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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Beverages

TIP OF THE DAY: Homemade Pumpkin Spice Latte

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Why run out for one, when you can make Pumpkin Spice Latte at home? Photo courtesy Starbucks.

 

We know far too many people who have an addiction to Pumpkin Spice Latte. They often require two per day. To them we say: Why spend a fortune on a PSL habit? It’s easy to make Pumpkin Spice Latte at home.

Sure, it’s easy to brew coffee, steam the milk and add a shot or two of pumpkin-flavored sugar syrup.

And here’s a better-for-you variation, a recipe that uses canned pumpkin instead of pumpkin-flavored sugar syrup. You get much more pumpkin flavor, plus the ability to customize the amount of sugar, honey, agave, noncaloric sweetener or no sweetener at all.

Prep time is 10 minutes.

RECIPE: PUMPKIN SPICE LATTE

Ingredients For 2 Lattes

  • 2 cups milk
  • 2 tablespoons canned pumpkin (not pumpkin pie filling*)
  • 1 to 2 tablespoons sugar, to taste
  • 1/2 teaspoon pumpkin pie spice†
  • 1 tablespoon vanilla
  • 1/2 cup hot brewed coffee
  • Optional garnishes: whipped cream, dash of pumpkin pie spice, cinnamon sticks
  • Preparation

    1. HEAT the milk, pumpkin and sugar in a 2-quart saucepan over medium heat until hot (do not boil). Remove from the heat. Stir in the pumpkin pie spice, vanilla and coffee.

    2. POUR into 2 large mugs. Garnish each with whipped cream, a dash of pumpkin pie spice and a cinnamon stick.

     
    *Pumpkin pie filling is pre-sweetened and spiced.

    †If you do not have pumpkin pie spice, make your own by combining 1 tablespoon of ground cinnamon, 2 teaspoons of ground ginger and 1/2 teaspoon of ground nutmeg. This will make about 2 tablespoons of pumpkin pie spice mix.
     
    MAKE YOUR OWN PUMPKIN SYRUP

    Still want pumpkin syrup in your PSL? Here’s an alternative recipe that uses pumpkin syrup that you make yourself.
     
    WHAT’S THE DIFFERENCE BETWEEN LATTE & CAFÉ AU LAIT?

    Café au lait is a coffee drink made with regular coffee (typically a stronger roast, like French roast or Italian roast), brewed in a ratio of 1:1 milk to coffee with sugar to taste.

    Latte, also made with a 1:1 ratio, uses espresso—the strongest coffee roast. Espresso is the roast most popular in Italy; French Roast is most popular in France.

    Check out the different espresso drinks in our Espresso Glossary.

     
      

    Comments

    PRODUCT: Coca-Cola Life

    4-beauty-designtaxi-230

    Coca-Cola Life is the newest addition to the Cola brand. Photo courtesy Design Taxi.

     

    There’s a great new product for cola drinkers: Coca-Cola Life. Made without corn syrup*, it has half the calories of regular Cocoa-Cola: 60 calories per eight ounces.

    The reduction in calories is done with all natural ingredients. The is half sugar, half stevia.

    Stevia, which is 150 to 400 times sweeter than sugar, is derived from a South American herb called Stevia rebaudiana. It has been used for centuries in Paraguay and Brazil to sweeten yerba mate and medicinal teas.

    Stevia is almost calorie-free, does not cause cavities, and does not trigger a rise in blood sugar. A small amount of it works in synergy with the sugar to create sweetness with no off taste. (Check out the different types of sweeteners.)

    Why the new formulation?

    It’s a bid to combat obesity globally (the product first debuted in Argentina!) and offer a healthier option to consumers.

    How does it taste? It’s less sweet/sugary than the corn syrup version. There’s absolutely no aftertaste, as there is with the zero-calorie Coke variations. It tastes like regular Coke, just less sweet. Since we’ve always found the regular Coke too sweet, but find the zero-calorie versions too artificial, we’re the perfect market.

     
    What do other people think? A market research specialist, with no ties to Coca-Cola, released consumer data indicating that 70% of purchasers rated the taste four out of five stars. More than 40% of the survey participants said that Coca-Cola Life has already replaced original Coca-Cola in their households.
     
    A Greener Bottle

    The new variety of Coke is also targeting the environmental crowd. Coca-Cola Life is packaged in a fully-recyclable plant-based bottle (although our guess is that if it’s a big hit, can and large plastic bottles will join the lineup). That’s why the label is green.

    The plant-based bottle consists of 30% recycled natural materials, and is lighter in weight than regular PET plastic bottles. A lighter-weight shipment requires less fossil fuel.

    Coca-Cola Life will roll out globally over the next several months, but get yours today. After all, it’s National Carbonated Beverage With Caffeine Day.

     
    *In the U.S., Coca-Cola is sweetened with corn syrup. In other countries, regular sugar is used.

     
      

    Comments

    TOP PICK OF THE WEEK: Peanut Hottie

    jars-duo-bkgd-230

    Wowsa: this hot peanut butter drink is
    terrific! Photo courtesy Peanut Hottie.

     

    It’s true: We’ve gone nuts over Peanut Hottie, the most innovative beverage we’ve seen in a long time and the first-ever hot peanut butter drink. Instead of hot chocolate, made with cocoa powder, it’s hot peanut butter, made with peanut flour.

    And oh my goodness, after one sip you’ll never want to be without it.

    Like instant hot cocoa, Peanut Hottie is a powder that is simply dissolved in hot water. With delectable peanut butter flavor and aroma, it has just 83 calories per six-ounce cup. It’s caffeine free, and packs a bit of protein from the peanuts.

    Note that the container says there are 13 servings worth of drink powder, but made a few mugs and found that we could use up the contents in six or seven large mugs. No complaints—it just means we had to buy more, sooner.

    And we stocked up big-time. Peanut Hottie will be our stocking stuffer and small gift for Holiday 2014.

     

    You can find Peanut Hottie at Wal-Mart and other retailers. Here’s a store locator.

    Or, buy it online:

  • Peanut Butter Hottie
  • Peanut Butter & Chocolate Flavored Peanut Hottie
  •  
    The idea for Peanut Hottie came to co-creator Lisa Gawthorne, owner of Bravura Foods Ltd in the U.K., when she washed down a spoonful of peanut butter with a sip of hot tea. Captivated by the deliciousness, she tried to find a hot peanut drink. Nothing existed, so she and co-creator Karl Morris decided to make it themselves.

    Peanut Hottie is gets our vote for the hot product of the year. You’ll go nuts for it.

    Discover more at PeanutHottie.com. Check out the recipe for a Peanut Hottie Milkshake.

     

    white-cup-230

    A steaming cup of Peanut Hottie. There’s also Chocolate Peanut Hottie. Photo courtesy Peanut Hottie.

     

      

    Comments

    TIP OF THE DAY: Fall Mocktail

    Two days we presented an extensive drink menu for a Halloween cocktail party. But what do you serve the non-drinkers and the kids?

    Fall mocktails, of course. You can find many of them online.

    For starters, here’s a recipe full of fall flavor: apple, cinnamon and ginger, courtesy of Reed’s Ginger Brew, which has a portfolio of ginger beers from plain, in different strengths, to cherry and raspberry.

    RECIPE: APPLE GINGER MOCKTAIL

    Ingredients Per Drink

  • Reed’s Spiced Apple Ginger Brew or other ginger beer
  • Cinnamon stick
  • Optional: splash of grenadine for color
  • Ice cubes
  • Cocktail option: 2 ounces apple schnapps (liqueur), applejack or Calvados (apple brandy)
  •  
    Preparation

    1. FILL a tumbler with ice. Pour in Spiced Apple Ginger Brew and optional alcohol.

    2. STIR with a cinnamon stick and serve.

       

    cider-mocktail-reedsgingerbrew-230

    Looking delicious: a fall mocktail of ginger beer with apple and cinnamon notes. Photo courtesy Reed’s Ginger Brew.

     

     

    reeds-spiced-apple-4-pack-230

    Reed’s seasonal six-pack. Photo courtesy
    Reed’s Ginger Brew.

     

    WHAT IS GINGER BEER

    Ginger ale is carbonated water simply fllavored with sugar and ginger flavoring. Ginger beer, on the other hand, is brewed for deeper and more complex flavors and a sizzling ginger “burn.”

    The basic recipe combines ginger, sugar, water, lemon or lime juice (for an acidic pH balance) and the ginger beer plant, a fungus that contains specific yeast and bacteria that aid fermentation. Other live cultures can be substituted, including brewers’ or bakers’ yeast, lactic acid bacteria, kefir grains or tibicos, another culture of bacteria and yeasts.

    Brewers can add citrus zest, cayenne pepper and other hot spices, and blend-ins from nettle or dandelion beers.

    After a few days of fermentation, you’ve got ginger beer, effervescent with natural carbon dioxide (as in the fermentation of beer).

    Ginger beer originated in England, where it can be made with an alcohol content of up to 11%, or with no alcohol at all. In the U.S., it is typically found as an alcohol-free soft drink.

     

      

    Comments

    PRODUCT: Motto Sparkling Matcha Green Tea Drink

    First there was the buzz about green tea and its antioxidants. Now, the buzz is about matcha, a powdered green tea that has long been used by Buddhist monks and Samurai warriors to prepare for meditation and to improve mental clarity and concentration. It’s also the tea used in the Japanese tea ceremony, chanoyu.

    Motto, the world’s first bottled matcha green tea beverage, delivers the health benefits of the centuries-old elixir even better than a cup of green tea. In fact, just one bottle of Motto packs the health benefits of 12 cups of steeped green tea, with one-third the caffeine of a single cup of coffee.

    The beverage is brewed from premium stone-ground matcha, sourced from one of the oldest family-owned tea cooperatives in Japan. The matcha flavor is layered with organic apple cider vinegar, honey, organic agave and fresh lemon juice.

    The result is lightly sweet and very refreshing, and pairs well with everything from sushi and Pacific Rim cuisines (Indian, Thai, Vietnamese, etc.) to sandwiches and pizza.

    Motto is currently sold in 28 states and growing—everywhere from Whole Foods Market to gourmet delis and small natural grocers.

    Find a store locator at DrinkMotto.com.

     

    motto-cocktail-recipe-230

    Handsome bottle, tasty contents. Photo courtesy The Verto Company.

     

     

    motto-bottle-glass-230

    Make a Motto cocktail. The recipe is below.
    Photo courtesy The Verto Company.

     

    WHAT IS MATCHA TEA?

    Matcha is a bright green, powdered green tea that is ground to the consistency of talc. It is made from ten-cha tea leaves, which are gyokuro leaves that have been not been rolled into needles but are steamed and dried. The tea bushes are shaded from sunlight for three weeks before harvesting, producing amino acids that sweeten the taste of the tea.

    Unlike whole leaf tea, which is heat-panned for steeping, the leaves for matcha are ground like flour, slowly and finely in a stone mill. To brew the tea, the powder is whisked into water, where it produces a wonderful aroma, a creamy, silky froth and a rich, mellow taste.

    Powdered tea is the original way in which tea was prepared: steeping dried leaves in boiling water didn’t arrive until the Ming Dynasty (1368-1644).

    Matcha contains a higher amount of nutrients (vitamins, minerals, L-theanine amino acids, polyphenols, chlorophyll and fiber) than other teas. In recent years, matcha has become a popular cooking and baking ingredient, and now comes in different grades for different uses—including the popular green tea latte.

    In the absence of green tea ice cream, sprinkle some matcha on vanilla ice cream (check out these uses for matcha tea).

     

    RECIPE: GREEN TEA COCKTAIL

    Here’s a refreshing yet sophisticated cocktail idea from Motto:

    Ingredients Per Drink

  • 3-4 ounces gin
  • 1/2 ounce agave
  • 1/2 lemon squeezed
  • 6 ounces Motto
  • Small bunches mint and basil
  • Ice
  • Garnish: lime wedge
  •  
    Preparation

    1. MUDDLE equal parts mint and basil in a cocktail shaker. Add gin, agave and lemon. Shake over ice.

    2. STRAIN into a tall glass over cracked ice. Add 6 ounces Motto and stir gently.

    3. GARNISH and serve.

      

    Comments

    FOOD HOLIDAY: Lemonade Recipes For National Lemonade Day

    sparkling-melon-lemonade-zulka-230

    Melon lemonade, an inspired idea. Photo
    courtesy Zulka Sugar.

     

    According to chef and food historian Clifford A. Wright, the all-American summer drink, lemonade, may have had its origin in medieval Egypt. It’s hard to tell, because while the fruit originated farther to the east, the earliest written evidence of lemonade comes from Egypt.

    The wild lemon originated in Assam, India and northern Burma. It was cultivated, and travelers brought it to China, across Persia and the Arab world to the Mediterranean.

    The wild fruit was very acidic and filled with seeds. Given the scarcity of sweeteners, it was initially used as an ornamental tree in early Islamic gardens, producing fragrant blossoms.

    The trade in lemon juice and lemonade was quite considerable by 1104, says Wright. Documents from the Cairo Geniza, the medieval Jewish community in Cairo from the tenth through thirteenth centuries, show that bottles of lemon juice were mixed with lots of sugar, consumed locally and exported.

    So you can celebrate today, National Lemonade Day, with our classic lemonade recipe, make the Sparkling Melon Lemonade recipe below, or spike it with a clear spirit, particularly gin, tequila or vodka.

     
    The recipe is courtesy of Zulka Morena, manufacturers of premium quality sugars. You can find more sweet recipes on the website.

    RECIPE: SPARKLING MELON LEMONADE

    Ingredients For 3 Quarts

  • 8-10 cups chopped melon (you use any—watermelon, cantaloupe, honeydew, etc.—but a half watermelon is ideal)
  • 1-1/2 cups fresh lemon juice
  • 1 cup water
  • 1 cup sugar
  • Sparkling water or club soda
  • Optional garnish: melon balls and fresh mint
  •  
    Preparation

    1. MAKE a simple syrup: Combine water and sugar in a small sauce pan and simmer until the sugar is dissolved. Chill completely before using.

    2. PURÉE the melon in batches with some of the lemon juice and simple syrup, using a blender or food processor. Use even amounts of each ingredient each time. Combine all batches once blended in a large 3 quart pitcher, and chill at least 4 hours.

    3. TO SERVE: Fill large glasses with ice and then halfway with the melon mixture. Top with sparkling water and stir.

     

    MORE LEMONADE RECIPES

  • Lavender Lemonade Recipe
  • Peach Lemonade Recipe
  • Spicy Lemonade Recipe
  •  
    THE HARD STUFF: LEMONADE WITH SPIRIT

    RECIPE: LONDON LEMONADE GIN COCKTAIL

    This elegant cocktail is a world apart from bottled hard lemonade, and takes less than three minutes to put together. It’s perfect for brunch, outdoor parties, warm days and menus that go with lemonade.
     
    Ingredients Per Cocktail

  • 1 part gin
  • 1 part triple sec
  • 1 part fresh lemon juice
  •  
    Preparationl

    1. FILL a shaker with ice and add ingredients. Shake vigorously for one minute.

     

    london-lemonade-beefeater-230

    Add some gin, tequila or vodka for a lemonade cocktail. Photo courtesy Beefeater Gin.

    2. POUR into a collins glass. Garnish with mint leaves and serve with a straw.
     

    MORE LEMONADE COCKTAIL RECIPES

  • Blueberry Lemonade Cocktail Recipe
  • Lemonade 485 Cocktail Recipe
  • Limoncello Lemonade Recipe
  • Tequila Lemonade Recipe
  • Saké Lemonade Recipe
  •   

    Comments

    TIP OF THE DAY: Blender Slushie, Blender Sorbet

    the-great-pepper-cookbook-melissas-230

    Whether you like a little or a lot of heat,
    check out this exciting new cookbook from
    Melissa’s. Photo courtesy Melissas.com.

     

    Yesterday we reviewed the Zoku Slush & Shake Maker, noting that the benefit of using it over making a blender is that there’s no ice to dilute your drink.

    Another way to avoid blender dilution is to freeze the ingredients, so they also act in place of the ice. It’s easy to do this with fruit, most of which can be purchased frozen.

    Here’s a recipe from The Great Pepper Cookbook from specialty produce purveyor Melissa’s, which shows readers how easy it is to use 38 different fresh and dried chile pepper varieties in everyday recipes. It’s a beautiful cookbook.

    The recipe is made in a blender. Process it for a shorter time for a slushie-type drink. Process it longer, and you’ve got blender sorbet. Add milk and you’ve got a smoothie.

    But wait: Chile in a slushie?

    Sure, and that’s the beauty of the cookbook. You’ll discover how to use a bit of heat where you never thought to use it.

     

    RECIPE: STRAWBERRY MANGO SLUSHER (or SORBET or SMOOTHIE)

    Ingredients For 4 Servings

  • 1 pint fresh strawberries, hulled
  • 2 cups frozen mango chunks
  • 3 bananas
  • 1/2 fresh manzano chile pepper, stem and seeds removed, chopped (substitute de arbol chile or 1/4 teaspoon crushed red pepper)
  • For a smoothie: 1/4 cup milk or vanilla flavored almond or soy milk
  •  

    Preparation

    1. PLACE all ingredients in a blender. Process until slushy and not quite smooth.

    2. For a smoothie, add milk to desired consistency.

    If you want a slushie but aren’t getting enough “slushie consistency,” next time use frozen strawberries in addition to mango.

     
    ABOUT MANZANO CHILES

    The manzano chile, cultivated in high altitudes in Mexico, is a member of the Capsicum pubescens species (as opposed to the more common Capsicum annuum species) from the Andes region of South America. It is most often used in its fresh form because the pod is so thick that it is difficult to dry. It is also unusual in that it has black seeds.

    It turns yellow-orange when mature, and is popular for making hot salsa. The name translates to apple, and is also known as Chile Peron, Chile Caballo, and Chile Ciruelo.

     

    strawberry-banana-slusher-melissas-230

    With less processing, you get a slushie or a smoothie; with more processing, you get blender sorbet. Photo courtesy Melissa’s.

     

    The Manzano chile generally rates between 12,000 and 30,000 Scoville units on the Scoville heat index. If you need to substitute a chile, look for one in the same range of Scoville units.

      

    Comments

    PRODUCT: Zoku Slush/Slushie Maker

    Do the kids on “Glee” ever drink their slushies? We only recall slushie attacks, wasting the sweet, frozen drink by throwing it on a classmate.

    Perhaps they each have a Zoku Slush and Shake Maker, where they enjoy slushies at home to their hearts’ delight.

    This convenient device uses a cup that is pre-frozen in your freezer. Then, you add a liquid of choice and stir with a special spoon. The beverage freezes right before your eyes.

    The frozen inner core fits into an outer sleeve that keeps your hands from getting cold (and your slushie from warming up). It’s easy to use and easy to clean.

    By making your own, you can avoid the additives in, say, a 7-11 Slurpee, drink that consists of water and flavoring plus dextrin (a thickening agent), high fructose corn syrup (boo!) or erythritol (a noncaloric sugar alcohol used in Slurpee Lite), glycerin (a fat emulsifier), citric acid (a natural preservative that also adds a tart flavor), potassium benzoate (another preservative, that inhibits the growth of bacteria, mold and yeast), gum acacia (a stabilizer), quillaia extract (a foaming agent in some soft drinks), glycerol ester of wood rosin (an emulsifier and stabilizer) and food color.

    Jeepers, would you feed that to your kids? Not to mention, if you have a refined palate, your own slushie made with quality juice will taste so much better.

       

    zoku-slush-maker-ws-230

    Make your own icy, slurpy, slushie. You can make a practically noncaloric version with Crystal Light or other diet beverage. Photo
    courtesy Williams-Sonoma.

     

    You can make frozen Margaritas and other frozen cocktails (a frozen Bloody Mary could be interesting on a hot day) and you can have fun experimenting with other recipes. We particularly enjoyed a slushie Thai iced tea).

    You can also slush almond milk/coconut milk/rice milk/soy milk, chocolate milk, iced coffee, lemonade and your favorite juice or soda, lemonade.

    When we slushed Crystal Light lemonade, it was like eating no-calorie granita. Perhaps the greatest boon to us is the ability to convert diet beverages into no-cal/low-cal frozen desserts!

    While we haven’t tried it yet, the company says you can also make milkshakes. We’re quite happy with blender shakes.

     

    orange-juice-slushie-230

    Add a scoop of ice cream to an orange juice
    slushie for a “Creamsicle” slushie. Photo
    courtesy Williams-Sonoma.

     

    There are a few caveats:

  • The cups hold only eight ounces. That‘s not good if you want a supersized Slurpee-style drink; but it is good news if you want to keep the calories down.
  • You need to store the inner core in the freezer. The instructions say 8 hours freezing time, but we found 24 hours is better (freezer temperatures vary).
  • The instructions underestimate the time required for slush. They say that it can take “as little as 7 minutes.” Freezer temperatures vary, and Zoku may have used a commercial freezer in their testing. But in our experience, it can take 15-20 minutes for the slush to fully form.
  • You need to be hands on. You add the cold liquid to the cup and let it sit for 3-5 minutes; as the slush forms, you push it down with the special spoon provided and wait for more slush to form. You repeat this process several times until the whole cup turns to slush.
  • It’s best for one person. While you can make two slushies from one frozen inner cup, it does take time. So either buy more than one unit, or plan to enjoy a solitary slushie while the second one is freezing. After that, the cup needs to go back into the freezer for many hours.
  •  
    Still, for a diet treat or a child’s snack (children can learn to make their own), this device can be a real find.

     

    ZOKU SLUSH VS. BLENDER DRINKS

    Why not make a frozen drink the old fashioned way, in a blender with ice cubes?

    The benefit of the Zoku Slush and Shake Maker is that there’s no ice to dilute your drink. It’s $19.95 at WilliamsSonoma.com.

      

    Comments

    TIP OF THE DAY: Cold Infused Iced Tea

    glass-mint-lemon-230-autocratnaturalingredients

    Tea brewed in the fridge. Photo courtesy
    Autocrat Natural Ingredients.

     

    In Pursuit of Tea is a purveyor of the finest teas from Asia and India. Their monthly newsletter often has a good “tea tip.”

    This month, it’s about cold infused tea—the opposite of sun tea. As with sun tea, you simply add tea to water; but you place the container in the fridge, not in the sun.

    “Conventional iced tea is a strongly brewed serving, poured over plenty of ice,” says In Pursuit Of Tea founder Sebastian Beckwith. “But there’s another method—cold infusion—that produces an incredibly [naturally] sweet, full-flavored glass with any loose leaf tea—black, green, white or herbal.

    “The recipe is foolproof,” he continues. “Since cold infusion is a gentle process, the steeping time is very flexible, and the end result is always delicious.”

    Why would you want to brew tea in the fridge rather than the conventional way—steeped in boiling water?

    To bring out subtle nuances in the flavor of your tea. If you’re not a volume quaffer of iced tea, this method lets you make 1-2 servings a day, without taking the time to boil, steep, cool, strain and then refrigerate.

    Can you use tea bags?

    This type of brewing brings out the flavor notes in top quality tea. If you have some truly excellent tea bags, try it (use two bags).

    RECIPE: COLD INFUSED TEA

    Ingredients For 2 Glasses

  • 3.5 g loose leaf tea (about 2 scant teaspoons)
  • 2 cups cold water
  •  
    Preparation

    1. STIR tea into cold water. Refrigerate for 4-6 hours. For a stronger brew, add 1-2 hours to infusion time.

    2. STRAIN and enjoy.
     
    SUN TEA

    Cold infused tea is the opposite of sun tea, where one places tea bags and water in a glass or plastic container. The container is placed in the sun for several hours, where solar heat brews the components into a weak tea.

    This has historically been a method of necessity, not of choice—for example, with campers. Fine tea needs a fast infusion of boiling or near-boiling water to fully release its aromatic oils and to create a hearty brew.

    Or now, a cold infusion.
     
    MORE WAYS TO BREW TEA

    How to brew the perfect cup of tea.
     
      

    Comments

    TIP OF THE DAY: Make Fruit Punch

    fruit-punch-davidvenableQVC-230

    A recipe for summer: fruit punch. Photo
    courtesy QVC.

     

    Have you made a bowl of fruit punch yet this summer? Our mom never planned a cookout without punch. Her recipe: equal parts of grape juice, lemonade and orange juice, from frozen concentrate.

    Among the hundreds and thousands of punch recipes out there, here’s one from chef David Venable of QVC. He adds a bit of fizz with lemon-lime soda.

    The frozen fruit in the recipe offsets some of the ice so the punch doesn’t dilute. Another anti-dilution tip: Freeze some juice into “ice cubes.” Finally, consider the drink dispenser below, which has a central core to hold ice cubes apart from the punch. The cubes melt into the core and can easily be refreshed.

    For adults, you can keep a bottle of vodka, gin or tequila next to the punch.

    Here are 10 punch making tips from THE NIBBLE.

     
    RECIPE: BASIC FRUIT PUNCH

    Ingredients For 12-14 Servings

  • 2 cups cranberry juice
  • 3 cups pineapple juice
  • 2 cups orange juice
  • 1/4 cup lemon juice
  • 1/3 cup grenadine syrup*
  • 1 (1-liter) bottle lemon-lime soda, chilled
  • 16 ounces frozen strawberries
  • 16 ounces frozen peach slices
  •  
    *Here’s a recipe for homemade grenadine.

     

    Preparation

    1. COMBINE all of the juices and the syrup into a large pitcher and place into the refrigerator. Chill for at least 2 hours to allow the flavors to blend. Just before serving…

    2. POUR the fruit juice mixture into a large punch bowl (or a drink dispenser as shown in the photo). Add the lemon-lime soda, frozen strawberries, and peaches. If desired, serve the drink over ice cubes.

     
    MORE PUNCH RECIPES

  • Frozen Margarita Punch Recipe
  • Saké Punch Recipe
  • Tea Punch Recipe
  •  
    THE NEW PUNCH BOWL: A SPIGOT DISPENSER

    Forget the punch bowls of yore. For entertaining, this plastic beverage dispenser with spigot (see photo) is the neater option for pouring. Outdoors, it keeps the bugs out of the punch bowl.

    The model in the photo has a center ice core—a plastic insert for ice that doesn’t melt into the punch. Learn more about it on Amazon.com.

     

    fruit-punch-spigot-dispenser-budeez-amz-230

    The new punch bowl: This affordable plastic beverage dispenser has a central core to hold ice, so the punch stays cold without dilution. Get it on Amazon.com.

     

      

    Comments

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