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recipe m cranberry Gingersnap

Photo by Stuart Mullenberg

Cranberry Gingersnap

A bubbly bottle of cranberry-apple cider gains delicious complexity from a zingy ginger shrub and warming cinnamon syrup. Best of all, it’s a snap to make.

 

25 fresh cranberries (about 1/3 cup)

2 ½ oz. Tait Farm Foods ginger shrub

2 ½ oz. cinnamon syrup (recipe here)

750 ml. cranberry-apple sparkling cider, chilled

ice block

Tools: shaker, muddler, fine-mesh strainer

Glass: punch


Muddle cranberries in a shaker. Add shrub and syrup and shake with ice cubes. Place ice block in a punch bowl. Double strain cranberry mixture over ice block and add cider, stirring to combine without deflating bubbles. Float fresh cranberries in punch and serve.

 

Imbibe Test Kitchen


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recipe af SparklingGingerLemonMocktail


Sparkling Ginger Lemon Mocktail

Lemony and bright, this ginger-spiked mocktail is a great option when you’re looking for an alcohol-free drink that’s festive enough to serve at your next party.

 

3 inches of ginger root, peeled and sliced
¾ cup sugar
1½ cups water
½ cup fresh lemon juice
soda water, chilled
Tools: saucepan, spoon
Glass: wine
Garnish: candied ginger

 

Heat the sugar, water and ginger slices over medium heat. Stir until sugar melts. Boil for about 20 minutes until the syrup begins to thicken. Remove from heat, strain the ginger and let it cool. Toss the ginger pieces with sugar to coat and set aside.  

 

Combine the syrup, lemon juice and soda water in a pitcher with ice, stir to combine, and divide evenly among 4 wine glasses. Garnish each drink with a piece of candied ginger.

 

Serves 4.

 

Sarah, SnixyKitchen.com


 

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recipe miu almond-milk-final

 

Photos by Stuart Mullenberg

Homemade Almond Milk

San Francisco’s Four Barrel Coffee ruffled some feathers last fall when it announced that almond milk would replace soy as its dairy alternative. “I felt like soy had become the industry standard,” says Four Barrel founder Jeremy Tooker, “but I was never very fond of the flavor and wanted to find something that would complement the coffee, taste good on its own and steam well.” Tooker found his answer in almonds. So too did the team behind Los Angeles’ Sqirl preserves company and café, who took their own almond adoration to the kitchen and formulated a creamy, housemade milk. “Homemade almond milk really can’t be beat,” says Sqirl founder Jessica Koslow. “Whether you’re steaming it for a cappuccino or pouring it over granola, dairy drinkers and non-dairy drinkers alike can’t seem to get enough.”

 

Ingredients

1 cup blanched almonds (whole, sliced or slivered)
3¼ cups water
1 Tbsp. granulated sugar
Pinch of kosher salt

 

Tools

Blender
Fine-mesh strainer
Large measuring glass
Wooden spoon
Cheesecloth or muslin (Koslow suggests using a muslin turkey stuffing bag or nut-milk bag, both available on Amazon.com)
Funnel
Quart-sized glass jars

 

Note: Koslow says blanched almonds are a must for optimal texture and flavor. Also, homemade almond milk will naturally separate—just shake it to reincorporate before each use.

 

recipe miu almond-milk-step1

Step 1
Bring water to a boil. In a blender pitcher (make sure if it’s glass, it’s tempered), carefully cover the almonds with boiling water and let steep for 2 hours.
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recipe miu almond-milk-step2

Step 2

Blend on high for 1 to 2 minutes or until mixture completely liquifies.

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recipe miu almond-milk-step3

Step 3

Add the sugar and salt and briefly blend again to incorporate.

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recipe miu almond-milk-step4

Step 4

Fine-strain through mesh and multiple layers of cheesecloth or muslin into a large measuring glass, pushing all the liquid through with a spoon. Repeat as needed until all solids have strained out.

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recipe miu almond-milk-step5

Step 5

Funnel into a glass jar, cover and keep refrigerated. Drink within 2 days.

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tip

Koslow says you can dehydrate the almond solids to use in a sugar crumb mixture for coffee cake. “It adds a great textural element,” she says.

 

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recipe af Tara-OBrady-Hot-Chocolate


Tara O’Brady’s Hot Chocolate

Cinnamon and espresso powder add extra richness and warmth to this cocoa from blogger Tara O’Brady.

 

3-4 Tbsp. sugar
2 Tbsp. cocoa powder
1 tsp. instant espresso powder
1/8 tsp. ground cinnamon
1 3/4 cups milk
1/4 cup heavy cream (or half and half)
2 oz. bittersweet or semisweet chocolate, chopped
Tools: saucepan, whisk
Glass: cup or mug

 

In a medium saucepan, whisk together the sugar, cocoa, espresso powder and cinnamon. Pour in a little of the milk and whisk until smooth. Pour in the rest of the milk, then the cream, stirring until combined. Add the chopped chocolate and heat until the mixture comes just under a simmer. Stirring constantly as to not scorch, maintain the heat at a simmer and cook until the chocolate thickens slightly, around 2-3 minutes. Remove from the heat, stirring now and again as it will continue to thicken as it stands, and cool to your desired temperature before serving.

 

Serves 4

 

Tara O’Brady, sevenspoons.net  


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recipe af Coffee-Julep

Photo courtesy Toby's Coffee

Coffee Julep

Just when we thought iced coffee couldn’t get any more refreshing, the crew at Toby’s Estate in Brooklyn upped the cool factor with a dose of summery basil-mint syrup.

 

2 shots espresso, cooled (or 4 oz. strong-brewed coffee)
1 1/2 oz. basil-mint simple syrup (see below)
4 oz. whole milk
Tools: barspoon
Glass: double rocks
Garnish: fresh mint sprig and a few spoonfuls of milk foam, if available

 

Pour espresso (or coffee, if using) into an ice-filled glass. Add syrup and milk, stir to combine, and garnish.

 

Basil-Mint Simple Syrup: In a medium saucepan, combine 1 cup granulated sugar and 1/2 cup water with 1/4 cup each torn fresh basil and fresh mint leaves. Bring to a simmer over medium heat and stir until sugar dissolved. Remove from heat, let cool to room temperature and strain into a clean glass jar. Keep refrigerated and use within 1 week.

 

Toby’s Estate Coffee Roasters, Brooklyn, New York


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