We are discussing our favorite cold-weather drinks this week and that is a hard choice.
Right now, I have been drinking a lot of coffee. I only drink coffee in cool weather. My absolute favorite is Kenyan Arabica, which I stumbled across many years ago. I have been brewing quite a bit of flavored coffee, notably hazelnut, vanilla or something even more interesting, such as caramel or raspberry, perhaps raspberry/chocolate. When I had my bakery-restaurant, we had a coffee club and the flavored ones were a big hit. Coffee is also supposedly good against gout…that’s my story and I’m sticking to it!
I go to the coffee aisle every time I go to the store, looking for sales
I do love a good cappuccino, especially from a John Conte machine, but I can’t handle the carbs any more. I use stevia in my homemade coffee.
I like original Ovaltine [malt], but usually when I have it, I make it in cold milk, when I am not cold.
I do love a good cup of tea. My grandkids and I often had ‘teas’, and I can still get the girls to eat well if I make finger foods or other foods ‘appetizeresque’ and serve it on fancy plates, with tea.
I really like fruited teas, but iced, and only in warm weather. I will have an occasional raspberry hot tea, but I normally go for a simple cup of black tea, no milk, but with stevia or a sugar/stevia mix. I will add lemon sometimes. But when it comes to lemon, I will often make plain hot lemon ‘tea’: slices of fresh lemon brewed in boiling water and sweetened. It is also said to be good against gout, but I took a liking to it when I was very young. My brother once looked into my cup and, quoting Eb from ‘Green Acres’, “Oh, boy! Hot water soup!” (I hope you know the context. If not, well, I actually found the clip:
There have been times when, with this “Hot Water Soup”, I have spiked it and made a Hot Toddy. However, since for many years my situation called for me to be available any hour day or night to leave to get my grandson, or if he or the granddaughters were here I needed to be 100% clear-headed and quickly awake, I have not made one in some time. Also, now, it would be in conflict with meds I am taking. But I will tell you, if you need someone to calm down or if someone has a cold, a half-shot of Seagram’s Seven or Jameson added to a cup of sweetened hot lemon makes a nice, soothing cup. (Honey makes a nice addition here.)
I find most commercial hot cocoa mixes to be weak. The only one I ever truly liked is Nestlé’s Rich Milk Chocolate. Unfortunately, it is also full of carbs, (I am allergic to most artificial sweeteners.I get terrible headaches). When I have an absolute craving for a cup of cocoa, I do what my mother did, and use real, unsweetened ‘baking’ cocoa. Although she used sugar or honey, stevia mixed with sugar is now my choice. It can often be hard to get the cocoa powder to dissolve fully, so I place it in the bottom of a cup, add a couple of tablespoons full of boiling water and make it into a paste. I slowly add the sweetener and heated milk…and I have cocoa the way it should be made!
Have I raised any thoughts?