My sister visited recently, and when she did, we decided to take a cooking class. This, of course, was a cheese cooking class. We made cheese, and then made a bunch of things that involved cheese, and then our stomachs were full and they sort of hurt but we didn't care and we kept eating anyway.
The cooking class was through a local restaurant, with Chefs Mauro and Bari, at Trattoria all'Angelo. And while we cooked, they had made up a pitcher of this ginger cinnamon punch that I sort of hoarded and drank the entirety of and thank goodness they left the recipe for that, too, because this is way easier than making cheese from scratch.
Though this is a great drink anytime of year, I think it's fantastic for the winter season, as it's mulled and has a lot of winter flavors. You can drink it warm or cold, and I prefer it cold. And I imagine it would go really well with some spiced rum. I will report back.
- 5 cinnamon sticks
- 4 inches sliced ginger
- 2 anise stars
- Brown sugar
- In a large pot, pour 2 quarters of water, cinnamon, ginger and anise stars. Heat to a simmer for 30 minutes.
- Remove from heat and add sugar to taste (I like to start with 1/3 cup and go from there). Filter out spices and bottle. Can be drunk hot or cold.
Photos and text © copyright Katie Currid, 2016. Recipe adapted from Trattoria all'Angelo. All rights reserved.