World Drinks Recipes

Serves 6
Calories per serving: 171 calories

Material:
150 grams of ginger, grilled until blackened, scrape the skin, thinly sliced​​, crushed.
25 grams of wood cup
4 stalk lemongrass, take the white part only, then crushed.
5 lime leaves
5 cm sticks cinnamon bark
1250 ml water
225 grams sugar

Topping:
3 tablespoons roasted peanuts.

Wood cup is a cup of wood from trees that are also nutritious for health. If boiled willresult in reddish color. Usually sold in the form of thin shavings in traditional markets.

Method:
1. Enter all ingredients, except topping, in medium saucepan. And simmer overmedium heat, until boiling.
2. Reduce the heat, continue cooking until the red solution and the remainder isconcentrated only 1 liter. Remove and let stand until cool.
3. Strain, pour into a glass serving, and sprinkle with nuts.
4. Beer typical pletok Indonesia ready to be served ...

Good luck

For: 1 cup
Calories per cup: 152 calories

Material:
2 individual bags of black tea aroma of jasmine
200 ml boiling water
50 ml evaporated milk
3 tablespoons sweetened condensed milk

Method:
1. In the one-handled cup, brewed tea with boiling hot water until thick and black.
2. Add evaporated milk and sweetened condensed milk and stir until blended.

Presentation:
Prepare an empty glass-handled other. Pour tea mixture into the empty glass of milkas he pulled a bit higher so as water to be spilled. Do it over and over again untilfrothy. And serve ...

Note:
Evaporated milk is cow's milk which is processed to reduce their water content, andit's not sweet. Available in cans.

Good luck

Serves 6
Calories per serving: 210 calories

Material:
1200 ml water
125 grams granulated sugar
100 grams of tea leaves Thailand
200 ml evaporated milk
375 ml sweetened condensed milk
Ice cubes floating

Thai tea leaves are: tehk typical Thai dish that has been given additional flavor and a special dye so that when brewed will produce an orange red color and has adistinctive aroma of flowers. Available in leading supermarkets.

Evaporated milk were: cow's milk is processed until the water level decreases, andit's not sweet. Available in cans.

Method:

1. In a saucepan, boil water with tea leaves. Lift, and cover pan.
2. Let stand for 5 minutes until lightly thick. Enter the sugar and stir until blended.Strain and let stand until cool.
3. Add evaporated milk and sweetened condensed milk and stir until blended.
4. Serve with ice cubes ...

Good luck

Material:
- 100 grams of rice flour
-  glutinous rice flour 75 grams
- 1 teaspoon water whiting
- Salt to taste
- Warm water 200 ml
- 3 pieces pandan leaves
- 2 tablespoons flour 1 tablespoon rice and glutinous rice flour, melted with a little water

Sauce:
- red Sugar 25 grams
- 5 pieces of orange leaves, discarding the bones leaves
- Water 1,000 ml
- 50 ml Santan ketal
- Salt to taste

Method:

1. Santan Sauce: Boil brown sugar, lime leaves, water and salt over low heat until boiling. Add coconut milk, boil while stirring until boiling. Remove, strain and chill.
2. Mix the rice flour, glutinous rice flour, water whiting, salt and water little by little while diuleni so that it can be formed circle 1 cm in diameter, set aside. Sprinkle some dry flour that is not attached to each other.
3. Boil water, brown sugar, and pandan leaves. Strain, bring to a boil again. Enter the dough circle, cook until done and floating. Reduce the heat, pour the liquid starch, stir until thickened and cooked through.
4. Serve with coconut milk sauce.

Can also add ice cubes.

Serves 6
Calories per serving: 155 Calories

Material:
250 ml water
500 grams of ripe mango pulp
300 grams of ice cubes floating
6 tablespoons honey
2 tablespoons rose water, ready-made
500 grams of yogurt
Pink rose petals for garnish.

Rose water is water taken from the rose extract. This rose water, specially used forfood and drink typical of the Middle East. For sale at the grocery store the MiddleEast in glass bottles.

Method:

1. Mix all ingredients into a blender, except yogurt. Process until smooth.
2. Enter yogurt, process briefly until evenly mixed. Lift.
3. Pour in serving glasses, garnished with rose petals.
4. Mango Lassi is ready to be served ...
Good luck!

Serves 6
Calories per serving: 141 calories

Material:
1 kg fruit peeled raw kedongdong
1.2 liter water
150 grams of sugar, and brewed with 100 ml of hot water and stir until dissolved.
12 grams of fruit candied fruit "kiamboy" red color
200 grams of ice cubes floating.

Kiamboy candied fruit is dried candied fruit typical of kiamboy China. There are redand white. Of a marble with a wrinkled surface and as tersalut white flour. It was verysour and salty. Candied is usually sold in supermarkets ...

Method:
1. Enter kedongdong in a blender, add 500 ml of water, then process until smoothand blended.
2. Enter the solution of sugar, salt, and remaining water.
3. Place 2 pieces of candied kiamboy in each glass. Add ice cubes, then pour thejuice kedongdong, let stand  a few moments until candied slightly soluble.
4. Ambula juice, was ready to be served ...

Ingredients:

1 / 2 cup nonfat milk
1-2 tablespoons sugar
1 1 / 2 tablespoon of cooking chocolate
1 cup boiling water

How to prepare:

1. Combine milk, sugar and chocolate in a mug or glass.
2. Enter the boiling water and stir well.
3. Garnish with cream (whipped cream), according to taste.
4. Serve warm.
5. Presented To: 1 Person
6. Estimated Preparation Time: 15 minutes