Hot drinks
6 recipes
Sakurayu: Japanese Salted Cherry Blossoms Opened in Hot Water
Sakurayu is Japan's celebration drink, a salted cherry blossom opened in hot water. Covers how lightly to rinse the salt, how to pour, and what to buy.
Kuzuyu: Japanese Hot Kudzu Drink (葛湯)
How to make one serving of kuzuyu (葛湯), a hot, thickened Japanese drink of hon-kuzu powder, sugar and water, cooked in a small saucepan until translucent and thick. Includes doneness cues, fixes, background on Yoshino kuzu from Nara, and how it differs from a microwave method.
Oksusu-cha: Korean Roasted Corn Tea (옥수수차)
How to make oksusu-cha (옥수수차), the Korean drink made by simmering roasted corn kernels in water. A simple hot version for 4 servings: 3 tablespoons of ready-roasted whole kernels and 4 cups of filtered water, boiled, simmered for 10 minutes, strained and served hot. Includes how to find the right kernels, how it differs from corn silk tea and barley blends, and its place in a Gangwon regional food record.
Coke Boiled with Ginger (薑汁煮可樂): A Hot Cola Drink from 200cc Cola and 10g Ginger
Coke Boiled with Ginger (薑汁煮可樂) is a warm drink of cola heated with ginger, listed on the Macao Government Tourism Office's Local Food page. This single-serving recipe follows a home recipe published on Rakuten Recipe: 200cc regular Coca-Cola and 10g julienned ginger, brought to a boil, then simmered on low heat for about 5 minutes and drunk hot. It notes which details the recipe leaves open.
Atole: Warm Mexican Masa Drink with Piloncillo and Cinnamon
How to make a basic Mexican atole, the warm drink thickened with masa harina and sweetened with piloncillo and cinnamon. Covers how it differs from chocolate champurrado, the regional range of atoles described by Mexico's Ministry of Culture, choosing masa harina and piloncillo, and the three steps where the timing matters, plus honest notes on what the recipe does not specify.
Canelazo: Colombia's Hot Panela, Cinnamon and Aguardiente Drink
How to make canelazo, the warm Colombian drink of panela, cinnamon sticks and anise-flavored aguardiente, following one published Colombian recipe. Covers the order of warming, taking the pan off the heat before adding the spirit, the sugar rim, how a recorded Boyacá version and a fruit-and-spice cook's version differ, what to consider before substituting panela or the spirit, and who should not drink it.