Tea
Black, green, white and oolong are leaves from the same tea bush, processed in different ways. Hence the different colour, aroma and ideal water temperature.
Drinks
Drinks
An infused drink is anything you get when hot or cold water meets leaves, beans, herbs or cocoa. Here we briefly describe the main families of these drinks and give a recipe for cocoa that is easy to make any day of the week.
The difference between a good drink and a mediocre one is rarely hidden in the recipe. More often it comes down to fresh ingredients, the water temperature and a couple of extra minutes of waiting.
A drink is included if it is brewed or steeped in water or milk, suits the whole family and can be made at home without special equipment.
Families of infused drinks
Five handy groups for everything we pour water over.
Coffee
Roasted arabica, robusta or a blend of the two. The flavour depends on the grind and the method: a cezve gives a rich, full cup, pour-over a clean and light one.
Herbal and fruit infusions
Mint, chamomile, thyme, lime blossom, rosehip, dried apple. Strictly speaking these aren't tea, as they contain no tea leaves; some herbs have contraindications.
Cocoa and hot chocolate
Cocoa is made with milk, cocoa powder and sugar; hot chocolate is thicker and richer. Both are perfect for the colder months.
Cold infused drinks
Iced tea, cold brew coffee and homemade tea-based lemonades. They're made ahead and kept in the fridge.
Cocoa with milk
A smooth chocolate drink without lumps. The secret is to rub the powder with the sugar and a little milk first.
Ingredients
- Milk2 cups
- Unsweetened cocoa powder2 tablespoons
- Sugar1–2 tablespoons, to taste
- Salta tiny pinch
- Cinnamon or vanillaoptional
Method
Mix the dry ingredients
In a small saucepan combine the cocoa, sugar and salt, then add a few spoonfuls of cold milk and stir to a smooth paste.
Add the milk
Gradually pour in the rest of the milk, whisking constantly so the paste dissolves without lumps.
Heat
Warm over a low heat, stirring all the time, until it steams and small bubbles appear at the edge. There's no need to boil it: the milk may boil over and catch.
Serve
Add a pinch of cinnamon or some vanilla and pour into cups. For children, let the drink cool a little before handing them the cup.
Tip: For hot chocolate, use more cocoa and add a teaspoon of starch mixed into cold milk: the drink will turn thick and velvety.
What you won't find in the magazine
- Strong adult drinks in any form, whether in the cup, the dough or the sauce.
- Names of tea, coffee or appliance brands, or prices and shops.
- Promises that any drink cures anything or affects how you feel.
- Rankings, reviews or product comparisons.
- Ingredients
Black, green and white tea, oolong, arabica and robusta, herbs, cocoa and water: choosing and storing.
- Techniques
Teapot, short-steep sessions, cezve, French press, pour-over and cold brew.
- Seasonal
Spiced tea and hot chocolate in winter; iced tea, homemade lemonade and cold coffee in summer.
- Recipes
Oat cookies, lemon loaf cake and tea sandwiches: home recipes with no tricky techniques.
- Questions
Answers to questions about tea and coffee, and about handling boiling water when there are children at home.
- Tips
Short tips on brewing, teaware and storage, plus the magazine's article catalogue.
What our articles are based on
- tea and coffee brewing guides (in general terms)
- manufacturers' recommendations on tea and coffee packs (in general terms)
- paediatricians' advice on hot drinks and safety (in general terms)
The temperatures and steeping times in this magazine are guidelines, not strict rules. Tea and coffee packs often carry their own recommendations, and the taste depends on your water, grind and teaware: experiment and adjust to suit yourself.