New York ? Eric Ripert, executive chef of New York’s Le Bernardin restaurant, has more than food on his mind when it comes to Valentine’s Day. He believes special hot drinks can warm the heart.

Love Tea

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2 tablespoons fresh lemon grass, chopped (or 1 teaspoon dried lemon grass)

1 tablespoon fresh ginger, peeled and roughly chopped (or 1 teaspoon powdered ginger)

1 cinnamon stick, broken in half

5 pods of cardamom, cracked

1 teaspoon anise seed

2 cloves

1 tablespoon dried peppermint

1 teaspoon Earl Grey tea

1 teaspoon green tea

3 teaspoons honey

2 teaspoons rosewater

4 teaspoons orange-blossom water

In a saucepan, bring 4 1/2 cups of water to boil. Turn off the heat and add the ginger, lemon grass, cinnamon, cardamom, anise seed and cloves. Mix lightly, cover and let the mixture infuse for 5 minutes. Next add the peppermint, Earl Grey and green tea. Allow to infuse for 5 more minutes.

To serve, pour into each glass 3/4 teaspoon of honey, 1/2 teaspoon rosewater and 1 teaspoon orange-blossom water. Strain the tea and pour into each mug and stir. Serve immediately. Makes 4 servings.

Ginger-Scented Hot Chocolate

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3 cups milk

1 cup heavy cream

1/2 cup sugar

2-inch piece of ginger, peeled and thinly sliced

2 cardamom pods, crushed

6 ounces bittersweet chocolate, chopped

1/4 cup dark rum

Place the milk, heavy cream, sugar, ginger and cardamom in a saucepan and bring to a boil. Lower heat to a simmer to infuse the milk with the other ingredients, about 10 minutes. Add the chocolate and stir until melted. Add the rum. Strain and serve hot. Makes 6 servings.