As the chill of winter wraps our homes in a crisp coat, our souls seek refuge in the warmth of a welcoming hearth and a comforting drink. It is with this spirit of friendliness and gentleness that I propose we travel the world from the comfort of your kitchen. Allow me to introduce you to the art of hot winter beverages, those elixirs that warm the heart and revive the spirits.
Every culture has its own magical potions against the cold, carefully prepared and loaded with history. Today, I invite you to explore a rainbow of flavors, from intoxicating Indian spices to Caribbean citrus zests, through the spiciness of Mexican chocolate and the sweetness of a spiced British cider. These five original recipes pay tribute to distant traditions and sing praises to the simple pleasures of the winter season.
Take a break to savor these drinks, and perhaps, as you discover these recipes from around the world, you will find inspiration for new creations, whether in your cup or in your workshop. So, gather your spices, prepare your cups, and get ready to brew a little magic into your everyday life.
Masala Chai (India)
2 cups of water
2 whole cloves
2 cm piece of fresh ginger, peeled and chopped
2 cinnamon sticks
2 crushed cardamom pods
2 bags of black tea (such as Assam tea)
1 cup of whole milk
2-3 tablespoons of sugar (adjust to taste)
Boil the water with the cloves, ginger, cinnamon, and cardamom for 10 minutes. Add the black tea bags and let steep for 5 minutes. Stir in the milk and sugar and return to the heat until the drink is hot. Strain and serve immediately
Salep (Turquey)
1 tablespoon of salep powder (or substitute with cornstarch if unavailable)
2 cups of milk
2 tablespoons of sugar
1/4 teaspoon of ground cinnamon
Pinch of nutmeg Pistachio powder and cinnamon for garnish
Mix the salep and sugar with a little cold milk to make a smooth paste. Heat the rest of the milk in a saucepan, then add the salep mixture. Stir constantly over low heat until the drink thickens. Pour into cups and sprinkle with cinnamon and pistachio.
Chocolate Caliente (Mexico)
2 cups of milk
100g of authentic Mexican chocolate (or dark chocolate complemented with a touch of cinnamon and chili)
1 cinnamon stick
A pinch of Cayenne pepper (optional for added warmth)
1/2 teaspoon of vanilla extract
Heat the milk with the cinnamon stick in a saucepan until it simmers. Remove the cinnamon and add the chocolate in pieces, the vanilla, and the Cayenne pepper. Whisk until the chocolate is completely melted and the drink is smooth. Serve with a molinillo or a spoon to get some froth.
Chaudeau (Haïti)
3 egg yolks
1/4 cup dark rum
1/2 cup sugar
1 cup boiling water
Zest of 1/2 lemon
1 cinnamon stick
1 pinch of nutmeg.
Beat the egg yolks with the sugar until the mixture is pale and frothy. Gradually add the rum while beating. Then slowly incorporate the boiling water. Place the mixture on low heat, add the lemon zest and the cinnamon stick, and heat without boiling, stirring until the mixture thickens slightly. Serve immediately with a pinch of nutmeg.
Apple Cider Grog (Great Britain)
1 liter of apple cider
The zest of 1 orange
1 apple, thinly sliced
2 cinnamon sticks
4 cloves
1 star anise (star aniseed)
1/4 cup of honey
Optional: a good splash of brandy or whiskey for adults
Pour the cider into a large saucepan and add the orange zest, apple slices, cinnamon sticks, cloves, star anise, and honey. Heat over medium heat until the mixture is very warm but not boiling. If desired, add a splash of brandy or whiskey. Serve hot with an apple slice and a cinnamon stick for garnish
Each recipe reflects the traditions and flavors of its region, bringing comfort and warmth during the cold winter days. Enjoy your tasting!
* The photos belong to their authors and have been found on the internet.