What are hot drinks. Healthy warming winter drinks - delicious recipes

Cocoa is a very tasty and healthy drink that increases efficiency, improves mood, gives a feeling of warmth and warms you on a cold evening. There is much less caffeine in cocoa than in coffee or tea, but there are many tonic substances that improve the functioning of the nervous system. What you will agree is very necessary for a modern person! There are a lot of cooking options familiar to us from childhood cocoa. Here, you need to be based on your individual, taste preferences. I'm a big fan of vanilla cocoa, the combination of these components produces a magical effect on me :-) Try it yourself!

Only three main components, a simple cooking process, for which only consistency is important, and a small portion of amazing hot chocolate will fully satisfy the need for sweets, deliver real gastronomic pleasure, fill you with positive and joyful emotions. A drink for a romantic dinner, a noisy party, gatherings with friends and in the family circle, especially when it's cold outside, bad weather. We will disperse despondency and melancholy, treating our loved ones with a wonderful delicacy!

In winter, we really want not only to taste the pleasure, but also to warm up after a long walk on cold evenings. If in the summer we prepare various chilled drinks: juices, lemonades and compotes, then in winter our diet changes dramatically. Cold drinks are being replaced by various warming teas. Hot chocolate in Lithuanian is one of the options for appetizing, fragrant, sweet and very tasty drinks that give us a feeling of warmth and satiety. Delicate, slightly thick due to the content of cornstarch in it, sweet and super-chocolate drink. What could be better? If you decide to create this drink, make sure to purchase high-quality cocoa, because our final product depends on its taste. If you don't have corn starch, you can easily replace it with potato starch. It will perfectly cope with the role of a thickener and a drink based on it will turn out to be very appetizing. If you're on a diet, don't despair: by replacing milk with a low-fat product and natural sweetener with a sweetener, you can easily enjoy this rich, sweet drink at any time.

Hot chocolate is the most divine of those drinks that we need so much on damp and cool days, especially when a blizzard sweeps or rains outside the window. With each sip, optimism wakes up and the whole body seems to be filled with a wonderful mood. All problems are solved in an instant if you have a cup of brewed hot chocolate on your table. By the way, its popularity is so great that in different countries of the world this drink is served with various additives, making changes to the classic recipe, for example: hot chocolate with cinnamon, rum, cream, sour cream and even chili pepper. But for the simplest and fastest preparation of this delicious drink, you need only three or four ingredients!

This drink is unique in that it perfectly quenches thirst, saturates our body with useful substances and warms us in the cold season. It can be created on the basis of any tea: green, black, mate, chamomile, mint or hibiscus. With each of these ingredients, it will acquire new and very appetizing notes. You can also experiment with berries: add cranberries, raspberries, strawberries and even blackberries or sea buckthorn to tea. The spices that are added to this drink make it very fragrant, complement and improve its taste. Having prepared several cups of such a drink, pouring it into a thermos, you can enjoy a hot village drink throughout the day, treat your colleagues and fellow students to it. You can also take it with you for a long walk, going with your children to the park or forest. It will perfectly warm you, fill you with strength and vitamins.

Such coffee is a great find for those ladies who have decided to part with extra centimeters on their waist and hips and now use only high-quality products that cannot harm a slender body. Of course, this product can be created on the basis of fatty dairy products and sugar. But this recipe is unique in that it can be used by almost everyone. If you like sugary drinks, you can put any sugar substitute in it. You can also experiment with spices: change and add them at your discretion. The aroma of a coffee drink goes well with cinnamon, cardamom, star anise or cloves. What to add exactly to your coffee drink is up to the person who will create it. The time to make such an appetizing coffee is only 7-10 minutes. This recipe uses instant coffee, but if desired, it can be replaced with a natural ground product. After you extract the spices from the water, you can brew coffee in it, strain it, and then strictly follow the recommendations described in the recipe.

This is an incredibly fragrant and delicious drink you can create with just a few minutes left. You just need to brew chamomile in advance and let it brew for 20-27 minutes. Before serving, you can add any sweetener to the tangerine drink: cane sugar, honey, maple syrup, or liquid molasses. If you prefer to drink tea without sugar, this recipe is just made for you: saturated with the aroma and taste of citrus and spices, it is the perfect winter drink that will give joy and warm on cold winter evenings. This fruit tea recipe is basic and you can change it as you like, change and add new ingredients. Instead of tangerine, you can use thin slices of orange or lime, or you can add apple, cinnamon sticks, or cardamom to it. In any case, this tea will attract attention and receive well-deserved love. By adding a few cups of citrus drink to a thermos, you can enjoy hot fragrant tea all day long and keep warm in the cold winter.

In India, it is customary to drink a cup of aromatic Indian tea with cardamom before going to bed. And I can confidently confirm that it's worth it. Today it is difficult to find real Indian tea, but it can be easily replaced with other tea. Aroma and taste will not be affected. Sometimes I brew with green tea and get no less pleasure from the pleasant taste and aroma! Happy tea drinking everyone!

Let's repeat the Italian-Spanish version of cocoa in milk, known as cioccolata densa, that is, increased density. Of course, the concentration is easy to change and even completely abandon milk, prepare a lean drink - on the water. But on cool days, saturated, enveloping cocoa, hot chocolate, Christmas coffee with spices are good, which not only save you from the blues, help overcome melancholy, but also completely saturate, replace an afternoon snack, a snack. If a hot liquid is supplemented with a pyramid of quickly melting marshmallows or marshmallows, "diluted" with positive colors, at first glance at the dessert, the face of a despondent sweet tooth is transformed into a smile, and from the first sip, strength of mind, optimism and a positive attitude return.

Cocoa... In this drink - the taste of childhood, the taste of mother's tenderness and fun days... But cocoa is not only tasty, but also healthy! My children, for example, are not at all easy to persuade to drink a glass of milk. But milk is a source of calcium, without which the bones of a growing orgasm will be fragile. But cocoa is a completely different story, they even ask for an additive. Therefore, I often experiment in preparing a drink by adding different spices. I suggest you cook cocoa with cinnamon. Such an unusual taste is obtained, and the aroma ... For the whole house!

Favorite drink comes from childhood - cocoa. There are many varieties of it and each is delicious and special in its own way. Today I decided to make cocoa with cinnamon and chocolate. This is a very magical drink that will not only give pleasure, but also raise vitality. Be sure to try!

Starting a new day with a cup of aromatic cappuccino - what could be better? But every morning you don’t run into a coffee shop, especially if you wake up before the nearby coffee shops open (and not because you can’t sleep, you still sleep well, but you need to walk the dog). Not everyone can afford to put a bulky coffee machine or cappuccinatore at home either - it takes up a lot of space, and the price, you see, is rather big. But, as always, there is a way out - to learn how to make cappuccino at home, with only an immersion blender and coffee with milk at hand. The origin of the name of this drink is associated with the order of the Capuchins, which existed in Europe in the 17th century. Moreover, the name of the order served to designate the specific color of the coffee drink, because the cassocks of the Capuchin monks were dyed brown. They say that the Austrians began to prepare the drink itself and called it kapuziner, but the Italian form of cappuccino appeared only in the last century. A cappuccino is usually served in a preheated porcelain cup, which retains heat longer than a glass or paper cup. In Italy, they drink cappuccino mainly at breakfast, but after dinner it is considered mauvais ton.

Love going to the cafeteria because they know how to make amazingly delicious coffee drinks? Nothing interferes and you will also learn how to brew coffee well, which is an indispensable drink in the morning, when it is so difficult to wake up, cheer up and recharge your good mood for the whole day. Not everyone prefers to drink hot coffee, but they wait for the moment until the aromatic drink cools down. For this category of gourmets, there is a great alternative - glace. The basis of this delicious drink is coffee, to which a scoop of ice cream is added. Thanks to this combination, the glaze turns out to be a warm, refreshing coffee drink with subtle notes of creamy taste. Glaze is advisable to drink in sultry hot summer weather, when you don’t want anything hot at all, and this cool drink is the best option for summer. Thanks to skilled French culinary specialists, this cool drink has won the hearts of many coffee lovers from all over the world who cannot imagine their life without drinking their favorite glace. Try to make this drink yourself, appreciate its amazing taste and invite your household members for a cup of refreshing glass in your home cafeteria.

There are many types of coffee drinks. In coffee shops, latte coffee is served in special latte glasses. But this does not affect the taste of the drink in any way, therefore, even if you do not have such a glass, latte coffee will turn out to be no less tasty. Sharing the recipe :-)

Just don't ask me why this coffee is called Cambodian. This is the case when I bought it for what I sell it for. I found the recipe in one overseas blog and I really hope that the author of this knew what he was writing about, because I personally don’t know much about Cambodian coffee, but I also know a little about Cambodia itself. My store of knowledge about this country, to my great shame, is rather meager. I know that the country used to be called Kampuchea, I know about the Khmer Rouge and Pol Pot (not to the table, of course, to remember this), well, I know that Angelina Jolie adopted someone from Cambodia. Therefore, when I saw this recipe, I was a little surprised, because I did not know if they drink coffee in Cambodia at all. It even became interesting. Poryskala in the network - it turned out, just drink. Moreover, coffee is produced in Cambodia, but since the volume of this production is quite modest, almost all coffee is consumed in the domestic market. They say Cambodian coffee is very good. Should I go to Cambodia? At the same time, check if coffee is prepared according to this recipe. But I still have vague doubts. But the coffee is very tasty, sweet and incredibly beautiful, like Cambodian sunsets. Maybe. I have not seen it myself, but for some reason I vividly imagine this beauty. The main thing is to serve this wonderful drink in a glass cup so that all its charm can be seen.

Greetings, friends! Let's talk about winter hot drinks.

It is winter outside, the time of wonderful New Year and Christmas holidays, frosty walks, fun sledding, skating and skiing, as well as sincere tea gatherings on long winter evenings.

For many, in the cold season, the question becomes relevant: how can you warm up?

What drinks will benefit our body, warm, invigorate and provide us with a good boost of energy and vitality, which we need so much in the cold winter?

I have prepared for you, friends, the most interesting options for winter warming drinks that can easily cope with the above tasks and give us a great mood and great health.

From this article you will learn:

Winter hot drinks - delicious recipes

What are the benefits of traditional winter drinks?

Such drinks were invented specifically for those cases when you return home from the cold.

At these moments, it is necessary to properly warm your body - so as not to harm it, but at the same time, in order to get pleasure.

Combining the warming benefits for the body, healing functions, taste, aroma and hot temperature, a huge variety of hot drinks have been invented.

The best "specialists" in this are, of course, the peoples of the northern countries.

It was from them that such drinks as punch, grog, mulled wine, Norwegian glögg, etc. came to us. And Russian long-standing traditions carefully preserve various recipes for a drink called "sbiten".

Many warming drinks for winter have alcohol in their composition, and, of course, you can’t offer them to children.

But there is a huge number of non-alcoholic warming drinks that you can treat everyone to!!!

They contain juices, berries, fruits, nut milk, aromatic spices. What child would refuse such a treat, right?

Of course, no one has canceled the good old tea and coffee either: these are excellent drinks in order to warm up.

Winter drinks contain exclusively natural ingredients in their composition, which are useful in themselves and have many healing and healing properties.

A distinctive feature of winter drinks is that many different spices and spices are used for their preparation, which are simply amazing in their powerful healing and warming power: they help activate blood circulation in the vessels, relieve spasms and inflammation, improve digestion, remove swelling, bloating, liquefy mucus, help to quickly cope with a cold, perfectly strengthen the immune system. And also contribute to weight loss, improve memory, and just give a good mood!

All these winter drinks are worth getting to know them better, learning how to cook them yourself, mastering as many recipes as possible in order to enjoy their variety and impeccable taste in the winter cold!

Mulled wine is the most popular "drink of winter"

First of all, we will talk about the drink, which is considered the most popular both in our country and in Western countries.

This is mulled wine. Traditionally, it is prepared with alcohol. But there are many interesting options for preparing this drink without alcohol.

In a non-alcoholic version, it is prepared with grape juice, cherry juice, currant and pomegranate juice.

It is better, of course, to use homemade juices. But if they are not there, it does not matter, buy store-bought, now there is a huge selection in supermarkets and online health food stores of various juices of decent quality.

The technology for making non-alcoholic mulled wine is practically no different from making classic mulled wine with alcohol.

In order for the taste of non-alcoholic mulled wine to be as similar as possible to the taste of traditional classic mulled wine, it is better to cook it with grape juice, this is the most ideal option, because according to tradition, this drink should have exactly a grape taste, such as red grape wine.

But this is by no means a necessary condition. You can choose the juice that you like best for the base of mulled wine.

Non-alcoholic mulled wine: two simple recipes

• Option 1.

We will need:

• 1 liter red juice
• 300 ml. orange juice
• half an apple and an orange,
• cinnamon, cloves, star anise, cardamom, ginger, nutmeg, lemon peel - to taste.

How to cook:

• Thoroughly mix together all the spices and lemon zest.
• Pour the juice into a saucepan, put on low heat.
• When the juice heats up well (do not bring to a boil!), you need to add the orange and apple cut into small pieces, add all the spices and lemon zest, stir, turn off the heat, cover the pan with a lid and let the drink brew.

Delicious and easy!!!

• Option 2.

This version of mulled wine will appeal to any connoisseur of this classic mulled wine.

• Base: dark grape juice or cherry juice, or grape + cherry juice in an arbitrary proportion to your taste.
• Spices: cinnamon, fresh ginger root, star anise, cloves, orange peel, honey (a little and optional).
• Preparation: pour juice into a saucepan, add orange zest, grated ginger, cinnamon, star anise, cloves, close the lid and heat well without boiling. Leave to insist. At the end, if desired, you can add honey or another sweetener in the form of Jerusalem artichoke syrup, stevia, agave syrup, etc.

When serving, mulled wine can be garnished with star anise stars and orange slices.

These non-alcoholic mulled wines are very tasty, fragrant, healthy and perfectly warm in the winter cold!

Traditional English hot drink grog

In the traditional version, this drink is rum, which is quite heavily diluted with water and sugar.

This traditional English drink was invented by British Vice Admiral Edward Vernon, whom the sailors called among themselves Old Grog, to combat drunkenness in the navy.

In those days, sailors were given about 280 ml daily. pure rum to fight scurvy and other ailments.

Old Grog decided to dilute rum with water and lemon juice, and ordered this drink to be served to sailors hot or cold, depending on the situation.

This option of serving rum was accepted with a bang, took root and earned respect and love among sailors, as well as fame as an excellent remedy for colds.

Much later, non-alcoholic grog recipes were invented.

In the non-alcoholic version of the preparation, grog is prepared on the basis of strong tea and fruit juice with the addition of spices.

• Non-alcoholic grog: recipe 1.

You will need:

• 1 liter of pure strong black tea without flavorings and additives,
• cloves, cinnamon, star anise, nutmeg - to taste,
• 0.5 liters of apple and cherry juice,
• 1 cup of sugar.

How to cook:

Mix tea and juices, bring almost to a boil, add all the spices and sugar. Let it boil and boil over very low heat for 5 minutes, covered with a lid. Then turn off and let the drink brew for 15 minutes.

• Non-alcoholic grog: recipe 2.

This version of grog is very strong, invigorating and fragrant - such a grog for real heroes!

• You need strong black tea, cherry juice, honey or syrup, spices (see previous recipe).
• The proportions are as follows: for every 300 ml. tea is taken 30 ml. cherry juice.
• You can use cherry + apple juice.
• The cooking method is the same as in the previous recipe.
• We add honey or Jerusalem artichoke syrup at the very end, before serving.

Norwegian glögg - as a variant of traditional mulled wine

This is one of the most famous warming drinks in Norway, which is a kind of variation of the Norwegian mulled wine, prepared according to the classic traditional recipe.

In a non-alcoholic version, glögg is prepared on the basis of berry and fruit juices with the addition of spices, almonds, honey and raisins.

We will need:

• 0.5 liters of red grape juice,
• 1 glass of berry juice (lingonberry juice, blackberry, cranberry, blackcurrant juice or a mixture thereof),
• 400 ml of water
• 1 lemon (zest)
• clove, nutmeg, cinnamon. Fresh ginger - to taste
• 2 tbsp crushed almonds,
• some raisins to taste.

How to cook:

1. Pour water into the pan, put all the spices, nutmeg, cinnamon, cloves, almonds, raisins, grated ginger and lemon zest.
2. Bring to a boil and leave for 15 min.
3. Then strain, pour in the juices and heat, not bringing to a boil.
4. Garnish with lemon wedges when serving.

Non-alcoholic punch - a warm and sweet warming drink with fresh mint notes

It's very easy to prepare:

• We need: cranberry juice or juice, orange juice, cinnamon, fresh ginger, mint, honey.
• Choose the proportions of juices and spices according to your preference. The less cranberry juice and more orange juice, the sweeter the drink will be. If you like sour, increase the proportion of cranberry juice.
• Cooking: heat both juices in a saucepan, add all the spices, heat a little more, not boiling, but only up to 70-80 degrees. At the very end, add honey.

Sbiten is a traditional Russian drink that will give you strength and energy even on the most inclement day!

There are a huge number of sbitney recipes, be sure to try preparing different variations of this wonderful, healthy and tasty drink.

It will warm you wonderfully in the cold, protect you from diseases and give you warmth and comfort.

Since ancient times, people have been preparing drinks based on bee honey, which give the body health and protect against diseases. The recipe for such a honey drink as sbiten was first born in Rus'.

Over time, we got drinks such as tea and coffee. They literally replaced this honey drink and it lost its popularity.

But his cooking recipes were not forgotten, they continued to cook him, just not as often as always.

Today, along with the active promotion of healthy and wholesome nutrition, this wonderful drink is being revived, its popularity is gaining momentum again, which makes all healthy lifestyle people very happy (that is, you and me, friends).

Do you know that the first samovars that appeared in Rus' were intended exclusively for making sbitnya?

Exactly! Until the moment when the samovar began to be used for tea, sbiten, which was also called "or" digest, "was the only hot drink among the Rus!

Sbiten is a drink in which honey is an obligatory component, and herbs and spices are additional ingredients.

It is prepared and served both hot and cold, with or without alcohol.

Today there are many different sbiten on sale, but the real, tastiest and most healthy sbiten can be prepared only with your own hands and at home. And it's easier to do than it might seem at first glance!

Are we getting started? I have the most delicious recipes for this drink for you!

• Classic Russian sbiten

We will need:

• 1.5 liters of water,
• 500 grams of bee honey,
• a mixture of fragrant herbs (oregano, St. John's wort, sage,) - to taste,
• a mixture of spices (cardamom, cinnamon, cloves) - to taste.

How to cook:

1. Dissolve honey in warm water, mix, and leave for a day at room temperature.
2. After that, heat the water and, without a lid, boil over low heat for 2 hours, periodically removing the foam. Put all spices and herbs 15 minutes before the end of cooking.
3. Serve the drink hot with gingerbread and cookies.

Many sbitnya recipes involve boiling honey. And this destroys all its beneficial properties, leaving only sweetness. Therefore, you can do this: add honey only before drinking a drink, when it has already cooled down to a temperature of no higher than 40 degrees.

• Sbiten "Slavic"

We will need:

• 1 liter of water
• 50 grams of natural flower honey,
• hop cones, oregano, mint, lemon balm, cinnamon - according to your taste preferences.

How to cook:

bring the water to a boil, reduce the heat to a minimum, put all the herbs and honey, boil for 15 minutes, removing the foam. Let the drink brew for 30 minutes, strain and serve.

• Festive New Year's Eve

This version of sbitnya is sweeter and more spicy. Great option for Christmas and New Years!

We will need:

• 1 liter of water
• 200 grams of honey
• ginger, cloves, bay leaf and cinnamon - to taste.

How to cook:

• bring water to a boil, dissolve honey and sugar in it, put all the spices and spices, boil over very low heat for 20 minutes and leave to infuse for one hour. Then strain.
• serve the drink hot, if necessary, it can be heated.

In Rus', sbiten was traditionally served with jam, with various dried fruits, candied fruits and gingerbread, with fruit and berry marshmallows, candied nuts, cranberries in sugar, pickled apples, fresh apples, plums, as well as lingonberries and pears.

• "Dry" sbiten

This is a very practical and convenient option for preparing sbitnya, a kind of blank that can be prepared in advance and stored in a tightly closed jar.

We will need:

• clove buds, cinnamon, nutmeg, coriander, anise, ginger and black peppercorns, mint, oregano, lemon balm.

How to cook:

• all spices and herbs need to be crushed or ground in a coffee grinder, mixed, sifted through a sieve and glass jars with a closed lid in a dark and cool place.

To prepare sbitnya, we take the right amount of spices, add them to water (or water with sugar), boil, insist, and then, just before serving, add honey.

• Vitamin sbiten

Sbiten can be prepared fortified and, therefore, even more useful.

Such a sbiten is a real “lifesaver” during flu epidemics, with colds, and just as a good preventive and general health remedy for children and adults.

How to cook vitamin sbiten:

• As a basis, we take any recipe for sbitnya that we like, and during its preparation, at the moment when we add herbs and spices, add a generous portion of dried rose hips, boil for 15 minutes on very low heat, let it brew for an hour.
• Add honey before serving.
• Dried hawthorn berries, cherries, cranberries, lingonberries, raspberries, blackberries, etc. can also be used together with wild rose. Thus, you can not only diversify the taste of vitamin sbiten, but also make it even more useful!

Warming winter drinks - Recipes "for adults" - sbitni with beer and wine.

• Sbiten with beer

We need:

• 500 ml. quality natural beer,
• 500 ml. water,
• 100 grams of molasses,
• 100 grams of honey
• 1 tsp dry mint.

How to cook:

• mix water and beer, add molasses and dry mint.
• Bring to a boil and simmer for 10 minutes over low heat.
• Infuse the drink for an hour and stir honey in it.
• Strain and refrigerate for a week.
• After that, the beer sbiten is ready for use.

Wine sbiten

You will need:

• 1 liter good quality dry red wine
• 150 grams of honey
• Nutmeg, cinnamon and cloves to taste.

How to cook:

1. honey put in wine, stir, put on medium heat, heat and remove from the stove as soon as the mixture starts to boil.
2. put all the spices in the drink and let it brew for an hour, then strain and serve.

Whatever sbiten you cook, it will be an excellent choice. It will be sure to be tasty, useful in every way, it will be fragrant and unforgettable!

Be sure to cook sbiten, treat your loved ones and friends and do not forget Russian traditions!

Winter hot drinks - unusual recipes

Looking for something unusual and super tasty?

There is such a thing!

Meet:

1. warming smoothie with ginger and cinnamon,
2. coffee caramel latte,
3. anti-cold smoothie with chyawanprash,
4. berry juice,
5. hibiscus tea with ginger and lemon,
6. and super healthy masala chai!

Warming smoothie with ginger and cinnamon

The creamy-spicy taste of this will give you an unforgettable pleasure!

Blend in blender:

• 2 pears,
• small piece of fresh ginger
• 100 g nut milk,
• 2 tbsp hemp seeds (they can be replaced with sesame, flax, pumpkin seeds, sunflower or pine nuts - choose according to your taste),
• a pinch of cinnamon
• 1 tsp honey.

Coffee and caramel latte

This drink will become for you a real analogue of coffee, it invigorates no worse!

How to cook: brew according to your preference in proportions, add coconut sugar or other natural sweetener, nut milk, stir.

Before serving, you can take coconut cream and beat it well with a blender, add to the drink. Drink hot.

Anti-cold smoothie with chyawanprash

This is a great start to a cheerful morning and a wonderful and active day!

Grind banana, apple, dates, lemon juice, water, chyawanprash in a blender. The proportions are arbitrary. - according to the instructions.

Chyawanprash is a natural Ayurvedic healing mixture that remarkably strengthens the immune system, heals the body as a whole, removes toxins and toxins, strengthens the spirit and powerfully starts warming processes in the body.

Berry juice

Traditional fruit drink according to grandmother's recipe.

Frozen berries, water and honey. Mix everything together and heat, not bringing to a boil.

Hibiscus tea with ginger and lemon

A unique drink that warms in the winter cold!

Boil hibiscus with ginger and lemon slices. Drink with honey.

Masala tea

It is a traditional Ayurvedic drink.

In a saucepan, mix water and milk (can be vegetable) in equal proportions, add black tea and spices to taste: cardamom, ginger, star anise, cinnamon and cloves. Add sugar, Jerusalem artichoke syrup or honey. Bring almost to a boil and remove from heat. Let it brew.

What winter hot drinks do you prepare? Write me about it in the comments!

Have a delicious tea party, friends, a cozy and warm winter and Be Healthy!

Alena was with you, bye-bye everyone!

photo@JillWellington

What do they drink in winter in different countries of the world to keep warm and cheer up? We have compiled a rating of 10 drinks that are customary to prepare in the winter. When it's cold, you want to keep warm no matter where you are. Hot drinks become popular during this period, and each country has its own traditions and preferences in this regard. Let's figure out what they drink in different parts of the world in the winter. And what to take into account for the long winter.

Chicha Morada / Bolivia

English Chicha Morada

It is one of the most popular drinks in Bolivia. Not only in winter, but also at any other time. It is made from pineapple and purple corn with the addition of fragrant spices of cinnamon, cloves and lemon zest. Sometimes I add apples and quince to the drink. Everything is simmered together until tender. Then it is filtered and at the very end spices are added to taste. Morada is hearty and thick. As a rule, it is served for breakfast. Sometimes, instead of purple corn, they can cook from regular corn - in this case, milk is added instead of water.

Atole / Mexico

Use Atole

A traditional Mexican drink served at Christmas. It is prepared from corn puree with the addition of sugar, water, cinnamon, vanilla. Then fruit and chocolate are added as desired. The drink turns out thick, like a real porridge. In Mexico, it is eaten for breakfast in cold weather and drunk at Christmas.

Hot chocolate / France

Franz. Chocolat chaud

Chocolate is traditionally drunk during the winter. It is very easy to cook it. Add hot chocolate to hot milk and stir until it dissolves. You can add sugar and vanilla to taste.

Grog / Finland / Sweden

English Grog

Grog (or hot wine) is a favorite drink of sailors. It is a traditional Christmas treat in Sweden and Finland. There are two versions of grog: non-alcoholic and, respectively, with the addition of alcohol. Both drinks are served with spices - the richer their color and taste, the better. Most often add cardamom, cinnamon, raisins and almonds, and sometimes cloves and mint. Grog is sweet and thick to the point that sometimes you have to eat it with a spoon.

Mulled wine / Austria / Germany

German Gluhwein

Another popular option for hot wine is loved to drink in winter in and. Traditional mulled wine is made from red wine with the addition of citrus fruits (usually orange and lemon), always with cinnamon. Sugar is essential to taste.

English Mint Green Tea

This warming drink is part of Moroccan culture. It is drunk instead of water during the day. In Morocco, they start and end the day with it. It is prepared by brewing fresh mint leaves with the addition of green tea and sugar. Mint green tea is obtained by repeated brewing of an unusual taste.

Masala / India

English Masala

This is also tea, but with abundant spices. One of the favorite drinks in Asia and India in particular. Masala is an explosive mixture of black tea, hot milk, water and spices. As the latter, cloves, cinnamon, grated ginger, pepper are suitable. In addition, this tea has an unusual aroma, which is given to it by nutmeg, vanilla, anise. This is such an incredible amount of spices that an Indian winter drink can boast of.

Salep / Türkiye

Tour. Salep or Sahlep

Salep is one of the most delicious drinks! He is adored in Egypt and Iran. However, our compatriots most often try salep in, somewhere on the streets of Istanbul. It is made from a crushed orchid bulb mixed with boiled milk and sugar. I also add starch to thicken and decorate with cinnamon.

Punch / UK

English Punch

Punch is a warming alcoholic drink. Remarkably, it was not at all the freezing northerners who invented it, but the Indians, completely relaxed from the heat. However, the drink came to Europe thanks to the British colonizers of the 17th century. And since then, it has taken root in the territory of foggy Albion. Classic punch is made from black tea, sugar, citrus juice and alcohol - a small amount of wine and something stronger, like rum or cognac.

In our country, punch is a curiosity. We suggest trying to cook it at home, maybe it will become a festive drink for your winter evenings!

• How to make punch at home

  For a homemade punch, you need alcohol, a few citrus fruits, sugar and tea. Necessary ingredients in portions: 2 bottles of dry red wine with a capacity of 0.7 liters; a bottle of rum with the same capacity; 3 art. strong and fresh black tea; 1 large orange; 1 lemon; 400 g of sugar - better than brown.

  1. Squeeze juice from lemon and orange. Then mix it with wine and strong tea in a large saucepan. Put it on fire and heat slowly until bubbles appear.
  2. Pour the heated mixture into a large ceramic or glass bowl. In a metal ladle, mix a small amount of sugar and rum, set it on fire and pour it directly into the mixture with fire. Add the remaining sugar and rum, stir thoroughly to dissolve the sugar.
  3. Pour the punch into ceramic mugs with a ladle. It is possible in glasses, but in mugs the drink will stay hot longer. You can decorate with circles of lemons or oranges and insert a beautiful tube.

Colada / Ecuador

Use Colada

This warming drink is a hot oatmeal jelly with fruit and sugar. Here is such an unusual delicacy of the inhabitants of Ecuador.

Drinks for walking in winter

If you do not try to wait out the cold season at home, but go for walks, skate or ski, then winter can be very bright. And in order not to freeze, you can take a thermos with a hot drink. It can be not only traditional tea, but also more interesting options.

We've put together winter drink recipes that are perfect for a walk. Hot apple cider, exotic hot toddy, spiced chai latte - each of the proposed options can be made by hand and surprise your friends.

This wonderful aromatic drink will appeal to all family members. And to make the cider real, use freshly squeezed apple juice.

Ingredients for 3-4 servings: apple juice - 2 l; pear, lemon, orange - 1 pc.; cinnamon stick - 1 pc.; ginger - 1 pc.; cloves - 1 pinch.

1. Bring juice to a boil. Cut fruit into slices, add to apple juice.
2. Add cinnamon, grated ginger, cloves to the cider.
3. Brew the drink for about 10 minutes, then leave for about 1 hour.

2. Hot Toddy (with alcohol)

This is a classic hot cocktail that is quick and easy to make. In addition, you can experiment with the main ingredient - whiskey. It can be replaced with any elite dark-colored drink. For example, or brandy.

Ingredients for 1 serving: flower honey - 1 tbsp. l.; alcohol - 30 ml; lemon juice - to taste; tea bag - 1 pc.; boiling water - 200 ml.

Place honey in a bowl, pour whiskey, add lemon juice. In a separate container, brew tea, pour into a thermos, add the alcohol mixture.

3. Chai latte with spices

This spicy drink is adored all over the world. An amazing winter drink. A little nutmeg and ginger will give a more warming taste.

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Sbiten is a drink served hot without fail, the recipe of which was invented many centuries ago in Russia. It consists of the following ingredients: honey, all kinds of spices, water and medicinal herbal preparations. Warming appeared in ancient Rus' earlier than the well-known tea. References to Sbiten were found in Slavic chronicles dated 1128. This drink was made in a samovar. It is believed that sbiten got its name from the word "shoot down". During its preparation, herbs and honey were infused separately, and both drinks were thoroughly mixed before drinking.

As such, there was no single recipe for making this strong drink. Each inhabitant of ancient Rus' prepared it according to his own special technology. The only thing that has always remained unchanged is the high temperature of the drink, its burning spice, medicinal properties and the sweet taste of honey. Most often, sbiten was drunk in cold, dank weather, as well as in case of illness and depressive mood. Currently, you can prepare this ancient Russian drink for yourself.
In order to prepare sbiten, you will need the following ingredients:

• 2 teaspoons mint;
• 150 grams of natural honey;
• 1 teaspoon cinnamon;
• 2 liters of water;
• ¼ teaspoon ginger powder;
• 100 grams of granulated sugar;
• 6 black peppercorns;
• 3 teaspoons of dried St. John's wort;
• 2 cloves.

Cooking:

Pour honey with one glass of clean water and boil. Remove the foam formed during the boiling process with a spoon. In another bowl, pour sugar with one glass of water and add boiled honey there. Put the resulting mixture on fire and cook over low heat. Make sure the liquid doesn't boil. Pour the spices with the remaining amount of water, close the lid and leave to stand for half an hour. After that, strain the infusion and add it to the honey-sugar mixture. Heat the sbiten, but do not bring it to a boil. The drink is ready.

Non-alcoholic mulled wine

At the heart of such a drink as mulled wine is grape juice. In addition to it, the composition also includes the following ingredients: ginger, cinnamon, cloves, cardamom, lemon peel, pieces of kiwi, apple, orange peel. Preparing mulled wine is not difficult at all. To prepare this drink, you need to pour these spices with water and boil them. Then add juice and fruit. Boil the drink again and you can pour it into glasses specially designed for serving mulled wine. Each of them is decorated with a slice of lime and a mint leaf. Mulled wine will help you not to freeze in winter, when there is a snowstorm and bitter frosts outside the window.

Indian tea

Real Indian tea is made from milk, spices and strong brew. In another way, such warming drinks are called "masala". Translated from the Indian language, this term means "a mixture of spices." Residents of different regions of India prepare "masala" according to their own special recipe. To prepare this drink, you need to take cardamom, star anise, cloves, cinnamon and ginger and grind these spices in a blender. After that, pour the spices with water and bring to a boil. Add a small amount of milk, some black tea and boil the drink again. Before drinking the prepared masala, let it stand for a while.

Ginger tea

Ginger gained particular popularity during the fashion for vegetarianism. This tonic drink has a tart and slightly burning taste. In addition to the fact that ginger tea is able to warm the body well, it can also be used to prevent both colds and viral diseases. This drink is very easy to prepare.

To make ginger tea you will need:

• 1 teaspoon honey;
• 200 milliliters of water;
• 1 centimeter of ginger root;
• a small slice of lemon.

Cooking:

Peel the skin off the ginger root and cut it into small pieces. Put chopped ginger into boiling water, turn off the heat and leave to stand for seven minutes. Add honey and lemon. It is preferable to drink ginger tea before meals, as it can reduce appetite and help the body digest food. Do not drink ginger tea before bed, as it has a stimulating effect on the body.

Chinese tea

A real tea with an unforgettable taste can only be born in China. For many hundreds of years in this country, this drink has been treated as a shrine. Even the ceremony dedicated to drinking tea is like some kind of sacred rite. In terms of taste, Chinese tea surpasses all other varieties of tea (Indonesian, Kenyan, Ceylon tea). Tea, born in the Yunnan province of China, is a versatile drink. It has a smoky aroma. You can use this tea as a basis for preparing warming drinks with all kinds of additives. An excellent example of such teas are such drinks as Puer and oolong teas.

Hot chocolate

Hot chocolate is a great way to warm up in bad weather and cheer yourself up. Such a drink is able to be quickly absorbed by the body and give a feeling of warmth and satiety. Hot food contains the hormone serotonin, which is responsible for a good mood. Also, the drink will help to make coughing fits weaker. If you want to make hot chocolate yourself, take 300 milliliters of milk and pour 3 tablespoons of cocoa powder into it. Add about 3 teaspoons of granulated sugar, 50 milliliters of water, a little salt and bring to a boil. Ready hot chocolate can be poured into a large deep mug and topped with whipped cream or grated white or bitter chocolate.

Drinks prepared and sold at catering establishments can be divided into two groups: hot and cold.

Hot- tea, coffee, cocoa, chocolate, sbiten, punches, drinks with wine, mulled wine, grogs. The serving temperature of hot drinks must be at least 750C.

Cold - milk and sour-milk products, fruit and berry soft drinks, kvass, berries, non-alcoholic mixed drinks. The serving temperature of cold drinks should not be higher than 140C and not lower than 70C.

Hot drinks

Tea. Tea appeared in Rus' in the 16th century and became a traditional Russian drink.

Tea came to Russia from Northern China, where it was called "cha-e". This Chinese name turned into the Russian word "tea". It came to Western Europe from South China, where it was called "ti".

Tea is a real pantry of biologically active substances. The most important of them is the alkaloid caffeine, which has a tonic effect, stimulates the activity of the central nervous system and increases efficiency. Caffeine stimulates heart activity, favorably affects kidney function and promotes normal digestion. There are other alkaloids in tea: theobromine, theophylline.

Among the extractive substances of tea, the bulk is accounted for by the so-called tannins, which determine the tart, astringent taste and wonderful golden color of tea. This group of substances includes tea tannins. They not only determine the taste and color of tea, but are also biologically active: they improve digestion, strengthen blood vessels, small capillaries and reduce the permeability of their walls. Together with caffeine, tannins provide a tonic effect during intense mental work. Some of the tea tannins (catechins) have vitamin P properties.

The properties of tea tannins must be taken into account when brewing tea. All tannins with iron oxide ions form black substances. Therefore, tea should not be brewed in oxidizing iron pots or in water containing iron (“rusty”).

The color of tea catechins becomes lighter in an acidic environment. These are a kind of plant indicators. This property explains why tea brightens when lemon is added. They are highly soluble in hot water and poorly in cold. Therefore, when strong tea leaves are cooled, tannins precipitate and the tea leaves become cloudy. If it is heated again, it becomes transparent again. If the brew does not become cloudy when cooled, then it is weak.

It is very important that in tea all these biologically active substances are contained in a complex, therefore their effect on the body is much more favorable than synthetic preparations of the same substances that can be purchased at pharmacies.

The wonderful aroma of tea is determined by the volatile essential oils contained in it. Due to their volatility, they are easily lost if the tea leaves are boiled or heated for a long time. Essential oils are practically insoluble in cold water. Therefore, when the tea leaves are cooled, they form oil spots (“foam”) on its surface.

Dry tea contains a whole complex of vitamins: C, P, PP, B1, B2, pantathenic acid (B3), etc.

Vitamins such as B1 (thiamine), C and others are not deposited in the body, and a morning cup of tea is one of their most important sources.

Tannins are able to bind to proteins and deprive them of solubility. The action of tannins on the proteins of the oral mucosa is responsible for the tart, astringent taste of tea. This also explains the loss or decrease in the astringency of tea when milk is added: tea tannins bind to milk proteins.

Store dry tea should only be packaged, because. when opened, it quickly increases moisture and loses flavor.

Tea brewing rules The process of preparing tea (brewing) should ensure the maximum transition of its extractive substances into water and the complete preservation of aromatic substances.

The quality of a tea drink is greatly influenced by the way it is brewed. The hardness of water is of some importance: the harder it is, the weaker the substances that make up the tea are extracted. Very hard water gives the tea a cloudy, unpleasant taste and smell.

Tea is brewed in ceramic teapots. They are warmed up, rinsed with boiling water, then dry tea is poured and boiling water is poured into 1/3 of the teapot volume. Having covered the teapot with a napkin, the tea is left to infuse for 5-10 minutes. Without infusion, only 10-15% of the soluble substances of the mass of dry tea pass into the water, and with infusion - up to 90%. After insisting, add boiling water to the norm. The amount of boiling water for brewing is determined by the recipe. It is convenient to dose tea with a special measure by volume. Large quantities of tea should not be brewed immediately. This detracts from its taste. It is recommended to prepare tea leaves for no more than 20 servings. It is impossible to boil or store hot tea leaves for a long time, as this drastically reduces the quality of tea. The storage time of tea leaves should not exceed 30 minutes, its temperature is 55-650C. On a glass (200 ml) take 50 ml of tea leaves and add boiling water.

Serving tea. Tea is served in glasses or cups, in pairs of teapots and one teapot. When served in cups or glasses, they are placed on a saucer (tea can also be served in glasses with coasters without a dish). Tea is served with lump sugar in 2-3 pieces, jam, jam or honey on rosettes or in vases, bowls. In the summer, you can serve tea chilled to 8-100C, without sugar or with sugar and a slice of lemon or orange.

When serving hot or cold tea with lemon, the latter is cut into circles and served on a rosette or in a vase, bowl. The sugar rate can be increased at the request of the visitor. You can serve tea with hot milk or cream in milk jars, cookies, bagels, bagels, gingerbread, pastries and cakes.

Tea in pairs of teapots is in demand in tea houses, when serving visitors in hotel rooms. At the same time, boiling water is poured into a large teapot (with a capacity of 1 l), and tea leaves are poured into a small one (250 ml). One teapot tea is served in teahouses, teahouses. At the same time, tea leaves and boiling water are poured into teapots with a capacity of 0.5-1 l. It is customary to drink green tea without sugar from bowls, it is served with raisins, raisins, apricots, oriental sweets.

Tea and sugar. Sugar added to tea, especially in small doses, improves, according to many, the taste of tea infusion, and various sugars, which are part of the tea leaf in small quantities, participate in the formation of its aroma during the production of black tea, since during heat treatment they caramelize. On the other hand, too large doses of sugar worsen the taste of tea infusion, muffle the specific tea aroma. In addition, studies by German scientists have shown that sugar acts as an absorber of vitamin B1 when we put refined refined sugar in excess.

As for other sweets (sweets, chocolate, oriental), it should be borne in mind that they contain odorous substances, the aroma of which inevitably drowns out the natural delicate aroma of tea. It is best to drink unsweetened tea with sweets in the bite.

Tea and flour confectionery. Tea helps the digestive organs to assimilate, digest heavy flour and cereal products, increases their nutritional value. That is why, in themselves, sometimes difficult to digest, flour products in combination with tea can even be the main food product for a long time, capable of maintaining the body's tone (for example, the nutrition of some patients). Thus, tea complements and ennobles flour products, and they do not “embellish” tea.

When ingesting flour products with thin tea, i.e. with a large mass of boiled water, we double the negative effect of these products on our body, overload it with carbohydrates, water, create a load on the heart and the entire circulatory system, and then ... blame tea for the harmful effect. And he has absolutely nothing to do with it. If we certainly want to eat cake or cookies with tea, then we must drink it with very strong tea.

Tea and milk. A mixture of tea infusion with milk is a highly nutritious, easily digestible drink that has both stimulating and strengthening qualities. As you know, milk contains over 100 different nutrients needed by a person. Vegetable fats and proteins in the tea solution, mixed with animal fats and milk proteins, create a particularly nutritious fat-protein complex that is extremely useful for humans, not to mention the fact that a rather impressive set of vitamins is added to it.

Milk, moreover, softens the effect of caffeine and other alkaloids, while tea tannin makes the gastric mucosa less susceptible to fermentation of whole milk. So tea helps milk, and milk helps tea.

Thus, tea and milk form an ideal healing and nutritious mixture, while the specific aromatic and gustatory qualities of tea do not disappear at all. Of course, we are talking about tea, well and properly brewed. Given the softening properties of milk, in these cases it is necessary to increase the dose of dry tea for brewing by 1 teaspoon, i.e. for 1 liter of liquid (tea with milk in a combination of 3:1) you will need 4.5 teaspoons of dry tea instead of 3.5 teaspoons if we were talking about tea without milk.

All types of tea can be used with milk. Green tart teas mixed with black are especially good with milk. The specific aroma of tea takes on a different shade, as it spreads against the background of the aroma of milk. It is best to use in a mixture with tea not boiled, but raw pasteurized milk, heated to 40-600C, or powdered milk, which has whole vitamins and no extraneous odors from dishes.

Tea with milk is a good prophylactic. It is especially useful in diseases of the kidneys, heart, as a tonic for exhaustion of the nervous system. But even for a practically healthy person, strong, fragrant tea with milk is an excellent drink, especially in the morning or after overexertion.

Tea and lemon. Tea and fruits. The use of tea with fruits as an additional flavor and flavor component, of course, does not cause any deterioration in the healing and nutritional properties of tea. On the contrary, these properties only complement and thereby enhance. But the specific aromatic properties of tea always change, and in some cases are completely lost. Therefore, the introduction of natural juices or fresh and dry fruits into tea is a matter of individual taste. Sometimes fruits are added to tea for medicinal purposes. In this case, tea can either serve as a "transporter" of a number of acids (citric, malic, ascorbic), which in its pure form can cause irritation of the mucous membranes of the digestive organs, or play the role of an enhancer of the properties of certain fruits.

Most often, tea is drunk with lemon and less often with other citrus fruits (for example, in Japan with orange, in Arab countries and in America with grapefruit). In combination with citrus fruits, naturally, the nutritious, healing properties of the tea drink are enhanced: it better restores lost strength, quenches thirst. That is why they drink tea with citrus fruits mainly in hot countries - India, Iran, Turkey, Florida and California (USA).

The taste of tea with lemon changes. It becomes “citrusy”, peculiar, pleasant, but still becomes “not tea-like”. The same thing happens when other fruits are added to tea: the aroma of tea disappears. However, the idea that tea with citrus and other fruits and juices containing acids becomes “weak” is incorrect. Tea only brightens, in other words, its pigmentation changes. But the strength of the tea does not change.

Of course, those who want to feel the true taste of a particular type of tea should not mix it with anything.

Coffee. The composition of coffee depends on the variety and type of coffee beans. On average, coffee contains (in%): caffeine - 1-2; trigopelin - up to 1; esters of chlorogenic, caffeic, quinic acids - 5-8; citric and other acids - about 1; carbohydrates - 5-6; proteins - about 3; mineral salts (mainly potassium) - 4-5; as well as essential oils (caffeol) formed during the roasting of raw grains.

Coffee has a strongly pronounced tonic effect: it excites the central nervous system (especially the cerebral cortex), stimulates cardiac activity, and increases the secretion of the digestive glands. To achieve a tonic effect, 0.1-0.2 g of caffeine is needed. The maximum dose for an adult is 0.3 g, which corresponds to 15-17 g of ground coffee (1-2 teaspoons).

For quick preparation of a drink, instant coffee is used, which dissolves in hot water in 10-30 seconds. The caffeine content in it reaches 4.5-5.1%, so it should be dosed very accurately during brewing. It contains much less aromatic and flavoring substances than freshly ground coffee.

If the coffee comes raw, then its grains are roasted with continuous stirring to a dark brown color. At the same time, their volume increases by 30-50%, and their mass decreases by 18%. When roasted, the color of the beans becomes brown due to the caramelization of sugars and the reaction of melanoidin formation, in addition, the aroma of coffee appears as a result of the release of essential oils. Roasted coffee beans are ground. The degree of grinding significantly affects the extraction of soluble substances and the rate of sedimentation of powder particles, taste, aroma and strength of the drink.

Coffee powder with particles smaller than 500 microns loses less aromatic and flavoring substances during storage. Therefore, when brewing such coffee, a drink with the best organoleptic characteristics is obtained.

It is especially important to finely grind the beans for making Oriental coffee, which is served with grounds. Coffee industrial grinding has a different granulometric composition. Therefore, to prepare coffee in an oriental way, fine fractions should be sieved through metal-woven sieves with meshes of 0.4 mm or less, and the residue on the sieve should be used for brewing coffee in the usual way.

Grind roasted coffee in coffee grinders just before brewing. Ground coffee is sometimes mixed with chicory in the quantities indicated in the recipes.

Coffee is prepared in coffee pots, coffee makers and special Express machines, etc.

Pour coffee into a coffee pot or coffee maker, pour boiling water, bring to a boil, then stop heating and let the drink brew for 5-8 minutes. Coffee brewed in coffee makers is filtered through a special sieve or cloth. Loss of moisture during cooking and straining is 5-10%.

At the enterprises of "luxury" and the highest class, semi-automatic coffee makers of the "Express" type or special coffee pots and Turks, also electric coffee makers, are used to make black coffee.

Coffee is prepared in small portions as it is sold. Prolonged boiling and repeated heating of coffee is not allowed. When coffee is boiled for 5 minutes, the content of most volatile substances in it decreases several times. At the same time, the ratio of individual components of aromatic substances also changes, which significantly affects the smell of the drink.

When brewing, about 20% of its mass is extracted from coffee extractives.

Coffee is served in coffee pots, from which it is poured into small cups or glasses.

Sugar is served separately on a socket for black coffee. You can also serve hot milk or cream in a milk jug.

In the mass production of coffee with sugar and milk, the latter are added to the pan during coffee brewing.

Some features of the preparation and serving of coffee are given in Table. 14.

For a serving of drink 200 g, the amount of coffee is 7-10 g.

In summer, coffee is served cold with sugar in glasses or glasses, topped with a scoop of ice cream or ice cream with whipped cream.

Cocoa and chocolate. At about the same time, chocolate came to Russia with coffee. Initially, it was consumed precisely as a drink, and not as a confectionery. Now it is rarely drunk as a hot drink, as cocoa has become widespread. The path of chocolate and cocoa to us is very long and difficult. The inhabitants of ancient Mexico prepared a tonic drink - chocoatal - from the fruits of the chocolate tree. Europeans recognized it through the Spanish conquerors in the 16th century, and drinking it became a habit in European royal courts as early as the 17th century. it became one of the favorite drinks of the nobility.

Its invigorating effect is due to the content of alkaloids theobromine and caffeine. The name "theobromine" comes from the botanical name of the chocolate tree "cocoa theobroma". Theobroma means "food of the gods" in Greek. To obtain chocolate, cocoa fruits (as the natives called the chocolate tree) are kept for up to 7 days, dried, roasted, crushed, finely crushed, cocoa butter is squeezed out, and the remaining cake is crushed from the finest powder obtained and cocoa drink is prepared.

Table 14

Features of preparing and serving coffee

	Features of preparation and serving
Black with lemon Black with liqueur, cognac With milk or cream in Warsaw Viennese	Sugar is served separately. Lemon and sugar are served separately. Sugar, liqueur and cognac are served separately. Hot milk or hot cream is served separately. Sugar, baked milk are added to filtered black coffee; when you leave put the foam. Sugar is added to coffee, brought to a boil, poured. Whipped cream with powdered sugar is served separately.
Oriental	Ground coffee with sugar is placed in special small saucepans (Turks), poured with cold water, brought to a boil and released without filtering. Cold boiled water is served separately.

Cocoa powder contains alkaloids - theobromine and caffeine, which stimulate the nervous system and cardiac activity, fats (at least 20%), proteins (23%), tannins, ash and other substances.

Cocoa is prepared with milk, it is a high-calorie, nutritious drink. Cocoa powder is mixed with granulated sugar, a little boiling water is added, rubbed well, stirring constantly, hot milk is poured in and brought to a boil.

Released in glasses with coasters or cups with saucers.

Sometimes cocoa is prepared with egg yolk. To do this, egg yolks are ground with sugar and gradually diluted with cooked cocoa. In the summer, cocoa is prepared with ice cream: a ball of ice cream is placed in a glass or glass, poured with boiled and chilled cocoa and served immediately.

Chocolate is used in the form of powder or bars, which are pre-crushed. Chocolate is prepared in the same way as cocoa, and served hot or cold with whipped cream or ice cream (glaze).

Sbiten. It is difficult to say when and where sbiten appeared on the tables of our ancestors, but it can be argued that it was about 500 years ago. We find a description of its preparation in Domostroy (XVI century) and other early written monuments. It is curious that teapots appeared in Rus' long before the advent of tea itself and served to serve sbiten.

Foreigners who visited Russia during the time of Peter I spoke enthusiastically about sbitna, calling it "Russian mulled wine." This comparison arose, obviously, because visiting Dutch and English captains and navigators got acquainted with this drink in establishments where it was prepared with wine. Street vendors cooked sbiten without wine. In winter, they carried it behind their backs for sale in huge copper vessels in the form of samovars (“sakla”), covered with a warm cloth.

In the XVIII-XIX centuries. sbiten received a special distribution. They were traded on the streets, in taverns and tea houses, at bazaars and fairs. Everyone drank it. Songs were composed about Sbitna, he appeared in fairy tales, sayings and proverbs.

In the last century, the figure of a sbitennik was very characteristic of the streets of Russian cities. We meet his image on popular prints, old engravings, on the pages of novels and short stories.

That's how they said non-alcoholic sbiten. Honey was dissolved in boiling water, bay leaves, cinnamon, cloves, ginger, cardamom, nutmeg and other spices were put and boiled. Sometimes sbiten was cooked on molasses. They also prepared sbiten with wine, it was added to the finished drink at the end of boiling or they replaced water with it.

To prepare sbitnya, honey (150 g per 1 liter of water) and sugar (150 g) are dissolved in boiling water, boiled, and the foam is removed. Then put spices (bay leaf, cloves, cinnamon, nutmeg, ginger, cardamom), boil and filter. You can add to sbiten, in addition to spices, hops, mint. Serve hot in cups.

Sbiten with sea buckthorn. Cloves, cinnamon, cardamom or ginger are poured with hot water and boiled for 10-12 minutes. 5 minutes before the end of cooking put a bay leaf. The broth is filtered, sugar, honey, squeezed sea buckthorn juice, combined with sea buckthorn broth, are added to it, and brought to a boil.

To prepare juice, the prepared sea buckthorn is wiped and the juice is squeezed out. The pulp is poured with hot water, boiled and filtered.

Sbiten is released hot, 200 g per serving.

Non-alcoholic punches are a hot soft drink made with hot tea and sometimes milk. They may include various syrups, juices, milk, spices, eggs, etc. If spices are included in the punch, before serving, it is insisted for 5-10 minutes.

Russian hot punch

Lemon juice (20 ml), vanilla syrup (20 ml), hot strong tea (110 ml), lemon slice, cinnamon, cloves to taste.

Hot raspberry punch

Lemon juice (20 ml), raspberry syrup (20 ml), vanilla syrup (10 ml), hot strong tea (100 ml).

Punch "To health"

Honey (20 g), hot milk (40 ml), hot strong tea (90 ml), anise.

The components are thoroughly mixed, let it brew for 5-10 minutes. Decorate with a slice of lemon and serve in ceramic cups. Serving temperature 60-700C.

Drinks with wine

Mulled wines (hot flaming wine) are prepared both on the basis of tea and fruit or berry juices with the addition of dry red or dessert wine.

Mulled wine "Christmas Eve". Cahors wine is poured into an enamel bowl, brought to a boil, cinnamon, cloves, lemon, liquor are added and infused for 10-15 minutes.

Tea with red wine. Spices (cinnamon, cloves) are boiled in water for 2-3 minutes, then tea is brewed in this broth and allowed to brew for 5-10 minutes, sugar is added, brought to a boil, filtered, hot dry red wine is poured in.

Drink "Fruit"

Hot boiled water is added to fruit or berry juice, sugar is brought to a boil, hot Cahors is poured in.

Grogi. These are hot mixed drinks with the addition of cognac, strong liqueurs. Grog is diluted with strong hot tea or boiled hot water. Add a slice of lemon for flavor.

Brandy grog consists of hot strong tea (100 cm3), cognac (50 cm3), a piece of sugar and a slice of lemon.

Petrovsky grog is distinguished by the presence of Petrovskaya tincture (35 cm3) and cherry liqueur (15 cm3) in the composition.

The composition of honey grog includes honey (2 teaspoons), cognac (50 cm3), hot strong tea (100 cm3) and a slice of lemon.

Hot drinks with wine are served in ceramic cups, in glasses made of heat-resistant glass.