Mug Madness! Part 3.
Posted on February 16 2016
3 hot and healthy mug recipes to warm you nicely!
We’ve loved our indulgent sweet mug treats and then we stripped it back with fresh, easy, delicious AND practical savoury mug treats which got us through January nicely. Now the nights are getting a little lighter (hurrah!) but there’s a frostiness in the air and we feel the need for warmth and comfort and maybe some spice! With your favourite mug on hand and a few ingredients from the store cupboard (we’re keeping it healthy yet indulgent, does it get any better than that?!) you’re good to go. These three fabulous hot and healthy mug recipes will make you fall in love with your favourite mug. Here goes…
Tea is one of the BEST traditions, who doesn’t love a mug of the good stuff whether it’s herbal, strong builders or something a little more exotic. Today we’re going for a comforting mixture with a wonderful recipe that feels traditionally British but with a bit of an edge. If you’re looking for an interesting alternative to your morning cuppa, could this be it? Delicious!
1 or 2 earl grey tea bags
4 oz. hot water
8 oz. almond milk
1 teaspoon raw honey
Dash of vanilla (optional)
Steep the tea bags in 4 oz. of not-quite-boiling water for 5 minutes. Combine the tea in a blender with the remaining ingredients and blend on high speed until combined.
Earl Grey offers a gentle boost of caffeine with the added benefits of catechin which is an antioxidant that fights oral infections. Earl Grey is also said to aid digestion. Sip and relax!
Courtesy of ‘Free People’
Indulgent hot chocolate is a firm favourite and the combination on peanut butter and rich chocolate is about as comforting as it can get. Even better this recipe is low in sugar so you can feel good whilst indulging! Perfect for a rainy day, sipping and listening to the patter of raindrops on your window or cosying up with a good movie when it’s snowing outside.
Chocolate Peanut Butter Hot Cocoa
400 ml coconut milk.
1/2 cup shop bought or Homemade Almond Milk (see recipe below).
1 teaspoon rice malt syrup, or to taste.
2 tablespoons natural peanut butter.
1/2 cup raw cacao powder, sifted well.
Pinch salt, or to taste.
Cacao nibs to garnish, optional.
Throw all the ingredients except the cacao nibs into a saucepan and whisk like crazy. Bring to a low boil, then simmer for several minutes while whisking to remove any remaining lumps. Pour into your favourite mug and top with cacao nibs to serve.
Sweetness note: This recipe contains less than 1/2 teaspoon of added sweetener per serve. If you’re making this for someone with a sweeter tooth add a little bit of sweetener at a time and taste testing until the sweetness is perfect for you.
Courtesy of ‘Oh She Glows’
Almond Milk Note:
If you would like to have a go at making your own Homemade Almond Milk, follow this simple recipe:
4 cups water.
2 cups almonds, soaked overnight in water.
Drain the almonds from the soaking water and add into a high-powered blender or food processor. Blend on high for 2 minutes until smooth.
Set up a bowl with some muslin cloth over the top. Pour the milk into the cloth, gather the ends and twist close. Squeeze with your hands to extract as much milk as possible. Leaving the pulp in the cloth.
Pour the strained almond milk into a jug or a few glass jars. Store in the fridge. Your fresh almond milk will last 3-4 days in the fridge.
This wonderful and nourishing recipe takes a little more time and attention but it’s so worth it as a great alternative to standard black tea chai. Rooibos is a caffeine free tea with a gentle honey flavour and the spices used in this recipe are perfect for curbing an afternoon sweet craving! Make it as a treat for yourself or this is a great one to impress friends and loved ones.
3 cardamom pods
3 star anise or 1 teaspoon fennel seeds
1-inch piece fresh ginger, finely chopped (I leave the skin on), or 1 tablespoon ground ginger
1 teaspoon ground liquorice root (optional)
1 cup almond milk (shop bought or homemade)
¼ cup loose organic rooibos tea
Using a mortar and pestle, lightly crush the cardamom, cloves, peppercorns and star anise (alternatively, leave them whole). Transfer the crushed spices to a saucepan and add the ginger, liquorice root (if using) and 3 cups water. Bring to a boil, then reduce the heat and simmer for 4 minutes. Take the saucepan off the heat and let steep for 4-5 minutes. Add the milk and rooibos tea and bring back to a boil. Remove from the heat, cover and steep for another 5 minutes. Strain and serve.
Courtesy of I Quit Sugar