Traditional warming citrus-ginger drink with honey foam - photo 1
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Traditional warming citrus-ginger drink with honey foam

Drinks New Year's Eve 30 min Medium 10 wyświetleń ~21.69 PLN - (0)
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Description

Aromatic, seasonal drink combining fresh orange juice with a sour hint of lemon and the spicy kick of ginger, served with a delicate honey foam. Inspired by the European tradition of warm winter beverages, but presented in an elegant, clear way — a golden, slightly cloudy liquid topped with fluffy white foam and garnished with mint and orange zest. Perfect for chilly evenings, holiday gatherings, and New Year's Eve; it features a contrast of honey sweetness and citrus freshness along with the pleasant warmth of ginger.

Ingredients Used

Ingredients (10)

Servings:
4
  • Orange 2.3 szt.
  • Lemon 0.8 szt.
  • Fresh ginger 40 g
  • Water 500 ml
  • wildflower honey 60 g
  • Egg white 60 g
  • 🌿 Przyprawy
  • Cinnamon stick 2.5 szt.
  • ✨ Opcjonalne
  • Star anise 2 szt.
  • Aquafaba (chickpea liquid) — optionally instead of egg whites 60 g
  • Fresh mint (bunch) 0.3 pęczków
💰 Szacowany koszt dania: ~21.69 PLN (5.42 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Citrus-Ginger Infusion

1

Prepare the fruits: wash the oranges and lemon. Using a sharp knife, thinly cut the peel from one orange (only the orange part of the peel) with a microplane — set aside for decoration. Cut the remaining oranges and lemon in half and squeeze the juice using a manual or electric juicer — collect the juice in a measuring cup. You should get about 300–350 ml of orange juice and 40–50 ml of lemon juice.

Ingredients: Orange, Lemon
Use a manual citrus juicer or an electric one — with the manual, you have better control over the bitterness from the white parts. For peeling the zest, use a microplane grater.
2

Prepare the ginger-cinnamon broth: peel the ginger thinly with a spoon (scrape off the skin), and cut it into thin slices about 2–3 mm thick. In a pot with a capacity of about 1 liter, place 500 ml of water, the ginger slices, 1 cinnamon stick, and (optional) a star anise. Set over medium heat, bring to a boil, then reduce the heat to low and simmer gently for 10–12 minutes — the broth should smell intensely of ginger and cinnamon.

Ingredients: Fresh ginger, Water, Cinnamon stick, Star anise
Use a 1–1.5 l stainless steel pot. Do not boil on high heat after it reaches a boil — too vigorous boiling will evaporate the aromas. The ginger slices should soften slightly, and the liquid should take on a light golden color.
3

Add honey to the hot broth: turn off the heat when the broth is hot (about 80–90°C), remove the pot from the burner and pour in 60 g of honey. Stir with a wooden spoon until the honey is completely dissolved. Let the broth cool for 2 minutes, then strain it through a fine sieve into a jug to remove the slices of ginger and spices.

Ingredients: wildflower honey, Cinnamon stick
Do not bring the honey to a boil longer than necessary — high temperatures can destroy the delicate notes of the honey. Use a fine mesh strainer or cheesecloth if you want a completely clear liquid.
4

Combine the juices with the broth: pour freshly squeezed orange juice and lemon juice into the still warm ginger syrup in the jug. Stir and taste — if the drink is too sour, add a bit of honey (5–10 g at a time). The drink should be slightly warm, around 50–55°C, ready to serve or to be served cooler with foam.

Ingredients: Orange, Lemon, wildflower honey, Water
Use a kitchen thermometer if you want to set the temperature precisely. A warm drink will hold the foam better than a hot one; too hot a liquid will dissolve the foam.

Honey mousse

5

Prepare the meringue: chill the bowl and whisk for 5 minutes in the freezer (a cold bowl helps with whipping). If you are using pasteurized egg whites: measure 60 g and pour into the bowl, if you are using aquafaba (vegan version), measure 60 g. Start whipping on medium speed with a hand or stand mixer; after 1–2 minutes, when the liquid starts to foam, add 15 g of honey (1 tablespoon of honey) and continue whipping until soft but stable peaks form — this should take 3–5 minutes. The meringue should be smooth, glossy, and hold its shape when the spoon is turned upside down.

Ingredients: Egg white, wildflower honey, Aquafaba (chickpea liquid) — optionally instead of egg whites
Use a mixer with a whisk attachment or a hand whisk. A chilled bowl and metal bowl help achieve a stable foam faster. If the foam doesn't want to rise (the liquid isn't frothing), try adding a pinch of salt or a few drops of lemon juice, or make sure the liquid is fat-free.

Assembly and serving

6

Fill four transparent, heatproof cups or glasses (about 250–300 ml each) with the drink to about 3/4 of their height. Using a spoon or a small ladle, add a large portion of honey foam on top of each cup, forming a mound. Decorate each serving with a strip of orange peel (twist the peel over the foam to release the oils) and a sprig of fresh mint. Serve immediately — best when the drink is warm and the foam is fresh and fluffy.

Ingredients: Orange, Fresh mint (bunch)
The best are transparent glasses made of thick glass, which show the contrast of the golden liquid and the white foam. The foam retains its shape best for 10–15 minutes; after a longer time, it collapses.

Variations and notes

7

Variations: - Stronger version: you can add 40–60 ml of rum or dark orange liqueur to the prepared drink (optional). - Vegan: instead of egg white, use whipped aquafaba (60 g) — the foam will be slightly lighter and more stable. - Non-alcoholic, chilled version: cool the drink and serve with ice, adding the foam just before serving.

Ingredients: Aquafaba (chickpea liquid) — optionally instead of egg whites, wildflower honey
If you are adding alcohol, stir gently to avoid breaking the foam. For the chilled version, remember that the foam may fall faster in the cold liquid.

Fun Fact

💡

The drink combines elements of traditional mulled beverages and modern serving techniques with foam — similar citrus-spiced infusions have been popular in Europe since the Middle Ages when citrus fruits and spices were considered luxurious.

Best for

zimowe wieczory spotkania świąteczne Sylwester prezent dla gości

Tips

🍽️ Serving

Serve in transparent cups/glasses to highlight the color contrast. Before pouring the foam, cool the drink to about 50–55°C — too hot a liquid will dissolve the foam. For decoration, use a twisted orange peel and a sprig of mint; you can also rim the glass with finely ground sugar.

🥡 Storage

Store the base (strained ginger syrup mixed with juices) in a sealed jar in the refrigerator for up to 5 days. The foam (made from egg whites or aquafaba) should be prepared just before serving — it is not suitable for longer storage. If you prepare the drink in advance, gently heat it (to 50–55°C) before adding the fresh foam.

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