How to prepare coffee and tea with alcohol?

Sometimes a cold winter evening, like to strengthen their spirit and tea in a cup with something thorough ... For example, the noble alcohol. What drinks can be added to tea? And how to make good tea and coffee with alcohol?

Tea with alcohol - one of the oldest and most aristocratic ways to keep warm. That make coffee   and tea, the main thing - to choose the right components and do not overdo it: too strong to drink while hot drink just unpleasant.

To begin with, what kind of alcohol can be combined with hot and soft. Above all, this whiskey, rum, brandy and liqueur: all it can to make the company and the tea and coffee, and some herbal teas.

Drinks strength from 15 to 30 degrees may also be present in the hot "version" - a madeira, port "Ruby", some sherry and vermouth. Weaker beverages - for example, dry wines - with tea or coffee blend is bad, one is better prepared mulled wine.

Here are some proven and simple recipes,   how to prepare coffee   tea and alcohol.

1. Irish coffee . Classic-based drink black coffee varieties "arabica" and the simplest of Irish whiskey. Irish coffee is prepared as follows: to cook in the open Turk strong coffee with sugar (1 tablespoon freshly ground coffee medium ground - 100 ml of water and 2 teaspoons of sugar). Add an optional bit of cream or milk. Pour into a tall glass goblet, pour 50 ml of whiskey and decorate the cap of whipped cream. You can throw some sugar on top of caramel or whole coffee beans.
2. Norwegian Coffee . 2 tablespoons instant coffee good pour 150 ml of boiling fat milk. Add 4 cubes of sugar, stir. Pour into a glass of thick, add 2 tablespoons of dark rum. Serve with rye toast and honey.
3. Ginger tea . For this drink is best to use green tea "Gunpowder", fresh ginger, honey and white rum. First of all, grate on fine grater itself a piece of fresh ginger (together with skin). Add to it a little brown sugar or caramel syrup. In ancient chinaware brew 300 ml of green tea. Let it brew for exactly 4 minutes, then combine with the ginger and strain. Add honey (1 teaspoon). Pour the tea in a transparent cup and add about 30 ml white rum.
4. Tea, "the colonel's widow" . Boil the kettle small Indian or Ceylon black tea - 3 tablespoons per 300 ml of boiling water. Let it brew, pour through a strainer into a cup. Add a little sherry or brandy and sugar.
5. Merchant Tea . Brew stronger every black tea by adding the tea leaves of thyme and mint. After 10 minutes directly into the teapot to pour liquid white honey. Pour the tea into cups, adding to each 50 ml of this Madeira, port and muscatel fortified wine.

• All posts pischebloga

Pischeblog Yulia Goncharova

Go back to the main page