Ostara Drink Recipes

Ostara Drink Recipes

ABOUT OSTARA

Ostara, also known as the Vernal Equinox or Spring Equinox, serves as one of two points of balance in the solar year. It marks the beginning of Spring and is celebrated in many cultures around the world, both ancient and modern.

In modern times Ostara is a pagan holiday and also serves as the folkloric origins of Easter. The imagery of rabbits, eggs, and bountiful baskets of flowers were used as fertility symbols, among other various iconography.

 Common ways to celebrate include gathering and decorating with flowers, decorating and hiding eggs, planting seeds, walking in nature, and even indulging in a spring feast or by making spring tonics from foraged ingredients within your local environment.

 

 

COFFEE RECIPE: PERSEPHONE'S RETURN

We all know the Greek myth of Persephone's captivity: the daughter of the goddess Demeter who became trapped in the Underworld for six months of the year after eating six pomegranate seeds. It is said during the time Persephone is away, Demeter grieves in her daughter's absence and nature withers and dies, creating the autumnal and winter seasons.

This drink is our nod to the return of Persephone from the Underworld, marking the beginning of spring. It can be made as an espresso tonic if you have an espresso setup, or as a cold brew tonic if you do not.


EQUIPMENT

-French Press or Espresso Brewing Method

-Spoon (or other stirring utensil)

-Kitchen Scale

-Kettle (or other method of heating water)

-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

-4oz Pomegranate Molasses (you can use pomegranate juice instead if you can't find pom molasses)

-4oz Filtered or Spring Water (for syrup)

-120g Cane Sugar

-15g to 20g Dried Rose (buds or petals)

-18g Espresso or 50g Coarse-Ground Coffee (I recommend a medium-dark coffee, or one with caramel/chocolate/nutty notes for this one)

-150mL to 200mL Elderflower Tonic Water (you can use any tonic water but elderflower tonic really elevates the drink)

-Ice

-Rose sugar for garnish


INSTRUCTIONS

Step 0- Prep The Cold Brew. If you are not making drinks with an espresso setup, you'll need to make cold brew concentrate at least 18 hours ahead of time, but ideally 24 hours ahead of time.

Step 1- Make The Syrup. Pour water, sugar, and pomegranate molasses into a small saucepan and heat on medium, stirring occasionally until dissolved. Add dried rose 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. Sugar the rim of a 5oz gibraltar or lowball glass with rose sugar. Add 1/2oz to 1oz of the pomegranate rose syrup to the bottom of the glass.

Step 3- Add Coffee. Pull an 18g double shot espresso or add 2oz-3oz cold brew concentrate to the cup, stirring until ingredients are completely combined.

Step 4- Chill and Finish. Add ice and stir well until chilled, then pour tonic water over the sweetened espresso/cold brew. Alternatively, you can prep espresso and syrup in a mixing glass bartender-style, stir until chilled, and strain with a Hawthorne strainer into drinking glass, then top with tonic water.

 

 

TEA / MOCKTAIL RECIPE: HARE IN THE MOON

The moon rabbit is a mythical character based on the dark markings on the moon, said to form the shape of a rabbit or hare. Eostre, the Anglo-Saxon and Germanic goddess of Spring whose name the Ostara (and incidentally, Easter) holiday was derived from, was depicted with a rabbit or hare familiar.

The green tea in this drink is meant to represent the lush green of spring, the rice is a grain that symbolizes abundance and growth, and the caramel adds a touch of celebratory sweetness; as caramel cannot be made without browning sugar, it also represents the impending heat of summer. This drink can be made hot or cold, depending on your preferences.

 

EQUIPMENT

-Spoon (or other stirring utensil)

-Kitchen Scale

-Kettle (or other method of heating water)

-Mesh Strainer

 

FOR CARAMEL

-Ceramic Baking Ramekins (or other oven-safe dish)

-Large Pan (or other flat shallow pan larger than the ceramic baking dish) 

-Oven

-Food Processor (or immersion blender/chopper, etc.)

-Aluminum Foil (enough to cover each ramekin)

 

INGREDIENTS

-4g Looseleaf Green Tea (I recommend a nice earthy Sencha or Genmaicha)

-1 can Sweetened Condensed Milk (if you plan to make your own caramel, but if not, store bought caramel topping or cafe-style caramel is fine)

-200mL Filtered or Spring Water (for tea brewing)

-4oz to 6oz Rice Milk 

 

INSTRUCTIONS

Step 1- Make The Caramel Sauce. Preheat oven to 350 degrees Fahrenheit. Open the can of sweetened condensed milk and pour into oven-safe ramekins, taking care not to overfill. Cover with aluminum foil and place the ramekins in the larger pan. Add hot water to the pan to create a water bath, then bake for 1.5 to 2 hours, or until the milk browns and forms a burnt sugar crust on top. Remove from oven and cool for 15-20 minutes or until safe to touch. Empty caramel into a food processor, burnt sugar crust and all, and pulse/puree with an optional pinch of salt until the burnt sugar is completely emulsified in the rest of the caramel.

Step 2- Brew The Tea. Heat 200mL of water to approximately 180-190 degrees Fahrenheit. Add the looseleaf green tea to your tea brewing vessel. Stir, cover with a lid, and let it steep for 2-3 minutes. Strain through a tea strainer into a pitcher or other vessel and set aside.

Step 2- Prep The Cup. Add a generous spoonful of caramel to your choice of hot or cold cup.

Step 4- Finish & Garnish. Pour tea into the cup and stir until all ingredients have been well-mixed. Add heated or steamed milk if you prefer a hot beverage, or cold milk and ice if you prefer a cold one. Garnish with caramel drizzle or a sprinkle of grated nutmeg (alternatively, you can top-drizzle additional caramel before cup prep for a dripping/cascading visual effect) and enjoy!

 

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

-Turn this drink into a cocktail by adding spiced rum.

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Written by Cassandra Barr

Cass (She/Her) is a neurodivergent coffee roaster, self-taught baker, barista, writer, and artist currently based in Mesa, Arizona. She cut her teeth as a coffee professional near Austin, Texas in 2007 and began roasting in 2017. In her spare time she enjoys travel, dance, playing music, learning languages, and collecting tattoos, hobbies, and hyperfixations.