This homemade hot chocolate mix is a family favorite. We had it out at the Holiday Open House and I promised the recipe. A few of you went to the store that night 😉 (How’s it working out??)
It’s a 4 ingredient winner every time.
I’m a good half way through my recipe for the year – when you first make it you’ll want the biggest bowl you own, then you’ll need to find a bigger one. This recipe will fill my glass jar almost to the top. Maybe 3/4 of the way … I bought the glass jar from Walmart and the scoop as well.
Then, you wait for the first snow storm of the year which will mean it’s a snow day.
And no you did not cry when your husband woke you up this morning with that news, you didn’t. You couldn’t have because all this snow and being stir crazy and stuck in a house with your kids for ANOTHER day is exactly what you wanted to do today. I promise.
You go ahead and prepare the water because when it’s ready – you pour. And everything will be ok.
You can add your favorite marshmallows and let them melt just so. Then you can pop the question.
I’d say yes. Then we could wear fuzzy slippers in front of the fire while the snow falls outside.
Tis the season for some Chai! (You might have seen it here before) and today I give to you the recipe!
|Homemade Chai Concentrate
Recipe Type: Drink
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Easy home brew Chai concentrate to enjoy on those cool fall mornings. Just mix with milk (I suggest Almond milk) at a 1:1 ratio.
- 7-8 Black tea bags
- 3 Cinnamon sticks
- Peel of one orange (or zest)
- 3 Anise stars = 1 TBS if stars aren’t in tact
- 1 TBS whole cloves
- 1 tsp fresh ground nutmeg
- 1 Vanilla bean = 1/2 TBS extract
- 8 Cardamom pods
- 1/4 C brown sugar
- 1 TBS honey
- 1/2 TBS peppercorns (or some fresh ginger)
- 6 Cups water
- Add all ingredients to a large pot over high heat on stove. Bring to a boil and reduce heat to a simmer for 20-30 min. Let cool completely before straining and transferring to a jar with lid for storage. Will keep for one week in fridge.
- NOTES: It’s ok to throw the ingredients together without carefully measuring. Play with the flavors, you might like your chai a bit “spicier” so you could add both the peppercorns and ginger to a batch to see. When you strain the concentrate you can use cheesecloth or just a fine mesh strainer.
- Heat chai with milk at a 1:1 ratio to enjoy your tea.
We used to have a French Press (moment of silence) to make cold brew coffee with …
And I still love cold coffee in the summer time but am trying to curb the habit of the coffee shop every day.
So, I have another idea!
Coffee beans, ground
Small rubber bands
A jug with a lid
I make coffee bombs for cold brew, that’s my solution. So in one filter I put 1/4 C ground coffee beans and then secure the top with a small rubber band like so:
Add 3 coffee bombs to my jug and fill with water.
Place the lid on and let it steep over night in the fridge – right after you fill it up it’ll start to “brew”.
When you wake up in the morning and it’s already 95 degree’s outside you’ll kiss that little jug of black-gold with an open mouth. It’s ok, we won’t watch.
Add a little creamer (or not!) and sip away.
Enjoy! Please Pin away, share and like. This needs to be shouted from the mountaintops, obviously.
How are you surviving your summer heat? Any fun drinks or oldie’s you run to in this weather?
My mother punched your mother right in the nose!
What color was the blood.
G-R-E-E-N and you are not IT you dirty-irty dish rag you.
After-school snack was a religion growing up. My mom, direct descendent of Martha Stewart and Betty Crocker, made everything from scratch. See Also: “I was born in Africa”; and she had to, like, make mayonnaise. And potato chips. And we ate a lot of SPAM. Also rats and snakes and most likely our pet dog. Numerous times.
Completely besides the point, ehum. FROSTING!
And I am all about making cookies and scones and overdoing the Pinterest envy and trying to make goldfish crackers from scratch, but graham crackers? Are magical. Nilla Waffers? There is crack in those cookies, I’m positive.
And they’re easy – you should make some! (Recipe follows)
Recipe Type: Snack
Prep time: 2 mins
Total time: 2 mins
Mmmm, frosted graham crackers: your childhood wants you back.
- Open package of graham crackers, split grahams.
- Marvel at your creation.
And then, well. And then there are Oven S’mores.
These will knock the socks off the neighborhood kids. Your house? Has ooey-gooey marshmallow secrets.
Set your oven to Broil, whip out your Nilla Waffers, peanut butter and your marshmallows. Spread the peanut butter on the cookie, top with marshmallow. Stick them in the oven for a few minutes (watch them pouf up!) and remove when the marshmallows are roasted to your liking. Let cool.
EAT THEM ALL.
What awesome, vintage snacks did you grow up with?
Pistachio Chocolate Chip Cookies: Leprechauns not included.
Here’s a secret: this isn’t a special recipe, you just add pistachios to your favorite chocolate chip cookie recipe and you’re all set. But just in case, we’ll revisit the steps one by one.
1 tsp Vanilla
3/4 C sugar
3/4 C brown sugar
1 C butter
2 1/4 C flour
1/2 tsp salt
1/2 tsp baking soda
8 oz. chocolate chips
1 handful pistachios, shelled and chopped.
Cream together your butter, eggs, sugar’s and vanilla.
Add your flour, salt, baking soda and mix in.
Chop your pistachios (I bought them pre-shelled).
Add your chocolate chips and the chopped pistachios to the batter, mix to combine.
Scoop your dough onto your baking sheet and bake at 350 for 9 to 11 minutes.