This text is part of the special Plaisirs booklet
Chef Josée di Stasio offers us two hot drink recipes to enjoy while watching the leaves fall. A very spicy chai flavored with turmeric and ginger, and a hot milk with amaretto to taste alone or with a cake with orange or chocolate shortbread and spices.
CURCUMA CHAI
A little ritual to celebrate the benefits of turmeric.
Photo: Pascale Larose Grisé
Yield | 2 small bowls or a cup
Preparation time | 5 minutes
Cooking and resting time | 10 minutes
INGREDIENTS
- 5 to 10 ml (1 to 2 tsp.) Organic coconut oil
- 5 ml (1 tsp.) Ground turmeric
- 1 ml (¼ teaspoon) cinnamon
- 0.5 or 1 ml (⅛ or ¼ tsp) ground ginger
- 1 ml (¼ teaspoon) ground cardamom seeds (optional)
- 310 ml (1¼ cup) oat milk (or other milk, to taste)
- 5 to 7 ml (1 to 1½ teaspoon) of honey
- 1 pinch of freshly ground pepper (optional)
PREPERATION
1. In a small saucepan, heat the oil and spices over low heat, stirring to infuse them.
2. Add the oat milk and simmer gently for 5 minutes, stirring constantly. Be careful with turmeric stain, use a metal spoon or whisk.
3. Remove from the heat, add the honey and stir to melt it. Season with pepper, if desired. Emulsify with a whisk, if desired.
HOT MILK FLAVORED WITH AMARETTO
A velvety elixir to taste the Quebec terroir.
Photo: Dominique T Skoltz
INGREDIENTS
- 250 ml (1 cup) of vegetable milk (Barista type if you want to froth it) or other
- Honey, to taste
- 2 tbsp. (30 ml) Quebec amaretto (Miele produced by Les Spireux Iberville or Avril produced by the Mariana distillery)
PREPERATION
1. In a saucepan over medium heat, heat the milk and honey. Stir until the honey is dissolved.
2. Add the amaretto.
3. Froth using a hand mixer, whisk, or milk frother, if desired.
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