GUILT-FREE INDULGENCE
STIR UP DELIGHTFUL DESIGNER TEAS AND COFFEES WITH HULETTS EQUISWEET SWEETENER. VERY LITTLE FUSS AND ALMOST NO CALORIES
Balkan tea
60ml (4 tbsp) black tea leaves (or 4 tea bags) 1 litre boiling water 60ml (4 tbsp) dark rum Huletts EquiSweet, to taste 250ml (1 cup) fresh cream, whipped 5ml (1 tsp) black tea leaves Place tea in pot, pour in boiling water and steep for about 5 minutes or until strong. Strain if using loose tea. Divide rum between 4 heatproof glasses. Pour in tea, sweeten to taste and top with a dollop of cream and a light sprinkling of tea leaves.
Serves 4
Hot citrus winter warmer
60ml (4 tbsp) black tea leaves (or 4 tea bags) 1 litre boiling water 6 cloves, plus extra to serve 2 cinnamon sticks, plus extra to serve Thick piece orange peel, pith removed 4 lime or lemon leaves, washed 250ml (1 cup) fresh orange juice 15ml (1 tbsp) finely grated orange zest Huletts EquiSweet, to taste 4 thin orange slices Place tea in pot and pour water over. Tie cloves, cinnamon sticks, orange peel and lemon leaves in a muslin bag and steep in the tea for about 10 minutes. Remove the muslin bag, add the orange juice and zest, and sweeten to taste. Serve in heatproof glasses, topped with orange slices studded with cloves and a stick of cinnamon.
Serves 4-6
Tea sangria
4 dried peaches, chopped 250ml (1 cup) strong hot tea using a teabag 45ml (3 tbsp) brandy Huletts EquiSweet, to taste 750ml rosé or blanc de noir wine, chilled 1 litre soda water Ice blocks Thinly sliced rind of orange, lemon and lime, to serve Place peaches in a punch bowl and pour over tea and brandy. Sweeten to taste and leave to soak for 30 minutes. Add wine, soda water and ice, stir and adjust sweetener to taste. Scatter over citrus peels and serve immediately. Serves 8
Caribbean cappuccino
45ml (3 tbsp) strong filter or espresso ground coffee 2 cloves 4 cardamom pods 2 star anise 2.5ml ( 1/2 tsp) ground nutmeg 2.5ml ( 1/2 tsp) ground ginger 5ml (1 tsp) ground cinnamon, plus extra to serve 1 litre hot water Huletts EquiSweet, to taste 250ml (1 cup) fresh cream, whipped Place coffee, cloves, cardamom, star anise, nutmeg, ginger and cinnamon in a coffee or spice grinder and process until finely ground. Transfer to a coffee plunger, pour over the hot water and sweeten with Huletts EquiSweet to taste. Leave to brew for about 10 minutes. Serve topped with whipped cream and sprinkled with extra cinnamon. Serves 4-6
Minted chocolate coffee
1 litre strong filter coffee 45ml (3 tbsp) chopped fresh mint 75g white chocolate, grated Huletts EquiSweet, to taste Low-fat milk (optional) Pour hot coffee into a jug, add mint and chocolate and stir until chocolate has melted. Add Huletts EquiSweet to taste, pour into heatproof glasses and serve with milk if desired. Serves 4
Caramel espresso made in a moka
The moka is a stove-top percolator specifically designed for espresso. Pour cold water into the bottom, making sure you do not fill past the steam valve. Place ground espresso coffee into the filter basket and smooth down so it is fairly level. Screw the top of the moka firmly onto the bottom and place on the stove to boil. As the water heats, it is forced up and starts to brew the espresso. It only takes a few minutes for the espresso to start pouring out of the centre of the pot. It will trickle out at first but after a few seconds it will speed up and fill up the top section very quickly. Stir in 15ml (1 tbsp) of canned caramel and sweeten to taste with Huletts EquiSweet. Serve hot in espresso cups. Serves 4