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Mom-to-be Margaritas (Mamaritas)

30 Apr

Just because an expectant mother can’t partake in drinking alcoholic beverages doesn’t mean she doesn’t want to enjoy the occasional mocktail to celebrate.  With Cinco de Mayo just around the corner a margarita sure sounds nice, but minus the tequilla of course!

A few months ago I bought a fantastic mocktail book – “Preggatini’s-Mixology for the Mom-to-be” and started making a few of the recipes recently.  The first I made was this Mamarita recipe for my sister-in-laws baby shower which had a Mexican food theme.  There was no need for the two of us to just drink water while everyone else was enjoying a margarita!  Sure, there was lemonade, but for anyone else that’s pregnant or has ever been – you get burnt out on lemonade REAL quick!!

While I prefer a real margarita, this was a good substitute to calm my craving for a few more months.  It is pretty sweet so it’s not something I’ll make on a regular basis, but I’ll definitely be making it again for Cinco de Mayo!  And, who knows- maybe this weather will pick a temperature to stick with and one day I may try this out frozen to see how that tastes!

Probably 95% of the recipes in the book are individual serving size recipes but they’re all easy to multiply to get as many servings as you desire.  Plus, another great thing about the book is that many of the recipes give tips on how to “de-virginize” the drink for dad and others not with child!

Mamaritas

Ingredients:
1 oz. agave nectar
1/2 oz. freshly squeezed lemon juice
1 oz. orange juice
3 oz. limeade
1 lime wheel
rimming salt (I omitted)

Directions:
(Rim a margarita glass and set aside)

Stir agave nectar and lemon juice in the bottom of a mixing bowl until nectar dissolves.  Add OJ, limeade, ice and shake vigorously.  Strain into the maragrita glass and serve with a lime wheel on the rim.

To make larger quantities, just multiply the ingredients by the number of servings desired.  Instead of shaking to mix, just stir vigorously.  Serve with or without ice.

Source: Preggatini’s: Mixology for the Mom-to-be

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Homemade Peach Wine Coolers

25 Aug

I love the flavor of peaches, and recently I’ve switched up my grocery store due to better produce and I’ve been seeing amazing looking peaches.  My husband doesn’t like peaches so when I bought some I wasn’t sure what to do with them, aside from cutting and serving with some whipped cream or something.  I’ve been seeing some homemade wine cooler recipes recently that I’ve also been wanting to try but I needed an excuse.  Voila – dinner party with the family – perfect excuse, and I had some peaches!


These wine coolers were exactly what I was expecting.  Peachy, delicious wine and not a hint of nasty bottled wine cooler flavor, reminiscent of high school “rebellion”.  This is a perfectly delicious adult beverage that you can drink without any shame!

Peach Wine Coolers
Ingredients:
1 pound fresh peaches, peeled and chopped
2 ounces peach schnapps or favorite “plain liquor”
generous pinch of Kosher salt
2 750-mL bottles dry Reisling, Pinot Grigio or Sauvignon Blanc
ice for serving

Directions:
Combine the peaches, liquor, salt and scant 2 cups of the wine in a blender.  Puree until smooth and frothy, about 1 minute.

Strain through a fine mesh sieve, or transfer directly to a pitcher or bowl.  Refrigerate at least 2 hours.

To serve, either fill a large wine goblet with ice, then fill about halfway with the peach mixture and top off with reserved wine OR add reserved wine to the pitcher or bowl, and serve in wine goblets over ice.

Source: adapted from Pink Parsley Catering


I’ll have an Iced Skinny Vanilla Latte, Please!

12 Jun

I am one of those people that enjoy coffee for the taste and the caffeine is just an added bonus.  In fact, many mornings at work I get decaf – even when everyone is dragging in 8:00am looking at me like I’m utterly crazy.  In truth, I’m more awakened by the extreme temperatures of something hot or cold in the morning than I am by the caffeine.  I will admit though, I don’t like the flavor of plain black coffee, I have to have a little skim milk in there, and sometimes some sort of sweetener depending on the actual coffee.

I’m lucky enough to work in an office with amazing espresso machines – during the winter months I tend to make myself a half-caff skinny vanilla latte.  For those of you that don’t speak “barista” that would be one shot of decaf espresso, one shot of caffeinated espresso, skim milk and sugar-free vanilla syrup.  In the summer months I anticipate an iced version of this same drink many mornings – an ICED half-caff skinny vanilla latte.  What’s the difference?  Well, I make it with cold milk and ice, rather than frothy steamed milk – that’s it!

However, I’ve come to enjoy these drinks at home on the weekends using leftover coffee from the morning. (We only have caffeinated coffee at home, so no half-caff on the weekends)   It’s quite easy actually.

Iced Latte or Coffee – For One
Ingredients:
1/3 cup strong brewed coffee, cooled, or 3 ounces of espresso if you have it
1 cup milk
Handful of ice cubes*
Optional – Flavored Syrup, desired amount to suit your tastes**

Directions:
Fill a glass with ice, then coffee/espresso, milk and syrup or flavorings of your choice.

Stir well and enjoy cold.

Notes:
* You can also make ice cubes out of brewed coffee to get even more coffee flavor once the cubes start to melt.

* * You can buy flavored syrups at most grocery stores, or make your own at home.  I’ve only made vanilla at home using this recipe:

Vanilla Syrup
Ingredients:1 cup sugar
1 cup water
1 vanilla bean pod

Directions:
Combine all ingredients in a saucepan and bring to a boil, stirring to dissolve the sugar.

Once the mixture boils, reduce heat and simmer about 10 minutes, stirring occasionally.  Take off heat and cool.  Once cooled, pour in to a  glass container with a seal-proof lid.

Can be stored in the fridge for a few months.  Remove vanilla bean before using.

(To make other flavors I’m sure you could replace the vanilla bean with some flavoring extract of your choice)