It’s okay to cozy up with a warm cup of golden milk anytime. It’s earthy sweetness and creaminess does the body good. It’s nourishing and comforting offering a dose of anti-inflammatory wellness too. I chose goat milk for its tangy, subtly nutty flavors, but any milk will suffice. I can’t guarantee this recipe will taste the same, though. What a great yellow, don’t ya think?
My Golden Milk
1 cup of goat milk
2 1/2 teaspoons of honey (local or Manuka)
1 oz fresh juiced from turmeric root
1 oz fresh juice from ginger root
1 edible flower
a few turns of a pepper mill or 1/8 teaspoon ground black pepper
1/4 teaspoon of Diaspora pink garlic powder
1/2 teaspoon bee pollen for the garnish, just because
Method
Heat the goat milk until a skin forms and bubbles appear around the edges. Think summer. I used a Le Creuset for this task. Then using a KitchenAid mixer or frother to create some bubbles and incorporate air. Set aside. Pour the fresh juices into the mug. Add the milk, followed by the pink garlic and honey. The milk should be warm enough to dissolve honey. If it’s too cool warm again. I don’t have a microwave making this recipe. I haven’t had one in years. Once all ingredients in mug, stir with a wooden spoon, as metal can interfere with receiving the benefits from the honey. Add ground black pepper and bee pollen. Stir. Top with a dollop of foam and an edible orange flower.
Glass: heat safe mug
Garnish: bee pollen and edible flower
Bar Chef Notes: Black pepper aids in turmeric absorption, so don’t skip this. Pink garlic is great for toast, pasta, stews, and more turmeric tea. Yum. Think of it as adding an umami flavor. There are many excellent powdered golden milks on the market too. If you feel like this is too much effort. Alcohol optional.
Where to buy the goods? You know mugs and spices and wooden spoons and pots and stuffs? Blonde Behind the Bucket Storefront. *I may receive compensation from eligible purchases. Thank you.
Hot chocolate can be a canvas for creativity, don’t ya think?
I’ve experimented with it in many ways. From vitamin C with vanilla flavors (who doesn’t love chocolate and citrus), guava, cherries, to frozen versions (think Serendipity3) and the red wine adult version. This time, I’m keeping it classic with melted chocolate and cocoa powder. My classic anyway.
To make it, melt a cup (think professional quality) of chocolate using a bain-marie. That’s fancy for a heat safe bowl over boiling water. Don’t let chocolate touch the water though. No bueno. Microwave is obviously sufficient. Add a pinch of salt and a tiny bit of coconut oil. Then, mix in goat milk or cow milk. Top it with tons of marshmallows because more is more (these are store bought but Ina Garten has a great recipe should you choose to make them), more chocolate disks, AND edible gold stars. Life is life; we need some sparkles! ✨
For my whipped cream, if that’s your jam, yes, you can also add jam. I add vanilla, cinnamon, chai spices, and a hint of cayenne. Sometimes, I even mix in cocoa powder for even more extra richness chocolate goodness. That’s another post altogether. Next hot chocolate.
Because Christmas is every day, and today. The garnish takes the longest for this one, but it’s worth it. I confess, I was caught licking my finger a few times. Plus, it gives you (and me) an opportunity to zen out and maybe enlist help from family and friends as a fun kitchen activity? Especially if kitchens intimidate you—or drink-making, for that matter.
So, yesterday, while I was packing, I thought about how Campari has notes of orange, and the combination of Campari and orange juice is like an Italian screwdriver 2.0. The hibiscus bitters I decided to add contributes softer floral notes to the drink and, overall, a more unique flavor. Not that Campari needs help. Plus, hibiscus is just good. These bitters are alcohol-free as well and can easily be used for mocktails too. This drink is excellent enjoyed before dinner or at the end of the evening, with or without food. You could also add prosecco or champagne, but I didn’t this time. If you do, I recommend fill to the top.
Please drink responsibly, of course. Let me know what you think in the comments below. Cheers and Happy Merry Christmas or to whatever you may celebrate!
Christmas Campari
2 oz Campari
2 oz fresh squeezed orange juice
3 or 5 ish drops of All The Bitter Hibiscus bitters (label reads New Orleans Style on the bottle) or use measure guide on dropper to taste
6, 8, 12 or how many ever you like of sugared cranberries
Sprig of dried Rosemary (smoke the glass if you like, not necessary) there is loose instructions on that technique on this blog as well
1 trimmed quarter Orange slice
Ice cubes
Method for the drink
Add ice to a bucket glass. Pour in Campari. Top with freshly squeezed orange juice. Add sugared cranberries, an orange slice, and a dried rosemary sprig. Light the rosemary sprig on fire and let it smoke. Alternatively, you can light the sprig first, extinguish the flame, and then add the smoking rosemary to the glass. Please use fire tools with care and safety in mind. Thank you.
Glass: bucket glass
Garnish: sugared cranberries orange slice and smoking dried rosemary
Bar Chef Notes: This is a super simple cocktail, with not many ingredients, making it perfect for decorating. Bonus: rosemary is a stir swizzle stick. You can add an optional topper of Champagne or Prosecco, or skip the Campari and add juice and bitters. That’s not the drink, though. Whatever slightly flavored cranberry syrup you have leftover can be used for another cocktail, Mocktail or simply to flavor sparkling water.
For the cranberries
1/2 cup white granulated sugar + extra 1/4 cup ish for the coating (I eyeballed this)
1/2 cup water
1/2 cup cranberries
Add white granulated sugar to a saucer or a sheet pan lined with parchment paper, and set aside. For the cranberries, I use frozen 365 Whole Foods brand, but some argue that fresh are better. I say it doesn’t matter. This is a drink garnish. In a saucepan, combine equal parts sugar and water. Heat just enough to dissolve the sugar, then set aside to cool. Add the cranberries and stir until they are fully coated. Let them steep for a few minutes. The using a slotted spoon, transfer the cranberries to the sugar mixture and coat them evenly. Use your clean hands with or without gloves or a spoon to aid in coating. I use my clean hands without gloves and a spoon.
For the orange
Wash and slice the orange lengthwise from end to end. Cut it in half, then into quarters. Trim the center so that each orange piece has a straight edge.
For the orange juice
Juice two navel oranges and one blood orange using a handheld juicing tool or a juicing machine (I use an Omega). Machine is a bit messier but faster for me. You do you though. Make sure to peel the oranges before juicing. Save the leftover orange juice for mimosas or vodka screwdriver alongside blueberry pancake brunch.
This wine is clear. This wine is pale straw yellow. This wine is tiny bubbles, mousse foam. This wine is bright and lively. This wine is apples and pears. This wine is bread. This wine is Old World European, specifically French. This wine is Ugni blanc grape (notable Cognac region and some Italian regions). This wine is light. This wine is casual. This wine is an everyday wine. This wine is citrus, lemon peels. This wine is brut sparkling wine, a drier wine. This wine is Montmartre Brut Sparkling Wine. This wine is.
This wine is affordable about $11.99 a bottle and available for purchase at select online retailers. This wine pairs well with shellfish, oysters, potato chips and light Chinese foods, hamachi, salads, lights dishes, and sushi.
Bar Chef Notes: Please drink responsibly
Where to buy the goods? Champagne buckets, flutes and other wine and kitchen related items? Blonde Behind the Bucket Storefront of course. Please know I may receive compensation from eligible purchases. Thank you.
This one hits all the notes: sweet, zesty, tart, and an earthy crunch from the cocoa nibs. You’re going to love it!
This recipe includes black cherries, lemon juice, Holi(mane) collagen powder, Sakara protein greens (which you’ve never seen before from me), unsweetened vanilla almond milk, cocoa nibs, lemon zest, Manuka honey, and additional cocoa nibs for the rim. This Black Cherry Smoothie is packed with flavor and goodness.
Ingredients:
Black cherries 🍒 Frozen 365 Whole Foods brand
Lemon juice 🍋 squeeze about half lemon
Holi (Mane) collagen powder scoop
Sakara protein greens powder scoop
Unsweetened vanilla almond milk 🥛
Cocoa nibs 🍫 teaspoon for garnish and toss remains into smoothie, maybe add a little more
Zest of a lemon is for the finishing touch and you’re need a microplane or a box grater for this
Manuka honey tablespoon and half for the smoothie and rim
Cocoa nibs for the rim as mentioned above, more is better
Method
You’ll need two plates. In one plate, add cocoa nibs, and in the other, add honey. Dip the rim of the glass in the honey and then in the cocoa nibs. Set aside!
Blend it up today and enjoy the goodness boost! 💪✨Cheers!
They brought it to me to taste. Sipped and spat. Sipped and spat. I was too busy to go to the table. The more brown the wine is a good indicator of age. This wine is DOCG, high classification for a wine under Italian law. The letters stand for Denominazione di Origine Controllata e Garantita and in other words, strict regulations for wine production.
This wine is aged. This wine has a clear with halos of brown maroon colors. This wine is notes of dried fruit, wood, and vanilla. This wine is subtle cocoa nibs, bitter chocolate. This wine is earth. This wine is Old World European, specifically from Italian Piedmont, Barbaresco. This wine is considered a younger Barolo. This wine is 100% Nebbiolo grapes, one of the oldest in this particular region. This wine has light tannins and a calm finish. This wine is single vineyard. This wine is Martinenga estates. This wine is 1994. This wine is.
This wines’s price retail USD varies from cellar. This wine pairs well with the usual suspects: Parmesan Reggiano, meats, truffles, mushroom dishes, bresaola, steaks, beef carpaccio, clean steak tartare, and amaretti cookies. Drink now.
Where to buy the goods? You know decanters, The Durand and stemware? Blonde Behind the Bucket Storefront. Please know I may receive compensation from eligible purchases. Thank you so much!
It’s apple juice! Yes, it’s cold-pressed juice made from Granny Smith apples. It’s sweet, tart, and clean. Vodka is always optional. Remember that Appletini 2.0? An apple cider vinegar float adds a zing. You can also add a jalapeño or two for spice, or maybe some fresh ginger. You could add lots of things. Today, I’m only voting for apples—good ol’ (classic) apple juice. Because sometimes you don’t want orange juice.
Before we get to it, you may be wondering: what is cold-pressed juice, and why cold-pressed? No heat, for starters. It’s just better for you. Nutrient retention. The shelf life is 2-3 days when refrigerated. Drinking it immediately isn’t necessary, although I recommend it. Your cocktails and mocktails will thank you too, and the guests will enjoy them, of course!
Big Green Apple Juice
Ingredients
6 Granny Smith apples
Method
Thoroughly wash the Granny Smith apples under warm running water to remove any wax, dirt or residue. Sometimes I use a spoon to scrape the apple shiny coat. If they have one.
Cut the apples into smallish pieces, removing the stems and seeds. Leave the skin on as it contains nutrients and adds flavor.
Set up your cold-press juicer according to the manufacturer’s instructions. Feed the apple pieces into the juicer.
Place a container under the juicer’s spout to collect the freshly pressed apple juice. My juicer comes with two containers. One nestles up against the base of the juicing machine. The other in front of that.
If: Strain the apple juice through a coffee filter, fine-mesh sieve or cheesecloth to remove any residual pulp or floaty solids. I love it. Probably won’t be much anyway. Optional. Once the apple juice is ready, refrigerate it for a few hours to chill or serve it immediately.
Note: Cold-pressed apple juice may separate slightly, with a layer of foam on top. Simply give it a gentle shake or stir before serving.
Where to buy the juicer and other tools?? Blonde Behind the Bucket Storefront, of course. I may receive compensation for eligible purchases. Thank you.
The cloves are from the Diaspora. They aid in digestion after a meal when chewed, not swallowed. They also make a great mouth for the garnish of this frozen goodness. This smoothie tastes like pie! So good! I mean so good! The citrus flavored activated charcoal liquid seals the deal—it’s too good to believe it’s healthyish. It really brings all the flavors together. And who doesn’t love a chocolate orange combo? Hey pumpkin hey! I did extra tests to confirm the first try wasn’t just a stroke of great luck. Just a great each time after; and because it was, again, so good! For a thicker consistency, use less liquid; for a thinner consistency, use more. I left the little half peeled Dracula oranges in the refrigerator for a day so they could develop a bit of skin and become firmer. A little extra security for the cloves. They are still juicy inside.
I mean aren’t they the cutest little pumpkin garnishes ever? If there was ever a smoothie that caters to the inner child, this is it! Nothing has to be perfect in the decorating—that was my thought process. And because I piped the zigzags with hotter than recommended chocolate in the piping bag. Have fun! It’s so good!
For Orange H Day
Ingredients
1 single serve packet of Ancient Nutrition multi-collagen protein powder 10 grams collagen per serving
1 CYMBIOTIKA single serve lemon cream citrus activated charcoal (inside of the the glass and top swirl)
Melted 74% Ghirardelli chocolate pieces add a little coconut oil for fluidity and shine
1/2 cup of goat milk
1 cup of filtered or distilled water
1 single serve pouch of vanilla Truviani protein powder
Some cloves for decorating and chewing
A pastry bag or zip locked bag to pipe a chocolate zizag pumpkin mouth
2 1/2 frozen baby Dracula oranges
1 baby Dracula orange for decorating
1 1/2 to 2 cups of Whole Foods 365 frozen mango chunks (use your best judgment regarding size). If you have fresh mangoes, freeze them ahead of time and use them when ready.
Method
This a second test. Are you real zig-zag mouth or zig-zag side eye?
For the chocolate zigzags
Melting, piping and chilling. Melt chocolate chips in a double boiler (Ban-Marie) or microwave. Let it cool slightly. Place ziplock bag or pastry bag into the glass and fill with chocolate. Make zig zag shapes onto a plate. Place in the freezer to set.
For the chocolate cover orange(s)
Peel the oranges, keeping one half intact. Dip the top half into chocolate and place it in the freezer to set. Once set, decorate with the cloves. Use a cocktail pick to fasten it to the glass.
Blending decorating consuming
Snip with scissors or tear open the top of the charcoal single-serve packet. Roll the glass while adding some of the liquid to coat the inside. Reserve the remainder for the top of the smoothie swirl. Blend all ingredients until smooth. Pour the mixture into the glass coated with charcoal. Add more liquid charcoal and swirl it using a toothpick, fork, or your fingers. Add pumpkin garnish.
Figs and Riesling, oh my! In the mood for Sangria? I almost always am. With some figs and Riesling on hand, I’m getting creative. Let’s get to it.
Single Serve White Wine Spritz 2.0
Ingredients
2oz hibiscus tea (use tea bags if you wish, I prefer dried hibiscus flowers with hot water and steep, strain and chill)
2oz of honey syrup (2:1 ratio honey to water)
1/2 oz Grey Goose vodka
3 muddles figs (the plumpest you can find)
1 oz saville citrus (it looks like an orange but bitter like a lemon, sort of. It’s a hybrid? Hey Siri)
1/2 oz sparkling water (your choose, bubble texture doesn’t really matter here)
Top with as much Kabinett Mosel Riesling crisp wine as you wish (I love a German Kabinett) I use Zilliken.
1/4 teaspoon black pepper
Method
Muddle the figs and black pepper. Add citrus, honey syrup and hibiscus tea and then vodka. Best to put honey syrup in jigger first and then use the citrus to wash it; the remaining stickies from the syrup. Add ice and shake. Pour into bucket glass over ice. Add sparkling water then the wine and give a quick stir. Top with sliced figs.
Glass: bucket glass or high ball glass
Garnish: sliced figs
Bar Chef Notes: more on the wine here. Remember when I attempted (wink, wink) to open my Riesling using a tuning fork?! Kabinett is specific to Germany, FYI.
Please drink responsibly and be of the legal drinking age. Thank you.
Where to buy the goods? Bucket glasses, black pepper and stuffs? Blonde Behind the Bucket Storefront. Please know, I may receive compensation for eligible purchases. Thank you!
I recently read that this wine was underrated. While I can’t say for certain, I agree with that sentiment? At least not by me. How about that? If you haven’t tried this one, you should.
This wine is clear. This wine is garnet. This wine is earth. This wine is dark fruits, black cherries, and spice (everything nice). This wine is dry tannins from thick-skinned grapes. This wine is Tempranillo grapes. This wine is Old World European wine. This wine is oak barrels, French, and American. This wine is Crianza, meaning aged for a specific time usually about twelve months. This wine is younger. This wine is everyday wine in a bucket glass wine. This wine is superb. This wine has an exquisite mouth feel is approachable and just damn good. This wine is a little bit of Spain in a bottle. This wine is Marqués de Cáceres Rioja Crianza 2018. This wine is.
This wine is excellent with or without food. This wine pairs well with baguettes with and jams, raw purple onions, French onion soups, cheese and charcuterie boards, burgers, sweet and sour cabbage dishes, marinade and flash fried tofu garnished with scallions (onions again), pizzas, and pastas. This wine also pairs well with chalky chocolate ice cream or cherry clafoutis. This wine is available at Whole Foods Market. This wine retails for about $16-$25 USA dollars a bottle. Buy a case. Store it properly. Drink now. Recommended drinking temperature is about 60 degrees Fahrenheit.
Bar Chef Sommelier notes: wine title missing accent indications from some posts, sorry to the wine.
Where can you buy the goods? You know, a similar bucket glass (like the one from Anthropologie on South Beverly Drive around 2019 ish since closed), wine glasses (if that’s your preference), a corkscrew, and other items at Blonde Behind the Bucket Storefront of course. Please know that I may receive commissions from qualifying purchases.
Please drink responsibly and be of the legal drinking age. Thank you.
