Forget those pricey pumpkin spice lattés – as the cold weather season dips into full swing, cozying up to a comforting cup is as easy as putting the kettle on. Here, Yummy Oman brews up some of the best pick-me-up beverages for the festive season.
They say the snap of the cold makes autumn apples all the more sweet, and we keep going back for seconds of this warming cup of cider laced with vanilla.
• 10 large apples, Honeycrisp, Fuji, Gala etc.
• 1 litre, water
• 1 vanilla bean pod
• 3 cinnamon sticks
• 6 whole cloves
• 1 tbsp, brown sugar (optional)
• 1 tbsp, maple syrup (optional)
• Quarter the apples and remove the cores and stems. Place into a large pot and add the water, vanilla bean, cinnamon sticks, cloves and sweeteners; if desired. Bring to a boil over medium heat and boil for 30 minutes.
• Reduce the heat to low and simmer for two hours, stirring every 30 minutes or so.
• Turn off the heat and let cool. Remove the spices and vanilla bean. Using a blender or immersion blender, puree the apple mix until smooth. Strain through a fine-mesh sieve or cheesecloth. Store in the fridge for up to one week.
A South Indian staple, ‘Chukku kappi’, or dry ginger coffee, is as well-known for its holistic medicinal properties as it is for its caffeine jolt. This Kerala-style version will light a fire in your belly with a distinctive combination of spice and heat.
• 1 tsp, dried ginger powder
• 1 tsp, coffee powder
• ½ tsp, black pepper powder
• ½ tsp, tulsi (dried holy basil)
• 1 tbsp, palm jaggery
• 2 cups, water
• Mix all the ingredients and boil on the stovetop for a couple of minutes. Strain, and serve hot.
This creamy-fresh cup of the holiday season’s most well-loved beverage will be a hit with both parents and kids alike at your annual Christmas gathering.
• 3 eggs
• 1 egg yolk
• ¼ cup, white sugar
• ¼ tsp, peppermint extract
• ½ tbsp, vanilla
• 2 cups, whole milk or cream
• 8 pieces peppermint candy
• 55g white chocolate
• Red food colouring
• ½ cup, whipped cream
• Set up an ice water bath and set aside.
• In a saucepan, whisk the eggs, egg yolk, sugar, peppermint and vanilla extracts using a whisk. Pour the milk in, slowly, and whisk constantly over a medium heat. Cook while constantly whisking for about 20 to 25 minutes or until the mixture coats the back of a spoon.
• Place the mixture in another bowl and set immediately over the ice bath. Whisk while you do this to ensure the mixture doesn’t congeal or thicken too much. Mix in red food dye to get a pretty pink colour.
• Place your peppermint candies in a food processor and pulse until ground.
• Melt the chocolate, and place in a shallow bowl. Dip your glasses in white chocolate. Then dip the white chocolate in the crushed candies until you get a rim.
• Pour the eggnog into the glasses and garnish with whipped cream and peppermint candies.
If the cold and flu seasons have knocked you out for the count, revive yourself with a luscious mug of turmeric-infused golden milk. This simple stovetop tonic is packed with immune-boosting anti-inflammatory properties that will set your world to rights in no time.
• 1 cup, unsweetened non-dairy milk, preferably coconut milk beverage or almond milk
• 1 (7.5cm) cinnamon stick
• 1 (2.5cm) piece turmeric, unpeeled, thinly-sliced, or ½ tsp dried turmeric
• 1 (1.27cm) piece ginger, unpeeled, thinly sliced
• 1 tbsp, honey
• 1 tbsp, virgin coconut oil
• ½ tsp, whole black peppercorns
• 1 cup, water
• Ground cinnamon, for serving
• Whisk coconut or almond milk, cinnamon, turmeric, ginger, honey, coconut oil, peppercorns, and one cup of water in a small saucepan; bring to a low boil. Reduce heat and simmer until the flavours have melded, for about 10 minutes. Strain through a fine-mesh sieve into mugs and top with a dash of cinnamon.
• Golden milk can be made five days ahead. Store in an airtight container and chill. Warm before serving.