Archive for the ‘41000 Beverage’ Category

03/28/2011 Pumpkin Oshiruko

Monday, March 28th, 2011

Ingredients:

  • Mochi (Rice Cake)
  • Japanese Kabocha Pumpkin, baked and pureed with Vitamix
  • water
  • Xylitol
  • salt

Procedures:

Mix all ingredients in a mug, MW until Mochi gets soft.

Comments:

Pumpkin has odd flavor of squash: this is not really good.

03/08/2011 Xylitol Cocoa

Tuesday, March 8th, 2011

Ingredients:

  • 180 cc milk
  • 1 TBSP cocoa powder
  • 1 TBSP Xylitol ( I think it should be increased.)
  • dash salt
  • 1/8 tsp liqueur of your choice.  ( I used orange vodca this time.)

Procedures:

  1. Put everything in a tall container, and use hand blender to mix well.
  2. Transfer to a large mug.
  3. MW until hot.  (It tends to boil over.  So watch closely.)

Comments:

Reference: Healthy Cocoa, Ming Dines, Boulder CO, xylitolcanada.com

10/08/2010 Whipped Melon Drink

Monday, October 18th, 2010

Ingredients: 1 serving

  • 3/4 Cup (180 cc) cold milk
  • 2 TBSP sugar
  • 130 g melon flesh, cut and frozen (weigh after removing the skin and seeds)

Procedures:

  1. Pour milk, sugar, and frozen melon in this order in the Blender container.
  2. Starting from the lowest speed, quickly turn up the speed to the highest and blend until smooth.
  3. Pour into a glass and drink immediately.

Comments:

Inspired by: Licuado de Fresas (Whipped Strawberry Drink) (in book 2, bibliography).

Originally for strawberry drink.  Strawberry was replaced by melon.

08/15/2010 Cafe Au Lait

Monday, August 16th, 2010

Ingredients:

  • 4 oz (120 cc) milk
  • 4 oz (120 cc) water
  • 5 tsp sugar
  • 1 tsp cinnamon sugar (mixture of cinnamon and sugar)

Procedures:

  1. Mix milk and water in a mug and MW (1.6 kw) for 2 min 30 seconds.
  2. Add sugar, cinnamon sugar and mix.
  3. Use a hand mixer (only 1 whisk) to whip the liquid in a mug.
  4. Serve immediately.

Comments:

Adapted from: カフェ・オ・レ、高島、(Book1、Bibliography)。

I added cinnamon and decided to whip up.

08/14/2010 Mexican Coffee (Cafe Mexicano)

Monday, August 16th, 2010

Ingredients:

  • 1 fl oz (30 cc) Kahlua
  • 1/2 fl oz (15 cc) brandy
  • 1 tsp chocolate syrup
  • 1 dash ground cinnamon
  • —————
  • 5.5 fl oz (165 cc)  water
  • 1 tsp instant coffee
  • ————–
  • 50 g heavy cream
  • 3.5 g sugar

Procedures:

  1. Mix first 4 ingredients in a mug.
  2. In a one cup Pyrex Measuring Cup, measure 165 cc of water, MW(1.6 kw) 2 minutes till hot, add instant coffee and stir.
  3. Pour hot coffee in the mug (#1), and mix.
  4. Whip heavy cream and sugar in the ice-water bath with a hand mixer.
  5. Drop whipped cream on top of the coffee with a spoon.

Comments:

Adapted from:Cafe Mexicana, (Book 2 in Bibliography).

08/06/2010 Honey Sour Cream

Friday, August 13th, 2010

Ingredients: for 1 person

  • 3 TBSP Sour Cream
  • 2 TBSP Honey
  • 105 cc water
  • some ice cubes

Procedures:

  1. Mix Sour Cream and Honey.
  2. Add water and mix.
  3. Add ice.

Comments:

Adapted from: ハニーサワークリーム、堀江ひろこ、お菓子とパンの百科事典

07/24/2010  Ms. Blu’s Iced Japanese Tea

Saturday, July 24th, 2010

Ingredients:

  • 2 TBSP Any Japanese Tea (Such as Green Tea, Genmai Tea, Sen-Cha, Ban-Cha, Houji-Cha, etc.)
  • water to fill 2 Cup (480 cc) measuring cup
  • 112 – 150g Sugar
  • 1 – 3 TBSP lemon juice
  • 1 pinch salt
  • additional water to fill 2.25 QT (about 2 L) pitcher
  • ice (optional)

Procedures:

  1. In a 2 Cup Measuring Cup, place 2 TBSP of tea and 2 cups of water, and mix.
  2. Simmer at room temperature for 10 minutes.
  3. Pour into a 2.25 QT pitcher through  a strainer lined with coffee filter paper.
  4. Add sugar, lemon juice, and salt to the pitcher and mix.
  5. Fill the pitcher with 2 QT of water.
  6. Chill in the refrigerator.
  7. Serve with ice if you want.

Comments:  Ms. Blu’s original recipe.