Craving a sweet treat on a chilly day? Champurrado, a creamy Mexican hot chocolate, is the answer. See what makes this drink so special and why it is a favorite during the holiday season.

The weather is getting cooler.  This means it’s sweater weather.  And it also means that it’s hot chocolate season!  I am going to admit that hot chocolate is not something I drink often.  For me, sometimes it’s a little too sweet when I order it out or buy the box mix.  I really should make my own mix that’s lower in sugar.  Food for thought.

I have been wanting to make a Mexican style hot chocolate.  I’ve never had one, but it just sounds delicious.  With all the flavors, spices, and different types of chocolate you can use.  Oh, and then there’s the spice from cayenne you can add to bring the heat.  Which would technically warm you up even more when combined with the hot and creamy hot chocolate.  Champurrado is a beloved Mexican chocolate drink.  It is thicker and heartier than American hot chocolate and has been warming hands for generations.

The History of Champurrado

Champurrado traces its roots back to pre-Columbian Mesoamerica.  Indigenous peoples created drinks from cacao and corn called atole. The Aztecs and Mayans enjoyed variations of atole and sometimes enhanced it with chocolate, spices, and honey. When Spanish colonists arrived, they brought sugar and milk.  These items influenced the Champurrado we know today. Over the centuries, Champurrado became a staple at fiestas, family breakfasts, and religious celebrations.  It is enjoyed especially during the winter holidays and Day of the Dead festivities. It’s not just a drink; it’s a celebration of Mexican heritage and togetherness.

American Hot Chocolate vs. Champurrado

At first glance, Champurrado might remind you of American hot chocolate. Both drinks are chocolatey, comforting, and perfect for cold days. However, their differences make each unique.  Champurrado is thicker and almost pudding like from the corn masa added to thicken the drink. 

American Hot chocolate often uses cocoa powder and sugar combined with milk.  This makes it a favorite sweet treat or dessert.  Champurrado is made with Mexican chocolate discs.  These discs include cinnamon and sometimes other spices adding more flavor to the cocoa.  Since it’s less sweet it’s part of breakfast or festive gatherings.  It’s often paired with tamales or sweet breads.

Champurrado vs. Atole: What’s the Difference?

Both Champurrado and atole are iconic hot drinks in Mexico.  They also share a base of masa harina or cornmeal. Where they differ is chocolate.  While atole can be flavored with vanilla, fruits, nuts, or spices, Champurrado specifically features Mexican chocolate.  While it is an atole drink, Champurrado is a chocolate only drink.  It’s like squares.  All squares are rectangles, but not a rectangles are squares.  If that makes sense.

What Are Mexican Chocolate Discs?

When I started researching this drink, I kept reading about these Mexican chocolate discs.  I wasn’t sure what they were, but I bought a package of them to make Champurraado.  These chocolate discs are round tablets of stone-ground chocolate.  They’re often blended with sugar and cinnamon.

Brands like Abuelita and Ibarra are common in American grocery stores. The chocolate is grainy and aromatic.  It melts beautifully into hot milk giving Champurrado its distinctively rich flavor and spice. If you can’t find Mexican chocolate discs, you can substitute with bittersweet chocolate and a pinch of cinnamon.  It works in a pinch, but the depth of the chocolate flavor will be different. 

Ingredients for this Champurrado Recipe

Outside of the Mexican chocolate discs and maybe the masa, everything else should be in your kitchen already.

Pantry ingredients – water, masa harina, Mexican chocolate discs, cinnamon stick, brown sugar, vanilla extract, cayenne powder

Refrigerator ingredients – milk

Step-by-Step Instructions for Making Champurrado

Simmer the milk with the cinnamon stick, brown sugar, and Mexican chocolate disk.  Stir frequently to make sure everything else and dissolves properly and doesn’t stick to the bottom of the pan. 

Combine the masa harina with 1 cup of warm water.  Stir with a whisk until the mixture is smooth and free of lumps.  When you begin to see bubbles form around the edges of the pan, reduce the heat to a simmer. 

Whisk in the masa mixture. Cook for 10 to 12 minutes or until the mixture thickens.  Stir constantly as it cooks to prevent any lumps from forming.  If it gets too thick, add more milk.  Sprinkle with the salt and cayenne pepper.  Simmer an additional 2 to 3 minutes.  Garnish with a cinnamon stick or a dried chile pepper before serving.

Tips for Serving and Enjoying Your Champurrado

To get an authentic Mexican Champurrado experience, serve it in clay mugs.  It makes for  for a rustic experience and authentic feel.  Serve your Champurrado with tamales or Mexican sweet breads at breakfast.  This would be a great brunch recipe for the holidays.  You can have it slowly simmering away in the slow cooker.  Your guests can ladle their own as the mosey down to breakfast.

Variations to Try for a Unique Twist

If you’re looking for a non-dairy option, make your Champurrado with oat milk, nut milk, or soy milk.  If you would like to make it vegan, just use your favorite vegan chocolate and add cinnamon and coconut sugar or cane sugar to sweeten it to your liking.  And make sure to add a dash of cayenne for a more warming experience. 

If you want your champurrado to be super creamy, try stirring in some peanut or almond butter while the milk simmers.  You can also elevate the flavor by simmering the mixture with an orange peel or stir in some orange liqueur before serving.  Or try stirring in some rum or even spiced rum before serving. 

Why Champurrado Is the Perfect Comforting Indulgence

Champurrado isn’t just a drink.  It truly is an experience. With it’s creamy texture, deep chocolate flavor, and hint of corn, it’s a uniquely satisfying drink. Whether you’re gathered with family on a chilly morning or simply treating yourself after a long day, Champurrado offers comfort and a taste of tradition in every sip.  If you have some leftovers, you can store them in the fridge and then add a little more milk before you reheat this drink.

What does Champurrado taste like?

For me, it was rich and creamy.  It had a texture that reminded me of cream of wheat.  To make it smoother, you can take an immersion blender and make it even smoother.  I would be careful with blending hot liquids.  You can also cut the masa harina in half if you’re concerned about the texture.  I like cream of wheat, so I enjoyed it. 

Champurrado is comforting without too much sugar and without an overpowering chocolate flavor.  If you want more chocolate flavor, add a half a disc to 2 discs more.  I like the cinnamon flavor that came through.  And of course, the kick of cayenne at the back of the throat.  It really warms you up!

Yield: 4

Champurrado

Cook Time: 10 minutes

Additional Time: 5 minutes

Total Time: 5 minutes

Champurrado Creamy Mexican Hot Chocolate is an exotic treat that promises just that. Dive into the creamy decadence and let the flavors dance on your tongue.

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Ingredients

• 3 cups milk
• 1 cup water
• 1/4 cup masa harina
• 4 ounces Mexican chocolate disks
• 1/3 cup brown sugar
• 1 cinnamon stick
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon salt
• Dash cayenne pepper

Instructions

1. Simmer the milk with the cinnamon stick, brown sugar, and Mexican chocolate disk. Stir frequently to make sure everything else and dissolves properly and doesn’t stick to the bottom of the pan.
2. Combine the masa harina with 1 cup of warm water. Stir with a whisk until the mixture is smooth and free of lumps. When you begin to see bubbles form around the edges of the pan, reduce the heat to a simmer.
3. Whisk in the masa mixture. Cook for 10 to 12 minutes or until the mixture thickens. Stir constantly as it cooks to prevent any lumps from forming. If it gets too thick, add more milk. Sprinkle with the salt and cayenne pepper. Simmer an additional 2 to 3 minutes. Garnish with a cinnamon stick or a dried chile pepper before serving.

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The post Champurrado is A Warm Embrace in a Mug appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

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The Beetlejuice Bramble cocktail will make your Halloween bash unforgettable.  Hopefully you have better luck finding Midori than I did so the layers are more pronounced.  No disrespect to Dekuper, but their melon liquor is not as vibrantly green as Midori.  And to be honest, I’m not a mixologist.  I do my best at floating liquor, but it just didn’t quite turn out the way I wanted.  But the taste is all there!  I’ve never tasted green chartreuse, but it’s another option for this cocktail.

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What is a Bramble Cocktail?

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The Bramble is a modern classic in the cocktail world. At its core, it’s a cocktail with gin that is shaken with fresh lemon juice and simple syrup.  It’s finished with a drizzle of blackberry liqueur over crushed ice. It’s a refreshingly bright cocktail.  If you’re a better mixologist than me, you can easily get layers of color in your bramble.

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The Bramble was born in 1980s London. Created by legendary bartender Dick Bradsell, it was inspired by the British tradition of picking wild blackberries.  He designed the drink to highlight the fruit’s tart, juicy character. Since then, the Bramble has become a staple in bars around the world.  It’s loved for its balance of sweet, sour, and botanical flavors.  And it’s the perfect base for this Beetlejuice Bramble with its green and purplish black coloring.

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What colors are associated with Halloween and why?

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Halloween is all about color and this Beetlejuice Bramble fits right in! The black of the blackberries symbolizes mystery and the unknown as well as darkness and, of course, death.  Not the Halloween is all about death, but it sort of is. 

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The ancient tradition celebrated Samhain which marked the start of winter.  It was believed that during this time, the boundary between the living and the dead was thin.  This allowed spirits to cross into the world of the living.  Christians celebrated All Hallows Eve before All Saints Day.  It is a time to remember and honor all the saints.

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Then there’s green.  It represents eerie nature like vines.  That’s a bit of a stretch.  It also represents the sickly complexion of witches especially after the Wizard of Oz.  The latter seems more realistic and driven by popular society and marketing.   Next there’s purple which is associated with mystical elements, spirituality, and magic.  It’s historically connected to witchcraft and wizardry as witches would often have purple doors.

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Obviously, orange is Halloween color because of the color of pumpkins, harvest, and the firelight of ancient bonfires.  Pumpkins are from the Irish legend of Sticky Jack.  He originally had a turnip head, but when immigrants came to the States, they found a pumpkin was better and bigger.

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Finally, there’s red and white.  Red being the color of blood and symbolic with vampires.  White being the color ghosts and apparitions, creepy fog, and mummies, and skeletons or bones of the dead.

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This Beetlejuice Bramble has purple from the blackberries and green from the melon liquor.  The coloring from the movie is mostly purple and green with some black and white thrown in there.  While the colors aren’t as striped as I wanted, the flavor is all there. 

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Picking the Best Blackberries

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Great cocktails start with great ingredients. When choosing blackberries for your Bramble, look for berries that are plump, shiny, and deep black-violet in color. Avoid mushy or shriveled berries. Blackberries are at their peak from late spring to early fall, but you can often find good-quality berries in grocery stores year-round. If fresh isn’t available, frozen blackberries make a solid backup.

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Blackberry Bliss: The Importance of Blackberries

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Blackberries are the backbone of this Beetlejuice Bramble. They add a juicy, tart sweetness which balances the botanicals in the gin and the sweetness of the melon liquor.  They also balance out the brightness of the lemon. Their striking color also gives the cocktail its signature look.

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When selecting blackberries for cocktails, look for berries that are firm, glossy, with a rich black-violet color.  All of these items indicate freshness and peak ripeness. Avoid any berries that are soft, dull, or have shriveled spots.  They can affect the flavor and texture of your drink. If fresh blackberries aren’t available, frozen ones are a reliable alternative and can still deliver excellent taste and vibrant color.

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Ingredients to make this Beetlejuice Bramble cocktail

It’s a cocktail so there’s a short list of ingredients:

Ice, blackberries, simple syrup, lemon juice, gin, melon liquor

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How to Make the Beetlejuice Bramble

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Muddle 5 to 6 blackberries in the bottom of a rocks glass.  Fill the glass with crushed ice. In a shaker, combine 2 ounces of gin, 1 ounce of fresh lemon juice, and 1/2 ounce of simple syrup.  Shake well and strain the mixture over the ice.  Carefully drizzle 1 ounce of melon liqueur over the top. Watch as it trickles down, creating a haunting ombré effect.  Garnish with fresh blackberries, a twist of lemon, or one of those green and purple gummy worms.

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Tips for Making the Bramble Cocktail

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Use crushed ice.  It provides the most surface area for quick chilling which also provides faster dilution for spirits.  Make sure to use fresh lemon juice.  It has a brightness that bottle lemon juice does not which elevates this cocktail.  If the sweetness of the melon liquor is enough for you, the you can skip the simple syrup.  If you want it to be sweeter, add more.  Finally, try muddling a few blackberries in the shaker for extra flavor and color intensity.

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Serving Up The Beetlejuice Bramble for Spooky Vibes

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Make sure to serve this cocktail in clear glasses to show off the cocktail’s color layers. Add eerie touches like dry ice (for fog), Halloween-themed picks, or candy garnishes. A sprig of rosemary can resemble a witch’s broom.  You can thread some blackberries on there, too. 

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Try dipping the rim in purple and green sugar to dazzle your guests and highlight the purple and green colors of this cocktail. Don’t forget the moody lighting! 

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This Beetlejuice Bramble isn’t just a cocktail.  It’s an experience. It not only blends rich history with vibrant Halloween colors, but it also blends spirits and flavors together.  Using a little bit of mixology magic, you can create a drink that’s as memorable as your Halloween party. Cheers to a deliciously spooky night!

Yield: 2

The Beetlejuice Bramble Cocktail

Sip and celebrate! This #Halloween, make your night spooktacular with the Beetlejuice Bramble Cocktail.

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Ingredients

• 1/4 cup blackberries
• 2 ounces gin
• 1 ounce lemon juice
• 1/2 ounce simple syrup
• 1 ounce Midor

Instructions

1. Muddle 5 to 6 blackberries in the bottom of a rocks glass. Fill the glass with crushed ice.
2. In a shaker, combine 2 ounces of gin, 1 ounce of fresh lemon juice, and 1/2 ounce of simple syrup. Shake well and strain the mixture over the ice.
3. Carefully drizzle 1 ounce of melon liqueur over the top.
4. Garnish with fresh blackberries, a twist of lemon, or one of those green and purple gummy worms.

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 87Total Fat 0gUnsaturated Fat 0gSodium 4mgCarbohydrates 6gFiber 1gSugar 4gProtein 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

HAPPY HALLOWEEN!!!

Welcome to 2025’s #HalloweenTreatsWeek event!

This is our 8th year doing #HalloweenTreatsWeek … has it really been 8 years? Wow!

#HalloweenTreatsWeek is a Halloween blogging event that is hosted by Angie from Big Bear’s Wife every October. This event is an online, week-long event that is filled with some amazingly wicked Halloween treats and recipes from some fantastic Halloween-loving bloggers!

Make Sure to check out all of the fun Halloween recipes that we’re sharing this week!

• Mummy Chicken Pot Pies from Big Bear’s Wife
• Marshmallow Ghost Dip from Semi-Homemade Recipes
• Mozzarella and Tomato Eyeball Skewers from Southern Halloween Queen
• Vampire Bite Cake Shake from Cheese Curd In Paradise
• Halloween Margarita Mocktail from Jen Around the World
• Black Cocoa Raven Cookies from Savory Moments
• Mummy Meatballs from Karen’s Kitchen Stories
• Eyeball Cookies from Jolene’s Recipe Journal
• Skull Gnocchi from The Spiffy Cookie
• Witch’s Brew Cocktail from Art of Natural Living
• Beetlejuice Bramble from A Kitchen Hoor’s Adventures
• Franken Berry Crumb Cake from Sweet ReciPEAs
• Beetlejuice Movie Night Snack Mix from For the Love of Food

The post The Beetlejuice Bramble: A Spooky Take on a Classic Cocktail appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

For some of you, fluffernutter is a way of life.  You grew up eating the classic sandwiches made with peanut butter and marshmallow fluff for lunch or a snack.  They were just part of everyday life for you.  For me, not so much.  My parents weren’t hip to the cool foods like that.  We didn’t have macaroni out of a box. We didn’t buy the rice mixes.  Heck, I don’t think had that hamburger stuff until I was in my 20s!!  I know!!  Deprived childhood!

But now, I’m a grown-up and I can buy and eat anything I want.  Well, anything within reason that is.  As I get older, I realize that my metabolism, though never that great to begin with, is even slower.  So, while I want to indulge in all those foods I didn’t have growing up, I still need to eat smarter.   While I’d love to face plant in a pile of fluffernutter sandwiches, it’s just not the smart thing to do.

What Are Smoothies?

Smoothies are a versatile and delicious blend of fruits, vegetables, liquids, and other ingredients pureed to create a refreshing drink. They have gained immense popularity as a go-to option for health-conscious and food enthusiasts alike. Smoothies are a perfect choice for a quick breakfast, a post-workout snack, or a guilt-free dessert. Their creamy texture and endless flavor combinations make them a universally loved treat.

Who Invented Smoothies?

The origin of smoothies dates back to the early 20th century.  It coincided with the invention of blenders in the 1920s. While it’s difficult to pinpoint who first created them, blending fruits became popular in health food bars of California during the 1930s. By the 1940s, smoothies began appearing in cookbooks and advertisements, fueling their growing popularity. Over the decades, smoothies evolved into a global trend, with countless variations catering to different tastes and dietary needs.

There are so many different types of smoothies available today. 

First, there’s fruit smoothies.  They’re great for those that crave natural sweetness and vibrant flavors like berries, tropical fruits like this mango pear ginger and carrot, or even citrus smoothies. Packed with vitamins, antioxidants, and fiber, smoothies like this wild blueberry and spinach smoothie are an excellent source of natural energy, hydration, and immunity support. They are perfect for starting your day or recharging after a workout.

The flip to that are green smoothies which are more vegetable-based smoothies.  They have ingredients like spinach, kale, or Swiss chard that are blended with fruits and liquids to balance their flavor and texture. A classic green smoothie has spinach, banana, apple, and juices or milks.  A super green has kale, tropical fruits, coconut water (for hydration) and spirulina or matcha powder.  Or there’s the detox that has cucumber and celery that is full of fiber and water, pear for flavor, and green tea for cleansing.

Some lean more towards protein-packed smoothies.  They’re great for post-workout recovery drinks or as a meal replacement.  They’re loaded with protein like Greek yogurt, protein powder, or nut butters.  They help repair muscles and keep you full longer.  Some enjoy superfood smoothies.  These boast acai, spirulina, chia seeds, and matcha.  They provide high levels of antioxidants, omega-3s, and other essential nutrients that support immunity, brain health, and energy levels.

And then there’s delicious dessert smoothies!  These help curb sweet tooth cravings in a guilt-free delicious drink.  They are rich but feature healthier versions of dessert flavors like this strawberry rhubarb smoothie.  This fluffernutter smoothie could be a dessert smoothie.  With the peanut butter powder, marshmallow fluff, and a delicious banana.  But it also has Greek yogurt, chia seeds, and flax seeds to fill you up.  There’s plenty of chocolate smoothies like this chocolate banana smoothie like a chocolate mocha smoothie with cocoa powder, espresso, banana, and almond milk.  Or a fruit dessert smoothie like strawberry Cheesecake with strawberries, cream cheese, graham crackers, and milk.

What Is Peanut Butter Powder?

Peanut butter powder is a game-changer for smoothie lovers. Roasted peanuts are pressed to remove most of the oil.  What’s left is a fine, powdered form of peanut butter that is low in fat. It retains the rich, nutty flavor of traditional peanut butter but offers a healthier alternative for recipes like smoothies.  Peanut butter powder blends in seamlessly and adds a burst of flavor and protein.

Healthy Ingredients to Add to a Smoothie

The beauty of smoothies lies in their adaptability. You can customize them to suit your nutritional goals or taste preferences.  Adding leafy greens add vitamins and minerals without compromising flavor.  Blending in protein from Greek yogurt, protein powders, or nut butters help keep you full and offers muscle recovery after workouts.  Seeds like chai, flax, or hemp seeds offer omega-3s and fiber.  Fruits also bring fiber, antioxidants and natural sweetness. 

Superfoods such as acai, spirulina, or matcha powder add extra.  They add antioxidants, anti-inflammatory benefits, help with brain and organ functions, and can promote heart health.   Liquids like almond milk, coconut water, or green tea add liquids for hydration, vitamins like E and D, calcium for bone health, and flavor.

Ingredients You’ll Need for this Fluffernutter Smoothie

Refrigerator ingredients – spinach, Greek yogurt, milk

Pantry ingredients – peanut butter powder, banana, marshmallow fluff, flaxseeds, chia seeds, steel cut oats

Instructions to make this peanut and banana smoothie

Combine everything in the blender and process until smooth.  Divide between two glasses and serve.  Add some ice to make the smoothie thicker and colder.  Think almost milkshake type consistency which is great if you’re making this for a dessert smoothie.

Tips for Perfecting Your Smoothie

While it may seem as simple as tossing everything into the blender, there are some slight changes to the basic recipe to enhance the flavor and texture of your smoothie.  First, try using frozen bananas.  They make your smoothie thicker and creamier.  Try changing up the peanut butter powder and marshmallow fluff ratios.  More fluff will make it sweet.  More peanut butter powder will, well, make it taste more like peanut butter.  Swap out the milk for something creamier like soy or oat milk.  Or try coconut milk for even more hydration.  Make sure to blend everything thoroughly.  Not only blend long enough to mix everything smoothly but also stop and scrape down the sides of the blender with a spatula to avoid clumps.

Finally, garnish your smoothie!  You can top it with some crushed peanuts, marshmallow bits, or a drizzle of chocolate or caramel syrup for added flair.  If you want to kick it up like those over stacked milkshakes, try garnishing it with some fluffernutter bites made with crackers, peanut butter, and fluff threaded on a skewer.  Or dip some marshmallows into some melted peanut butter and float them on top.

Health Benefits of this Fluffernutter Smoothie

Despite its indulgent flavor, the fluffernutter smoothie offers remarkable health benefits.  The peanut butter powder is rich in protein and low in fat.  Depending on the milk you use, it could have added protein (almond or soy) or added fiber (oat milk).  Bananas are great for energy due to their natural sugars and potassium for added heart health. 

Chia seeds are great for digestion and keep you full longer.  Flaxseeds are full of fiber and can help lower cholesterol.  Spinach is high in vitamin A and C as well as K which is great for bone health.  Greek yogurt is high in protein for bone and general health and probiotics which are great for gut health.  Even the fluff can help with a boost of energy from sugar.  It’s also low in fat and gluten-free!

I have to share this absolutely true story. 

You see, before the hubs and I got married, we were moving some things around in preparation for my mom to visit us for a couple of nights.  Since the spare “bedroom” was being used as storage, we were in the process of making room for Mom so she’d have a place of her own while she was here.  The old, archaic blender we had was sitting in a basket of knitting projects I had going on.  The hubs hoisted that basket up to place it on top of a pile of boxes.  Yeah, you can see where this is going.

That glass, ancient, blender pitcher fell out of the basket.  It bounced, literally, on the crown of his head and fell to the floor shattering to a billion pieces on the carpet.  I froze and waited for him to stagger and pass out. That HAD to just HAD TO have hurt like the dickens.  I grabbed the vacuum and immediately started to clear a path for him to back out and sit down.  Finally, I grabbed a flashlight to check the responsiveness of his pupils.  No, I’m not a doctor but I have had a head injury.  Then I checked his head for a cut.  There was little red spot, but nothing like I thought I would see.

That’s what my breakfast looks like this morning.  So good.  All those flavors and that heavenly aroma of the peanut butter powder wafting up from my cup.  Mmmm.  You just know that this smoothie is going to taste delicious while still being good for you!  And I’m always amazed at how Greek yogurt gives me that full feeling for the longest time!!  It’s just mind-blowing sometimes. 

What’s your favorite smoothie?

Yield: 2 servings

Fluffernutter Smoothie

Cook Time: 5 minutes

Total Time: 5 minutes

Unleash your inner chef with this mouthwatering fluffernutter smoothie recipe. With just a few simple ingredients, you can whip up a creamy, indulgent treat that will leave you craving more. Perfect for breakfast or as a post-workout snack!

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5.0 Stars (1 Review)

Ingredients

• 3 tablespoons Jif Peanut Powder
• 1/2 cup Dannon Oikos Triple Zero Greek Nonfat Yogurt
• 2 tablespoons chia seeds
• 2 tablespoons flax seeds
• 3 tablespoons marshmallow fluff
• 1 medium banana, chopped
• 1/3 cup baby spinach
• 1/4 cup steel cut oats
• 3/4 to 1 cup fat free milk

Instructions

1. Combine all ingredients in a blender and process until smooth, about 90 seconds to 1 minute. Divide between two glasses and serve.

Nutrition Information

Yield

2

Serving Size

2
Amount Per Serving Calories 364Total Fat 15gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 4mgSodium 198mgCarbohydrates 45gFiber 9gSugar 27gProtein 18g

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Delicious Smoothie Recipes

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Several years ago, I made a delicious lavender margarita with white whiskey from KO Distilling.  They’re not far from the house and invited me out to visit them.  Who can say no?  I toured the facility, had a tasting, and was hooked.  The staff are all super friendly and knowledgeable.  Their spirits continue to evolve and improve.  Of course it takes time to age the perfect spirit.  And for me, their distiller’s reserve rye is their best to date!  I used it in my spiked eggnog white hot chocolate.

When I made that recipe, it went fairly viral in Instagram and the challenge to make a pink drink was given.  This is sort of an answer to that challenge.  Unfortunately, I couldn’t manage to work in KO Distilling, but I did manage to find a pink tequila.  Have you heard of it?  It’s Calirosa Rosa Blanco tequila.  I couldn’t pass that up for this Pretty in Pink Margarita!

What is a margarita?

A margarita is a classic cocktail that is crafted with tequila, lime juice, and an orange liqueur, served in a salted-rim glass. Most are made with a margarita mix, but the simple and pure flavors of the tequila with fresh lime juice and orange liqueur tastes so much better than the cheap mix. 

The origins of the margarita are somewhat contested, with several stories claiming its creation. One popular tale suggests that the drink was first concocted in the late 1930s by a bartender named Carlos “Danny” Herrera in Baja California, Mexico.  He apparently created this cocktail for a customer who was allergic to all spirits except tequila. Another account attributes its invention to Margarita Sames, a Dallas socialite, who mixed the drink for her friends during a vacation in Acapulco in 1948. Despite its enigmatic history, the margarita remains a beloved drink worldwide.

What are Hibiscus?

Hibiscus is a genus of flowering plants in the mallow family, Malvaceae. Known for its large, vibrant petals, the hibiscus flower is often associated with tropical climates and is a popular ornamental plant. It is also prized for its medicinal properties, with various cultures using it in traditional remedies to treat ailments such as high blood pressure and digestive issues. The sabdariffa species, commonly known as Roselle, is frequently used in the culinary world for its tangy flavor and deep red color.

Why is Hibiscus Popular in Teas and Other Drinks?

Hibiscus has gained popularity in teas and beverages due to its unique, tart taste and striking hue. Its flavor profile, reminiscent of cranberries or pomegranates, adds a refreshing zing to drinks. Beyond its taste, hibiscus is rich in antioxidants, particularly anthocyanins.  This contributes to its deep red color and offers health benefits, such as reducing inflammation and supporting cardiovascular health. As a result, hibiscus-infused drinks are not only delicious but also provide a functional boost to one’s health.  Imagine that!  A margarita with health properties!

How to Make Hibiscus Flower Simple Syrup

Creating hibiscus flower simple syrup is a straightforward process that brings out the flower’s distinctive flavor and color.  I was able to find a bag of the dried flowers at my local grocery store.  It was large enough to have flowers leftover for another batch of simple syrup.  And I’ll get to why that’s a good thing in a little bit.  I put a cup of flowers with a cup of water and 1 1/2 cups of sugar in a saucepan and brought the mixture to a boil.  Then, I stirred until the sugar dissolved and then reduced the heat to a low simmer until the syrup thickened.  I strained it through a fine mesh strainer and stored the syrup in a mason jar in the fridge.

Now, I tasted the syrup.  Since then, I’ve been adding it to my sparkling water to drink.  That’s why you want to have more flowers to make more syrup.  This simple syrup is delicious in this margarita.  It is also great in an Italian style soda or to add to water for delicious flavor.  It’s a great way to enjoy the health benefits of the hibiscus flower.

Selecting the Perfect Ingredients

Crafting the perfect hibiscus margarita begins with selecting high-quality ingredients. Opt for a premium tequila, preferably 100% agave, which will provide a smooth, rich base for your cocktail. I found that lovely rosa blanco tequila.  However, I only bought a couple of small bottles for this recipe.  I also purchased mid-range a reposado tequila for later.

Freshly squeezed lime juice is essential to achieve vibrant citrus notes that balance the sweetness of the hibiscus syrup. Use well-preserved dried hibiscus flowers to make your simple syrup.  They will impart the most authentic flavor. 

How to mix the perfect pink margarita

Mixing is key to the perfect pretty in pink margarita preparation.  Wow, there’s enough alliteration that sentence.  You want to start by adding the hibiscus simple syrup to a shaker filled halfway with ice.  Then add the lime juice, orange liqueur, and tequila.  

Shaking is key to making the perfect margarita.  First, shaking thoroughly blends the ingredients. This ensures that each sip is a harmonious mix which is crucial when dealing with components with different densities like syrups and spirits.  Shaking rapidly chills the mixture.  The ice not only cools the ingredients but also slightly dilutes it.  Finally, the shaking process aerates the cocktail, adding a light, frothy texture that enhances the overall sensation and presentation.

Another element to a perfect margarita is the visual appeal. It enhances the drinking experience. For this margarita, I dipped the rim of the glass in some of the hibiscus syrup and then into some pink sanding sugar. I couldn’t find pink salt, so I went with sugar. To garnish, you can serve your hibiscus margarita with a fresh hibiscus flower if you have them. Or add a lime wheel to add a touch of elegance and color. 

What does this pretty in pink margarita taste like?

I’m not a mixologist.  The initial margarita didn’t fill the glass so I had to adjust the quantities to fill the high ball I had.  I also realized that I wanted more hibiscus flavor. So I upped the hibiscus syrup.  After the second batch it had the flavor I was looking for.  There was a deliciously delicate flavor of the hibiscus with the tartness of the fresh lime juice.

The tequila was smooth and really made the margarita perfectly delicious.  I’m not a tequila officianado so I can’t really tell you how it tastes compared to other tequilas.  However, after a bit of a Google search, there seems to be quite a few rosa tequilas out there.  I would see if you have one in your area and try it.  It adds to the pretty in pink part of this margarita. And something fun to share with your brunch guests! 

Now, if you’re not a fan of hibiscus, you can make some simple syrup with some pomegranate juice or cranberry juice.  Or try some pink dragon fruit for a more exotic flavor.  Then there’s strawberries or raspberries for more domestic pink syrups. 

Yield: 1

Pretty in Pink Margarita

Cook Time: 20 minutes

Additional Time: 1 hour

Total Time: 1 hour 20 minutes

Feeling fancy? Indulge in our luxurious Pretty in Pink margarita. It’s a mix of tequila, triple sec, lime juice, and hibiscus syrup for a burst of floral flavor. It's the perfect brunch cocktail or any time you want to treat yourself.

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Ingredients

For the hibiscus simple syrup

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• 1.5 cups sugar
• 1 cup water
• 1 cup hibiscus flowers

For the Pretty in Pink Margarita

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• 4 1/2 ounces tequila
• 2 1/2 ounces hibiscus simple syrup
• 2 1/4 ounces lime juice
• 1 1/2 ounce orange liquor

Instructions

For the simple syrup:

1. Combine the sugar with the water and the dried hibiscus flowers in a medium saucepan. Bring to a boil and then simmer the syrup until thickened; approximately 20 to 30 minutes. Strain the syrup through a fine mesh strain and store it in a mason jar. Allow the syrup to cool to room temperature before using. Refrigerate any unused simple syrup.

For the Pretty in Pink Margarita:

1. Pour some syrup into a shallow dish and dip the rim of a high ball glass into the syrup. Pour some sanding sugar into a separate dish and dip the rim of the glass spinning it in the sugar to ensure it’s thoroughly coated. Set aside
2. Combine the remaining ingredients in a shaker filled with ice and shake to 30 to 60 seconds or until combined.
3. Fill the high ball halfway with crushed ice and pour the margarita into the glass. Garnish with a lime wedge or hibiscus flour before serving.

Nutrition Information

Yield

1

Serving Size

1
Amount Per Serving Calories 1724Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 16mgCarbohydrates 349gFiber 0gSugar 343gProtein 0g

You don't use all the syrup, but it calculates for all the syrup.

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The post Creating the Perfect Pretty in Pink Margarita appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I love sangria but I rarely if ever make it. I’m trying to change that and make more sangria. That’s why I’m making this delicious cranberry spiced sangria. You will wow your guests with this sangria recipe. It has holiday flavors, is easy to make, and best when made ahead of time.

What is sangria?

Sangria is a drink that originated in Spain that contains wine, some fruit, herbs, and spices. You see, as Romans travelled through the Iberian Peninsula, they planted vineyards. Drinking water was not as easy to find. Most of the water was non-potable. A fancy way to say undrinkable.

It’s believed that sangria was created to make wine more palatable to drink. It wasn’t the delicious wine we know of today. These additions could kill off bacteria and mellow the potentially harsh flavor of the fortified wine. And the Romans would do anything to make this awful table wine more palatable. I think we all would especially since water wasn’t drinkable.

Sangria was and still is a staple at social gatherings and holidays. And it spread like wild fire! So did all the different varieties. And as it crossed borders, those countries added their own spin to this simple recipe that is easily customizable. Different fruits, different wines, and different liqueurs, and different spices.

Sangria trave led to the US in the 1800’s, but it wasn’t in the 1964 World’s Fair where it really gained popularity here. There was a pavilion the Spanish sponsored, and they served this scrumptious sangria. Ever since then, it’s been in high demand, and we have had an insatiable thirst for this drink. Which is ironic because it was created to satiate thirst because water wasn’t available.

How do you make sangria?

Sangria today is more like a wine punch. It has not only fruit, but other liqueurs and alcohols. Since there’s no required elements in sangria, the sky is the limit with all the variations you can make. And not just with red wine, but white, rosé, and even sparkling!

Sangria starts with the wine. In today’s day and age, I wouldn’t use a top shelf wine and I wouldn’t use something super cheap. Look for something in the middle of the road. This rosé was about $6 a bottle. If I was going for a red or a white, I might step it up to $8 a bottle.

But since you’re elevating the flavor, you don’t want something too expensive or too strong where the fruit and flavors might get lost. You want a wine that has body but would really blend well with the selection of fruits and alcohols that you plan on added to the sangria.

How do you make this cranberry spiced sangria?

I added frozen cranberries to my sangria. They’re soft but not overly soft like a cranberry jelly cranberry. But I wouldn’t put fresh cranberries in there except as a garnish. Cranberries on their own are not the most delicious. They really do need some sugar. If you want, simmer your fresh cranberries with sugar to soften them. But if you do that, you might want to cut the amount of syrup. Yes, I’m getting ahead of myself.

I added slices of orange and apple. The citrus will brighten the flavor of the sangria and the apple adds more sweetness and delicious apple flavor in there. To add to the orange flavor, I added in some Cointreau. It doesn’t overpower the flavor of the wine, but elevates it just enough.

As if all these flavors weren’t enough, I added in some gingerbread syrup. This is a cocktail syrup you use to make other drinks, but I thought it would be the perfect addition to this cranberry spiced sangria! If you don’t have gingerbread syrup, then you can spice up a simple syrup with some ginger, cinnamon, allspice, cloves, nutmeg, a little coriander, and some black pepper. Yes, black pepper. It adds nice warmth.

I added all the fruit to a pitcher, poured in the rosé, Cointreau, and the syrup and just let it all chill. The best thing about sangria is the longer it sits, the better it tastes. It’s the ultimate party cocktail. And it’s great for tailgating! And, like I said, there’s a forever number of combinations.

What are cranberries, anyway?

I mean, they’ve a berry, but they’re not like most berries. They grow on dwarf shrubs.  Native Americans used them well before we arrived. Native Americans used them for food and for dye. They also understood the healthy properties of cranberries which are high in antioxidants.

Originally, cranberry bushes were planted in wetlands and bogs. Because of the nature of cranberry harvesting, it made the most sense. But today, growers plant cranberries where there’s a shallow water table. To harvest the berries, growers flood the beds and the berries float to the top. The only time they flood the beds are to harvest the berries in fall and then again in winter to protect the bushes.

Most berries are harvested in the fall from September through November. That’s when they turn bright red from the sun. The berries travel to a receiving station where they’re cleaned, sorted, and stored until they’re packaged or processed. Some berries are harvested when they’re white. And that’s where white cranberry juice comes from. White cranberries are less tart and have a milder flavor.

What does cranberry spiced sangria taste like?

The rosé is light and fragrant. The cranberries add a distinct sweet and tart flavor that goes well with the apples and oranges. The apples and the spices play off each other in this sangria. The gingerbread syrup sweetens the sangria and brings spice to the party. The spices floating in the sangria are more for garnish than actual flavor.

I like the light flavor of the rosé in this sangria. If you don’t like rosé, go for a red like a Cabernet sauvignon or even a Beaujolais. I’m also partial to a malbec for sangria, too. You can add some cranberry juice to yours, too. I didn’t add any juice to mine. I wanted the cranberries and wine to be the highlight of this cranberry spiced sangria.

What other drinks can you make with cranberries?

If you don’t like sangria, then make this cranberry cordial.  It has similar flavors in there and is simple to make.  Negronis are popular now so you can whip up this cranberry negroni made with cranberry sauce!  Of course, you can never go wrong with a cranberry Moscow mule.  The ginger beer in there pairs so well with the cranberries. A fun and unique cranberry cocktail is this cranberetto sour which is twist on an amaretto sour.  A drink that’s near and dear to me is an old fashioned.  Here’s a cranberry old fashioned that I’ll be making this holiday season.

If you want something sans alcohol, then this cranberry ginger tea is your jam!  Or if you want something to warm you up, then this hot spiced cranberry drink is just the thing for you!  Both are packed with delicious spices that make the holidays super scrumptious.

Yield: 16

Cranberry Spiced Sangria

Prep Time: 5 minutes

Additional Time: 1 day

Total Time: 1 day 5 minutes

Looking to add a touch of elegance and flavor to your upcoming holiday gathering? This cranberry spiced sangria recipe will leave your guests begging for the recipe and asking for seconds.

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Ingredients

• 2 750ml bottles rosé wine
• 1 cup Cointreau
• 1 cup frozen cranberries
• 1 thinly sliced orange
• 1 thinly sliced apple
• 1 cup gingerbread latte syrup
• 1/4 cup star anise
• 2 tablespoons whole cloves
• 2 to 3 pieces of cinnamon stick

Instructions

1. Combine all ingredients in a pitcher and refrigerate 24 hours before serving.

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 174Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 1mgSodium 18mgCarbohydrates 19gFiber 2gSugar 13gProtein 1g

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The post Spice Up Your Holiday Party with Cranberry Spiced Sangria appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

September is the start of the fall growing season in my region. Fall and winter have hearty squash, root vegetables, and winter greens. If that doesn’t scream comfort food, then I don’t know what does. I have a list of 32 produce items that are in season starting in September. There’s plenty of inspiration to cook seasonally and locally from that list.

Root vegetables like radishes, onions, and carrots start making their way to the farmer’s markets. Radishes are not just for salads. Try making some pickles or roasting them for a delicious side dish. Onions are great in salads.   They are delicious cooked as the star of the dish, too. Carrots are delicious in salads and cooked. They’re also great in sweet and savory recipes alike!

Black Radish Pickles have a sweet and spicy kick from the brine and delicious heat from the radishes. They capture the flavor of black radishes perfect for the summer season.

Caramelized Onion and Pear Tart is a perfect finger food! Sweet, caramelized onions, pears, and truffle goat cheese come together in puff pastry for a delicious appetizer.

Crustless Zucchini and Cheese Pie has 2 kinds of cheese and bakes up in no time. This recipe celebrates fresh summer zucchini and makes a great appetizer or light lunch.

Sweet, saffron and butter flavored tomatoes top tangy labneh in this Pan Roasted Saffron Tomato Crostini with Labneh. Creamy, salty, sweet, crunchy, and delicious, it’s a simple yet elegant appetizer.

No one should have to chew their cocktails. Cranberry Margaritas combines cranberry and lime juice. Initially a holiday recipe gone wrong, this recipe gets a revamp making it perfect.

Carrot Cake Muffins are light on calories, but still moist and delicious. They’re packed with rum soaked raisins, freshly ground spices, and sweet carrots. Perfect for a brunch or family gathering.

Raspberry Danish Pinwheels come together in minutes and taste simply delicious! The delicious puff pastry, fresh raspberries, and cream cheese filling makes these irresistible.

I never thought of produce like mushrooms having a growing season, but it makes sense when you think about it. They like damp cool environments like we have in fall and spring. I also don’t think of leafy greens to be a fall or winter crop, but greens like kale and chard are best in fall, winter, and spring months.

Using spaghetti squash as the crust makes a delicious and low-carb Spinach and Mushroom Quiche with Spaghetti Squash Crust. The texture and flavor of the squash enhances the spinach and mushroom flavors in this meal.

Sweet and tangy bacon dressing is drizzled over sweet pears, spinach, and sliced shallots. Top Wilted Pear and Shallot Salad with chopped pecans and sliced hard-boiled eggs for a hearty and delicious salad.

I swapped out cabbage and tried fresh and delicious kohlrabi. Carrot Kohlrabi Coleslaw is super crunchy, has great flavor, and is the perfect twist on a southern classic picnic dish.

Collard greens get a makeover with these Creamed Collard Greens. They come together quickly and taste rich and delicious! It’s a great way to get your family to eat their greens!

Roasting radishes changes their flavor completely! If you haven’t roasted radishes, then try these Dill Roasted Radishes for a different side dish.

With just five ingredients and a little time, Sweet and Sour Cabbage is simple to make but completely addictive!

Apples, along with a handful of other produce, are available 12 months of the year. These items are either great in cold storage, like apples and citrus, or can be shipped locally from other areas of North America like bananas, avocados, and mangoes. I like to add apples to my savory dishes like these burgers.

Boneless, skinless chicken breasts are ground up with bratwurst spices and Granny Smith apples to make a homemade Chicken Apple Brat Burgers. They’re easy to make and packed with flavor!

Korean BBQ Beef Stir Fry with Cabbage is packed with sweet and spicy Korean barbecue flavor, crispy vegetables, and delicious rice noodles. It’s gluten free and totally delicious.

Winter squash is a welcomed change from the summer squash and zucchini. If you grow zucchini you’ll welcome the change because they’re very fertile plants. I like butternut squash for it’s sweet flavor. But I also like the spaghetti squash for it’s fun versatility.

Chicken Parm Stuffed Spaghetti Squash is a light but hearty dinner. It’s light because it’s made with chicken breast and squash, but hearty because they are both very filling!

Irish Apple Cake is more quick bread than cake, but it’s irresistible none the less. The apples floating in the slightly sweet cake is perfectly fall and perfectly comforting.

Key Lime Shortbread Cookies are buttery, light, and have a hint of key lime flavor. This dough is simple and quick to whip up in a food processor so you can make these cookies any time you want!

More Farmers Market Recipes for September:

• Garlic Parmesan Roasted Cauliflower
• Low-Carb Cauliflower Mac N Cheese
• Bacon, Leek, and Cheddar Mini Quiches
• Sausage and Mushroom Pasta Sauce
• Glazed Turnips and Carrots

The post 15+ Farmers Market Recipes for September celebrate in season produce appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

It is the dog days of summer here! That means the hottest days of the year. This phrase goes back to Roman times and referred to the days of the “dog star” which eventually became dog days. I’ve tried to keep the oven off for the most part with this round up of recipes but there’s something about bananas that requires banana bread!

Refreshing cocktails and dips start of this August recipe round up of farmer’s market recipes. It’s a great way to start of any backyard party. Or just a great way to relax after a hard day at work. For me, it’s a hot commute home that ends with walking the dogs in shifts. Meaning I walk them separately because the knee is not healed enough for me to walk them together. That’s twice the steps and twice the hot!

Blackberry simple syrup is the basis for this deliciously simple mixed drink. They’re rich enough to complement the flavor of the gin and ginger in this Blackberry Gin Mule.

Watermelon Basil Sangria is full of sweet watermelon, vibrant basil, and sweet rosé. It’s perfectly chilled with plenty of summer flavor to sit poolside, at a backyard party, or sitting on your deck after work.

Peachy Colada has simple ingredients and tastes perfectly delicious. Made with frozen peaches, 2 types of rum, and crema of coconut, it’s a refreshing summer colada you’ll enjoy.

This Watermelon Strawberry Martini has TONS of watermelon flavor with just a hint of strawberry to make it interesting.

Creamy avocado, sweet mango, and spicy jalapeno make this Sweet and Spicy Mango Guacamole irresistible.

There is a trick to getting super crispy Oven-Fried Green Beans that gives them a super crunchy fried taste without frying. It makes them a healthier version of the popular appetizer….and no it’s not an air fryer!

This sweet and spicy Kentucky gem comes from my Nana! Hot Pepper Jelly is a family favorite that was served for every Derby Party at our house. This small batch will make about 3 half pint jars

Marinated Green Beans are a simple and delicious make ahead side dish that tastes better the longer it marinates. Made with a simple balsamic vinaigrette, it’s a recipe your backyard barbecue guests will love!

The sweet kiwi and the creamy avocado pair well with the jalapeno in this delicious guacamole. Kiwi Guacamole is addictively delicious and perfect for summer nibbles.

Irish Buttered Carrots, also called (Slieve Na Mbam) is a simple dish that tastes delicious. Simmered in milk and butter, they’re sweet, butter, and packed with flavor.

Eggplants and tomatoes are in full swing right now! This delicious eggplant Parmesan oven fries the eggplant before topping with sauce and cheese. You can also try making my eggplant rollantini if you prefer. It’s requires less oven time!  Or try this Ginger Pork and Eggplant Stir-Fry.

Hearty eggplant is baked with panko until extra crispy. Then it’s topped with delicious, roasted tomato marinara and mozzarella cheese served over whole wheat pasta. This Baked Eggplant Parmesan can’t get any more heart healthy.

Delicious heirloom tomatoes top creamy, baked ricotta in this Rustic Tomato Ricotta Tart. You WILL want to make this all summer.

This Blistered Tomato Pasta with Chicken is simple yet packed with complex flavors. It’s perfect for a weeknight or a dinner for guests.

Onions are popping up in my farmer’s markets. I like the sweet flavor of caramelized onions on pizza and on burgers. They celebrate the delicate flavor onions have when they’re sauteed slow until golden and almost like candy.

Steak and Caramelized Onion Pizza is simple to make. The steak is cooked on the pizza which makes it tender and delicious with the caramelized onions.

The caramelized onions make this French Onion Soup Burger over the top. It’s a labor of love but makes for one killer burger.

Let your slow cooker do the work with this delicious chilindron style stew. Slow Cooker Red Pepper Stew is a Spanish version of a cacciatore so make sure to get creative to use what you have on hand!

Banana Thumbprint Donuts are sweet and packed with banana flavor. The thumbprint has a cream cheese and peanut butter filling making this donut irresistible.

Carrot Cake Loaf has all the flavors of carrot cake in a quick bread loaf. It’s moist, full of spices, and super easy to make.

Chai Banana Bread is moist, delicious, and full of chai spice flavors. It’s buttery, sweet, and irresistible.

Stone fruits are synonymous with summer! Juicy sweet peaches, plums, cherries, and pluots are irresistible in the heat of summer. These fruits are perfect for cobblers, pies, crisps, waffles and tarts. Yes, I bet you didn’t think of waffles. I did and they’re so delicious.

Peach Liège Waffles are a rich, yeast waffle that’s more bread than waffle. They’re lightly sweet and packed with ripe peaches.

Rustic Pluot Ricotta Tart is a quick, delicious, and elegant dessert that highlights these delicious stone fruits.

The post 20+ Farmers Market Recipes for August appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

So, I bought this watermelon because I wanted some watermelon. When I ordered the watermelon online, I thought it was one of those little ones. You know, the personal sized ones? But it wasn’t. So, there I was with this larger than anticipated watermelon.

I cut up half of it and ate that throughout the week. But then the thought of standing in the kitchen cutting up the other half just seemed too much to deal with. No, I’m not being lazy. I had surgery and standing for any amount of time isn’t too fun right now.

But it got to the point that I didn’t want the watermelon to completely go to waste. I’m sure the hubs thought I was out of my mind when I chopped up the rest of the watermelon. Because, and this is where I might lose some of you, there was some mold starting to grow.

Okay. Don’t judge. When you grow up with not a lot of money and you really do have to make everything stretch, you cut the mold off. Cut the mold off the cheese. You cut the mold off the bread. You cut the bad parts off the veggies or the fruits. There’s no point to toss the whole thing if only part of it is spoiled. Okay, I said don’t judge. It cuts down on food waste and saves money.

So, I finally got around cutting the rest of the watermelon up. Since I wasn’t ready to make anything with it or eat it yet, I cubed it up, put it on a baking sheet, and popped it into the freezer. And there it sat for at least 2 weeks. I didn’t even put the cubes in a freezer bag. I know, but it’s been a rough couple of months for me.

Then I found out that August 3 is watermelon day. That meant I needed to figure out what to make with that ripe, sweet watermelon. Initially I thought about a cocktail, but I think I’ve made 3 or 4 watermelon cocktails for the blog. The I thought about an agua fresca! I had a few of those when I was in Bogota. They’re so delicious.

What is agua fresca?

Translated, that basically means fresh water. But it’s not just water. Agua fresca comes in a variety of fruit and flower flavors. There are even versions made with horchata which is made with rice, milk, and cinnamon. I had a delicious mint version in Bogota, and I was hooked! It was so bright, delicious, and totally refreshing. I knew I had to make some when I got back to the States.

Agua fresca is believed to originate from the Aztecs. They would make beverages with fruits and flowers and use ice from the dormant volcanoes to chill them. A street vendor made them popular in the 40’s by adding them to their food cart.

What’s in frozen tropical watermelon agua fresca?

There’s watermelon in it, obviously. Then I added some pineapple for a little sweet tart flavor. There’s some mint simple syrup. I love watermelon and mint together. To make this agua fresco even more refreshing I used coconut water instead of plain water. Coconut water has hydrating properties. And during the hottest days of summer, you need to stay hydrated.

Add this to the juice from the watermelon and you have one very refreshing and hydrating drink to sip in summer. It’s even more delicious because everything is frozen making it oh so cooling! After the last week of killer hot weather this frozen tropical watermelon agua fresca was the perfect beverage to chill with.

I knew the watermelon had to be the base. But I also had some peaches, strawberries, and even cranberries in the freezer. I’ve made a watermelon strawberry martini, so I didn’t want to use the strawberries again. Cranberries just didn’t seem right to me. So, I went with the pineapple.

There are so many different variations of agua fresca. There’s obviously berries and melons, but there’s also flowers like hibiscus and exotic fruits like tamarind. You can make agua fresca with tropical fruits like pineapple, mango, and papaya. I feel like you could make agua fresca out of every fruit, but maybe not passionfruit. That might not work well.

What does frozen tropical watermelon agua fresca taste like?

There is so much watermelon flavor in this agua fresca! You can taste the slightly sweet tart pineapple. Then there’s the hint of mint. But the sweetness is mainly from the watermelon. Mine was super ripe and delicious. You can’t taste the coconut water, but you will feel rehydrated after sipping this agua fresca.

No, you don’t need the simple syrup. Especially with ripe watermelon. It is naturally sweet. But if your pineapple is slightly more tart than anticipated you might want to add a little more simple syrup. And it doesn’t have to be mint. I like the refreshing mint taste with the watermelon.

Mine kept nice and frozen in the refrigerator for at least 2 to 3 hours. Yes, a little melting did occur, but not enough to really cause concern. If it does melt too much, just pop it back in the blender and add a little more frozen watermelon or pineapple. Or just a few ice cubes.

That color! It’s so bright and vibrant. You know it is going to have lots of flavor with that color. And lots of health benefits with all that fruit in there. The pulp alone is a great source of fiber. The water from the fruits and the coconut water is great for hydration. So, not only does it taste absolutely delicious and refreshing but it is good for you, too!

Yield: 4

Frozen Tropical Watermelon Agua Fresca

Cook Time: 5 minutes

Total Time: 5 minutes

Frozen Tropical Watermelon Agua Fresca has summer sweet watermelon, pineapple, mint simple syrup, and refreshing coconut water. It’s a great way to rehydrate on hot summer days.

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Ingredients

• 2 cups frozen watermelon cubes
• 2 cups frozen pineapple cubes
• 1/2 cup mint simple syrup
• 16 ounces coconut water

Instructions

1. Put all the ingredients in a blender and process until smooth. Pour into glasses, garnish, and serve.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 408Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 141mgCarbohydrates 103gFiber 3gSugar 89gProtein 2g

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Wild About Watermelon

• Frozen Tropical Watermelon Aqua Fresca from A Kitchen Hoor’s Adventures
• Gelo di Melone from Pandemonium Noshery
• Spicy Watermelon Rind Pickle from Magical Ingredients
• Tropical Watermelon Cucumber Salad from That Recipe
• Watermelon Martini from Art of Natural Living
• Watermelon Rum and Sparkling Wine Cocktail from Karen’s Kitchen Stories

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

The post Frozen Tropical Watermelon Agua Fresca is Refreshingly Easy to Make appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Summer is here! That means farmers markets are open, road side stands are popping up, and fresh produce is in abundance. Farm fresh tomatoes and corn are always on top of my list, but also delicious summer squash, berries, and WATERMELON! Don’t forget the fresh peaches that are juicy and delicious.

Drinks and appetizers are a great way to start a backyard party celebrating fresh, seasonal produce. Watermelon and berries are perfectly muddled or frozen into cocktails or mocktails. They are also delicious served up in savory crostatas, guacamoles, and delicious dips.

Watermelon Sparkling Frosé is completely refreshing, slightly tingling to the tongue, but full tingling the palette!

Blackberries and limes are muddle together then topped with craft bourbon and ginger beer in this Blackberry Bourbon Mule.  The tart lime and tasty berries compliment the smoky rich flavor of the bourbon.

Cherry Stilton Crostata is packed with fresh cherry and thyme flavors that pair deliciously with the aged, crumbled Stilton cheese.

Corn is so versatile and sweet this time of year. It makes the perfect side dish simply grilled. Or use the leftover grilled corn and make a delicious salad with tomatoes or Mexican corn salad with zesty lime and spices.

Corn and Tomato Salad uses leftover corn on the cob and grape tomatoes to make a delicious room temperature salad.  It’s sweet, crunchy, and creamy all in one!

(Southern Fried) Mexican Corn Salad is a combination of southern style fried corn and Mexican corn salad. The corn is caramelized with butter, then cooled and combined with Mexican corn dressing.

With all the sweet, tang, and bacon goodness that’s in it’s traditional counterpart, this German Cauliflower Salad is crunchy, delicious, and packed with flavor!

Chipotle Broccoli Slaw is super crunchy, packed with vegetables, and kick up with chipotle. It’s sweet and sour an oh so spicy!

Greek Caprese Salad puts a Greek spin on a classic caprese salad by adding in cucumbers, sweet onions, and fresh chopped oregano. It’s a delicious alternative to the traditional salad.

Spinach Baked Eggs may sound plain, but they’re definitely anything but that! Eggs are baked in delicious and flavorful creamed spinach and topped with Parmesan cheese. Serve with garlic toast for a special brunch or #meatfree dinner.

Eggplant and summer squash is in abundance during summer. It’s always good to have a few recipes to use up this fertile fruit, yes it’s a fruit, throughout the growing season. Use them as noodles for your favorite stacked pastas or hollow them out and stuff them with savory meat.

You know I love me some lasagna, even if it’s in the form of this Eggplant Rollantini stuffed with rich ricotta and Parmesan and baked in a chunky marinara sauce.

Grating the tomatoes tastes like summer in a sauce. Grilled Chicken and Pasta with Grated Tomato Sauce has a fresh tasting sauce with succulent and delicious grilled chicken.

Falafel meets zucchini fritter in this recipe mash up. Courgette and Ricotta Falafel Burgers are healthy, delicious, and perfect for a #MeatlessMonday meal!

Packed with Greek flavors, these Greek Lamb Burgers with Blistered Tomatoes and Tzatziki Spread sound complicated but are pretty easy to prepare and will amaze your guests and family.

Using in season Florida strawberries, this Strawberry Chicken Spinach Salad is not only packed with strawberry flavor but it’s great a way to start the new year off right!  Not only are strawberries in the salad, but they’re in the dressing, too!

Family Reunion Stuffed Peppers have few ingredients but taste amazing. If you don’t want to make the roasted tomato sauce, feel free use your favorite jarred sauce in this recipe.

Leeks are often a forgotten vegetable. They’re play second fiddle in most dishes, but I like to highlight their delicate flavor in simple recipes. Like this skillet pizza and carbonara. The carbonara is perfect for hot weeknights because it’s a quick meal that doesn’t heat up the kitchen.

Potato Leek Skillet Pizza packs amazing flavor in a small package. All the delicious flavors are used in moderation for this crispy crusted appetizer or main dish pizza.

Pasta Carbonara with Shrimp and Leeks is a fast paced recipe that tastes amazing and is on the table super quick! The eggs combine with the cheese to make a silky smooth sauce for the pasta.

Made with blackberry cobbler coffee this Blackberry Tiramisu tastes perfectly delicious.  The coffee soaked lady fingers have a hint of raspberry liquor.

I love me some sweet, summer peaches! Here’s two of my favorite ways to highlight these juicy fruits this summer. Simmering them with bourbon makes them taste even more sweet and delicious. And grilling them caramelizes the sugars making them even more sweet and delicious.

Bourbon Peach Empanadas are light, crispy, and full of summer peach flavor. There’s a hint of bourbon flavor in the brown sugar sauce.

Grilled summer peaches are layered between cream and puff pastry.  Grilled Peach Napoleons with Easy Bavarian Cream sounds fancy, but is easy.  You can prepare everything ahead of time and assemble right before serving for a perfect barbecue dessert.

With a handful of ingredients, you can have this Raspberry Crostata on your barbecue table.  Topped with vanilla ice cream, it’s perfect for summer!

Watermelon is so versatile! It’s great in sweet and savory recipes. But I like to use them in cocktail and mocktail recipes! These grown up popsicles are irresistible with mint and rum. Skip the rum and add mint simple syrup for a non-alcoholic version.

Summer sweet watermelon and mint are blended with rum in these scrumptious poptails! Watermelon Mojito Popsicles are just the thing to cool you off this summer! Replace the rum with simple syrup for a virgin version.

With just 5 ingredients and a little time, you can make Homemade Cherry Turnovers for your family.  They’re slightly sweet, extra crunchy and super delicious for breakfast or dessert.

All these recipes are simple to make and highlight the best of in season produce in July. Thankfully, most of these are also in season August and September. It’s always a good idea to eat seasonally and eat locally! Support the local farmers and hit your farmers market to get the ingredients for these recipes.

Try these other Farmers Market Recipes for July!

Air Fryer Corn on The Cob

Tomato and Corn Chipotle Salsa

Bacon Tomato Pasta Salad

Watermelon Cosmo Punch

Farmers Market Recipes for July

Watermelon Sparkling Frosé

Read More

Blackberry Bourbon Mule

Read More

Cherry Stilton Crostata

Read More

Greek Caprese Salad is a Twist on the Classic

Read More

Corn and Tomato Salad

Read More

Chipotle Broccoli Slaw is smoky, spicy, and crunchy

Read More

(Southern Fried) Mexican Corn Salad

Read More

Spinach Baked Eggs

Read More

Strawberry Chicken Spinach Salad

Read More

Greek Lamb Burgers with Blistered Tomatoes and Tzatziki Spread

Read More

Potato Leek Skillet Pizza

Read More

Pasta Carbonara with Shrimp and Leeks

Read More

Grilled Chicken and Pasta with Grated Tomato Sauce

Read More

Family Reunion Stuffed Peppers

Read More

Eggplant Rollantini

Read More

Courgette and Ricotta Falafel Burgers

Read More

Watermelon Mojito Popsicles

Read More

Raspberry Crostata

Read More

Homemade Cherry Turnovers

Read More

Grilled Peach Napoleons with Easy Bavarian Cream

Read More

Bourbon Peach Empanadas

Read More

Blackberry Tiramisu

Read More

The post Try these 20+ Farmers Market Recipes for July appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I like sangria, but I don’t make it at home that often. Actually, I’ve never made it before until now. And that will change from now on. Because sangria is simple and simply delicious to make at home. There are so many different variations you will never get bored with homemade sangria.

This recipe is sort of inspired by my watermelon sparking frosé. That was completely delicious and was the perfect comfort drink to help me through a really rough time. I had those on the menu to make the week the hubs was admitted into the hospital. During Covid. And during a time when no one, and I mean NO ONE could visit loved ones in the hospital. Not to mention he tested positive while he was in there. So it was a double stressful time for me.

This time around, the watermelon basil sangria I made is to comfort food to help me this week. Because this week I am scheduled to have a complete knee replacement surgery on the 9th of June. Which has me on the fence between happy and nervous AF. I’m happy because it means the end of chronic pain I’ve had for the last 10 years. And I’m nervous AF because it’s a huge surgery that involves a spinal anesthesia. That’s kind of freaking me out.

What is sangria?

Sangria is an alcoholic beverage or punch that originated in Spain and Portugal. Traditionally sangria consists of red wine and fruit. Sometimes there’s additional alcohols added for flavor and sweetness. And sometimes there’s a sparkling factor like sparkling water, club soda, or soda added for flavor and effervescence.

Sangria is sort of like Champagne. There’s a specific set of circumstances that allow sangria to actually be called sangria. Only those drinks made in Spain and Portugal can be called sangria. If it’s made in another country, it has to be labelled that country and sangria. So, mine would be called American sangria. If that makes sense.

The theory about the history of sangria goes back to the Romans. Water was not that reliable on long trips. To have something to drink the looked towards fortified wines. Sadly, fortifying wines made them not as appealing to drink. To kill the taste, Romans added fruits and other flavorings to make the fortified wine more pleasing to drink.

The US was introduced to sangria in the 1800s but it didn’t gain popularity until the 1964 New York World’s Fair. The Spain pavilion served it and the Americans drinking it love the flavors in the sangria. Since then, Americans have embraced the European cocktail and expanded on it’s base ingredients.

What’s in watermelon basil sangria?

There’s the obvious; watermelon and basil. But there’s also a delicious mint simple syrup, Triple Sec, lime juice, and rose. No, the mint simple syrup doesn’t overpower the sangria. It’s a side note to the watermelon and basil flavor. Even the triple sec is a side note. You don’t taste is specifically. You taste watermelon and basil goodness with every sip.

The watermelon makes this sangria slightly sweet and full of flavor. The basil has an earthy and delicious flavor that complements the watermelon. The rose is slightly sweet and delicious. Feel free to get a sparkling rose. They’re delicious!

This sangria would also be great with a sweeter white wine. I’m thinking chardonnay, Riesling, viognier, and even a pino gris would be delicious with this sangria. I am partial to the viognier. We have a local winery that makes a delicious viognier. I could drink the whole bottle, it’s that delicious. And would be perfectly delicious in this watermelon basil sangria.

What does watermelon basil sangria taste like?

Summer in a glass? I don’t think I could say anything else that could convey what this sangria tastes like. The watermelon is sweet and clean. The basil is earthy and full of rich herbal flavor. Then there’s the triple sec and mint simple syrup. All of these combine to make an earthy, sweet, and delicious sangria. One that is perfect for summer, backyard parties, or a family gathering.

It’s simple and simply delicious to whip up. I even let mine marinate in the fridge longer than the instructions. Because I throw caution to the wind and let it marinate in the fridge for a while to let the rose infiltrate the watermelon.  And I have a tendency to make up the “cooking” or rest times for some of my recipes. Atter I’ve tried, them of course.

Personally, I loved the freshness that the watermelon brings to the party. And the basil is earthy and unexpected with the watermelon. And I loved the rose with the watermelon and basil. The mint simple syrup and triple sec are just there to round out all the flavors. They’re not key players in the party but almost like wall flowers. You see them but don’t dance with them. But they are part of the party in some shape or form.

Personally, I loved the freshness that the watermelon brings to the party. And the basil is earthy and unexpected with the watermelon. And I loved the rose with the watermelon and basil. The mint simple syrup and triple sec are just there to round out all the flavors. They’re not key players in the party but almost like wall flowers. You see them but don’t dance with them. But they are part of the party in some shape or form.

I just love these glasses. They’re so pretty and perfect for exotic drinks like this sangria. The watermelon floats and the basil sticks to it. So, with every sip you get some watermelon and basil along with the mint syrup and Triple Sec.

It’s perfect for sipping poolside this summer. And you can whip up a batch to bring to your backyard parties or family gatherings. It’s simple and easy to make ahead. In fact, it tastes better the longer it marinates. And feel free to top the sangria off with sparkling water or a soda for bubbly and fun sangria.

Yield: 8

Watermelon Basil Sangria

Prep Time: 10 minutes

Additional Time: 4 hours

Total Time: 4 hours 10 minutes

Watermelon Basil Sangria is full of sweet watermelon, vibrant basil, and sweet rosé. It’s perfectly chilled with plenty of summer flavor to sit poolside, at a backyard party, or sitting on your deck after work.

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Ingredients

• 4 cups cubed watermelon
• 750ml rose wine
• 1/4 cup Triple Sec or other orange liquor
• 1/4 cup mint simple syrup
• 1/4 cup lime juice
• 1 cup fresh basil

Instructions

1. Combine all the ingredients in a pitcher and refrigerate 4 hours or overnight. Garnish with watermelon and fresh basil before serving.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 136Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 6mgCarbohydrates 13gFiber 0gSugar 12gProtein 1g

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Welcome to Herb Week where we let the herbs be the star of the recipe and not just a garnish. Mint, dill, sage, and cilantro are just a few of the herbs we are celebrating this week.

Monday’s Herb Week Recipes

• Cilantro Rice from Magical Ingredients
• Dill Vinegar Cucumber Salad from Palatable Pastime
• Fresh Herb Bread from Hezzi-D’s Books and Cooks
• Fried Sage from Art of Natural Living
• Red Zhug (Yemenite Hot Sauce) from Karen’s Kitchen Stories
• Watermelon Basil Sangria from A Kitchen Hoor’s Adventures

The post Watermelon Basil Sangria is Perfect for Summer! appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.