Three ways with... Warming hot drinks
In our caffeine-fuelled world, sometimes it’s nice to try a hot brew that isn’t coffee or a milky drink.
I’m off-trend, but I’m not convinced by the craze for turmeric lattes. I’m not a fan of milky drinks at the best of times, and extensive research has not persuaded me otherwise.
However, in this land of underinsulated homes and increasingly grim weather, I’m a passionate advocate of the physical and psychological benefits of a piping hot drink (followed by putting another jumper on, of course). When you’re bored with tea and you’ve reached your coffee limit for the day, try one of these alternative brews.
Kawakawa, ginger and orange tea
Serves 2 Preparation time: 5 minutes Cooking time: nil
Heart-shaped kawakawa leaves have long been recognised for their tonic properties (herbal medicine experts believe they are especially helpful for bronchial illnesses and indigestion). They have a peppery, warming flavour and make lovely tea. The native plants are widely found, so you may have them in your garden.
4-5 fresh kawakawa leaves, torn into pieces 3cm ginger, finely grated Finely grated zest of 1 orange 2 cups boiling water
Put the kawakawa leaves, ginger and orange zest in a china teapot. Add the just-boiled water and cover. Steep for 5-10 minutes, then strain and serve. Add a little honey to taste.
Coconut hot chocolate
Makes enough dry mix for 12-15 small servings Preparation time: 10 minutes Cooking time: 8 minutes
If you like your chocolate to be seriously dark and rich (and despair of the Milo-esque fluff served in cafes), this is the winter drink for you. A demi-tasse of this is very fortifying – and it works well with non-dairy milks too. For the dry mix: 1 cup best quality cocoa
cup firmly packed brown sugar cup cornflour teaspoon salt 1 teaspoon ground cinnamon 175g best quality dark chocolate, roughly chopped To make two small servings:
cup dry mix (as above) 1 cups coconut milk (or milk of your choice)
2 squares best quality dark chocolate, optional
To make the dry mix, put all the ingredients in a food processor or blender and whiz to a fine powder. Alternatively, put the cocoa, sugar, cornflour, salt and cinnamon in a bowl. Grate in the chocolate and stir until combined. Transfer to a jar with a screw-top lid and store in a cool, dark place.
To make two small servings, heat cup of milk in a small pot. Add the dry mixture and stir to form a smooth paste. Keep stirring over medium heat, gradually adding the remaining milk. Continue to stir the mixture until it thickens to a smooth, velvety liquid (about five minutes). Drop a square of chocolate into two small cups or heatproof glasses. Pour the hot chocolate on top and serve immediately.
Fruity mulled wine
Here’s a top tip: don’t use cheap and nasty red for mulled wine, unless you want to feel truly cheap and nasty the day after. If you have a tea infuser ball, use this to capture the spices or you’ll have to strain them out later.
cup caster sugar 1 cup water 6 whole cloves 6 whole cardamom pods 1 large cinnamon stick 1 star anise 1 lemon 2 oranges 1 x 750ml bottle fruity red wine
Put the sugar, water and spices in a medium saucepan. Use a potato peeler to pare the rind from the lemon and one of the oranges, then add it to the pot. Stir well and set over medium heat. Simmer gently for five minutes and remove from the heat. Pour in the wine, then return to the heat. Bring it to nearly simmering point, then lower the heat and warm it through for three minutes. Don’t let it come to the boil unless you want the alcohol to evaporate. Remove the spices and peel, and serve with a thin slice of orange.
If you want to make this in advance, let the mulled wine cool before decanting it back into the bottle (there will be a little glass left over for the cook to taste). Reattach the lid or cork, and store in the fridge until ready to reheat and serve.
For more of Lucy’s recipes, visit thekitchenmaid.com, or find her on Facebook or Instagram.