November 2002
To bring mulled wine into balance, use a modest amount of sugar, toast the spices, and simmer (don't boil) for a full hour.
February 2005We call this recipe decadent because it isn't your run-of-the-mill cocoa.
November 1997A custard base provides well-rounded, creamy flavor, and technique that combines the milk and eggs in several stages yields ultra-smooth texture.
February 2005Some regard this as the perfect dessert—combining
coffee, an after-dinner liqueur, and sweet whipped
cream all in one glass.
January 1997Cook Dutch-processed cocoa briefly with water
before adding milk.
December 2005We wanted a quicker recipe for mulled cider that actually tasted like apples. We found that less is more when it comes to mulling cider.
February 2005In India, the streets are packed with chai vendors
who peddle this seductively spiced milk and tea
concoction.
December 2005The flavors of chai, the Indian concoction of milk, tea, and spices, inspired this variation.
December 2005Pumpkin pie flavors work well with cider.
November 2002
To bring mulled wine into balance, use a modest amount of sugar, toast the spices, and simmer (don't boil) for a full hour.
