3 tea bags, preferably strong black tea such as Assam
1 cup of half-and-half
1. Bring 4 cups water to a boil in a saucepan or small pot. As the water heats up, add the ginger, cardamom and, if using, brown sugar.2. Once water has reached a boil, reduce to medium-low heat so it simmers with gentle bubbles. Add the tea bags and half-and-half.
Using tea bags simplifies the process.
3. Let the liquid slowly come to a boil once again, then remove from heaGupta says making chai isn’t just about the drink but also the tradition surrounding it.4. Remove tea bags and carefully pour tea into teapot or cups.
Wash lemons and peel off all the zest using a vegetable peeler. Set peeled lemons aside. Add the lemon zest to a bowl and cover with sugar. Toss to combine. Cover and let sit for a minimum of 2 hours, or up to overnight.
Bring water to a boil in a pot over high heat; turn off heat and pour in the lemon-sugar mixture. Stir and let sit until the sugar is completely dissolved, about 5 minutes.
Pour through a mesh strainer back into the same bowl and discard the zest. Let cool to room temperature, 20 to 30 minutes.
Cut the lemons in half and squeeze into the bowl. Pour lemonade into a serving pitcher. Wrap in plastic wrap and chill thoroughly before serving over ice, at least 2 hours.
If your lemons feel waxy, give them a good scrub under hot water before using.
Feel free to adjust amounts of lemon juice and sugar.
2 whole cloves
3-4 sticks cinnamon
1/2 teaspoon fennel seeds
4 green cardamom pods
4 thin slices gingerPlace all ingredients In a heat safe container, preferably one with a spout to ease pouring.
Cover the container with foilIn the inner liner of your Instant Pot, place two cups of water, and a trivet. Place the foil-covered pot on the trivet.Cook on High Pressure for 4 minutes, and allow the pressure to release naturally for 5 minutes. Release remaining pressure.Strain into two cups and serve.
Muddle 2 watermelon chunks with the juice of 1 lime and 2 teaspoons sugar in each glass. Stir in a handful of mint leaves, then add 2 ounces white rum and ice. Top with ginger ale; garnish with more mint.
To make hot chocolate: Bring the milk, water, and sugar just to the boil in a medium saucepan. Remove the pan from the heat and whisk in the chocolate. The hot chocolate needs to be blended at this point. At Ladurée, this is done with a hand-held blender (also called an immersion blender). If you have this tool, leave the hot chocolate in the saucepan and whip it with the hand-held blender for 1 minute. If you don’t have a hand-held blender, transfer the chocolate to a traditional blender and whip on high speed for 1 minute. (When blending hot liquids, be sure to remove the center insert from the top of the blender, and cover the top with a folded kitchen towel to allow steam to escape.) The chocolate should be served immediately, while it is still very hot and frothy. Alternatively, you can pour the chocolate into a container to cool; the cooled chocolate can be reheated or served chilled. (The chocolate can be made up to 2 days ahead and kept tightly covered in the refrigerator.)
To reheat chilled hot chocolate: Working in a medium saucepan over low heat, warm the chocolate, stirring gently, just until the first bubble pops on the surface. Pull the pan from the heat, whip the chocolate for 1 minute with a hand-held blender (or in a traditional blender), and serve immediately.
To make cold hot chocolate: Chill the hot chocolate until it is very cold, then stir in 3/4 cup (200 grams) cold milk. Whip the cold chocolate for 1 minute with a hand-held blender (or in a traditional blender). Serve the cold hot chocolate over an ice cube or two.
Keeping: Once blended, the hot chocolate can be cooled and refrigerated in a tightly sealed jar for 2 days; reheat gently, or serve as cold hot chocolate.
Cold hot chocolate makes a fabulous ice cream float. Greenspan whips the cold chocolate to froth, pours it into a tall glass — beer glasses are great for this — and adds ice cream. While the traditional go-with-chocolate flavors, like vanilla, coffee, vanilla-fudge, and chocolate in all its renditions, are always good, her favorite floatable flavor is Ben & Jerry’s Cherry Garcia. serves 4
3 ounces Lillet Blanc
1 ounce Hendrick’s gin (I substituted a gin I had on hand, which worked quite well with this recipe because of its citrus-y notes)
2 dashes Fee Brothers orange bitters (I used Regan’s)
garnish: orange peel
Stir ingredients together with ice and strain into a cocktail glass. Garnish with a thin slice of orange peel, to release its essential oils. makes one cocktail
1/4 cup water
1/4 cup granulated sugar
8 cups diced seedless watermelon (1 pound)
1/4 cup fresh lime juice
1 3/4 cups blueberries
3/4 cup lightly packed fresh mint leaves, plus 8 sprigs for garnish
1 1/4 cups silver tequila
1. In a small saucepan, bring the water to a simmer with the sugar and stir over moderate heat until the sugar is dissolved, about 1 minute; let the sugar syrup cool.
2. In a blender, puree the watermelon until smooth. Set a fine-mesh strainer over a bowl and strain the watermelon juice, pressing gently on the solids to extract as much juice as possible. Discard the pulp.
3. In a large pitcher, combine the sugar syrup with the lime juice, blueberries and mint leaves. Using a wooden spoon, lightly muddle the blueberries and mint. Add the watermelon juice and tequila. Refrigerate until chilled, about 2 hours.
4. Pour the cocktail into tall ice-filled glasses. Garnish with the mint sprigs and serve.