whole milk. Semi-skimmed is okay I suppose or use whatever cow juice you prefer
PLACE flavoured coffee and jam in mug.
ADD milk gradually, stirring until coffee is dissolved and mixture is well blended.
SERVE immediately.
Makes 1 serving.
Substitute: Prepare as directed, using your favourite flavour of jam.
Jazz It Up:
Garnish with 1 Tbsp. mini marshmallows and 1/4 tsp. shaved dark chocolate
Toasted Coconut Latte
Prep: 5 min.
Total: 5 min.
3/4 cup scalded milk
4 tsp. General Foods International Café Vienna or use Tea Pig's
1/4 tsp. liquid coconut extract (supermarket own-brand)
2 Tbsp. vanilla mini marshamallows
1/4 tsp. lightly toasted coconut flakes
ADD milk gradually to flavoured coffee in mug, stirring until dissolved.
STIR in coconut extract.
TOP with mini marshmallows and toasted coconut.
SERVE immediately.
Makes 1 serving.
Toasted Coconut Mocha Latte:
Prepare as directed, using Lindt Mocha chocolate.
Prep: 5 min.
Total: 5 min.
Makes 1
3/4 cup scalded milk
4 tsp. Van Houten's or Tea Pig's or Tassimo Hazelnut Belgian Café
1 Tbsp. hazelnut spread
1 Tbsp. lightly toasted mini marshmallows - take care when sipping, marshmallows will be HOT!
ADD milk gradually to flavoured coffee in mug, stirring until dissolved.
STIR in hazelnut spread until well blended.
TOP with whipped topping.
SERVE immediately.
Have fun playing around with the spices and flavour combinations until you get a chai that you love. Who needs to buy packaged chai after knowing how easy it really is to make yourself?
3 cups water
1 tablespoon fresh ginger, peeled and grated
6 cardamom pods, crushed in mortar and pestle
1/2 teaspoon cinnamon powder
2 pinches fresh grated nutmeg
6 pieces star anise
8 black peppercorns
1 1/2 cup milk
assam or darjeeling tea - 6 teaspoons of loose tea, or 6 tea bags. I prefer loose every time.
sugar, as desired. (I like to add a couple of tablespoons of coconut sugar into the spice mixture).
NOTES: To make coconut sugar is really simple. Add a teaspoon of liquid coconut essence to a container of sugar, buzz to disperse in a food processor and use in 2 week's time. Alternatively for vanilla sugar put a whole vanilla bean into 1 kg white ganulated sugar and leave a fortnight. Remove vanilla bean, wash and pat dry to use again.
optional for serving: cinnamon stick and star anise
Place water, ginger, cardamom, cinnamon powder, nutmeg, star anise, and black peppercorns in a medium sauce pan over medium high heat.
When the liquid comes to a boil, add milk. Let everything return to a boil. Then add tea and simmer for 1 minute.
Pour your chai through a strainer into a clean bowl or a metal pitcher like the photo below. Then pour the chai back into a clean pot/bowl.
NOTE: if you continue to pour the chai back and forth like this a few times, you will froth the milk a bit - thus the "latte." I found out that Indian chai vendors use this technique. Clever, eh?
This by my aunty Wendi is what she says to be the only drink for a very hot summer's day or on a balmy night – sip and feel yourself cool down. Iced Mocha Coffee is also perfect as a dessert after a barbecue or al fresco lunch. It is rich, yet refreshing.
TIP: You can use left-over filter coffee, but if it has cooled, don't reheat it or it will taste bitter. Just pour a little hot water over the hot chocolate powder before you add it to the coffee. If it is an unbearably hot and humid day, then put some ice cubes into the mocha before you add the ice cream.
Preparation time: 15-20 minutes
Marinating time: 8 hours minimum, or up to 1 week
Chilling time: 2 hours
Makes: 6 tall glasses
200g (7oz) fresh cherries, preferably the dark ones and morello cherries are the absolute best
300ml (1/2 pint) brandy, or Cognac or port
1 litre (1¾ pints) strong freshly ground arabica filter coffee
8 tablespoons good quality hot chocolate powder
6 tablespoons demerara sugar
500ml (18fl oz) dark chocolate ice cream
500ml (18fl oz) vanilla ice cream
250ml (9fl oz) double cream
cocoa powder or dark chocolate for sprinkling
Marinate the cherries in the brandy or port overnight or preferably for up to 1 week in the fridge.
Make the coffee and while it is still hot stir in the hot chocolate and the sugar to taste. Remember not to make the mocha too sweet as the ice cream will be an additional sweetener.
Chill the mocha in the fridge until very cold. Remove the ice cream from the freezer and leave it to soften for 10 minutes. Pour the mocha into six glasses, only three-quarters full, to allow enough room for 2 balls of ice cream.
Drop 3 or 4 marinated cherries into each glass and then, using an ice-cream scoop, carefully drop 1 ball of vanilla ice cream into the mocha, then 1 ball of chocolate ice cream on top. Try not to disturb the ice cream too much as it will cloud the lovely dark mocha coffee. Pour 1-2 tablespoons of double cream over the top of the ice cream and then sprinkle some cocoa or dark chocolate flakes over it. Serve immediately.
Many herbs, from mint to fennel, can be used to make a herb tea, but you can experiment with blends of different herbs and spices, too. Rosehips, hibiscus flowers, camomile, lemon verbena (a favourite of mine) and cinnamon can be used. Recipe by Nigel Slater.
The recipe
For a brightly flavoured but fragrant tea, crush two stalks of lemongrass until they splinter, or chop them finely if you prefer, then add them to a teapot with a couple of lime leaves, lightly crushed, three coins of fresh ginger root and a few sprigs of mint. Bring a kettle of water to the boil, then pour over the lemongrass. Leave for five minutes, stirring well, then serve, preferably in glasses to show the beautiful colour.
The trick
Use a spotlessly clean teapot. Even the smallest trace of other teas, especially strong, dark builders' tea, will taint a delicate tisane. Use filtered water rather than water straight from the tap. Wait until it has just gone off the boil. Don't let the tea brew too long. Drink while the flavours are bright and fresh.
The twist
Use the tisane as syrup for a dried-fruit salad. Soaking dried apricots in lemon verbena or rosehip tea is worth a try. Use the tea, sweetened with sugar, as a syrup for rum babas or baklava. Chill the tea and pour over ice in tall glasses.
They are very refreshing and perfect for drivers.
1. Virgin Strawberry Mojito:
10 to12 mint leaves
1 lime
3 barspoons of sugar
3 to 4 Strawberries
Crushed Ice
Canadian Ginger Ale
Cube the lime and put in a Collins glass
Add the Mint, Sugar & Strawberries
Muddle thoroughly
Add the ginger ale and a little crushed ice and stir/churn through thoroughly
Top with more crushed ice and Ginger Ale
Garnish with a sprig of mint & half a strawberry
2. Saudi Champagne, an unusual cocktail.
Good one for a large pitcher, used to drink this by the bucket load as a kid, in Saudi strangely enough:
Fresh Apple Juice mixed with sparkling water (1:2) add diced fruits.
3. Fruitades
These are simplicity itself and simply involve citrus fruit and sugar
Simple rule of thumb is for each fruit use 3 barspoons or sugar
Lemon
Lime
Orange & Passion fruit
Muddle your chosen fruit in the bottom of your shaker or glass with the sugar
Shake (if using shaker)
Add Ice & Top with soda/Lemonade
3oz Pineapple Juice
1oz Coconut Cream
1oz Cream/Milk
1scoop ice cream and a little ice
Blend all ingredients together and serve
Garnish with pineapple
Try adding strawberries to the mix for something a little different
5. Innocent Berry Daiquiri
1 lime
3bspn Sugar
12 Mixed Berries (Strawberries/Raspberries etc)
2oz Apple Juice
Cube the lime and add all ingerdients to shaker, and muddle
Add the apple juice and ice
Shake hard!
Strain into glass
Can be served either short or long, short in a Martini Glass, long in a Collins Glass over ice either topped up with soda or lemonade
6. El Castro
A type of virgin Cuba Libre
1 lime
Coke
Cube lime and muddle in the bottom of an Old Fashioned/Rocks Glass
Add Ice and Top with Coke.
I knew you'd love 'em, Bubbles
Good choice, Bubbles! That is very comforting on a cold and windy day. You can reuse the cinnamon stick if you wash off the latte. Pat the stick dry and set aside. Cinnamon is also a powerful antiseptic, like whole cloves.
Grating a pinch of fresh nutmeg onto a mug of hot chocolate is also lovely.
I made a pomander orange by studding it with cloves. Though Christmassy, it smells lovely when the fire is lit.
Orange Chocolate Breakfast Drink
1 peeled orange cut into 1/2 inch slices
2 tbsp chocolate syrup 1 cup cold milk
1 cupcrushed ice
Combine orange pieces, chocolate syrup, milk, and ice in a blender. Blend until smooth. Pour into a tall glass and enjoy.
Orange & Spice Hot Cocoa
Serves 2 to 3
3 cups unsweetened almond milk
1 cup 100% pure orange juice
1/4 cup unsweetened cocoa powder
1/4 cup raw sugar, pure maple syrup or coconut nectar/sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
pinch of salt
garnish options:
whipped coconut cream
sprinkle of cinnamon or cocoa powder
mini chocolate chips
shaved dark chocolate
orange zest
vegan marshmallows
In a small/medium saucepan, heat milk and orange juice over medium-low heat. Add cocoa, sugar, cinnamon, ginger and pinch of salt, stir until cocoa is completely dissolved. Turn heat to low to keep cocoa warm until ready to serve.
Serve in individual cups topped with any garnish you like.
I added coconut cream, dusted with cocoa powder and topped with orange zest.
Notes: Feel free to use water in place of non-dairy milk or use a combo of water & milk equally 3 cups.
For the orange juice, use fresh squeezed or bottled (no pulp to medium pulp pref).
If using fresh squeezed, you may like to strain the pulp before using.
Make your 1/4 cup of cocoa heaping if you like a little extra chocolate flavour.
Orange Hot Chocolate
Serves 1 to 2
Total time: 15 mins
Prep time: 5 mins
Cook time 10 mins
1 1/2 cups whole milk
1 tablespoon powdered sugar
2-3 strips of orange peel (try to get as little of the white part of the orange as possible
1 ounce dark chocolate (I used 72%)
Optional toppings: whipped cream, shaved chocolate, orange zest
Combine milk, sugar, orange peel in a small sauce pan and place over medium heat.
In a small bowl break the chocolate up into small pieces.
Stir milk frequently and heat until hot but not boiling. Pour hot milk over chocolate and stir until chocolate is melted.
Serve topped with whipped cream, shaved chocolate and orange zest.
Note: If chocolate does not melt well (if it seizes), you can save it by blending it in a blender.
Image below 300x441 pixels
https://www.saskiavanommen.nl/wp-content/uploads/IMG_4908-e1432066527707-300x441.jpg
So comforting on a damp chilly day, this warmly spiced drink will raise your mood and make you feel miles better.
Serves 4, or makes 2 rather large lattes
Recipe by Amrta Siddhi: http://yummysupper.blogspot.co.uk/2011/02/masala-chai-latte.html
Ingredients:
3 cups water
1 tablespoon fresh ginger, peeled and grated
6 cardamom pods, crushed in mortar and pestle or under a rolling pin
1/2 teaspoon cinnamon powder
2 pinches fresh grated nutmeg
6 pieces star anise
8 black peppercorns
1 1/2 cup milk
assam or darjeeling tea - 6 teaspoons of loose tea, or 6 tea bags
sugar, as desired (I like to add a couple of tablespoons of coconut sugar into the spice mixture)
optional for serving: cinnamon stick and star anise
Place water, ginger, cardamom, cinnamon powder, nutmeg, star anise, and black peppercorns in a medium sauce pan over medium high heat.
When the liquid comes to a boil, add milk. Let everything return to a boil. Then add tea and simmer for 1 minute.
Pour your chai through a strainer into a clean bowl. Then pour the chai back into a clean pot/bowl. Check out Dr. Kedada in the photo below: if you continue to pour the chai back and forth like this a few times, you will froth the milk a bit - thus the "latte." I found out that in India, this is the technique the chai vendors use. Clever.
Have fun playing around with the spices and flavor combinations until you get a chai that you love. Who needs to buy packaged chai after knowing how easy it really is to make yourself. Enjoy!