Re: Hot drinks help fight cold and flu

[Guest guest]

So, what is a fruit cordial?

What commercially produced cordial apple and blackcurrant drinks are

they recommending?

Recipes?

>

the research compared the effects of a commercially

> produced cordial apple and blackcurrant drink either 'hot' or at room

> temperature in 30 volunteers with common cold symptoms.

>

> The Centre's Director, Professor Ron Eccles, is urging people

> suffering from colds or flu to have a hot drink to help reduce their

> symptoms.

[Guest guest]

I did find this in our site files:

Drink Up: Orange Spiced Tea

These chilly days have us hankering for a warm drink, and this orange-

and clove-tinged tea sounds mighty fine as we bid adieu to January.

ORANGE SPICED TEA Serves: 4

1 orange

5 whole cloves

Peel of half a lemon

2 cinnamon sticks

4 teabags of black tea

4 teaspoons sugar

Slice an orange in half and stud one half with the cloves, reserving

the other half for another use. Place the studded half in a square of

cheesecloth along with the lemon peel and cinnamon sticks and tie with

kitchen string.

Place the tea bags and spice sachet into a teapot.

In a separate pot, bring 3 cups of water to a boil, pour into teapot

and allow to steep for 3 minutes. Remove the tea bags; pour the tea

into mugs, with 1 teaspoon of sugar stirred into each.

-- Recipe from " Hot Toddies " by B. O'Hara

http://seattlepi.nwsource.com/food/349220_staydrink31.html

[Guest guest]

Cordials come already made in the bottle. They are like an after-dinner drink or something one might serve in place of sherry or brandy. I like cherry cordial myself.

Do one thing every day that scares you.

Eleanor Roosevelt

From: <rumjal@...>Subject: [Flu] Re: Hot drinks help fight cold and fluFlu Date: Wednesday, December 17, 2008, 12:25 AM

So, what is a fruit cordial?What commercially produced cordial apple and blackcurrant drinks arethey recommending?Recipes?>the research compared the effects of a commercially> produced cordial apple and blackcurrant drink either 'hot' or at room> temperature in 30 volunteers with common cold symptoms.> > The Centre's Director, Professor Ron Eccles, is urging people> suffering from colds or flu to have a hot drink to help reduce their> symptoms.

[Guest guest]

For people who can tolerate alcohol, a teaspoonful of brandy can add a festive note to this tasty tea.

Do one thing every day that scares you.

Eleanor Roosevelt

From: <rumjal@...>Subject: [Flu] Re: Hot drinks help fight cold and fluFlu Date: Wednesday, December 17, 2008, 12:32 AM

I did find this in our site files:Drink Up: Orange Spiced TeaThese chilly days have us hankering for a warm drink, and this orange-and clove-tinged tea sounds mighty fine as we bid adieu to January.ORANGE SPICED TEA Serves: 41 orange5 whole clovesPeel of half a lemon2 cinnamon sticks4 teabags of black tea4 teaspoons sugarSlice an orange in half and stud one half with the cloves, reservingthe other half for another use. Place the studded half in a square ofcheesecloth along with the lemon peel and cinnamon sticks and tie withkitchen string.Place the tea bags and spice sachet into a teapot.In a separate pot, bring 3 cups of water to a boil, pour into teapotand allow to steep for 3 minutes. Remove the tea bags; pour the teainto mugs, with 1 teaspoon of sugar stirred into each.-- Recipe from "Hot Toddies" by B. O'Harahttp://seattlepi. nwsource. com/food/ 349220_staydrink 31.html

[Guest guest]

Season's sippings

Hot Toddy, Alchemist Style $8 Alchemist Lounge 435 South Huntington

Ave. Jamaica Plain.

In the mix:

1 oz. rye

¼ oz. house infused runny honey

Squeeze of fresh orange

Squeeze of fresh lemon

One cinnamon stick

One clove spiked orange wedge

" This is a little sweeter than your regular hot toddy, " says bar

manager Poirier. " It warms you all the way through. "

Fun fact: Some doctors recommend that cold patients take hot toddies

to help sleep.

Hot Buttered Rum $8 B-Side Lounge 92 Hampshire St. Cambridge

In the mix:

¾ oz. dark rum

¾ oz. spiced rum

¾ oz. simple syrup

Hot water

One pat of butter

Serve in an Irish coffee glass, garnish with a sprinkle of allspice.

" It's almost like a meal, " said bartender Russ Green of the drink.

" It's hearty and goes down easy. "

Fun fact: Hot buttered rum used to be a popular drink in Colonial

America.

Bottom line: Satisfy your sweet tooth with this old-fashioned winter

drink.

http://www.boston.com/thingstodo/nightlife/gallery/winterdrinks/

[Guest guest]

Hot Chocolate, Translated By Adam Ried December 7, 2008

From cocoa to chocolat chaud, it's the cup that indulges.

No matter where in the world you are, a steaming mug of hot chocolate

can always warm the soul and smooth out the day's rough edges. But

depending on where in the world you are, hot chocolate may deliver its

pleasures in slightly different formats. In France, where the drink is

made by melting chocolate in hot milk, it is rich, very deeply

flavored, and not at all sweet. In fact, many cafes provide little

packets of sugar alongside your order of chocolat chaud, in case you

wish to sweeten it. Spaniards add cornstarch to hot chocolate so the

consistency is extra thick (often compared to that of chocolate

pudding that has not quite set) and perfect for coating churros, the

hot, crisp fried-dough sticks that almost always accompany chocolate a

la taza. Mexican hot chocolate often has a relatively mild chocolate

flavor but is sweet and aromatic from vanilla and spices. And in

America, of course, we tend to drink hot cocoa, made from cocoa powder

as opposed to chocolate. I like to maximize the cocoa flavor by

cooking it with water briefly before adding the milk.

American-Style Hot Cocoa

Serves 4

You can make an even richer cup by substituting 1 cup of half-and-half

for 1 cup of the milk. In fact, you should absolutely do this if you

are using 1 percent or 2 percent low-fat milk instead of whole milk.

6 tablespoons unsweetened cocoa powder, preferably Dutch-processed

1/3 cup light brown sugar

Salt

3¼ cups whole milk

1 teaspoon pure vanilla extract

In a medium, heavy saucepan over medium-low heat, whisk together

cocoa, brown sugar, salt, and ¾ cup water until smooth. Bring to a

gentle simmer and cook, whisking constantly, for 2 minutes, making

sure whisk gets into the edges of pan. Add milk, whisk to combine,

increase heat to medium, and bring to a simmer (do not boil), whisking

occasionally, about 10 minutes. Add the vanilla and whisk to combine.

Divide among 4 cups and serve at once.

French-Style Hot Chocolate

(Chocolat Chaud)

Serves 4

If you prefer a sweeter drink, add some brown sugar.

4 cups whole milk

3 3½-ounce bars (10½ ounces) high-quality dark, bittersweet chocolate

(about 60 percent cacao), finely chopped

Salt

Light brown sugar, to taste (optional)

In a medium, heavy saucepan over medium-low heat, bring the milk to a

gentle simmer, stirring occasionally, 15 to 20 minutes (do not boil).

Add the chocolate and whisk until it is melted and the mixture is

smooth. Add a tiny pinch of salt and simmer the mixture, whisking

occasionally, for about 2 minutes. Taste the chocolat chaud, and if

you prefer it sweeter, add brown sugar 1 teaspoon at a time, to taste,

and whisk to combine. Divide among 4 cups and serve at once.

Spanish-Style Hot Chocolate

(Chocolate a la Taza)

Serves 4

2 cups whole milk

Salt

1/3 cup light brown sugar, or more, to taste

3 3½-ounce bars (10½ ounces) high-quality dark, bittersweet chocolate

(about 60 percent cacao), finely chopped

3 tablespoons cornstarch

1 teaspoon pure vanilla extract

In a medium, heavy saucepan over medium-low heat, combine the milk, a

tiny pinch of salt, the brown sugar, and 1 cup of water, whisk to

dissolve the sugar, and bring to a gentle simmer, about 15 minutes (do

not boil). Add the chocolate and whisk until it is melted and the

mixture is smooth. In a small glass or measuring cup, mix the

cornstarch with 1 cup of water to blend and add it to the chocolate

mixture. Increase the heat to medium and bring the mixture to a

simmer, stirring gently, until it begins to thicken; reduce the heat

to low and continue cooking, stirring frequently, for about 3 minutes.

Off heat, allow the hot chocolate to stand and thicken for about 4

minutes; add the vanilla and stir gently to blend. Taste the hot

chocolate and add additional brown sugar, to taste, if desired,

stirring gently to incorporate. Divide among 4 cups and serve at once.

Easy Mexican-Style Hot Chocolate

Serves 4

Sometimes a little bit of pure chili is added to hot chocolate, but

here we forgo it. Most Mexican chocolate tablets I have encountered

weigh about 3 ounces, give or take a fraction. Don't fret if yours

weigh slightly less or more. Traditionally the hot chocolate is beaten

to a froth, which works better with low-fat milk than with whole milk.

4 cups whole milk

6 ounces (2 roughly 3-ounce tablets) Mexican chocolate, grated

Salt

In a medium, heavy saucepan over medium-low heat, bring the milk to a

gentle simmer, stirring occasionally, 15 to 20 minutes (do not boil).

Add the chocolate and whisk until it is melted and the mixture is

smooth. Add a tiny pinch of salt and simmer the mixture, whisking

occasionally, for about 3 minutes. Divide among 4 cups and serve at once.

Richer Mexican-Style Hot Chocolate

Serves 4

This untraditional version has a deeper chocolate flavor and more

assertive spicing.

4 cups whole milk

Salt

2 tablespoons light brown sugar, or more, to taste

½ teaspoon ground cinnamon

1½ 3½-ounce bars (5 ounces) high-quality dark, bittersweet chocolate

(about 60 percent cacao), finely chopped

1 teaspoon pure vanilla extract

¼ teaspoon pure almond extract

In a medium, heavy saucepan over medium-low heat, combine the milk, a

tiny pinch of salt, the brown sugar, and cinnamon, whisk to dissolve

the sugar, and bring to a gentle simmer, 15 to 20 minutes (do not

boil). Add the chocolate, whisk until it is melted and the mixture is

smooth, and simmer the mixture, whisking occasionally, for about 3

minutes. Add the vanilla and almond extracts and whisk to combine.

Divide among 4 cups and serve at once.

http://www.boston.com/bostonglobe/magazine/articles/2008/12/07/hot_chocolate_tra\

nslated/