Cook’s notes: This recipe is brilliant. I’m now dreaming of different dark chocolate bars for different flavors of cocoa.
Place 8.5 oz milk (I used almond milk), 40 g chopped dark chocolate, and 1 chai tea bag in a small pot over medium-low heat. Simmer until chocolate is melted, stirring often. Remove tea bag and serve warm.
via Chai Hot Chocolate + I Liked This // 10.07.2015 – erin made this
Cook’s notes: Kefir gives this smoothie a wonderful tangy flavor. This is a great smoothie without greens, similar to the transitional Low Fiber Smoothie: Peach.
Makes about 3.5 cups. (2 servings)
2 cups vanilla Kefir yogurt drink
2 Tablespoons olive oil
1 banana, peeled and chopped
3/4 cup frozen blueberries (unsweetened)
1/4 cup frozen cherries (unsweetened)
Add all ingredients in the order they are listed (from liquids to soft to hard to frozen) to the Vitamix container. Secure the lid.
Turn the machine on to Variable speed 1 and slowly increase to speed 10. Turn the machine to High.
Use the tamper to push frozen fruit into the ingredients as needed.
Blend for about 45 seconds or until desired consistency is reached. Serve immediately.
NOTE: This recipe has been written for the Vitamix 5200 with Standard 64-ounce container. If you are using a different machine, you may need to make adjustments to the speed or processing time. Know your blender and don’t overload the machine.
DISCLOSURE: This post is not sponsored by anyone. I paid for any products listed here and liked using them. This is my personal blog, and I am not compensated to create posts.
Cook’s notes: Inspired the claim that “A true Arnold Palmer isn’t made with equal parts iced tea and lemonade; in fact, it’s three parts iced tea to one part lemonade” (link). The lemonade in this recipe is made with reduced sugar.
Combine the following in a 2-quart pitcher:
- 6 cups strong tea, brewed with 6 tea bags in 6 cups hot water
- 1/4 cup lemon juice
- 1/4 cup sugar dissolved in 1.5 cups hot water
Cook’s notes: Used plant-based milk and cut the sugar. Use any kind of milk you like: 2% cow, whole milk, almond milk, etc. Makes a wonderful holiday drink.
Pumpkin Pie Spiced Milk
- 1 cup coconut milk (in a carton, not canned)
- 1 Tablespoon sugar
- 1/2 teaspoon pumpkin pie spice (recipe below)
Heat the milk in a mug (60 – 90 seconds in microwave). Stir in sugar and spices. Blend well and serve warm.
Pumpkin Pie Spice from Dessert for Two. Blend together and keep in a small jar:
- 1 Tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground black pepper
Adapted from Kid-Friendly Chai Tea | Horizon
Cook’s notes: I had a small package of mint from the grocery store and found a drinkable way to use it. Very refreshing on a hot day. Keeps in the refrigerator for about a week.
Add 1 package (~18g) mint leaves, diced and stems removed, to a jar. Cover with water.
Refrigerate water mixture, stirring once per day, until flavors have infused, about 2 to 3 days. Strain before drinking.
A hint of chocolate in your morning tea
Cook’s notes: The floral notes of Earl Grey (shown here: Stash Double Bergamot) blend well with the dark chocolate. Lighter than hot chocolate, and more decadent than a regular cuppa.
1 cup strongly brewed Earl Grey tea
1 Tablespoon (0.4 oz / 9 g) shaved dark chocolate
Creamer to taste
Brew the tea. Stir in the chocolate until it melts. Add creamer (or milk and sugar) to taste.
Cook’s notes: I posted a version of this recipe several years ago that used two kinds of syrup (Peppermint Hot Cocoa, Syrup Version). This version includes two kinds of chocolate. The maple syrup seems to intensify the chocolate flavor. If you don’t have maple syrup, use either 1 Tablespoon honey or 4 teaspoons white sugar (you need to use 1/3 more sugar than maple syrup). Guittard does not add milk to their chips, but if you need certified vegan chips, I recommend the Enjoy Life brand.
1 cup almond milk
1 Tablespoon unsweetened cocoa powder (Droste Dutch Processed Cocoa)
1.5 Tablespoons extra dark chocolate chips (such as Guittard)
1/8 teaspoon salt
1 Tablespoon maple syrup
1/8 teaspoon peppermint extract
Microwave the almond milk in a glass measuring cup for 2 minutes on High.
Place the cocoa powder, chocolate chips, and salt in a mug. Add a splash of hot almond milk; stir until chocolate chips are melted and the chocolate mixture is thick and smooth.
Add the remaining hot milk, maple syrup, and peppermint extract. Stir to combine.
Top with whipped cream and serve hot.