On a frosty day, no, no, sometimes you want something tasty and unusual. We bring to your attention several simple recipes for warming non-alcoholic drinks - tasty and healthy.
Warm milkshake:
- 500 ml milk;
- 3 bananas;
- 1 peach;
- 1.5 tsp. ground cinnamon;
- 0.5 tsp ground nutmeg;
- honey to taste (and optional).
Cut the bananas into pieces and sprinkle them with cinnamon. Peel the peach, cut into pieces and sprinkle with ground nutmeg. Boil the milk and let cool slightly. Blend bananas and cinnamon in a blender with a little milk and honey. Add the peach to the resulting puree and beat again until a homogeneous mass is formed. Add the remaining hot milk to the fruit puree and whip up the cocktail. Serve immediately after cooking, sprinkled with cinnamon.
Warming soft drinks with alcoholic names
Non-alcoholic mulled wine:
- 750 ml dark grape juice;
- 250 ml of strong black tea;
- 1 orange;
- 1 lemon;
- 2-3 cm of ginger rhizomes;
- cinnamon stick;
- several buds of cloves.
Peel and grate the ginger. Brew strong tea with ginger, cinnamon and cloves and strain it. Cut the orange and lemon into circles and dip into grape juice. Next, heat the juice almost to a boil and mix it with tea.
Non-alcoholic grog:
- 1 tbsp. boiling water;
- 1/2 lemon;
- 1 tbsp. honey;
- 1/2 tsp. ground cinnamon;
- 1-2 clove stars;
- 1 pea of allspice.
Put cloves, allspice and cinnamon into boiling water and simmer the mixture over low heat for 2-3 minutes, then remove the drink from the stove, add honey, chopped lemon and let it brew for 30 minutes.
A warming drink - hot lemonade!
Hot lemonade:
- 800 ml water;
- 100 ml lemon syrup;
- 100 ml raspberry syrup;
- 2-3 tbsp. honey;
- lemon.
Heat the water to about 70C, add syrups and honey to it - mix everything and serve in heated glasses with a circle of lemon.
Hot lemonade for colds:
- 500 ml hot water;
- 1 orange;
- 1 lemon;
- 2-3 tbsp. honey;
- a handful of spruce needles.
Dip the pine needles in hot water and boil for 10 minutes, then add honey and orange and lemon juice to the resulting solution. Mix everything, let it brew for half an hour - lemonade for colds is ready! If desired, you can add grated ginger to this drink.
Hot lemonade with rum:
- 180 ml water;
- 80 ml lemon juice;
- 45 ml rum;
- 1 tsp. honey.
Mix all ingredients and heat without boiling.
Sbiten is a drink, always served hot, the recipe for which was invented many centuries ago in Russia. It contains the following ingredients: honey, all kinds of spices, water and medicinal herbs. Warming drinks appeared in ancient Rus' earlier than the well-known tea. Mentions of downing were discovered in Slavic chronicles dating back to 1128. This drink was made in a samovar. It is believed that sbiten got its name from the word “to knock down.” During its preparation, herbs and honey were infused separately, and before drinking, both drinks were thoroughly mixed.
As such, there was no single recipe for preparing this strong drink. Each resident of ancient Rus' prepared it using his own special technology. The only thing that has always remained the same is the high temperature of the drink, its burning spice, medicinal properties and the sweet taste of honey. Most often, sbiten was drunk in cold, dank weather, as well as when sick or in a depressed mood. Currently, you can prepare this ancient Russian drink yourself.
In order to prepare sbiten, you will need the following ingredients:
- 2 teaspoons mint;
- 150 grams of natural honey;
- 1 teaspoon cinnamon;
- 2 liters of water;
- ¼ teaspoon ginger powder;
- 100 grams of granulated sugar;
- 6 black peppercorns;
- 3 teaspoons of dried St. John's wort;
- 2 buds of cloves.
Preparation:
Pour honey with one glass of clean water and boil. Remove the foam that forms during the boiling process with a spoon. In another bowl, pour sugar with one glass of water and add boiled honey there. Place the resulting mixture on the fire and cook over low heat. Make sure that the liquid does not boil. Pour the remaining amount of water over the spices, close the lid and leave to stand for half an hour. After this, strain the infusion and add it to the honey-sugar mixture. Heat the sbiten, but do not bring it to a boil. The drink is ready.
Non-alcoholic mulled wine
The basis of a drink like mulled wine is grape juice. In addition to it, the composition also includes the following ingredients: ginger, cinnamon, cloves, cardamom, lemon zest, pieces of kiwi, apple, orange zest. Preparing mulled wine is not at all difficult. To prepare this drink, you need to add the indicated spices with water and boil them. After this add juice and fruit. Boil the drink again and you can pour it into glasses specially designed for serving mulled wine. Each of them is decorated with a slice of lime and a mint leaf. Mulled wine will help you not freeze in winter, when there is a snowstorm and bitter frost outside.
Indian tea
Real Indian tea is prepared from milk, spices and strong tea leaves. In another way, such warming drinks are called “masala”. Translated from Indian, this term means “mixture of spices.” Residents of different regions of India prepare masala according to their own special recipe. To prepare this drink you need to take cardamom, star anise, cloves, cinnamon and ginger and grind these spices in a blender. After this, add water to the spices and bring to a boil. Add a small amount of milk, a little black tea and boil the drink again. Let it sit for some time before drinking the prepared masala.
Ginger tea
Ginger gained particular popularity during the fashion for vegetarianism. This tonic drink has a tart and slightly burning taste. In addition to the fact that ginger tea can warm the body well, it can also be used to prevent both colds and viral diseases. Making this drink is very simple.
To make ginger tea you will need:
- 1 teaspoon honey;
- 200 milliliters of water;
- 1 centimeter of ginger root;
- a small slice of lemon.
Preparation:
Remove the skin from the ginger root and cut it into small pieces. Place chopped ginger in boiling water, turn off the heat and leave to stand for seven minutes. Add honey and lemon. It is preferable to drink ginger tea before meals, as it can reduce appetite and help the body digest food. Do not drink ginger tea before bed, as it has a stimulating effect on the body.
Chinese tea
Real tea with an unforgettable taste can only come from China. For many hundreds of years in this country this drink has been treated as a shrine. Even the ceremony dedicated to drinking tea is similar to some kind of sacred rite. In terms of taste, Chinese tea surpasses all other types of tea (Indonesian, Kenyan, Ceylon tea). Originating in a province of China called Yunnan, tea is a versatile drink. It has a smoky aroma. This tea can be used as a base for preparing warm drinks with all kinds of additives. Excellent examples of such teas are drinks such as Pu-erh and oolong teas.
Hot chocolate
Hot chocolate is a great way to warm up in bad weather and lift your spirits. This drink can be quickly absorbed by the body and give a feeling of warmth and satiety. Hot foods contain the hormone serotonin, which is responsible for a good mood. The drink will also help relieve coughing attacks. If you want to make your own hot chocolate, take 300 milliliters of milk and pour 3 tablespoons of cocoa powder over it. Add about 3 teaspoons of granulated sugar, 50 milliliters of water, a little salt and bring to a boil. The finished hot chocolate can be poured into a large deep mug and topped with whipped cream or grated white or dark chocolate.
Warming drinks - recipes for non-alcoholic, delicious hot drinks! was last modified: January 21st, 2013 by admin
The weather this year is pleasing with sunny days and lack of snow, but winter is already very close, and colder temperatures are inevitable. We've put together a selection of hot drinks to welcome December with alacrity.
Pumpkin tea latte
from the head bartender of the Hong Kong restaurant Vasily Zheglov
Ingredients:
Pumpkin puree - 100 g
Milk for tea - 200 ml
Coconut milk - 50 g
Maple syrup - 10 g
Vanilla extract - 1 ml
Cooking method:
To make tea milk, you need to pour two spoons of tea with milk and let it brew for a couple of hours.
Next, take the pumpkin puree; if it is frozen, then it must be placed in a bag and placed in a container with boiling water. Then mix the puree with the remaining ingredients and heat. Ideally, of course, whip the drink into foam in a pitcher, but this is not suitable for home preparation.
Spiced Orange
from head bartender of Madame Wong Nazir Iskhakov
Ingredients:
Freshly squeezed
orange juice - 100 ml
Spiced rum - 50 ml
Raspberry puree - 20 ml
Water - 50 ml
Cooking method:
To prepare raspberry puree, you need to take raspberries, first freeze them and let them melt in order to destroy strong bonds at the molecular level and get, perhaps, a less aromatic, but at the same time richer in taste berry. Pour 500 grams with 500 milliliters of sugar syrup in a ratio of 10:8 (ten parts sugar and eight parts water), beat everything in a blender and strain through a sieve.
Take the required amount of puree and orange juice, add hot water in the correct ratio and bring to a boil. Then, after letting it sit for a couple of minutes, add a splash of spiced rum. Serve with orange slices and fresh raspberries.
The drink is perfect for transporting in a thermos for a planned or casual picnic.
Cherry mulled wine based on stout
from the bar manager of the “Heroes” bar Maxim Zhuravlev
Ingredients:
Dark beer (stout) - 100 ml
Cherry liqueur - 15 ml
Honey - 10 ml
Lemon juice - 10 ml
Apple - 1 pc.
Orange zest - 2 pcs.
Lemon zest - 2 pcs.
Cloves - 3 buds
Cinnamon - 1 stick
Ground cinnamon
(You can also use mulled wine mixture.)
Cooking method:
Blend the apple in a blender until it becomes a puree consistency. Heat the stout with clove buds, lemon and orange zest, stirring slowly and without boiling. Mix applesauce with lemon juice and add to beer. Stirring slowly, add honey and ground cinnamon. Pour in cherry liqueur.
"Scandinavian Christmas"
from Bloom-n-Brew chef barista Daniil
Ingredients:
Black filter coffee of any convenient preparation method - 250 g
Grape pekmez (sounds scary, but it's just syrup) - 25 g
Star anise - 2 stars
Cloves - 3–4 pcs.
Cardamom - 3–4 pcs.
Cinnamon - ½ stick
(All of these spices can be replaced with a mulled wine mixture.)
Orange and lemon for decoration - 2 slices
Cooking method:
Prepare coffee in any convenient way. Mix all the ingredients in a kettle and stir thoroughly until the grape pekmez is completely dissolved. Pour into cups and garnish with citrus slices.
"Vitamin Champion"
from Drinkit brand-chef Nastya Nikitina
Ingredients:
Turmeric - ¾ tsp. (you can try ½ tsp to start)
Honey - ½ tsp. (sweet tooth can have more)
Milk - 300 ml
Cooking method:
Pour milk into a saucepan, add turmeric and honey, stir. Place on medium heat. Heat to a temperature that is comfortable for you. I heat until hot, stir, remove, wait a bit for it to cool, and enjoy.
This drink comes from India. Local residents also add ghee (or just butter) to it and drink it. Especially good at night.
Hot cranberry
from the co-owner of the Laflafel lunchroom Olga Kib
Ingredients:
Frozen cranberries - 1 cup
Honey - 2 tsp.
Cloves, star anise, cinnamon - to taste
Cooking method:
Wash 1 glass of frozen cranberries, crush them, add 2 teaspoons of honey, cloves, star anise, a cinnamon stick, pour boiling water over them, pour into glasses and add a couple of apple slices for decoration.
Lingonberry tea
from the chief bartender of “Hungry is Angry” Stas Kireev
Ingredients:
Lingonberry puree - 200 g
Black tea - 400 ml
Mint - 2 sprigs
Spices and star anise - to taste
Cinnamon - 1 stick
Cooking method:
Make sugar syrup: melt sugar in water in equal proportions. Then puree the lingonberries in a blender with sugar syrup in a ratio of 6:4. Combine all ingredients and heat over low heat.
Coffee with pomegranate juice
from the chief barista of the Espressium coffee shop Murad Chikhinov
INGREDIENTS:
Pomegranate juice - 250 ml
Cooking method:
Brew about 100 milliliters of coffee in a Turk. Warm 250 milliliters of pomegranate juice without bringing to a boil. Add coffee, stir.
Coffee "Caramel Jack"
from MiKO Premium Tastes and Jura barista Pavel Erofeev
The winters are not the same, there is almost no frost, there is no sun, but there is often rain, slush and wind. Moreover, half-autumn and almost half-spring are more like a winter thaw, and you want to wrap yourself up in something warm and fluffy and treat yourself to warm drinks with the aromas and tastes of summer herbs or distant countries. Dream and maybe plan a trip.
Warming drinks in bad weather are divided into 2 types: with and without alcohol. The funny thing is that there are relatively few purely alcoholic drinks, and you can add something intoxicating to any of the non-alcoholic ones if you wish. Therefore, we will talk about more universal ones - non-alcoholic ones.
Tea seems so banal, boring, ordinary and rustic, but take your time - there are varieties of tea that can change this attitude towards the ancient drink. In China, the birthplace of tea, where they have been drinking this wonderful drink for many thousands of years, they believe that green tea cools, and red (black in the European tradition) warms. Chinese red tea is noticeably different from Indian, Ceylon, Kenyan, Indonesian and other teas of the same class.
The main supplier of red and black tea from China is Yunnan Province, a mountainous region bordering Vietnam, Laos and Myanmar. Teas from this area have a smoky aroma, confident flavor and good versatility. This means that it is not afraid of thermoses and “unceremonious” brewing in any convenient container, it is suitable for the base of herbal teas, and you can add bright warming additives to it, which we will now talk about.
It is known that the best way to handle spices is in India. In essence, real Indian tea is milk with spices and very strong tea leaves. This drink is called masala or simply milk tea. “Masala” in Indian is a “mixture of spices”, hence the numerous “masalas” for different dishes and tea. Each region has its own masala. You can try to make warm drinks yourself by taking a couple of cloves, cinnamon, ginger, cardamom and star anise. Grind the spices in a mortar or grind in a coffee grinder or blender, boil them in boiling water for a minute or two, add a little milk, add a pinch of any black tea and bring to a boil. Give the drink a little rest and drink. You can take masala with you in a thermos; any milk drink warms and saturates very well.
Tea is amazingly friendly with a wide variety of spices. Black tea can be combined with a mixture of spices or just one. The best example is ginger. Ginger tea can be prepared at home or in a thermos and taken for a walk. Be sure to use fresh ginger root. Ginger powder can make the drink cloudy. If you want a stronger drink, grate the ginger on a coarse grater, and if you want a lighter taste or beautifully presented in an Irish glass, chop it like chips.
You will be surprised - mulled wine can also be non-alcoholic! European trends in recent years have been a move away from alcohol, especially in the fresh air. But mulled wine is so delicious! And resourceful bartenders came up with a new drink based on grape juice, leaving the principle of preparing mulled wine unchanged - replace the wine with juice and get non-alcoholic mulled wine. Let us remind you that for this drink you need to take some cloves, a piece of ginger, sugar, mint, (almost butter), vanilla, cinnamon, cardamom, star anise, lemon or orange zest, or maybe a piece of apple. Spices don't need to be ground. Boil water, boil spices, add apple and juice, heat some more, but do not boil. Pour into glasses or thermos. Add a few mint leaves, a slice of lemon or lime to each, sprinkle with zest and garnish with a cinnamon stick.
It is very convenient to take tea with you on a walk in a thermos. There are a few details to consider. Not all varieties tolerate prolonged high temperatures well. For example, green or delicate red varieties of Chinese and Indian tea may darken and lose their floral aroma and delicate taste. Coarse Indian varieties, such as Assam or Chinese tea from Yunnan, are best suited for a thermos. Black Chinese pu-erh tea is also good for a thermos.
General recommendation for tea in a thermos. Brew tea in a regular teapot and pour the tea into a heated thermos. A glass thermos retains the taste of the drink better than a metal one. Ginger and spices can be added to the thermos, but remember that they will infuse continuously, so in this case add a small amount of spices. Tea poured directly into a thermos and poured with boiling water will turn into a very strong “tea brew” in an hour or two. The exception is Nepalese tea from Ilam. This is the only tea that can easily withstand prolonged brewing.
Puer is a Chinese secret weapon. There are green, white and black pu-erh. Green tea is a medicinal tea; it perfectly increases appetite, cleanses the blood and cleanses the respiratory system. White is a very tasty, but “homemade” tea. But black pu-erh is the so-called “tea coffee”; programmers, French women and lovers of outdoor activities love it very much. Pu-erh is perfectly preserved in a thermos for several hours, almost without changing its taste. You can also cook pu-erh with milk, like cocoa. Take 10 grams of pressed black pu-erh, rinse it in cold water, warm up some water in a pot, throw the pu-erh into the pot, bring the water to a boil, add milk and wait until the milk starts to boil. Turn off the heat and let it brew. Drink hot, like cocoa.
In late autumn, winter and early spring, the autumn harvest of tea is drunk all over the world. This is the best time for roasted and rock oolongs, red teas from China and the highlands of India and Sri Lanka. The most striking representative of roasted oolongs is considered to be the Da Hong Pao or Big Red Robe variety, which is collected in the Fujian province. According to legend, this tea was given to the emperor to treat a serious illness. The tea cured the illness so quickly that the emperor gave the tea bushes a red robe in gratitude. (In Ancient China, only the emperor could wear red clothes, and such a gift was a sign that the tea was equal in dignity to the ruler of the Celestial Empire.) The taste of Da Hong Pao is very diverse and varies from brew to brew, and one handful of tea can be brewed up to 10 times. once. This is tea for friends when you really want to surprise and spend time over a warm conversation on a cold winter evening.
No less famous is the turquoise Tie Guanin oolong with a bright floral aroma and rich taste, but few people know about the roasted Tie Guanin with the taste and aroma of plums and dried fruits. The aroma of an empty cup can amaze even a seasoned tea drinker, and the drink itself has all the advantages of green and red tea. Roasted Tie Guanin has a warming nature, perfectly tones and lowers blood pressure. Delicate desserts go well with this tea: dried fruits or delicious natural sweets. But don’t rush to grab something sweet right away, take a few sips, inhale the aroma, compare it with the aroma in an empty cup... A pleasant meditative activity for a long evening.
For lovers of black tea, Chinese high-mountain tea Dian Hong from Yunnan province may be of interest. The tea has a light smoky aroma, bright shades of dried fruits and berries, a honey-colored infusion and a long, pleasant aftertaste. Dian Hong warms well, it contains the energy of the sun and mountain wind. This variety is dried especially gently, and the taste is reminiscent of the best varieties of Indian Darjeeling, which in England is called the champagne of tea.
Darjeeling is a mountainous region in northern India on the border with Tibet. It is curious that tea has always grown there, but only with the arrival of the British did they pay due attention to it and get many varieties of this interesting type of tea. Darjeeling was nicknamed “Champagne of tea” for its lightness, light shades of infusion and taste, in which the clear predominance of black tea borders on green. The best Darjeelings are full of floral aromas, the smells of a mountain meadow, forest and even tropical fruits. But at the same time, Darjeeling is closest to the usual black tea. Perhaps because a little Darjeeling was added to the classic mixture of Soviet Indian tea.
But in winter you don’t always want tenderness, sometimes you need brutal punching power, and the best assistant for this is Indian Assam tea. It has extreme astringency, can be brewed strong, you can smell the smell of good tobacco or even a cigar in the aroma, many find the aftertaste of Assam similar to the best varieties of cognac and whiskey. This men's tea warms perfectly, goes well with lemon and honey, can add aromatic herbs, rose hips and is ideal for homemade baking. Assam is usually brewed in the classic English tradition - 1 teaspoon of tea per cup and 1 spoon per teapot, 3-4 minutes of infusion with repeated infusion for 5-6 minutes under a warm hood.
But it’s not only here that it’s so cold that we constantly want tea. In South America, where it seems like there is always eternal summer, it is quite cold in the mountainous regions, and they warm themselves up there with the same tea. There are three leaders in South American tea: mate, lapacho and coca leaf tea. We’ll keep silent about the latter, but the first two have gained incredible popularity all over the world, including in Russia. Mate is dried and crushed leaves of the Paraguayan holly, brewed almost like tea, but not with boiling water, but with water at a temperature of 75-80 degrees. Mate perfectly tones due to the special substance matein, increases attention and brain function, and is well suited for drivers or students during sessions. In winter, mate also warms.
Lapacho is made from the bark of a special tree that grows in the Peruvian jungle. It is customary to boil the bark for 8-10 minutes, and then leave for a few more minutes, strain and drink in small sips. The taste of lapacho is fresh, with a slight lemon tint. Fans of a healthy lifestyle will be curious to know that the Incas used lapacho to treat intestinal inflammation, diabetes, arthritis, anemia, asthma, impotence, hair loss and other ailments. Some claim that lapacho can cure cancer, but this has not yet been confirmed by scientists.
Another drink that is relevant in cold weather is kudin. Kudin are the leaves of the broadleaf holly, a relative of the South American holly. Kudin tea is a yellow-green decoction with a bright, slightly pine aroma and a very bitter taste, turning into sweetness. There is no need to sweeten the kudin, just wait a minute after the first sip and you will feel the sweet, almost sugary taste on your tongue's receptors. Kudin has amazing properties, it’s a whole pharmacy, and it’s especially good in damp, cold weather, as a prophylactic and just a pleasant, interesting drink. Kudin perfectly improves the overall tone of the body, strengthens the immune system, treats coughs and respiratory tract ailments, normalizes blood pressure and improves digestion. This is more of a medicinal tea, but nothing prevents you from adding kudin to regular black tea and drinking it constantly.
Hibiscus or Sudanese rose - red hibiscus petals in Egypt are poured with cold water and drunk like compote. But this is because it is warm there, and in other countries they drink hibiscus hot, brew it with regular boiling water and leave it for several minutes. An excellent bright red drink with a pleasant fresh, sour taste. Hibiscus warms very well, has a dozen medicinal benefits and has no contraindications. Hibiscus is good with sweets and instead of juice with meals. Hibiscus strengthens the walls of blood vessels, fights gastritis and can lower the temperature, and after a chilly wind with rain and snow, hibiscus is a must - it will warm you up and invigorate you.
Rooibos is an African tea from the bush of the same name. It is prepared in South Africa, where there are cold winters and the influence of Antarctica is felt. The tea is not only tasty, but also healthy - it contains the rarest elements and does not contain caffeine at all, which means it can be easily brewed for children before bed. Rooibos has a sweetish taste and a bright, memorable, unusual aroma.
Another traditional warming drink is Russian sbiten. For those who are confused by the name, we explain: sbiten is an infusion of herbs with honey and spices. In essence, it is similar to non-alcoholic mulled wine, but has a different flavor profile. Sbiten is a very pleasant, warming, and also a vitamin drink. Oregano, St. John's wort and a little sage are suitable for the base. Add cloves, star anise, allspice, cinnamon and ginger to them. Be sure to add a spoonful of honey. The cooking technology is very simple: boil the spices in a small amount of water for a couple of minutes, add boiling water, add the herbs, turn off the heat and leave for a few minutes. Honey can be put in a “common cauldron”, or you can add it to your own mug, in which case it can retain its beneficial properties. Sbiten can be prepared in a thermos - put some herbs, spices, honey, pieces of fruit, a slice of lemon and pour boiling water over it.
Good coffee warms you up and lifts your spirits. In addition to the fact that making coffee is a whole ritual that already puts you in a good mood, the smell of freshly ground coffee lifts your spirits and creates a cozy homely atmosphere. Coffee goes well with liqueurs, aromatic syrups, pastries, chocolate and strong drinks. Be careful, coffee does raise blood pressure and flushes calcium from the body. After a cup of strong coffee, drink a glass of mineral water to compensate for the loss of minerals.
Cocoa has been prepared in cold Europe for many hundreds of years, and every season of bad weather, cocoa does not lose its position. No, not hot chocolate, but a milk drink with cocoa powder. You can take low-fat milk, natural cocoa is better, not instant. Try adding just one or half a teaspoon and one pinch of salt instead of the usual 3-4 tablespoons of sugar. Cocoa goes very well with cinnamon and nutmeg. Well, the warming properties of cocoa and milk are unrivaled - even after a severe storm with a mixture of rain and snow, hot cocoa will be able to defeat an incipient cold. In addition, it is known that chocolate, and therefore cocoa, lifts the mood and sets the mood for romance. It would be a sin not to take advantage!
Black tea and pu-erh, coffee, sbiten, cocoa and non-alcoholic mulled wine, these warming drinks help not only keep you warm in winter, but can also prompt new ideas. We wish you health, good mood, warmth and comfort in any weather.
