Two For One Hot Beverage Recipes

Hello, my lovelies! I've gone into a sort of blogger's hibernation the last several months, during which the never-ending polar vortex caused me to believe that I was actually updating my blog, when this was, in fact, only happening in my head.

So today you get a two-for-one! I'm kind of obsessed with the latte maker my in-laws gave us as a wedding present. I start the day with a coffee and end the day with a hot cocoa. Here are my twists on the usual.

The Pooh Bear*

This drink can be made without any fancy machines or tools, as long as you can brew black coffee.

Add 1/2 tsp ground cinnamon to your coffee grounds before brewing. While your coffee is brewing, add about a Tablespoon of honey to your coffee mug. Pour in the coffee and your milk or cream of choice, and stir. If you use a sweetened creamer, you might want to start with a little less than usual and check to see if the sweetness is enough.

*This title is taken from a similar drink that I got at a local coffee shop.

Daily Hot Cocoa

Pour 8 oz of your favorite milk into the carafe of your latte maker. (If you don't have the latte maker, you can do this in a larger glass with an immersion blender. I haven't had any luck getting it to blend properly by whisking with a fork.) This is very, very important. I've been making this drink for over two years now and I've learned that the key to this cocoa is to use a milk that has fat in it. Skim milk is awful, but 1%, soy milk, and unsweetened almond milk (add a very small pinch of salt to that one) all work really well. Add a Tablespoon or less of your favorite sweetener (I use local honey, because my allergies seem to be getting worse every year), then a rounded Tablespoon of cocoa powder**. Blend until well mixed and serve in your favorite mug.

Optional: If it's boozy Tuesday, mix in a shot of Rumchata or Orchata for some cinnamony goodness.

**Never, ever pour your honey through the floating cocoa powder. You will end up with a mug full of hot cocoa and cocoa nuggets. This is much grosser than it sounds.

All The Whos in Whoville Don't Know What They're Missing

I get zero points for creativity today. Am I bovvered? Nah. I just took my last final!!

I'm celebrating with my new favorite holiday drink. I still love eggnog, but sometimes it's nice to have a less-creamy alternative. And this drink uses Midori! Midori is fabulously green and tastes like melons.

The less you water it down, the more dramatic the green.

The Grinch

Mix 4 parts Midori with one part lemon juice. You can sweeten it with a tsp of simple syrup. 

I put my own twist on it by adding Cranberry Sprite and a maraschino cherry. The cranberry flavor is really subtle, and the Sprite is completely clear, so it won't overwhelm the color of the Midori, even if it does tone it down a bit.

I Probably Shouldn't Be Allowed to Name Things Creatively

I'm one of those people that's impossible to take out to a bar. If you're lucky, I'll find something interesting on the Specialty Drink menu, but I don't drink beer or straight wine. I'm very particular in my tastes, and inevitably the bar won't be stocked with some crucial ingredient in my go-to favorite. Despite it being listed in the "Classic" section of every bar tending book I've ever browsed through, I still have to give the waitress/bartender the actual recipe (and possible substitutes) every time I order a B-52. Apparently, classic = ancient history.

So while attending a wedding reception this summer, I told the bartender, "I like Shirley Temples, but I want something with alcohol in it. Surprise me." And surprise me he did. On the spot, he created a delicate, fruity, pale pink beverage that was perfectly delicious. I watched what ingredients he used, and  headed to the liquor store the very next say so I could start trying to recreate it.

Moonlight Blush

1 1/2 oz mango/passionfruit/orange liqueur (XXX, Kinky, or the brand shown above)

1 oz orange flavored vodka (originally Mandarin vodka)

1/2 oz other orange liqueur (originally triple sec)

Mix the liqueurs, add ice cubes, top off the glass with your favorite clear soda.

The drink on the right was made with Grand Marnier. On the right, the same recipe made with Blue Curaçao. They don't taste radically different, but in a side by side taste test, my husband preferred the Grand Marnier and I preferred the Blue Curaçao. Maybe the version should be called Blue Moon, since the color's so different?

Boozy Tuesd'y (The First)

Do you have an excess of candy corn left over from Halloween? I don't. I love that stuff!

When the big bags of Brach's first came out for fall, I rushed out and bought a bag. Within a few days, I ran across this recipe for a candy corn martini. I also happened to have a bit of vodka left over that was taking me for….ever…. to finish. So of course I mixed the two! The infused vodka basically boils down to 2 parts vodka to 1 part candy corn. Then the hard part: leaving it alone while the candy dissolves.

It was amazing! Just sweet enough, smooth, and made a fantastic afternoon/evening cocktail with a splash of coconut rum and topped off with ginger ale. You can use any clear soda you prefer, but I love the extra bit of flavor that the ginger adds to everything.

And just look how pretty it is! I'm actually feeling a bit envious of myself right now, because I took this picture a couple months ago, when it was warm enough to sit out on the balcony. It was only 17 degrees here this morning!

Next Tuesday, I'll share my favorite vodka-infusion recipe ever with you.