Updated: 09/04/2018 4:19 PM | Print Story |  Email

Slow Cooker Fall Drinks

Author and Latin & Food Culture Consultant, Amalia Moreno-Damgaard stopped by with fall drink ideas you can make in your slow cooker.


Slow Cooker Guatemalan and Mexican Chocolate
Recipe by Chef Amalia Moreno-Damgaard (AmaliaLLC.com)
 
Serves 2
 
2 cups water or skim milk
6-8 oz. (3/4 to 1 cup of broken Guatemalan or Mexican chocolate pieces)
 
Garnish: almond foam, ground cinnamon
 
Combine the water (or milk) in the slow cooker and set it on high for about one hour. Whisk vigorously with a molinillo (wooden whisk) to dissolve the chocolate, holding the molinillo between your palms and rotating it back and forth quickly. Alternatively, you can use a stainless-steel whisk in place of a molinillo.
 
Serve the chocolate in clear cups and garnish
 

Slow Cooker Spiced Peach Sangria
Recipe by Chef Amalia Moreno-Damgaard (AmaliaLLC.com)
Serves 2-4
 
2 (4-6 oz.) glasses of dry white wine
½ cup freshly squeezed tangerine juice
¼ stick canela (Latin cinnamon)
Rind of ½ orange studded with 4 whole cloves
¼ cup peach schnapps (or to taste)
½-1 peach, peeled, diced
½ cup raspberries
½ cup green grapes
 
Garnish: 2-4 strawberries, 4-8 blackberries, 2-4 skewers, mint
 
Add the wine, the juice, the canela and the orange rind to the slow cooker and set it on high for about one hour. Adjust the setting to low. Add the rest of the ingredients and let sit until ready to serve. The fruit will start falling apart the longer it sits in the hot concoction adding more flavor and texture to the drink.
 
Serve the sangria in clear cups and garnish.


Slow Cooker Fresh Apple Cider with pineapple and dried fruits
Recipe by Chef Amalia Moreno-Damgaard (AmaliaLLC.com)
Serves 2

1-1/2 cups fresh apple cider
½ stick canela (Latin cinnamon)
1 star anise
1 cup fresh crushed pineapple (or use canned)
1 cup mixed dried fruit cut into small pieces
½ cup brown sugar or to taste

Garnish: salted chile-lime powder (for the cups’ rims)

Combine all ingredients in the slow cooker and set on high for about 1-1/2 hours. Adjust the setting to low and let sit until ready to serve.

Discard the cinnamon and star anise. Coat the rim of two clear cups with water and then quickly dip them in some salted chile-lime powder spread on a small plate. Gently twist the cups and lift making sure the entire rim is coated. Serve the spiced cider.
 

Slow Cooker Mate tea with cinnamon, lemon and honey
Recipe by Chef Amalia Moreno-Damgaard (AmaliaLLC.com)

Serves 2

1-1/2 cups hot water
3 tbsp yerba mate (loose tea leaves)
¼ cup lemon juice
¼ cup honey or to taste

Garnish: 2 lemon slices

Combine all ingredients in the slow cooker and set on high for about one hour. Adjust the setting to low and let sit until ready to serve.

Strain with a fine mesh colander as you pour into each clear cup. Garnish.