7 Winter Drink Recipes: Slow Down and Warm Up - Mother Cultured (2024)

Ingredients

• 1 cup boiling water
• 1 roasted dandelion root tea bag (or 1 1/2 tsp loose leaf)
• 1/4 cup half and half
• 2 Tbs honey, divided
• heavy pinch of salt
• 2-3 drops vanilla
• honey and cinnamon for garnish (optional)

Instructions

1. In a large mug, pour 1 cup of boiling water over tea bag.
2. Allow to steep for 5-15 minutes. The longer you steep, the stronger the flavor will be, but it will also increase the potency of the health benefits.
3. In the meantime, add 1 Tsp honey, salt and vanilla to your half and half.
4. Heat and froth half and half mixture with desired method: electric countertop frother, steam then use handheld frother, steam then add to French press and plunge rapidly, or steam and then shake vigorously in a lidded jar. To heat you can either simply microwave or heat in a small saucepan until just a few bubbles rise. You do not want to allow it to boil.
5. Add remaining Tbs of honey to your steeped tea, discarding tea bag, and stir.
6. Pour frothed half and half over sweetened tea.
7. If desired, drizzle a spiral of honey and dust a smattering of cinnamon over foam.
8. Sip and enjoy.

Notes

Ingredients

• 2 Tbsp sugar
• 1 Tbsp cocoa powder
• 2 Tbsp plus 1/2 cup of milk, divided
• 2 Tbsp chocolate chips
• 1/3 cup half and half
• pinch of salt

Instructions

1. In a small saucepan combine sugar, cocoa and 2 Tbsp of milk.
2. Whisk over low heat until sugar dissolves and cocoa incorporates to form a thin paste.
3. Add the chocolate chips, half and half, and salt. Stir until chocolate chips have melted.
4. Raise heat to medium and add the rest of the milk.
5. Heat through to steaming and ladle into a mug.
6. Top with favorite toppings if you like and enjoy.

Notes

Ingredients

• 2 Tbsp sugar
• 2 Tbsp cocoa powder
• 2 Tbsp plus 1 cup of milk (divided)
• Pinch of salt

Instructions

1. In a small sauce pan, add the sugar, cocoa and 2 Tbsp milk.
2. Whisk over low until fully combined to make a thin paste.
3. Add the remaining milk and salt, stir.
4. Turn heat to medium and heat through, stirring often and scraping bottom of pan.
5. Be sure not to burn the cocoa. Once steaming, remove from heat and ladle into a mug.
6. Add your favorite toppings and enjoy.

Notes

Ingredients

• 8 oz (1 cup) filtered water
• 1-2 tea bags Earl Grey tea (or 1-2 tsp loose leaf)
• 1/3 cup milk
• 2 Tbsp cream
• Sweetener to taste (see notes for variations)

Instructions

1. Heat your water to just below boiling- very hot and steaming with a few bubbles rising, or 208 degrees F. to be precise
2. Pour the hot water over your tea in a 12 oz mug and steep for 5 minutes
3. Heat milk and cream until steaming, transfer to a heat proof jar
4. Add tea and sweetener to hot milk mixture and froth (see notes)
5. Pour back into your mug and enjoy

Notes

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  Immersion Blender

  See Also

  Pavlova Cake Recipe - Red, White and Blue Dessert

Ingredients

• 2 cups filtered water
• 2 cups raw cane sugar
• 4 Tbs dried lavender

Instructions

1. In a medium saucepan, stir together sugar and water over medium-low heat
2. Heat until sugar is dissolved, stirring occasionally
3. Once dissolved, remove from heat and add lavender. Cover and steep 5 min.
4. Strain off lavender and pour into airtight bottle or container
5. Store in fridge

Notes

Ingredients

• 1/2 cup heavy cream
• 2 Tbsp pumpkin puree
• 3 Tbsp honey
• 1/2 tsp pumpkin pie spice OR 1/4 tsp cinnamon, 1/8 tsp each nutmeg and allspice
• pinch of salt

Instructions

1. Add heavy cream to a wide-mouth jar (if using immersion blender), blender, or non-heated milk frother. You can also use a hand mixer with whisk attachment and a small mixing bowl, or shake vigorously in a mason jar with a secure lid.
2. Add the pumpkin, honey, salt and spices.
3. Blend until very thick, just short of whipped cream.
4. Add to the top of an iced latte or favorite drink.
5. Store leftovers in a jar with a lid. Use within 5 days.

Ingredients

• 2 quarts apple cider
• 2 quarts pineapple juice
• 1 quart cranberry juice
• 4 cups orange juice
• 2 large or 4 small cinnamon sticks
• 2 Tbsp whole allspice
• 1 orange, sliced and studded with whole cloves

Instructions

1. Turn your crock pot on low (see notes for stove top instructions) and slice your orange into 6-8 slices.
2. Stud each slice with several whole cloves. This not only looks pretty but also infuses the wassail with that incredible flavor.
3. Pour the cider, pineapple juice, cranberry juice and orange juice into the crock pot.
4. Add in the cinnamon sticks and allspice berries. For easier clean up you can keep allspice berries in a sachet, cheesecloth bundle or stainless steel tea strainer.
5. Carefully place your clove-studded oranges on top.
6. Add the lid to your crock pot and cook on low for at least 4 hours, up to 8 for the strongest flavor. Alternatively you can cook for 4 hours, remove spices and continue to cook or set to 'Warm' if you don't want your wassail too spice heavy.
7. Ladle into mugs or heat-proof glasses and enjoy.
8. Store leftovers (once cooled) in mason jars with lids in the fridge for a week.

Notes

Ingredients

• 1 double shot espresso
• 1/3 cup milk
• 2 Tbs cream
• 1 Tbs cocoa powder
• 2 Tbs honey or maple syrup
• pinch of salt
• 1/8 tsp vanilla extract
• 1/8 tsp peppermint extract OR 2 1/2 Tbs of my Homemade Peppermint Syrup (omit honey in this case)

Instructions

1. Make chocolate syrup: In a small saucepan, combine honey and peppermint extract (or 2 1/2 Tbs Homemade Peppermint Syrup), cocoa powder, and salt. Whisk and turn heat on low, just enough to fully combine ingredients.
2. Pour chocolate syrup into a 12-16 oz. mug, reserving a bit to drizzle on top if desired, and brew double shot of espresso into the mug.
3. Meanwhile add your milk, cream, and vanilla extract into your milk frother (or heat in small saucepan then froth with a blender or shake vigorously in a lidded jar)
4. Pour hot, frothed milk over espresso, drizzle with remaining syrup if you like and enjoy. You can also add whipped cream or a homemade marshmallow square on top!

Notes

Ingredients

• 2 cups sugar
• 1 cup water
• 1/4 cup dried peppermint leaves (loose leaf peppermint tea)

Instructions

1. Add sugar and water to a saucepan
2. Heat on low and stir to dissolve sugar
3. Bring to a boil then remove from heat
4. Immediately add the peppermint leaves and cover with a lid
5. Steep for 10 minutes covered
6. Strain out tea leaves with a fine mesh strainer and pour syrup into a glass jar or bottle with a tight fitting lid
7. Store in the fridge for up to a month

Notes