When I make horchata or aqua frescas, I often have a large volume (quarts) of liquid that could benefit from straining. Usually only the small fine mesh strain
I am following Alton Brown's Eggnog Recipie (following the procedure for cooked eggnog). Currently the bowl has Egg Yolk, Sugar, (non-pasturized) Milk & Cr
I am attempting to make homemade eggnog. My recipe requires you to cook your mixture (which is good, as I am pregnant and can't have raw eggs but would love to
I'm serving filets mignon with goat cheese and balsamic reduction to guests who don't drink alcohol. I'd like to serve a beverage with our meal that complements
I've searched everywhere and I've been unable to find a copy of the recipe I found in the 1938 or so edition of Etiquette by Emily Post. She describes a drink t
Currently I use the "shake" method of carbonation to carbonate beverages. You pressurize the bottle with CO2 at about 35 PSI then shake it vigorously for about
I recently bought a small glass teapot. I want to use it at work. On the box there's a warning that 80 degrees Celsius is maximum for this teapot. I know that
Distilling the concentrate from juice and then adding water again seems an energy intensive process. If the supply chain is long this might ma
I drink water at work from a plastic bottle, refilled at cooler. I wonder if putting lemon cuts (0.25 lemon/L) in it will preserve it and decent way to keep wat
A while ago we ate at a Vietnamese restaurant in San Francisco's Chinatown. We were given these nice burnt sugar-flavored beverages to drink, but unfortunately
Chinotto drinks like San Pellegrino and Brio have Chinotto extract as their main ingredient. Where can I get this extract? I've been looking around online, but
My group in cooking class has to make a beverage and they chose my recipe coconut kiss. But, one of the members tells us she is allergic to pineapple. It is har
Often I have heard that first we need to add little hot water and then mix the coffee properly and then add hot water and then add milk to taste. Since instant
I am a former barista who has encountered this phenomena many times, but could never consistently re-produce the effect.
When I get a green tea latte from Starbucks, the drink is uniformly mixed from top to bottom, no matter how long it takes me to drink it. I prefer to make my ma
I'm trying to make the perfect Egg Cream, which requires maximum carbonation. Should I shake the bottle before opening it?
I wanted to preserve my juices longer. I am using a mango juice powder that includes the ingredients Sugar, Mango Juice, Malic Acid, Natural Flavor. I am dissol
Last year I tried eggnog for the first time, following a homemade recipe involving egg, cream and sugar. The result tasted like a thin vanilla ice-cream milksha
I've recently become fascinated by the use of butterfly pea blossoms to add colour to alcoholic drinks. (Yes, I've been watching How To Drink on Youtube). It ac
I'm making a beverage that calls for cran-apple juice (the marketed name by Ocean's Spray's cranberry+apple juice blend). My local grocers have a very limited p