Showing posts with label cocktails smoothies and beverages. Show all posts
Showing posts with label cocktails smoothies and beverages. Show all posts

Tuesday, July 7, 2015

Fresh Watermelon & Herb Margaritas


I believe summer cocktails should be light, fresh, refreshing and not too sweet. This cooling cocktail perfectly fits the bill. Freshly squeezed watermelon juice is blended with fresh lime juice, freshly picked herbs, a bit of sea salt and your favorite tequila. The herbs and lime juice deliciously cut some of the sweetness of the watermelon, and the sea salt pulls everything together. So wonderful. Just the thing to tame the spiciest food.

 I made a big pitcher of the margaritas for book club last week. The group loved them, drank every drop, and asked for the recipe. I consider that a massive success. Trust me...make a batch for your next party. You won't be sorry and will be blending watermelon margaritas all summer. Enjoy!

Fresh Watermelon & Herb Margaritas
(makes 8)

 watermelon juice from a medium watermelon seeded and chunked 
juice of 2-3 limes 
1/2-1 teaspoon salt 
1 tablespoon mint (I used chocolate mint, but any type works), plus more for garnish
1 tablespoon basil, plus more for garnish
ice
tequila

 Blend watermelon, juice from 2 limes, 1/2 teaspoon salt and herbs together till smooth. You should get around 10 cups of liquid. Taste and add additional lime juice and salt to taste. 

 Pour some of the juice into an ice cube tray to make watermelon ice cubes. Freeze until firm.
Refrigerate remaining juice until very cold.

 When ready to serve, add 2-3 oz tequila to each glass. Add a couple of ice cubes and a few watermelon ice cubes. Fill glass with watermelon juice. Stir and garnish with herbs. Serve immediately.

Other Summer Cocktails you may enjoy:
Summer means easy, breezy dishes made from fresh, just-picked produce and this week at Food Network's Summer Soiree we are celebrating Cocktails. Do you have a favorite cocktail recipe? Or, if you are not from the states, a favorite outdoor picnic recipe? Share in the comments section and/or link to your blog if you have one. And be sure to check out the delicious sounding recipes from my blogger friends and Food Network. 

 Feed Me Phoebe: Hibiscus Tea Arnold Palmers, Spiked or Sober
Creative Culinary: Lime Sherbet Float with Strawberries and Prosecco
Virtually Homemade: Strawberry Swirl Pina Colada
Healthy Eats: 5 Classic Cocktails, Slimmed Down
Daisy at Home: Frozen Watermelon-ade
Homemade Delish: Summer Cocktail Delight
Taste with the Eyes: Sublime Franco-Korean Elderflower Soju Martini
Napa Farmhouse 1885: Prosecco & Chambord Cocktail
Red or Green: Fresh Watermelon & Herb Margaritas
The Mom 100: A Peach Cocktail and a Mocktail for Mixed Company
FN Dish: 6 Fruity Riffs on Classic Summer Cocktails

best,
diane

I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.
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Wednesday, December 10, 2014

Spiced Eggnog (Egg and Dairy Free)

I love this version of eggnog. Can I still call it eggnog if there are no eggs in the recipe?  Traditional versions of this wonderful holiday drink are, of course, delicious, but they just don't sit well with me. Too rich, too much dairy.

I combined almond milk and coconut milk and added some coconut oil for richness. The spices scream "the holidays are here!" and the tiny bit of turmeric adds a bit of color to resemble the real thing. I used maple syrup to sweeten to stay away from sugar, but honey, organic sugar or a healthy sugar substitute can also be used. And, to me, it wouldn't be eggnog without the rum...but this is totally your call.  Enjoy!


Spiced "Eggnog" (Egg & Dairy Free)
(serves 4)

 1 1/2 cups almond milk
1 13.5 oz can coconut milk (full fat not low fat)
1 tablespoon coconut oil
1 stick cinnamon
1 whole nutmeg
1/8 teaspoon sea salt
1/8 teaspoon ground turmeric
1 teaspoon pure vanilla extract
1-2 tablespoons maple syrup
1/2 teaspoon freshly grated nutmeg, plus more for dusting
rum to taste

 Add almond milk, coconut milk, coconut oil, cinnamon stick, whole nutmeg, sea salt and turmeric to saucepan, Heat until small bubbles begin to form...do not let boil. When hot, whisk in vanilla, 1/2 teaspoon nutmeg and maple syrup to taste. Remove nutmeg and cinnamon stick.

 Pour into mugs and add the amount of rum you want...usually 1-2 tablespoons. Dust top with grated nutmeg and serve.

 Another Beverage Recipe You May Enjoy For The Holidays:

Oh, By the way, this is my 100th post on the Red or Green? blog. Thank you all so much for your support. I appreciate your follows, comments and suggestions. Here's to the next 100...
My best, 
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Tuesday, July 29, 2014

Frozen Tri-Melon Cocktail

Summer Cocktails. Doesn't the term conjure up days relaxing in the sun? By the pool? At the beach? Under a big umbrella?  Whatever you dream, a big, frothy, frozen cocktail adds to the enjoyment. Especially one handcrafted using the freshest possible, in-season melons. One that is softened by the addition of coconut milk...and spiced with fresh ginger, herbs and a bit of lime juice. Add your favorite vodka and jump into summer. Enjoy!

 I especially enjoy this cocktail with hot & spicy food...perfect for the recipes on this blog. To customize your cocktail, you can change the proportions of melon to suit your preferences...all watermelon? Perfect.  More honeydew than cantaloupe? Fine.  Just ensure you equal 4 cups.  I love the taste of the three together and the red, orange and green deliver such a beautiful color, don't you think?

 Frozen Tri-Melon Cocktail
(makes 2)
2 cups watermelon cubes (rind removed and seeded, about 2 inches each cube)
1 cup cantaloupe cubes    (rind removed and seeded, about 2 inches each cube)
1 cup honeydew melon     (rind removed and seeded, about 2 inches each cube)
3/4 cup coconut milk ( the type in the carton, not canned)
1 tsp minced fresh ginger
2 tsp fresh lime juice
2 tsp minced fresh mint
2 tsp minced fresh basil
2 oz vodka
pinch sea salt
fresh mint leaves for garnish

Place the melon cubes on a parchment-lined rimmed cookie sheet and freeze for 1 hour. Place all ingredients (except mint garnish) in a blender and process until well mixed.  Note, the mixture may freeze in the blender.  If this happens, stop processing and stir with a wooden spoon to break up cocktail.  Resume processing until frothy. Taste and add additional ginger or lime juice if desired.

Pour into tall glasses and garnish with fresh mint leaves. Serve immediately.
It is "Summer Cocktails" week at Food Network's
 #SummerSoiree roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite summer cocktail recipe? Please share in the comments section and/or link to your blog if you have one.

Feed Me Phoebe: Grilled Strawberry-Mint Bellinis
The Lemon Bowl: Raspberry-Ginger Bellini
Jeanette's Healthy Living: White Peach Sangria
The Heritage Cook: Refreshing Lime Coolers
The Cultural Dish: Pimm's Cup
Virtually Homemade: Frozen Lime Margaritas with a Sangria Swirl 
Weelicious: Strawberry Lemonade 
Big Girls, Small Kitchen: Strawberry Gimlets with Homemade Strawberry Vodka
Napa Farmhouse 1885: Cucumber and Sage Cocktail
Red or Green: Frozen Tri-Melon Cocktail
Dishing With Divya: Caipirinha
In Jennie's Kitchen: Cantaloupe Lillet Sparkler
Poet in the Pantry: Pirate's Booty Call
Elephants and the Coconut Trees: Watermelon Malibu Surf
Sweet Life Bake: Boozy Affogato
Devour: 5 Boozy Summer Coolers
Domesticate Me: Blueberry Mojito Royale
Haute Apple Pie: Classic Mojito
Daily*Dishin: Blackberry Rum Shrub
Taste With The Eyes: Korean Soju Kimbap Bloody Mary
FN Dish: Sip Your Way Through Summer (Recipes)

 best,
Diane
California Girl in Taos

Follow Me on Pinterest
I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.
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Tuesday, June 24, 2014

Spiced Rooibos Tea Popsicles


I am on a tea popsicle kick. I posted a recipe for Chai Green Tea Popsicles this week over on my Napa Farmhouse 1885 blog. They were so good...and I received so many rave reviews..that I decided to experiment with one of my favorite herb teas..Rooibos.

Natural News says this about Rooibos tea:

"Rooibos tea, also called red bush tea, is a herbal tea derived from the leaves of the rooibos plant. Though consumption of the tea was once confined to the South African regions in which the plant grew, rooibos tea is becoming more popular in Western countries due to its robust taste and numerous health benefits. Learn more"

Rooibos is caffeine free, rich in antioxidants, full of beneficial minerals, helps improve blood circulation and calms upset stomachs. Plus it tastes delicious. So I decided to combine brewed tea with unsweetened coconut milk, chai spices and whole blueberries and then freeze the mixture into popsicles. The result? A refreshing, light, spicy, yummy frozen treat perfect for hot summer days. Enjoy!

Spiced Rooibos Tea Popsicles
(makes 10-12 popsicles)

 3 cups boiling water
4 chai rooibos tea bags
3/4 cup coconut milk
1/2 tsp cinnamon
1/2 tsp nutmeg
coconut sugar to taste (optional)
1/2 cup blueberries (fresh or frozen)

 Pour the boiling water into a heat safe bowl and add the tea bags. Steep until the water is cool. Add cooled tea, coconut milk  and spices to bold and stir until combined. Taste and sweeten if desired. Pour into popsicle molds and freeze for 1 hour. Remove from freezer and equally divide blueberries between the molds. The hour of freezing allows the berries to be distributed throughout the popsicle...not sink to the bottom. Add the sticks and freeze until firm.


It is "Frozen Treats" week at Food Network's
 #SummerSoiree roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite frozen treat recipe? Please share in the comments section and/or link to your blog if you have one. 

For a savory frozen treat:

best,
Diane
California Girl in Taos

Follow Me on Pinterest
I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.
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