Next, I will slowly update some of my own hot wine, and the pictures are all taken by myself, so I need a little time to prepare, and I will urge myself to hurry up (smile).
It happened that I worked in a ski resort in the French Alps for half a year and made hot wine there every week (French: vin chaud/ English: hot wine); ; The year before last, I learned to make coffee in Mauritius, a tropical island country rich in rum. Finally, I will write some hot alcoholic drinks that I have mastered at work. If it's not too much trouble, you can prepare your own materials and make them at home as much as possible. Drinking the warmth of hot wine in cold weather will make people feel very happy and natural, so drink it carefully.
Wen Qiao de
Hot red wine is a traditional beverage that originated in Europe. Generally speaking, it is made at home. Except for the snowy mountain area where I work, most of the time hot red wine is made in winter, and Halloween and Christmas are also frequent visitors. The earliest record of hot red wine was made by the Romans in the 2nd century A.D. and spread in Europe. The recipes we use now were first recorded in the medieval cookbook The Formation of Cury. There are some differences in recipes in different countries, but the basic practices have not changed much.
Materials:
A bottle of immature red wine (red wine that has not been released from oak barrels is generally produced by machine, less than 100 RMB)
Three oranges
Sugar 150g (corresponding to the amount of 750ml red wine)
Spices:
Lilac 20g
Fennel (or star anise from China)10g.
20 g nutmeg
Cinnamon 5-8cm (it doesn't matter whether you eat it rolled or open).
Lemon peel 10g
Ginger 15g
Here are the photos:
There is yellow skin in the picture, which is my new attempt.
Exercise:
You can use soup pot or hot pot to make hot red wine, because the temperature needs to be controlled at about 70℃, so it is more convenient to use electric heating.
First, prepare a very iconic lilac orange, cut about 30 small holes with a knife, the length and depth are below 1cm, and then embed the lilac in it, just like this (take it out when it is cooked).
Then put two oranges, fennel, nutmeg and cinnamon into the pot, pour red wine, heat it slowly, try not to exceed 80℃, slowly add white sugar and stir until the sugar is completely dissolved, then add ginger and lemon peel and cook for another minute or so.
Slice the remaining oranges first, wait for the hot red wine to cool down a little, then put the cut oranges in the guest's cup, and then pour the wine. Cheers (▽) ~■□~ (▽)
Creau lai cafe
Creole coffee is a local specialty drink in the island country of Mauritius. Although local people seldom make this hot drink at home, we can easily find it in places with dense tourists. This drink is also very suitable for making at home, and because the amount that can be made at one time is very small, it is actually more suitable for drinking in places with few people. When I was in Mauritius, I learned a lot about the brewing and drinking of rum in Maidin Winery, which also gave me some ideas to improve this drink.
Materials:
Spice rum (or gold rum) 50 ml (one person)
Half an orange
Yellow sugar (a kind of brown sugar)
Black coffee (Nespresso or high-quality instant black coffee is recommended)
Cream and condensed milk
Dark chocolate
Equipment:
Large spoon with long handle
Alcohol lamp (or solid alcohol)
Long-handled spoon
I use Bacardi oak spicy rum, which is relatively easy to buy in China! (Although there is only the last bottle left in the shop I bought ...)
Exercise:
Peel the orange peel and cut it into filaments in advance, and put the orange peel filaments in a ventilated place for about 4 hours. If there is too much water in orange peel, it will have obvious sour taste, and air drying can make the taste softer.
Crush brown sugar (brown sugar)
Next, put 10g shredded dried tangerine peel and 10g brown sugar into a spoon, add 50ml of rum, then find a safe and windless place to set up an alcohol lamp, slowly heat the spoon, and stir the rum and shredded dried tangerine peel with a small spoon with a long handle to make them heated evenly. Soon you will find that brown sugar will melt into rum, but it is not enough. We have to wait until the temperature of rum is high enough to tilt the spoon and let the flame lick the wine, and then the wine in the spoon will burn (blue fire, where the temperature is not high).
When the aroma of orange peel is immersed in rum, we can slowly cool it and put it aside, then the amount of rum will be lost by about 25%.
At the same time, start brewing a cup of 150ml black coffee, add 20ml fresh cream and 5ml condensed milk. After mixing well, we can pour the slightly cooled rum and orange peel into the cup and stir it a little, and you're done!