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Pineapple Habanero Margaritas

May 10, 2013 in drink, Recipes | No comments

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I was so excited last week when I made my first margarita, I decided that it was necessary to try another flavor. Fruity is good. Add some spice for a little kick at the end. Even better.

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This margarita is packed with freshly cut pineapple. I was a little nervous about adding simple syrup because of the sweetness of fresh pineapple, but the habanero really balances out the sugar, making this a refreshing drink with a slight kick. I didn’t add any actual habanero to the drink. It is only steeped in the simple syrup. The heat is rather mild.

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I can imagine drinking these in a cool summer breeze while reading a good book.

Pineapple Habanero Margarita

by Jessica

Prep Time: 20 minutes

Cook Time: 5 minutes

Keywords: blender beverage

Ingredients (2 margaritas)

    For the Simple Syrup

    • 1/2 cup sugar
    • 1/2 cup water
    • 1 habanero cut into 4 pieces

    For the Margarita

    • 1 ounce habanero simple syrup
    • 2 shots tequila
    • 1 cup fresh pineapple
    • 2-3 cups crushed ice
    • Juice 1 lime
    • kosher salt

    Instructions

    For the Simple Syrup

    Combine the sugar, water, and habanero in a small sauce pan. Bring to a boil and remove from the heat. Allow to cool. Strain. Store in the refrigerator.

    For the Margarita

    Combine ingredients in the blender. You may need to use the tamper to get it to blend evenly.

    Rub the rim of the glass with a piece of lime. Put some Kosher salt on a small plate. Turn the glass on the salt. Pour the margarita in the glass and enjoy.

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    Fresh Lime Mint Margaritas

    May 2, 2013 in drink, fresh, Recipes, Summer | 2 comments

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    My brain thinks it is summer. I blame it on the tub of coconut body butter that I bought at The Body Shop. I put it on each day and am instantly whisked away to the beach. The smell of coconut paired with the warmer weather has me believing it is basically summer. Plus, I just bought my Buffet tickets and am living the island life while listening to my music. Oh, and I listen to it as loud as the radio goes. It is actually pretty embarrassing to be in the car with me. Anyway, since Cinco de Mayo is upon us, I made some margaritas this weekend. Just making me feel even more like it is summer.

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    I am fairly certain that most people don’t even know what cinch de mayo is. In fact, I am fairly certain that people believe that it is Mexican Independence Day. Oh, and it is a day where we are supposed to eat “Mexican” food and drink margaritas. It seems like it is similar to our notion that St. Patrick’s Day is a day for drinking green beer.

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    I spent most of my adult life drinking really crappy margaritas. Mostly because it seems like the thing to do at “Mexican” restaurants in western Pennsylvania. When I made them myself, I must have thought there was a mystical ingredient involved, because I always bought the bottles of mix (or the bucket). I always thought it was too sweet. Recently, it occurred to me that margaritas are actually basic, inexpensive ingredients. So, I did it. No mix involved. Just a few simple ingredients. I like mine blended, especially in the Vitamix. It makes it the texture of Italian ice. It actually reminds me of an iced for adults. This will make an appearance a lot this summer. So, it is almost Friday and almost cinco de mayo. Give it a try.

    Lime Mint Margaritas

    by Jessica

    Prep Time: 20 minutes

    Keywords: blender beverage

    Ingredients (2 margaritas)

      For Mint Simple Syrup

      • 1/2 cup sugar
      • 1/2 cup water
      • 3-4 sprigs mint

      For the Margarita

      • 1 shot simple syrup
      • 2 shots tequila
      • juice 3 limes
      • 3-4 cups crushed ice

      For the Rim

      • 1 tablespoon kosher salt
      • 2 tablespoons sugar
      • zest 1 lime

      Instructions

      For Mint Simple Syrup

      Combine the sugar and water in a small sauce pan. Bring to a boil until the sugar dissolves. Turn off the heat and add the mint. Allow to cool. Store in the refrigerator.

      For the Margarita

      Combine ingredients in a blender. Blend until all ice is crushed (almost an Italian ice consistency). You really needs to be done using a high-performance blender.

      For the Rim

      Combine salt, sugar, and lime in a bowl.

      Rub a lime on the rim of the glasses. Rub the glasses in the salt, sugar, and lime mixture. Pour the margaritas in the glasses.

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      Mules

      February 22, 2013 in drink, Recipes | No comments

      Happy Friday! I thought, since it’s Friday, I would share a delicious beverage with all of you. It is refreshing and fresh tasting.

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      I think I might talk about brunch too much. Last time we went to Eleven, we ordered the Eleven Mules. It was the most refreshing cocktail that I ever tasted. So, when we were talking about making a cocktail, we decided to recreate the delicious brunch cocktail.

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      The Moscow mule was invented in 1940 and was a very popular drink in the 1950′s. The drink is comprised of vodka, ginger beer, and lime juice. This drink is also infused with cucumber which adds freshness to the drink. Our tiny local grocery store does not carry ginger beer, so I decided that the best solution was to make a ginger and cucumber infused simple syrup. Then, we could adjust the amounts in our drinks to our own preferences.

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      Once you make the simple syrup, strain it and store it in the refrigerator. It can be made a few days in advance. This drink is delicious with or without the alcohol. The freshness makes it a great brunch cocktail.

      Mules

      by Jessica

      Prep Time: 15 minutes

      Cook Time: 10 minutes

      Ingredients (8-12 servings of syrup, 1 drin)

        For the Simple Syrup

        • 1 cup sugar
        • 1 cup water
        • 3 inch piece of ginger, chunked
        • 1/2 seedless cucumber, chunked

        For the Drink

        • Seltzer water
        • 1 1/2 tablespoon ginger, cucumber infused simple syrup
        • crushed ice
        • lime juice
        • cucumber slices

        Instructions

        For the Simple Syrup

        In a small sauce pan, simmer the water, sugar, ginger, and cucumber until the sugar dissolves. Turn off the heat and allow the ginger and cucumber to steep in the syrup until cool.

        For the drink

        In a glass, add ice, simple syrup, a squirt of lime, vodka, and seltzer water. Stir to combine. Garnish with cucumber.

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        Coconut Milk Hot Chocolate

        November 4, 2012 in Dessert, drink, Gluten Free, Recipes | No comments

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        Last year, we got a tin of Trader Joe’s Sipping Chocolate as a gift. It was rich, thick, and the perfect grown up hot chocolate. When the tin was empty, I went to Trader Joe’s to buy a new tin, but they didn’t have it. It was a tragedy. It was the first hot chocolate that I loved as an adult. It was a decadent dessert in the winter. 

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        This year, when the cold weather started to come and I was left with some halloween candy, I decided to try making hot cocoa again. I knew that I wanted it to be a decadent, rich treat. I got to work. 

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        I took some of my mini chocolate bars, and chopped then in to tiny pieces. 

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        And I got out the rest of the Halloween marshmallows that I bought. 

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        I mixed my ingredients together in a small sauce pan and brought it to a boil until it got slightly thick. I think the cornstarch is where I went wrong all the other times I tried to make hot chocolate. The mixes all get slightly thick and mine never did, until now. I add the chocolate to the boiling hot chocolate and whisk to incorporate it. 

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        I add the marshmallows to the cup and then pour the cocoa over top of them. To make the marshmallows extra sticky. I put the cup in the microwave for 10-15 seconds. Enjoy this on a cool night under a warm blanket. 

        Coconut Milk Hot Chocolate

        by Jessica

        Prep Time: 5 minutes

        Cook Time: 10 minutes

         


        Ingredients (2 servings)

        • 1 1/2 tablespoons cocoa powder
        • 2 tablespoons powdered sugar
        • 1/2 teaspoon cornstarch
        • pinch salt
        • pinch cinnamon
        • pinch nutmeg
        • 2 tablespoons cold coconut milk
        • 1 1/2 cups milk
        • 25 grams chocolate, chopped
        • splash vanilla
        • marshmallows

        Instructions

        In a small sauce pan, combine cocoa powder, powdered sugar, cornstarch, salt, cinnamon, and nutmeg. Whisk in milk and coconut milk.

        Heat on medium until boiling. Add chopped chocolate and stir whisk for 1-2 minutes until slightly thickened.

        Remove from the heat. Add a splash of vanilla. Add marshmallows to the cup. Pour the hot chocolate over the marshmallows and serve.

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        Green Mocha Frap

        July 17, 2012 in drink, fresh, Recipes, Snack, Summer | No comments

        green mocha frap

        If you are like me, you love a frap. However, I always pass them by because I don’t want to drink all of those unhealthy calories. I had to recreate my own at home that incorporated my favorite mocha frap and green smoothies. It turned out delicious. It has the same texture but offers more flexibility in my coffee and milk options and allows me to add spinach. I do love drinking my greens. You can add other greens, too.

        This recipe requires coffee ice cubes. We make these any time we have left over coffee. Simply pour your cool coffee into ice cube trays and freeze for at least 4 hours. Then, store them in a zip-top bag.

        Coffee ice cubes

        We keep a big bag of coffee ice cubes in our freezer basically all the time. I prefer decaf because caffeinated coffee makes me jittery. Then I can’t sleep. So I talk. Pierre doesn’t like that.

        smoothie ingredients

        I take out all of my ingredients except the coffee ice cubes. I wait until I am ready for them so they don’t defrost. I use So Delicious Coconut Milk, Vanilla, cocoa powder, salt, Hershey’s Lite syrup, and spinach.

         

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        For two servings, add 1 cup of milk, 2 teaspoons of cocoa powder, a pinch of salt, and 2 tablespoons of Hershey’s Lite Syrup. Then, I add 3-4 large handfuls of spinach.

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        I start it on low.

         

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        Then crank it the whole way up. After the spinach is incorporated, I stop the machine and add the coffee ice cubes. I use 11 ice cubes for 2 servings.

        Turn the machine back on and blend it for another 1-2 minutes.

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        Then, pour into a glass and enjoy!green mocha frap

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        Green mocha frap

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        You can even add Kahluaor Baily’s to your smoothie to make it a boozy smoothie.

        boozy green mocha frap

        Approzimate Nutrition Information without whipped cream, Baily’s, or chocolate drizzle per serving:

        Calories: 82

        Carbs: 13 g

        Fat: 3 g

        Protein 2 g

         

        Green Mocha Frap

        by Jessica

        Prep Time: 5 minutes

        Keywords: blender appetizer beverage snack breakfast Spinach Coffee


        Ingredients (2 servings)

        • 1 cup milk
        • 2 teaspoons cocoa powder
        • 2 tablespoons Hershey’s Lite Chocolate Syrup
        • pinch salt
        • 1/2 teaspoon vanilla extract
        • 11 coffee ice cubes

        Instructions

        Put all ingredients except the coffee ice cubes in the blender. Blend until smooth.

        Add the coffee ice cubes and blend an additional 1-2 minutes.

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