Drinks Archives - Little Spice Jar

Cold Brew with Pumpkin Cold Foam Recipe

Marzia — Thu, 28 Sep 2023 10:30:00 +0000

This copycat Starbucks Pumpkin Cold Foam Recipe is sure to be a hit! Load up as much as you’d like on top of an ice-cold glass of cold brew coffee. Made with just a few ingredients and so much cheaper than going through the Starbucks drive-thru every morning!

‘Oh, look.. another glorious morning!’

If you can name what movie that line is from, you are my people and you’ve come to the right place!

But really, what a glorious morning it would be if you could top up your favorite fall drink with homemade pumpkin cream cold foam and be out the door without having to swing by the drive-thru to grab your $8 cup of joe in the morning. It’s life-changing.

I can promise you this: my pumpkin cold foam recipe is probably going to cost you less than the number of fingers on both hands and it’s going to make so many more batches too. We’ll use simple ingredients like heavy cream, half and half, and of course, a dash of pumpkin spice and some real pumpkin puree. Top your cold brew, homemade pumpkin spice lattes, or even pour over coffee with this.

I have a couple of different ideas for the sweetener portion of the recipe. I think my salted caramel lovers might even like my version a bit better than Starbucks’. It tastes like a salted pumpkin pie cloud!

I know, I know, that’s a bold claim but I’m serious! I’ve got your homemade iced coffee solution right here!

Ingredients for pumpkin cream cold brew:

Heavy whipping cream: Heavy cream and heavy whipping cream can be used interchangeably for this recipe. Heavy cream just has a higher fat percentage than heavy whipping cream. Not a big deal for this particular recipe.
Half and Half: in the States, this is a produce that we get here. I know that in places like Canada, the UK, and the rest of the world, this is either labeled differently or a product that might not even be available. Essentially, it is a 1:1 ratio of whole milk to cream. Since the recipe calls for a quarter cup or 4 tablespoons, you would use 2 tablespoons of whole milk and 2 tablespoons of heavy whipping cream in place.
Sweetener of choice: you can use maple syrup, simple syrup, or my favorite – salted caramel syrup! This adds sweetness to the pumpkin cold foam recipe. If you aren’t a fan of salted caramel you can use vanilla extract or even vanilla syrup here to give it a lighter flavor.
Pumpkin pie spice: the pie spice contains ingredients like cinnamon, nutmeg, cloves, ginger, and allspice. These ingredients add warmth to the recipe and work beautifully with the natural sweetness of pumpkin puree. You’ll need anywhere from ½-¾ teaspoon pumpkin pie spice depending on how spicy you like things!
Pumpkin puree: You’ll need real pumpkin puree for this recipe. Be sure not to use pumpkin pie filling as that is what you use to make pumpkin pies. We need the real pumpkin to give it that real pumpkin flavor!
Kosher salt: Helps elevate the sweetness and all the pie spices used in this recipe.
Cold brew: You’ll also need your favorite cold brew coffee to serve this pumpkin cold foam recipe with.
Handheld milk frother: I know, this isn’t really an ingredient but if you have one of these or have been considering purchasing a milk frother, this is a great one that doesn’t cost much! These make it so much easier to froth or whisk the pumpkin cream cold foam. If you don’t have one and don’t see yourself purchasing one, check out the FAQs below for other options!

How to make Starbucks pumpkin cream cold brew:

Add it all together. In a 2-cup measuring cup or a tall mason jar, combine the heavy cream, half and half, your sweetener of choice, pumpkin purée, pie spice, and kosher salt.
Make it frothy. Then use a handheld frother, a frothing jug, or even a blender, and blend the ingredients. Keep in mind if you use an electric frothing jug, you want to make sure to do this on the cold setting. You want the foam to be thick and super aerated.
Make cold brew and serve. Once the cold foam is thick and aerated, you can stop. Add ice and homemade or store-bought cold brew to your favorite glass. Finally, top with a few tablespoons of pumpkin cold foam. Taste and adjust with more pumpkin cold foam as desired. Honestly, it only takes a few mins! Serve and enjoy!

FAQs about this recipe

What can I use to make the sweet cream cold foam if I don’t have a handheld milk frother?

You can use a traditional blender, a shake blender, an electric cold foam frother, or even a mason jar with a tight-fitting lid would work. You can also stir with a manual whisk until it comes together but this does take quite a bit of elbow grease!

I’m not a fan of maple syrup, what other flavors can I use to sweeten my pumpkin cold foam recipe?

You can use sweetened condensed milk, vanilla syrup, salted caramel syrup, or even simple syrup if you’d like. I find that honey does get a bit grainy, especially when the milk products are cold (which they need to be to aerate better!) so I don’t suggest using that.

How do you store pumpkin sweet cream cold foam?

Make sure to keep leftover pumpkin cream cold in an airtight container topped with a tight-fitting lid in the fridge. You don’t want to leave it open as it will absorb all the refrigerator smells!

If you like this recipe, you might also like:

Yield: Serves 4-6

Cold Brew with Pumpkin Cold Foam Recipe

Prep Time 5 minutes

Total Time 5 minutes

This copycat Starbucks Pumpkin Cold Foam Recipe is sure to be a hit! Load up as much as you'd like on top of an ice-cold glass of cold brew coffee. Made with just a few ingredients and so much cheaper than going through the Starbucks drive-thru every morning!

Ingredients

½ cup heavy cream
¼ cup half and half
2 tablespoons maple syrup or my favorite salted caramel syrup
2 tablespoons pumpkin puree
½ - ¾ teaspoon pumpkin pie spice
Pinch of kosher salt
prepared cold brew, for serving

Instructions

COMBINE: In a 2-cup measuring cup or a tall mason jar, combine the heavy cream, half and half, maple syrup (or salted caramel) pumpkin purée, pie spice, and kosher salt.
FROTH: Using a handheld frother or in a frothing jug, combine the ingredients. Keep in mind if you use an electric frothing jug, you want to make sure to do this on the cold setting. Once the cold foam is thick and aerated, you can stop.
SERVE: Add ice and cold brew to your favorite glass. Top with a few tablespoons of pumpkin cold foam. Serve and enjoy!

Notes

Sweeteners: You can use sweetened condensed milk, vanilla syrup, salted caramel syrup, or even simple syrup if you'd like. I find that honey does get a bit grainy, especially when the milk products are cold (which they need to be to aerate better!) so I don't suggest using that!
Storage: Make sure to keep leftover pumpkin cream cold in an airtight container topped with a tight-fitting lid in the fridge. You don't want to leave it open as it will absorb all the refrigerator smells!

Creamy Sweet Mango Lassi

Marzia — Mon, 24 Jul 2023 10:30:00 +0000

Mango Lassi is a creamy and refreshing yogurt-based drink blended together and slightly sweet. Typically made with fresh or frozen mango, yogurt, and honey or sugar. My mango lassi recipe has a thick and creamy consistency. It’s the perfect refreshing summer drink!

What a way to cool off!

For as long as I can remember, sweet lassi has always been a staple in our household. Typically, I like to use an extra tangy yogurt, blend it together with lots of ice cubes, a generous pouring of sugar, and some milk to thin it out a smidge. Throw it all in a high-power blender until you’re left with something that’s a milky slushie-like consistency. I may not be doing a good job selling it there, especially if you aren’t a fan of milk or dahi (yogurt) in general. Think of it as a mango milkshake or smoothie but with a yogurt base instead of ice cream or heavy cream. I hope that sounds a lot better.

And if you’ve never tasted mango lassi at an Indian restaurant, it’s definitely something to try out. It’s the perfect way to balance out all of the spices that are typically used in Indian dishes.

In the past, I’ve shared my strawberry lassi recipe with you in hopes of introducing a new fruit to the mix. But honestly, they’ve been doing it this way for generations in India, Pakistan, and across the Indian subcontinent for a reason.

Mangoes are meant to be blended with yogurt and made into a creamy and sweet mango lassi.

Ingredients for my Mango Lassi recipe

Mangoes: You can use frozen mangoes or fresh mangoes for this recipe. Before sure to peel the mangoes if you prefer to use fresh. Champagne, Alphonso, or Kesar mangoes are the ones that I typically suggest using. You want to use ripe mangoes if possible as this way you’ll need to use sweetener in the recipe. I suggest using high-quality frozen mangoes, if possible. Your lassi just won’t be as creamy if you use low-quality frozen mangoes.
Milk: I like to use 2% or whole milk to make this recipe. If you want to make vegan lassi, I suggest swapping the dairy milk for almond milk, cashew milk, or something similar.
Mango Pulp: Canned mango pulp or mango puree is easily available in most Indian and Pakistani stores. These days, you might even be able to find it in the international aisle of your mainstream grocery store – I definitely was! I know not everyone will be able to find mango pulp so you can replace it with a scoop or two of mango sorbet. Keep in mind that if you use sorbet, you’ll want to play around with the amount of sweetener you add to the recipe to ensure the lassi doesn’t become overly sweet.
Kosher Salt: I prefer to use just a pinch. The sodium helps balance the sweeter ingredients in this recipe.
Plain Whole Milk Yogurt: Sometimes also called curd. The tartness of the lassi will heavily depend on how sweet the yogurt you use is. And by that, I mean that as yogurt sits in the fridge, it tends to become more tart. Freshly purchased yogurt will have less of a tang, while opened cartons of yogurt that have had a week to sit in the fridge, will have a tangier flavor. I prefer to use plain yogurt instead of Greek yogurt for my mango lassi recipe. I find that Greek yogurt sometimes doesn’t allow the mango lassi to get as smooth. Low-fat yogurt will also work, but I do find that the lassi isn’t as creamy or luscious when I use low-fat. I think it’s okay to use coconut yogurt to make a vegan mango lassi recipe if you’d like.
Sugar: I prefer cane sugar as my sweetener of choice. But honey, agave, or simple syrup would also work here. Feel free to skip this entirely if you think the mangos and mango pulp will make this sweet enough for you!
Add-ins: Depending on the flavor of mango lassi you prefer, you can always add a couple of saffron strands, a pinch of cardamom, some lime zest, shredded coconut, some mint leaves, or even some rosewater. How you flavor your mango lassi is entirely up to you!

How to make creamy mango lassi

Give it a whirl. If you’re using frozen mangoes, you’ll want to give them a bit of a head start. For fresh mangoes, you can toss everything into the high-power blender at once and just blend. Combine the mangoes, with the mango pulp, milk, and a pinch of salt. Run the blender until the frozen mangoes break down into slushie-like consistency.
Make lassi. Add the yogurt, sugar, and ice cubes (if you used fresh mangoes only) and continue to blend until the lassi is smooth. Taste then adjust with more sugar to your taste. Pour the lassi into serving glasses, garnishes are always a good idea. Finally, serve cold!

FAQs about this recipe

Is mango lassi healthy for you?

Mango lassi can be healthy for you if you use good quality mangoes, don’t add in additional sugar/pulp, and use low-fat milk and yogurt. It just depends on the choices you make.

What does mango lassi taste like?

It’s a creamy yogurt-based drink that is both sweet and tangy.

Does Lassi taste like yogurt?

Plain lassi does taste a bit more like yogurt than mango lassi. The tang is more prominent. Mango helps curb the natural tang of yogurt while giving it a delicious sweet and floral note.

Is Lassi originally sweet or salty?

It can be either. Mango lassi is typically sweet, but plain lassi can be sweet with the addition of sugar or salty with the addition of a pinch of salt.

If you like this recipe, you might also like:

Yield: serves 2-3

Creamy Sweet Mango Lassi

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

1 ¼ cup frozen mangoes (see notes for fresh)
¾ cup milk (such as whole or 2%)
⅓ cup mango pulp (see notes)
Pinch of kosher salt (less than ⅛ teaspoon)
¾ cup plain whole milk yogurt
2-3 tablespoons sugar (or honey), optional

Instructions

WHIRL: Combine the frozen mangos, milk, mango pulp, and a tiny pinch of salt in the high-power blender and give it a whiz until the mangoes break down.
BLEND: Add the yogurt, 2 tablespoons sugar, and ice cubes (if using) and continue to blend until smooth. Taste and adjust with more sugar as desired and blend to combine before pouring into glasses and serving cold.

Notes

Fresh mangoes: If you use fresh mangoes, you can throw everything into the blender at once, no need to do it in two steps. You’ll still want to use 1 ¼ cups of fresh mangoes for this recipe. Additionally, you’ll need ½-¾ cup of ice to give the lassi the texture we’re going for.
Mango pulp: if you’re having trouble finding mango pulp, I suggest replacing it with equal parts store-bought mango sorbet. Talenti brand makes one that would work beautifully. I also suggest adding a pinch of saffron if you have access to it. This should mimic the mango pulp pretty closely. Keep in mind that both the pulp and mango sorbet contain sugar, so if you typically prefer drinks that are less sweet, I suggest using 1 tablespoon of sugar and adjusting at the end as necessary.
Variations: there are plenty of additions you can make to play with the flavor of mango lassi! Feel free to add in some lime zest, shredded or desiccated coconut, mint leaves, or even saffron or rosewater to give it a unique twist.
Decorate: Feel free to squeeze mango pulp from a squeeze bottle into each cup before pouring the mango lassi to give it a restaurant-style look!

Homemade Apple Cider

Marzia — Mon, 18 Oct 2021 10:30:00 +0000

How to make homemade apple cider at home without an apple press! My homemade cider recipe has that delicious, farm-fresh cider flavor. Spice it up with a few cinnamon sticks and orange peel. This is sure to be a new family favorite recipe!

There’s nothing quite like hot cider on a crisp fall day!

A mug full of cider is sure to warm you right up. We’re using a variety of apples to help pack the cider full of flavor. And I’m not kidding when I say that a cupful of this stuff took me back to the cider farm I went to in Stowe! I recently shared this cider with friends and it was a HUGE hit at our fall party. My trick was to throw an extra cinnamon stick in the carafe once the cider was room temperature and I honestly think it made the flavor so much more delicious that way!

Most apple cider recipes call for low and slow cooking in a slow cooker. Then you mash the apples with a potato masher and strain the mixture through a cheesecloth. My apple cider recipe uses a food processor to mimic the actions of a traditional apple press just like the way that do at the farm and is cooked just long enough so it’s safe to keep in the fridge for 1-2 weeks. It’s tart, sweet from the brown sugar or maple syrup, and since we didn’t cook it for too long, the apple flavor is so well pronounced.

Trust me, this homemade apple cider tastes just like you got it fresh from an apple orchard!

Ingredients for homemade apple cider recipe

Apples: I suggest using a good variety of apples! Make apple cider if you’ve got an abundance of apples that you need to use up. Almost all varieties work well, but there are some specifics about varieties below. The apple cider I had in Vermont was in my opinion, the epitome of the best apple cider. They used McIntosh apples from local farms exclusively from what I’ve found in my research. But you can use a combination or your favorite variety if you’d like. Honeycrisp, Granny Smith, and McIntosh are my favorite combo!
Spices: You’ll need whole cloves, the peel of an orange, and a few whole cinnamon sticks to help flavor the cider. Some people also like to add a few slivers of nutmeg, fresh ginger, or allspice berries. I’ve modeled my cider after the one I had in Vermont, and I only tasted a hint of cinnamon in that.
Sweetness: You can use both brown sugar or maple syrup as a sweetener. There is no right or wrong answer here, use whatever you like! If you prefer sweeter cider, use more brown sugar or syrup to taste.
Water: this cider packs quite a flavor punch! So I’m using just a bit of water to help stretch the cider. This won’t change the flavor but will help cut down costs, which will definitely help if you’re making this for a large crowd!

How to make apple cider at home:

Prep everything first. Start by thoroughly washing the apples. Use a knife to remove the seeds and stem from the apples. Grab a large bowl, place a colander inside the bowl. Add a double-layered cheesecloth to the bowl and then make sure to find a smaller bowl that fits inside the colander. You’ll also need a can 28-ounce can that fits inside the small bowl. This will help mimic a traditional apple press.
Process the apples. In the bowl of a food processor, add enough apple slices to fill the bowl about 3/4 of the way full. Pulse the apples until they break down into a sauce-like consistency. Pour this mixture into the lined colander, placed over the large bowl. And repeat this process until all the apples have been pulsed. Place the smaller bowl over the apple pulp and place the can inside the bowl. Allow our make-shift ‘press’ to squeeze out all the cider for at least 15-20 minutes. Then, bring the ends of the cheesecloth together, twist, and wring out as much of the cider from the apples as you can into the large bowl.
Make cider. Add the squeezed cider to a medium saucepan. Taste the cider and add sugar or maple syrup to your taste. Then, add orange peels and whole cloves to a saucepan along with the cinnamon stick and water. Heat the cider nice and slow over low heat. You want the cider to get all that spice flavor, but you don’t want the cider to boil. Make sure the temperature doesn’t heat past 160-165ºF. I use my meat thermometer every 3-5 minutes to keep an eye on it. Strain the cider one last time through a fine mesh strainer to remove the orange peel and whole spices. Serve the cider in mugs immediately or allow it to cool completely and then serve in mason jars. I also like to add a cinnamon stick to the carafe of leftover cider when I store it in the refrigerator. As the cider sits it just absorbs all that flavor and taste even better!

FAQs about homemade apple cider:

What apples are best for making apple cider? Apples that work best for making apple cider are Honeycrisp, Pink Lady, Jersey Mac, Fuji, McIntosh, Gala, Red Delicious, and Granny Smith.
How do you reheat cider if you want to serve this later? If you’d like a mug just for yourself, just reheat it in the microwave. If you’d like to serve this for a party, I suggest adding it to a slow cooker and placing it on the warm setting a few hours before you’re ready to serve.
How long does apple cider last? Prepared apple cider will last for 1-2 weeks in the fridge. Keep in mind that we have not added any preservatives to the cider so it’s best to consume as soon as you can.
But can I still simmer the cider in the slow cooker rather than on the stovetop?Yes, once you’ve squeezed out all the cider, you can add it to a crock pot or slow cooker along with water, sugar, spices, and orange peel and allow it to simmer on low for several hours. This will infuse the cider with the same flavors but it will be way more delicious than when apples are simmered in water!
Can you use this cider to make other things? Yes! You can make baked cider donut holes or even homemade apple cider caramel sauce (which you can then use to make caramel apple cinnamon rolls!)

Equipment to make apple cider:

Food processor: will break down the apple solids into a sauce-like consistency.
Colander: catches all the apple solids and helps pass the cider through the cheesecloth.
Cheesecloth: helps strain the pulsed apples before we simmer the cider in a saucepan.
Measuring cup: You’ll need a large measuring cup to catch the apple cider and a small plate that you can use to press down on the pulp. You’ll also want a large 28 ounce can that you can use as a weight to squeeze juice from the apple. I prefer to catch the cider in a measuring cup because then we’ll know how much water to add to the cider later.
Saucepan or medium pot: You’ll need a large pot to hold the liquid from the processed apples. A 4 quart sauce pan works well here.
Fine mesh strainer: Helps strain out the orange peels, whole clove, and cinnamon sticks. It will also help catch any apple pulp that made it through the first round of straining. I don’t like any bits in my cider!
Wooden spoon: to help stir in the sugar or syrup.
Digital Thermometer: to help monitor the temperature of the cider.
A Pitcher for storing. I like to use a glass carafe to store my apple cider in the fridge. Make sure to use a carafe that has a tight-fitting lid.

Other apple recipes to try:

Yield: makes 12 (1 cup) servings

Homemade Apple Cider

Prep Time 20 minutes

Cook Time 25 minutes

Additional Time 15 minutes

Total Time 1 hour

Ingredients

5 ½-6 pounds large apples, remove seeds/stem + roughly diced (see notes)
3-5 tablespoons brown sugar (or maple syrup)
Peel of 1 orange
1 teaspoon whole cloves
4 sticks of cinnamon, divided
3-4 cups water
Cheesecloth

Instructions

PREP: Line a colander with a double layer of cheesecloth. Place the colander over an 8-cup measuring cup (to catch the cider.) Grab a small plate that fits inside the colander and a 28 ounce can that fits on the plat; set aside for now.
PROCESS: In the bowl of a food processor, add apple pieces and pulse until the apples break down into an apple sauce-like consistency. Scrape from the food processor into the lined colander. Repeat this process until all the apples are used. Then, twist the cheesecloth at the top to lock everything in. Gently squeeze as much of the juice as you can out of the processed apples. Place the plate over the apple pulp bag along with a can of 28 ounce can to help press out the cider. Allow the weight of the can to press any remaining cider out for 15 minutes. Then, grab the cheesecloth 'bag' and wring out as much of the cider as you can. Discard the pulp bag.
MAKE CIDER: Pour the cider into a 4 quart sauce pan. I like to dilute by adding 2 cups of water for every 4 cups of cider (so a total of 4 cups water here because I had 8 cups of cider.) Taste and add sugar depending on the variety you used and how sweet you prefer your cider. Add the orange peels, whole cloves, and 3 cinnamon sticks. Heat the cider over low heat until it heats through to 160-165ºF; this will take about 25 minutes. Strain through a fine mesh strainer to catch any remaining pulp and spices. Serve the cider warm, or refrigerate and serve cold. You can also use the cider to make apple cider caramel sauce or baked cider donut holes.
OPTIONAL: If you’re storing the cider for later, I like to add the last cinnamon stick into the carafe with the cider. I find it keeps releasing more spice and it just tastes even better that way.

Notes

Apples: I prefer to use a blend of McIntosh, Honeycrisp, Granny Smith, and Pink Lady apples for this recipe; however, you can also make this with McIntosh or Honeycrisp apples alone as well.
Slow cooker: You can also simmer the cider in the slow cooker. Once you’ve gotten the apple cider, add it to the slow cooker along with water, sugar, spices, and orange peel. Simmer on the low setting for 3-4 hours or under it’s warmed through. Strain and serve immediately or when cold!

Most Refreshing Frozen Mint Lemonade (Limonana)

Marzia — Thu, 29 Apr 2021 10:00:00 +0000

Refreshing frozen mint lemonade (or Limonana) is a Middle Eastern classic made with just a handful of ingredients and blended together to create a deliciously sweet, slightly tart, and minty slushie drink!

Most refreshing.

Frozen mint lemonade, also known as Limonana, a recipe made with 4 simple ingredients if you don’t count the ice and water. It’s like a slushie with adult flavors, and it’s delicious to serve a crowd on the 4th of July or a regular old hot spring or summer day. This frozen lemonade with mint would go beautifully with burgers, kebobs, and almost anything else!

That first sip of homemade frozen mint lemonade cools you down from head to toe. It’s slightly sweet with a bright lemony flavor and infused with fresh mint. Take this from someone who doesn’t even love mint; I am completely obsessed with this homemade frozen mint lemonade. It’s a harmonious blend of sweet, tart, and minty flavor. One that’s addicting and makes you keep wanting to go back for another sip. And it doesn’t hurt that it requires just a handful of ingredients and a blender to put this together!

And sure, if you too don’t care all that much for mint, you can always use less, or swap it for basil here (that would be yummy and similar to my homemade strawberry basil lemonade.)

What is Limonana?

Limonana is a beverage made with fresh mint and lemons. It is most commonly served in many Middle Eastern countries such as Turkey, Syria, Lebanon, Jordan, and Israel. The word ‘limon’ translates to lemon, and the word ‘nana’ means mint in Turkish.

What ingredients are in frozen mint lemonade?

Lemon juice: freshly squeeze lemon juice works best for this recipe. In the summertime, I love buying bulk bags of jumbo lemons and making this lemonade often. If you use one of those huge lemons, you’ll probably only need about 1- 1 ½ lemons!
Lime Juice: isn’t something you commonly see in a recipe for Limonana. But I like to use just a hint of lime to cut through some of the sweetness of the sugar and introduce another flavor to the frozen lemonade! Feel free to omit this if you only have lemons on hand.
Fresh Mint: A handful of fresh mint leaves really kick the flavors up a notch in this frozen lemonade recipe. In the summertime, I usually head over to my parents’ place with my gardening scissors to snip fresh mint from their garden. It’s so much more delicious that way!
Sugar: For this recipe, I provide a range of how much sugar you can use. I like to use ⅓ cup of sugar because we prefer a bit more tartness in the frozen lemonade than on the overly sweet side. However, you can use up to ½ cup if you’d like to make this sweeter, or you can even do somewhere in between the two measurements.
Water + Ice: You’ll need just under a cup of water and 4 cups of ice to make homemade Limonana.

How to make frozen mint lemonade:

Mix everything but the ice. Start by combining the lemon juice, lime juice, sugar, mint leaves, and water in a blender. Blend the ingredients until the sugar dissolves, and the mint leaves break down into teeny tiny pieces.
Add the ice and serve it up. Once blended, stop the blender, remove the lid, add in ½ of the ice and continue to blend. If you have a blender with a lid with an opening, slowly feed ice through the lid until all the ice is added and the limo nana is blended. Pour it into your favorite glass and decorate with a lemon slice or fresh mint!

What foods pair well with frozen mint lemonade?

Grilled Chicken Kebabs
Beef Shawarma Bowls with Persian Rice
Lentil Rice Pilaf with Caramelized Onions (Mugadara)
Chicken Shawarma Fries
Extra Smooth Hummus
Homemade Naan Bread (and Garlic Naan)

If you like this drink, you might also like:

Yield: ~4 servings

Most Refreshing Frozen Mint Lemonade (Limonana)

Ingredients

½ cup freshly squeezed lemon juice
1 tablespoon freshly squeezed lime juice
½ cup fresh mint leaves
⅓-½ cup sugar (start with ⅓)
⅔ cup water
4 cups ice

Instructions

COMBINE: The lemon juice, lime juice, mint leaves, sugar, and water in the blender. Blend for a minute or until the mint is broken down completely.
SLUSHIE: Lift the lid, add ½ the ice. Close the lid and start the blender; if your blender has an opening in the lid, I suggest slowly adding the remaining ice while the blender is running so that it blends as you add it. Pour the frozen mint lemonade into your favorite glasses and decorate with lemon slices or a sprig of mint!

Notes

LEMONS: out of season I do find that with more tart lemons I end up needing a bit more sugar than my usual ⅓ cup. I suggest starting there and tasting between steps 1 and 2 and adjusting with additional sugar as needed. Remember, you want it to be a bit sweeter when you taste the mixture because we'll water it down with the ice as it blends!

Easy London Fog Latte (Earl Grey Latte)

Marzia — Mon, 30 Nov 2020 11:00:00 +0000

Homemade London Fog latte just like your favorite coffee shop! London Fog lattes are so easy to make at home and you just need a handful of simple ingredients.

London Fog lattes are my drink of choice at Starbucks when it’s chilly outside and I’m desperate to warm up with a hot cup of something that isn’t loaded with sugar like your typical Starbucks seasonal lattes.

They’re warm and cozy on a cold rainy afternoon too. My favorite way to enjoy a London Fog latte is with the fireplace on; a riveting book downloaded to my kindle that I can get lost in while the rain lashes against my windows and I’m tucked away under a warm blanket with cafe jazz playing softly in the background.

An hour of that, and I feel oh, so rested!

What is a London Fog Latte?

A bright citrusy latte made with earl grey tea, hints of lavender, vanilla, and sometimes, a stick of cinnamon. The tea is usually steeped and then warm, frothy milk is added to create a latte.

What ingredients do you need to make a London Fog latte?

Hot water: I like to heat the water in my electric kettle and then pour it into a measuring cup or my glass kettle for two. I add the tea bags first, then pour the water over the top, and allow the tea to steep.
Dried lavender: This is an optional ingredient. I’ve made my LF latte with lavender a couple of times and never quite enjoy it as much as the version with a different ingredient (mentioned below.) I love lavender essential oil for my diffuser, and I don’t mind a nice lavender scented candle. But personally, lavender doesn’t work for me in a latte.
Cinnamon stick: I love adding a small cinnamon stick to my earl grey latte! It gives it such a warm and comforting flavor as opposed to the bright flavor of lavender. I read about adding cinnamon to a London Fog latte years ago in some food magazine, and I have been doing it ever since. Give it a try; you too might enjoy it more than the original version.
Earl Grey Tea: You can use loose tea leaves or tea bags. Either works for this recipe. I’ve found that I really like this brand of earl grey as well as this brand.
Steamed milk: there are quite a few different ways to steam milk for this latte recipe, and I’ll share all of them below. Essentially, steamed milk is created by heating milk until the fat breaks down and creates the tiny foamy bubbles you see at the top of your cappuccino or latte. Using a steam wand or another machine that breaks down the fat gives your foamy a delicious silky flavor and texture.
Sugar: you can sweeten your tea latte with granulated sugar, brown sugar, agave, maple syrup, or honey! All of these options would work. How much you add is entirely up to you. If you prefer your latte sweet, you may want to add about 2-3 teaspoons per cup.
Vanilla extract: Sometimes, I like to add the vanilla in while I’m steaming the milk. This gives the milk a wonderfully vanilla foamy flavor and scent. Other times, I like to add the vanilla directly into the cups before pouring in the steamed milk.

How to make a London Fog latte at home:

Steep the tea. Place the water in an electric tea kettle (or in a stovetop kettle) and heat the water to boiling (or if you can set the temperature, heat it to 208-212ºF.) Once the water is boiling, turn off the kettle. Place the tea bags in a glass measuring cup along with the lavender or cinnamon stick if you’re using them. Pour the water over the top and let the tea steep. Sometimes I cover the measuring cup with a small plate to keep the water hot. You can brew the tea for less time if you prefer a weaker tea or longer for a stronger latte.
Froth the milk while the tea steeps. Heat the milk in a frother. There are tons of ways to froth milk, and I list and explain all of them below. Once the milk is frothed, you can assemble the latte.
Make a latte. Pour the steeped tea into two mugs. Add vanilla to each mug and sugar as desired. Pour the tea over these ingredients. Then, slowly pour the frothed milk into each cup. Be sure to use a spoon and hold back the foam; you don’t want to add that just quite yet. Stir the latte until the sugar dissolves. Then, spoon the froth on top, sprinkle with lavender or dried tea leaves to decorate, and serve!

4 ways to make steamed milk at home:

Glass Jar: if you don’t make lattes too often, chances are you probably don’t want to invest in a milk frother. The easiest way to make frothed milk is to pour the warm milk into a large jar with a tight-fitting lid. Fill the jar with the milk (it should be well below the halfway point of the jar.) Then fit the cap on and shake the jar until the milk is frothy (about 45-60 good shakes.) Be careful as the jar may be hot! You can use a dish towel to wrap around the jar, so it keeps your hand from burning as you shake!
Hand frother: I wouldn’t recommend something I haven’t tried myself. I bought this milk frother earlier this year to give it a try, and it works well. The major pro of this item is that it is under $20 and does the job. This item’s con is that you need a very tall jar because the whizzing motion does splatter the milk in all directions if you use a regular mug. I find this works best if you use a tall jar to fizz the milk.
French press: Anees makes coffee in his French press every morning, so we had one around, and I decided to give this a try too. You warm up the milk, add it to the fresh press, and plug and pull on the plugger until the milk is frothy. Again, a pro is that it’s very economical and certainly does the job. The downside is that it takes a bit of manual labor, and like the handheld milk frother (above), I find the milk is almost always too cold for my liking by the time I sit down with my latte.
My favorite milk frother: This item isn’t one that I suggest investing in unless you are a latte fanatic the way I am. But this by far makes the best foamy steamed milk for a latte. This milk frother makes far superior froth than that Nespresso milk frother. It has a setting where you can make the milk ‘extra hot’ (the only way I order a latte at a coffee shop.) You can also make hot chocolate in this milk carafe, and it comes with two attachments – the cappuccino frother and the latte accessory.

Other warm drinks you might enjoy:

Yield: serves 2

Easy London Fog Latte (Earl Grey Latte)

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Homemade London Fog latte just like your favorite coffee shop! London Fog lattes are so easy to make at home and you just need a handful of simple ingredients.

Ingredients

12 ounces hot water
½ teaspoon dried lavender (optional)
1 cinnamon stick (optional)
4 teaspoon loose earl grey tea (2-3 tea bags depending on how strong you like your latte)
1 cup (8 ounces) steamed milk
2-6 teaspoons sugar (maple syrup/honey works too!)
1 ½ teaspoon vanilla extract

Instructions

STEEP: Place the water in a tea kettle and bring the water to a boil (208- 212ºF.) When boiling, turn the burner off, place tea bags, dried lavender (if using), or cinnamon (if using) inside, cover the tea kettle, and allow the tea to steep for 5-8 minutes. I usually prefer my tea pretty strong so I use 3 bags (between two cups) and brew for around 6 minutes.
FROTH: While the tea is steeping, heat the milk in a milk frother. You can also warm the milk in a large glass measuring cup and use the hand frother (linked below) to whiz the milk and create foam. If you own a French press, you can add warmed milk to it and pump the plunger to introduce air into the milk until frothy.
SERVE: Pour the tea into two mugs (use a sieve to hold back the lavender.) Add ¾ teaspoon of vanilla to each cup, along with 1-2 teaspoons of sugar (less if you don’t like your lattes too sweet) Slowly pour the frothy milk into each cup, holding back the foam with a spoon. Stir the latte until the sugar dissolves. Then, spoon the frothed foam onto each cup. Sprinkle with additional lavender or dried tea leaves before serving, if you’d like.

Festive Sangria Mocktail

Marzia — Thu, 19 Dec 2019 11:30:47 +0000

How to make a simple sangria cocktail for the holidays! My sangria mocktail has fresh fruit, two different kinds of juices, and ginger ale to add a fizzy taste to the whole thing! Kids and adults alike will enjoy this simple, festive mocktail!

Festive and so not boozy!

This is the festive sangria mocktail that I served at my Friendsgiving party this year, and can I just toot my own horn for a second and say that everyone that tried it not only enjoyed it, but we had quite a few people that even went back for refills! I take that as a total win.

And what’s not to love? It’s fruity, a little fizzy, and makes you feel like you can celebrate with everyone else that is having a boozy cocktail! You can serve this on Christmas Eve, but it also works well as a mocktail if you’re throwing a New Year’s Eve party!

Making non-boozy drinks is my thing in the summertime! Just earlier this year, I shared a Maui-inspired strawberry basil lemonade that we make at least once every summer, and it is so good. I’ll even blend up leftover fruit from the week and make peach agua frescas, or a mixed berry agua fresca when the berries are at their best. In the winter, I’ll focus more on warm drinks like the hot chocolate for two, which is a staple recipe in the wintertime for us. And if you’re thinking about Christmas Eve or a low key New Years, there’s also my hot chocolate bar for a crowd!

But all of this got me thinking; I haven’t shared a mocktail for the holidays – something that kids, pregnant women, and those that prefer to not indulge in alcohol can all enjoy and feel like they’re also part of the festivities! My husband and I don’t drink, and we always appreciate it when the host keeps those of us that don’t in mind and serves a mocktail!

What do you need to make a sangria mocktail?

Pomegranate juice
Apple juice
Thinly sliced oranges
Thinly sliced lemons
Small apple pieces
Pomegranate arils
Ginger ale

What if I don’t like pomegranates, can I use something else for this mocktail?

You can easily swap out the pomegranate juice and arils for cranberry juice and fresh cranberries!

I don’t like ginger ale/ ginger beer, can I use something else for this sangria mocktail?

Sure thing, you can swap the ginger ale for a lemon-lime soda or even use sparkling water if you want to cut back on the sugar a bit!

How to make the best sangria mocktail:

Cut up your fruit: I like to quarter and slice the citrus and dice the apples into small pieces. If I’m using pomegranate juice, I like to add pomegranate arils, but if I use cranberry juice, I use fresh cranberries!
Combine the juices: Combine the pomegranate and apple juice in a large pitcher. Again, if you’d like, you can swap the pomegranate juice for cranberry juice. I suggest using a fruit juice that isn’t very high in sugar unless you prefer your drinks on the super sweet side. Stir in orange slices, lemons, apples, and pomegranate arils (or cranberries.)
Refrigerate: I like to place the pitcher of sangria mocktail in the refrigerator for at least 30-45 minutes before serving. Ideally, you want to let it sit for 3-4 hours, so the flavors meld together.
When you’re ready to serve: remove the pitcher from the refrigerator and add ice to each serving cup if desired; I usually don’t. Top off the sangria cocktail pitcher with ginger ale (or ginger beer) right before serving.

Variations for this sangria mocktail:

Add a cinnamon stick! When you’re stirring in the fruit, you can add a cinnamon stick into the mix to give it a little more flavor
Use fresh herbs: You could also add a sprig or two of rosemary when you add the fruit to give this sangria mocktail woodsy depth. Or you could even serve it with a sprig of rosemary for a little added color!
Leave out the citrus: You could omit the citrus completely. Add a couple of varieties of apples (try Granny Smith with Pink Lady.) Then, add cinnamon sticks to the mix to make this more of a fall sangria mocktail!
Use fresh berries instead of pomegranate arils: in the summertime, I’d use cranberry juice or even no-sugar-added grape juice and swap out the pomegranates arils for fresh blueberries and raspberries!
Swap the apple juice: Use mulled apple cider instead of apple juice to give this sangria mocktail a spicer twist!

And basically, all I’m trying to say is that you need to make this because sangria mocktail is great for the holidays!

Yield: 8-10 servings

Festive Sangria Mocktail

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

2 cups no-sugar-added pomegranate juice (or cranberry)
3 ½ cups apple juice
1 small orange cut into thin pieces
1 lemon cut into pieces
1 Granny Smith apple, cut into small pieces
¼ cup pomegranate arils (or a handful of fresh cranberries)
4 cups cold ginger ale (or ginger beer, sprite, sparkling water)

Instructions

Add the pomegranate juice and apple juice into a large pitcher. Add the cut-up orange slices, lemon slices, apple pies, and the pomegranate arils. Stir it together and refrigerate the sangria mocktail to refrigerate for 45 minutes - 4 hours. The longer you let it sit the more the flavors meld together.
Once chilled, top the sangria pitcher off with ginger ale and gently to combine. Serve in glasses with ice, if desired. Top with fresh fruit slices, rosemary stems, or a cinnamon stick!

Refreshing Strawberry Basil Lemonade

Marzia — Tue, 02 Jul 2019 05:30:16 +0000

Ultra refreshing homemade strawberry basil lemonade. Make your own simple syrup and blend it together with freshly squeezed lemons, sweet strawberries, and herby basil to make a pitcher full of sunshine!

I got a, I got a pitcher full of sunshine. I got a, I got a glass that is all mine…

Did you sing it to the tune of Pocketful of Sunshine? Natasha would be proud.

It’s the week of the 4th! How is it already July, y’all? The weather has been either hot and humid or super gross and rainy. And I’m celebrating this super short week with a pitcherful of our favorite summer treat – strawberry basil lemonade.

I’ve been making strawberry lemonade at home for years. But up until recently, I hadn’t tried it with a handful of basil, and once I did, there was no turning back. It’s simple, cool, and refreshing!

We had our first taste of strawberry basil lemonade a couple of years ago when we went to Maui for a quick vacation. The weather was gorgeous, and Maui has a little lemonade store that is making some of the yummiest lemonade I’ve ever tasted! If you’ve been, do you know the place I’m talking about? It’s called Wow Wow Lemonade. I recently found out that they have a bunch of locations all around the United States, but unfortunately none in Texas just yet. Until then, I’ll keep making a batch of strawberry basil lemonade at home.

A cold glass of homemade lemonade is exactly what you need to beat the heat. It’s the perfect afternoon pick-me-up with sweet strawberries, tart lemons, and herby, fresh basil. If you’re lucky enough to have basil thriving in your backyard the way my parents do, this is a great new way to use it up. Other ways: make all the basil pesto (freeze some) and eat the rest with fresh mozzarella and ripe tomatoes. Summer produces makes my heart happy.

What do you need to make strawberry basil lemonade?

water
sugar
strawberries
lemon juice (freshly squeezed is best)
sea salt
basil

What if I don’t like strawberries, what else can I use?

If strawberries aren’t your thing, you can replace them with:

raspberries
blueberries
watermelon
peaches
cherries

How to make simple syrup for strawberry basil lemonade?

In a small saucepan, combine the water with the sugar over medium heat and allow the sugar mixture to come to a simmer. It’ll take you in the ballpark of 6-9 minutes approximately. Turn off the stove, remove from heat and let cool completely.

How far in advance can I make simple syrup?

You can make simple syrup up to three weeks in advance. I suggest storing it in a glass container that has a tight-fitting lid, in the refrigerator. That way it’s ready to go, and you can throw a batch of homemade lemonade together super quickly.

Will store-bought simple syrup work?

Yes, absolutely! When I was recipe testing, I made this with homemade simple syrup and store-bought simple syrup. With store-bought simple syrup, I found that you sometimes needed a tad bit more (so 2 ¼ – 2 ½ cups prepared syrup.) However, how sweet you made your lemonade is entirely up to you! You could even start with ½ the prepared simple syrup (homemade or store-bought) and adjust as desired.

Wishing everyone a happy and safe 4th! I hope your table is full of yummy pasta salads, tons of strawberry basil lemonade and maybe a batch of key lime pie bars to boot.

Yield: 8-9 servings

Refreshing Strawberry Basil Lemonade

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

6 ¼ cups water, divided
1 ¼ cups sugar (or 1 ¾ cups prepared sugar syrup)
1 pound strawberries, hulled then quartered (plus more to decorate)
1 ½ cups freshly squeezed lemon juice (plus lemon slices to decorate)
⅛ teaspoon sea salt (optional but so good)
6-8 torn basil leaves (plus more for serving)

Instructions

SIMPLE SYRUP: In a small saucepan combine 1¼ cups of water with the sugar over medium heat and allow the sugar mixture to come to a simmer, about 6-9 minutes approximately. Turn off the stove, remove from heat and let cool completely.
BLEND: Once the simple syrup cools, blend the strawberries, prepared simple syrup, and the torn basil leaves in a blender and blend until smooth. Add the remaining 5 cups of water, lemon juice, salt, and blend once again.
STRAIN: This is optional, but for a smoother lemonade, strain the strawberry lemonade through a sieve as you pour it into a pitcher (filled with lots of ice) Stir and add additional lemon slices/ quartered strawberries, and whole basil leaves to infuse it further. The lemonade is a bit concentrated (in terms of sweetness) so once you add lots of ice, it should be well balanced!

Notes

If you would like to purchase premade syrup, here is the one I like to use! They also make a sugar free version.

Hot Chocolate for Two

Marzia — Thu, 03 Jan 2019 11:30:02 +0000

My hot chocolate for two recipe is one that we make all the time! It has just five simple ingredients and makes the perfect amount for two! You’re going to love it!

And we’re back!

How were the holidays for you? Did you have a nice New Year’s Eve? We grabbed pizza with some friends and had initially planned to watch fireworks in the town center, but when we saw the crowd, everyone unanimously agreed to we detour back to our place. We enjoyed warm drinks and my favorite Costco cake that I almost always have tucked away in the freezer – this is NYE in your 30s, and I am completely okay with this.

We’ve had the gloomiest first couple days of 2019, and for me, that makes hot chocolate, warm blankets, and Netflix. So today, I’m sharing a small batch of hot chocolate. It makes the perfect amount for two people, and it is so deliciously chocolatey.

I shared a slow cooker hot chocolate bar idea with you in the past, and so many of you have made it and loved it. With the new Pinterest feature where you can attach an image, it’s so refreshing to see how you’ve taken the basic idea and made it your own. This got me thinking, why are we only making hot chocolate for a group, why not share my small batch hot chocolate recipe with you too?

I’ve been making my stove top hot chocolate for some years now. I’m the kind of person that always goes on the hunt for something sweet right after dinner (and hubby is the same too.) So in the winter time, we always have dinner, hubby cleans up while I throw together a batch of my hot chocolate for two.

It takes less than 10 minutes from start to finish, and it’s our favorite hot chocolate recipe!

Ingredients to make hot chocolate for two:

cocoa powder
milk or half and half
chocolate
sugar
salt
vanilla extract

Will chocolate chips work?

Yes, I’ve tested the recipe with both semi-sweet chocolate chips and chopped chocolate, both work equally well here.

What kind of chocolate do you need?

I like to use semi-sweet chocolate for my hot chocolate recipe. However, you can also use bittersweet or milk chocolate. Bittersweet chocolate will yield a less sweet hot chocolate, but you can add more sugar to taste if you’d like. Milk chocolate will make this hot chocolate super sweet, so if that’s you’re thing, you will be fine! If you decide to use milk chocolate I do advise that you taste it first before adding in any sugar; chances are you won’t need it.

Tools needed to make hot chocolate:

How to make hot chocolate for two:

Whisk the cocoa powder and water together in a saucepan.
pour in the milk and let it heat up until it starts steaming
add the chocolate and allow it to sit for 30 seconds before whisking
taste and add sugar
heat to the desired temperature; turn off the heat add salt and vanilla
serve

Ways to customize homemade hot chocolate:

peppermint hot chocolate: add a 1/2 teaspoon (or more) of peppermint extract
mocha hot chocolate: add 1/2 – 1 teaspoon of instant espresso powder while the milk is steaming
truffle hot chocolate: replace the chocolate chips with 4-8 chocolate truffles!
malted hot chocolate: add in a handful of malt chocolate candy!
salted caramel hot chocolate: replace the sugar with homemade salted caramel

Best hot chocolate toppings:

marshmallows
whipped cream
- try different flavors like vanilla or raspberry!
chocolate syrup

Can you double this recipe?

YES! Absolutely! This is our go-to recipe that I’ve been making for years, and it works great if you want to make hot chocolate for two, four, or even six!

I hope you’ll give my stove top hot chocolate recipe a try and I hope it keeps you warm and cozy all winter long!

Yield: 2 servings

Hot Chocolate For Two

Prep Time 2 minutes

Cook Time 5 minutes

Total Time 7 minutes

My hot chocolate for two recipe is one that we make all the time! It has just 5 simple ingredients and makes the perfect amount for two! You’re going to love it!

Ingredients

1 tablespoon cocoa powder + 3 tablespoons water
1 1/2 cups whole milk or half and half
1/3 cup (2 1/2 ounces) semi sweet chocolate (chopped or chips)
1-3 tablespoons sugar (more or less to taste)
1/8- 1/4 teaspoon sea salt
1/2 teaspoon vanilla extract

Instructions

SIMMER: combine the cocoa powder and water in a saucepan and whisk. Pour in the milk and heat it over medium-high heat until the milk starts to steam but doesn’t reach a boil.
FINISH: Lower the heat too low, and add the chocolate. Let sit for 30 seconds, then use a whisk to combine. Add 1 tablespoon of sugar, taste and adjust with additional sugar as desired. Add 1/8 teaspoon salt, taste and adjust with additional salt as desired, we usually go with 1/4 teaspoon as we prefer a less sweet hot chocolate. Continue to heat on low if it needs to be hotter but make sure that it doesn’t boil! Turn off the heat, stir in the vanilla and pour hot chocolate into mugs. Top with whipped cream, marshmallows, or cocoa powder or chocolate syrup if desired!

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5 Infused Waters to Sip on this Summer

Marzia — Mon, 05 Jun 2017 07:00:37 +0000

5 of my all time favorite infused waters to sip on! Grab a pitcher, some water, and ice we’re infusing our water with so much flavor you’ll gladly give up your soda for ’em!

So maybe I went ahead and officially declared it summer a little early this year.

June. You’re already a little too hot for me to handle.

After being in the 90’s for the last couple of weeks here in Houston, I’m officially declaring it summer and rolling out all the summer treats and writing this post about 5 infused waters to sip on (summer, i’m totally ready for you).

A couple weeks ago Anees and I were brunching at our favorite spot — guys, two words — southwest scramble (from Dish Society), they. had. me. hooked. But what’s just as addicting is their infused water. I’m a sucker for these little above and beyond gestures that brunch places do. My wanna-be hipster heart explodes with joy when I see a tankful of water with veggies/fruits/herbs happily bobbing inside just begging for me to grab a glass and turn the knob.

And it’s not just brunch joints either. My hair salons doing it too. They know i’m in love with colorful fruit swimming in my glass of otherwise beyond average tap water.

And sure infused waters add a ton of color to your glass but they’re also pretty great for people that have a hard time drinking water. I had a friend in college who just couldn’t drink plain water because of the way it tasted. So if you fall into that category, infused waters are the perfect compromise.

Besides the beyond obvious fact that infused waters are so much prettier to look at than it’s vanilla alternative, infused waters are a nice change of pace from carbonated beverages. 5 years ago when I married Anees, I couldn’t imagine not wanting to enjoy a soda every now and then. And now, I average about one soda a year. I’ll be honest, I wasn’t a huge soda drinker to begin with so it wasn’t the end of the world. Him not having any certainly made it a lot easier for me to give it up too. It was one of the biggest food quirks that came from marrying the man. That, and no raw tomatoes in his food. But we’ve found other vices together. If you asked Anees 5 years ago if he’d be addicted to lime flavored Le Croix he would’ve probably told you it wasn’t going to happen.

And now, weekend meals are incomplete if we don’t split a Le Croix.

Let’s talk about these 5 infused waters that I can’t wait for you to try out!

1.) Pineapple + Orange + Basil: If you’re only going to try out one of these, make it this one! This is the one that our favorite brunch joint serves up. I honestly thought it wasn’t going to be my sort of thing but friends, THIS STUFF ROCKS. In fact, i’m putting together a pitcher the minute i’m done typing this. The citrus + basil flavors pair beautifully with the pineapple. And bonus: So pretty to look at if you leave the pineapple skin intact!

2.) Grapefruit + Rosemary: This one is definitely more of a sophisticated flavor. The grapefruit provides a slightly bitter, slightly sweet flavor while the rosemary adds a piney, almost tea-like taste to the infused water. This is what I think of when I think fancy spa water! If you’re hosting a shower or a spa party — this is your go-to infused water recipe.

3.) Strawberry + Orange: This one is a staple in our house when we’re hosting a party! Every time i’ve put a tank of this stuff out, it’s gone in a flash! If you’re a newbie to flavored waters, here’s where I think you should start.

4.) Blueberry + Lemon + Mint: Lemons are pretty much what you think about when you think about water. I mean, they’re only just hanging off of every glass of water that you’re ever served at a restaurant. A spig of mint helps give it some natural sweetness and blueberries add a nice boost of antioxidants to your diet.

5.) Lime + Strawberry + Cucumber: Elevate your cucumber water game! The lime adds brightness and the strawberries help boost your metabolism.

You guys, that’s 5 recipes for infused waters and i’m hoping that you’ve found at least one that you want to make.

Grab a glass, a couple pieces of fruit, and a crazy straw.

Let’s do this thing!

5 Infused Waters to Sip on this Summer

Prep Time 5 minutes

Total Time 5 minutes

5 of my all time favorite infused waters to sip on! Grab a pitcher, some water, and ice we're infusing our water with so much flavor you'll gladly give up your soda for 'em!

Ingredients

64 ounces of fresh water or carbonated water (for each)
crushed ice

Instructions

pineapple + orange + basil: 4 wedges of pineapple + 6 slices of oranges and a few sprigs of basil. Combine in a pitcher with water and let sit for 5 minutes. Top with ice and serve.
grapefruit + rosemary: 6 slices of grapefruit + a few sprigs of rosemary. Combine in pitcher with water and let sit for 5 minutes. Top with ice and serve.
strawberry + orange: 4 strawberries sliced or quartered + 6 slices of oranges. Combine in a pitcher with water and let sit for 5 minutes. Top with ice and serve.
blueberry + lemon + mint: 1/4 cup blueberries + 6 slices of lemons and a few sprigs of mint. Combine in a pitcher with water and let sit for 5 minutes. Top with ice and serve.
lime + strawberry + cucumber: 6 slices of lime + 4 strawberries sliced or quarts + 6 slices of cucumbers. Combine in a pitcher with water and let sit for 5 minutes. Top with ice and serve.

Mixed Berry Agua Frescas

Marzia — Mon, 06 Jun 2016 23:15:07 +0000

Refreshing and cooling mixed berry aqua frescas! I’m blending up blueberries, strawberries, raspberries, and blackberries with a simple sugar syrup and water to make the most perfect summer drink!

Crisp, cool, and refreshing!

These mixed berry agua frescas have me falling in love with summer all over again! Even though this years summer (more like Houston monsoon) may have me ordering a boat and paddle on AMAZON. I don’t know about you, but when the hot months of summer hit, I need something cold and crisp to sip on to keep myself hydrated and going.

And HELLO! We’ve finally got a few days of sunshine to look forward to so you know i’ll be taking full advantage of these beautiful days. Berry agua frescas are sure to be a staple in our house this summer!

What are agua frescas you ask? There a simple blend of simple syrup, real fresh fruit or berries(because WHY would you use frozen berries in the summertime), and water. Thats it. So yes, you caught me, berry agua frescas aren’t really a thing. Most people prefer to blend up a watermelon, a cantaloupe, or even a pineapple, but WHY wouldn’t you blend up gorgeous strawberries, blueberries, and blackberries when they are in full swing.

The perfect agua frescas have 3 main components. You need fruit, water, and simple syrup. I like to add in a couple tablespoons of lime juice to help amp up the flavor of the fresh fruit and to give it a little citrusy kick.

We love serving up homemade berry agua frescas on #tacotuesdays and pretty much every other day of the week.

Yield: 6-8 servings

Mixed Berry Agua Frescas

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Refreshing and cooling mixed berry aqua frescas! I'm blending up blueberries, strawberries, raspberries, and blackberries with a simple sugar syrup and water to make the most perfect summer drink!

Ingredients

3/4 cup sugar
4 3/4 cup water
4-5 cups fresh mixed berries (strawberries, blueberries, raspberries, blackberries)
1-2 tablespoons lime juice
ice, to serve

Instructions

SIMPLE SYRUP: In a small saucepan, combine the sugar with 3/4 cup of water and bring to a boil. Allow the sugar to dissolve completely. Remove from heat and allow to cool.
In a blender, combine the berries, 1/2 of simple syrup, lime juice (to taste) and 2 cups of water. Blend until the berries breakdown completely. Pour the remaining 2 cups of water into a serving pitcher and strain the blended berry mixture through a strainer into the same pitcher. Stir to combine. Adjust lime juice and simple syrup to preference. We needed all of the simple syrup as our berries weren't very sweet. Serve over lots of ice.

Notes

If you'd like to make this with frozen berries, you can! Just thaw the berries completely before adding them to the blender as the frozen berries will turn this into something more similar to a smoothy than berry agua frescas!

Drinks Archives - Little Spice Jar

Cold Brew with Pumpkin Cold Foam Recipe

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Creamy Sweet Mango Lassi

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Homemade Apple Cider

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Most Refreshing Frozen Mint Lemonade (Limonana)

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Easy London Fog Latte (Earl Grey Latte)

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Festive Sangria Mocktail

What do you need to make a sangria mocktail?

What if I don’t like pomegranates, can I use something else for this mocktail?

I don’t like ginger ale/ ginger beer, can I use something else for this sangria mocktail?

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Refreshing Strawberry Basil Lemonade

What do you need to make strawberry basil lemonade?

What if I don’t like strawberries, what else can I use?

How to make simple syrup for strawberry basil lemonade?

How far in advance can I make simple syrup?

Will store-bought simple syrup work?

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Hot Chocolate for Two

Ingredients to make hot chocolate for two:

Will chocolate chips work?

What kind of chocolate do you need?

Tools needed to make hot chocolate:

How to make hot chocolate for two: