By Mary Lou Heiss, Robert J. Heiss
While summer season days cave in to autumn crispness and the 1st snows of iciness, falling temperatures ship you looking for thick sweaters and woolly hats. yet not anything warms you right down to the soul like a steaming mug of sizzling chocolate or highly spiced mulled cider. scorching beverages offers fifty recipes for scrumptious coffees, teas, goodies, ciders, punches, and cocktails to sip in entrance of a crackling fireplace or warmth up vacation get-togethers. You'll discover a toasty pick-me-up for each frosty party, together with classics like sizzling Buttered Rum, Cafe con Leche, and Moroccan Mint Tea, in addition to new twists on previous favorites like Snowflake Vanilla White Chocolate, scorching Wasabi purple Snapper, and West Indies Pineapple Cup. effortless to combine and whole of wealthy style, those cold-weather heaters are absolute to beat back the iciness chills.* A festive selection of 50 scorching drink recipes for fall and iciness vacation unique.
* positive factors greater than 30 full-color pictures.
* comprises alcoholic and nonalcoholic drinks.
Read Online or Download Hot Drinks: Cider, Coffee, Tea, Hot Chocolate, Spiced Punch, Spirits PDF
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Additional resources for Hot Drinks: Cider, Coffee, Tea, Hot Chocolate, Spiced Punch, Spirits
59 Lotus Root, ~hite Fungus, and Red Dates Boiled with Rock Sugar This is a fortifying tonic dessert soup that may be served either as a sweet course after a meal, or as a tonic snack during the day. The three main ingredients combine to balance the blood, enhance general vitality, and restore the body from a state of fatigue or weakness. Jl/2 litres (6 cups) water 80 g (lh cup) crushed rock sugar 2 florets dried white fungus (bai mu er), soaked in water until soft, hard core trimmed and coarsely chopped 12 pitted red dates (hong zoo), rinsed 300 g (10 oz) lotus roots, peeled and thinly sliced In a stockpot, bring the water and sugar to a boil, then add the white fungus, red dates and lotus root.
Glehnia Root is used for nourishing the lungs and clearing the body heat, while Solomon's Seal is used for healing bruises and stomach disorders. Together, these herbs help to improve the overall body functions, speed up the recovery from internal injuries, or cough and cold due to accumulated body heat. However, those who have not fully recovered from these illnesses should avoid drinking this soup. 3 litres (12 cups) water 20 g (2/3 oz) Codonopsis Root (dang shen), rinsed 20 g (2/3 oz) Solomon's Seal (yu zhu), rinsed 20 g (2/3 oz) Glehnia Root (sha shen), rinsed 15 g (lh cup) dried lily bulb (bai he), rinsed 1 slice dried tangerine peel, soaked in water until soft 300 g (10 oz) lotus roots, peeled and thickly sliced 500 g (1 lb) spareribs, rinsed and scalded with boiling water 1 teaspoon salt, or to taste Bring the water to a boil in a stockpot.
Remove from the heat. Transfer to individual serving bowl and ladle equal amounts of syrup over. Serve hot. You may also add 1 stick cinnamon and 8 cloves for additional flavour and warming benefits in winter. One tablespoon of brandy or rum may also be added along with the water to further enhance the taste. 3 teaspoons black sesame seeds (hei zhi rna) 2 teaspoons honey 250 ml (1 cup) warm water Combine all the ingredients and mix well. Serve immediately.