December 18, 2021
HOT ORANGE JUICE WITH SPICES
Have you ever tried a fresh orange juice in a warm version? It is, in my point of view, absolutely divine, and very comforting at each sip. I have seen a numerous of time, this kind of spiced orange juices displayed at some local pubs so I thought about doing mine with a Christmas-y vibe of course! I added dark rum but you may omit it!
Drink aware…
HOT ORANGE JUICE WITH SPICES
A quick glance in your kitchen…
A quick glance in your kitchen…
In your fridge
Oranges
Water
In your cupboard
Honey
Star anise
Ground ginger
Ground cinnamon
Cloves
Cinnamon strings
Dark rum
HOT ORANGE JUICE WITH SPICES
Serves 2
Serves 2
5 oranges juice
20 cl 6,76 oz water
20 cl 6,76 oz water
2 tbsp honey
2 stars anise
2 cinnamon string
2 cloves
1 pinch of ground cinnamon
1 pinch of ground ginger
5 cl 1,69 oz dark rum (optional)
Pour the orange juice in a saucepan with the honey, water, rum and spices.
Reheat gently under a low heat for 5 minutes.
Do not allow it to BOWL!
Stop the heat, cover and leave it to infuse for 10 minutes.
Filter the juice and serve in heatproof glasses.
2 stars anise
2 cinnamon string
2 cloves
1 pinch of ground cinnamon
1 pinch of ground ginger
5 cl 1,69 oz dark rum (optional)
Pour the orange juice in a saucepan with the honey, water, rum and spices.
Reheat gently under a low heat for 5 minutes.
Do not allow it to BOWL!
Stop the heat, cover and leave it to infuse for 10 minutes.
Filter the juice and serve in heatproof glasses.
Jus d’orange chaud épicé
Pour 2 personnes
Le jus de 5 oranges
20 cl d’eau
2 cuil. à soupede miel
2 badianes
2 bâtons de cannelle
2 clous de girofle
1 pincée de cannelle en poudre
1 pincée de gingembre en poudre
5 cl de rhum ambré (optionnel)
Versez le jus d’orange dans une casserole avec le miel, le rhum et les épices.
Faites gentiment réchauffer à feu doux pendant 5 minutes jusqu’au frémissement.
Ne le laissez pas BOUILLIR !
Hors du feu, couvrez et laissez reposer 5 minutes.
Filtrez le jus et versez rapidement dans 2 verres résistant à la chaleur.
