Courtesy Mumtaz Saley
Mexican hot chocolate
Things You’ll need:
fork or whisk
3 cups of milk
2 tbsps of cacao powder
2 tbsps of maple syrup or honey
1/4 tsp of ground cinnamon
1/2 tsp of vanilla
a pinch of chile powder
Add milk to a sauce pot and simmer (stay just below a boil, this helps the cacao melt faster). Next add the cacao powder and cinnamon and turn off the heat. use a whisk or a fork to stir. Place on the back burner for a couple of minutes. This is where the clumps will melt in with the milk. Serve with a pinch of chile powder on top with whip cream. Preparation time: 5 minute(s)
Cooking time: 5 minute(s)
Spiced chai latte
by real simple
• 8 cardamom seeds
• 8 cloves
• 4 black peppercorns
• 2 cinnamon sticks
• 1 1-inch piece fresh ginger, sliced
• 2 cups whole milk
• 4 bags black tea (such as Darjeeling)
• 8 teaspoons sugar or more, to taste
How to Make It
Place the cardamom, cloves, and peppercorns in a resealable plastic bag and crush with a heavy skillet.
Place the crushed spices in a medium saucepan, along with the cinnamon sticks, ginger, milk, and 2 cups water; bring to a boil. Remove from heat, add the tea bags, cover, and let steep for 10 minutes.
Strain into cups. To each cup, add 2 teaspoons sugar or more, to taste.
Minty hot cocoa float
• 1 serving hot cocoa mix (plus the ingredients called for in the package directions)
• 1/4 cup mint chocolate chip ice cream
• 1 sprig fresh mint
How to Make It
Prepare the hot cocoa mix according to the package directions.
Top with the ice cream and mint.
Blueberry & Lemon Mug Cake
• 1/3 cup wholemeal flour
• 1 cup frozen blueberries, reserve a few for topping
• 1 banana, mashed
• 1 free range egg
• 2 tbs light Greek yoghurt
• 1 lemon, zest only
• ½ tsp baking powder
• 1 tsp vanilla extract
• 1 tbs maple syrup
Combine all ingredients (except reserved blueberries) and divide between 2 microwave-proof mugs and microwave for 90 seconds. Scatter reserved blueberries on top. Microwave for a further 40 seconds or until cooked through. Serve warm.
Asian style chicken, Veg & noodle soup
• 400g Singapore Noodles
• 1 tbs peanut oil
• 3cm piece ginger, finely chopped
• 2 garlic cloves, crushed
• 6 cups Chicken Stock
• 2 chicken breast fillets
• 2 tbs soy sauce
• 1 tsp sesame oil
• 4 spring onions, thinly sliced diagonally
• 2 carrots, thinly sliced diagonally
• bean shoots to serve
• chopped chilli (optional), to serve
Place noodles in a heatproof bowl and cover with boiling water. Stand 3 minutes or until tender. Drain well and separate. Heat oil in a large saucepan over medium-high heat. Add ginger and garlic. Cook for 30 seconds. Add 2 cups of stock. Bring to the boil. Reduce heat to medium. Add chicken. Cook for 5 minutes. Remove from pan, cool slightly and slice. Add remaining stock, soy sauce and oil to pan. Bring to the boil. Add spring onion, carrot. Cook for 1 minute or until leaves are just soft. Divide noodles between bowls. Ladle soup and vegetables over. Top with chicken and shoots. Serve with chilli.