ADVERTISEMENT / ADVERTISE WITH US

Drink

Coffee and Tea Drinks

May 7, 2013

From strong coffee with brandy and spices to soothing mint tea, these are our favorite morning pick-me-ups, afternoon refreshers, and after-dinner treats.

Thai Iced Coffee — The now-essential ingredient of sweetened condensed milk was first incorporated into this potent summer cooler in the mid-twentieth century, when the commissaries of American military bases in Thailand were selling the thick, concentrated treat. Locals quickly embraced it, adding the stuff to both iced coffee and tea, making them luxuriously sweet.Maxime Iattoni

Spiced Tea (Masala Chai) — Cardamom gives this Indian drink a bright, piney sweetness tempered by a creamy base of evaporated milk and black tea.Todd Coleman

Irish Coffee — Native Dubliner Cathal Armstrong, chef of Restaurant Eve in Alexandria, Virginia, recommends using Red Breast or Paddy Irish whiskey in this pick-me-up that's a classic, simple combination of coffee, whiskey, brown sugar, and soft-peaked whipped cream. Get the recipe for Irish Coffee »Todd Coleman

A spiked iced coffee drink made with Manhattan Special espresso-flavored soda.Anna Stockwell

Iced Ginger Hibiscus Tea — Hibiscus tea has a tart, floral flavor that pairs beautifully with spicy fresh ginger in this refreshing drink.MacKenzie Smith

This recipe for homemade coffee liqueur was developed by longtime Café Grumpy employee Kira Birney, who makes the drink each year around the holidays to share with friends and family. Owner Caroline Bell recommends drizzling the liqueur over vanilla ice cream or using in a White Russian. Time will temper the intense sweetness, so be sure to allow to sit for a month or more.Anna Stockwell

Swedish Egg Coffee — Even lesser-quality coffee becomes something special when made with the unusual addition of a beaten egg.Penny De Los Santos

Chai Iced Tea — This full-flavored chai has plenty of kick, thanks to the addition of black pepper, ginger, and cinnamon, and plenty of other warming spices.Maxime Iattoni

Flat White — Australians and New Zealanders are fond of pouring espresso over light, velvety milk foam, a drink they've prosaically dubbed the flat white. In its balanced perfection, it possesses the strength of a macchiato and the creaminess of a latte.Michael Kraus

Café Maria Theresia — This Viennese kaffeehaus specialty, named in honor of a Hapsburg ruler, raises espresso to fragrant heights with the addition of orange in not one but two ways. The coffee gets a jigger of orange liqueur, while a fragrant finish of grated orange zest crowns the thick whipped cream topping.Michael Kraus

Granita di Caffe — In the hot, dry summers in Sicily, an icy slush of strong espresso and simple syrup is the perfect refresher. It's often served as a parfait layered with rich, lightly sweetened whipped cream.Michael Kraus

Hong Kong-style Coffee with Sweetened Tea (Yuanyanga) — Java lovers in tea-obsessed Hong Kong can find the perfect compromise in this palate-teasing beverage: It combines robust drip coffee with milk tea, a long-steeped brew of Ceylon tea, milk, and sugar. The quirky fifty-fifty blend is soft yet tannic, with a mellow jolt of caffeine.Michael Kraus

Moroccan Mint Tea — North African-style sweet tea braced with fresh mint is both soothing and stimulating.Penny De Los Santos

Our simplified version of the flaming coffee cocktail served at Arnaud's in New Orleans uses strong black coffee spiced with whole cloves and citrus peels. Orange curaçao and brandy give it a sweet, boozy kick.Todd Coleman

Back Porch Tea — Fresh-brewed iced tea gets a boost from gin and fresh fruit in this not-too-sweet cocktail.Helen Rosner

Latest

Tustacas de Chocolate

A New Cookbook Finally Gives Armenian Food Its Due

This Reader Has Cooked More Than 4,000 Saveur Recipes! Here Are the Six He Makes Again and Again

Horchata de Chocolate

Lyon’s New ‘Cité Internationale de la Gastronomie’ Leaves Some Visitors Hungry

Saveur’s 25th Anniversary: Memories and Stories from Former Staff

A Honduran-American Baker’s Tustacas Obsession

SAVEUR’s 25th Anniversary Celebration

Kelly Alexander, Our First New-Media Editor, on the Dawn of the Digital Age

ADVERTISEMENT / ADVERTISE WITH US