Beverages

MANGO LASSI FROM CHAI, CHAAT & CHUTNEY

INGREDIENTS 

• seeds from 5 green cardamom pods
• 200 g mango pulp, or 7oz
• 200 ml natural yogurt, or 1/3 pint
• 100 ml milk, or 3 1/2 fl oz
• 1 tablespoon granulated sugar
• 3 ice cubes

DIRECTIONS

1. Using a pestle and mortar, grind the cardamom seeds 
to a powder.
2. Combine the mango pulp, yogurt, milk, sugar and ground cardamom in a blender. Add the ice cubes and blitz for 1 minute. Pour into 3 glasses and serve immediately

Eggnog

Ingredients

• 4 egg yolks
• 1/2 cup sugar
• 2 cups milk
• 2 whole cloves
• Pinch of cinnamon
• 1 cup cream
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon vanilla extract
• 2 Tbsp each of bourbon and rum or brandy, or to taste (can omit for kid-friendly eggnog)
• *4 egg whites (optional)

Method

Beat egg yolks, beat in sugar: In a large bowl, use a whisk or an electric mixer to beat egg yolks until they become somewhat lighter in color. Slowly add the sugar, beating after each addition, whisking until fluffy.

 Heat milk with cinnamon and cloves: Combine the milk, cloves, and cinnamon in a thick-bottomed saucepan. Slowly heat on medium heat until the milk mixture is steamy hot, but not boiling.

Temper the eggs by slowly adding half of the hot milk mixture into the eggs, whisking constantly while you add the hot mixture. Pour the mixture back into the saucepan.

 Cook until eggnog mixture thickens: Cook the eggnog on medium heat, stirring constantly with a wooden spoon, until the mixture begins to thicken slightly, and coats the back of the spoon. It helps to have a candy thermometer, but not necessary; if you have one, cook until the mixture reaches 160°F.

Do not allow the mixture to boil, or it will curdle. (If the mixture does curdle you may be able to save it by running it through a blender.)

Remove from heat and stir in the cream.

Strain and chill: Strain the mixture through a mesh strainer to remove the cloves. Let cool for one hour.

Mix in vanilla extract, nutmeg, and bourbon/rum and brandy (feel free to omit for kid-friendly eggnog). Chill.

*Optional: Beat egg whites until they reach soft peaks. Add a teaspoon of sugar and continue to beat until they reach stiff peaks. Gently fold into eggnog. Note, because of the salmonella risk from raw eggs, it is recommended that children, elderly, and people with compromised immune systems refrain from eating raw eggs such as the optional whipped egg whites in this recipe, unless you use pasteurized eggs

CARDAMOM GREEN TEA

INGREDIENTS 

• 2 teaspoons green tea
• 6 green cardamom pods
• sugar, to taste

DIRECTIONS

1. Rinse the teapot with boiling water.
2. Add the tea and cardamom, then fill with boiling water.
3. Let steep for 1-2 minutes only (no longer, or the bitter tannins are released).
4. Pour the tea and add sugar to taste (only if you usually like sweet tea).

Indian Chai Hot Chocolate

Ingredients

• 1/2 cup water 
• 1/2 cup milk 
• 1 chai tea bag
•  1 (.55 ounce) package instant hot chocolate mix

Directions

Stir the water and milk together in a microwave-safe mug. Cook on high in the microwave for 1 1/2 minutes. Remove, and add the chai teabag. Allow tea to steep about 2 minutes. Remove the tea bag, and stir in the hot chocolate mix.

Hot Cranberry Tea

Ingredients

• 3 1/2 quarts water 
• 1 (12 ounce) package cranberries
•  2 cups white sugar 
• 2 oranges,juiced 
• 2 lemons, juiced 
• 12 whole cloves
• 2 cinnamon sticks

Directions

In a large pot, combine water and cranberries. Bring to a boil, reduce heat, and simmer for 30 minutes. Add sugar, orange juice, lemon juice, cloves and cinnamon sticks. Cover, and steep for 1 hour.

BANANA BRUNCH PUNCH RECIPE

INGREDIENTS

• 6 medium ripe bananas
• 1 can (12 ounces) frozen orange juice concentrate
• 1 can (6 ounces) frozen lemonade concentrate,
• 3 cups warm water, divided
• 2 cups sugar, divided
• 1 can (46 ounces) pineapple juice
• 3 bottles (2 liters each) lemon-lime soda
• Orange slices, optional

DIRECTIONS

In a blender or food processor, blend bananas, orange juice and lemonade until smooth. Remove half of the mixture and set aside. Add 1-1/2 cups of warm water and 1 cup sugar to mixture in blender; blend until smooth. Place in a large freezer container. Repeat with remaining banana mixture, water and sugar; add to container. Cover and freeze until solid. One hour before serving, take punch base out of freezer. Just before serving, place in a large punch bowl. Add pineapple juice and soda; stir until well blended. Garnish with orange slices if desired.Yield: 60-70 servings (10 quarts).

SPARKLING PUNCH 

INGREDIENTS

• 3 cups water
• 1 can (6 ounces) frozen orange juice concentrate, thawed
• 3/4 cup thawed lemonade concentrate
• 2 cups cranberry juice cocktail
• 1/2 cup sugar
• 1-1/2 liters lemon-lime soda, chilled
  

DIRECTIONS

In a large bowl, combine the first five ingredients; mix until sugar is dissolved. Chill for 1-2 hours. Just before serving, stir in soda. Yield: 24 servings (3 quarts)

LEMON ICE TEA MIX 

INGREDIENTS

• -1/2 cups sugar
• 2 cups unsweetened instant tea
• 5 envelopes (.23 ounce each) unsweetened lemonade soft drink mix
• ADDITIONAL INGREDIENTS:
• 1 cup warm water
• Cold water

DIRECTIONS

In a large bowl, combine the sugar, tea and drink mix. Divide into five equal batches; store in airtight containers in a cool, dry place for up to 6 months. Yield: 5 batches (8-1/2 cups total).To prepare tea: Dissolve about 1-2/3 cups tea mix in 1 cup warm water. Place in a gallon container. Add cold water to measure 1 gallon. Cover and refrigerate. Yield: about 16 (1-cup) servings per batch.

Masala Spicy Tea

Ingredients

2 cups water
2 tea bags
1 whole black peppercorn
2 whole cardamom pods
2 whole cloves
1/2 cup sweet

2 cinnamon sticks

1/2 cup sweetened condensed milk

Directions

Bring the water to a boil in a saucepan over high heat. Reduce the heat to medium, and stir in the tea bags, peppercorn, cinnamon sticks, cardamom pods, and cloves. Let boil for 1 minute.
Pour in the condensed milk, and bring back to a boil. Remove from the heat, strain into cups, and serve.

Cookie Milkshake

THINGS YOU NEED 

2 cups ice cream (any flavor)

1 cup milk
4 to 8 cookies (depends on type chosen)

METHOD 

Blend ice cream and milk in a blender.

Add cookies.

Blend until smooth and serve.

PINA COLADA

Ingredients

• 
  

6-7 chunks of pineapple

• 1 teaspoon sugar
• 1 tablespoon coconut cream
• 50ml fresh pineapple juice
• Ice
• To garnish: A pineapple triangle

METHOD 

1. Place all your ingredients into the blender (apart from the garnish!) and blend until a smooth consistency
2. Pour into a chilled (or even better, frozen) glass, then add your garnish and serve

                  Linden Tea

Used mainly to treat indigestion, colds and abdominal pain. Modern scientific research has discovered the therapeutic equivalent. Thus, linden flower tea proved a valuable ally in the fight against infectious diseases (colds, flu) – promotes sweating and is therefore useful in controlling fever. It has calming action on the cough, stimulates blood flow, diuresis and gallbladder activity. It is also an effective remedy in headaches, abdominal cramps and fever muscle. In addition, due to sedative effects, is indicated for insomnia, nervousness, intellectual overload.

Linden Tea recipes:

• Boil 1/2 liter of water. Then, put 2 teaspoons of linden (lime) flowers. Let it infuse for 8-10 minutes and then filter the content. Put the tea in the cup of tea, let it 1-2 minutes, and enjoy.
• Boil 1/2 liter of water. Then, put 2 teabags on the tea spot. Let it infuse for 8-10 minutes Then, take of the teabags and let the tea to rest 2 minutes, and enjoy.

Fresh & Fruity Coconut Water

Ingredients

1. 2 liters coconut water
2. 1 liter water
3. 2 cups mixed berries and cut strawberries
4. 2 peaches
5. 1 nectarine
6. 2 sprigs fresh mint
7. 2 large basil leaves

Instructions

1. Use a large container (one that holds 8 pints) to prepare the drink.
2. Slice the peaches and nectarines.
3. Pour the water and coconut water into the container. Add the berries, peaches and nectarines. Place the herbs on top. Seal the container and refrigerate for at least 3-4 hours, or until ready to serve.

Notes

1. If you still have some of this drink left over after serving, remove the herbs and fruit (which can be used in smoothies or yogurt snacks), otherwise the fruit can begin to ferment and leave a bad taste in the water.

Chocolate & Banana Smoothie

Ingredients

1 bar Godiva dark chocolate almond bar, 72% cacao (4.4 ounces/125 grams)

1. 1 banana
2. 15 ounces Organic Valley whole milk (almost 2 cups)

Instructions

1. Place chocolate bar and banana in a blender then add the milk. Cover and blend for up to two minutes, or until the chocolate and banana are completely blended together and the texture of the drink is smooth.
2. Pour and serve or chill until ready to serve.

Oreo shake

Ingredients

• 4 tsp. chocolate syrup

• 8 OREO Cookies, divided

• 1 cups milk

• 2 cups vanilla ice cream, softened

Instructions

• SPOON  1 tsp. syrup into each of 4 glasses. Roll each glass to coat bottom and inside of glass. Finely chop 4 cookies; set aside.
• QUARTER  remaining cookies; place in blender. Add milk and ice cream; blend until smooth.

POUR  into prepared glasses; top with chopped cookies. Serve immediately.