Drinks prepared and sold at catering establishments can be divided into two groups: hot and cold.

Hot- tea, coffee, cocoa, chocolate, sbiten, punches, drinks with wine, mulled wine, grogs. The serving temperature of hot drinks must be at least 750C.

Cold - milk and sour-milk products, fruit and berry soft drinks, kvass, berries, non-alcoholic mixed drinks. The serving temperature of cold drinks should not be higher than 140C and not lower than 70C.

Hot drinks

Tea. Tea appeared in Russia in the 16th century and became a traditional Russian drink.

Tea came to Russia from Northern China, where it was called "cha-e". This Chinese name turned into the Russian word "tea". It came to Western Europe from South China, where it was called "ti".

Tea is a real pantry of biologically active substances. The most important of them is the alkaloid caffeine, which has a tonic effect, stimulates the activity of the central nervous system and increases efficiency. Caffeine stimulates heart activity, favorably affects kidney function and promotes normal digestion. There are other alkaloids in tea: theobromine, theophylline.

Among the extractive substances of tea, the bulk is accounted for by the so-called tannins, which determine the tart, astringent taste and wonderful golden color of tea. This group of substances includes tea tannins. They not only determine the taste and color of tea, but are also biologically active: they improve digestion, strengthen blood vessels, small capillaries and reduce the permeability of their walls. Together with caffeine, tannins provide a tonic effect during intense mental work. Some of the tea tannins (catechins) have vitamin P properties.

The properties of tea tannins must be taken into account when brewing tea. All tannins with iron oxide ions form black substances. Therefore, tea should not be brewed in oxidizing iron pots or in water containing iron (“rusty”).

The color of tea catechins becomes lighter in an acidic environment. These are a kind of plant indicators. This property explains why tea brightens when lemon is added. They are highly soluble in hot water and poorly in cold. Therefore, when strong tea leaves are cooled, tannins precipitate and the tea leaves become cloudy. If it is heated again, it becomes transparent again. If the brew does not become cloudy when cooled, then it is weak.

It is very important that in tea all these biologically active substances are contained in a complex, therefore their effect on the body is much more favorable than synthetic preparations of the same substances that can be purchased at pharmacies.

The wonderful aroma of tea is determined by the volatile essential oils contained in it. Due to their volatility, they are easily lost if the tea leaves are boiled or heated for a long time. Essential oils are practically insoluble in cold water. Therefore, when the tea leaves are cooled, they form oil spots (“foam”) on its surface.

Dry tea contains a whole complex of vitamins: C, P, PP, B1, B2, pantathenic acid (B3), etc.

Vitamins such as B1 (thiamine), C and others are not deposited in the body, and a morning cup of tea is one of their most important sources.

Tannins are able to bind to proteins and deprive them of solubility. The action of tannins on the proteins of the oral mucosa is responsible for the tart, astringent taste of tea. This also explains the loss or decrease in the astringency of tea when milk is added: tea tannins bind to milk proteins.

Store dry tea should only be packaged, because. when opened, it quickly increases moisture and loses flavor.

Tea brewing rules The process of preparing tea (brewing) should ensure the maximum transition of its extractive substances into water and the complete preservation of aromatic substances.

The quality of a tea drink is greatly influenced by the way it is brewed. The hardness of water is of some importance: the harder it is, the weaker the substances that make up the tea are extracted. Very hard water gives the tea a cloudy, unpleasant taste and smell.

Tea is brewed in ceramic teapots. They are warmed up, rinsed with boiling water, then dry tea is poured and boiling water is poured into 1/3 of the teapot volume. Having covered the teapot with a napkin, the tea is left to infuse for 5-10 minutes. Without infusion, only 10-15% of the soluble substances of the mass of dry tea pass into the water, and with infusion - up to 90%. After insisting, add boiling water to the norm. The amount of boiling water for brewing is determined by the recipe. It is convenient to dose tea with a special measure by volume. Large quantities of tea should not be brewed immediately. This detracts from its taste. It is recommended to prepare tea leaves for no more than 20 servings. It is impossible to boil or store hot tea leaves for a long time, as this drastically reduces the quality of tea. The storage time of tea leaves should not exceed 30 minutes, its temperature is 55-650C. On a glass (200 ml) take 50 ml of tea leaves and add boiling water.

Serving tea. Tea is served in glasses or cups, in pairs of teapots and one teapot. When served in cups or glasses, they are placed on a saucer (tea can also be served in glasses with coasters without a dish). Tea is served with lump sugar in 2-3 pieces, jam, jam or honey on rosettes or in vases, bowls. In the summer, you can serve tea chilled to 8-100C, without sugar or with sugar and a slice of lemon or orange.

When serving hot or cold tea with lemon, the latter is cut into circles and served on a rosette or in a vase, bowl. The sugar rate can be increased at the request of the visitor. You can serve tea with hot milk or cream in milk jars, cookies, bagels, bagels, gingerbread, pastries and cakes.

Tea in pairs of teapots is in demand in tea houses, when serving visitors in hotel rooms. At the same time, boiling water is poured into a large teapot (with a capacity of 1 l), and tea leaves are poured into a small one (250 ml). One teapot tea is served in teahouses, teahouses. At the same time, tea leaves and boiling water are poured into teapots with a capacity of 0.5-1 l. It is customary to drink green tea without sugar from bowls, it is served with raisins, raisins, apricots, oriental sweets.

Tea and sugar. Sugar added to tea, especially in small doses, improves, according to many, the taste of tea infusion, and various sugars, which are part of the tea leaf in small quantities, participate in the formation of its aroma during the production of black tea, since during heat treatment they caramelize. On the other hand, too large doses of sugar worsen the taste of tea infusion, muffle the specific tea aroma. In addition, studies by German scientists have shown that sugar acts as an absorber of vitamin B1 when we put refined refined sugar in excess.

As for other sweets (sweets, chocolate, oriental), it should be borne in mind that they contain odorous substances, the aroma of which inevitably drowns out the natural delicate aroma of tea. It is best to drink unsweetened tea with sweets in the bite.

Tea and flour confectionery. Tea helps the digestive organs to assimilate, digest heavy flour and cereal products, increases their nutritional value. That is why, in themselves, sometimes difficult to digest, flour products in combination with tea can even be the main food product for a long time, capable of maintaining the tone of the body (for example, the nutrition of some patients). Thus, tea complements and ennobles flour products, and they do not “embellish” tea.

When ingesting flour products with thin tea, i.e. with a large mass of boiled water, we double the negative effect of these products on our body, overload it with carbohydrates, water, create a load on the heart and the entire circulatory system, and then ... blame tea for the harmful effect. And he has absolutely nothing to do with it. If we certainly want to eat cake or cookies with tea, then we must drink it with very strong tea.

Tea and milk. A mixture of tea infusion with milk is a highly nutritious, easily digestible drink that has both stimulating and strengthening qualities. As you know, milk contains over 100 different nutrients needed by a person. Vegetable fats and proteins in the tea solution, mixed with animal fats and milk proteins, create a particularly nutritious fat-protein complex that is extremely useful for humans, not to mention the fact that a rather impressive set of vitamins is added to it.

Milk, moreover, softens the effect of caffeine and other alkaloids, while tea tannin makes the gastric mucosa less susceptible to fermentation of whole milk. So tea helps milk, and milk helps tea.

Thus, tea and milk form an ideal healing and nutritious mixture, while the specific aromatic and gustatory qualities of tea do not disappear at all. Of course, we are talking about tea, well and properly brewed. Given the softening properties of milk, in these cases it is necessary to increase the dose of dry tea for brewing by 1 teaspoon, i.e. for 1 liter of liquid (tea with milk in a combination of 3:1) you will need 4.5 teaspoons of dry tea instead of 3.5 teaspoons if we were talking about tea without milk.

All types of tea can be used with milk. Green tart teas mixed with black are especially good with milk. The specific aroma of tea takes on a different shade, as it spreads against the background of the aroma of milk. It is best to use in a mixture with tea not boiled, but raw pasteurized milk, heated to 40-600C, or powdered milk, which has whole vitamins and no extraneous odors from dishes.

Tea with milk is a good prophylactic. It is especially useful in diseases of the kidneys, heart, as a tonic for exhaustion of the nervous system. But even for a practically healthy person, strong, fragrant tea with milk is an excellent drink, especially in the morning or after overexertion.

Tea and lemon. Tea and fruits. The use of tea with fruits as an additional flavor and flavor component, of course, does not cause any deterioration in the healing and nutritional properties of tea. On the contrary, these properties only complement and thereby enhance. But the specific aromatic properties of tea always change, and in some cases are completely lost. Therefore, the introduction of natural juices or fresh and dry fruits into tea is a matter of individual taste. Sometimes fruits are added to tea for medicinal purposes. Tea in this case can either serve as a "transporter" of a number of acids (citric, malic, ascorbic), which in its pure form can cause irritation of the mucous membranes of the digestive organs, or it plays the role of an enhancer of the properties of certain fruits.

Most often, tea is drunk with lemon and less often with other citrus fruits (for example, in Japan with orange, in Arab countries and in America with grapefruit). In combination with citrus fruits, naturally, the nutritious, healing properties of the tea drink are enhanced: it better restores lost strength, quenches thirst. That is why they drink tea with citrus fruits mainly in hot countries - India, Iran, Turkey, Florida and California (USA).

The taste of tea with lemon changes. It becomes “citrusy”, peculiar, pleasant, but still becomes “not tea-like”. The same thing happens when other fruits are added to tea: the aroma of tea disappears. However, the idea that tea with citrus and other fruits and juices containing acids becomes “weak” is incorrect. Tea only brightens, in other words, its pigmentation changes. But the strength of the tea does not change.

Of course, those who want to feel the true taste of a particular type of tea should not mix it with anything.

Coffee. The composition of coffee depends on the variety and type of coffee beans. On average, coffee contains (in%): caffeine - 1-2; trigopelin - up to 1; esters of chlorogenic, caffeic, quinic acids - 5-8; citric and other acids - about 1; carbohydrates - 5-6; proteins - about 3; mineral salts (mainly potassium) - 4-5; as well as essential oils (caffeol) formed during the roasting of raw grains.

Coffee has a strongly pronounced tonic effect: it excites the central nervous system (especially the cerebral cortex), stimulates cardiac activity, and increases the secretion of the digestive glands. To achieve a tonic effect, 0.1-0.2 g of caffeine is needed. The maximum dose for an adult is 0.3 g, which corresponds to 15-17 g of ground coffee (1-2 teaspoons).

For quick preparation of a drink, instant coffee is used, which dissolves in hot water in 10-30 seconds. The caffeine content in it reaches 4.5-5.1%, so it should be dosed very accurately during brewing. It contains much less aromatic and flavoring substances than freshly ground coffee.

If the coffee comes raw, then its grains are roasted with continuous stirring to a dark brown color. At the same time, their volume increases by 30-50%, and their mass decreases by 18%. When roasted, the color of the beans becomes brown due to the caramelization of sugars and the reaction of melanoidin formation, in addition, the aroma of coffee appears as a result of the release of essential oils. Roasted coffee beans are ground. The degree of grinding significantly affects the extraction of soluble substances and the rate of sedimentation of powder particles, taste, aroma and strength of the drink.

Coffee powder with particles smaller than 500 microns loses less aromatic and flavoring substances during storage. Therefore, when brewing such coffee, a drink with the best organoleptic characteristics is obtained.

It is especially important to finely grind the beans for making Oriental coffee, which is served with grounds. Coffee industrial grinding has a different granulometric composition. Therefore, to prepare coffee in an oriental way, fine fractions should be sieved through metal-woven sieves with meshes of 0.4 mm or less, and the residue on the sieve should be used for brewing coffee in the usual way.

Grind roasted coffee in coffee grinders just before brewing. Ground coffee is sometimes mixed with chicory in the quantities indicated in the recipes.

Coffee is prepared in coffee pots, coffee makers and special Express machines, etc.

Pour coffee into a coffee pot or coffee maker, pour boiling water, bring to a boil, then stop heating and let the drink brew for 5-8 minutes. Coffee brewed in coffee makers is filtered through a special sieve or cloth. Loss of moisture during cooking and straining is 5-10%.

At the enterprises of "luxury" and the highest class, semi-automatic coffee makers of the "Express" type or special coffee pots and Turks, also electric coffee makers, are used to make black coffee.

Coffee is prepared in small portions as it is sold. Prolonged boiling and repeated heating of coffee is not allowed. When coffee is boiled for 5 minutes, the content of most volatile substances in it decreases several times. At the same time, the ratio of individual components of aromatic substances also changes, which significantly affects the smell of the drink.

When brewing, about 20% of its mass is extracted from coffee extractives.

Coffee is served in coffee pots, from which it is poured into small cups or glasses.

Sugar is served separately on a socket for black coffee. You can also serve hot milk or cream in a milk jug.

In the mass production of coffee with sugar and milk, the latter are added to the pan during coffee brewing.

Some features of the preparation and serving of coffee are given in Table. fourteen.

For a serving of drink 200 g, the amount of coffee is 7-10 g.

In summer, coffee is served cold with sugar in glasses or glasses, topped with a scoop of ice cream or ice cream with whipped cream.

Cocoa and chocolate. At about the same time, chocolate came to Russia with coffee. Initially, it was consumed precisely as a drink, and not as a confectionery. Now it is rarely drunk as a hot drink, as cocoa has become widespread. The path of chocolate and cocoa to us is very long and difficult. The inhabitants of ancient Mexico prepared a tonic drink, chocoatal, from the fruits of the chocolate tree. Europeans recognized it through the Spanish conquerors in the 16th century, and drinking it became a habit in European royal courts as early as the 17th century. it became one of the favorite drinks of the nobility.

Its invigorating effect is due to the content of alkaloids theobromine and caffeine. The name "theobromine" comes from the botanical name of the chocolate tree "cacao theobroma". Theobroma means "food of the gods" in Greek. To obtain chocolate, cocoa fruits (as the natives called the chocolate tree) are kept for up to 7 days, dried, roasted, crushed, finely crushed, cocoa butter is squeezed out, and the remaining cake is crushed from the finest powder obtained and cocoa drink is prepared.

Table 14

Features of preparing and serving coffee

	Features of preparation and serving
Black with lemon Black with liqueur, cognac With milk or cream in Warsaw Viennese	Sugar is served separately. Lemon and sugar are served separately. Sugar, liqueur and cognac are served separately. Hot milk or hot cream is served separately. Sugar, baked milk are added to filtered black coffee; when you leave put the foam. Sugar is added to coffee, brought to a boil, poured. Whipped cream with powdered sugar is served separately.
Oriental	Ground coffee with sugar is placed in special small saucepans (Turks), poured with cold water, brought to a boil and released without filtering. Cold boiled water is served separately.

Cocoa powder contains alkaloids - theobromine and caffeine, which stimulate the nervous system and cardiac activity, fats (at least 20%), proteins (23%), tannins, ash and other substances.

Cocoa is prepared with milk, it is a high-calorie, nutritious drink. Cocoa powder is mixed with granulated sugar, a little boiling water is added, rubbed well, stirring constantly, hot milk is poured in and brought to a boil.

Released in glasses with coasters or cups with saucers.

Sometimes cocoa is prepared with egg yolk. To do this, egg yolks are ground with sugar and gradually diluted with cooked cocoa. In the summer, cocoa is prepared with ice cream: a ball of ice cream is placed in a glass or glass, poured with boiled and chilled cocoa and served immediately.

Chocolate is used in the form of powder or bars, which are pre-crushed. Chocolate is prepared in the same way as cocoa, and served hot or cold with whipped cream or ice cream (glaze).

Sbiten. It is difficult to say when and where sbiten appeared on the tables of our ancestors, but it can be argued that it was about 500 years ago. We find a description of its preparation in Domostroy (XVI century) and other early written monuments. It is curious that teapots appeared in Russia long before the advent of tea itself and served to serve sbiten.

Foreigners who visited Russia during the time of Peter I spoke enthusiastically about sbitna, calling it "Russian mulled wine." This comparison arose, obviously, because visiting Dutch and English captains and navigators got acquainted with this drink in establishments where it was prepared with wine. Street vendors cooked sbiten without wine. In winter, they carried it behind their backs for sale in huge copper vessels in the form of samovars (“sakla”), covered with a warm cloth.

In the XVIII-XIX centuries. sbiten received a special distribution. They were traded on the streets, in taverns and tea houses, at bazaars and fairs. Everyone drank it. Songs were composed about Sbitna, he appeared in fairy tales, sayings and proverbs.

In the last century, the figure of a sbitennik was very characteristic of the streets of Russian cities. We meet his image on popular prints, old engravings, on the pages of novels and short stories.

That's how they said non-alcoholic sbiten. Honey was dissolved in boiling water, bay leaves, cinnamon, cloves, ginger, cardamom, nutmeg and other spices were put and boiled. Sometimes sbiten was cooked on molasses. They also prepared sbiten with wine, it was added to the finished drink at the end of boiling or they replaced water with it.

To prepare sbitnya, honey (150 g per 1 liter of water) and sugar (150 g) are dissolved in boiling water, boiled, and the foam is removed. Then put spices (bay leaf, cloves, cinnamon, nutmeg, ginger, cardamom), boil and filter. You can add to sbiten, in addition to spices, hops, mint. Serve hot in cups.

Sbiten with sea buckthorn. Cloves, cinnamon, cardamom or ginger are poured with hot water and boiled for 10-12 minutes. 5 minutes before the end of cooking put a bay leaf. The broth is filtered, sugar, honey, squeezed sea buckthorn juice, combined with sea buckthorn broth, are added to it, and brought to a boil.

To prepare juice, the prepared sea buckthorn is wiped and the juice is squeezed out. The pulp is poured with hot water, boiled and filtered.

Sbiten is released hot, 200 g per serving.

Non-alcoholic punches are a hot soft drink made with hot tea and sometimes milk. They may include various syrups, juices, milk, spices, eggs, etc. If spices are included in the punch, before serving, it is insisted for 5-10 minutes.

Russian hot punch

Lemon juice (20 ml), vanilla syrup (20 ml), hot strong tea (110 ml), lemon slice, cinnamon, cloves to taste.

Hot raspberry punch

Lemon juice (20 ml), raspberry syrup (20 ml), vanilla syrup (10 ml), hot strong tea (100 ml).

Punch "To health"

Honey (20 g), hot milk (40 ml), hot strong tea (90 ml), anise.

The components are thoroughly mixed, let it brew for 5-10 minutes. Decorate with a slice of lemon and serve in ceramic cups. Serving temperature 60-700C.

Drinks with wine

Mulled wines (hot flaming wine) are prepared both on the basis of tea and fruit or berry juices with the addition of red dry or dessert wine.

Mulled wine "Christmas Eve". Cahors wine is poured into an enamel bowl, brought to a boil, cinnamon, cloves, lemon, liquor are added and infused for 10-15 minutes.

Tea with red wine. Spices (cinnamon, cloves) are boiled in water for 2-3 minutes, then tea is brewed in this broth and allowed to brew for 5-10 minutes, sugar is added, brought to a boil, filtered, hot dry red wine is poured in.

Drink "Fruit"

Hot boiled water is added to fruit or berry juice, sugar is brought to a boil, hot Cahors is poured in.

Grogi. These are hot mixed drinks with the addition of cognac, strong liqueurs. Grog is diluted with strong hot tea or boiled hot water. Add a slice of lemon for flavor.

Brandy grog consists of hot strong tea (100 cm3), cognac (50 cm3), a piece of sugar and a slice of lemon.

Petrovsky grog is distinguished by the presence of Petrovskaya tincture (35 cm3) and cherry liqueur (15 cm3) in the composition.

The composition of honey grog includes honey (2 teaspoons), cognac (50 cm3), hot strong tea (100 cm3) and a slice of lemon.

Hot drinks with wine are served in ceramic cups, in glasses made of heat-resistant glass.

Ingredients: wine, spice set, orange peel, water, sugar

In addition to champagne, mulled wine from red wine will be appropriate at the New Year's holiday - especially when it comes to celebrating in the country. We are happy to share with you the recipe for this wonderful drink.
Ingredients:
- 700 g of dry red wine;
- 15 g of spices for mulled wine;
- orange peel;
- 100 g of water;
- 1 tbsp Sahara.

20.06.2018

Kissel from rhubarb

Ingredients: rhubarb, sugar, water, starch

From rhubarb, you can cook a very tasty thirst-quenching jelly. Cooking it will not be a big ore.

Ingredients:

- 350 grams of rhubarb;
- 150 grams of sugar;
- 1 liter of water;
- 1 tbsp potato starch.

24.04.2018

How to brew divine coffee in Turkish

Ingredients: coffee, water

A real coffee lover will never drink instant coffee, which is why every house has a coffee machine or, in extreme cases, a Turk. Today I will tell you how to make truly divine Turkish coffee.

Ingredients:

- 2 tsp whole bean coffee,
- 100 ml. water.

01.03.2018

Tea with ginger and lemon for colds

Ingredients: ginger, lemon, water, honey

If you feel that you are starting to get sick, do not rush to take the pills: a very tasty and aromatic tea with ginger and lemon can help you. It is difficult to overestimate its useful properties, so be sure to take note of this recipe.

Ingredients:
- ginger - 150 gr;
- lemon juice - 1.5 tablespoons;
- water - 750 gr;
- honey - 1.5 tbsp.

28.02.2018

Cappuccino coffee at home

Ingredients: coffee, water, sugar, milk, ground cinnamon, cocoa

Cappuccino is often ordered in cafes, but almost never prepared at home, although this is not so difficult as it seems at first glance. the main thing is to want to cook a delicious cappuccino, arm yourself with our recipe - and you can start!
Ingredients:
- ground coffee - 2 tsp;
- water - 150 gr;
- sugar - 1 tsp;
- milk - 150 gr;
- cinnamon - 0.25 tsp;
- cocoa powder - 0.25 tsp

21.02.2018

Tea with ginger and lemon for weight loss

Ingredients: ginger, water, lemon, honey, cinnamon

There are many recipes for delicious drinks, but not all of them are healthy. And not everyone promotes weight loss. But tea with ginger and lemon will just help you lose weight. And yet it tastes amazing!

Ingredients:
- ginger root - 1 tablespoon;
- water - 2 glasses;
- lemon juice - 1 tablespoon;
- honey - 1 tsp;
- ground cinnamon - 1-2 pinches.

17.02.2018

Latte

Ingredients: milk, coffee, water, sugar

Almost all girls love latte. From now on, you will no longer need to go to a cafe to taste delicious coffee. I have described in detail the recipe for homemade latte for you.

Ingredients:

- 150 ml. milk,
- one and a half tsp natural coffee,
- 50 ml. water,
- sugar.

02.02.2018

Indian milk with spices and honey - Masala tea

Ingredients: milk, honey, cinnamon, nutmeg, clove seeds

Indian spiced milk or, as it is also called, Masala tea is a very tasty and healthy drink. Be sure to cook it yourself, using our recipe - you will not regret it!
Ingredients:
- 200 ml of milk;
- 1 tsp honey;
- 1 pinch of cinnamon;
- 1 pinch of nutmeg;
- 2 cloves.

21.01.2018

Ginger tea for weight loss

Ingredients: ginger, laurel, cinnamon, cumin, water, tea leaves

This tea is great for people who want to lose weight. I have described the recipe for tea with ginger in detail for you. Be sure to use them.

Ingredients:

- 1 tsp ginger root,
- 2 bay leaves,
- half tsp cinnamon,
- half tsp cumin,
- half a liter of water,
- a pinch of tea leaves.

23.10.2017

White wine mulled wine

Ingredients: tamyanka wine, viburnum berries, juicy orange, cloves, star anise, cardamom, vanilla stick, drying apple, fragrant honey, sugar, water

We offer you to brighten up the winter weekdays with a glass of delicious drink - mulled wine. Mulled wine, contrary to tradition, we will prepare from white wine, which will make the drink unusually delicate, refined and spicy thanks to spices and additives.

Ingredients:
- 1 bottle of white wine,
- 1 sprig of viburnum,
- 2 rings of orange,
- 2 cloves,
- 2 star anise,
- 2 pcs. cardamom,
- 1 vanilla stick,
- 30 g dried apples,
- 1 tbsp. l. honey,
- 1 tbsp. l. Sahara,
- 200 ml. water.

12.04.2017

Spiced chai latte with honey

Ingredients: milk, black tea, water, honey, vanilla, ginger, star anise, cinnamon, cloves, fennel, nutmeg, white pepper

Have you ever ordered chai latte in a cafe? Agree, the price still bites. But such a fragrant drink can be prepared at home without any problems. You just need to bribe some spices and spices. See photo recipe for details.

Products for the recipe:
- water - 2 glasses,
- milk - 2 cups,
- leaf black tea - 2 tbsp. spoons,
- honey to taste
- vanilla - 1 pod,
- a pinch of fennel seeds
- 10 cloves,
- five star anise,
- a pinch of ground cinnamon,
- a pinch of ginger
- a pinch of nutmeg
- a pinch of white pepper.

04.03.2017

Ginger tea with honey

Ingredients: ginger, honey, water, lemon

Warming, fragrant, healthy and very tasty - it's all about ginger tea with honey and lemon. In the spring, we especially need such a drink to fill the body with vitamins. Be sure to prepare such tea, you will definitely like it!

Ingredients:

- 2 tsp minced ginger root
- 1 tsp May flower honey
- 300 ml of water,
- lemon - optional.

11.02.2017

Berry fruit tea

Ingredients: water, hibiscus, mint, apple, raspberry, cranberry, lemon, honey

On cold winter evenings, you especially want warmth, comfort and bright taste sensations. We invite you not to shelve today's recipe and brew a delicious warming berry-fruit tea with hibiscus for your family tonight.

Ingredients
- 1.2 l. water,
- 7-8 hibiscus leaves,
- 2-3 mint leaves,
- 1 apple,
- 50 g of frozen raspberries,
- 50 g of frozen cranberries,
- 3 slices of lemon,
- honey.

29.09.2016

How to brew coffee in Turkish

Ingredients: coffee

Coffee is a drink so popular that there are thousands of recipes for its preparation. It is cooked both at home and in catering establishments. It should be noted that everyone who prepares this wonderful drink has his own secrets. From our recipe with a photo you will learn how to brew real coffee in a Turk.

02.12.2015

Mulled wine with tangerines

Ingredients: red wine, tangerine, orange juice, apple juice, sugar, cinnamon sticks, cardamom, ginger root, spices

Red wine - 300 ml,
We offer to prepare a drink based on red wine, fruits and spicy spices. Cooking mulled wine at home is easy and fun!

Ingredients:
- granulated sugar - 2 tablespoons,
- tangerines - 2 pcs.,
- cinnamon - 2 sticks,
- cardamom - 2 stars,
- orange or apple juice - 100 ml,
- ginger root - 10 g,
- spices to taste.

01.05.2015

Therapeutic tea with spices, honey and fruits

Ingredients: green or black tea, honey, cinnamon stick, apple, orange, allspice, cardamom, cloves, ground ginger

Tea according to this recipe is not only extremely tasty, spicy and fragrant, but also healing, which is very important when there are children in the house and they often get sick. If you are preparing a drink for an adult, feel free to add alcohol to the recipe, it will make the tea even more healing and piquant.

Ingredients:
- 1/3 tsp green or black tea,
- 1 tsp honey,
- 1 cinnamon stick,
- 2 apple slices,
- 2 slices of orange,
- 3 peas of allspice,
- 2 cardamom seeds,
- 1 clove bud
- 1/4 tsp ground ginger.

Alcoholic drink with a strength of 25 to 51 vol. used as an aperitif before meals. Anise tincture is made by infusing anise seeds with vodka. During the aging process, the anise gives the drink its essential oils. This drink appeared on the modern territory of Russia and Europe in the 16-17 centuries. along with caravans of spices from the Far East. Due to its unique aroma, it was used in baking and, of course, in the production of vodka.

Arak

English arak or araq
BUT alcoholic drink, with a strength of 30 to 60 vol. widespread in the East, Central Asia, Europe, India, on the islands of Sri Lanka and Java. The prerequisite for the creation of arak was the need for the beneficial use of grape processing products. Now, depending on the region, arak is made from rice, grapes, figs, dates, molasses, plums and other fruits.

Armagnac

fr. aygue ardente- water of life
Alcoholic drink with a strength of 55-65 vol. in terms of taste and appearance, it is very close to cognac. It is produced in the southeastern part of France in the province of Gascony. By origin, Armagnac is almost 100 years older than cognac. It was first mentioned in the 15th century. The production of Armagnac is very similar to the production technology of cognac. The only difference is in the distillation process.

Balm

Greek Balsamon- remedy
Alcoholic drink with a strength of 40-45 vol. (some up to 65 vol.), infused with medicinal herbs, is used exclusively for therapeutic and prophylactic purposes. Traditionally, the balsam has a brown color due to a variety of herbs, roots and fruits.

Benedictine

fr. Benedictine- blessed
And an alcoholic drink based on the collection of about 27 types of herbs, honey and cognac of local production, with a strength of 40-45 vol., belonging to the class of liqueurs. For the first time this drink appeared in 1510 in France in the monastery of St. Benedict in the Abbey of Fecamp. The composition of the created drink included about 75 types of herbs. However, the original recipe of Benedictine was lost. The drink was revived with some improvement in 1863.

Brandy

Difficult to put into words brandy"a certain drink, rather it is a way of its production. We can say that brandy is a concentrated wine. Initially, it was supposed to be diluted with water before drinking, but the drink turned out to be so good that over time it became an independent product of the distillation of wines.

Bourbon

English in ourbon
The original American alcoholic drink is one of the types of whiskey, but it is made from corn. The strength of the drink is 40-45 vol., but most often the drink has 43 vol. For the first time this drink appeared in the late 18th - early 19th century. in the small town of Paris, Kentucky. The name of the drink was given to the eponymous district of the state of Bourbon, in which the founding city is located. During the Civil War, bourbon was issued to soldiers without fail, as an antiseptic for washing wounds.

Vermouth

German wermut- wormwood
Alcoholic drink flavored with spices, spices and medicinal herbs with a strength of 15 to 20 vol. Belongs to the class of fortified wines. For the first time, the recipe for making vermouth is mentioned in the sources of the 10th-9th centuries. BC in the works of Hippocrates. The first mass production began in 1786 in Turin by winemaker Antonio Benedett Capran. At that time, only white wines were used as the basis of the drink, now any are used.

Wine

lat. Vinum
An alcoholic drink created from the natural fermentation of grapes or any other fruit juice. The strength of the wine after fermentation is 9-16 vol. In the manufacture of fortified wines, high strength is achieved by diluting the wine with alcohol to the desired percentage. Wine is the most ancient drink. There are many legends of the first appearance of the drink, which are reflected in the epics of Ancient Greek, Ancient Roman and Persian mythology.

Whiskey

Celt. uisge baugh- water of life
A strong alcoholic drink (40-60 volumes), obtained by distillation of malted grains of wheat, barley and rye. It is not possible to determine the exact place of origin of the drink. The dispute is between two countries - Ireland and Scotland. However, the first mentions are preserved in Scottish documents from 1494. These are the records of the monks who first produced the drink. From its inception to the 17th century. Whiskey was produced nationally by virtually every farmer, jeopardizing the production of enough bread for the population.

cherry liqueur

eng. cherry liqueur
A alcoholic drink infused with cherry fruits and leaves based on grape brandy with added sugar. The strength of the drink is 25-30 vol. Cherry liqueur was invented in England by Thomas Grant from the town of Kent. Liquor was made from one variety of black cherries - morel. However, almost all varieties are now used. In addition to England, cherry liqueurs are also produced in Germany, France and Switzerland.

Still water

Liquid, in small volumes, odorless and tasteless, colorless under normal environmental conditions. Contains dissolved mineral salts and various chemical elements. It has a vital function in the development and life of the human body. Still water acts as a universal solvent, thanks to which all biochemical processes take place.

Carbonated water

It is a natural mineral or non-carbonated drinking water enriched with carbon dioxide (CO2), flavored and sweetened to increase its shelf life. Due to carbon, carbonated water is purified from possible microbes. Filling water with carbon dioxide is carried out on special industrial equipment. There are three types of carbonated water according to the level of saturation with carbon dioxide.

Vodka

An alcoholic beverage that is colorless and has a characteristic alcoholic odor. It is the most widely used drink in the world. In most countries, vodka is used as a neutral alcohol for creating cocktails; in Slavic countries and countries of the former Soviet Union, it is consumed as an independent drink. The fortress in different countries can vary from 32 to 56 vol., It all depends on the state documents regulating the production of vodka.

Mulled wine

German Gluhender Wein- hot, flaming wine
This is a very tasty alcoholic hot drink based on red wine heated to 70-80°C with sugar and spices. It is traditionally consumed in Switzerland, Germany, Austria and the Czech Republic during mass Christmas celebrations.

Eggnog

English hoog mug- hash
Non-alcoholic drink based on raw chicken eggs and sugar. Belongs to the class of desserts. There are several legends from different countries where the eggnog originated. So in Germany, the creation of the eggnog is attributed to the confectioner Manfred Keukenbauer. In Poland, to the singer of the choir at the synagogue in the city of Mogelev, Gogel, who, having lost his voice, took the advice to drink a shaken raw egg. Subsequently, various ingredients were added to the main components, creating more and more new variations of the drink.

Grappa

ital. Grappa- grape pomace
An alcoholic drink made by distilling grape pomace. Belongs to the class of brandy and has a strength of 40-50 vol. In accordance with an international decree of 1997, only those drinks that are produced on Italian territory and from Italian raw materials can be called grappa. Also, this decree strictly regulates the quality of the drink and the standards for its production.

Grog

English grog
An alcoholic drink based on rum or cognac, diluted with hot water with the addition of sugar, lime or lemon juice, as well as spices: cinnamon, vanillin, coriander, nutmeg and others. Grog is a true sea drink. It was first used in the 18th century. after the order of Admiral Edward Vernon to dilute the rum with water because of the sailors' excessive enthusiasm for it.

Gin

BUT An English alcoholic drink originating from the Netherlands. Gin production began in the middle of the 17th century. in the Netherlands, and after the "Glorious Revolution" it spread to England. Over time, the process of making gin has not changed much. Its main component is wheat alcohol, which, in the process of vertical distillation and the addition of juniper berries, acquires its unique dry taste.

Julep

Arab. julab- pink water
Chilled cocktail, the main component of which is fresh mint. In its preparation, the following components are used: alcoholic drinks, syrups, table mineral water, fresh fruits and berries. Initially, julep, like water with sugar, was used to dilute bitter medicines, potions and tinctures in it.

Calvados

fr. Calvados
An alcoholic drink based on pear or apple cider produced in the French province of Lower Normandy. The drink belongs to the class of brandy and has a strength of 40-50 vol. Only drinks produced in the French departments of Calvados (74% of the total production of Calvados), Orne, Manche, Eure, Sarthe and Mayenne can be called Calvados.

Cocoa

lat. theobroma cacao- food of the gods
Tonic and aromatic soft drink based on milk or water, cocoa powder and sugar. Powder for making cocoa for the first time (about 3000 years ago) began to be used by the ancient tribes of the Aztecs. Only men and shamans enjoyed the privilege of drinking this drink. Ripe cocoa beans were ground into powder and diluted with cold water, hot pepper, vanilla and other spices were added there.

Cachaça

port. cachaca
An alcoholic drink made from the distillation of sugar cane. The strength of the drink can vary from 38 to 54 vol. Cachaca is the national drink of Brazil, and its production is strictly regulated by law. The word cachaca is a common noun for the commercial name of the drink in Brazil. So in the state of Rio Grandido, cachaca is included in the food basket of citizens.

Kvass

A low-alcohol drink obtained by incomplete fermentation of milk or bread sourdough. The strength of the drink does not exceed 2.6 vol. Slavic peoples traditionally make kvass. According to the international classification, kvass belongs to the category of beer; in Russia and Ukraine, it is also considered an independent drink.

Kefir

from tour. kef- health
A nutritious drink obtained from milk by fermentation of lactic acid bacteria: coli, streptococci, yeast, acetic bacteria and about 16 other species. Their number should be at least 107 per liter. The drink has a white color, a homogeneous texture, a sour-milk smell and a small proportion of carbon dioxide. The most widespread kefir was among the inhabitants of the Slavic countries and the Middle East.

Kissel

A sweet dessert drink with a jelly-like structure. It is prepared on the basis of fruit and berry compotes, uzvars, juices, syrups, milk, jam diluted in water with the addition of corn or potato starch, as well as grain sourdough. Sugar is included as a sweetener.

Kobler

English cobbler- tavern owner, brewer
Cocktail dessert drink consisting of a variety of fruits, syrups, juices, alcoholic beverages and crushed ice. Cobbler was first made in America in 1809. It was made by the owner of the tavern as a sign of reconciliation after a quarrel with his wife, which made her completely delighted, and the whole world received a new drink.

Cocktail

English cock's tail- cock's tail
A drink obtained by mixing (mixing) various alcoholic and non-alcoholic beverages. The volume of one portion of the cocktail does not exceed 150 ml. Also, the cocktail recipe clearly spells out the proportions of the components, the violation of which can irreparably spoil the drink or lead to the creation of its new look.

Cola

lat. cola
Tonic sweet carbonated drink, which includes caffeine. The drink got its name from kola nuts, which were used in the original recipe as a source of caffeine. The drink was first produced by the American chemist John Stith Pemberton in 1886 as a medicinal syrup. The drink was sold in portions of 200 ml. in pharmacies as a remedy for "nervous disorders". After a while, the drink began to be carbonated and sold in vending machines.

Compote

fr. compote- compose, mix
Dessert soft drink made from one type or mixture of fruits and berries based on water and sugar. Compote is made from fresh, frozen or dried ingredients. This drink is very popular chilled in the summer, and in cold weather, compotes go well warm as a source of vitamins. Compotes are also prepared for the winter for future use.

Cognac

fr. cognac
A alcoholic drink produced in the city of the same name Cognac (France). It is produced from a special type of grapes, using a special technology. Cognac is made from white grapes. The main share of them is the variety uni blanc. Full ripening of grapes occurs in mid-October, so the process of creating such a noble drink begins in late autumn.

Coffee

Arab. qahwa- energizing drink
Tonic non-alcoholic drink prepared on the basis of roasted coffee beans. Coffee is a heat-loving plant, so it is grown on highland plantations. There are two types of coffee trees used in coffee production: Arabica and Robusta. According to consumer properties, Arabica is less strong, but more fragrant, while Robusta is vice versa. Therefore, often a mixture of these two varieties in different proportions is on sale. The history of the appearance of coffee is shrouded in a huge number of legends.

Kryuchon

fr. cruchon- jug
Refreshing cold drink, usually alcoholic, consisting of fresh and canned fruits and berries and a blend of wines. To enrich the drink with bubbles of carbon dioxide, champagne or carbonated mineral water is usually added to the jug. Kruchon due to a slight similarity in the preparation scheme, one can say "punch brother" and "distant relative of the cocktail." Before serving, the drink must be cooled to a temperature of 8-10 ° C and a small amount of ice is added.

Kumys

Turks. kymyk- fermented mare's milk
An alcoholic drink based on mare's milk, obtained by fermentation under the influence of acidophilus and Bulgarian bacillus and yeast. The drink has a pleasant sweet and sour taste, white color with a slight foam on the surface. Koumiss made from different types of starter cultures may contain different amounts of alcohol. Its content can vary from 0.2 to 2.5 vol. and sometimes reach 4.5 vol.

Liquor

lat. liguefacere- dissolve
C is a sweet alcoholic drink infused with fruits, berries and herbs and spices. Its fortress fluctuates from 16 to 50 about. The date of creation of the drink is unknown, but it is believed that the first prototype of modern liqueurs was the Elixir of Benedictine, created in the 16th century. monk Bernardo Vinzelli in Fecamp. This liquor, many monks and liquor manufacturers have tried to repeat or improve. As a result, new, no less tasty, types were obtained.

Lemonade

fr. lemonade– lemonized
Refreshing soft drink based on lemon juice, sugar and water. It has a light yellow color, lemon aroma and refreshing taste. First appeared in France in the 17th century. during the reign of Louis I. According to legend, the appearance of the drink is associated with an almost fatal mistake of the court cupbearer. By negligence, instead of wine, he scooped lemon juice into the monarch's glass in order to somehow correct this reckless act, he added water and sugar to the glass.

mead

A alcoholic drink with a strength of 5-16 volumes, made on the basis of honey. The percentage of sugar ranges from 8 to 10%. The most ancient archaeological excavations on the territory of Russia, dating back to the 7th-6th centuries. BC, find evidence of the production of a drink based on honey by local peoples. Therefore, mead is one of the most ancient alcoholic drinks in Russia.

Martini

ital. Martini
alcoholic drink, strength 16-18 vol. infused with herbs. The composition of the herbal collection usually includes more than 35 plants, including: yarrow, mint, St. John's wort, chamomile, coriander, ginger, cinnamon, cloves, wormwood, immortelle and others. In addition to leaves and stems, flowers and seeds rich in essential oils are also used. The drink belongs to the class of vermouth.

Milk

Fluid produced by the mammary glands of humans and mammals. It contains a large amount of useful substances necessary for the growth and development of the body. Milk contains fats, proteins, vitamins and minerals. The color of milk can vary from white to blue-yellow. It depends on its fat content. Due to the content of lactose, it has a slightly sweet taste. Milk includes in its composition more than 100 useful components, of which about 20 are balanced and fatty amino acids, lactose, and minerals.

Morse

Art. Russian mursa- water with honey
Soft drink, in most cases non-alcoholic, based on fruit juice, water and sugar or honey. Also, for piquancy and additional flavor, you can add citrus fruit zest, spices (cinnamon, cloves, coriander) and tinctures of medicinal herbs (St.

Punch

Hindi punch- five
This is a whole group of hot, burning or chilled alcoholic cocktails containing fresh or canned fruit and juice. Of the alcoholic drinks in the preparation of punch, rum, wine, grappa, brandy, arak, claret, alcohol and vodka are used. Traditionally, the drink is prepared in large containers (punches) and served at receptions and parties. The strength of the drink varies from 15 to 20 vol. and sugar content - from 30 to 40%. The most famous punch recipes are Caribbean Rum Punch, Barbados Punch and Planter Punch.

Beer

An alcoholic drink made by fermenting malt wort with yeast and hops. Most often, barley is used as malted grains. Depending on the type of beer, the strength of the drink can vary from 3 to 14 vol. Beer is the most popular among alcoholic beverages and ranks third in the world in the total list of drinks after water and tea. There are more than 1000 different types of beer. They differ in color, taste, alcohol content, raw materials used and cooking traditions in different countries.

pisco

from an Indian dialect pisco- flying bird
An alcoholic drink made from Muscat grapes. Pisco belongs to the class of brandy and is the national drink of Peru and Chile. The strength of the drink is 35-50 vol.

Rum

English rum
An alcoholic beverage produced by the fermentation and distillation of cane molasses and syrup resulting from the manufacture of cane sugar. At the exit, the drink has a transparent color, and after aging in wooden barrels it acquires an amber color. The strength of the drink, depending on the variety, can vary from 40 to 75 vol.

Sake

National low-alcohol drink of the Japanese, produced by fermenting rice. The taste of sake can have notes of sherry, apples, grapes, bananas, spices, spices. The color of the drink is usually transparent, but a change in color towards amber, yellow, green and lemon shades is allowed. The strength of the drink varies from 14.5 to 20 vol.

It's snowing... It's getting colder and the roads are covered... Now the only place where I can take my girlfriends to socialize is the place where delicious warming drinks are served. But in order not to spend budgets on trips to various establishments, I found a better way, namely to prepare these warming drinks (alcoholic and non-alcoholic) at home, which I advise you to do. And how to do it, the secrets of cooking, I am ready to share right now!

So here's my list of the 10 best winter warming soft drinks and recipes for making them.

1. Hot chocolate

Recipe:

bring half a liter of milk to a boil, add 2 teaspoons of sugar and a bar of dark chocolate to it, breaking it into pieces and completely dissolving in hot milk.

2. Liquid strudel cocktail

Recipe:

mix together and heat (without boiling) green apple juice, one or two lime wedges, and 25 ml of cinnamon-flavored syrup. The cocktail is served in a tall glass garnished with green apple slices.

3. Orange Cranberry Punch

Recipe:

mix together and bring to a boil 3 cups orange and 3 cups cranberry juice, ¾ cup water, ½ tablespoon ground cinnamon, ½ tablespoon ground ginger and a little nutmeg. As soon as the punch boils, boil it for another 5 minutes over low heat. The cocktail is served in glass mugs garnished with frozen cranberries, mint leaves and orange slices.

4. Non-alcoholic strawberry Mojito cocktail

Recipe:

Mash 10 g of mint together with 2 lime slices, add 20 ml. mint syrup and strawberry puree, 150 ml of water. Heat the resulting mixture without boiling. Strain the cocktail through cheesecloth. The cocktail is served in a glass garnished with a mint leaf.

5. Sbiten

Recipe:

boil 5 liters of water, then gradually add 500 g of honey, 700 g of sugar syrup in water and spices to taste (mint, cinnamon, cloves, etc.). Boil the mixture for 30 minutes. Sbiten is served in a large cup, like tea.

6. Mulled wine

Recipe:

warm, without bringing to a boil (mandatory condition!) dry red wine, add to taste, cloves, nutmeg, cinnamon and a tablespoon of sugar.

7. Grog

Recipe:

boil 1 - 2 cups of water, add a similar amount of vodka (can be replaced with cognac or rum to taste) and 200 g of sugar. Boil for 5 minutes over low heat. Add strained strong tea and a glass of warm vodka to the resulting mixture. Stir and enjoy!

8. Rum hot chocolate

Recipe:

mix 25 ml of rum and 125 ml of hot freshly brewed cocoa, decorate the cocktail with grated chocolate and whipped cream.

9. Cider

Recipe:

boil for a couple of minutes over low heat 1 liter of apple cider, juice of two or three oranges, a couple of clove buds, 2 bay leaves, slices of one orange and a tablespoon of honey. Serve after straining through cheesecloth.

10. Punch

Recipe:

heat 0.5 l of rum, 300 ml of cognac, 300 ml of tincture, 0.7 l of hot water, juice of 6 lemons, 100 ml of sugar dissolved in water and a tablespoon of grated ginger. The resulting cocktail can be sprinkled with grated nutmeg.

And most importantly - do not get sick! Have a nice time at home with a cup of fragrant warming drink!

Hot alcoholic drinks are prepared by heating alcohol and adding spices, spices, berries and fruits to it. Such a drink has a warming effect, and therefore is the best suited for drinking in the cold season.

Peculiarities

Drinks based on heated alcohol date back to the time of ancient Rome. A famous culinary specialist of that period, Apicius, created the "flaming wine", known today as mulled wine.

But among English sailors, grog, a drink based on rum, gained popularity. It had a warming effect and saved from the piercing cold sea winds.

Of course, since those times the formulation of hot alcoholic beverages has changed significantly. However, the process and principle of preparation remained the same.

It is noteworthy that hot alcoholic cocktails have a little more positive qualities than cold ones:

• they have a warming and anti-inflammatory effect;
• in the process of heating, alcohol evaporates, which significantly reduces the negative effects of alcohol on the body;
• herbs included in the composition, as well as berries, fruits and honey have a beneficial effect on the body, and spices have a positive effect on blood circulation.

However, the negative aspects should also be noted. First, heated low-quality alcohol can cause severe food poisoning. Secondly, frequent consumption of hot alcoholic beverages is highly addictive and can lead to alcoholism. Because of this, doctors recommend drinking hot alcohol on rare occasions.

Names and descriptions of cocktails

The most popular alcoholic hot drinks around the world are grog, mulled wine and punch. Together they make up the so-called Big Three. However, there are other, no less famous, warming drinks.

Mulled wine

The basis of the drink is dry red wine. In some European countries, the preparation of mulled wine from dry white or semi-dry wine is encouraged. At the same time, the recipes for the drink are quite diverse. Each country adds something different to mulled wine.

So, for example, in the UK, wine is stirred with gin. And in Germany, there is a specific requirement for the quality of mulled wine - its strength cannot be less than 7%. You can add spices, cinnamon, honey, dried fruits, sugar and even liquors to the drink.

Peculiarity! Mulled wine should not be boiled. Ideally, the drink should be heated over low heat. After cooking, it is left on a warm stove for 1 hour to infuse.

Grog

The history of the invention of grog has sunk into oblivion. However, it is reliably known that its ancestors are English sailors. Later, the drink spread from England to Europe, and then migrated to other continents.

The classic composition of grog necessarily includes rum, honey, tea, cloves, cinnamon and ginger. The rich spicy taste and aroma envelops you with warmth and perfectly warms you on cold winter evenings.

Punch

A common version of the origin of punch claims that its recipe was obtained in India back in 1552 by English sailors. In the 18th century, punch gained particular popularity in the vastness of Russia. Even the special word "punch" was coined, which meant drinking punch in a cheerful, pleasant company.

Interesting! It is believed that the word "punch" came from the Hindi language and is translated as "five". This corresponds to the number of components of the drink: rum, tea, water, lemon juice and sugar.

To date, there are a huge number of punch recipes. But the main feature of cooking does not change: alcohol should be heated to 60 ° -70 °. Honey is often used instead of sugar. Cinnamon is also added if desired, although the classic recipe does not require this.

Cider

The drink is of British origin. Initially, the composition included only 3 components: Calvados, ginger and apple juice. The drink was mainly drunk on holidays, pouring into decorated glasses.

Later, the tradition of drinking cider came to the United States, from where it spread throughout the globe. Nowadays, fruits (pears and apples) and various spices are added to cider.

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Peculiarity! An ideally brewed cider should be between 60° and 70°.

Krambambulya

In the Grand Duchy of Lithuania in the 18th century, a hot drink was invented under the original name Krambambulya. Spices for its preparation were brought specially from India. It is noteworthy that its Belarusian version gained popularity only at the beginning of the 21st century.

Krambambuli contains vodka, honey and spices. The drink has a quick intoxicating effect, so it is recommended to drink it with caution.

Heated beer

This drink is very popular in the Czech Republic and Poland. However, its specific taste may not be to everyone's liking. Sugar, cloves and cinnamon, egg yolks are often added to hot beer. Sugar can be replaced with honey. The drink quickly warms and accelerates the blood, which helps protect against colds.

List of recipes

Many hot drinks can be prepared at home. You can diversify a friendly party on a cold winter evening and surprise everyone present with an original recipe.

Monastic mulled wine

Composition:

• dry red wine - 1 liter;
• honey - 4 tablespoons;
• orange - 1 pc.;
• lemon - 1 pc.;
• cinnamon - a pinch;
• carnation - 10 buds;
• cardamom and nutmeg - a pinch each.

Cooking:

1. Cut citrus fruits into slices without peeling off the peel.
2. Pour the wine into a container and put on a small fire.
3. Add all ingredients and heat until boiling.
4. When the drink almost boils, turn off the heat.
5. Wait 1-2 hours until the mulled wine is infused.
6. Pour into glasses along with spices and fruit.

apple cider

Components:

• apple - 1 pc.;
• apple cider - 1 liter;
• carnation - 6 buds;
• cinnamon - to taste;
• honey - 4 tbsp.

Cooking:

1. Pour the cider into a saucepan, add spices and honey.
2. Simmer over low heat, without bringing to a boil, for 10 minutes.
3. Do not peel the apple, but remove the seeds and core.
4. Cut into small pieces and add to the cider.
5. Cook over low heat until the apple becomes soft.
6. Then pour into mugs and serve warm.

tea punch

Composition:

• red table wine - 0.5 l;
• dry black tea - 8 tsp;
• water - 5 tbsp.;
• sugar - 100 gr;
• spices - to taste.

Cooking:

When drinking hot alcoholic beverages, the most important thing is to observe the measure. Turning "warming" into a habit, you can imperceptibly fall into dependence on alcohol.

Also, when using, it is advisable to listen to the following tips:

• the drink is poured into mugs with thick walls or glass to keep warm longer;
• to enjoy the aroma and taste of the drink, it should be drunk hot in small sips;
• sweets, ice cream, fruit or hard cheese can be served as an addition to drinks;
• it is not recommended to warm up the cooled drinks - they will lose their taste and usefulness;
• the optimal temperature for serving a hot alcoholic beverage ranges from 60 ° to 70 °;
• It is not recommended to drink hot drinks through a straw - this will lead to rapid intoxication.

conclusions

A hot alcoholic drink is an excellent warming agent in the cold season. Often, spices and spices, fruits, berries and honey are used in cooking. However, one should not get involved in hot alcohol, otherwise it can lead to alcoholism.