Drinks - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with drinks.

I realize someone might be thinking, "Recipes for drinks? I usually go with coffee, water, soda, or..." But really there's so much more, as today's recipes prove. Check out the Mexican Hot Chocolate, the Cafe de Olla, or any of the other drink recipes here. Enjoy!

CREAMY PINEAPPLE ORANGE REFRESHER PUNCH

This is from the infamous long-since-forgotten emailing list.

Ingredients

1 - 46 oz. can of pineapple juice

1 1/2 pints vanilla ice cream

1 quart orange sherbet

2 liters ginger ale

Directions

In a punch bowl, place the vanilla ice cream and orange sherbet. Slowly add and stir in pineapple juice and then ginger ale. Enjoy!

CLASSIC HOT CHOCOLATE

This is from Melissa Clark on The New York Times cooking e-newsletter. Melissa wrote, “This is a dark, rich and classic hot cocoa that’s perfect for any snowy afternoon. Nondairy milk can be substituted for whole milk here, though you might have to reduce the sugar, since some brands are sweetened. Also bear in mind that the higher the cocoa percentage of the chocolate you use, the less sweet the drink will be. Add the sugar gradually, tasting as you go: Hot cocoa sweetness is a very personal thing.”

Yield: 4 servings: Time: 10 minutes

View this online at https://cooking.nytimes.com/recipes/1019902-classic-hot-chocolate.

Ingredients

1/4 cup unsweetened cocoa powder, preferably Dutch-processed

3 cups whole milk

4 1/2 ounces chopped bittersweet chocolate or 3/4 cup bittersweet chocolate chips

1 to 3 tablespoons granulated sugar

Tiny pinch of fine sea salt

1 teaspoon vanilla extract

Whipped cream or marshmallows, for serving

Preparation

Fill a small pot with 1/3 cup water and bring to a boil. Whisk in cocoa; it may clump, which is O.K.

Reduce heat to medium and whisk in milk, whisking around the sides of the pan to help dissolve all the cocoa.

When milk simmers, whisk in the chocolate, 1 tablespoon sugar and a tiny pinch of salt, and reduce heat to low. Whisk until chocolate is melted and very smooth. Taste and add more sugar if you like. Turn off heat and whisk in vanilla.

Serve topped with whipped cream or marshmallows.

MEXICAN HOT CHOCOLATE

This is from Kiera Wright Ruiz, also in The New York Times cooking e-newsletter. Kiera wrote, “Mesoamerican women are believed to be the first to ferment and roast cacao beans, a crucial step in chocolate making that is still used thousands of years later. Then, it was prepared as a frothy, unsweetened drink for rituals and medicinal purposes. Later, Spanish colonists brought the ingredient back to Spain, where sugar, cinnamon and vanilla were added, making it more similar to the spicy-sweet beverage we know today. This recipe is adapted from Churrería El Moro, a restaurant in Mexico City known for churros and hot chocolate. To get the signature foamy top, use a molinillo, a Mexican wooden whisk, or a wire whisk to make it light and frothy. And while it’s not traditional, you can also put the hot chocolate in a blender for about 2 minutes.”

Yield: 4 cups; Time: 10 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1020750-mexican-hot-chocolate.

Ingredients

4 cups whole milk

2 (4-inch) cinnamon sticks (preferably Ceylon)

1/4 cup granulated sugar

1 teaspoon vanilla extract

8 ounces dark chocolate (preferably 70 percent)

Preparation

In a medium saucepan, combine milk, cinnamon, sugar and vanilla. Heat over medium until the mixture begins to steam, stirring occasionally, about 5 minutes.

While the mixture heats, cut or break up the chocolate into small pieces so it melts evenly. Once the milk is steaming, add the chocolate and whisk until it’s melted and incorporated.

Turn off the heat and discard cinnamon sticks. Use a molinillo or whisk to mix the hot chocolate vigorously until it's frothy, 3 to 4 minutes, or blend in a blender for about 2 minutes. Serve hot.

CHERRY SMOOTHIE

This comes from Yishane Lee in the July 2012 issue of Runner’s World, page 48. I couldn’t find a link for it…

Ingredients

1 cup pitted cherries

3/4 cup plain yogurt

2 tablespoons honey

3/4 cup ice

Preparation

Place ingredients in blender and blend. Yum!

CAFE DE OLLA

The recipe for this yummy coffee is from the December 2012 issue of Vegetarian Times, page 47. It starts off, “Literally 'coffee from the pot,' this recipe offers a simple way to make coffee for a crowd, with a spiced twist that no one can resist.” Serves 8 in 30 minutes or less.

To view this online, click here.

4 cinnamon sticks

4 star anise

4 allspice berries

4 whole cloves

1/2 cup packed dark brown sugar or 4 oz. piloncillo (Mexican raw sugar cones)

2 cups medium grind, dark roast coffee beans

2 cups low-fat milk

1 cup coffee liqueur, such as Kahlúa, optional

Lightly crush cinnamon sticks, star anise, allspice, and cloves with mortar and pestle. Place in resealable plastic bag, and pound with rolling pin. Transfer to large saucepan, and add sugar and 8 cups water. Bring mixture to a boil, and simmer until sugar dissolves. Remove from heat, add coffee, and let steep 5 minutes.

Meanwhile, warm milk in small saucepan, and whisk until frothy.

Strain coffee through fine sieve or coffee filter into pitcher. Stir in coffee liqueur (if using). Serve with frothed milk.

nutritional information Per 1-cup serving: Calories: 80; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 3 mg; Sodium: 35 mg; Fiber: 0 g; Sugar: 16 g; Gluten-Free

CHOCOLATE-ESPRESSO SMOOTHIE

This is from the February 2007 issue of Runner’s World.

8 ounces chocolate yogurt, such as Brown Cow “Cream Top”

1 large banana (browned & frozen)*

2 shots espresso, chilled

2 C ice (about 14 ice cubes)

1 dozen chocolate-covered espresso beans

Place half of the yogurt plus all the remaining ingredients in blender & puree until smooth. Add remaining yogurt & pulse until smooth. (If you add full container of yogurt at beginning, mixture is too thick to blend easily.)

For a thicker smoothie, blend in up to a cup more ice. Serves two.

Note:* Any ripe banana will work, but a browned & frozen banana lends better flavor & texture.

With Brown Cow: calories: 230; fat: 7 g; carbs: 39 g; protein: 7 g.