Beverages

Homemade Almond Milk

By in Beverages, Cold, Homemade 8 Comments Tags: , , , , ,

almond milk

Almond milk has been a constant in our fridge for a long time. I use it mostly in my granola and drinks. We still use regular milk for cooking, but I find that if I have too much it starts to bother me, so I keep it to a minimum and always make sure to have an alternative on hand.

I started making my own almond milk about a month ago. It’s cheaper then buying a carton from the store, especially if you can buy your almonds in bulk. Since I’m the only one that uses almond milk on a regular basis in my family I can never finish a full carton by the time it goes bad. Making my own saves me money and I don’t have any waste. Plus, it only takes two ingredients for the base recipe, rather then a bunch of extra fillers that I don’t need. I find it much more convenient to make it myself then to run out to the store for more. As soon as I’m out I soak some almonds overnight, blend it up in the morning and I’ve got myself some fresh almond milk.

I also love the adaptability to flavour it up as I please. If I’m going to use it for cooking I leave it plain, if I’ll be using it for granola and drinks I like to flavour and sweeten it up. I do think that almond milk is an acquired taste, especially if you’re used to using another alternative, like soy milk. But it has quickly become my favourite milk substitute, right alongside coconut milk. I like to flavour it with vanilla and cinnamon, my kids think it tastes like eggnog and actually beg to drink it. That never happened with the stuff I got from the store.

If almond milk is a regular at your table, or you want to have a small batch rather then having to buy a big carton, this recipe is for you. It really couldn’t be simpler.

In other news, Kitchen Simplicity is featured in the spring issue of Celebrate Home Magazine. You can view the free magazine online through issuu or browse through the pdf version. In the issue I share four recipes for a spring brunch. They have lot’s of lovely articles about gardening, cooking, and, of course, all the different ways to celebrate home.

Almond Milk

Pick and choose your optional mix-ins or use them all for a delicious beverage that tastes great on it’s own.

  • 1 cup raw almonds
  • 3.5 cups water (plus more for soaking)
  • pinch sea salt
  • 2 teaspoons vanilla, optional
  • 1/4 teaspoon cinnamon, optional
  • 2 tablespoons maple syrup, optional

Place almonds in a bowl. Cover with enough cold water that the almonds are completely submerged. Set aside and let soak overnight (or at least 8 hours).

Drain and rinse the almonds, place in your blender along with 3.5 cups fresh water. Cover and process on the highest setting for one minute. Line a fine mesh sieve with cheesecloth. Pour the almond mixture through the cheesecloth. Gather the ends of the cheesecloth and, using your hands, squeeze out as much liquid from the almonds as possible. Discard or save the almonds for another use (once I come up with some good ones I’ll be sure to share!). Whisk in sea salt along with desired flavourings. Pour into a storage container and refrigerate (let sit for a couple hours before using for best flavour) . Stir or shake before use. This should stay good for up to 5 days.

Makes: 3.5 cups

Adapted from Oh She Glows.

Grapefruit Smoothies

By in Beverages, Cold, Snacks 4 Comments Tags: , , ,

grapefruit smoothies

I’m majorly in the mood for spring and flavours that are bright and fresh. And, since grapefruit is in season right now and so much sweeter, me and the kids haven’t been able to stay away from it. It’s a great fruit to bridge the gap before all the wonderful spring fruits and veggies come into season. Which is officially less then a month away. I could not be more excited about this fact!

We’ve been slurping up this gem of a smoothie for a couple of weeks now. I’ve got it all down by memory and can be seen throwing things into the blender on autopilot. It is our new favourite.

For this smoothie we use the real deal – one whole (peeled) grapefruit sliced up and thrown in the blender with plenty of other sweet and creamy things – this means you get the full nutritional value of the grapefruit rather then just drinking the juice. Grapefruit is definitely the dominant flavour but the strawberries and banana help round it out and sweeten it up, while the vanilla and yogurt give it a creamy, rich flavour. The result is a refreshing smoothie that tastes like a grapefruit in creamsicle form. Yum!

Grapefruit Smoothies

If your grapefruit is on the tart side feel free to add more sweetener, to taste.

  • 1 ruby red grapefruit
  • 1 cup frozen strawberries
  • 1 ripe banana, peeled
  • 1/2 cup Greek yogurt
  • 1/2 cup orange juice
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon honey

Cut the ends off the grapefruit so you can see the pink flesh. Using that as a guide trim away the skin and the white pith until you have a naked grapefruit (see visual of how to do this here). Slice the grapefruit into thick rounds and remove any seeds. Place the rounds of grapefruit into a blender along with remaining ingredients. Process until smooth.

Makes: 2 large servings or 4 small (about 3 cups total)

 

Dulce De Leche Coffee Creamer

By in Beverages, Cold, Warm No Comments Tags: , , ,

dulce de leche coffee creamer

In my craving for spring I’ve also been having a huge craving for iced coffee. Unbelievably, we’ve been having very mild weather the last couple of weeks and it has increased my cravings that much more.

There’s something so satisfying and refreshing about an iced coffee, especially with such a delicious flavour as dulce de leche. It’s a nice treat to have in the middle of the day when my little girl’s napping and my son’s quietly coloring at the table. A moment of blissful reprieve from the business of the day.

This recipe is really complicated so prepare yourself. JK! It’s two ingredients warmed together until they become one. It doesn’t get much easier then that. Although, If you wanted to get really crazy you could add a bit of sea salt for a salted dulce de leche coffee creamer or some cocoa powder for a caramel mocha type creamer. Oh dear, I think I’ve just talked myself into it. Time to make another batch of dulce de leche so I can experiment.

Dulce De Leche Coffee Creamer

You can make this as low-fat as you like, keeping in mind that it won’t be as creamy. You can also use non-dairy substitutes such as almond milk in place of the half and half.

  • 2 cups half and half cream (milk, or milk substitute)
  • 1/2 cup dulce de leche

Place cream and dulce de leche in a small saucepan set over medium heat. Whisk until mixture is steaming and smooth. Allow to cool before storing, covered, in the fridge.

To serve, stir desired amount into hot or iced coffee.

Makes: 2.5 cups

Homemade Hot Chocolate Mix

By in Beverages, Christmas, GF Sweets, Warm 2 Comments Tags: , , , , ,

hot chocolate mix

Nothing satisfies the belly like a warm cup of hot chocolate when you come in from the cold. Or while you’re sitting in the cold warming up by a fire. Instead of buying a packaged mix, why not make this gourmet version instead? It uses vanilla beans, tons of real chocolate and Dutch-process cocoa powder. It makes a humongous batch so you’ll have plenty to give away while still keeping some for yourself. Package it up with some homemade mini marshmallows and you’ll have some very happy recipients.

I was instantly drawn to this recipe because it doesn’t use powdered milk. Powdered milk is not something I ever have on hand. And with all the milk sensitive people in my life, I really wanted something that everyone could enjoy. This way people can pick their favourite milk base and just stir in the love.

I’ll be checking out now to enjoy Christmas with my family. I hope you have a joyful, stress-free Christmas with plenty of shared moments with family and friends. Merry Christmas! :D

Hot Chocolate Mix

For best results use high-quality chocolate.

  • 4 cups sugar
  • 2 vanilla beans, split and seeded
  • 24 oz. semi sweet chocolate, chopped
  • 9 oz. dark (or bittersweet) chocolate, chopped
  • 2 cups Dutch-process cocoa powder

Mix together the sugar and vanilla bean seeds, in a large bowl. Rub the mixture between your fingers to help distribute it evenly. Nestle the pods into the sugar and let sit, covered, overnight.

Remove vanilla pods from sugar. Pour sugar into the bowl of a food processor fitted with the blade attachment. Add chocolates and cocoa powder. Run the processor in 4 second bursts until the chocolate is finely ground. (If your food processor isn’t large enough for all of the ingredients you can process the chocolate on its own until finely ground, transfer it to a large bowl and then stir in the sugar and cocoa with a whisk). Store in airtight containers at room temperature for up to 6 months.

To serve: stir together 2 tablespoons mix with 1 cup steaming milk (or milk alternative), until dissolved.

Makes approximately: 9.5 cups (or 76 servings)

Adapted from Annie’s Eats. Originally from Gourmet, 2005.

Maple Gingerbread Syrup & Latte

By in Beverages, Christmas, Condiments, Warm No Comments Tags: , , , , , ,

gingerbread latte

I got this idea of making a processed-sugar-free simple syrup, for our beverages, out of pure necessity. We’ve been sick more often this year then any I can remember, which I’m crediting to the fact that Max started going to playschool. And, every time we get sick it seems to be when we’re not being as careful about what we eat – less probiotics, more processed sugar, etc. So in my need for the occasional coffee to get through a sleep deprived day, and the fact that I don’t really like coffee without some sort of sweetener + flavour booster, and also the fact that a girl just has to unwind with a latte once in a while, I decided to create a different kind of flavoured simple syrup. One with all the spices of gingerbread and the sweetness of maple syrup. A.K.A. Christmas in a mug.

You can use this syrup to flavour and sweeten whatever kind of drink you like, hot chocolate, iced coffee, mochas – you name it! I’ve included a recipe for how I turn it into a gingerbread latte. I add whipped cream for special days but enjoy it just as much without for a midweek pick-me-up. Lucky for you, it’s almost the weekend so you deserve a dollop or two. ;) Happy Friday!

Maple Gingerbread Syrup

  • 1/2 cup water
  • 1/2 cup real maple syrup
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 teaspoon molasses

Stir together all ingredients in a small saucepan. Bring to a simmer. Simmer gently for 10 minutes or until thickened slightly. Use immediately or allow to cool before storing, covered, the fridge. Stir or shake before using.

Makes: 2/3 cup

Gingerbread Latte

Feel free to fiddle with the amounts to make it perfect just for you.

  • 1/2 cup milk (or milk alternative)
  • 1.5 tablespoons maple gingerbread syrup
  • 2 fl. oz (1/4 cup) espresso or very strong coffee
  • nutmeg, optional

Place milk and syrup in a small saucepan. Whisk over medium heat until steaming. Pour coffee into mug, top with milk mixture. Serve immediately or top with whipped cream and a sprinkling of nutmeg, if desired.

Serves: 1

Latte adapted from allrecipes. Syrup adapted from Annie’s Eats.

Orange Mocha (or Hot Chocolate)

By in Beverages, Warm 1 Comment Tags: , , , , ,

Orange Mocha (or Hot Chocolate)

I”m obsessed with drinks. Cold in the summer, hot in the winter. I can”t help myself, they”re just too much fun to make and sip. And, there are so many different flavours to come up with depending on the season. We”ve been nabbing up oranges every time we go to the grocery store – they are soooo good right now! I was feeling the need to break away from the typical fall flavours for a little bit and enjoy something wintery and bright. Wintery = Hot Drinks and Chocolate. Bright = Citrus. Together = Orange Mocha.

If you like the combination of chocolate and oranges together, you will love this. It is a great change of pace from all those spiced drinks we”ve all been enjoying so much. For myself and my hubby, I like to make it into a mocha by stirring the chocolate orange sauce into coffee. For the kiddos, I heat up a glass of milk and stir some in, to make Orange Hot Chocolate. They love it. And, I love that it”s not coming out of a package filled with sugar and artificial flavourings. Win. Win. ;)

Orange Mocha

For extra decadence top with Cinnamon-Honey Marshmallows or Orange Whipped Cream.

  • 1/2 cup cocoa powder

  • 1/2 cup milk (or dairy-free alternative)

  • 1/4 cup maple syrup

  • 1 orange

  • 1/4 teaspoon ground cinnamon

In a small saucepan whisk together cocoa powder, milk and maple syrup. Remove the rind from the orange with a vegetable peeler or pairing knife, being careful to avoid the white pith. Stir into cocoa mixture. Set the saucepan over medium heat and bring to a simmer, stirring occasionally. Turn off heat and let sit for 5 minutes. Cut the orange in half and squeeze the juice into the chocolate mixture. Stir in cinnamon. Remove the orange rind, if desired (if it”s cut into nice strips I don”t bother). Use immediately or cover and refrigerate until ready to use.

To make a mocha, stir 2-3 tablespoons of the chocolate orange mixture into 1 cup of hot coffee. Add additional sweetener or milk, if desired. (For hot chocolate stir into 1 cup of warm milk.)

Makes: 1 cup sauce (6-8 servings)

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