Beverages Archives

Category: Beverages

29
Nov
2025

Classic Hot Cocoa For 1

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It’s easy to make Classic Hot Cocoa for 1 from scratch! With a few ingredients, you can enjoy a yummy mug of homemade hot cocoa in minutes!

Who wants some yummy hot chocolate? I do, I do! Today I want to show you how easy it is to make (from scratch), Classic Hot Cocoa for 1. If you enjoy hot cocoa, I am sure you’ll enjoy this decadent treat.

A while ago it was a very cold day and I was craving hot chocolate but realized we were out of the store-bought “powder”. That’s when I did some quick research and discovered just how simple it is to make this yummy hot drink from scratch.

The recipe I am sharing today makes a single serving, but the recipe is super easy to double, triple or make in the quantity of servings you need. Here’s how to make classic hot coca for 1.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

What Ingredients Will I Need?

To make the hot chocolate from scratch you will need baking cocoa, milk, salt, granulated sugar and vanilla extract. You might want to garnish the finished hot cocoa with optional toppings, so make sure you also have those on hand.

If you want to add a topping to your finished drink, you might consider using whipped cream, colored decorative sprinkles, shaved chocolate or miniature marshmallows (optional toppings, but all are GOOD).

In a small bowl combine baking cocoa with granulated sugar and a tiny pinch of salt and set the dish aside. These 3 ingredients will be added to the hot milk later.

Making The Hot Cocoa

Measure 1 cup of milk into a small saucepan. I typically use low-fat milk to make my hot cocoa but use what you have. Begin to heat the milk on LOW heat until it is pretty warm (not hot).

With the heat still on LOW, add the baking cocoa, sugar, and salt mixture to the warm milk. Whisk well to combine them with the milk. Keep whisking, as it might take a minute or so to fully combine them with the milk.

Continue to heat the classic cocoa for 1 on Low heat until the mixture is fully combined and it is very hot, but do NOT let the mixture come to a boil!

Final Step

Once the hot cocoa is very HOT (but not boiling), remove the pan from the heat source. Add ¾ teaspoon of vanilla extract and stir well until it is fully incorporated into the hot cocoa. Now the hot chocolate is ready to be served and enjoyed!

Time To Enjoy Classic Hot Cocoa For 1

Pour the hot cocoa into a mug. During the Christmas holidays I love to use holiday-inspired mugs, like the snowman mug shown below. It always “seems” to make the hot chocolate more FESTIVE!

The classic hot cocoa for 1 can be enjoyed just as it is- hot and delicious, plain and simple. Even though it is absolutely yummy this way, I usually feel an urgent prompting (ha ha) to embellish it with more! That’s where an OPTIONAL topping comes in!

To Garnish Or Not to Garnish?

Hot chocolate connoisseurs of all ages would agree that a decadent mug of hot cocoa needs whipped cream or mini marshmallows on top, right? Adding a topping makes the mug of hot cocoa really cute and decorative, which I’m pretty sure makes it taste even more delicious than it already is!

For the holidays, I use whipped cream and decorative sprinkles to make it cute and “fancy”. If you’re on “Team Marshmallow”, simply add a handful of mini-marshmallows and some chocolate shavings! YUM!

By the way… speaking of decorative sprinkles… did you know you can make them from scratch, in colors you want? That’s right! If you’re curious, you can check out my blog post on how to do that HERE.

You can’t hurt this delicious beverage in my humble “hot cocoa-loving” opinion! Find a comfy chair, put on some good music and enjoy the decadent sweetness and warmth a mug of hot cocoa provides. I’m positive you’ll enjoy it… any time of the year!

I hope you have the opportunity to make this yummy hot chocolate for yourself. The recipe can be easily adapted to make as many servings as you need, and I know you’re going to enjoy it.

Thank you for stopping by today, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More HOT BEVERAGE Recipes?

You can find ALL of my recipes in the Recipe Index which is located at the top of the page. I have other delicious hot beverage recipes you might enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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↓↓ PRINTABLE RECIPE BELOW ↓↓

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Classic Hot Cocoa For 1

Prep Time

2 mins

Cook Time

3 mins

Total Time

5 mins

It's easy to make Classic Hot Cocoa for 1 from scratch! With a few ingredients, you can enjoy a yummy mug of homemade hot cocoa in minutes!

Category: Beverage

Cuisine: All Cuisines

Keyword: classic hot cocoa for 1

Servings: 1

Calories Per Serving: 219 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup low-fat milk
¾ teaspoon vanilla extract
1¾ Tablespoons granulated sugar
1 Tablespoon baking cocoa
1 tiny pinch salt

GARNISH (optional, but good!): whipped cream or marshmallows, decorative sprinkles

US Customary - Metric

Instructions

In a small bowl combine baking cocoa with sugar and a tiny pinch of salt; set aside.
Pour milk into a small saucepan. Heat the milk on LOW until it's very warm.
With the heat still on LOW, add the baking cocoa, sugar, and salt mixture. Whisk well to combine them with the milk. Keep whisking, as it might take a minute or two to fully combine them with the milk.
Continue heating on LOW until the cocoa is very hot, but do NOT let the mixture come to a boil!
Once HOT (but not boiling), remove the pan from the heat source. Add vanilla extract and stir well until it's incorporated into the hot cocoa.
Pour the hot cocoa into a mug. If desired, add optional toppings such as whipped cream, miniature marshmallows, decorative sprinkles, etc. Enjoy!

Nutrition Facts

Classic Hot Cocoa For 1

Amount Per Serving (1 mug (no toppings))

Calories 219 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Trans Fat 0.2g

Polyunsaturated Fat 0.2g

Monounsaturated Fat 2g

Cholesterol 19mg6%

Sodium 500mg22%

Potassium 411mg12%

Carbohydrates 36g12%

Fiber 2g8%

Sugar 33g37%

Protein 9g18%

Vitamin A 241IU5%

Vitamin C 0.5mg1%

Calcium 290mg29%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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03
Nov
2025

Canning Apple Cranberry Juice

categories: Beverages, Canning And Preserving

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Canning Apple Cranberry Juice for long-term storage is easy to do, using only 3 ingredients, canning jars/lids and a water bath canner.

I love canning foods for long term storage. Previously I’ve enjoyed canning cranberry juice for our pantry and loved how it tasted, so it seemed only natural that I should try another flavor!

Last December I realized I still had some fresh cranberries in our refrigerator, so I decided to can some apple cranberry juice. I only had enough cranberries left to make three, quart-sized jars of the juice, but I’m sure glad I made the juice and enjoyed having it in our pantry AND drinking it, too!

If you are a seasoned canner, then canning apple cranberry juice will be a cinch. If you are new to canning, I will show you how to do this, step by step!

Here’s how to make and can 3 quart-sized jars of apple cranberry juice, using fresh cranberries, granulated sugar and a bottle of apple juice or cider.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Before Beginning- A Bit Of Prep

Any time you are canning food there are a few basic canning steps you need to take before beginning. They are: *Sterilize/heat the canning jars you are using in simmering water. *Prepare the jar flat lids and screw bands according to the manufacturer’s instructions.

You will also need to fill a water bath canner with water, per the manufacturer’s directions and bring this water to a simmer on Low heat.

Heat The Apple Juice Or Cider

For this recipe you will need a bottle of apple juice or apple cider. I recommend using a juice or cider that has no additional sugar added, because you will be adding granulated sugar to the jars already.

Pour the juice or cider into a large saucepan. Bring the juice to a boil, then reduce the heat and keep the juice/cider warm while you are filling the jars. The amount of juice you will need depends on the number of jars you are filling.

My photos will show you how to make three quart-sized jars of apple cranberry juice, so I used one 64 oz. jug of apple cider. This recipe can easily be doubled, so the amount of juice you will need depends on the number of jars you are filling.

Fill The Hot Quart Canning Jars

Directions For EACH Jar: Rinse and drain the fresh cranberries and then measure 1¾ cups of cranberries into each sterilized, hot, quart-sized canning jar. The canning jars will not be full.

Next add ¼ cup of granulated sugar into each of the jars. There’s no need to stir the cranberries and sugar, because the sugar will dissolve and mix in, once warm apple juice or cider is added.

Carefully pour the warm apple juice or cider into each hot jar. I recommend using a canning funnel for less mess or drips! Fill the jars, leaving ½” headspace in each jar.

Remove the air bubbles from each jar by inserting a skewer or plastic knife into each jar around the edges. Adjust the headspace, if necessary, by removing or adding juice.

Wipe the rim of each jar clean with a damp cloth. Place a flat lid on each jar, add the screw band, then tighten until the band is fingertip tight. Repeat with all filled jars.

Canning Apple Cranberry Juice

Carefully place the sealed jars on a canning rack into a water bath canner (with the simmering water inside). Lower the rack into the hot water.

IMPORTANT: Make sure the jars are fully covered by 1″ of water above the jar lids, adding additional hot water, if necessary. Cover the canner with a lid.

Bring the water to a rolling boil, then set the timer for timer for processing. Process the jars for 20 minutes. Keep the jars at a gentle boil throughout the processing time (you may have to reduce the heat slightly).

Cool Jars And Store In A Dark Place

Once the jars have been processed, turn off the heat. Remove the lid, then let the jars rest 1-2 minutes before removing them from the canner. Use canning tongs to transfer the hot jars onto a dish towel to cool. IMPORTANT: Do NOT put the hot jars directly on the counter, because temperature variances could cause the jars to crack or break.

Let the jars cool to room temperature, without disturbing them (about 12 hours). You should hear the lids “pop” or “ping” as each jar seals and becomes airtight.

Once the jars have cooled completely, check to ensure each jar is sealed. The lid should have no flexibility on top when you press down on it with a finger. Gently remove the screw bands from each jar for storage.

Store The Apple Cranberry Juice While It Develops

Store the sealed jars in a dark place in the pantry for 4-6 weeks as it develops its color and flavor. You want it to be away from heat and light while the juice develops.

Once a week during this storage time, carefully flip each jar upside down and then turn the jar quickly right side up. This helps infuse the extracted cranberry juice (and red color) into the liquid.

You can see in the photo below what the jars look like before storing, with the gold color of the apple juice showing.

As the jars sit (and are flipped) for the 4-6 weeks storage time, the sugar will begin to pull the juice out of those plump cranberries. You will start to notice as time goes on, the color of the liquid will begin to darken to a beautiful red color.

Enjoy A Glass Of Apple Cranberry Juice

After 4-6 weeks the jars of apple cranberry juice should be ready to be opened and enjoyed! TIP: I recommend storing the juice the full 6 weeks for best flavor!

When you’re ready for a glass of apple cranberry juice, open a jar and remove the cranberries from the juice. Check out my tip below for what you can do with the leftover juicy cranberries as you open each jar for use!

To serve, pour the juice over ice and enjoy delicious apple cranberry juice any time of year! It is really GOOD! Cover and refrigerate any open jars of juice.

TIP: If you want to make the apple cranberry juice bubbly, add a small amount of sparkling water to each glass and stir to combine.

Tip- Save And Dehydrate Leftover Cranberries!

Don’t discard those cranberries after you’ve removed them from the jars! If you want to use the cranberries from inside an opened jar, consider drying them in a food dehydrator, an oven on low temps, or on a drying rack. You will want them to be completely dried all the way through (yet pliable) in order to safely store them.

This is a great way to get a second use from this recipe, in my opinion. The cranberries are quite “plump and juicy” after soaking in the liquid for 4-6 weeks, so I recommend straining them out and laying them on paper towels to slightly dry them. Use a toothpick to poke them (to release a bit of the liquid) before dehydrating.

Once the cranberries are completely dried, they can be stored safely and used in baked goods, salads, etc. They taste similar to Craisins, due to the sweetness of the cranberry liquid they were soaking in.

I hope you have the opportunity for canning apple cranberry juice and trust you’ll enjoy the “fruit” of your labors. The juice (if the jars have sealed properly) can be stored for 12-18 months in a dark, cool pantry.

Looking For More CANNING Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of canning recipes (water bath and pressure canning) you may be interested in, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Canning Apple Cranberry Juice

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Canning Apple Cranberry Juice for long-term storage is easy to do, using only 3 ingredients, canning jars/lids and a water bath canner.

Category: Beverage

Cuisine: All Cuisines

Keyword: canning, apple cranberry juice

Servings: 3 Quart Jars

Calories Per Serving: 551 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For 3 Quart-Sized Jars:

5¼ cups fresh cranberries rinsed, drained
¾ cup granulated sugar
64 ounces apple cider or juice (no added sugar) *may not have to use it all!

US Customary - Metric

Instructions

Sterilize/heat the canning jars in simmering water. Prepare jar flat lids and screw bands according to manufacturer's instructions. Fill a water bath canner with water, per manufacturer's directions; bring water to a simmer on Low heat.
Pour cider (or juice) into a large saucepan. Bring juice to a boil, then reduce heat and keep it warm while you fill the jars.

Fill Each Jar:

Rinse/drain fresh cranberries. Measure 1¾ cups of cranberries into EACH sterilized, hot jar. Jars will not be full. Add ¼ cup sugar into EACH jar. Carefully pour warm cider/juice into EACH jar, using a canning funnel for less drips! Fill jars, leaving a ½" headspace in each jar.
Remove air bubbles from jars by inserting a skewer or plastic knife into each jar around the edges. Adjust headspace, if necessary (remove or add juice). Wipe the rim of each jar clean with a clean, damp cloth. Place a flat lid on each jar, add the screw band, then tighten until band is fingertip tight.

Process Jars In Water Bath Canner:

Carefully place jars on a canning rack into a water bath canner (with simmering water inside). Lower rack into the hot water. IMPORTANT: Make sure jars are covered by 1" of water above the jar lids, adding additional hot water, if necessary. Cover canner. Bring the water to a rolling boil, THEN set timer for processing. Process quart jars for 20 minutes. Keep water at a gentle boil throughout the processing time (you may have to reduce the heat slightly).
Once the jars have been processed, turn off the heat. Let jars rest 1-2 minutes, then carefully remove the lid. Use canning tongs to transfer hot jars onto a dish towel to cool. IMPORTANT: Do NOT put the hot jars directly on the counter, because temperature variances could cause jars to crack or break. Let jars cool to room temperature, undisturbed (about 12 hours). You should hear the lids "pop" or "ping" as each jar seals and becomes airtight. Once jars have cooled completely, check to ensure each jar is sealed. The lid should have no flexibility on top when you press down on it with a finger. Remove the screw band from each jar for storage.
Store sealed jars in a dark place in the pantry for 4-6 weeks as the juice develops flavor and color. Once a week, carefully flip each jar upside down and then turn quickly right side up. This helps infuse the extracted cranberry juice (and red color) into the liquid. As the jars sit (and are flipped) during the 4-6 weeks, the sugar will begin to extract juice from the cranberries. You will notice the color of the juice darkening to a beautiful red color as time goes on.
After the 4-6 weeks, the juice is ready. Open a jar; remove cranberries from the juice (see my blog post for how to use the cranberries!). To serve, pour juice over ice and enjoy. TIP: If you want to make the juice bubbly, add a small amount of sparkling water to each glass; stir to combine. Cover and refrigerate any open jars of juice. Canned juice (unopened jars) can be stored for 12-18 months.

Recipe Notes

NOTE: Caloric calculation is an estimate, based on the raw ingredients used in each quart-sized jar.

Nutrition Facts

Canning Apple Cranberry Juice

Amount Per Serving (1 Quart Jar)

Calories 551 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 0.1g1%

Polyunsaturated Fat 0.3g

Monounsaturated Fat 0.1g

Sodium 28mg1%

Potassium 752mg21%

Carbohydrates 139g46%

Fiber 8g33%

Sugar 116g129%

Protein 1g2%

Vitamin A 111IU2%

Vitamin C 30mg36%

Calcium 63mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

22
Sep
2025

Peach Lemonade Spritzer (for 2)

categories: Beverages

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Hot outside? Make Peach Lemonade Spritzer (for two), a family-friendly cold drink with pink lemonade, fresh peaches and lime sparkling water!

It’s 100°F. outside today as I sit at my desk writing this blog post. UGH. Even for Oregon, that is a bit too hot… ha ha! When it’s this hot I want lots of icy cold drinks, and today I want to share a delicious family-friend drink I created that I’m sure you’ll enjoy!

A Peach Lemonade Spritzer is so easy to make, and it is icy cold, peachy and refreshing on a HOT day! With only a blender (or food processor), 3 main ingredients PLUS ice cubes, you can make this drink easily in about 5 minutes or less!

A combination of pink lemonade and fresh peaches provide the bulk of the flavor of this refreshing, non-alcoholic drink. Lime sparkling water provides extra flavor and loads of carbonation and bubbles, as an added feature. Here’s how to make a Peach Lemonade Spritzer (for two).

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Making The Peach Lemonade Mixture

When I make the peach lemonade spritzer (for two), it’s usually throughout the summer so I use a LARGE, fresh ripe peach (for 2 servings).

You can certainly use frozen peaches for this but you’d have to estimate the amount to be the size of a whole large peach, for best flavor! Toss the frozen peaches directly into the blender and blend away!

Place ¾ a cup of pink lemonade into a blender (or food processor) and then add a large peeled, pitted and chopped fresh peach into the liquid.

Place the lid on the blender, then blend the chopped peaches and the pink lemonade on High speed until the mixture becomes smooth (no peach chunks present). This usually takes only a minute or so to fully blend these two ingredients.

Can I Make This Ahead Of Time?

If you want to double or triple the recipe ahead of when you will be using it, simply cover the blender or transfer the blended mixture to a covered container. Store in the refrigerator for up to 2-3 days TIP: Don’t add the sparkling water if storing it in the refrigerator or it will go flat!

When you’re ready to make a peach lemonade spritzer later, put the ice in glasses, pour the cold peach lemonade mix into the glass and then add the sparkling water at that time. EASY!

Finish Making The Peach Lemonade Spritzer

Add lots of ice cubes to the glass you will be using for each peach lemonade spritzer. I typically use a standard 8 oz. juice glass per serving, but if I want the spritzers to look a bit more “fancy”, I use a nice cocktail glass.

Fill the glass of ice about ¾ full using the blended peach and lemonade mixture, leaving room for the sparkling water to be added to top it off.

Top Off the Glass With Sparkling Water

Pop open a can of cold sparkling water to finish filling the glass. NOTE: Any sparkling water will do, but love the added flavor I get when I use a can of LIME sparkling water!

Because the sparkling water is not sweetened, be careful not to use more of it than the amount of peach lemonade mixture in the glass. The ratio I use is about two-thirds peach and lemonade mixture to about one-third sparkling water in an 8 oz. glass.

You want the sweet taste of ripe peaches and tangy pink lemonade to be featured, front and center. The sparkling water is there for the party; those bubbles are there to make it a true bubbly “spritzer”.

You can serve the peach lemonade spritzer as is, or you might want to garnish it with fresh fruit on a skewer (shown below), a peach slice or a lemon wedge!

Whatever you’d like for the garnish is how you should do it! Jeepers, maybe you even have your own private stash of those cute little drink umbrellas you could use… just sayin’.

Maybe you will have the chance to try a refreshing peach lemonade spritzer, because it is so yummy! I hope you (and those you love) will really like it, too!

Thank you for stopping by today, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a WONDERFUL day!

Looking For More FAMILY-FRIENDLY BEVERAGE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes for family-friendly drinks, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Peach Lemonade Spritzer

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

Hot outside? Make Peach Lemonade Spritzer (for two), a family-friendly cold drink with pink lemonade, fresh peaches and lime sparkling water!

Category: Beverages

Cuisine: All Cuisines

Keyword: peach lemonade spritzer

Servings: 2

Calories Per Serving: 82 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 large peach peeled, pitted, chopped
¾ cup pink lemonade already prepared
6 ounces sparkling water (lime flavor preferred)
ice cubes

Optional Garnish: fresh skewered fruit, lemon wedges or peach slices

US Customary - Metric

Instructions

Place pink lemonade and a large, chopped (peeled) peach into a blender.
Put lid on blender; blend on High speed until mixture is smooth and no peach chunks are present (1-2 minutes).
Fill two 8 oz. glasses (or cocktail glasses) with ice cubes. Fill glasses about ¾ full with peach/lemonade mixture, leaving room for sparkling water to top it off.
Pour sparkling water into the glass to finish filling it. NOTE: Any sparkling water will do, but a can of LIME sparkling water adds even more flavor. Sparkling water is not sweetened, so don't use more of it than the amount of peach lemonade mixture in the glass. I use about ⅔ peach/lemonade mixture and about ⅓ sparkling water in an 8 oz. glass. You want the sweet taste of ripe peaches and tangy pink lemonade to be front and center.
Serve the peach lemonade spritzer as is, or garnish it with fresh fruit on a skewer, a peach slice or a lemon wedge! Serve cold and enjoy!

Nutrition Facts

Peach Lemonade Spritzer

Amount Per Serving (1 (1/2 of total))

Calories 82 Calories from Fat 2

% Daily Value*

Fat 0.2g0%

Saturated Fat 0.01g0%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.1g

Sodium 35mg2%

Potassium 108mg3%

Carbohydrates 20g7%

Fiber 1g4%

Sugar 18g20%

Protein 1g2%

Vitamin A 285IU6%

Vitamin C 4mg5%

Calcium 8mg1%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

18
Aug
2025

Homemade Crème de Menthe

categories: Beverages

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It’s easy to make homemade crème de menthe to use in baked goods, cocktails or other recipes. Learn how make this mint-flavored liqueur!

Have you ever made any homemade liqueurs before? A lot of people use them for flavoring several types of mixed cocktails. I use this mint-flavored liqueur, known as crème de menthe, to add extra flavor to some of my baked goods, including brownies or cakes.

Today I want to share a sweet little recipe for crème de menthe I found online a while ago. It is such a simple recipe to make and once it’s made, this liqueur lasts a long time in the pantry.

If you’re interested, here’s a way to make simple homemade crème de menthe from the comfort of your own kitchen.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make The Liqueur

The steps for making this “minty” liqueur are really quite simple and can be made in a short amount of time. Start by pouring 2 cups of water into a medium saucepan, put the pan on your stove and then add 2 cups of granulated sugar.

Heat the water and sugar mixture (stirring often) until it has reached the “almost boiling” point. Once all the sugar has dissolved, remove the pan OFF of the heat source, and let the liquid “syrup” cool COMPLETELY.

When the liquid has completely cooled, add ½ cup of vodka and 1 Tablespoon of real peppermint extract to the liquid. Stir until both ingredients have been fully combined with the water and sugar mixture.

Add Food Coloring Or Not?

At this point you will need to decide what color you want the liqueur to be. The addition of green food coloring is traditional yet completely OPTIONAL. I added 6 drops of food coloring here for the photos, so you can see how it looks as I show you the steps involved.

It’s important to know this choice is yours whether you want the liqueur to be green or remain clear. The crème de menthe will taste exactly the same with or without the green color, so I will leave this decision completely up to you!

Note: If you plan on gifting small bottles of the liqueur to family or friends (especially around Christmas time), it is quite lovely to see the nice green color!

Once you add the green food coloring (if using), be sure to stir the liqueur very well so the color is evenly distributed throughout the liquid.

Time To Bottle It Up

When I photographed this, I used several different sized bottles (large and small) to show you what they would look like with the liqueur inside.

You will need bottles that have tight-fitting lids or screwcaps. The amount of crème de menthe liqueur you will end up with is about 3 cups (or 24 ounces), so plan accordingly.

Okay… now let’s bottle the homemade crème de menthe up! Place a funnel (or a measuring cup with a spout) into the mouth of the bottle or bottles you will be using. TIP: You may find it helpful to place the empty bottle in the sink first, in case you spill any!

Carefully pour the cooled liqueur through the funnel and into the jar. Fill the jar to the top, then tightly cap the bottle. Repeat this using other bottles until all the crème de menthe is gone.

Be sure to wipe the jars clean with a wet dish cloth or paper towels so any drips don’t make the jars sticky! Be sure to label each jar (especially if the liqueur is CLEAR), so you’ll remember what’s in it!

You’ll see I used some handy dandy masking tape to label this little jar shown below… ha ha! Store the homemade creme de menthe liqueur in your pantry where it will be available for many different uses over time. TIP: Storing the liqueur in a “dark” pantry also helps prevent evaporation of the liquid in the bottles.

Ways To Use Homemade Crème de Menthe

There are many ways people enjoy using prepared crème de menthe liqueur. It is commonly used in cocktails such as a “Grasshopper” or in a “Peppermint Espresso Martini” but can also be used to give a minty flavor to hot chocolate or coffee.

It is also used in desserts like chocolate cake, mint chocolate truffles or it can be mixed into ice cream. I use it whenever I make Creme de Menthe Brownies, as shown in the next two photos below.

This liqueur adds such a delicate peppermint flavor to frostings for cakes, brownies and cupcakes, which we love! Shown below is when I used it to make delicious Crème de Menthe Brownies, and they taste really good!

I hope you have the opportunity to make this mint-flavored liqueur and find many different ways to enjoy its fresh flavor! It will keep a long time in the pantry, so once you’ve made it, you’re set!

Thanks for stopping by, and I invite you to come back soon for more recipes. Take care, may God bless you, and have a wonderful day.

Looking For More UNIQUE HOMEMADE RECIPES?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some “unique” made from scratch recipes you might enjoy checking out, including:

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Original recipe source: contributed by Stef at TooMuchToDoSoLittleTime.com via Tasty Kitchen.

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0 from 0 votes

Homemade Creme de Menthe

Prep Time

5 mins

Cook Time

2 mins

Cooling Time (inactive prep)

5 mins

Total Time

12 mins

It's easy to make homemade creme de menthe to use in baked goods, cocktails or other recipes. Learn how make this mint-flavored liqueur!

Category: Liqueur

Cuisine: All Cuisines

Keyword: homemade creme de menthe

Servings: 24 (recipe yield about 3 cups total)

Calories Per Serving: 77 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups water
2 cups granulated sugar
½ cup vodka
1 Tablespoon real peppermint extract
6 drops green food coloring (OPTIONAL)

US Customary - Metric

Instructions

Pour water into a medium saucepan and add 2 cups of granulated sugar. Heat the water and sugar mixture on the stovetop (stirring often) until it has reached the "almost boiling" point. Once all sugar has dissolved, remove the pan OFF the heat source. Let liquid cool COMPLETELY.
Once liquid is completely cool, add vodka and peppermint extract. **If using, add 6 drops of green food coloring, as well. The crème de menthe will taste exactly the same with or without the green color. Stir until these ingredients have been fully combined with the water and sugar mixture.
Place a funnel (or measuring cup with a spout) into the mouth of the bottle. TIP: It's helpful to place the empty bottle in the sink first, in case you spill any liqueur! Carefully pour the liqueur through the funnel and into the jar. Fill bottle to the top, then add a tight-fitting lid. Repeat with additional bottles, as needed.
Wipe jars clean with a wet cloth or paper towel, so any drips don't make the jars sticky! Label each jar (especially if the liqueur is CLEAR), so you'll remember what's in it! Store homemade creme de menthe in a dark pantry (to help prevent evaporation). Enjoy!

Nutrition Facts

Homemade Creme de Menthe

Amount Per Serving (1 ounce (equals 2 Tbsp.))

Calories 77 Calories from Fat 1

% Daily Value*

Fat 0.1g0%

Sodium 1mg0%

Potassium 1mg0%

Carbohydrates 17g6%

Sugar 17g19%

Calcium 1mg0%

Iron 0.01mg0%

* Percent Daily Values are based on a 2000 calorie diet.

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18
Nov
2024

Pumpkin Spice Creamer

categories: Beverages

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Make a batch of homemade Pumpkin Spice Creamer for your coffee! This recipe will yield 2 cups of delicious, Fall-inspired coffee creamer!

For the past several years I’ve enjoyed experimenting with different recipes for homemade coffee creamer. Some recipes have been good (I’ve posted those recipes here on my blog), and some have been not so good. I guess it’s all a matter of personal taste, right?

Today I want to share a recipe for making homemade pumpkin spice coffee creamer, which I especially enjoy during the Fall season! I’m pretty sure you will enjoy it, if you like all things pumpkin spice! Here’s how to make this flavorful coffee creamer.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Pumpkin Spice Creamer

Place pumpkin pie spice in a medium-sized saucepan and heat and stir it on LOW heat, for about 30-45 seconds. This will lightly “toast” the spices and bring out the flavor.

Pumpkin pie spice mix can usually be found in the spice section of most grocery stores, but in case you need or want to make your own, you can use my homemade pumpkin pie spice mix.

Add ¼ cup of pumpkin puree (NOT pumpkin pie filling!) and 5 Tablespoons of brown sugar to the spices in the pan. NOTE: The recipe (as written) produces a slightly sweet coffee creamer. If you enjoy your coffee creamer sweeter, simply add a bit more brown sugar, to suit your taste.

Stir the brown sugar and pumpkin puree into the spices until they’re fully combined. Cook 30 more seconds on LOW heat, stirring often, then remove the saucepan from the heat source.

Finishing The Coffee Creamer

Stir or whisk in 1¼ cups of half and half, ¾ cup of milk, and ½ teaspoon of vanilla extract until this mixture is well blended.

The spice mix (after flavoring the creamer) will remain slightly “granular” in the coffee creamer. I don’t know about you, but I don’t like having it floating around in homemade coffee creamer. So what is the solution to remove most of the remaining mixture? STRAIN IT!

Strain The Creamer

Straining the creamer before storing and refrigerating it is a way to remove a lot of the “already used and infused” spices. To do this, place a small fine mesh strainer set over a bowl, then slowly pour the creamer through the strainer. Most of the used up spices will remain in the strainer (discard them).

Now it’s time for a second strain into the bottle or container you’ll be storing the pumpkin spice coffee creamer in. This time place the small strainer into a funnel and insert the funnel directly into the container you’re using.

Pour the creamer again through the strainer, discarding any remaining spices left in the wire strainer.

Refrigerate The Pumpkin Spice Coffee Creamer

The pumpkin spice creamer has been infused with wonderful flavor, and is ready to be refrigerated! Label the container, and refrigerate the creamer before using.

Shake the container well before each use. Store the creamer (covered) in the refrigerator for up to 6-7 days.

Once the creamer is chilled, it can be used in a steaming hot cup of coffee! This recipe, as written, will yield about 2 cups of pumpkin spice coffee creamer.

I hope you have the chance to try this recipe, and trust you’ll enjoy this homemade coffee creamer as much as I do! Thanks for stopping by, and I invite you to come back again soon. Take care, may God bless you… and I hope you enjoy a wonderful day!

Looking For More COFFEE CREAMER Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several other recipes for homemade coffee creamers you can check out, including:

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Original recipe source: Anna, at crunchycreamysweet.com/homemade-pumpkin-spice-coffee-creamer/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Pumpkin Spice Creamer

Prep Time

15 mins

Cook Time

0 mins

Total Time

15 mins

Make a batch of homemade Pumpkin Spice Creamer for your coffee! This recipe will yield 2 cups of delicious, Fall-inspired coffee creamer!

Category: Beverage, Condiment

Cuisine: All Cuisines

Keyword: pumpkin spice creamer

Servings: 32 (1 Tbsp. per serving)

Calories Per Serving: 23 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 teaspoons pumpkin pie spice
¼ cup pumpkin puree NOT pumpkin pie filling
5 Tablespoons brown sugar + more for sweetness, if desired
1¼ cups half and half
¾ cup milk
½ teaspoon vanilla extract

US Customary - Metric

Instructions

Place pumpkin pie spice in a medium-sized saucepan and heat it on LOW heat, stirring often, for about 30 seconds.
Add pumpkin puree and brown sugar to the spice mix; stir to combine. Cook and stir 30 more seconds on LOW, then remove saucepan from the heat. NOTE: Recipe produces a slightly sweet coffee creamer. If you enjoy your coffee creamer sweeter, add a little more brown sugar to suit your taste.
Stir or whisk in half and half, milk, and vanilla extract until well blended.
Place a small fine mesh strainer over a bowl; slowly pour creamer through strainer. Most of the used up spices will remain in the strainer (discard). Now strain creamer (again) directly into the bottle/container you'll store creamer in. This time place strainer in a funnel; insert funnel directly into container you're using. Pour creamer again through strainer (discard any remaining spices).
Label container; refrigerate creamer before using. Shake container well before each use. Store creamer (covered) in refrigerator up to 6-7 days.

Nutrition Facts

Pumpkin Spice Creamer

Amount Per Serving (1 Tablespoon)

Calories 23 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.3g

Cholesterol 4mg1%

Sodium 9mg0%

Potassium 29mg1%

Carbohydrates 3g1%

Fiber 0.1g0%

Sugar 3g3%

Protein 1g2%

Vitamin A 343IU7%

Vitamin C 0.2mg0%

Calcium 20mg2%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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30
Oct
2024

Canning Cranberry Juice

categories: Beverages, Canning And Preserving

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Canning Cranberry Juice is simple, using a water bath canner! This recipe will yield 7 quart jars of delicious tasting cranberry juice.

Did you know you can make homemade cranberry juice? I didn’t, until a couple of years ago, when I tried a simple “recipe” for canning cranberry juice.

The “canning process” is simple and straightforward, but then you have to wait several weeks for the juice to be ready to drink. The jars are stored in the pantry and need several weeks for the juice to be fully extracted from the cranberries!

All in all, canning cranberry juice is a cinch, and the juice tastes wonderful, once it is ready. I buy bags of fresh cranberries each Fall, and make the juice, then it’s ready to drink in about 4-6 weeks. Waiting for this delicious juice is honestly the “hardest” part… ha ha!

I even dehydrate the plump juicy, sweetened cranberries after I’ve opened a jar of juice, and use them in other recipes. Here’s the “how-to’s” on canning cranberry juice!

How To Can Cranberry Juice

To make 7 quart sized jars of cranberry sauce you will need four 12 ounce bags of cranberries. If you are using frozen cranberries, let them thaw first.

A Little Prep

Sterilize and heat 7 quart-sized canning jars in simmering water. You also need to have your canning lids and screwbands prepared, according to manufacturer instructions, and have boiling water (for filling the jars) ready to go.

Fill a water bath canner with water, according to manufacturer instructions and bring the water to a simmer on Low heat. You want the water simmering hot (but not boiling) when you have the jars filled and ready to go!

Before filling the jars, line up the hot jars on a dish towel, with the prepared flat lids and screwbands close by. Place a bowl full of granulated sugar nearby, as well, so it is easy to measure sugar for each jar.

Time To Fill the Jars

For EACH quart-sized jar you will need 1¾ cups of cranberries, ⅓ cup of granulated sugar, and boiling water.

NOTE: If you like your juice sweeter, you can add up to ½ cup of sugar (we prefer it less sweet!) The granulated sugar is necessary to help extract the juice from the cranberries after processing.

Use a canning funnel to add 1¾ cups of cranberries to each hot jar. You will notice that the jars are not completely full. That is what you want!

Now add ⅓ cup of granulated sugar to each hot jar. Just dump it right on top of the cranberries! Pour boiling water into the hot jars, leaving a ½” headspace in each jar. The liquid will be fairly clear, but that is how it should be!

Remove the air bubbles from each jar, then wipe the rim of each jar clean using a damp cloth. Place the flat lid on top, then add the screwband, and tighten until the ring is fingertip tight. Now you’re ready for canning cranberry juice.

Canning Cranberry Juice

Carefully place all seven jars onto a canning rack in a water bath canner (with simmering water below). Carefully lower the rack into the simmering water.

Make sure the jars are covered by 1″ of hot water above the lids of the jars, adding additional hot water, if necessary. Put a lid on the canner.

Process The Jars

Bring the water to a full rolling boil, then set your timer for this step. Here are the processing times for different elevations:

Elevation Below 1,000 feet: 20 minutes / Above 1,000- 6,000 feet: 30 minutes / Above 6,000 feet: 35 minutes

Once the jars have gently boiled for the appropriate time for your elevation, turn off the heat. Let the jars sit for a minute, then carefully remove the lid.

Use canning tongs to remove the very hot jars from the canner onto a dish towel to cool. TIP: Do NOT place the boiling hot jars directly on the kitchen counter, because temperature variances could cause the jars to crack or break.

What Now?

Once you’ve removed the jars, you’re probably going to wonder why it doesn’t LOOK like cranberry juice! That was my reaction the first time I tried canning cranberry juice, too!

You might see tinges of red or pink, but basically the liquid will still look pretty clear! Don’t worry, because that’s how it’s supposed to look at this stage!

Let the jars completely cool on the counter without disturbing them. You should hear the lids “pop or ping” as they seal and become airtight. Once they have completely cooled, check to ensure each jar is sealed. The lid should have no flexibility on top when you gently press down on it with a finger.

Gently remove the screwband (don’t store jars with the screwband on). Wipe down the jars, and label them, if desired.

How To Store The Cranberry Juice

Now the magic happens! Store the sealed jars in a dark place or pantry for 4-6 weeks. About once a week, carefully flip each jar upside down and then quickly right side up). This helps to infuse/incorporate the extracted red cranberry juice into the liquid.

As they sit, the sugar, etc. will begin to pull the juice out of all those plump cranberries! You will start to notice as time goes on, the color of the liquid will begin to darken to a beautiful red color. After 4-6 weeks the juice can be consumed (I give it 6 weeks, for best flavor!)

Enjoy The Cranberry Juice

When you’re ready to enjoy a glass of homemade cranberry juice, then pop open a jar (or two). Strain the juice to separate the cranberries from the juice. Serve the cranberry juice over ice.

If you’re not drinking all of the juice in the jar, simply put the cranberries back in the remaining juice, cover and refrigerate).

TIP: When the juice is gone, don’t discard those juicy cranberries! Use a food dehydrator (or oven) to dry them, and you will be left with sweetened dried cranberries to use in other recipes!

The first time I tried this recipe, I took a sip of the juice, and said… “hey, this actually tastes like cranberry juice!” Ha Ha. Go figure! I love the juice served cold, as is, and it’s also delicious mixed with lemon-lime soda!

Canning cranberry juice exceeded my expectations, because the recipe yielded jars of homemade cranberry juice for our pantry AND I even got dried cranberries out of the deal, as well! I hope you have the chance to make homemade cranberry juice, and trust you’ll enjoy it, too!

If you try this recipe and like the results, be sure to check out my recipe for canning apple cranberry juice! Thanks for stopping by, and please come back soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day!

Looking For More CANNING Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few canning recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe adapted from: Ashley Adamant at: https://practicalselfreliance.com/canning-cranberry-juice/

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0 from 0 votes

Canning Cranberry Juice

Prep Time

15 mins

Cook Time

20 mins

Curing Time (inactive)- 4-6 weeks

0 mins

Total Time

35 mins

Canning Cranberry Juice is simple, using a water bath canner! This recipe will yield 7 quart jars of delicious tasting cranberry juice.

Category: Beverage, Canning and Preserving

Cuisine: American

Keyword: canning cranberry juice

Servings: 7 quart-sized jars

Calories Per Serving: 337 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For a total of 7 quart-sized jars:

12¼ cups cranberries (four 12 oz. bags)
2⅓ cups granulated sugar + more, if desired for sweetness
boiling water enough to fill each jar

For EACH Quart-Sized Jar:

1¾ cup cranberries
⅓ cup granulated sugar
boiling water enough to fill the jar

US Customary - Metric

Instructions

Sterilize/heat canning jars in simmering water. Prepare lids/screwbands per manufacturer instructions. Have boiling water (for filling jars) ready to go. Fill water bath canner with water, per manufacturer instructions; bring water to a simmer on Low.
For EACH quart jar you need 1¾ cups of cranberries, ⅓ cup of granulated sugar, and boiling water. NOTE: If you like juice sweeter, add ½ cup sugar to each jar. Use canning funnel to add 1¾ cups cranberries to each hot jar. Jars won't be full.
Add ⅓ cup sugar to each jar. Pour boiling water into the hot jars, leaving ½" headspace. Remove air bubbles from each jar, then wipe rim of each jar clean with a damp cloth. Place flat lid on; add screwband, and tighten until fingertip tight.
Carefully place jars on canning rack in a water bath canner (with simmering water). Carefully lower rack into the hot water. Make sure jars are covered by 1" of water above the lids, adding additional water, if necessary. Cover canner.
Bring water to a full rolling boil, then set timer. Here are the processing times:
Elevation Below 1,000 feet: 20 minutes / Above 1,000- 6,000 feet: 30 minutes / Above 6,000 feet: 35 minutes
Once jars have been processed for appropriate time, turn off the heat. Let jars rest for a minute, then carefully remove canner lid. Use canning tongs to transfer hot jars from the canner onto a dish towel to cool. TIP: Do NOT put hot jars directly on the counter, because temperature variances could cause jars to crack or break.
Let jars completely cool to room temperature without disturbing them. You should hear lids "pop or ping" as they seal/become airtight. Once completely cooled, check to ensure each jar is sealed. The lid should have no flexibility on top when you gently press down on it with a finger. Carefully remove screwband (don't store jars with screwband on). Wipe down jars; label them, if desired.
Store sealed jars in dark place or pantry for 4-6 weeks. Once a week, carefully flip each jar upside down and then quickly right side up). This helps infuse extracted red cranberry juice into the liquid. As jars sit, the sugar begins to pull the juice out of the plump cranberries! You will start to notice as time goes on, the color of the liquid will begin to darken to a beautiful red color.
After 4-6 weeks (6 for best flavor), open a jar. Strain juice to separate cranberries from the juice. Serve juice over ice. Cover/refrigerate opened jar of juice.

Recipe Notes

The caloric calculation is an estimate, based on the ingredients used for ONE quart-sized jar of juice.

Nutrition Facts

Canning Cranberry Juice

Amount Per Serving (1 quart jar)

Calories 337 Calories from Fat 4

% Daily Value*

Fat 0.4g1%

Saturated Fat 0.01g0%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.03g

Sodium 4mg0%

Potassium 141mg4%

Carbohydrates 87g29%

Fiber 6g25%

Sugar 74g82%

Protein 1g2%

Vitamin A 105IU2%

Vitamin C 25mg30%

Calcium 15mg2%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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06
Jul
2024

Easy Homemade Chocolate Syrup

categories: Beverages, Desserts, Sauces and Dressings, Tip Of The Day

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Make Easy Homemade Chocolate Syrup in 5 minutes, with 4 common ingredients! Use it for chocolate milk, desserts, etc.

Did you know it is really EASY to make your own chocolate syrup at home with only a few ingredients that you probably already have in your kitchen?

That’s right! This recipe for easy homemade chocolate syrup can be made in about 5 minutes or less, and it truly is simple to prepare. Save a trip to the grocery store (and a little bit more of your own money) by making it yourself.

I’ve made this syrup many times over the years, and decided to finally share the simple recipe on my blog. I scribbled the recipe down at least 15 years ago on a little piece of paper, but never noted the original source, so I can’t give credit where credit is due.

Here’s how to make delicious easy homemade chocolate syrup. I think you’re going to like it!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

What Ingredients Do I Need To Make This?

The ingredient list for the homemade chocolate syrup is quite simple. You will need granulated sugar, cocoa powder, vanilla extract and boiling water. That’s it!

Let’s Make Chocolate Syrup!

Measure 2 cups of sugar, 1/3 cup of cocoa powder, and 1 cup of boiling water in a medium-sized saucepan. Whisk or stir these ingredients well. The boiling water helps the ingredients blend together.

Bring them to a boil on Medium-Low heat, and then once it’s boiling, continue to boil the syrup for 2 minutes, whisking often.

IMPORTANT: Do not step away from the stove while the syrup is boiling! When the easy homemade chocolate syrup boils, it will rise in the saucepan (which is why you need to use a MEDIUM-sized saucepan versus a small pan).

Continue to whisk or stir to keep the bubbling down in the pan. If necessary, lift the pan off the heat for a second until the liquid and bubbles go back down, then put right back on the heat!

After the homemade chocolate syrup has boiled for 2 minutes, remove the pan from the heat. Stir in 1/8 teaspoon of vanilla extract, and then set the pan aside to allow the syrup time to completely cool.

You can see in the photo below how far up the sides of the pan the syrup rose while boiling. That is why you have to stay right there stirring while it is boiling (unless you want a boil-over and a big mess!).

Transfer The Syrup To An Airtight Container

After the homemade chocolate syrup has completely cooled, it is time to transfer it to a bottle or other airtight container. The total amount of syrup should measure about 2 cups.

Use a funnel to pour the syrup into an airtight container. I use a leftover name-brand chocolate syrup bottle I saved a while ago for this very purpose! Label the container and store the chocolate syrup in the refrigerator.

Enjoy Using The Easy Homemade Chocolate Syrup

Easy homemade chocolate syrup can be used to make classic chocolate milk or hot chocolate. It can also be used as a dessert topping, by drizzling it over ice cream or other decadent desserts.

I think you’ll be surprised how good it really is, and it’s very convenient to make it from the comfort of home using only a few common pantry ingredients!

I hope you have the opportunity to make this delicious chocolate syrup, and trust you’ll enjoy it, too! It’s a quick, easy and delicious alternative to store bought chocolate syrup!

Thanks for stopping by today, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a GREAT day!

Looking For More DESSERT Sauce Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful dessert sauces you will enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote

Easy Homemade Chocolate Syrup

Prep Time

5 mins

Total Time

5 mins

Make Easy Homemade Chocolate Syrup in 5 minutes, with 4 common ingredients! Use for chocolate milk, desserts, etc.

Category: Dessert Sauce

Cuisine: All Cuisines

Keyword: homemade chocolate syrup

Servings: 32 Tablespoons (2 cups total)

Calories Per Serving: 50 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups granulated sugar
⅓ cup cocoa powder
1 cup boiling water
⅛ teaspoon vanilla extract

US Customary - Metric

Instructions

Place sugar, cocoa powder, and boiling water in a Medium-sized saucepan. Whisk or stir ingredients well. Bring them to a boil on Medium-Low heat. Once boiling, continue to boil for 2 minutes, whisking often.
IMPORTANT: Do not step away from the stove while the syrup is boiling! When the syrup boils, it will rise in the saucepan (this is why you need a MEDIUM-sized saucepan versus a small pan). Continue to whisk or stir to keep the bubbling down in the pan. If necessary, lift the pan off the heat for a second until the liquid and bubbles go back down, then put right back on the heat!
After syrup has boiled for 2 minutes, remove the pan from the heat. Stir in vanilla, then set the pan aside to allow syrup time to cool completely.
Once completely cooled, transfer syrup to a bottle or other airtight container. Store in refrigerator until ready to use. Enjoy!

Nutrition Facts

Easy Homemade Chocolate Syrup

Amount Per Serving (1 Tablespoon)

Calories 50 Calories from Fat 2

% Daily Value*

Fat 0.2g0%

Saturated Fat 0.1g1%

Polyunsaturated Fat 0.004g

Monounsaturated Fat 0.04g

Sodium 1mg0%

Potassium 14mg0%

Carbohydrates 13g4%

Fiber 0.3g1%

Sugar 12g13%

Protein 0.2g0%

Calcium 1mg0%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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28
Jun
2024

Honey Almond Iced Latte

categories: Beverages

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Craving a Honey Almond Iced Latte? No problem! Make 2 servings to refrigerate and enjoy whenever you want one! Recipe is easy and delicious! Today I want to share a recipe for an ice cold latte you can pre-mix and keep on hand in the refrigerator! You know those times when you’re too busy working from home or facing loads of laundry and other chores, but don’t want to go out and BUY ONE?

This is for THAT moment. Pre-mix a couple (or more) honey almond lattes, and store them (without ice) in the refrigerator. It’s a great money-saving option for a cold beverage I like to have around!

As I was writing this, I remembered I had some in our refrigerator, so I ran downstairs, made one quickly and sipped on it while working on this blog post. Truth!

All you need to do when you want a honey almond iced latte is add crushed ice to a cup, pour the latte “mix” in, and top with whipped cream and cinnamon (optional, but oh so good)! Here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Latte “Mix”

This recipe makes TWO servings, but can be easily increased to make as many as you wish. For every two servings, you will need a 16 ounce, pint sized container or canning jar (with a lid).

Brew 1 cup of very strong coffee OR espresso (if you have access to espresso). Pour the hot coffee into a pint jar (or other airtight container).

Immediately stir 2½ Tablespoons of raw honey into the hot coffee. Continue stirring until the honey has melted and been blended into the hot coffee.

Add ¾ cup of unsweetened plain almond milk and stir well, to combine. The liquid in the pint jar should almost reach the very top.

Time For The Refrigerator!

Top the jar with a flat lid, then screw on the band. Label the jar and place it in the refrigerator to chill for up to 2-3 days.

I like to make mine this way, because I don’t like it when cups of crushed ice get watered down by slightly warm coffee. UGH. This way the latte “mix” is very cold and ready to use whenever I want it!

Make A Honey Almond Iced Latte

When you are ready to enjoy a nice cold latte, fill a glass with crushed ice. Pour HALF of the jarred latte liquid over the ice.

Adding a topping to the iced drink is optional, of course, but I highly recommend it for BEST FLAVOR! I love the taste Saigon cinnamon adds to this latte, but regular ground cinnamon can be used, as well.

Spray a small amount of whipped cream on top of the drink, then lightly sprinkle with the ground cinnamon. That’s it! All that is left to do is sip and enjoy your delicious honey almond iced latte!

I hope you try this low calorie honey almond iced latte and find it convenient to have in your refrigerator when the craving for one hits!

I think they’re really good and find that keeping the latte mixture on hand in the refrigerator is an “easy go-to” for a quick iced coffee fix in the middle of the day.

Thanks for stopping by, and I invite you to come back soon for more yummy recipes! Take care, may God bless you, and have a GREAT day!

Looking For More BEVERAGE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious cold and hot beverage recipes to choose from, including:

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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Honey Almond Iced Latte

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

Craving a Honey Almond Iced Latte? No problem! Make 2 servings to refrigerate and enjoy whenever you want one! Recipe is easy and delicious!

Category: Beverage

Cuisine: All Cuisines

Keyword: honey almond iced latte

Servings: 2

Calories Per Serving: 95 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup STRONG brewed coffee or espresso
2½ Tablespoons raw honey
¾ cup unsweetened plain almond milk

To serve: (garnish is optional, but highly recommend)

½ cup crushed ice* * for each latte cup
1 spray aerosol whipped cream* *for each latte
¼ teaspoon Saigon cinnamon* *sprinkled/divided between 2 lattes

US Customary - Metric

Instructions

If storing in a canning jar, for every 2 servings, you will need a 16 oz. pint canning jar (or container) with a lid.
Brew 1 cup of very strong coffee OR espresso. Pour the hot coffee into a pint jar (or other airtight container). Immediately stir honey into the hot coffee. Continue stirring until the honey has melted and blended into the hot coffee.
Add almond milk and stir well, to combine. Liquid in pint jar should almost reach the top. Cover jar or container with lid. Label jar; refrigerate up to 2-3 days.
To serve, fill an 8 oz. glass with crushed ice. Pour HALF of latte mix over ice. Top with whipped cream (if desired), then lightly sprinkle with ground cinnamon. Enjoy!

Nutrition Facts

Honey Almond Iced Latte

Amount Per Serving (1 (1/2 of total))

Calories 95 Calories from Fat 9

% Daily Value*

Fat 1g2%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 125mg5%

Potassium 73mg2%

Carbohydrates 22g7%

Fiber 0.5g2%

Sugar 22g24%

Protein 1g2%

Vitamin A 1IU0%

Vitamin C 0.1mg0%

Calcium 119mg12%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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27
Dec
2023

Coconut Almond Coffee Creamer

categories: Beverages

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Make simple homemade Coconut Almond Coffee Creamer in 5 minutes or less! This flavorful creamer will really enhance your cup of hot coffee!

I’m not sure about you, but I love coffee! Well… I love my coffee IF it has coffee creamer in it, so it doesn’t really TASTE like coffee. Ha Ha!

Truly, I need my morning coffee with just the right amount of coffee creamer in it! Over the past couple years, I’ve been trying out made from scratch coffee creamers in an effort to find some good recipes that are “keepers”.

This recipe for coconut almond coffee creamer is a “keeper”, for sure. I found the recipe online a few years ago, made a couple slight changes, and today I want to share this simple coffee creamer recipe with you. Here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

What Ingredients Will I Need?

You will need Half and Half, chocolate syrup, sweetened condensed milk, coconut extract and almond extract to make this creamer. NOTE: It is very important to use sweetened condensed milk and NOT evaporated milk!

That’s it! Five ingredients and a few minutes time are all that is necessary to make this delicious, flavorful coffee creamer.

How To Make This Coffee Creamer

Pour half and half, chocolate syrup, and the coconut and almond extracts into a medium-sized saucepan.

Give them a stir to combine, then heat on Medium-Low heat, stirring often, ONLY until the half and half has been warmed. Do not let the liquid come to a boil, but simply heat it through.

Add The Sweetened Condensed Milk

Remove the pan from the heat source. Immediately stir the sweetened condensed milk into the heated half and half, and continue to stir.

The warm half and half will help melt the condensed milk. Continue to stir until the coconut almond coffee creamer is smooth and the condensed milk has been fully incorporated.

Let the creamer cool for a few minutes, then carefully pour it into a storage container. I typically use old creamer bottles to store my homemade creamers.

TIP: Insert a funnel into the mouth of the container to transfer the liquid into the bottle (or other container), for less chance of spillage!

Enjoy The Coconut Almond Coffee Creamer!

Put a label and a lid on the container, and refrigerate the creamer until it’s well chilled. After the coconut almond coffee creamer has fully chilled, it is ready to be used.

Add your desired amount of coffee creamer to a steaming hot cup of coffee, take a sip, and ENJOY! It is delicious!

Be sure to cover the container and store your leftover creamer in the refrigerator, because it must be kept cold.

I hope you enjoy this simple, but GOOD coconut almond coffee creamer! I sure do, and trust you will, as well.

Thanks for stopping by, and please come back again soon for more family-friendly recipes. May God bless you, take care, and have a GREAT day!

Looking For More HOMEMADE COFFEE CREAMER Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several coffee creamer recipes you might enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from: sisterssavingcents.com

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Coconut Almond Coffee Creamer

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

Make simple homemade Coconut Almond Coffee Creamer in 5 minutes or less! This flavorful creamer will really enhance your cup of hot coffee!

Category: Beverage, Condiment

Cuisine: American

Keyword: coconut almond coffee creamer

Servings: 56 Tablespoons (approx. 28 ounces total)

Calories Per Serving: 38 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups half and half
2½ Tablespoons chocolate syrup
2 Tablespoons coconut extract
1½ teaspoons almond extract
14 ounces sweetened condensed milk = 1 can

US Customary - Metric

Instructions

Pour half and half, chocolate syrup, coconut and almond extracts into a medium-sized saucepan. Stir to combine.
Heat on Medium-Low, stirring often, ONLY until half and half is warmed. Do not let liquid come to a boil- simply heat it through.
Remove pan from heat source. Immediately stir sweetened condensed milk into the heated liquid. Continue to stir until coconut almond coffee creamer is smooth and condensed milk is fully incorporated.
Let creamer cool a few minutes, then carefully pour it into a container (with a lid). TIP: Insert a funnel into the mouth of the container to transfer liquid into the bottle (or other container), for less chance of spillage! Refrigerate creamer before using.

Nutrition Facts

Coconut Almond Coffee Creamer

Amount Per Serving (1 Tablespoon)

Calories 38 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.5g

Cholesterol 5mg2%

Sodium 15mg1%

Potassium 41mg1%

Carbohydrates 5g2%

Fiber 0.02g0%

Sugar 5g6%

Protein 1g2%

Vitamin A 50IU1%

Vitamin C 0.3mg0%

Calcium 30mg3%

Iron 0.04mg0%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

14
Sep
2023

Watermelon Pineapple Smoothie

categories: Beverages, Breakfast

3 Shares

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Hot outside? Beat the heat with a Watermelon Pineapple Smoothie for a breakfast, lunch or snack. Recipe makes 3 cold, delicious servings!

Smoothies are a wonderful “go to” recipe for me when the temperatures rise outside. Sometimes it feels too warm to prepare a hot breakfast, and that’s where a filling smoothie comes in handy!

I love to make smoothies, and have made quite a few over the years. When I want a light breakfast, a fruit smoothie is one of my preferred choices. A smoothie fills me up without being too heavy.

This cold, refreshing, watermelon pineapple smoothie recipe is easy to make, and has a yummy flavor combo of watermelon, pineapple and coconut.

Plain Greek yogurt adds great protein and creaminess to the smoothie, which in my book is an added plus! Here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

What Ingredients Will I Need?

To make the watermelon pineapple smoothies you will need canned coconut milk (regular or light), plain Greek yogurt (regular or nonfat), crushed pineapple, and cold, sweet watermelon.

You will also need crushed ice, which will help make the smoothies cold and slightly thickened. A blender or food processor is also necessary to mix the smoothie.

A Word About Canned Coconut Milk

You can use either regular or light canned coconut milk for these smoothies. I typically use “regular” coconut milk to make this type of smoothie, but it is your choice.

Canned coconut milk can typically be found in most grocery stores, usually in their Asian Foods section. It is thick and creamy, and provides wonderful flavor, so don’t skip this!

Important Tip: Canned coconut milk is very thick (and separated) when the can is first opened. Be sure to give it a good stir in the can to fully blend the milk before using.

Time To Make The Smoothie

Place the smoothie ingredients into a blender or food processor (including the crushed ice). Process or blend these ingredients until smooth in texture.

If you want the smoothies slightly thicker, add a bit more coconut milk (still some left in the can!) and/or crushed ice until the smoothie reaches your desired consistency.

Time For A Cold Watermelon Pineapple Smoothie!

Once the watermelon pineapple smoothie is blended, pour each serving into a glass. This recipe will yield enough for 3 small servings, so divide the mixture evenly into three glasses.

Garnish the cold smoothie with a wedge of watermelon (if desired), stick a straw in the cup, and enjoy! See how easy it was to make this smoothie?

The watermelon pineapple smoothie is creamy, light pink in color, cold and refreshing, especially on a HOT day!

This smoothie’s taste is a good combination of watermelon, pineapple and coconut flavors. None of them overpowers the others.

I hope you enjoy this watermelon pineapple smoothie! Thanks for stopping by, and please come back soon for more family friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More SMOOTHIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of smoothie recipes for you to enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Watermelon Pineapple Smoothie

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

Hot outside? Beat the heat with a Watermelon Pineapple Smoothie for a breakfast, lunch or snack. Recipe makes 3 cold, delicious servings!

Category: Beverages, Breakfast, Snack

Cuisine: All Cuisines

Keyword: watermelon pineapple smoothie

Servings: 3

Calories Per Serving: 239 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ cups watermelon cut in small chunks
1 cup crushed pineapple juice lightly drained
¾ cup unsweetened coconut milk (canned) regular or light, stirred well in can
¾ cup plain, nonfat Greek yogurt or substitute full fat, if desired
1 cup crushed ice

US Customary - Metric

Instructions

Important Tip: Canned coconut milk is very thick (and separated) when can is first opened. Give it a good stir in the can to fully combine before using.
Place all ingredients into a blender or food processor (including crushed ice). Process or blend until smooth in texture. *If you want smoothies to be slightly thicker, add a bit more coconut milk and/or crushed ice until it reaches desired consistency.
Divide smoothie mixture evenly into three glasses. Garnish each with a watermelon wedge and straw, if desired. Serve, and enjoy!

Recipe Notes

NOTE: Caloric calculation was made using plain, nonfat Greek yogurt.

Nutrition Facts

Watermelon Pineapple Smoothie

Amount Per Serving (1 (1/3 of total))

Calories 239 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 13g81%

Trans Fat 0.003g

Polyunsaturated Fat 0.2g

Monounsaturated Fat 1g

Cholesterol 3mg1%

Sodium 32mg1%

Potassium 411mg12%

Carbohydrates 23g8%

Fiber 3g13%

Sugar 20g22%

Protein 7g14%

Vitamin A 474IU9%

Vitamin C 15mg18%

Calcium 85mg9%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!