Please be aware that some recipes in this category may contain alcohol
Welcome kitchen witches and bewitched brewers!
This space is for tea blenders, cocktail connoisseurs, and potion masters to gather around the virtual bar and share recipes. Feel free to scroll through to explore! May the recipes provide guidance for your craft and inspiration for your kitchen creations.
If you have related recipes or advice to share, please feel free to add them via comment/reply.
Cheers and blessed be! 
French Hot Chocolate
Prep: 3 minutes
Cook: 5 minutes
Total: 8 minutes
Servings: 2 large, intense cups or 4 smaller ones
Ingredients:
1 ½ cups whole milk
½ cup heavy cream
2 teaspoons powdered sugar
½ teaspoon espresso powder, optional, but delicious for intensifying chocolate flavor
8 ounces bittersweet chocolate at least 70%, chopped*
Giant bowl of whipped cream for serving
Directions:
In a medium saucepan over medium heat, whisk together the whole milk, heavy cream, powdered sugar, and espresso powder until small bubbles appear around the edges. Do not allow the mixture to boil.
Remove from the saucepan from the heat and stir in the chopped chocolate until melted, returning the sauce to low heat if needed for the chocolate to melt completely. Serve warm, topped with lots of whipped cream.
Notes:
'*Choose the best quality chocolate you can, as the flavor really carries the drink. I love Guittard for a splurge, Ghirardelli, or Godiva, but the Trader Joe’s Pound Plus 72% bar is quite good, too. I do not recommend chocolate chips, as they contain stabilizers and do not melt as well.
Leftover French hot chocolate can be cooled to room temperature, then refrigerated in an airtight container (empty mason or jam jars work particularly well). Reheat gently in the microwave or in a saucepan over low heat.
How to Thicken Hot Chocolate:
This one is easy. WITH MORE CHOCOLATE. This recipe will feel like you are using a ridiculous amount of chopped chocolate, but trust me and go with it. You will not be sorry.
Nutritional Facts:
Serving: 1(of 4), without additional whipped creamCalories: 290kcalCarbohydrates: 22gProtein: 7gFat: 22gSaturated Fat: 14gCholesterol: 43mgSodium: 75mgFiber: 3gSugar: 17g
Recipe courtesy of Well Plated.com
Sparkling Pink Raspberry Punch – with frozen hearts
Ingredients:
1 48-oz container of raspberry sherbet
1 2-liter bottle of lemon lime soda, swap for Prosecco or champagne
1 59-oz bottle Simply lemonade or raspberry lemonade
16 oz raspberries, frozen or fresh
Directions:
Frozen Hearts:
Using heart-shaped molds, fill each mold with lemonade. Add 1 or 2 raspberries to each mold, whole or crushed.
Freeze overnight.
Sparkling Pink Raspberry Punch:
Set out the raspberry sherbet to soften, approximately 20 minutes. Scoop out into a large punch bowl. Reserve some to top off each glass if desired.
Pour in the soda or champagne, and then the lemonade.
Stir in the frozen raspberries and finish with frozen heart ice cubes. Serve and top off each glass with a small scoop of sherbet.
Recipe courtesy of Abundance of Flavor.com
Love Potion Valentine’s Day Drink
Prep: 5 minutes
Cook: 0 minutes
Total: 5 minutes
Yields: 6 servings
Ingredients:
½ cup fresh raspberries, see Note below
1 TBSP granulated sugar
1 TBSP lemon juice, freshly squeezed, preferably
1 pint raspberry sherbet
3 cups sparkling berry lemonade, see Note below
Directions:
Combine the fresh raspberries, granulated sugar, and lemon juice in a bowl, and mash them together with a fork until you have a berry puree.
Place a generous spoonful of puree at the bottom of 6 glasses. (I used 7 oz French champagne glasses). Top with a small scoop of raspberry sherbet, and fill the cups to the brim with sparkling berry lemonade. Garnish with a few more fresh berries, if desired, then enjoy!
Notes:
Yield: The glasses I used were 7 oz, so the yield and calories were calculated based on that. Your yield may vary depending on the size of your glasses.
To make in a punch bowl: First, combine the raspberry puree and sparkling lemonade in a punch bowl and whisk them together. Next, add scoops of sherbet, and stir briefly so the sherbet melts a little and the drink gets creamy. Ladle into cups and enjoy!
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.
Tips and FAQs
Can this recipe be doubled?
Yes, you can easily adjust it up or down for however many servings you need. Adjust the slider in the yield section of the recipe card to customize the servings.
Can this drink be made in a punch bowl?
Yes! If you’re making drinks for a big crowd, you probably don’t want to be assembling each drink individually. To make this in a punch bowl, first combine the raspberry puree and sparkling lemonade in a punch bowl and whisk them together. Next, add scoops of sherbet, and stir briefly so the sherbet melts a little and the drink gets creamy. Ladle into cups and you’re good to go!
Can you make other flavors?
Definitely. Any kind of sherbet works, and you can experiment with different fruit purees as well. I think mango fruit puree and orange sherbet would be a really fun orange punch for Halloween!
Where can I find those adorable gold star sprinkles?
The Star Sprinkles are made by Wilton and are totally edible. Sometimes you can find them in the grocery store, but I found mine on Amazon.
How can I add alcohol to this?
You have a couple of different options for adding alcohol: swap the sparkling lemonade for your favorite champagne or sparkling wine. Use sparkling rosé to keep the pink theme going! Alternatively, if you want to keep the lemonade flavor, prepare the recipe as written, then stir in a shot of vodka at the end. (Vanilla vodka is especially delicious.)
Make-ahead and storage information:
This drink is best shortly after it’s made, when the sherbet is still melting, and the punch is still bubbly, so it’s not a good make-ahead recipe. However, you can make the raspberry puree up to 4 days ahead of time. Store it in the refrigerator, and when it’s party time, just whisk the 3 ingredients together, and you’re all set. Have some punch leftover? It won’t have the magic of partially melted sherbet and fizzy bubbles, but the flavor will still be great. Keep it in the refrigerator for a few days – sadly, I can’t be more precise, because it never lasts that long in my house!
Recipe courtesy of Sugar Hero.com
Cupid Hot Cocoa Recipe
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 cups
Ingredients:
4 cups milk
1 cup heavy cream
225 g bag of white chocolate chips
1/2 cup strawberry syrup
4-5 drops of red food colouring
Directions:
Combine all of the ingredients into a large pot and heat on medium-low until the chocolate is melted and the ingredients are combined.
Serve immediately with marshmallows, whipped cream, sprinkles, etc. Enjoy!
Recipe courtesy of Ottawa Mommy’s Club.ca
Rosemary-Honey Lemonade
Yield: Makes 12 servings
Ingredients:
12 - lemons, to make about 2 cups of juice
1/2 cup - sage honey, or a local variety
fresh rosemary
1 cup + 8 cups - water
Directions:
Make a simple syrup: Combine the honey with 1/2 cup water in a small saucepan. Bring to a boil. Turn off the heat. While the syrup is still hot, add whole rosemary sprigs and leave them in the syrup.
Squeeze 12 lemons.
Combine the lemon juice with the rosemary syrup. Add water to the syrup/juice mixture. Add more water if needed, remembering that once you add the juice to ice in a glass, the ice will melt and dilute the mixture to some degree.
Serve with a sprig of fresh rosemary in each glass.
Recipe courtesy of Honey.com
Red Velvet Milkshake
Servings: 4
Prep: 5 minutes
Total: 5 minutes
Ingredients:
2 cups vanilla ice cream
4 tablespoons red velvet cake mix
1½ cups milk
½ teaspoon vanilla extract
2 tablespoons hot fudge sauce, warmed, or White Chocolate Fudge Sauce
whipped cream
sprinkles
Directions:
Place sprinkles on a plate then dip the rim of your glass into the warm hot fudge and dip into sprinkles.
In a blender add the ice cream, cake mix, milk, and extract.
Blend until smooth.
Pour into glasses and top with whipped cream and additional sprinkles if desired.
Notes:
Store leftovers in a freezer-safe cup, preferably with a lid, and keep them in the freezer for about a week. Let it thaw enough to mix or re-blend. You can also make red velvet milkshake popsicles.
Nutritional Facts:
Serving: 4g, Calories: 227kcal, Carbohydrates: 26g, Protein: 6g, Fat: 11g, Saturated Fat: 7g, Cholesterol: 38mg, Sodium: 125mg, Potassium: 280mg, Fiber: 1g, Sugar: 22g, Vitamin A: 426IU, Vitamin C: 1mg, Calcium: 193mg, Iron: 1mg
Recipe courtesy of Lil Luna.com
I would love one of these right now!
Today’s a good day for milkshakes! Well, any day is, but I’d love one right now too!
Thick Italian Hot Chocolate
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 servings
Ingredients:
3.5 ounces Dark Chocolate (good quality) (chopped into small pieces)
2 tablespoons sugar
2 1/2 tablespoons cocoa unsweetened
1 cup + 1 tablespoon milk (2% or whole milk/divided)
1 teaspoon corn starch
Directions:
In a small bowl, whisk until smooth 1/4 cup milk and cornstarch. Set aside.
Sift the cocoa into a medium bowl, then add the sugar and whisk together; set aside.
In a small/medium pot, heat 3/4 cups + 1 tablespoon milk until boiling. Reduce the heat to low, start whisking, and add the milk/cornstarch mixture. Then, add the cocoa mixture slowly while continually whisking until smooth. Add the chopped chocolate and whisk for approximately 3 minutes. Serve immediately. Enjoy!
Nutritional Facts:
Calories: 435kcal | Carbohydrates: 45g | Protein: 8g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 13mg | Sodium: 63mg | Potassium: 611mg | Fiber: 7g | Sugar: 30g | Vitamin A: 200IU | Calcium: 182mg | Iron: 6.8mg
Recipe courtesy of An Italian In My Kitchen.com
Iced Strawberry Latte
Prep Time: 4 minutes
Total Time: 4 minutes
Servings: 1
Ingredients:
3 tablespoons strawberry syrup
Âľ cup milk of choice (I used whole milk)
1 oz brewed espresso
whipped cream (optional for garnish)
freeze-dried strawberries (optional for garnish)
Directions:
Add the strawberry syrup to a tall glass, then top with milk of choice and stir.
Add a handful of ice, then top with the 1 oz brewed espresso.
Garnish with whipped cream and/or freeze-dried strawberries if desired. Drink up!
Notes:
Substitutions:
Strawberry Syrup - Feel free to use any variety of berry to make your syrup. You can also swap in any coffee syrup flavor you like.
Whole Milk - You’re welcome to use any dairy or plant-based creamy milk you prefer.
Brewed Espresso - Strong coffee, freshly brewed or cold brew, will also work. Skip the special equipment and French press and use instant espresso granules instead!
Whipped Cream - Feel free to omit the whipped cream, or swap in another tasty coffee topping like Cold Foam.
Freeze-Dried Strawberries - Other freeze-dried fruits, fresh strawberries, mini chocolate chips, or chocolate shavings would also be tasty.
Optional Variations & Dietary Adjustments:
There are tons of variations of strawberry milk drinks to get your caffeine buzz on. Here are just a few ideas to get you started:
Dairy-Free Strawberry Milk Latte - Start with a base of strawberry almond milk, strawberry oat milk, strawberry soy milk, or strawberry coconut milk, then top with vegan whipped cream for a dairy-free delight!
Hot Strawberry Latte - Just because I prefer my coffee cold during the summer doesn’t mean you have to. Feel free to warm and froth the strawberry milk as we do for a classic Oat Milk Latte..
Strawberry Mocha - Step it up and make a strawberry chocolate milk base by adding Mocha Sauce to taste. Serve hot or cold!
Iced Strawberry Matcha Latte - Not in the mood for coffee? Add some berry goodness to your Iced Matcha Latte instead! Take a note from this Lavender Cream recipe, swapping in strawberry syrup instead.
Recipe Success Tips:
Espresso Yourself: The choice of espresso can make or break your latte. Opt for a high-quality, medium roast to achieve a smooth, robust flavor that complements the sweetness of the strawberry without overpowering it. Pull or brew your shot right before assembly for the freshest taste.
Go Light: While most of my lattes call for 2 ounces of espresso, I recommend using only 1 here so you can taste the strawberry more clearly.
Homemade Strawberry Syrup: For the best flavor (and no artificial weirdness), homemade strawberry syrup is the way to go. It’s surprisingly easy to make and lets you control the sweetness. Simply simmer real strawberries with sugar and water, then strain.
Chill Your Ingredients: To keep your latte cool and refreshing, make sure your ingredients are chilled before assembly. Pop the glass in the freezer for a few minutes before building your latte to keep everything perfectly frosty.
Perfect Your Whipped Cream: While store-bought whipped cream is convenient, nothing beats the light, airy texture of homemade. Whip cold heavy cream with a touch of vanilla (or strawberry?!?) extract until soft peaks form.
FAQs
Do strawberries and coffee go together? Is strawberry milk good in coffee?
Taste is subjective, so I’m sure some people will disagree with me, but I think it’s delicious! The strawberry flavor is very light compared to the espresso, adding just a hint of bright, juicy freshness.
Does Starbucks have a strawberry latte?
Sometimes yes, and sometimes no, depending on the season. But now that you have all the tools to make one at home, you don’t have to worry about it!
Can I double this latte?
You sure can! Brew two shots of espresso and double the other ingredients for a larger strawberry latte!
Nutritional Facts:
Serving: 1drink | Calories: 213kcal | Carbohydrates: 35g | Protein: 6g | Fat: 6g | Sodium: 73mg | Sugar: 34g
Recipe courtesy of Coffee Copycat.com
Homemade Strawberry Syrup
Prep Time: 10 minutes
Rest Time: 2 hours
Total Time: hours 10 minutes
Servings: 18
Ingredients:
2 lbs sliced fresh strawberries (or frozen, thawed)
1 ½ cups granulated sugar
½ teaspoon strawberry extract (optional)
Directions:
Slice and core your strawberries and place them in a large bowl.
Toss with sugar until well coated, and the sugar is completely moistened.
Allow the strawberry mixture to sit at room temperature for 2 hours, tossing halfway through.
After 2 hours, strain the strawberry syrup from the strawberry solids using a fine mesh strainer. Reserve the syrup, discard or save the peaches for another use.
After the cooling time, transfer the syrup to a syrup bottle or mason jar with a lid and store in the fridge for up to 2 weeks.
Notes:
Substitutions:
Need to customize your syrup? Not to worry. Here are some easy ingredient swaps to try:
Strawberries - This recipe will also work well with any other berry variety you prefer, including blackberries, raspberries, blueberries, or boysenberries. You can also mix and match if you want!
Granulated Sugar - Feel free to swap in less-processed cane sugar, or use a cup-for-cup sugar alternative like monkfruit or stevia to keep it diabetic-friendly.
Strawberry Extract - As I mentioned, this is totally optional. Feel free to omit it, or trade in other flavor extracts for exciting combinations—other berries, kiwi, banana, or lemon extracts could all be fun.
Optional Variations & Dietary Adjustments:
When you make strawberry syrup at home, you can customize it to your heart’s content. Here are just a few ideas to get you started:
Sugar-Free Strawberry Syrup - Keep your strawberry milk syrup low-carb and diabetic-friendly by swapping in your favorite sugar-free sweetener. Just make sure to either choose a 1-to-1 baking substitute OR add the sweetener to taste. (Many non-sugar sweeteners are way sweeter than sugar!)
Organic Strawberry Syrup - Use organic berries and organic sugar for an extra level of confidence in this all-natural strawberry sugar syrup.
Strawberry [Fill in the Blank] Syrup - Try making strawberry lemonade syrup by adding lemon zest and replacing some of the water with lemon juice, or try strawberry basil simple syrup by adding a few sprigs of basil after the syrup comes off the heat and letting it steep for 10 minutes while it cools. Mint or tarragon would both be great, too! You can also add a bit of citric acid for tartness, or try adding other flavoring extractives to suit your mood.
Recipe Success Tips:
Invest in proper storage. A syrup bottle will save you the headache of sticky countertops and refrigerator shelves.
Mind your scraps! Just because we don’t want the strawberry pulp in our syrup doesn’t mean it’s done for. Use it as a chunky topper for ice cream, yogurt, strawberry waffles, or anything else that sounds tasty. You can also blend them into a strawberry puree, into your breakfast smoothies, or simmer them down until they’re thick and sticky to make a quick freezer strawberry jam.
For a thicker syrup, try adding more sugar or using fewer strawberries!
FAQs
Is grenadine the same as strawberry syrup?
Not quite, but they are similar. Grenadine is a pomegranate-infused simple syrup rather than a strawberry-infused one.
Is strawberry syrup the same as strawberry purée?
Not quite, but it does depend on the context. Strawberry pancake syrup might have a bit more chunkiness to it, but since we’re making this strawberry simple syrup for drinks, we strain all the solids out. But, you’re welcome to save the strawberries after they’re done steeping and purée them into a strawberry sauce as a bonus!
Does strawberry syrup have strawberries in it? What about red dye?
It all depends on the recipe. My homemade strawberry syrup is all-natural, made with real strawberries, and is free of any added dye.
Does strawberry syrup need to be refrigerated?
This homemade berry simple syrup does need to be refrigerated, but should keep for a week or two in the fridge. For longer storage, pop it in the freezer—just make sure you leave enough head space in the container for it to expand.
This makes about 2.25 cups of strawberry syrup!
Nutritional Facts:
Serving: 2tablespoon | Calories: 68kcal | Carbohydrates: 17g | Sugar: 17g
Recipe courtesy of Coffee Copycat.com
Bookmarked this one to put in my recipe collection tomorrow! I love strawberries, well, all the berries, as much as I love chocolate and brownies!
Glad you liked it! And I bet that strawberry syrup would make awesome strawberry milk!
Turmeric and Lemon “Tea”
Yield: 1 quart
Ingredients:
3 ½ cups water
½ teaspoon turmeric
3 tablespoons honey
Peel (without pith) of 1 lemon
2 tablespoons lemon juice
Pinch of cayenne
Directions:
Bring the ingredients to a boil in a saucepan. Remove from heat; steep, covered, until the liquid cools to room temperature. Strain and reheat to serve. The brews can be stored in the refrigerator for up to a week.
Recipe courtesy of Martha Stewart.com
Colombian Cafe Tinto
Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
Servings: 2 cups
Ingredients:
2 cups water
2 tablespoons Colombian coffee grounds, bold roast
Panela to taste, optional
Cinnamon or clove optional
Directions:
Place 2 cups of water in the pot or olleta and bring to a gentle rolling boil.
Stir in 2 tablespoons of Colombian coffee grounds. Let the mixture come to a brief boil for about 45–60 seconds until the aroma blooms.
Pull the pot off the flame to prevent over-extraction.
Stir in panela to taste and add a pinch of cinnamon or clove if using. The panela will dissolve and perfume the brew.
Allow the pot to rest undisturbed for 3 to 4 minutes so the grounds sink to the bottom.
Use a spoon to remove any foam on the surface for a smoother cup.
Tilt and pour the tinto into small cups, leaving the settled grounds behind. If you prefer, strain through a cloth filter for an extra clear cup.
Serve hot. Sip slowly and enjoy the warm, earthy sweetness.
Notes:
Storage:
While Colombian tinto is best enjoyed fresh, you can store any leftovers in the fridge for up to a day. If you have extra tinto that you’d like to keep, transfer it to an airtight container to preserve its flavor. When you’re ready to enjoy it again, simply reheat it gently on the stove or in the microwave. Keep in mind that the coffee grounds will continue to settle, so you may need to stir it well before serving.
Top Tips:
Coffee Grounds Matter– the quality of your coffee makes all the difference in tinto. Colombian coffee is known for its rich, bold flavor, so using freshly ground coffee is key. If you’re able to buy beans and grind them yourself, even better.
Sweeten to Your Taste – panela is the traditional sweetener for tinto, and if you can find it, it adds a complexity that regular sugar can’t match. If you’re not able to find panela, a good-quality raw sugar can work. It’s easy to get carried away with sweetness, but the beauty of tinto is in its balanced flavors, so start small and adjust to your liking.
Nutritional Facts:
Sodium: 12mgCalcium: 7mg
Recipe courtesy of At the Immigrant’s Table.com
Spiced Warm Milk and Honey Drink Recipe
Serves: 2 mugs
Cook: 10 minutes mins
Total: 10 minutes mins
Ingredients:
2 cups whole milk
1 whole bourbon vanilla bean - sliced open
1 whole Ceylon cinnamon stick
4 whole cloves
2 whole cardamom
1 tablespoon honey
whipped cream - for topping (optional)
ground cinnamon - for topping (optional)
Directions:
Add the milk and spices to a small pot on medium-high heat. Heat the milk, stirring, until just under boiling.
Remove from heat, cover, and let stand for about 10 minutes for the spices to infuse into the milk.
Mix in a tablespoon of honey. Pour into 2 mugs and serve immediately. Top with whipped cream and ground cinnamon, if desired.
Notes:
Experiment with different types of honey for this Spiced Milk and Honey recipe:
Each honey has its own “tasting notes” and pairings, much like one would see for coffee roasts or even wine. I would encourage you to pop over to Their Website and read about each of these honeys in detail.
Recipe courtesy of The Workshop.com
Homemade Cherry Almond Creamer
Prep Time: 2 minutes
Total Time: 2 minutes
Servings: 12
Ingredients:
1 ½ cups half & half
1 cup cherry syrup
½ cup heavy cream
¼ teaspoon almond extract (optional if cherry syrup isn’t almondy)
Directions:
Add all ingredients to a large mason jar and stir until well combined.
Notes:
Store in the fridge for up to 7 days.
Use cool cherry syrup. For the best texture and consistency, the homemade syrup needs to be cooled entirely to room temperature before combining it with the half-and-half and cream. Cool it quickly by pouring it into an 8x8-inch pan and placing it in the refrigerator for 1-2 hours or in the freezer for 30 minutes to 1 hour.
Add almond extract to taste. For almond oomph, add an extra drop or two of almond extract to taste. If you prefer a more modest cherry almond flavor, reduce or omit the almond extract from the syrup.
Note the storage directions. The cherry coffee creamer keeps best when stored in a Mason jar or glass container in the refrigerator. It can be kept for up to a week, possibly longer if your half-and-half and creamer have later expiration dates.
Freezing directions. For even longer storage, pour the creamer into an ice cube tray and freeze for 4-6 hours or until solid. Transfer the cubes to a freezer-safe container and store them in the freezer for up to 3 months. Thaw the cubes at room temperature for an hour or defrost in the microwave before using them in hot coffee. Alternatively, add them directly to iced coffee or frappuccinos for a delightful extra burst of cherry flavor.
Substitutions:
Don’t have everything listed above? It happens! Here are some approved swaps, making this recipe doable with alternatives you may have on hand:
Syrup - Premade cherry syrup makes this recipe even quicker and fuss-free. I recommend coffee syrups if possible; maraschino cherry syrup lacks that true cherry flavor. Alternatively, use blueberry, blackberry, or strawberry syrup to add a similar summery twist!
Half-and-Half - Mix equal parts whole milk and cream to make DIY half-and-half, swap canned evaporated whole milk, or reduce the dairy content by using dairy-free half-and-half.
Cream - Add tropical undertones to the creamer by substituting coconut cream for the heavy cream. For a milder taste that is also sans dairy, use dairy-free cream.
Optional Variations & Dietary Adjustments:
Regardless of your dietary preferences and needs, I got you, boo! Here’s how to adjust this cherry almond coffee creamer to work for YOU:
Dairy-Free & Vegan — Enjoy your creamer devoid of dairy or animal ingredients by substituting 2 cups of dairy-free half-and-half or 1 ½ cups dairy-free half-and-half and ½ cup dairy-free heavy whipping cream.
Processed Sugar-Free — Make this creamer free of any processed sugars by substituting pure maple syrup for the granulated sugar when making the cherry syrup.
Low-Sugar — If ultra-low sugar is your thing, make the cherry syrup with monk fruit sweetener instead of white sugar.
Nut-Free — Can’t do nuts? No problem, just omit the almond extract from the cherry syrup recipe (or swap it with vanilla extract).
Reduced-Fat — Swap whole milk for half-and-half for a lighter, but still indulgent experience!
Nutritional Facts:
Serving: 0.25cup | Calories: 131kcal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Sodium: 21mg | Sugar: 16g
Recipe courtesy of Coffee Copycat.com
Homemade Cherry Syrup
Prep Time: 3 minutes
Cook Time: 15 minutes
Total Time: 18 minutes
Servings: 10
Ingredients:
1 cup granulated sugar
1 cup water
1 cup pitted cherries (fresh or frozen)
ÂĽ teaspoon almond extract
Directions:
Add the sugar, water, and pitted cherries to a medium saucepan and heat over medium heat until simmering. Simmer for 15 minutes, stirring occasionally and squishing the cherries with a spatula.
After simmering for 15 minutes, remove from the heat and stir in the almond extract. Strain the cherries from the syrup with a fine mesh strainer, reserving the liquid and discarding the cherry pulp.
Allow the cherry syrup to cool at room temperature for 15 minutes. After cooling time, transfer the syrup to a syrup bottle or mason jar with a lid and store in the fridge for up to 2 weeks.
Notes:
Substitutions:
Need to make some changes? Here are easy subs to put in:
Granulated Sugar & Water - Consider starting with real cherry juice for a more intense cherry flavor. You can also swap in pure cane sugar or the sugar-free substitute of your choice.
Pitted Cherries - While you need cherries to make cherry-flavored syrup, this recipe can be tweaked to use any kind of berry or stone fruit you’d like.
Almond Extract - Feel free to omit this, or swap in vanilla extract for a hint of warmth.
Optional Variations & Dietary Adjustments:
Sugar Free Cherry Syrup - Use the cup-for-cup sugar-free substitute of your choice to make diabetic-friendly flavor syrup.
Nut-Free - Almond extract is made with real almonds, so it isn’t suitable with folks who have nut allergies. Instead, you can use artificial almond extract or vanilla extract, or just omit it altogether.
Try Different Kinds of Cherries - I made black cherry syrup here, but you could also make Rainier cherry or sour cherry syrup if you like! I suppose you could also make maraschino cherry syrup, but if that’s what you want, just use the juice from the jar!
Recipe Success Tips:
Invest in Equipment - If you’re making this cherry syrup from fresh whole cherries, make sure to get yourself a cherry pitter with multiple wells to speed up the process. (Yes, you can use a regular straw to do it, but who has time?) Also, I can’t overstate the importance of having a syrup container with a pour spout and a funnel. Your countertops and fridge shelves will thank you!
Waste Not, Want Not - Once you strain out the cherries from the syrup, pop them in an airtight container in the fridge or freezer. They’re great for making cherry fools, spooning over ice cream sundaes, adding sweetness to plain oats or plain yogurt, adding to smoothies, and more!
Seasonal Smarts - If cherries are in season (mid-late summer), you can often get fresh ones for super cheap. If not, opt for frozen cherries, which are generally cheaper, taste better than out-of-season versions shipped from afar, and have the benefit of being pre-pitted.
FAQs:
Is grenadine the same as cherry syrup?
Not quite! Grenadine is a flavoring syrup made with sugar and water as its base, but is flavored with pomegranate arils instead of cherries.
Is cherry syrup the same as cherry juice?
Nope! Although some packaged juices are almost as sugary. Real cherry juice is made with just the juice from cherries, whereas this recipe uses cherries to infuse sugar water.
What is cherry syrup used for?
Adding bright cherry flavor to whatever you want! Use it in drinks, drizzle it over breakfast or dessert, make shaved ice, or use it in any other recipe that calls for simple syrup where you want to add fruity flavor.
How long does cherry syrup last?
If made as directed below, cherry simple syrup should keep for about a week in the fridge or about 6 months in the freezer. To extend the shelf-life, make a “rich syrup” using twice as much sugar as water. Rich cherry syrup will keep for up to 6 months in the fridge (sugar is a natural preservative) or up to a year in the freezer.
Nutritional Facts:
Serving: 2tablespoon | Calories: 87kcal | Carbohydrates: 22g | Sodium: 1mg | Sugar: 22g
Recipe courtesy of Coffee Copycat.com
Golden Milk
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Servings: 3 servings, 1 cup each
Ingredients:
1½ tsp turmeric
1 tsp vanilla extract
½ tsp cinnamon
ÂĽ tsp cardamom
ÂĽ tsp black pepper
1 can unsweetened full-fat coconut milk
2 cups whole milk
1-inch piece of ginger
3 Tbsp honey
Directions:
Add all ingredients except the honey to the pan. Bring the pot up to a simmer (do not boil) and let it simmer for about 5 minutes, whisking occasionally. Grate fresh ginger into the mixture and whisk to combine.
Strain the mixture into a bowl to remove the fibrous ginger pieces.
Return the golden milk to the pot and bring it back to a low simmer. Add honey to taste. Whisk until the honey has melted.
Enjoy hot!
Notes:
*Thai Kitchen is my favorite brand of coconut milk, easily found at my local Walmart. I prefer this over the cheaper alternatives for texture, flavor, and quality.
**You can use any type of milk you have on hand. I love making this with unsweetened almond milk, but it’s great with whole milk, too! Keep in mind, the higher fat content of any dairy milk you use, the less likelihood of curdling.
Nutritional Facts:
Serving: 1servingCalories: 469kcalCarbohydrates: 34gProtein: 9gFat: 36gSodium: 83mgFiber: 3g
Recipe courtesy of Budget Bytes.com
Big-Batch Cajun Lemonade
Yield: 8 cups
Ingredients:
2 cups (16 oz.) light rum
2 cups (16 oz.) citron vodka
1 (12-oz.) can frozen lemonade concentrate, thawed
1 tsp. hot sauce
1 liter club soda, chilled
Crushed ice
Lemon slices and sugarcane sticks, for garnish
Directions:
Stir together the first 4 ingredients in a pitcher.
Add club soda just before serving.
Pour mixture into 8 highball glasses filled with crushed ice. Garnish with lemon slices and sugarcane.
Recipe courtesy of Southern Living.com
Honey Green Tea Refresher
YIELD: Makes 4 servings
Ingredients:
4 - green tea bags
1 cup - boiling water
1 cup - frozen or fresh peeled peaches
1/4 cup - honey
1/2 cup - water
4 cups or 2 cans - chilled seltzer water
fresh mint for garnish
Directions:
Steep the green tea bags in the boiling water and set aside.
Puree the peaches, honey, and water until smooth.
Remove the tea bags and mix in the peach puree.
Divide the green tea mixture between 4 glasses and top with the seltzer. Garnish with fresh mint leaves.
Notes:
You could use any soft, fresh fruit you like to substitute for the peaches.
Recipe courtesy of National Honey Board.com
