The post Holiday Hot Chocolate and Sweets Bar appeared first on Florida Girl Cooks.
]]>Click each text link below the images for each of the recipes. Feel free to mix it up and experiment to satisfy your palate. The peppermint bark was the first post that birthed my blog on Christmas Day in 2008! It is one of my tried and true recipes that is sure to wow the tastebuds of you and your loved ones alike. Enjoy!
Mexican Hot Chocolate with Peppermint
Sugar Cookies with Royal Icing
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Mexican Hot Chocolate with Peppermint
Ingredients
4 cups whole milk
2 wheels Taza Mexican dark chocolate chips
2 tablespoons sugar
2 teaspoons pure vanilla extract
1/8 teaspoon chile powder (can omit if you’re not into spicy chocolate)
1/4 teaspoon ground cinnamon
Pinch of salt
Additional Toppings & Fixings
Homemade whipped cream (I use the iSi whipped cream carafe… I fill it with heavy cream to the fill line then add 10 pumps of Starbucks Vanilla Syrup, inject with pressurizer then serve…just a little trick I learned when I worked at Starbucks 10 years ago)
Finely grated taza chocolate
Gingerbread House Mug Toppers from Anthropologie
Peppermint Spoons (will eventually melt into the hot chocolate, which is what you want to achieve)
Prepare
1. In a large saucepan, combine all the ingredients and 1 cup water over medium heat.
2. Grate Taza chocolate into milk mixture while whisking constantly, until hot but not boiling, about 8 minutes (the mixture should smooth).
3. Pour into 4 large mugs and serve with desired toppings and fixings.
- 4 cups whole milk
- 2 wheels Taza Mexican dark chocolate chips
- 2 tablespoons sugar
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon chile powder (can omit if you're not into spicy chocolate)
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- Additional Toppings & Fixings
- Homemade whipped cream (I use the iSi whipped cream carafe... I fill it with heavy cream to the fill line then add 10 pumps of Starbucks Vanilla Syrup, inject with pressurizer then serve...just a little trick I learned when I worked at Starbucks 10 years ago)
- Finely grated taza chocolate
- Gingerbread House Mug Toppers from Anthropologie
- Peppermint Spoons (will eventually melt into the hot chocolate, which is what you want to achieve)
- 1. In a large saucepan, combine all the ingredients and 1 cup water over medium heat.
- 2. Grate Taza chocolate into milk mixture while whisking constantly, until hot but not boiling, about 8 minutes (the mixture should smooth).
- 3. Pour into 4 large mugs and serve with desired toppings and fixings.
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]]>The post CREAMY PIÑA COLADAS appeared first on Florida Girl Cooks.
]]>Surprisingly I was wrong and she had read an entire article about it. It’s about a married man who is looking to get into some Tom Foolery with another woman, looks up an ad in the personal ads section. So he answers to add that begins, “If you like piña coladas, and getting caught in the rain…” And so on and so forth. So he shows up to meet this “other woman” and discovers it’s his wife. They didn’t realize they had so many fun things to enjoy about one another in their years together and rekindle their fire. A great ending to an almost big mistake, right? Music is so bizarre and interesting because likely, everyone including myself has been singing that song and thinking it’s about piña coladas. So there you go, a bit of useless knowledge…but it won’t stop you or me from singing the song or enjoying these creamy piña coladas.
Creamy Piña Coladas
Ingredients
2 cups of Mr. & Mrs. T Piña Colada Mix
3/4 cup Malibu Coconut Rum
1/2 cup pineapple chunks
4 scoops vanilla bean ice cream
8 ice cubes
Prepare
1. Place all items in blender and puree/blend.
2. Pour into tall glasses.
3. Stick an umbrella in your drink to fancy it up and/or pineapple chunk on the rim along with it.
4. Kick back, relax, and sip and savor.
- 2 cups of Mr. & Mrs. T Piña Colada Mix
- 3/4 cup Malibu Coconut Rum
- 1/2 cup pineapple chunks
- 4 scoops vanilla bean ice cream
- 8 ice cubes
- Place all items in blender and puree/blend.
- Pour into tall glasses.
- Stick an umbrella in your drink to fancy it up and/or pineapple chunk on the rim along with it.
- Kick back, relax, and sip and savor.
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]]>The post DRAGON FRUIT SMOOTHIE appeared first on Florida Girl Cooks.
]]>Dragon Fruit Smoothie
Ingredients
2 dragon fruits, flesh removed
1 cup almond milk
1/2 cup ice
1 – 2 scoops protein powder of choice (we used a vegan vanilla)
Prepare
1. Remove and discard flesh from dragon fruits.
2. Place all ingredients in blender and blend until smooth.
3. Serve and enjoy.
- 2 dragon fruits, flesh removed
- 1 cup almond milk
- 1/2 cup ice
- 1 - 2 scoops protein powder of choice (we used a vegan vanilla)
- Remove and discard flesh from dragon fruits.
- Place all ingredients in blender and blend until smooth.
- Serve and enjoy.
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]]>The post REVERSE CAFE CON LECHE appeared first on Florida Girl Cooks.
]]>Reverse Cafe Con Leche
Ingredients
10 oz. brewed coffee of choice (Bustello was used for these)
16 oz. milk
2 tbsp sugar in the raw
Prepare
1. Brew your coffee of choice.
2. Pour coffee into silicone ice cube trays and freeze overnight.
3. Pop out the cubes, distribute evenly into four tall drinking glasses.
4. Pour in milk in each glass.
5. Stir in sugar, until dissolved.
6. Refresh and re-energize simultaneously!
- 10 oz. brewed coffee of choice (Bustello was used for these)
- 16 oz. milk
- 4 tbsp sugar in the raw
- Brew your coffee of choice.
- Pour coffee into silicone ice cube trays and freeze overnight.
- Pop out the cubes, distribute evenly into four tall drinking glasses.
- Pour in milk in each glass.
- Stir in 1 tbsp of sugar into each glass, until dissolved.
- Refresh and re-energize simultaneously!
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]]>The post LATTE POPSICLES appeared first on Florida Girl Cooks.
]]>Latte Popsicles
Ingredients
2 – 8 oz cups of coffee (Donut Shop was used for these…Bustello is great too)
1/2 cup milk for popsicle tops + 1/3 cup milk to mix into coffee
3 tsp sugar in the raw for milk + 4 tsp sugar in the raw for coffee
Prepare
1. Brew the two cups of coffee.
2. In the meantime, stir milk and 3 tsp sugar together and pour just 1/2 inch into the popsicle mold and place in freezer for at least three hours without popsicle sticks and lids.
3. Mix the coffee, milk and remaining sugar in a medium glass bowl and refrigerate to allow to cool.
4. Take the bowl of coffee out of the refrigerator and stir again to make sure all of the sugar has dissolved.
5. Take popsicle mold out and pour in coffee filling the molds to the top.
6. Place popsicle sticks in and top with the mold lid and allow to freeze for 8 or more hours.
7. Run warm water on the undersides of the popsicle mold, unmold, and place in sandwich freezer bags. Enjoy…daily!
- 2 - 8 oz cups of coffee (Donut Shop was used for these...Bustello is great too)
- 1/2 cup milk for popsicle tops + 1/3 cup milk to mix into coffee
- 3 tsp sugar in the raw for milk + 4 tsp sugar in the raw for coffee
- Brew the two cups of coffee.
- In the meantime, stir milk and 3 tsp sugar together and pour just 1/2 inch into the popsicle mold and place in freezer for at least three hours without popsicle sticks and lids.
- Mix the coffee, milk and remaining sugar in a medium glass bowl and refrigerate to allow to cool.
- Take the bowl of coffee out of the refrigerator and stir again to make sure all of the sugar has dissolved.
- Take popsicle mold out and pour in coffee filling the molds to the top.
- Place popsicle sticks in and top with the mold lid and allow to freeze for 8 or more hours.
- Run warm water on the undersides of the popsicle mold, unmold, and place in sandwich freezer bags. Enjoy...daily!
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Here is the marriage of two of my favorite food loves, coffee and ice cream…but not in that order of course. Cafe affogato, in all it’s glory of deliciousness, is something I should have come to learn about a long time ago. I discovered the inspiration for this recipe four years ago via Pinterest. For me, growing up involved my old folks and other members of our extended family, coming over, gathering around the dining table and chatting it up on the daily drama and news of the day over some espresso. Now, I will draw attention to the fact that this was done at the very end of the day, after dinner, as a dessert…and somehow everyone managed to still be able to go to sleep just find. Must be a Cuban thing. So cue nearly 30 years later from this time in my childhood as I am now where my family was then so-to-speak, I find myself enjoying espresso at night as well. If you know me well you’ll also know I have a very deep passion…ok I’ll come out and be more honest…obsession with ice cream. Check out my vanilla bean ice cream recipe below. The Italian are geniuses at having invented putting the two together because now I won’t have my espresso any other way. It’s the best of both worlds. Enjoy!
Cafe Affogato
Ingredients
2 shots of espresso (preferably Italian)
1 tsp sugar
2 scoops of vanilla bean ice cream
Prepare
1. Pull two shots of espresso from an espresso maker.
2. Stir 2 tsp of sugar into the espresso vigorously.
3. Scoop two scoops of vanilla bean ice cream into a cup.
4. Pour the espresso over the ice cream. Do not delay…you know what to do from here…DEVOUR and SLURP!
- 2 shots of espresso (preferably Italian)
- 1 tsp sugar
- 2 scoops of vanilla bean ice cream
- Pull two shots of espresso from an espresso maker.
- Stir 2 tsp of sugar into the espresso vigorously.
- Scoop two scoops of vanilla bean ice cream into a cup.
- Pour the espresso over the ice cream. Do not delay...you know what to do from here...DEVOUR and SLURP!
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]]>The post ORANGE NECTARINE SMOOTHIE appeared first on Florida Girl Cooks.
]]>I’ve recently discovered a produce market close to my house called Don Victorio’s. Don’t let the size of the store or appearance deter you from exploring all that this store has to offer. Even with it’s small size, Don Victorio’s is loaded with a wide array of fruits and vegetables but most importantly the freshness of the produce is what blew me away. I am getting so sick and tired of buying produce, specifically, herbs and leafy greens, at Publix and if you don’t use it within two days they go bad. I bought a huge bunch of cilantro at Don Victorio’s and it lasted in my fridge for a week before I used it. All of the produce is reasonably priced for the freshness. If you can’t find what you’re looking for the employees are knowledgeable and friendly and will help you find what you need.
Orange Nectarine Smoothie
Ingredients
3 small nectarines, flesh on
2 large oranges, peeled
1 cup almond milk
1/2 cup ice
1 scoop vanilla protein powder (I used vegan vanilla)
Prepare
1. Peel oranges and discard peels.
2. Place all ingredients in a blender and blend until smooth.
3. Serve with a little drink umbrella and enjoy.
- 3 small nectarines, flesh on
- 2 large oranges, peeled
- 1 cup almond milk
- 1/2 cup ice
- 1 scoop vanilla protein powder (I used vegan vanilla)
- Peel oranges and discard peels.
- Place all ingredients in a blender and blend until smooth.
- Serve with a little drink umbrella and enjoy.
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]]>The post HORCHATA appeared first on Florida Girl Cooks.
]]>Tacombi is beautiful! They have the cutest paleta bicycle cart parked outside and if you know me well this is my every dream come true! I would love to own my own paleta bike and sell paletas all day. For now I’ll stick to making them at home and entertaining my loved ones with them. There’s an actual VW van inside decked out as a bar, lowly-dimmed lights, giving you that over all hacienda vibe in the middle of Mexico City.
The food…there’s nothing that you’ll order that will disappoint the un-satiated palate. All of their tacos are great…I sampled one of each. The horchata was something I noticed my girlfriends order and left me intrigued so I ordered one. It’s almost milky taste and texture paired with cinnamon is something to die for. I can’t recommend Tacombi highly enough…and their horchata! Stay tuned as I take this recipe and turn it into paletas this summer!
Horchata
Ingredients
2 cups long grain white rice, uncooked
1/2 cup blanched, skinless almonds
4 cups water; plus 4 cups
1 cup sugar, plus more to taste
2 cinnamon sticks; plus more to garnish
1 tsp vanilla extract
Prepare
1. Grind rice and almonds in a food processor or spice grinder until it makes a fine powder.
2. Blend the almond and rice powder with 3 cups of water until smooth. Pour into a bowl. Add cinnamon sticks and vanilla. Set aside, covered, for at least 8 hours.
3. Use a fine mesh seive or cover your strainer with a layer of good cheesecloth.
4. Add 1 cup of water to your mixture and strain into a large bowl. You want to strain as much grit out as possible. Discard the solids.
5. Add sugar. Stir thoroughly.
6. Pour into a pitcher. Stir in 4 cups of cold water, sweeten to taste, and add lots of ice. Garnish with grated cinnamon and cinnamon sticks. You can spike it if you want. Rum, anejo tequila, or vodka adds a nice extra kick. Enjoy!
- 2 cups long grain white rice, uncooked
- 1/2 cup blanched, skinless almonds
- 4 cups water; plus 4 cups
- 1 cup sugar, plus more to taste
- 2 cinnamon sticks; plus more to garnish
- 1 tsp vanilla extract
- Grind rice and almonds in a food processor or spice grinder until it makes a fine powder.
- Blend the almond and rice powder with 3 cups of water until smooth. Pour into a bowl. Add cinnamon sticks and vanilla. Set aside, covered, for at least 8 hours.
- Use a fine mesh seive or cover your strainer with a layer of good cheesecloth.
- Add 1 cup of water to your mixture and strain into a large bowl. You want to strain as much grit out as possible. Discard the solids.
- Add sugar. Stir thoroughly.
- Pour into a pitcher. Stir in 4 cups of cold water, sweeten to taste, and add lots of ice. Garnish with grated cinnamon and cinnamon sticks. You can spike it if you want. Rum, anejo tequila, or vodka adds a nice extra kick. Enjoy!
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