Mocktails

Millionaire Sour:
2 oz (60 mL) each: Lemon Simple Syrup / Ginger Ale
1/4 C Crushed Ice
1/4 oz (7 mL) Grenadine Syrup
Lemon Slice

Yield: 1

Arnold Palmer:
1 C Brewed Black Tea
3/4 C Lemonade
Ice
1 Shot Lemon Simple Syrup
1 Lemon Slice (or thin slice of Jalapeno cut lengthwise)

Yield: 1

Ginger Beer Mule:
1 C Ginger Beer
3 Tbsp Lime Juice
3/4 C 7-Up or Sprite
1/4 C Simple Syrup
Ice
Mint & Lime Wedges

Yield: 2

Jalapeno Mockarita:
1 C Ice
1/2 C OJ
1/4 C Fresh Lime Juice
1 Jalapeno, cut into rings
Salt for rim

Yield: 1

Trying New Coffee Drinks

Stopped by the local coffee shop that took over when a Starbux closed (imagine that!). They have some new drinks so I decided to try their Rosa Mocha. It’s an interesting and complex flavoured coffee drink: espresso, heavy cream, and a blend of hazelnut/strawberry/chocolate syrups.

It’s weird combination, yet it works for me somehow.

Pink Drink Season!

Fake out Starbux Pink Drink season is upon us, and I’m in my happy place. 🙂

Strawberry Base:
1C Strawberries, fresh, cut into small chunks
2 Tbsp Sugar (if they are ripe and sweet, add up to another 2 Tbsp if they aren’t)

Roll the berries around in the sugar for 20 mins to soften them. Dump them into a blender jar and add the juice from half a lime. Blitz well on high. Pour into a mason jar to store in the fridge.

Pink Drink:
1C Ice
1C White Grape Juice
1/4 Heavy Cream
2-3 Tbsp Strawberry Base
2 Tea Maple Syrup
Drizzle of Heavy Cream (topper)
Few Freeze Dried Strawberries

Blend well in a high speed blender, or shake it up in a tight fitted lid mason jar. Decant into a tall lidded glass, add toppers, and enjoy.

PSL Creamer

For Sabrina who asked me for this recipe today at work.

Pumpkin Spice Coffee (Latte) Creamer:
1 1/2 C 35% Whipped Cream
14oz Sweetened Condensed Milk
1/4 C Canned Pumpkin Puree
1/2 tea: Ground Cinnamon / Allspice

Cook 1/2 C of the cream with the puree and spices over a simmer for 15-20 mins.

Cool the mixture about 15 mins before whisking in the other 1 C cream and condensed milk. When fully combined, cool down in the fridge completely.

Use all up in one week. Shake before you use each time.

Creamy Iced Coffee

This is a recipe I found over at the Oikos website, but it’s not accessible anymore. This is a transcription. This recipe produces a drink as tasty as all the other coffee recipes at the base level, but the beauty of using plain Greek yogurt in this blended drink will have a lovely creamy texture. One I find myself thinking about a lot. Try it.

1/4 Espresso Shot (or 2 tbsp Instant Coffee + 2 tbsp hot water, stirred and cooled down)
3/4 C Milk (I use chocolate if I have it, but white is fine)
4-6 Ice Cubes
1 tbsp Plain Greek Yogurt
1 tea Maple Syrup (not table syrup for pancakes)

Blend in a good blender for 30 seconds. Enjoy.

DIY Coffee Syrups

I love coffee. I love flavoured coffee. I also love saving loads of money by making these dead easy coffee syrups at home for pennies. I kid you not. Pennies.

Syrup batches I made this week: Caramel, Hazelnut, and Vanilla

Here are but a few of my faves, and a few new-to-me kinds I recommend making at home yourself. And they all have the same two starter ingredients: water + sugar (or sweetener of choice) in a 1:1 ratio to form a simple sugar base. Here we go.

Bar Cart Simple Syrup:
1C Water : 1C Sugar (any)

Bring water and sugar to a boil on med-high heat, stirring constantly until the sugar is fully dissolved. Once at the boiling point, drop heat to a simmer and let it low boil 10 mins. Cool completely off the burner. It will thicken up if you chill it in a storage jar.

Caramel Syrup:
1C Water : 1C White Sugar

Over a less than medium heat, stir the sugar often and alone in a bare pan, until it hits a lumpy liquid stage. Heat up the water in the microwave so it’s hot, but not boiling.

CAREFULLY dribble the hot water into the sugar a bit at a time, whisking when it’s safe to have you hand near the pot. The water + sugar will cause a steam reaction initially that will burn your hand if you pour it all in at once. Resist that urge.

Keep stirring the mixture until all of the sugar is smoothed out (don’t worry if some of it hardens – that will melt eventually as you continue stirring).

If you need more control of the sugar from hardening or burning, you can slip the pot halfway off the burner as you stir, returning the pot fully to the burner when you feel the sugar is melting needs more heat to finish.

Cool completely off the burner. It will thicken up if you chill it in a storage jar.

Hazelnut Syrup:
1C Water : 1C Sugar (not brown sugar; it will overwhelm the final flavour)
1 tea Hazelnut Extract

I went to many stores, but Michael’s was the only one that had this extract product.

Like the above two recipes, dissolve the sugar in the water fully, bring to a gentle boil, drop heat and let it simmer 10 mins before adding the extract off the heat and cooling completely. Store in a jar in the fridge to thicken it, or on the counter to use as is.

Brown Sugar Syrup:
1C Water : 1C Brown Sugar
3-4 drops or 1/4 tea Vanilla Extract

This syrup was the hottest new thing last year at Starfakes, and it looks like they are going to make it a big player in the summer coffee drinks game this year, too. Add this to some whipped cold milk foam, and pair them with some cold coffee, and you will have the summer heat licked before it starts.

Make the same as any of the previous syrups: bring to boil, drop to simmer for 10 mins. Cool completely. Jar and store in fridge for thicker or on the counter.

Mint Syrup:
1/2C Water : 1/2C Sugar (any)
2-3 Drops Mint Extract

This is a great version of the bar cart simple syrup for sweetening your summer drinks. Make the same as any of the previous syrups: bring to boil, drop to simmer for 10 mins. Cool completely. Jar and store in fridge for thicker or on the counter.

Coffee Syrup:
1C Water : 1C Sugar
3 Tbsp Instant Espresso or Instant Coffee Powder

Make the same as any of the previous syrups: bring to boil, drop to simmer for 6 mins. Skim off the foam as it simmers or strain into a cheese cloth when off the heat. Cool completely. Jar and store in fridge for thicker or on the counter.