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!!

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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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Be sure to follow me on Facebook for impromptu posts and rambling!

Luscious Creamy Hot Chocolate

Considering the very frigid cold snap that has most of the US in a state of shivering, tonight I thought I would re-post this hot chocolate recipe because it would be a good night to give this recipe a try!!

I have never liked those packets of hot cocoa that you just add water!  YUK! For me, my choice was always just simply Hershey’s Coco powder, sugar and milk.  I have stepped it up a bit!

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It’s thick, rich, creamy, just completely sinful!

For two servings you will need:

2 squares of bittersweet chocolate or semi-sweet if that’s what you have

1/2 cup of sweetened condensed milk

1 T cocoa powder

1 tsp sugar

1/8 tsp vanilla

2 cups of milk

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In a small bowl, add the 2 squares of chocolate, the cocoa powder and the sweetened condensed milk.  Place in the microwave for about 30 seconds.  Stir to make sure the chocolate has melted and blended together, if you need to put it back in the microwave, only do so for about 5-8 seconds.  You don’t want to over heat this mixture.

Pour the milk into a small saucepan and heat over medium low heat.  Do not let the milk over heat or boil.  When the milk is warm, add the chocolate mixture and the sugar , stir for about a minute to blend together, I used a small whisk~that works wonderfully!  Immediately turn off the heat and move the pan from the hot burner.  Add the vanilla, give it a quick stir and serve immediately.

You can top with whipped cream or marshmallows and a drizzle of chocolate sauce!

You will want to cuddle up with whomever you share this with, its just that romantically good!!

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Spiced Apple Cider Float

If  you love a good root beer float, you might want to try a spiced apple cider float!  I posted this last Christmas season but thought I would share it again since its the best time to buy apple cider!!  Oh, and I am pretty sure if you wanted to make an “adult” float, eliminate the pumpkin pie spice and use cinnamon whiskey instead.  Enjoy!

I bought some root beer and a pork roast to make pulled pork sandwiches along with a root beer barbeque sauce; the root beer had me dreaming of a root beer float.   But I was sipping a cup of hot spiced cider, so my thoughts went down a different path, I don’t know about you but my mind is like a computer with about 100 tabs open…. Anyway,  I made an apple cider float instead.  And boy oh boy was that yummy!

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It’s not all that difficult to make, the amount of ice cream and cider you use depends mostly on the size of mug you use, you really don’t need a recipe but here is what I did.

Of course I pulled out the BIGGEST mug I had and filled it with vanilla ice cream.  I’m sort of ashamed but yet a little proud that I used about 1-1/2 cups of ice cream…well, it was actually frozen yogurt but anyway… I heated 3/4 cup of apple cider with a dash of pumpkin pie spice, it’s not just for pumpkin pie…its combination of all the spices I love so why not!!  Heating the cider is not necessary but I love that it melted the ice cream and made it so much more creamier and the heat also helps to blend the spice into the cider instead of it just floating on top.

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Then I poured the hot spiced cider over the ice cream, put on a big dollop of whipped cream and drizzled it with caramel sauce, instant heaven!  I curled myself up with a blankie on the sofa and watched a Christmas movie while enjoying my new treat!

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Salted Caramel Smoothie

Salted Caramel ice cream and coffee’s seem to be a popular flavor these days.  Funny, but I can remember from my childhood that my Mom’s favorite ice cream was caramel, when it wasn’t popular.  Or salted!

There was a little dairy store in a neighboring country town that made their own ice cream, and even though I was always a chocolate kind of girl, that caramel ice cream was fantastic and I would often sneak a few spoonful’s of my Mom’s!  And, she usually had those little Kraft caramel candies in our pantry too so I totally understand the caramel addiction!

I’ve always loved caramel its just that chocolate took first place but now I seemed to have outgrown that chocolate phase (well….not entirely), I seem to choose caramel over chocolate these days.  Is that a sign of old age, or just big girl maturity?

So, when I go out, and I see salted caramel milkshakes, latte’s, etc, I will definitely choose that over chocolate.  Although I can do without the salted part.

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One evening I was craving something caramel and made this caramel smoothie.  Another new addiction!

I prefer to use plain greek yogurt for this recipe, you can use vanilla but I find that depending on the brand, the vanilla can overpower the taste I am going for, you use whatever you want.

Also, I am one to make just about everything from scratch however, when it comes to some things (like caramel topping) I will buy the jarred or bottled caramel sauce.  I don’t use that much so it’s really just a time saver thing for me, again, use what you want or what is easy for you.  But, homemade caramel sauce is the best!

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Here’s the recipe:

Into a small blender or smoothie maker add:

1/4 cup milk (almond or coconut works well too)

1 T sugar

1 cup plain yogurt (I always use greek)

1/4 tsp vanilla

Blend well.  Add 2 T caramel sauce and 2 dashes of salt and blend again.  Taste, adjust the caramel and salt to your liking, I added another tablespoon of caramel (total of 3 T for me!!)

Pour into your glass, top with whipped topping and a drizzle of caramel sauce and enjoy!

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