Drinks - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with drinks, and include Homemade Ginger Tea and Cafe de Olla. Enjoy!

KEY LIME PIE MILKSHAKES

If you've ever visited or lived in Florida for any length of time, you've no doubt heard of Key Lime Pie. If you're fortunate, you've had a slice or two of the stuff. (If you're really fortunate, you've discovered a restaurant or two that serve great Key Lime Pie.)

One of the many pies sold in many Publix stores throughout Florida is Key Lime Pie. Like many other grocery stores throughout the country, Publix also offers recipes that can be made at home from ingredients found in store. This recipe is one of those, and is definitely worth the effort. (The most difficult part will be waiting the 30 minutes while the pie slices freeze and the ice cream thaws a little in the blender.)

While making this (and waiting that 30 minutes), you might want to listen to this 60 minutes special documentary about Jimmy Buffett.

This recipes makes 4 servings, and takes a total of 35 minutes (active time is 5 minutes).

To view this online, go to https://www.publix.com/recipe/key-lime-pie-milkshakes.

Ingredients

3 slices Bakery Key Lime Pie

4 cups vanilla ice cream

1 cup whole milk

1/4 cup Key Lime juice

Graham crackers, for serving (optional)

8 tablespoons whipped topping, for serving

Lime for zest, for serving (optional)

Directions

Freeze pie 30 minutes (or until firm). Place ice cream in blender and let stand 30 minutes.

Add milk and lime juice to blender, then blend until smooth. Add pie slices to milkshake. Pulse 3–4 times until combined.

Crush graham crackers (if using). Divide shakes among serving glasses. Garnish with whipped topping, graham cracker crumbs, and lime zest (if desired). Serve.

ICED EINSPANNER

This is from Kevin Kim, and adapted by Eric Kim at The New York Times cooking enewsletter. For this recipe, Eric wrote, "Einspänner, in German, is either a one-horse carriage or a hot espresso topped with cool whipped cream. The temperature contrast in the Viennese coffeehouse classic is a delight, to be sure, but this iced variation tastes refreshing in warm weather. It’s sweet, bitter and a little savory all at once, like a tiramisù in beverage form. The salted, sugared cream should float atop the cold coffee without collapsing into it, creating two distinct layers: one dark and weighty like a horseshoe, and the other light as a feather."

Time: 5 minutes; Yield: 2 servings

To view this online, go to https://cooking.nytimes.com/recipes/1022403-iced-einspanner. While you're there, if you haven't signed up for The New York Times cooking enewsletter, you really should. You won't regret it.

Ingredients

1/4 cup heavy whipping cream

2 teaspoons granulated sugar

1/8 teaspoon kosher salt (Diamond Crystal)

2 cups ice cubes

1 cup cold-brewed coffee

Cocoa powder, for garnish

Preparation

In a small bowl, whisk together the cream, sugar and salt until thickened and airy but far before peaks form. It should be decidedly thinner than whipped cream and have the consistency of melted ice cream: silky, light and pourable.

Assemble the drinks: Divide the ice and coffee between two (12-ounce) tumbler glasses. Pour the cream into each glass and, through a fine-mesh sieve or with your fingertips, lightly dust with cocoa powder.

SWEET CREAM COLD FOAM

This is from Gabriella Lewis at The New York Times cooking enewsletter. For this recipe, Gabriella wrote, "This creamy whipped topping, introduced by popular beverage chains Gong Cha and Starbucks in 2014, began trending on social media in early 2023. It comes together rather quickly with three simple ingredients: heavy whipping cream, milk and simple syrup. What sets this recipe apart from a sweetened whipped cream is the addition of cold milk. Bearing a striking resemblance to the topping on iced einspänner and other coffee drinks, or the cheese foam served on top of milk teas, this sweet, fluffy mixture sits atop an iced coffee, a delightful frothy substitute for traditional liquid cream or dairy additions. The recipe lends itself to flavorings: Simply add a drop of vanilla extract, a splash of rose water or ground cinnamon before frothing."

Time: 10 minutes; Yield: 2 servings

To view this online, go to https://cooking.nytimes.com/recipes/1024281-sweet-cream-cold-foam. While you're there, if you haven't signed up for The New York Times cooking enewsletter, you really should. You won't regret it.

Ingredients

3 tablespoons cold heavy whipping cream

2 tablespoons cold milk

1 tablespoon simple syrup

Iced coffee or cold brew, for serving

Preparation

In a deep cup or bowl, combine heavy whipping cream, milk and simple syrup.

With a handheld electric milk frother, whisk until almost doubled in volume, about 1 minute. (Alternatively, whisk by hand or with a hand mixer for 3 to 5 minutes or add to a mason jar, cover and shake vigorously for 2 to 3 minutes. These methods will produce a slightly softer, less fluffy foam.)

Pour the cold foam over iced coffee or cold brew.

HOMEMADE GINGER TEA

This is from Jolinda Hackett on The Spruce Eats. Jolinda wrote, “Wondering how to make a simple and easy homemade ginger tea? Why go out and buy stale old tea bags when you can easily make your own fresh and homemade ginger tea at home using fresh ginger? Treat yourself to a cup of piping hot ginger tea, a healthy drink that's great for digestion.

”Here's how to make the tastiest and most soothing and healing ginger tea you've ever had! There's really no comparison.

“This healing ginger tea recipe actually comes from the raw food and natural health retreat center I used to work at in Thailand, where we served it to our guests bright and early every single morning, seven days a week. The secret to the perfect healing ginger tea? Lots and lots of fresh ginger, simmered for a long time to bring out the flavor, and the lime, which compliments the ginger perfectly, and plenty of natural agave nectar or honey for a refined sugar-free sweetener (or you might prefer it unsweetened, depending on your health goals - It's still delicious, I promise!). Try this simple ginger tea for an immune system boost or for an invigorating way to start the morning.

Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Yield: 2 servings of ginger tea

To check this out online, click here.

Ingredients

About 2 inches of fresh raw ginger (use more or less, depending on how strong you want it!)

1-1/2 to 2 cups water

1 to 2 tablespoons honey (or agave nectar, to taste)

Optional: 1/2 lime (juiced, or to taste)

Directions

First, prepare the fresh ginger by peeling it and slicing it thinly to maximize the surface area. This will help you make a very flavorful ginger tea.

Boil the ginger in water for at least 10 minutes. For a stronger and tangier tea, allow to boil for 20 minutes or more, and use more slices of ginger. You really can't over do it, so feel free to add as much ginger and simmer it for as long as you want.

Remove from heat and add lime juice and honey (or agave nectar) to taste.

The secret to making a really flavorful ginger tea is to use plenty of ginger-more than you think you will need-and also to add a bit of lime juice and honey to your ginger tea. You will also probably want to add more honey than you think you will need as well.

Enjoy your hot ginger tea! A homemade ginger tea is excellent in soothing stomach aches and in aiding digestion.

CHOCOLATE AVOCADO SMOOTHIE

This is from Christel Oerum on DiabetesStrong. Christel wrote, “Avocado and chocolate are a killer combination in this easy chocolate avocado smoothie with coconut milk recipe! This recipe is low-carb, gluten-free, and vegan!”

Prep Time: 5 minutes; Cook Time: 0 minutes; Total Time: 5 minutes; Servings: 2

To view this online, go to https://diabetesstrong.com/chocolate-avocado-smoothie/.

Ingredients

1/2 ripe avocado

3 tbsp. cocoa powder

1 cup full fat coconut milk

1/2 cup water

1 tsp. lime juice

pinch mineral salt

6-7 drops liquid Stevia

Fresh mint (for decoration)

Instructions

Add all of the ingredients to a blender. Chopping the ingredients beforehand will help the blender process everything better.

Blend on high speed until smooth and creamy. You can adjust the taste to your liking by adding more avocado for creaminess or liquid Stevia for more sweetness.

Serve immediately with fresh mint and a straw.

Recipe Notes

You can store this smoothie in the refrigerator for up to 2 days.

CAFE DE OLLA

The recipe for this yummy coffee is from the December 2012 issue of Vegetarian Times, page 47. It starts off, “Literally 'coffee from the pot,' this recipe offers a simple way to make coffee for a crowd, with a spiced twist that no one can resist.” Serves 8 in 30 minutes or less.

To view this online, click here.

Ingredients

4 cinnamon sticks

4 star anise

4 allspice berries

4 whole cloves

1/2 cup packed dark brown sugar or 4 oz. piloncillo (Mexican raw sugar cones)

2 cups medium grind, dark roast coffee beans

2 cups low-fat milk

1 cup coffee liqueur, such as Kahlúa, optional

Directions

Lightly crush cinnamon sticks, star anise, allspice, and cloves with mortar and pestle. Place in resealable plastic bag, and pound with rolling pin. Transfer to large saucepan, and add sugar and 8 cups water. Bring mixture to a boil, and simmer until sugar dissolves. Remove from heat, add coffee, and let steep 5 minutes.

Meanwhile, warm milk in small saucepan, and whisk until frothy.

Strain coffee through fine sieve or coffee filter into pitcher. Stir in coffee liqueur (if using). Serve with frothed milk.