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Banana Kale Smoothie. How to Make Spiked Lavender Lemonade - Shedoesthecity Food & Drink. Combine the sugar, lavender and lemon peels in a pot of boiling water. Bring the heat down and let simmer for ten minutes. Turn the heat off and let cool before straining the syrup into a jar. Spiked Lavender Lemonade Cocktail 1 ounce of lavender lemon simple syrup 2 ounces of vodka Lemonade to top Fill a glass with ice (I used the king cubes from BYOB with a sprig of lavender frozen in) and pour in the vodka and syrup. Mango Lassi. May 7th, 2008 filed under Beverages, Gluten Free Mango Lassi is a soothing cold drink for hot summer days or to brighten up any meal. This pale drink is a blend of mango and yogurt. A popular drink in Indian restaurants. Serves 3 to 4. Ingredients: 2 cups ripe mangoes peeled and chopped1 cup yogurt1/2 cup milk3 tablespoons sugar (Adjust to taste)1/8 teaspoon cardamom powder1 tablespoon chopped mint leaves (Optional)3 cups crushed ice or ice cubes,(use as needed) Method Blend yogurt, mango, and 2 tablespoons sugar and taste before adding more sugar.

Tips Adjust ingredient quantities depending on the sweetness of the mango and the thickness of the yogurt. If you enjoyed the recipe for Mango Lassi, here are more great recipes you should try from . Smoothie Recipes For Everything. Who knew that the solution to most our problems could be solved with a smoothie?! Smoothie Recipes For Everything infographic from Super Skinny Me gives you the ingredients and visually represents the amount of each that should put in. Trying to lose weight? Want to de-stress? Or maybe just want a bedtime drink. This infographic has it all. Is there anything as versatile, adaptable and convenient as a smoothie? I doubt it. The major issue I have with this design is that the proportions visualized for each smoothie aren’t accurate to the recipe. Also, the actual amounts of each ingredient aren’t shown. Found on Getting Into the Green (sorry, it's not about money) Getting our kids to eat their veggies can be tough, even kids who like veggies can have a hard time eating the proper amount.They are always on the run and need lots of good energy foods.A few months ago I picked up a book called The Raw Detox Diet for myself.

I was feeling a bit sluggish and needed a good inner scrubbing! One of the healthful things the author suggests to have every day is something that is brilliantly named Green Lemonade. She says in the book that it can become addicting, I thought ACK how could kale juice become addicting? I gave it the benefit of the doubt and I started juicing this green lemonade every morning. I had a juicer from my obsessive days of drinking carrot juice (that is a whole other story in itself) when ones hands turn a strange shade of rust it is time to step away from the carrots. Back away from the carrots...and I did.Anyway back to the story, so I juiced: Kale, apple, ginger, lettuce, lemon and guess what? So what's your point Jen? Recipe for. The Most magical butterbeer | The Go Lightly Gourmet. Wingardium Leviosa! Quidditch! Stupefy! Riddikulus! Albus Dumbledore! Lumos! The best butterbeer If you think I’ve lost my mind, you’re probably right.

This isn’t anything new. There are many things I adore about the Harry Potter series. Some of the dishes described are very real English foods like Yorkshire pudding, steak and kidney pie, bangers and mash, treacle tarts, trifles, and the ever smile provoking “spotted dick.” Obviously there are no real recipes for these magical foods. Butterbeer was commonly served up to the witches and wizards on holidays and at pubs. Inspired by the fact that the part one of the final movie comes out in November, I have boldly forged forward to find the prefect butterbeer recipe for the Harry Potter in you. Butterbeer with cockroach clusters The Three Broomsticks Butterbeer I had to bribe the owner of the “Three Broomsticks” with a magical teapot to get her recipe.

One tablespoon of butter One cup of unfiltered apple cider 1 tablespoon of mulling spices. Mango Lemonade. Cajun Lemonade. Green Monster Smoothie. 30 Shots. Perfect Iced Coffee. Iced coffee is my life. When I wake up, often around the time party animals on the west coast are just heading home, I start each day not with a cup of freshly brewed hot java, but with a tall, blessed glass of creamy iced coffee in a glass.

I’ve been an iced coffee freakazoid for years and years. To say I couldn’t live without it is an understatement. It gives me the tools I need to cope. Iced coffee is a complicated thing, and there are many different approaches. One would think that one could merely pour brewed coffee into a glass full of ice and call it a day…but I find that method extremely flawed. First, no matter how packed with ice the glass is, once the hot coffee hits, some of the ice is bound to melt. 1. Given the previous set of facts, one would assume that the logical solution would be to brew hot coffee, then transfer the brew to the fridge, allow it to cool, and use it to make iced coffee from there.

I start with a big ol’ container. Rip open a pound of ground coffee. Jello Shots! This Post is ALL Mandi. I think she has had a few of these this morning so disregard her grammar and over excitement. See ya next week! - Dan I love jello shots. if you know me personally then you have most likely had my jello shots at least once because ill take pretty much any excuse to make them. To break it down for you: jello + alcohol = awesome Now when I first tell people about my obsession with jello shots I think they immediately flash back to some college party where there were two types of jello shots: green with a handle of ten dollar vodka and yellow with a handle of ten dollar rum.

The basic method is as follows: boil one cup of water, add one packet of jello, mix two minutes (don't skimp on this it will be grainy!) My basic tools. bowl and spoon for mixing, flat measuring cup for easy measuring of liquids, ladle and spouted measuring cup for filling. I get these little cups at a restaurant supply store. Move from the mixing bowl to something easier to pour with. Not so much a recipe… More of a “why have I not been doing this for years?” Post. Remember back when I made caramel sauce? For some strange reason, I haven’t made it since then. I know, right!? The other day, I decided to make caramel sauce. I’d also been pouring the leftover coffee into an ice tray and freezing it in the off hand chance I’d have time to make iced coffee. See where I’m going? I didn’t have time to cold brew, so I made coffee in the french press, poured it into a pitcher, and let it rest in an ice bath. Once it was chilled, I took the caramel sauce and drizzled it in some glasses.

Totally fancy, I know. Then I added the coffee cubes, my favorite creamer, then the coffee. Lovely. For this batch, I didn’t let the coffee cool enough, so the caramel drizzles disappeared when I poured the coffee in. So, now that I have the power of delicious iced coffee, you’ll find me out in my back yard, chillin’ with a book and sippin’ on love.

Pioneer Woman’s Caramel Sauce Like this: Like Loading... Drunken Coffee Jello Squares. OK, kids: This is coffee. In solid form. It’s been sweetened with condensed milk and booze-ified with a healthy dose of Kahlua—then rubberized into a blissful, cocktail-hour finger food thanks to the magic of gelatin. (If you know me, you know how much I love coffee, so you can imagine how excited I was when I came across the recipe.) Now, you have to like Jello, or Jello-like food, for this to work. If you do, you’re in for a treat. Huge thanks to The Food Librarian for sharing their deliciousness. (If you haven’t checked out the Food Librarian’s blog, you should. So, years ago, I had several meals that ended with Classic American Jello Mold Torture.

This is not that jello. This jello is the short and stout cousin of Vietnamese iced coffee, that fabulous concoction of espresso and condensed milk. This is jello that you could serve to your foodie friends. This stuff is silly. The short version of the recipe goes like this That’s it. Read on for step-by-step instrux of what that looks like. Raspberry-Mango Sangria. Limoncello Recipe. Limoncello While searching for a good recipe for Limoncello, I found a lot of conflicting information. Some recipes use vodka, others use grain alcohol (without specifying the potency, which varies) and others even used rum! The alcohol-to-water-to-sugar ratios also varied widely, and it made me wonder if people had typos in the recipes, or were just posting a recipe they had never even tasted!

So I started with the premise that grain alcohol will extract the most lemon oil and flavor from lemon zest. Limoncello 3 pounds lemons, preferably organic. 16 oz. grain alcohol, 190 proof (I use Everclear) Wash the lemons thoroughly in warm water, and rinse well. On the 3rd day: 4 cups sugar 4 cups (=32 oz.) water 1/2 cup (=4 oz.) lemon juice Combine the sugar and water in a non-reactive saucepan (i.e., stainless steel, or a pan lined with enamel - not aluminum or cast iron). Clemencello My latest discovery!