Afternoon Tea

East Jaffa Mule


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East Jaffa Mule


© Abby Hocking

East Jaffa Mule


  • TOTAL TIME:
  • SERVINGS: Makes 1 cocktail

Drinking from an icy copper mug amps up the refreshment of this fig-and-date-inflected take on the Moscow mule. 

  1. Crushed ice


  2. 1 ounce vodka


  3. 1 ounce fig eau de vie, such as Boukha Bokobsa


  4. 1 ounce fresh red grapefruit juice


  5. 1/2 ounce ginger simple syrup (see Note)


  6. 1/2 ounce fresh lime juice


  7. 1/2 ounce date syrup or agave nectar


  8. Freshly grated nutmeg, lime wheel and mint sprig, for garnish


  1. Fill a cocktail shaker with crushed ice. Add the vodka, 
eau de vie, grapefruit juice, ginger syrup, lime juice and date syrup and shake well. Strain into a crushed-ice-filled Moscow mule mug. Garnish with grated nutmeg, a lime wheel and a mint sprig. Serve right away. 

Notes

To make ginger simple syrup, simmer 1 cup each of sugar and water with 2 ounces of sliced fresh ginger, stirring, until the sugar dissolves. Let cool completely, then strain. 


Thai Basil, Grapefruit and Chia Tonic


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Thai Basil, Grapefruit and Chia Tonic


© Constantine Poulos

Thai Basil, Grapefruit and Chia Tonic


  • ACTIVE: 15 MIN
  • TOTAL TIME:
  • SERVINGS: 4

Chef Seamus Mullen of New York City’s Tertulia restaurant has completely embraced a healthy lifestyle that includes making excellent refreshers like this tonic here, which is sweet and tart but also incredibly satisfying, thanks to the chia.

  1. 3/4 cup fresh grapefruit juice with pulp


  2. 2 tablespoons pure maple syrup

  3. 2 tablespoons chia seeds


  4. One Thai basil sprig or 4-inch rosemary sprig


  1. In a large pitcher, combine the grapefruit juice with the maple syrup, chia seeds, Thai basil and 4 cups of water and stir well. Cover and refrigerate for at least 2 hours. Stir the tonic before serving.

Cranberry Gingerbread

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Cranberry Gingerbread

© John Kernick

Cranberry Gingerbread

  • ACTIVE: 20 HR
  • TOTAL TIME:
  • SERVINGS: 8

When Food & Wine’s Kay Chun makes a gingerbread loaf like the one here, she adds plenty of tart and tangy fresh cranberries. The loaf is perfect sliced, spread with sweet butter and served alongside a cup of hot tea.

  1. 1/2 cup canola oil, plus more for greasing

  2. 3/4 cup unsulfured molasses

  3. 3/4 cup packed light brown sugar

  4. 2 large eggs

  5. 1 tablespoon finely grated peeled fresh ginger

  6. 1 1/2 cups fresh cranberries (6 ounces), coarsely chopped

  7. 2 cups all-purpose flour

  8. 2 teaspoons baking powder

  9. 1/2 teaspoon baking soda

  10. 1/2 teaspoon ground cinnamon

  11. 1/2 teaspoon ground cloves

  12. 1/2 teaspoon kosher salt

  1. Preheat the oven to 350°. Grease an 8-by-4-inch loaf pan. In a large bowl, whisk the 1/2 cup of canola oil with the molasses, brown sugar, eggs, ginger and cranberries. In a medium bowl, sift the flour with the baking powder, baking soda, cinnamon, cloves and salt. Whisk the flour mixture into the molasses mixture until well blended.

  2. Scrape the batter into the prepared pan and bake for about 50 minutes, until a cake tester inserted in the center comes out clean with a few moist crumbs attached. Transfer to a rack and let cool for 10 minutes, then unmold the gingerbread and let cool to room temperature before slicing and serving.

Make Ahead
The gingerbread can be stored in an airtight container at room temperature for up to 3 days.

Petal-and-Berry Beauty Tonic

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Petal-and-Berry Beauty Tonic

© Christina Holmes

Petal-and-Berry Beauty Tonic

  • TOTAL TIME:
  • SERVINGS: 4 drinks

This vibrant tonic from Amanda Chantal Bacon’s The Moon Juice Cookbook is truly magical: The hibiscus acts as a natural digestive cleanser, while the goji and Schisandra berries both tone and brighten your skin as well as relieve stress. (All three ingredients are available from amazon.com.) Bonus: This tonic can be enjoyed hot, cold, mixed with sparkling water or even topped with Champagne (that’s good for you, right?). 

  1. 1/2 cup goji berries 

  2. 1/4 cup dried hibiscus flowers

  3. 1 teaspoon ground Schisandra berries

  4. 1 tablespoon honey

  5. 2 teaspoons rosewater 

  6. Ice and sparkling water or wine, for serving (optional) 

  1. In a small saucepan, bring 4 cups of water to a boil. Remove from the heat and add the goji berries, hibiscus flowers and Schisandra berries. Let stand at room temperature for 1 hour. Strain the tonic through a fine-mesh sieve set over a large jar. Whisk in the honey and rosewater, cover and refrigerate until chilled, about 1 hour. Serve warm or, if desired, over ice topped with sparkling water or wine. 

Make Ahead
The tonic can be refrigerated for up to 1 week.

Tibetan Butter Tea is the Cold-Weather Breakfast of Champions

Bulletproof Coffee may be this decade's hottest breakfast craze, but in Tibet, putting butter in your morning beverage is a centuries-long tradition. In the cold, high-altitude conditions of the Himalayan region, the salty, caloric, and energizing po cha—or butter tea—is a daily ritual, forming a large part of the often-sparse Tibetan diet. "Tibet is the highest plateau in the world, so butter tea is like a special kind of oxygen for us," says Tsering Tamding la, a Tibetan chef based in Oakland, CA.

Sweet Tea: Delicious Iced Caffeinator of the South

Wonderfully democratic, sweet tea avoids traditional tea stereotypes. While other revered tea preparations might involve hunting down rare leaves or special tea pots and whisks, sweet tea combines just three things: very cheap black tea, white sugar and ice.

A pitcher of sweet tea remains a fixture of southern kitchens and restaurants. "Somebody comes over to your house, and you offer them sweet tea," says Matt McClure, executive chef of The Hive in Bentonville, Arkansas. "It's the daily drink in the South—a nice, ice-cold pick me up that doesn't feel as bad for you as soda."

Moroccan Mint Tea: The Sweet Tea You've Been Missing

Moroccan mint tea defies many of the best practices employed by tea lovers: the tea leaves are often low-quality and should be boiled before adding heaps of sugar.

"The method we use to make tea is really unusual," says Mourad Lahlou, chef of Aziza and Mourad in San Francisco, CA (Lahlou is a Morocco native). "If you were to tell a tea connoisseur about the kind of tea we drink in Morocco, they would be utterly appalled."

What Is Earl Grey Tea and How to Perfect It

According to Todd Chatterton, Director of Coffee and Tea at New York's Eleven Madison Park, Earl Grey—which consists of black tea flavored with Bergamot, a type of citrus—is one of the most fundamental, approachable types of tea, representing an "anchoring point in tea culture," due to its mild, balanced taste. "It's something that everyone has had once in their life."

What Is Chai and How to Make It