Holiday recipes to keep you warm and cozy this winter season

As the temperature takes a dip and we get our knits out, take a break from screen-time and indulge in some yummy, easy-to-make, cafe-style foods and drinks.

We asked Anukriti Anand, the Chef and Owner of Altogether Experimental Café to share some of her favourite holiday recipes that we can make at home.

ONE PAN HOLIDAY SPICED GRANOLA: Perfect for a quick snack & a great replacement for sugary cereal.

Ingredients: 1 cup rolled oats (ensure they’re not instant, you don’t get the same texture), ½ cup puffed amaranth (toasted), ¼ cup almonds, ¼ cup raisins, ¼ cup shredded coconut, ¼ cup mixed superseeds, ¾ cup jaggery powder, ⅓ cup water, ½ tsp pink salt, ½ tsp cinnamon powder, ½ tsp nutmeg powder, ½ tsp ginger powder

Method: On a large pan, spread out the oats and start toasting them till they’re brown. (a good tip is to toast them till they smell like popcorn). Once done, empty it out onto another bowl and toast the almonds and coconut; add it to the oats.

Next, make a caramel with the jaggery, water and salt. Mix the jaggery and water in the pan and stir till combined. It should get sticky and look like caramel.

Add salt. Add the warm jaggery caramel to the oat and amaranth mixture, mix to combine. Cool, break into small pieces and store in an airtight container.

Enjoy with some milk or yogurt.

BOOZY SALTED COFFEE CARAMEL: Best poured over waffles, crepes, pancakes, milkshakes.

Ingredients: 1 cup superfine sugar, ½ cup salted butter, ½ cup fresh cream, 1 tsp vanilla extract, ¼ cup Old Monk, 1 tsp instant coffee powder

Method: In a heavy bottom pan, sprinkle enough sugar to coat the base. Let the sugar caramelize and once done, use a spatula to mix it a bit and add more. This will ensure the sugar doesn't burn (since the addition of the sugar to the caramel cools it down) and you will not get any lumps of sugar.

Meanwhile, heat up the cream and vanilla to a boil and set it aside. Always add in warm cream to stop the caramel from cooking further; since the addition of cold cream will drop the temperature of the caramel and mess with the texture.

Once done, add in the warm cream to the amber color caramel and mix. It will sizzle. It will burn. Keep your distance. You can set it off the heat for a while. Once the cream is incorporated, add in small cubes of butter. Mix it all in. Pour in the Old Monk and coffee.

Always emulsify the fat into the caramel, it changes the texture to a silky and smooth sauce. Use a stick blender for the process. It brings everything together.

Store in a glass jar and reheat before using!

PEANUT BUTTER HOT CHOC: Perfect for a cold evening you want to spend being cozy.

Ingredients: 80 g dark chocolate (start with 55% and go higher), 40 g cocoa, 2 tsp sugar, 1 tsp milk powder, 2 tbsp smooth peanut butter, 200 ml full fat milk, ½ tsp salt

Method: In a heavy bottom pan; heat up the milk. Meanwhile, mix your cocoa, sugar, salt and chop the dark chocolate into small chunks.

Once the milk is warm, add in the rest of the ingredients and the peanut butter, whisk to combine and let it simmer till it thickens. Feel free to top it with whipped cream or some marshmallow fluff.

Enjoy hot!

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Altogether Experimental (A.T.E.), a craft coffee bar, a scratch kitchen and a modern patisserie located in Saket, New Delhi. A.T.E believes in running a minimal waste kitchen and bar ensuring that everything in the café is repurposed to be used in another dish/drink/utility. The packaging used for delivery/takeaways, is made from biodegradable and compostable material that helps control their carbon footprint on this planet.

Website - https://www.experienceate.com/

Instagram - https://www.instagram.com/altogetherexperimental/