Kashmiri Kahwa - Kashmiri Spiced Tea
Ingredients
4 cups water
1 tsp Kashmiri Tea leaves
A pinch Saffron strands
Sugar or Honey to taste
1 small piece Cinnamon stick
4 Cardamom pods, bruised
2 tbsp finely flaked Almonds (optional)
Directions
1. Boil the water in a teapot.
2. Put in the tea and spices. (Alternatively boil water in small sauce-pan over low heat, and add ingredients)
3. Allow to steep for about 5 minutes.
4. Put a teaspoonful of almonds in each cup/bowl.
5. Pour the tea over the almonds, sweeten to taste and serve hot.
6. Alterations to the tea include using less sugar and dissolving fresh mint-leaves, or old-fashioned lemon drops, or hard mint candy in tea.
Cappuccino Mix - Lightly Spiced Coffee
Ingredients
½ cup Sugar
¼ tsp Ground Nutmeg
½ tsp Ground Cinnamon
1 cup chocolate Milk powder
3/4 cup instant Coffee granules
1 cup powdered Non-dairy Creamer
Directions
1. Mix all the ingredients and store in an airtight container.
2. To use, combine two tablespoons of the above mix and about 150 ml boiling water in a coffee cup or mug.
3. Top with whipped cream. Sprinkle with ground Cinnamon and Nutmeg.
Qahwa Arabiya - Arabic Coffee
Ingredients
3 cups water
3 tbsp Cardamom, coarsely ground
2 tbsp of Arabic coffee
1/4 teaspoon saffron (optional)
1 cup sesame seeds
Directions
1. Boil the water in a pot. Add the coffee to the water and bring to a boil over low heat.
2. Remove from the heat for five minutes to allow the coffee to settle. Put the cardamom in the pot, strain the coffee into it and add the saffron.
3. Bring back to boil once and serve. Serves 8-10 persons.
Mint Tea - Refreshing Arabian Tea
Ingredients
1 rounded teaspoon green tea
5 tsp sugar (granulated)
12-14 large fresh mint leaves
1 cup water
1 sprig of mint per glass to be served
Directions
1. Mix tea and sugar. Crush mint leaves in water and bring to boil.
2. Pour over tea and sugar. Let steep for 5 minutes.
3. Place small sprig of mint in two thick 4-ounce juice glasses. Strain tea into glasses.
4. Serve and Drink while hot.
Spiced Hot Mocha - Lightly Spiced Coffee Drink
Ingredients
2 cup Milk
¼ tsp Salt
1 tsp Vanilla extract
¼ tsp ground All-spice
1 tsp ground Cinnamon
½ cup Whipping cream
2 cup hot strong Coffee
1/3 cup light Brown sugar
2 squares unsweetened Chocolate
Directions
1. In heavy sauce pan over low heat, stir chocolate with 1/3 coffee until chocolate is melted.
2. Gradually stir in remaining coffee.
3. Add milk, brown sugar, cinnamon, salt and allspice.
4. Over medium heat, heat mixture just to boiling, stirring occasionally.
5. Stir in vanilla extract.
6. Pour hot mocha into 4 mugs; top each with some whipped cream.
Finjan Erfeh - Egyptian Hot Drink
Ingredients
4 cups water
1 tbsp whole anise seeds
2 pieces ginger root, bruised
2 whole cloves
2 cinnamon sticks
4 tsp sugar, or more to taste
4 walnuts or almonds
Directions
1. Boil all spices in water until it is dark coloured.
2. Put sugar and one nut in each cup. Serves 4.
3. Finjan Erfeh is traditionally served to visitors who come to see a new baby.
Turkish Coffee - Strong Turkish Coffee
Ingredients
3/4 cups Water
1 tbsp Sugar
1 tbsp Pulverised Coffee
1 Cardamon Pod
Directions
1. Combine water and sugar in a small saucepan. Bring to a
boil; then remove from heat and add coffee and cardamon.
2. Stir well and return to heat. When coffee foams up, remove form heat and let
grounds settle.
3. Repeat twice more.
4. Pour into cups; let grounds settle before drinking hot.
Mango Lassi - Pakistani Yoghurt Drink
Ingredients
3 cups natural yoghurt
2 cups water (alternatively use ice-cubes)
A pinch ground cardamom
1 teaspoon rose water
2 tablespoon sugar
1 fresh mango, diced
Directions
1. Place yoghurt, water, cardamom, rose water, sugar, and mango in a food processor or blender and process to combine.
2. Serve immediately.
3. Alternative can be made, using other ingredients such as chopped nuts or Pistachio.
Lemon Sherbet - Cooling Azerbijan Drink
Ingredients
One medium sized Lemon
1/2 cup sugar
pieces of saffron
seeds of coriander or basil
1 1/2 cups water
ice-cubes
Directions
1. Shred lemon zest, add hot water and add seeds of coriander or basil.
2. Leave it for 3-4 hours to draw.
3. Remove and strain Lemon zest, and add sugar and lemon juice.
4. Leave to cool.
5. Add saffron pieces and ice-cubes in each glass before serving.
Doogh - Iranian yoghurt Drink
Ingredients
1 cup yogurt
2-3 cups water
1 tsp dried mint
1 tsp dried pennyroyal (species of Mint herb) (optional)
salt
black pepper (optional)
Directions
1. Beat yoghurt until it smooth and watery.
2. Add mint, pennyroyal, salt, and black pepper, and mix well.
3. Add water to yoghurt gradually and mix as you add. The quantity of water can be adjusted to obtain the desired density.
4. Place in the fridge for a few hours. Mix again before drinking.
5. Carbonated doogh is a popular soft-drink in Iran.
Qishr - Yemeni Ginger Coffee
Ingredients
1 cup cold water
6 tsp powdered coffee, not instant
6 tsp sugar
2 tsp ground ginger
Directions
1. Place water in a long handled Arabic coffee pot, or a small saucepan may be used.
2. Add remaining ingredients. Over medium heat bring this mixture to a boil.
3. Remove from heat until the bubbles disappear. Return to boiling. Repeat this process 3 times.
4. Pour into demitasse cups. Serve hot.
Coco Jumbo Shake - Bangladesh
Ingredients
150ml coconut water
50ml pineapple juice
4 tbsp vanilla ice cream
¼ tsp lime juice
5 ice cubes
Garnish
2 slices pineapple
2 sprigs mint leaves
2 cherries
Directions
1. Place all the ingredients in a blender for two minutes.
2. Pour into a goblet glass.
3. For garnishing, serve decorated with pineapple slice, cherry and mint leaves.