Winter Drinks E-Book

Ryland Peters & Small

• Herausgeber: Ryland Peters & Small
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2020

Seitenzahl: 78

Beschreibung

This comforting collection of over 75 recipes for warming drinks will carry you through the cold days and darker nights of the winter.

Das E-Book Winter Drinks wird angeboten von Ryland Peters & Small und wurde mit folgenden Begriffen kategorisiert:
warm drinks recipes, cozy drinks for winter, drinks for the cold, dark winter nights, cold wintery nights, recipes for cozy nights in, drinks book

Leseprobe

WINTER DRINKS

WINTER DRINKS

Over 75 recipes to warm the spirits including hot drinks, fortifying toddies, party cocktails and mocktails

Senior Designer Toni Kay

Head of Production Patricia Harrington

Art Director Leslie Harrington

Editorial Director Julia Charles

Publisher Cindy Richards

Indexer Hilary Bird

First published in 2020

by Ryland Peters & Small,

20–21 Jockey’s Fields,

London WC1R 4BW

and

341 E 116th St,

New York NY 10029

www.rylandpeters.com

10 9 8 7 6 5 4 3 2 1

Recipe collection compiled by Julia Charles. Text © Claire Burnet, Julia Charles, Jason Clark, Linda Collister, Jesse Estes, Tori Finch, Liz Franklin, Laura Gladwin, Dan May, Hannah Miles, Louise Pickford, Ben Reed and David T. Smith 2020.

Design and photographs © Ryland Peters & Small 2020. See page 144 for full text and picture credits.

ISBN: 978-1-78879-275-2

E-ISBN: 978-1-78879-316-2

The authors’ moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

A CIP record for this book is available from the British Library.

US Library of Congress cataloging-in-publication data has been applied for.

Printed and bound in China.

Notes

• Uncooked or partially cooked eggs should not be served to the elderly or frail, young children, pregnant women or those with compromised immune systems.

• When a recipe calls for citrus zest or peel, buy unwaxed fruit and wash well before using. If you can only find treated fruit, scrub well in warm soapy water before using.

• To sterilize screw-top jars, preheat the oven to 160°C/150°C fan/325°F/Gas 3. Wash the jars and lids in hot soapy water and rinse but don’t dry them. Remove any rubber seals, put the jars onto a baking sheet and into the oven for 10 minutes. Soak the lids in boiling water for a few minutes.

CONTENTS

INTRODUCTION

COMFORTING:

HOT CHOCOLATES & WARM MILKS

INVIGORATING:

COFFEE DRINKS & TEAS

RESTORATIVE:

REVIVERS, MULLS & SOOTHERS

CELEBRATORY:

SPARKLING COCKTAILS & PARTY DRINKS

INDEX

CREDITS

INTRODUCTION

Come the colder months our needs and desires change, especially when it comes to sustenance. The fall in temperature and fewer daylight hours usually means more time spent indoors, perhaps reading a book in front of the fire, playing board games, or simply snuggling under a throw on the sofa to watching a movie. Comforting milky drinks that can be cupped in both hands, offer comfort, security and feelings of nostalgia to accompany these simple pleasures. Outdoor activities, such as winter walks in parks, or rambles across the countryside to gaze upon sparkling snow-covered wonderlands mean a hot toddy with a little nip of neat spirit can warm both hands and hearts whilst on the move. Then, before you know it, the holiday season has arrived, bringing with it invitations to a host of events from cookie exchanges to cocktail receptions, ice skating trips to outdoor Christmas markets, and celebratory dinners with family and other loved ones. Social occasions quickly fill up diaries and come your turn to host you may be looking for inspiration beyond the ubiquitous mulled wine and eggnog.

Here, in this collection, you’ll find recipes to cater for all these occasions, and more – from indulgent hot chocolates, fragrant mulled wines and ciders, warming toddies, classic cocktails, party sparklers, fruity mocktails, and fun concoctions to fill your festive punch bowl. The methods are easy to follow and require little or no specialist equipment. If you enjoy creamy, foam-topped coffee drinks then a milk frother is a good investment, otherwise a small whisk will do the job almost as well. Heatproof latte and tea glasses with handles make attractive vessels for beverages such as mulls and toddies, or double-walled tumblers that keep their contents hot but remain cool to the touch are also a stylish choice, but a cup or mug will do. Any aspiring home bartender can always use a cocktail shaker, a measuring jigger and a few pieces of classic glassware especially designed for the job, such as old-fashioned, coupe and martini glasses, but often a small wine glass or tumbler can be substituted. Champagne flutes, highballs and wine glasses are always available to hire, so plan ahead and rent what you need for your larger events. Punch bowls make a wonderful focal point on any festive party table, from simple glass to cut crystal, so if you are lucky enough to have one, possibly even a family heirloom, now is the season to get it out and show it off! If not, any large heatproof bowl or jug/pitcher can be used.

We hope you enjoy this seasonal recipe collection and discover new drinks that bring you comfort and joy and fill your home with good cheer this winter.

COMFORTING

hot chocolates & warm milks

INDULGENT HOT CHOCOLATE

Here is a cup of hot chocolate with bells and whistles on. Serve up this deliciously rich drink, topped with whipped cream, chocolate curls, marshmallows and malt balls when you and yours really need an extra special treat.

85 g/3 oz. dark/bittersweet chocolate (70% cocoa solids), chopped

500 ml/2 cups milk

1 teaspoon soft brown sugar, or more to taste

TO SERVE

whipped cream, for topping

1 large handful of mini marshmallows

dark/bittersweet chocolate curls

milk/semisweet chocolate-covered malt balls

SERVES 2

Put the chopped chocolate and 60 ml/4 tablespoons of the milk in a small heavy-based saucepan and warm gently to melt the chocolate into the milk.

Use a small tubular whisk to stir this mixture into a smooth paste and once you are happy that the chocolate has all melted, only then add the rest of the milk and the sugar.

Bring to the boil stirring all the time. The moment it starts to boil, take off the heat and whisk vigorously for a minute until foamy.

Pour your foaming hot chocolate into 2 cups or heatproof glasses, top each with a spoonful of whipped cream, marshmallows, chocolate curls and finally the malt balls. Add more sugar if you feel the drinks need it.

Serve at once with spoons.

HAZELNUT HOT CHOCOLATE

This drink is a must for hazelnut chocolate spread lovers. It is rich and creamy with a hit of warming hazelnut liqueur. Sprinkled with toasted hazelnuts too, this is an utterly nutterly hot chocolate treat and it is equally delicious without the alcohol if you prefer.

100 g/3½ oz. milk/semisweet chocolate, chopped

500 ml/2 cups milk

1 heaped tablespoon chocolate hazelnut spread (such as Nutella)

4–7 tablespoons Frangelico (hazelnut liqueur)

200 ml/generous ¾ cup double/heavy cream, whipped

1 tablespoon finely chopped hazelnuts, toasted

SERVES 2

Place the chopped chocolate in a heatproof bowl over a pan of simmering water and heat gently over a low heat until melted.

Place the milk in a saucepan and bring gently to the boil. Add the melted chocolate and chocolate hazelnut spread to the pan and simmer over low heat, whisking all the time with a small tubular whisk, until the chocolate is combined. Remove from the heat and add the hazelnut liqueur to taste, if using. (Do not do this over the heat as the alcohol will evaporate.)

Pour the hot chocolate into 2 cups or heatproof glasses. Add a spoonful of whipped cream to the top of each serving. Sprinkle with toasted hazelnuts and serve at once.

S’MORES HOT CHOCOLATE

S’mores are a delicious campfire treat – sticky toasted marshmallows and chocolate are sandwiched between crackers/biscuits. Here this nostalgic treat provides the inspiration for a fun hot chocolate. You might benefit from having a chef’s blow torch for this recipe to melt the marshmallows, or ideally an open fire!

2 graham crackers or digestive biscuits

100 g/3½ oz. milk/semisweet chocolate, chopped

250 ml/1 cup milk

250 ml/1 cup double/heavy cream

2 giant marshmallows

a chef’s blow torch (optional)

SERVES 2

Begin by preparing 2 heatproof glasses. Crush the crackers or biscuits by placing them in a clean plastic bag and bashing them with a rolling pin. Put the crumbs on a plate.

Place the chopped chocolate in a heatproof bowl over a pan of simmering water and heat over a low heat until melted. Carefully dip the rims of each glass into the chocolate and then the chocolate-coated rim of each glass in the crumbs to decorate. Set aside until you are ready to serve.

Spoon the remaining melted chocolate into a saucepan with the milk and cream, and heat over a low heat, whisking all the time with a small tubular whisk. Pour the hot chocolate into the prepared glasses, taking care not to pour the liquid over the chocolate-crumb decoration.

Place each marshmallow on a toasting fork and toast with the blow torch (or over a hob/stovetop gas flame) to caramelize. Take care not to burn the marshmallows. While the marshmallows are still warm, place one on top of each glass and serve at once.

TOFFEE APPLE HOT CHOCOLATE

Eating a toffee apple is such a thrill – biting into the crisp caramel shell and then finding the juicy fruit underneath. This drink is flavoured with caramelized sugar, and you should take the caramel as dark as you dare. Apfelkorn liqueur is a tasty German apple spirit which is very warming, but optional here.

1 dessert apple