While eateries and coffee shops may draw us in with their seasonal offerings, nothing beats a warm, homemade drink with honey to get you through the cold winter days.
The festive feel in the air, gatherings with family and friends, and of course, the delicious holiday feasts are among the many reasons we look forward to the winter months. From decadent dishes to comforting drinks, the aromas and tastes of winter are unlike any other time of year. This season, the National Honey Board and Melissa Bailey, author of the popular recipe blog Hungry Food Love, have created delectable honey-based drinks the whole family can enjoy.
Aside from the special touch it adds to this new festive drink menu, honey also contributes its benefit as an all-natural cough suppressant. With options as tasty as the Honey Caramel Coffee and Spiced Mandarin Orange Tea with Honey, mixing up a warm honey beverage to get through the cough and cold season is both easy and palatable. This golden, one-ingredient sweetener is your best ally against the cold weather months ahead.
“Honey has always been one of my favorite ingredients to experiment with in the kitchen because there’s simply nothing else like it,” states Melissa. “Its wholesomeness and unique flavor has always impressed me, and these qualities have motivated me to try it in a multitude of food recipes – and now in these new honey-infused drinks!” Honey’s role in these Latin-inspired beverages celebrates tradition by complementing the tones and flavors of holiday favorites. For example, the fragrant Apple, Pineapple and Honey Cider was inspired by the Colombian drink hervido de piña, which is very popular during the chilly wintertime.
These honey-licious new drinks are the perfect treat to share with loved ones on a holiday morning, brunch or evening get together – and you’ll be happy the winter season has enough cold days in it to enjoy each drink. Visit http://www.mielpura.org today to check out all of the recipes and find more information about honey’s natural benefits as a cough suppressant. Make staying bundled up indoors with a hot honey drink in hand your new favorite pastime of the season!
Coconut Cream Honey Eggnog Makes 4
3 tbsp. honey
1 cup coconut milk
½ cup condensed milk
1 cup evaporated milk
1 egg yolk
1 tsp. cinnamon, ground
3 tbsp. rum (optional)
Preparation: Place the three milks, the cinnamon and the yolk in a blender and blend. Next, pour the mixture into a medium-sized saucepan and cook over low-medium heat for about 5 minutes. Add the rum and cook for another 5 minutes. Remove from the heat and strain to eliminate any solid residue. Store the eggnog in the refrigerator for 5 to 8 hours before serving.
*The rum can be left out for a kid-friendly version.
Spiced Mandarin Orange Tea with Honey Makes 4
4 tbsp. honey
Juice of 12 mandarin oranges (with the pulp)
Rind of 4 mandarin oranges
4 cups water
4 star anise pods
½ tsp. nutmeg, ground
½ tsp. cinnamon, ground
1 cinnamon stick
1 tbsp. vanilla extract
Extra cinnamon sticks (optional garnish)
Preparation: Place all of the ingredients in a medium-sized saucepan. Cover with lid and heat over high heat. Stir every so often and bring to a boil. Turn the heat to low and boil for another 30 minutes without lid, until all the flavors are well combined and the aroma of the spices is strong.
Before serving, strain the tea to remove the pieces of rind and any residue. Serve hot and decorate each cup with a stick of cinnamon if desired.
White Chocolate Mocha Mint and Honey Cream (4 servings)
2 tablespoons honey
2 ½ cups cream ( heavy cream )
2 cups whole milk
1 cup white chocolate chips
1 cup espresso
1 teaspoon peppermint extract
Crushed mints to decorate (optional)
Preparation: In a saucepan over high heat medina, bring to a boil 2 cups of heavy cream and regular milk. When they are boiling, add the white chocolate and a tablespoon of honey. Lower heat to medium-low heat and add coffee and peppermint extract. Let the fire for about 5 minutes and presto!
* For honey cream
In an electric mixer, mix ½ cup of heavy cream with 1 tablespoon honey. Keep beating until lifting the beater peaks form. Use this cream for serving on mocha. Garnish with crushed mints.
Hot Chocolate Peanut Butter and Honey (4 servings)
4 tablespoons honey
4 cups milk
4 tablespoons cocoa powder
4 tablespoons creamy peanut butter
Preparation: In a saucepan over medium-high heat, boil the milk with honey. When boiling, add the chocolate. After the chocolate is dissolved, turn off the heat and with the still warm chocolate into the pot, add the peanut butter and mix with fast and frequent so that the peanut butter is well mixed and hot chocolate is a little thick movements.