Mulled Wine

中文版：

圣诞热红酒

During the Christmas / New Year holiday season, I made several batches of mulled wine.  It is quite tasty and festive, perfect for a layback afternoon by the fireplace.

Most alcohol has evaporated during cooking process, so even people who don’t usually drink can also enjoy it. O(∩_∩)O~ 

The recipe is originally adapted from Ina Garten’s mulled wine from foodnetwork: http://www.foodnetwork.com/recipes/ina-garten/mulled-wine-recipe-1950801.  The original version requires more spices, a little too much for my taste.  So I do some minor changes according our preference.  Many thanks to Ina Garten! O(∩_∩)O~

Ingredients：

1/2 bottle red wine (I use merlot)
2 oranges
2 cups of apple cider
1 cinnamon stick
2 tablespoons of honey
2 cloves

Directions：

Juice one orange and peel the other one.  Arrange orange peel in wine glasses for decoration and more flavors.

Add red wine, orange juice, apple cider, cinnamon, honey and cloves in a stainless steel pot.  Cook over medium high heat until it boils.  Reduce the heat to simmer for 8 to 10 minutes.

Divide the mulled wine between glasses with orange peels

Serve hot immediately

Mocha Coffee

中文：摩卡咖啡

A few years back, we had absolute no interest in coffee at all when we first came to America.  Until one day we accidentally ordered a cup of mocha coffee, I realized how delicious coffee could be and inevitably fell in love with it.  And before I know it, both my husband and I become enthusiastic fans of coffee who roast and grind our own beans and make gorgeous fresh espresso on a daily base.

I make mocha coffee at home from time to time.  The rich sweet chocolaty flavor from mocha is so smoothing and comforting.  And the whipped cream and caramel sauce on top will literally make anything look good enough to eat.

Ingredients： (1 serving)

2 tablespoons dark chocolate
1 to 2 teaspoons dark cocoa powder
2 to 3 tablespoons heavy cream
2 shorts (double shot) espresso
cup whole milk
chocolate sauce
caramel sauce
whipped cream

Directions：

In a small bowl, add dark chocolate, cocoa powder and heavy cream.  Heat in a double boiler or microwave and whisk until chocolate melts.  Transfer to a coffee cup/ mug.

Add freshly pumped double shot espresso coffee.  I am using Breville 870XL  which works great and love it much.

I don’t suggest substituting espresso with instant coffee here.  If you don’t have an espresso machine available, French pressor moka potcan make nice espresso too.

Use the espresso machine to steam the milk until it heats to 140F/60C or 150F/65C.  Add steamed milk to the coffee cup/mug too.

Top with whipped cream, chocolate sauce and caramel sauce.

Sprinkle with cocoa powder if you like

Ok, I love caramel sauce.  So I always treat myself with a little bit extra caramel sauce on top. O(∩_∩)O~

Milk Black Tea with Tapioca Pearl

中文：摩卡壶做珍珠奶茶

We all know moka pot  can be used to make good dark espresso coffee.  Not many people know you can make tea with it too!  I love making strong tea with moka pot and then use it for my milk black tea.  It is awesome and super easy!

Ingredients： (serves 1 to 2 people)

4 black tea bags
1 1/4 cup water
1 1/4 cup whole milk
3 to 4 tablespoon sweetened condensed milk
2 teaspoons honey
black tapioca pearl
simple syrup/ honey (optional)

Directions：

Black tapioca pearl  is an important ingredient in Asian milk tea.  It can be found in most Asian grocery stores or online. 

Cook the black tapioca pearl according to the cooking instruction on its package.  Drain well and soak the pearl in honey. Put aside for later use.

Mix whole milk and condensed milk.  Heat over medium low heat until the mixture almost boils.  Remove from heat.  Stir in simple syrup or honey if needed.

Add water to moka pot.  Empty all four tea bags to the pot.

Heat over medium heat.  It is exactly the same process as making coffee.

The tea starts to come out on top.

Smells good

Ok, now we have a small pot of gorgeous black tea.

Divide the tea into two cups along with cooked black tapioca pearl.

Add milk mixture

Stir everything together.  Serve immediately with large milkshake straws.

Brown Sugar Ginger Tea

中文：红糖姜水

Brown sugar is very popular in Asian countries.  Unlike the brown sugar here in American grocery stores, Asian brown sugar is pressed and then concentrated from sugar cane.  

Ingredients：

2 to 3 pieces of ginger roots
200 g Asian brown sugar

Directions：

There is no need to peel the ginger root.  Clean under running water and pat dry with kitchen paper towel.

Extract ginger juice with Breville juicer  

It is quite efficient.  A few pieces of ginger root yields 2/3 cup juice

Good job, juicer!

Asian brown sugar  is mostly available in Asian grocery stores.  The quickest way to tell if it is authentic is by reading the label.  You don’t want to see molasses in the ingredient list.

Transfer to an air-tight glass and it can be kept in refrigerator for up to a week.

To make brown sugar ginger tea, just add a couple tablespoons to a cup of hot water. 

Try it, you may love it too! O(∩_∩)O~

Hot Cocoa

中文菜谱: 热可可

During the freezing cold winter, we could all use a cup of hot cocoa from time to time O(∩_∩)O~

Ingredients：

4 tablespoons unsweetened dark cocoa powder
2 teaspoons instant coffee  (optional)
2 cups of whole milk
1 to 2 teaspoon sugar
chocolate sauce
caramel sauce
mini marshmarrows
chopped nuts

Directions:

Brush the mugs’ edge with syrup or honey, and then coat them with chopped nuts.

Add cocoa powder, instant coffee and sugar in a large cup.

Add the milk to a small pot .  Heat over medium heat until it boils.  Or you can also microwave the milk on for minutes high until it boils.

Gradually pour 1/2 cup hot milk to the cup while whisking.

Add remaining milk.  Whisk  until everything comes together.

Divide the hot cocoa between mugs.

Top with mini marshmarrows.

Broil in a toaster oven  for 3 to 4 minutes or until the marshmarrows are golden brown

Sprinkle with chocolate sauce and caramel sauce.

I would highly recommend to enjoy them fireside with a good book O(∩_∩)O~