Drinks

[sister herb]

Homemade Pumpkin Spice Coffee Syrup

Ingredients:

• 1 Cup water
• 3/4 Cup brown sugar
• 1 Tablespoon pumpkin puree
• 1/2 teaspoon pumpkin pie spice*

Directions:

1. Combine water and sugar in a microwave safe bowl and heat through (4-5 minutes).
2. Stir until sugar is dissolved.
3. Whisk in pumpkin puree and spices.
4. Drain over a small sieve or cheesecloth.
5. Store in an airtight container in the refrigerator for up to 2 weeks.

Notes: Add the syrup to the cup of coffee 1 to 2 tablespoons or by your taste.

*Pumpkin Pie Spice:

Yield: about 5 tablespoons
Ingredients:

3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons nutmeg
1 ½ teaspoons ground allspice
1 ½ teaspoons ground cloves

Directions:
1. Combine spices in a small bow, mix well to combine. Store in a small jar or spice container.

Source: http://www.inkatrinaskitchen.com/2013/09/homemade-pumpkin-spice-coffee-syrup.html

 

[sister herb]

Cinnamon Water



Cinnamon water is an unusually refreshing beverage – and one that's easy to make at home, too. Infused with delicate sweetness and spice, cinnamon water is both earthy and sophisticated. It's delicious alone or with dinner.

Making cinnamon water requires just two ingredients but you have your choice of techniques. One method is to simply drop a cinnamon (or cassia) stick in a pitcher of water and chill overnight. The water will become infused with subtle flavor; however, it will lack the lovely blush color of the water shown above.

To coax out the color, simmer the cinnamon in a pot of water on the stove; a ratio of 1 cinnamon stick to 1 cup of water works well. (As a bonus, your kitchen will smell amazing!) Cool the liquid and use it as a concentrate to mix with cold water and ice. It's quite good with fizzy water, too.

Source: http://www.thekitchn.com/try-this-cinnam-162828

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With cinnamon remember also this:

Risks and Precautions

Some people who are sensitive to cinnamon may be at an increased risk of liver damage after consuming cinnamon-flavored foods, drinks and food supplements.
This is likely due to the fact that cinnamon contains coumarin, which has been linked to liver damage. Ceylan cinnamon contains less coumarin than Cassia cinnamon.

 

[sister herb]

Flu Season Ginger Honey Lemon Tonic

makes one serving

1 cup water
1" or so ginger root, roughly chopped
1 organic lemon wedge
1 teaspoon honey, or to taste

Bring the water and ginger to a boil, then lower flame, add the lemon (squeeze it into the water then drop the whole thing in) and keep at a low simmer for a few minutes. Pour into a mug and stir in the honey. Drink it in good health.

http://www.thekitchn.com/recipe-flu-season-ginger-honey-38574

 

[Janaan]

sister herb The only thing I like/enjoy drinking from here is the hot chocolate. Sad isn't?

 

[sister herb]

^ Everyone has own favourite.

Sis Janaan and hers hot chocolate.

 

[Aliya Javed]

^ Everyone has own favourite.

Sis Janaan and hers hot chocolate.

sister herb, from where do you get these interesting smileys!!

 

[sister herb]

sister herb, from where do you get these interesting smileys!!

It is my secret...

If you promise not to tell anyone, I can say that my imagination and mr. Google helps me a little.

 

[Aliya Javed]

It is my secret...

If you promise not to tell anyone, I can say that my imagination and mr. Google helps me a little.

Yes I promise. I will not tell to anyone. Allah is the witness. Now plz tell me how you do it?!

 

[sister herb]

Yes I promise. I will not tell to anyone. Allah is the witness. Now plz tell me how you do it?!

I am the well-known general of the army of smileys.

Now back to the topic or admin/mod will become mad...

 

[sister herb]

^ Everyone has own favourite.

Sis Janaan and hers hot chocolate.

Actually my dad too loves to drink hot chocolate at the night. Sometimes me too. Coffee is bad for sleeping and some nights I am too lazy to make herbal tea.

So hot chocolate with hot milk is a good choice.

 

[sister herb]

Non-Alcoholic Eggnog

Eggnog, or egg nog is a sweetened dairy-based beverage traditionally made with milk and/or cream, sugar, and whipped eggs (which gives it a frothy texture). Spirits such as brandy, rum or bourbon are often added. The finished serving is often garnished with a sprinkling of ground cinnamon or nutmeg.

Eggnog may have originated in East Anglia, England; or it may have simply developed from posset, a medieval European beverage made with hot milk. The "nog" part of its name may stem from the word noggin, a Middle English term for a small, carved wooden mug used to serve alcohol. However, the British drink was also called an Egg Flip, from the practice of "flipping" (rapidly pouring) the mixture between two pitchers to mix it.

It was also known as the egg milk punch.

Eggnog is traditionally consumed throughout Canada and the United States. Eggnog may be added as a flavoring to food or drinks such as coffee and tea. Eggnog as a custard can also be used as an ice cream base.

This version is halal one, without alcohol.

Ingredients

2 cups milk
¼ cup sweetened, condensed milk
½ tsp. ground cinnamon
5 whole cloves
4 egg yolks
½ cup granulated sugar
1 cup heavy whipping cream
1 tsp. freshly grated nutmeg, plus more for garnish
1 tsp. vanilla extract

Instructions

Combine milk, cloves, cinnamon and condensed milk over low heat in a deep sauce pan until the mixture is no longer chilled and is heated through. Slowly increase the heat to medium and bring the mixture to a low boil. Careful not to allow a rolling boil.

In a medium bowl, combine the eggs and sugar. Beat eggs using a stand mixer, electric mixer or by hand until lightened in color and fluffy.

Slowly temper the eggs by adding about 1 tbsp. at a time of the hot milk mixture into the egg and sugar mixture. Once enough of the milk mixture is in the egg mixture, pour it all back into the sauce pan. Heat over medium heat for 3-5 minutes, stirring frequently, until thickened. You will know it's thick when you can leave a clean line on the back of a spoon (see picture above).

Add the heavy whipping cream, nutmeg and vanilla extract to the mixture and heat through. Do not bring to a boil.

Strain the mixture using a fine mesh strainer to catch the spices. Place in an airtight container in the refrigerator and let cool for at least one hour, preferably longer.

Serve cold. Garnish with additional grated nutmeg if desired.

Source: http://www.asweetpeachef.com/drinks/non-alcoholic-eggnog/

 

[zaman-gm]

Flu Season Ginger Honey Lemon Tonic

makes one serving

1 cup water
1" or so ginger root, roughly chopped
1 organic lemon wedge
1 teaspoon honey, or to taste

Bring the water and ginger to a boil, then lower flame, add the lemon (squeeze it into the water then drop the whole thing in) and keep at a low simmer for a few minutes. Pour into a mug and stir in the honey. Drink it in good health.

http://www.thekitchn.com/recipe-flu-season-ginger-honey-38574

Thirsty to taste that!!