Warm

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)

Pumpkin Chai Latte

By in Beverages, Fall, Warm 3 Comments Tags: , , , ,

pumpkin chai latte

Pumpkin Spice Latte’s are all the rage these days, every year you see new recipes for homemade versions popping up everywhere. I’m sure if you’re a fan, you’ve already found your favourite homemade version, so I’m not going to venture there. But, I do enjoy a good pumkin-y warm fall beverage and since I don’t drink coffee everyday (as much as I’d like to) I wanted to do something with tea instead, and a Pumpkin Chai Latte seemed like the logical step.

The thing I love about recipes like this, is they help you use up those little bits of extra pumpkin that there always seem to be after a pumpkin baking session. It feels like a special treat yet you’re helping to reduce waste, always a good excuse right? Plus, it’s virtually guilt-free so you can enjoy it as much as you like.

I made this a couple times until I got it just right for me, but feel free to adjust the amounts of spice and pumpkin to your liking. As it is, it’s lightly spiced so that it complements the more delicate flavours of tea. I know I’ll be enjoying this often over the coming months and I hope you do too!

Pumpkin Chai Latte

Use your preferred milk alternative to make this dairy free.

  • 1 cup milk
  • 2 tablespoons pumpkin puree (not pumpkin pie filling)
  • 1 tablespoon maple syrup
  • 1/8 teaspoon ground cardamom
  • pinch ground cinnamon
  • pinch ground ginger
  • small pinch ground cloves
  • crack of freshly ground black pepper (or a small pinch of pre-ground pepper)
  • 1 black tea bag

Mix together all ingredients, except for tea, in a small saucepan. Bring to just barely a simmer, stirring occasionally. Remove from heat, drop in tea bag and let steep for 4 minutes. Remove teabag and serve immediately. Garnish with a sprinkling of cinnamon, if desired.

Serves: 1

French Vanilla Iced (or Hot) Coffee

By in Beverages, Cold, Warm 7 Comments Tags: , , , , , , ,

French Vanilla Iced (or Hot) Coffee

A lot has transpired since my last post. We moved all the way across the country and back up into Canada – we”re back home! It”s been almost four years since we moved away. Everything feels so familiar and yet so different. It”s going to feel strangely wonderful to only have to drive a couple hours to see my family rather than a day of flying and dealing with jet lag. It feels good to be back. :)

When you”re moving so far away you can”t exactly keep stockpiling your pantry so the last few weeks have been much more about trying to scrounge up what I can make with the last remnants of what we have left – not exactly the most interesting stuff for a food blog. But, I was able to get a couple of posts ready for you while we were getting ready to leave, so I”ll be sharing those with you while we move into and set up our new place.

I”m excited to get back into the swing of things, I”ve missed you guys and this space. I figured I better start out by sharing a recipe that I”ve been keeping from you for far too long – iced coffee concentrate with french vanilla coffee creamer. Both are stored in the fridge so you can enjoy them anytime you want.

I”m not a coffee drinker but this combination has turned me into a coffee addict and the fact that I can have it cold or warm makes it that much more enjoyable and suitable for any day. If you have dairy allergies or want to make this healthier you can substitute soy milk, almond milk or regular milk for the cream.

I apologize ahead of time for contributing to your coffee addiction. Having a steady supply of this coffee concentrate and creamer in the fridge means it”s that much harder to resist. But at least we can feel a little less guilty about the fact that it”s sweetened with real maple syrup and can be healified to our hearts content. ;) Cuddle up on the couch or enjoy it on the back deck; either way it”s a blissful, and much looked forward to, break in the day.

French Vanilla Iced Coffee

Coffee Concentrate

I make mine in a 1 gallon pitcher, I”ve included the measurements for this smaller batch in brackets.

  • 1 pound ground coffee (6 oz.)

  • 8 quarts cold water (12 cups)

Stir ingredients together in a large container or pitcher. Let sit, covered, at room temperature for 12-24 hours. Strain through a fine mesh sieve lined with cheesecloth or paper towel. Discard solids. Pour coffee concentrate into serving container and refrigerate.

Large batch makes approximately 1.5 gallons concentrate. Small batch makes just under 3 quarts concentrate.

French Vanilla 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 soy milk in place of the half and half. If you don”t have vanilla beans you can use 1 tablespoon vanilla extract; heat as normal but skip the steeping process.

  • 2 cups half and half

  • 1/4 cup maple syrup

  • 1 vanilla bean, split and seeded

Place all ingredients in a small saucepan set over medium heat. Heat through just until steaming. Remove from heat; cover and let steep for 30 minutes. Strain and allow to cool before storing, covered, in the fridge.

Makes: 2 cups

To Make Iced Coffee

To make it hot, skip the ice and warm it in the microwave or on the stove top.

  •  ice

  • 1/4 cup french vanilla coffee creamer

  • 3/4 cup coffee concentrate

Fill glass half to three-quarters full of ice. Pour in coffee cream and coffee concentrate. Stir before serving.

Makes: 1 cup iced coffee, plus ice

For larger or smaller amounts simply use the ratio of 1 part coffee creamer to 3 parts coffee concentrate.

Coffee Concentrate adapted from The Pioneer Woman via Annie”s Eats. Coffee Creamer adapted from Deliciously Organic.

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