The only good thing about winter is that it gives me an excuse to cozy up at home with a warm drink and the TV. I spend my year between Tel Aviv and Manhattan and even when I’m in Israel this time of year I am cold (and lazy)! I swear by my Nespresso (I use an older model, but if you’re in the market for a new machine the newest is the Creatista Plus, which they launched last month in conjunction with Breville; it’s the first that allows you to create latte art with its multiple milk foam textures), so I reached out to them and asked them to share some recipes. But -because we’re not always in the mood for coffee – here’s a look at the absolute best warm drink recipes I could find from coffee to cocktails. Here’s to the warm weather coming sooner rather than later… and in the meantime, let’s drink up!
- 1 coffee capsule Variations Sachertorte (or, if you don’t have a Nespresso, use a 40ml shot of espresso)
- 4g of Sugar
- 3 ice cubes
- 100ml of cold half/half cream
- 8 drops of rum essence
Put the sugar in a small pitcher. Brew the coffee Variations Sachertorte as espresso into the pitcher and stir until the sugar is dissolved. Pour it in a shaker with 3 ice cubes and shake it until it is ice cold and frothy. Make a cold milk froth from 100 ml of half/half cream and the rum essence. Pour the coffee in a recipe glass. Pour the rum flavored milk froth on top. Decorate with some grated dark chocolate.
DavidsTea Sweet Apple Fritter Cocktail
- 3 Perfect Spoonfuls of Honeycrisp Apple tea
- 3 cups of water
- ¼ cup agave syrup
- 3 cinnamon sticks
- Whisky (optional)
- Apple wedges (optional)
In a medium saucepan, combine water, agave and cinnamon sticks and bring to a slow boil. Turn heat to low and simmer for 10 minutes, uncovered. Take the pan off the heat and let sit for 2 minutes. Add Honeycrisp Apple tea and let it steep for 4 minutes. Strain into heatproof glasses and add 1 oz whisky. Garnish with apple wedge.
Chalk Point Kitchen Pumpkin Spiked Hot Cocoa
- 2 oz Remy Martin 1738
- 70g cup cocoa nibs
- 2-3 small pumpkin chunks
- 2-3 cinnamon sticks
- 450 ml condensed milk
- 1 teaspoon ghee
- 1 serving Gaia Herbs Golden Milk
- pinch saffron threads (optional)
- 1 cup whole or 2% milk
- 1-2 teaspoons honey, to taste
Place the ghee in a small saucepan set over medium heat. Once melted, whisk in the golden milk, saffron and milk. Heat, stirring often, until mixture is quite warm but not boiling. Remove from heat, and add honey to taste. Pour into a cup, and drink immediately.
matcha LOVE Matcha Latte
- ¼ cup white chocolate chips
- 2 cups unsweetened almond milk
- 2 tablespoons matcha LOVE culinary matcha
- 1 cup hot water
In a small saucepan over medium-high heat, melt the white chocolate together with ½ cup of almond milk. Stir until smooth, then add remaining almond milk. Sift culinary matcha powder into the hot water and whisk until combined and frothy. Stir into the almond milk/white chocolate mixture and pour into two mugs.
Haute Chocolate (from Sheila G’s Butter & Chocolate)
- 3 tablespoons Brownie Filling (recipe below)
- 1¼ cups milk
- Whipped cream, optional
Warm the brownie filling and ¼ cup milk in a small saucepan over medium heat and stir until blended. Pour in the remaining 1 cup milk and whisk until heated through. Garnish with whip cream, if desired.
- 1 (14-ounce) can sweetened condensed milk
- 12 tablespoons (1½ sticks) salted butter, melted
- 2 teaspoons pure vanilla extract
- 1 cup 100% baking cocoa
- ¾ cup all-purpose flour
Blend the sweetened condensed milk with the melted butter. Mix in the vanilla. Add the cocoa and flour and mix thoroughly. Allow to cool; texture will be exactly like a brownie batter. Store in an airtight container in the refrigerator for up to one month. Bring to room temperature before using.
- 1.5 oz Clontarf Irish Whiskey
- 4 oz hot Birch Carmo De Minas coffee
- .5 oz Demerara syrup
- Hand whipped cream
- 1 1⁄2 cups skim milk
- 1⁄2 tsp vanilla extract
- 1⁄2 tsp pumpkin pie spice
- 4 fl. oz. double-strength brewed coffee
- 2 Tbsp low fat whipped topping
- 1⁄4 tsp pumpkin pie spice
- 1 1⁄2 tsp of zero-calorie Truvía Natural Sweetener Spoonable
Heat skim milk in the microwave until hot, approximately 3 minutes. Combine the hot milk, Truvía, vanilla extract, and pumpkin pie spice in a blender and blend until frothy. Pour into two coffee mugs, add 2 ounces of coffee and stir. Garnish each mug with 1 Tbsp of whipped topping and sprinkle with 1⁄8 teaspoon of pumpkin pie spice.
TSAREVNA Hot Punch
- 200ml red porto
- 100ml vodka
- 60ml sugar syrup
- 50ml lemon
- 40ml pomegranate syrup
- 250ml Tsarevna Hot Tea
Place all of the ingredients in a pan and simmer over low heat for 20 minutes.
Hot Roasted Macaccino
To make this just add hot water and your favorite creamer to your roasted Macaccino. This recipe comes recommended by Kathy Siegel, MS, RDN, CDN who says “it’s a nutrient-rich energy drink made from the Peruvian maca root. This superfood beverage, has the appeal and flavor of coffee and hot chocolate without the caffeine and sugar.”
Warm Cider With Skyr
This is another healthy recommendation from Siegel. She recommends using Skyr instead of traditional whipped cream when topping your warm apple cider or hot chocolate. It will cut down on calories, sugar and fat and give you a nutrient and protein boost.