Thai Coffee Frappe

Every once in a while we crave a special treat and a Thai coffee is often what is desired. As it's hot outside, we decided to take it one step further and turn that coffee into a Thai Coffee Frappe.  Something a bit different and total deliciousness!!   

Thai Coffee Frappe

• 2 cups strong brewed coffee
• 1/4 tsp. ground coriander
• scant 1/8 tsp. ground cardamom
• pinch roasted cinnamon
• 1/8 tsp. vanilla bean paste, or vanilla extract 
• 1/4 cup heavy whipping cream
• 6 oz. sweetened condensed milk, more or less to taste

To the hot coffee, add the coriander, cardamom, cinnamon and vanilla.  Stir to combine and then place covered in fridge overnight (or longer) to cool and for flavors to develop.  When ready to make the frappe, add the spiced coffee, cream, condensed milk and ice to the jar of a blender.  Process until smooth.  Makes 2-3 servings.  Top with whipped cream if desired.  Serve immediately.

Enjoy!

Coquito ~ Puerto Rican Eggnog

Yet another holiday treat, finally being posted in April! 

Many years ago we attended a Christmas party where the most popular drink being poured was coquito.  The coquito was smooth, creamy, delicious and honestly you’d swear it didn’t have much, if any, alcohol…until you tried to stand up and walk and then it hit you!   Since that party, this delicious drink has replaced traditional eggnog in our home, making an appearance most holiday seasons.  Coquito is simple to make, but be sure to prepare it at least 24 hours ahead so that the flavors have time to meld perfectly together.  If you’d like to make an alcohol-free version just replace the rum with coconut water.

Coquito ~ Puerto Rican Eggnog

• 1 15-oz. can cream of coconut 
• 1 13.5-oz. can coconut milk 
• 1 14-oz. can sweetened condensed milk
• 1 12-oz. can evaporated milk
• 8-16 oz. rum, amount based on preference, can use white, gold, dark or spiced rum (or 8 oz. coconut water for an alcohol free version)
• 1 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• pinch of ground allspice
• 1 tsp. vanilla bean paste or vanilla extract
• roasted cinnamon for garnish

Add all the ingredients except the roasted cinnamon, to the jar of a blender and process until smooth and blended.  Pour the contents into bottles and refrigerate for at least a few hours, preferably over night, allowing the flavors to blend.  Shake bottles well before serving.  Serve the coquito cold, as small portions, dusted with some roasted cinnamon. 

Enjoy!

Kombucha

First batch of kombucha with original “mother” Scoby.

Something new for us, brewing our own kombucha.  What the heck is kombucha?  Well, kombucha is a slightly effervescent fermented drink made with a combination of sweetened black and/or green tea.  It is produced by fermenting the tea using a SCOBY, Symbiotic Colony Of Bacteria Yeast.  Kombucha is not only delicious but it is used as a functional food as it contains b-vitamins, enzymes, probiotics and a high concentration of acetic, gluconic, and lactic acids, which all have numerous health benefits.

After two weeks a beautiful new baby SCOBY has formed on the surface, almost ready to drink or to go for a second ferment with fruit flavorings.

Many people know, that other than from whole, unprocessed fruits, we have removed all sugar and sweeteners, real and artificial, from our diet.  So, you may be wondering how we can make a drink which begins with sweetened tea.  When making kombucha, the sugar is used to feed the SCOBY and once fully fermented, the sugar is used up.

Delicious kombucha after second ferment, (l to r) plain, cherry almond, and mango.

To add some sweetness and extra effervescence to the drink, a second fermentation is done using whole fruit, which then also helps to add wonderful new flavors to the kombucha.

Kombucha

Initial fermentation:

• 4 tea bags each of black tea and green tea (for loose leaf, 1 tsp = 1 bag of tea)
• 1 cup white cane sugar
• One healthy SCOBY
• 1 cup starter liquid (kombucha from bottle or previous batch)
• purified, spring, or ionized water

Boil 2 cups of water and add the tea.  Allow the tea to steep for 20 minutes.  Remove the tea bags and stir in the sugar until it’s dissolved.  Add approximately 4 cups of room temperature water to the tea to cool it to room temperature.  In a glass, one gallon vessel (which has been cleaned with vinegar, not soap) add the tea and then fill the vessel with water, leaving 1-2 inches at the top.  Add the mother SCOBY and the 1 cup of starter liquid.  Cover with a cloth and secure the cloth with a rubber band.  Set the container in a warm, darker place where it will get plenty of air flow and can stay undisturbed.  For the next 7-10 days give your brew lots of encouragement and love but don’t move or disturb.  At the 2 week mark there should be a nice thick baby SCOBY on the surface.  Taste your brew by carefully removing the cloth and using a straw, slide the straw down the side of the vessel and gather some liquid by placing your finger over the end of the straw to hold some liquid in there and remove the straw and taste.  If the brew is still sweet, cover and let is continue fermenting for a few more days, tasting each day until it has the flavor desired.  Follow directions below.

Second fermentation, if desired:

• fresh, dried or frozen fruit
• 100% fruit juice
• flavorings of your choice, extracts, fresh ginger, herbal fruit teas, etc.

Once the kombucha has reached your desired flavor, remove the baby and mother SCOBY to a glass plate or container and cover to keep clean and insect free.  Strain the kombucha through coffee filters or multiple layers of cheese cloth to remove any particles floating in the liquid.  Place the desired flavorings in glass bottles which have air-tight lids and then fill to 1/2 to 1-inch from the top.  Do not leave too much headspace otherwise it will not carbonate properly.  Seal the bottles and place in a warm dark place.  As there is a chance the bottles could pop or explode, a cooler or box is a good choice to prevent a possible mess. At least once, if not twice a day, burp the bottles to release the accumulated gas.  Allow the bottles to ferment for 3 – 7 days tasting after the third day, until it reaches desired flavor.  Place the bottles in the refrigerator to stop the fermentation process.  I choose to keep the fruit in the bottles but if desired, the fruit can be strained out. 

Important info:

• Sanitize all equipment with hot water and vinegar, not soap.
• Air flow is important.
• Keep kombucha out of direct sunlight.
• If you see mold, throw the SCOBY and all liquid away.
• Other than when steeping your tea, do not use metal around the kombucha or SCOBY.
• Give your kombucha lots of love, it’s a living organism and like plants, feels the energy in the room.

Enjoy!

Mango Melon Banana & Chia Smoothie

For this month’s Crazy Cooking Challenge the participating bloggers were challenged by our hostess Tina, of Moms Crazy Cooking to find the ultimate smoothie recipe.  The way that the Crazy Cooking Challenge works is that each month there is a dish that our hostess Tina challenges the participating bloggers to make.  We all go out searching non-celebrity blogs looking for what we think is the ultimate recipe for that dish and once we find it, we make it and then all on the same day we do our post featuring the recipe and the blog where it was found.  As I said, this month the challenge was to find the ultimate smoothie recipe and in our home Eammon is the big smoothie lover.  One of his favorite flavors is mango so when I came across Chaya’s Mango Melon Smoothie on her blog My Sweet and Savory I knew that I had found my recipe.  I only made two little additions to Chaya’s recipe in that I added 1/2 of a frozen banana which thickened up the smoothie a bit more and added another flavor and I also put in a tablespoon of chia seed gel just because I love adding it to our diet anyway that I can.  Eammon really loved his smoothie and I loved that I got some fruit into him.

Mango Melon Banana & Chia Smoothie 

• 1/4 mango, cut into chunks
• 1 slice of melon, cut into chunks
• 1/2 frozen banana
• 1/2 teaspoon lemon juice
• 1 TBS. chia seed gel
• 1 cup low-fat vanilla yogurt

Place all ingredients into a blender and process until it’s the consistency you desire.

Enjoy!

My previous Crazy Cooking Challenge entries:

Grilled Cheese Sandwich Challenge: Totally Outrageous Jalapeno Popper Grilled Cheese Sandwich 
Blueberry Muffins Challenge:  Skinny Blueberry Lemon Poppy Seed Muffins 
Spaghetti with Red Sauce Challenge:  Tomato Sauce with Onion & Butter 
Chocolate Cake Challenge:  Double Chocolate Meyer Lemon Mousse Cake 
Chicken Noodle Soup Challenge: Thai Chicken Noodle Soup 
Fudge Challenge: Biscoff Fudge 
Mashed Potato Challenge: Aloo Tikki 
Chocolate Chip Cookie Challenge: Chocolate Chip Gingersnaps 
Mac & Cheese Challenge: Velvety Mac & Cheese

Thin Mint Irish Coffee

I love being a part of The Secret Recipe Club because it motivates me to cook and try new recipes and also it forces me to get them posted which is my major downfall.  Because of the club I have found some wonderful new cooking blogs and made some great new recipes including Home Style Chicken Curry, Holy Guacamole, Cilantro Lime Chicken, Nutella Crêpes and Welsh Cakes. 

Each month we are assigned another participating blogger and secretly from their blog we make any recipe of our choice, as written or with any changes we need or desire.  We are informed of the time and date to publish and then at that assigned time, all the participating bloggers go live with their posts and we get to see who cooked from our blog and what they decided to make.  The Secret Recipe Club has grown from just a handful of bloggers all in a once a month posting group to where it is now, with four groups of approximately 75 bloggers each.  I am part of group ‘A’ and this month my posting date was on the tenth and I published a wonderful recipe for Levain Chocolate Chip Walnut Cookies.   

Sometimes bloggers sign up for the month and assignments are made but things happen and for one reason or another they can’t complete their assignment so as not to have a blogger left out and not have someone cooking from their blog, reinforcements are brought in and that is why I am doing a second Secret Recipe Club posting this month.  About a week ago, Amanda, the brain behind this group contacted me and asked if I could fill in and cook from a blog where the original assignee had to back out.  I of course jumped on the opportunity especially when I saw which blog I would get to cook from, Rhonda’s The Kitchen Witch. 

Rhonda seems like a very cool lady who knows who she is, speaks her mind and doesn’t pull any punches.  She’s funny and witty and I love reading her posts.  Her tastes in food span the globe as do her travels and her pictures of it all, well they’re just gorgeous.  Our food tastes are very similar and a few of her recipes are virtually the same as the ones I make.  Rhonda makes grilled pizzas very much like my Blacksmith Pizzas, her Tiramisu and Hummus are almost identical to my recipes as is her Lemon Curd.  We both make Jalapeno Poppers but she has a very unique way of stuffing them which I’ll have to try the next time I make them.  Rhonda also makes one of Eammon’s favorite appetizers which I’ll only make for him once a year as she has the dish nailed when she calls it Heart Attack on a Stick.

I was first drawn to Rhonda’s blog a few months ago when she posted a recipe for Roasted Butter Chicken which just looks beyond delicious and sounds super easy to make.  Right away when I found out that I was going to be cooking from her blog I knew, just KNEW that I was going to make that chicken for this post…but then I looked at some of the other recipes I had bookmarked from her blog and I was torn.  I adore asparagus and she has two recipes, Grilled Asparagus Wrapped in Boursin and Prosciutto and Grilled Asparagus Gruyere Tart which I know I would love.  I’ve also been eyeing her Chili Rubbed Pork Steak with Cilantro Lime Butter and Grilled Pineapple and if you read my blog at all you know that cilantro, lime and chili are favorite flavors here in the Cook Lisa Cook home.  Sometime around the holidays I’m planning on making Rhonda’s Brown Sugar and Smoked Sea Salt Brussels Sprouts as Eammon loves Brussels Sprouts and I’m always on the search for new and delicious ways to prepare them.  Then, how cute and delicious looking are her Mini Pizzatizers and how perfect they would be for not only a party but to put in Maisie’s lunch or for a snack at gymnastics practice.   

In the end and after debating over which recipe to make I finally decided on Rhonda’s Thin Mint Irish Coffee.  It had turned cold and rainy here in Georgia and what better than a wonderful hot drink laced with booze to warm ourselves on a cold and wet night.  Plus does Eammon and that Irish face look like he’d ever say no to a good Irish Coffee?  Eammon declared the coffee gorgeous, perfect and brilliant so needless to say it was a hit, such a big hit that we’ve enjoyed a drink or two a few nights already and I’ll be making it again and again.

My cup runneth over!

Thin Mint Irish Coffee (Adapted from here)
For one drink

1/2 oz. Kahlua Mocha
1/2 oz. Crème de Menthe
1 oz. Irish Whiskey
1/2 cup strong coffee (I used Fresh Market’s Wake Me Up Before You Cocoa)
3 oz. whipping cream
1 tsp. Crème de Cacao
1 tsp. sugar
1 Thin Mint cookie, chopped for garnish plus a few for snacking
Green decorating sugar sprinkles

Mix Kahlua Mocha, Crème de Menthe, Irish Whiskey and coffee in an 8 oz. mug.  In a cold bowl whip together the whipping cream, Crème de Cacao and sugar until soft peaks form.  Top the coffee with the whipped cream and garnish with the cookie crumbs and sprinkles.

Enjoy!!

Wallaby Darned

So while I’ve been sipping on Melon Agua Fresca, Mango Lassi, Watermelon Frosties, Cantaloupe Agua Fresca and Mint Lassi, Eammon has had a different drink on his mind and in his hand.  A couple of weeks ago we had dinner at Outback and Eammon enjoyed a couple of drinks called Wallaby Darned and he loved them so much he asked if I could make them at home.  It didn’t take much searching as the recipe was all over the internet.  So a quick trip to the store for ingredients and Eammon had his drink in hand. 

The drink is truly delicious but I have absolutely zero alcohol tolerance so I generally taste two little teaspoons full, adore the taste and get tipsy right away.  Think I’ll stick to my sippy drinks and let Eammon enjoy his.

Wallaby Darned (A copycat recipe of Outback Steak House’s Wallaby Darned)

8 oz frozen peach slices
1/2 cup Bacardi Fuzzy Navel Mix (found in the freezer section near the frozen juice concentrates)
1/2 cup ice
1/2 cup champagne
1/8 cup peach schnapps
1/8 cup vodka
1 TBS. sugar

Put all the ingredients in the blender and process until very smooth.  If you’re feeling fancy, garnish with a sprig of mint.

Enjoy!

Cantaloupe Agua Fresca

Last summer I posted my Melon Agua Fresca using passport melons fresh from our garden but those melons are just starting to come in so I’ve been buying some gorgeous local cantaloupes and making my drinks. 

Isn’t the color just gorgeous!!! 

I make a full pitcher so that I can enjoy my drinks for a few days.  With the hot temperatures we’ve had this summer often hovering right at 100F, I just can’t get enough of all my summer drinks, Watermelon Frosty, Mango Lassi, Mint Lassi and this Cantaloupe Agua Fresca.  I hope that you’re enjoying summer and sipping on something cool and delicious!

Cantaloupe Agua Fresca

1 perfectly ripe cantaloupe, skin & seeds removed and cut in chunks
6 packets (or to taste) stevia (or sweetener of your choice)
1 Tablespoon fresh lemon or lime juice
2 cups water

fresh mint sprigs for garnish

Place half of all the ingredients (except the garnish mint sprigs) in a blender and process until very smooth. Pour into a pitcher and then repeat with the other half of the ingredients. Chill until very cold. Before serving give it a stir and then pour over ice, garnish with a sprig of mint and serve.

Enjoy!!

Mint Lassi

Thursday night I attended a Indian cooking class and though everything made and served was delicious (and those recipes will be coming) one real standout for the evening was the mint lassi which was served at the beginning of the class.  In the past I’ve only made and tried mango lassi which is sweet and creamy like drinking a fruit smoothie so nothing oh-too adventurous, unless you consider the addition of cardamom adventurous.  So last night when I was handed a glass of mint lassi I honestly was a bit hesitant as I didn’t quite know what to expect.  Then I thought about it, mint ~ love it and drink mint tea all.the.time, yogurt ~ eat it almost everyday, cardamom ~ nothing new there and some sugar ~ well I do have a sweet tooth.  So I knew that I liked all the individual ingredients and honestly I’ll try almost anything once, so I gave it a try and am I glad that I did because mint lassi rocks!!  I enjoyed the drink so much Thursday night that first thing the next morning I went out to the weed patch garden and picked fresh mint so that I could enjoy my new found treat again.  We weren’t given a recipe or amounts but were told that the drink can be made as minty, sweet or creamy as one desires.  But I’m thinking that no matter how it’s made, this mint lassi is refreshing and light and a perfect drink for a hot summer afternoon.

Mint Lassi

2 cups loosely packed fresh mint leaves
1 cup plain yogurt (I used fat-free)
2 cups ice cubes
seeds from 4 green cardamom pods, pods discarded
4 TBS. Whey Low Gold (brown sugar, agave or sweetener of your choice)

mint leaves for garnish

Put everything but the garnish mint leaves in a bender and process to a slushy consistency.  Pour in glasses and garnish with fresh mint leaves.  Serves 4.

Enjoy

Watermelon Frosty

I saw this recipe for a watermelon frosty on Happy Healthy Life and my mouth and tummy immediately said YES!!  I had watermelon in the house, a few frozen bananas in the freezer and I though I didn’t have any fresh lemons I always keep some frozen lemon juice on hand so I was all set as far as ingredients.  I immediately got some watermelon in the freezer and a few hours later I was relaxing and enjoying a wonderfully refreshing drink.  I love that this drink has no dairy but it’s still creamy and smooth because of the banana.  I’ve made this drink a few times already and have frozen watermelon chunks waiting in the freezer as I plan on making this drink all summer long.  I make the drink sans alcohol but you could always replace some of the water with your favorite alcohol for a more “adult” beverage.

Watermelon Frosty (Adapted from here)

2 cups frozen watermelon chunks*
1/2 cup water (or part alcohol of your choosing)
1 packet Stevia (or sweetener of your choice)
Juice of 1 lemon
1/2 frozen banana**

Place everything in a blender and whiz away!

Enjoy!!

* Remove the rind from the watermelon and then cube the flesh into 1/2-inch cubes.  On a parchment or foil lined baking sheet lay the cubes of watermelon out so that they are not touching one another and place in the freezer.  Once the watermelon chunks are completely frozen remove them from the baking sheet and place them in a freezer bag and store in the freezer. 

**Once bananas are fully ripe and the skins are heavily spotted or fully brown, peel the bananas and place each one into a snack-sized zip bag.  Squeeze out as much air as possible when closing and then freeze.  Though frozen bananas don’t look great they are wonderful in smoothies and banana bread.

Mango Lassi

Now that the temperature outside is heating up my thoughts turn to cold, refreshing fruity blended drinks like my Melon Agua Fresca…can’t wait for our melons to come in so I can enjoy those again.  I also love creamy fruity drinks and whenever we go out for Indian food I always enjoy a mango lassi.  Lassi is so simple to make at home, I don’t know why I don’t make them more often as all three of us really enjoy them and they can actually be quite healthy.  On Wednesday Maisie and I went to the Dekalb Farmer’s Market and they were giving out taste samples of canned mango pulp.  Maisie absolutely loved it and since they had it at an awesome price I picked up a case so we’ll be enjoying mango lassi and other mango flavored treats this summer.

Mango Lassi

30 oz. frozen or canned mango pulp or fresh mango
1 1/2 cups plain yogurt (I use either store bought or homemade fat-free Greek yogurt)
2 cups milk (I use skimmed fat-free)
1/8 – 1/4 tsp. ground cardamom
sugar to taste (I generally find it sweet enough so I don't add extra)
ice cubes

In a blender combine the mango pulp, yogurt, milk and cardamom and blend until smooth.  Taste and if needed add sugar a little at a time.  I prefer to then pour the mixture over ice but alternately you can add a few cubes of ice to the blender and blend into a thick frosty drink.

Enjoy!!

Melon Agua Fresca

Our garden is producing gorgeous, sweet, delicious melons so Maisie and I have been enjoying this wonderfully refreshing drink.

Melon Agua Fresca 

1 perfectly ripe melon, skin & seeds removed and cut in chunks (I used an early gala as that’s what came out of the garden today)
6 packets (or to taste) stevia(or sweetener of your choice)
1 Tablespoon fresh lemon or lime juice
2 cups water

fresh mint sprigs for garnish

Place half of all the ingredients (except the garnish mint sprigs) in a blender and process until very smooth. Pour into a pitcher and then repeat with the other half of the ingredients. Chill until very cold. Before serving give it a stir and then pour over ice to serve and garnish with a sprig of mint.

Enjoy!!