From my cookshelf, and Miss Williams’ Cookery book comes this gem of kola nut tea.
There were many trials of a hot tea. First, I erroneously used a hot and peppery spice blend – blame it on the fact that the text was in French (don’t you dare blame me :)!
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And then, there was the syrup route, and finally this simple, fairly uncomplicated version. At first, I wasn’t sure you’d get a vibrant tasting drink but I was pleasantly surprised. It was sweet, with licoricey notes and then there was this.
From Miss Williams’ book. The recipe is titled Kola Drink, and begins with the method – choose red kola nuts, beat them in a mortar or vessel free from pepper, or grate, or chop up. I grated and pounded mine. Add hot water and sugar and leave to cool. Strain. The footnotes continue “Only people who eat kola like this drink; and they prefer it taken hot.”
I enjoyed it both ways – what I also found interesting when it was refrigerated, it clarified beautifully, perhaps the result of the stillness in the fridge, or because I made it in a French press. Either way, I enjoyed it.
A couple of observations. This drink
🍊 reminds me of Scottish Iron Bru in color – I wonder if there’s a relationship
🫚 and it also makes me think Licorice, Licorice “water”. You know that artificial sweetness that makes licorice a popular addition to herbal teas? You get that here too.
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What a revelation – to know kola nuts as one thing and then to have them revealed, layer by layer in many ways. Stick around for more!
Kola Nut Tea
Trying out a recipe from Miss Williams' Cookery Book (1957) where an infusion of crushed kola nuts is made, and drinking it hot is advised!
- 1 – 2 whole kola nuts, about 25 to 30g
- 3 cups boiling water
- 2 tablespoons granulated (white) sugar (more or less to taste)
Wash and carefully grate your kolanut, using the large side of a box grater
In a small mortar and pestle, pound the shreds until they are crushed and crumbly
Scoop the crumbs into a tea pot (the strainer if it has one)
Pour over the boiling water, stir well, cover, and steep for up to 5 minutes
Add the sugar and stir well until dissolved. It should be a bright orange
(Strain and) Pour into small cups
Refrigerate leftovers in an airtight container for up to a week
