Tea

This is our version of chai-shop chai, flavored with a little cardamom and mellowed with hot milk and sugar.

Scott Uehlein, executive chef at the renowned Canyon Ranch Health Resort in Tucson, Arizona, says this broth is delicious over seared tuna or noodles.

These warm little drinks are delicious — you may want to make a double batch.

This chai is a knockout on its own, but gin adds subtle flavors that complement the chai's complexity. (Needless to say, since Kashmir is predominantly Muslim, alcohol would not be added there.) Nuts in a cocktail seemed a little odd at first, and it's fine to strain them out before serving, but most of us found them addictive.

Nils Noren, executive chef at restaurant Aquavit, in New York, pairs this smoky hot drink with venison, but it works well with almost any wintry game preparation. He uses Assam tea, a full-bodied brew from India. For a richer, molasseslike flavor, use muscovado sugar.

Flavored teas such as Meramieh are served mainly in the afternoon when friends come over to visit. The tea is presented on a tray, surrounded by small colored or clear delicate glasses or tiny cups and saucers. Sugar and spoons are placed on the tray for each guest to add as much sugar as he or she likes.

Lapsang souchong tea imparts a subtle smokiness to these nuts; though you may not detect it immediately, the smoky flavor will set in as you eat more.

Healthy bonus: Antioxidants from tea, 5 calories per glass

These little scallop-shaped cakes are a classic teatime treat in France.

For best flavor and moist, juicy meat, brine the turkey for 36 to 48 hours. If you are planning to brine it in a cooler, plan on needing extra ice. Kosher salt is preferred in most brine recipes for its pure flavor and because it dissolves quickly.

This is a traditional homemade drink that's found all across West Africa. It's sometimes called ginger beer, though it's not alcoholic.

This sweetly refreshing summer cooler contains no alcohol, but the wild-berry tea and pureed strawberries give it that sangria color. For guests who prefer their beverages a bit more spirited, B. Smith recommends adding white Muscat or light rum to taste.

The tea needs to steep overnight, so begin preparing this ahead.

A refreshing herbal iced tea with a nice crimson color. For a frosted look, freeze the glasses ahead of time, and dip the rims into sugar before pouring the tea.