Favorite Recipes of Maverick Swaniel Harrienger











4 servings.

  • 1 2″ piece of fresh ginger, thinly sliced
  • 2 cinnamon sticks, plus more for serving
  • 1 teaspoon black peppercorns
  • 8 whole cloves
  • 8 cardamom pods
  • 6 black tea bags
  • 1 cup whole or 2% milk
  • 1 cup unsweetened regular or low-fat coconut milk
  • 2 tablespoons-0.25 cup loosely packed light brown muscovado sugar, to taste
  1. Put the ginger in a medium saucepan.  Lightly crush the cinnamon, peppercorns, and cardamom pods and add to the pan.  Add 6 cups cold water and bring to a boil over high heat.  Remove from the heat, cover, and let steep for 15 minutes.
  2. Return the mix to the stove and bring it back to a boil.  Remove from the heat, add the tea bags, and let steep, covered, for 5 minutes.
  3. Put the milk, coconut milk, and sugar, in a medium saucepan and bring it to a simmer.  Strain the tea mix into the milk mix.heat through for 1 minute, and then whisk until frothy.  Pour into mugs, garnishing each with a cinnamon stick.

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  • 5 red tea bags
  • 2 tablespoons sugar or honey, or to taste
  • 1 10-ounce bag frozen mixed berries, thawed
  • 0.25 cup whole, 2%, or 1% milk or half-and-half
  1. Pour 4 cups cold water into a medium saucepan and bring to a boil over high heat.  Add the tea bags, and let steep for 5 minutes.  Discard the tea bags.  Stir in the sweetener into the warm tea until it dissolves.  Refrigerate until cold (one hour at the minimum, or overnight at the maximum).
  2. Put the tea, berries, milk or half-and-half, and a few cups of ice in a blender and blend until smooth.  Divide the drink among 4 tall glasses.

4 servings.



  • 4 Irish Breakfast tea bags
  • 2 tablespoons turbinado sugar, honey, or agave syrup, or to taste
  • 1 cup milk (either whole, 2%, or 1%)
  1. Bring 3.5 cups water to a boil in a small saucepan.  Remove from the heat, add the tea  bags, and sweetener of choice, and let steep for 5 minutes.  Discard the tea bags.
  2. Meanwhile, put the milk in a small saucepan and bring to a simmer.  Use a handheld frother or whisk to froth the milk until foamy.
  3. Fill mugs halfway with with the tea.  Top with the frothy milk.  Serve hot.

4 Servings.



et cetera