Recently discovered and am enjoying a few pints of warm Robinsons Blackcurrant and Apple juice. Other than tea and coffee (and an occasional Vin Chaud in the alps) I don't know any other hot drinks.
What are your favourites I should be trying?
With the exception of hot chocolate, hot, sweet drinks are uniformly grim (IMO).
warm Robinsons Blackcurrant and Apple juice
*barf*
an occasional Vin Chaud in the alps
*gip*
What about other teas - camomile, peppermint, lapsang etc etc. Not fruit ones though because, well, see above.
we drink this hot or cold, its lovely
https://shop.mrfitzpatricks.com/products/sarsaparilla
Bovril
I don't drink tea or coffee, so it's either the odd hot choccy or a nice hot Vimto or Ribena for me.
When I was in the scouts our scout master used to regularly give us hot orange squash at scout camps.
Now I wouldn't drink orange squash hot or cold.
Winter Pimms and hot apple juice ftw
Marmite/Yeast extract.
Works especially well when you're a bit ill.
Or thin gravy.
Bouillon can be quite nice.
Bovril
Adds to shopping list, ready for a winter of working in the garden office shed...
Water with a few slices of root ginger and a squeeze of lemon juice
Oxo
Gravy
Speaking as a long-standing vegetarian,
I adore Marmite and can eat it out of the jar with a spoon, but as a hot drink it's boak. The one meaty thing I actually miss is Bovril.
Bouillon can be quite nice.
+1, and...
Oxo
... + another 1.
Bovril, nice to sip.
Sometimes neat off the teaspoon 😯
I used to like cup-a-soups, but they all seem to be watery flavourless these days.
Now I wouldn’t drink orange squash hot or cold.
I've moved to the Rocks squash from the ultra-synthetic ones, it's far more tollerable, but still very sweet. I like sweet though.
Coffee* is the only hot drink though, yes? (* no milk, no sugar, just beans and water)
Thick slice of lemon with hot water poured over it
Peppermint Tea
Other than that,
Hot Vimto is hard to beat. "Infusions" can be decent too, I got a box of Tesco's lemon and ginger "tea" bags recently and they're great.
I used to like cup-a-soups, but they all seem to be watery flavourless these days.
Game changer. Thank me later.
I used to like cup-a-soups
I was driving back from Wales yesterday and had an urge for a double chicken & vegetable cup a soup!
but they all seem to be watery flavourless these days.
Until you get down to the bottom of the mug and find the 'sludge'.... yum!
I regularly drink linden/tilia tea. I particularly like it but have to source it from France/Spain as you can't get quality stuff in the UK.
It's a good evening drink like (but much nicer imo) chamomile. IME it doesn't appeal to brit taste though, for whatever reason.
Oxo
I always took an Oxo cube to work on nights in the prison service. That was all food or drink wise, nowt else.
Miso soup sachets from Itsu are great
cup a soups for me, made up nice and thick and usually chicken based. Like a hug in a mug. You need degrees in soup engineering and spoon physics to get it all to disolve mind but that's a problem for the washing up tomorrow.
we drink this hot or cold, its lovely
Mr Fitz Sarsaparilla Cordial
We bought some of this in to sell in our shop - tried some and thought 🤢
The ladies of the house are fans of Whittards fruit teas. The blackcurrant and elderflower is rather nice.
Hot Vimto, Ribena ftw. Lemon cordial with a slice of lemon and bit of honey. Add whiskey/whisky if you've got a cold (hot toddy). Fruit teas or infusions are ok just a bit weak. Hot ginger cordial or ginger and lemon clears your sinuses. For comfort, Cup a soup are ace for warming yourself up and Ovaltine is a nice change from hot chocolate, though if you make chocolate from cocoa and milk you can make it much less sickly than the instant stuff.
Sorry to inform Cougar that Marmite may well be advertised as veggie but it really isnt .I am assured by several different people that its yeast harvested from large brewery vessels and coagulated with isinglass fininings , that are a fish product. The isinglass helps to promote the sedimentation of the individual yeast calls by sticking thousands together via iso-electric attraction. The resulting slurry is pumped away to the yeast collection vessel.
In a mega brewery the slurry would be centrifuged and the solids sent to marmite, and the beer added back into a newer batch. A main stream big brewery would just send the wet slurry to marmite . This reduces the BOD load on the sewerage charges, and to an extent the solids loading as it can be 100's of kg a week.
Either either hot honey and lemon if your feeling abit manfluey is a lovely panacea.
Pukka Peppermint & Liquorice sachets. They are (as are most of the pukka range) delicious.
No Horlicks or malt drink fans?
Singletrackmind - do you have that as definite? Because the veg society certify it on the basis that the solids are removed before adding any animal derived finnings or from brewers who use non animal finnings.
It doesn’t bother me - as I’m not veggie, but I do cook veggie for others sometimes, and have used marmite in that.
Hot vimto for sure, and gluhwein as mentioned above.
Both great but hot vimto for swimming as i have to drive
Kornkaffe is awesome with either milk or oatmilk. In the UK it sells as Barleycup or similar, basically it is ground barley and nuts and is like coffee so ideal with a cake or with a 6 item cooked breakfast. With a foamed milk it rocks
Mint teas I really like although they can get a bit much everyday, you sort of end up with chewing gum mouth like you got after a whole packet of wrigleys. On a cold hill day a flask of hot grenadine is unbeatable
Redbush and a splash of whisky, the cheaper the better
Hot ribena is awesome. My son used to love it from the hot tap so it was just nicely warm and not boiling, and we managed to get the local cafe in the woods to add it to their winter menu!
Irish Hot Whiskey works for me, especially good if you have a cold coming on.
Milo 😃
This is good hot or cold
https://www.tesco.com/groceries/en-GB/products/263841310
I've recently been making a kind of chai with warmed oat milk, ginger, sugar and nutmeg. I'd add other chaiy things if I had them but had only these in the cupboard and turns out pretty good.
A few points. The brewery that had the 1 marmite brink has now closed
1 brewer who told me has since passed away, however the other shift brewer who worked there and cooberated the same worked there till. 2012 ish.
Does it still happen, dunno.
They use another vegan friendly fining, like gelatine. Ummmmm
The marmite yeast is removed prior to finings being added. This is possible yes, but is it plausible..
Remember what i said, alot of yeast does mot coagulate without finings and processing beer full of yeast is slow and expensive.
You will have to make your own choice based on marketing from marmite v cost and efficiency savings at manufacturing plant
There is a newish silicate based fining agent that's been around maybe 5 years now. Wasn't in favor with the big boys as it didn't compact very well leading to either greater losses or more beer needing centrifuge work. This is again labour intensive and require a fair bit of energy and msybe capital investment for more or bigger centrifuges.
I’ve recently been making a kind of chai with warmed oat milk, ginger, sugar and nutmeg
Ooh, method please..
I've wanted to recreate the taste of proper chai like I had in India for years.
Game changer. Thank me later.
Was heading out to the shop when your post listed and have bought this on your recommendation. Not tried it yet, but its there.
Oh christ. (-: I like them, feel free to hate me. Let us know what you think?
The marmite yeast is removed prior to finings being added. This is possible yes, but is it plausible..
I've never brewed beer but I've home-brewed wine. Based on my knowledge of that - and it could be a totally different process, I have no idea - adding finings is the last step before bottling, the yeast and assorted sediment is long gone by the time you come to clarify it. It'd be a nonsense to try and make wine look slightly less cloudy when there's still solid lumps in it, the whole point of finings is to clear up after the yeast has been removed. So yes, assuming beer is anything like wine it's totally plausible.
In any case. The dosage is tiny, and the run-off used to make Marmite is a small percentage of the brew, so even if isinglass was added before the 'slurry' was removed (assuming it even is, other finings are available and AIUI it would be useless at that point anyway) it would be a vanishingly trace element.
