Discover the recipes for delicious typical drinks to make your Festa Junina parties even more beautiful
In addition to always having a full table, so is the Festa Junina synonymous with hot drinks who manage to make your camp even more special and delicious. Mulled wine, hot chocolate, and cappuccino, for example, are some of the must-see options during the month’s celebrations, but there is a wide variety of drinks that can pop up at these celebrations.
So, find out below how to make 6 recipes for June drinks which, by the way, also work to warm your body under the covers on cold nights:
Traditional Quentao
Time: 40 min
Performance: 20
Difficulty: easy
Ingredients:
- 3 and 1/2 cups (tea) of sugar
- Peel 2 oranges
- Zest of 1 lemon
- 1 seedless apple, cut into cubes
- 2 tablespoons of minced ginger
- 1/2 tablespoon of cloves
- 2 tablespoons of cinnamon sticks
- 1 liter of cachaça
- 600 ml of water
Method of preparation:
In a large saucepan, heat the sugar, orange and lemon peels, apple, ginger, cloves, and cinnamon over medium heat until a caramel-colored syrup is formed. Carefully pour the cachaça and water and cook for 20 minutes over low heat. Serve hot. If you prefer, serve filtered.
Homemade cappuccino
Time: 10 minutes
Performance: 2 servings
Difficulty: easy
Ingredients:
- 1 cup (tea) of instant coffee
- 3 cups of milk powder (powder)
- 1 cup of chocolate powder
- 1 cup (tea) of sugar
- 1 tablespoon of ground cinnamon
- 1 tablespoon of baking soda
Method of preparation:
In a bowl, mash the instant coffee with a potato masher or spoon. Add the powdered milk, chocolate, sugar, cinnamon, baking soda and mix. Transfer to jars with lids and keep for up to 2 months. For preparation, put 2 to 3 tablespoons of cappuccino in a cup with 250 ml of hot water and mix until completely dissolved. Serve immediately.
Hot chocolate with paçoca
Time: 20 min
Performance: 6 servings
Difficulty: easy
Ingredients:
- 1 liter of milk
- 1 can of condensed milk
- 3 tablespoons of sugar
- 2 tablespoons of cornstarch
- 1 cup of chocolate powder
- 1 box of sour cream
- 150 g of chopped semi-sweet chocolate
- crumbled paçoca to taste
Method of preparation:
Place the milk, condensed milk, sugar, cornstarch and chocolate powder in a pan and mix until dissolved. Put on low heat, add the cream and chopped chocolate and cook until it thickens slightly. Transfer to cups, cover with crumbled paçoca and serve immediately.
Chocolate brandy
Time: 30 minutes
Performance: 6 servings
Difficulty: easy
Ingredients:
- 2 teaspoons of cornstarch
- 5 cups of milk (tea)
- 1 can of condensed milk
- 1 cinnamon stick
- 180 g of chopped semi-sweet chocolate
- 1 cup (tea) of cognac
Method of preparation:
Dissolve the cornstarch in a cup (tea) of milk and set aside. Put the rest of the milk, condensed milk and cinnamon in a pan. Put on low heat and cook for 3 minutes after boiling. Add the chocolate, the cornstarch set aside and mix until completely dissolved and thickened. Remove from the heat, add the cognac and serve hot in cups or glasses, to taste, garnished with a cinnamon stick.
Hot wine
Time: 30 minutes
Performance: 8 servings
Difficulty: easy
Ingredients:
- 1 cup (tea) of sugar
- 1 1/2 cups (tea) of water
- 1 bottle of dry red wine (750 ml)
- 4 cloves
- 2 cinnamon sticks
- Zest of 1 orange without the white part
- 1 fuji apple, peeled, diced
Method of preparation:
Pour half the sugar into a pan and put over medium heat, stirring until a golden caramel is obtained. Add the water and mix until dissolved. Pour in the rest of the sugar, the wine, the cloves, the cinnamon, the orange zest and cook for 10 minutes, after boiling. Turn off, mix the apple and then serve in glasses.
peanut butter
Time: 20 min
Performance: 10 servings
Difficulty: easy
Ingredients:
- 3 cups of milk (tea)
- 2 cans of condensed milk
- 2 tablespoons of sugar
- 300 g of roasted, skinless peanuts
- 1 1/2 cups (tea) of cachaça
- Paçoca of crushed cork to decorate
Method of preparation:
In a blender, whisk the milk, condensed milk, sugar, peanuts and cachaça for 2 minutes. Pour into individual bowls and decorate with the paçoca to serve.
Revenues: Guide to cooking
Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
