Even though temperatures are slowly rising, it can still be chilly outside. A chocolate beverage is always welcome for hydration and energy, and one with warming spices gives you the comfort you need to enjoy your time in the great outdoors.

Ingredients:

• 1 1/2 cups whole milk
• 1/2 cup almond milk
• (For dairy free, use 2 cups total of nut milk of choice)
• 1-2 tablespoons cocoa powder
• 2-3 teaspoons maple syrup or honey
• 1/2 teaspoon chaga mushroom powder
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/8 teaspoon cloves
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon nutmeg

Directions:

Heat the milk until steaming, but not boiling. Whisk in the cocoa powder then stir in the rest of the herbs and spices. Pour into your thermos or flask and off you go on your adventure. Feel free to adjust the amounts of cocoa powder and maple syrup or honey to suit personal taste preferences.

More Provision beverage ideas and recommendations.

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What’s better than a warm drink after spending a day out in the cold? A healing one for sore muscles! Try swapping your hot cocoa for this sweet, spicy golden milk.

The main ingredient, turmeric, is a warming herb that naturally calms inflammation. It works better with a little bit of fat, so don’t skimp. You can use whole milk instead of the coconut and non-dairy milks if desired.

Ingredients:

• 1 can (13.5 ounces) coconut milk
• 40 ounces (3 coconut milk cans full) non-dairy milk
• 1/3 cup fresh ginger, chopped
• 3 tablespoons ground turmeric
• 1/2 teaspoon ground cinnamon
• 1 teaspoon freshly ground black pepper
• Tiny pinch of salt
• Honey, agave syrup, or stevia to taste
• Optional add-ins: three star anise pods, three cardamom pods, 1 teaspoon whole cloves

Directions:

In a large saucepan, combine coconut milk, non-dairy milk, ginger, turmeric, cinnamon, black pepper, salt, and optional add-ins. Bring to a simmer, and cook for 15 minutes. Strain into a blender, add sweetener, blend until frothy, then serve. Refrigerate remaining amount for up to five days, reheating and blending before serving. Makes about seven 8-ounce servings.

More Provision beverage ideas and recommendations.

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The ambition to brew a quickly soluble coffee drink is as old as the trenches of the American Civil War. Then, in 1881, a Frenchman named Alphonse Allais invented and patented the first instant coffee, followed by a long line of inventors who developed new processes for producing instant coffee. In 1965, Nestlé launched their freeze-dried version, NESCAFÉ, and the instant coffee industry grew dramatically.

Today, Folger’s Instant, released in 1953, is the top-selling instant coffee in the US, but the style has gained a negatively “cheap” reputation. In 2015, a few people within the “third wave” coffee industry began asking, “Does instant coffee really have to be bad?”

Thus, three major specialty instant coffee companies were born: Swift Cup Coffee, Sudden Coffee and Voilà. These three have made it possible for roasters around the country, like DOMA Coffee Roasting Company based in Post Falls, Idaho, to offer their core blends and rotating single origin roasts in instant form that you can take anywhere and enjoy immediately.

The Rwanda was complex with some sweetness and distinctive citrus notes. Carmela’s is all caramel and chocolate and is well complimented by a little cream. DOMA also currently offers Jackie Oh decaf and DEEP Guatemala as “instant craft coffee” at the roastery, but they have other coffees in their hopper from the past and for the future. A box of 6 packs is $16, and single packs, when available, are $2.75. I found that one pack brewed a fairly viscous 8-ounce cup, but 12 ounces drew out more of the flavors and complexity of both brews.

Visit the roastery in Post Falls or its website to purchase, and try it out for yourself on the trail, the slopes, the road, or a snowy morning at home.

To read more of S. Michal Bennett’s Provisions food and beverage recommendations and reviews, visit her contributor archives.

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Mulled Wine Spice Mix

Of course, there are the traditional “warming” spices, like cinnamon, cloves, cardamom, and ginger. Orange juice is also a common addition. Try swapping orange for cranberry or even a pinot grigio or pinot noir, and cider spices for a mulled wine spice mix.

Apple Cider with Teas

Black, ginger, and rooibos teas can add depth and elegance to a simple apple cider. I grew up on teas from Celestial Seasonings, with blends like Caramel Apple Dream, Cranberry Vanilla Wonderland, Bengal Spice and Sleepytime, which pair nicely with apple flavors.

Chai Apple Cider

Already infused with many of those spices we love to add to apples, chai is a natural pairing for cider. Top your steaming cup with a dollop of whipped cream, add a scoop of caramel, pumpkin, or vanilla ice cream, or simply enjoy with a splash of half and half.

Hot Buttered Apple Cider

Stir some butter, brown sugar, cinnamon, nutmeg, cloves and a pinch of salt into your hot cider and top it with a shot of rum for a decadent Hot Buttered Apple Cider. Cider also combines well with cinnamon liqueurs, mead, prosecco, brandy, and bourbon.

Apple Bourbon Cocktail

For an easy Apple Bourbon Cocktail, combine the following in a rocks glass over ice: 3 ounces apple cider, 2-3 ounces bourbon, squeeze of lemon, and 2 ounces ginger beer. Top with a sprig of thyme and a slice of lemon-sprinkled apple, and enjoy the flavors of the season.

Originally published as “Apple Cider Fall Mix Up” on the Provisions page of the November-December 2020 double issue.

To read more of S. Michal Bennet’s food and beverage recommendations and reviews, check out her contributor archives.

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