Winter Warmers

As the mercury drops I love the choice of warming drinks . Hot cups of tea, skinny lattes,  glogg and spicy chocolate drinks. Store bought drinks are tasty but can be loaded with sugar and hidden fats. Whipped cream, syrups, full fat milk  and not to mention the ridiculous portion sizes. Some of these drinks are much as 700 calories in one cup size. Homemade drinks can be a little time-consuming and easier to make than you think. It can be just as satisfying, economical and importantly you control what and how much goes into it. I still love my  corner shop barista’s espresso, but I prefer making my own lattes and teas.

During the cold winter months one tends to drink less water, and central heating adds to the dehydration problem. To keep my self hydrated I make notes to myself to drink water frequently and a make pots of low-caffeinated, sugar-free teas which keeps me hydrated and keep warm. Here are four of my favorite winter beverages.

Spicy Hot Chocolate

 Spicy hot cocoa

Makes about 2 cups

• 2 cups plant or cows  milk
• 1 cup water
• 3 tbsp raw cacao powder
• 1 tbsp smooth almond butter or avocado
• 2 soft plump prunes or pitted dates also try dried figs
•  1/4 tsp natural vanilla extract
• 1/4 tsp – 1/2 tsp each ground cinnamon nutmeg and chipotle or chilli powder ( start with 1/8 tsp and check your spice level, increase as needed.
• Agave/ honey or raw sugar for extra sweetness

Soak prunes or your choice of dried fruit in a little warm water till soft and plump. In a small food processor pulse dried fruit, almond butter or avocado and cocoa powder to a smooth paste adding a little milk or water as needed. In a saucepan bring water and milk to boil and add the spices.Slowly add it to the cocoa paste and whisk gently. Add extra sweetness of your choice if needed. Strain and pour into cups and serve hot garnished with a cinnamon stick. Enjoy by the fire-place curled up in your favorite pajamas and cozy slippers.

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Indian Chai Latte

This is national beverage of India and for that matter the Indian sub-continent. It’s simply called chai or cha . Chai is consumed  upon waking just as one would have coffee in the west and through the day as a pick -me-up. The recipe varies tremendously and entirely based on one’s personal taste and mood: less milk, lots of milk, all the spices to only cardamom to only ginger. The recipe here is with all the spices, so add or subtract as you wish.

Spice mix to keep

2 tsp ground ginger or use 3 round slices of fresh ginger

2 tsp cinnamon

3 tsp cardamom

3-4 cloves

Blend all the spices in a clean coffee grinder and keep in an airtight container. Skip ground ginger if using fresh ginger.

For the chai

1 cup or 6  oz water

1 -2 tsp black tea or 1 teabag ( I like Tetley British blend) use any good quality Indian black tea: Irish or British breakfast, PG tips, Lipton all make good ones

raw sugar/ honey or sweeteners of your choice

2 tbsp – 1/3 cup milk ( I give a large range because some like it milky, I prefer just a touch) So add as needed

1 teaspoon spice mix

In a sauce pan add all the ingredients and bring it to a boil. Take it off the heat and let it steep for a couple of minutes. A good way to know your taste is the color you prefer and strength. Lighter the color lighter the tea and vise versa. More milk produces creamy and lighter tea. Strain through a sieve and enjoy.

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Kehwa

Kehwa is a delicately spiced green tea consumed in Kashmir and almost every part of Northwest frontier of the Himalayan region, again with variations in the recipe. In Kashmir India, Kahawa or Qahwah is prepared by boiling tea leaves with spices like cardamom, cinnamon, rose petals, almonds and saffron. It is consumed through the day and also after a heavy meal and dinner.

This make 2 cups of tea

For 2 cups Kahwa chai you’ll need

2 Indian green teabag or Darjeeling tea or earl Grey ( not Japanese or Chinese green tea or matcha)
4 cardamom bruised
2 inch piece cinnamon
2 cloves bruised (optional)
Small pinch of saffron 3-4 strands
2 1/2 cups of water

5 almonds chopped roughly
Honey or raw sugar as needed

Bring the water to a boil with the spices, simmer for 3-4 mins. Add the teabag and further simmer for a minute, take it off the heat and let it steep for 2-5 mins ( depending on how strong you like it.) Strain. Reheat and serve hot. Add honey as needed.

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Turmeric Latte 

Growing up I was one of those kid’s who always would get sick from tonsillitis. My mom along with antibiotics would make me drink this tea which I absolutely hated. Little did I know it was a powerful anti-inflammatory, anti-bacterial and had a host of benefits. It tasted bad and I would gag, but mama knows best and I thank her for that and many more things.

Case-in point: Turmeric is a magical herb/root when it comes to health benefits. Along with black pepper it reduces gastric damage, peptic ulcers by inhibiting H. pyloric bacteria. It acts a powerful anti-inflammatory, reduces swelling in joints, Rheumatoid arthritis also it improves cognitive health and Alzheimer’s by protecting against cognitive impairment. The tea here takes a while to get used to but it is good stuff. Start with 1/8 of a teaspoon of turmeric and increase as needed. Also if you want a lighter tea it can be made just with water or half water-half milk.

• 1/8-1/2 tsp organic turmeric ground
• 1 cup milk of you choice or water or half each
• 4-5 black peppercorns ( it enhances the curcumin in turmeric)
• 2-3 round slices of ginger
• manuka honey to taste or any honey will do

Boil all the ingredients gently. Steep for 3 minutes, strain and serve.