I thought this week would be ideal for posting some nonalcoholic hot drink recipes, though there may be a splash or two of cognac or brandy from time to time. No telling what the future holds except cold. Whatever you do, use your best stuff to serve. No point in having it if you don’t
I agree with The Frug that you wouldn’t want to have this every day, but it might be fun to try. From The Frugal Gourmet Cooks American by Jeff Smith (1987) “This is the correct spelling, and if the descriptions of the Cortez party are correct, then this is the drink. When the Aztecs were
Continuing on with hot nonalcoholic drinks which we’re sure to enjoy later this week, one from our old friend, Bull Cook. If you scour thrift and junk store and come across this old cookbook, snap it up. “Here are just a few of the many excellent methods of making coffee that are well-known throughout the
Simple enough. From Southern Living Ultimate Chocolate Recipes (2001) MEXICAN HOT CHOCOLATE III Yield: 5 cups 14-oz can sweetened condensed milk4 C milk¼ C cocoa¼ tsp ground cinnamon1/8 tsp ground nutmeg Whisk together all ingredients in a saucepan and cook over medium-high flame, whisking occasionally, for 8 minutes or until heated thoroughly.
Mr. Big Food is obviously quoting from an old cookbook here, but I don’t know the source. The specialty Mexican chocolate is available at Kroger and that big store in the sky: Nestle® Abuelita Mexican Hot Chocolate Tablets. “For authentic Mexican flavor, purchase cakes of Mexican chocolate in a specialty grocery store. These are presweetened
Going to have to pick up some good milk chocolate. From The Frugal Gourmet Cooks American by Jeff Smith (1987) I cannot believe that I am giving you this recipe. It would simply clog up every artery in your body if you were to drink it often. However … this stuff is wonderful now and
“This is a breakfast for chilly mornings.”—Master Chef Louis P. De Gouy, The Gold Cook Book (1947) SPICED COCOA Serves 6 2 Tbsp dry unsweetened cocoa2 Tbsp sugarFew grains salt½ tsp ground cinnamonDash ground nutmegDash ground cloves2 C cold water2 C thin cream or undiluted evaporated milk½ tsp vanilla extractWhipped cream (for serving) Mix together
From Beverages, The Sunny South Cook Book: Tested Recipes, issued by The Woman’s Mission Union of Pontotoc Baptist Church, Pontotoc, Miss., November 1913 SUNNY SOUTH BREAKFAST COCOA “Three tablespoons cocoa, 3 tablespoons sugar, 3 cups milk, pinch of salt, 1 cup boiling milk. Scald the milk; mix cocoa, sugar and salt, and add water gradually
I started looking at the tea recipes in Mr. Big Food’s Big Food Manual and Survivalist Flourishing Guide (“Big Food”) and before I knew it I had over 10 word docs open. So I’m going to group them loosely by kind. Be sure to check serving size, some recipes are for large groups. AROMATIC TEA
As with the Russian teas, note the number of servings. I like the idea of serving hot tea from a punch bowl if your home is filled with family and friends. Festive! On the other hand, if you and your loved ones are frozen solid, you may want to make a large batch of spiced
From The Deplorable Gourmet by The Horde (2017). Chef’s Notes: “You can experiment and try different types of tea to change the flavor. This recipe is for a basic black tea as a base and springboard so you can understand what the standard flavor should be.” ELLE’S CINDERELLA TEA Yield: one pot of teaPrep time:
BREWED TEA ENGLISH STYLE Partially fill a teapot with boiling water and let stand. Meanwhile, into a kettle measure as much water as desired for making tea, allowing one cup per person. Place the kettle on high heat and bring to a full boil.Drain and dry teapot and add one teaspoon of tea or one
Monday we did cocoa-type hot drinks. Yesterday it was teas. Guess what time tit is? Coffee time! INTERNATIONAL BREWS From Pillsbury’s Food for Friends (1978) SWEDISH ¼ C brown sugar¼ tsp ground cinnamon¼ tsp ground cloves¼ tsp ground nutmegOrange peelStrong hot coffeeWhipped cream or topping Combine brown sugar, cinnamon, cloves, and nutmeg, and mix well.
More international brews from Master Chef Louis P. De Gouy, The Gold Cook Book (1947). A few look rather involved but it is the holiday season! ARMENIAN COFFEE “This brew requires a special pot, a racquie, carried by Armenian or Syrian stores. These pots are of copper, nickel-lined, urn-shaped, with a long handle at the
CAFÉ AU LAIT I “The delicious New Orleans way of preparing coffee with milk.”—Winifred Green Cheney, The Southern Hospitality Cookbook (1976) Makes about 2 C 1 C fresh boiling water1 heaping Tbsp drip or finely ground coffee (either pure or with chicory)1 C milkSugar to taste (optional) “Use a French drip pot if possible.” Pour
ITALIAN DESSERT COFFEE From Southern Kitchens Cooking School Recipes (n.d.) “These recipes especially suited for holiday and other festive occasions.” Yields: 8 servings 8-oz. package semisweet chocolate morsels½ C waterDash salt¾ C whipping cream¾ C milk2¼ C boiling water1/3 c instant coffee powder, “Nescafé”Sweetened whipped creamGround nutmeg Combine chocolate morsels, water and salt in top
They have in Turkey a drink called coffee – This drink comforteth the heart and aids digestion. –Francis Bacon CORDIAL COFFEE BOWL Bayou Cuisine: Its Tradition and Transition (1970) Makes 8 demitasse servings “Measure 1/3 c. freeze-dried (or up to ½ cup instant) coffee and ¼ cup sugar or sugar substitute into a heated chafing
This wraps up our coffee recipes. Now I was hearing first hand about croquignolles with café-au-lait. These “cracknes,” as the name translates, were like doughnuts, deliciously crisp, light and luscious like bonnes bouches, good mouthfuls. The coffee was made creamy with hot milk, half-and-half, an exhilarating beverage with a pleasing flavor and a deep rich
KOPI JAHE “Indonesian Coffee with Ginger” This rustic Indonesian coffee … gets a spicy jolt from smashed ginger. —Saveur 153 (Jan./Feb., 2013) Serves 6 6 Tbsp coarsely ground coffee3-inch piece ginger, smashed3½ oz palm sugar, chopped coarse6 C water Bring coffee, ginger, and sugar to boiling in a 2-quart saucepan with water, reduce flame to
YUANYANG “Hong Kong-Style Coffee with Sweetened Tea” Soothing milk tea blends beautifully with the assertive flavors of coffee in this popular Hong Kong drink … —Saveur 153 (Jan./Feb., 2013) Serves 2-4 4 small black tea bags, paper and strings removed1 C water14-oz can sweetened condensed milk2 C strong brewed coffee Simmer tea and water in
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