“For a night-time drink you want to hit either that sweet craving or [have] something that’s going to make you feel warm and cosy before you get to sleep,” says Joe D’Aspromonte, co-owner of South Yarra cafe Boy. “And something that you can impress someone with at home is always nice, too.”
As temperatures cool, drinks tend to get warmer. Bars pump out the mulled wine and trips outdoors are accompanied by a hot thermos of tea or coffee. For a night in, classics such as chai and hot chocolate are always strong options. “It’s cosy, you can hug your hands around the mug, it’s nice and warm,” says D’Aspromonte. “You picture those winter-nights-around-a-fire kind of vibes, which I really like.”
The right ingredients
According to D’Aspromonte, there’s a few ingredients that you should and shouldn’t be including if you’re making your own winter warmers. Something that’s not loaded with caffeine is a no-brainer, but it’s a good idea to add warming spices such as cinnamon and an element of indulgence via a plant-based dairy alternative such as oat or hemp milk (oats are rich in melatonin and hemp seeds are a source of magnesium and omega 3, both of which are reportedly related to sleep quality). “You want a creamy and nutty element,” D’Aspromonte says. “For night-time you don’t want to be left feeling super heavy, which dairy does to a lot of people with that bloated element. For alternative milk I’m looking for something that gives me that same creaminess with a reasonable sugar level, or no refined sugar if possible.” A low-sugar and plant-based option like Mt. Elephant Hemp & Oat Mylk is ideal, particularly as it becomes creamier when warmed up.
Spicy, warming chai
D’Aspromonte has two current favourites for those chilly evenings at home. The first is a classic chai. “Chai is definitely a cosy night in, blanket, movie-type vibe,” says D’Aspromonte. “It’s the spicy, savoury cinnamon element to it. You’ve also got the optional sweetness where you add your honey to it. It’s a dessert without having a dessert.”
To make a decent chai at home, D’Aspromonte says real-deal spices are essential, which generally include green cardamom, cinnamon, star anise and nutmeg. “I think a lot of people picture the gross, powdered chai that you can buy, but we use a sticky leaf one that’s actually really simple to brew at home.”
Once the spice mix is sorted, brewing chai is dead simple. “Make sure you’ve got your 30 grams of chai leaves and 300-340 millilitres of milk,” says D’Aspromonte. “Let that stew for a minute and a half in a little bit of boiling water, then heat the milk with the chai leaves in it, strain it and you’ve got your delicious chai. You can put a bit of cinnamon on the top as well.”
Grown-up hot chocolate
D’Aspromonte’s next go-to this winter combines two classics for something a little special. “Another drink that I love is one that our barista has introduced me to – Earl Grey hot chocolate,” says D’Aspromonte. As you’d imagine, it combines a rich hot chocolate with the floral complexity of Earl Grey tea. “I think it’s really fun if you’re having people over and you’re having a Dry July situation and you want to impress someone with a nice drink.”
To whip this one up, start by brewing some Earl Grey tea – D’Aspromonte recommends two teaspoons of loose tea. “Let it brew a little bit, then add two heaped tablespoons of your favourite chocolate powder.” Combine with some hot milk (D’Aspromonte suggests heating in a pot on the stove if you haven’t got a steam wand) and then discard the tea leaves for a fashionable take on a wintry classic.
This article is produced by Broadsheet in partnership with Mt. Elephant, with their Hemp & Oat Mylk blend available nationally at Coles supermarkets.
