Hot Cocktails – Two Tea Based Hot Cocktails

HOT COCKTAILS

Two Hot Cocktails to Warm Your Spirits on a Cold Winter Day

By

VIKRAM KARVE

What do you drink to warm your insides on a cold damp winter day...? 

A cup of Tea...? 

That’s good. 

How about fortifying your “Cuppa Tea” to make it more “spirited”...? 

Yes – let’s us fortify your tea with something stronger.

Here are two recipes for Tea Based Hot Cocktails from my Foodie Archives. 

(Disclaimer: Try these recipes at your own risk) 

TEA BASED HOT COCKTAILS – RECIPES 

1. Whisky Tea Toddy 

2. Rum Toddy 

Take your pick… 

WHISKY TEA TODDY

Here is one of my favourite “Hot Cocktails” – a rousing Whisky Tea Toddy – just the right thing to fire you up inside out on the dampest of days and coldest of nights – a recipe breathtaking in its simplicity. 

FIVE WAYS OF MAKING A COCKTAIL

By the way – I am sure you know that there are five ways of making a cocktail: 

1. Layering

2. Building

3. Blending

4. Shaking

5. Stirring

Whisky Tea Toddy Cocktail is made by “Building”. 

Yes – we will “build” our Whisky Tea Toddy – which means that we will pour the ingredients directly in a large mug (or a glass tumbler) – one by one – strictly in the order given in the recipe below. 

RECIPE – WHISKY TEA TODDY 

STEP 1 

Brew one cup of steaming hot tea.

It is best to have Orange Pekoe Tea Leaves steeped for 5 minutes. 

(Orange Pekoe Tea is the highest grade of tea. 

Orange Pekoe (OP) is black tea of the highest quality. 

Orange Pekoe Tea contains new flush tea leaves – the youngest and tenderest leaves – young leaves picked with the bud from the plant – and – the highest grade of Orange Pekoe tea includes only the bud and must be picked by hand to avoid bruising. 

Orange Pekoe Tea is supposed to have many health benefits too. 

You can visit your Tea-Store and ask for Orange Pekoe Tea – or – buy branded Orange Pekoe Tea too. 

Among Orange Pekoe – Flowery Orange Pekoe Teas are of higher quality – Golden Flowery and Tippy Flowery even higher – and – Super Fine Tippy Golden Flowery Orange Pekoe Grade1 (SFTGFOP1) is the crème de la crème of Teas. 

But remember – Orange Pekoe is a loose leaf tea and it is never sold in Tea Bags. 

Pre-Packaged Tea Bags contain Broken Orange Pekoe (BOP) – or – Orange Pekoe Dust or Fannings (small pieces of tea left over from the processing of full leaf teas). Small Pieces of Tea are preferred in Tea Bags because they have a much faster brewing time than loose leaf tea. Tea Bags also use Crush Tear Curl (CTC) Tea due to its strength, consistent flavour and fast infusion time). 

So – if you are a “connoisseur” of Tea – if you prefer flavour and aroma – then – it is best to use Orange Pekoe (OP) Tea. 

Otherwise – you can use your usual “boiled” CTC tea – if you want your Tea strong and rejuvenating.

Strain and keep the tea brew piping hot on the stove or in a vacuum flask. 

STEP 2

Now let us “Build” our Whisky Toddy Cocktail.

1. First – pour a generous spoon of Honey into a glass (or mug). Let the honey settle at the bottom of the glass.

2. Add a large peg of Whisky. (60 ml) 

3. Optional Ingredient (Lemon Juice) 

The person who taught me this recipe liked to squeeze in a wee bit of lemon juice – but I prefer it without the lemon juice – you can experiment and see for yourself – but if you do – add just a very few drops. 

Remember – just add the drops of lemon juice. 

Do Not Stir at this stage and ruin the Cocktail (Remember – you have to “build” your Cocktail first)

4. Pour in the steaming hot brewed Tea

Now that you have “built up” your Cocktail – you can give it a light stir to enable all the ingredients to mix – a very light stir – not a vigorous stir or shake. 

Now – cuddle up on your warm sofa and sip the invigorating Tea Toddy.

Close your eyes – focus on your insides as the hot whisky toddy goes down inside you – and experience how it warms you inside out.

If you prefer – try a large peg of Brandy instead of Whisky – but do not substitute Rum in lieu of the Whisky.

Rum Toddy is made differently – this cocktail is “blended” (and not “built”) – and you will really have  to “spice it up”.

I am giving below the recipe for Rum Toddy.

RUM TODDY - A ZESTY HOT COCKTAIL

(A Spicy Cocktail with Tea, Rum and Brandy)

1. Brew one cup of steaming hot tea (orange pekoe steeped for 5 minutes if you prefer the flavour and aroma – or your usual “boiled” CTC tea if you want it strong and rejuvenating).

2. Strain the tea in another vessel and keep this tea brew simmering on a slow flame.

3. Add a few cloves (lavang), a small stick of cinnamon (dalchini), close the lid and simmer for some time.

4. Blend in a teaspoon of honey.

5. Pour in One Large Peg of Rum and blend in.

6. Pour in One Large Peg of Brandy and blend in. 

(Brandy is optional – you may prefer to make this cocktail with Rum only). 

7. The moment the concoction boils – strain – and pour into a glass tumbler.

This steaming hot spicy rum cocktail is guaranteed to warm your insides and drive away the chill on a cold, damp, wet, rainy day.

“DOWN THE HATCH” 

Hey – what are you waiting for?

Just rush to your Kitchen (or Bar) – and quickly make your Hot Cocktail – and – drink it “Down the Hatch”

I guarantee it will enliven your spirits on the dampest, wettest and coldest of winter days.

Do tell us which of these two cocktails you liked more.

Cheers.

Disclaimer: It is best not to drink alcohol and if you want to try out these hot cocktails you must do so at your own risk, especially if you are allergic to tea or alcohol or have low alcohol tolerance.

VIKRAM KARVE

Copyright © Vikram Karve
1. If you share this post, please give due credit to the author Vikram Karve
2. Please DO NOT PLAGIARIZE. Please DO NOT Cut/Copy/Paste this post
© vikram karve., all rights reserved.

Disclaimer:

1. Try these recipes at your own risk. 

2. It is best not to drink alcohol and if you want to try out these hot cocktails you must do so at your own risk, especially if you are allergic to tea or alcohol or have low alcohol tolerance.

Copyright Notice:

No part of this Blog may be reproduced or utilized in any form or by any means, electronic or mechanical including photocopying or by any information storage and retrieval system, without permission in writing from the Blog Author Vikram Karve who holds the copyright.

Copyright © Vikram Karve (All Rights Reserved)

     

© vikram karve., all rights reserved.

 

This is a revised/updated version of my article written many years ago and posted a number of times on my various blogs including at urls: http://karvediat.blogspot.com/2013/06/monsoon-cocktails-hot-drinks-to-warm.html  and http://karvediat.blogspot.com/2011/08/hot-cocktails-for-rainy-day.html etc

How to make Tea – Two Recipes – Full Bodied Invigorating Tea + Amrutatulya Tea

HOW TO MAKE TEA

Two Recipes

Full Bodied Invigorating Tea and AMRUTATULYA CHAHA (Amrut Tulya Tea)

By

VIKRAM KARVE 

RECIPE NO. 1 (Full Bodied Invigorating Tea)

I love tea.

You too love a cup of invigorating tea – don’t you...?

But tell me – Do you know how to make a good cup of delicious tea...?

Okay – let me tell you how. 

 

Here is my time-tested simple way of preparing the best cup of invigorating tea.

Get some good Assam CTC Tea 

( CTC is an acronym for Crush, Tear and Curl ).

CTC teas have a granular appearance. 

The fact of the matter is that if you are really interested in a Stimulating, Refreshing and Invigorating cup of traditional Indian Tea – then Orthodox Leaf Teas [like the fancy Orange Pekoe (OP), the Broken Orange Pekoe (BOP) et al] just don’t fit the bill.

You need CTC tea leaves to brew your strong, bright and full-bodied cup of milky Chai which looks deliciously appetizing – a lively reddish orange colour and not the dull muddy brown colour you get when you add milk to tea made from leaf teas the orthodox “teapot” way.

TEA RECIPE

Take two cups of fresh water (one for you and one for me...!) in a stainless steel vessel.

Add four teaspoons of sugar. 

 

Yes – sugar must be added before boiling the water.

Put on the stove – cover with a lid – and boil.

Once the water starts boiling – remove the lid – and boil for one and a half minutes – yes – exactly one and a half minutes...!

Now – briskly add two teaspoons of CTC Tea leaves.

The boiling water will suddenly erupt – and surge up – like a volcano.

So – smartly switch off the flame before it spills over – and quickly cover the vessel tightly with the lid.

Brew for five minutes – till the liquor is full-bodied – and the infusion is complete.

Have ready some freshly boiled full cream buffalo milk

Yes – fresh creamy buffalo milk is a must (in Pune – I prefer Chitale’s Full Cream Milk).

First – pour in some hot milk in the cup.

Then – through a strainer – pour in the rich tea brew into the milk – till you get beautiful reddish orange colour.

Remember:

Always pour Tea into Milk. 

You must never pour Milk into Tea.

This is the secret of the appetizingly attractive bright lively carroty red colour – as it facilitates the perfect blending of the strong rich full-bodied intense tea liquor tea brew with the creamy white milk without producing any bitterness.

Now – go ahead – relish every sip – and enjoy your cup of ambrosial divine rejuvenating tea.

And – Dear Reader: Don’t forget to tell us how you liked your delicious cup of tea.

RECIPE No. 2 – AMRUTATULYA CHAHA (Amrut Tulya Tea) 

Pune is a Tea Town. 

Or should I say: “Pune was a Tea Town” – because the culinary culture of Pune has changed.

In the “good old days” – there were chiefly two types of tea for the laid-back discerning gourmet Punekar to relish:

1. The tasty flavoursome AMRUT-TULYA CHAHA at the ubiquitous Amrutatulya Tea Shops at every nook and corner of Pune 

2. The peerless inimitable IRANI CHAI served by the numerous Irani Restaurants across the city of Pune. Places like Café Naaz, Lucky, Good Luck, Volga, Vohuman etc were popular for their tasty Irani Chai. 

Indeed Amrutatulya Chaha and Irani Chai are an important aspect of the culinary heritage of our Pune.

IRANI CHAI

Irani Chai is the most rejuvenating beverage I have ever had. 

They keep the steaming rich tea brew and hot milk in separate containers – and mix it in just the right proportion to get the terrific inimitable pinkish Gulabi Chai.

A few years ago – I got a shock of my life when I discovered a Barista coffee shop in place of my favourite Naaz at the Northern End of Main Street. 

Yes – my favourite Irani Restaurants, Naaz, Lucky and many others have disappeared – and only the redoubtable Good Luck at Deccan Gymkhana remains.

AMRUTATULYA CHAHA

Amrutatulya Chaha Tea Shops too are fast vanishing. 

The one nearest to where I lived on Tilak Road in Sadashiv Peth in the 1960’s next to Ashok Bakery has disappeared many years ago. 

Further down Tilak Road past SP College towards Maharashtra Mandal there still exist the legendary Ambika and New Ambika Amrutatulyas. 

A friend of mine used to savour his morning cuppa in Ambika – and his evening cup of tea in New Ambika. 

If you look around you will still find a number of Amrut-tulyas in the heart of Pune city – though in the newly developed cosmopolitan suburbs there are Tea Tapris.

Amrut means nectar – and Tulya means comparable – so “Amrut Tulya” means “Comparable to Nectar”

And indeed – true to its name – Amrutatulya tea is comparable to nectar –  sweet, ambrosial – like the elixir of life!

I love watching Amrutatulya chaha being prepared. 

They prepare tea in front of you in a brass vessel. 

The speciality of this vessel is that as it starts ageing – the tea becomes tastier. 

Milk and water are boiled together – with plenty of sugar, cardamom powder, crushed ginger and tea leaves – stirring continuously to make sure the concoction does not overflow. 

The aroma of this tea is tempting enough to pull you inside for a hot cup of tea.

As an ardent tea lover – I am glad to share a recipe of traditional Amrutatulya chaha

RECIPE FOR AMRUTATULYA CHAHA (Amrut Tulya Tea)

Ingredients

Tea Leaf: If you live in Pune, get the famous CTC+OP (CTC – Crush, Tear, Curl; OP – Orange Pekoe; BOP – Broken Orange Pekoe) family mixture tea powder from any of the tea depot located in the heart of Pune City. If you prefer branded tea, you may use some good Assam CTC tea. You may also use a strong leaf tea brand like Wagh Bakri Premium Leaf Tea if you prefer.

Full Cream Buffalo Milk

Fresh Water

Sugar

Fresh Crushed Ginger (Better still you can crush the juicy fresh ginger with the chimta directly into the water-milk concoction to let the ginger juices flow out and blend in smoothly. 

Cardamom (Elaichi) – peel, crush and powder the pods

Please remember that Amrutatulya tea is not your traditional masala chai – so please do not add any tea masalas or spices like clove, cinnamon, black peppercorns or herbs like gavati chaha (lemongrass), tulsi leaves etc. 

Also – remember it is not the khada chamach – or – cutting chai – so please don’t boil away to glory.

And – do remember – Amrutatulya Chaha is “cooked” – not brewed.

Method of “Cooking” Amrut Tulya Chaha

• In a brass vessel (or stainless steel – if you cannot get a brass vessel) – mix one cup of water and one cup of milk.
• Add four teaspoons of sugar.
• Put on the stove on medium heat.
• Squeeze in a bit of fresh crushed ginger – and then add a pinch of freshly ground cardamom powder and the freshly crushed cardamom peel.
• Lightly and lovingly – stir the concoction – let it warm – and bring it to boil.
• Add two teaspoons of tea powder – and keep stirring gently to ensure the boiling concoction does not spill over.
• Keep boiling till the tea attains bright golden-orange colour.
• The moment you see a reddish tinge – give the heavenly brew a loving last stir – twirl the vessel – and sieve the Amrut Tulya Nectar Tea – your Special Amrutatulya Chaha – directly into the cups.

You can drink Amrutatulya Chaha from your cup.

But you will enjoy Amrutatulya Tea better if you drink it from the saucer – sucking and pulling in the yummy liquid with your lips – and let it deliciously emulsify on your tongue for that heavenly elevating feeling.

Sip the delicious tea slowly and mindfully – roll it on your tongue – let it mingle in your palate – close your eyes – absorb, discern the flavour, the rich taste – relish every sip lovingly.

Amrutatulya Chaha is truly lip-smacking tasty and soul refreshing – blissful ambrosia – an experience of nectar – you can take my word for it. 

Once you experience the bliss of good “Amrut Tulya” Chaha – you will know why they call this refreshingly delicious and nourishing tea “Amrut Tulya” or “Comparable to Nectar” Tea. 

Now that I have told you two recipes for Tea – do try out both – and – let us know which one you like – the first – which my Better-Half likes – or – the second – Puneri Amrutatulya “Nectar” Tea.

Cheers...!!!

VIKRAM KARVE

Copyright © Vikram Karve 
1. If you share this post, please give due credit to the author Vikram Karve
2. Please DO NOT PLAGIARIZE. Please DO NOT Cut/Copy/Paste this post
© vikram karve., all rights reserved.

Disclaimer:

All stories in this blog are a work of fiction. Events, Places, Settings and Incidents narrated in the story are a figment of my imagination. The characters do not exist and are purely imaginary. Any resemblance to persons, living or dead, is purely coincidental.

Copyright Notice:

No part of this Blog may be reproduced or utilized in any form or by any means, electronic or mechanical including photocopying or by any information storage and retrieval system, without permission in writing from the Blog Author Vikram Karve who holds the copyright.

Copyright © Vikram Karve (All Rights Reserved)

     

© vikram karve., all rights reserved.

 

Extracted from My Articles Written by me Vikram Karve 7 years ago in the year 2010 and Posted Online Earlier on my Foodie Blogs a number of times by me Vikram Karve including at urls: https://vwkarve.wordpress.com/2008/10/07/the-art-of-tea-making-amrut-tulya-pune-style/  and http://karvediat.blogspot.in/2011/03/cup-of-tea-pune-style-amrut-tulya-chaha.html  and  http://www.thepunekar.com/tea-town-pune/2011/09/  and  http://karvediat.blogspot.in/2012/03/tea-town-pune-memories-of-yesteryear.html  and  http://karvediat.blogspot.in/2013/12/pune-trip-down-memory-lane-part-2-tea.html  and http://karvediat.blogspot.in/2010/11/how-to-make-pune-style-tea-amrut-tulya.html  and  https://vwkarve.wordpress.com/2008/10/06/how-to-make-tea/  and  http://vikramwamankarve.blogspot.in/2008/10/how-to-make-tea.html  and http://karvediat.blogspot.in/2011/03/how-to-make-delicious-cup-of-tea.html and http://karvediat.blogspot.in/2015/06/pune-tea-or-coffee.html andhttps://vwkarve.wordpress.com/2008/10/06/how-to-make-tea/  and  http://creative.sulekha.com/how-to-make-a-delicious-cup-of-tea_510319_blog and http://karvediat.blogspot.in/2016/04/how-to-make-tea.html etc