4 Cups of Water
3 tsp of Green Tea
1 tsp Cloves
2 tsp Ground Cinnamon
7 tsp Cardamom
15 ml Ground Almonds

Preparation:

In 4 cups of cold water, boil three teaspoons green tea. When the liquid turns green (5-10 minutes), add 1 tsp ground cloves, 2 tsp ground cinnamon, 7 tsp ground cardamom and 15ml ground almond and simmer for 5 minutes. (Optional: if you have good quality GENUINE saffron, you may add a pinch with the rest of the spices.) Strain, add sugar to taste (no milk) and serve with almond flakes.

Preparation:

Mix all ingredients except marshmallows. Store in a covered container. Make hot chocolate by filling cup 1/3 full with mix. Add hot water to fill cup. If desired, top with a marshmallow. For a mocha flavor, add 1/2 – 1 teaspoon instant coffee to the cup of hot chocolate.

Hot Beverages for Cold Days. Ward off the winter chill by drinking something warm… Homemade Hot Drinks

HOT BEVERAGES
Asian Bubble Tea	Austrian Chocolate Cup	Cocoa for a crowd
Fluffy Hot Chocolate	French Vanilla	Hot Chocolate
Hot Chocolate Mix	Hot Vanilla	Instant Cappuccino
Kashmiri Chai	Lemon Spice Tea	Mexican Chocolate
Mocha au Lait Mix	Mocha Coffee Mix	Mocha Morning Drink

]]> http://www.heritage.com.pk/beyond-heritage/cuisines/hot-beverages/hot-beverages/feed/ 0 http://www.heritage.com.pk/beyond-heritage/cuisines/hot-beverages/mocha-coffee-mix/ http://www.heritage.com.pk/beyond-heritage/cuisines/hot-beverages/mocha-coffee-mix/#comments Thu, 12 Feb 2009 05:52:00 +0000 admin http://www.heritage.com.pk/?page_id=1023

1 1/4 cups instant coffee granules
7 cups dry milk powder
5 3/4 cups powdered chocolate drink mix
1/4 cup confectioners’ sugar

1 3/4 cups powdered non-dairy creamer

Preparation:

In a large bowl, mix together instant coffee, milk powder, chocolate drink mix, confectioners’ sugar and powdered creamer. Store in an airtight container.

To serve, place 4 tablespoons of mixture into a coffee mug. Stir in 1 cup boiling water.To serve, place 4 tablespoons of mixture into a coffee mug. Stir in 1 cup boiling water.

2 cups Warm Water
1 tablespoon Honey
2 each Slices Lemon
2 each Inches Stick Cinnamon
2 each Tea Bags
Lemon Slices (Optional)

Preparation:

Stick cinnamon should be broken up into small pieces. In a 2-cup measure combine water, honey, lemon slices and cinnamon. Micro-cook, uncovered, on 100% power for about 4 minutes or just till steaming hot. Add the teabags. Cover and steep for 4 minutes. Remove tea bags, lemon slices and cinnamon. Pour into 2 mugs. Garnish with additional lemon slices, if desired.

1 cup Instant Coffee Creamer
1 cup Instant Chocolate Drink Mix, Nestle’s
3/4 cup Instant Coffee Crystals
1/2 cup Sugar (adjust to taste)
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg

Preparation:

Combine all of the ingredients and mix well. Use about 3 tablespoons or 4 teaspoons per 6 oz cup of boiling water

1 cup milk
1 teaspoon honey
1/4 teaspoon vanilla
1 pinch ground cinnamon

Preparation:

Place milk in a microwave-safe mug. Microwave 1-1/2 minutes on high power or until hot. Remove from microwave; stir in honey, vanilla and cinnamon.

8 teaspoons sugar
4 teaspoons baking cocoa
4 cups milk
1 1/2 cups miniature marshmallows
1 teaspoon vanilla extract

Preparation:

In a saucepan, combine the first four ingredients. Cook and stir over medium heat until the marshmallows are melted, about 8 minutes. Remove from the heat; stir in vanilla. Ladle into mugs.

• 3 ounces tapioca pearls
• sugar syrup
• 1 cup brewed tea (Chinese black tea or lychee tea is good)
• 1 cup milk (or to taste)
• Ice cubes
• Tapioca Pearls
• 1 part tapioca pearls
• 4 parts (or more) water
• Sugar Syrup
• 2 parts white sugar
• 1 part brown sugar
• 3 parts water

Preparation:

Prepare the sugar syrup for the tapioca pearls (see below).

Prepare the tapioca pearls (see below)

Place the tapioca pearls in the large glass jar

Allow the tea to cool to room temperature.  Add the milk.

Remember the wild bar scenes in the Tom Cruise film Cocktail? Add the sugar syrup, milk and tea mix, and the ice cubes to a cocktail shaker and shake well. (Alternately you can process them in a blender, but that’s not nearly as much fun!)

Pour the shaken mixture into the glass with the tapioca pearls.Serve with a thick straw.

To make the tapioca pearls: When making the tapioca pearls, which are the chief ingredient in Asian bubble teas, please note that the pearls expand considerably when cooked.
Please ensure that you use a large pot. (As a rule, the more pearls cooked, the more water should be used: that is, the water to pearl ratio must be higher. For 3kgs of pearls, we recommend using as much as 6 times as much water).

Boil the water. Add the pearls to the boiling water and boil for 30 minutes. Stir occasionally to make sure the pearls are not sticking to each other or to the pot. Turn off heat and let the pearls steep in the water for another 30 minutes with the lid of the cooking pot on.

Drain the tapioca pearls and rinse with cold water to cool them down. Place them in sugar syrup (sugar and water solution – see below). Make sure that the pearls are covered. Stir the pearls well. The pearls are now ready to enjoy.

To make the sugar syrup: in a saucepan, bring the water to boil. Add the sugars. Reduce heat and heat until the sugar crystals are dissolved. Remove from heat. Note: Please feel free to experiment with the ratio of white sugar to brown sugar, and the ratio of the sugar to water.