Beverage Recipes | The Frayed Apron

Extra Rich Homemade Almond Milk

Sara @ TheFrayedApron — Mon, 06 Nov 2023 00:37:16 +0000

If you find the flavor of store-bought almond milk watery, then why not make your own? I’ll show you how to make creamy, velvety smooth almond milk that’s full of rich, nutty flavor in the blender in just 15-minutes.

Benefits of Homemade Almond Milk

When making nutmilk from scratch, you don’t have any constraints. You can use lots of almonds which will give you a full, fresh flavor and you can use any quantity of sweetener, depending on your needs. You can quickly make or store the recipe and avoid a trip to the store; I love using almond milk in dairy-free baking and especially love it as a milk alternative in this Dalgona coffee and this melon smoothie.

One of my favorite late night drinks is a glass of cold almond milk because it reminds me a bit of a milkshake (especially blended with frozen banana and some molasses).

How much does it cost to make almond milk?

As of this posting, store-bought brands average $.05 per ounce, so your typical 1/2 gallon container is $3.20. If raw almonds cost $7 per pound, how many almonds could you use to make the equivalent 1/2 gallon of almond milk yourself?

From a purely financial standpoint, it will take approximately 1 3/4 cups raw almonds per 1/2 gallon to break even. I’ve been making almond milk for years, and I generally follow a ratio of about 1 cup almonds per 4 cups water, so the value of making your own almond milk isn’t exactly financial.

So, why do it?

Control. Flavor. Quality.

To me, the purpose of a milk alternative is to indulge in something delicious and high quality. There’s a purity to freshly blended almonds that can’t be found in a box.

I’ve tasted every brand of almond milk I can find, and I still prefer the freshly blended stuff. My basic almond milk recipe consists of 3 ingredients: raw almonds, water, and salt. That last ingredient is to bring out the natural sweetness of the almonds. Of course, you can add sweetener to the whole batch, but I prefer to leave it out and add as-needed depending on how I’m using it.

Ingredient Tip: I recommend sourcing a gray sea salt for homemade almond milk because it adds incredible flavor and also contains some minerals.

Step-by-Step Guide to Making Homemade Almond Milk

To get started, you really need a fine mesh strainer called a nutmilk bag, a large bowl to prevent messes, a blender, and a pitcher for storing the milk.

Place your raw almonds in a bowl and soak with filtered water.

Tips for Achieving a Creamy Texture

For extra rich almond milk, soak/blend the almonds in boiling hot water. It breaks the almonds down better than cool water. You’ll notice that the water turns brown after the almonds soak. Sometimes I blend as-is, but sometimes I like to strain the water for a super white color.

You can also remove the skins of the almonds by rubbing them between your fingers. This is time consuming, so feel free to skip this step.

You can see that straining is the first step and squeezing is how you extract the most flavor from the pulverized almonds. I like to do this step over a large bowl to prevent making a mess.

Once you have the almond milk base, it’s just a matter of flavoring with a bit of salt and something sweet, if you like.

Flavor Variations and Additions:

You can make a plain batch and sweeten by the cup, depending on whether you are drinking it or baking with it.

Sweeteners: You can use any sweetener in almond milk. Try 1-3 tablespoons, stir, and see if you like the taste. Here are some of my favorites: cane sugar, maple syrup, coconut sugar, or agave.
Caramel or Vanilla: 1 tablespoon maca powder (for a natural caramel flavor) or 1/2 teaspoon vanilla extract
Spices: 1 pinch of cinnamon or freshly grated nutmeg for an almond milk horchata

Storing and Using Homemade Almond Milk

To Store: Cover if using a pitcher and refrigerate almond milk for up to 4 days. It can also be really nice to funnel into glass milk jars so you have a grab-and-go non-dairy milk option.

How to Use:

Coffee: Do not heat almond milk for coffee, it separates. It can be great in iced coffee or Dalgona coffee.
Baking: Use almond milk 1:1 in baking as an alternative to milk (the exception to this is if a recipe requires heavy cream). Coconut milk is a better alternative for cream due to being high fat.
Cooking: Do not use as a non-dairy milk with savory dishes. I’m just not a big fan of almond milk mac and cheese, for example. You can use almond milk in soup.

FAQs about Homemade Almond Milk

Almond milk ice cream?

While you can’t use store-bought almond milk to make ice cream, you can use extra rich almond milk, but I recommend using equal parts almond milk and canned coconut milk for the best possible texture. You can use my tropical ice cream recipe to get started with making your own dairy-free ice cream.

Almond milk yogurt?

You can use extra thick almond milk to make your own yogurt but will need culture and an instant pot to keep the almond milk at the right temperature.

How long will homemade almond milk last?

Up to 4 days in the fridge.

Why soak almonds?

You will get more flavor and milk from the pulp if it has a chance to fully saturate.

Grab your apron and let’s make milk from nuts!

More Dairy-Free Recipes For You:

Extra Rich Homemade Almond Milk

Homemade almond milk has such a fresh and rich flavor — better than anything out of a box. It's easy to make if you have a few minutes to blend and squeeze.

Course Drinks

Cuisine American

Keyword almond, dairy free, gluten free, milk, vegan

Prep Time 5

Cook Time 0

Total Time 5

Servings cups

Calories 35kcal

Author Chef Sara Furcini

Ingredients

2 cups raw almonds
3 cups boiling water for soaking the almonds
8 cups water, divided for blending
1/4 teaspoon sea salt

Instructions

Put the almonds in a large bowl and cover them with the hot water. Allow the almonds to soak for at least 10 minutes but up to 30 minutes. Strain the almonds to discard the brown water and transfer the almonds to a blender.
Cover the almonds with 4 cups water (reserve 4 cups for the next batch). Blend on high for 1 minute then strain the almond mixture through a nutmilk bag held over a large bowl. Return the pulverized almonds to the blender and fill with the remaining 4 cups water. Blend for 1 minute, then strain through the nutmilk bag over the bowl again. Squeeze to extract as much liquid as possible.
Pour the almond milk into a large pitcher and add salt. Stir and refrigerate for up to 4 days. If the almond milk settles, stir before pouring. You can add sweetener or spices at this point, if desired.

Nutrition

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Lavender London Fog Drink (Earl Grey Tea Latte)

Sara @ TheFrayedApron — Sun, 12 Dec 2021 21:47:37 +0000

I’m drawn in by mysterious drink names; “London Fog” conjures cozy images of frothy, hot drinks and misty mornings.

If you’re like me, and in need of some fresh tea inspiration, you will surely love this Earl Grey-frothed milk latte. It’s a rich, and somehow light, drink that begs to be sipped and savored.

Unlike the popular London Fog latte which originates in Canada, mine gets a lovely floral flavor from steeped lavender (vanilla is more traditional). Divine!

I totally reveled in testing this one over and over. And, guess what?

It’s a good thing I did, because I found a ton of variation in flavor from one test batch to the next. I usually encourage you to play around with my recipes, but in this case, I think the proportions matter quite a bit.

What is a London Fog?

A London Fog is a drink that combines Earl Grey tea and warm milk. It’s super easy to make but greater than the sum of its parts.

Here’s what makes this London Fog SO GOOD:

a bold, sweet, and flowery cup – I steep dried lavender flowers along with Earl Grey Tea, which has notes of bergamot oil and edible blue cornflower petals (I like Tea and Company’s Earl Grey Creme Tea and this decaf Bigelow tea for nighttime)
a smooth mouthfeel – instead of whole milk, I gravitate toward half-and-half, which holds its froth longer because of the fat. frothing half-and-half takes this drink to the next level. I do this step with a whisk, so there’s no need for any special equipment, and it only takes a few seconds in a saucepan.
sugar – I like a good amount of sugar in this particular recipe because it brings the floral flavor forward and without it, I think the drink would be a bit boring

Ready? Let’s make some tea!

How to Make a London Fog Tea Latte

Gather and measure your ingredients.

First, steep the tea (you want the water to be boiling hot). I buy both caffeinated and decaffeinated tea so I can enjoy this drink in the morning and evening.

Then, infuse the syrup with plenty of lavender flowers.

Combine the steeped tea, lavender syrup (flowers strained).

Froth the half-and-half: warm the cream in a saucepan and whisk vigorously for 30 seconds (about).

Ingredient Tip: It’s important to avoid scalding the milk/half-and-half, which can happen very quickly. Try to just get the milk warm so it doesn’t develop a skin.

Once the tea is topped with foam, it’s best enjoyed right away.

Do you feel drawn in by this frothy concoction? Let me know what you think of the lavender.

FAQ

How much caffeine is in earl grey tea?

The black tea leaves contain about 40 to 100 milligrams of caffeine in each 8 ounce cup, less than coffee or energy drinks.

How long to steep earl grey?

For straight tea, I recommend about 5 minutes. Milk dilutes the tea, so you may want to brew it stronger or leave the bag in as you sip it.

What other fog flavors are there?

The skies the limit. I came across a really interesting version of this drink made with a cinnamon tea. Follow the recipe and just swap the tea for whatever you’d like to try. Here are a few ideas: dandelion tea, cinnamon spice, chaga, or English breakfast.

Iced london fog?

You could ice this latte, but you should let it cool as much as possible or pour over a large amount of ice to cool it quickly. You may want to brew the tea stronger or use less water because the ice will dilute it.

Lavender Vanilla Tea Variation

If you want to follow the recipe but add some intrigue, you could try using sugar that you infuse with a discarded vanilla bean pod. You can also try swapping the Earl Grey Tea bag for this vanilla Earl Grey Tea.

Pinkies out. It’s tea time!

Lavender London Fog Drink (Earl Grey Tea Latte)

This is one of the tastiest versions of this Earl Gray drink you will find. It's extra creamy, flowery and foamed for good measure.

Course Drinks

Cuisine American

Keyword tea

Cook Time 10

Total Time 10

Servings cups

Calories 446kcal

Author Chef Sara Furcini

Ingredients

3 cups water
2 Earl Gray tea bags
½ cup water
6 tablespoons granulated sugar
3 tablespoons dried lavender flowers
1 cup half and half

Instructions

Steep the tea. Bring 3 cups water to a boil. Divide evenly in 2 mugs and add 1 tea bag to each cup. Move the tea bag up and down a few times. Leave the tea bags to steep; you will be serving the tea with tea bags inside.
Infuse the lavender syrup. Bring ½ cup water and granulated sugar to a boil. Add the lavender flowers and stir. Boil and steep until the sugar dissolves and the water is very aromatic, about 4 minutes. Strain the lavender syrup over a sieve over each mug, dividing the infusion evenly.
Froth the half and half. Rinse and return the pot to the burner and set to low heat. Add the half and half and immediately whisk until frothy and just warm. Pour half the foam over each cup and serve immediately.

Nutrition

Photography by Megan Johnson

Cold and Creamy Chocolate Coconut Ice Milk

Marcus Furcini — Wed, 02 Sep 2020 18:32:11 +0000

Two months ago, my blender broke.

My husband had the Blendtec in pieces on the coffee table by the afternoon.

I softly inquired about his progress…at first. But after two months of blazing summer heat and zero smoothies, let’s just say, I got desperate.

I turned to chocolate ice milk.

What is ice milk?

It’s my rich, adult version of chocolate milk. Only better.

It’s just a sweet, creamy mixture of everything nice: cocoa, honey, canned coconut milk — only it’s served extra cold. It’s kinda like a milkshake, leaves you feeling full and satisfied.

Good News! You Can Make These Coconut Milkshakes With or Without a Blender.

No Blender Work-Around: I found that if you place all the ingredients in a couple mason jars, you can shake and dissolve everything better than if you just try to stir. You’ll want to shake hard for about 1 minute so that everything gets chilled and dissolved. I like to add equal parts water to coconut milk for this method.

How did I resolve my blender situation?

Let’s just say, I delayed to the point where I was determined to buy whatever blender I could take home right away.

After standing in the blender aisle at Costco for a solid 10 minutes debating the merits of another Blendtec versus a Vitamix, we sprang for the Vitamix E320 Explorian Series.

Gotta say, I’m loving it. It’s so quiet compared to the Blendtec. Better yet, I can blend my chocolate milk in about 30 seconds.

Of the two, I definitely prefer the blended method because I’m all about cold drinks being extra cold, and I like the way the ice thickens the texture.

Blender Way: Combine the ingredients in the blender. Blend just until the ice is dissolved and enjoy!

The colder the better.

I strongly recommend using chilled canned (full fat) coconut milk. I’ve experimented with room temperature with the ice, and it’s just not as perfect.

Truly, you want your drink ice cold to get that ever-so-slightly thick mouthfeel.

As you can see, I’ve been lavishing myself with glass after glass of this refreshing chocolate milk in these beautifully crafted metal mugs.

Full disclosure, I received a free set from Moscow Mule Mugs in exchange for my honest opinion. They’re handcrafted traditionally with:

stainless steel on the inside (think: no rust)
hand-hammered copper on the outside (keeps cold drinks well-insulated)
handles that you can actually fit your fingers through

More Drink Recipes You Might Like:

Chocolate Coconut Ice Milk

This rich, chilled ice milk is super creamy and has a nice, full chocolate flavor. Make it extra special, and enjoy it in a Moscow mule mug.

Course Drinks

Cuisine American

Keyword beverages, chocolate, coconut milk, dairy free, drinks, paleo, smoothie, vegan

Prep Time 1

Total Time 1

Servings drinks

Calories 311kcal

Author Chef Sara Furcini

Ingredients

1 14-ounce can full fat coconut milk preferably chilled
2 tbsp honey or agave nectar more or less, to taste
8 ice cubes
2 pinches sea salt
1/2 cup water
2 tbsp cocoa powder

Instructions

In a blender, combine all the ingredients (coconut milk, honey, ice cubes, salt, water, and cocoa powder). Blend on high until the ice is fully dissolved, about 30 seconds. Enjoy!

Notes

Notes: Feel free to use either baking cocoa powder or Dutch process cocoa interchangeably in this recipe. Since we’re not baking, there will be no major impact on the flavor or outcome.

Please see the post for instructions on how to make this recipe in a mason jar (no blend method) for single serve portions.

Feel free to use the following for a guide for single-serve portions:

2 tsp honey (or more if you like it sweeter)

2 tsp cocoa powder

1/3 can coconut milk

1 pinch honey

4 ice cubes

Nutrition

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Cooling Cantaloupe Smoothies

Sara @ TheFrayedApron — Tue, 23 Jun 2020 18:34:07 +0000

Summer is in full swing and I’m not all that hungry. What I am, is perpetually thirsty.

What I’ve been craving a lot are melons. I love a good cantaloupe and cucumber salad for lunch and these milky, sweet cantaloupe smoothies for breakfast or an afternoon snack.

These smoothies are just fresh fruit and coconut milk. They’re super light and cooling, and the texture is between a creamy smoothie and an icy slushy.

I actually think the cantaloupe is plenty sweet on its own, so I like mine sugar free with plain coconut milk. So, it’s worth stating that this smoothie is not only delicious, it’s healthy!

Picking the Best Cantaloupe for Smoothies

For making cantaloupe smoothies, you need really sweet, ripe cantaloupe, preferably freshly cut and frozen by you.

Ripe cantaloupe has a strong musky, sweet smell and may begin to soften in some spots the riper it gets. When this happens, it’s a great idea to freeze because then you don’t end up with any waste.

While the frozen cantaloupe formed a giant stuck-together mass in the freezer, I was able to remove chunks after defrosting in the microwave for about 1 minute. In retrospect, I might have spread the cantaloupe pieces on a tray for about 30 minutes in the freezer before combining in the same bag.

How to Make a Melon Smoothie

This quick and easy recipe comes together in less than 5 minutes in either the blender or food processor. If using the food processor, you may want to reduce the amount of liquid in the recipe to 1 1/2 cups to avoid over-filling.

If blending, combine all your ingredients at once for a super smooth and creamy texture. If using the food processor, start on low, and incorporate the ingredients while it’s running. This will take a bit longer to break up all the frozen fruit.

Just like that. You have a pure cantaloupe, sweet drink to cool off with. Now, there’s nothing more to do than taste and decide whether it needs any added sweetener. Enjoy!

More Summer Drinks

Cooling Cantaloupe Smoothie

A refreshing melon drink with fresh blended cantaloupe and coconut milk. These frozen cantaloupe drinks are perfect for summer and can be made in either a food processor or blender. For the best flavor, use sweet, ripe cantaloupe.

Course Drinks

Cuisine American

Keyword aip, blended, cantaloupe, dairy free, drinks, frozen, gluten free, paleo, slushy, smoothie, vegan

Prep Time 5

Total Time 5

Servings people

Calories 159kcal

Author Chef Sara Furcini

Ingredients

4 cups frozen cantaloupe pieces
2 cups coconut milk beverage
1-3 tsp agave or honey optional
1 pinch sea salt

Instructions

Put 1 cup of the frozen cantaloupe inside a food processor. Turn on low speed. While the machine is running, add the coconut milk and the remaining cantaloupe pieces. Add sweetener (if using) and salt. Increase speed to high and blend until extremely smooth, about 3 minutes.
Pour into a pitcher with a spout for easy pouring. Serve in glasses with a straw.

Notes

Blender Method: You can add all the ingredients to a blender and blend on high until very smooth, about 1 minute.

Nutrition

Some of the links on this page are affiliate links, which may pay me a small commission for my referral at no extra cost to you!

How to Make Mesquite Bean Coffee

Sara @ TheFrayedApron — Wed, 17 Jun 2020 15:06:43 +0000

Roasted mesquite bean coffee offers a caffeine-free alternative to traditional coffee. It has a bold flavor profile and just enough fructose to give you a natural boost.

What’s more, it tastes like coffee. Really good coffee.

With mesquite pods dropping by the thousands in my front yard, it doesn’t get more local or sustainable than this.

First, let’s get some of your questions answered (because I know I had a few).

How do you make mesquite bean coffee?

Easy! You gather as many whole mesquite pods as possible (from the tree, not the ground). Rinse them and spread them on a sheet tray. Roast them in the oven until they are dark brown and very fragrant, almost burnt smelling. Cool, then grind them and use as you would regular ground coffee.

*I use a coffee machine but I know some people have had success using a percolator (this is something I defitinely want to try because I think more of the sweet powder will get into the coffee).

Note: If the pods are pliable, then they will likely need to be left for a week to dry. You want the pods to have a nice crunchy snap when you break them in half.

Once the pods are ground, it will be powdery with some solid fibrous pieces remaining. I recommend using a coffee grinder for this.

Harvesting Mesquite Pods

The best time to pick mesquite pods is before the first summer rain, around the time the pods begin to fall naturally on the ground. In Arizona, that’s mid-June (but could be as late as August depending on your region). Mesquite is prolific in front yards and in the desert, but I don’t recommend harvesting near major streets due to pollution.

Mesquite pods (the shell and the beans) are often used whole for drying and grinding into mesquite flour, a naturally gluten-free, sweet and delicious ingredient to work with. It’s pretty easy to make mesquite tea or coffee, too.

How do you deal with bugs or mold?

First of all, you should know that mesquite is a highly prized desert food source for insects and birds. Over time, harmless flying beatles or weevels hatch out of many of the pods, usually a few weeks after they’ve sat on the ground, and that’s why you will see a tiny hole in those pods.

Good news. You can kill any larvae in the pods by roasting them. So, no biggie. If this weirds you out, I totally get it. It stopped me from harvesting them last year. But, I’m over it. Bugs exist and touch our food all the time.

Mold is another issue, though. If the pods have been on the ground for more than 2 days and definitely if there’s been any desert rain, beware. Aflotoxin is a serious problem (the same mold that peanuts are susceptible to). For this reason, I do not recommend that you pick the pods off the ground.

Roasting Light vs. Dark

It took a little trial and error for me to figure out the ratio of ground mesquite to water. I also, incorrectly, thought I had burnt my first batch. Turns out, you need to get the beans very dark brown. This will take anywhere from 28 to 35 minutes, for a light-medium to medium roast. I found some variation between batches occurred (likely due to the variable amounts of moisture in the pods).

Some Tips

Break the pods before roasting to make them easier to grind. I recommend about 2-inch pieces.
The smell: You will think cookies are in the oven at first, then peanuts, then something burning.
Try adding a spoonful of mesquite honey or a splash of milk, if you like your coffee that way.

Obviously, this is super useful for desert dwellers but not so relevant for everyone else. Nevertheless, I really hope you get to try this superfood in any form and help spread the word.

Freshly Roasted and Brewed Mesquite Coffee

It tastes like coffee! This decaf mesquite coffee is made from freshly roasted, whole mesquite pods. You'll love the slightly sweet taste and the way the pods smell like cookies as they're roasting.

Course Drinks

Cuisine American, Native American

Keyword caffeine free, coffee, drinks, mesquite

Prep Time 5

Cook Time 30

Total Time 35

Servings people

Calories 40kcal

Author Chef Sara Furcini

Equipment

coffee grinder

Ingredients

3 handfuls whole dry mesquite pods broken into 2-inch pieces
mesquite honey (optional) for serving

Instructions

Preheat the oven to 350°F
Quickly rinse the mesquite pods to remove any dust. Lay the pods out in an even layer on a baking sheet tray. Bake on the center rack until the beans begin to smell like they're burning and turn very dark brown, about 30 minutes. Remove any beans that have a green hue.
Cool completely then grind in a coffee grinder or blender until you have a fine powder mixed with some fibrous bits. Work in batches if you need to. For 1 pot of coffee (measure 6 cups of water), you will need 1 cup ground roasted mesquite. Brew in a coffee filter as you would normal coffee. For the best flavor, the coffee should be dark brown. If it is too light, you will need to roast the beans up to 5 minutes longer.

Nutrition

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Dalgona Coffee with Honey and Almond Milk

Sara @ TheFrayedApron — Thu, 16 Apr 2020 01:23:53 +0000

I was browsing Instagram the other day and saw somebody talking about “Dalgona coffee” as though we all know what that means. I looked it up and quickly discovered there’s a food trend that even I am behind on.

Apparently, everybody is finding joy and overcoming boredom by whipping their coffee while quarantined. So, of course, I had to know what all the fuss is about.

I bought decaf instant coffee and mixed it with equal parts honey and boiling water. I whipped everything together in my stand mixer for about a minute, and lo and behold, the coffee mixture turned to foam which then turned to stiff peaks.

I served the lovely bittersweet coffee foam over my extra rich homemade almond milk and had one of the best iced coffee experiences of my life. It was pure magic to see coffee transform into something decadent (and it took only 1 minute). So, when it comes to Dalgona coffee, count me in.

Actually, after drinking 2 of these this morning, I was really eager to make another one for my husband (and, ok, I had another one, too, but who’s counting?). His first impression was that it was good and weird. I have to agree with him.

It’s a very good and very weird thing to have the intensity of the coffee floating on top. Admittedly, I didn’t use a straw, which I think had something to do with it. I found out part way through the drink, that it’s even better if you swirl the coffee foam around a lot so that it mixes with the milk, too.

How to Make Dalgona Coffees with Almond Milk

I recommend whipping the coffee, honey, and boiling hot water in either a stand mixer fitted with a whisk attachment or with a hand held mixer. The coffee whips into stiff peaks in about 1 minute. To serve, fill a glass half full with cold almond milk (ice optional). Stir in the foam or just set it right on top. Serve with a straw.

Many people just use granulated white sugar, but I wanted to know if honey would whip up. Sure enough, it does!

Dalgona Coffee with Honey and Almond Milk

Whipping coffee with honey is pure magic, and I just love the bittersweet combination of the coffee foam over almond milk.

Course Drinks

Cuisine American

Keyword almond milk, coffee, dairy free, Dalgona, foam

Prep Time 3

Total Time 3

Servings coffees

Calories 99kcal

Author Chef Sara Furcini

Ingredients

2 tbsp instant coffee decaf optional
2 tbsp honey
2 tbsp boiling water
1 recipe extra rich homemade almond milk

Instructions

In the bowl of a stand mixer (or in a bowl, if using a hand held mixer), combine the instant coffee, honey, and boiling water in a ratio of 1:1:1. Turn the mixer on low for 20 seconds or until the coffee granules dissolve. Increase the speed to high and beat; the coffee mixture will foam at first then will gradually become smooth and glossy. Stop when you reach stiff peaks.
To serve the Dalgona coffee, pour the almond milk into 2 glasses about halfway full. Use a spoon to push the coffee foam on top. Swirl around to mix it up a bit, then top with more foam. Serve with a straw for easy sipping.

Video

Nutrition

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Homemade Salted Lemon Sodas

Sara @ TheFrayedApron — Mon, 23 Mar 2020 19:08:10 +0000

Nothing says refreshing more than sparkling water and lemonade. This drink is both: equal parts sparkling water and lemonade with a dash of salt.

It’s an all-natural soda with a salty sweet twang to refresh yourself (and use up a mess of lemons while you’re at it). It’s quick and easy to make, and I recommend blending in a bit of ice if you want a sparkling slushy. SO GOOD!

If you’ve had San Pellegrino, this is exactly like that only no natural flavors.

Here in Arizona, we have an abundance of free lemons, but I notice a lot of people don’t use them. I nearly choked when my mom announced out of the blue that she wanted to cut down her lemon tree. I forbade it and pledged to take every last lemon from her tree.

What to do with that lemon tree (and all those *free lemons)

It hurts to see lemons on the ground when they cost 50 cents a piece, especially when lemons are so useful. In the spirit of helping you enjoy that asset, try adding lemon to this warming ginger tea. There’s also:

This essential lemon sauce will change your cooking life. Try it rubbed on kale for a fresh salad or use it as a finishing sauce for grilled meat and vegetables.
All the dessert. There’s this lemon custard ice cream, lemon bars, or the angel food cake (try it with a lemon vanilla glaze).

How to Make Refreshing Homemade Lemon Sodas

Nothing about this drink is complicated, but you do need cold sparkling water or a soda stream. I like to carbonate my own water and typically sweeten with raw cane sugar or honey.

You will need to halve about 10 lemons to make 2 drinks. I like to squeeze them over a strainer that’s set over a medium size bowl. Add the pure lemon juice to the blender with between 2-4 tablespoons of sugar. I really love the flavor of raw turbinado cane sugar, and I think it dissolves better than honey.

It may sound strange, but please try this drink salted. Add minimum 1/4 teaspoon salt (I like to really taste the salt, so I recommend tasting and adding more).

Serve the drink right away for maximum fizziness and top with a dash of freshly ground black pepper. Bottoms up!

Homemade Salted Lemon Sodas

This is the BEST spring drink and will absolutely boost your spirits. It's fizzy and zesty made with sparkling water, lemon juice, and your favorite sweetener. I love to add at least 2 pinches of salt; this all natural soda will remind you of San Pellegrino.

Course Drinks

Cuisine American

Keyword dairy free, drinks, gluten free, lemon, paleo, soda, vegan

Prep Time 3

Total Time 3

Servings drinks

Calories 198kcal

Author Chef Sara Furcini

Ingredients

10 lemons juiced
2-4 tbsp raw cane sugar honey or agave work, too
1/4 tsp sea salt
ice cubes
4 cups sparkling water
freshly ground black pepper optional

Instructions

In a blender, combine the lemon juice, cane sugar, salt, and 2 handfulls of ice cubes. You only need to add a splash of sparkling water to cover the blender blades. If they are fully covered by the lemon juice, proceed without adding the sparkling water. Blend on high to dissolve the sugar.
Pour the lemon mixture into 2 glasses, filling halfway. Top with sparkling water. Stir and taste. You can add extra sugar or sparkling water until it tastes just right for you. Garnish with a bit of black pepper, if desired. Enjoy!

Nutrition

Some of the links on this page are affiliate links, which may pay me a small commission for my referral at no extra cost to you!

Healthy Chocolate Smoothie Shake

Sara @ TheFrayedApron — Sat, 08 Feb 2020 05:28:52 +0000

This chocolate smoothie recipe is so rich, it’s more like a healthy chocolate milkshake. It’s just a pure fruit and nut drink with no added sweetener, making it a low-glycemic treat.

It may sound strange to combine chocolate with fruit, but they’re natural companions since chocolate is fruit!

When I crave a chocolate dessert, 99% of what I’m craving is the full fat richness, so this is perfect because it’s not particularly sweet. Plus, this smoothie is dietary friendly: dairy free, gluten free, vegan and paleo.

Can I use any milk with this chocolate smoothie?

Absolutely! I like this smoothie with homemade almond milk, but you can easily use your favorite dairy or non-dairy milk.

Why is there ice in this milkshake?

After testing this recipe without ice, I found the texture to be too thin for a milkshake. If you don’t want to add ice, you could achieve a thicker texture with extra frozen banana, ice cream, or slightly frozen almond milk.

I can’t find brazil nuts. Can I use a different nut?

Yes. We don’t often think of using brazil nuts in smoothies (they’re good!), so if it’s easier, feel free to try using 8 cashews or 2 Tablespoons of your favorite nut butter. The point with the nuts is to introduce extra fat, making this creamy and satisfying like an ice cream chocolate shake.

I hope you give this smoothie a try. It’s a heavier drink for when you want something rich. I’m usually 50/50 divided between this frozen treat and the refreshing turmeric tropical smoothie.

Healthy Chocolate Smoothie Shake

A healthy fruit and nut-based chocolate smoothie that comes together in a blender with no added sugars. I like to sprinkle in some cacao nibs for a little bit of texture. Recipe is vegan, gluten free, whole 30, and paleo

Course Breakfast, Dessert

Cuisine American

Keyword chocolate, dairy free, gluten free, paleo, smoothie, vegan, whole 30

Prep Time 2

Total Time 2

Servings people

Calories 199kcal

Author Chef Sara Furcini

Equipment

blender

Ingredients

5 brazil nuts
3 tbsp cacao powder
1 frozen banana
4 dried mission figs
1 pinch sea salt
2 cups ice
1 1/4 cups almond milk

Instructions

Add all the ingredients to a blender and blend on high speed until smooth. Enjoy right away for the best texture.

Video

Nutrition

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Sunshine Tropical Smoothie with Turmeric

Sara @ TheFrayedApron — Thu, 30 Jan 2020 18:15:54 +0000

Ah. Turmeric.

So refreshing, so sublimely tropical. How on earth can a smoothie be this life-giving?

After a good sweat in the yard (or in the garage in my case – getting rid of crapola), that first cool sip of tangy electrolytes? Nirvana. It’s all pineapple-mango blended with briny coconut water for a sweet and tangy buzz that’s like being handed a glass of sunshine by your best bud. Then the turmeric pops in there like, “Hello there!”

If you’ve never tried fresh turmeric root. Brace yourself. This turmeric juju is powerful stuff. It’s not entirely pleasant by itself, but when you work it into a poblano vegetable soup or into your standard tropical smoothie, you end up with something health-supportive and dynamic that simply compels you to make it all year long.

How Do You Make a Tropical Smoothie with No Ice?

Ice can cheapen the smoothie experience. For the best texture, use pure fruit: frozen mango and pineapple with a small amount of cool liquid. I like using coconut water as the base for a lighter flavor. Check out the light, smooth texture in this video:

Did you notice that dash of cinnamon at the end? Yeah. Definitely mandatory. Don’t skip that part, but go very easy with it.

Tropical Smoothie Recipe Tips

If for whatever reason you don’t want the pizazz of turmeric, simply leave it out or try ginger instead. Mix and match your favorite tropical fruit or try this fun mangonada smoothie which is a popular Mexican drink with chamoy swirled around the glass.

Smoothie Variations to Try:

Liquids (keep those liquid ratios the same) : Instead of coconut water, try pineapple juice, mango juice, or coconut milk. Look at the label to make sure there’s no added sugar.

Fruit: For an even creamier consistency, add half a frozen banana. Any packaged, frozen “tropical fruit” blend will work in this recipe, but you can also freeze your own ripe fruit – a great option to extend the shelf-life.

Add-Ins: Boost the nutrition and add some texture with a garnish of chia seeds or gogi berries. I really like adding coconut butter for richness, but coconut oil works too.

Serving: I’m a big fan of reusable glass straws and mason jars for practicality, but if I’m feeling extra fancy, I’ll serve the smoothie in a wine glass.

Are Smoothies Healthy?

Blending whole fruit is, by a volumetric stand-point, healthier than juicing because you get a fuller glass from whole fruit which contains fiber. Fiber doesn’t require insulin to digest, so it helps moderate sugar intake.

Secondly, the presence of turmeric in this smoothie provides an anti-inflammatory effect because of the high amounts of curcumin in it. Adding fat to your smoothie (a tiny amount of coconut butter) helps with the absorption of fat-soluble vitamins (vitamin A from mango). Pineapple is a great source of manganese, vitamin C, and digestive enzymes.

The bottom line? Eating whole fruit is healthy and by extension, so is a whole-fruit smoothie.

Bottoms up sunshine!

Sunshine Tropical Smoothie with Turmeric

This tropical smoothie recipe is the perfect blend of pineapple, mango, and coconut water with an anti-inflammatory boost from turmeric. This healthy drink just might brighten your day. It's easy to make, contains no added sugar, and is gluten free, vegan, paleo, aip, & whole30.

Course Drinks

Cuisine American

Keyword aip, dairy free, gluten free, mango, paleo, pineapple, smoothie, tropical, turmeric, vegan

Prep Time 3

Total Time 3

Servings smoothies

Calories 290kcal

Author Chef Sara Furcini

Equipment

high speed blender

Ingredients

2 cups frozen mango
2 cups frozen pineapple
2 tbsp lime juice from 2-4 limes
2 tsp coconut butter
2 tbsp fresh turmeric peeled and chopped
2 1/4 cups cold coconut water the fresh stuff
tiny pinch cinnamon for garnish

Instructions

Add frozen fruit, lime juice, coconut butter, turmeric and coconut water to the blender. Blend on high speed until very smooth. Serve right away with a small dash of cinnamon.

Video

Notes

If you want to keep the electrolytes, but you don’t have coconut water: add a pinch of sea salt along with your liquid of choice.

Powdered turmeric may be substituted in this recipe. Decrease the amount to 1 Tablespoon since dried spices are more concentrated.

Coconut water is from the young Thai coconut and is refrigerated. A pink color is normal. You can also used canned coconut water (I like this one because it has a pure flavor with no additives).

Nutrition

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Warming Ginger Drink with Honey

Sara @ TheFrayedApron — Wed, 22 Jan 2020 00:45:34 +0000

It’s a gray and misty day, and I’m enjoying the sound of dripping rain from my upstairs office where I exist in the trees with my mug of milky, ginger tea. Now, there’s no milk actually in this drink, just a creamy plop of coconut butter for richness.

So, what exactly is ginger drink? This tea and I go way back to when I lived and worked in New York. It was my respite in a mug from everything – the cold, the noise, you name it.

My ginger drink is just like the powdered variety, only it’s all natural with fresh ginger root, ginger powder, honey, and coconut butter (a recent addition I’m still making my mind up about. As much as I enjoy this tea latte-like experience, sometimes I switch out the coconut for fresh lemon instead, it’s so zesty and cleansing first thing in the morning!

The Health Benefits of Drinking Ginger

Ginger is a powerful root and spice that is loved the world over for its anti-inflammatory properties. Drinking ginger tea daily can speed muscle recovery and treat chronic ailments. There are many proven health benefits of ginger:

Do you get motion sick? Ginger is great for treating nausea or morning sickness.
Do you have joint pain? Ginger can reduce pain.
Have high blood sugar? Ginger can reduce blood sugar.
Are you suffering from painful indigestion? Ginger has been shown to treat even chronic indigestion.
Do you have menstrual pain? Ginger powder can reduce cramping.

So, why drink ginger tea? Since the raw root has an aromatic, pungent, and spicy taste, diluting it with water and honey makes it far more palatable. Trust me. I’ve tried drinking straight ginger juice, and it’s intense (not in a good way).

A Few Tips About Getting the Best Flavor

You only need to peel back about 2-inches ginger root maximum. If it’s too spicy, you can always add more hot water or honey. I like my tea pretty strong, so feel free to work your way up to whatever amount you like.

This recipe uses a combination of raw ginger and ginger spice because each version has different health properties. Ginger powder has a 1 year shelf life, so be sure to use the fresh stuff. Also, if you can find raw (unfiltered) honey, all the better for you!

I hope you try the coconut butter (the same ingredient used to make these coconut bites). You could also try canned full-fat coconut milk or whole milk if you prefer. Another thing I’ve tried that’s very cleansing is adding fresh lemon juice for a lemon-ginger-honey tea (really great for nursing a cold).

Warming Ginger Drink

A spicy, warming drink with fresh ginger, ginger powder, and honey. Enjoy this tea with coconut butter for a tea latte or try a squeeze of fresh lemon for a cleansing experience.

Course Drinks

Cuisine American, Chinese

Keyword aip, dairy free, drinks, ginger, gluten free, paleo, tea

Prep Time 3

Total Time 3

Servings people (3 cups)

Calories 196kcal

Author Chef Sara Furcini

Equipment

blender

Ingredients

2 inch piece peeled ginger roughly chopped or sliced
1/2 tsp ginger powder
2 tbsp coconut butter
3 tbsp honey
3 cups boiling water

Instructions

Add all the ingredients to the blender. Blend on high for 45 seconds until completely smooth. There will be a small amount of sediment from the coconut and ginger that settles in the bottom of your mug (not very unpleasant), but you may prefer to strain through a cheesecloth.

Video

Nutrition

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