BEVERAGES
◁ ALMOND MILK
Almond milk is a great nondairy milk to use in baking, cooking, and just simply drinking. It’s available in many supermarkets and natural foods stores, but making your own at home is a cinch and allows you to control exactly what does (and doesn’t) go in it. This milk is just as delicious with the sweetener and vanilla left out, if you prefer.
2 cups (300 g) raw whole almonds, soaked overnight in water to cover, drained
6 1/2 cups (1.5 L) filtered water, divided
1/3 cup (80 ml) agave nectar
2 teaspoons (2 ml) vanilla extract
In a blender, blend the almonds, 4 1/2 cups (1,060 ml) of the water, the agave, and vanilla for about 4 minutes, or until very smooth.
Strain the mixture through a cheesecloth, and then stir in the remaining 2 cups (470 ml) water.
Store in an airtight container in the refrigerator
Yield: About 7 servings, 3/4 cup (180 ml) each
◁ ORANGE JULIA
Modeled after the classic shopping mall treat, this creamy and dreamy smoothy is a healthier (and more feminine) version of the Orange Julius.
1 1/4 cups (300 ml) frozen orange juice (You can freeze it in ice cube trays.)
1 cup (235 ml) almond or rice milk
1 banana, peeled, sliced, and frozen
1/2 teaspoon vanilla bean paste or extract
Extra orange juice or nondairy milk to thin, if desired
In a blender, blend all of the ingredients until smooth.
Yield: 4 servings
◁ RASPBERRY LEMONADE
This lemonade, with its sweet and tangy flavor and fun pink color, is sure to please everyone, both young and old.
2 cups (300 g) fresh raspberries
1 1/2 cups (355 ml) lemon juice, divided
2 cups (400 g) sugar
1/4 cup (60 ml) plus 8 cups (1.9 L) cold water, divided
In a saucepan, heat the raspberries, 1/2 cup (120 ml) of the juice, the sugar, and 1/4 cup (60 ml) of the water over medium heat, stirring constantly and breaking apart the raspberries, until the sugar is dissolved and a chunky syrup is formed. Let cool to room temperature. Mix in the remaining 1 cup (235 ml) juice and the remaining 8 cups (1.9 L) water.
Pour the mixture into a large pitcher with a strainer attached to the lid or pour through a strainer before transferring to the pitcher. Serve chilled over ice.
Yield: 10 servings, 1 cup (235 ml) each
◁ FLU FIGHTER JUICE
Juicing is an excellent way to consume high doses of raw nutrients. Drink this beverage, and colds and the flu will have no chance!
6 carrots, chopped
3 stalks celery
1 large apple, sliced
1 handful fresh Italian parsley
Juice of 1/2 lime
2 teaspoons coconut oil, melted
Ice cubes, as desired
In a masticating juicer, juice the carrots, celery, apple, parsley, juice, and oil. Serve over ice.
Yield: Makes 2 servings
◁ CHOCOLATE PEANUT BUTTER (GREEN) SMOOTHIE
Chocolate and peanut butter make a cunning disguise for the spinach that hides inside this smoothie, making it the perfect starter “green” smoothie for both kids and adults.
1 banana, peeled, sliced, and frozen
1 cup (30 g) packed fresh spinach
2 tablespoons (32 g) creamy peanut butter
1 teaspoon vanilla extract
1 tablespoon (15 ml) agave nectar
2 to 3 tablespoons (16 to 24 g) cocoa powder
1 cup (235 ml) very cold water
In a blender, blend all of the ingredients until smooth. Divide among 4 glasses.
Yield: 4 servings
◁ CHERRY BERRIES ’N CREAM SMOOTHIE
Cherries and berries combine in this delicious drink.
1 cup (155 g) chopped fresh cherries
1 cup (145 g) sliced strawberries
1 cup (235 ml) almond milk
1/2 cup (120 ml) light canned coconut milk
1/2 teaspoon almond extract
In a blender, blend all of the ingredients until smooth. Divided among 4 glasses.
Yield: 4 servings
◁ SPARKLING CREAMY COCONUT ELIXIR WITH LIME
Feeling under the weather? Staying hydrated when you are sick, and to keep the body from becoming sick, is so important! This sparkling elixir provides the body with hydration, as well as immunity-boosting ingredients such as lime.
1 cup (235 ml) sparkling water or club soda
1/4 cup (60 ml) coconut cream or canned coconut milk
Juice of 1/2 lime
1 tablespoon (20 g) favorite sweetener
3 or 4 ice cubes
In a blender, blend all of the ingredients until smooth.
Yield: 1 servings
◁ IMMUNITY SMOOTHIE
This smoothie is just what the doctor ordered to help you stay well.
1 cup fresh or frozen raspberries (125 g fresh or 250 g frozen)
1 medium banana
1/2 lime, peeled
1 cup (235 ml) coconut water
3 or 4 ice cubes
In a blender, blend all of the ingredients until smooth.
Yield: 1 serving
◁ MOCHACCINO MILKSHAKE
The sultry combo of chocolate and coffee come together perfectly in this thick milkshake. For extra flair, top with whipped coconut cream and nondairy chocolate shavings.
3 cups (720 g) nondairy vanilla bean ice cream
3/4 to 1 cup (180 to 235 ml) nondairy milk
1 tablespoon (8 g) espresso powder or instant coffee
2 tablespoons (10 g) cocoa powder
In a blender, blend all of the ingredients until smooth.
Yield: 2 servings
◁ PEANUT BUTTER CHOCOLATE PROTEIN SHAKE
Have a hankering for a Reese’s Peanut Butter Cup? This shakes satisfies your craving for that peanutty chocolate fix, and it’s also a great way to get some good-quality protein in the most yummy way.
12 pitted dates
Hot water, as needed
1/2 cup (120 ml) unsweetened almond milk
2 tablespoons (32 g) creamy, no-sugar-added peanut butter
2 tablespoons (10 g) unsweetened cocoa powder
12 ounces (340 g) soft silken tofu
Handful ice cubes
In a blender, cover the dates with water. Soak the dates for 10 to 15 minutes.
When the dates have softened, add the milk, peanut butter, cocoa, and tofu to the blender. Blend until smooth. Add ice cubes at the end to make it cold.
Yield: 1 large or 2 small shakes
◁ CHOCOLATE BANANA SHAKE
Enjoy this easy-to-make shake that doesn’t require any ice cream. It tastes much richer than you would expect from just a few simple ingredients, and you can reduce some of the cocoa powder if you like. Just make sure to use frozen bananas.
2 cups (470 ml) nondairy milk
2 ripe bananas, cut into chunks and frozen
4 tablespoons (32 g) unsweetened cocoa powder
1 to 2 teaspoons sugar, optional
Banana slices, for garnish
Grated chocolate, for garnish
In a blender, combine the milk, bananas, and cocoa until everything is mixed together and there are no lumps of cocoa. Add the sugar, if using. Garnish with the banana slices and chocolate.
Yield: 2 servings
◁ INSTANT SWEET LEMON ICED TEA MIX
This instant iced tea mix is a perfect host or hostess gift when attending a summertime barbecue or get-together. The ingredients are simple, and it is a snap to throw together in a hurry.
2 cups (67 g) unsweetened instant 100% tea crystals (The only ingredient on the label should be tea.)
3 cups (600 g) evaporated cane juice
2 (1/3-ounce, or 9 g each) packets unsweetened lemonade drink mix or 2 tablespoons (18 g) citric acid
Zest of 2 lemons
In a bowl, combine all of the ingredients together.
Yield: 4 cups (896 g) mix
To use the tea:
• To make 1 cup (235 ml): Combine 2 tablespoons (28 g) mix with 1 cup (235 ml) warm water.
• To make 1 quart (1 L): Combine 1/2 cup (112 g) mix with 4 cups (1 L) warm water.
• To make 1/2 gallon (2 L): Combine 1 cup (224 g) mix with 8 cups (1.8 L) warm water.
• To make 1 gallon (4 L): Combine 2 cups (448 g) mix with 16 cups (3.8 L) warm water.
• Chill before serving.
◁ STRAWBERRY SIMPLE SYRUP
Simple syrups can be used to make cocktails, sweeten teas, and even brush on cakes before frosting to add moisture.
4 cups (940 g) water
16 ounces (448 g) frozen strawberries
4 cups (800 g) evaporated cane juice or sugar
In a saucepan, boil the water and strawberries over high heat for 5 minutes, crushing the fruit to release all of its goodness. Reduce the heat to low and add the sugar. Stir until the sugar is completely dissolved.
Remove from the heat and allow to cool completely.
Strain out the solids, and pour into jars or bottles.
Keep refrigerated.
Yield: 6 cups (1.4 L)
◁ ORANGE SIMPLE SYRUP
You can make a plain simple syrup using equal parts sugar and water. Here’s a little fancier one.
4 cups (940 g) water
2 oranges, sliced with skin on
4 cups (800 g) evaporated cane juice or sugar
In a saucepan, boil the water and oranges over high heat for 5 minutes, crushing the fruit to release all of its goodness. Reduce the heat to low and add the sugar. Stir until the sugar is completely dissolved.
Remove from the heat and allow to cool completely.
Strain out the solids, and pour into jars or bottles.
Keep refrigerated.
Yield: 6 cups (1.4 L)
◁ VANILLA SIMPLE SYRUP
You’ll love this café inspired syrup.
4 cups (940 g) water
1 (4-inch, or 10 cm) vanilla bean, split lengthwise
4 cups (800 g) evaporated cane juice or sugar
In a saucepan, boil the water and vanilla over high heat for 5 minutes, crushing the fruit to release all of its goodness. Reduce the heat to low and add the sugar. Stir until the sugar is completely dissolved.
Remove from the heat and allow to cool completely.
Strain out the solids, and pour into jars or bottles.
Keep refrigerated.
Yield: 6 cups (1.4 L)
◁ BLOODY MARY MIX
This is a great host or hostess gift, but it does require refrigeration.
3 cups (705 ml) tomato juice
1/4 cup (60 ml) lemon juice
1/4 cup (60 ml) lime juice
2 tablespoons (30 ml) vegan Worcestershire sauce
1 tablespoon (7 g) celery salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
In a bowl, combine all of the ingredients together. Pour into a bottle or jar.
Keep refrigerated.
Yield: 4 cups (1 L)
To serve: Fill a pint glass with ice. Add 2 ounces (60 ml) vodka, and top off with Bloody Mary Mix. Pour into a shaker and shake.
Salt the rim of a glass with celery salt. Pour the shaken Bloody Mary into the glass.
Garnish with a celery stalk, a green olive, a clove of garlic, and a sprinkle of freshly cracked pepper.
◁ HOLIDAY SPICED RUM
This is some serious stuff. It’s sometimes hard to find homemade gifts that appeal to men. Liquor fits that bill quite nicely.
2 whole cinnamon sticks
10 whole cloves
10 whole allspice berries
1 (4-inch, or 10 cm) vanilla bean, split lengthwise
1 teaspoon dried orange peel
1/2 teaspoon whole fennel seed
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 cups (470 ml) clear rum
Add all the spices to a container with a tight-fitting lid. Pour the rum over the spices and seal the container. Shake to mix. Let sit for 5 days, shaking once each day, before straining out all of the solids through a sieve lined with cheesecloth to get as many of the fine particles as possible. Pour into a bottle and seal.
Yield: 2 cups (470 ml)
TO SERVE: SPIKED HOLIDAY CIDER
2 ounces (60 ml) Holiday Spiced Rum
2 ounces (60 ml) cinnamon schnapps
4 ounces (120 ml) hot apple cider
Cinnamon stick, for garnish
Add the rum and schnapps to a coffee mug. Stir in the hot apple cider. Garnish with a cinnamon stick.
Yield: 1 serving
◁ VANILLA MINT VODKA
This is a snap to make. Depending on how long you let it steep, you can make it a mellow vanilla mint or a deep vanilla that will make even an anti-vodka person fall in love. This recipe is for 2 cups (470 ml). You can make bigger batches and make lots of gifts at a time. Double, triple, or quadruple the recipe as needed.
2 cups (470 ml) vodka
1 vanilla bean, split lengthwise
10 mint leaves
Add all the ingredients to a jar or bottle with a tight-fitting lid and shake. Allow to steep for 24 hours up to 5 full days, or until the desired flavor is achieved, shaking a couple of times a day.
Strain out the solids, and then pour into a bottle and seal.
Yield: 2 cups (470 ml)
TO SERVE: CANDY CANE MARTINI
2 ounces (30 ml) Vanilla Mint Vodka
1 ounce (15 ml) peppermint schnapps
1 ounce (15 ml) nondairy vanilla creamer
1 ounce (15 ml) grenadine
Ice
Sugar, for rimming the martini glass
Mint leaves and a candy cane or peppermint stick, for garnish
To a cocktail shaker, add the vodka, schnapps, creamer, grenadine, and ice.
Shake to mix. Rim a martini glass with sugar. Pour the cocktail into the glass, and add the mint leaves and candy cane as a garnish.
Yield: 1 serving
◁ GIN-GER SNAP
This stuff is no joke. It’s made with gin and definitely has a snap!
2 1/2 ounces (70 g) fresh ginger, sliced (unpeeled is fine)
2 cinnamon sticks
1 teaspoon dried orange peel
4 cups (940 ml) gin
Add the ginger, cinnamon sticks, and orange peel to a container with a tight-fitting lid. Pour in the gin, seal, give it a good shake, and let it sit for 1 full week, shaking once daily.
Strain out the solids, pour into bottles and seal.
Yield: 4 cups (940 ml)
TO SERVE: HOT CRANBERRY GINGER TEA
4 ounces (120 ml) hot brewed black tea (Earl Grey is fabulous here!)
2 ounces (60 ml) cranberry juice
2 ounces (60 ml) Gin-ger Snap
Drizzle of agave nectar
Stir all the ingredients together and serve hot.
Yield: 1 serving
◁ BERRY SMOOTHIE
It’s difficult to create a “recipe” for smoothies, because there are so many options and variations depending on your likes and dislikes. Berries are the most healthful option, because they’re packed with antioxidants and nutritional goodness; bananas add much-needed potassium as well as thickness, and flaxseed adds the ever-important omega-3 fatty acids. You can make it thinner or thicker depending on your preference by varying the juice and milk for the consistency you prefer.
1 or 2 ripe bananas, frozen or fresh
1/2 cup (75 g) or more frozen blueberries
1/4 cup (75 g) frozen strawberries
2 teaspoons ground flaxseed
1/4 cup (60 ml) orange juice
1/2 cup (120 ml) nondairy milk
1 to 2 tablespoons (16 to 32 g) almond butter, optional
In a blender, blend all of the ingredients until smooth.
Yield: 2 servings
◁ COCOA-MANGO LASSI
Who doesn’t love a lassi? It’s a refreshing and nutritious yogurt drink, and chocolate is an obvious match. Mango adds vitamin C and beta-carotene, the precursor of vitamin A. How about strawberries, honeydew melon, or peach? The sky (or your imagination) is the limit! If coconut is not your milk of choice, others will work here as well! Add more liquid if needed for a drinkable texture.
1/2 cup (40 g) cocoa powder
2 or 3 tablespoons (40 or 60 g) sugar syrup or agave nectar, or to taste
1 1/2 cups (355 ml) coconut milk with cream (or [345 g] coconut yogurt, even better!)
1/4 cup (60 ml) lemon juice
Couple pinches salt
1/2 teaspoon cardamom
1 cup (175 g) chopped mango (Frozen works great.)
1/2 cup (120 ml) mango juice
Ice
In a blender, blend all of the ingredients until smooth.
Pour over ice in tall glasses.
Yield: 2 large or 4 small lassis
◁ AZTEC-STYLE CHOCOLATE DRINK (COOKED)
This drink is based on the original Aztec cacao beverage, where they ground the beans into a mealy powder and cooked it with water and spices. Some drank it obsessively back in the day, and if anything can get you excited about unsweetened chocolate, this can.
1/2 cup (48 g) raw cacao powder or (112 g) nibs
3 cups (700 ml) water
1 teaspoon fresh or dried minced chile pepper
1 cinnamon stick, crushed
Pinch of salt
1 vanilla bean
With a mortar and pestle or in a food processor, grind the nibs into a powder, or if your powder has pieces in it, grind that to a finer texture.
In a medium saucepan, bring the water, chile, and cinnamon stick to a boil. Reduce the heat. Simmer for 10 minutes.
Drain, saving the chile water.
In the saucepan, mix the chile water with the cacao, cinnamon stick, and salt. Bring to a boil, stirring. Reduce the heat. Simmer for 15 to 20 minutes. Scrape the vanilla bean and add both the scrapings and the bean to the concoction for the last few minutes of simmering. Serve hot or warm.
Yield: 4 servings
◁ AZTEC-STYLE CHOCOLATE DRINK (UNCOOKED)
Think of this drink like coffee, chicory, or maté. This is the cold beverage version, for your experimental pleasure.
1/2 cup (48 g) raw cacao powder or (112 g) nibs
1/4 cup (35 g) cornmeal
1/4 cup (35 g) squash seeds
Pinch of salt
1 dried chile pepper, crushed and seeded
2 cups (475 ml) water
In a sturdy medium bowl, grind all of the ingredients except the water with a pestle. Continue grinding while adding the water slowly until a thick but drinkable consistency is reached, about 4 to 5 minutes. (You may not have to use all of the water to get this to your satisfaction.)
Whisk the mixture until a bit frothy, which will only take a few minutes.
Note: You can also serve this beverage heated. This will make for a slightly smaller amount than the hot chocolate recipe at left, but you can still put it in 4 mugs.
Yield: 4 servings
◁ WHITE CHOCOLATE AMARETTO HOT COCOA
White chocolate hot cocoa with the subtle flavor of almond makes an intoxicating combo and a perfect beverage for when the temperature dips.
2 cups (470 ml) almond milk
1/2 cup (75 g) chopped white chocolate chunks White chocolate baking bar
1/4 cup (50 g) sugar
1 teaspoon almond extract
Dash of salt
In a saucepan, bring the milk to a boil over medium heat.
In a heat-safe bowl, place the chocolate. Pour the milk over the chocolate. Add the sugar, almond, and salt. Stir until the chocolate is melted and the sugar is dissolved. Divide among 4 mugs.
Yield: 4 servings