Cynthia's Chai Tea

This recipe appeared as my October column in my local newspaper, The Hinton Voice - this recipe is courtesy of their reporter Cynthia Bigrigg, who makes wicked awesome chai tea! 

[A couple of months back my friend Cynthia (and reporter at the Voice) and I were chatting recipes.  She mentioned that she brews her own chai tea, often several times a month. Upon hearing this I immediately made plans with her to share the recipe with you all this fall.  Well fall is now upon us, so the other night while brightly colored leaves swirled to the ground, we got together and made this recipe.  Let me tell you, it was the best darn chai tea I have ever tasted!

Homemade Kahlua

Last year I made homemade Bailey's on Christmas Eve, and it was nothing short of awesome.  This weekend I set out to make a batch in preparation of the upcoming holidays, and ended up making a batch of Kahlua as well.  Here are the results:  Ingredients - 6 cups of your favourite coffee, brewed - 1 lb light brown sugar - 2 cups vodka - 4 tbsp vanilla extract Directions Combine freshly brewed coffee with brown sugar and stir until completely dissolved.  Transfer to a medium saucepan set to medium heat.  Bring mixture to a boil and simmer for 3 minutes.  Cool the mixture completely, then add vanilla extract and vodka. 
Enjoy!   Recipe makes 6 cups (1.5 L).

Peach Lemonade

Ah, it's officially summer!  Summer is a more important time than ever to ensure you stay well hydrated and lemonade is such a classic summertime beverage.  I love this method of making lemonade, and I'm excited to be sharing it in this week's edition of The Hinton Voice as well!  The Voice just went digital which is great news for those of you who are out of town and would like to subscribe.  Be sure to head on over to their website for all the details! 

[Peaches and lemonade – two of my summertime favorites.  Both make a common appearance in my fridge this time of year, so it was only natural that I would eventually try and combine the two.  I have to say, I was pretty pleased with the results.  You could mix equal parts with club soda or ginger ale for punch, or even add a splash or two of vodka or rum for a more adult beverage.  This peach lemonade would be great at the beach, on a picnic, or even out camping.

There is nothing better on a hot summer’s day than a nice tall refreshing glass of ice-cold lemonade.   I’m not talking about the powdered kinds that try and pass themselves off as something that actually contains real fruit.  I’m talking the freshly squeezed, kind your Grandmother would have made right before heading out to the porch swing type of lemonade… this lemonade is exactly that.  

Making homemade lemonade is a lot less complicated than it sounds - I remember after the first time I made lemonade, I wondered why I didn’t try making it sooner.  It’s one of those great, no-fail types of recipes that’s great for beginners.  If it’s not sweet enough for you, simply add more sugar.  If it’s too sweet, another lemon should do the trick.  In less than 10 minutes from start to finish, I had an empty mason jar in my hand staring back at me, urging me to pour a second glass.]  

Ingredients

-        4-6 lemons (you’ll need 1 cup of lemon juice)

-        zest from 1 lemon

-        2 ripe peaches

-        1 cup sugar

-        5 cups filtered water

Directions

Zest your lemon peel, being careful not to zest any of the bitter white pith beneath the rind.

Combine sugar, 1-cup water, and lemon zest and bring to a boil over medium heat stirring frequently.  Once mixture reaches a boil, cook for an additional 1-2 minutes until the sugar is completely dissolved.   Remove from heat.

Roll lemons on your counter with the palm of your hand to loosen the flesh.   Hint: Lemon’s juice better when they are at room temperature, so if you store your lemons in a cool place pop them into the microwave for a couple of seconds before you start. 

Slice lemons in half and squeeze as much juice from each lemon as you can until you have a cup of juice.  I have a hand held wooden citrus juicer that works great for this step.

Remove the pits from your peaches and place them in a blender along with the lemon juice and blend well.  Strain pulp and place juice in a large pitcher along with the lemon syrup.   Add remaining 4 cups of water and stir well to combine all ingredients.

Serve over ice with a piece of lemon or mint for garnish. 

Enjoy!

- Nutritional Info (1 cup) -

Calories - 95   Fat - 0    Carbs – 26     Protein - 0   Fibre – 0

Earl Grey Vanilla Bean Cookies

This is my third recipe to be featured in The Hinton Voice.   It's still so surreal to every time I see my recipes in print.  I absolutely love coming up with different recipes to share, and it's an honour to be able share them via such a great publication. 

Here is the excerpt from The Hinton Voice - April 5th, 2012.

[I am a huge tea lover - I have an entire shelf in my kitchen devoted entirely to loose teas and tea accessories.  Earl Grey tea has always been one of my favourites.  I remember the first time I ever experienced the wonderful aroma of Earl Grey tea - it was on a hot summer day and I was perusing an outdoor market.  My eye caught a beautiful wooden box and in it laid the tea.  Upon opening the box, my nose filled with an aroma that reminded me of fragrant flowers.  Turns out I wasn't too far off - Earl Grey's distinctive flavour and aroma is derived from the addition of oil extracted from the rind of the Bergamot orange, a fragrant citrus fruit.  I absolutely love the aroma that fills my house when these cookies are baking. 

These cookies remind me of my favourite coffeehouse tea, the London Fog.  The London Fog is a blend of Earl Grey tea and vanilla sugar, whipped deliciously into steamed milk.  I've also been told that this cookie tastes quite similar to Fruit Loops. 

This is a great cookie to have with a warm cup of tea, or to make as a gift for the tea lovers in your life.] 

Ingredients
- 2 cups all purpose flour
- 1/2 cup granulated sugar, plus more for rolling
- 1/2 cup icing sugar
- 2 tbsp vanilla sugar*
- 2 tbsp Earl Grey tea leaves (about 6 bags)
- 1/4 tsp sea salt
- 2 tsp pure vanilla extract
- 1 cup butter, chilled

* If you don't have vanilla sugar, you can substitute granulated sugar with an extra splash of vanilla extract.  If you want to make your own, the recipe is below:

Vanilla Sugar
(combine ingredients in a food processor or small blender)
- 1 cup granulated sugar
- 1-2 vanilla beans scraped

Directions

Combine dry ingredients (flour, sugars, tea and salt) in a food processor and blend until well combined. 

Cut butter into pieces and slowly add to dry ingredients.  Add vanilla extract and mix until sought forms. 

Remove from food processor and form the dough into a log about 16 inches long (I made mine a yore log).  Roll log in granulated sugar, or vanilla sugar. 

Wrap in wax paper and chill in fridge for at least an half hour before baking. 

Once chilled, cu cookies to about 1/3 inch thick.  You should get approximately 4 dozen (48) cookies. 

Preheat oven to 375 degrees.

Bake until the edges of the cookies are brown around the edges, about 10-12 minutes. 

Enjoy! 

- Nutritional Info (per cookie) -

Calories - 69   Fat - 4    Carbs - 8     Protein - 1    Fibre - 0

Homemade Vanilla Almond Milk

We go through quite a bit of almond milk in our house - if it wasn't for coffee we would probably only buy almond milk (we are both 2-cream 2-sugar kind of people).  We are huge fans of the chocolate variety as well, I can't wait to start experimenting with different chocolate recipes.

I really liked the homemade almond milk -  I was really surprised at just how creamy it was - it looked like whole milk!  I think if I were to buy fresher almonds (I got them from the bulk section of my small town grocery store) - it would have tasted even better. 

Ingredients
- 1 cup raw almonds
- 4 cups filtered water, plus more for soaking
- 1/4 vanilla bean (optional)

Directions

Place almonds in a medium bowl and cover with water.  Soak for at least 6 hours.  The almonds can be soaked for up to 12 hours, but anything past 6 requires a change of water. 

Rinse and drain almonds, then peel the skins off.  It should be fairly easy to peel the them once they have soaked.

Place peeled almonds, vanilla bean, and 4 cups of filtered water in blender and blend until smooth (about a minute). 

Strain almonds using a nut milk bag if possible.  If you don't have a nut milk bag, you can use cheese cloth (I would double or triple layer it).  Strain twice to ensure smoother milk.  You no longer need the almond pulp for this recipe, but don't throw it out, it can be used in other recipes.

Store in a glass jar or other container in the fridge.  Shake well before using. 

Enjoy! 

Homemade Hot Chocolate Mix

We woke up to a light sprinkling of snow this morning, so my husband and I decided to drive in Jasper National Park (about 15 minutes from home) so he can take some photo's for his nature blog.  I think I will be making some hot chocolate for us to take in a thermos!

Happy Family Day weekend my Alberta, Manitoba and Saskatchewan friends!  

Ingredients

- 2 oz (2 bars) semi-sweet Bakers chocolate (or your favourite semi-sweet chocolate)

- 1 tbsp cocoa powder

- 1/4 cup sugar

Directions

Coarsely chop chocolate and place in a small blender (such as a magic bullet) or food processor until fine. If you don't have a small blender or food processor, you can finely grate the chocolate using a cheese grater. 

Mix chocolate with cocoa powder and sugar and place in an airtight container (I used a small mason jar).

Use 2 level tbsp mix with 1 cup of hot milk (we like almond milk). 

Recipe makes 4 servings. 

Enjoy!

- Nutritional Info (per 2 tbsp) -

Calories - 120   Fat - 5    Carbs - 21     Protein - 1    Fibre - 2

Pomegranate Champagne Cocktail

I created this recipe for Carrie over at Bakeaholic Mama.  When she mentioned she was looking for guest bloggers for Valentine's Day, I jumped at the chance.  I first discovered her blog right before Christmas last year - and she has continued to impress me with her recipes ever since.  I'm honoured to be sharing this recipe on her blog today.  Be sure to head over to her blog to check out this recipe, as well as many of her own delicious recipes (I especially love her Ruby Red Grapefruit Bars - they look amazing!). 

Birthday Cake Smoothie

"Birthday Cake" flavoured ice cream is something I always look for when I am perusing an ice cream shop on a hot summers day (oh who am I kidding, any time of the year is a good time for ice cream). I can honestly say that next to good old fashioned vanilla, birthday cake ice cream is my favourite kind.  This smoothie tastes like the real deal - even I can't believe how low in calories it is!

Ingredients
- 1/2 cup vanilla frozen yogurt (throw in an extra 1/2 cup if you like your smoothies extra thick)
- 1/4 cup vanilla greek yogurt
- 1 cup unsweetened vanilla almond milk
- 2 tsp vanilla sugar
- 2 tbsp whipping cream, for garnish
- 1 tsp sprinkles, for garnish

Directions

Combine all ingredients in blender and blend.

Optional:  Top with a few tbsp of whipped cream & a dash of sprinkles

Enjoy!

- Nutritional Info (whole recipe w/o toppings) -

Calories - 218  Fat - 5    Carbs - 38     Protein - 7    Fibre - 1

- Nutritional Info (whole recipe w/ toppings) -

Calories - 338  Fat - 16    Carbs - 41     Protein - 8    Fibre - 1

Mango Carrot Smoothie

Wake up your taste buds with this energizing smoothie! 


 Bonus: This smoothie is completely fat free. 

Ingredients

- 1 cup frozen mango

- 1 cup orange juice (I like lots of pulp)

- 1/4 cup shredded carrot
- 1/4 tsp ginger

Directions

Combine all ingredients in blender and blend. 

Optional:  Top with a sprinkle of shredded carrot for garnish.

Makes 2 cups.

Enjoy!

- Nutritional Info (whole recipe) -

Calories - 245   Fat - 0    Carbs - 57     Protein - 4    Fibre - 4

Blueberry Cheesecake Smoothie

I know, I know... cream cheese and graham crackers in a smoothie?  Even my husband (who will try anything) was a bit skeptical when I told him what was in the drink he was about to consume.  Trust me though it works.  I tried several different combinations to get this smoothie just right.  And yes, it received my husband's official seal of approval. ;) 

Ingredients
- 1/2 cup frozen blueberries
- 1/2 cup frozen yogurt
- 1/2 cup almond milk
- 1 tbsp cream cheese, softened
- 2 tbsp graham cracker crumbs
- 1 tsp liquid honey

Directions

Combine ingredients and blend.  

Makes 2 cups.

Enjoy! 

- Nutritional Info (whole recipe) -

Calories - 346   Fat - 17    Carbs - 42     Protein - 8    Fibre - 3

Peanut Butter Banana Smoothie

This is pretty similar to the Almond Butter Banana Smoothie that I shared early last year, but in honour of Smoothie Sunday, I decided to post again with a new picture.  Because I used peanut this time instead of almond butter, the nutritional info at the bottom has changed. 

Whenever I make this smoothie it's for a meal replacement, as it's packed with some great healthy ingredients.  Great for breakfast; this bad boy has enough protein to carry you through to lunch and then some!

Ingredients

- 1 medium banana

- 2 tbsp peanut butter

- 1/2 cup frozen yogurt

- 1/2 cup unsweetened almond milk (or skim milk)

- 1/4 cup plain yogurt

- 1 tsp liquid honey (optional)

Directions 

Combine ingredients and blend. 

Top with a drizzle of honey for decoration.

Makes 2 cups. 

Enjoy!

- Nutritional Info (whole recipe) -

Calories - 445   Fat - 17    Carbs - 61     Protein - 20    Fibre - 6

100 Calorie Strawberry Smoothie

This smoothie is so easy to make, I would hardly call it a recipe.  It's so delicious, and amazingly low-cal, it was too good not to share!  

Ingredients
- 1 cup frozen strawberries
- 1 cup unsweetened almond milk
- 2 tsp liquid honey

Directions 

Combine ingredients and blend.

Makes 2 cups.

Enjoy!

- Nutritional Info (whole recipe) -

Calories - 100   Fat - 2    Carbs - 35     Protein - 1    Fibre - 5

Homemade "Bailey's" Irish Cream Liqueur

Being as how this Sunday's post happens to fall on Christmas,  I would like to take a minute to say Merry Christmas to everyone!  Due to the holiday I wanted to make today's post extra special, and what better way than with everybody's favourite holiday liqueur? 


Always a fan of Bailey's in my coffee, I decided to experiment with different ingredients trying to come up with the unique flavour that Bailey's offers.  This is a rich, creamy drink that will likely not last very long in your house!  I made a few batches of this last night (Christmas Eve), and bottled some up to share with friends and family today.  My husband and I enjoyed our "Bailey's" on the rocks last night, and plan on trying it this morning with our coffee!  This recipe is so easy and economical, I doubt we will ever buy store bought Bailey's again!

Ingredients
- 1 cup heavy cream
- 1-14 oz can sweetened condensed milk
- 1 2/3 cups Irish Whiskey (I used Jameson).
- 2 tsp Starbucks Via Caramel (or 1 tsp of your favourite instant coffee, but via works really great)
- 2 tbsp chocolate syrup
- 1 tsp vanilla extract
- 1 tsp almond extract (seems weird, but it works!)

Note - If you like flavoured Bailey's, simple add some homemade caramel, or a drop or two of mint oil.

Directions

Combine all ingredients (except for cream) in a blender and blend on low for 30 seconds.  Add cream and blend on low for an additional 30 seconds.  I have a hole in the top of my blender, so I was able to add the cream slowly while blending.  If you are able to do this great, if not, add the cream in three small batches.  While you want to make sure that the ingredients are well blended, be sure not to over whip.

Bottle in a tightly sealed glass container (a 1 L mason jar fits the batch perfectly!) and store in the fridge.  Shake well before using.  Will keep for up to 2 months.

Enjoy!

- Nutritional Info (per oz) -

Calories - 100   Fat - 4    Carbs - 10     Protein - 1    Fibre - 0

Candy Cane White Hot Chocolate

I'm not going to lie, I'm a sucker for a warm holiday beverage.  Always a fan of white chocolate and peppermint alike (also, they were both in my cupboard), I thought these two ingredients combined would make for a pretty festive drink. 

Ingredients
- 1 box (6 squares) white bakers chocolate
- 1 L (4 cups) milk
- 1/2 cup whipping cream
- 6 candy canes, (plus 6 more for stir sticks if desired)

Directions

Crush 6 of the candy canes (I threw them all in a Ziplock freezer bag and crushed them with the bottom of a cup).

Whip the cream using a hand mixer until stiff peaks form.  Set aside.

Shave 1 square of chocolate (for topping) and set aside.

Melt remaining chocolate in saucepan over medium heat.  Add milk and stir until warmed through, about 3 minutes.  Add crushed candy canes (reserve 1 tbsp for sprinkling) and mix until melted.  Pour into a mug.

Add whipping cream & top with sprinkle of remaining crushed candy cane and white chocolate shavings.  Serve with candy cane stir stick.

Serves 6.

Enjoy!

- Nutritional Info (per cup using whole milk) -

Calories - 377  Fat - 21    Carbs - 39    Protein - 7    Fibre - 0

- Nutritional Info (per cup using skim milk) -

Calories - 357  Fat - 19    Carbs - 39    Protein - 7    Fibre - 0

Classic Lemonade

There is nothing better than a glass of homemade lemonade on a hot summer day.  This recipe is so easy, you'll wonder why you didn't try making your own lemonade sooner.

Ingredients

• 1 1/2 cups lemon juice (about 10 lemons)
• 1 cup sugar
• 2-3 cups water, depending on desired strength

Directions

Before juicing the lemons, heat in the microwave for about 20 seconds. Next, roll the lemons against the counter with the palm of your hand until you feel the flesh loosen. This will make juicing much easier. 

Cut the lemons in half and juice, either by hand or with a juicer.

Add sugar and stir until disolved.  Add water.  Enjoy!

Pina Colada Popsicles

Pina Colada's are one of my favourite alcoholic beverages.  This recipe can be used for the beverage as well, just add a few shots of white rum and you'll be good to go!  :)

Ingredients:

1 cup fresh pineapple

1/2 cup coconut milk (fresh is best, but you can used canned)

2 tbsp sugar (I use evaporated organic cane juice)

1/2 cup almond milk

Blend ingredients (a magic bullet works awesome for this).   Pour into 4 of your favourite popsicle molds, freeze until set (a few hours) and enjoy! 

- Nutritional Info (per popsicle) -

Calories - 93    Fat - 4     Carbs - 15     Protein - 1     Iron - 2    Fibre - 1

London Fog

London Fogs are one of my all time favourite drinks.  They are made with Earl Grey tea (hence the name) and very easy to make with basic kitchen utensils.  No need to pay $5+ at a coffee shop anymore!

Ingredients
- 2-3 Earl Grey tea bags or 3-4 tbsp loose (depending on how strong you like it)
- 2 cups milk
- 2 cups water
- 3-4 tbsp vanilla syrup

Directions

Combine milk and water and bring to a boil in a medium saucepan, stirring constantly (you want to be careful as to not burn the milk).  Add tea and reduce heat to medium, steeping for about 2 minutes. 

Remove tea bags/strain tea and mix in vanilla syrup.  Pour into your favourite mug and enjoy!

Vanilla Syrup

Vanilla syrup is the key ingredient in one of my favourite drinks, the London Fog.  I will be posting the London Fog recipe next week.

Ingredients:

1 Cup water
1 Cup sugar
1 Vanilla bean (you can also use vanilla extract, but the bean will give a deeper vanilla flavour)

Directions:

Combine all ingredients in a medium saucepan and bring to boil on high heat, stirring constantly.  The sugar will dissolve and the mixture will become clear. Once mixture has come to a boil, continue to boil for about 5 minutes. 

If you used vanilla beans, remove the large pieces left behind.  There will still be smaller bits that look like coffee grounds (unless you strain first through a coffee filter), those will add to the flavour of the syrup.

Once cool, bottle and refrigerate.  Goes well with coffee or tea.