Recipes for warm, alcohol-free winter cocktails

Winter is here, at least on the thermometer! Summer's icy mocktails are a delight for the senses, but when the weather turns cold, the call of warmth, gourmandise and comfort is felt... For an aperitif, a snack or an original bruncher's break from mulled wine or hot apple juice, we've created 4 recipes to try right away! Perles de Noël (inspired by Bubble Tea), Grog des jardins, Hélène et sa belle poire, Tonka'cchiato: warm mocktails for winter!

Hélène et sa belle poire

In a saucepan, infuse 4 g of cocoa husks in 300 ml of water and add half a pear. Simmer for 5 to 10 minutes, depending on how cooked the pear is.

In a frying pan, mix a little ground Terra Madre Long Red Pepper with the slivered almonds and roast.

Remove the pear half and set aside. Strain the infusion and mix the peel with the roasted almond and pepper mixture.

Roll the pear in the slivered almonds, pepper and cacao nibs (yes, you can eat anything!), coating all sides as if you were breading it.

Pour the 300 ml infusion (which can be cloudy) into a container, arrange the decorated pear on top or one side and enjoy!

Garden grog

In a teapot place a teaspoon or tablespoon of honey, a few drops of lemon juice and half a lemon slice.

In the filter, add first the lime blossom, then the Terra Madre thyme, and leave to infuse for 5 to 10 minutes.

Remove the filter, add a second half-lemon slice and enjoy!

Tonka'cchiato

For an 11 cl container:

Using a chasen, dilute 1 cha-shaku of matcha cuisine in a preheated matcha bowl in at least 40 ml of water at 90°. Avoid lumps and set aside.

Add 70 ml of millet milk to another container, along with a dash of agave syrup and 2 grates of Terra Madre tonka bean, and whip to a froth.

Pour the frothed milk into the pre-heated container, then add the emulsified matcha.

Add one or two turns of Terra Madre Kampot black pepper and enjoy just as soon with a teaspoon!

This recipe is a good alternative to the "express" kick of espresso or macchiato!

Christmas pearls (inspired by Bubble Tea or pearl tea)

Cook Japanese tapioca pearls in water and turmeric (for color). They are cooked when translucent and pigmented.

Infuse 1 tablespoon of Christmas Tea in 200 ml of hot water.

Heat 100 ml soy milk, add a teaspoon of Terra Madre Christmas Spices and whip to a froth.

In a pretty transparent mug (if you have one), pour 2 heaped teaspoons of Japanese tapioca pearls, 1 tablespoon of honey, the hot tea and finish with your frothed soy milk.

Serve with a large-diameter straw and enjoy!