Irish Cream

Posted by Michele at 10:08 AM 0 comments

makes approximately 36 ounces

Mix the following in a blender until will mixed and smooth:

14oz Irish Whiskey (for this, I love Jameson Cask Stout Edition)

8oz of heavy whipping cream

14oz of sweetened condensed milk (you can make your own!)

3/4oz (about 1tbsp) dark coffee (we roast our own, but Backyard Beans Punch in the Face is awesome!)

1oz melted chocolate or chocolate syrup (this is an outstanding use for any leftover ganache you have from making Irish Explosion Cake ☺)

1/4oz each (about 1tsp) vanilla and almond extracts (optional)



Refrigerate after opening.  This will keep for 3 months (if it lasts that long!)

Sweetened Condensed Milk

Posted by Michele at 10:05 AM 0 comments

Quick and Dirty (half the time of the below recipe):

12oz evaporated milk

1 1/2 cups granulated sugar

Combine sugar and milk and bring to a boil, whisking until the sugar dissolves.  Whisk continuously until thickened.  Remove from heat and cool.

Truly Homemade:
(dairy free option!)

2 cups full fat milk (or any high fat milk substitute you choose for dairy free...  I've used coconut milk to do dairy free and it was great!)

1 cup granulated sugar

Combine sugar and milk and bring to a boil, whisking until the sugar dissolves.  Reduce heat to medium and whisk continuously until thickened.  (This will take some time.). Remove from heat and cool.

Fermented Triple Berry Smoothie

Posted by Michele at 11:28 AM 0 comments

I modified this recipe from Craving4More for a smoothie.  I only modified it slightly, so the real credit goes to C4M for creating it and, I have to admit, I was less than impressed when I read it but it's actually really good.  And that's not just me saying it!

Toss, in the following order, into the blender:
1 banana, 1 cup frozen mixed berries, 1/4 cup RAW FERMENTED kraut (not what you buy canned and shredded, but actual raw... it looks almost like a paste), 1/2 cup unsweetened cashew milk, 1 cup TROP50 OJ, and 1tsp raw honey.

Blend it until smooth (our non-awesome blender took about 60 seconds).  Drink ASAP.

The entire recipe has about 340 calories.

But here is what the peanut gallery has to say about it...

Oh... wait... they can't talk.  They're too busy drinking!

Quick Peach Lassi

Posted by Michele at 6:54 PM 0 comments

1/2 cup - 2/3 cup frozen peaches
1 cup Greek Yogurt
1/4 cup almond milk

Put the peaches, yogurt, and almond milk in the blender and pulse on the high smoothie setting until creamy.

Serves 1

http://feedmephoebe.com/wp-content/uploads/2013/07/IMG_6601.jpg

Peppermint Mocha

Posted by Michele at 8:05 AM 0 comments

While I was lamenting a $5 coffee habit, my husband suggested making my own peppermint mocha, which I did, and it's dairy free!  The only thing it is missing is the froth and froam, which is a casualty of the non-dairy milk, but the taste- it's spot on!

Peppermint Mocha
(makes 4 servings @ 85cal each)

Make 6 cups of coffee in your pot.  Once it has finished, break up 1 peppermint candy stick and toss it in to melt.

While the coffee is making, heat 2 cups non-dairy milk (I used vanilla flaxseed milk and it is AWESOME).  Whisk it as it is heating to keep it from scorching.  Pour in the coffee (once the peppermint has melted) and continue to whisk. 

Whisk is 2 tbsp hot cocoa powder (I used Ghirardelli Double Chocolate) and 4 sugar cubes (or 4tsp if you dont have cubes).

Pour the mixture back into your coffee pot to keep it warm as you nurse a mug on warm mornings.  You can also chill it and then heat it back up for up to a day (otherwise, it gets that day-old-coffee taste).

This might just be my new go-to on these cold mornings ahead!

My first of several cups...