After a Long Day Tea

Menu Part: 
Beverage
Serves: 
1

Executive Chef Jim Hoban
Four Corners Tavern Group
Chicago

Jim Hoban, executive chef at Four Corners Tavern Group in Chicago, serves this soothing tea in the late afternoon and early evening. To create the beverage, he steeps warming spices of cinnamon, turmeric, ginger, peppercorns and honey in almond milk, then stirs the mixture into brewed Earl Grey for a steaming cup of spicy, milky tea. Turmeric, touted for its anti-inflammatory properties, is showing up more often in lattes and teas.

Ingredients

1/2 cup almond milk
1 cinnamon stick
1/2 tsp. turmeric
1 1/4 inch thinly sliced ginger
6 whole black peppercorns
1 tbsp. honey
1/2 cup water
6 oz. Earl Grey tea

Steps

1. In heavy pot, steep almond milk, cinnamon stick, turmeric, ginger, peppercorns, water and honey for about 10 minutes. Strain.

2. Stir 2 oz. milk mixture into tea and serve.
 

More From FoodService Director

Managing Your Business
Senior Living Staff Cafeteria

FoodService Director recently spoke with operators across the country to see how they’re handling today’s labor challenges. One was Moe Memmolo, general manager for dining services at Taylor Senior Living Community in Laconia, N.H. Read on for his thoughts.

FSD : What’s your short- and long-term outlook for staffing, and what’s the most significant challenge to staffing?

MM: Laconia is part of what’s called the Lakes Region. It’s a seasonal enclave with many vacationers, a summerlong concert venue and an event called “Bike Week.” This all means competing with even more employers,...

Menu Development
Spicy Ramen Noodles Pork Shoyu Miso

Instant ramen has long been a go-to meal or snack for college students.

But the ramen being ladled up now in dining halls and other noncommercial venues is culinary light-years beyond those cellophane-wrapped packets. The broth alone can take a couple of days to make, the ingredients may be sourced from Japan—or at the very least, from an Asian distributor—and even the noodles may be made from scratch.

Authenticity is key. Or is it?

Ramen fuels a new concept

The Omori Ramen Bar debuted at Boston University in January, with input from the BU community to nail the...

Industry News & Opinion

As the topic of food insecurity continues to roil college campuses, the University of California Santa Barbara is seeking to meet its students’ needs with the addition of a second food pantry, which debuted last fall.

Miramar Food Pantry, which is open three days a week, is available to any UCSB student who qualifies, according to The Current, the news section of UCSB’s website. The pantry took over the space of a former retail market and is being run and funded by the university’s Housing, Dining and Auxiliary Enterprises.

“We’re supplementing what we get from the Foodbank...

Sponsored Content
Voyagers counter

From our partner LTI, Inc.

Building out a serving line comes with its fair share of challenges. Layout and design decisions come first, but operators must then decide how they plan on implementing that layout. Chief among those considerations is whether to use a modular or a customized one-piece serving counter.

When deciding on which type of counter, it becomes important to understand the advantages and disadvantages of both. Doing so will ensure counter chosen will meet the facility’s serving needs and will also help avoid issues in areas such as cleaning, electrical...

FSD Resources