Naughty Bourbon Apple Cider | Day 3

Naughty Bourbon Apple Cider

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

Ingredients

6 oz apple cider or apple juice

1 oz lemon juice

1 oz bourbon

pinch ground cinnamon

1 sleeve aromatic bitters

Method

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.

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Favorite Companion recipe

Vegan Orange Sugar Cookies by Flax + Sugar

Caramel Apple Cider | Day 2

Caramel Apple Cider with Whipped Cream

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!

Ingredients

For the Vegan Caramel Sauce

1 13.5 oz can coconut milk

½ c coconut sugar

1 tsp clear vanilla

Method

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.

Ingredients

For the Caramel Apple Cider

1 cup apple cider or apple juice

1 oz or 2 tbsp caramel sauce

½ tsp Anima Mundi Dirty Chai Collagen Booster (optional)

1 sleeve Anima Mundi for Rising Appalachia Harmonize Elixir (optional)

Method

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.

Winter Spice Apple Cider | Day 1

Ingredients

2 cups apple cider or apple juice

2 tbsp dried fennel

1 tbsp dried hibiscus

½ tsp ground turmeric

3 dried citrus wedges

Method

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.

Barista tip

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.

Recipe | Peach + Clove Bee’s Knees

BeesKneesCocktail

Basic Bee’s Knees Cocktail

Ingredients

2 parts Flower City Gin
1 part fresh lemon juice
1 part honey
ice

Method

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

Ingredients

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

Method

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.

Recipe | Wildflower Mocha

Wildflower Mocha

Ingredients

1 tbsp cacao powder, I used Anima Mundi Herbals Heirloom Cacao
1 tbsp honey
1 tbsp hot water
1 shot espresso or 2 oz strong brewed coffee
Workhorse Rye Flowers + Cacao Bitters
Milk of choice, I used Oatly | Oat Drink Whole

Edible flowers for garnish

Method

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!

Recipe | GF Everything Bagel Sandwiches | グルテンフリーのすべてベーグサンド

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!!

Gluten-Free Everything Bagels

Adapted from Faithfully Gluten Free

Ingredients

3 ¾ c 1 to 1 Gluten-Free Flour
1 ½ tsp Salt
1 tbsp Rapid Rise Yeast
1 ¼ cup Warm Water
2 tbsp Maple Syrup
2 tbsp Olive Oil
1 tsp Apple Cider Vinegar
1 Egg

Other Ingredients

Other Ingredients
1 tbsp Molasses, for boiling bagels
Olive Oil for your hands when shaping the bagels
Everything Bagel Seasoning

Method

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.

Everything Bagel Seasoning

Ingredients

2 tbsp Sesame Seeds
1 tbsp Course Sea Salt
1 tbsp Golden Flax Seeds
1 tbsp Poppy Seeds
1 tbsp Black Sesame Seeds
1 tbsp Dried Culinary Lavender Buds
1 tsp Garlic Powder
1 tsp Onion Powder

Method

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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Disclosure: Some of the links included in this post are affiliate links. This means, that at no additional cost to you, I may receive compensation if you click through and make a purchase. I only link to products and services that I myself have used/experienced and love.

Recipe | Vegan Golden Milk Rose Ice Cream | ゴールデンミルクローズオーツミルクアイスクリーム

Scoop of Golden Milk Rose Vegan Ice Cream

Golden Milk + Rose Oat Milk Ice Cream

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

Ingredients

1 ½ c Oat Milk
¼ c Coconut Sugar

Method

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

Ingredients

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.

Recipe | Heirloom Tomato Galette | トマトガレット

Tomato Galette

Heirloom Tomato Galette

Ingredients

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

Method

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.

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Recipe | Basic Vegan Pesto

Green Basil leaves

Nasturtium + Basil Vegan Pesto

Ingredients

2 c fresh Basil, packed
½ c Nasturtium flowers + greens, optional
⅓ c walnuts, you can use any nut you like cashews are another great option
½ c olive oil
1 tbsp nutritional yeast
juice from one lemon
salt + pepper to taste

Method

In a blender, combine all ingredients, expect olive oil, blending until ingredients are well combined. With the blender on, slowly drizzle in olive oil until your reach a smooth consistency, you may not need to use all of the olive oil.

Store in an airtight container in the fridge. Pesto will last approximately 7 days refrigerated. 

To serve, place pesto in a small bowl, garnish with chopped walnuts, a drizzle of olive oil, salt, pepper, and fresh nasturtium flowers.

I love using this Nasturtium Vegan Pesto in this Heirloom Tomato Galette Recipe.