Drinks

Most of us could use extra recipes for Drinks. To that end, here are six drink recipes to help you through the day, including a Classic Strawberry Smoothie and Apple Cider Floats. Enjoy!

WHIPPED COFFEE

This recipe is from Vaughn Vreeland in The New York Times cooking enewsletter. For this recipe, Vaughn wrote, "This Instagram-famous drink, known as whipped coffee or dalgona coffee, is made by whipping instant coffee with sugar and water, resulting in a butterscotch-hued foam that’s spooned over milk. While it seems like a trend, many have been making whipped coffee for years. In India and Pakistan, whipped coffee has long been a popular home brew, known as phenti hui. In Greece, the frappé is dalgona’s older, frothier sibling. And, more generally, there are versions that are shaken with egg whites and served with condensed milk."

Yield: 1 drink

To view this online, go to https://cooking.nytimes.com/recipes/1021005-whipped-coffee. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.

Ingredients

2 tablespoons granulated instant coffee (regular or decaffeinated)

1-1/2 teaspoons granulated sugar, plus more to taste

2 tablespoons hot water

Ice, as needed

Milk, as needed

Preparation

Combine granulated instant coffee, sugar and hot water in a medium bowl.

Whip by hand using a whisk or with a mixer until the mixture turns from foamy to frothy to creamy.

Spoon the fluffy mixture over milk in a glass filled with ice. (You could also spoon it over warm milk for a hot drink.) Gently combine and serve.

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.

Ingredients

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

Directions

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

APPLE CIDER FLOATS

This is from Lauren Miyashiro on Delish. The recipe begins, “You'll want to float away with these apple cider floats!”

Total Time: 10 minutes; Prep Time: 10 minutes; Level: Easy; Servings: 2

To view this online, click here.

Ingredients

1/2 c. caramel sauce

1/2 c. cinnamon-sugar

2 c. apple cider, warmed

Vanilla ice cream, for serving

cinnamon sticks

Whipped cream, for serving

Apple slices

Directions

Pour caramel in a small dish. Dip the top of each mug in the caramel to rim the cup. Then dip the caramel rim in cinnamon-sugar.

Ladle apple cider into each mug then add a scoop of ice cream to each. Top with whipped cream and garnish with apple slices and cinnamon stick.

Drizzle more caramel over the whipped cream and serve immediately.

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!

CLASSIC STRAWBERRY SMOOTHIE

This is from MyDailyMoment, and begins, “Whether you've got a busy morning and need a meal on the go, or you're looking for a way to give the kids their morning boost of protein and vitamins, this classic strawberry smoothie is a healthy dish in a cup.”

Yield: For 2 people; Time: 8 minutes.

To view this online, go to https://www.mydailymoment.com/recipes/classic_strawberry_smoothie.php.

Ingredients

8 strawberries, hulled

1/2 cup skim milk

1/2 cup plain yogurt

3 tablespoons white sugar

2 teaspoons vanilla extract

6 ice cubes, crushed

Directions

In a blender combine strawberries, milk, yogurt, sugar and vanilla. Toss in the ice. Blend until smooth and creamy. Pour into glasses and serve.

ICED EINSPANNER

This is from Kevin Kim, and adapted by Eric Kim at The New York Times cooking enewsletter. For this recipe, Eric wrote, "Einspänner, in German, is either a one-horse carriage or a hot espresso topped with cool whipped cream. The temperature contrast in the Viennese coffeehouse classic is a delight, to be sure, but this iced variation tastes refreshing in warm weather. It’s sweet, bitter and a little savory all at once, like a tiramisù in beverage form. The salted, sugared cream should float atop the cold coffee without collapsing into it, creating two distinct layers: one dark and weighty like a horseshoe, and the other light as a feather."

Time: 5 minutes; Yield: 2 servings

To view this online, go to https://cooking.nytimes.com/recipes/1022403-iced-einspanner. While you're there, if you haven't signed up for The New York Times cooking enewsletter, you really should. You won't regret it.

Ingredients

1/4 cup heavy whipping cream

2 teaspoons granulated sugar

1/8 teaspoon kosher salt (Diamond Crystal)

2 cups ice cubes

1 cup cold-brewed coffee

Cocoa powder, for garnish

Preparation

In a small bowl, whisk together the cream, sugar and salt until thickened and airy but far before peaks form. It should be decidedly thinner than whipped cream and have the consistency of melted ice cream: silky, light and pourable.

Assemble the drinks: Divide the ice and coffee between two (12-ounce) tumbler glasses. Pour the cream into each glass and, through a fine-mesh sieve or with your fingertips, lightly dust with cocoa powder.