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Hot Drinks

Hot Drinks
Cider, Coffee, Tea, Hot Chocolate, Spiced Punch, and Spirits
by Mary Lou Heiss and Robert J. Heiss
Ten Speed Press, 2007.


Original recipes and new interpretations of hot beverage classics from around the world are served up in this slim volume by  Mary Lou and Robert J. Heiss
.




Illustrated with historic photos, colorful advertisements and drawings, and spiced with both practical and unusual recipes, this enticingly clever text is a fun browse and a mouth-watering temptation.

Look inside for some liquid holiday cheer in the form of Mistletoe and Holly (part cranberry juice, part peppermint schnapps), the traditional wassail (a British ale-based drink with spices and apples) or a basic Hot Buttered Rum.

The 50 drink recipes include mixed coffees, special teas, festive punches, spiked cocoas, warm ciders and sophisticated cocktails.

Paris After Dark

4 teaspoons sugar
4 teaspoons Dutch process cocoa powder
4 teaspoons heavy cream
1 1/2 cups strong coffee, freshly brewed
1/2 cup heavy cream, firmly whipped with 1 teaspoon sugar, for garnish
Pinch of fleur de sel or other sea salt for garnish

In each of two mugs, mix 2 teaspoons of the sugar and 2 teaspoons of the cocoa until well-blended and lump free.

Add 2 teaspoons of the cream to each and stir until thoroughly combined into a light paste. Add 3/4 cup of the coffee to each and stir again until thoroughly mixed.

Top each with a dollop of whipped cream.

Roll the dollop over to stain it with the coffee, then sprinkle a few grains of sea salt atop the whipped cream.






Café Florentine

Inspired by the flavors of orange and almond in a traditional Florentine cookie, this sophisticated coffee drink combines Grand Marnier and amaretto for a delicious match. A cup of Café Florentine is divinely accented by a piece of dark bittersweet chocolate or chocolate-dipped Florentine cookies on the side.

1/4 cup (2 ounces) Grand Marnier
2 tablespoons (1 ounce) amaretto
1 cup strong, freshly brewed coffee
1 generous tablespoon caramel or vanilla syrup
1/4 cup light cream
4 pieces of bittersweet chocolate or 8 Florentine cookies for garnish

Combine the liqueurs and coffee in a small saucepan over medium heat and bring to a low simmer. Stir in the syrup, lower the heat, and continue to cook at the lowest possible simmer until just heated through, 2 to 3 minutes. Remove from the heat, add the cream, and mix well.

Serve in preheated demitasse cups with chocolate or cookies on the side.

Serves 4


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Hot Drinks
Hot Drinks


Admiral's Rum and Brandy Punch
1 cup apricot puree
2 cups pineapple juice
1/2 cup white grapefruit juice
1/2 cup (4 ounces) light rum
1/4 cup (2 ounces) brandy
4 lime wedges for garnish


Combine the apricot puree and juices in a saucepan over medium heat and bring to a low simmer.  Lower the heat and simmer gently for 2 minutes more, then add the rum and brandy.

Serve in heatproof punch cups or glasses.  Place a lime wedge in each cup, divide the punch evenly among the cups, and serve warm.

Serves: 4
Rum Cocktail
Three Coffee Cups


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