Hot infused drinks are becoming a very creative alternative to experiment unique combinations of flavors. Beyond coffee and tea, there are a wide variety of alternatives using liquor and fresh fruits to create hot cocktails. Using the coffee vacuum, molecular mixologists have created hot cocktails by adding herbs, tea, citrus peel, dried flowers and other aromatics tothe top glass container. The bottom container is filled with the desired alcohol mix with water and simple syrup. When the liquor in the bottom container boils up, it becomes infused with the flavors and aroma of the top container. It is heated at the table and served directly from the bottom container.
I have used it for making broths infused with mushroom or herbs which creates a wonderful experience at the table. Another way I use the Hot Infusion Siphon is mixing exiting hot drink for guests to enjoy. Below is an example of my drink "Hot Swede". You will find the full recipe under Cooking at home.
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5/14/2014 12:41:04 am
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6/1/2015 05:44:50 pm
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