New England’s frigid temps lately have been ohh so freezing and inspiring all the cozy. I feel accomplished that the little one knows after playing in the snow, the next activity is to: get cozy on the couch…blankets, books, and snuggles. While today might feel like spring here in New England, 50s! Woah! I know there’s some more chilly temps ahead. Thus, where my hot chocolate with raspberry & white chocolate comes in! None for the little one, but I know this’ll be dessert on the couch, some night in the near future again!
This recipe has a few specialty ingredients…which I know I don’t love when I see them in recipes- the white hot chocolate & the raspberry syrup. I’m including a few work-around below if an an alternative is helpful.
Hot Chocolate with Raspberry & White Chocolate
2-3 tablespoons hot chocolate mix (check product for ratios)
1 tablespoon white hot chocolate mix (I used this one, or my grocery store has individual serving packets, 2/$1)
8 oz water/milk
1/4 cup raspberries (I used frozen, plucked from a frozen mixed berry bag)
2 teaspoons raspberry syrup (sold near maple syrups)
Heat water to warm but not boiling & mix in hot chocolate and white hot chocolate. Stir well.
Gently press the raspberries with a spoon to break them down a bit and mix the raspberries & 1 teaspoon of syrup into the hot chocolate.
Spoon out any raspberry solids (if desired – I skimmed a few out)
Add whipped cream & 1 teaspoon of raspberry syrup.
white hot chocolate mix: I used this – partly because we had it. It is a delight in coffee (hot & iced), but peek at the grocery store, or amazon has millions. It feels like it lasts forever. Stir in a few white chocolate chips if that feels easier!
raspberry syrup: I used this – because we also have it for pancakes/waffles. Another idea would be to boil some raspberries with a splash of water & then strain.
LOVED the subtle white chocolate in there. Go full white hot chocolate if that’s your thing. I thought it might be too sweet for me, but it sure would be pretty!
Now that you have your hands wrapped around a cozy drink, is your couch getting as much cozy time as mine?
Cocktail or mocktail! Take your pick! I’ll be real and say I tested & photographed this out during the little one’s naptime so I went mocktail so I could be productive for the afternoon but later the champagne version was delicious!
Bubbly Pomegranate Cider
2 oz Pomegranate juice
4 oz apple cider
1 oz limoncello or citrus vodka (optional)
7 oz ginger ale (mini can) or champagne
Add pomegranate juice to a cocktail shaker with cider and ice. For a cocktail version, add limoncello or citrus vodka.
Shake and pour over ice into 2 glasses.
Top with ginger ale or champagne.
This is a great one to make to order, or to make a big pitcher for guests! I’d totally include this on a mimosa(-ish) bar for brunch! I liked the bubbles to cut the sweetness of the cider & juice. It is an easy one to make to your taste.
I can see kiddos liking the mocktail version while others have the champs in there.
Fall to a T! Apple, caramel, cider, yogurt, and ginger all come together for a breakfast treat, or dessert! This one is a bit sweeter than I usually make for breakfast, but it was so fall, and so delicious.
Caramel Apple Smoothie
Ingredients: (1- 16oz serving breakfast, or 2- 8oz snack or dessert servings)
1 apple, chopped & frozen (optional: peal it for a perfectly smooth smoothie)
1 cup vanilla greek yogurt
1 teaspoon cinnamon
1 teaspoon fresh ginger, grated
1 cup apple cider
1-2 tablespoons salted caramel sauce
1 tablespoon ground flaxseed
1 cup ice
Add apple, yogurt, cinnamon, and ginger to a blender.
Add cider, caramel sauce, flaxseed, and ice.
Blend well and serve with a drizzle of caramel. Enjoy!
I loved this! The cider and the caramel made it super sweet but the frozen cool-factor made this so perfect for this surprisingly warm fall. This would make a great dessert too.
I’m in this weird limbo where I want to make chili and eat all the pumpkin things but also really want to hold onto summer foods! The produce is just so good! The colors are spectacular! Serve all my meals outside!! This smoothie made me think summer, buuuut would also work well in the off-season with frozen peaches. Gasp! I know. It isn’t the time of year to buy anything besides fresh/local. They’re one of the best frozen fruits and I’ll be honest, my peaches came from the grocery store for this one. After a weekend away in Maine I was doing a late night grocery shop and wanted all the fresh things!
I added yogurt for the cream factor, as well as protein. The banana and cauliflower are both mild but add some fiber without overpowering the peaches. The ground flax seed is mostly tasteless but adds omega-3s for heart health. Registered Dietitians at work said they must be ground…otherwise you won’t process ‘em, you’ll just host them until they depart. I pop them into the coffee grinder.
Peaches & Cream Smoothie
1 1/2 – 2 peaches, sliced
1 cup frozen cauliflower
1 cup ice
1 cup Greek vanilla yogurt
2 tablespoons ground flax seed
splash of milk
Chop the peach, banana, and add everything into a blender.
Blend & enjoy!
Frozen peaches might actually be even better. I KNOW! Don’t say such things. I like smoothies to be cold, frosty, and I’m not sure I’d taste the difference of a frozen peach and a fresh one here. I might have fallen deeper in love if it were colder. I only had 1 small ingredient frozen: cauliflower, then I added some ice.
Smoothies are such a perfect breakfast for hot days. This one would hit the spot for dessert or a snack too. The beets, strawberries, and cocoa together give a chocolatey and earthy but sweet flavor.
Red Velvet Smoothie for 2
2 cups baby spinach
1 cup milk
1/2 cup ice cubes
1 1/4 cup strawberries
2-3 beets, roasted
2 tablespoons cocoa powder
Add spinach, milk, and ice to a blender and blend very well.
Then add in the strawberries, beets, and cocoa powder. Blend well and add a splash of milk if too thick.
Pour & enjoy!
I loved this for variety since my other smoothies are predominantly fruity. The chocolate hint kind of made it seem like dessert…or maybe just what a weekday morning needs.
I had some leftover wine that wasn’t the greatest. I jazzed up a wine spritzer that was just so delightful for a warm night viewing of The Bachelorette. Whether part of Bachelor Nation or not, this drink is perfect for the summer. The spritzer has such a bad rap but it is just what a Monday-night-bachelorette viewing needs, or day-drinking, or a light Sunday-funday, or for that not-so-great wine.
Wine Spritzer with Pomegranate Lemonade Ice Cubes
Ingredients (for 2 drinks):
pomegranate lemonade ice cubes
4 oz white wine
3 oz ginger ale
Mix lemonade and pomegranate juice and pour into an ice cube tray. Freeze 6+ hours or overnight. Then add to a glass.
Add in the wine.
Top off with the ginger ale.
I loved that as the “ice” melted, it added another flavor to the drink. The ginger flavor + the wine was so good and then the pomegranate and lemonade added slow additions of other flavors. It became a little bit like sangria. Need a mocktail? Go for gingerale with the ice cube flavors!
This smoothie is gently green, with the mint & lime flavors of a mojito! This is like a baby step into adding greens into a smoothie. The green-ness seems appropriate and that you expect it to be green! I used frozen pear, but banana, apple would be fine too – shoot for something mild so the mint and the lime can really stand out.
Mojito Breakfast Smoothie
1 cup baby spinach
1/2 cup Greek yogurt
1/4 cup milk
1 cup frozen pear
bunch of mint leaves
1/2 lime: squeezed for juice & zested
Add spinach, yogurt, and milk to a blender and blend very thoroughly.
Then add in the frozen pear, mint, lime juice, and lime zest.
Blend and add more milk if it is too thick for your liking.
Enjoy! I loved that this was creamy from the milk and yogurt while fresh from the mint and lime.
Strawberries have been suuuper cheap lately so I brought a huuuuge container and boozed some up. This takes a bit of lead time to flavor the vodka but throw it in a jar a few hours (or a few days before) and cocktail time will be here soon enough.
Strawberry Cucumber Vodka Cocktail
Ingredients (for 4):
~4 oz vodka
1/4 cucumber, sliced
1 1/2 cups strawberries
3/4 cups water
3 tablespoons sugar
simple syrup: 1/2 cup water + 1/4 cup sugar
~8 oz tonic or soda water
Add the vodka and cucumber slices to a glass jar and give a shake and let refrigerate for 4+ hours (mine were in there 48 hours!).
Over medium heat, cook the strawberries, 3/4 cups water, and 3 tablespoons sugar. Allow to cool, and blend or combine in a food processor. Refrigerate.
In the strawberry pot, cook the 1/2 cup water and 1/4 cup until the sugar dissolves. Let cool and refrigerate. (This saves you an extra pot to wash, and “scents” the simple syrup with strawberry flavor from the remnants on the pot.)
When serving, shake together the the strawberry “juice”, 4 shots of cucumber vodka, and ice.
Add some ice to each glass, and ~2 oz tonic per glass, then pour in the strawberry mix.
I loved this. The cucumber flavor was there to totally take over the vodka flavor. If cuke is your jam, you could even make cucumber simple syrup! This is drink is cool, sweet, refreshing, and delightful. I’ll totally make this again! Make a big batch in a pitcher or pour a tray of glasses for your next party!
The secret ingredient that makes this taste wayyy better than just slushy orange juice is…….Frozen mango!
This was so fresh, light, and perfect for the morning.
Orange Julius Copycat Smoothie
Ingredients: (for 1 large, or 2 small)
1 cup ice
1 cup almond milk
1 cup frozen mango
2 clementines (or 1 orange)
1 cup orange yogurt
1/2 teaspoon vanilla extract
Blend the milk, ice, and frozen mango. (The mango being frozen is really important to the consistency.)
Then add in the yogurt and clementines/orange.
Blend and enjoy! Add another splash of milk if needed.
I looooved this! It wasn’t as tart as it would have been with strictly oranges. The mango and vanilla are both the touches this smoothie needs to go from being acidic to a gentle orange flavor. I gave the little one some but he wasn’t into it – I think it was too cold.
This smoothie was for breakfast, but definitely suggested dessert. The coconut was light and the caramel felt like a treat. Whenever bananas are on their way out I chop them into chunks and freeze them. They make smoothies so creamy. I kept it as simple as possible for a breakfast, but would also love this with a touch of chocolate or coffee.
Coconut Caramel Smoothie
Ingredients: 1 serving
1 frozen banana
1 1/4 cup coconut almond milk
1 cup ice cubes
6 oz coconut Greek yogurt
2 teaspoons caramel ice cream topping + 1 teaspoon for garnish
In a blender, add in the banana, coconut almond milk, ice, and yogurt.
Add in the caramel sauce. Blend again. Pour in another drizzle of milk, if needed.
Pour into a cup, and drizzle with caramel. Enjoy!
SO good! It was sweet, but so delicious. The banana, the yogurt and the almond milk made it filling while the caramel made it delightfully special. And if we’re being real, sometimes that’s exactly what a Tuesday needs.