This ratio came out tasting rather well. Though, I wonder if it's better to add all the sweetener (in this recipe, just organic granulated sugar) when mixing the base or after the fact and just sweeten per serving. This write-up reflects the latter. I had half a quart (2 cups) of Strawberry mash in the fridge. I was going to make more strawberry ice cream with it but after a week of it just sitting in the fridge, this is what it went into.
There are actually four recipes on this page. Stop and go wherever you'd like.
Ingredients - Strawberry Syrup Mash
1 lb fresh strawberries, core/stem removed
1/2 c sugar
Mash the strawberries, use an immersion blender, or blend it all together in a food processor.
(optional) Add 1-2 tbsp of fresh lemon juice if you want to preserve the red color of the strawberries.
At this point, you could skip the lemonade part of this recipe and add a 14-oz can of coconut milk to make coconut strawberry ice cream. But, that's an experiment for another day.
Ingredients - Strawberry Lemonade
1/2 fresh lemon juice from 2 large lemons
Directions
Add the lemon juice to the strawberry syrup mash. Mix well. Refrigerate until ready to use.
For one 12 oz serving:
add 1/2 c Strawberry Lemonade base
fill mug with filtered water (or cold-brewed iced black tea for a Strawberry Arnold Palmer)
add sweetener, to taste (for this I added 1 tbsp organic granulated sugar)
Cold-brewed Black Tea
4 tsp English Breakfast tea (or 4 black tea bags)
4 cups of water
1 quart mason jar w/ lid
Combine in the mason jar and let sit overnight in the fridge.
Side note:
You can use a vegetable peeler to peel just the yellow part of the peel from the lemon and put the peels in a clean jar filled with vodka.. to make lemon extract. You can then add a simple syrup to that extract (1:1 ratio) to make limoncello. Then compost the peels when all that is done.
Showing posts with label drinks. Show all posts
Showing posts with label drinks. Show all posts
Apple Cider Vinegar & Honey Shrub
This batch made roughly 16 oz of syrup and seems to have the right "sweetness" for a drinking vinegar. What to do with the leftover grated apple? I am composting it in the vegetable garden.
Ingredients
One apple, cored not peeled
1/2 c organic granulated sugar
1/4 c raw honey
1 c raw/organic apple cider vinegar (ACV)
Directions
1. Combine ACV, honey, and sugar into a clean 1-quart mason jar.
2. Grate apple and add to jar.
3. Cap the jar and store in refrigerator for 2-3 days.
4. Strain vinegar syrup into a clean jar.
To Use
Mix 3 tablespoons of vinegar syrup with 8 oz of sparkling water.
Ingredients
One apple, cored not peeled
1/2 c organic granulated sugar
1/4 c raw honey
1 c raw/organic apple cider vinegar (ACV)
Directions
1. Combine ACV, honey, and sugar into a clean 1-quart mason jar.
2. Grate apple and add to jar.
3. Cap the jar and store in refrigerator for 2-3 days.
4. Strain vinegar syrup into a clean jar.
To Use
Mix 3 tablespoons of vinegar syrup with 8 oz of sparkling water.
Coffee Liqueur
The difference between a liquor (e.g., vodka) and a liqueur, is that the latter is back-sweetened with fruit or sugar to bring the sugar content up to a minimum of 2.5% and the former is just a distilled beverage. That's the idea anyways. You should probably use a coffee bean of a coffee you really enjoy. This batch uses Stumptown's house blend whole bean coffee. It's recommended for extracts that 100% proof vodka be used, but I am using Kirkland vodka (80% proof) because that's all I have on hand. You can get 1-liter flip-top bottles from Bed Bath & Beyond or similar stores.
Day 1
Ingredients
2 c vodka
1/2 c ground coffee
1-2 tsp vanilla extract or 1 vanilla bean split in half
Grind enough coffee beans for 1/2 c ground coffee. In a large jar, combine coffee, 2 c vodka, and 1-2 tsp vanilla extract (or 1 whole vanilla bean sliced in half). Secure lid on jar and refrigerate for 24 hours, shaking the jar occasionally.
Day 2
Ingredients
2 c brown sugar
4 c filtered water
Make the brown sugar syrup.
In a 2-quart pot, combine 2 c brown sugar and 4 c water. Bring to a boil, then simmer until the volume has reduced by half.
As the syrup cools, it'll thicken.
.
Use a coffee filter to strain the infused vodka from the ground coffee. Compost the leftover coffee. Set aside. I used two filters for this step. A gold filter and a paper coffee filter set inside the gold filter.
Into a clean, sterilized bottle, fill with cooled brown sugar syrup and coffee-infused vodka.
Shake to combine.
Store in the refrigerator until ready to use.
Day 1
Ingredients
2 c vodka
1/2 c ground coffee
1-2 tsp vanilla extract or 1 vanilla bean split in half
Day 2
Ingredients
2 c brown sugar
4 c filtered water
Make the brown sugar syrup.
In a 2-quart pot, combine 2 c brown sugar and 4 c water. Bring to a boil, then simmer until the volume has reduced by half.
As the syrup cools, it'll thicken.
.
Use a coffee filter to strain the infused vodka from the ground coffee. Compost the leftover coffee. Set aside. I used two filters for this step. A gold filter and a paper coffee filter set inside the gold filter.
Into a clean, sterilized bottle, fill with cooled brown sugar syrup and coffee-infused vodka.
Shake to combine.
Store in the refrigerator until ready to use.
Lemongrass Tea
The last time I saw someone get a gift of Adagio lemongrass tea, I thought that $12/8oz + shipping is a lot to pay for something you can make yourself. Lemongrass tea is just the chopped up, dried form of the plant. It takes about a week (during autumn/winter) to dry at room temperature on trays. The fresh stalks are typically sold fresh in Asian grocery stores or supermarkets that also carry Asian cuisine ingredients. A bundle of 3-4 lemongrass stalks will cost about $1.60-$3.00, depending in where you shop.
The seafood market (ABC Seafood) in Portland is where I last picked up this culinary herb. It is typically used to make the lemony part of Tom Yun soup (a hot & sour soup originating from Thailand/Laos).
After processing the lemongrass stalks, it would be better to make the tea while the stalks are fresh rather than when they are dried if you want a more lemony taste to the tea. A hot cup of tea made from the dried, cut stalks tastes a lot like water that has been mixed with a light lemon essence. But, if a non-citrus lemony tea is what you want to relax with, lemongrass tea is also non-caffeinated.
After trimming the stalks of the rough, woody root part and the tops, peel off any of its 'leaves' that have dark spots on them. Use a sharp knife or kitchen shears to cut the stalks into 1/2" to 3/4" pieces. Use a sharp knife to quarter (vertically) each piece. This will help the lemongrass dry faster.
Don't try to chop these later in a food processor after they have dried. It does not work.
The seafood market (ABC Seafood) in Portland is where I last picked up this culinary herb. It is typically used to make the lemony part of Tom Yun soup (a hot & sour soup originating from Thailand/Laos).
After processing the lemongrass stalks, it would be better to make the tea while the stalks are fresh rather than when they are dried if you want a more lemony taste to the tea. A hot cup of tea made from the dried, cut stalks tastes a lot like water that has been mixed with a light lemon essence. But, if a non-citrus lemony tea is what you want to relax with, lemongrass tea is also non-caffeinated.
 |
| TheFoodening Blog: lemongrass stalks, all chopped up and ready to be dried for tea |
After trimming the stalks of the rough, woody root part and the tops, peel off any of its 'leaves' that have dark spots on them. Use a sharp knife or kitchen shears to cut the stalks into 1/2" to 3/4" pieces. Use a sharp knife to quarter (vertically) each piece. This will help the lemongrass dry faster.
Don't try to chop these later in a food processor after they have dried. It does not work.
Malted Milk Powder
This post has been brought to you by nostalgia. I grew up drinking malted milk as Olvaltine, and I enjoyed foods with malt in it such as the Whoppers candy and malted milk shakes. As an adult I consume a lot less sugar and as such, needed to figure out how this stuff was made in order to make it from scratch. Why make it from scratch? Because there are so many additives to today's malted milk powders. Just look at the ingredient list for Nestle's Carnation or Olvaltine. King Arthur has a cleaner ingredient list but it costs $10/lb.
I'm not terribly inclined to add wheat flour since it is primarily used as a thickener. This is just malted barley (whole barley berries that have been sprouted, dried, then ground into a powder) and dry milk powder. Also, this is not for making beer.
I got my organic barley grains Whole Foods's bulk aisle; though, you can certainly procure whole grains at any feed store or brewing supply shop.
How to Make Malted Milk Powder
This can be made from whole wheat or barley berries. For this experiment, I am using barley berries. You'll want to find unhulled berries because you want these to sprout. Do not use cracked, pearled, or hulled berries.
Sprout. Take 1 cup of dry grain and rinse it thoroughly in clean pure water. Soak it over night, or about 8 hours, in a 1 quart mason jar with a loose lid. Place a clean mesh lid on the top of the jar and strain out the soak water. Fill the jar again with pure water, stir and strain again. Drain. Rinse your jar of grains once a day. Watch for sprouting hairs after day one, it usually takes between 1-2 days depending on the room temperature.
Ferment. As the barley germinates, it starts to break down the starch into sugars. This is what gives malt powder its natural sweetness. If wild yeast is introduced as the barley is fermenting, the yeast will eat the sugar and convert the liquid to alcohol. You don't want the latter to occur.
Dry. Three possible methods of drying. Air/sun drying (requires 90+ degree temperatures for a few days), food dehydrator, or oven drying. This is to stop the fermenting process.
Air drying - spread moist, freshly sprouted grains on sheet pans in an even layer. Place pans in a dry, well-ventilated area. Dry for 18-48 hours depending on the humidity/temperature. If you are drying this outside, cover your grains with cheesecloth or food-safety screens to keep bugs/birds from eating it.
Food dehydrator - Set dehydrator to 115 F and dehydrate grains for 12-24 hours, or until the grains are dry.
Oven drying - Set oven to its lowest setting, between 150-170 F. Check for dryness in 8-12 hours.
When fully dry, the grains should weigh about the same as what it weighed before sprouting.
Grind. A this point, you are essentially making barley flour from sprouted, dried barley grains. You can grind these in a grain mill, food processor, or blender. You want it to a fine powder, with the granular consistency of say.. cocoa powder.
Storage. Store sprouted flour in an airtight container in the freezer or refrigerator. If using in baking, this can substitute regular flour at a 1:1 ratio.
Now that you have barley malt powder, you can blend it with dry powdered milk!
Here are some sweetened and unsweetened powder ratios.
Depression Era Malted Milk (ratio comes from backtobasicsgal blog):
6 tbsp barley malt powder
1/4 c granulated sugar
2 c powdered milk
Unsweetened Plain:
2 c instant dry milk, whole or nonfat
6 tbsp malt powder
Unsweetened Chocolate:
2 c instant dry milk powder, whole or nonfat
6 tbsp malt powder
6 tbsp unsweetened cocoa powder
To make one cup: add 1/3 c dry mix to 8 oz cold milk. Blend or whisk together. Sweeten to taste with sugar, honey, or stevia.
I got my organic barley grains Whole Foods's bulk aisle; though, you can certainly procure whole grains at any feed store or brewing supply shop.
How to Make Malted Milk Powder
This can be made from whole wheat or barley berries. For this experiment, I am using barley berries. You'll want to find unhulled berries because you want these to sprout. Do not use cracked, pearled, or hulled berries.
Sprout. Take 1 cup of dry grain and rinse it thoroughly in clean pure water. Soak it over night, or about 8 hours, in a 1 quart mason jar with a loose lid. Place a clean mesh lid on the top of the jar and strain out the soak water. Fill the jar again with pure water, stir and strain again. Drain. Rinse your jar of grains once a day. Watch for sprouting hairs after day one, it usually takes between 1-2 days depending on the room temperature.
Ferment. As the barley germinates, it starts to break down the starch into sugars. This is what gives malt powder its natural sweetness. If wild yeast is introduced as the barley is fermenting, the yeast will eat the sugar and convert the liquid to alcohol. You don't want the latter to occur.
Dry. Three possible methods of drying. Air/sun drying (requires 90+ degree temperatures for a few days), food dehydrator, or oven drying. This is to stop the fermenting process.
Air drying - spread moist, freshly sprouted grains on sheet pans in an even layer. Place pans in a dry, well-ventilated area. Dry for 18-48 hours depending on the humidity/temperature. If you are drying this outside, cover your grains with cheesecloth or food-safety screens to keep bugs/birds from eating it.
Food dehydrator - Set dehydrator to 115 F and dehydrate grains for 12-24 hours, or until the grains are dry.
Oven drying - Set oven to its lowest setting, between 150-170 F. Check for dryness in 8-12 hours.
When fully dry, the grains should weigh about the same as what it weighed before sprouting.
Grind. A this point, you are essentially making barley flour from sprouted, dried barley grains. You can grind these in a grain mill, food processor, or blender. You want it to a fine powder, with the granular consistency of say.. cocoa powder.
Storage. Store sprouted flour in an airtight container in the freezer or refrigerator. If using in baking, this can substitute regular flour at a 1:1 ratio.
Now that you have barley malt powder, you can blend it with dry powdered milk!
Here are some sweetened and unsweetened powder ratios.
Depression Era Malted Milk (ratio comes from backtobasicsgal blog):
6 tbsp barley malt powder
1/4 c granulated sugar
2 c powdered milk
Unsweetened Plain:
2 c instant dry milk, whole or nonfat
6 tbsp malt powder
Unsweetened Chocolate:
2 c instant dry milk powder, whole or nonfat
6 tbsp malt powder
6 tbsp unsweetened cocoa powder
To make one cup: add 1/3 c dry mix to 8 oz cold milk. Blend or whisk together. Sweeten to taste with sugar, honey, or stevia.
Strawberry Rhubarb Simple Syrup
It wasn't until I had a rhubarb infused hard cider at a cider fest earlier in the year that I started to appreciate the culinary aspect of this plant. Behold! Strawberry-rhubarb syrup for cocktails and soda drinks. I saw this recipe on my RSS feed from Smitten Kitchen. It is a very simple recipe that smells fruity and has a tangy sour-sweet taste.
Also this was my first time using rhubarb in a recipe. Should you happen to buy the stalks fresh, trim and discard the ends as you would with a stalk of celery. Then chop or dice as normal.
Yield: 3 cups
Usage: 2 tbsp per 6-8 oz of chilled sparkling water or sparkling wine
Also this was my first time using rhubarb in a recipe. Should you happen to buy the stalks fresh, trim and discard the ends as you would with a stalk of celery. Then chop or dice as normal.
Yield: 3 cups
Usage: 2 tbsp per 6-8 oz of chilled sparkling water or sparkling wine
Kitchen Notes: Green Tea & C Electrolyte Drink
This is certainly a cheaper option to Gatorade or coconut water and is a good mix of sea salt, sugar, and potassium. There are many ways to feel thirsty and not have water quench it. For today's recipe write-up, I will assume that this vampiric thirst is due to the dry 90+ degrees (Fahrenheit) weather in the Pacific Northwest; also I just ate a heavy protein-dense sandwich for lunch.
Onto the recipe...
In a 1-quart mason jar add the following:
1 packet of Emergen-C (any flavor) or Trader Joe's Effervescent Orange
8 oz filtered water
Swish the liquid around in the jar until the powder dissolves, then add:
8 oz fruit juice (something high in potassium, like Trader Joe's Cherry Cider or Blueberry Juice)
The type of fruit juice used offers different ratios of vitamins and trace minerals.
Brew 8 oz green tea (from leaves or a tea bag), remove tea bag and dilute with another 8 oz of filtered water. Or brew 16 oz of green tea and add that to the jar.
Add 1/4 tsp sea salt -- the type of salt does matter for its trace minerals. Himalayan sea salt will have a higher concentration of trace minerals as will Hawaiian Black Salt; but don't go breaking the bank on this ingredient. Most salt labelled as "sea salt" will work.
If you are concerned about the lack of iodine in sea salt, you could add food items such as fish, dairy, eggs and seaweed to your diet.
In total, you should have 32 oz of water consisting of:
1 c fruit juice
1 c green tea
2 c filtered water
1/4 tsp sea salt
According to MyFitnessPal, each 8 oz serving contains:
36 calories
sodium 128.8 mg
potassium 117.5 mg
magnesium 15 mg
Vitamin C 416.8 mg
Enjoy and stay hydrated!
Read more?
Magnesium-rich foods [PDF]
WebMD: Minerals by Function and Source
Onto the recipe...
In a 1-quart mason jar add the following:
1 packet of Emergen-C (any flavor) or Trader Joe's Effervescent Orange
8 oz filtered water
Swish the liquid around in the jar until the powder dissolves, then add:
8 oz fruit juice (something high in potassium, like Trader Joe's Cherry Cider or Blueberry Juice)
The type of fruit juice used offers different ratios of vitamins and trace minerals.
Brew 8 oz green tea (from leaves or a tea bag), remove tea bag and dilute with another 8 oz of filtered water. Or brew 16 oz of green tea and add that to the jar.
Add 1/4 tsp sea salt -- the type of salt does matter for its trace minerals. Himalayan sea salt will have a higher concentration of trace minerals as will Hawaiian Black Salt; but don't go breaking the bank on this ingredient. Most salt labelled as "sea salt" will work.
If you are concerned about the lack of iodine in sea salt, you could add food items such as fish, dairy, eggs and seaweed to your diet.
In total, you should have 32 oz of water consisting of:
1 c fruit juice
1 c green tea
2 c filtered water
1/4 tsp sea salt
According to MyFitnessPal, each 8 oz serving contains:
36 calories
sodium 128.8 mg
potassium 117.5 mg
magnesium 15 mg
Vitamin C 416.8 mg
Enjoy and stay hydrated!
Read more?
Magnesium-rich foods [PDF]
WebMD: Minerals by Function and Source
Blackberry Basil Seltzer
This version of the seltzer is more colorful than the strawberry one and can be served in short glass. Refreshing and light on the palate, this is another drink for a summertime dinner party.
For each serving:
1/4 c blackberries
2-3 basil leaves
1 tbsp syrup sweetener (agave, honey, or simple syrup)
seltzer or sparkling water
crushed ice
Directions
In a glass, add ingredients and squish together with the back of a spoon. Add ice and fill glass with seltzer water. Enjoy.
For each serving:
1/4 c blackberries
2-3 basil leaves
1 tbsp syrup sweetener (agave, honey, or simple syrup)
seltzer or sparkling water
crushed ice
Directions
In a glass, add ingredients and squish together with the back of a spoon. Add ice and fill glass with seltzer water. Enjoy.
Strawberry Basil Spritzer
This summer, the sun has been awfully harsh with wanting to be in the sky for 16 hours at a stretch. At least the solstice has passed and the days are starting to get shorter. This beverage can be kicked up a couple notches with the addition of vodka, but is good enough on its own without alcohol.
Ingredients
4-5 organic strawberries, washed, stemmed and halved
8 basil leaves, coarsely chopped
1 oz simple syrup (equal parts sugar and water, boiled and reduced by half)
juice from 1 lime
club soda or sparkling water
3 oz vodka (optional)
Directions
In a pint jar, combine strawberries, basil leaves, simple syrup, and lime juice. Let chill until ready to use. Scoop out 1-2 tablespoons of the mixture per serving, into a tall glass with ice. Add enough club soda or sparkling water. Stir briskly then serve.
Ingredients
4-5 organic strawberries, washed, stemmed and halved
8 basil leaves, coarsely chopped
1 oz simple syrup (equal parts sugar and water, boiled and reduced by half)
juice from 1 lime
club soda or sparkling water
3 oz vodka (optional)
Directions
In a pint jar, combine strawberries, basil leaves, simple syrup, and lime juice. Let chill until ready to use. Scoop out 1-2 tablespoons of the mixture per serving, into a tall glass with ice. Add enough club soda or sparkling water. Stir briskly then serve.
Almond Milk Chia Beverage
I got tired of buying cans of 60% coconut cream. There are a few still in the pantry, but I thought I should try to make my afternoon chia beverage out of something other than coconut milk. This is what I did with the quart of almond milk I just made.
Per half-pint mason jar:
1 tbsp organic chia seeds
1 tsp raw honey
1 c fresh almond milk
Stir it together, then lid and band the jar. Put in fridge until later. Give it another stir or shake the jar before drinking.
If you want to make "pudding" out of this, simply double the amount of chia seeds.
Per half-pint mason jar:
1 tbsp organic chia seeds
1 tsp raw honey
1 c fresh almond milk
Stir it together, then lid and band the jar. Put in fridge until later. Give it another stir or shake the jar before drinking.
If you want to make "pudding" out of this, simply double the amount of chia seeds.
Coconut Chia Drink
Finally there is a use for my unused half-pint jars. This tastes pretty good at any time, morning or night. I usually make three 8 oz servings at a time. I started using Trader Joe's light coconut milk (the stuff from the can not carton) since it only contains coconut milk and water. You can get coconut milk with 60% or more coconut milk in the can at an Asian grocery store. Be sure to read the labels for the ones that just have coconut milk and water as its ingredients.
Ingredients per 8 oz (half pint) jar:
1 tbsp organic chia seeds
1/3 c light coconut milk
2/3 c filtered water
1 tsp honey or some stevia sweetener, if desired
Directions
Fill each clean jar with chia seeds. Pour in coconut milk, water and sweetener. Stir well so that the chia seeds don't all clump together. Put clean lid onto the jars and secure with a jar band.
Put in refrigerator for a few hours. The chia seeds will have ballooned in size from absorbing the water. Give the jar a quick shake before opening and drinking.
You can also blend the contents of one jar with 2 medium ripe bananas for a quick smoothie.
This doesn't have a pudding consistency and is really meant for drinking. It's also not for anyone counting calories either. Most of the calories in this recipe are in the chia seeds. A third cup of light coconut milk is about 50 calories.
Ingredients per 8 oz (half pint) jar:
1 tbsp organic chia seeds
1/3 c light coconut milk
2/3 c filtered water
1 tsp honey or some stevia sweetener, if desired
Directions
Fill each clean jar with chia seeds. Pour in coconut milk, water and sweetener. Stir well so that the chia seeds don't all clump together. Put clean lid onto the jars and secure with a jar band.
Put in refrigerator for a few hours. The chia seeds will have ballooned in size from absorbing the water. Give the jar a quick shake before opening and drinking.
You can also blend the contents of one jar with 2 medium ripe bananas for a quick smoothie.
This doesn't have a pudding consistency and is really meant for drinking. It's also not for anyone counting calories either. Most of the calories in this recipe are in the chia seeds. A third cup of light coconut milk is about 50 calories.
Watermelon Granita
A warm summer in the Pacific Northwest is a great time to enjoy other recipes using watermelon. This recipe is mixed with lemonade for a refreshing summer cooler. I suppose you could also just eat it as an iced watermelon treat. If you're extra crafty, you can peel the limes with a vegetable peeler and reserve the lime peel to make candied citrus peels.
Makes 1 quart.
Ingredients
6 c seedless watermelon, cut into chunks
1/4 c lime juice (3 limes)
1/2 c organic granulated sugar
Directions
1. Wash and juice three limes. Strain out the pulp and set aside.
2. In the bowl of a 7-cup food prep, add sugar and lime juice. Then fill the bowl with watermelon chunks. Purée until smooth.
3. Pour into a 9" x 13" glass baking dish. Place dish in the freezer.
4. When frozen, use the tines of a fork to scrape the frozen purée into granita.
Scoop into tall glasses and fill with lemonade. Enjoy.
The only difference between this and watermelon sorbet, is that the latter has added water and is processed in an ice cream machine.
Makes 1 quart.
Ingredients
6 c seedless watermelon, cut into chunks
1/4 c lime juice (3 limes)
1/2 c organic granulated sugar
Directions
1. Wash and juice three limes. Strain out the pulp and set aside.
2. In the bowl of a 7-cup food prep, add sugar and lime juice. Then fill the bowl with watermelon chunks. Purée until smooth.
3. Pour into a 9" x 13" glass baking dish. Place dish in the freezer.
4. When frozen, use the tines of a fork to scrape the frozen purée into granita.
Scoop into tall glasses and fill with lemonade. Enjoy.
The only difference between this and watermelon sorbet, is that the latter has added water and is processed in an ice cream machine.
Mulled Apple Cider
This recipe is pretty simple and is a crowd favorite for any autumn or winter holiday. It can be prepared on the stove (over low-medium heat) or in a slow cooker (4 hours on low).
Ingredients
1 gallon fresh pressed apple juice or apple cider
peel of one navel orange
1 tsp whole cloves
1 tsp whole allspice berries
2 cinnamon sticks
Directions
Combine all ingredients into a pot and let simmer over low heat.
Ingredients
1 gallon fresh pressed apple juice or apple cider
peel of one navel orange
1 tsp whole cloves
1 tsp whole allspice berries
2 cinnamon sticks
Directions
Combine all ingredients into a pot and let simmer over low heat.
Tibetan Butter Tea ("po cha")
After landing at the small airport in Lhasa, Tibet in 2001, one of the first beverages consumed was butter tea; graciously offered to us by the hotel our group stayed at. A truly authentic butter tea would be made from yak milk, yak butter, and a special black tea that has been compressed into a brick. In the US, however, yaks are pretty hard to come by and zoos aren't about to give up their yak milk for this recipe. The taste aspect that you lose from using dairy cow milk is the pungent and strong aftertaste from traditional butter tea. You could substitute cow milk for goat milk, I suppose.
This recipe ratio comes from Lobsang Wangdu, Tibetan cookbook author of "Tibetan Home Cooking".
1. Bring water to a boil in a small pot. Add tea and let steep for a few minutes. Add salt and stir. Then strain out the loose tea, unless using a mesh tea ball or teabags. Add milk. Remove pot from heat.
2. With an immersion blender (or stand blender), mix the tea liquid with butter and churn (or shake in a lidded container) for 2-3 minutes.
Tea is best served when it is very hot.
 |
| 2001, Potala Palace in Lhasa, Tibet You could say that I am standing on the roof of the "Roof of the World". |
Serves: 2
Ingredients
4 c water
2 heaping teaspoons of good quality black tea
1/4 tsp salt
2 tbsp unsalted or salted butter
1/3 c half 'n' half or whole milk
Directions
1. Bring water to a boil in a small pot. Add tea and let steep for a few minutes. Add salt and stir. Then strain out the loose tea, unless using a mesh tea ball or teabags. Add milk. Remove pot from heat.
2. With an immersion blender (or stand blender), mix the tea liquid with butter and churn (or shake in a lidded container) for 2-3 minutes.
Tea is best served when it is very hot.
Sweet Tamarind Drink
I think tamarind is the foreign equivalent to the lemon in its sourness and use for medicinal and culinary purposes. This is one of the recipes that I've been meaning to try after reading about it in Saveur magazine. Basically you take about a pound of fresh tamarind pods, you'd want them fresher if you wanted a drink or pulp that was less sour. Shell them out and remove whatever harder strings are attached to the pulp. Put them in 2 quarts of water and boil until the pulp is soft (about 15-20 minutes). Strain the water through a sieve and reserve the liquid.
This is where I deviated from the recipe a bit. In the pot where I had boiled the pulp, I added about a quart and a half of cool water and just used my hands to separate the seeds from the pulp. Instead of using a blender, I put the pulp through the sieve to separate the pulp from the seeds.
At this point, you could scrape the bottom of the sieve with a spoon to get your tamarind pulp for other dishes. Anyhow, strain all the tamarind liquid and pulp into an 8-quart pot. Bring that pot to a boil and cool. Sugar to taste and serve.
For 1 cup of tamarind liquid, 2 tsp of sugar seems to sweeten it enough so that it isn't overbearingly tart.
After having made this from scratch, I can see why the advertised pictures of tamarind drink never resembles what it does if you make it fresh. I must say that the whole preparation process tastes better than it looks. The drink itself smells rather earthy, like boiled plants--not vegetables, but like someone cooked up peat moss and served it as a drink. Seeing how it's autumn now, I suppose that sour drinks aren't as refreshing when the weather is cooler.
Kudos to the wild plant gatherer 3,000 years ago who convinced someone else to drink a brownish liquid made from the seed pulp that resembles nearly dried cat sh**.
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