Category Archives: drinks

Sep 08 3 comments
drinks

Pumpkin Spice Latte

I know, this is not the crab cakes I promised.  But the weather is so crappy and I’m so cold and wet and even though I’m not ready to let go of summer, fall seems to be pushing it’s way into our lives like a battering ram.  I really only have one way to cope (because I am NOT ready for pants yet), which is by embracing my favorite part of fall- the pumpkin spice latte.

Pumpkin Spice Latte

1 cup milk
1/2 cup espresso or 1 cup strong coffee
1 tablespoon pumpkin pie spice
3 tablespoons pumpkin puree
1 tablespoon cocoa powder
2 tablespoons sugar

In a pot over medium heat, combine milk, pumpkin, sugar, cocoa and spice. Heat, stirring occasionally. Add coffee. Using an immersion blender, blend until frothy (or, whisk until frothy.) Serve.

 

Jul 12 8 comments
drinks

Iced Black Coffee

Last night, as I was trying to work up the energy to brush  my teeth and go to bed, I was looking at the pictures I’ve posted recently on flickr.  As it turns out, most of them are of iced coffee.  I decided I might have a problem.

In addition to mango smoothies I am drinking a copious amount of iced coffee these days.  Homebrewed, black, very strong iced coffee with coffee ice cubes.  I’m addicted.  It might be the only thing getting me through the day lately.  Between practicing for the water ballet, my attempt to be a runner (again), and a crazy work schedule, I’m beat.

And this stuff?  It’s liquid gold.

Iced Black Coffee

The thing about iced coffee is that you can’t just brew coffee and then chill it.  Coffee that has been heated and then chilled gets bitter, which ruins the delicious coffee flavor.  So for iced coffee you need to steep the coffee at room temperature.

3 cups coffee grinds

6-7 cups of water

1 cup of water, to be added later

Cheesecloth

In a large bowl (I like to use my 8 cup pyrex measuring cup that has a lid) combine water and grinds.  Stir and cover.  Let sit overnight.

Strain coffee mixture through a fine mesh strainer that has been lined with cheesecloth.  Add another cup or two of water to dilute to your taste.  Chill.

Coffee Ice Cubes

Combine 1/2 cup water and 1/2 cup coffee.  Free in ice cube tray.  Use to chill your coffee without diluting.

Jul 07 6 comments
drinks, fruits, the picnic series

Watermelon Vodka Tonic

Internet, today is my 25th birthday. I can now rent a car, I am officially in my mid-twenties, and there’s a little bigger gap in age between myself and our slew of summer interns. Or at least, so it feels. I’ve been looking forward to this birthday for a while, and I am so excited it is finally here.

As far as gifts, this has been a great birthday season (as a July birthday I tend to celebrate all. summer. long. It drives Dan insane). In May, Dan surprised me with the most adorable clutch from North Carolina native Holly Aiken. Then, in June I got my birthday tattoo. And then in July I put the money I’ve been squirreling away, plus some birthday money, plus some surprised refund money towards a new iPad! My dear friend Dana and her sweet guy Emerson surprised me with one of her adorably unique plush folkies, Leo. Not to mention the bagel sandwich I treated myself to this morning. Best birthday ever, in my opinion.

Tonight should be exciting, too. My coworker Rachael and I applied for a grant a while back to start a series of young adult programs at the Museum. Tonight is the kickoff of our series, which is titled Brews & Schmooze: First Thursdays at the JMM. We’ll be eating falafel, listening to live music, and the (amazing) artist we’re exhibiting, Loring Cornish, will be giving tours of his exhibition. All in all, it’s shaping up to be an incredible birthday. Unless it rains or nobody comes, in which case, MORE FALAFEL FOR ME!

All in all, this summer so far has been wonderful. Dan and I are loving our jobs, loving our home, loving our garden, loving our life. We’ve been surrounded by friends and family, there hasn’t been a moment that I don’t feel so fortunate and so loved. Toast with me, if you will, to this wonderful summer.

P.S. All I’m toasting with are these watermelon vodka tonics. They’re amazing. Refreshing, light, delicious, and oh so summery.

Watermelon Vodka Tonics

1 medium size watermelon
1 750 ml bottle of vodka
Tonic

Slice your watermelon. Place in a large sealed container or multiple zipped plastic bags. Pour vodka over the watermelon so that it is partially submerged. Let sit 24-48 hours in fridge.

Remove the watermelon, place in a separate container or serve. Pour liquid into an air-tight bottle. For a stronger drink, add more vodka to taste. Chill.

Mix 1 part watermelon vodka to two parts tonic. Serve.

Jun 28 3 comments
drinks

Mango Smoothie

Lately, with the exception of a good hamburger, all I seem to want to eat or drink are mango smoothies.  For weeks I was ordering them everywhere I went, drinking smoothies at all times of the day like it was going out of style.

This week I wisened up.  I bought a reusable travel cup for cold beverages (coming soon: all the iced coffee I can drink) and put my immersion blender to work.  I have to say, I’ve been in smoothie heaven.  It’s my new favorite part of summer.  Besides, perhaps, my birthday tattoo (a saucer magnolia) or my new red hair.


Mango Smoothie

1/2 cup greek yogurt

1/2 cup cubed mango, fresh or frozen

1/2 cup mango juice

6-8 large ice cubes

Combine all ingredients in a blender.  Blend until smooth.  Add juice or ice as needed until you have a consistency that works for you.

May 08 2 comments
drinks, the picnic series

Jill’s Vanilla Mojito

This recipe for vanilla mojitos comes courtesy of my Aunt Jill.  Jill, my mother’s older sister, is a wonderful person, a caring aunt, and a huge supporter of this blog.  She’s the first to recommend recipes (she helped me think this one out), always tells me what she thinks of my dishes, and never fails to encourage and cheer me on.  She’s incredibly special and important to me, and this Mother’s Day I’d like to give her a big virtual hug.

Aunt Jill, not a particularly big rum fan, dreamed up this mojito recipe.  Now Dan and I are very fond of the classic mojito, so we were skeptical.  I wasn’t sure if vanilla would make sense with the lime and mint, and if I would be okay giving up rum for vodka.  We decided to do a side-by-side taste testing, one version made with vanilla vodka and the other made with rum + vanilla extract.  The verdict? Both are wonderful.  The vodka is subtle and very refreshing, perfect for a picnic.  I have every intention of enjoying some of these when we make our way up to New Jersey this summer to visit Aunt Jill.

From left: my cousin Taylor (five days younger than me), Aunt Jill, Uncle Ron, and my cousin Jessie

Christmas in our family. Note, please, both my Aunt Jill and my Mom (front row left and first in).  This is why I’m the way I am.  Also, Jessie’s total deadpan kills me.

Vanilla Mojito Two Ways

Vodka:

Slice two limes.  Muddle them with a handful of mint leaves in the bottom of a pitcher.  Combine 1 cup lime simple syrup and 1 cup of vanilla vodka.  Chill.  When you arrive at your picnic destination, add 16 oz of club soda to the pitcher and serve!

Rum:

Slice two limes.  Muddle them with a handful of mint leaves in the bottom of a pitcher.  Combine 1 cup lime & vanilla simple syrup and 1 cup of white rum.  Chill.  When you arrive at your picnic destination, add 16 oz of club soda to the pitcher and serve!

Lime Simple Syrup

1 cup sugar

1 cup water

Juice of two limes

Combine all ingredients in a medium pan.  Boil until sugar dissolves.  Cool.

Lime & Vanilla Simple Syrup

1 cup sugar

1 cup water

1 tbsp vanilla extract

Juice of two limes

Combine all ingredients in a medium pan.  Boil until sugar dissolves.  Cool.