We know that drinks can be no less interesting than food, and we are looking forward to lying in bed with a laptop, having brewed coffee with vanilla salt, sea buckthorn or masala tea before that. In case you only know how to fill tea bag boiling water, we found out ten detailed recipes at the barista and bartenders.

Text: Sasha Zhilenko

Hot orange drink

Head Barista, Double B Coffee & Tea
Bogdan Prokopchuk

Ingredients:
1 large orange
4 teaspoons cane sugar
1/8 teaspoon angostura
400 ml hot water
3-4 cloves
cinnamon

Peel the orange from the zest, cut the pulp into small slices in a teapot.

Pour in the cane sugar.

Add angostura, knead the mass with a pestle or spoon.

Add cloves, pour 150 ml of water.

Let it brew for a minute, then add another 250 ml.

Pour into a cup, grate cinnamon on a fine grater. You can decorate with zest.

Coffee with vanilla salt

chef barista and co-owner of the Good Enough coffee shop
Anastasia Godunova

Ingredients:
60 ml espresso
10 g buckwheat honey
0.02 g vanilla sea salt
180 ml milk

Prepare two shots of espresso in a large cup.

Add buckwheat honey and salt to coffee, mix. You need to make vanilla salt yourself - insist sea salt for at least five days on vanilla pods.

Heat milk in a separate container.

Pour milk into a cup of coffee.

Beat the drink well with a whisk until a light foam is formed. You will get a very creamy coffee with an intense honey-buckwheat aroma and a hint of vanilla salt.

Cocoa with rum and chili

chef bartender of the restaurant "Let's go"
Maksim Ivashchenko

Ingredients:
Belgian chocolate bar
half a cup of 10% cream
2 tablespoons aged rum
chilli
sea ​​salt
orange peel

Break the chocolate bar into small pieces and melt in a saucepan over a water bath.

Add the rum, and then gently pour in the cream, gradually stirring the mass with a spoon or small whisk until all the chocolate has dissolved and the mixture is smooth, without lumps.

Add a pinch of chili pepper, sea salt and a little orange zest, mix.

Pour the finished chocolate into mugs.

Cocoa with condensed milk

co-owners of Bravo Churros
Polina Yurova

Ingredients:
250 ml milk
250 ml 11% cream
15 g cocoa powder
3 teaspoons condensed milk
half a teaspoon of cinnamon
marshmallow

Heat milk and cream in a small saucepan, but do not bring to a boil.

Add cocoa, stir with a whisk until foam appears.

Add condensed milk, beat with a whisk, making sure that the milk does not boil.

Cook until the cocoa is completely dissolved for another two to three minutes, then remove from heat.

Pour into a cup, add cinnamon, garnish with marshmallows. For a more chocolatey taste, you can melt a bar or two of dark or milk chocolate.

"Cranberry"

Ekaterina Pigareva

Ingredients:
250 ml cranberry juice
2 cloves
half a teaspoon of cinnamon
zest of one orange
1 apple
2-3 teaspoons of sugar
cognac to taste

Mash cranberries with sugar in a saucepan, add water. Bring to the density of the juice.

Put on fire, add cinnamon and cloves.

A few minutes before boiling, add cognac.

At the end, add chopped apple and orange zest so that it is not sour.

Masala tea

Starbucks coffee shop manager
Ekaterina Pigareva

Ingredients:
80 ml ginger tincture
2-3 teaspoons honey
200 ml milk

Prepare the tincture: add a teaspoon of ginger, cardamom, black pepper, cinnamon and anise to the container. Pour boiling water, let it brew.

Warm up milk in a mug.

Pass the tincture through a sieve into a mug, add honey.

Hot Butter Rum

Delicatessen teams

Ingredients:
tablespoon of homemade vanilla butter
(proprietary recipe, can be replaced with a mixture of creamy
butter and vanilla ice cream)
40 ml rum
spices: cinnamon stick, a couple of clove buds,
a little star anise
50 ml peach juice
10 ml lemon juice (dilute sweet peach juice)

Add rum, vanilla oil, peach and lemon juice, star anise and cinnamon.

While stirring, heat over low heat.

Serve hot in an Irish coffee glass, garnish with a sprig of cinnamon and a lemon wedge.

Sea buckthorn tea

Delicatessen teams

Ingredients:
30 ml sea buckthorn syrup
10 ml honey syrup
10 ml lemon juice
sprig of rosemary
glass of water

Ready-made syrups are already on sale, but you can try to make your own. For honey, you need a glass of honey and a glass of water to boil for half an hour over low heat. Pour into a jar, let cool.

For sea buckthorn syrup, beat 300 g of sea buckthorn in a blender, pass the mass through a sieve. Pour the juice into a saucepan, add a glass of sugar, cook and stir for half an hour, without boiling. Pour into a jar, let cool.

For tea, add syrups, water, juice and rosemary in any order in a saucepan, boil for a few minutes, serve in a mug.

Raf masala

barista of Caffe Del Parco network
Evgeniya Buchneva

Ingredients:
2 shots of espresso (56 ml)
24 g masala mix (11 g vanilla sugar,
11 g regular sugar, 2 g masala spices)
320 ml 10% cream

Prepare two shots of espresso, heat the cream to 75 degrees.

Add the cream, coffee and masala mixture to the French press.

Lower the plunger all the way down and thereby whip the coffee. The drink is dense, with a delicate creamy foam.

Non-alcoholic
coffee punch

barista at Yellow coffee shop
Natalia Goncharova

Ingredients:
800 ml filter, alternative coffee
(made with Arabica bean pour-over, no blends)
300 ml apple juice
half a grapefruit (cut into slices)
3 black peppercorns
2 cinnamon sticks
3-4 cloves
40 g coconut sugar

Brew coffee.

Place the rest of the ingredients in a separate container and bring to a boil.

Add to Apple juice coffee. Leave to languish for five minutes, without bringing to a boil, as coffee does not tolerate boiling water.

In cold weather, the only thing left is to keep warm with hot drinks. And if you want to dilute your coffee and tea day with something more original, then cocoa is quite a good alternative. And now we are not talking about the banal Nesquik, but about unusual recipes cocoa, which can be easily prepared at home. With pumpkin, lavender or banana - the site has collected seven simple and delicious recipes cocoa, which you should definitely prepare at home.

Cocoa with caramel

A great cocoa option for those with a sweet tooth. To prepare four servings of this cocoa you will need:

• 2 glasses of milk
• 1.5 cups cream
• 6 tablespoons cocoa
• half a teaspoon of salt
• 2 teaspoons vanillin
• half a glass of sugar

To make cocoa, heat the milk and then add all the ingredients. Bring the mixture to a boil over low heat, stirring constantly.

Then you need to prepare caramel syrup. For this you will need:

• 500 ml. milk
• 1 tablespoon dry milk
• 100 grams of butter
• 3 cups sugar

All ingredients except oil should be mixed in a deep frying pan or saucepan and cook, stirring constantly, until the mixture acquires a uniform consistency and golden brown color. After that, you need to add the butter and mix until it melts.

Caramel can be bought ready-made, and salted caramel is also perfect.

On the final stage add caramel syrup to cocoa and decorate it with additions to taste: marshmallows, cream, etc.

ginger cocoa

• 4 glasses of milk
• half a glass of cocoa
• a quarter spoon of white sugar
• half teaspoon ground cinnamon
• half a teaspoon of allspice
• half teaspoon ground ginger
• half teaspoon vanilla extract
• a quarter teaspoon of sea salt
• whipped cream for decoration
• gingerbread for decoration

To make cocoa, heat the milk and then add the rest of the ingredients to it and bring to a boil, stirring constantly. Thanks to ginger and pepper, cocoa will get spicy and slightly hot notes.

At the end, you can add whipped cream to cocoa and, if desired, decorate it with gingerbread.

mexican cocoa

For four servings you will need:

• 4 glasses of milk
• a quarter cup of cocoa powder
• a quarter cup of sugar
• 2 teaspoons cornstarch
• a teaspoon of cinnamon
• half a teaspoon of vanilla
• a quarter teaspoon of chili pepper
• a pinch of nutmeg

To make a spicy Mexican cocoa, you need to heat the milk, then add the rest of the ingredients and bring the cocoa to a boil.

As a topping, you can add syrup or marshmallows.

cocoa with rum

Better than ordinary cocoa, can warm cocoa with rum. For four servings you will need:

• one bar of dark chocolate
• 100 gr orange peel
• 600 ml cream (10-20% fat)
• 4 tablespoons cocoa
• 4 teaspoons of sugar
• 4 tablespoons rum
• 2 pinches ground chili pepper
• 2 pinches of sea salt

To make cocoa, heat cream and add cocoa to it. Then break the chocolate into pieces and add it to the cocoa and wait until it melts.

Remove saucepan from stove and add to cocoa orange peel, rum and spices. Mix everything and pour into cups, decorating marshmallows.

Cocoa with lavender

Original cocoa with lavender is a great drink for a cool evening. For four servings you will need:

• 4 glasses of milk
• half a glass of cocoa
• a quarter teaspoon brown sugar
• a quarter spoon of white sugar
• pinch of lavender

To begin, pour the lavender flowers with milk, bring to a boil and remove from heat. Let them brew, and then add cocoa and spices to the milk. Reheat to make cocoa homogeneous mass. If lumps form, you can break them up with a blender.

Cocoa with pumpkin

This drink tastes more like chocolate pumpkin pie than cocoa. However, it is much easier to prepare than a dessert.

For four servings you will need:

• 800 ml milk
• 80 grams of cocoa
• 200 grams of pumpkin
• 2 teaspoons cinnamon
• 2 pinches ground ginger
• 2 teaspoons turmeric
• 80 grams brown sugar

The pumpkin must first be cut into small pieces, then pour it with milk and boil until soft. After 10-15 minutes, add cocoa and sugar to the pumpkin and boil for another couple of minutes. Then add spices and grind it all with a blender.

banana cocoa

A cocoa option for those who love bananas and unusual flavor combinations. To prepare four servings of this cocoa, you will need:

• 4 glasses of milk
• half a glass of cocoa
• half a banana
• a quarter spoon of white sugar

We prepare cocoa according to the usual recipe: heat the milk, then add cocoa and sugar. Add a banana to the heated cocoa and beat it all with a blender.

If desired, ice cream can also be added to cocoa. In this case, the banana should be chopped separately and poured into a glass. Top with ice cream and then pour hot cocoa.

- not an invention of freezing romantics. Cocoa and drinks from it really cheer up, warm and disperse the blood, and fill you with energy. All thanks to the rich composition.

- Natural antidepressant phenylephylamine lifts the mood and promotes the production of endorphins.

- Caffeine invigorates and accelerates the blood.

- vegetable protein, vitamins and minerals saturate and nourish the body.

- high calorie content drink makes it especially relevant in cold weather, when the body needs additional energy replenishment.

Good cocoa has its secrets. We have selected five amazing ones, thanks to which you will discover cocoa from an unexpected and amazing side.

MEXICAN HOT CHOCOLATE

Ingredients: Milk - 600 ml, sugar - 5 tbsp. l, cocoa powder 2 tbsp, dark chocolate 75 g, cinnamon - 2 sticks, vanilla sugar- 1 tsp, salt - a pinch, egg- 1 PC.

how to cook mexican hot chocolate, recipe

Bring milk to a boil, but do not boil. Break the chocolate into pieces and dip into the milk, along with the cinnamon sticks.
Mix sugar, salt and cocoa powder in a separate bowl, pour into milk and keep on low heat for a couple of minutes, until the sugar dissolves. Do not bring to a boil.
Beat the egg in a strong foam, pour cocoa into it in a thin stream, without stopping whisking. Strain the finished drink through a sieve to remove pieces of coagulated protein, beat again, pour into a tall glass and serve.

HOT CHOCOLATE WITH CHILI

Ingredients: milk - 450 ml, vanilla pod - 0.5 pcs, chili pepper - 1 pc, cinnamon - 1 stick, cocoa powder - 1 tbsp, dark chocolate - 45 g.

Hot chocolate with chili recipe

Cut the chili lengthwise, remove the seeds and place in a saucepan. Send half a vanilla pod and a crushed cinnamon stick there. Pour everything with milk, boil and boil for a couple of minutes over low heat.
Add the grated chocolate, stir until completely dissolved and let it brew for 10 minutes.
Filter the drink and reheat before serving.

MARBLE AND GENTLE AUSTRIAN CHOCOLATE

Ingredients: milk - 300 ml, cocoa powder - 3 tbsp. marshmallows without dyes - 2 pcs.

marshmallow hot chocolate recipe

Bring milk to a boil, but do not boil. Dissolve cocoa in it, boil for 2 minutes. Then add finely broken marshmallows, and, stirring constantly, keep on fire for another 3 minutes. Whip the drink in a blender until completely smooth. When serving, you can decorate it with grated chocolate.

ADULT COCOA WITH RUM

Ingredient s - milk - 250 ml, cinnamon - 1 stick, honey - 3 tbsp, sugar - 3 tbsp, vanilla essence - 1 tsp, cocoa powder - 3 tbsp, rum - 5 tbsp.

How to make cocoa with rum recipe

Heat milk in a saucepan. Add cinnamon, honey and sugar. Pour in the vanilla essence and simmer for 2 minutes without boiling. Pour into the drink rum, stir and remove the cinnamon. Can be served garnished with grated chocolate.

COCOA WITH condensed milk AND CHOCOLATE

Ingredients: milk - 500 ml, cocoa powder - 2 tablespoons, dark chocolate - 20 g, condensed milk - to taste, chocolate chips or cinnamon - for decoration.

Cocoa recipe with condensed milk

Heat milk, add cocoa powder and chocolate chips. Mix with a whisk so that there are no lumps. Bring to a boil and remove from heat. Add condensed milk and beat again with a whisk.
Photo: depositphotos

I brought Asia rum with cocoa flavor from Vietnam in the summer. This is Vietnamese rum, which costs a penny there, or rather, for 750 ml they asked (translated into our money) as much as 182 rubles)))). Yes, we would have it was some kind of counterfeit, and there are such prices. Yes...

So, a heavy glass bottle fit in my suitcase next to the divine Chauvet rum, I first wrapped them in a towel and overlaid with an additional pillow for the plane, which I didn’t need on the way back. I played it safe to the full so as not to break the bottles. You probably know how airport employees, especially ours, throw luggage.

Upon arrival home, I open my suitcase and the aroma of cocoa hits my nose. Soooo, what happened? No big deal, just the lid wasn't closed properly. How so? There is a license stamp on the top of the lid, why the hell was it not completely screwed on? Okay, a little spilled, maybe 50 milliliters, no more.

I tried this rum in Nha Trang, but we drank three types in the evening and I no longer remembered how it tasted))). I remember that, it seems, I liked all three types.

Rum 39 degrees, this is certainly a lot and I can’t imagine how to drink it undiluted. Therefore, I dilute a little rum poured into a glass of cola or Pepsi. Who will now say a phrase like: "well, how can you make such a drink with cheap cola", I will answer that cola is not cheap at all.))) Half the cost of a bottle of rum, if anything.)))

So, I like to drink this kind of cocktail, in which the taste of cola interrupts the aroma of cocoa. But, to be honest, it's not even cocoa, but the taste coffee drink. Such a light note of coffee. A pleasant taste is obtained, I pour half a centimeter of a glass of rum and almost to the top of a glass of cola. And I want to say that all the same, the drink turns out to be strong.

I tried rum and in its pure form, a little, maybe 50 milliliters. Of course, the taste is different and it is so sharp, the taste of unnatural cocoa, tasteless flavoring. Yes, and rum burns the mouth, even the gums reduce from such a fortress. However, I can't drink it undiluted. Fu, be.

What can be added to rum / to rum or with what to use it?

I love pairing a rum and cola cocktail with creamy ice cream. Delicious! Just drink rum and eat ice cream, or vice versa, eat ice cream and drink rum.)))

It turns out a kind of dessert.

I don’t recommend fruits for this type of rum, although everyone has their own taste, it’s just hard to imagine which fruits will be combined. Well, maybe just something exotic.

The color of the rum Asia Cocoa brown, but combined with cola, the color of cola is obtained. There is not even a difference in color between the Chauvet rum cocktail and the Asia rum cocktail, because the cola is darker.

If you do not try other types of rum (and I compare with Vietnamese), then I can say that this rum deserves 5 stars. But since I drank 2 more types, I won’t put more than a four, because it is an order of magnitude inferior to other types of rum in taste. And it falls way short. For example, after Chauvet rum, this rum seems to me with an artificial taste, and after the original Asia rum, somehow unfinished. I don't know how to explain it, but it's worse in comparison.

I also drank Asia "classic" rum, you can read the review.