Tea, coffee & cocktail recipes

Tea Mocktail with Rooibos and Cinnamon

Ingredients (for 4 glasses): 350 ml water | 500 ml ginger ale 8 gr rooibos tea | 4 cinnamon sticks | 1 orange | Ice cubes What you need: cocktail glasses, cocktail shaker, teapot with tea filter Preparation: 1. Bring the water to the boil. Put the rooibos tea in a teapot with filter and leave to steep for 4 minutes. Remove the tea leaves. 2. Pour the tea into a cocktail shaker, add ice cubes and shake firmly. 3. Cut the orange into thin slices and add one slice per glass. 4. Pour the tea from the cocktail shaker into the glasses. 5. Add the cinnamon stick. 6. Top up with ginger ale and stir using the cinnamon stick.

Old Fashioned

Ingredients: Whiskey (or bourbon) 60 ml | Angostura bitters (3-5 drops) | 10 ml sugar syrup | Orange peel | Granite ice cube | Ice cubes Preparation: 1. Pour the sugar syrup into a whiskey glass and add the Angostura bitters. 2. Add the whiskey. 3. Stir with a bar spoon. 4. Put the granite ice cubes in the glass and add 3-4 normal ice cubes. 5. Squeeze half of the orange into the glass. 6. Peel the other half of the orange and carefully burn the peel. 7. Garnish the Old Fashioned with the burnt peel to give it an extra smoky flavour.

Gin & Tonic with Blueberries and Elderflower

Ingredients:

• Gin 45 ml; • Elderflower tonic (Fevertree) 150 ml; • 40 gr blueberries; • Ice cubes; • Violets for garnishment

Preparation: 1. Fill a glass with ice cubes. Then add the gin and tonic and stir well. 2. Drop the blueberries in the glass or thread them on a cocktail stick. If you opt for the latter, stir the stick while in the glass to release the flavours. 3. Serve with a violet.

Camomile Latte

Ingredients:

• 2 teaspoons of loose camomile tea; • 175 ml of milk (or soy milk); • 1 teaspoon ground cinnamon

Preparation:

1. Add camomile tea, milk and cinnamon to a pot and heat on medium-low heat. Let simmer for a couple of minutes (do not boil). 2. Let steep for about a minute. 3. Strain the mixture. 4. Pour the mixture into a coffee maker and use the plunger about 6 times. 5. Pour into a cup and sprinkle some cinnamon on top for a perfect finish!

Pumpkin Spice Latte

Ingredients: 200 ml (vegetable) milk | 1–2 tablespoons pumpkin purée (from tin or pot), finely mashed | 1 tablespoon sugar | Half a teaspoon of mixed spice or pumpkin spice | 1 teaspoon vanilla extract | 1 freshly made (espresso) coffee (approx. 60 ml) | Whipped cream What you need: small pan, whisk, hand blender or blender Preparation: 1. Heat the milk, pumpkin purée, sugar and mixed spice at a medium heat in a sauce pan. Once it’s close to boiling, remove the pan from the stove. 2. Stir the vanilla into the mixture. Puree until completely smooth using a hand blender. This will also help dissolve small chunks of pumpkin. You can now add the coffee, but you can also add and stir it in once you’re done. 3. Pour the Pumpkin Spice Latte into a large mug and garnish with a big blob of whipped cream. Sprinkle with an additional dash of Pumpkin spice.

Source: bettyskitchen.nl

Cold brew coffee

Ingredients: Arabica beans | 1L water | Ice cubes | 30 ml almond milk | Vanilla extract | Cinnamon What you need: coffee mill, (glass) pot or carafe, coffee filter or coffee maker Preparation: 1. Use finely preground beans or grind the beans yourself with a coffee mill. 2. Put the coffee grinds in a large (glass) pot or carafe and pour over 1 litre of water. Stir well. 3. Seal the pot and leave for 12 hours. 4. Now it’s time to filter the coffee. You can use a coffee filter or a coffee maker. Make sure you filter out all of the coffee grinds. 5. Fill a glass with ice cubes. 6. Fill about 1/4th of the glass with coffee. 7. Now pour over the milk. 8. Finish off with a few drops of vanilla extract and a dash of cinnamon to taste.