We're always so busy figuring out what to eat, and how to fix that, that we sometimes forget about what to drink. No problem. Here are six yummy drinks that you can fix any time of day, including Cafe de Olla and Lizard Lounge Tea. Enjoy!
COCOA JAVA
This recipe, from My Food and Family, begins, "You'll need just five minutes and three ingredients to make this tasty coffee drink. Share it with your family for a special treat!"
Prep Time/Total Time: 5 minutes
To view this online, go to https://www.myfoodandfamily.com/recipe/050780/cocoa-java.
Ingredients
2 env. instant hot cocoa mix
1-1/2 cups hot freshly brewed MAXWELL HOUSE Coffee
1/4 cup thawed COOL WHIP Whipped Topping
Directions
Empty cocoa mix into 2 large mugs or cups.
Add coffee; stir until mix is dissolved.
Top with COOL WHIP.
Kitchen Tips
Tip 1
Substitute
Prepare using MAXWELL HOUSE Italian Espresso Roast Coffee.
Tip 2
Substitute
Prepare using instant reduced-calorie hot cocoa mix, or flavored instant hot cocoa mix.
Tip 3
Special Extra
To serve garnished with shaved chocolate, pull vegetable peeler across surface of 1 oz. BAKER'S Semi-Sweet Chocolate to form shavings. Fill mugs with ingredients as directed; top with shaved chocolate.
HUCKLEBERRY ORANGE ICED MILK
This comes from Vegetarian Times (May 2005 issue, page 87), and begins, "Huckleberries are a close relative of blueberries. Wild Maine blueberries are a perfect substitute. Makes 2 quarts ice milk." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/huckleberry-orange-iced-milk/.
Ingredients
2 1/2 cups of granulated sugar or rice syrup
1 cup orange juice
2 cups fresh or frozen huckleberries or wild blueberries
3 cups whole milk
Preparation
Heat sugar and orange juice in saucepan over medium heat until boiling. Add lemon and orange zests. Stir until sugar is dissolved, remove from heat and chill mixture.
Combine orange juice mixture, berries and milk, pour into ice cream machine and freeze according to manufacturer’s directions. Or pour mixture into glass baking dish, and freeze. When frozen, scrape into work bowl of processor or blender, and process until smooth. Refreeze. Process again, and freeze until serving time.
HOMEMADE GINGER TEA
This is from Jolinda Hackett on The Spruce Eats. Jolinda wrote, “Wondering how to make a simple and easy homemade ginger tea? Why go out and buy stale old tea bags when you can easily make your own fresh and homemade ginger tea at home using fresh ginger? Treat yourself to a cup of piping hot ginger tea, a healthy drink that's great for digestion.
”Here's how to make the tastiest and most soothing and healing ginger tea you've ever had! There's really no comparison.
“This healing ginger tea recipe actually comes from the raw food and natural health retreat center I used to work at in Thailand, where we served it to our guests bright and early every single morning, seven days a week. The secret to the perfect healing ginger tea? Lots and lots of fresh ginger, simmered for a long time to bring out the flavor, and the lime, which compliments the ginger perfectly, and plenty of natural agave nectar or honey for a refined sugar-free sweetener (or you might prefer it unsweetened, depending on your health goals - It's still delicious, I promise!). Try this simple ginger tea for an immune system boost or for an invigorating way to start the morning.
Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Yield: 2 servings of ginger tea
To check this out online, click here.
Ingredients
About 2 inches of fresh raw ginger (use more or less, depending on how strong you want it!)
1 1/2 to 2 cups water
1 to 2 tablespoons honey (or agave nectar, to taste)
Optional: 1/2 lime (juiced, or to taste)
Directions
First, prepare the fresh ginger by peeling it and slicing it thinly to maximize the surface area. This will help you make a very flavorful ginger tea.
Boil the ginger in water for at least 10 minutes. For a stronger and tangier tea, allow to boil for 20 minutes or more, and use more slices of ginger. You really can't over do it, so feel free to add as much ginger and simmer it for as long as you want.
Remove from heat and add lime juice and honey (or agave nectar) to taste.
The secret to making a really flavorful ginger tea is to use plenty of ginger-more than you think you will need-and also to add a bit of lime juice and honey to your ginger tea. You will also probably want to add more honey than you think you will need as well.
Enjoy your hot ginger tea! A homemade ginger tea is excellent in soothing stomach aches and in aiding digestion.
EASTERN SUNRISE SMOOTHIE
It seems that bottled smoothies have hit it big in stores over the past few years. And while many of them are, no doubt, good, and even healthy, there's nothing that quite compares with fresh-made smoothies. The only thing holding one back are one's imagination and the fruits available.
The fruits used in in this smoothie are from the eastern U.S.: orange juice and strawberries from Florida, cranberries from Massachusetts. Top that off with a beautiful pink color. It’s a yummy way to start the morning.
This, as well as other yummy recipes, can be found in my e-cookbook, Off the Wall Cooking.
1 C orange juice
1/2 C yogurt
4-6 frozen strawberries
1 T wheat germ
1/2 C frozen cranberries
Blend juice & berries. Add yogurt & wheat germ & blend about 15 seconds more.
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 Kahlúa, 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
LIZARD LOUNGE TEA
My oldest son spent several summers traveling the country, both singly and with friends. Several times, he wound up at the Rainbow Gathering, where he hooked up with a larger group of friends. Most of them had grown up in hot areas of the country, so they nicknamed themselves lizards; their area of the camp site was the lizard lounge. They would cook up their version of iced tea, which they would barter for other commodities. They were frequently asked what their secret ingredient was.
This is a scaled down version. I found that cranberry or cranberry-apple herb tea works very nicely with this, but any herbal tea can be used.
This, as well as other yummy recipes, can be found in my e-cookbook, Off the Wall Cooking.
1/2 gallon apple cider
4 – 5 herbal tea bags
Place cider in a large pan or teakettle and bring to a boil. Place herbal tea bags into a large container and pour the boiled cider over the tea bags. Let steep for 15-30 minutes and cool. Very good.
Showing posts with label Huckleberry Orange Iced Milk. Show all posts
Showing posts with label Huckleberry Orange Iced Milk. Show all posts
Wednesday, May 4, 2022
Tuesday, April 19, 2022
Drinks - Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with drinks, and includes Orange Dream Shakes and Huckleberry Orange Iced Milk. Enjoy!
CREAMY VEGAN HOT CHOCOLATE
This came from Genevieve Ko at The New York Times cooking e-newsletter. Genevieve wrote, "For a vegan hot chocolate that rivals even the creamiest dairy-laden variety, add a few tablespoons of nut butter like almond, sunflower or peanut to the nondairy milk, chocolate chips and cocoa powder. Whisking is also essential here; nondairy products tend to contain stabilizers that keep them emulsified, so they can separate when boiled. If you keep whisking the mix as it heats and remove it from the stove when it’s nice and steaming, but before it boils, you’ll end up with perfectly smooth hot chocolate. Don’t worry if it breaks: You can simply blend it with a whisk or immersion blender over low heat to bring it back together."
Yield: 2 cups; Time: 5 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019960-creamy-vegan-hot-chocolate.
Ingredients
1/3 cup vegan semisweet chocolate chips (about 2 ounces)
3 tablespoons vegan unsweetened cocoa powder
3 tablespoons creamy nut or seed butter, such as almond, sunflower or peanut
Pinch of kosher salt
1-1/2 to 2 cups unsweetened nut or grain milk, such as macadamia, walnut, almond, cashew, hazelnut, oat or rice milk
1 to 3 teaspoons granulated sugar (optional)
Preparation
Combine chocolate chips, cocoa powder, nut butter, salt and 1/2 cup nut or grain milk in a small saucepan. Whisk over medium heat until the chocolate melts and the mixture is smooth, about 1-1/2 minutes.
Whisk in 1 cup nut or grain milk in a slow, steady stream, and continue whisking until cocoa is steaming, about 1-1/2 minutes. Don’t let it come to a boil or the cocoa will separate.
Taste a spoonful. (Be careful: It’s hot.) If you prefer a thinner hot cocoa, add up to 1/2 cup additional milk. If you prefer it sweeter, add a teaspoon of sugar at a time, tasting after each addition. Divide among cups and serve hot.
MEXICAN HOT CHOCOLATE
This is from Kiera Wright Ruiz, also in 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 Churrería 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.
RUMPLEMAYER'S HOT CHOCOLATE
This recipe is from Rumplemayer's Restaurant, and adapted by Molly O'Neill on The New York Times cooking website. Molly wrote, "This version, adapted from Rumplemayer's, a now-closed New York restaurant once known for its hot chocolate and pastries, is rich, sweet and smooth. It calls for real semisweet chocolate (we bet a mix of semisweet and bittersweet would be delightful, too) so there's none of the chalky aftertaste hot cocoa often leaves behind. A dollop of whipped cream and a sprinkle of cinnamon, if you wish, take it over the top."
Yield: 4 servings; Time: 2 minutes
This was featured in "FOOD; Loco for Cocoa", and can be viewed online at https://cooking.nytimes.com/recipes/5587-rumplemayers-hot-chocolate.
Ingredients
4 cups milk
6 tablespoons sugar
7 ounces semisweet chocolate, chopped
1 cup heavy cream (optional)
Ground cinnamon, for garnish (optional)
Preparation
Combine the milk, sugar and chocolate in a large saucepan. Heat, stirring frequently, until the chocolate is melted and the mixture comes to a simmer.
Meanwhile, whip the heavy cream to soft peaks. Ladle the hot chocolate into 4 mugs, top with whipped cream and sprinkle lightly with ground cinnamon. Serve immediately.
ORANGE JULIUS
This comes from Kelli Foster on TheKitchn. (No, that's not a typo. If you've never checked out TheKitchn, or its sibling site, Apartment Therapy, I highly recommend checking out both. Seriously.)
Anyway, this makes 2 servings. To view the recipe online (along with a little bit about the Orange Julius), go to https://www.thekitchn.com/how-to-make-an-orange-julius-125422.
Ingredients
1 cup milk (whole, 2%, or skim)
2 teaspoons vanilla extract
1 6-ounce can frozen orange juice concentrate
1/2 cup sugar (or sugar substitutes, check package for equivalence)
1 1/2 cups ice
Equipment
Blender
Glasses
Directions
Blend the milk and vanilla: Pour the milk and vanilla in a blender and pulse until combined.
Add the frozen concentrate: Add the frozen orange juice concentrate. Blend until fully combined with the milk.
Add the sugar and ice cubes: Blend until cubes are crushed and mixture has thickened. If things end up a little thick, just add a tablespoon of water and mix once again.
Pour and enjoy: Pour the drink into glasses. Serve with a straw and sip your way to blissful happiness.
Recipe Notes
I used 2% milk, though you can also use whole or skim milk with equally delicious results.
If you don't have orange juice concentrate (or aren't into buying it), I'd suggest freezing fresh orange juice into cubes (or in an 8x8-inch pan, then break it into chunks). Without that added iciness, the overall texture of the drink will change dramatically, and adding more ice in the end just doesn't work. (You end up with a more-soupy, less-flavored version of the original.)
ORANGE DREAM SHAKES
This absolutely divine drink comes from Publix. Makes 4 servings, total time: 10 minutes.
To view this online, go to https://www.publix.com/recipe/orange-dream-shakes.
Ingredients
3–4 large oranges, for juice
3 tablespoons orange blossom honey
1 cup ice cubes
3 cups vanilla ice cream
Directions
Squeeze oranges for juice (1 1/2 cups).
Add to blender (in this order): juice, honey, ice cubes, and ice cream. Process until smooth; serve.
HUCKLEBERRY ORANGE ICED MILK
This comes from Vegetarian Times (May 2005 issue, page 87), and begins, "Huckleberries are a close relative of blueberries. Wild Maine blueberries are a perfect substitute. Makes 2 quarts ice milk." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/huckleberry-orange-iced-milk/.
Ingredients
2 1/2 cups of granulated sugar or rice syrup
1 cup orange juice
2 cups fresh or frozen huckleberries or wild blueberries
3 cups whole milk
Preparation
Heat sugar and orange juice in saucepan over medium heat until boiling. Add lemon and orange zests. Stir until sugar is dissolved, remove from heat and chill mixture.
Combine orange juice mixture, berries and milk, pour into ice cream machine and freeze according to manufacturer’s directions. Or pour mixture into glass baking dish, and freeze. When frozen, scrape into work bowl of processor or blender, and process until smooth. Refreeze. Process again, and freeze until serving time.
CREAMY VEGAN HOT CHOCOLATE
This came from Genevieve Ko at The New York Times cooking e-newsletter. Genevieve wrote, "For a vegan hot chocolate that rivals even the creamiest dairy-laden variety, add a few tablespoons of nut butter like almond, sunflower or peanut to the nondairy milk, chocolate chips and cocoa powder. Whisking is also essential here; nondairy products tend to contain stabilizers that keep them emulsified, so they can separate when boiled. If you keep whisking the mix as it heats and remove it from the stove when it’s nice and steaming, but before it boils, you’ll end up with perfectly smooth hot chocolate. Don’t worry if it breaks: You can simply blend it with a whisk or immersion blender over low heat to bring it back together."
Yield: 2 cups; Time: 5 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019960-creamy-vegan-hot-chocolate.
Ingredients
1/3 cup vegan semisweet chocolate chips (about 2 ounces)
3 tablespoons vegan unsweetened cocoa powder
3 tablespoons creamy nut or seed butter, such as almond, sunflower or peanut
Pinch of kosher salt
1-1/2 to 2 cups unsweetened nut or grain milk, such as macadamia, walnut, almond, cashew, hazelnut, oat or rice milk
1 to 3 teaspoons granulated sugar (optional)
Preparation
Combine chocolate chips, cocoa powder, nut butter, salt and 1/2 cup nut or grain milk in a small saucepan. Whisk over medium heat until the chocolate melts and the mixture is smooth, about 1-1/2 minutes.
Whisk in 1 cup nut or grain milk in a slow, steady stream, and continue whisking until cocoa is steaming, about 1-1/2 minutes. Don’t let it come to a boil or the cocoa will separate.
Taste a spoonful. (Be careful: It’s hot.) If you prefer a thinner hot cocoa, add up to 1/2 cup additional milk. If you prefer it sweeter, add a teaspoon of sugar at a time, tasting after each addition. Divide among cups and serve hot.
MEXICAN HOT CHOCOLATE
This is from Kiera Wright Ruiz, also in 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 Churrería 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.
RUMPLEMAYER'S HOT CHOCOLATE
This recipe is from Rumplemayer's Restaurant, and adapted by Molly O'Neill on The New York Times cooking website. Molly wrote, "This version, adapted from Rumplemayer's, a now-closed New York restaurant once known for its hot chocolate and pastries, is rich, sweet and smooth. It calls for real semisweet chocolate (we bet a mix of semisweet and bittersweet would be delightful, too) so there's none of the chalky aftertaste hot cocoa often leaves behind. A dollop of whipped cream and a sprinkle of cinnamon, if you wish, take it over the top."
Yield: 4 servings; Time: 2 minutes
This was featured in "FOOD; Loco for Cocoa", and can be viewed online at https://cooking.nytimes.com/recipes/5587-rumplemayers-hot-chocolate.
Ingredients
4 cups milk
6 tablespoons sugar
7 ounces semisweet chocolate, chopped
1 cup heavy cream (optional)
Ground cinnamon, for garnish (optional)
Preparation
Combine the milk, sugar and chocolate in a large saucepan. Heat, stirring frequently, until the chocolate is melted and the mixture comes to a simmer.
Meanwhile, whip the heavy cream to soft peaks. Ladle the hot chocolate into 4 mugs, top with whipped cream and sprinkle lightly with ground cinnamon. Serve immediately.
ORANGE JULIUS
This comes from Kelli Foster on TheKitchn. (No, that's not a typo. If you've never checked out TheKitchn, or its sibling site, Apartment Therapy, I highly recommend checking out both. Seriously.)
Anyway, this makes 2 servings. To view the recipe online (along with a little bit about the Orange Julius), go to https://www.thekitchn.com/how-to-make-an-orange-julius-125422.
Ingredients
1 cup milk (whole, 2%, or skim)
2 teaspoons vanilla extract
1 6-ounce can frozen orange juice concentrate
1/2 cup sugar (or sugar substitutes, check package for equivalence)
1 1/2 cups ice
Equipment
Blender
Glasses
Directions
Blend the milk and vanilla: Pour the milk and vanilla in a blender and pulse until combined.
Add the frozen concentrate: Add the frozen orange juice concentrate. Blend until fully combined with the milk.
Add the sugar and ice cubes: Blend until cubes are crushed and mixture has thickened. If things end up a little thick, just add a tablespoon of water and mix once again.
Pour and enjoy: Pour the drink into glasses. Serve with a straw and sip your way to blissful happiness.
Recipe Notes
I used 2% milk, though you can also use whole or skim milk with equally delicious results.
If you don't have orange juice concentrate (or aren't into buying it), I'd suggest freezing fresh orange juice into cubes (or in an 8x8-inch pan, then break it into chunks). Without that added iciness, the overall texture of the drink will change dramatically, and adding more ice in the end just doesn't work. (You end up with a more-soupy, less-flavored version of the original.)
ORANGE DREAM SHAKES
This absolutely divine drink comes from Publix. Makes 4 servings, total time: 10 minutes.
To view this online, go to https://www.publix.com/recipe/orange-dream-shakes.
Ingredients
3–4 large oranges, for juice
3 tablespoons orange blossom honey
1 cup ice cubes
3 cups vanilla ice cream
Directions
Squeeze oranges for juice (1 1/2 cups).
Add to blender (in this order): juice, honey, ice cubes, and ice cream. Process until smooth; serve.
HUCKLEBERRY ORANGE ICED MILK
This comes from Vegetarian Times (May 2005 issue, page 87), and begins, "Huckleberries are a close relative of blueberries. Wild Maine blueberries are a perfect substitute. Makes 2 quarts ice milk." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/huckleberry-orange-iced-milk/.
Ingredients
2 1/2 cups of granulated sugar or rice syrup
1 cup orange juice
2 cups fresh or frozen huckleberries or wild blueberries
3 cups whole milk
Preparation
Heat sugar and orange juice in saucepan over medium heat until boiling. Add lemon and orange zests. Stir until sugar is dissolved, remove from heat and chill mixture.
Combine orange juice mixture, berries and milk, pour into ice cream machine and freeze according to manufacturer’s directions. Or pour mixture into glass baking dish, and freeze. When frozen, scrape into work bowl of processor or blender, and process until smooth. Refreeze. Process again, and freeze until serving time.
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