But after a while of drinking it plain, in turmeric tea, and with grated ginger, I got bored. The honeymoon was over. And I began to envision a new kind of bar that included nutritious stir-ins and pick-me-ups to make the broth experience more fun, and maybe sneak in a little more nutrition in the process. Let it be known throughout the world: I am officially bringing back the nightcap. Save the tea to fling in Boston Harbor. It’s about to get tasty in here.
The Inspiration
Have you ever had Lipton Cup-a-Soup? You know, the soup-like foodstuff packaged so that you can rip it open, dump it in a mug, add hot water, and suddenly you have drinkable soup? It comes in a few different flavors: French-ish Onion Soup, Chicken-esque Noodle, and Creamy Chicken Tetrachloride. I used to love having that in my desk at work for when I had a cold – or was just feeling cold. I started thinking how, with the help of a dehydrator and gelatin, I could make a much, much tastier version of a drinkable soup in a mug.
Getting Started
These nightcaps purposefully use ingredients common to the Paleo kitchen, including several where you can save small leftovers from meals you have already prepared to repurpose later. I assemble these nightcaps when I am warming up the bone broth. It just takes 1-2 minutes. I freeze my bone broth in jars with handles, and then warm up the jars either in a saucepan water bath or the microwave. I do this out of sheer laziness. You didn’t want me to say that I was super organized, did you? Because I’m not.
While your broth reheats, you have a few moments to assemble your nightcap ingredients. If the nightcap involves coconut milk, you get a creamier texture if you stir in the milk over a little heat. (Options are almond or cashew or other nut milk) To keep these nightcaps drinkable, keep food pieces small enough to be safe for you to swallow unchewed. I either mince the ingredients or use a food processor/blender to cut things up. If you have a swallowing dysfunction, respect your limits.
The toppings tend to soak in the broth and remain at the bottom of cup, leaving you with a final treat to enjoy. The swizzle sticks are either enjoyable in their own right, or add to the flavor of the nightcap. You can also pick out tasty bits in your nightcap with the swizzle stick. Want easier swizzle sticks? I love popsicle sticks or coffee stirrers for lazy days. Don’t like coconut oil or milk? Leave it out, or substitute nut milk or a dairy product.
If you are following a Paleo diet, ensure that any condiments you are using are gluten- and dairy-free. Lea & Perrins Worcestershire sauce is gluten-free now, but you can also evaluate alternatives such as coconut aminos or gluten free tamari or vegan alternatives.
A few nightcaps suggest a touch of alcohol for the adventurous, but follow the guidelines of your personal nutrition protocol. I don’t drink personally, but I am mindful that developing a bone broth nightcap habit is not easy for everyone. Sometimes you need to grease the wheels. You could always be super hip and serve these to your friends. What about making a nightcap for a loved one of yours who really should be drinking bone broth but won’t… yet?
Don’t forget: it’s always broth-o’-clock somewhere in the world!
1 tsp Dijon mustard, preferably coarse grain
2 tsp minced shallots
1 tsp herbes de Provence or equivalent amount of rosemary, thyme, marjoram, and lavender
Dash of champagne vinegar – or a few drops of cognac
Topping: 1 tsp rosemary leaves
Swizzle stick: rosemary twig
Day 2: Sweet Potato Curry
2 TBSP pureed sweet potato
1 tsp curry powder
1 tsp ground turmeric
Optional: 1 TBSP coconut milk (full-fat preferred) or other alternative milk
Topping: freshly ground black pepper to taste
Swizzle stick: cinnamon stick
Day 3: The Not-Tonight-Honey
3 minced garlic cloves
3 tsp minced shallots
1/4 tsp raw honey
Optional: 1 TBSP coconut oil or other oil of your choice
Topping: 1 tsp raw sunflower seeds
Swizzle stick: a fresh or dried hot pepper
3-4 tsp fresh sprouted seeds of your choice (chop up into smaller pieces if the sprouts are long)
3-4 tsp minced wheatgrass (some do not tolerate wheatgrass so an option might include parsley or cilantro or another green of choice.)
1 tsp dried kelp powder and/or 1 tsp cooked quinoa
1/2 tsp minced fresh or dried garlic
Optional: 1 TBSP coconut oil or other oil of your choice
Topping: 1 tsp flax seeds
Swizzle stick: cucumber stick
Day 5: Out of Africa
3 TBSP minced or pureed carrot
1 tsp harissa paste or powder
1 tsp turmeric
Optional: 1 TBSP ghee, coconut oil, or other oil of your choice
Topping: 1 tsp chopped parsley
Swizzle stick: carrot stick
2 TBSP tomato paste or sauce
1/8 tsp horseradish
1/2 tsp minced fresh garlic
1 tsp Worchestershire sauce
1/4 tsp celery seed
1/4 tsp mustard powder
Optional: 1 TBSP coconut oil or other oil of your choice
Topping: minced celery
Swizzle stick: slice of crispy, cooled bacon
Optional: You don’t need me to tell you what kind of alcohol is in a Bloody Mary, do you?
Day 7: Savory Pumpkin Snapper
2 TBSP pureed pumpkin (Squash would make a similar option)
2 TBSP full-fat coconut milk or other milk of your choice
1 tsp garam masala (Garam masala is a group of herbs and spices used in Indian recipes. If you don’t have it on hand, you can substitute a variation such as 3 Tbsp coriander seeds, 2 Tbsp cumin seeds, 2 Tbsp cardamom seeds, 2 Tbsp black peppercorns, 1 tsp whole cloves, 1 tsp freshly grated nutmeg, and 1 whole cinnamon stick)
1 tsp turmeric
1/4 tsp black pepper
Topping: raw pumpkin seeds (pepitas)
Swizzle stick: two parsley stems twisted together
Day 8: Thanksgiving Do-Over
1 TBSP minced carrot
1 TBSP minced celery
1 TBSP minced onion
1 TBSP sweet potato puree
1 TBSP coconut milk or an option like almond, cashew milk, or rice milk
1 tsp dried or fresh sage, rosemary, or thyme
Topping: 1 tsp dried cranberries on top (or optional fruit)
Swizzle stick: celery stick with celery leaves
Day 9: Chinese New Year
1/4 cup minced broccoli
1/4 cup minced carrot
2 TBSP minced onion
1 TBSP coconut oil
1 tsp Chinese five-spice powder
1 tsp gluten-free tamari soy sauce or coconut aminos
Topping: 1/2 tsp crushed red pepper flakes
Swizzle stick: Long sliver of broccoli floret
Day 10: Summer in Italy
1/4 cup dehydrated or sun-dried tomatoes, minced
1 TBSP extra virgin olive oil
1/4 tsp balsamic vinaigrette
Topping: 1 tsp shredded basil or optional herb
Swizzle stick: core of a fresh tomato with toothpick inserted
1/4 cup minced dried onions
2 tsp minced parsley
1/2 tsp gluten free Worchestershire sauce
Optional: 1 tsp coconut oil or other oil of your choice
Topping: minced green onion
Swizzle stick: root end of a green onion
Optional: a few drops of sherry, cognac, or white wine
1/4 cup minced cooked steak or jerky bits (or a vegan option)
1/4 cup minced kale or crushed-up kale chips (or another vegetable option for those who don’t tolerate kale)
1 tsp minced red onion
1 tsp black pepper
1/2 tsp minced garlic
1/4 tsp gluten free Worchestershire sauce
Topping: 1/4 tsp crushed red pepper flakes
Swizzle stick: Trimmed kale stem – these are delicious roasted