Masala Chai (Spiced Tea)

  • 3 C water
  • 2 sticks cinnamon
  • 15 cardamom pods
  • 15 whole cloves
  • 1 T chopped fresh ginger
  • 1 C milk
  • 3 T sugar
  • 3 T black tea leaves

In medium saucepan, bring water, cinnamon, cardamom, cloves, and ginger to a boil. Turn off heat, add tea, and cover pan. Let stand for three minutes. Strain tea-and-spice mixture into another saucepan. Add milk and sugar and bring to a boil. As soon as tea begins to boil, remove from heat and serve.

Credits: Cooking the Indian Way

Glögg

  • 2 bottles Bordeaux wine
  • 1 large orange, studded with 10 cloves
  • 15 cardamom seeds
  • 1 cinnamon stick
  • 8 dried figs
  • 2 bottles aquavit
  • 1 lb cube sugar
  • 2 C raisins
  • 2 C blanched whole almonds

Heat wine in an enamelled sauce pan with orange, cardamom, cinnamon, and figs. Pour into silver punch bowl or bottom pan of a chafing dish. Heat aquavit in an enamelled sauce pan. Place cubes of sugar on a grill set over the punch bowl. Pour some aquavit over sugar, and ignite sugar. Continue pouring aquavit over sugar to keep it burning. When all sugar has melted, ladle glögg into mugs and garnish each serving with a few raisins and almonds.

Credits: The Horizon Cookbook

Mead

  • 2 C honey
  • 1/2 C brown sugar
  • Grated rind and juice of 1 lemon
  • 2 egg whites or 1 egg, lightly beaten
  • 1 packet dry yeast
  • 2 pinches each: powdered mace, cloves, nutmeg, ginger, cinnamon, pepper, dried rosemary

Place all ingredients except yeast in a large kettle with 4 quarts water and simmer gently for 1 hour, skimming the surface as needed. Cool to lukewarm. Dissolve yeast in 1/4 C of the mixture and add to remaining brew. Pour into a sterilized crock or jars. Let age for three months. Strain and bottle. Serve well chilled.

Credits: The Horizon Cookbook