Things You\’ll Need

• A stone tea grinder or a mortar and pestle

• Organic gyokuro tea leaves

The traditional matcha tea ceremony is a pleasant and healthful addition to anyone's day. Matcha powder is made from shade-grown tea leaves, which are also used to make gyokuro tea. The leaves are similar to, but not the same as green tea leaves. To make matcha for the tea ceremony the whole leaves are ground into a fine powder, making this a more healthful beverage than other teas, in which the leaves are usually steeped then thrown out.

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Step 1

Procure a stone grinder or a mortar and pestle. The mortar and pestle will be a less expensive option, but the stone grinder can be easier. Determine which best suits your budget and your needs.

Step 2

If you're using a stone grinder designed for grinding tea leaves into matcha powder, you'll simply follow the manufacturer's instructions. However, if you decided to save some money and hand grind the leaves in a mortar and pestle, you'll add a small workout to the benefits of drinking the tea. To grind in a mortar and pestle, simply pour a small amount of the leaves into the mortar, and pound away with the pestle until you have a fine powder. Depending upon the size of your mortar and pestle, you may have to do this in several small batches. Be sure to make only as much powder as you will use within the next day or 2, because freshness is key.

Step 3

Finish the matcha tea ceremony by adding hot water to your powder to create a tea of the desired thickness. Whisk until frothy, then enjoy. Special matcha whisks are available, but in a pinch you can use any small whisk. Pause to take a calm moment in which to enjoy this healthful beverage.

Tip

Generally for matcha, you'll heat the water until just before it reaches the boiling point.

Warning

Do not use a regular spice or coffee grinder to grind up your tea leaves. These grinders actually create a bit of heat and can destroy the health-giving benefits of the raw leaves.

German mulled wine, called gluhwein, combines red wine, cloves, cinnamon, sugar and a host of other aromatic spices to create a soothing warm drink for a cold winter evening. Most gluhwein recipes use wine as the base, but cider is sometimes substituted. Gluhwein mixes contain everything necessary to make your own gluhwein, except for the wine. You add the wine as you heat the mix, immediately before serving. Warming it up properly allows the spices to infuse the wine and the pleasant aroma to permeate your home.

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Step 1

Combine 1 bottle of wine with the gluhwein mix in a large saucepan. If you are not using mix, combine the wine with 1 teaspoon whole cloves, 1 teaspoon cinnamon, 1/3 cup sugar and 3 tablespoons lemon juice.

Step 2

Heat the mixture over medium-high heat. Stir occasionally as it warms up so the spices don't sink to the bottom.

Step 3

Turn the heat down to low when bubbles begin rising to the surface but before it reaches a full boil.

Step 4

Serve the gluhwein immediately or allow it to simmer lightly over low heat until you are ready to serve.

Tip

Make a nonalcoholic version of gluhwein by substituting white grape or apple juice for the red wine.

Warning

Boiling may give the mulled drink a scorched flavor.

Having grown up in a family with a strong Mexican heritage, champurrado has been a favorite drink of mine since childhood. And while it might occasionally be referred to as Mexican hot chocolate, it's nothing like just adding a few extra spices to the well-known warm, chocolatey drink. Instead, champurrado is a rich, wonderfully textured drink that's made using a different process altogether. Usually, you begin with a mixture of spice-infused water and maseca (prepared corn flour) to create a thick substance that serves as the base for the drink. From here, champurrado starts to take fuller form as milk, Mexican chocolate, vanilla and panela (unrefined cane sugar) are introduced into the mix. The result is a thoroughly enticing beverage that takes chocolate, cinnamon and even a hint of corn and brings them together in a totally unexpected way.

Watch the video tutorial

Things You\’ll Need

• 1 1/4 cups water

• 2 sticks of Mexican cinnamon

• Star anise

• 1/4 cup maseca

• 3 cups whole milk

• 1 tsp pure vanilla extract

• 1 pinch kosher salt

• 1 tablet Mexican chocolate

• 3 ounces panela

Step 1

In a large saucepan, add the water, cinnamon sticks and star anise. Bring to a boil. Once boiling, remove from heat, cover and let steep for 25-30 min

Step 2

Return the saucepan back to low heat and gradually whisk the maseca into the water until it becomes smooth and no lumps remain.

Tip

Remove the spices prior to whisking in the maseca if they seem to get in the way. Simply add them back to the pan once the milk has been whisked in.

Step 3

Increase heat slightly and whisk in the milk until combined. Next, add the vanilla, salt, Mexican chocolate and panela, stirring occasionally until melted.

Step 4

Once the chocolate and sugar have melted, increase heat again slightly and allow the mixture to come up to a gentle simmer. Let the champurrado simmer for about 5 minutes, or until it has a thick, gravy-like texture.

Tip

This drink should be thick, although feel free to add a little extra water or milk, if a thinner texture is preferred.

Step 5

Serve hot with a light dusting of cinnamon, if desired.

Tip

Sometimes the cinnamon sticks will break apart, so if possible, strain the champurado before serving. This will ensure a smooth drink.

A nice bottle of red wine doesn't have to break the bank; "inexpensive" doesn't necessarily mean "cheap." Red wine can be sipped on its own or paired with food, which often changes and enhances the flavor of both the food and the wine. Red wines contain tannins, an astringent compound found in grapes and other plants. Tannins are what make you "pucker" when drinking some red wines, and they are also what some scientists think provide heart-healthy benefits; combined with low residual sugar levels, tannins are what makes a wine "dry." Wine ratings vary between magazines and reviewers. Wine Spectator uses a 100 point scale, which you can find in the Resources section, in which wines rated 80-84 are "good; a solid made wine" and those scored from 85-89 are considered "very good; a wine with special qualities."

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Pepperwood Grove Cabernet Sauvignon Central Valley 2009

This Pepperwood Grove Cabernet Sauvignon got a respectable score of 84, and its $7 price tag makes it a true bargain. Wine Spectator describes it as "light and forward" with vanilla and cherry flavors. Lighter reds are usually easy to drink on their own, without food. Cabernet Sauvignon pairs well with red meat or even chocolate. Cabernet Sauvignon contains tannins which puts them in the dry category of wine.

J.M. Da Fonseca Periquita Red 2007

Another good value, this bottle from J.M. Da Fonseca comes in at $9. Good Housekeeping recommends the "light spiciness" of the Periquita for the Thanksgiving dinner table because it pairs well with traditional Thanksgiving dishes, from the turkey to the cranberry jelly. Periquita is a grape that makes wines with very strong tannins creating a "puckery" dry wine.

La Calonica Sangiovese Cortona Calcinaio 2009

The Sangiovese grape originates in Italy and is most often associated with Chianti. This La Calonica varietal was given an 87 by Wine Spectator; factor in the $11 price tag and this bottle is a steal. The La Colonica is a true example of a Sangiovese: medium in body with high acidity and exhibiting fruit flavor.

Columbia Crest Two Vines Merlot, Washington

This Merlot-Syrah blend is a product of the Columbia Crest "Two Vines" line of wines. Rated a "Best Wine Under $12" by Good Housekeeping, the magazine described Columbia Crest Two Vines Merlot as "smooth" and "fruity." Aged in both American and French oak barrels, the Columbia Crest's tasting notes recommend pairing this wine with richer foods such as hamburgers or macaroni and cheese. A little smoother than Cabernet Sauvignon, Merlot still exhibits the tannins that make red wines dry.

Maison Badet Clement Corbières Château Lamy 2008

Don't shy away from the French wine section at your local wine shop; you can find bottles for under $15. This 2008 offering from Maison Badet Clement winery was given an 87 rating by Wine Spectator making the $11 investment an inexpensive risk. Like other dry, red wines that contain tannins, this wine can be paired with red meat or grilled vegetables. Wine Spectator describes this bottle as "medium bodied" with flavors of "berry and red plum."