Coco & Coffee

I try not to drink coffee. Its bad for you, and it gives me migraines. But like red wine, cheese and chocolate, you cannot honestly expect me to decaffeinate my life of all the good stuff?

The bigger problem is when I discover adorable little perfectly designed guides like this one. *shew.

A Ciitizen’s Guide to the Perfect Pour can only mean one thing, Cocobutton is going to try, rate and find every cup on this list... Cocobutton’s might be schizophrenic and the other blogger in her might infact be Coffeebutton.

I am even considering printing it out, making a little book and and taking it around with me. It will be my guide to discovering the best of each classic little diagram... Hmmm I am brewing over a new project... Watch this pot!

Xoxo

PS. Bringing out the little Barista in me!

2 comments coffee, design, Drink

Hot, red and fruity!

With these cold winter days, the worst thing against trying to keep warm is having a cold drink with ice. I personally can’t drink anything without ice unless its been sitting in the freezer. Either way, I always end up feeling like the bottle of wine in the deep-freeze- icy!






So what’s the perfect thing to keep you warm? Gluvine of course! Commonly called Mulled wine.

This drink is spicey, fruity and above all, hot!

Gluvine

Ingredients

Serves 8

• 3 large oranges
• 8 cardamom pods (dry can be used as an alternative)
• 12 whole clove
• 12 whole black peppercorns
• 2 cinnamon stick, plus 4 for garnish (optional)
• 2 bottles fruity red wine
• 1 cup sugar organic brown sugar (light brown not the dark one)
• 1/2 cup brandy
• 1 tablespoons of ginger
• 2 tablespoons of mixed spice
• 4 star anise

Directions

With a fine grater, zest, then juice 2 oranges. Cut the third into slices.
With the flat side of a knife, press firmly on the cardamom pods to bruise them.
In a large pot (not aluminium), combine zest, juice, orange slices, cardamom, cloves, peppercorns, cinnamon, wine, sugar, spices, and brandy. Cook over medium heat, stirring, until sugar dissolves, 1 to 2 minutes.
Reduce heat to low; simmer until flavours have melded, about 30 minutes.
Pour through a fine-mesh sieve; garnish with cinnamon stick, if desired. Serve immediately.

PS. Make sure you have glasses that can stand the heat and be super careful when serving, you don’t want to spill red wine on your white Eskimo boots!

xoxo

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