Hot Beverages Recipe

Brew the spices

In a small saucepan, combine 1 cup water, crushed cardamom, cinnamon stick, cloves, crushed peppercorns and sliced/crushed ginger. Bring to a gentle boil, then reduce heat and simmer for 3–4 minutes to extract flavors.

Add tea and milk

Add 2 tsp black tea leaves and 1 cup whole milk to the spiced water. Raise heat and bring to a gentle simmer. Watch carefully to avoid boiling over.

Sweeten and strain

Stir in 2 tsp sugar (adjust to taste). After 1–2 minutes of simmering once milk is added, remove from heat and strain into cups using a fine mesh strainer to catch tea leaves and whole spices. Serve hot.

Heat the milk

In a small saucepan over medium heat, warm 2 cups whole milk until it is steaming but not boiling — small bubbles should appear at the edge (do not scald).

Combine chocolate

Whisk in 2 oz chopped dark chocolate, 1 tsp unsweetened cocoa powder and 1 tsp granulated sugar. Continue whisking until chocolate fully melts and the mixture is smooth and slightly thickened.

Finish and serve

Remove from heat and whisk in 1 tsp vanilla extract and a pinch (about 1/4 tsp) of salt to enhance flavor. Pour into mugs and top with whipped cream if desired.

Prepare matcha

Sift 1 tsp matcha into a bowl. Add 2 tbsp hot water (~175°F / 80°C). Whisk briskly in a zig-zag (M or W) motion with a bamboo whisk or small whisk until frothy and there are no lumps.

Heat and combine milk

Steam or heat 1 cup milk until hot and slightly foamy. Add 1 tsp honey (or chosen sweetener) to the milk and stir to dissolve. Pour the milk into the prepared matcha while holding back the foam with a spoon, then spoon foam on top.

Combine ingredients

In a medium saucepan, combine 4 cups apple cider, 1/2 sliced orange, 2 cinnamon sticks, 6 cloves, 2 star anise, and 1/2 inch sliced fresh ginger.

Simmer gently

Heat over medium until just below a simmer, then reduce to low. Simmer gently for 15–20 minutes to allow spices to infuse. Do not boil vigorously to preserve flavor.

Sweeten and serve

Taste and add 1 tbsp maple syrup or brown sugar if desired. Strain into mugs to remove whole spices and orange slices. Serve warm.

Combine and heat

In a small saucepan, whisk together 1 cup almond milk, 1/2 tsp ground turmeric, 1/4 tsp ground cinnamon, 1/8 tsp ground ginger and a pinch of ground black pepper. Heat over low–medium heat until steaming but not boiling, whisking frequently to avoid lumps.

Sweeten and froth

Remove from heat and stir in 1 tsp honey or maple syrup to taste. For a creamier texture, froth briefly with an immersion frother or vigorously whisk before pouring into a mug. Serve hot.