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Cold-brewed iced coffee

Cold-brewed iced coffee
Since I began working from home, I have no doubt I have saved a ton of money by not buying those yogurt-granola cups and salad bar lunches everyday. What I haven’t saved even a penny on, however, is my iced coffee habit. If anything, it’s gotten worse. Or better, depending on how you look at it. The first month, I spent a lot of time at Starbucks, yet not because I am addicted to their coffee, but the other unspoken the Opiate of the Freelancing Class: Free wireless. Enter my newly-purchased wireless card, and suddenly I have freedom to work at wonderful coffee shops with from Joe to 9th Street to Grumpy to you-name-it, I’ve been to them all. As you can see, I was long overdue to try what will now be, quite possibly, the most complicated recipe on this site: Cold-brewed iced coffee. Where has this been my whole life? Coffee, previously: In brownies, espresso-chocolate shortbread and hazelnut truffles. Cold-Brewed Ice Coffee From The New York Times Yield: Two drinks 1. 2. Related:  tea and coffee

Thai Lemongrass and Ginger Iced Tea Last week I helped out at a Thai cooking class at The Hutong taught by my friend Sandra of Savour Asia. As we sat down to a meal of mango salad, pork laap, and red curry chicken, I realized how much I missed having lemongrass as a kitchen staple. In New York I could easily take the train to Chinatown whenever I wanted to cook with lemongrass. After scooping the last of my laap mu into my mouth, I decided I must must must get lemongrass that day and make iced tea. To get the most flavor from your lemongrass, follow this tip I first learned from an ex-roommate's pastry chef boyfriend: after removing the outer layer, bruise the white ends of your stalks with the blunt edge of a large knife, then thinly slice. Oh, and the green lemongrass tops?

République du Vin - des bons vins à des prix toujours abordables ! - République du Vin Vanilla Pear Milk Pears have always been one of my favorite fruits. Not only do they have an elegant shape, but they are juicy and charmingly sweet. Though, pears have a dark side. They can be temperamental, finicky, and are never perfectly ripe. I would argue that pears are one of the most elegant and graceful fruits until you bite into them. Whenever I bite into a ripe pear, a small explosion occurs. Finding a ripe pear is virtually impossible. Pears are like a rock, so you think, "I'll take them home and they'll ripen up," and you put them in a bowl, and they sit there going, "No! The pears are mush before you even saw it coming. This vanilla pear milk is light and sweet. Vanilla Pear Milk 1 large pear, halved and cored 1/2 cup low-fat vanilla yogurt 3/4 cup milk Dash of cinnamon Place the pear, yogurt, milk, and spices in a blender and blend until smooth. Pour into a glass, top with a cinnamon stick, and serve chilled!

Turmeric Tea Recipe For a while it felt like someone was sticking a hot poker between my shoulder blades, particularly if I moved my neck in certain directions, like left or right. And the mornings? Ouch. I'm not entirely sure what I did, but I think it might have something to do with lifting sixty pound boxes up stairs. Over and over. One thing - use mildly hot water here, but not boiling - to help preserve the properties of the raw honey. - More Turmeric Recipes - - More Drink Recipes - Turmeric tends to stain anything it comes into contact with, so be careful. 1/3 cup / 80 ml good, raw honey 2 1/2 teaspoons dried turmeric lemon lots of freshly ground black pepper Work the turmeric into the honey until it forms a paste. For each cup of tea, place a heaping teaspoon of the turmeric paste in the bottom of a mug. Prep time: 2 min - Cook time: 3 min Print Recipe

La historia de una bebida llamada Gin Tonic Publicado el 16/05/2012 De unos años a esta parte el gin tonic ha ganado popularidad de una forma sorprendente. En poco tiempo hemos visto como las nuevas tónicas y ginebras se han multiplicado en el mercado para complacer a un consumidor cada vez más exquisito. El ser humano ha mezclado bebidas desde hace siglos, pero hasta finales del siglo XVII y principios del siglo XVIII no tuvo la popularidad necesaria como para aparecer en los registros históricos. El caso del gin tonic está al margen de esta historia dentro de la que se pueden enmarcar la gran mayoría de los cócteles que a día de hoy se consumen en bares, pubs y discotecas. Según cuenta la historia, más leyenda que historia, todo comenzó en Perú en 1632. Sea como fuera en realidad, a lo largo de la cuarta década del siglo XVII, las propiedades curativas de la corteza de la cinchona eran conocidas en Sudamérica y comenzó a importarse a Europa, tal y como relata un escrito de Pietro Castelli de la época. Fuentes y más información:

Brown Sugar Coconut Bubble Tea Bubble tea is a relatively new phenomenon, originating in Taiwan in the 1980s. In fact, it only caught on because they were featured on a popular Japanese television show. From Taiwan, bubble tea traveled to east Asia and then to Canada before taking hold in the United States. Bubble tea comes in two different varieties: fruit flavored teas and milk based teas. But what I find most interesting is that the tapioca pearls (also known as boba) in the tea are not why this drink is referred to as a bubble tea. This brown sugar coconut bubble tea is light and delicious, satisfying any and all tea cravings. Brown Sugar Coconut Bubble Tea Yields 2 servings 1/2 cup large pearl tapioca 2 tablespoons brown sugar 1 cup black tea, cold 1 cup ice 1/2 cup coconut milk 1/2 cup almond milk (or you can substitute a regular low-fat milk) To cook the tapioca, follow the directions on the package. To make the bubble tea, blend together the black tea, ice, coconut milk, and almond milk.

A CUP OF JO: The Best Masala Chai As the weather gets cooler, and the days get shorter, blogger Pooja Makhijani recommends mixing up a steaming pot of masala chai. Here's her family recipe (so much better than the Starbucks version!)... The Best Masala Chai You'll Ever Have By Pooja Makhijani of Notabilia Masala chai, a creamy, soothing South Asian beverage, combines black tea, spices, sugar and milk. Chai is ubiquitous on the Indian subcontinent and in homes across the diaspora. Many American coffee bars list chai on their menus, but their concoctions tend to be overpriced and under-spiced. The spices that make up a traditional masala chai usually include some combination of cardamom, ginger, clove, black pepper and cinnamon. I encourage you to experiment with my simple recipe and adjust the ratio of spices or use a different sweetener (honey, jaggery, palm sugar) to emphasize the qualities you like best in your masala chai. Recipe: Masala Chai Serves 4 What to do: Remove pan from heat and add the loose black tea. P.S.

Buttered Beere 1588 Recipe Small Goblets Of Buttered Beere From A 1588 Tudor Recipe This is an authentic Tudor Buttered Beere (Butter Beer) recipe from 1588 and a rich, creamy ale (beer) is called for – but don’t get an ale which is too sweet, as we are adding in sugar as well as egg yolks. The best ales (beer) to buy are traditional ‘real-ales’ (or cask conditioned ales) from a British brewery with a good reputation (see the end of the post for recommendations). This Tudor recipe for Buttered Beere is the oldest recorded instance of Butter Beer and it is authentically drunk warm, which is an acquired taste; but it is well worth trying. Modern Adaption: The original recipe from 1588 can also be mellowed (if preferred) … chilled and blended with cold milk it is very enjoyable and it becomes a very tasty drink, tasting of caramel and winter spices – which would appeal to more people. Recipe Ingredients: For The Adapted Chilled Milk Version Recipe Method: Buttered Beere Ingredients Recommended Ales For Butter Beer

Lime-Mint Spritzer {aka The Virgin Mojito} First of all, we get to announce the winner of our FINAL Feta Friday giveaway! The winner is The Stace who likes them on her fish tacos (and I can’t disagree with her there!) Congrats! Please email us asap at general (at) ourbestbites (dot) com so we can get your prize mailed out. So after all my whining in Monday’s post, I decided I needed to suck it up and find a way to enjoy what’s left of my summer. Sara and I aren’t drinkers, but I have long admired the mojito from afar, kind of like Nestor Carbonell, only in a glass–Cuban, classic, un-aging, and just as, if not more appealing now than 10 years ago. I mean, how could I not love the idea of a mojito–it involves three of my favorite things: fancy drinks, lime, and mint. These were super easy and pretty darn inexpensive. All in all, I spend a little more than $4, although really, it was less because I only used a bit of the mint and have other plans for the rest of it later this week. Then all you do is finely chop the mint…