Naughty Bourbon Apple Cider should be on everyone’s list at least once this season. Everyone needs to be a little naughty sometimes, don’t you think? This warm and cozy drink hits the spot for warming your heart on those chilly winter nights and is the perfect companion to a night of holiday movie watching.
With its simple ingredients, that you probably already have on hand, there’s no need to get all bundled up for a trip to the store.
You can also customize this Naughty Bourbon Apple Cider to make your own signature cocktail. How about adding a splash of cranberry juice and a sprig of smoked rosemary for some holiday cheer. Or try a little almond syrup for a new holiday twist. Don’t have any bourbon on hand or don’t feel like having any alcohol? No problem, I’ll be sharing a nice version tomorrow that everyone can enjoy!
Naughty Bourbon apple Cider
6 oz apple cider or apple juice
1 oz lemon juice
1 oz bourbon
pinch ground cinnamon
1 sleeve aromatic bitters
Combine apple cider, lemon juice, and cinnamon in a small saucepan and bring to a gentle simmer. Remove from heat and add bourbon and aromatic bitters, stirring to combine. Pour into a mug and garnish with a cinnamon stick, ground cinnamon, or an orange slice.
Okay, so Starbucks holiday drinks get me so excited for the season, especially getting to carry around one of those iconic red cups! Who’s with me? Anyway, I love their Caramel Apple Cider, but wanted to make it at home, AND make it better.
I started with a homemade vegan caramel sauce, you can totally use your favorite caramel, it doesn’t have to be homemade. Then, I added Anima Mundi Dirty Chai Collagen, which includes,
He Shou Wu extract powder, Horsetail extract powder, Nettles, Gynostemma, Lucuma, Rose Petals, Cardamom, Cinnamon, Calendula, Turmeric, Vanilla, Mangosteen.
YUM! Again, this is optional, you can always add your own favorite spices and collagen powder. I’ve listed a few options in the recipe.
What’s your favorite Starbucks Holiday Drink? Let me know in a comment and I’ll add to the list of drinks to recreate!
For the Vegan Caramel Sauce
1 13.5 oz can coconut milk
½ c coconut sugar
1 tsp clear vanilla
Combine ingredients in a medium saucepan and bring mixture to a boil, then reduce heat and let simmer until caramel is a rich amber brown and coats the back of a spoon, about 30 – 40 minutes.
In a small saucepan bring apple cider simmer. Remove from heat and add remaining ingredients and stir to combine. Pour into a mug and top with dried rose petals and edible gold. If you like you can top with whipped cream and drizzle with caramel sauce and edible rose petals.
An alternative to adding the Dirty Chai Collagen Booster, add a sprinkle of cinnamon, a pinch of clove, nutmeg, and allspice.
Bring ingredients to a simmer over low heat and let steep for 5-7 minutes. Strain out dried ingredients and pour into a mug. Garnish with a dried citrus slice.
I LOVE holiday drinks, but always want to try something new. The first drink of our 24 Days of Spirits is a delicious Winter Spice Apple Cider. I love the fennel in this drink, it gives it an unexpected, but delicious flavor. To get the best flavor out of the dried ingredients, muddle them in a small bowl to release more of the flavors when steeping.
When heating up your apple cider, be careful not to let it boil, it will be too hot to drink. An enjoyable temperature for cider is around 160 degrees F.
2 parts Flower City Gin 1 part fresh lemon juice 1 part honey ice
In a cocktail share, add gin, lemon juice, honey, and ice, shake well. Pour cocktail over ice in your favorite cocktail glass.
Peach + Clove Bee’s Knees
2 oz Flower City Gin 1 oz fresh lemon juice 1/2 oz honey 1/4 fresh peach, cubed pinch ground clove ice edible flowers for garnish
In a cocktail shaker, add lemon juice, honey, cubed peaches, and ground clove. Gently muddle ingredients together. To the shaker add gin and ice. Shake well. Add ice to your favorite cocktail glass, using a cocktail strainer pour drink into your glass. Garnish with edible flowers, sliced peaches, and lemon wedges.
In a small dish, mix together cacao powder, honey, and water and pour into your glass. Next, add espresso and bitters and stir. Fill glass with ice and top with milk, stirring to combine. Garnish with edible flowers and enjoy the heck out of this mocha, because it’s freakin’ delicious!
For me, I became so disconnected from what I was eating, I didn’t pay attention to what my body wanted. I’d just indulge in whatever I was craving and still wouldn’t be satisfied. Stepping back + Listening to what was really going on inside me, I was able to make food choices that i was more aligned with + actually made me feel better about what i was eating. Food started to lose its control over me.
changing our relationship with food doesn’t happen overnight. Having a joyful relationship with food is an act of self-care that honestly a lot of us aren’t use to. showing myself kindness around food has been a journey that I’m still working on. But one thing that doesn’t work is beating myself up about “bad” food choices. We instinctively know what we need + want and it takes practice to tune in to that voice. The more you practice the better you get. being your own cheerleader is super important.
We take food so seriously and it’s suppose to be fun. That’s why I’m such a big advocate for playing with your food. creating beautiful food isn’t hard and doesn’t have to be saved for dinner parties. we all deserve to create + explore our food and make it a practice in fun. you can make it a special time just for you or involve the whole family. The point is, throw all the rules out the window and just have fun with what you’re eating, you’re going to sh*t it out anyways.
This ties into tip #3, But is a little more expansive. Being curious about our food helps us to deepen our relationship with what we’re eating and in turn deepen our relationship with ourselves. Curiosity opens up the door to possibilities and has the potential to create excitement around meal time. Trying new foods, exploring new flavors or asking yourself where did this come from can help open up our minds + enrich our eating experiences. This is really how I came to love creating with food.
This is probably my favorite tip. We’re bombarded by so much messaging that it’s hard to do anything sometimes. There are a lot of us that struggle with food in more ways than one could imagine. it seems easy to say, “oh just do this…” and your life will change, but not all of us are starting from the same place. so, if you’re not there, it’s okay. wherever you’re at is okay. This is your journey, your experience and you only need to take in the information that resonates with you. Throw the rest out the window, even these tips if they don’t align with your soul.
I can’t say this enough, you are beautiful! yes, you.
how we view food is a direct reflection of how we view ourselves, making it one of the most personal relationships we have. to heal our relationship with food is to heal ourselves which can feel overwhelming at times. so remember, you are not wrong, you are not doing anything bad, you are not cheating or indulging. you are just eating, beautiful, delicious, luxurious, mouthwatering food made to nourish your body + help you to thrive, because you deserve it.
I’ve been DYING for a bagel and thought they were super hard to make. I don’t eat much gluten anymore, it’s super inflammatory and that’s just a no no for me. Anyways, I was invited to participate in #sundaybrunchclub with @toastxshaina and thought I’d give it a whirl. I could always buy them if it turned into a crap fest. THEY’RE SUPER FRICKING EASY!!
Preheat the oven to 100 degrees and let it warm for 5 minutes, turn the oven off. Line a cookie sheet with parchment paper and set aside. Add active dry yeast to 1 ¼ c warm water, about 105 degrees F, set aside for 5 minutes.
In a large bowl, whisk together flour and salt. In a separate bowl, whisk together egg, maple syrup, 2 tbsp olive oil, and apple cider vinegar. Next, add wet ingredients to your dry ingredients and mix with a hand mixer on low speed for 3 minutes.
Lightly grease your hands with olive oil. Turn out dough onto a clean surface and shape into a disc about 1 ½ in thick. Cut dough into 6 sections, mine were approximately 5 ½ ounces and roll into balls. To shape your bagels, poke a hole in the middle and form your bagel. Your bagel hole should be about half the diameter of your bagel. Place bagels on your lined cookie sheet, cover with a damp cloth and place in the oven. Allow your bagels to proof for approximately 30 – 40 minutes.
When your bagels are almost done proofing, fill a medium saucepan ¾ of the way with water and add in molasses. Bring water to a rolling boil. Remove bagels from the oven and preheat your oven to 400 degrees F. Boil bagels one at a time, 30 seconds on each side, placing them on a wire rack while you boil the rest of the bagels. Place bagels back on the cookie sheet and top with the Everything But the Bagel toppings. Place bagels back in the oven and bake for 20 to 25 minutes, until bagels are golden brown. Remove bagels from the oven. You can eat the bagels warm or store in an airtight container for the next day.
Mix all ingredients together and store in a spice shaker.
Let’s put our sandwich together. You can use any ingredients you like, but I went with classic breakfast sandwich ingredients.
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Follow the manufacturer’s directions to prepare your ice cream maker. Mine requires me to freeze the ice cream bowl overnight.
For the Sweetened Condensed Oat Milk
1 ½ c Oat Milk ¼ c Coconut Sugar
In a small saucepan over medium-high heat, brink oat milk and coconut sugar to a gentle boil. Reduce heat to a simmer and allow the mixture to reduce for 40 minutes, stirring every 10 minutes. You should yield 1 cup of sweetened condensed oat milk.
For the Golden Rose Milk Base
2 c Oat Milk 1 ½ tsp turmeric, ground 1-2 tsp culinary rose water, add rose water to taste ½ tsp Vietnamese cinnamon, ground ¼ tsp ginger, ground 3 green cardamom pods, crushed, can also sub a pinch of ground cardamom pinch sea salt
In a medium saucepan over low heat, combine milk and spices and let steep for 10 minutes. Remove from heat and strain mixture into a heat-proof container, I used a mason jar, and allow the mixture to cool completely.
To make your ice cream
Combine golden rose milk base and sweetened condensed oat milk in a glass jar with a lid and place in the refrigerator for at least 2 hours, overnight is preferred.
Follow your manufacturer’s directions for your ice cream maker. Most ice cream makers require additional freezing after churning. I added my oat milk ice cream into a chilled metal loaf pan for 3 hours before eating.
Garnish ice cream scoops with edible gold, organic dried rose petals, fresh ground pepper, and crushed pistachios.
1 Basic Pie Crust Recipe 1 Basic Vegan Pesto Recipe 4 oz soft herbed goat cheese or spreadable vegan cheese, like Kite Hill, room temperature 3 – 4 heirloom tomatoes, a variety of colors, slice thin 1 tbsp Herbs de Provence salt + pepper olive oil for drizzling egg yolk wash, 1 egg yolk + 1 tsp water sea salt flakes
Preheat oven to 350 degrees F and line a baking sheet with parchment paper. Slice tomatoes and season to taste with salt, pepper, Herb de Provence, and drizzle with olive oil, set aside. Remove pie crust from the fridge and roll out into approximately a 12″ circle about 1/4″ thick. Spread goat cheese and 2-3 tbsp of pesto onto the crust, leaving 2 inches of crust to fold over later. Layer your tomatoes on top, alternating colors, and season with more Herb de Province and olive oil. Gently fold over the edge of your crust, being careful not to tear it. Brush edges with egg wash and bake at 350 degrees F for 40 minutes or until the crust is golden brown. Remove your galette from the oven and garnish with fresh Nasturtium flowers + sea salt flakes.