HOME | RECIPES | ALCOHOL-FREE RECIPES
 |
|
|
Photo by Vianney Rodriguez, sweetlifebake.com
|
Consider this simple citrus soda your springtime main squeeze.
1 cup fresh grapefruit juice
4 Tbsp. agave or honey
2 cups sparkling water
Tools: pitcher, whisk or wooden spoon
Glass: 4 Mason jars or highballs
Garnish: fresh grapefruit wheel
In a pitcher, whisk together juice and agave or honey. Add ice cubes and club soda and stir gently to combine. Divide between 4 ice-filled glasses and garnish.
Vianney Rodriguez, sweetlifebake.com
TAGS:
|
|
|
HOME | RECIPES | ALCOHOL-FREE RECIPES
|
|
|
Photo by Stuart Mullenberg
|
Fresh strawberries and a splash of balsamic flavor this summery spritzer.
1 1/2 oz. Pickpocket soda syrup
4-5 oz. soda water
Tools: barspoon
Glass: highball
Garnish: basil sprig
Combine ingredients into an ice-filled glass, stir and garnish.
Pickpocket Syrup
2 lbs. fresh strawberries, puréed
2 1/2 cups granulated sugar
1 1/2 cups water
Zest and juice of one lemon
2 1/2 Tbsp. balsamic vinegar
1 cup of fresh basil
Bring strawberry purée, sugar, water and lemon juice and zest to a boil. Reduce to simmer, add basil and vinegar. Simmer for 20 minutes, cool to room temperature then filter through a fine-mesh strainer.
Add 1 1/2 oz. of syrup to 4-5 oz. of soda water. Garnish with a basil sprig.
Hillside Farmacy, Austin
TAGS:
|
|
HOME | RECIPES | ALCOHOL-FREE RECIPES
|
|
|
Photo by Ree Drummond
|
Cookbook author, blogger and Food Network personality Ree Drummond is a self-professed “coffee freakazoid,” and this decadent sweet treat is among her favorite coffee-fueled indulgences.
6 oz. dulce de leche
4 cups strongly brewed good coffee
1 cup heavy cream
2 Tbsp. granulated sugar
6 Tbsp. grated chocolate
Tools: large spoon, bowl, whisk
Glass: mug
Garnish: freshly grated chocolate
Combine the dulce de leche and coffee and stir to combine. Keep hot. In a separate bowl, whisk together the cream with the sugar until stiff. Divide the coffee/dulche de leche mixture among six glasses. Top with a heaping tablespoon of whipped cream and grated chocolate.
Serves 6.
Ree Drummond, author of The Pioneer Woman Cooks: Recipes from an Accidental Country Girl and The Pioneer Woman Cooks: Food from My Frontier, host of The Pioneer Woman on the Food Network and keeper of thepioneerwoman.com
TAGS:
|
|
|
HOME | RECIPES | ALCOHOL-FREE RECIPES
|
|
|
|
Could this be the ultimate cocoa mix? We think so. Adapted from an Alton Brown recipe, just add water and stir for a superbly creamy and oh-so dreamy mug of wintry hot chocolate.
2 cups powdered sugar
1 cup unsweetened cocoa powder
2 1/2 cups malted milk powder
1 tsp. coarse salt
2 tsp. cornstarch
1/4 tsp. cayenne
Pinch ground cinnamon
Pinch ground nutmeg
Tools: whisk
Combine all ingredients in a bowl and whisk together. Store in an airtight container for up to 2 months. To make hot cocoa, combine 1/4 cup (or more, to taste) with 8 oz. of boiling water and whisk to combine (or place in an electric chocolate pot and use as directed). Top with homemade marshmallows for a totally decadent treat.
TAGS:
|
|
HOME | RECIPES | ALCOHOL-FREE RECIPES
|
|
|
Photos by Stuart Mullenberg
|
Simple yet refreshing, a tall glass of horchata instantly cuts through the heat of a warm summer’s day. But finding the perfect recipe was easier said than done for Joshua Kimball, chef at Por Qué No Taquería in Portland, Oregon. He traveled to Guadalajara three years ago only to get a taste of what he didn’t want to serve. “Everywhere we went people were drinking powdered or premixed horchata,” he says. “We wanted to get back to something more authentic.” Traditional recipes call for everything from nuts to grains, but Kimball’s combines the best of both worlds. Adapted from a recipe from Rick Bayless’ Authentic Mexican: Regional Cooking from the Heart of Mexico, it combines blanched almonds with raw white rice to smooth and creamy results. Add a splash of dark rum to make an Horchata Borracha, which appropriately translates to “drunken horchata,” a decidedly grown-up take on a sugar-spiced classic.
Ingredients
1/2 cup uncooked, long-grain white rice
1 1/2 cups blanched, slivered almonds (see tips)
1 cinnamon stick, preferably canela (see tips)
5 cups hot water (divided)
3⁄4 cup granulated sugar
3 cups cold water
Tools
Spice grinder
Food processor
Blender
Large mixing bowl
Clean kitchen towel
Strainer
Cheesecloth
Wooden spoon
Large pitcher
|
|
|
|
Pulverize rice in a spice grinder until powdery.
|
|
|
|
|
Blend almonds and powdered rice in a food processor until the mixture resembles coarse meal.
|
|
|
|
|
Transfer almond-rice mix to a large bowl and add cinnamon stick. Stir in three cups of hot water, cover with a clean towel and refrigerate for 10 hours.
|
|
|
|
|
Working in batches, purée the mixture on high speed in a blender for five minutes, pouring the puréed mixture into a new bowl.
|
|
|
|
|
Add the sugar and two cups of hot water to the mixture in the bowl. Working in batches, purée in a blender for three minutes on high speed.
|
|
|
|
|
Strain each blended batch through a cheesecloth-lined strainer and into a clean pitcher. Stir in three cups of cold water and refrigerate for up to three days. Serve over ice. Makes about 8 cups.
|
|
|
|
Canela, or Mexican cinnamon, is a softer, loose-bark cinnamon grown in Sri Lanka that’s common in Mexican cooking. You can find it at gourmet grocers and Mexican markets. Common cinnamon sticks, or cassia, may be substituted for a more woodsy, subtle flavor.
Blanched, slivered almonds are available in the bulk grocery section of most natural-food markets. If you only have raw almonds on hand, blanch them first by covering with boiling water for one minute. Drain and rinse under cold water. Slip off the skins and coarsely chop prior to step 1.
TAGS:
|
|
|
|
|
|
|
|
Page 3 of 11 |
Share This
