Ethiopian Hashara (traditional spiced tea)
Simmer 3 tablespoons brewable coffee fruit flakes for 5 minutes in water that has been brought to a boil. French Press or small pan on the stove will work.
- Add 1 thin slice ginger root or 1/8 tsp powdered ginger.
- Add 1/8 tsp powdered nutmeg
- Add a dash of cinnamon
Sweeten to taste; small squeeze of lemon juice optional.
Cascara Latte (better than Starbucks)
Take a small amount of cascara and either grind it in a blade-type coffee grinder or food processor till it is in small pieces (1/16th inch or so). Add to your favorite brewing recipe for drip coffee or espresso.
Espresso version: Pack 3 parts coffee and 1 part ground cascara into espresso filter chamber. Set for pre-soak if you can, wait for several seconds, then run the shot.
In a cup warmed by hot water, put 2 – 3 tablespoons of hot milk or half and half, and 1 tablespoon raw sugar or your choice of sweetener, pour in the espresso and stir. Or, you can use the syrup if you have it, just add 2 tablespoon per latte.
Cascara Punch (a warm weather refresher)
- 6 parts Cascara brewed liquid (simmer flakes in hot water, 1:4 measure, 4 min.)
- 16 parts pineapple juice
- 1 part Cinnamon Whiskey (or use cinnamon oil or powdered cinnamon)
Combine these ingredients over ice, stir thoroughly, and add 6 parts mineral water or seltzer (or try Ginger Ale for a variation).
Cascara Ham Glaze
Put 3 heaping tablespoons of cascara into hot or boiling water and let steep for 5 minutes, then drain. Pour the liquid into a bowl and add the contents of a jar of Cherry Jam and a pich of cinnamon. Chop two tablespoons of the cascara fruit pieces into smaller pieces and add to bowl. Stir vigorously until you have a good consistency for glaze, pour over ham before baking.
- Cascara Refresher (using Fruitations or Jo Snow syrups)
- 6 oz brewed Cascara liquid (simmer flakes in hot water, 1:4 measure, 4 min.)
- 3 tablespoons flavored syrup – Cranberry, Cardamom Rose, etc.
- (You may want to add a an additional tablespoon of sugar to the Cranberry version)
- Pour over ice.
Options: Add lime juice or lime seltzer. For a cocktail drink, add 1/5 ounce Limoncello liquor or Gosling’s Dark Rum to your preference.
This works in a variety of combinations. Just use cascara syrup and seltzer water, or add any of the following that work well with the taste of cascara: Pineapple juice, lemon or lime juice, cinnamon, or a shot of ginger ale.
Cascara Rum Cocktail
1 oz. Goslings Black Seal Rum (if not available, use any Dark or Black Rum)
1 oz. Cascara Syrup (boil 1 part cascara, 2 parts water, 2 parts sugar for 10 minutes, then strain, to make cascara syrup)
1/2 – 1 oz. fresh lemon juice
Shake with ice for thirty seconds, double strain into coupe or martini glass. Garnish with lemon peel if desired. Adjust proportions by tartness of lemon juice. For a sparkling refresher, less intense cocktail, add a splash of sparkling mineral water and 3 oz. cracked ice and serve in a martini glass.
- 2 oz. Cascara Syrup
- 1/2 ounce Sambucca Liquor
- 1 oz. fresh lime juice
- Sparkling mineral water
Combine and shake with ice for thirty seconds, double strain into coupe or martini glass to drink as a sweet cordial. To make a Cascara Rickey Refresher, add 1/3 cup of ice and 1/3 cup of seltzer water (or to the concentration you prefer).
Serve with the crushed lime or lime slice. This is an intense sweet/sour/tangy drink with all the summer pleasure of a Lime Rickey but the je n’est sais quoi of Sambucca that does not advertise its presence overtly. For a non-alcoholic version, use anise spice or oil to taste.
- 1/2 oz Jack Daniels Old #7 Whiskey
- 1/2 ounce Jack Daniels Fireball Cinnamon Whiskey
- 1 ounce lemon juice
- 2 ounces Cascara Syrup
- 6 ounces sparkling mineral water
Add ingredients to a cocktail shaker with ice, shake for 20 seconds. Pour sparkling mineral water into cocktail shaker, shake gently twice, and pour contents into a tall ice tea glass. Garnish with lemon slice.
Or, get really crazy and…
add Cascara Syrup to unsweetened yogurt for a really delicious treat, or pour over ice cream!