Makes about 3 cups concentrated juice Want to fall in love vigorously? Ease a nasty stomach bug immediately? Wake up cheerfully? Drink a giant glass of spicy, cold lemon ginger tea. It’s like a big punch in the face, but in a good way. This drink is so strong, you’ll do the post-whiskey-shot shudder. Our recipe is a concentrated blend – be sure to water it down to taste. Special tip for the flu season – add a splash of hot water to dilute for a great, cleansing drink. Perfect if your sinuses feel miserable. Ingredients: 1/2 cup grated ginger 1 cup sugar 1/2 cup fresh squeezed lemon juice, pulp and all 2 cups water Method: Get ready to purify yourself. Get the juiciest lemons you can squeeze, the spiciest ginger on the shelf, and the sweetest sugar in your pantry. Peel and grate fresh ginger root (a bit of skin doesn’t matter as it will be strained). Add to a small pot with sugar, lemons and water. Bring to a gentle simmer and cook …
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Makes about 1 1/2 quarts The Finns are a healthy bunch. Between foraging for berries and milking cows, it is no wonder that they also enjoy slurping blueberry milk – an antioxidant rich powerhouse of a drink. Not to mention – it’s blue – an underutilized color in cooking. Pretty cool in my book. This recipe is adapted from The Best of Finnish Cooking. They used half as much milk than I did – which would make a thicker and much bluer mixture. Play around and see what works for you. Ingredients: 1 pint blueberries 1 quart milk 1-3 Tbsp sugar 1-2 cups ice Method: If you have the time, I highly recommend milking a cow for this recipe. There weren’t any available this weekend, so I had to use the old standby – supermarket cow. Whole milk is best. Borrow a small child to help make this recipe. Miss Ava ate more blueberries than she added to the blender, so – if you do – be sure to buy extra. Splash on the milk. …
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Coffee is said to have originated in Ethiopia. Today Ethiopian coffee ceremonies are common after large meals, even at restaurants. Women will roast beans in front of the guests. Then she’ll grind the beans, perfuming the room, and brew them in a clay coffee pot, or jebena. The coffee is served in small cups called si’ni. Diners have their choice of salt or sugar. Traditionally, every guest is offered 3 cupfuls- the same grounds being brewed each time, making each consecutive cup weaker. My Rendition At best, I was ill-prepared to perform an Ethiopian coffee ceremony. #1, I live in Tulsa, Oklahoma. #2, I lack every single piece of traditional Ethiopian coffee-making equipment there could possibly be. In fact, the only proper element I have is a bag of green coffee beans. Tilda’s parents brought them all the way over from Ethiopia, known as the birthplace of coffee. At least the coffee was right. I got to work, putting my college nickname “MacGyver” to good use. What follows are the results of a free-spirited, improvisational coffee …
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Serves 3 In El Salvador, Atol is made with fresh corn kernels, milk, cinnamon, and sugar. My version is simplified for the home cook – but if you have the time, and if it is in season, cut the corn straight off the cob. Do it while listening to Salvadoran music, just because. Ingredients: 1 lb frozen corn, thawed 2 cups milk 1 cinnamon stick 1/4-1/2 cup sugar extra milk, as needed ground cinnamon for garnish Method: Add golden nuggets of goodness to a medium pot. Balance a cinnamon stick on top. Pour milk over the cinnamon stick… and click on the heat. While the milk is coming to a simmer, pour on the sugar. (If you don’t have a crazy wild sweet tooth, just add 1/4 cup. Also, if your corn is ultra sweet you may not need so much). Give everything a buzz with an immersion blender. Simmer about 15-20 minutes, then strain out all the fibers and yucky bits. Put those in your garden. Reheat the strained mixture if it cools down …
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Makes 1 cup Want to drink a rose? White Coffee is the fabulous way to be romantic. Just boil a pot of water and 15 seconds later you’ll be sipping on a hot cup of romance, relaxation and restful enjoyment. Although called white coffee, this popular Middle Eastern drink is really a caffeine-free blend of hot water with floral essences, spices, herbs, or aromatics. Our version is made especially for Valentine’s Day with one of the most popular variations, rose water. Psst, it helps to serve this drink with a bundle of pretty, pink roses. Ingredients: 8 oz hot water 1-2 tsp rose water sugar cubes Method: Get out one of your favorite tea cups. It should be delicate, old, and – even when empty – full of memories. This tea set came from two places. I purchased some of them at an antique mall right after college, in Connecticut (oh, about 9 years ago). The rest once belonged to Keith’s grandmother in Oklahoma. She had the same exact set. Is that fate or what? …
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Makes a quart Want a smoothie, but tired of all the “normal” options? Try this Domincan treat – a tantalizing blend of grapefruit juice and creamy avocado. The “ice” green color will have you cooled off in no time. (Thanks to the Facebook Fans who voted for this recipe) Ingredients: 3 avocados 2 1/2 cups grapefruit juice 1/2 cup sugar water (or extra grapefruit juice) for thinning to desired consistency Method: Take yourself to that special place, where the sun is shiny (shiny is one degree better than shining), the air is warm, and avocados are perfectly ripe and creamy. Now, wait a day. On this day the sun might or might not be shiny, but your avocados are really, really soft. Which is exactly what we need for this smoothie. See? Toss them in a blender (after removing the pits and the skins, of course). Splash on the grapefruit juice. Avalanche some sugar on top. You might need more than me if you have a big sweet tooth. You might need less, if you like things …
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Makes 1 liter of “concentrate” Sweet and thick oatmeal drink can be made ahead for stress-free (and kid-friendly) brunch. Simply thin with extra milk before serving. Ingredients: 1/2 cup oatmeal 4 cups milk (plus extra for thinning drink) 1/4 cup brown sugar 1/2 tsp cinnamon Method: Heat milk in a large pot. Bring to a simmer… Add oatmeal. I used “3 minute” Irish oatmeal. Season with a big dollop of cinnamon. Smells like autumn joy. Then add sugar – white or brown, your preference. Simmer for about 10 minutes and then give a buzz with an immersion blender. You could also puree it in a regular blender too. Chill in the fridge. When ready to drink, add extra milk to thin to desired consistency and stir. Serve with some extra cinnamon and a big grin. After all, you just made the tastiest drink in town! Colombian Oatmeal Smoothie | Avena Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Sweet and thick oatmeal drink can be made ahead for stress-free (and kid-friendly) brunch. Simply …
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Serves 2 Thick, creamy, and spicy, this drink popular in Northern Chad is refreshing and healthy. Ingredients: 4 cups cubed papaya (if fresh is unavailable you can use 2 cans, drained) 2 cups milk 3 Tbsp sugar 1/4 tsp cardamom pinch ginger 1-2 cups ice, as desired Method: Gather your ingredients. First the beautiful papaya… drained and ready for the blender… Then the spices. Start off with just a little and add the full amount if you can handle it! 🙂 Dump into a blender with some cold milk… And ice, to taste. You can make this drink as thick or as thin as you like. Make it on a wickedly hot day, or a balmy night. Or right this minute. Spiced Papaya Milk Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Thick, creamy, and spicy, this drink popular in Northern Chad is refreshing and healthy. CourseDrinks, Sweets Lifestyle5-ingredients or less, Vegetarian Food TypeCold Drinks, Fruit, Non-Alcoholic Drinks Servings 2 people Servings 2 people Spiced Papaya Milk Votes: 0 Rating: 0 You: Rate …
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Serves 2 Intended to be drunk cool, but not cold, our creamy Cape Verdean chiller will transport you to the islands. A favorite with Cape Verdean children. The coconut is a common ingredient in the Cape Verde islands -in the 1600’s the coconut was already being transported to America via west African and Cape Verde… (source) NOTE: If you add ice or refrigerate this drink the coconut milk will congeal. Ingredients: 1 cup coconut milk 2 cups milk cinnamon, for garnish Method: Swirl together coconut milk with milk. Sprinkle with cinnamon and enjoy. Let the dance begin! I don’t know about you, but these pictures make me insanely happy. All drinks should be this fun to make. Coconut Milk Chiller Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Intended to be drunk cool, but not cold, our creamy Cape Verdean chiller will transport you to the islands. A favorite with Cape Verdean children. The coconut is a common ingredient in the Cape Verde islands -in the 1600’s the coconut was already being transported …
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Serves 2 Slurping this Cape Verdean inspired coconut milkshake is a lesson in the happy things sugar can do for us. The cinnamon sticks are the best part – as you dunk them in the milkshake and lick them clean, the cinnamon flavor fills your mouth. Try it! Please note: this recipe is just for fun – inspired by the authentic recipe from Cape Verde for Coconut Milk. You’d be more likely to find this at a resort on the island than in someone’s home. Ingredients: 3 cups ice cream 3/4 cup coconut milk 1/4 cup milk (optional – depends how thick you like your shakes) cinnamon or cinnamon sticks for garnish Method: Scoop your ice cream. Keep going until you have 3 cups! Add the ice cream to your blender… Pour in the coconut milk… And the regular milk – if you like your shake on the thinner side… Blend and serve immediately. Make sure you garnish with cinnamon sticks or the whole recipe is ruined. I’m not kidding. Coconut Milkshake Votes: 0 Rating: …
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Makes 1.75 liters (plus the pineapple) Chilled hibiscus tea is light and refreshing. The natural floral tang is a wonderful counterpart to sweet pineapple chunks. Kids will love fishing out the fruit in this totally and wonderfully decaffeinated iced tea. VARIATION: Some recipes call for equal parts lemonade to hibiscus tea. We tried this “pink lemonade” and loved it! Ingredients: small handful hibiscus flowers (or 4 teabags) 6 cups boiling water 4 cups ice 1 pineapple, cubed Method: 1. Pour boiling water over hibiscus flowers or teabags. Let steep about 30 minutes. Hibiscus puts on a wonderful show as the purplish dried leaves turn the water vivid red. Strain into ice to speed up cooling. Trust me, you won’t want to wait any longer than you have to! Serve chilled with chunks of pineapple. I made my chunks large. I couldn’t help it. This was the sweetest pineapple I’ve had in a long time. Yum! Cheers! I hope you the last bit of your summer is splendid! Iced Hibiscus Drink with Fresh Pineapple | Bissap …
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Makes 3-4 liters Many eastern European countries enjoy Kompot all year round. This sweet, chilled drink is refreshing on a hot summer’s day and, in the winter, Bulgarian children enjoy kompot as part of the Christmas celebration. Feel free to use your favorite fruit to make this recipe your own. Mint could even be added for fresh flavor. When serving, be sure to give everyone a few bits of fruit at the bottom of their glass! Ingredients: 10 cups water 1 cup sugar 6 oz prunes 4 oz currants (about 3/4 cup) 3 oz dried apricots 4-8 cups ice 1. Add all ingredients, except ice, to a large pot. First the prunes – not just for old ladies, you know! I keep prunes in my fridge door for snacking on. I can only get Keith to eat them if I call them dried plums. Go figure. Next, the dried apricots. This particular brand is organic. I’ve never seen such dark, sultry apricots before – they look like fireplace embers, right before they burn out. Then, …
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