ABOUT IMBOLC
Imbolc is a pre-Christian pagan fire festival all about waking the Earth up from its winter slumber. In colder areas, the snow begins to subside. In warmer areas, the citrus trees are ripe and fruiting. It is the midpoint between the Winter Solstice and the Spring Equinox. Traditionally associated with weather lore, Groundhog’s Day is loosely based on this holiday.
Other names for Imbolc are Candlemas, Festival of Light, Brigid’s Day, and the Fiesta de la Candelaria. Imbolc is an old Irish word meaning "in the belly," or "milking," and refers pastorally to pregnant sheep seen this time of year.
Common ways to celebrate include lighting candles and lighting hearth fires, making honey cakes, cleansing and purification of the home (this is where the tradition of spring cleaning comes from), indulging in creativity, and looking for signs of spring.
COFFEE RECIPE: CANDLEMAS COFFEE
Candlemas is another name for Imbolc, due to the lighting of candles to commemorate the holiday as a fire festival and defrost the winter chill. The peppers in this drink pay tribute to the candle fire and the honey symbolizes the sweetness of spring as well as being a common offering for the Gaelic goddess Brigid, who this festival honors. Oats and oatstraw are another common offering, hence the oat milk in this recipe.
This drink can be made as a latte if you have an espresso setup, or as a cafe au lait if you have a brewed coffee setup.
EQUIPMENT
-French Press or Espresso Brewing Method
-Spoon (or other stirring utensil)
-Kitchen Scale
-Kettle (or other method of heating water)
-Small Saucepan (or other method of heating milk if you don’t have a steamer)
-Vessel For Syrup (I use an 8oz swing top bottle, but you can use anything airtight)
-Mesh Strainer (something to filter the syrup mixture after steeping)
INGREDIENTS
-5oz Honey (local honey is best if you can get your hands on it)
-4oz Filtered or Spring Water (for honey syrup)
-1 Tablespoon Crushed Red Pepper (yep, that stuff they give you with pizza)
18g Espresso or 50g Coarse-Ground Coffee (I recommend a medium-dark coffee, or one with caramel/chocolate/nutty notes for this one)
-200mL Choice of Milk (I think oat milk works best in this drink)
INSTRUCTIONS
Step 1- Make The Syrup. Pour water and honey into a small saucepan and heat on medium, stirring occasionally until dissolved. Add red pepper and continue on medium heat, stirring frequently for 10-15 minutes, or until the syrup becomes noticeably fragrant. Remove from heat and strain with a mesh filter or tea strainer into a spouted pitcher (a metal steaming pitcher works best) then transfer to your storage vessel.
Step 2- Prep The Cup. Add 1/2oz to 1oz of the hot honey to a 12oz-16oz hot cup.
Step 3- Make A Latte or Cafe Au Lait. Pull an 18g double shot espresso or brew a French Press with 50 grams of coffee to 750 grams of water and add to cup, stirring until ingredients are completely combined. Steam or heat milk and pour into cup. You can top with whipped cream and/or drizzle with additional hot honey.
TEA / MOCKTAIL RECIPE: BRIGID’S KISS
The goddess Brigid is honored at this holiday due to her connections with spring and chasing away winter. The most iconic symbol of Imbolc is the Brigid’s Cross, an equal-armed cross traditionally woven from grass, corn husks, reeds, or other natural materials.
According to lore, blackberries and basil are sacred plants to Brigid, which is why we’ve incorporated them into this libation, along with lemon which are currently in season in the Southwest.
EQUIPMENT
-Spoon (or other stirring utensil)
-Kitchen Scale
-Kettle (or other method of heating water)
-Mesh Strainer
INGREDIENTS
-4g Looseleaf Green Tea (I used a nice earthy Sencha)
-2g Dried Basil Leaves and/or Fresh Basil
-200mL Filtered or Spring Water (for tea brewing)
-1 Spoonful Blackberry Jam
-1 Lemon
INSTRUCTIONS
Step 1- Brew The Tea. Heat 200mL of water to approximately 200-205 degrees Fahrenheit. Mix the looseleaf green tea and dried basil together and add the mixture to your tea brewing vessel. Stir, cover with a lid, and let it steep for 4 minutes. Strain through a tea strainer into a pitcher or other vessel and set aside.
Step 2- Prep The Cup. Add blackberry jam and the juice from a slice of lemon to the cup and stir well until the texture reaches an equilibrium.
Step 4- Finish & Garnish. Pour tea into the cup and stir until all ingredients have been well-mixed. You can strain additionally to avoid any textures you may not desire. Garnish with a lemon twist and/or a sprig of fresh basil.
NOTES
-If you’d like the tea to be stronger, you can always add more looseleaf to your brew! It’s all a matter of taste preference
-If you’re using fresh basil instead of dried basil, you can muddle the leaves in the cup before adding the blackberry jam and lemon.
