DIY

Crafts, Home Décor, Recipes

Celebrate the start of the best season of the year with our Apple Pie Shot recipe. This tasty dessert shot is made using apple cider, vanilla vodka, cinnamon whiskey and whipped cream. It’s the perfect fall drink. This shot tastes just like a slice of apple pie—get ready for some magical fall flavors! More Fall…

Celebrate the start of the best season of the year with our Apple Pie Shot recipe. This tasty dessert shot is made using apple cider, vanilla vodka, cinnamon whiskey and whipped cream. It’s the perfect fall drink. This shot tastes just like a slice of apple pie—get ready for some magical fall flavors! More Fall Shot Recipes: Cinnamon Toast Crunch Shot, Chocolate Cake Shot, Oatmeal Cookie Shot, Appletini. Ingredients in an Apple Pie Shot Apple Cider – Fresh or bottled are both great for this recipe. You may also use apple juice mixed with some pumpkin pie spice if you don’t have apple cider on hand. Vanilla Vodka – Adds a bit of vanilla flavor to our shot. Cinnamon Whiskey – Such as Fireball whiskey gives a nice cinnamon flavor. Whipped Cream – An optional garnish. Cinnamon Stick – Another optional (and very cute!) garnish idea. Bar Tools Needed You will need a cocktail shaker and a shot glass for this recipe. I actually used brandy/whiskey glasses, which are larger than an average shot glass. They work well for a dessert shot like this with whipped cream and garnish. Instructions In a cocktail shaker with ice, combine the apple cider, vanilla vodka and cinnamon whiskey. Shake for 10-15 seconds until well chilled. Strain and pour into a shot glass. Garnish with whipped cream. Optionally, add a stick of cinnamon and a sprinkle of ground cinnamon or pumpkin spice if you like. Tips for Making When to Serve – This is a great shot idea for a fall party such as a bonfire or a dinner party. This is also a great recipe to serve at Thanksgiving and holiday parties. It’s festive and cozy. Mason Jar – If you don’t have a cocktail shaker, you can use a mason jar. Hot Apple Pie Shots – You can heat these shots and serve them warm (I would use an espresso mug instead of a shot glass to serve). You only need a little heat—do not bring it to a full boil. Apple Pie Cocktail – To turn this shot into an apple pie drink, simply double the recipe and serve it in a mug (warm) or a cocktail glass (chilled). I love it as a shot, but it makes a great larger cocktail as well. Garnish Ideas – Use an apple slice, a sprinkle of cinnamon or other warm spices like a star anise as your garnish. More Autumn Recipes Autumn Meal Ideas – Turkey Chili, Best Stuffing Recipe, Roasted Brussels Sprouts Autumn Cocktails – Old Fashioned Cocktail, Hot Toddy, Brandy Alexander Pumpkin Recipes – Pumpkin Muffins, Pumpkin Cake, Pumpkin Butter Apple Recipes – Caramel Apples, Apple Dumplings, Apple Pie Bars Kids Recipes for Autumn – Harry Potter Butterbeer and Pumpkin Juice Frequently Asked Questions What is in an Apple Pie Shot? It’s made using apple cider, vanilla vodka, cinnamon whiskey and whipped cream. What are the best shot recipe with apple flavor? Try the Apple Pie Shot and and our Washington Apple Shot recipe. More Recipes to Try 60+ Easy Dinner Ideas 100+ Comfort Food Recipes 50+ Party Shot Recipes Print Apple Pie Shot Learn to make an Apple Pie Shot using apple cider, vanilla vodka, cinnamon whiskey and whipped cream. Tastes like a slice of apple pie! Course cocktail Cuisine American Keyword Apple Pie Shot Prep Time 5 minutes minutes Servings 1 shot Calories 94kcal Author Elsie Larson Equipment 1 cocktail shaker 1 shot glass or brandy glass Ingredients 2 ounces Apple Cider ½ ounce vanilla vodka ½ ounce cinnamon whiskey whipped cream to garnish Instructions In a cocktail shaker with ice, combine the apple cider, vanilla vodka and cinnamon whiskey. Shake for 10-15 seconds until well chilled. Strain and pour into a shot glass. Garnish with whipped cream. Optionally, add a stick of cinnamon and a sprinkle of ground cinnamon or pumpkin spice if you like. Notes When to Serve – This is a great shot idea for a fall party such as a bonfire or a dinner party. This is also a great recipe to serve at Thanksgiving and holiday parties. It’s festive and cozy. Mason Jar – If you don’t have a cocktail shaker, you can use a mason jar. Hot Apple Pie Shots – You can heat these shots and serve them warm (I would use an espresso mug instead of a shot glass to serve). You only need a little heat—do not bring it to a full boil. Apple Pie Cocktail – To turn this shot into an apple pie drink, simply double the recipe and serve it in a mug (warm) or a cocktail glass (chilled). I love it as a shot, but it makes a great larger cocktail as well. Garnish Ideas – Use an apple slice, a sprinkle of cinnamon or other warm spices like a star anise as your garnish. Nutrition Calories: 94kcal | Carbohydrates: 6g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Sodium: 2mg | Potassium: 58mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.1mg

This pb&j shot is a tasty recipe that tastes just like a peanut butter and jelly sandwich. The combination of peanut butter whiskey and raspberry liqueur creates a convincing replica of the famous childhood treat. Garnish with a teeny, tiny peanut butter and grape jelly sandwich for Martha Stewart-level bonus points. More shots and cocktails:…

This pb&j shot is a tasty recipe that tastes just like a peanut butter and jelly sandwich. The combination of peanut butter whiskey and raspberry liqueur creates a convincing replica of the famous childhood treat. Garnish with a teeny, tiny peanut butter and grape jelly sandwich for Martha Stewart-level bonus points. More shots and cocktails: Gummy Bear Shot, Green Tea Shot, Jello Shots, Blow Job Shot, More Shot Recipes. Ingredients in peanut butter whiskey shots Skrewball Peanut Butter Whiskey – Or another peanut butter whiskey. Chambord Liqueur – Or any raspberry or berry flavored liqueur. You will also need a cocktail shaker and a shot glass to complete this recipe. How to Make In a cocktail shaker filled with ice, combine equal parts Skrewball whiskey and fruit liqueur. Shake 10-15 seconds until icy cold. Strain the shot mixture into a shot glass. Enjoy immediately. Peanut Butter and Jelly Cocktail This shot makes an excellent cocktail to sip as well. Simply double the recipe and strain it into a cocktail glass rather than a shot glass and enjoy! Tips for Making Choose a grape liqueur for a grape jelly flavor or raspberry to simulate raspberry jam flavor. Strawberry liqueur would be a great choice as well. If you want to make a jello shot version, try mixing Skrewball whiskey with grape and strawberry jello. If you need to substitute the screwball peanut butter whiskey, try Frangelico (which is hazelnut liqueur) instead. Some recipes also use Frangelico combined with Irish cream liqueur (such as Bailey’s). FAQ Frequently Asked Questions What ingredients are in a peanut butter and jelly shot? A PB&J shot is made with Screwball whiskey (peanut butter whiskey) and Chambord or any other fruit liqueur. More Recipes Shot Recipes – Mini Beer Shot, White Tea Shot, Pudding Shots, Chocolate Cake Shot Cocktails – Sazerac, Vieux Carré, Salty Dog, Paper Plane, Bee’s Knees Non-Alcohol Drinks – Agua Fresca, Butterbeer, Orange Julius Recipes – 100+ Comfort Food Recipes Print Peanut Butter and Jelly Shot Learn to make a Peanut Butter & Jelly shot at home using Skrewball peanut butter whiskey and a fruit liqueur (such as Chambord). Course Drinks Cuisine American Keyword pb&j shot, Peanut Butter & Jelly Shot, peanut butter whiskey shot Prep Time 2 minutes minutes Servings 1 shot Calories 55kcal Author Elsie Larson Equipment 1 shot glass 1 cocktail shaker Ingredients ¾ ounce Skrewball Whiskey ¾ Chambord Liqueur Instructions In a cocktail shaker filled with ice, combine equal parts Skrewball whiskey and fruit liqueur. Shake 10-15 seconds until icy cold. Strain the shot mixture into a shot glass. Enjoy immediately. Notes Choose a grape liqueur for a grape jelly flavor or raspberry to simulate raspberry jam flavor. If you want to make a jello shot version, try mixing Skrewball whiskey with grape jello. If you need to substitute the screwball peanut butter whiskey, try Frangelico (which is hazelnut liqueur) instead. Some recipes also use Frangelico combined with Irish cream liqueur (such as Bailey’s). Nutrition Calories: 55kcal | Carbohydrates: 0.3g | Sodium: 0.1mg | Potassium: 0.4mg | Sugar: 0.3g | Calcium: 0.01mg

Homemade raspberry syrup is super simple to make and only requires two ingredients plus water. You can make this in less than 20 minutes and use in all sorts of other recipes. This is a raspberry simple syrup, so think a thin consistency that can be added to drinks; not like a thick syrup you…

Homemade raspberry syrup is super simple to make and only requires two ingredients plus water. You can make this in less than 20 minutes and use in all sorts of other recipes. This is a raspberry simple syrup, so think a thin consistency that can be added to drinks; not like a thick syrup you might add to pancakes. Raspberry syrup is great to use in cocktails, mocktails, adding to sparkling water or soda (like Diet Coke) or to make a raspberry latte or mocha. Related: Next up try our strawberry syrup, honey syrup or mint syrup recipes. Ingredients Raspberries – fresh or frozen Granulated white sugar Water I like fresh raspberries for this recipe but frozen works just as well. If using frozen thaw before using in this recipe. How to make Raspberry Syrup Rinse the raspberries and remove any leaves. In a small to medium sized pot add the sugar and water. Whisk until the sugar fully dissolves. Add the raspberries and bring to a boil. Reduce the heat and continue to simmer for 10 minutes until the fruit is very soft. The berries will begin to break down. Remove from heat. Allow the mixture to cool in the pot, this will steep the flavors further. Then pour the liquid through a fine mesh sieve into a glass measuring cup with spout. Use a large spoon to really press the liquid from the raspberry pieces. Store the raspberry syrup in an airtight container in the refrigerator for up to two weeks. If you think you will need to store it for longer you can freeze the simple syrup in ice cubes to use as needed. Notes and Substitutions / Additions Skim off any white foam that accumulates on top of the syrup before storing. While I like to keep this simple you can add a little more flavor and dimension to this simple syrup recipe if you like. Add one or more of these during the cooking process: vanilla bean shell, vanilla extract, fresh herbs (basil, rosemary, mint, thyme), balsamic vinegar, citrus rind (orange, lemon or lime) or simply a big pinch of sea salt. Swap some or all of the granulated white sugar for brown sugar to change up the flavor profile. Swap for demerara sugar to alter the texture of the syrup. I stored my raspberry syrup in this glass bottle with spout for easy use. More Raspberry Recipes Raspberry Basil Mojito Raspberry Lemonade Cocktail French Martini Raspberry Coconut Smoothie Print Raspberry Syrup Homemade raspberry simple syrup made from raspberries, sugar and water. Course Drinks Cuisine American Keyword raspberry syrup Prep Time 2 minutes minutes Cook Time 13 minutes minutes Total Time 15 minutes minutes Servings 10 Calories 61kcal Author A Beautiful Mess Ingredients 1 ½ cups raspberries ⅔ cup granulated white sugar ⅔ cup water Instructions Rinse the raspberries and remove any leaves. In a small to medium sized pot add the sugar and water. Whisk until the sugar fully dissolves. Add the raspberries and bring to a boil. Reduce the heat and continue to simmer for 10 minutes until the fruit is very soft. The berries will begin to break down. Remove from heat. Allow the mixture to cool in the pot, this will steep the flavors further. Then pour the liquid through a fine mesh sieve into a glass measuring cup with spout. Use a large spoon to really press the liquid from the raspberry pieces. Store the raspberry syrup in an airtight container in the refrigerator for up to two weeks. If you think you will need to store it for longer you can freeze the simple syrup in ice cubes to use as needed. Notes This makes approximately 3/4 cup of syrup. I like fresh raspberries for this recipe but frozen works just as well. If using frozen thaw before using in this recipe. Skim off any white foam that accumulates on top of the syrup before storing. While I like to keep this simple you can add a little more flavor and dimension to this simple syrup recipe if you like. Add one or more of these during the cooking process: vanilla bean shell, vanilla extract, fresh herbs (basil, rosemary, mint, thyme), balsamic vinegar, citrus rind (orange, lemon or lime) or simply a big pinch of sea salt. Swap some or all of the granulated white sugar for brown sugar to change up the flavor profile. Swap for demerara sugar to alter the texture of the syrup. Nutrition Calories: 61kcal | Carbohydrates: 15g | Protein: 0.2g | Fat: 0.2g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 27mg | Fiber: 1g | Sugar: 14g | Vitamin A: 6IU | Vitamin C: 5mg | Calcium: 5mg | Iron: 0.1mg

That’s right, this is the best Starbucks copycat recipe for the Pumpkin Cream Cold Brew. So, if that’s your current drink order, I’ll show you how to make it at home with just a few ingredients. It’s a delicious cold counterpart to the warm PSL. This drink is all about the foam; pumpkin cold foam,…

That’s right, this is the best Starbucks copycat recipe for the Pumpkin Cream Cold Brew. So, if that’s your current drink order, I’ll show you how to make it at home with just a few ingredients. It’s a delicious cold counterpart to the warm PSL. This drink is all about the foam; pumpkin cold foam, that is. It’s essentially made of two components: cold brew coffee and pumpkin cold foam on top. Related: Pumpkin Spice Latte, Pumpkin Bread, Pumpkin Smoothie, Chai Latte. Pumpkin Cold Foam Half and half (which is equal parts whole milk and cream) Pumpkin Spice Syrup Cinnamon for the top, optional You will also need some cold brew coffee, which you can make or buy. Another great use for pumpkin cold foam is to add to an Irish Coffee in place of the whipped cream. If you do, I’d recommend using heavy whipping cream in place of the half and half in this recipe. Directions Make the cold brew coffee. If needed, you could also brew coffee using another method and then allow it to fully cool. If you do this, I’d recommend brewing the coffee stronger than your normally do, as the ice will water it down some as you sip your drink. To make the foam, combine the half and half and syrup in a container and use a frothing wand to combine. The mixture will become very foamy, like a very soft whipped cream. Add ice to your glass. Then fill with the cold brew coffee until the glass is about 3/4 full. Then top the drink with the pumpkin cold foam. Sprinkle a little cinnamon on top if desired. Tips for Making If you don’t have a frothing wand, you could incorporate air into the cream by whisking by hand, to create the foam. Another option to try is place the ingredients in a jar with a lid and shake rigorously. While these options will work, I think the best results and the easiest is to use a frothing wand. Making a pumpkin cream cold brew at home means you can customize it to your liking! Add more or less syrup depending on your taste. You can also use more cold foam than I recommend here if you like. More Pumpkin Recipes You’ll Love Easy Pumpkin Cookies Chocolate Chip Pumpkin Muffins Overnight Pumpkin Butter 15+ Pumpkin Desserts to try Pumpkin Soup Roasted Pumpkin Seeds Pumpkin Pie Martini Frequently Asked Questions Can I make the cold foam ahead of time? While technically yes, I don’t recommend it. You can easily make cold brew coffee and pumpkin spice syrup ahead. Then it only takes a minute or two to combine the syrup with the cream to make pumpkin cold foam, so there really isn’t a need to make it ahead. Plus, it may not stay as frothing and foamy if you do. Can I use regular brew coffee instead of cold brew? Yes. I would recommend brewing the coffee stronger than you normally would as the ice in the drink will dilute it some as you sip your drink. Can I make this dairy free? Yes. You can replace the half and half with a non-dairy alternative, although depending what you choose, it may get as foamy when you froth it as half and half or heavy whipping cream does. Print Pumpkin Cream Cold Brew how to make your favorite Starbucks fall drink at home Course Drinks Cuisine American Keyword Pumpkin Cream Cold Brew Prep Time 2 minutes minutes Total Time 2 minutes minutes Servings 2 Calories 241kcal Author Emma Chapman Equipment frothing wand Ingredients 1 cup half and half 3 tablespoons pumpkin spice syrup cinnamon optional 16 ounces cold brew coffee Instructions Make the cold brew coffee. To make the foam, combine the half and half and syrup in a container and use a frothing wand to combine. The mixture will become very foamy, like a very soft whipped cream. Add ice to your glass. Then fill with the cold brew coffee until the glass is about 3/4 full. Then top the drink with the pumpkin cold foam. Sprinkle a little cinnamon on top if desired. Notes If needed, you could also brew coffee using another method and then allow it to fully cool. If you do this, I’d recommend brewing the coffee stronger than your normally do, as the ice will water it down some as you sip your drink. If you don’t have a frothing wand, you could incorporate air into the cream by whisking by hand, to create the foam. Another option to try is place the ingredients in a jar with a lid and shake rigorously. While these options will work, I think the best results and the easiest is to use a frothing wand. Nutrition Calories: 241kcal | Carbohydrates: 25g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 42mg | Sodium: 86mg | Potassium: 279mg | Sugar: 19g | Vitamin A: 428IU | Vitamin C: 1mg | Calcium: 136mg | Iron: 0.1mg

If you are looking for a perfectly balanced and smooth coffee experience, look no further than the cortado! This delicious espresso-based beverage originated in Spain and has gained popularity around the world for its simplicity and exquisite taste. And if you want to find more classic coffee-based drink recipes check out our entire Drinks archive…

If you are looking for a perfectly balanced and smooth coffee experience, look no further than the cortado! This delicious espresso-based beverage originated in Spain and has gained popularity around the world for its simplicity and exquisite taste. And if you want to find more classic coffee-based drink recipes check out our entire Drinks archive where we learn to make everything from a London Fog to a Mexican Coffee. Related: Latte, Cappuccino, Affogato, Café Au Lait or a Macchiato. Ingredients Espresso freshly brewed. Milk Dairy milk or milk alternative such as oat milk or almond milk. If you want to sweeten your cortado, I would recommend simple syrup or honey simple syrup. History The word “Cortado” comes from the Spanish verb “cortar,” which means “to cut.” The name is derived from the process of “cutting” the espresso’s acidity by adding a small amount of milk. I like to think of a cortado as a mini latte. It’s not, as a cortado is equal parts espresso and steamed milk, and a latte has more steamed milk and foam. But, I do find they taste similar, so if you’ve never had one just imagine a mini latte. Directions Begin by brewing a shot of espresso. If you have an espresso machine, ensure that your equipment is clean, and the coffee grounds are fresh and finely ground. Take the milk and pour it into a pitcher or a small metal container suitable for frothing. Heat the milk to around 140°F (60°C). Once heated, froth the milk using a milk frother or a steam wand until you achieve a velvety microfoam texture. Gently pour the freshly brewed espresso into your cup, filling it up to about 1/3 or 1/2 of the cup. The remaining space will be filled with milk. Remember, a cortado is not meant to be a large drink; it’s all about balance and taste. Last, carefully pour the frothed milk into the cup, allowing it to mix with the espresso. The milk should be warmed but not too hot, and the microfoam will create a smooth, creamy texture on top of the espresso. Our Favorite Home Espresso Makers We’ve tried many espresso makers over the years, and here are our favorites at different price points and skill levels: Cafe Automatic Espresso Machine – My current machine. It uses any whole beans, so if you use high quality beans you’ll get high quality espresso. It makes espresso shots automatically (no barista skills required) and includes a milk frothing wand to heat and froth milk. We’ve used this machine almost every day since we got it seven months ago and we love it! It comes in three colors. Stovetop Espresso – This is the cheapest way to make espresso at home. It’s more labor intensive and you will also need a way to grind your beans for best results. But this is a classic method that works great when done well. Breville Barista Touch – We bought this for a good friend as a wedding gift once and they said they love it. It’s a higher end machine that you will need some barista skills to operate, but it’s an excellent home espresso maker. Nespresso Vertuo – For those who want an espresso maker that uses pods, this is my favorite. Depending what pod you use, it can make espresso or coffee. Frequently Asked Questions Is a cortado the same as a flat white? No. A cortado ratio of espresso to milk is 1:1 while a flat white is 1:3. What is the difference between a latte and a cortado? A cortado is a much smaller drink than a latte, usually served in an espresso cup. A cortado is one part espresso and one part milk and a latte is one part espresso and three parts milk. What is a cortado vs macchiato? A cortado is equal parts espresso and milk while a macchiato is espresso “marked” with a just a little milk foam on top. A cortado is a more balanced drink while a macchiato has a bolder flavor. The Cortado is a fantastic choice for coffee enthusiasts who prefer a milder espresso-based drink. Its simplicity allows the true essence of coffee to shine while providing a creamy texture and a delightful flavor profile. Happy brewing! Print Cortado Course Drinks Cuisine Spain Keyword cortado, espresso, homemade cortado Prep Time 5 minutes minutes Total Time 5 minutes minutes Servings 1 Calories 39kcal Author Emma Chapman Equipment 1 espresso machine Ingredients 1 shot espresso ¼ cup milk US Customary – Metric Instructions Begin by brewing a shot of espresso. If you have an espresso machine, ensure that your equipment is clean, and the coffee grounds are fresh and finely ground. Take the milk and pour it into a pitcher or a small metal container suitable for frothing. Heat the milk to around 140°F (60°C). Once heated, froth the milk using a milk frother or a steam wand until you achieve a velvety microfoam texture. Gently pour the freshly brewed espresso into your cup, filling it up to about 1/3 or 1/2 of the cup. The remaining space will be filled with milk. Last, carefully pour the frothed milk into the cup, allowing it to mix with the espresso. The milk should be warmed but not too hot, and the microfoam will create a smooth, creamy texture on top of the espresso. Notes While whole milk is best for its foaming properties, you can use a different percentage of dairy milk or a milk alternative if needed. If you want to sweeten your cortado, I would recommend simple syrup or honey. Nutrition Calories: 39kcal | Carbohydrates: 3g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 7mg | Sodium: 27mg | Potassium: 126mg | Sugar: 3g | Vitamin A: 99IU | Vitamin C: 0.1mg | Calcium: 76mg | Iron: 0.04mg

This cherry syrup recipe is easy to make with only two ingredients plus water. This is a cherry simple syrup recipe, so a thin syrup to add to drinks, cocktails, lattes or my personal favorite: Diet Coke. Lol. I love the rich flavor of cherries and making your own homemade syrup from fresh cherries is…

This cherry syrup recipe is easy to make with only two ingredients plus water. This is a cherry simple syrup recipe, so a thin syrup to add to drinks, cocktails, lattes or my personal favorite: Diet Coke. Lol. I love the rich flavor of cherries and making your own homemade syrup from fresh cherries is the best! While store-bought cherry syrups are less work they sometimes can taste too much like medicine or too sweet to me. Homemade is worth with and super easy. Related: Next up try mint syrup or pumpkin spice syrup. And if you love cherries make our Cherry Limeade recipe or Cherry Bomb shot. Ingredients Cherries – fresh or frozen work well Granulated white sugar Water We are looking for fresh cherries, like what you would find in the produce section. You may find them frozen as well. Do not use maraschino cherries (jarred) for this recipe. How to make Cherry Syrup Remove the stems and cut the cherries in half. In a small to medium pot combine the sugar and water. Whisk until the sugar dissolves. Add the cherries to the mixture. Bring to boil. Then reduce the heat to a simmer (low) and continue to cook for 10 minutes. Remove from heat and allow the mixture to cool. The cherries will continue to steep and release flavor. Pour the mixture through a fine mesh sieve into a glass mixing cup with a spout. Use a spoon to fresh the cherries into the sieve, to get as much liquid out as you can. Store in an airtight container in the refrigerator for up to two weeks. If you think you may want to use the cherry syrup longer you can freeze it in ice cubes to use as needed. Tips, Notes and Substitutions If you are using frozen cherries thaw before following this recipe. You do not have to remove the pits. But, if you do remove the pits then you can use the leftovers like a compote on jam or ice cream. If you leave the pits in it will not effect your syrup but you’ll want to discard the remains after straining. This cherry syrup recipe is super simple and delicious as is. But if you want to slightly deepen or alter the flavor you could try adding: vanilla extract, fresh herbs like mint or rosemary, citrus rind like orange or lemon, or simply a big pinch of sea salt. Add these to the cooking process as strain out any solids along with the cherry fruit / pits. You could also swap some or all of the granulated white sugar for brown sugar for a different flavor. Or swap for demerara sugar for a slightly different texture to your syrup. Uses for Cherry Syrup Roy Rogers Drink – swap the grenadine Shirley Temple– swap the grenadine Dirty Shirley Cocktail– swap the grenadine Add to a latte or mocha Add to your favorite tea or sparkling water Frequently Asked Questions Is cherry syrup the same as grenadine syrup? No, grenadine syrup is made from pomegranate. But, it can make a good substitute even though it doesn’t taste exactly the same. Print Cherry Syrup A sweet simple syrup made from fresh cherries and sugar. Course Drinks Cuisine American Keyword cherry syrup Prep Time 5 minutes minutes Cook Time 12 minutes minutes Total Time 17 minutes minutes Servings 10 Calories 60kcal Author A Beautiful Mess Ingredients 1 cup cherries ⅔ cup granulated white sugar ⅔ cup water Instructions Remove the stems and cut the cherries in half. In a small to medium pot combine the sugar and water. Whisk until the sugar dissolves. Add the cherries to the mixture. Bring to boil. Then reduce the heat to a simmer (low) and continue to cook for 10 minutes. Remove from heat and allow the mixture to cool. The cherries will continue to steep and release flavor. Pour the mixture through a fine mesh sieve into a glass mixing cup with a spout. Use a spoon to fresh the cherries into the sieve, to get as much liquid out as you can. Store in an airtight container in the refrigerator for up to two weeks. If you think you may want to use the cherry syrup longer you can freeze it in ice cubes to use as needed. Notes This recipe makes approximately 1 cup of syrup. If you are using frozen cherries thaw before following this recipe. You do not have to remove the pits. But, if you do remove the pits then you can use the leftovers like a compote on jam or ice cream. If you leave the pits in it will not effect your syrup but you’ll want to discard the remains after straining. This cherry syrup recipe is super simple and delicious as is. But if you want to slightly deepen or alter the flavor you could try adding: vanilla extract, fresh herbs like mint or rosemary, citrus rind like orange or lemon, or simply a big pinch of sea salt. Add these to the cooking process as strain out any solids along with the cherry fruit / pits. You could also swap some or all of the granulated white sugar for brown sugar for a different flavor. Or swap for demerara sugar for a slightly different texture to your syrup. Nutrition Calories: 60kcal | Carbohydrates: 15g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 31mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.1mg

Orange chicken is similar to sweet and sour chicken in that it’s a flavorful sauce that has some sweetness to it. The base of the sauce is orange juice, but it has many other ingredients that balance out the sweetness and flavor. A lot of weeknight dinners we make at our house are pretty basic.…

Orange chicken is similar to sweet and sour chicken in that it’s a flavorful sauce that has some sweetness to it. The base of the sauce is orange juice, but it has many other ingredients that balance out the sweetness and flavor. A lot of weeknight dinners we make at our house are pretty basic. We make some kind of protein (meat or plant-based) with rice or pasta. So, I like to have easy ways to change this up flavor-wise. And that’s where this orange chicken sauce recipe comes in. This orange chicken sauce can be served over baked chicken, fried chicken, or air fryer chicken. You can add steamed rice, fried rice, or cauliflower rice to fill out the meal. Related: Check out Cashew Chicken Sauce and Sweet & Sour Sauce for more homemade sauce options or give our Easy Chicken Pot Pie a try! Orange Chicken Sauce Ingredients: Olive oil Ginger Garlic Orange juice + zest Granulated white sugar Rice vinegar Soy sauce Cornstarch Red pepper flakes Directions: Cook the minced ginger and garlic in the olive oil over medium/high heat for a minute or two. Then, add the orange juice, zest, sugar, rice vinegar, and soy sauce. Whisk until the sugar dissolves. Stir in the red pepper flakes. In a small bowl or glass, stir together the cornstarch with one tablespoon water. This creates a thick slurry mixture. Slowly pour this into the sauce, stirring as you do. Continue to cook until the sauce thickens. Taste and add more soy sauce or red pepper flakes if needed. Tips & Substitutions: You can substitute honey for the granulated white sugar if you like. If you don’t have rice vinegar, you can use white vinegar instead. Sauce is like gravy in that if it’s not thickening as much as you want after you’ve added the cornstarch, turn the heat up a little and continue to cook. Keep an eye on it though, as it can thicken quickly. You can store orange chicken sauce in an airtight container in the refrigerator for up to a week—just rewarm before using. Serving Suggestions: You can use this Springfield-Style Cashew Cauliflower recipe and substitute this orange chicken sauce for a vegetarian-friendly option. When we make rice, I always use a rice cooker since it’s so easy, and then I can focus on making the chicken and sauce while the rice cooker does its thing. I like to add a few chopped green onions over this sauce just before serving. Print Orange Chicken Sauce sweet and spicy orange sauce for chicken Course Main Course Cuisine American, Chinese Keyword orange chicken, Orange Chicken Sauce, sauce Prep Time 5 minutes minutes Cook Time 10 minutes minutes Total Time 15 minutes minutes Servings 4 Calories 79kcal Author Emma Chapman Ingredients 1 teaspoon olive oil 1 tablespoon ginger minced 3 cloves garlic minced 1 cup orange juice and zest from orange 2 tablespoons granulated white sugar 2 tablespoons rice vinegar 2 tablespoons soy sauce ¼ teaspoon red pepper flakes 1 tablespoon cornstarch US Customary – Metric Instructions In a sauce pan, cook the minced ginger and garlic in the olive oil over medium/high heat for a minute or two. Then, add the orange juice, zest, sugar, rice vinegar, and soy sauce. Whisk until the sugar dissolves. Stir in the red pepper flakes. In a small bowl or glass, stir together the cornstarch with one tablespoon water. This creates a thick slurry mixture. Slowly pour this into the sauce, stirring as you do. Continue to cook until the sauce thickens. Taste and add more soy sauce or red pepper flakes if needed. Notes You can substitute honey for the granulated white sugar if you like. If you don’t have rice vinegar, you can use white vinegar instead. Sauce is like gravy in that if it’s not thickening as much as you want after you’ve added the cornstarch, turn the heat up a little and continue to cook. Keep an eye on it though, as it can thicken quickly. You can store orange chicken sauce in an airtight container in the refrigerator for up to a week, just rewarm before using. Nutrition Calories: 79kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 506mg | Potassium: 162mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 161IU | Vitamin C: 32mg | Calcium: 14mg | Iron: 0.4mg

This strawberry syrup recipe is the prefect compliment to sparkling water, in a cocktail, for a special mocktail, in Diet Coke or even to make your own strawberry milk or strawberry latte. Another name for this recipe is strawberry simple syrup. This is a thin, easy to mix in simple syrup made from fresh strawberries;…

This strawberry syrup recipe is the prefect compliment to sparkling water, in a cocktail, for a special mocktail, in Diet Coke or even to make your own strawberry milk or strawberry latte. Another name for this recipe is strawberry simple syrup. This is a thin, easy to mix in simple syrup made from fresh strawberries; not a thick syrup like what you might use on top of pancakes. This strawberry syrup recipe only requires two ingredients (plus water) and less than 20 minutes to make. Store-bought strawberry syrup is fine but if you want something made from fresh ingredients and without any preservatives make this! Related: Next up learn to make mint simple syrup or grenadine syrup. And if you love strawberries try our easy strawberry jam recipe. Ingredients Strawberries – fresh or frozen Granulated white sugar Water How to make Strawberry Syrup Hull and quarter the fresh strawberries. If you are using frozen then thaw them first. In a small to medium sized pot add the sugar and water. Whisk until the sugar fully dissolves. Add the strawberry pieces and bring to a boil. Reduce the heat and continue to simmer for 10 minutes until the fruit is very soft. Remove from heat. Allow the mixture to cool in the pot, this will steep the flavors further. Then pour the liquid through a fine mesh sieve into a glass measuring cup with spout. Use a large spoon to really press the liquid from the strawberry pieces. Store the strawberry syrup in an airtight container in the refrigerator for up to two weeks. If you think you will need to store it for longer you can freeze the simple syrup in ice cubes to use as needed. Tips, Substitutions and Notes I like using fresh strawberries at the peak of the season for this recipe. But strawberries anytime of year will work well and frozen is OK too! While I like to keep this simple you can add a little more flavor and dimension to this simple syrup recipe if you like. Add one or more of these during the cooking process: vanilla bean shell, vanilla extract, fresh herbs (basil, rosemary, mint, thyme), balsamic vinegar, citrus rind (orange, grapefruit, lemon or lime) or simple a big pinch of sea salt. Swap some or all of the granulated white sugar for brown sugar to change up the flavor profile. I stored my strawberry syrup in this glass bottle with spout for easy use. More Strawberry Recipes Strawberry Lemonade Strawberry Margarita Strawberry Daiquiri Strawberry Mojito Strawberry Acai Refresher Strawberry Ice Cream Strawberry Banana Smoothie Frequently Asked Questions Is Strawberry syrup the same as Grenadine syrup? No, grenadine syrup is made from pomegranate. But if you substituted them they would be similar, just a slightly different flavor. Print Strawberry Syrup Course Drinks Cuisine American Keyword strawberry syrup Prep Time 6 minutes minutes Cook Time 12 minutes minutes Total Time 18 minutes minutes Servings 12 Calories 60kcal Author Emma Chapman Ingredients 1 pound strawberries ¾ cup sugar ¾ cup water Instructions Hull and quarter the fresh strawberries. If you are using frozen then thaw them first. In a small to medium sized pot add the sugar and water. Whisk until the sugar fully dissolves. Add the strawberry pieces and bring to a boil. Reduce the heat and continue to simmer for 10 minutes until the fruit is very soft. Remove from heat. Allow the mixture to cool in the pot, this will steep the flavors further. Then pour the liquid through a fine mesh sieve into a glass measuring cup with spout. Use a large spoon to really press the liquid from the strawberry pieces. Store the strawberry syrup in an airtight container in the refrigerator for up to two weeks. If you think you will need to store it for longer you can freeze the simple syrup in ice cubes to use as needed. Notes This makes approximately 1 1/2 cups of syrup. I like using fresh strawberries at the peak of the season for this recipe. But strawberries anytime of year will work well and frozen is OK too! While I like to keep this simple you can add a little more flavor and dimension to this simple syrup recipe if you like. Add one or more of these during the cooking process: vanilla bean shell, vanilla extract, fresh herbs (basil, rosemary, mint, thyme), balsamic vinegar, citrus rind (orange, grapefruit, lemon or lime) or simple a big pinch of sea salt. Swap some or all of the granulated white sugar for brown sugar to change up the flavor profile. Nutrition Calories: 60kcal | Carbohydrates: 15g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 1mg | Potassium: 58mg | Fiber: 1g | Sugar: 14g | Vitamin A: 5IU | Vitamin C: 22mg | Calcium: 7mg | Iron: 0.2mg

This Starbucks medicine ball recipe is something you can find on the starbucks secret menu. It’s sometimes referred to as the “Cold Buster” and is now officially on the menu as Honey Citrus Mint Tea. This is an ultra comforting hot drink for when you’re feeling stuffy from a cold or need something to soothe an off-feeling stomach. It’s…

This Starbucks medicine ball recipe is something you can find on the starbucks secret menu. It’s sometimes referred to as the “Cold Buster” and is now officially on the menu as Honey Citrus Mint Tea. This is an ultra comforting hot drink for when you’re feeling stuffy from a cold or need something to soothe an off-feeling stomach. It’s a must during flu season but honestly, I also love this drink even when I’m feeling great—it’s delicious! While it’s great to order this at Starbucks if you’re out and about, I like making it at home even more as you can use fresh herbs and customize the flavor and sweetness level to your liking. Related Try more Starbucks copycat recipes: London Fog drink, Pink Drink, Paradise Drink, Mango Dragon Fruit Refresher, Strawberry Acai Refresher, Egg White Bites and homemade Frappuccino. Ingredients Hot Water Lemonade bottled or made from a mix Mint Tea Any type of mint or spearmint tea. Starbucks specifically uses Jade Citrus Mint green tea. Peach Tea Starbucks uses Peach Tranquility tea. Any type of peach tea will work great. Honey or agave. Lemon freshly squeezed lemon juice. Mint fresh mint leaves. If you want a no-sugar added option for the lemonade, I recommend using water and True Lemon, which is simply crystalized lemon. I like adding this to drinking water, too. What does Medicine Ball taste like? The Medicine Ball (officially known as Honey Citrus Mint Tea on the Starbucks menu) tastes like a warm, sweet citrus and mint tea drink. How to make Starbucks Medicine Ball Drink To a large mug, add the lemonade mix, tea bags, honey, lemon slices, and mint leaves. Heat the water to around 200°F (93°C) and pour into the mug. This will likely mix the honey and lemonade mix, but if you see any give the mixture a few stirs with a spoon to mix everything together well. Allow to the tea to steep in hot water for 3-4 minutes. Sip as soon as it’s cool enough to enjoy. This also smells amazing in addition to being delicious. Tips for Making If you are using pre-made (bottled) lemonade instead of water and a mix, you should heat the lemonade along with the water in this recipe. Honey can be soothing for a sore throat, but if you want to avoid all added sugars you can skip it or use less than this recipe calls for. While peach tea makes this Medicine Ball recipe more like the Starbucks version, you can use other fruit herbal teas if you prefer, like orange, pineapple, lemongrass, lemon verbena or chamomile. If you use herbal teas your drink will be caffeine-free. Of course, if you prefer the added caffeine, be sure to choose teas that contain caffeine. You could use or add a green tea bag for some anti-inflammatory properties. How to Order a Starbucks Medicine Ball The Medicine Ball started out as a secret menu item. If you you want to order this drink at Starbucks the official menu name for it is Honey Citrus Mint Tea. If you are about to order and you can’t remember that name, don’t stress. Most baristas at Starbucks recognize the name Medicine Ball as that is how the drink originated. Benefits of Starbucks Medicine Ball A hot beverage is good for coughs as they can help sooth soreness Honey is also good for sore throats and coughs as it can help sooth soreness Lemon contains vitamin C and antioxidants — both can boost your immune system. Mint can help with digestive health as well as with allergies. Given this beverage does not contain caffeine you can drink this anytime of day or night; and being well hydrated has many health benefits. Frequently Asked Questions Are lemons good for you? Lemons contain high amounts of vitamin C and can also be soothing to sore throats. Is fresh mint good for you? Mint may be helpful in aiding in digestion, soothing upset stomachs, or helping sooth cold symptoms. Does herbal tea have caffeine? No, herbal teas do not contain caffeine. Print Starbucks Medicine Ball an herbal tea mixture that can soothe a sore throat Course Drinks Cuisine American Keyword Honey Citrus Mint Tea, Medicine Ball, Starbucks Medicine Ball Recipe, tea Prep Time 5 minutes minutes Total Time 5 minutes minutes Servings 1 Calories 99kcal Author Emma Chapman Ingredients 2 cups water 2 teaspoons lemonade mix 1 mint tea bag 1 peach tea bag 2 teaspoons honey ½ lemon 5 mint leaves Instructions To a large mug, add the lemonade mix, tea bags, honey, lemon slices, and mint leaves. Heat the water to around 200°F (93°C) and pour into the mug. This will likely mix the honey and lemonade mix but if you see any give the mixture a few stirs with a spoon to mix everything together well. Allow to steep for 3-4 minutes. Sip as soon as it’s cool enough to enjoy. This also smells amazing in addition to being delicious. Notes If you are using pre-made (bottled) lemonade instead of water and a mix, you should heat the lemonade along with the water in this recipe. You can use 1 cup water and 1 cup lemonade. Honey can be soothing for a sore throat, but if you want to avoid all added sugars you can skip it or use less than this recipe calls for. While peach tea makes this Medicine Ball recipe more like the Starbucks version, you can use other fruit herbal teas if you prefer, like orange, mango or raspberry. If you want a no-sugar added option for the lemonade, I recommend using water and True Lemon, which is simply crystalized lemon. Nutrition Calories: 99kcal | Carbohydrates: 27g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 32mg | Potassium: 125mg | Fiber: 2g | Sugar: 22g | Vitamin A: 225IU | Vitamin C: 34mg | Calcium: 43mg | Iron: 1mg

We’re excited to share our Tater Tot Casserole recipe. If you are needing a simple, crowd-pleasing meal, try this tater tot casserole. Even our 2-year-old approves. This is so comforting with basic, easy to love ingredients. Plus, this dish works for many occasions. Personally, I love this as part of a big family breakfast served…

We’re excited to share our Tater Tot Casserole recipe. If you are needing a simple, crowd-pleasing meal, try this tater tot casserole. Even our 2-year-old approves. This is so comforting with basic, easy to love ingredients. Plus, this dish works for many occasions. Personally, I love this as part of a big family breakfast served alongside eggs and maybe something sweet (like sticky buns or cinnamon rolls), but it could work just as well as a main course or side dish at a potluck or holiday meal. This may be a regional thing but you could also call this a tater tot hotdish. It has all the necessary elements—potatoes, meat, and can of condensed soup. In the Midwest where I live, we call it a casserole. Layers of meat, cheese and crispy tater tots create an affordable, filling meal—you’ll love this easy recipe! Related: Biscuits and Gravy Casserole, Breakfast Casserole, Corn Casserole, Tuna Casserole and 100+ Comfort Food Recipes. Ingredients Ground Beef – We used a lean ground beef. You may also swap it for sausage or turkey sausage if you want to lean into the breakfast vibe. Garlic – Minced garlic. Cream of Mushroom Soup – Or cream of chicken soup. Cheddar Cheese – For a melty, cheesy layer. Tater Tots – Frozen tater tots work just fine for this recipe. Chives or other Fresh Herbs – As garnish. This tater tot casserole is essentially five basic ingredients, but I’ll share a few ways I spice it up so it’s more flavorful or seasonal. You’ll bake this all in a casserole dish. Directions Mince the garlic. In a large skillet or pan over medium-high heat, brown the ground beef with the garlic until cooked (no pink remains). The meat can be slightly undercooked at this stage, so don’t overcook it, as it will bake in the oven for another 35 minutes. Remove the pan from the heat and stir in the can of soup and season with a little salt and pepper. Now assemble the casserole. Lightly grease a 9×13 casserole dish. Add the meat mixture. Then sprinkle on the grated cheese. Then add a layer of tater tots to the top (frozen). Bake at 350°F (177°C) for 35-40 minutes. The tater tots should look golden brown and crispy and the mixture below will be bubbling. Top with chives or other fresh herbs and serve warm. Tips for Making Sometimes, I add more seasoning to the meat as I brown it, just for added flavor. Some good additions include: chili powder, cayenne, Italian seasoning, black pepper, onion powder or other spices you may love. If you want to reduce the amount of fat in this casserole, you could swap the ground beef for a ground turkey or ground chicken. You can also use ground pork if you like. I like to top this tater tot casserole with some green onions or chives, but you could use other fresh herbs like cilantro or for a holiday rosemary or thyme. More Casserole Recipes: Broccoli Casserole Corn Casserole Green Bean Casserole – with fresh green beans Chicken and Rice Casserole Loveless Cafe Hashbrown Casserole Best Baked Macaroni and Cheese Duchess Sweet Potato Casserole Stuffing Topped Macaroni and Cheese Cauliflower Au Gratin Overnight No-Boil Lasagna Print Tater Tot Casserole Simple 5-ingredient casserole with frozen tater tots on top Course Breakfast, Main Course Cuisine American Keyword tater tot casserole recipe, tater tot hotdish, tater tots casserole Prep Time 10 minutes minutes Cook Time 35 minutes minutes Total Time 45 minutes minutes Servings 10 Calories 361kcal Author Emma Chapman Equipment 1 9×13 baking dish casserole dish Ingredients 1 pound ground beef 5 cloves garlic 1 can cream of mushroom soup 2 cups cheddar cheese 25 ounces frozen tater tots 2 tablespoons chives or green onions optional salt and pepper Instructions Mince the garlic. In a pan over medium heat, brown the ground beef with the garlic until cooked (no pink remains). The meat can be slightly undercooked at this stage, so don’t overcook it, as it will bake in the oven for another 35 minutes. Remove the pan from the heat and stir in the can of soup and season with a little salt and pepper. Now assemble the casserole. Lightly grease a 9×13 pan. Add the meat mixture. Then sprinkle on the grated cheese. Then add the tater tots (frozen). Bake at 350°F (177°C) for 35-40 minutes. The tater tots should look golden brown and crispy and the mixture below will be bubbling. Top with chives or other fresh herbs and serve warm. Notes Sometimes, I add more seasoning to the meat as I brown it, just for added flavor. Some good additions include: chili powder, cayenne, Italian seasoning, onion powder, or other spices you may love. If you want to reduce the amount of fat in this casserole, you could swap the ground beef for a ground turkey or chicken. I like to top this tater tot casserole with some green onions or chives, but you could use other fresh herbs like cilantro or for a holiday rosemary or thyme. Nutrition Calories: 361kcal | Carbohydrates: 21g | Protein: 16g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 714mg | Potassium: 370mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 256IU | Vitamin C: 6mg | Calcium: 182mg | Iron: 2mg