If you're looking for a few new Drinks, today's post is for you. Check out the Orange Julius, the London Fog, and the rest of today's yummy drink recipes. Do I have your attention yet? 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.
LONDON FOG
This is from Yolanda Gutierrez at AllRecipes. For this yummy (and interesting) recipe, Yolanda wrote, "London fog is a creamy, frothy Earl Grey tea latte with a hint of vanilla. Sprinkle lavender over the top, if you like."
Prep Time: 5 minutes; Cook Time: 5 minutes; Total Time: 10 minutes; Servings: 1
To view this online, go to https://www.allrecipes.com/london-fog-recipe-11729062.
Ingredients
3/4 cup water
1 Earl Grey teabag
3/4 cup milk
3/4 tablespoon vanilla syrup, such as Torani®
1 teaspoon lavender (optional)
Directions
Bring water to a boil. Remove from heat and add tea bag; steep for 5 minutes.
Meanwhile, heat milk in a microwave-safe cup until hot, 1 to 2 minutes. Add vanilla syrup. Froth milk with a frother or immersion blender until milk is foamy.
Pour tea into a cup; carefully pour foamy milk over the top. Sprinkle lavender over foam.
Cook’s Note
I froth milk 1/4 cup at a time, pouring over tea 3 times.
PEACH TEA
This is from Vallery Lomas at The New York Times cooking enewsletter. For this recipe, Vallery wrote, "Sweetened with peaches, freshly puréed or from store-bought juice, this beverage tastes extra refreshing in warm weather. The fruit complements strongly brewed tea, and a little lemon juice further accentuates the peach flavor and helps balance the natural sweetness, which you can bolster with sugar if you’d like."
Total Time: 15 minutes; Yield: About 6 cups
To view this online, go to https://cooking.nytimes.com/recipes/1022399-peach-tea. 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
8 black tea bags, preferably Lipton
2 pounds ripe peaches (6 to 8), peeled, pitted and coarsely chopped, or 2 cups peach juice (see Tip)
1 tablespoon fresh lemon juice, plus more if needed
1 cup ice, plus more for serving
Granulated sugar, if needed
Fresh peach slices, for serving
Preparation
In a tea kettle or medium saucepan over high heat, bring 4 cups water to a boil. Remove from the heat and add the tea bags. Allow the tea to steep for 5 minutes.
While the tea steeps, purée the peaches, if using fresh fruit. Pulse in a food processor or blender until very smooth. You should have 2 cups.
Gently squeeze the concentrated tea from the bags and discard the bags. If using puréed peaches, pour the tea into the blender, add the lemon juice and purée until smooth. Transfer to a pitcher. If using peach juice, transfer the tea to a pitcher, and stir in the peach juice and lemon juice.
Add the ice to the pitcher, then taste. If it’s too sweet, add more lemon juice, a couple of teaspoons at a time. If it isn’t sweet enough, stir in sugar, 1 tablespoon at a time, until dissolved. Refrigerate until the tea is chilled throughout. Serve in a large glass filled with ice and garnished with peach slices.
Tip
Be sure to use peach juice that is 100 percent juice and has no added sugar, such as Ceres brand.
CHAI LATTE
This is from Meghan Splawn in thekitchn. For this yumminess, Meghan wrote, "I fell in love with the idea of chai through the cartons of this drink mix from the grocery store. The milky sweetness partnered with the astringent black tea drew me in, but the warm spices that lingered between sips kept me drinking. It wasn’t long before the sweetness of those chai drink mixes became too much for me and I started experimenting with chai lattes at home.
"This chai latte gives you complete control over your chai latte experience, from the tea and the spices, to the sweetener and type of milk. All you need is to brew, steep, sweeten your tea, and then froth your milk. The result is a creamy cup of black tea subtly spiced and fragrant with cinnamon, black peppercorns, and ginger, and just the right amount of sweetness, so near perfect that you’ll skip the coffee shop chai (or the carton) and come home to make a pot of this at tea time."
Serves 4
To view this online, go to https://www.thekitchn.com/how-to-make-a-chai-tea-latte-242520. There's also a lot of info for making the chai latte as good as it gets.
Ingredients
2 cinnamon sticks, broken into pieces
2 teaspoons whole black peppercorns
10 whole cloves
6 green cardamom pods, cracked
4 cups water
1 (2-inch) piece fresh ginger, thinly sliced
2 tablespoons loose-leaf black tea, or 6 black tea bags
1/2 cup sweetener, such as brown sugar, honey, or maple syrup (optional)
3 cups cold whole milk, coconut milk, or other non-dairy milk
Equipment
Wooden spoon or rubber spatula
Pitcher or teapot
Instructions
Toast the spices. Place the cinnamon, peppercorns, cloves, and cardamom in a small saucepan over medium heat and toast, shaking the pan occasionally, until fragrant, 3 to 4 minutes.
Brew the tea. Add the water and ginger and bring to a simmer. Simmer for 5 minutes.
Steep the tea. Remove from the heat and add the loose-leaf tea or tea bags. Cover and steep for 10 minutes.
Sweeten the tea. While the tea is still warm, add the sweetener and stir until combined or dissolved.
Strain the tea. Strain the tea through a fine-mesh strainer into a pitcher or teapot. Discard the spices and tea leaves. Store in the refrigerator for future use, or keep it warm while you froth the milk.
Froth the milk. For whole milk, froth the milk by shaking it in a jar or by whisking it vigorously over medium-high heat. For non-dairy milks, use an immersion blender to froth before heating.
Heat the milk. Heat the frothed milk in a small saucepan over low heat until warm.
Serve. Pour 3/4 cup of the warm tea base into each mug. Add 1/2 cup of warmed milk and stir to combine. Top with a heaping spoonful of milk froth.
Recipe Notes
Make ahead: The tea base can be made up to 5 days in advance and stored in an airtight container in the refrigerator. Gently reheat before frothing the milk.
HIBISCUS PUNCH
This is from David Tanis in The New York Times cooking enewsletter. For this wonderful (and colorful) drink, David wrote, "This bright beverage, inspired by Caribbean sorrel drink and Mexican agua de Jamaica, is made by steeping hibiscus flowers to extract flavor — and color. It is then lightly sweetened and served chilled, like iced tea. Add cinnamon, ginger and allspice if you wish. It makes a great ruby-colored cocktail mixer as well."
Time: 40 minutes, plus chilling; Yield: 6 to 8 servings
This was featured in "Six Easy Recipes for the Ultimate Picnic Spread", and can be viewed online at https://cooking.nytimes.com/recipes/1023213-hibiscus-punch.
Ingredients
2 cups dried hibiscus (see Tip)
1 cinnamon stick (optional)
1 (2-inch) chunk of ginger, peeled and chopped (optional)
1 teaspoon allspice berries (optional)
1/2 cup agave syrup or granulated sugar, or to taste
Ice
Lime wedges, for serving
Preparation
Bring 2 quarts water to a boil in a medium stainless-steel pot.
Add hibiscus flowers, and cinnamon, ginger and allspice berries, if using. Turn off heat and steep for at least 30 minutes.
Strain mixture into a pitcher or bowl and cool to room temperature. Sweeten to taste. Serve chilled over ice, with lime wedges.
Tip
You can use whole hibiscus flowers or pieces, but if using pieces, steep for less time, tasting as you go, until it is your desired strength. If you wish, you can also dilute the drink with water to taste.
ORANGE JULIUS
This comes from Kelli Foster on TheKitchn. (No, that's not a typo. If you've never checked out TheKitchn, or its sibling site, Apartment Therapy, I highly recommend checking out both. Seriously.)
Anyway, this makes 2 servings. To view the recipe online (along with a little bit about the Orange Julius), go to https://www.thekitchn.com/how-to-make-an-orange-julius-125422.
Ingredients
1 cup milk (whole, 2%, or skim)
2 teaspoons vanilla extract
1 6-ounce can frozen orange juice concentrate
1/2 cup sugar (or sugar substitutes, check package for equivalence)
1-1/2 cups ice
Equipment
Blender
Glasses
Directions
Blend the milk and vanilla: Pour the milk and vanilla in a blender and pulse until combined.
Add the frozen concentrate: Add the frozen orange juice concentrate. Blend until fully combined with the milk.
Add the sugar and ice cubes: Blend until cubes are crushed and mixture has thickened. If things end up a little thick, just add a tablespoon of water and mix once again.
Pour and enjoy: Pour the drink into glasses. Serve with a straw and sip your way to blissful happiness.
Recipe Notes
I used 2% milk, though you can also use whole or skim milk with equally delicious results.
If you don't have orange juice concentrate (or aren't into buying it), I'd suggest freezing fresh orange juice into cubes (or in an 8x8-inch pan, then break it into chunks). Without that added iciness, the overall texture of the drink will change dramatically, and adding more ice in the end just doesn't work. (You end up with a more-soupy, less-flavored version of the original.)
Showing posts with label Whipped Coffee. Show all posts
Showing posts with label Whipped Coffee. Show all posts
Thursday, September 3, 2026
Thursday, April 23, 2026
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.
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.
Thursday, July 31, 2025
Drinks
If you're looking for something new to drink, today's Drinks post is sure to help. Check out the Blueberry-Apple Slushes, the Watermelon Ginger Beer, and the rest of today's offerings. 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
HOMEMADE GINGER TEA
This is from Jolinda Hackett on The Spruce Eats. Jolinda wrote, “Wondering how to make a simple and easy homemade ginger tea? Why go out and buy stale old tea bags when you can easily make your own fresh and homemade ginger tea at home using fresh ginger? Treat yourself to a cup of piping hot ginger tea, a healthy drink that's great for digestion.
”Here's how to make the tastiest and most soothing and healing ginger tea you've ever had! There's really no comparison.
“This healing ginger tea recipe actually comes from the raw food and natural health retreat center I used to work at in Thailand, where we served it to our guests bright and early every single morning, seven days a week. The secret to the perfect healing ginger tea? Lots and lots of fresh ginger, simmered for a long time to bring out the flavor, and the lime, which compliments the ginger perfectly, and plenty of natural agave nectar or honey for a refined sugar-free sweetener (or you might prefer it unsweetened, depending on your health goals - It's still delicious, I promise!). Try this simple ginger tea for an immune system boost or for an invigorating way to start the morning.
Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Yield: 2 servings of ginger tea
To check this out online, click here.
Ingredients
About 2 inches of fresh raw ginger (use more or less, depending on how strong you want it!)
1-1/2 to 2 cups water
1 to 2 tablespoons honey (or agave nectar, to taste)
Optional: 1/2 lime (juiced, or to taste)
Directions
First, prepare the fresh ginger by peeling it and slicing it thinly to maximize the surface area. This will help you make a very flavorful ginger tea.
Boil the ginger in water for at least 10 minutes. For a stronger and tangier tea, allow to boil for 20 minutes or more, and use more slices of ginger. You really can't over do it, so feel free to add as much ginger and simmer it for as long as you want.
Remove from heat and add lime juice and honey (or agave nectar) to taste.
The secret to making a really flavorful ginger tea is to use plenty of ginger-more than you think you will need-and also to add a bit of lime juice and honey to your ginger tea. You will also probably want to add more honey than you think you will need as well.
Enjoy your hot ginger tea! A homemade ginger tea is excellent in soothing stomach aches and in aiding digestion.
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.
WATERMELON GINGER BEER
This is from Nicole Taylor in The New York Times cooking enewsletter. The recipe begins, "The recipe for this batch drink, from Nicole Taylor’s book, “Watermelon and Red Birds,” includes the juice from a red-fleshed watermelon, ideally from one with seeds. (They can be hard to find; seedless melons work too.) If you own a juicer, proceed with the seeds and all and don’t worry about straining. Watermelon is over 90 percent water and is a nutrient-dense food. This drink can serve as an everyday accompaniment at breakfast, lunch, dinner or with a snack."
Total Time: 10 minutes; Yield: 4 drinks
This was featured in "Building a Juneteenth Menu for the 21st Century, One Recipe at a Time," and can be viewed online at https://cooking.nytimes.com/recipes/1023219-watermelon-ginger-beer.
Ingredients
2 tablespoons fresh fennel fronds (optional)
Filtered water
6 cups (1-inch) cubed red watermelon (from about 3 pounds watermelon)
2 cups ginger beer, homemade or store-bought (see Tip)
Preparation
Divide the fennel fronds, if using, between two ice cube trays. Fill with filtered water and freeze until solid, 4 to 8 hours.
Meanwhile, place the watermelon in a blender or food processor and blend until smooth. Scrape the sides of the blender or food processor using a rubber spatula and blend again.
Place a fine metal sieve over a large bowl and strain the pureed watermelon through the sieve. (This should yield 2 to 3 cups of juice). Store in the refrigerator until ready to serve; it will keep in the refrigerator in an airtight container for up to 3 days.
To serve, fill four highball glasses or rocks glasses with the ice cubes. Stir the watermelon juice and add 1/2 cup to each glass. Top off with 1/2 cup ginger beer.
Tip
Unlike ginger ale, ginger beer is fermented. It’s nonalcoholic and has a spicy kick and tends to have more flavor than the soft drink. If buying ginger beer from the store, try finding the options from Barritt’s or Bruce Cost.
BLUEBERRY-APPLE SLUSHES
This is from the August 2013 issue of Heart Insight, page 23. (This is the magazine for the American Heart Association.)
This recipe begins, "Refreshing and good for you, this fruit treat comes together in a flash and provides fiber from the apple and antioxidants from the deeply colored blueberries." Serves 4; 1 cup per serving
I was unable to find a link online for this, but did want to give a head's up on where I got this.
Ingredients
2 cups fresh or frozen blueberries (no thawing necessary)
2 cups ice
1 large apple (about 8 ounces), any variety, cut into chunks (peel left on)
2/3 cup fresh orange juice
2 tablespoons honey
1/4 cup fresh blueberries (optional)
Directions
In a blender, process the ingredients except the 1/4 cup blueberries until smooth. Serve garnished with the remaining blueberries.
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
HOMEMADE GINGER TEA
This is from Jolinda Hackett on The Spruce Eats. Jolinda wrote, “Wondering how to make a simple and easy homemade ginger tea? Why go out and buy stale old tea bags when you can easily make your own fresh and homemade ginger tea at home using fresh ginger? Treat yourself to a cup of piping hot ginger tea, a healthy drink that's great for digestion.
”Here's how to make the tastiest and most soothing and healing ginger tea you've ever had! There's really no comparison.
“This healing ginger tea recipe actually comes from the raw food and natural health retreat center I used to work at in Thailand, where we served it to our guests bright and early every single morning, seven days a week. The secret to the perfect healing ginger tea? Lots and lots of fresh ginger, simmered for a long time to bring out the flavor, and the lime, which compliments the ginger perfectly, and plenty of natural agave nectar or honey for a refined sugar-free sweetener (or you might prefer it unsweetened, depending on your health goals - It's still delicious, I promise!). Try this simple ginger tea for an immune system boost or for an invigorating way to start the morning.
Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Yield: 2 servings of ginger tea
To check this out online, click here.
Ingredients
About 2 inches of fresh raw ginger (use more or less, depending on how strong you want it!)
1-1/2 to 2 cups water
1 to 2 tablespoons honey (or agave nectar, to taste)
Optional: 1/2 lime (juiced, or to taste)
Directions
First, prepare the fresh ginger by peeling it and slicing it thinly to maximize the surface area. This will help you make a very flavorful ginger tea.
Boil the ginger in water for at least 10 minutes. For a stronger and tangier tea, allow to boil for 20 minutes or more, and use more slices of ginger. You really can't over do it, so feel free to add as much ginger and simmer it for as long as you want.
Remove from heat and add lime juice and honey (or agave nectar) to taste.
The secret to making a really flavorful ginger tea is to use plenty of ginger-more than you think you will need-and also to add a bit of lime juice and honey to your ginger tea. You will also probably want to add more honey than you think you will need as well.
Enjoy your hot ginger tea! A homemade ginger tea is excellent in soothing stomach aches and in aiding digestion.
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.
WATERMELON GINGER BEER
This is from Nicole Taylor in The New York Times cooking enewsletter. The recipe begins, "The recipe for this batch drink, from Nicole Taylor’s book, “Watermelon and Red Birds,” includes the juice from a red-fleshed watermelon, ideally from one with seeds. (They can be hard to find; seedless melons work too.) If you own a juicer, proceed with the seeds and all and don’t worry about straining. Watermelon is over 90 percent water and is a nutrient-dense food. This drink can serve as an everyday accompaniment at breakfast, lunch, dinner or with a snack."
Total Time: 10 minutes; Yield: 4 drinks
This was featured in "Building a Juneteenth Menu for the 21st Century, One Recipe at a Time," and can be viewed online at https://cooking.nytimes.com/recipes/1023219-watermelon-ginger-beer.
Ingredients
2 tablespoons fresh fennel fronds (optional)
Filtered water
6 cups (1-inch) cubed red watermelon (from about 3 pounds watermelon)
2 cups ginger beer, homemade or store-bought (see Tip)
Preparation
Divide the fennel fronds, if using, between two ice cube trays. Fill with filtered water and freeze until solid, 4 to 8 hours.
Meanwhile, place the watermelon in a blender or food processor and blend until smooth. Scrape the sides of the blender or food processor using a rubber spatula and blend again.
Place a fine metal sieve over a large bowl and strain the pureed watermelon through the sieve. (This should yield 2 to 3 cups of juice). Store in the refrigerator until ready to serve; it will keep in the refrigerator in an airtight container for up to 3 days.
To serve, fill four highball glasses or rocks glasses with the ice cubes. Stir the watermelon juice and add 1/2 cup to each glass. Top off with 1/2 cup ginger beer.
Tip
Unlike ginger ale, ginger beer is fermented. It’s nonalcoholic and has a spicy kick and tends to have more flavor than the soft drink. If buying ginger beer from the store, try finding the options from Barritt’s or Bruce Cost.
BLUEBERRY-APPLE SLUSHES
This is from the August 2013 issue of Heart Insight, page 23. (This is the magazine for the American Heart Association.)
This recipe begins, "Refreshing and good for you, this fruit treat comes together in a flash and provides fiber from the apple and antioxidants from the deeply colored blueberries." Serves 4; 1 cup per serving
I was unable to find a link online for this, but did want to give a head's up on where I got this.
Ingredients
2 cups fresh or frozen blueberries (no thawing necessary)
2 cups ice
1 large apple (about 8 ounces), any variety, cut into chunks (peel left on)
2/3 cup fresh orange juice
2 tablespoons honey
1/4 cup fresh blueberries (optional)
Directions
In a blender, process the ingredients except the 1/4 cup blueberries until smooth. Serve garnished with the remaining blueberries.
Tuesday, September 14, 2021
Drinks - Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with drinks. Check out the Whipped Coffee, the Orange Dream Shakes, or any of the other yummy drinks in today's post. Enjoy!
ICED VANILLA CHAI TEA LATTE
This is from Weight Watchers, and begins, "Oftentimes, when you get chai tea or a chai latte at a coffee shop, it is cloyingly sweet. This version goes easy on the sugar (or in this case, honey) while still providing enough sweetness to taste great. If you prefer a vegan version, swap out the honey in favor of agave nectar, maple syrup, or brown sugar. We steep a concentrated tea mixture using 2 tea bags for 1 serving so that the flavor doesn’t get diluted with the almond milk; look for a decaffeinated option if that would be too much caffeine for you."
Prep Time: 4 minutes; Cook Time: 1 minute; Total Time: 10 minutes; Serves: 1; Difficulty: Easy
Ingredients
1/2 cup water
2 tea bags, chai-variety
1 tsp honey
3/4 cup plain unsweetened almond milk
1 tsp vanilla extract
Directions
In a 2-cup glass measuring cup, microwave water on High until very hot, about 1 minute. Add tea bags and steep for 5 minutes. Remove and discard tea bags. Add honey to hot tea, stirring until it dissolves. Stir in almond milk and vanilla. Pour into a tall ice-filled glass.
Serving size: 1 1/4 cups (without ice)
BREWED ICED CAFE LATTE
This is from Folgers. Prep Time: 15 minutes; Cook Time: N/A; Makes 5 servings; Difficulty: Easy
To view this online, go to https://www.folgerscoffee.com/recipes/drinks/brewed-iced-cafe-latte.
Ingredients
1/3 cup Folgers Classic Roast® Coffee OR 1/4 cup Folgers® Black Silk Coffee
2 cups Cold water
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
Ice cubes
Directions
Brew coffee in coffeemaker using 2 cups cold water.
Combine coffee and sweetened condensed milk in pitcher, stirring until blended.
Serve over ice.
CREAMY INSTANT ICED COFFEE
This is from Folgers. Prep Time: 10 minutes; Cook Time: N/A; Makes 5 servings; Difficulty: Easy
To view this online, go to https://www.folgerscoffee.com/recipes/drinks/creamy-instant-iced-coffee.
Ingredients
1 (12 fl. oz.) can PET® Evaporated Milk chilled
2 tablespoons Folgers Classic Roast® Instant Coffee Crystals
1/3 cup sugar or to taste
Ice cubes
whipped cream
Directions
Combine evaporated milk, coffee crystals and sugar in blender container. Cover and process until coffee is dissolved.
Serve over ice. Top with whipped cream.
CREAMY VANILLA ICED COFFEE: Add 1/2 teaspoon vanilla extract to blender container.
CREAMY CINNAMON ICED COFFEE: Add 1/2 teaspoon vanilla extract and 1/8 teaspoon ground cinnamon to blender container.
PEACH TEA
This comes from Vallery Iomas in The New York Times cooking newsletter. Vallery wrote, "Sweetened with peaches, freshly puréed or from store-bought juice, this beverage tastes extra refreshing in warm weather. The fruit complements strongly brewed tea, and a little lemon juice further accentuates the peach flavor and helps balance the natural sweetness, which you can bolster with sugar if you’d like."
Yield: About 6 cups; Time: 15 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1022399-peach-tea.
Ingredients
8 black tea bags, preferably Lipton
2 pounds ripe peaches (6 to 8), peeled, pitted and coarsely chopped, or 2 cups peach juice (see Tip)
1 tablespoon fresh lemon juice, plus more if needed
1 cup ice, plus more for serving
Granulated sugar, if needed
Fresh peach slices, for serving
Ingredients
In a tea kettle or medium saucepan over high heat, bring 4 cups water to a boil. Remove from the heat and add the tea bags. Allow the tea to steep for 5 minutes.
While the tea steeps, purée the peaches, if using fresh fruit. Pulse in a food processor or blender until very smooth. You should have 2 cups.
Gently squeeze the concentrated tea from the bags and discard the bags. If using puréed peaches, pour the tea into the blender, add the lemon juice and purée until smooth. Transfer to a pitcher. If using peach juice, transfer the tea to a pitcher, and stir in the peach juice and lemon juice.
Add the ice to the pitcher, then taste. If it’s too sweet, add more lemon juice, a couple of teaspoons at a time. If it isn’t sweet enough, stir in sugar, 1 tablespoon at a time, until dissolved. Refrigerate until the tea is chilled throughout. Serve in a large glass filled with ice and garnished with peach slices.
Tip
Be sure to use peach juice that is 100 percent juice and has no added sugar, such as Ceres brand.
ORANGE DREAM SHAKES
This absolutely divine drink comes from Publix. Makes 4 servings, total time: 10 minutes.
To view this online, go to https://www.publix.com/recipe/orange-dream-shakes.
Ingredients
3–4 large oranges, for juice
3 tablespoons orange blossom honey
1 cup ice cubes
3 cups vanilla ice cream
Directions
Squeeze oranges for juice (1 1/2 cups).
Add to blender (in this order): juice, honey, ice cubes, and ice cream. Process until smooth; serve.
WHIPPED COFFEE
This is from Vaughn Vreeland in The New York Times cooking newsletter. 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
This was featured in "How to Make Whipped Coffee", and can be viewed online at https://cooking.nytimes.com/recipes/1021005-whipped-coffee.
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.
ICED VANILLA CHAI TEA LATTE
This is from Weight Watchers, and begins, "Oftentimes, when you get chai tea or a chai latte at a coffee shop, it is cloyingly sweet. This version goes easy on the sugar (or in this case, honey) while still providing enough sweetness to taste great. If you prefer a vegan version, swap out the honey in favor of agave nectar, maple syrup, or brown sugar. We steep a concentrated tea mixture using 2 tea bags for 1 serving so that the flavor doesn’t get diluted with the almond milk; look for a decaffeinated option if that would be too much caffeine for you."
Prep Time: 4 minutes; Cook Time: 1 minute; Total Time: 10 minutes; Serves: 1; Difficulty: Easy
Ingredients
1/2 cup water
2 tea bags, chai-variety
1 tsp honey
3/4 cup plain unsweetened almond milk
1 tsp vanilla extract
Directions
In a 2-cup glass measuring cup, microwave water on High until very hot, about 1 minute. Add tea bags and steep for 5 minutes. Remove and discard tea bags. Add honey to hot tea, stirring until it dissolves. Stir in almond milk and vanilla. Pour into a tall ice-filled glass.
Serving size: 1 1/4 cups (without ice)
BREWED ICED CAFE LATTE
This is from Folgers. Prep Time: 15 minutes; Cook Time: N/A; Makes 5 servings; Difficulty: Easy
To view this online, go to https://www.folgerscoffee.com/recipes/drinks/brewed-iced-cafe-latte.
Ingredients
1/3 cup Folgers Classic Roast® Coffee OR 1/4 cup Folgers® Black Silk Coffee
2 cups Cold water
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
Ice cubes
Directions
Brew coffee in coffeemaker using 2 cups cold water.
Combine coffee and sweetened condensed milk in pitcher, stirring until blended.
Serve over ice.
CREAMY INSTANT ICED COFFEE
This is from Folgers. Prep Time: 10 minutes; Cook Time: N/A; Makes 5 servings; Difficulty: Easy
To view this online, go to https://www.folgerscoffee.com/recipes/drinks/creamy-instant-iced-coffee.
Ingredients
1 (12 fl. oz.) can PET® Evaporated Milk chilled
2 tablespoons Folgers Classic Roast® Instant Coffee Crystals
1/3 cup sugar or to taste
Ice cubes
whipped cream
Directions
Combine evaporated milk, coffee crystals and sugar in blender container. Cover and process until coffee is dissolved.
Serve over ice. Top with whipped cream.
CREAMY VANILLA ICED COFFEE: Add 1/2 teaspoon vanilla extract to blender container.
CREAMY CINNAMON ICED COFFEE: Add 1/2 teaspoon vanilla extract and 1/8 teaspoon ground cinnamon to blender container.
PEACH TEA
This comes from Vallery Iomas in The New York Times cooking newsletter. Vallery wrote, "Sweetened with peaches, freshly puréed or from store-bought juice, this beverage tastes extra refreshing in warm weather. The fruit complements strongly brewed tea, and a little lemon juice further accentuates the peach flavor and helps balance the natural sweetness, which you can bolster with sugar if you’d like."
Yield: About 6 cups; Time: 15 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1022399-peach-tea.
Ingredients
8 black tea bags, preferably Lipton
2 pounds ripe peaches (6 to 8), peeled, pitted and coarsely chopped, or 2 cups peach juice (see Tip)
1 tablespoon fresh lemon juice, plus more if needed
1 cup ice, plus more for serving
Granulated sugar, if needed
Fresh peach slices, for serving
Ingredients
In a tea kettle or medium saucepan over high heat, bring 4 cups water to a boil. Remove from the heat and add the tea bags. Allow the tea to steep for 5 minutes.
While the tea steeps, purée the peaches, if using fresh fruit. Pulse in a food processor or blender until very smooth. You should have 2 cups.
Gently squeeze the concentrated tea from the bags and discard the bags. If using puréed peaches, pour the tea into the blender, add the lemon juice and purée until smooth. Transfer to a pitcher. If using peach juice, transfer the tea to a pitcher, and stir in the peach juice and lemon juice.
Add the ice to the pitcher, then taste. If it’s too sweet, add more lemon juice, a couple of teaspoons at a time. If it isn’t sweet enough, stir in sugar, 1 tablespoon at a time, until dissolved. Refrigerate until the tea is chilled throughout. Serve in a large glass filled with ice and garnished with peach slices.
Tip
Be sure to use peach juice that is 100 percent juice and has no added sugar, such as Ceres brand.
ORANGE DREAM SHAKES
This absolutely divine drink comes from Publix. Makes 4 servings, total time: 10 minutes.
To view this online, go to https://www.publix.com/recipe/orange-dream-shakes.
Ingredients
3–4 large oranges, for juice
3 tablespoons orange blossom honey
1 cup ice cubes
3 cups vanilla ice cream
Directions
Squeeze oranges for juice (1 1/2 cups).
Add to blender (in this order): juice, honey, ice cubes, and ice cream. Process until smooth; serve.
WHIPPED COFFEE
This is from Vaughn Vreeland in The New York Times cooking newsletter. 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
This was featured in "How to Make Whipped Coffee", and can be viewed online at https://cooking.nytimes.com/recipes/1021005-whipped-coffee.
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.
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