Hot Whiskey Grog

I haven't felt the best lately. So I went searching for remedies, of course.

With St. Patrick's Day around the corner (at the time), and recently getting confirmation that I'm nearly a quarter Irish, I've been looking for some drinks to have some Irish whiskey with.

I found recipes for hot toddies. I saw some use whiskey, some use rum, some use bourbon. I had the whiskey on hand, so I started making one or two each evening for a few nights. When my whiskey ran out, I changed to rum.

I didn't have much of either liquor, so I had to get more.

But I got thinking about this drink. I even found an absolute Irish version as a Hot Whiskey, then figured it was pretty reminiscent of a pirate's grog or bumbo (the drink, not the baby seat).

After getting some more whiskey (because I needed it for St. Paddy's Day!), and we got some rum to have on hand for some other drinks, I got thinking about channeling my inner Irish pirate & mixing it all up!

Here's what I did:

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HOT WHISKEY GROG

Ingredients:

~ 1 Tbs brown sugar
~ 2 tsp honey
~ 1 tsp cinnamon, nutmeg, allspice, ground clove (pick one or two) OR pumpkin pie spice OR gingerbread spice
~ 2 tsp lemon juice
~ 2 tsp lime juice
~ 1-2 Tbs whiskey (I used an Irish whiskey)
~ 1 Tbs rum (NOT flavored!)
~ 1 slice lemon, cut in half
~ approx 8 whole cloves - enough to have 1 clove per section in the lemon slice
~ 1/2 C very hot water
~ 1 small mug or Irish Coffee mug


Directions:

* Run very hot water in the mug, especially if it the glass Irish Coffee mug, swish it around & dump it out to warm the mug

* Add in the brown sugar, honey, ground spice(s), lemon & lime juice into the bottom of the mug

* Add in the liquors

* Take a clove & insert it into each section of the lemon slice, which should be cut in half; add lemon halves to the mug

* Add in the piping hot water (you can do this with boiling water on the stove or in a tea kettle OR use a Keurig to pour in the hot water for you)

* Take a spoon & stir

* Sip & enjoy!


Yield: 1

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NOTE:  I have done this with steeping green tea in it, I've added additional vitamin C (i.e., orange juice or Welch's orange, pineapple & apple juice), and I've done it where I've added both. The additions are good, but having it as listed is yummy, too. Also, enjoy on St. Patrick's Day, Talk Like a Pirate Day, when you're feeling yucky, or on a cold night. Oh yeah...and all the measurements are approximate - eyeball it all & enjoy; don't get too caught up in the measurements...I kind of guessed.

This drink is warm, comforting, medicinal & yummy! It appeals to my Irish side plus my inner pirate! Whiskey AND rum; lemon juice, lime juice, the spices; the brown sugar & honey - it all has the makings of a toddy AND grog or bumbo. And I do believe it's helped me feel better, too.

ENJOY!

Irish Creme Tea Latte'

As I continue to research recipes & cultures, I'm always excited to find something new to try...even a tweak to something...and something quick, too.

Stay with me, if you will...

This one is much like the TINGLING LEPRECHAUN I just recently shared, but this time, it's tea. It's Irish-inspired! It's delicious! And it's a shortcut...like I do.


So I found a flavor combo that is perfect for St. Patrick's Day, or anytime, really. Like most of my afternoons, lately.

Here's what I did:

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IRISH CREME TEA LATTE'

Ingredients:

* 1 T honey (preferably local) or agave
* 1 t ground cardamom
* Irish Creme creamer (I used Bailey's, of course, but International Delight is good, too)
* Milk
* 1-4 Irish Breakfast tea bags, depending how strong you want the tea (I used Barry's brand)
* 1 t vanilla extract (optional)


Directions:

~ in a large mug, add in the honey, cardamom, and the vanilla (if using)

~ fill the mug about 1/4 of the way up with the Irish Creme creamer

~ fill the rest of the mug up with the milk, *maybe leaving about a half inch at the top

~ heat in the microwave for about 2 minutes on high

~ once the milk/cream drink is super hot, add in the tea bag(s) in to the milk to steep for about 3-5 minutes

~ when time is up, remove the tea bag(s), carefully squeeze the access liquid back into the drink, and discard the tea bag(s)

~ stir the tea really well

~ relax & sip the deliciousness


Yield: 1

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*Note: If you have a milk-frother, take a few seconds to use it in the latte'. Seriously. That's why I left a little room at the top of the mug. If you don't want or need to froth your latte', just fill the mug to the top with the milk.

After being frothed; a delicious & fluffy tea latte'

If you want to froth your latte', but don't have a milk-frother, and want to have the frothy foam on the latte', here's a bit of a tweak you can try if you have a mason jar:
Proceed with the first 2 steps, but then only fill the mug with milk until the whole mug is only half full. Heat up the mug in the microwave for about 1 to 1 & a half minutes. Begin to steep the tea, and then try this SPEEDY FROTHING METHOD! Plus, it will probably give you enough to fix two of these delightful drinks to share with a friend.

The flavors mixed all together are delicious!! And will make you want to be in the Emerald Isle while enjoying your newfound tea! You should enjoy it with a delightful slice of APPLE IRISH CREAM CAKE! Trust me. You're welcome!

ENJOY!

Tingling Leprechaun

I love my coffee.

Yes, it's my vice. And it's ugly when/if I don't get it.

I do whatever I can to include my coffee in celebrations, too. Because I will have it! So I may as well include it into whatever holiday celebration. Amm-i-rite?

Around Cinco de Mayo & Dia de los Muertos, I will make my SPICY MEXI-MOCHA.
Much along the same lines, I have been making an Irish-inspired coffee for quite a while now. I thought I'd shared it here already, but then realized I had not! So I will do it now!

I've been enjoying this coffee drink both hot & cold. And I usually have it about once a week, and increases in consumption as St. Paddy's nears.

I, personally, am not a fan of the over-cheesy, "if it's green, it must be Irish," kind of thinking. Even though I love me a Shamrock Shake, I am not big on green mint stuff being used for St. Patrick's Day, either. Why? Because it's not authentic! However, I make a slight exception in this case. Why? Well...there's always cocktails & other drinks created with the most fun names...some even with a purpose! I created this drink (a coffee one) in 2008 while having a lot of time & resources on my hands at a stress-free job I had gotten. I went to the kitchen & grabbed my coffee, Irish Creme hot chocolate mix & found a chocolate-mint starburst hard candy in the candy dish, on my desk...so, I mixed them together. It seemed like it would taste pretty good...and it did! So much so, I played & tweaked to create this drink I still have about once a week, to this day!

Here's what I do:

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TINGLING LEPRECHAUN

Ingredients:

* 1 C freshly brewed coffee (non-flavored...just a delightful blend of your choice)
* 2 T chocolate syrup
* 4 T Irish Creme creamer
* 1 1/2 T chocolate/mint creamer
   (like International Delight York-flavor or Coffee Mate Peppermint Mocha -
     I prefer I.D.'s Peppermint Chocolate Truffle,
     but theirs disappointingly seasonal at Christmas)
* milk or half & half creamer
* ice - if making the iced version
* whipped topping (optional)

Directions for Hot:

~ brew the coffee

~ in a large mug, add in the chocolate syrup and flavored creamers

~ when the coffee is brewed, pour in the hot coffee into the mug

~ fill the rest of the mug up with the milk (I will use chocolate milk sometimes) or half & half

~ stir it all up, adding the whipped topping (if using)

~ begin to sip the deliciousness

Directions for Iced:

~ brew the coffee

~ in a tall glass, add in the chocolate syrup and flavored creamers

~ add in ice to fill about 1/4 of the glass

~ once the coffee is brewed, pour coffee into the glass & stir (ice will melt)

~ fill the glass almost to the top with the milk (I will use chocolate milk sometimes) or half & half

~ stir the coffee drink well

~ carefully add in some more ice until coffee reaches top of the glass

~ add the whipped topping (if using) and a straw

~ begin to drink the deliciousness

Tip: Use chilled coffee so it won't melt the ice nearly as quickly!

Yield: 1

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As a note: you can adjust these amounts of ingredients depending on your own tastes. Cut down on creamers & add more coffee, if you'd like. Or just add a splash of coffee & enjoy the the other flavors. I'm not there to judge.

On Sunday mornings, we are rushing around getting ready for church. I will make the iced version in a BIG travel cup (using about 3 times the amounts here...cuz...coffee...and chocolate), and then I will use a packet of Carnation Instant Breakfast, in the chocolate flavor, instead of the chocolate syrup. Then it's my breakfast mocha! YUM!!

My usual Sunday morning Tingling Leprechaun iced breakfast mocha

Also, feel free to try regular Bailey's Irish Creme instead of just the creamer (and maybe a bit of coffee liqueur) for an Irish coffee kick! It's the perfect name for a cocktail, anyway!

Then you can go on with your day, like on St. Paddy's, where you are set & ready to take in the events of St. Patrick's Day, or even your own Irish fare (several recipes HERE)!

*CHEERS*

ENJOY!

Mimosa Hurricane

It's Carnival time, folks!

I love when Mardi Gras comes, and we end up enjoying things like Dirty Rice, Red Beans & Rice, Shrimp Boils, Red Beans & Dirty Rice...
You get the idea.

To celebrate, I figured out how to fix up another Carnival/Mardi Gras staple: King Cake! (cheater recipe HERE)

I made it last year, too, along with a staple drink: Hurricanes!

Now then, since we were celebrating with the kiddos, and it was a Tuesday night, I decided to make them mocktails instead of cocktails. And they were delicious!

But it got me thinking about something...

Since my King Cake (or Carnival Cake if you don't have the baby...at least that's what I'm calling it) is a glorified cinnamon roll that I've enjoyed for breakfast the next day...and a Hurricane has orange juice in it...
Hmmm...
Mimosas are served at breakfast/brunch time, and they contain orange juice in them...

So...why not make the Hurricane into a Mimosa to enjoy with your King/Carnival Cake in the morning, with a small tweak?? Switch out the rum for Champagne!

Here's what I did:

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MIMOSA HURRICANE

Ingredients:

* 1/4 C orange juice
* 1/4 C pineapple juice
* 1 T lemon juice
* 1 T lime juice
* 1/2 - 1 T white sugar
* 1/2 C Champagne/white sparkling wine
* crushed ice
* splash grenedine
* garnish: orange slice/wedge, lime slice/wedge, maraschino cherry, pineapple chunks, etc.

Or look at it this way, in proportion to your glass:
* 1/4 of your glass crushed ice
* 1/2 of your glass, over ice, with Champagne/sparkling wine
* 1/2 of your glass, over ice, with juices & sugar
* splash of grenedine


Directions:

~ In a Hurricane glass, add in some crushed ice

~ Top the crushed iced by pouring the juices, sugar, and Champagne/sparkling wine over the ice; stir together to combine

~ When time to serve, add the splash of grenadine; add garnish of choice (super fun to add a little umbrella & a big bendy or crazy straw, too!)

~ Consume with a slice or two of King/Carnival Cake


Yield: 1 serving


Notes:
+ Make a mocktail version by using a sparkling white grape juice or sparkling cider in place of the Champagne/sparkling wine

+ If you want to make a bigger batch of this, multiply by the number you want to serve for, heat the lemon & lime juices with the sugar in a sauce pan to make into a syrup, then add it with the orange & pineapple juices to a large pitcher or bowl; stir. Add in the juice to the glass (pour or ladle), halfway up, then fill the rest of the glass with the Champagne/sparkling wine. Top it with the splash of grenadine & garnish.

Tip: Don't have grenadine on hand? If you're using maraschino cherries for garnish, splash a bit of the syrup from the jar into your mimosa instead!

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While you're at it, fry up some andouille sausage to go along with your NOLA-style breakfast! Yum!

And if you had a great time with your meal the night before, imagine how delicious your breakfast/brunch is going to be in the morning!

Perfect for guests staying the night or for a girls'-get-together for brunch!

I mean...coffee is always great with it in the morning, too...but maybe have coffee with one piece of leftover King/Carnival Cake, and a Hurricane Mimosa with the other! (if there's any cake left...)

Cheers & Laissez les bon temps rouler!

ENJOY!

Thanksgiving Sangria

This year was the first year my hubby & I hosted ALL of Thanksgiving.

For the last several years, we have hosted my side for brunch, then we head out to his side for the afternoon/evening feast.

This time, we had the brunch with my side AND the afternoon feast with my hubby's side at our house. Worked for us! We didn't have to go ANYWHERE!! We took care of the large portion of the brunch, then we switched gears & cooked the meats (turkey and ham), I made the green beans in a deconstructed green bean casserole, hubby made his late father's jello salad, and I made my holiday cranberries (recipe HERE).

I had come across several beautiful drinks that folks had made for their own family feasts. Sangrias seemed to be a perfect topper to the dinner, and I'd had a lovely sangria at my hubby's & my favorite restaurant a few months ago. So I decided that we needed to keep chilled out with the family. I tend to stress out with so much prep, so I had hoped to chill myself out, mostly, and anyone of the big kids who wanted to join in, too.

I researched several fall sangria recipes, like I do, and came up with this:

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THANKSGIVING SANGRIA

Ingredients:

1 bottle Riesling

1/2 C apple juice (optional...cuz I just needed to empty out the jug & it worked)

1 1/2 C apple cider

1 1/2 C cran-apple juice

1 bottle sparkling apple cider

1/3 C granulated sugar

about 1 C fresh cranberries (or about half a bag)

1 red apple (your choice - I used Red Delicious), cored & chopped

1 yellow apple (like Golden Delicious), cored & chopped

1 pear (I used apple pear), cored & chopped

few sprigs fresh rosemary

1 can or bottle hard cider (added at the last minute)

Directions:

In a large pitcher (I used a gallon-sized pitcher), add all of the ingredients, minus the hard cider, stir well, cover with a lid, plastic wrap or foil, then let it steep in the refrigerator for several hours.

Right before serving, remove from the fridge, add in the hard cider CAREFULLY and slowly (I used Redd's Wicked Apple Ale). Give one more good stir.

Into cups or wine goblets, it would be easiest to ladle in the sangria & some fruit rather than pour from the pitcher. 

This is a good, big batch for a large group of people. 

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I was so hoping it would turn out OK. I've never done a sangria before. Before I could do some quality control, there were already a few diving right into it! And then I could hear them saying, "Mmmmm!! This is really good!!" And I know it must've been true since they went back for more! I did, too.

Note to self: start the sangria steeping the night before so there's an even better blend of flavors. I'll keep it in mind as I plan my Christmas sangria!

 Definitely a new tradition for the feast!! *CHEERS*

ENJOY!

Rich & Creamy Cheater Hot Chocolate

My family began a tradition where, in the time between Thanksgiving & Christmas, each family member of the household would draw a number (before Thanksgiving) to decide which order we would go in to watch their Christmas movie & enjoy a Christmas treat of choice. Then the whole family partakes in the family member's indulgence.

When my turn came around, I picked one of my very favorite Christmas movies (based on my favorite children's book), "The Polar Express." Now, I was going to do a treat mixture of gingerbread cookies with eggnog. But when I realized my movie still hadn't been chosen & I had the chance to pick it...you gotta have hot chocolate with this movie!

So I took in the best of all of it! I brought back my Eggnog Mousse (recipe HERE) topped with my Gingerbread Streusel (recipe HERE). Since that's all edible, I made my drink of choice be hot chocolate!

My hubby had a pretty good idea of getting pre-made chocolate milk & heating it up. OK...not a bad thought. But I got thinking...this needs to be a decadent chocolate drink. But there wasn't a lot of set up time. So, here's what I made:

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RICH & CREAMY CHEATER HOT CHOCOLATE

Ingredients:

* half gallon pre-made chocolate milk
* 6-8 packets hot chocolate mix (without marshmallows)


Directions:

~ in a large pot, pour in the half gallon of chocolate milk

~ heat the milk on medium to medium-high heat to just boiling, stirring occasionally

~ once the milk has just hit boiling, reduce heat to lo to simmer & add in the hot chocolate packets

~ whisk vigorously until hot chocolate mix is dissolved

~ begin to ladle into mugs

OR

~ fill microwave-safe mugs with pre-made chocolate milk

~ place in microwave on high for one & a half to two minutes

~ pour in 1 hot chocolate packet into each mug, and stir vigorously



~ garnish your hot chocolate with marshmallows or whipped cream, if desired

~ serve


Yield: 6-8

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Oh-me, oh-my! This was so rich & chocolatey! And perfect for a super cold night with the family!

You're welcome.

Make it a cheater mocha! Pour in the chocolate milk instead of creamer with your coffee & stir in the hot chocolate packet. YUM!

ENJOY!

Blue-Faced Arnold Palmer

Through these last couple of months, I have been taking part in a really fun photography-type scavenger hunt contest. There were several categories to enter pictures into, and there were 100 pictures on the list. And there was no way I'd be getting some of the topic requests on the list, but it made me do some searching...and take some additional creative moves.

One of the categories on the list was "Colors"; one of the photo topics was "a blue mixed drink". I really thought I'd be in the vicinity at some point of SOMEONE with a blue mixed drink! That was not to be. But I got thinking. Yes...this can be scary sometimes, but I came up with a non-alcoholic mixed drink that is blue in color!

OK...stay with me:
On the last day of submissions for the contest, I was trying to get as many photos in as I could. I was determined to get that mixed blue drink! My hubby & I are wine drinkers, so blue liquor was nothing we had on hand. But I do have kids...and I have so many packets of Kool-Aid, it's ridiculous.

I used to make cupcakes with Kool-Aid mix that was raspberry lemonade flavored. Boy, was it ever tart!!! I didn't have any of that on hand, but I did have blue Kool-Aid, lemonade...and I needed to make a jug of tea.

I made a version of an Arnold Palmer (you know...lemonade & iced tea) that would be perfect for this photo challenge as well as for the future...

Here's what I did:

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BLUE-FACED ARNOLD PALMER

Ingredients:

~ 1 envelope Kool-Aid, lemonade flavor
~ 1 envelope Kool-Aid, berry mix flavor: MUST BE BLUE (I used Berry Blue flavor)
          * makes 1 gallon

          OR

~ 1 or 2 envelope(s) Kool-Aid, raspberry blue flavor (if available)
          *1 envelope for 2 qt or 2 envelopes for 1 gallon

~ brewed unsweet, slightly sweet or sweet tea, iced
~ crushed ice


Directions:

* Mix the Kool-Aid to package directions, chill in the refrigerator (I used the 1st option mix)

* Brew tea & add the selected amount of sweetness, if any; chill in the refrigerator

* In a glass, add crushed ice, then begin to add 1 part tea & 1 part blue Kool-Aid (you may do 2 parts 1 drink to 1 parts the other drink, if preferred)

* Marvel at how pretty & adorable this drink is & consume


NOTE: 
- If the appearance of layers is good! It gives the drink a really awesome appearance. It may layer better if you pour the tea first. (so it looks more like the right side of the above picture)
- If you put this in a taller glass, use a really fun straw! Add an umbrella, too.
- Before filling the glass, wet the rim & dip the rim in sugar for presentation
- Yes, you can spike this if you'd like, but this way is definitely family friendly...and Arnold Palmer does order his nonalcoholic...with a wink.

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This drink is so fun & so yummy!! Your kiddos will love it, too!

And be sure to go visit my friend, David, at Hipstabear Photography (website HERE) and on his Facebook page (HERE). He's the one who actually inspired me to make this drink...all for a photo challenge! And his photos are really spectacular, too!!

ENJOY!

Cucumber Melon Water with Mint

As we continue to hydrate while keeping up variety, I have another flavor of water for you!

One of my favorite scents is the clean aroma of cucumber & melon together. YUM! Then add a little mint to the mix for a refreshing kick. Close your eyes for a moment & imagine it...Mmmmmm...

Well, how about this? Add those very things to your water! Oh yes...that's what I'm talking about!

Here's what I did:

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CUCUMBER MELON WATER WITH MINT

Ingredients:

* 16 oz chunked melon (seedless watermelon, honeydew, cantaloupe)
* 2 small seedless variety cucumbers, thinly sliced
* 1 long or 2 short mint sprigs
* about 1 gallon of filtered or tap water
* ice cubes (optional)


Directions:

~ Make sure melon is cut up into 1 to 1 & a half inch chunks; try to make sure as many seeds are out as possible

~ wash cucumbers & thinly slice (I like using English cucumbers since they are seedless already)

~ wash mint sprig(s) (I still had some to use, so I tossed it in there)

~ place all above ingredients into a 1 gallon pitcher, preferably with a slotted lid

~ fill the rest of the pitcher with filtered or tap water

~ add ice cubes, if desired

~ allow to sit for at least 1 hour in the refrigerator, or overnight

~ hydrate until gone; repeat about 2 or 3 times since the melon may not last as long

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This may be my favorite flavored water. Seriously.

Again...I want to hydrate with this water! All while getting some of the health benefit properties from the ingredients. Such a super win!

I used pre-cut melon spears this time, but I always promote swinging by your local farmer's market to get the  freshest stuff. Sometimes you just gotta do what you gotta do.

May I also suggest making a green tea with honey & milk with this water? Because it is so scrumptious, too!

And don't forget being super green by using that favorite cup or glass to drink from, or keep filling up that reusable bottle!

Happy Hydrating, everyone!

ENJOY!

Citrus Mint Water

How's that hydrating going? Going well? Need to get started? Cuz I've got another water for you!

A couple of years ago, I got on a weird kick of mixing the flavors of citrus (usually orange) with mint. It's a surprising flavor that is bright, sunny & refreshing!

Since I've been playing with flavoring my own water, I thought I'd go back to this flavor just for something different.

Here's what I did:

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CITRUS MINT WATER

Ingredients:
* 1 small to medium orange, thinly sliced & deseeded
* 1 medium lemon, thinly sliced & deseeded
* 1 limes, thinly sliced & deseeded
* 1 long or 2 short mint stems (you may tear off the leaves to use, if desired)
* 1 gallon filtered or tap water (approximately)
* ice cubes (optional)


Directions:
~ wash off all produce

~ thinly slice citrus fruits & remove any seeds

~ place all ingredients into 1 gallon pitcher (preferably with a slotted lid)

~ fill the pitcher the rest of the way with filtered or tap water

~ add some ice cubes, if desired

~ place in refrigerator for at least 1 hour to allow flavors to steep into the water (longer is better, like overnight)

~ serve & repeat


Notes:

= The flavor may be strong; if the flavor is too much, try it with a couple of oranges & the mint.

= Freeze water into ice cubes to give drinks like water, tea (sweet or unsweet), or Sprite a new kick of flavor

= Use to brew up a cup of black tea.

= You may refill the pitcher with the same ingredients about 4 times

= As always...use a fun cup or reusable bottle for another layer of encouragement of hydration!

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This flavor is VERY strong compared to other waters I've posted. Be prepared for a flavor rush! But imagine the amount of vitamin C you are placing into your body while hydrating! And doing so without the extra sugars, syrups & chemicals in other juices & mixes. You're welcome!

ENJOY!

Lemon Ginger Cucumber Water

So...how are we doing on that whole hydration thing, people?

After consuming the Lemon Cucumber Water (recipe HERE), and after the change-up to Autumn Water (recipe HERE), it was time to try something else. However, I just recycled some stuff I had, so I took the Lemon Cucumber Water & added an extra layer of good-for-you & delicious flavor!

I have seen (and have even purchased) lemon ginger tea bags. It is generally labeled to be "probiotic" & "for digestion". I just know it's really good. So, if it's actually good for me, too...then BONUS!

So I've taken the flavor concept, especially since I have made the lemon ginger tea with the Lemon Cucumber Water (which is so unbelievably good, by the way), and decided to let the flavors sit in water together!

Here's what I did:

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LEMON GINGER CUCUMBER WATER

Ingredients:

* 2 medium lemons, sliced & deseeded

* 2-3 seedless variety cucumber, sliced (I used 3 mini English cucumbers)

* 4 1-inch chunks of ginger root, peeled

* about 1 gallon of filtered or tap water

* ice cubes (optional)


Directions:

~ After washing, slicing, deseeding lemon & cucumber, and chunking & peeling the ginger root, place all produce into a 1 gallon size pitcher, preferably with a slotted lid

~ Fill the pitcher the rest of the way with filtered or tap water; add ice cubes, if desired

~ Allow to set for about 1 hour to allow flavors to steep; 4-8 hour wait time would be better

~ Pour into a glass/cup or a refillable bottle & keep consuming throughout the day

+ Good for about 4 refills, discard used produce after finished & repeat with this flavor or another

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Like in the picture, above, I have added it to tea: lemon ginger tea, green tea, green & white fusion tea, black tea...it's all so refreshingly good!

Oh...and you can totally do that whole "freezing in an ice cube tray" thing to put into sweet or unsweet tea. You know what I'm saying...

Oh...this means I have hydrated while getting the good-for-you properties of the any probiotics, some vitamin C...and I'm super sure a lot of other things, too. I just know I really like the flavor...and it makes me want to do the most important thing: HYDRATE!

I still have more flavors I want to try. And I'm loving changing it up. I'm not getting tired of water at all!

ENJOY!

Autumn Water

I want to be clear when I say that I do not like the heat. Yes, summertime is a time off & to "enjoy" outside time...but the heat & sun are generally too much for me. My time of year is the fall. I love fall. The colors, the landscapes, the clothes, the smells...and the flavors!

As we are entering into the continued hot weather, we are supposed to be doing something very important for ourselves: HYDRATE! And I do mean hydrating with lots of water! I did already share one way to do that with flavored water...and it's delicious! (Lemon Cucumber Water recipe HERE) However, you gotta change it up from time-to-time...

I have seen a couple of "detox water" how-to's out there. It's generally an apple-cinnamon water (which is really good, by the way), but I like to bump it up a bit. I added a couple more flavors in there to boost up my  reminiscing of the fall season...all while staying cool & hydrated...and apparently "detoxed".

Here's what I did:

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Pictured:  pitcher of Autumn Water, water over ice in my cute cup,
Honeycrisp apple (big red one at the bottom), Granny Smith apple (the greenish one - just for variety),
Asian Pear (the ugly, yellowish, apple-looking fruit), ginger root & cinnamon sticks, plus green tea bags

AUTUMN WATER

Ingredients:
* 1 medium to large apple, cored & thinly sliced into discs (I used a Honeycrisp apple)
* 1 medium to large pear, cored & thinly sliced into discs (I used an Asian pear)
* 2 cinnamon sticks
* 2 inch ginger root, peeled & cut into chunks
* about 1 gallon of filtered or tap water
* ice cubes (optional)


Directions:
~ wash/rinse the apple & the pear, core both fruits, and slice thinly (I did horizontally for big, round discs)

~ rinse off the ginger root, pat dry & then carefully slice/peel the outer skin off the root until about a 1 x 2 inch piece is left (just smell the fresh lemony scent to it...yum)

~ in a 1 gallon pitcher (preferably with a slotted lid), place the ginger root, cinnamon sticks, apple & pear slices inside

~ fill the pitcher with filtered or tap water

~ add in ice cubes, if desired

~ place in refrigerator for at least 1 hour to let the flavors sit & steep (longer is better...like overnight)

~ enjoy often

~ repeat about 4 more times before discarding steeping contents


Notes:
= I used the Honeycrisp apple for it's natural "apple cider" flavor properties. You may use any apple you like. I plan on using our Golden Delicious apples from our back yard when they are ripe for the pickin'!

= I used the Asian pear since it was evenly large & round. It looks like an ugly apple but with dark pear coloring & texture. You may use any type of pear you choose. If I were choosing again...I might do a more traditional variety. I just think they have more flavor. I have done it that way before.

= Use this water when you make a cup of green tea & add some honey. SOOOOO yummy!!!!!

= Freeze the water in ice trays & let them melt into your iced tea: sweet or unsweet.

= Keep filling up that super fun, reusable cup/glass &/or awesome reusable water bottle! Keeps you wanting to hydrate while staying green by keeping waste out of the landfills.

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And you know what? In all of this...you are getting some of the benefit properties from the flavor steeping of the fruits & stuff.  So, drinking this one will help with the antioxidant, fiber, vitamin C...and I'm pretty sure a whole lot of other good-for-you stuffs from the ginger & cinnamon & fruits. But I just really love the flavor! Like...REALLY love the flavor!!!

I continue to play with flavored waters & will keep posting recipes throughout the summer to keep things fresh while keeping up variety. Especially while making use of the produce from farmers' markets while they are all in full swing & going strong!

Support your local farmers, people...if possible! And it's better for you, anyway. Or just hit the produce section of your local grocer.

Keep healthy & hydrated, people! And love every moment of it! And try not to consume tons of caramel with it...even though you might be tempted. Seriously.

And...HYDRATE-HYDRATE-HYDRATE!!

ENJOY!

Lemon Cucumber Water

"...'Tis the season for hy-dra-tion.
Fa-la-la-la-la, la-la-la-la"

If you know of my friend, Katy, at I Want a Dumpster Baby (blog HERE; Facebook HERE), you will see she is great for encouraging others (along with reminding herself) to HYDRATE-HYDRATE-HYDRATE! I thank her for a lot of things...and this is only one of them. And I am thankful for it.

I have seen/read &/or heard about great ways to train the body & brain to hydrate the right way. WATER! Even though all liquid you put into your body somewhat counts, it's the water that is the absolute best! Though it's so refreshing in those times when you are parched, it can get tired & lifeless when you need to suck down 64 oz of it (or half your body weight in ounces...whichever...just drink it).

Now, I have heard using a fun &/or bold water bottle or cup/glass will encourage the eye to want it. You know: a visual cue. I've heard of folks who use a schedule to drink down the water & just force it. If that works for you...then whatever! Then, here's my current trick: surprise your taste buds. That's right! Make your mouth & belly WANT that water!

I know there are packets you can get to add to water bottles. But the Crystal Light (best of this bunch, by the way), Gatorade, Koolaid, Mio, etc. all add some extra chemicals & sugars that you want to stay away from! Tea is good for you...but don't do it all the time. SAVOR the tea! Coffee is my best kick start...but I know I need the absolute agua (yes, "water"...not vodka) into my body, too. But it's so hard for me!!!

Well...I discovered self-flavored water!! You get the refreshing water you need while having a hint of taste. And it's from fruits (mostly...sometimes veggies) that are so good for you! No adding a ton of extra calories & additives/preservatives. Just fresh water that my body does tend to want!!

Here's my new-found flavored water:

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LEMON CUCUMBER WATER

Ingredients:

~ 2-3 cucumbers (English or seedless variety), thinly sliced
~ 2 medium lemons; thinly sliced & deseeded
~ about a gallon of filtered or tap water
~ a few ice cubes (optional)


Directions:

* wash/rinse cucumbers & lemons before slicing
* thinly slice the cucumber & lemon
* make sure there are no seeds
* place the produce slices into a 1 gallon pitcher (preferably one with a slotted lid)
* fill the pitcher with water (add a few ice cubes if desired)
* place in refrigerator for a few hours (at least 1 hour)
* drink throughout the day
* repeat


Notes:

= If you make up the water before you go to bed at night, it will be ready to begin consumption the next morning

= The cucumber & lemon slices may be used about 4 times of filling the pitcher. After that, discard of the slices & begin with new ones.

= Save a slice of cucumber AND a slice of lemon to garnish your cup/glass with as garnish. *PRETTY*

= I used this water to make a few cups of hot tea with...and it is SO good!

= An idea is to freeze the flavored water in ice trays, then they will melt slowly into your water or unsweet iced tea! (Ok...I just heard all my southern sweet-tea drinkers gasp...I'm sure it's fine in your sweet tea, too.)

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I have seen on Pinterest where there is a "detox water", too. I have my own version of that, also, as a change up. I will cover it in the near future.

Also...if you use a reusable cup/glass or a refillable bottle, you're helping the environment, too!

Until then, and as Katy would say, "HYDRATE-HYDRATE-HYDRATE!" Oh...and love every bit of this refreshment in a fun &/or bold cup or bottle. Your body will love you back for it!

ENJOY!

Spicy Mexi-Mocha (Mexi-Cocoa)

I love me my coffee. I love me some chocolate. I love me some Mexican food...Americanized or not. And I started diving into researching some Mexican culture when I was totally drawn into the Day of the Dead celebrations.

It was terribly exciting for me to find out that hot chocolate was go-to beverage in Mexico! So I came across a lot of different recipes for coffee & hot chocolate. I love me a good mocha...and I tend to cheat a mocha often. I will add an envelope of hot chocolate to my coffee. And it suffices. Perfect? No...but it is easy & I will drink it!

After I found these different recipes, I came up with my own easy & spicy Mexi-mocha concoction & would like to share it with you...

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SPICY MEXI-MOCHA

Ingredients:

1 C brewed coffee
1/4 C milk
1 envelope hot chocolate mix
1 T vanilla extract
2 T brown sugar
1 t ground cardamom
1 t cinnamon
1/4 t nutmeg
1/4 t ground cloves
pinch ground cayenne pepper
pinch chili powder
2 T honey
1 T granulated sugar

Directions:

* Once brewed, pour about a cup of coffee into a large mug.
* Place the contents of the hot chocolate into the coffee, then stir to dissolve.
* Add the milk, and stir.
* Add all the other ingredients, stir very well.

Top with a dollop of whipped topping & maybe sprinkle some cocoa or cinnamon for garnish. (the above picture has whipped topping & a sugar/cocoa/coffee bean mix from a grinder)

Serve.

** Makes 1 serving

NOTES: If you want an iced version, make sure the brewed coffee is chilled first, dissolve the hot chocolate mix in hot milk, and be sure to add plenty of ice and enjoy it from a larger glass!

If you want to leave out the coffee & make it the MEXI-COCOA, replace the coffee with boiling water or hot milk. BAM! Spicy Mexi-Cocoa!

A small splash of orange extract/flavoring or a tablespoon of orange juice gives a nice twist to this drink, too...hot or cold! You can also add some ground anise seed or a small splash of it's extract for a little more licorice...if that's your preference.

You can also put all of this (minus whipped topping) into a jar or bowl with a lid, shake it up & then strain into a mug or glass if you don't want the seasoning sediment. Then you can add the whipped topping...

Once in a while...if I have it on hand...I really love adding a square of Lindt Chili Dark Chocolate & allow it to melt in there, too. Seriously! YUM!! (like I did just this morning)

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See? Just in time for Cinco de Mayo! Or the actual Mexican Independence Day on September 16th...or on Day of the Dead on November 1st-2nd.

Oh...and I like to make this from time-to-time...just because. It's that yummy!

ENJOY!