I recently stumbled upon a local broth maker here in New York City. People aren’t making broth here like they do in the Bay area, in fact, I think this establishment is the only one. For the lack of broth in the big city, I was pleasantly surprised and elated by the coffee cup creativity that’s happening at this little pick up window in the East Village, how could I not share!
Be sure to make your broth the old fashioned way, simmering away for over 24 hours. Once the base is done, you are free to get creative with endless combinations to excite your tastebuds and heal your body. For example, I now make my bone broth with coconut milk, ginger, turmeric and a dash of cayenne pepper every night; sweet, sultry, spicy and good medicine.
Here are some new ideas to make your broth at home a little bit more interesting.
- Broth with shiitake mushroom
- Beef broth with bone marrow and chili
- Broth with ginger and turmeric
- Chicken broth with coconut milk and chili
- Broth with garlic and ginger
- Chicken broth with egg yolk and turmeric
- Broth with coconut milk and ginger
Measurements aren’t exact, just an intuitive feel and taste.
Enjoy!
