Simmer

When the use of chocolate became common in the eighteenth and nineteenth centuries, chocolaterías opened in Madrid, serving hot chocolate to weary voyagers and the homeless. In Spain, the warming elixir is distinguished by the addition of spice, but especially by its rich, frothy texture, achieved by heating and beating it several times. Traditionally, a wooden hand mill called a molinillo is used, but a whisk works as well.

A lovely change of pace from café au lait, cappuccino, or hot chocolate, and lower in fat and calories, too.

This is more of an infusion than a true tea, since it isn't made with tea leaves. You will have leftover spice tea to store.

The "heavenly" secret is a vanilla bean.

This cross between a fizz and a float  — a new take on an old-fashioned treat is lovely warm-weather refreshment.

In Austria this is called Krambambuli.