Pumpkin Spice Whipped Coffee

The whipped coffee craze has made quite a splash on Tik Tok and other social media platforms, but originated in Korea and is called Dalgona Coffee. By combining instant coffee, sugar and water and vigorously whipping, the concoction will “whip” up. The finished product is fluffy, creamy and rich.

Instead of instant coffee I decided to use a higher quality cold brew coffee, but in order to get the same texture I added Xanthan gum. This powdered ingredient is used in baking and other cooking applications to thicken recipes. In this case it will make the cold brew coffee fluff up.

The pumpkin spice version here is served on top of iced milk that has been mixed with pumpkin puree and sweetened with my Dilli Vanilli Vanilla syrup… You can buy Dilli Vanilli here in the store section.

>>> Dilli Vanilli

Here’s how to make this tasty beverage:

INGREDIENTS:

2oz cold brew coffee

1 tbsp sugar

1/4tsp pumpkin pie spice

1/4 tsp xanthan gum powder

6oz of milk on ice

1 tablespoon pumpkin puree

1oz Dilli Vanilli Syrup or vanilla syrup of your choice

—————————————————————————

Combine milk, vanilla syrup and pumpkin puree in a glass. Whisk together until pumpkin puree is disolved. Add ice and leave about 1/2” of space for your tasty whipped coffee that you’ll make next!

If you have a Magic Bullet or small blender I recommend using it for this next step, it will make the process go much quicker. Some people use a whisk, but that will take you a while to get the “fluff” you want.

Combine coldbrew coffee, xanthan gum, sugar and pumpkin pie spice in your mixing device and blend until the mix quadruples in volume. You will see it grow as it whipps and get thicker the longer you do it.

When it reaches the consistency you want ( you should be able to pull peaks up on it like meringue ), pour it on top of your iced pumpkin milk. Dust with some cinnamon or more pumpkin pie spice and enjoy!

To see me make this, tune into MORE GOOD DAY OREGON on October 26th at 9am on KPTV FOX 12. A link will be here as soon as its available.

Cheers!

Valentine's Hibiscus - Yerba Mate & Mint--- Milk Tea

Valentine’s Day doesn’t have to be so daunting and expensive. Why not wake your loved one up with a silky, fruity, caffeinated treat this year? This Milk Tea recipe is sure to please and refresh. I am still new to the milk tea scene, so I chose to use a non-dairy, sweetened, coconut cream to enhance my tea brew.

Here’s my recipe:

Ingredients:

3 bags of hibiscus tea

1/2 cup of loose leaf Yerba Mate

1 tbsp agave nectar

3 sprigs of mint leaves

3 oz of heavy coconut cream

1 oz of vanilla syrup or sweetener of your choice.

Directions:

Start by making the tea concentrate by combining Hibiscus Tea, Yerba Mate, and mint sprigs.

Cold brew this mixture with 1 cup of cold water for 3 minutes. Next, add 4 cups of hot water and brew for 10 minutes. Strain out solids, add the agave nectar and stir. This will give you the base Tea of the Milk Tea Beverage.

HOW TO BUILD THE BEVERAGE:

-Fill your glass with ice and add the iced tea concentrate about 1/2 way up the glass. Add enough cold water to the glass to fill it 3/4 of the way full. Stir water and tea concentrate. If you like a stronger beverage fill the glass 3/4 full with just concentrate.

-In a separate container pour about 3 oz of Heavy coconut cream, and about 1oz of vanilla simple syrup or sweetener of choice. (Agave nectar, honey, or maple syrup would all work great here.) Stir or shake the cream and sweetener together and float on top of your tea concentrate.

As the coconut cream settles it makes quite a cool sight, and when its finished stir it up and you have a beautiful pink beverage.

Treat your self or your loved one to this great beverage to start your Valentine’s Day!

Cheers!

Non Dairy Egg nog!

Tis’ the season for Egg nog.. But maybe you don’t want all that dairy! Here’s a non dairy option you can make in a small or large batch. This recipe is one serving, so just multiply the amounts by how many servings you want, EASY!!

What you will need:

Liquid Egg Yolks-I prefer pasteurized- 1oz

Heavy Coconut Cream- 1oz

Vanilla Simple Syrup- 1oz ( you can use a tsp of vanilla extract and 1 oz of pure maple syrup if you don’t want to make vanilla simple syrup.)

Pinch of ground cinnamon and nutmeg.

Combine all ingredients in a cocktail shaker or mason jar with ice. Shake for 30 seconds until cold.

Strain into a nice glass, garnish with nutmeg/cinnamon and enjoy!! Simple as that!

You can add this egg nog to your hot coffee, its also great with cold brew coffee. If your cousin EDDIE is coming over add some whiskey or spiced rum!

Cheers and Happy Holidays!!

Dill

Holiday Pear Reduction for all your favorite beverages!

SEASONS GREETINGS!! What can I say, I love pears! They are an ingredient that is often overlooked this time of year, and although their flavor is subtle, they can add depth to your favorite holiday beverages.

Here we are going to explore how to take this simple ingredient, refine it down with some simple spices and create a BEAUTIFUL reduction that you can put into your favorite holiday cocktails and Non-Alcoholic beverages for all your occasions.

Start with some spices! Pear blends well with those favorite holiday spices such as Star Anise, Cinnamon and Clove. For this recipe, gather about 4 sticks of cinnamon, 1 whole Star Anise, and 5 whole cloves. If you like to use these spices in other applications, I’ve found its far more cost effective to buy them from a restaurant supply (Smart Food service, formerly Cash & Carry) in a larger amount than your traditional grocery store. Gather your spices, and feel free to add your own additions!

NEXT: PICK YOUR PEARS! I chose Bosc Pears as they are subtle but have a nice tartness to them. Choose pears that aren’t too soft. I’ve found that when you allow pears to soften, the sugars take over and the brightness of the pears are lost. If you have some pears about to spoil, use them, but you are going to have a end result that is much sweeter. I chose about 8 Pears for this recipe that I skinned, cut, cored and cubed.

Now is where the magic happens, add the cubed pairs, your spices and 10 cups of water to a pan and start to boil. You are going to be amazed at the smells this will fill your house with! Once you get the mixture to a boil, reduce heat and simmer for a while.. this is where you get to enjoy the smells of your concoction. Simmer for 30-45 minutes. If the pears start breaking down into mush, pull it off. Your main goal here is to extract the pear flavor without reducing into a slop. You want to cook the pears until they are soft enough to mash without much effort. If your water is boiling out before this happens, add about 1 cup of water at a time.

Once you reach a brown color of liquid in the pan and it tastes of pear, remove the mixture from heat.

Let the mixture cool with everything in the pan, and refrigerate overnight with proper ventilation in the vessel.

Strain the mixture the next day through a fine mesh strainer or some cheese cloth. Don’t stress on getting every piece of pear pulp out, but if you want a smoother beverage you want to get all the solids out. I use a cheesecloth doubled up, laid into a household strainer and pour the mixture through.

Now what you have is a pear juice reduction- In order to make a mixable concentrate you’ll want to combine with a sweetening agent. For this I make a 1:1 brown sugar simple syrup infused with cinnamon sticks, which you will blend a little bit with the pear juice reduction.

Included in this article is the complete recipes for the pear juice reduction and the 1:1 brown sugar simple syrup. Add this wonderful ingredient to hot tea, hot toddy’s or your favorite cocktail. Enjoy your holiday pear reduction, and look for future posts with beverages using these ingredients. Holiday Cheers!

Pear Reduction:

8 Pears- Peeled, cored, and quartered

10 cups of water

4 whole cinnamon sticks

1 whole star Anise, crushed

5 whole cloves

Combine in a pot, bring to a boil and simmer for 30 minutes to 1 hour. (Or until the pears begin to soften and break down.)

Cool- off burner, and refrigerate overnight. Strain the next day and set aside.

PREPARE YOUR BROWN SUGAR CINNAMON SYRUP:

Brown Sugar Cinnamon Syrup: (makes enough to have extra)

2 cups brown sugar

2 cups water

6 cinnamon sticks.

Combine all ingredients, simmer and stir until sugar is dissolved. Simmer for 20 minutes, strain out cinnamon sticks, and store refrigerated.

FINAL PEAR / CINNAMON REDUCTION RECIPE:

Use 4 parts pear juice reduction to every 1 part cinnamon syrup. Blend as needed and store refrigerated.

Yay!! Now you have the perfect ingredient to add to any holiday cocktail or beverage without a bunch of gathering ingredients before your party!

ALL ABOUT ICED TEA

ALL ABOUT ICED TEA:

Why I love iced tea, and you should too: 

It’s a refreshing, refrigerated beverage great for anytime of year, especially the sunnier months.

- I love to brew a pitcher and keep it in the refrigerator in the summer as a cold low sugar beverage to enjoy anytime of day.

-It’s a great beverage to share with guests.

-You can make so many different varities!

Tips for brewing tasty Iced tea:

-Use a flavorful tea, it doesn’t have to be expensive. Some of the best iced tea I’ve had was made from generic black tea you can get anywhere, it was just brewed properly.

-Basil, mint, lemongrass, lavender and citrus peel all make a great addition to your iced tea.

-Don’t over steep the tea in hot water, it will make it bitter

-For a less pungent flavor try brewing your iced tea in cold water over night

Cold brewed iced tea has less catechins and tannins and is lower in caffeine and higher in vitamin C.

Delicious Cold Brewed Refrigerator Iced Tea Recipe

-1/2 cup Loose tea leaves (English breakfast or Earl Grey)

-½ bushel of Shredded mint

-Peel of 1 whole lemon

-2 tablespoons of monk fruit sweetener (optional for sweetness)

-8 cups of cold water

Combine all ingredients in a pitcher or jar and stir well. Make sure all the ingredients are stirred well and integrated into the water. Cover and put into the refrigerator overnight or for at least 12 hours.

-Strain all the solids through a mesh strainer or sieve, store in a covered container in the refrigerator. Serve with mint sprig or lemon wedge.

DILLI VANILLI - KEY LIME SOUR Cocktail with egg white

Sour cocktails have been popular for years and make a great addition to any brunch or spring party. Traditional sour cocktails use a raw egg white to make them frothy. Although this does pose a little concern when using raw animal products, if you use clean eggs or buy pasteurized eggs you will lower your chance of any food related illness. Think smart, clean and fresh for your eggs, and you’ll be as safe as possible!

Some popular spring sour cocktails:

Pisco sour, Whiskey Sour, Ramos Gin Fizz

Here is a recipe for a tasty spring sour that’s sure to delight your guests. Great drink for dinner or brunch parties.

KEY LIME SOUR COCKTAIL

2oz light rum

1 oz fresh lime juice

.75oz Dilli Vanilli Vanilla Syrup

1 egg white

1 dash of angostura bitters

Combine all ingredients in a cocktail shaker, make sure its sealed well and shake ingredients dry. This will froth up the drink and make it a great texture.

ADD ICE AND SHAKE AGAIN

DOUBLE STRAIN (at least once through a metal mesh strainer) INTO A NICE GLASS
GARNISH WITH CHERRY or BITTERS ON TOP

Coconut Whipped Cream ( Non - dairy and delicious!)

You do have to have a whipped cream canister and NO2 cannisters to execute properly.

Coconut whipped cream was something I had on the menu at my coffee cart and other places I’ve managed. It was always a crowd favorite because of its unique texture and flavor. If you’re lactose intolerant it’s a great alternative to heavy whipping cream. Use it as a garnish on your favorite drink or dessert.

MAKE IT YOURSELF

-2 oz of sweetener-(Coconut syrup, powdered sugar or agave )

-1 small Can of coconut cream

-2 nitro chargers (NOT CO2)

Combine in a seal able whipped cream container. Available at restaurant supply stores or cooking stores.

MIX- CHARGE-STORE IN COLD

TIPS:

-DON’T PUT SOLIDS IN THE CONTAINER

-MAKE SURE ITS COLD BEFORE SERVING
-SHAKE WELL

-USE COCONUT CREAM NOT MILK

How to make a Cucumber Mint Cocktail without bar equipment.

Spring cocktails don’t need a bunch of fancy bar equipment to make, instead construct in a seal able mason jar. You can make them ahead and refrigerate. This is a great way to incorporate fresh produce and herbs into you drinks and get the most flavor out of them.

You’ve seen tools for :                 

Muddling, Shaking, Straining for making cocktails…HOW CAN YOU DO IT ALL IN ONE VESSEL?

YOU DON’T NEED Fancy bareware!—TRY A MASON JAR instead.

WHY DO YOU SHAKE A COCKTAIL??

-Shaking a cocktail properly incorporates liquids of different viscosity

-It chills the drink

-Shaking dilutes the ingredients to the proper taste

-integrates solid ingredients into the whole drink (herbs or fruit)

Try this Cucumber Mint DRINK Recipe!

This can be a great mocktail, or add any of your favorite clear spirits.

In a pint mason jar COMBINE:

2 oz of clear spirit. If you are not going to use alcohol put a little water in the jar instead.

Peeled sliced cucumber coins 2-3

2 healthy Sprigs Of mint (slap them first to exfoliate the oils)

2 oz of lime juice

2 Lime wedges (squeeze the juice out and drop the wedges in.)

A teaspoon of Monk Fruit or Agave nectar for sweetness.

This makes 1 drink, so multiply the amounts by how many you’d like to make.

Combine ingredients, seal with lid and store in the refrigerator overnight to let all the flavors infuse.

Take pre-infused chilled drink with you to a party or for home, add ice and shake with lid on.

Strain with metal lid slid slightly to the side, into a glass. .use all the liquid in the jar in 1 drink if you made multiple, strain only enough for each drink

TOP with SODA water & SERVE with mint sprig and cucumber coin.

How to add flavor and not sugar to you’re coffee.

With so many natural ingredients that pair well with coffee, why bother with the super sweet artificial flavors? Here’s a breakdown of some of my favorite natural spices that enhance your coffee flavor.

Orange or lemon zest:

Zest a ripe orange or lemon into your coffee or take the peel off and squeeze the oils in.. it’s incredible how much flavor these can add.

Cocoa powder:

Unsweetened cocoa powder can enhance the body of your morning cup. A little goes a long way, but try a light dusting on top.

Fresh ground cinnamon:

Pre-ground cinnamon is ok, but if you get cinnamon sticks and grate it on yourself the flavor is divine.. It’s amazing how different fresh ground and pre ground cinnamon taste.

Star anise:

Not a flavor for everyone, but somehow the black licorice flavor of star anise pairs well with the richness of coffee.. A little bit goes a long way, you can grind it or just let a whole star infuse in your coffee.

Turmeric powder (small amounts):

This amazing spice has really grown in popularity. I like a little in a Latte.. the milk (regular or plant based) gives a nice body to the spice and helps it integrate with coffee.

Vanilla powder:

Vanilla powder adds a brightness to your coffee or latte, and the essence of vanilla is comforting. A good dusting on top of your beverage might trick your brain enough to think you’re having a sugary vanilla latte.

Get creative, and experiment with different spices. Generally speaking the spices used in baking and sweets are going to add the most to your coffee.

Breaking down all the Barista Lingo

After many years of working in a coffee shop, I’ve found people sometimes order a drink based on terminology they’ve heard, but don’t actually understand. Unfortunately after spending $6 or more on an espresso concoction what they receive may not be what they actually want. Somewhere in the 1990s a certain coffee chain coined a few terms to describe parts of drinks that have stuck but not every customer or barista actually knows what they mean.. I’ve assembled a few of the most commonly misused terms I’ve encountered and how I define them.

WET: A way to order a cappuccino. Usually means less foam more of that silky smooth milk.

DRY: Another way to order a cappuccino. Usually means more foam, less silky milk.

SKINNY: Refers to non fat milk. Generally doesn’t mean Sugar Free…Most coffee shops default to whole milk, so ordering skinny means you’d like a reduced fat milk instead.

SHORT: Refers to the size of drink you’d like Short is usually the smallest size.

TALL/GRANDE/VENTI: Sizes of beverages, coined by a coffee company. Tall is a 12oz, Grande is a 16oz, and Venti is a 20oz.

Macchiato: A coffee beverage that is composed of espresso and foam. A caramel macchiato is a latte drink with caramel and vanilla. Traditional macchiato is a short sipping beverage.

Doppio: A Double shot of espresso usually, 2oz of volume. This is the standard measure of espresso used in most coffee shops.

However you enjoy your JOE just make sure you know what you’re ordering. With coffee prices increasing and some people paying almost $8 a day for that morning mood enhancement, understanding what you’re ordering will ensure you enjoy your beverage. Also, don’t be afraid to ask your barista for any coffee translation, it’s probably not the first time someone has asked them.

Guide to alternative milks

  What’s the best non-dairy for your beverage?

Almond milk: lattes & mochas. This is kinda the most versatile of all the milks, you can steam it or put it on Ice and its great!

Oat milk: hot or iced beverages, thicker texture. Similar to Almond milk this can go well in most drinks. It is incredibly hard to source currently. It rose to popularity in the last year and production has not been able to keep up. It may be one of the best plant based milks to hit the market and if you can find it, TRY IT!

Coconut milk: Iced beverages work best for this alternative. It does have a watery texture so it doesn’t like to steam or foam very well. Make sure to give it a good shake before adding it to you cold beverages.

Soy: Lattes, and foamy drinks. This is the OG plant based milk, good ol’ SOY. It does have a chalky taste to it if you’re not used to it. If you can find the “Barista Series” type , it steams the best and make great additions to cold or hot drinks. You can make great cappuccino foam with soy, but it will get out of control if you foam it too much.

Rice: Additions to drinks, (in place of cream): I wouldn’t recommend the flavor of a rice milk latte or mocha, its texture is probably the thinnest of them all. It makes a great addition in place of creamer in drinks, or in iced drinks. It is nearly impossible to make foam out of rice milk, so don’t expect a great cappuccino or latte out of this plant based milk.

These are just a few of the many Plant-Based milks on the market, they make them from so many different plants, try different ones and see what works for you!

Tips For Better Espresso

Basics of Espresso

If you want to make that home espresso machine work better for you, here are a few things we look for in a coffee shop to make our shots beautiful.

Make Sure you have 9 bars of pressure:

Barometric Pressure is the force exerted by the atmosphere. When making espresso, you usually want nine bars of pressure, or nine times the weight of the pressure at sea level . Check the gauge on your machine to make sure it’s right at 9.

Finely ground coffee:

Espresso is extracted best from finely ground coffee. Too fine of ground and your shots will run too long and be bitter. Too coarse of ground and your shots will run too fast and be watery. Look for a double shot (2oz of volume) to pull in 23-30 seconds.

Type of beans Light vs. dark

If you want a darker more bitter espresso use darker roast beans. Too light of roast will make a sour shot, so I prefer something with a medium roast for a nice well balanced flavor.

Technique on making better espresso:

                -Clean equipment: make sure you are cleaning out the espresso portafilter baskets and steam wand regularly. PuroCaff is a brand of espresso machine cleaner that works well for this.

                -Freshest ground coffee: Grind your espresso right before you make it to ensure the best flavors.

                -Proper water (temperature and filtered): The water you put in will affect the espresso you get out. Filtered water is key, and make sure your water is hot enough when you go to extract the espresso. You want the water to be right off of boiling temperature. Most home espresso machines control this for you, but if you are pulling multiple shots, make sure to let the water heat up again between extractions.

Have fun and don’t be afraid to try multiple times, rarely do I get a perfect espresso shot on my first try. If you have patience and a little know-how you’ll be making tasty espresso in no time!

Cranberry Moscow Mules

Nothing says winter time like cranberries, why not pair them with vodka and ginger beer to make a delicious beautiful cocktail. First we will make the cranberry syrup and then assemble the cocktail.

Cranberry-rosemary simple syrup

1 cup sugar

1 cup water

2/3 cup cranberries (frozen or fresh)

2 large sprigs of rosemary

Simmer water, sugar and cranberries in pan for 20 minutes or until cranberries break down. Once you have a sauce like mixture, pull off heat and strain through fine mesh strainer into a mason jar. Allow to cool with rosemary sprigs in it.

Cranberry-Rosemary- Mule Cocktail

1.5 ounces vodka

.75 ounces of lime juice

.5 ounces of cranberry rosemary syrup

Top with ginger beer

Garnish with cranberries, rosemary and powdered sugar (snow)

Happy New Year!

Tom & Jerry Holiday Cocktail

Ingredients for the TOM & JERRY cocktail

It’s the most wonderful time of the year! Yes, even if you’re not into all the Holiday Hoo-Rah, it is a good excuse to imbibe those seasonal beverages! One of my favorite holiday beverages is EGG NOG, but as I’ve grown older dairy isn’t my friend anymore:( Most egg nog is made with eggs+sugar+spices and milk of some sort. After researching more about egg nog recipes I stumbled upon the TOM & JERRY cocktail. A warm spin on the frothy egg nog I’d had at holiday parties, it reminds me of a hybrid of Hot Buttered Rum & Egg Nog. The Tom & Jerry cocktail uses separated eggs (egg whites are whisked until frothy and then re-introduced) sugar, spices and hot water or milk of your choice. The end result tastes like a warm frothy egg nog latte.

We will show you how to make the boozy version but also included here is a recipe for the N/A coffee version.

Contrary to what Starbucks has taught us, traditional egg nog is usually served cold. The Tom & Jerry is a hot beverage that is traditionally served from a punch bowl into insulated mugs.

You’ve probably seen sets like this at a vintage store during the holidays:

So how do you make this fantastic beverage? First we will make the Tom & Jerry batter, which is essentially a mix that you will spoon into a cup, add liquor of choice (or hot coffee for an N/A version) and top with hot milk, non-dairy milk or water. Let’s get started!!

Ingredients:

6 eggs – separated YOU CAN USE PASTEURIZED IF YOU WANT

1.5 cups of sugar

1 tsp cream of tartar

½ tsp ground cinnamon

½ tsp ground clove

½ tsp ground nutmeg

1 tsp vanilla extract

Separate your egg whites from yolks, put your egg whites and the cream of tartar in a mixing bowl or a bowl big enough to rapidly whisk in. Whisk the egg whites and cream of tartar until you can pull stiff little peaks out of the egg whites. This means the egg whites are whisked stiff enough to hold up a little peak when you dip a spoon in and pull it out. You will have to whisk for probably 2-3 minutes and a medium-high speed. I recommend using an electric mixer or Kitchen Aid mixer.

Add sugar, spices and vanilla extract to egg yolks in a different bowl. Whisk these together until all ingredients are mixed up.

When you have egg yolks and egg whites prepared, gently fold egg whites into the egg yolk mixture. DO NOT use a electric mixer, I favor a spatula to just kindly integrate the two mixes. You’ve worked so hard to get those egg whites nice and fluffy, now is the time you need to delicately integrate them into the mix.

Once you have a nice mixture (it should be a light brown color) you have your Tom & Jerry Cocktail batter. It’s a good idea to make this in advance and store refrigerated in a mason jar. (Keeps for up to 2 weeks)

Cocktail

Add 1 scoop (2-3 tablespoons) of batter to an insulated Mug

1 oz of dark or spiced rum (Brandy or whiskey will work too)

-Top with warm milk, non-dairy milk or water

Finish with ground nutmeg

HOW ABOUT A N/A EGG NOG LATTE???????????????????

In a lager coffee cup style mug:

-1 scoop (2-3 tablespoons) of Tom & Jerry batter

-3 oz of warm milk, or non dairy milk

-Top off with Hot coffee or double shot of espresso

For a full video on how to make this check out my segment on KPTV FOX 12’s

MORE GOOD DAY OREGON

ENJOY!!!

The simple Hot Toddy

For your hot toddy :

1-1.5 oz of bourbon, whiskey, brandy or spiced rum.

1 oz of lemon juice

.75 oz of honey

(Optional add a few dashes of bitters for an extra kick)

Now you must warm these ingredients:

Take two cocktail shakers (metal cup like shaped) fill one 1/2 full with boiling water and float the other one inside on top the hot water. This will make you a double boiler type system and from there you can build your drink in this vessel.

Ok you got the whiskey, lemon, and honey hot….

Using a towel or hot pad grab the top shaker out of the double boiler and pour ingredients into a pre-warmed cup. Top with hot water and garnish with cinnamon, or nutmeg.

Pear Champagne Cocktail

Need a great Pre- Thanksgiving dinner drink that will balance the salty foods? Try something sparkly and fruity!

This “first course” champagne cocktail will be a great addition to your appetizers.

Ingredients

Pear juice

Lemon Juice

Champagne or sparkling wine

Star Anise for garnish.

Start with Pear juice! Available at New Seasons and other natural foods stores. In a medium-large pot get the pear juice boiling. Reduce heat to medium and let the pear juice boil for about 20+ minutes. Measure how much juice you put in to start. When you think it’s reduced to 1/3 the original amount, pour (carefully) into a liquid measuring cup to check the volume.

When you have a reduction that’s 1/3 the original volume, pull off the heat and cool. It’s a good idea to do this in advance so you can chill your reduction before combining with other ingredients.

When you are ready to serve your cocktail:

In a champagne flute or wine glass add 3/4 oz of pear reduction and 1/2oz lemon juice (juice from about 1/2 a lemon). Top with champagne or sparkling wine and garnish with star anise or a lemon peel. IT’S THAT EASY!!

You can also substitute sparkling water for the sparkling wine for a nice Non-Alcoholic version.

Enjoy!

VEGAN Drinking (Hot) Chocolate with Ginger

A great dessert for you and your guests that’s not as filling as a piece of pie!

Ingredients

1 13.5 oz can of unsweetened Coconut milk

3/4 cup of unsweetened cocoa powder

1/4 cup blue agave nectar

1/8 cup (splash) water

1 tbsp ground ginger

Combine all ingredients in a saucepan and heat over medium to low heat. Using a whisk, stir ingredients together and dissolve.

Simmer for a few minutes on medium heat. Do not over simmer or you will have a very thick chocolate sauce:)

Serve in small glass (about 4-5 ounces) and garnish with orange peel and ground nutmeg & ginger for more spice.

Halloween Punch N/A!

Want a fun punch for all your guests to enjoy?? Here’s a simple tasty recipe !

In a punch bowl add:

1/2 can Limeade concentrate

64 oz pineapple juice

1/2 quart of lime sherbert

1 oz of sweetened coconut cream (for color)

1 liter of lemon lime soda

(add vodka or white rum if wanted for adult version)

As the punch is consumed, you can add more sherbet and lemon/lime soda to keep the punch flowing.

Make a cool creepy ice cub hand to keep it chill !

 Ice cube hand:

Using a rubber glove, rinse it out to remove any powder.

Fill glove completely with water, add a few drops of food coloring if wanted.

Twist glove closed and put a rubber band on the opening to keep it from leaking.

Place on small cookie sheet or plate and put into freezer & freeze overnight

Remove glove from ice cube and drop into the punch .

PUMPKIN SPICE (PSL) Sauce Recipe

How to make your own Pumpkin Spice that is anything but “basic:”

Make a 1:1 simple syrup (2 cups sugar + 2 cups water) -raw sugar works best for deep flavor, white sugar if you like sweetness more.

-Infuse with pumpkin spices into the syrup( best to do while hot)

15 cloves

1 TBSP nutmeg

1 TBSP cinnamon

1 TSP ginger

1 TSP allspice

- Remove cloves after syrup cools (this will help keeping the bitterness down)

-When syrup is cooled down, blend 1:1 with pumpkin puree ( I used a kitchen aid mixer, you can do it with a whisk or a vitamix blender)

-store in refrigerator for 1-2 weeks.

-Try it in coffee with cream, smoothies, shakes, teas and cocktails

Sometimes all you need is a little sip of pumpkin spice and a trip to the pumpkin patch to make it the perfect day!

APPLE CIDER w/ REDUCTION

LOOKING FOR A TASTY FALL BEVERAGE??? Look no further than an Apple Cider Toddy.

Start by making an apple cider reduction:

Ingredients:

- 2 cups of Pure Apple cider (not from concentrate)

-2 cups of raw or demerara sugar

-4 to 6 whole cinnamon sticks

Combine all ingredients in a sauce pan and bring to a rolling boil. Stir while mixture is heating up to ensure the sugar is dissolving. Once mixture is boiling reduce heat and allow mixture to simmer. Simmer for about 20-40 minutes until mixture is reduced by 1/3.

Allow to cool and strain out cinnamon sticks.

BOOM! You have an apple cider Reduction!!

To make an apple cider toddy:

In a mug of your choice combine:

2 oz of your apple cider reduction, 1 oz of lemon juice and top with hot water.

If you’d like a cocktail version, add 1 oz of spiced rum or whiskey and 2 dashes of bitters.

Cheers!