Tahitian Lemonade

Another vacation inspired recipe, this time we are doing Tahitian lemonade! It's a bit early in the season for lemonade, but I had a bunch of meyer lemons sitting on the counter, begging to be used up. I may or may not have purchased them with this recipe in mind...

What is Tahitian lemonade? I had never heard of it before either, but was not afraid to try it when given the opportunity. The version I had was very basic: lemon, water, coconut milk, and sweetener. It is sweet and tart and will be great to enjoy on a warm spring afternoon.

The agave in the recipe is really to taste, as some lemons are sweeter than others. The amount I used was perfect to cut through the sourness of the lemon juice and balance the flavors out.

Tahitian Lemonade

Ingredients

• 1/4 C fresh lemon juice
• 1/2 C coconut water
• 2 tbsp coconut milk
• 1-2 tbsp agave nectar, to taste
• Ice

Method

1. Combine all ingredients in a cocktail shaker and shake vigorously for about 10 seconds.
2. Pour lemonade into a glass filled with ice and serve.

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Cacao Brazil Nut Milk

I'm not going to lie...I intended to make a thick cacao shake with this one but it ended up more as a milk. Totally okay though, it still tasted great.

Cacao Brazil Nut Milk

Ingredients

• 10-15 Brazil nuts
• 4 Medjool dates, pitted
• 2 tbsp raw cacao powder
• 1/2 tbsp maca
• 1/2 tbsp cacao nibs
• 1/2 vanilla bean
• 1/2 C ice
• 12 oz. water
• Pinch salt

Method

1. Combine all ingredients in a blender. Blend on high until smooth.

Makes 2 servings.

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Fresh Mango Margarita

The grocery store has been having a great special on champagne mangoes the past few weeks. Not wanting to serve them straight-up, a cool and refreshing drink sounded like a good idea! Unfortunately, I wasn't able to find a recipe for a mango margarita using fresh mango (canned or frozen, sure), so I had to settle on my own.

Fresh Mango Margarita

Ingredients

• 1 champagne mango, diced
• 1 1/2 tbsp lime juice
• 1 1/2 tbsp triple sec
• 1 1/2 tbsp tequila
• 3-4 C ice

Method

1. Combine all ingredients in a blender. Blend on high until smooth and thick.

Makes 2 servings.

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Orange Cream Delight Smoothie

It's peak citrus season again and I have been enjoying those insanely delicious little satsumas while they've been on special in past weeks. Recently, oranges have been on special and I have been loving them in this smoothie as a mid-morning snack or after dinner treat.

This is what I imagine Orange Julius to taste like (are those mall food court places even still around??). A slightly slushy, creamy orange drink with a hint of vanilla.

Orange Cream Delight Smoothie

Ingredients

• 1 orange, peeled
• 1 Medjool date, pitted
• 1/2 vanilla bean or 1/4 tsp vanilla extract
• 2 tbsp raw cashews or brazil nuts
• Pinch salt
• 6-8 ounces water
• 2-3 ice cubes, optional

Method

1. Combine all ingredients in a high speed blender until smooth.

The nuts and water can be substituted for your favorite nut milk. I think almond would be great in this!

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Homemade Jam Cocktail!

If you're like me, you probably have at least one jar of jam received as a gift, or perhaps from this summer's canning adventures. I don't go through jam nearly as much as I expect to each summer, so I'm always excited to find new ways to use up jam.

I don't drink cocktails often, but I spotted this jam cocktail in my reader and couldn't resist sharing! One teaspoon jam per 4 ounces of sparkling wine sound so simple but good. Make it non-alcoholic by using soda water and adding extra sweetener as needed.

Happy jam cocktail-ing!

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Cinnamon Pumpkin Steamer

People seem to be going a bit crazy this fall, hitting the pumpkin pretty hard. I'm not going to lie, I love the idea of pumpkin-ified recipes this time of year too. This recipe was inspired by a recipe I've had tucked away for a couple years from The Kitchn, but I keep coming back to it not only because it makes for a delicious, hot drink for chilly mornings, but it's a great use for the leftover spoonfuls of pumpkin from the can.

I use my at home method for foamy milk for this recipe which works nicely. Alternatively, you can heat on the stovetop, which will not yield the same foam, or with a steaming wand.

Cinnamon Pumpkin Steamer

Adapted from The Kitchn

Ingredients

• 1 C milk (non-dairy for vegetarian/vegan)
• 2 tbsp pumpkin puree
• 1 tbsp sugar, or to taste
• 1 tbsp vanilla
• 1/2 tsp cinnamon

Method

1. Combine all ingredients in a blender, blending until well combined and foamy.
2. Pour into a microwave safe measuring cup and microwave for 60-90 seconds, or until desired temperature. Serve hot.

Serves 1

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Make Simple Steamy Foamed Milk at Home

There's nothing quite like enjoying a fresh latte or cappuccino with its rich, foamy milk. And making it at home seems almost impossible; gadgets like the frothing wands are great, but yet another single function thing you may not want cluttering your kitchen.

I inadvertently stumbled upon a new method for getting frothy, steamy milk at home while making myself a warm fall drink. Try it for yourself, all you need is a blender and a microwave (the stove would probably work just as well).

Steamy Foamed Milk

Ingredients

• Milk
• Sweetener or flavorings, optional

Method

1. Add milk and sweetener/flavoring, if using, in a blender and blend at high speed for 15-30 seconds.
2. Pour mixture into a large microwave safe measuring cup or bowl. Milk will foam and build 3-4 plus times in volume, so choose a large enough vessel.
3. Heat milk to desired temperature, about 1-2 minutes.
4. Alternatively, heat the milk in a large saucepan over medium to medium high heat until desired temperature is reached.
5. Serve immediately as is or with coffee/espresso.

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Summer Berry Shake

There's nothing like fresh summer berries, whether plucked from the vine by hand or purchased at a farmer's market. Raspberries have always been one of my favorite berries and I can never get enough of them. I picked some up at the farmer's market over the weekend and man are they good!

This recipe is based on one I discovered a couple years ago, the origins of which I cannot remember. I always used frozen strawberries to make it, but adapted it to use fresh (non-frozen) fruit and of course, raspberries. Feel free to use whatever berries you like and/or have on hand. If using frozen, replace the ice with an equal part of water. It makes an excellent light snack or dessert.

Summer Berry Shake

Ingredients

• 1/2 lb berries (strawberries, blackberries, raspberries, etc)
• 3-4 pitted dates
• Pinch salt
• 1 C water
• 1 C ice
• 1/4 vanilla bean or 1/4 tsp vanilla, optional

Method

1. Combine all ingredients in a blender. Blend at highest speed until smooth.
2. Taste and adjust for sweetness (dates) and consistency (water/ice).

Makes 2 servings.

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Green Tea (Matcha) Latte

I've been indulging in green tea lattes for at least the past month or so, both at home and at coffee shops. It's funny because I used to hate the stuff but I've grown to love it as my tastes have changed over the years.

Green tea, or "matcha", is available at some specialty grocery stores in bulk or in small tea canisters in the regular tea aisle. Of course it's also readily available at Asian grocery stores and online. I've purchased in bulk and in the prepackaged containers and I must say, I think the containers are a better value! When I bought it at my grocery store, it was about $80/lb which is insane! Pricing can vary greatly depending on the quality of the tea in canisters, from food grade to tea ceremony grade. For everyday drinking in tea lattes, I recommend getting a lower grade (cheaper) tea and work up from there if you're feeling splurgy.

Matcha and Prepared Matcha Latte

Green Tea Latte

Ingredients

• 6oz milk (dairy or plain non-dairy)
• 1 tsp matcha
• 1 tsp honey/agave, or to taste

Method

1. Heat the milk in a small saucepan over medium heat. Optionally heat in the microwave. Do not allow to boil.
2. In a small bowl, whisk the matcha and a small amount of milk into a slurry, working out any matcha lumps. Pour this slurry into the main milk mixture and whisk until blended.
3. Add the sweetener and serve.

**Can also be prepared with an espresso steamer wand. Combine all ingredients in the milk pitcher and steam until hot.

Makes 1 serving.

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Lavender Cinnamon Simple Syrup + Soda

I made this syrup to drizzle over a simple cake I made on a whim. I spotted a jar of lavender in my pantry and ran with the inspiration! I must admit, while I've had that jar in my pantry and have several stashed recipes that call for lavender, this was my first time actually using lavender (though not the first time tasting it). This syrup is a little florally and a little spicy from the cinnamon and I love it! I'm even enjoying a glass of lavender cinnamon soda as I type :)

Lavender Cinnamon Simple Syrup

Ingredients

• 1/4 C water
• 1/4 C sugar
• 1/4 tsp food grade lavender
• 1 cinnamon stick

Method

1. In a small saucepan, combine the ingredients. Bring to a boil over medium heat, then reduce heat to low and simmer for no more than 5 minutes.
2. Remove cinnamon stick and strain solids. Note: I like to keep the lavender flowers if using over a cake as the flowers act as a bit of a garnish.

Serving ideas

• Drizzle over an entire cake or individual slices to add an extra layer of flavor and moisture.
• Serve as a soda drink by combining 1 tbsp syrup per 6oz club soda.
• Sweeten up a glass of iced or hot tea.
• Swirl into a yogurt and granola parfait.

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Almond Milk

I've gotten into homemade non-dairy milks as of late, first it was pecan milk, then coconut milk, and now I'm at almond milk. After some hesitation, I recently bought a nut milk bag. Previously I had used a sieve to strain out the pulp, but even that leaves you with a slightly grainy texture, so I decided to take the plunge.

The thing I love most about using a nut milk bag is the speed. The one I purchased suggested using your hands to squeeze out the liquid from the solids which is much quicker, and releases more liquid in my opinion, than simply allowing the liquid to drain on its own (as I had been doing with the sieve method). Not to mention, the nut milk bag yields a much creamier milk.

Almond Milk

1 cup raw almonds

water for soaking

4 cups water

1/2 vanilla bean

3 pitted dates

1. Place the almonds and soaking water in a large bowl for 8 hours or overnight.
2. Drain and rinse the almonds well. Combine almonds and remaining ingredients in blender, blend until smooth.
3. Place nut milk bag over a bowl or storage container, then pour blender contents into the bag. Allow milk to strain for several hours or squeeze the bag by hand to extract the milk.

Stays fresh for 2-3 days, if you can hold onto it that long!

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green protein smoothie

So...green smoothies. Is it just me, or does it seem a bit strange to drink a mysterious green liquid that looks like it would be quite at home in a swamp? The secret is to balance the green with fruit, banana really helps out here, plus it's a great thickener.

I'm a little bit crazy about this green smoothie specifically because it just tastes so good! Plus it's easy to mix up with different frozen fruit on hand. This blend in particular masks the slight grittiness to the hemp protein powder (any unflavored variety of protein powder would work great, too).

Green Protein Smoothie

Ingredients

• 1 tbsp peanut butter
• 2 tbsp hemp protein powder
• 4 cups spinach
• 1 banana
• 1 C frozen blueberries or strawberries
• 1 C water or milk (So Delicious coconut adds a subtle richness), or more for a looser consistency

Method

1. Add ingredients to blender in the order listed.
2. Blend until smooth.

Yields about 20 ounces, enough for one large or two small servings.

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last taste of summer

It's been really hot around here for over a week, then suddenly, cool temperatures are back! Kinda makes it feel like the real end to summer and while I'm not quite yet ready to let it go, I will carry this drink with me into the fall: shaken iced tea.

I discovered this drink on the menu at Starbucks and couldn't get enough of it. Perfectly brewed black tea, served over ice, and just slightly sweetened? Yes, please. Also doesn't hurt that it's the cheapest drink on the menu ;) Then I realized I could make the same drink and have it on hand all the time at home. All I'd need was some tea, some sweetener, ice, and a cocktail shaker for good measure.

Tea: experiment, play around, find what you like! I tend to use black tea (PG Tips tea bags or loose-leaf), but I've also had success with Yerba Mate. I make a batch of 1.5 liters at a time, traditional hot brew method, then chill in refrigerator until ready to serve.

Sweetener: simple syrup is quick and easy to make--boil equal parts water and sugar, then lower heat to a simmer for about 5 minutes. Otherwise, I think agave could be quite nice. It needs to dissolve completely in cold water.

Using a cocktail shaker, for added flair, add several ice cubes, followed by tea, and a splash of sweetener. Shake vigorously and pour into a glass. Without cocktail shaker, put ingredients in a glass and stir to combine.

I love this too because it can be custom tailored to your taste. Like extra strong tea? Brew it up! Extra sweet? Bring on the simple syrup.

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Raspberry Tropical Smoothie

I'm trying to perfect my smoothie technique. When not following recipes and making my own, I tend to over-do it in terms of quantity and end up with 40 ounces of smoothie. But today, success! I had some "tropical" produce around (pineapple, mango, banana) and thought the combination would pair well with some fresh raspberries.

Raspberry Tropical Smoothie

Ingredients

• 1 C mango, cubed
• 1/2 C pineapple, cubed
• 3/4 C raspberries
• 1 large orange, juiced
• 6 ice cubes

Method

1. In a blender, combine the mango, pineapple, raspberries, an orange juice until well blended.
2. Add the ice cubes and blend until it reaches a smooth consistency.

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Watermelon Tropical Smoothie

Fun fact that I didn't realize was such a fun fact until recently: I don't like watermelon. I recently tried it juiced, still didn't really like it. But juiced with other ingredients, it's not so bad. So I picked myself up a hunk at the grocery store for just that purpose and made a tropical smoothie. While the color in the end was not so appetizing, it tastes good!

Watermelon Tropical Smoothie

Ingredients

• 1 1/2 cups watermelon, cubed
• 1 1/2 cups pineapple, cubed
• 1 cup mango, cubed
• 1 banana, sliced
• 1 cup blueberry juice

Method

1. Combine all ingredients in a blender on high speed until well blended.

Makes 40oz.

Another fun fact: Equal parts watermelon, pineapple, and mango taste just like cantaloupe...another one of my least favorite fruits ;)

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Chai Tea Concentrate

This stuff is handy to have around at home if you're a chai tea fan. The final chai tea product is much more flavorful than anything you'd buy prepackaged at the grocery store or buy at the corner coffee shop.

Chai Tea Concentrate

Ingredients

• 10 thin slices of ginger
• 1 cinnamon stick
• 10 cardamom seeds (from about 2 pods)
• 5 cloves, or 1/2 tsp
• 1/2 tsp vanilla extract
• 3 cups water
• 1/2 cup sugar, honey, agave, etc. to taste

Method

1. Combine first 6 ingredients in a saucepan, bring to a full boil, and then simmer over very low heat for 20 minutes.
2. Add the sugar and stir to dissolve.
3. To serve, blend about two parts chai tea concentrate to one part warm or steamed milk, to taste.

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Tea Latte

Why go out to a coffee shop for a tea latte when you can make one at home at a fraction of the price? I think the best part of making these at home yourself is you can experiment with your favorite teas and even make your own simple syrups to use!

If you've got an espresso machine, you can use that to make this drink a bit more "authentic" with steamed milk and tea shots.

Tea Latte

Ingredients

• 6-8oz brewed tea
• 2-4oz hot milk
• Vanilla syrup (to taste)

Method

With espresso machine:

1. If using an espresso machine, steam the milk and syrup and set aside.
2. Pack a scoop of tea leaves as you would ground coffee and pull your shot(s).
3. Pour the tea shots into the milk and serve.

Without espresso machine:

1. Combine all hot ingredients in a mug and serve.

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Capturing Summer

It's something I've been wondering for a while now, well, at least since the first signs of fall a couple weeks ago--how can I make summer last as long as possible? Is it through farmer's market produce? Fresh brewed sun tea? The perfect cheeseburger?


I tried these methods, but sadly it just isn't working for me. I suppose the incoming rain and cooling temperatures are just going to require a change in mindset. It's the season for soups, stews, perhaps endless cookies and...pumpkin lattes?

I ran across a recipe for these [pumpkin spice lattes] a few days back and can't get enough! I've never tried the "authentic" Starbucks one, but its like drinking a mild pumpkin pie, and super easy to make with a bit of canned pumpkin. An espresso machine whips this up in a hurry (just steam the ingredients), otherwise the method listed on the site works just as well.

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Rosewater-White Chocolate Flavored Coffee

Really, this is just a slightly jazzed up cup of coffee. I am not generally a coffee fan, though I will drink sweetened espresso drinks on occasion. Somehow, paying $4 for a cup of milk with coffee just doesn't appeal to me. I came up with the idea for a drink like this; who doesn't have a pot of coffee in their kitchen at home or at the office? Adding milk/cream and syrup makes that plain brown water into something special.

I like the idea of rosewater because it adds a nice floral scent and delicate flavor that lingers. This would also be fantastic as a white chocolate mocha, just substitute the white chocolate simple syrup for a white chocolate syrup. Both are available at standard grocery stores.

Rosewater-White Chocolate Flavored Coffee

Ingredients

• 1 scoop ground coffee
• 8 oz boiling water
• 4 oz milk, hot
• 1 oz white chocolate flavored simple syrup
• 1/2 oz rosewater

Method

1. Prepare coffee in a french press, brewing for 1 minute.
2. Combine all liquids into a mug and serve.

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mojto time!

I got a taste for mojitos while in Japan. I'm not really a big mint fan, so it really doesn't make a lot of sense. When I make mine at home, I tend to cut way back on the mint, using only a sprig or two. This week, I tried two "new" types: blueberry and pineapple. Yummy!

Some mojito fans may call me uncivilized for messing with this drink...but I can't help it! I like what I like. Besides pineapple and blueberry (pineapple was my favorite), I think strawberry or raspberry would be delicious.

Fruity Mojito

Ingredients

• 1-4 mint leaves
• 2 tsp sugar
• Juice of 1/2 a lime
• 1/4 C fruit, pureed
• 2 oz light rum
• Club soda
• Ice

Method

1. In a glass, add the sugar, mint, fruit, and lime juice.
2. Muddle to bruise the mint and dissolve the sugar into the fruit.
3. Add rum, then top off with club soda and ice.

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