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Warming drinks for cold weather
Hot drinks are great all year round in our chilly northern climate. But they are particularly welcome when the autumn chill arrives, and in the winter after a run on the ski slopes. Below are some exciting recipes for tea, coffee and hot chocolate. They are ideal for carrying outside in a thermos or enjoying at home in the morning, afternoon or evening.
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Cinnamon coffee
Ingredients
600 ml strong coffee
2 tsp cinnamon
200 ml hot milk
8 lumps Dansukker Cube Sugar
Pour the cinnamon into the coffee filter together with the coffee beans and brew a good strong coffee.
Place 2 pieces of cube sugar in each cup. Pour in the coffee and milk and enjoy!
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Chai
4 glasses of spicy Indian tea
Ingredients
2 cups water
2 tbsp tea (e.g. Earl Grey)
1/2 tsp crushed cardamom
1/2 tsp powdered ginger
4 whole cloves
300 ml milk
2 tbsp Dansukker Dark Candy Sugar
Cinnamon
Combine the water, sugar, tea and spices and bring to the boil. Add the milk and bring to the boil again. Simmer for 2 minutes over a low heat. Strain and pour into glasses. Top with a little ground cinnamon. Serve hot or cold.
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Simplified
Ingredients
100 g white chocolate
600 ml low-fat milk
200 ml strong coffee
2 tbsp Dansukker Cane Sugar
1 tsp Dansukker Vanilla Sugar with real vanilla
12 fresh mint leaves
100 ml double cream
Break up the chocolate. Heat the milk, sugar, half the mint leaves, the vanilla sugar and the chocolate in a saucepan, stirring continuously. Strain the mixture. Make the coffee. Pour into cups in the ratio one part coffee to two parts chocolate milk. Garnish with whipped cream and mint leaves on top.
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Krambambuli
Ingredients
1 ½ l boiling water
3 tbsp tea leaves
1 bottle red wine
Juice and zest of 1 lemon
2 cinnamon sticks
250 g Dansukker Cane Sugar Cubes
2 ½ dl cognac
Place the tea leaves in a saucepan and pour on the boiling water. Leave to brew for 5 minutes. Bring the red wine, cinnamon sticks, lemon juice and zest to the boil. Mix all the ingredients together. Strain and discard the cinnamon and tea leaves. Place the sugar cubes in a sieve or strainer over the saucepan, pour the cognac over the sugar cubes and set light to them. Once the sugar has melted, the krambambuli is ready to serve.
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Café Borgia
Ingredients
100 ml milk
2 tbsp Dansukker Icing Sugar with chocolate taste
100 ml strong, hot coffee
25 ml whipped cream
2 pinches Dansukker Vanilla Sugar with real vanilla
Orange zest
Combine milk and icing sugar, bring to the boil and pour into a mug. Pour in the coffee. Mix the cream and vanilla sugar and spoon onto the drink. Sprinkle with orange zest.
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Sleigh Ride
Ingredients
120 g dark chocolate, 70% cocoa solids
1 litre
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