This easy recipe is a great way to serve a frozen summer dessert to beat the heat.
This homemade almond milk is spiced with a blend of homemade pumpkin pie spices. I use just a touch of honey for a bit of sweetness while the blend of pumpkin pie spices adds a warm, fall feel.
I took a cocktail class with a friend a few years ago and one thing I learned from it is how good kumquats are!
This Bloody Mary is made from scratch from a mix of vodka, tomato juice, Worcestershire and horseradish and loaded with add-ons like celery, a snow crab claw and candied bacon
Lillet is lighter than most wine and the perfect addition to this light cocktail of lavender syrup, lemon juice and just enough champagne to add a little fizz.
Double Chocolate Malt Milkshake
Sometimes you just need an old classic. I’ve been watching a lot of the show Riverdale lately – the dark version of Archie comics. If you haven’t watched it yet then you definitely have to start! On the show they drink lots of milkshakes at the local shake shop and that inspired me to create this double chocolate malt shake. I add cocoa powder to enhance the chocolate flavor and top it with chocolate syrup, whipped cream, mint leaves and a cherry on top!
Near my hometown in New Jersey there’s an ice cream shop, Taylor’s Ice Cream Shop, and it has the best chocolate malt milkshakes, shakes that have the perfect balance of chocolate ice cream and malt powder, making them taste just like a chocolate whopper. Taylor’s does it just right because if the balance is off then you can’t taste the malt powder (my favorite part). My friend and I used to stop all the time on hot summer days and we would always get the same thing – every single time. Those chocolate shakes were just too good to pass up and we had no need to branch out into other flavors! A few years ago a fire almost burned the place down, but luckily they were able to rebuild and reopen before the following summer.
1 cup whole milk
¼ cup malted milk powder
3 cups chocolate ice cream
2 tablespoons cocoa powder
¼ cup chocolate syrup
Whipped cream, for serving
6 mint leaves
6 maraschino cherries
Add the milk, malted milk powder, chocolate ice cream and cocoa powder to a blender. Blend until smooth.
Drizzle the chocolate syrup on the sides of 2 (12-ounce) glasses. Divide the milkshakes among the glasses then top with whipped cream, mint leaves and maraschino cherries.
Our resident bartender at our last “Create dinner” party, Kimberly, created this rosé recipe and it was such a hit I just had to share it!
This fun cocktail is served as a “bucket” -- a large batch of a cocktail in a non-traditional container: a hollowed out watermelon!
The muddled mint and sugar in this drink is reminiscent of a mojito cocktail – except the rum is subbed with coffee for an energizing beverage to start the morning or as an afternoon pick me up.