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Beverage and Drink Recipes 

 


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"Champagne Pink" Currant-ade 

I prefer my beverages to be on the tart side to be refreshing and thirst-quenching, and this fits the bill. The jam turns out quite tart; too tart for most tastes, possibly. That does not mean there aren't many wonderful ways it can be utilized. If you have taken the time to make the jam, try this Currant-ade and see how wonderful it can be.

Makes one 12-ounce glass

3 tablespoons "Champagne Pink" Currant Dehydrator Jam
12 ounces water
Ice
sweetener, if desired

Place water and jam in a tall glass, stir to combine, adding in more sweetener if desired. Add ice and enjoy.



Champagne Pink Currant ade
"Champagne Pink" Currant-ade
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Banana Date Smoothie 

This recipe has been around for some time.  Simple to make, and very rich, it is almost a meal in itself.  It is really truly delicious!

Makes 2 smoothies

1 cup fresh milk, soy milk or almond milk
2 frozen bananas
6 pitted dates

Place your milk of choice in a blender along with the fruits.  Blend until smooth and creamy.  The use of frozen bananas makes this smoothie nicely chilled without the addition of ice cubes.

NOTES: This beverage may also be made substituting 6 fresh or frozen strawberries for the dates, in which case it becomes a Banana Strawberry Smoothie! 



Banana Strawberry Smoothie
Banana Strawberry Smoothie

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Masala Chai 


Chai means "tea" in many languages.  Masala means a spice mixture. This version of Chai uses some Indian spices in the mix, and turns out really fantastic.

Serves 2

4 whole cloves
2 whole cardamom pods
1 (2-inch) piece cinnamon stick, preferably “true
    cinnamon”: i.e. Ceylon, or Saigon cinnamon
1 tablespoon dried lemongrass leaves
1 star anise, whole
1 cups water
¼  teaspoon ground ginger
1/8  teaspoon black pepper
½ cup half & half, or milk
2  tablespoons black tea (Darjeeling is great)

Masala Chai Tea


In a mortar, crush the cloves, cardamom and cinnamon.  Transfer crushed spices to a small saucepan, add the water, ginger and pepper (and lemongrass and star anise, if used) and bring to a boil.  Remove pan from heat, cover and steep for 5 minutes.  Add milk and sugar to pan and bring to the boil.  Remove from heat and add tea.  Cover and steep for 3 minutes.  Stir, then strain into a warmed teapot.


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Cafe Brulot 

I had the pleasure of drinking this at "Antoine's" in New Orleans, long ago.  It was a heavenly experience.  Although this is not that exact recipe, it still comes out amazingly good.  If you want a really spectacular ending to a meal with friends, do try this!

Serves 7 - 8 (small coffee cups)


8 ounces brandy
4 ounces triple sec, or cointreau
8 teaspoons dark brown sugar
1 orange, rind only, studded with the cloves (use a vegetable peeler)
2 lemons, rind only, (use a vegetable peeler)
10  whole cloves
slice of butter, thin
2 sticks cassia cinnamon
4 cups strong coffee
ground cinnamon





Cafe Brulot Ingredients
Cafe Brulot Ingredients

Into a wide mouth chafing dish or a pan over a sterno, dramatically free-pour the brandy & triple sec.  Add the sugar and orange peel (studded with the cloves), lemon peel, cinnamon sticks and butter.  When the butter begins to melt and the mixture comes to a simmer, light a small ladleful of the liquer and carefully pour back into the remaining liquer in the pan.  Sprinkle ground cinnamon into the flames for a dramatic effect (cinnamon, being the ground bark of a tree, i.e. wood, the tiny flecks ignite and sparkle for a brief secong or two).  Pour the hot coffee in, while stirring slowly, until the flames go out.  This is great served with a Brulot Ladle.  This is a ladle with an enclosed sieve-like side, to capture any of the whole spices or rinds.  A regular ladle will do fine, just being careful to avoid the large pieces when serving.  Garnish with a small slice of lemon rind.

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