If you’re up for a bit of egg on your face in your drink, then I think you’ll love today’s drink. The combination of spicy ginger + tart cranberry + earthy rosemary creates a drink that encapsulates everything I feel as I watch the sun’s low rays move across our hill on a winter day. Continue reading
Eggs were our ingredient of the season this past spring, and honey is our ingredient of the season now! This recipe is a happy blend of both plus all the things that are good about summer. Continue reading
Happy Fourth Y’all! This post was originally published in 2015, but we think it’s still relevant 😉 Now I gotta go blast a Bruce Springsteen album while I consume and entire watermelon and light a bunch of sparklers.
As shown from top to bottom, left to right:
Watermelon Mint Salad Mint Agua Fresca Homemade Pizza Four Ways
Mint Simple Syrup Mojito Cashew Fruit Dip
Watermelon Gazpacho Mint Ice Cream Rosemary Infused Bloody Marys
The necessity of coffee is fitting for a Monday post, yeah? Brewing your coffee at home is one of the easiest ways to save money each week. I’m so used to it that buying a cup of coffee is a luxury to me and one I really enjoy, which wouldn’t be the case if I was waiting in line day after day at the coffee shop. During the winter, I usually brew a small pot in a french press or opt for the single cup pour over method, but once March rolls around it’s cold brewed coffee all. the. way. Once I discovered this method there was no turning back.
Why cold brew coffee?
We’re officially halfway through the fall season here on the blog, so it’s about time that we started crafting our own pumpkin spice lattes! Of course, in order to write this post, I had to do a little bit of research last week, stopping at Starbucks to taste the original before experimenting at home. Such. hard. work.
The PSL syrup recipe I used is directly from A Beautiful Mess (hi there, we <3 you!). I just modified it slightly by halving all ingredients and upping the ratio of brown to granulated sugar. I made half a batch because I was worried about having more than I could finish, but fortunately, these are so good that I’ll have no trouble finishing the jar.
**Our dear friend Nicole provides a low-sugar version in the comments. Check it out!
Happy Wednesday! Making homemade lemonade is one of those super simple activities that I don’t do nearly enough. This past Sunday I reaaaaally wanted a treat, but I’m sure you remember that I’m saving up for a travel adventure, which means NO treats! At least no treats that I have to pay for. After gazing longingly into my freezer and still not seeing any ice cream, I spun around and spotted an enormous bowl of lemons on my countertop and that’s how this homemade lemonade recipe was born.
It’s been a long time since I’ve had Frangelico or any other hazelnut liqueur, but with nuts as our featured ingredient, it was high time that I tried making my own! While doing some research for this project, I came across a Serious Eats article that encourages anyone interested to make their own rather than buy, and I couldn’t agree more. The pure hazelnut flavor really shines through, and I really appreciate being able to taylor the sweetness to my liking, which is often less than store-bought liqueurs.
After liking what Serious Eats’ encouragement to make the liqueur, I clicked through to their recipe and also liked the simplicity of that, so I used it and that’s what you see reprinted below. Making this liqueur couldn’t be easier, it’s the waiting that’s hard. While I want to say it “only” involves three to four weeks of wait-time, that’s three (or four) too many, and I think you’ll agree once you see my new favorite treat below. I say four weeks, because I was supposed to go on to steps 2 and 3 while our family was in town, and I completely forgot! As a result, I had about an extra week of the hazelnuts steeping in the alcohol, but the flavor is that delicious and strong that I have no regrets… although I’m not sure if I’ll be able to wait that long the second time I make this.
I love, love, love gin & tonics! When I was pregnant with Luc, our friends in Boulder (a big brewery town) would ask me if I couldn’t wait to have a beer, and I would always so no, because all I wanted was a G&T. In fact, when I hit week 39 of my pregnancy, I stopped in a liquor store to pick up some gin… I’m sure it looked absurd that a hugely pregnant lady was buying gin with her two year old in the shopping cart, but other women get the urge to nest, and I got the urge for gin.
Meanwhile, waiting at home for me was an awesome homemade tonic water kit that Calder’s sister gave me last July for my birthday. That was days after I became pregnant with Luc, and it killed me to have to sit on it for all those months! While Sarah was in town last month, we finally made the tonic water and broke open some new-to-us gins.
I really didn’t know what to call this warm milk creation. I certainly don’t want to call it that. It is kind of a mix between horchata and Spanish rice pudding, but I wouldn’t want to offend anyone by calling it that because I made this recipe up. I don’t really know if it is anything like authentic Spanish rice pudding or Mexican horchata and that’s why we’ll refer to it as Sarah’s warm winter drink, a name that’s completely non-descriptive, whoops. It’s a pretty awesome drink though and you can make it several different ways so don’t let its disappointing name discourage you. Vegan? We got you covered too. Like most recipes and projects on Seasoned, we try to give you the gist of the recipe, but encourage you to make it your own. Katie and I cook depending on seasonal ingredients and what’s in our cupboards, which means lots of these recipes are adaptable.
Cheers to citrus season! Growing up, my mom would order a half dozen boxes of oranges from the marching band fundraiser, which meant orangeade all winter long. I miss those big boxes and that orangeade so today I made something a little reminiscent of my childhood + alcohol 🙂 This citrus champagne spritzer has fresh squeeze oranges and lemons, but don’t fool yourself, it is still winter.
This bubbly and fresh drink turned my cheeks pink! It was the perfect pal for present wrapping today. Do I sound like the loneliest person on the planet?! Wrapping presents with a drink that I’m calling pal? Don’t answer that. But hey, if your holidays are hectic and you need a mocktail, try this recipe sans champagne and cointreau. Replace the alcohol with sparkling lemonade or use the sparkling orange and lemon soda as the base, but whatever you do, ENJOY IT!
These sparkling citrus champagne spritzers are perfect for a holiday party *ahem champagne toast ahem* or in my case a preholiday wrapping party. Mix up a whole batch or put on Mixed Nuts and drink one by yourself 😉
