“Pumpkin Spice” Hot Chocolate (or Mocha) By Lisa, on October 11th, 2011 Just in case you aren’t feeling the spirit of autumn yet here’s one more reason to get you in the mood. Eve ry year there’s lots of talk about Starbuck’s famed “Pumpkin Spice Latte,” but why leave the kids out of all the fun? I don’t know about you, but my children have not graduated to lattes quite yet, which is why I came up with this “Pumpkin Spice Hot Chocolate” drink for them instead. And since it has cocoa in it you can easily add a shot of espresso to turn it into an adult “Pumpkin Spice Mocha” (or Latte) as well…which means there is something for everyone.
Enjoy! “Pumpkin Spice” Hot Cocoa (or Mocha or Latte) 1 teaspoon honey or maple syrup¼ teaspoon pumpkin pie spice (found in baking aisle of most stores)¾ cup warm milk½ teaspoon unsweetened dark cocoa or cacao (I personally love Hershey’s “special dark” cacao, which can also be found at most stores)Optional: Homemade whipped cream topping Posts may contain affiliate links. Salted Caramel Hot Chocolate Recipe. Hot chocolate is probably one of my favorite autumn/winter beverages! And although I am no stranger to store-bought hot chocolate mix for a quick and easy treat I wanted to create a hot chocolate recipe that was more like a decadent dessert drink. This Salted Caramel version really fits the bill. It will be quite rich and thick and although I just adore caramel paired with a little sea salt, if you don't like the sweet and salty combination then just leave the salt in this recipe out. Salted Caramel Hot Chocolate, makes 2 large servings.
Needed: 16 ounces milk or cream (I used a combination of 8 ounces milk and 8 ounces cream), 4 ounces dark chocolate, 4 ounces chocolate caramel (such as Hershey's version), a pinch or two of sea salt. In a sauce pan or small pot heat half (8 ounces) of the milk and 4 ounces chopped dark chocolate and salt until melted. Serve with a little whipped cream, a drizzle of caramel and a sprinkle of sea salt. Have fun sipping something sweet. xo, emma + elsie. Pumpkin Smoothie. Leesten. And heer me. You must make these tonight, tomorrow, and next week. As simple and throw-together as they are, I promise they’ll be one of the most delectable things you’ve ever put in your mouth. They’re pumpkin smoothies. And they’ll rock your world.
I had my doubts myself before I ever made a pumpkin smoothie for the first time. I imagined a watery, semi-creamy concoction that would likely taste like three-week old pumpkin pie juice. Using pumpkin pie filling, frozen solid before blending, gives the smoothie a lovely built-in sweetness and flavor, and the vanilla yogurt takes the flavor over the top.
But boy, oh boy. You’ve gotta trust me on this one. The Cast of Characters: Pumpkin pie filling, vanilla flavored yogurt, whole milk, cinnamon, and cinnamon graham crackers. Start by throwing the graham crackers into a plastic bag, then crush them by banging them with something. Start by adding the milk to a blender. Then add the vanilla yogurt. Grab the frozen pumpkin pie filling… Spiced Apple Pie Smoothie. What should you do with a surplus of yogurt, a big and awkward gallon-sized jar of spiced apple cider taking up valuable refrigerator door space, and a hot 79 degree day in the middle of January? Make apple pie smoothies of course. Creamy and sweet with a little tang from the apple cider and the yogurt. If you have time and you’re not in a rush to blend ‘n chug this immediately, pop one in the freezer and you’ll have apple cider frozen yogurt on your hands, which was perfect to eat while I was watching Top Chef Texas.
I have to have a snack or something to slurp while I watch that show. Watching food shows translates into wanting food. These went down so easily, especially because we were having a little hot snap in San Diego in the middle of winter a few days ago. Nothing like a fall-themed drink, in the middle of winter, when temps were middle-of-summer-like. Skylar loved these. I loved that they used up various odds and ends in my fridge. Thirsty yet? Ingredients: 1 teaspoon cinnamon Fruity:
Naturally Sweetened Green Smoothie. Sweet Treat Shakes: Apple Pie. Next up in my Sweet Treat Shakes Series is the Apple Pie Shake! Isn’t it amazing how 5 simple ingredients can bring back so many memories of cold Autumn days after school with Disney films on the TV, cosy sweaters and big pieces of warm apple pie? I’m so in love with the way tastes, smells, sounds and feelings bring us back in time to those very specific & precious moments.
Aaaahhh . . . . . The Apple Pie Shake 2 bananas / frozen2 large & sweet apples1 tablespoon maple syrup1 teaspoon vanilla bean powder1/2 teaspoon cinnamonAlmond milk to your preference The Apple Pie Shake Run all the ingredients in a blender / add almond milk to adjust thicknessGarnish with fresh apple slices, a sprinkle of cinnamon and a strawEnjoy! Maple Mocha. By Lisa, on March 4th, 2011 Mocha Updated: I got a freestanding milk frother since this post first published, and I love it! Here’s the frother I now use… I seem to get a lot of questions about how to sweeten coffee on a real food diet…so I’ve finally decided to address it in an official recipe. For starters PLEASE throw away your Splenda or other imitation sweeteners. I am begging you! Even though our family rarely does sugar anymore I would much rather have regular white table sugar (that has been around for thousands of years) over something that was (relatively recently) invented in a lab just to imitate sugar.
Enough said about that. As you’ve probably gathered from the title this is not a recipe for just plain ol’ coffee because that is just not how I roll. Starbucks white chocolate syrup: sugar, condensed skim milk, sweetened condensed skim milk, coconut oil, cocoa butter, natural flavors, salt, potassium sorbate, monoglycerides Maple Mocha. Sun Tea: Brewing Tips and Herbal Tea Recipes - Real Food. Here for the hot weather ahead is a perfect alternative to the usual summer soda pop orgy: a healthful drink made by a simple and inexpensive process, in limitless variety and with very satisfying results. I call it sun tea. How to Brew Sun Tea The secret of this summer specialty is that any herbal infusion you can make with the help of a tea kettle can also be made in the sun. All you need is: [1] A wide-mouthed, clear glass jar with a water tight lid or other secure seal [2] Water [3] The herb of your choice (cut coarsely) [4] A sunny day First, measure out the herb into the jar.
Pour the appropriate amount of water over the herb in the jar, screw on the lid, give the container a few shakes, and set it where it will receive full sunlight all day long. As the day ends, bring in your tea. While the brew is still warm from the sun, shake it up and dump the whole contents of the jar into a strainer placed in a bowl large enough to hold the liquid with room to spare. Experiment! Put Summer Berries to Use by Making Shrub Syrup. Just because summer is coming to an end, you don’t have to part ways with the delicious fruits of the season. In fact, this is a perfect time to give those summer berries a second chance in the kitchen by making your own shrub syrup. Shrub syrup is an old favorite that has made a big comeback this year. When mixed with water or alcohol, the fruit-and-vinegar concoction is transformed into a refreshing beverage and is a great way to use seasonal fruit before it goes bad.
While you can make shrub syrup with virtually any fruit, right now is a good time to use strawberries, blueberries and blackberries — anything that might otherwise be wasted because it’s on the verge of spoiling is a good candidate. Ready to try it out for yourself? Here’s an easy recipe, created by the University of Georgia Cooperative Extension. Ingredients: 2 cups fruit1 pint vinegar1 ½ to 2 cups sugar (white, brown or raw) Place your fruit in a glass container with a lid (a mason jar is perfect).
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