Ginger Honey Lemonade

I have been enjoying a hot tea of fresh ginger, lemon and honey every afternoon.  All three of those ingredients are beneficial; anti-inflammatory, immune booster and aides in digestion.

But then I thought, why not make an iced lemonade from this awesome concoction!

I enjoyed the ginger lemonade the day that I cut my grass for the first time this season and wowza was it a delicious treat!  Very refreshing!

And it’s so very easy to make.  I had a very large piece of ginger, so I still have enough for another pitcher or several cups of hot tea.

I took five 1 inch pieces of the ginger, peeled it and cut it into halves and placed them into a sauce pan with 5 cups of water.  Cover the pot and bring it to a light simmer.  Let it simmer for about 15 minutes and remove from the heat.

Meanwhile, take 5 lemons and squeeze the juice (minus the seeds!) into a pitcher.

When the ginger water is cooled but still ever so slightly warm, pour that into the pitcher with the lemon juice and then add ¼ cup of honey.  You can adjust the honey to more or less depending on how sweet you want the lemonade.

The honey will dissolve better if the lemonade is still just a little warm.

Pour over ice and add lemon slices, sit back in your lounge chair outside and enjoy!

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Mudslide Hot Chocolate

This hot chocolate is perfect for these cold, snowy Pennsylvania nights.

I’ll get right to it….

In a small saucepan over medium low heat, heat your milk, about 1-3/4 cups.

Meanwhile in a microwavable cup, add a heaping tablespoon of cocoa, 1 square of semi-sweet chocolate (or whatever you have on hand), and about 2 or 3 tablespoons of sweetened condensed milk. Heat it for about 10 seconds, remove it and stir and pop it back in for another 10 seconds. Do not over heat the chocolate but it should be completely melted.

The milk needs to be hot when combining with the chocolate mixture. Use a small whisk if you have one but a spoon will be just fine. Stir or whisk until the chocolate and the milk are well combined.

Add about 1-1/2 shots of Kahlua. Is there such a thing as one and half shots?? Whatever. It worked for me. Be a rebel and add 2 if you want!

If you are going to be fancy, and why not be fancy! Use a clear glass mug, drizzle with chocolate syrup. Pour the hot chocolate into the fancy chocolate swirled mug. Top with marshmallows, whipped cream, or nothing. Would that be naked hot chocolate?

This alone can be a dessert, it is just that rich.

Enjoy!

Mudslide Eggnog

Have you ever had a Mudslide Eggnog? I can promise you that you might want to give it a try before you say “no way”. I served it to a few of my friends that wrinkled their nose at the mention of it, but after they had a sip of mine I made one for them also!

Recipe is easy, 1 part vodka, 1 part Kahlua, 2 parts eggnog. Pour over some ice in a shaker or mason jar, shake and strain from the ice into a martini glass that is lightly drizzled with chocolate syrup.

Top with a dollop of whipped cream and a dusting of ground nutmeg. Enjoy!

RumChata and Caramel Milkshake

This is a sin. Seriously.

And forgive me, but it is a sin I will definitely commit again!

I was craving a milkshake, and I wanted a cocktail. So hit up the liquor cabinet and I combined the craving.

Super easy. And you probably don’t even need to use a recipe. But here it is anyway, in case you’re curious!

I put about 2.5 ozs of RumChata in my little drink blender, added about 2 cups of vanilla ice cream, a shot of Caramel vodka and about a ¼ cup caramel sauce.

Blended until smooth, which didn’t take long because my little blender is a whiz!

I poured it into a mug, topped with a squirt of whipped cream and a drizzle of caramel sauce.

You could also add some chocolate syrup to make a chocolate caramel milkshake!

This milkshake was perfect, even though it was a chilly night!!

RumChata and Caramel Milkshake

2.5 ozs Rumchata

1 Shot of Caramel Vodka, optional

¼ cup carmel sauce

2 cups vanilla ice cream

Add to blender and blend until creamy smooth. Top with additional carmel sauce and whipped cream.

Enjoy!!

Raspberry Mocha

Just in time for Valentine’s Day! A luscious treat for your love to start the day!

Chocolate, Raspberry and Coffee, OH MY!

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While your coffee is brewing, make your chocolate and raspberry milk- One cup of milk, 3 tablespoons each of chocolate syrup and raspberry syrup. Swirl extra chocolate syrup and raspberry syrup in the cup and pour in the milk mixture. Add 1-1/2 cup coffee to the milk mixture.

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You can reheat in the microwave if you want to serve it hot, or let the coffee cool before adding to the milk mixture if you want it cold. Either way, it’s absolutely delicious!

Top with whipped cream and another drizzle of the syrups, add a cute straw and serve.

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Raspberry Mocha

1-1/2 cups coffee

1 cup milk

3 tablespoons chocolate syrup, plus more to swirl in cup or glass

3 tablespoons raspberry syrup, plus more to swirl in cup or glass

Whipped cream for topping

Enjoy! Happy Valentine’s Day!!

Mojito’s and Mint Tea

I love when my herbs are growing and blooming!  But I REALLY love it with the mint has come in!

Last year I planted mint in a large pot, and it did very well.  It came back beautifully this spring.  But I had to plant another pot this year because I love it so much!

I have made my usual mint tea twice this spring and now I make mojito’s!!

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You can check out my recipe for the mint tea recipe here Fresh Mint Tea.  Although I plan to use some green tea bags the next time I make it, green tea is so healthy for us and I’m trying to incorporate more of it in my diet.

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For the mojito, first I made a simple syrup by using 1/2 cup sugar and 1/2 cup water. Bring the water to a light boil, stirring until the sugar is melted.  Remove from heat and add about 5 large mint leaves to the syrup to “steep” while it cools.

I cut a lime in half, set half of it aside and the other half I quartered and squeezed the lime juice into my glass with about 10 mint leaves.  Muddle to break up the leaves, for just about a minute.  Then I added the lime quarters that I squeezed the  juice from and muddled them for a few seconds.  Fill glass with ice.

After the simple syrup was cool, I added 2 ozs to my glass.  Then 2-3 ozs of white rum and topped off the glass with seltzer water.
Add a lime slice to the rim of the glass and float a sprig of mint on top as well.

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Mint Mojito

 

  • 15 mint leaves, more for a more minty taste
  • 1/2 cup sugar
  • 1/2 cup water
  • 2-3 ozs white rum
  • 1 lime
  • seltzer water

Make a simple syrup with the sugar and water by placing in a small sauce pan and bring to a light boil, stirring to melt the sugar.  When the sugar is melted stir in 5 mint leaves and set aside to cool.

Cut a lime in half; take half the lime and quarter it, squeeze juice into glass. Add 10 mint leaves and muddle.  Add the squeezed lime quarters and muddle lightly again.  I added another half of a slice of lime to the glass and to the rim.

Fill glass with ice, add the rum and mint infused simple syrup.  Top with a splash of seltzer water.

Live well friends and have a minty summer!  Be sure to follow me on Facebook for daily babbling and rambling!

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Raspberry Lemonade

This is such a refreshing drink on a hot steamy day!  The combination of the tart lemon and the sweet raspberry flavor is amazing!

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You will need about 1 cup lemon juice, either fresh squeezed or bottled lemon juice works well too…its what I use. Pour that into your pitcher.

To sweeten the lemonade I make a simple syrup.  Add 1 cup  sugar to a small saucepan, this amount depends on how sweet you like your lemonade, if you prefer it sweeter, add a little more.  Add 1 cup of water to the saucepan with the sugar and bring to a light simmer, reduce the heat to a low medium and stir until the sugar is dissolved and remove from heat to cool.  This should only take a few minutes.

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When the simple syrup has cooled add to the lemon juice in the pitcher, fill with water, about 6-8 cups.

Here comes the fun part, adding the raspberry syrup!!  I absolutely LOVE this stuff!!  You can find it in the coffee section, at least that is where it’s at in my area.  I add this to tapioca, smoothies,  milkshakes, ice cream…..  The possibilities are endless!!

I added about a 1/4 cup but you can play around with the amount to get the taste you like. Stir, chill for about an hour and serve over ice. Enjoy!

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