WARMING WINTER DRINKS by
ANISE MILK Ingredients for 1 liter: 1 l milk 45 g sugar 25 g anise seed Extra: 0,25 l pastis Bring the milk to the boil and add the anise seed wrapped in a cloth. Leave the anise seed (in the cloth) for at least half an hour on a low heat. Bring the milk back to boil and add the sugar. Serve hot! Tip: Halve the amount of sugar and add a dash of Pastis and let it boil for 10 minutes. Serving tip from Coffee Bru: The milk is foamed with the espresso machine by a seasoned barista, making the anise milk extra creamy! We use anise cubes from De Ruyter and organic milk from Arla. Foto Denise Nijmeijer
GLØGG 3 litres of red wine 250 grams of cloves 0.5 bottle of brandy 1.5L Glögg extract 2 rods of cinnamon sticks The skin of a whole orange Place all ingredients together in a large saucepan. Heat over a low heat but do not let the wine boil. Allow 1.5 hours to simmer on a low heat. Pass the mixture through a sieve and serve the Gløgg warm. Tip from Søren from Paludan: We add slivered almonds and raisins to the Gløgg, which have sat for several months in a brine of spiced rum. Foto: Lemsipmatt (Flickr) CC-BY-SA-2.0
IRISH COFFEE Ingredients for 1 Irish Coffee: Cream - Rich as an Irish Brogue Coffee - Strong as a Friendly Hand Sugar (2tsp) - Sweet as the tongue of a Rogue Whiskey (2.5cl) - Smooth as the Wit of the Land Pre-heat a clear stemmed glass with very hot water. Empty the water, and add 2 teaspoons of brown sugar. Now add some freshly brewed rich coffee and stir. As soon as the sugar is melted, add a generous measure of Irish Whiskey (about 2.5cl). Stir again, then wait for the brew to still. Now take a hot teaspoon and pour gently whipped fresh cream slowly over the back of the spoon. The cream should be "half whipped" i.e. not too stiff and not too liquid. A perfect Irish coffee should look pretty much like that other famous Irish drink - Guinness! Over the years, people have used whipped cream, but traditionally the cream should be as described in Joe s recipe. Also, Tullamore Dew is a popular whiskey for this classic Irish drink, but there are hundreds to choose from so why not experiment a little. Foto: Jessica Théroux
GLÜHBIER 1 litre Dark beer 1 Orange 2 Cloves 2 Star Anise 1 Tablespoon cinnamon 2 Tablespoon brown sugar 100 ml Cherry juice Use a pestle and mortar to grind the cinnamon, star anise and cloves into small pieces. In the meantime, pour the beer into a pan and warm it. Under no circumstances should you boil the beer! (Ideal temperature is around 60 degrees Celsius) Allow the beer to rest a couple of minutes after it s been heated. Bear in mind that you should not stir the beer as it may bubble over. Add the spices as well as the grated orange peel to the pan after approximately 15 minutes. Carefully add the cherry juice before serving the Glühbier which, by the way, tastes even better accompanied by a slice of fruitcake or a baked apple.
SPICED CIDER 4-5 Cups of Appple Juice 1/2 Teaspoon Cinnamon 1/4 Teaspoon Nutmeg 85 ml Rum (optional) Cinnamon sticks and apple slices to garnish Heat the apple juice, spices and rum (if desired) in a small pan over low/medium heat. Make sure you keep stirring while the mixture is heating so the spices will blend into the juice (you don t want any lumps of spices). Once it s hot, pour the mixture into two mugs and garnish with apple slices and cinnamon sticks. Serve warm.
1605 PUNCH 25 ml. Virgin Gorda Rum 25 ml. St. Teresa Orange Rum Liqueur 50 ml. Freshly pressed orange juice 10 ml. Chesnut Monin Syrup Mix the ingredients and heat until warm in a saucepan (do not let it boil). Serve in a brandy balloon glass and garnish with a slice of orange peel. Foto: OXO Tower Bar
SPANISH HOT CHOCOLATE Black chocolate Milk Sugar Cornflower, or an alternative thickener (optional) To make hot chocolate in a traditionally Spanish way, first heat up the milk. You ll need about 150 ml milk per person. When the milk gets really hot, drop in the chocolate to melt it. The quantity of chocolate should be much less than the milk. For example, if you heat 500 ml milk, you should use 150g chocolate, depending on how rich and thick you like it. Remove everything slowly and carefully, and, if you want to thicken it even more, you can add some corn flour, or alternative thickener, but this is optional. You can also add some sugar if you like it sweet, or leave it for each person to add in later. In many traditional chocolaterías they don t use these flours or thickeners, since they use a very strong cocoa that doesn t need them. Once it s ready, get your cup, pour in the hot chocolate, and enjoy it with some churros and porras. Foto: Alpha (Flickr) CC-BY-SA-2.0
LE CAFÉ LATTE 150 ml Milk 8 gr Coffee Prepare the strong espresso. Heat the milk in a saucepan, over medium heat. While still on the heat, beat the milk to create the foam. Use an electric mixer. Pour the coffee into a cup or tall glass. Only half fill the glass/cup. Hold back the foam, then pour the hot milk into the glass/cup until full. Finish off by adding a layer of foam mixture to the top of the drink. The tip of the expert (Aleaume, from Café Lomi): For the best tasting Latte, use coffee with fruity aromas, such as Yirgacheffe, as the milk will bring out all the lovely flavours. Foto: Coutume
COFFEE WITH ADVOCAAT Ingredients for 4 people: 1 pot hot, strong coffee 12 tablespoons advocaat Fresh whipped cream Brew a pot of strong coffee and divide the Advocaat into 4 glasses or mugs. Pour the hot coffee over the Advocaat and finish with a generous dollop of whipped cream. Garnish with a sprinkle of cocoa powder. Drink it layer by layer or stir. Tip: The Belgian variant is called Diplomats Coffee and has a layer of frothed milk and is finished with milk foam instead of whipped cream. Foto: Jedidja, CC0 Public Domain
GONDOLEN EGGNOG 50ml Rum (Havana Club 7y) 40ml muscovado gom Sugar 160ml milk 1 egg yolk Nutmeg 1. Warm up the milk make sure it does not boil. 2. Stir the egg yolk, sugar and rum together and then add the warm milk while stirring. 3. Sprinkle grated nutmeg on top. 4. Serve hot! Foto: Isaac Wedin (Flickr) CC-BY-2.0
BICERIN A bar of dark chocolate 70 ml Milk Espresso 50 ml fresh cream 1 teaspoon Vanilla sugar Melt the chocolate in a water bath with 70 ml of milk. Lightly whip the cream, together with a tablespoon of milk and vanilla sugar. Gently pour the coffee over the still hot chocolate, and then add the cream with a spoon, being careful that you keep the three layers of Bicerin separated.