LAVENDER ICED LATTE is about to be your new favorite pick-me-up!! So easy and oh. so. deeelish!!!
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Lavender Iced Coffee
1/2 cup water
1/2 cup sugar
1tbsp lavender buds
1 shot espresso
1/2 cup milk
Method:
Mix the water, sugar, and lavender in a saucepan and bring to a simmer until the sugar dissolves. Steep for about ten minutes then strain. Pour your espresso and add in 1-2 tsp of lavender syrup. Add your milk over ice and enjoy!
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Here’s the recipe to my favorite MAPLE ICED COFFEE that I drink 12 months a year because it’s THAT good, and…caffeine!!
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Maple Iced Coffee
1 heaping tbsp Cafe Bustelo Instant Espresso
3 tbsp hot water
maple syrup to taste
1 cup ice
1 cup milk
Method:
Dissolve the instant espresso in hot water. Add maple syrup and stir. Add in your ice and milk. Now get caffeinated!
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I’ve never been a big smoothie drinker, and mostly because I just find it a hassle to have to blend everything up. You have to shlep out the blender, clean it after, and all for a drink? It doesn’t seem worth it.
But a new product on the market has totally revolutionized the smoothie industry – Swirbie! The fruit comes in nifty pods that all but dissolve in your drink, no blender required. I am hooked!
My kids have been drinking smoothies all summer, no blender necessary, and we even get to prepare smoothies on Shabbos. I love to add the pods to coconut water, seltzer or different varieties of milk for a truly refreshing drink.
One of the best parts about the pods is that since they’re frozen, you don’t need to add ice, so there’s no watering down your drink. I call that a win-win!
This chili lime smoothie was inspired by Trader Joes viral chili lime seasoning, and I’ve been drinking it on repeat, it’s that good!
Chili Lime Mango Smoothie
2 Swirbie mango pods
1 cup coconut milk
juice of 1 lime
1 tbsp honey, or, to taste
pinch of cayenne pepper
tajin spice or Trader Joes chili lime seasoning, for the rim, optional
Method:
Add mango pods, coconut milk, lime juice, honey and cayenne to a mason jar and shake until the mango dissolves. Rub the lime around the rim of your serving glass and dip in tajin spice. Pour the mango smoothie into the glass and serve immediately.
One of my favorite smoothie blends that I picked up from living in Israel is banana + date + tahini + milk. The flavors pair really well and it makes for a filling breakfast on the go.
And for a truly decadent treat, top off your smoothie with some shredded halva (or halva floss, as I like to call it!), it really takes it over the top.
Swirbie pods are available in strawberry, mango, peach, blueberry, banana and spinach flavors. You can use them on their own or blend two flavors together for an equally delicious drink!
You can find Swirbie pods in the freezer section of your local kosher supermarket.
Banana Tahini Smoothie
3 Swirbie banana pods
1 cup almond milk
2 tbsp raw tahini
1 tbsp silan (date honey)
pinch of cinnamon
pinch of salt
sesame seeds and halva, for serving, optional
Method:
Add banana pods, almond milk, tahini, silan, cinnamon and salt to a mason jar and shake until the banana dissolves. Dip the rim of your serving glass in tahini and dip in sesame seeds. Pour the banana smoothie into the glass, top with shredded halva and serve immediately.
This post is sponsored by Swirbie.
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pear ginger and oat smoothie
pumpkin pie smoothie
tahini frappuccino
Oh.
My.
Gawd.
Blame it on quarantine but we’ve all got cocktails on our minds, AmIright?! I mean, I may or may have not been sneaking some Frangelico into my iced coffee in the morning, and I’ve been known to kick back a glass (or two) of red in the evenings. But THIS? This is something else.
Inspired by the whipped coffee trend that has taken the internet by storm, this WHIPPED STRAWBERRY Frosé turns the classic on it’s head by folding the strawberry and lemon into whipped cream, and leaving the Rosé to shine on it’s own in all it’s glory. Which also means, lets prep and more drinking time!
So step aside Dalgona coffee, there’s a new whipped drink in town! L’chaim!
Whipped Strawberry Frosé
YIELD: 4 servings
1 750ml bottle Rosé
2 cups heavy cream
2/3 cups powdered sugar
2/3 cups strawberry puree (see note)
1 tsp fresh squeezed lemon juice
fresh strawberries, for serving
Method:
Pour Rosé into a 9×13 pan and freeze until almost solid (it won’t completely solidify due to the alcohol), at least 6 hours.
In a bowl, whip the cream until stiff peaks form. Gently fold in the the powdered sugar, strawberry puree and lemon juice.
Divide the slushy Rosé between four glasses. Top with strawberry whipped cream and fresh strawberries.
NOTE: to make the strawberry puree, blend about 14oz. fresh strawberries in a food processor blender.
VARIATION: You can also make traditional Frosé by blending chilled Rosé with 2 cups frozen strawberries, 1/2 cup simple syrup and 1/4 cup fresh squeezed lemon juice until slushy. Serve immediately.
ADVANCE PREPARATION: you can prepare the strawberry whipped cream a day or two in advance and store in an airtight container. Freeze the Rosé the night before serving.
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What is Affogato? Italian for “drowned”, an affogato is an is an Italian coffee-based dessert. It usually takes the form of a scoop of vanilla gelato or ice cream topped or “drowned” with a shot of hot espresso. If you’re a coffee fan like me, it’s basically a small taste of heaven!
I’ve had affogato many times, but on my recent trip to Antwerp, the local Italian restaurant, Confetti, served it with a splash of amaretto and it was literally NEXT LEVEL amazingness. Like you need to make it. Like NOW. (Is it too early for alchohol?)
Start with some good quality gelato. It melts more slowly than ice cream. But ice cream works too. And you can even experiment with different flavors, but I like vanilla here. My little trick it to scoop the ice cream in advance and freeze them so they’re nice and solid when you serve!
Then pour that beautiful nutmeg-colored golden caffeine syrup, also known as espresso, over the ice cream and watch it do it’s beautiful dance down the sides of your cup. Am I being overly dramatic? Maybe a little, but AFFOGATO. IS. EVERYTHING.
If you’re like me, you might even watch to catch it in slow motion!
YASSSSSSS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! (Caffeine addict much?!)
Then pour a generous glug of amaretto over it and enjoy the best drink of life!! Chag Sameach everyone!!
Amaretto Affogato
2 scoops vanilla gelato or ice cream
1 shot espresso, 3 tbsp strong brewed coffee or 1 tsp instant espresso dissolved in 1 oz. water
splash of amaretto (1-2 tbsp)
crushed amaretti cookies (or Lotus cookies)
chocolate shavings
Method:
Place two small scoops of ice cream in a glass (I prefer to freeze scoops in advance so they are ready to go and melt more slowly!), pour the shot of hot espresso over the ice cream, and then add the amaretto. Top with crushed cookies and chocolate servings and serving immediately.
NOTE: You can also use a double shot of espresso or 2 tsp instant espresso dissolved in 2 oz. of water, depending on what you like.
VARIATION: You can use other types of liquor such as liquor Kahlua or Frangelico or other types of ice cream such as chocolate or coffee.
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