recipe af Lucy-Drinking-Chocolate

Photo by Jeff Freeman

Lucy Neilson Radys’ Drinking Chocolate

Craving a rich, thick, Chocolat-esque mug of hot chocolate? Look no further then this simple, theobroma-heavy recipe.


4 ounces bittersweet chocolate, chopped
1/4 cup hot water
2 T. unsweetened natural cocoa powder (not Dutch processed)
1 2/3 cup whole milk
1/3 cup heavy cream
2 t. vanilla extract
1/4 t. salt

Tools: double boiler (or a non-reactive bowl and a small saucepan), whisk
Glass: your favorite mug


Melt the chocolate in a double boiler over medium to low heat. I do this with the chocolate in a stainless steel bowl set over a saucepan. Remove the bowl from the pan, stir the chocolate until smooth, and then whisk in the water to blend.


In another bowl, stir the cocoa powder to break up any lumps, then mix in a few tablespoons of the milk to make a smooth paste. Add the rest of the liquids and the salt, mixing thoroughly.


Now, whisk the milk and cocoa mixture into the bowl of melted chocolate and stir until smooth, then return the mixture to the warm pan used for the double boiler (having poured out the remaining hot water first!) Stir over medium low heat until hot.


Lucy Neilson Radys,






recipe af veggie-delight

Photo by Leo Gong

Veggie Delight

This savory tomato drink is complemented well by the sweet-tartness of kombucha. Sprinkle hot sauce to taste for a spicy kick.


6 tomatoes, or 1½ cups tomato juice
1/2 green bell pepper
1/2 red bell pepper
4 celery stalks
1/2 cup chopped green onion, green parts only
1/2 cup chopped cilantro leaves
1/2 cup plain kombucha
3/4 tsp. kosher salt
Hot sauce, such as Tabasco, to taste
Tools: juicer, pitcher, spoon
Glass: highball or pint
Garnish: celery stalk


Run the tomatoes, green pepper, red pepper, celery, green onion, and cilantro through a juice according to the manufacturers instructions. Pour the finished juice into a pitcher along with the ½ cup of kombucha. Add salt and hot sauce to taste. Serve the juice as-is, or add a shot of vodka for a fresh, tangy Bloody Mary. Garnish if desired.


Reprinted with permission from Kombucha Revolution by Stephen Lee, copyright (c) 2014. Published by Ten Speed Press, an imprint of Random House LLC.







Tea Time

This lavender-laced ice tea refresher cools to the core.


2 oz. green tea (chilled)
1 oz. lavender syrup*
2 oz. ginger beer
½ oz. fresh lemon juice
2 dashes grapefruit bitters
Tools: shaker, strainer
Glass: cocktail
Garnish: grapefruit twist


Combine all ingredients, except ginger beer, and shake with ice. Strain into a chilled glass, top with ginger beer and garnish.


*Lavender Syrup: Combine 500 milliliters of simple syrup (1:1) with 5 grams of dried lavender in a saucepan over medium-high heat. Bring to a boil, remove from heat and cool to room temperature before straining into a clean jar. Keep refrigerated for up to 2 weeks.


Oak at Fourteenth, Boulder, Colorado






recipe af sweet-iced-tea


Isn’t It Sweet?

A mix-and-match guide to sweet tea.


In our July/August 2014 issue, writer Jenny Adams pens an ode to sweet tea—the sugar-sweetened summertime staple of the South. And while tradition calls for strong-brewed black tea and enough sugar to make a dentist shudder, there are plenty of ways to dress up the basic recipe. From honey to agave to maple syrup, and with plenty of fresh ingredients, here’s how we’re shaking up sweet tea this summer.


Basic Sweet Tea
Steep 4 tsp. black tea (or 4 teabags) in 4 cups of water for 6-8 minutes. Strain tea, stir in 1/2 cup of granulated sugar and let cool to room temperature before refrigerating. Serve cold, and over ice.


Swap Sweeteners
Instead of granulated sugar, try swapping in these sweeteners:


1/4 cup honey
1/8 cup maple syrup
3 Tbsp. agave nectar


Using the basic sweet tea recipe as a guide, use these flavor combinations for a few modern twists:


Green Tea + Honey + Fresh Mint + Cucumber
Rooibos + Honey + Rosemary + Apricot
Earl Grey + Maple Syrup + Vanilla Ice Cream
Darjeeling + Maple Syrup + Pineapple + Coconut Milk
English Breakfast + Agave Nectar + Cantaloupe
Hibiscus Tea + Agave Nectar + Bing Cherries
Oolong + Agave Nectar + Fresh Ginger + Pear







Husk Sweet Tea

In our July/August issue, Jenny Adams explores the signature drink of the South: sweet tea. Making sweet tea can be as simple as reaching for some teabags and sugar, but Southern chefs are increasingly putting their own twists on the basic recipe. At Husk in Nashville, chef/owner Sean Brock and general manager Kenny Lyons have the leaves for their iced tea custom-blended at Positiffitea in Murfreesburo, but you can make your own blend using similar styles of tea leaves. Mix the tea leaves together to combine, and then store in an airtight container.


Husk Tea Blend
3 1/2 oz. Assam
3/4 oz. Ceylon
3/4 oz. Darjeeling


Husk Sweet Tea
Heat 1/2 gallon of water to 202-205 degrees F (either test the water with a digital thermometer, or bring it to a boil, then remove from heat for one minute). Measure 3.4 oz. of the tea blend and steep in hot water for 6 minutes; strain out the tea leaves. Add 1 gallon of room-temperature water (if the water is too cold, the tea will turn cloudy). Make a 1:1 simple syrup and serve the tea by adding 1 oz. of the simple syrup (or to taste) to 8 oz. of tea in a 16-oz. glass, then top with ice (or add syrup directly to the batch of tea, sweetening to taste). Garnish with a mint sprig or lemon wedge.


Sean Brock, Husk, Nashville




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