Drinks (3)

Cranberry-vanilla vodka infusion from Amity Lynch

• 1 bottle vodka
• 2-3 vanilla pods
• generous handful dried cranberries

1 Set aside a little of the vodka.
2 Slice pods length-ways and open before slipping them into the bottle. Add cranberries.
3 Seal bottle tightly and store in a dark place for at least a week, although it tastes good after a few days. The longer you leave it the stronger the flavour.
4 Chill before serving. Enjoy straight, over ice, or with soda water.

OPTIONS: other dried fruits, herbs and spices or mix with organic sparkling juices available at Alfalfa House.
(December 2007)

Ume-kuzu hangover cure from Amity Lynch
serves 1

• 1 umeboshi plum or 1tsp umeboshi paste
• 1 heaped teaspoon kuzu
• tamari, to taste
• 1 tsp ginger root juice (grate, then squeeze)

1 Bring cup of water to simmer in a small saucepan. Add umeboshi, simmer covered over low heat for ten minutes. Add tamari.
2 In a cup, mix kuzu with a little cold water until dissolved, add to saucepan. Stir constantly with a wooden spoon. It will turn translucent once it starts to thicken. Stir another minute, remove from heat. Once cooled enough to drink, add ginger.
3 Drink the liquid and eat the plum.

If all this is too much, just eat an umeboshi plum, drink lots of water, and go back to bed!
(December 2007)

Vanilla-infused hot chocolate
The Aztecs and Mayans drank ground cacao beans mixed with water in a beverage called xocoatl, or bitter water. Europeans later added sugar and spices, such as cinnamon and vanilla, to make the drink more agreeable to European tastes. This beverage evolved into the more familiar hot chocolate we have today.

serves 2-4
• 3⁄4 cup rapadura sugar
• 2 vanilla beans, sliced open
• 1⁄2 cup cacao powder or unsweetened cocoa powder
• 1 tsp cinnamon
• 1⁄4 tsp cayenne powder (opt)

1 Split open the vanilla beans and scrape out the seeds. Retain the pods for use in other recipes such as the pudding.
2 Add to remaining ingredients and blend for 30 seconds.
3 Store in an airtight container. The mix will keep for two months. Use about 1⁄2 cup of the mix in hot water or to desired strength. Add your favourite milk if preferred.

OPTION For a Mocha Mix, add a teaspoon of instant espresso powder.