Mexico has a great tradition of sweet refreshing drinks. My favorites are horchata, tamarindo, and jamaica “ha-mike-ah”. This was my first time making horchata and it turned out well. I’ll probably do it again, but I might cut back on the almonds because they’re hard to get and this recipe takes a lot of them. I also really didn’t enjoy blanching and peeling almonds by hand. Definitely buy blanched almonds if you have the option.
There’s a wide variety of horchata recipes, but you can find the one I used at the Homesick Texan blog. I liked this recipe because it doesn’t use powdered cinnamon or milk. Powdered cinnamon tends to float on top of liquids and adding milk to horchata just doesn’t seem authentic.
Posted in drinks, Latino, snacks, vegan, vegetarian
Tagged agua fresca, almond, cinnamon, drink, horchata, lactose free, lime, Mexican, recipe, rice, snack, vegan, vegetarian
Stash licorice spice herbal tea
This is my favorite herbal tea. I don’t get it often in Laos, so I was so happy when my friend Tiffany shared some bulk licorice root with me. I looked on the back of this tea bag for the ingredients and used some of the same ingredients to create the following tea recipe. It tastes very close to the Stash version. The great thing about licorice root is that it adds a sweet taste without adding sugar.
- 1 T dried licorice root
- 1 star anise
- 3 cardamom pods
- 5 cloves
- 2 inches of cinnamon stick
Add 4 cups of water and simmer for at least 20 minutes. Drink some, add more water, and continue simmering for the whole evening. It will make your house smell great.
I made this apple pie for Thanksgiving, but it would be good for Christmas too. I just took a standard apple pie recipe and substituted fresh ginger for the dry ground ginger. When you substitute fresh ginger for dry, you need to use more because fresh ginger isn’t as concentrated. This recipe at Allrecipes.com calls for 1/4 teaspoon of ground ginger, but I used 1 tablespoon of fresh ginger. Actually, I think I should have only used 1/2 a tablespoon. Continue reading
Posted in desserts, produce, vegetarian
Tagged apple, baking, Christmas, cinnamon, dessert, ginger, lattice, pie, recipe, spice, Thanksgiving, vegetarian
I made an apple pie for Thanksgiving and had some leftover apples, so I made apple butter. It’s so yummy on toast or pancakes. I based my recipe on this one from the National Center for Home Food Preservation. The main differences are the size of the batch, the way the puree is made, and also I didn’t can my apple butter. You definitely could though. Since I made such a small batch, it wasn’t worth it to me. If you do want to can your apple butter, just follow the instructions on the webpage I linked to above. I didn’t have apple cider or apple cider vinegar, but I imagine using them could only make your apple butter more full of apple flavor!
Apple butter should be thick like this when it's finished cooking.
Posted in Canning, produce, sauces, vegan, vegetarian
Tagged apple, apple butter, canning, cinnamon, cloves, jam, lactose free, recipe, sauce, spice, vegan, vegetarian