1/3 c cocoa powder
1/3 c sugar
1/3 c water
1 c milk
1 – 2 T salted caramel syrup
whipped cream, caramel sauce and salt for topping
Stovetop: In a small saucepan combine the cocoa powder, sugar and water together. Bring to a boil and make sure to press out any lumps. Allow to simmer for a min or two or until the mix is smooth and warm. Add in milk to the mix and heat through. Add the salted caramel syrup to a glass, pour in the hot chocolate and top with whipped cream, caramel sauce and salt. Allow to cool slightly and enjoy!
Microwave: Mix together cocoa powder and sugar in a glass. Warm milk and water in the microwave for 1 – 1 1/2 min. Pour milk mix over the cocoa powder. Add salted caramel syrup to the glass, top with whipped cream, caramel sauce and salt. Allow to cool slightly and enjoy!
2 c boiling water
1 c sugar
3 – 4 drops blue food coloring
1 t coconut extract
Place boiling water in a bowl. Dissolve sugar in the bowl. Stir until the sugar is dissolved. Add blue food coloring to the sugar syrup. Add coconut flavoring to the syrup. Allow the syrup to cool. To Make the Drink: Fill a glass with ice, then add 1 part blue coconut syrup and fill the glass with 3 parts of Sprite.
1 c mango passion fruit juice
1 c strawberries fresh or frozen
1/2 c peaches fresh or frozen
1 c orange sherbet
1/2 c ice
Place all ingredients in a blender in the order listed above or according to blender manufacturer’s instructions. Blend on high speed until smooth.
Since cappuccino is made with espresso, grind more coffee than you typically use for a regular cup of coffee. About 2 heaping T ground coffee per cup of water and brew with your coffee maker. While your coffee is brewing, heat your milk over a low flame to about 160 F. If you don’t want to use a thermometer, simply remove the milk from heat before it boils. Non-fat milk provides the most froth, but 2% milk provides a bit richer flavor. Using an immersion blender, whip the milk for 1 – 2 min until it’s nice and frothy. If you don’t have an immersion blender, place your heated milk in a lidded jar and shake vigorously until you have quite a bit of foam. Make sure you use a large enough jar that leaves room for creating the foam. Fill your coffee mugs a little less than halfway with the freshly brewed coffee. Slowly pour the heated, frothed milk into the coffee. A cappuccino should be equal parts coffee and foam, with about half the amount of milk. If necessary, use a spoon to make sure the foam empties into the cup. Sprinkle cinnamon or nutmeg onto the frothed milk. Enjoy!
1 c strawberry, sliced
1⁄2 t vanilla
1 c water
1⁄4 c sugar
3 egg whites
1 c ice
Blend all ingredients in a blender on high or 1-2 minutes. Serves 2
3 International Delight Hot Chocolate
2 T caramel topping
1/2 c marshmallow fluff
more caramel topping for drizzle
Heat hot chocolate in a sauce pot, over medium heat. Once hot chocolate is hot, stir in caramel topping. Stir until melted and incorporated. Divide hot chocolate among 2 – 3 mugs. Spoon marshmallow fluff on top of hot chocolate in each mug. Drizzle some more caramel topping on top of marshmallow fluff and serve right away.
1 c sugar
2 – 3 sliced fresh peaches
Bring syrup ingredients to boil. Then reduce heat to medium. Crush peach slices as you stir to dissolve sugar. Turn off heat cover and let sit for 30 min.
3 tea bags
6 c water
Boil water and brew tea letting steep 5 min. Remove tea bags and refrigerate. Strain syrup through a fine strainer to remove fruit pieces. Add syrup to tea and serve over ice. Note: You can make tea in just about any fruit flavor.
4 c unsweetened almond milk (can use any desired milk)
2 c very strong brewed coffee
1/3 c pureed pumpkin
3 cinnamon sticks or 1 t ground cinnamon
1/2 t nutmeg
1 t chopped ginger
2 T raw honey
2 T Stevia or to taste
1 t vanilla
Combine all ingredients in the Instant Pot. Cook on Manual High Pressure for 5 min. Allow steam to release naturally for 10 min. Serve in mugs. Add whipped cream, sprinkles of cinnamon or nutmeg and a cinnamon stick to garnish.
145g / 5 oz marshmallows (about 25 regular marshmallows)
3 c half and half or 1 1/2 c milk & 1 1/2 c cream or 3 c coconut milk
3/4 c sugar
pinch of salt
Warm 1 c half and half in the microwave and set aside. Sprinkle the sugar evenly over the bottom of a non stick pan. Heat over medium heat to caramelize the sugar. Shake the pan gently to evenly distribute the sugar and to caramelize the sugar evenly. (Dry Caramel method). Caramelize the sugar until it turns a dark amber and almost burnt ( don’t leave the pan at this stage as the caramel will begin to burn very quickly.) Remove pan from the heat and immediately (but gently) pour the warm milk into the sugar (be careful as the milk may splatter). Stir the sugar and milk together over medium heat until the sugar has dissolved in the milk completely. Add salt and marshmallow and stir to dissolve. Remove from the heat and strain to remove any undissolved marshmallows. Mix the rest of the half n half and let it cool to room temp. Pour the creamer into sealable bottles and store in the fridge for up to 2 weeks.
1 c 2% milk
1/2 c heavy whipping cream
1 1/2 c cocoa powder (not a printing error)
1 T sugar
1 T milk chocolate, grated
1 14 oz can sweetened condensed milk
1/8 t vanilla
whipped cream for topping
ground cinnamon for topping
In a medium sauce pan, pour milk and heavy cream. Heat over medium-high heat (be sure to watch it carefully – you don’t want it to boil or scald!). In a large bowl, whisk together cocoa, sugar and milk chocolate. Slowly add this dry mixture to the milk mix until completely combined. Reduce heat to medium. Add in sweetened condensed milk and vanilla and stir until completely combined. Reduce heat to low and simmer for 5 min. Remove from heat and serve in individual mugs. Top with whipped cream, ground cinnamon and additional chocolate shavings if desired.
2 1/2 c orange juice, fresh squeezed
1/2 t culture starter or 2 T whey
Take 1 qt mason jar. Add orange juice (can cheat and buy fresh squeezed at the store.) Add culture starter or whey and pinch of salt/ Fill with approx 1 c room temp filtered water, leaving 1″ or so of head space. Cover tightly , give a quick shake to mix and leave at room temp for 48 hours. Refrigerate and enjoy! Be sure to open carefully as gases do build up during fermentation!! Good by itself or with Vodka.
2 1/2 c fresh squeezed grapefruit juice
1 c filtered water
1/2 t culture starter or 2 T whey
pinch sea salt
Pour juice and water into quart size mason jar. Add culture starter or whey. Add pinch of salt. Cover tightly , give a quick shake to mix and leave at room temp for 24 – 48 hours. Refrigerate and enjoy! Be sure to open carefully as gases do build up during fermentation!! Great with Vodka or by itself.
1/4 c sweetened condensed milk
1/4 c butterscotch topping
2 T whipped butter, room temp
1 1/2 c vanilla cream soda
In a glass measuring cup or small heatproof bowl place your condensed milk, butterscotch topping and butter. Heat in the microwave for 1 min but watch carefully so it doesn’t boil over. Carefully remove from the microwave and stir until everything is incorporated, set aside. In another heat safe container, heat the cream soda in the microwave for about 90 seconds, just watch carefully. Divide butterscotch mix evenly among 2 mugs and fill the rest of the glasses with the warmed cream soda. Mix thoroughly. Garnish with whipped cream and more butterscotch topping and enjoy!! Makes 2 drinks.
1 – 2″ piece of fresh ginger root, minced, adjust this to taste.
1/2 c organic sugar or rapadura sugar (if using plain sugar add 1 T molasses for flavor and minerals)
1/2 c fresh lemon or lime juice
1/2 t sea salt or himalayan salt
8 c filtered (chlorine free) water
1/2 c homemade ginger bug (or can use 1/4 c whey for a faster recipe though the flavor won’t be quite as good)
Make a “wort” for your ginger ale by placing 3 c water, minced ginger root, sugar (and molasses if needed) and salt in a saucepan and bringing to a boil. Simmer the mix for about 5 min until sugar is dissolved and mix starts to smell like ginger. Remove from heat and add additional water. This should cool it but if not, allow to cool to room temp before moving to the next step. Add fresh lemon or lime juice and ginger bug (or whey). Transfer to a 2 qt glass mason jar with a tight fitting (air-tight) lid. Stir well and put lid on. Leave on the counter for 2 – 3 days until carbonated and transfer to the fridge where it will last indefinitely. Watch this step carefully. Using whey will cause it to ferment more quickly and it will take less time. It should be bubbling and should “hiss” like a soda when the lid is removed. This is very temp dependent and the mix may need to be burped or stirred during this fermentation time on the counter. As with any traditional fermented drink, it is more of an art than a science as it depends on the strength of your culture, the temp of your house and the sugar used. The final mix should smell of ginger and slightly of yeast/fermentation and should be fizzy. Watch carefully that it doesn’t become too carbonated as this will cause too much pressure and may result in an exploding jar! The mix can be strained and transferred to Grolsch style bottles before putting in the fridge. Strain before drinking. Enjoy!
1 – 2 fresh ginger roots
1/2 c sugar (important for starting the culture. Honey, stevia or other sweeteners will not work)
2 c filtered water
Cut a piece of ginger root about 1 1/2″long to make 2 – 3 T of grated ginger. You can also finely chop instead of grating. There is some debate about if it is better to peel the root or not. My genera rule is that non-organic ginger gets peeled and organic just gets rinsed before grating. Place the ginger in a quart size mason jar and add an equal amount of sugar (2 – 3 T). Nourishing Traditions insists that white sugar is needed to create the bug and I’ve had the best success with this, but a local friend claims that unrefined sugar or sugar with 1 t molasses added works better. Try what you have and adapt as needed. Add 2 c filtered water to the mason jar. Make sure that the water has been filtered so that it does not contain chlorine which can affect the culturing process. Stir with a non-metal spoon and lightly cover (with a coffee filter and rubber band.) Each day for the next 5 days, stir the mix at least once and add 1 T grated ginger root and 1 T sugar. Depending on temp, it may take up to 8 days of adding sugar and ginger to create the desired culture. You can tell if culture is active if there are bubbles forming around the top of the mix, it “fizzes” when stirred and it takes on a sweet and mildly yeasty smell. It will also become somewhat cloudy and opaque. If mold appears on the top, scrape it off if it can be removed. If this happens more than once, you will need to start again. If the mix hasn’t taken on these characteristics by the 7 – 8th day, you need to discard it and start again. Keep the culture away from other cultures like sauerkraut and kombucha or it can cross culture. Once the ginger bug has cultured, it can be used to create fermented sodas and drinks at the ratio of 1/4 c ginger bug starter per quart of sweetened herbal mix (for ginger ale or root beer) or diluted fruit juice (for fruit flavored sodas). Note: To keep the bug alive and continue growing it, you will need to feed it regularly. Add 1 t minced ginger and 1 t sugar per day if kept at room temp. You can also “rest” it in the fridge and feed it 1 T each of ginger and sugar once a week. To reactivate it, remove and let it reach room temp and begin feeding it again. Use this to make Natural Ginger Ale.
1 1/2 oz ground Jamaica ginger
1 1/2 oz cream of tartar
1 lb brown sugar
2 lemons, sliced
4 qts boiling water
1 pkg dry yeast in 1 pint of the water, lukewarm
Mix all ingredients together in a large stone crock or crockery bowl; allow to ferment for 24 hours; bottle. Brew will be ready for use in 2 weeks.
1 pt heavy whipping cream
2 T powdered sugar
1/2 c International Delight Sweet Cream Creamer
In a chilled bowl, beat the heavy whipping cream on medium-high until soft peaks form. Add in powdered sugar and Sweet Cream Creamer and beat on medium-high until stiff peaks form.
1 c International Delight Vanilla Iced Coffee
2 scoops vanilla ice cream
1 c ice
Blend International Delight Vanilla Iced Coffee, vanilla ice cream and ice together until smooth. Top with whipped cream and serve immediately. Makes 1 20 oz serving.
3 T water
3 T sugar
1 t coconut extract
2 12 oz cans lemon lime soda (like Sprite)
blue food coloring
In a small microwave safe bowl stir water and sugar together. Heat for 30 – 60 seconds or until sugar is dissolved. Pour into a pitcher or punch bowl. Stir in soda, coconut extract, and food coloring. Serve over ice. Makes 2 large drinks.
1 c sugar
1 c fresh lemon juice
1 qt water
12 oz sparkling water
Peel and puree kiwis. Strain pureed kiwi to remove black seeds (opt). Combine water sugar and lemon juice and stir until sugar is dissolved. Fill glass 2/3 full of lemonade. Add a splash of kiwi juice and fill with sparkling water.
Sea Salt Chocolate Whipped Cream
1 c heavy whipping cream
1 T sugar
3 t cocoa powder
3/4 t sea salt & extra for sprinkling
Beat the cream and sugar in an electric mixer fitted with the whisk attachment at medium high speed until the cream holds a very soft peak. Gently whisk in the sea salt and cocoa powder until incorporated. Cover and set aside.
Melted Hot Cocoa
4 oz dark 100% Cocoa Baker’s Chocolate
1 oz semi sweet Baker’s Chocolate
2 – 4 t honey to taste
3/4 c whole milk, at room temp
Melt chocolate pieces in the top of a double boiler, stirring constantly. Add the honey and milk and continue stirring until it’s one fluid mix and becomes very warm. Evenly distribute the cocoa between 2 serving glasses and top with the whipped cream and a pinch of sea salt for garnish. Serve immediately.