Wellness Origin HubRecipes
36 stories filed under Recipes.
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Hojicha latte, the roasted green tea for autumn evenings
Hojicha is Japanese green tea roasted until it turns brown and toasty. As a latte it tastes of caramel and toasted nuts, with less caffeine than matcha.
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Café de olla, Mexican coffee spiced with cinnamon and piloncillo
Café de olla is coffee simmered with cinnamon and piloncillo, traditionally in a clay pot. A warming cup you can make in any saucepan.
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Atole, the warm Mexican corn drink for cold mornings
Atole is a thick, warm drink of masa, milk, cinnamon and piloncillo, drunk in Mexico for thousands of years. Here is a simple version that takes fifteen minutes.
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Golden milk, the turmeric latte done properly
A warm cup of milk, turmeric, ginger and black pepper, older than any café menu. Here is the version worth making at home.
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Ginger lemon tonic, a sharp morning drink in five minutes
Fresh ginger juice, lemon and a little honey, shaken over ice. A caffeine-free ginger lemon tonic with a real bite, ready in five minutes.
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Hibiscus iced tea, from bissap to agua de jamaica
Dried hibiscus flowers make a deep red, tart iced tea that is drunk from Senegal to Mexico. One recipe, three traditions.
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Fresh lemongrass and ginger tea, brewed the Southeast Asian way
How to make fresh lemongrass ginger tea at home: bruised lemongrass stalks and sliced ginger simmered for ten minutes, as it is brewed in kitchens across Southeast Asia.
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Homemade pumpkin spice latte with real pumpkin
A homemade pumpkin spice latte with real pumpkin purée, warm spices, a little maple syrup and strong coffee, whisked smooth in one pan in ten minutes.
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Switchel, the old haymaker's drink of vinegar, ginger and maple
A simple switchel recipe: apple cider vinegar, fresh ginger and maple syrup stirred into cold water, the sharp and lightly sweet drink American farm workers took into the hayfields.
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Vietnamese iced coffee with a phin filter and condensed milk
How to make Vietnamese iced coffee (ca phe sua da) at home: strong coffee dripped slowly through a phin filter onto sweetened condensed milk, then stirred and poured over ice.
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Ayran, the frothy salted yoghurt drink of Turkey
How to make ayran, the Turkish salted yoghurt drink: plain yoghurt, cold water and a pinch of salt, whisked until frothy and served ice cold with grilled food.
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Tepache, the Mexican fermented pineapple drink
How to make tepache, the Mexican fermented pineapple drink, from pineapple peel, piloncillo and cinnamon in a clean jar, with a short two to three day ferment.
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Mexican horchata with rice and cinnamon, soaked overnight
An easy Mexican horchata recipe: white rice and cinnamon soaked overnight, blended, strained and sweetened for a creamy, cold rice drink with no cooking.
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Thai iced tea (cha yen) with less sugar
Thai iced tea, or cha yen, made with strong spiced black tea, a little condensed milk and a splash of evaporated milk over crushed ice, with about half the usual sugar.
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Salted lime soda, the fizzy street drink of India and Vietnam
A salted lime soda made the way it is sold in India as nimbu soda and in Vietnam as soda chanh muoi: fresh lime, a pinch of salt, a little sugar and plenty of fizz.
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Korean barley tea, the nutty iced drink kept in every fridge
How to make Korean barley tea (boricha) at home: roasted barley simmered in water, cooled and kept in a jug for a nutty, caffeine-free drink all summer.
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Watermelon mint cooler, blended and strained
A watermelon mint cooler made by blending ripe watermelon with lime and mint, then straining it smooth. No added sugar needed, ready in ten minutes.
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Cucumber, lime and mint agua fresca
Cucumber blended with lime, mint, a little sugar and cold water, then strained and poured over ice. A light cucumber agua fresca for hot days, ready in ten minutes.
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Homemade lemonade with less sugar, and how to keep it bright
Homemade lemonade with less sugar that still tastes balanced: lemon zest rubbed into the sugar, fresh juice, cold water and a pinch of salt.
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Cold brew coffee in a jar: ratio, grind and steeping time
How to make cold brew coffee in a jar with a simple 1 to 8 ratio, a coarse grind and a 12 to 18 hour steep in the fridge, then dilute it to taste.
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Mango lassi with yoghurt, ripe mango and cardamom
Ripe mango blended with plain yoghurt, a little milk and a pinch of cardamom. A thick, cold mango lassi that takes five minutes and needs only a blender.
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Iced matcha latte at home, sifted, whisked and layered
A smooth iced matcha latte at home with no lumps: sift the powder, whisk it with a little water, then pour it over cold milk and ice for the green layer.
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Chia pudding, the ratio, the second stir and the toppings
One part chia seeds to four parts milk, stirred twice and left to set. How to make chia pudding without lumps, plus toppings that make it worth eating.
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Strawberry banana smoothie, the classic done right
How to make a thick, creamy strawberry banana smoothie with frozen fruit, plain yoghurt and milk, no ice and no added sugar needed, ready in five minutes.
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Homemade oat milk that is not slimy
Cold water, a 30-second blend and a double strain are what keep homemade oat milk smooth instead of slimy. Here is the method, the ratio and how to use it.
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Chamomile and lavender tea for a calm evening
How to make chamomile and lavender tea: dried chamomile flowers with a small pinch of culinary lavender, steeped covered for five minutes for a soft, floral, caffeine-free evening cup.
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A green smoothie for beginners that tastes of fruit
An easy green smoothie for beginners: baby spinach blended with frozen banana, pineapple and a squeeze of lime, so it tastes of fruit, not grass, and is ready in five minutes.
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Overnight oats, the basic ratio and five ways to flavour it
One part oats, one part milk, half a part yoghurt, left in the fridge overnight. The basic overnight oats ratio, plus five flavours that make breakfast take one minute.
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Rooibos latte, the caffeine-free red cappuccino
How to make a rooibos latte, or red cappuccino, at home: strongly brewed South African rooibos with frothed milk, honey and cinnamon, caffeine-free and ready in ten minutes.
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Yuja-cha, Korean citron honey tea with a homemade base
How to make yuja-cha, Korean citron honey tea: thin strips of yuzu peel and fruit kept in honey and sugar, then stirred into hot water for a bright winter drink.
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Moroccan mint tea, poured from a height
Gunpowder green tea, a big handful of fresh spearmint and sugar, brewed in one pot and poured from a height. Here is how to make Moroccan mint tea at home.
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London fog, the Earl Grey tea latte with vanilla
How to make a London fog at home: strong Earl Grey tea, frothed hot milk and a little vanilla, a soft and fragrant tea latte ready in about eight minutes.
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Mexican hot chocolate with cinnamon and a pinch of chile
Dark chocolate melted into milk with cinnamon and a little chile, then whisked until foamy. A Mexican hot chocolate that is richer and less sweet than the packet kind.
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Sujeonggwa, Korean cinnamon and ginger punch with persimmon
How to make sujeonggwa, the Korean cinnamon ginger punch served cold after festive meals, with dried persimmon softened in the spiced syrup and a few pine nuts on top.
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Hot spiced apple cider with cinnamon, cloves and orange
How to make hot spiced apple cider without alcohol: cloudy apple juice simmered gently with cinnamon, cloves, star anise and orange for a warm autumn drink.
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Masala chai, the spiced milk tea of India, made on the stove
Strong black tea simmered with milk, ginger, cardamom and cinnamon in one pan. This is how to make masala chai at home the way it is made in India, in about ten minutes.
