cold

Martha Stewart’s Limeade

It’s that time of year, when cold icy drinks are exactly what you need to quench your thirst. You are spending more time outside at BBQ’s or around the pool (maybe at a lake or even ocean side- you do you).Β There’s just something about the little bit of sugary lime, the sweetness and acidity, that makes for a perfect combination. Let’s say you’re serving carnitas with a side of lime and you want to continue on with that flavor. Maybe your favorite pie is key lime and you just wish you could drink it on a hot day. I love lemon, but sometimes it just seems like lime is the thing.

As organic as possible:

5 to 7 medium limes, plus slices for garnish
1/2 cup sugar or honey, plus more if needed

*We also added more sliced limes and mint to garnish

Roll the limes back and forth over the counter with the palm of your hand. Cut limes in half, and juice them by hand or with a juicer; reserve rinds. (You should have about 1/2 cup juice.) Transfer juice and rinds to a large pitcher.
Bring 1 cup water to a boil in a small saucepan. Add sugar or honey, and stir until dissolved. Pour syrup into the pitcher, and add 4 cups water. Stir until well blended. Add more sugar or honey, if desired. Refrigerate 1 hour. Discard rinds. Serve limeade garnished with lime slices.

For the original recipe see Martha Stewart’s Limeade

 

 

Iced Chai Tea Latte

I made this drink for an India themed dinner party. Immediately I knew I would have to share it during the holidays. Honestly it was like the most beautiful thing I had ever tasted. I know that is a strange thing to say, but it really was. It was complex, but simple; like something I’ve never tasted before, but familiar; aromatic and yet subtle. I think it would be special to serve with a meal or to drink alone. Just trust me on this and give it a try. (BTW I did have to find the cardamom pods at an Indian grocer, but I am sure they are available on-line.)

Originally posted on Big Girls Small Kitchen.

Iced Chai Tea Latte
Makes 1 drink

Ingredients
6 tablespoons Chai Tea Concentrate (recipe follows)
1 cup milk of your choice*
Ice

*If you use sweetened almond, soy, or rice milk, you may need to play around to make the concentrate less sugary. This recipe was developed using 2% milk.

Pour both the Chai Tea Concentrate and the milk into a glass, stirring to combine them. Add a large handful of ice, and drink immediately.

You can make this into a hot drink for winter by warming the milk and chai concentrate slowly in a small saucepan until very hot. Serve in a mug.

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Chai Tea Concentrate
Makes 1 1/2 cups, enough for 4 lattes

Ingredients
3 tablespoons sugar
8 cardamom pods
1 cinnamon stick, snapped in half
1 slice ginger, peeled
5 whole cloves
4 whole black peppercorns
2 black teabags
1 tablespoon honey

Combine all ingredients except the honey in a pot. Add 2 cups of water and bring to a boil over medium-high heat. Lower slightly and let simmer for 5 minutes. Turn off the heat and let steep for 5 minutes. Remove the teabags, squeezing out any liquid from them. Let the spices steep for another 15 minutes. Strain, removing all the spices. Add the honey and stir in. Taste, adding more honey if you like.

Cool completely.

The concentrate is easily doubled and will last a while in the fridge.