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2x Coffee Concentrate

13 Feb

Takes planning but the concentrate saves time in the morning for a quick cup.

1 cup beans + 3 cups water makes 3 cups concentrate- enough for 4 12-oz mugs of coffee

1 part coffee beans of choice, ground
3 parts cold water
a way to steep and strain the concentrate*

Stir the coffee and water in an iced coffee system or large jar until all the grounds are wet. Let soak 12-15 hours, at room temperature. Drain into a large jar using your chosen apparatus* (this takes a while, you’ll have enough for a mug shortly but it will keep draining for a couple hours usually).

To serve, dilute to half strength using water and/or milk. Heat or ice as desired. Supposedly lasts 2 weeks in the fridge, but it’s never made it that far.

*if you don’t have a cold brew system, place a large funnel (4c capacity) over a quart size or larger jar or bowl. Put a strainer inside the funnel, and a paper filter or thin dish towel/fabric inside the strainer. If your strainer/funnel isn’t large enough, only make 1/2 the recipe (then you only need a two cup capacity).


ginger syrup

28 Feb

1/2 pound ginger, chopped in food processor (no need to peel)
2 1/2 cups water
1 1/2 cups sugar
Thick lemon slices to serve with
sparkling water to serve with OR it makes a delightful tea – just add to taste to hot water

Boil ginger with water vigorously for about 30 minutes. Drain thoroughly in a sieve, squeezing out all water with the back of a spoon. Return to pot and add sugar. Bring to boil and simmer until mixture is maple-syrup consistency, stirring occasionally (about 45 minutes). Should keep indefinitely in a jar in the fridge. Serve with about a 1:3-4 ratio syrup:sparkling water (or to taste) with thick lemon slices between ice.

chai concentrate

21 Nov

*under construction!!*
1 qt concentrate, for 32 servings of chai.

32 cardamom pods
10 cinnamon sticks
4 whole star anise
1 tsp fennel seed
1 tsp whole cloves
1 tsp black peppercorns
8 cups cold water
2 cups agave nectar
3″ piece ginger, sliced thin
3/4 cup loose black tea or 8 family-size tea bags
1 Tbsp vanilla

Crush the spices lightly together. In a medium sauce pan, toast the spices until just beginning to be fragrant. Add the cold water, ginger, tea and agave nectar. Bring to a rolling boil and then turn off the heat. Let steep 2 hours or overnight. Strain and squeeze out spices, and then restrain if desired. Bring to a simmer and simmer gently, uncovered, until liquid is reduced to 1 quart. Add ~2 Tbsp concentrate to 1 cup hot or cold ‘milk’.

chai concentrate : an experiment

18 Nov

This is what I am going to try:
Makes 1 qt/32 servings of concentrate, 2 Tbsp concentrate: 1 mug ‘milk’ (steamed or iced)

32 whole cloves
16 cardamom pods, lightly crushed
8 cinnamon sticks, lightly crushed
1/2 Tbsp anise
1/2 Tbsp fennel
1 tsp cracked peppercorns
1 tsp nutmeg
1 qt (4 cups) H2O
2 inches fresh ginger, thinly sliced
8 ‘family size’ black tea bags or equivalent loose leaf tea
1 Tbsp vanilla extract
2 cups Agave nectar

Measure your water. In a large stock pot, toast the spices until just beginning to be fragrant. Add the water, ginger and tea bags. Bring to a boil, reduce to simmer and simmer gently, uncovered, until reduced by 1/2, so that two cups liquid remain. Add vanilla extract and let sit 5 minutes. Strain the liquid and stir in the agave nectar. Use 2 Tbsp concentrate per mug of milk.

fresh margaritas

16 Nov

4 tsp lime zest plus 1/2 cup fresh lime juice
4 tsp lemon zest plus 1/2 cup fresh lemon juice
1/4 cup sugar
2 cups crushed ice
1 cup tequila
1 cup triple sec

Mix lime, lemon and sugar and let sit for 4-24 hours. Strain out zest and add ice, tequila and triple sec. Serve on the rocks with lime wedges and salted-rim glasses, unless you’re a wussy and like it blended.

Thanksgiving : Silk Nog

16 Nov

Here is the best approximation that I have concocted, and if I do say so myself, it is quite delicious- and super easy. Serve with whiskey or rumif you so desire.

2 quarts (1/2 gallon) soymilk
1-4.6 oz package Jell-O cook & serve vanilla pudding mix
1-2 Tbsp sugar
1/2 tsp nutmeg
1/2 tsp rum extract or vanilla extract

Mix all ingredients together and stir constantly until mixture reaches a rolling boil. Let cool. Yum.

cold brewed coffee

25 May

Per each quart jar, I mixed 4 coffee scoops (8 Tbsp) of ground H-E-B coffee with 3 cups water.  Directions came from this site.


Wow.  This was good.  Dangerously good, and feels more caffeinated – like I could accidentally drink a quart of coffee.  I steeped the first batch for only 3 hours, because I wanted some iced coffee and didn’t want to wait.  Despite the fact that I used relatively cheap, pre-ground, store-brand, canned coffee, it was really tasty.

What I might try in the future – steeping the coffee in a coffee filter ‘tea bag’, since straining it was annoying, or steeping with some cooled simple syrup for pre-sweetened coffee.  I may also try using some chicory coffee for more authentic stuff.