Apple Toddy
Ingredients: 180 ml apple juice, 5 ml lime juice, 15 ml honey and 3 pieces each of whole spices (clove, cardamom, cinnamon and peppercorns)
Method: Mix apple juice, lime juice and honey in a vessel. Add whole spices. Stir well. Heat in a microwave for 60 seconds. Garnish with cinnamon stick and serve hot.
Serve in: Brandy snifter or mug.
Venetian Coffee
Ingredients: 60 ml Sambucca liqueur, 75 ml hot coffee, 1 sachet brown sugar and 50 ml whipped cream
Method: Pour Sambucca into a glass. Add Demerara sugar and freshly brewed coffee. Stir well. Float the cream on top. Garnish by sprinkling Demerara sugar on the cream.
Serve in: Irish coffee glass or mug.
Pomegranate Toddy
Ingredients: 40 ml brandy, 20 ml pomegranate liqueur (or substitute with 60 ml pomegranate juice and 5 ml sugar syrup) and 90 ml Darjeeling tea with cloves
Method: Brew tea first. In an Irish coffee mug, pour brandy and pomegranate liqueur. Pour hot tea and stir. Garnish with cinnamon stick and orange peel.
Serve in: Tossa longdrink glass - 345ml
Café CaribbeanIngredients: 20 ml white rum, 10 ml Kahlua (coffee liqueur), single espresso and milk froth
Method: Add rum and Kahlua in a tea cup. Pour single espresso. Top with milk froth. Garnish with chocolate stick.
Serve in: Transparent tea cup
Irani Chai
Ingredients: For spice mix of one pot of tea: 1 star anise (seed pod of an evergreen Illicium Verum tree), 5 to 6 whole cloves, 1 heaping teaspoon of cinnamon powder and 2 to 3 white peppercorns. Other ingredients: 1 cup water, 4 to 6 cups whole milk, 2 heaping tablespoons of English breakfast tea and sugar
Method: For the spice mix, bring to a boil all spices in one cup of water and strain. Add 4 to 6 cups of whole milk to the spiced water and simmer to boil. Add the tea to the milk and let steep for 5 to 10 minutes to taste. Traditionally, sugar is added before serving. Strain and serve by adding malai (cream). It will serve four.
Serve in: A glass cup
Creamy Chai
Ingredients: 2 cups water, 2 individual tea bags, 1 cinnamon stick, 6 cardamom seeds (crushed), 1 whole clove, ¼ tsp ground ginger, 2½ cups milk, 1/3 cup sugar, sweetened whipped cream, ground cinnamon and cinnamon sticks (optional)
Method: In a small saucepan, combine the first 6 ingredients. Bring it to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in milk. Return to a boil; boil for 1 minute, then strain. Stir in sugar until dissolved. Top with whipped cream and garnish with ground cinnamon or a cinnamon stick if desired.
Serve in: A clay pot
Hot Caramel Latte
Ingredients: 30 ml coffee shot, 180 ml hot milk, 15 ml caramel sauce and 15 ml vanilla powder
Method: Add the caramel sauce to a fresh hot coffee shot. Add vanilla powder and mix it well. Add hot milk with a little amount of froth. You can choose garnish of caramel sauce or cocoa powder on top.
Serve in: Tall glass with a saucer
Cinnamon Mocha Cappuccino
Ingredients: 30 ml coffee shot, 120 ml hot milk, 10 gms cinnamon powder and 15 ml chocolate sauce
Method: Take the fresh hot coffee shot and add to it some steamed milk and froth. Sprinkle cinnamon powder on top and garnish with chocolate sauce.
Serve in: Porcelain cup
Ingredients: 180 ml apple juice, 5 ml lime juice, 15 ml honey and 3 pieces each of whole spices (clove, cardamom, cinnamon and peppercorns)
Method: Mix apple juice, lime juice and honey in a vessel. Add whole spices. Stir well. Heat in a microwave for 60 seconds. Garnish with cinnamon stick and serve hot.
Serve in: Brandy snifter or mug.
Venetian Coffee
Ingredients: 60 ml Sambucca liqueur, 75 ml hot coffee, 1 sachet brown sugar and 50 ml whipped cream
Method: Pour Sambucca into a glass. Add Demerara sugar and freshly brewed coffee. Stir well. Float the cream on top. Garnish by sprinkling Demerara sugar on the cream.
Serve in: Irish coffee glass or mug.
Pomegranate Toddy
Ingredients: 40 ml brandy, 20 ml pomegranate liqueur (or substitute with 60 ml pomegranate juice and 5 ml sugar syrup) and 90 ml Darjeeling tea with cloves
Method: Brew tea first. In an Irish coffee mug, pour brandy and pomegranate liqueur. Pour hot tea and stir. Garnish with cinnamon stick and orange peel.
Serve in: Tossa longdrink glass - 345ml
Café CaribbeanIngredients: 20 ml white rum, 10 ml Kahlua (coffee liqueur), single espresso and milk froth
Method: Add rum and Kahlua in a tea cup. Pour single espresso. Top with milk froth. Garnish with chocolate stick.
Serve in: Transparent tea cup
Irani Chai
Ingredients: For spice mix of one pot of tea: 1 star anise (seed pod of an evergreen Illicium Verum tree), 5 to 6 whole cloves, 1 heaping teaspoon of cinnamon powder and 2 to 3 white peppercorns. Other ingredients: 1 cup water, 4 to 6 cups whole milk, 2 heaping tablespoons of English breakfast tea and sugar
Method: For the spice mix, bring to a boil all spices in one cup of water and strain. Add 4 to 6 cups of whole milk to the spiced water and simmer to boil. Add the tea to the milk and let steep for 5 to 10 minutes to taste. Traditionally, sugar is added before serving. Strain and serve by adding malai (cream). It will serve four.
Serve in: A glass cup
Creamy Chai
Ingredients: 2 cups water, 2 individual tea bags, 1 cinnamon stick, 6 cardamom seeds (crushed), 1 whole clove, ¼ tsp ground ginger, 2½ cups milk, 1/3 cup sugar, sweetened whipped cream, ground cinnamon and cinnamon sticks (optional)
Method: In a small saucepan, combine the first 6 ingredients. Bring it to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in milk. Return to a boil; boil for 1 minute, then strain. Stir in sugar until dissolved. Top with whipped cream and garnish with ground cinnamon or a cinnamon stick if desired.
Serve in: A clay pot
Hot Caramel Latte
Ingredients: 30 ml coffee shot, 180 ml hot milk, 15 ml caramel sauce and 15 ml vanilla powder
Method: Add the caramel sauce to a fresh hot coffee shot. Add vanilla powder and mix it well. Add hot milk with a little amount of froth. You can choose garnish of caramel sauce or cocoa powder on top.
Serve in: Tall glass with a saucer
Cinnamon Mocha Cappuccino
Ingredients: 30 ml coffee shot, 120 ml hot milk, 10 gms cinnamon powder and 15 ml chocolate sauce
Method: Take the fresh hot coffee shot and add to it some steamed milk and froth. Sprinkle cinnamon powder on top and garnish with chocolate sauce.
Serve in: Porcelain cup
Caramel Cinnamon Hot Chocolate
Ingredients: 500 ml whole milk, 60 ml water, 50 grams sugar, 1 cinnamon stick and 120 grams bittersweet chocolate (melted)
Method: Heat the milk and water just to a boil in a saucepan. Turn off the heat. In a separate saucepan, heat the sugar with the cinnamon over medium heat until it begins to caramelise continue heating the caramel until dark amber. Pour the milk over the caramel and cinnamon stir until the caramel is completely dissolved. Remove from the heat and whisk in the melted chocolate. Discard the cinnamon stick. Using blender, whip the hot chocolate for about one minute. Serve immediately or can be serve cold, in fridge can stay for two days.
Serve in: A coffee mug
Ingredients: 500 ml whole milk, 60 ml water, 50 grams sugar, 1 cinnamon stick and 120 grams bittersweet chocolate (melted)
Method: Heat the milk and water just to a boil in a saucepan. Turn off the heat. In a separate saucepan, heat the sugar with the cinnamon over medium heat until it begins to caramelise continue heating the caramel until dark amber. Pour the milk over the caramel and cinnamon stir until the caramel is completely dissolved. Remove from the heat and whisk in the melted chocolate. Discard the cinnamon stick. Using blender, whip the hot chocolate for about one minute. Serve immediately or can be serve cold, in fridge can stay for two days.
Serve in: A coffee mug
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