Tag: beverages and drinks recipes

Recipe ingredients and directions:

64 ounces cranberry juice

32 ounces apple juice

12 ounces pineapple juice, frozen concentrate, thawed

12 ounces lemonade, frozen concentrate, thawed

3 cinnamon sticks

1 quart water, optional

In a large saucepan combine juices, concentrates and cinnamon

sticks. Bring to a boil. Reduce heat; cover and simmer for 1 hour.

Add water if desired. Serve hot or cold.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

4 red eating apples

2 pints brown ale

1/2 pint dry sherry

2 oz soft brown sugar

2 or 3 strips of lemon peel

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground mixed spices

Set oven to 350. Wash the apples and score a line through the skin

around the centre of each one. Place in a casserole dish which

can also be used on the cooker hob and add the sugar and 1/4 pint

of the brown ale. Cover and cook in the oven for 30 minutes until

the apples are tender. Remove the apples and keep to one side.

Add the remaining brown ale, sherry, lemon peel and spices to the

casserole dish and simmer for 6 minutes on the hob to allow the

flavours to mingle; add the apples and serve hot.

Wassailing is an ancient custom carried out on the Twelfth Night

to encourage a better harvest from the fruit (particularly apple)

tree at which a punch, such as this, may be drunk.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

1 1/2 ounces whiskey

1 sliced lemon

1 lump sugar

4 ounces boiling water

ground nutmeg

ground cloves

cinnamon stick

Combine whiskey, lemon, sugar and boiling water in coffee mug. Stir

well. Sprinkle with nutmeg and cloves; stir with cinnamon stick.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

2 cups pineapple juice

2 small cans (6 oz.)

frozen orange juice

1/2 cup lemon juice

Sugar to taste

2 quarts gingerale, cold

1 jar maraschino cherries

3 cups vodka

1 pint orange sherbet

Mix the above four ingredients in punch bowl

(this part can be made ahead and kept in refrigerator).

When ready to serve add gingerale, cherries and

vodka. Float one pint orange sherbet on top.

Serves 12.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

Recipe By : Bon Appetit

24 whole cloves

1 orange

9 cups apple cider

4 cups cranberry juice

1/2 cup sugar

3 cinnamon sticks

1 teaspoon Angostura bitters

24 whole allspice

1 cup dark rum

Press cloves into orange. Place in heavy large saucepan. Add cider,

cranberry juice, sugar, cinnamon sticks, bitters and allspice. Bring

to simmer, stirring until sugar dissolves. Reduce heat to very low,

covering and simmering 1 1/2 hours. Strain into punch bowl. Ladle into

cups. Add 2 tablespoons rum to each cup, if desired.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

3 large cooking apples, cored

1 gallon apple cider (16 cups)

6 whole cloves

6 whole allspice

2 teaspoons nutmeg

1 6-ounce can frozen lemonade concentrate

1 6-ounce can frozen orange-juice concentrate

1 cup packed brown sugar

sugar

short cinnamon sticks for garnish

About 45 minutes before serving:

Preheat oven to 350 degrees. Cut apples in half crosswise and place, cut

sides down, in 13" by 9" baking dish. Bake 25 minutes or until apples

are fork-tender.

Meanwhile, in covered, large kettle over low heat, simmer 2 cups apple

cider, cloves, allspice and nutmeg 10 minutes. Add remaining apple

cider, undiluted lemonade and orange juice concentrates and bown sugar;

heat until hot but not boiling, stirring occasionally. Pour hot mixture

into heated large punch bowl. Float apples, skin sides up, in punch;

sprinkle tops with a little sugar. To serve, pour hot punch into punch

cups; add a cinnamon stick to each serving. Makes 18 cups or 36 half cup

servings.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

1 or 2 bottles of good quality apple cider

2 to 3 medium sized oranges

Whole cloves

3 or 4 cinnamon sticks

Prepare oranges by inserting cloves through the rind so that the heads

protrude. Cover the surface of the orange as densely as you wish. The

more cloves you use, the stronger the flavor.

Pour the cider into a large pot. Add prepared oranges and cinnamon

sticks. Set to simmer over medium heat. Allow to steep until hot and it

begins to give off a strong aroma.

Serve hot alone, or with brandy, or other liquor of choice.

Chris Benham

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

1 qt. hot tea

1 gal. sweet cider

1 cup Apple Jack

1 cup lemon juice

2 1/2 cup brown sugar, firmly packed

1 Tbsp allspice

1 Tbsp whole cloves

1 tsp mace

3 sticks cinnamon

1/2 tsp salt

10 spiced crabapples

Combine tea, cider, lemon juice, brown sugar, spices, and salt.

Bring to a boil and simmer for 15 minutes. Add crab apples. Serve hot.

Use additional sticks of cinnamon for stirrers – 1 in each glass.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

1 can (16 ounces) apricot halves, undrained

4 cups unsweetened pineapple juice

2 cups apple cider

1 cup orange juice

18 whole cloves

6 cinnamon sticks (3-1/2 inches), broken

Additional cinnamon sticks, optional

In a blender or food processor, blend apricots and liquid until smooth.

Pour into a large saucepan. Add pineapple juice, cider and orange juice.

Place the cloves and cinnamon sticks in a double thickness of

cheesecloth; bring up corners of cloth and tie with a string to

form a bag. Add to saucepan. (Or place loose spices in saucepan and

strain before serving.) Bring to a boil. Reduce heat, cover and simmer

15-20 minutes. Serve hot in mugs. Garnish with cinnamon sticks if

desired. Yield: 2 quarts.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

Title: Thai Tea

Categories: Beverages, Thai, Karen’s

Yield: 6 servings

8 c Water

6 tb Thai tea

Sugar

Ice cubes

Half and half; -=OR=-

– sweetened condensed milk

Bring water to boil. Add tea and steep 5 minutes. Strain and season to

taste with sugar. Cool, then chill in refrigerator. When ready to serve,

place ice cubes in each of 6 tall glasses. Pour tea over ice, leaving room

to add half and half to taste.

Title: Thai Iced Tea – Cha Thai

Categories: Thai, Beverages

Yield: 6 servings

Stephen Ceideburg

3 tb Thai tea (cha thai)

6 oz Boiling water

Sugar or:

Sweetened Condensed Milk to

-taste

Milk or:

Half-and-Half

1. Place tea in a coffee filter in a drip cone. Preheat carafe with boiling

water; discard water. Pour 6 ounces boiling water per serving into cone and

let it drip through. Transfer brew to another container, then pour back

through filter. Repeat until tea is deep red in color, a total of 4 to 6

times.

2. Sweeten tea to taste with sugar or condensed milk. Fill tall glasses

with ice cubes and add tea to fill glasses halfway. Add milk or

half-and-half and stir.

Variation: The tea may be brewed in a teapot, but it will still need to be

filtered through a paper filter or a very fine nylon strainer. Preheat pot

with boiling water and allow to steep 6 to 8 minutes before straining.

Title: Thai Iced Tea

Categories: Thai, Beverages

Yield: 4 servings

8 Chinese-Style Red Or Black

-Tea Bags Or:

1/4 c Regular Black Tea

4 c Boiling Water

Ground Cinnamon

1/2 c Evaporated Milk

Place tea in a teapot; pour water over tea. Let steep for 5 minutes. Let

cool slightly. Fill four 10 to 12 ounce beverage glasses to the rim with

ice cubes; then fill two thirds full with tea. Into each glass, stir about

2 tablespoons of evaporated milk; add a dash of ground cinnamon and sweeten

to taste with sugar. Typed by Syd Bigger.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

6 Servings

3 Tbs. Thai tea (cha thai) (usually found at Oriental Markets or you

may substitute strong black tea)

6 oz. Boiling water

Sweetened Condensed Milk or Sugar to taste

Half-and-Half or Milk

Place tea in a coffee filter in a drip cone. Preheat carafe with

boiling water; discard water. Pour 6 ounces boiling water per

serving into cone and let it drip through. Transfer brew to another

container, then pour back through filter. Repeat until tea is deep

red in color, a total of 4 to 6 times. Sweeten tea to taste with

sugar or condensed milk. Fill tall glasses with ice cubes and add

tea to fill glasses halfway. Add milk or half-and-half and stir.

Variation: The tea may be brewed in a teapot, but it will still

need to be filtered through a paper filter or a very fine nylon

strainer. Preheat pot with boiling water and allow to steep 6 to

8 minutes before straining.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

for 4 people

2.2 lb (8c) ripe tomatoes

3 fl oz (3/4 c) water

1 lemon

4 sprigs of parsley

8 basil leaves

1/2 teaspoon cumin powder

several pinches of paprika

1 sugar lump

mint leaves for decoration

celery salt

8 ice cubes

Remove parsley from stalks and grate the lemon peel. Wash, peel

and deseed tomatoes and cut them into 4. Put half of the tomatoes,

water, parsley, basil and lemon peel into the Turbo Blender goblet

(jar) and replace lid. Press speed "2" for 1- secs, speed "4" for

5 secs, "turbo" for 10 secs and finally press the "pulse-off"

button. Pour into a jug and repeat the process. Add the lemon juice,

spices and sugar to the mixture. Stir and leave in a cool place

for 25 mins. Put the ice cubes into the Turbo Blender goblet (jar)

and replace lid. Press "turbo" until the ice is crushed then the

"pulse-off" button. Pour the tomato juice and the ice into large

glasses and decorate with the mint leaves. Serve immediately.

Suggestion: If you wish to mix vodka into this cocktail, do not

add the spices.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

I make Turkish coffee in the following manner:

Take one tablespoon of very finely ground coffee for each demitasse of

water (by finelyt ground, I mean powdered by a morter and pestle).

Add the ingrediants together in an ibrik, a long handled, tapered

container essential for the process — they’re not too expensive.

Bring the mixture to a boil, removing from the heat as it foams up. Be

careful to ensure that the coffee does not boil over. Tap the ibrik to

settle the foam and return to the heat. Boil the coffee twice more this way.

This step is pretty critical, and with practice, your timing will improve.

Serve the coffee in individual demitasses.

If preferred you can add a pinch of cardamom and some sugar to the mixture

before boiling. This make the coffee more Lebanese in character.

NOW —

For Cafe au lait, simply take a bowl, filll it half with strong dark

coffee and top it up with warm milk. If you like, you can froth the milk

up a bit. I don’t own a capuccino maker, so I simply heat the milk in a

pan and whip it with my Braun hand mixer. The results are fabulous.

Top with cinnamon.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

0.5 c Thai tea

3 c Water

14 oz Sweetened condensed milk

1.5 c Evaporated milk or Half-and-half

1. Put the tea in a bag made of fine cloth. Bring the water to a

rapid boil, pour it over the tea, and let it steep for 3 min. Pour

the liquid back through the tea 5 or 6 times until it is a deep orange

color and is flavored strongly.

2. Strain the tea well, pressing out all the liquid that you

can. Add the sweetened condensed milk to the warm liquid and mix it

well. Allow the mixture to cool to room temp.

3. Just before serving, fill each glass with ice and fill it

half to three quarters full of tea. Add evaporated milk or

half-and-half to fill the glass, and stir well.

VARIATION: If you prefer a darker colored and stronger flavored tea,

substitute 3/4 cup granulated sugar for the sweetened condensed milk.

(Thai Coffee is prepared the same way substituting coffee for the

tea.)

Thai tea can be purchased in oriental food markets. It comes in one

pound cellophane packets.

Cheers,

Cathy

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

Ingredients:

1 can of sweetened, condensed milk

1 can of evaporated milk

1/4 cup Thai tea leaves (red or black)

4 cups water

crushed ice

Preparation:

1. Combine the sweetened, condensed milk and the evaporated milk.

Set aside.

2. In a 6 inch strainer, place a coffee filter. Put the tea leaves

in the filter and place in a 2 quart pan.

3. Bring the water to a boil, then pour it onto the tea leaves. Stir

thoroughly and let steep in the pan for two or three minutes.

4. Remove strainer and discard the tea leaves.

5. Allow tea to cool to lukewarm. Pour the tea into tall glasses

filled with crushed ice.

6. Add about 1 inch of milk mixture and stir.

Serves 4.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

1 cup cracked ice

1 jigger brandy

1/2 jigger white creme de menthe

Over cracked ice in cocktail shaker, pour brandy and white creme de

menthe. Shake well. Strain mixture into chilled cocktail glass. serves 1

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

freshly squeezed juice of 9 lemons (1 1/2 cups)

5-6 cups of water

10-oz pkg. frozen strawberries, pureed (fresh would do perfectly well,

but I didn’t happen to have any available when I made this last night)

sugar to taste

Combine lemon juice, water, and 3/4 of the strawberry puree. Add sugar

until you have reached the desired tartness/sweetness. Add strawberry

puree until the strawberry/lemon taste balance is about equal.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

1 (6 oz.) can frozen lemonade concentrate, thawed and undiluted

1 (6 oz.) can frozen limeade concentrate, thawed and undiluted

1 (6 oz.) can frozen orange juice concentrate, thawed and undiluted

2 (10 oz.) pkgs. frozen sliced strawberries, thawed

3 cups cold water

1 (2 liter) bottle ginger ale, chilled

Combine the first 5 ingredients; add the ginger ale, and

stir gently.

Makes 1 gallon, serves about 12.

NOTE: I like to float a frozen ring of prepared lemonade

with whole strawberries in the punch bowl.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

orange juice

optional: ginger ale, alcohol of some kind

blue food coloring

optional: floating arm-of-death (recipe follows)

Put some blue food coloring into the orange juice punch until it

turns a disgusting swamp-green color. The color is gross and the

orange juice pulp floating around really adds to the effect.

People will realize that the punch tastes good, but it will take

them awhile to figure out it is orange juice.

Floating Arm-of-Death

———————

Water or orange juice

optional: gummy worms

Freeze the water (and gummy worms if desired) in a clean rubber glove.

Peel off the rubber glove and float the arm in the punch.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

Swizzles originated in the West Indies, where everything,

including hot chocolate, is swizzled. A swizzle stick is the branch

of a tropical bush with three to five forked branches on the end. You

insert this in the glass or pitcher and twirl the stem rapidly between

the palms of your hands. By rapid swizzling with fine ice, you’ll get

a good outside frost such as on a Julep.

MARTINIQUE SWIZZLE

~~~~~~~~~~~~~~~~~~

1/2 lime

1 dash Angostura bitters

1 dash rock candy syrup [saturated sugar-water solution]

1 dash Herbsaint

2 ounces rum (St. James, Martinique, Blackhead, Charleston)

Squeeze lime juice into 14-ounce chimney glass filled with shaved ice;

save shell. Add remaining ingredients. Swizzle until drink is

uniform. Decorate with spent lime shell, fresh mint, and a long

stirrer.

KONA SWIZZLE

~~~~~~~~~~~~

1/2 lime

1/2 ounce orgeat syrup (French almond syrup)

1/2 ounce Barbados Rum (medium cane rum – can substitute

Puerto Rican gold rum)

1 ounce Diergert’s Bouquet rum

Squeeze lime juice into 12-ounce sling or punch glass, filled with

shaved ice; save lime shell. Add orgeat and rums. Swizzle until

drink is uniform. Decorate with spend lime, fresh mint, and fruit

stick.

Here’s a hot drink:

KINGSTON SWIZZLE

~~~~~~~~~~~~~~~~

1/2 lime

1 teaspoon bar sugar

2 ounces dark Jamaica rum [Myer’s dark]

Hot water

Squeeze lime juice into 12-ounce glass; add spent shell. Add sugar,

and stir well. Add rum and enough hot water to nearly fill glass.

Serve with swizzle stick.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

12 oz collins glass

juice 1 lime

1 t sugar (powdrd.)

2 oz seltzer

fill with shaved ice, stir well

2 dashes bitters

2 oz liquor

fill with seltzer

customer does final stir ("swizzle")

Paul W2SYF/4 Ft Lauderdale

Leslie Paul Davies

[email protected]

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

Tea Concentrate

Recipe: Apricot Tea Sparkler

Recipe: Cinnamon Citrus

Tea Concentrate

1/4 cup loose tea leaves, or 12 tea bags

5 cups water

Combine 1/4 cup loose tea leaves or 12 tea bags (any flavor or

variety) with 5 cups water in a 3- to 4-quart pan. Bring to a

boil over high heat; boil, uncovered, until liquid is reduced to

4 cups, about 6 minutes. Pour liquid concentrate through a fine

strainer into a container; discard residue. Cover and chill until

cold, at least 3 hours or up to 2 weeks.

This whole recipe makes 12 servings when diluted, 1 pint concentrate

to 3 pints liquid. May be mixed with water for plain iced tea or used

in the following recipes:

Apricot Tea Sparkler

1 1/3 cups tea concentrate

1 1/3 cups chilled canned apricot nectar

1 1/3 cups chilled sparkling water

Mix and pour over ice cubes.

Makes 4 servings.

Cinnamon Citrus

1 1/3 cup tea concentrate

Thinly pared peel of 1 small orange

1 cinnamon stick, 2 inches

2 2/3 cups chilled sparkling water

1/4 to 1/2 cup thawed orange juice or tangerine juice concentrate

Mix tea concentrate, orange peel, and cinnamon. Bring to a boil,

then chill at least an hour. Discard orange peel and cinnamon stick.

Add sparkling water.

Place the orange juice or tangerine juice concentrate in the

bottoms of 4 glasses. Add ice cubes. Gently pour the tea into the

concentrate and stir before sipping.

Makes 4 servings.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

2 cups cold water

1-1/2 cups white tequila

6-oz. can frozen pineapple orange juice concentrate, thawed

1/2 cup lime juice

2 Tblsp. sugar

2 bottles (28-oz. each) 7-up or Sprite, chilled

1 lime, sliced

1 orange, sliced

In a large punch bowl, combine water, tequila, concentrate, lime juice,

and sugar. Slowly pour carbonated beverage down the side of the bowl;

stir punch gently with an up and down motion to mix. Float the lime and

orange slices on top of the punch. Serve over ice.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

Make *very* strong coffee (50-100% more coffee to water than usual), use

something like Cafe Du Monde which has chicory in it. Pour 6-8 oz into cup

and add about 1 Tbs sweetened condensed milk. Stir, then pour over ice.

You’ll have to experiment with the strength and milk so you get lots of

taste after the ice/water dilutes it.

My version comes from a newspaper article of many years ago, and simply

calls for grinding two or three fresh cardamom pods and putting them in

with the coffee grounds. Make a strong coffee with a fresh dark roast,

chill it, sweeten and add half-and-half (that’s what I saw the chef using

at the last Thai restaurant I went to) to taste.

This is a derivation-from-memory of a recipe that I first read some two

years or so ago for Thai iced coffee (that lovely stuff that I can

drink for hours on end while I’m slurping down panang and pad thai):

Makes 1 8-cup pot of coffee

6 tablespoons whole rich coffee beans, ground fine

1/4 teaspoon ground coriander powder

4 or 5 whole green cardamom pods, ground

Place the coffee and spices in the filter cone of your coffee maker.

Brew coffee as usual; let it cool.

In a tall glass, dissolve 1 or 2 teaspoons of sugar in an ounce of the

coffee (it’s easier to dissolve than if you put it right over ice).

Add 5-6 ice cubes and pour coffee to within about 1" of the top of the

glass.

Rest a spoon on top of the coffee and slowly pour whipping cream into

the spoon. This will make the cream float on top of the coffee rather

than dispersing into it right away.

To be totally cool, serve with Flexi-Straws and paper umbrellas…

One other fun note: I got a fresh vanilla bean recently and put it to

good use by sealing it in an airtight container with my sugar. The

sugar gets the faintest vanilla aroma and is incredible in Real

Chocolate Milk (TM) and iced coffee.

One final note: this would probably be even better with iced espresso,

because the espresso is so much more powerful and loses its taste less

when it’s cold.

Strong, black ground coffee

Sugar

Evaporated (not condensed) milk

Cardamom pods

Prepare a pot of coffee at a good European strength (Miriam Nadel

suggests 2 tablespoons per cup, which I’d say is about right). In

the ground coffee, add 2 or 3 freshly ground cardamom pods. (I’ve

used green ones, I imagine the brown ones would give a slightly

different flavor.) Sweeten while hot, then cool quickly.

Serve over ice, with unsweetened evaporated milk (or heavy cream

if you’re feeling extra indulgent). To get the layered effect,

place a spoon atop the coffee and pour the milk carefully into

the spoon so that it floats on the top of the coffee.

Vietnamese Iced Coffee

Same coffee

Sweetened condensed (not evaporated) milk

Ice

Make even stronger coffee, preferably in a Vietnamese coffee maker.

(This is a metal cylinder with tiny holes in the bottom and a

perforated disc that fits into it; you put coffee in the bottom of

the cylinder, place the disc atop it, then fill with boiling water

and a very rich infusion of coffee drips slowly from the bottom.)

If you are using a Vietnamese coffee maker, put two tablespoons of

sweetened condensed milk in the bottom of a cup and put the coffee

maker on top of the cup. If you are making espresso or cafe filtre

(the infusion method where you press the plunger down through the

grounds after several minutes of infusion), mix the sweetened condensed

milk and the coffee any way you like.

When the milk is dissolved in the coffee (yes, dissolved *is* the

right word here!), pour the combination over ice and sip.

Melya

Espresso

Honey

Unsweetened cocoa

Brew espresso; for this purpose, a Bialetti-style stovetop will

work. In a coffee mug, place 1 teaspoon of unsweetened powdered

cocoa; then cover a teaspoon with honey and drizzle it into the

cup. Stir while the coffee brews; this is the fun part. The

cocoa seems to coat the honey without mixing, so you get a dusty,

sticky mass that looks as though it will never mix. Then all at

once, presto! It looks like dark chocolate sauce. Pour hot

espresso over the honey, stirring to dissolve. Serve with cream

(optional). I have never served this cold but I imagine it would

be interesting; I use it as a great hot drink for cold days, though,

so all my memories are of grey skies, heavy sweaters, damp feet

and big smiles.

THAI ICED COFFEE

The recipe I have calls for:

1/4 cup strong French roasted coffee

1/2 cup boiling water

2 tsp sweetened condensed milk

Mix the above and pour over ice.

I’d probably use less water and more coffee and milk. (But then I

prefer Vietnamese coffee.)

>I’m looking for directions to make this drink. It contains some sort

>of coconut milk or something with strong coffee and whole ice cubes.

>If anyone knows how this is made I’d appreciate a reply.

The french coffee served at the Vietnamese restaurants here in Austin

make it with condensed milk, very strong coffee, and the ice. It is

brought to the table in small glasses with the condensed milk in the

bottom and a small drip coffee maker atop that. Once the coffee has

completely dripped down you stir it up and pour it in a glass of ice.

The one place where I have had Thai coffee brought it to the table

already mixed but it had the same flavor.

You have to get the Thai ground coffee from the Thai market to

make the iced coffee. From there, just treat it like any regular

coffee to make it, but add LOTS of sugar to sweeten it and then

refrigerate to cool it. There is also a stronger version of Thai

coffee called "Oleng" which is very strong to me and to a lot of

coffee lovers.

I’ve seen at Vietnamese restaurants, and now use at home, Cafe Du Monde

coffee from the New Orleans coffeehouse of the same name. It’s available at

Asian stores for a good price. Make doublestrength coffee with this and

pour into a glass with a couple tablespoons sweetened condensed milk (also

from Asian stores), stir to dissolve. Add ice. (if you add the ice before

the coffee, it will be harder to dissolve the thick, syrupy milk).

You can also get little gizmos from Asian stores which are like mini

Bistro-style coffee makers (eg: Bodum): a cup-like thing with perforated

bottom and a plunger-like top which screws onto it. Fill with coffee, add

plunger (but don’t screw down tight), then fill with hot water. Let drip

until done into cup with sweetened condensed milk. Stir and pour into glass

with crushed ice.

I forgot to mention, Cafe Du Monde is pretty much a French roast, and has

some chicory in it. Makes the taste of Vietnamese Cafe Sua Da more

interesting than using more mundane coffees.

The Thai Cafe Yen (spelling?) which I’ve had uses heavy cream instead of the

sweetened condensed milk.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

2 Md Sweettart apples

3/4 Tb Cinnamon

1 1/2 Tb Sugar

6 Teabags of orange peako tea

Water

Ice

Slice the apples into thin slices and remove the cores and seeds.

Place 1/2 of the slices in crockpot.

Mix the cinnamon and the sugar until it is uniform in color, then

sprinkle it over the apple slices in the crockpot.

Add the teabags on top of the apples. Add water to cover. Turn

crockpot on high for 3 hours.

Fill large pitcher 1/2 full with ice. Top with remaining apple

slices. Strain mixture from crockpot and pour over ice. Shake to

mix. Refrigerate until completely chilled.

Add the remaining apple slices on top of the ice. Assemble the

machine and the pitcher and turn it on.

Add the apple slices from the steeping pot to the pitcher when the

tea is done along with more ice to fill the pitcher. Stir vigorously

and serve.

Category: Beverages & Drinks Recipes