Instant Pot Masala Chai from twosleevers.com

    • 2-3 teabags
    • 1.5 cups water
    • 1/2 cup milk or non-dairy substitute
    • 2 teaspoons sugar adjust to taste
    • 2 whole cloves
      3-4 sticks cinnamon

      1/2 teaspoon fennel seeds
      4 green cardamom pods
      4 thin slices ginger
      Place all ingredients In a heat safe container, preferably one with a spout to ease pouring.

Cover the container with foilIn the inner liner of your Instant Pot, place two cups of water, and a trivet. Place the foil-covered pot on the trivet.Cook on High Pressure for 4 minutes, and allow the pressure to release naturally for 5 minutes. Release remaining pressure.Strain into two cups and serve.

pumpkin spice latte from Sarah Carey

  • download1 cup milk
  • 1 cinnamon stick
  • 1 whole nutmeg
  • 1/2-inch piece ginger, peeled and sliced
  • 1 cup espresso or very strong coffee
  • Whipped cream for serving
  • Cinnamon for garnish
  • 1/4 cup granulated sugar
  1. In a small saucepan, bring the milk, cinnamon, nutmeg, and ginger to a boil. Turn off heat and cover. Let mixture steep for 30 minutes.

  2. Divide espresso between 4 cups. Strain milk and divide between the 4 cups. Top each with dollop of whipped cream and dusting of cinnamon.

Watermelon Mojitos

MuddlFNM_070110-Centerfold-006-2_s3x4.jpg.rend.sni12col.landscapee 2 watermelon chunks with the juice of 1 lime and 2 teaspoons sugar in each glass. Stir in a handful of mint leaves, then add 2 ounces white rum and ice. Top with ginger ale; garnish with more mint.

Sipping Chocolate from food52

15592864174_11b891eb0e_b2 cups whole milk
1 teaspoon honey
3 ounces dark chocolate, chopped
1/8 teaspoon ground cinnamon
1/8 teaspoon chili powder
1 tablespoon orange zest

  • Add all of the ingredients to a medium saucepan and heat on low, stirring with a whisk until the chocolate has melted.
  • Continue to heat until the sipping chocolate has turned a nice dark brown color and is warm (10 to 15 minutes), stirring occasionally. Do not heat the milk to boiling.
  • Strain the sipping chocolate into 4 cups. Serve immediately.  serves 4

Dorie Greenspan’s Hot and Cold Chocolate

  • 2015_0202_dorie_greenspans_genius_hot_chocolate_as-208 15818222153_9437fb4ee3_b3cups (750 grams) whole milk
  • 1/3cup (80 grams) water
  • 1/3cup (65 grams) sugar
  • 6ounces (175 grams) bittersweet chocolate, finely chopped
  1. To make hot chocolate: Bring the milk, water, and sugar just to the boil in a medium saucepan. Remove the pan from the heat and whisk in the chocolate. The hot chocolate needs to be blended at this point. At Ladurée, this is done with a hand-held blender (also called an immersion blender). If you have this tool, leave the hot chocolate in the saucepan and whip it with the hand-held blender for 1 minute. If you don’t have a hand-held blender, transfer the chocolate to a traditional blender and whip on high speed for 1 minute. (When blending hot liquids, be sure to remove the center insert from the top of the blender, and cover the top with a folded kitchen towel to allow steam to escape.) The chocolate should be served immediately, while it is still very hot and frothy. Alternatively, you can pour the chocolate into a container to cool; the cooled chocolate can be reheated or served chilled. (The chocolate can be made up to 2 days ahead and kept tightly covered in the refrigerator.)
  2. To reheat chilled hot chocolate: Working in a medium saucepan over low heat, warm the chocolate, stirring gently, just until the first bubble pops on the surface. Pull the pan from the heat, whip the chocolate for 1 minute with a hand-held blender (or in a traditional blender), and serve immediately.
  3. To make cold hot chocolate: Chill the hot chocolate until it is very cold, then stir in 3/4 cup (200 grams) cold milk. Whip the cold chocolate for 1 minute with a hand-held blender (or in a traditional blender). Serve the cold hot chocolate over an ice cube or two.
  4. Keeping: Once blended, the hot chocolate can be cooled and refrigerated in a tightly sealed jar for 2 days; reheat gently, or serve as cold hot chocolate.
  5. Cold hot chocolate makes a fabulous ice cream float. Greenspan whips the cold chocolate to froth, pours it into a tall glass — beer glasses are great for this — and adds ice cream. While the traditional go-with-chocolate flavors, like vanilla, coffee, vanilla-fudge, and chocolate in all its renditions, are always good, her favorite floatable flavor is Ben & Jerry’s Cherry Garcia. serves 4

The Best — And Easiest — Vegan Chocolate Milkshake

 

vegan_milkshake

  • ripe medium or large bananas, peeled, chopped into pieces, and frozen
  • tablespoons unsweetened cocoa powder
  • pitted medjool dates
  • 1/4 cup almond butter
  • 1 1/2 cup almond milk (soy or hemp milk will work well, too)
  1. Blend all ingredients till smooth, adding a little more almond milk as needed. Serve.
  2. Makes 4 small or 2 large servings

 

Liberté Cocktail

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3 ounces Lillet Blanc
1 ounce Hendrick’s gin (I substituted a gin I had on hand, which worked quite well with this recipe because of its citrus-y notes)
2 dashes Fee Brothers orange bitters (I used Regan’s)
garnish: orange peel

Stir ingredients together with ice and strain into a cocktail glass. Garnish with a thin slice of orange peel, to release its essential oils.  makes one cocktail

Watermelon-Tequila Cocktails, Jennifer Kosco 

images

1/4 cup water
1/4 cup granulated sugar
8 cups diced seedless watermelon (1 pound)
1/4 cup fresh lime juice
1 3/4 cups blueberries
3/4 cup lightly packed fresh mint leaves, plus 8 sprigs for garnish
1 1/4 cups silver tequila
Ice

1. In a small saucepan, bring the water to a simmer with the sugar and stir over moderate heat until the sugar is dissolved, about 1 minute; let the sugar syrup cool.

2. In a blender, puree the watermelon until smooth. Set a fine-mesh strainer over a bowl and strain the watermelon juice, pressing gently on the solids to extract as much juice as possible. Discard the pulp.

3. In a large pitcher, combine the sugar syrup with the lime juice, blueberries and mint leaves. Using a wooden spoon, lightly muddle the blueberries and mint. Add the watermelon juice and tequila. Refrigerate until chilled, about 2 hours.

4. Pour the cocktail into tall ice-filled glasses. Garnish with the mint sprigs and serve.

Very Berry Basil Mojito from the chew

290x290 (2)

3 Fresh Strawberries; hulled and sliced plus more to garnish
1 ounce Lime Juice
1/2 ounce Strawberry Simple Syrup
1/2 ounce Black Raspberry Liqueur
1 1/2 ounces White Rum Basil Seltzer

3 Fresh Strawberries; hulled and sliced plus more to garnish
1 ounce Lime Juice
1/2 ounce Strawberry Simple Syrup
1/2 ounce Black Raspberry Liqueur
1 1/2 ounces White Rum
Basil
Seltzer

Strawberry Simple Syrup
1 cup Boiling Water
1 cup Sugar
1 cup Sliced Strawberries Muddle Strawberries and Basil. Pour over Ice with other ingredients; shake. Top off with Seltzer. Garnish with Strawberry and Basil.

To make Strawberry Simple Syrup: Combine the Boiling Water, Sugar, and Strawberries. Allow the mixture to cool down to room temperature then strain the Strawberries from the Syrup. Keep refrigerated until use.

Helpful Tips:
1. Same simple syrup recipe, but add a cup of strawberries.

Adult Raspberry Lemonade from the chew

 

290x290 (1)

1/2 gallon Lemonade
1 bag Frozen Raspberries
2 cups Vodka
Ice Cubes; for serving

1/2 gallon Lemonade
1 bag Frozen Raspberries
2 cups Vodka Mix Vodka with Lemonade. Add Raspberries and let chill in the fridge.

Ice Cubes; for serving Fill mason jars with Ice Cubes and top them off with the “adult” Raspberry Lemonade.

Helpful Tips:
1. Make the raspberry lemonade, and keep the vodka and ice to the side so people can add it in as they please.