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.
We can’t drink mulled wine and spiked eggnog for breakfast every day this holiday season. Enter my frozen cherry and passion fruit oat koji milk water-based smoothie. Pumpkin seeds and bee pollen add a delightful crunch, and it features some familiar ingredients from my corner that you can probably guess: Sakara Super Metabolism Protein powder and Agent Nateur marine collagen powder. This one is sweet and tart with a satisfying crunch thanks to the garnish. A smoothie bound to be a repeat offender in your smoothie rotation! I’m not sure if you can add booze to this one because of the supplements, so ask you health care provider or save the adult beverages for happy hour. Or tomorrow, if you want to switch back to that eggnog or mulled wine in your coffee cup.
Does this look like my photo and recipe could be in a magazine? Do the photos make you want to drink this?
Cherries Passion Smoothie
1 cup Pitaya Foods frozen passion fruit cubes
1 1/2 cups of frozen Whole Foods frozen cherries
1/4 cup Koatji Barista Oat + Koji Milk
2 tablespoons of local honey
1 scoop Sakara Super Fiber powder
1 scoop collagen powder from Agent Nateur
1 scoop of Sakara Super Metabolism chocolate powder
Add all ingredients into the blender except pumpkin seeds and bee pollen. Liquids first. Blend until smooth. Add pumpkin seeds and bee pollen.
Bar Chef Notes: Rim glass honey and cayenne powder (optional) I tried it both ways. Here is a test example of the two side by side. I will use the cayenne honey later this week with a drink recipe. I thought it worth mention.
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!
I often take for granted that everyone knows what I know about drinks—and that some people know even more than I do. Way more. Here we are: Arnold Palmer 2.0, the drink of the moment. It’s a layered lemonade and tea drink that was requested so often by the famous golfer Arnold Palmer that it was named after him. Traditionally, it consists of unsweetened iced tea and lemonade. What makes mine 2.0? Pandan lemonade and honey drizzle spiced chai masala spice blend with black salt and lime garnish.
Three lemons yield about 5 ounces of juice. Add rich pandan syrup and enough water to achieve a pH of 3; I prefer it a bit more tart. Check the pH using litmus paper. You can strain out the pulp or keep it—it’s a matter of preference. I tested this a couple of times. Varying pH. Stir in spices for the chai (I use Diaspora Marsala spice blend here); it’s heavier than regular tea, but the tea on top remains lighter. For garnish, rim the glass with black salt and garnish with a wedge of lime. Voilà! Arnold Palmer 2.0.
Ingredients list
Bag of lemons
Diaspora Chai Masala spice blend
Honey
Pandan leaf
Water
Ice
Lime
For the Pandan syrup
(I’ll do ounces since the other is in ounces)
1 cup of water (about 200 grams if you are using a scale)
2 1/2 cups of sugar (500 grams if you are using a scale)
1 Pandan leaf
Method
Steep the pandan leaf in boiling water (around 212 degrees F) for about 30 to 45 minutes. Remove the leaf and add it to the sugar mixture. Blend until dissolved. This syrup lasts about two weeks in a sealed container in the refrigerator. If you freeze it, because of the sugar content, it won’t completely freeze in a regular home freezer, but it will last longer that way. It tastes so good and delicious that I found myself eating it with a spoon.
For the lemonade
1 ½ oz pandan syrup 1 oz fresh lemon juice 2 oz filtered water (to thin out the lemon juice, making it lemonade)
For the tea
Diaspora Co. Chai Masala spice blend recipe is 1-2 teaspoons to one cup of boiling water. Steep for 1-2 minutes. I add a tea of honey.
For the drink
Rim the glass with black salt using lime or boney. Chill the glass. Boil water and add Diaspora chai according to the directions. Stir in a teaspoon of honey and let it cool. Prepare the lemonade. Add ice to the chilled glass, then fill it a little more than half full with lemonade. Top it off with the cooled chai. Garnish with a neatly trimmed lime wedge.
Glass: highball glass
Garnish: lime wedge and lime wheel
Bar Chef Notes: Oh, and what is Pandan? It is commonly used in culinary applications for flavoring dishes, desserts, and beverages. It is also known for its vibrant green color in certain food preparations. The plant is widely cultivated in countries such as Thailand, Malaysia, Indonesia, and the Philippines. It is a long narrow tropical green leaf.
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!
Woke up late and needed something to chase down my calcium pill and complement the citrus vitamin D liquid. So, I mixed blueberries, chai masala powder, cocoa nibs, ground cayenne, sea moss, water, and chocolate protein powder, with a few frozen extra blueberries for garnish and for good measure.
And whoosh!! It’s a goodie. Interesting movement in the glass when sipping from the glass. You guessed it, the sea moss gel. Beautiful color. Plus, blueberries are a powerhouse of health benefits, providing a good dose of antioxidants. They support brain, heart, and skin health, and they also have anti-inflammatory properties to top it off. Some even say these powerful spheres help with weight management. All good reasons if you ask me. Which you are, because you are here.
Mostly Blueberries Smoothie
2 1/2 cups (ish) of frozen blueberries
1 cup of water
3 tablespoons of Navitas cocoa nibs
A single serve packet of Triviani chocolate flavored protein powder
1/4 teaspoon of cayenne ground pepper
dash or two of cinnamon
pinch and a dash of pink salt
1 tablespoon of sea moss gel (I make mine but it takes some minutes. You can buy sea moss gel premade should you want to save yourself time.)
1 tablespoon of Diaspora chai masala powder mix
Recommended dose of Erewhon Vitamin D citrus flavor drops
a few frozen blueberries for the garnish
Method
Add all ingredients to a blender; except the few blueberries for the garnish. Blend until smooth. Pour into bucket glass and garnish with the remaining frozen blueberries.
Glass: bucket glass
Garnish: several frozen blueberries
Bar Chef Notes: Please check with your health care provider when incorporating new supplements and vitamins to your diet.
Where can you buy the goods? You know, protein powder, spices, buckets, glasses, blending machines, and other stuff? The Blonde Behind the Bucket storefront, of course! Please know I may receive commissions from eligible purchases. Thank you so much!
