10 recipes for warming winter drinks
We know that drinks may be no less interesting than the food, and we are waiting a lot when it will be possible to lie down in bed with a laptop, before making coffee with vanilla salt, sea buckthorn or masala-tea. In case you can only fill the tea bag with boiling water, we found ten detailed recipes from the barista and bartenders.
Hot Orange Drink
Barista Chef "Double B Coffee & Tea" Bogdan Prokopchuk
Ingredients: 1 large orange 4 teaspoons of cane sugar 1/8 teaspoon of angostura 400 ml of hot water 3-4 cloves of cloves cinnamon
Peel an orange, cut the flesh into small slices in a teapot.
Pour there cane sugar.
Add angostura, knead the mass with a pestle or spoon.
Add the clove, pour 150 ml of water.
Let it brew for a minute, then add another 250 ml.
Pour into a cup, grate cinnamon on a fine grater. You can decorate the zest.
Coffee with vanilla salt
chef barista and co-owner of the Good Enough store Anastasia Godunova
Ingredients: 60 ml of espresso 10 g of buckwheat honey 0.02 g of vanilla sea salt 180 ml of milk
Prepare two portions of espresso in a large cup.
In coffee, add buckwheat honey and salt, mix. Vanilla salt needs to be made by yourself - insist on sea for at least five days on vanilla pods.
Heat milk in a separate container.
Trickle pour milk into a cup of coffee.
Beat the beverage thoroughly using a whisk to form a light foam. The result is a very creamy coffee with an intense honey-buckwheat aroma and a hint of vanilla salt.
Cocoa with rum and chili
chef bartender of the restaurant "Let's go" Maxim Ivaschenko
Ingredients: half a glass of belgian chocolate 10% cream 2 tablespoons of seasoned rum chili pepper sea salt orange zest
Pour a bar of chocolate into small pieces and melt in a saucepan in a water bath.
Add the rum, and then gently pour the cream, gradually mixing the mass with a spoon or a small whisk, until all the chocolate is dissolved and the mixture becomes homogeneous, without lumps.
Add a pinch of chili pepper, sea salt and a little orange zest, mix.
Ready to pour chocolate in mugs.
Cocoa with condensed milk
co-owner of "Bravo Churros" Polina Yurova
Ingredients: 250 ml of milk 250 ml of 11% cream 15 g of cocoa powder 3 teaspoons of condensed milk half teaspoon of cinnamon marshmallows
Heat the milk and cream in a small saucepan, but do not bring to a boil.
Add cocoa, whisk until foam appears.
Add condensed milk, whisk, making sure that the milk does not boil.
Boil until the cocoa is completely dissolved for another two or three minutes, then remove from heat.
Pour into a cup, add cinnamon, decorate with marshmallows. For a more chocolatey taste, you can melt a tile of two dark or milk chocolate.
Cranberry
managing coffee shop "Starbucks" Ekaterina Pigareva
Ingredients: 250 ml of cranberry juice 2 clove buds half a teaspoon of cinnamon orange peel 1 apple 2-3 teaspoons of sugar brandy to taste
Mash cranberries with sugar in a saucepan, add water. Bring to morse density.
Put on the fire, add cinnamon and cloves.
A few minutes before boiling add brandy.
At the end add the sliced apple and orange zest, so that it is not sour.
Masala tea
managing coffee shop "Starbucks" Ekaterina Pigareva
Ingredients: 80 ml of ginger tincture 2-3 teaspoons of honey 200 ml of milk
Prepare the tincture: add a teaspoon of ginger, cardamom, black pepper, cinnamon and anise to the container. Pour boiling water, let it brew.
Heat the milk in the mug.
Through a sieve skip the tincture in a mug, add honey.
Hot butter rum
teams "Delicatessen"
Ingredients: a tablespoon of homemade vanilla oil (a special recipe, you can substitute a mixture of butter and vanilla ice cream) 40 ml of spice rum: cinnamon stick, a couple of clove buds, a little badi 50 ml of peach juice 10 ml of lemon juice (dilutes sweet peach juice)
Add rum, vanilla oil, peach and lemon juice, star anise and cinnamon to the milkman.
Stir gently over low heat.
Serve the drink hot in a glass for Irish coffee, garnish with a sprig of cinnamon and a slice of lemon.
Sea buckthorn tea
teams "Delicatessen"
Ingredients: 30 ml of sea buckthorn syrup 10 ml of honey syrup 10 ml of lemon juice a sprig of rosemary glass of water
Ready syrups are already on sale, but you can try to make yourself. For honey you need a glass of honey and a glass of water to cook for half an hour on low heat. Pour into a jar, let cool.
For sea buckthorn syrup, beat 300 g of sea buckthorn in a blender, pass the mass through a sieve. Pour juice into a saucepan, add a glass of sugar, boil and mix for half an hour, not boiling. Pour into a jar, let cool.
For tea, add the saucepan in any order syrups, water, juice and rosemary, boil a few minutes, serve in a mug.
Raf masala
Barista of the network "Caffe Del Parco" Yevgeny Buchneva
Ingredients: 2 portions of espresso (56 ml) 24 g masala mix (11 g vanilla sugar, 11 g regular sugar, 2 g masala spice) 320 ml 10% cream
Prepare two portions of espresso, heat the cream to 75 degrees.
Add cream, coffee and masala mixture to the french press.
Lower the plunger to the end and thereby beat the coffee. The drink turns out dense, with a gentle creamy skin.
Non-alcoholic Coffee Punch
Barista coffee shop "Yellow" Natalia Goncharova
Ingredients:800 ml of filter, alternative coffee (prepared by the method of purover from Arabica beans, no blends) 300 ml of apple juice half grapefruit (cut into slices) 3 black peppercorns 2 cinnamon sticks 3-4 clove buds 40 g coconut sugar
Make coffee.
Place the remaining ingredients in a separate container, bring to a boil.
Add coffee to apple juice. Leave to languish for five minutes, not boiling, as coffee does not tolerate boiling water.
Photo: cover image, 1, 2, 3, 4 via Shutterstock