mint iced tea

I first had mint tea at my favorite Mediterranean restaurant a few years ago, and I am obsessed with mint tea now.  I would have to say it's my favorite!  I love the mint because it is so refreshing and cooling, and on a hot summer day, that is just what you want.

{mint iced tea}

mint iced tea

makes 2 quarts

3 family-sized tea bags
7 cups water
10-20 mint leaves, local
1/2 to 1 cup sugar or local honey
additional mint leaves for serving

1. Make tea by bringing 3 cups of water to a boil and adding tea bags.
2. Steep for 3 minutes.
3. Add mint and steep for 2-3 minutes; remove mint leaves
4. Add remaining 4 cups of water.
5. Serve immediately over ice or for best results let set overnight.

I definitely make more flavored teas than this because I get bored easily.  I even had a thought as I was making my last pitcher of tea as to how good using brown sugar instead of regular sugar would be.  I'll experiment and get back with you!

 

Do you have any favorite additions that I should try?  

 

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ginger honey iced tea

It's officially summer, and it's HOT!  I really, really dislike the heat/humidity of summer because trying to keep cool is a monumental tasks sometimes (usually involving sitting around in front of a fan in the AC with cold drink in hand).  I love drinking tea, and in the summer it becomes iced tea.  As I made a few of my favorites, I thought that I would share them with you so you can make fancy ones for your next soiree!

{ginger and honey iced tea}

ginger and honey iced tea

makes 2 quarts

3 family-sized tea bags
7 cups water
1/2 to 1 cup honey, local
1 tablespoon ginger, minced
lemon (optional for garnish)

1. Make tea by bringing 3 cups of water to a boil and adding tea bags.
2. Steep for 3 minutes.
3. Add honey to taste.
4. Add ginger.
5. Add remaining 4 cups of water.
6. Serve immediately over ice or for best results let set overnight.

When I took this photo I completely forgot to add the lemon, but it still tasted great anyway.  I love this because the ginger adds some depth to the tea while the honey keeps it from being syrupy sweet (I characteristic I strongly dislike in my teas).

Do you like iced tea?  Do you add any flavorings or are you a traditional iced tea drinker?

PS--I use so much ginger in my life that I get it pre-minced, and I LOVE it.  Buying it like this also is less hassle and time-consuming.  I got this little jar at Good Foods co-op.

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KY Derby | Kentucky champagne

I'd never heard of Kentucky champagne until we did a wedding at my job that asked for it.  It's a cocktail made from bourbon and Ale-8 (Ale-8 is a soda made in Kentucky).  I thought I'd give it a try one day, and it's one of my favorite cocktails because it is so easy and delicious!  If you don't have access to Ale-8, then ginger-ale would be a good substitute.

 {Kentucky champagne}

 {getting everything ready to make the drinks}

 {just bourbon and Ale-8}

 {pretty it up with cute straws and mint}

Kentucky champagne**

makes 6 drinks

4 1/2 oz bourbon, your favorite
6 pack of Ale-8
ice
pretty straws
mint (optional for garnish)

1. Place ice and 3/4 oz bourbon in the bottom of a glass.
2. Open 1 Ale-8 and pour over ice and bourbon.
3. Stir with straw a few times.
4. Serve garnished with mint.

This is a good option for those non-bourbon drinkers (like me) although you want to get into the spirit of the Derby and drink bourbon.  How do you like to drink your bourbon?

 **Please drink responsibly because this recipe does contain alcohol!

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winter lemonade

I typically love winter and cold weather, but this year has been dreary.  I can handle cold and sunny for months on end, but this constant gray?  It's wearing on me; I feel tired and blah.  My solution?  Make some lemonade with a winter twist!  (and getting outside when the weather is nice like it was last weekend!)

 {winter lemonade}

 {Because of the honey and spices, this lemonade is not as clear as the original lemonade}

One year ago:  Caribbean beef stew

winter lemonade

makes 5 quarts

1 cup fresh lemon juice
4 1/2 cups filtered water
1/2 cup honey (local)
2 teaspoons fresh ginger, unpeeled and coarsely chopped
1/4 teaspoon ground cloves (or use 2 whole cloves)
1/2 teaspoon ground cinnamon (or 1 cinnamon stick)

1. In a medium saucepan combine lemon juice, half of the water, honey, ginger, and spices. Bring to a simmer, stir until honey is dissolved, and remove from heat.
2. Cover and allow to steep for 15 minutes.
3. Strain through a fine mesh strainer into a pitcher. Add the remaining water.
4. Refrigerate until chilled through. 
5. Serve over ice! Enjoy!

This lemonade is secretly working to heat your insides up courtesy of the ginger, cinnamon, and cloves while the lemon and honey should help that sore throat from breathing dry air. Add a pretty straw and watch the smiles come!

How are you combating this gray winter?

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eggnog

One of the most famous drinks of Christmas is eggnog.  I'm not the biggest fan; usually one glass a year will cure me of the craving.  The Hubby on the other hand, can drink it in gallons.  He loves my mom's eggnog so this year, I asked her if she could teach me.  She was happy to (especially because now she'll ask me to make it from now on--love you mom!), and I couldn't believe how easy it was!

 {eggnog with spice cookies}

 {The color of the eggnog will depend on the eggs that you use--using fresh farm KY Proud eggs will result in the color above while using store eggs will make it much lighter yellow, almost white}

eggnog

Makes 2 quarts

8 egg yolks (KY Proud)
2 whole eggs (KY Proud)
3-5 cups powdered sugar (depends on how sweet you want it)
1-12 oz can evaporated milk
1 teaspoon vanilla
1 cup clear vodka or rum (optional)**

1. Place yolks and whole eggs in a mixing bowl and turn to medium for 2 minutes.
2. Slowly add sugar 1 cup at a time, waiting until each cup is fully incorporated.  My family typically uses 3 1/2-4 cups.
3. Slowly add the milk and vanilla to the egg mixture.
4. Taste and adjust.
5. Optional:  Slowly add liquor and turn to low to combine.
6. Store in an airtight container like a Mason jar for up to 2 weeks (at the most!  It's best to drink it all as soon as possible)

This will definitely be a big hit with the parties and family gatherings you still have coming up!  Do you like eggnog?

**If you are using alcohol, then please enjoy responsibly!Pin It

mulled wine

Christmas season means parties, families, and lots of food/drinks.  I'll be sharing some party recipes this week including this delicious mulled wine recipe that's been in my German family for years.  Germans drink this throughout the Christmas season, and I can't remember a Christmas without it!  (It's called Gluwein in German)

 {mulled wine}

 {If there is any left over (we've never had any but I made this recipe at home with just me, and I didn't feel like drinking an entire bottle of wine), cool and store in an airtight container.  Just reheat on the stove or in the microwave}

This recipe is very easy for a party in the crock-pot or on the stove, and then it just stews for a few hours. 

Mulled Wine

Makes 4 servings

1 bottle red wine
2 clementines, peeled and separated into segments
1 cinnamon stick
2 whole cloves
1/4-1/2 cup sugar (depends on your preference)

1. Pour wine into a crock-pot.
2. Place clementines, cinnamon, and cloves into the wine.
3. Heat on low for 3-4 hours.
4. Before serving, mix in sugar and taste.  The amount of sugar used depends entirely on your preference and what wine you purchased.
5. Serve in coffee mugs and segments of clementines (they are the best part!).
6. Enjoy!

This is a great after-outdoor activities like caroling, playing in the snow, decorating the house, etc.  It really warms your insides up.  Plus, your house smells amazing because of the cinnamon, cloves, and clementines.  As with any alcoholic drink, please enjoy responsibly!

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Pumpkin Juice

I'll let you in on a little secret--I am slightly obsessed with Harry Potter!  I've always been intrigued by the pumpkin juice the author mentions several times, and I have been looking around on the internet for a recipe that sounded decent.  In the end, I just winged it, and it was delicious!

 {Pumpkin Juice}

 {So delicious!  I couldn't keep it in the house!}

Pumpkin Juice

Makes 12 cups

2 1/2 cups pumpkin puree
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground  nutmeg
1/4 teaspoon ground cloves
2-3 cups apple juice (local), depending on how thin you want the juice (I used 3 cups)
1 1/2 cups pineapple juice

1. Mix pumpkin and spices together until combined.
2. Mix remaining ingredients together in a large pitcher.
3. Chill overnight.
4. Serve (stir before serving as the pumpkin will settle and separate a bit). 

This was incredibly delicious!  I made at least three pitchers over the last few weeks.  I gave some to my mom, and she immediately asked for the recipe!  This would be great for Halloween parties because it can be made a day or two ahead of time!

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Peach Raspberry Mint Julep

Originally posted on HerKentucky!

We all know what's right around the corner--the Kentucky Derby!  One race tradition is to have the famed Mint Julep!  According to The Kentucky Derby Museum, the Mint Julep has been sold at the Derby since 1938.  Mint Juleps are traditionally served in silver or pewter cups, but this recipe is too beautiful to place in anything but a Mason jar! 

{Peach Raspberry Mint Julep}

Traditional mint juleps are just simple syrup, bourbon, mint and ice, but I wanted something a little different this year.  I was speaking with a bartender, and they made some suggestions that I had to try!  For instance, using honey instead of simple syrup and adding some fruit.  At the last minute, I decided to pour some sparkling cider in this drink which gives this a light, crisp finish.  Watch out though!  Those peaches pack a bourbon punch!

{I used Woodford Reserve Double Oaked Bourbon (seriously delicious, and I am not a bourbon drinker!)}

{Peaches soaked in bourbon overnight}

{Muddle fruit and mint together to release and mingle the flavors}

Peach Raspberry Mint Julep

Serves 8

Prep time: 10 minutes

Stand time: 1 day

Assembly time: 10 minutes

2 peaches, cut into bite-sized chunks

1 cup Woodford Reserve Double Oaked Bourbon (or whichever bourbon you prefer)**

1 pint raspberries

1 package mint leaves

8 tablespoons KY Proud honey, divided (one for each drink)

Ice

1 liter sparkling cider

1. The day before your event, mix peaches and bourbon together and allow to set overnight.
2. Place a few peach chunks, a couple of raspberries, 1 tablespoon of honey, and 4-5 mint leaves in each glass.
3. Take a spoon and muddle the fruit together.
4. Add 1 oz of bourbon to each glass.
5. Top with ice.
6. Pour cider over ice.
7. Stir drink with a spoon.
8. Serve!

**Bourbon is a form of alcohol so please be responsible while consuming any beverage containing it.**

To say that this was delicious was an understatement!  I can see making this beyond just for the KY Derby, during those hot summer days, when we have fresh peaches (we used peaches that we froze from last year) and mint that we planted. 

Have you ever had a mint julep?

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Chocolate Syrup

So my hubby and I are big kids at heart.  We go crazy over a glass of chocolate milk!  One night, we were craving it, but we didn't have any.  Needless to say, we went without, but I happened to stumble across a recipe on Pinterest for chocolate syrup.  I figured we could give it a shot especially since it was so easy and had only a handful of ingredients compared to real chocolate syrup or chocolate milk mixes!

{Yummy chocolate milk!}

{Mixing cocoa powder, sugar, water and salt in a pan}

{Whisked until smooth}

{As it boils, it grows!  I almost had an accident or two!}

{Cooling down}

{It just barely fit into a pint mason jar!}

{Store in the fridge for up to 3 weeks!}

Chocolate Syrup (like Hershey's Syrup)

Makes 2 cups

3/4 cup cocoa powder
1 1/4 cup water
1 1/2 cup sugar
Dash of salt
1 1/2 teaspoons vanilla

1. Place cocoa powder, water, sugar, and dash of salt in a large saucepan, like 2 quarts because it does expand while cooking.
2. Whisk until mixture is smooth.
3. Heat until mixture boils, stirring occasionally.
4. Boil for 1-2 minutes, stirring occasionally.
5. Remove from heat.
6. Add vanilla and stir to combine.
7. Allow to cool completely before putting in a storage container (mixture will be runny but will thicken once cold).
8. Store in an airtight container in the fridge for up to 3 weeks (if it lasts that long).

We haven't had this over ice cream or anything, but it tastes just like the syrup you get from the store!  it's much easier to mix into milk.  Plus it really does keep for 3-4 weeks in the fridge!  Can't get much better than that!

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Fresh, Old-Fashioned, Homemade Lemonade

Lemonade=Summertime.  Yes, that is a true statement.  There is no question and no reason.  It's also the perfectly refreshing addition to any July 4th BBQ. 

So my hubby and I are slightly obsessed with lemonade.  The man eats lemons like an orange for goodness sake's!!!  (seriously--I wish I was lying)  So this summer, I vowed to perfect a homemade lemonade recipe because we usually just guess until it tastes about right.  Sometimes we get it right, sometimes it's too watery.  I found this Anne of Green Gables recipe, and with three ingredients and about 20 minutes of time, I had a feeling this would be "the one".  OH. MY. GOODNESS.....  There are no words to describe the unbelievable flavor of this drink.  I made this 3 times in the last week alone!!!  Just go make it, and you will see for yourself!!!

{This pitcher was gone in about 3 hours}

{Make a simple syrup first with sugar and water}

{Heat until sugar dissolves then allow to boil for another 5 minutes}

{Juice six lemons and zest one (I used organic since I was going to zest one)}

{After the simple syrup is made, add lemon juice and lemon zest (zest is the yellow on the left)}

{Just writing this makes me want to get up and make a fourth batch!!!!!}

One year ago: Lemonade Popsicles (how ironic)

Old-Fashioned Lemonade

Makes 1/2 gallon

1 1/2 cups sugar
1 1/2 cups water
1 1/2 cups fresh lemon juice (about 6 lemons)
1 lemon, zested
Garnish (optional--lemon slices, mint leaves, etc)
Fruit like strawberries, raspberries or blackberries to make flavored lemonade (optional)

1. Heat sugar and water in a saucepan until sugar dissolves.
2. Boil syrup for another 5 minutes.
3. Juice 5 lemons.
4. Zest the last lemon and then juice (it's easier).
5. Add lemon juice and zest when syrup is done boiling.
6. Cool the lemon syrup to room temperature.
7. If you don't like 'floaties' in your lemonade, cool the syrup overnight in the fridge and then strain it.  If you don't care, continue on.
8. Pour syrup in a 1/2 gallon pitcher and fill the rest with ice and/or water. 
9. Serve and repeat because it's not sticking around long!

If you are adding fruit, you can either puree the fruit or muddle it in the bottom of the glass before adding the lemonade--after you chug the first three glasses that is!

Being me, I did try to use the bottled lemon juice (you know-from concentrate), and it was not nearly as tasty.  Don't get me wrong--good but not the oh-my-goodness-this-is-to-die-for-delicious.  So please, don't cheat yourself!  Use real lemons! 

Come back tomorrow for another July 4th BBQ recipe that's super easy!  Hint: it involves a grill and corn!

Are there any July 4th BBQ essentials in your house?  I'd love to hear them!

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Homemade Ginger Ale

I've never been a huge fan of sodas--too sweet and carbonated for me.  However, I do love to drink ginger ale or Sprite on the very rare occasion (Ale8 is a local ginger ale that's my favorite and delicious!).  When it comes to mineral water--I could drink my weight in it.  So when I stumbed upon this recipe for an easy homemade ginger ale, I had to give it a try.  Delicious is all that it was--not too sweet with a real ginger taste.  My next trick will be to make homemade Sprite!

{Homemade ginger ale!}

{Fresh ginger}

{Sliced ginger crammed into a mixture of water and undissolved sugar}

{You might not be able to tell, but at this point the sugar was dissolved}

{Simmer for 15 minutes to get all the gingery-goodness out!}

{Store in a mason jar.  I kept the ginger in there}

{I mixed mine with mineral water}

Homemade Ginger Ale

Makes 8-12 cups

(depending on how much syrup is put in each drink)

1 pound fresh ginger, sliced (don't bother peeling)

1 1/2 cups sugar

1 1/2 cups water

1/2 cup lemon juice

1 liter club soda, plain seltzer, or mineral water

1. Combine sugar, water and ginger in a saucepan and bring to a simmer (right before it starts boiling).
2. Allow to simmer for 15 minutes--DO NOT STIR OR TOUCH!
3. When 15 minutes is up, pull pan off to the side to cool about 30 minutes.
4. Add lemon juice and store in an air-tight container; chill overnight.
5. Add 2 tablespoons of syrup in a glass with ice (a good starting point--add more or less according to your tastes).
6. Fill the rest of the glass with chosen sparkling beverage; gently stir to blend.

Do you have a favorite soda or drink that you make at home?  My next drinks will be Sprite (when I have a soda hankering again which might be a few months) and homemade lemonade (which happens to be my current craving)!

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Mint Julep

It's that time of year!  Kentucky Derby!  And what else screams "DERBY" than Mint Juleps?!  Nothing!  I've never had one, so of course, I wanted one!  It was on my (rather short) list of cocktails that I wanted to try.  I'm typically a red wine drinker; I don't drink liquor too often.  I've heard it's bad luck to drink liquor alone so I invited my mom over for drinks and dinner; she said 'yes' before I could even finish my sentence...  ;o) 

{Mint julep--ice, bourbon, and mint simple syrup garnished with mint}

So...  Derby is around this time of year, right?  Well, I went to the store to get fresh mint (on Wednesday), and all they had left was a teeny-tiny package of mint which made just enough syrup for two.  Come on people!!!  Order more mint this time of year!  Sheesh!  On the other hand, it might be a good thing they only had that much mint or else I would have been enjoying their sugary goodness all weekend....

{We used Woodford Reserve bourbon because that's the bourbon that we like--feel free to use whichever you prefer!}

{Sugar and water heated together makes simple syrup}

{Bruise the mint with a wooden spoon.  You don't want to pulverize it, just slightly mess it up}

{Do not stir or touch the simple syrup while it is heating up!  This will form crystals at the liquid line and are a PAIN to clean up!  Just stir it right when there are a few undissolved sugar crystals and right before you pour it into the mint jar.  Side note--making simple syrup is a great way to sweeten cold tea!}

{You have to bruise it to get the essential oils flowing from it}

Mint juleps are traditionall served in a chilled silver cup.  I had no such cup, nor was I looking to buy some so I came up with a Kentucky alternative--mason jars!  LOL

{Mint Julep}

There are several methods for making mint juleps, but I wanted my simple syrup to be infused with minty flavor so I made the simply syrup, poured it over bruised mint, and let everything cool in the fridge overnight to extract every last flavor!

Mint Julep**

Makes 2 servings

1 cup sugar

1 cup water

2 oz mint leaves

3-4 oz bourbon

1-2 oz cold water (if you don't like incredibly sweet cocktails)

1. Make simple syrup:  Combine sugar and water in a saucepan and heat on medium until sugar is dissolved.  Do not stir the pan while this is happening!  When 99% of the sugar is dissolved, give the syrup a quick stir and set off to the side to cool.
2. Place mint in a container and use a wooden spoon to 'muddle' or bruise it.
3. When syrup has cooled about 15 minutes, add it to the bruised mint. 
4. Allow the infusion to cool on the counter for another 20 minutes then refrigerate overnight.
5. Place the glasses you will use for the mint juleps in the fridge overnight too.
6. To assemble:  Get glasses out of the fridge and fill with ice.  Add 1.5 oz bourbon to each glass and top with strained mint simple syrup.  If you don't like really sweet cocktails add more bourbon (yes it will be stout) or 1-2 oz cold water.
7. Garnish with more mint.

**WARNING:  This is a beverage that contains alcohol.  Please drink responsibly!  Always have a designated driver!

So now I've got to pick my 2013 Kentucky Derby winner!  Let's see...  The track is supposed to be wet so I'm going to go with VERRAZANO!  Who do you think will win the Derby? 

Have a safe and wonderful weekend!

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Christmas Gift: Hot Chocolate Mix with Shortbread Cookies

I am a hot chocolate girl--always have been.  It has to be made with milk or it's no good!  My personal favorite is Swiss Miss--perfectly sweet and chocolaty.  I stumbled across this hot cocoa recipe in a jar recipe as an idea for gifts for my co-workers.  I loved the fact that it was easy and made with chocolate pudding (who would have thought!). 

{Easy and simple gift!}

I altered the recipe a bit because I'm not a fan of non-dairy creamer (soooo many chemicals and such!) so I increased the dry milk powder and sugar.  I have tried this several times (with water AND milk), and both are delicious although with milk it is definitely rich.

{Pour milk powder into a food processor or blender}

{Run the milk powder through alone because it cuts the volume in half.  I made two batches which is why there is some brown in this milk powder picture (just FYI)}

{Add remaining ingredients to the food processor or blender}

{Mix everything together}

{So delicious!}

Hot Chocolate Mix

Makes 4 pint jars

Ingredients

5 cups nonfat dry milk powder

1 3/4 cups sugar

2/3 cup unsweetened cocoa powder

1 (4 ounce) package instant chocolate fudge pudding

1. Put milk powder in a food processor or blend and pulse until a fine powder is created.
2. Add remaining ingredients and pulse until mixed and a fine powder is created.
3. Place in 4 jars. 
4. Add a tag saying :  Hot Cocoa Add 1/4 to 1/3 cup mix to an 8 ounce mug of boiling water or milk.
5. Present to co-workers, friends or family (or keep all for yourself). 

What's homemade hot cocoa without cookies?  NOTHING!  That's what!  :o)

These shortbreads are very easy.  Just mix it, roll into a ball, flatten and bake.  The longest part is the baking, but don't skip it!  The dried out shortbread cookie is perfect for dipping into hot chocolate!

{Cream butter and sugar until INCREDIBLY light and fluffy!}

{Dough should just come together}

{I used a cookie scoop to get my cookies into even balls, and then I hand flattened them}.

Shortbread Cookies

Makes 12 cookies

Ingredients

1 cup butter, room temperature

1/2 cups sugar
1 egg, room temperature

2 1/2 cups flour

1. Preheat oven to 275.
2. Cream butter and sugar together until light and fluffy.
3. Add flour and mix until just incorporated.
4. Roll dough into balls and flatten a bit.
5. Bake for 45 minutes or until edges begin to turn golden brown.
6. Sprinkle with sugar when out of oven

So there you go!  A simple Christmas gift for friends, co-workers (which is what I did!) or family.  The hot chocolate recipe is kid friendly, and the reward is yummy hot chocolate at the end!

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