July 25, 2009

Rhubarb drink

scosborne, 18 June 09, ‘Summer Foods’ thread

Today I made rhubarb juice by simmering rhubarb in water, straining it off and adding sugar and lemon juice (to keep the colour). I made a drink out of it with my homemade limoncello and a bit of ginger ale – it was amazing. If I used soda water instead of gingerale, I would have added some ginger simple syrup I made up.

Magic Potion

Lucy Coates, 7 Jan 09, Recipe Thread

I thought it was time for the Magic Potion recipe. Personally, I swear by bona-fide Jewish momma’s chicken soup, complete with egg, parsley, rice and the lot, but it is a pain to make especially if you are feeling like a piece of ancient chewing gum which has been spat out and steamrollered. These are easier–and have the added benefit of suiting vegetarians too. So here goes….

The veggie alternative to chicken soup is a decoction of ginger root (2 thick slices) 2 cloves, a stick of cinnamon broken up, plus 2 coriander grains. Simmer for a quarter of an hour and serve with honey and lemon if you like. Tastes nice, and if you take it at the first sign of a sore throat it will often drive away the bug altogether. We swear by it and call it magic potion. It may not be so totally efficaceous for driving away colds, – but if you add a star or two of anise it will soothe and lubricate and comfort. You can also use lime blossom tea as a base for the above, but it has to be VERY STRONG.

Killer Eggnog

Robin, in ‘The Grandness of Life’, 21 December 08

6 eggs, separated.  Obviously you want eggs so fresh the hen is still only a few inches away

12T ordinary granulated sugar

1 c heavy cream

1 c light cream

1 c whole/full-fat milk

½ tsp vanilla

Beat yolks very well with 6T sugar in a big enough bowl to hold everything.  Put whites in blender, blend till frothy;  add second 6T sugar gradually, beat till they’re starting to hold their shape.  Add heavy cream and vanilla;  blend again.  Add light cream and milk and blend one last time–but very gently, because the blender is by now very full.  Pour this slowly into the yolks and whisk like mad.  This is the moment to add booze, if you want booze.  I almost never did because I was usually serving it early in the day.  Before people knew what hit them.***  And there would be an awful lot of various booze later.

Kill-or-Cure Cold Remedy

NotLonely, 24 October, Recipe Thread

2 cm cinnamon stick
a few peppercorns
2 cm fresh ginger, grated

Add to a litre cold water. Bring to boil and simmer for 5 minutes.

1 tsp dried or 1 sprig fresh (each) thyme, sage and marjorum or origanum
1 tsp fenugreek seeds

Stand for 5 more minutes.

Strain a half cup at a time and dilute (half and half – it can be strong) with hot water. Drink as hot as you can bear with brandy, honey, orange zest and lemon juice to taste. My man drinks an aspirin first.

Take litres of water to bed, dressed warmly, and get under the blankets.

Drink a few cups of remedy throughout the day, reheating only as much as you’ll drink at a time.


NotLonely, 16 October 08, from the Recipe Topic

1 oz fresh ginger, grated
7 peppercorns
1 cinnamon stick
5 cloves
15 cardamom seeds
1 orange peel (zest only, about 6 inches of it)
1 pint water

Boil all together to strength required

I like to boil a vanilla pod in the water for 5 minutes before; then remove the pod and strain, storing in sugar for the next time. Then adding the spices above to the vanilla-water.

Many people add milk to chai.

Chocolate Grog (Cocoa for grown ups)

Susan in Melbourne, 8th May 2008, comment to “Life with ME”

from Kerry Greenwood, “Heavenly Pleasures”.

500ml milk
75g bittersweet chocolate (or couverture)
pinch each of allspice and ginger
1 tablespoon honey
75ml rum
200ml brandy
cinnamon stick
nutmeg to sprinkle
whipped cream to top
Put milk, chocolate, allspice, ginger and honey together, heat and stir. When it is a little too hot to drink (but don’t let it boil) remove from heat, add alcohol and cinnamon stick. Serve immediately, topped with whipped cream sprinkled with nutmeg. Serves 2, but you don’t have to share!

Hot Chocolate with no Milk

Beth/Squrfle: comment to 01/06/2008

1 can of coconut milk -full fat & do *not* shake it.
Cocoa powder
ground cinnamon, ginger, nutmeg, allspice, etc
sugar or whatever sweetener you prefer.
boiling water

In one mug put 4 heaping (American) teaspoons of cocoa pwd.
Sprinkle in seasonings to taste.
Add 4 heaping teaspoons of sugar. (I prefer to scant the sugar.)
Mix together now & you won’t get such clumping of the cocoa pwd.

Add boiling water but don’t fill the mug full. Stir throughly. Take the top off the tin of coconut milk. If the top of the milk is solid just take a huge teaspoon of it & mix it in. If it is liquid (the consistency can vary a lot) try 4 teaspoons.

Taste & add more hot water if desired & there is room. Enjoy your flavanoids & theobromines.

Some people cut this in half. They put half the hot chocolate in another mug, & save it. Then they fill up the first mug again to drink it. Makes no sense to me but Hey, whatever floats your boat.

I don’t indulge often but it does make the best hot chocolate I’ve ever had. Even though I can take milk again this is the hot chocolate I drink. It even leaves that slightly unpleasant flavour that I taste in coconut behind in the can. (YMMV I know that most people don’t seem to mind coconut.)

Ginger Tea

librigeekgirl: comment to 12/28/2007

In the spirit of recipe sharing that seems to be proliferating on your blog – I have a favourite cold remedy (as probably everyone does, but what the hey, I cannot expound its virtues enough) – you do have to like ginger, preferably a lot of ginger. I came across it in a book called ‘The Cooks Garden’ by Sheridan Rogers – it’s basically hot ginger water (I refer to it as ‘the ginger brew’ [in capitals]). You boil a kettle, chop up lots of fresh(ish)ginger, then throw the ginger in a thermos with some sultanas (how much of each is up to you – the sultanas act as a bit of a sweetener, and seem to work better than sugar or honey – I usually put in a small handful of the sultanas, and a large handful of chopped ginger). Top with boiling water, and leave to sit. When I have a cold I usually have two brews on the go, one to drink, one maturing – I usually try to let it sit for 24 hours before I drink it. By then, the temperature of the drink is usually only lukewarm, but the ginger heat is up around a 10 using a chilli scale. Most efficacious for clearing the sinus and the chest – it also seems to help shorten the life of the cold.