Cold hands, hot drinks. You`ve heard that old expression, haven`t you? Or something like it … whatever, we think there are few better ways to warm up than by wrapping your hands around a mug filled with a tasty, hot concoction, feeling its steam dance up around your face and then enjoying the brew wending its way to your belly.
So, here, we offer a couple sure cures to fighting the winter-time brrrrs.
DOUBLE HOT CHOCOLATE
Preparation time: 10 minutes
Yield: 4 servings
The liqueurs are optional in this indulgent variation on a wintertime classic.
8 ounces good-quality semisweet chocolate
Large chunk of white chocolate
1/4 cup whipping cream, whipped
4 cups milk
1/4 cup each, or to taste: coffee-flavored liqueur, peppermint schnapps
1. Chop semisweet chocolate very finely in food processor or on cutting board. Make white chocolate curls by using a vegetable peeler along one side of the chunk of white chocolate. Carefully set curls aside. Whip cream until soft peaks form.
2. Put semisweet chocolate and milk into heavy-bottomed medium saucepan. Heat over low heat, whisking constantly, until chocolate is melted and mixture throughly heated. Remove from heat. Stir in liqueurs, if using. Pour into heatproof mugs; top with 1/4 of the whipped cream; let it melt slightly. Garnish with white chocolate curls; serve immediately.
INDIAN SPICED TEA
Preparation time: 10 minutes
Yield: 6 servings
Serve this aromatic, nonalcoholic beverage at teatime, after an Indian-inspired meal or as a warmer for an afternoon of cross-country skiing. The recipe is from ”The Chicago Tribune Cookbook.”
6 cups water
6 tablespoons Darjeeling tea
4-5 green cardamom pods
1/2-inch piece cinnamon stick, broken up
2-3 whole cloves
Half-and-half, sugar, optional
1. Heat water to boil. Put tea and spices into warmed tea pot. Pour in boiling water. Cover. Let steep 4 minutes.
2. Strain into cups. Serve with half-and-half and sugar, if desired. –
