Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with drinks, since we do need to have something interesting to drink, right? Today's six drink recipes include Cafe De Olla, Copycat Starbucks Caramel Frappuccino, and Mulled Apple-Cranberry Cider. Enjoy!
MEXICAN HOT CHOCOLATE
This is from Kiera Wright Ruiz at The New York Times cooking e-newsletter. Kiera wrote, “Mesoamerican women are believed to be the first to ferment and roast cacao beans, a crucial step in chocolate making that is still used thousands of years later. Then, it was prepared as a frothy, unsweetened drink for rituals and medicinal purposes. Later, Spanish colonists brought the ingredient back to Spain, where sugar, cinnamon and vanilla were added, making it more similar to the spicy-sweet beverage we know today. This recipe is adapted from ChurrerĂa El Moro, a restaurant in Mexico City known for churros and hot chocolate. To get the signature foamy top, use a molinillo, a Mexican wooden whisk, or a wire whisk to make it light and frothy. And while it’s not traditional, you can also put the hot chocolate in a blender for about 2 minutes.”
Yield: 4 cups; Time: 10 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1020750-mexican-hot-chocolate.
Ingredients
4 cups whole milk
2 (4-inch) cinnamon sticks (preferably Ceylon)
1/4 cup granulated sugar
1 teaspoon vanilla extract
8 ounces dark chocolate (preferably 70 percent)
Preparation
In a medium saucepan, combine milk, cinnamon, sugar and vanilla. Heat over medium until the mixture begins to steam, stirring occasionally, about 5 minutes.
While the mixture heats, cut or break up the chocolate into small pieces so it melts evenly. Once the milk is steaming, add the chocolate and whisk until it’s melted and incorporated.
Turn off the heat and discard cinnamon sticks. Use a molinillo or whisk to mix the hot chocolate vigorously until it's frothy, 3 to 4 minutes, or blend in a blender for about 2 minutes. Serve hot.
CARROT CAKE SMOOTHIE
This was in an article titled "Vision Quest, Recipes for Eye Health" in the July 2020 issue of Taste for Life (page 14).
I had picked up a copy of Taste for Life at Rollin' Oats, a Florida health food store with two locations (Tampa and St. Petersburg). Since I live close to the St. Pete store, I try to go there as often as possible (though not often enough, as far as I'm concerned). If you're ever in the area, I highly suggest giving them a try.
This recipe has a prep time of 10 minutes and serves 1
Ingredients
1 Tbsp shelled walnuts
2/3 cup canned unsweetened full-fat coconut milk
3/4 tsp vanilla extract
1/2 tsp ground cinnamon
1/8 tsp sea salt
8 drops liquid stevia
1 Tbsp shredded carrot
1 cup ice cubes
Directions
Add walnuts to a blender and pulse until powdery.
Add coconut milk, vanilla extract, cinnamon, salt, and stevia to blender and process until smooth. Add shredded carrot and pulse a couple times until finely chopped.
Add ice cubes and pulse until thick and creamy, tamping down as necessary.
Pour into a glass and serve immediately.
Kitchen note: Coconut, walnuts, cinnamon, and a hint of carrot make this kept smoothie taste like cake. If you want to have your cake for breakfast and eat it too, this smoothie is the way to go.
COPYCAT STARBUCKS CARAMEL FRAPPUCCINO
This is from Delish, and begins, "The caramel frappuccino is the most iconic Starbucks drink. It's sweet, strong, and drizzled with lots of caramel. The drink is easy to make at home and makes the perfect little afternoon pick me up."
Yields: 2 servings; Prep Time: 5 minutes; Total Time: 10 minutes
To view this online, click here.
Ingredients
1 c. cold, strong-brewed coffee
3/4 c. whole milk
1/2 c. caramel, plus more for serving
1 c. ice
Whipped cream, for serving
Directions
Blend coffee, milk, caramel, vanilla, and 1 cup of ice until smooth, thick, and icey. Add more ice, if necessary to reach desired consistency.
Pour into glasses and top with whipped cream. Drizzle with more caramel sauce.
WATERMELON PUNCH
Years ago, I was a bride’s maid at a friend’s wedding. A friend of the couple held the reception dinner; this punch was served with the hors d’oeuvres. I’ve added ginger ale to the recipe; it’s good either way.
Ingredients
1 watermelon
1 T honey
6 oz. can orange juice, undiluted
2 liter bottle ginger ale
Directions
Put watermelon (excluding rind and seeds) in a blender—and blend. Pour juice through a strainer into a large bowl. Add orange juice and honey, stir, and add ice. Add ginger ale just before serving.
MULLED APPLE-CRANBERRY CIDER
This comes from Weight Watchers. Unfortunately, it was sent to me a number of years ago (try 2006) and while I tried to find the link for it on the WW site, I couldn’t locate it. If anyone reading this can shed light on this, I’d appreciate it if you’d let me know.
POINTS® Value: 2; Servings: 6; Preparation Time: 5 min; Cooking Time: 15 min; Level of Difficulty: Easy
This begins, “This hot drink is perfect for chilly autumn nights. Curl up with a good book and indulge.”
Ingredients
3 cup apple cider
3 cup cranberry juice cocktail
1 Tbsp unpacked brown sugar
1/2 tsp ground allspice
1/4 tsp ground cloves
1 Tbsp orange zest
3 average cinnamon stick
Instructions
Combine all ingredients in a large saucepan. Bring to a slow boil over medium-high heat and then reduce heat to simmer. Simmer for 15 minutes and then strain into mugs. Yields about 1 cup per serving.
CAFE DE OLLA
The recipe for this yummy coffee is from the December 2012 issue of Vegetarian Times, page 47. It starts off, “Literally 'coffee from the pot,' this recipe offers a simple way to make coffee for a crowd, with a spiced twist that no one can resist.” Serves 8 in 30 minutes or less.
To view this online, click here.
4 cinnamon sticks
4 star anise
4 allspice berries
4 whole cloves
1/2 cup packed dark brown sugar or 4 oz. piloncillo (Mexican raw sugar cones)
2 cups medium grind, dark roast coffee beans
2 cups low-fat milk
1 cup coffee liqueur, such as KahlĂșa, optional
Lightly crush cinnamon sticks, star anise, allspice, and cloves with mortar and pestle. Place in resealable plastic bag, and pound with rolling pin. Transfer to large saucepan, and add sugar and 8 cups water. Bring mixture to a boil, and simmer until sugar dissolves. Remove from heat, add coffee, and let steep 5 minutes.
Meanwhile, warm milk in small saucepan, and whisk until frothy.
Strain coffee through fine sieve or coffee filter into pitcher. Stir in coffee liqueur (if using). Serve with frothed milk.
nutritional information Per 1-cup serving: Calories: 80; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 3 mg; Sodium: 35 mg; Fiber: 0 g; Sugar: 16 g; Gluten-Free
Vegetarian Recipes, along with occasional photos, tips (becoming a vegetarian, degrees of vegetarianism, products, being a vegetarian in a houseful of carnivores) and helpful hints. Not sure about becoming a vegetarian? Try a Meatless Monday (or any other day of the week). Helpful hints and recipes for good eating, any time.
Vegetarian Delights: A Confessions of a Foodie Offspring
Tuesday, February 9, 2021
Drinks - Double-Post Tuesday
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