Keep warm this winter season with these 3 spiced hot beverages inspired by the Middle East! They are super quick and as easy to make as your morning coffee!

MINT TEA

SERVES 2 // COOK TIME 15 min

INGREDIENTS
50 g mint, stems trimmed
2 tbsp brown sugar
1 green tea bag

METHOD
1. Place 2 cups boiling water, mint, sugar and tea bag in a teapot and stir until the sugar dissolves. Steep for 10 minutes.
2. Pour into 2 mugs and enjoy.

ROSE & CARDAMOM TEA 

SERVES 2 // COOK TIME 10 min

INGREDIENTS
2 tsp dried rose petals
1 tbsp + 1 tsp brown sugar
1 Earl Grey tea bag
½ tsp cardamom seeds, crushed
2 tsp rose water
½ cup milk, frothed

METHOD
1. Crush 1 tsp rose petals and 1 tsp sugar in a mortar and pestle to make rose dust.
2. Place 1 cup boiling water, tea bag, remaining 1 tsp rose petals and cardamom seeds in a teapot. Steep for 5 minutes.
3. Add 1 tbsp sugar and rose water. Stir until dissolved.
4. Strain into 2 cups, filling halfway, then add the frothed milk. Garnish with rose dust.

SPICED COFFEE

SERVES 2 // COOK TIME 10 min

INGREDIENTS
4 tbsp muscovado sugar
2 star anise pods
2 cinnamon sticks
2 cm orange peel
6 tbsp ground coffee

METHOD
1. Place 2 cups water, sugar, star anise, cinnamon and orange peel in a pot. Simmer for 5 minutes. Add coffee and simmer for another 5 minutes.
2. Strain into 2 cups through a coffee filter.

Want another recipe to keep you warm this winter? Then try this home-made chicken noodle soup!

The post 3 Spiced hot beverages inspired by the Middle East appeared first on MyKitchen.

Raise a glass to festive cheer this Christmas with a locally-inspired rendition of one of the festive season’s best sippers: Amarula eggnog.

SERVES 4 // COOKING TIME 15 min

INGREDIENTS
5 eggs, separated
½ cup sugar
2½ cups milk
½ cup double cream
1 cinnamon stick
1 star anise pod
½ tsp mixed spice
⅓  cup Amarula Cream
3 tbsp brandy
1 tsp vanilla essence
1 cup whipped cream
2 tsp cinnamon
Festive sugar cookies, to serve

METHOD
1. Beat the egg yolks and sugar together until thick and creamy.
2. Add the milk, double cream, cinnamon stick, star anise pod and mixed spice to a pot over medium heat. Bring to the boil and immediately remove from the heat to cool slightly.
3. Remove the cinnamon stick and star anise pod, then slowly drizzle the milk into the egg mixture, whisking continuously.
4. Whisk in the Amarula, brandy and vanilla. Cover and refrigerate for about 1 hour, until cold.
5. Just before serving, beat the egg whites until soft peaks form and fold them through the chilled eggnog.
6. Divide the Amarula eggnog into glasses and top with whipped cream and a sprinkling of cinnamon. Serve with sugar cookies on the side.

Recipe & styling: Kate Turner
Photography: K-Leigh Siebtritz // HMimages.co.za

And for the little ones? Whip up a child-friendly eggnog by heat some store-bought custard with the spices, allow to cool and whisk in whipped cream. Or you can try our gingerbread Horlicks topped with home-made meringue.

The post South African inspired Amarula eggnog appeared first on MyKitchen.

Timamoon Lodge chef Kelly Hammond calls these delicious litchi, pomegranate and rose cocktails the Red Lotus, an ideal beverage for two love birds spending some quality time together.

SERVES 2 // COOKING TIME 5 min

INGREDIENTS
90 ml litchi puree (4–5 litchis)
¼ cup pomegranate juice
¼ cup vodka
2 dashes Angostura bitters
½ tsp rose water
Splash sparkling wine

METHOD
1. Add all the ingredients, except the sparkling wine, into a cocktail shaker.
2. Shake with ice for a few seconds and then pour into glasses.
3. Top up with sparkling wine and garnish with fresh whole litchis.

Recipe, styling & photography: Kelly Hammond

Complete date night with these strawberry stuffed chicken breasts, also from Kelly’s Timamoon menu.

The post Litchi, pomegranate and rose cocktails appeared first on MyKitchen.

Bring on poolside braais and sunny picnics! These cucumber and rosemary spritzers are the refreshing beverage you need for your summer parties.

MAKES 4 // COOKING TIME 10 min

INGREDIENTS
5 cm piece cucumber, chopped
1 tsp rosemary
600 ml dry white wine
200 ml soda water
To serve
4 cucumber ribbons
1 cup ice
4 sprigs rosemary
4 slices radish (optional)

METHOD
1. Place the cucumber and rosemary in a blender and blend until smooth. Strain the mixture through a sieve, discarding the pulp.
2. Divide the cucumber liquid between four glasses. Pour in the wine and soda water and gently stir to combine.
To serve
1. Arrange a cucumber ribbon on the inside of each glass and add a few blocks of ice. Top with a sprig of rosemary and a slice of radish.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

When the summer heat truly starts to kick in, opt for these bubbly ice lollies.

The post Refreshing cucumber and rosemary spritzers appeared first on MyKitchen.

Hot beverages are the epitome of winter! Enjoy all the wonderful flavours of this spiced rooibos tea with ginger, star anise and orange for a sweet and comforting drink.

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
4 rooibos tea bags
2 cups boiling water
Zest and juice of 1 orange
2 star anise pods
2 cm ginger, bruised

METHOD
1. Add ingredients to a pot over medium heat. Bring to the boil.
2. Immediately turn off the heat and allow to infuse for 5 minutes.
3. Strain the tea, divide between cups and serve.

Tip: If you have the flu, add the juice of 1 lemon and 3 tbsp honey to this tea.

Recipe & styling: Joni Dames
Photography: Peet Mocke // HMimages.co.za

The post Spiced rooibos tea with ginger, star anise and orange appeared first on MyKitchen.

You’ve never tried a piping-hot golden latte like this one! With natural ingredients and spices, it’s the perfect morning cuppa.

SERVES 1 // COOKING TIME 20 min

INGREDIENTS
1 cup milk
1 tbsp grated turmeric (or 1 tsp ground)
1 tbsp grated ginger (or 1 tsp ground)
1 cinnamon stick
¼ tsp ground cinnamon
1 star anise (optional)
Sugar, to taste
2 tsp coconut oil

METHOD
1. Pour milk in a pot. Heat gently without boiling.
2. Add turmeric, ginger, cinnamon, star anise (if using) and sugar. Allow to steep for at least 5 minutes.
3. Add the coconut oil. Remove from the heat and strain. Whisk to fully combine the ingredients and make the mixture frothy.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto/HMimages.co.za

The post How to make a golden latte from scratch appeared first on MyKitchen.