Cold Drinks

Hot Drinks

 

Ginger Tea

 

Perfect for a cold winters day, when you are feeling under the weather, need a morning boost, or as a late night snack. This is one of the best things to make when you have a sore throat. The anti-inflammatory, anti-bacterial properties of fresh ginger, throat-coating effect of honey and vitamin C from the lemon, make this a power boosting beverage for your immune system and nasty cough. Ditch the throat lozenges and whip up a batch of this ginger magic.

You'll Need

  • 1 lemon

  • 1/4 cup of peeled, sliced ginger

  • 1-2 TBSP raw honey

  • boiling water

As you can see this recipe is extremely simple, the only thing that can go wrong is the usage of crap honey. Good, real honey can be hard to find (even organic brands can be just as bad as other cheap varieties). Go to a farmers market, or better yet, a farm. If thats not feasible look for honey that is raw, unpasteurized or organic & use your best judgement. 

The first thing you will want to do is peel the ginger. I do this with a knife rather than a peeler because ginger is so uniquely shaped with so many curves and crevices. If its shape is really convoluted just break it into pieces before peeling to really get in there. 

Try to retain as much of the ginger juice as possible when slicing and muddle the slices in your cup to make a ginger mush. The top two photos of unsliced ginger is enough to make 2-3 cups of tea. Once the water has boiled, fill your cup 1/3 of the way and add in the juice of 1/2 a lemon and one heaping TBSP of honey. This will make a very strong cup of tea (just the way I like it) but you can make it however you like. 

Once everything is mixed & dissolved you can fill the cup with more boiling water and garnish with a lemon slice :) Some of you may choose to filter the tea so that you don't get any bits or pieces, which you can do before you add the rest of the water. I personally love pulp and ginger bits sitting in there, I find that it keeps the tea flavourful as it sits. The great thing about the fresh ginger is you can add more hot water to it and continue steeping to make another batch (although it will be significantly less flavourful!) 

Hot Chocolate

 

Despite my love for tea, this is my all time favourite hot beverage. Probably because I am addicted to cacao powder... When this is homemade with real cacao there is nothing that compares. Contrary to what some may think, you can make a very creamy hot chocolate without milk! Fix yourself a hot cup of cacao when you're cold & craving a sweet cozy treat.  

You'll Need

  • 1 mug of almond (or other) milk (2 cups)

  • ~1/4 cup maple syrup

  • ~1/4 cup pure cacao powder

  • 1/4 TSP vanilla extract

  • *optional: peppermint or orange extract/cinnamon sticks/instant coffee

This is extremely quick & easy to make and oh so delicious. You can also make many different varieties of flavoured hot chocolate simply by adding a couple drops of the desired flavour extract (peppermint is the best hehe). Or a Mexican hot chocolate by keeping cinnamon sticks in the pot as you heat the milk & cacao & garnish with cinnamon. For a cafe mocha, simply add in a TBSP or two of instant coffee for a super energizing and delicious beverage that packs a double punch (coffee & cacao are both stimulants!)

Pour the almond milk into a pot & heat at medium high with the vanilla, cacao and maple syrup. Once the milk gets hot the cacao will begin to dissolve at which point you should stir continuously. As soon as it starts to boil take it off and whisk vigorously.  

Whisking will make the mixture frothy & creamier while simultaneously helping to emulsify the cacao. You will still end up with cacao bits at the bottom of the pot which you can strain out if you wish. 

At this point you can add any desired extracts & tweak the flavour. If you end up needing to add more milk to change the way it tastes and make too much this can easily be stored in a container in the fridge and reheated the next day :)  

 

Matcha Latte

Very similar to the muchomatcha smoothie but hot! This latte is creamy & delicious without being too sweet. I always find that the store bought ones are ridiculously sugary- this way you can control the sweetness & strength. Since the desired taste is up to you this recipe is very approximate. 

You'll Need

  • 1 mug of almond (or other) milk (~2 cups)

  • ~1/6 cup maple syrup

  • ~1-2 TSP pure matcha powder

  • 1/4 TSP vanilla extract

The results of this will completely depend on your matcha and how you prepare it. The best way to prepare matcha is by whisking with a matcha whisk continuously in a bowl, adding small amounts of water at a time. I tried doing the same with hot almond milk although it doesn't activate the tea in the same way. You will end up with matcha bits at the bottom of your pot regardless, which I strain out when I pour out the latte. If you don't mind a little watered down version of the drink, make the matcha in a small amount of water first, then add this strained mixture to the hot milk.

If not, begin by heating the milk at high heat together with the maple syrup & vanilla. Add the matcha and lower the heat to medium-high, whisking continuously. Allow time for the milk to become infused with the matcha (it is tea after all) without letting it boil too much (plant milk separates when boiled). 

Once you get your desired flavour, strain through a fine mesh strainer as you pour into the mug. As you sip on it, the powder that made it through the strainer will settle at the bottom of the mug so stir occasionally if you prefer a stronger latte. Enjoy!

Chocolate Milk

 

Almond milk is actually surprisingly creamy, especially when you put it through the blender and it gets all frothy. I used to drink chocolate milk from the carton like crazy but developed a lactose intolerance as soon as I gave it a rest. This is a normal part of growing out of childhood, as human milk becomes no longer necessary for growth and development (let alone animal milk!) Once I paid attention to all the added flavours, colours & excessive sugars in regular chocolate milk, I just started making my own. Its much lighter on the stomach and lacks the mucus-y thickness of cow milk.

You'll Need

  • 1 glass of almond (or other) milk (~2 cups)

  • 1/6 cup pure maple syrup

  • 1/8 cup pure cacao powder

  • 1/4 TSP vanilla extract

  • *optional: 1-2 ice cubes

This is hardly a recipe (like most of the recipes on here) its very simple. Blend the milk, vanilla & syrup on low. Add the cacao as its blending. You can add ice cubes for an immediately cold drink, or store briefly in the freezer. Keep in mind that the ice cubes will water it down. You can make more and store it in the fridge, simply shake well before pouring. Best enjoyed ice-cold :)

P.S: You can make the exact same thing but sub the cacao for matcha for an iced matcha tea. If you like tapioca balls, this would be the perfect drink to add them into!

OR: Sub the cacao for instant coffee & add ice cubes for a delicious iced coffee!

Iced Tea

 

In the winter time I drink lots of tea, mainly to stay warm. But in the summer my desire for hot beverages naturally disappears. This definitely does not stop my tea consumption because cold tea is one of the most refreshing beverages on earth. 

You'll Need

  • 5 bags of loose leaf tea OR 1/4 cup fresh ginger

  • 1 cup honey

  • juice of 1 large lemon

  • *optional: fresh mint

There are two main kinds of iced tea that I make: 1. Ginger iced tea (which is basically the hot ginger tea but cold & includes mint) and 2. Regular iced tea. Regular iced tea can be made with any type of tea (black is the traditional & most popular) although green jasmine & fruity herbal varieties are lovely as well. 

                                                                             For #1:

 

Slice the ginger thinly and add to ~1.5L of boiling water. Let it boil for ~15-30 minutes or so, until ~1.3 of the water has evaporated, the water is orangey-yellow and your whole kitchen smells like ginger :P. Take the pot off of the heat and add in ~a handful of fresh mint immediately. The mint will infuse the tea and darken as the heat breaks it down. Squeeze in juice of ~1/2 a lemon. Add in a few spoonfuls of natural/raw honey until you achieve your desired sweetness. Finding real good honey is always a challenge. Usually you will have to go to some private business/farmer to find the real thing because the grocery stores are not always reliable when it comes to honey. One of my favourite honey stores is on Steeles Ave in Toronto: Honey For My Honey. Alexandre sells some of the most heavenly all natural, unprocessed varieties- you can really taste the difference. 

Once your tea mixture cools, remove the mint leaves and strain into container. Refrigerate. Enjoy ice-cold :)

                   

 

                                                                           For #2:

Boil ~2L of water & add ~5-6 tea-bags of black green or herbal tea and seep for ~10 minutes. If you only drink loose leaf tea like me, get little empty tea bags and make your own! Making iced tea from herbal tea requires more tea and longer seeping times while black tea is the opposite because it is so strong. Green tea is somewhere in-between. If you are making iced tea from green tea choose a variety that is not too bitter like dragonwell/longjing/lung ching. After seeping, remove the tea bags and add fresh lemon juice and honey until your desired flavour is reached. I find its best to make iced tea very strong (long seeping times, lots of tea bags, honey and lemon) because you will serve it on ice which dilutes it. Chill in the fridge until cold and enjoy on ice with fresh herbs like mint and or fresh fruit like strawberries.

Cold-Pressed Juice

 

This is only relevant to you if you have a juicer. There are so many kinds of juices you can make and they are all so beautiful! Juicing can be so much fun with so much room to be creative. It's good for cleansing too. I still prefer smoothies because you lose most of the fibre and bulk of fruit and vegetables when you juice, which also contributes to how much they can spike your blood sugar. Real fresh-pressed juices are quite pricey, so if you have them often just make them yourself! Fresh-pressed juice is not meant to be stored- you will see the juice begin to separate soon after making it. This is totally normal but I would not store juices for too long- the flavour changes completely. 

Combination Ideas

  • carrot + fresh ginger + apple + orange

  • beet + carrot + fresh ginger + apple

  • celery + apple + spinach + kale

  • orange + carrot + fresh ginger

  • celery + cucumber + beet + carrot

  • peach + ginger + carrot + apple

the list could go on and on… make your own combo!

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