Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Iced Gingerbread Latte
• Gingerbread Iced Latte Recipe Ingredients
• Adaptations/Variations
• How to Make It
• Tips for Success

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’m obsessed with gingerbread this time of year. I guess I’m not unique – most everyone loves gingerbread, right?! – but I thought it worth mentioning anyway.

I’ve shared recipes for a hot gingerbread latte, gingerbread coffee syrup, mini gingerbread people, and gingerbread trees. Oh and how about a gingerbread pumpkin loaf?! Or gingerbread pancakes??

Sometimes when I’m running around creating Christmas magic, I need a caffeine boost, and I need something more refreshing and cool than cozy and warm. Enter: An Iced Gingerbread Latte!

This Iced Gingerbread Latte brings all those wonderful spices into the picture, but in a cold, sippable, indulgent drink.

Why You’ll Love This Iced Gingerbread Latte

• Creamy, perfectly spiced, and delicious – Everything you want in a holiday iced latte!
• Super easy – Once you have the gingerbread coffee syrup made, it’s super simple to make a gingerbread iced latte whenever you’re craving one.

Gingerbread Iced Latte Recipe Ingredients

For the gingerbread syrup:

• Sugar – Plain old granulated sugar is the perfect sweetener. Pure maple syrup would be delicious too.
• Water
• Molasses – You want dark molasses, but NOT blackstrap, which would be too strong and bitter.
• Ginger – Go for dried/ground powdered ginger.
• Cinnamon – Ground cinnamon.
• Cloves – Just a pinch of ground cloves!

For the gingerbread iced latte:

• Gingerbread coffee syrup
• Milk – I really like full-fat oat milk for my lattes these days, but for sure use whatever you love for the milk.
• Espresso – I use a little stovetop espresso maker which is budget-friendly and makes great espresso!
• Whipped cream – Store-bought or homemade whipped cream, whichever you like!
• Cinnamon – I like to sprinkle a bit of extra cinnamon over the whipped cream for a bit of extra flavor and warm spiced flavor.

Adaptations/Variations

• Dairy-Free/Vegan Iced Gingerbread Latte – Use oat milk (my fave!) or another plant-based milk for a vegan version. Opt for coconut whipped cream to keep the indulgent vibes while staying plant-based.
• Dairy-Full Latte – Use dairy milk if you’re a dairy fan!

How to Make It

1. First, you’ll need to make the gingerbread coffee syrup, which is easy! Just add the ingredients for the syrup to a small saucepan on the stove.
2. Bring it to a boil and stir occasionally until the sugar dissolves, just a couple of minutes. Let cool for a few minutes then strain to catch any grittiness from the spices.
3. Now, it’s time to make your gingerbread iced latte! Brew your espresso or coffee, then pour it into a large glass.
4. Stir in the milk and coffee syrup, then taste and add more gingerbread syrup if you’d like more flavor/sweetness.
5. Add ice and stir.
6. Top with a little whipped cream (or a lot!) and sprinkle with cinnamon.
7. Plop in a straw and enjoy!

Tips for Success

• Let the espresso cool a bit – This will help ensure that the ice doesn’t melt right away and result in a less-watery latte.
• Use a full-fat milk – From oat milk to dairy options, the fuller the fat, the creamier the drink!

I hope this Gingerbread Iced Latte helps you wrap presents, clean house, decorate the tree, put up lights, help the elf relocate, and everything else that a little boost of caffeine helps with during the holidays!

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Gingerbread Iced Latte

A sweetly spiced iced latte brimming with gingerbread flavors. A cool yet cozy way to caffeinate for the holidays!

Keyword gingerbread latte, gingerbread latte recipe, starbucks gingerbread latte recipe

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 1 latte

Calories 333kcal

Author Kare

Ingredients

For the gingerbread coffee syrup:

• 1 cup granulated sugar
• 1 cup water
• 2 tablespoons dark molasses not blackstrap
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves

For the iced gingerbread latte:

• 2 shots espresso or 1/2 cup strong brewed coffee
• 1-2 cups ice
• 1 cup oat milk or milk of choice
• 1-2 tablespoons gingerbread coffee syrup to taste

Topping

• whipped cream
• ground cinnamon

Instructions

Make the gingerbread coffee syrup

• Place all ingredients in a small saucepan over high heat. Bring to a boil, stirring occasionally, until the sugar dissolves. Turn off the heat and let cool off until cool enough to handle. Drain through a cheesecloth if you can to catch any grittiness.
• Place a fine-mesh strainer over a mason jar or another container. Lay cheesecloth on top if you have it (not crucial but nice to catch any residual grittiness from the spices). Strain coffee syrup into your jar.

Make the iced gingerbread latte

• Brew the espresso or coffee. Pour it into a 16-ounce or larger glass.
• Stir in the milk and gingerbread coffee syrup. Taste and add another tablespoon of coffee syrup if desired.
• Fill the cup to the top with ice. Stir again to make sure the drink is ice-cold.
• Top with whipped cream and sprinkle with cinnamon. Serve.

Notes

Recipe time includes time to make the gingerbread coffee syrup. Once that’s made, you’re looking at more like 5 minutes for this gingerbread latte. 

Dairy-Free/Vegan Option

Use oat milk (my fave!) or another plant-based milk for a vegan version. Opt for coconut whipped cream to keep the indulgent vibes while staying plant-based.

Dairy Option

Use dairy milk if you’re a dairy fan!

Nutrition

Serving: 1latte | Calories: 333kcal | Carbohydrates: 47g | Protein: 12g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 44mg | Sodium: 171mg | Potassium: 643mg | Sugar: 47g | Vitamin A: 593IU | Vitamin C: 0.1mg | Calcium: 457mg | Iron: 2mg

More Holiday Coffee Recipes

• Gingerbread Latte (Hot)
• Peppermint Mocha Creamer
• Vanilla Peppermint Latte
• Pumpkin Spice Iced Latte

The post Gingerbread Iced Latte appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Alien Slime Punch Ingredients
• Adaptations/Variations
• How to Make Alien Slime Punch
• More Fun Halloween Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

When my kid and I were developing recipes for her Halloween party last year, this Alien Slime Punch was one of our favorite creations. Basically, as I talked about in my post for Black Magic Halloween Punch, we brought home a bunch of juices and bottled drinks, then went to work mixing and matching in search of fun, creative, Halloween-themed, yet delicious combos.

While ultimately, we went with the black punch I mentioned above, we also really loved a bright green concoction that was the result of mixing green Gatorade with lemonade. It was positively alien-esque!

Ultimately, in finalizing this bright green Halloween punch recipe, I decided to add in some carbonation in the form of lemon-lime soda, and top it with vanilla ice cream for a creamy, foamy lid on top of the bright green punch.

The result? Something that looks like alien slime! Though, admittedly, I have never seen *actual* alien slime. Surely, it looks like this!

This Alien Slime Punch tastes like a green apple lemonade with a bit of a creamsicle vibe. It’s delicious – trust me!

Alien Slime Punch Ingredients

• Lemonade – I love using lemonade as a base for kid-friendly punches because almost every kid likes it. I also like how the yellow color of the lemonade combines with the gatorade to create an almost glow-in-the-dark bright green Halloween punch.
• Gatorade – You’ll want to use green Gatorade. I like the Fierce Green Apple flavor for a nice apple-y touch (and the color is perfect!)
• Lemon-Lime Soda – You’ll need a 2-litre of lemon lime soda (such as Sprite or 7-Up)
• Vanilla Ice Cream – A pint of ice cream added to the top of the punch creates a foamy, ice-cold top and helps to highlight the vibrant bright green of the punch.

Adaptations/Variations

• Leave out the soda – If your kid is like mine and is anti-carbonation, you can swap in more lemonade instead of the lemon-lime soda.
• Leave out the ice cream – It’s fun and delicious, but not required.

I hope this Alien Slime Halloween Punch makes for a fun holiday drink for kids and adults who enjoy a fun drink but prefer no alcohol. It’s so fun to make and tastes much more refreshing than you would expect alien slime to taste!

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Alien Slime Punch (Green Halloween Punch for Kids)

Alien Slime Punch is a bright green Halloween punch made with just 4 ingredients. Tastes like green apple lemonade + practically glow-in-the-dark green!

Course beverages

Keyword green halloween punch, halloweeen punch for kids

Servings 36 4-ounce glasses

Calories 103kcal

Author Kare

Ingredients

• 1 gallon lemonade 16 cups/128 ounces, chilled
• 3 cups green gatorade 24 oz, chilled, I use Fierce Green Apple flavor
• 2 litres lemon lime soda 8 cups/68 ounces, chilled
• 1 pint vanilla ice cream

Instructions

• Add the lemonade and green gatorade to a large punch bowl and stir to combine.
• Pour in the lemon lime soda.
• Add the vanilla ice cream in small scoops.
• Serve.

Notes

Serves about 12 people (if they have three 4-ounce drinks each)

Nutrition

Serving: 4ounces | Calories: 103kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 6mg | Sodium: 23mg | Potassium: 27mg | Fiber: 0.1g | Sugar: 21g | Vitamin A: 55IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 0.02mg

More Fun Halloween Recipes

• Black Magic Halloween Punch
• Halloween Snack Board
• Witch Finger Breadsticks
• Tangerine Pumpkins
• String Cheese Broomsticks

The post Alien Slime Punch (Bright Green Halloween Drink for Kids) appeared first on Kitchen Treaty.

It’s fruity and refreshing, and, thankfully, definitely does not taste black. Which is a good thing, in my opinion! But on theme? Definitely!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Black Magic Halloween Punch
• Ingredients
• How to Make Black Magic Halloween Punch
• Ice Hands for Halloween Punch
• More Fun Halloween Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

My kid and I created this punch for a Halloween party we threw last year. Our criteria were: 1) It must taste good. 2) It must be Halloween-themed. 3) It can’t be fizzy, because my kid thinks that carbonation tastes like TV static. Which is actually kind of true, now that I think about it.

My kid wanted the punch to be blood red, but I resisted. Something about a bunch of super excited kids and red punch seemed to be a bad idea. So … we went with a punch so dark red that it’s almost black instead. So much better! (I kid. But it was fine. There were a couple of spills, but they cleaned up easily).

To create this punch, we bought a bunch of juices and some rainbow sherbet and went to town mixing and matching and tasting different combinations. It felt like a mad scientist lab. It was fun.

After a few tests, we discard the sherbet and, while my daughter enjoyed a bowl of the sherbet plain and on its own, we decided to make a dark red punch with juices only. One that then transformed to nearly black with just a couple of drops of food coloring. Then we bought some edible glitter and made it sparkle.

Oh, and we had to do the classic ice hands. Creeeeeeepy.

Why You’ll Love Black Magic Halloween Punch

It’s fun! My kid originally named this Halloween punch recipe “Black Void Halloween Punch,” but because it still has a bit of red, I ultimately decided to go with Black Magic. It’s kind of vampire-esque, too.

It’s delicious! The entire bowl was empty by the end of the party.

Ingredients

• Red fruit punch – We bought the big gallon-size jug of Hawaiian Punch.
• Lemonade – It adds a nice bit of tart/sweet.
• Grape juice – This was a last-minute addition to the recipe. I love the flavor it adds and how it naturally deepens the color.
• Cranberry juice – Just a little for a tart counterbalance and a bit of deeper red color.
• Black food coloring – I’d love to have created a Halloween punch that’s black without any additional food coloring but we weren’t able to get it there without the food coloring. But the good news is, you only need about 10 drops to get it black.
• Edible glitter – This is totally optional, but fun! We shook in a bit of this edible drink glitter (affiliate link) in the maroon color (but just about any color should work in a black punch). It made the punch sparkly, iridescent, and super cool!

How to Make Black Magic Halloween Punch

Well, if you’ve ever made punch, you know this is pretty easy peasy. Just pour in your juices, mix, add food coloring and glitter if you have it, mix again, and done!

Oh, but if you’re doing ice hands (and I highly recommend it both for keeping the punch ice cold and for a cool effect), then start those the day ahead of time.

Ice Hands for Halloween Punch

I’ve found the easiest way to make ice hands is to use powder-free latex gloves and rubber bands.

Have the rubber bands at the ready, then give the gloves a quick rinse then fill them with water just to the beginning of … I don’t know, where the wrist would be. Not a direction I ever thought I’d be giving in one of my recipes, but I digress.

Then twist the top of the clove, fold it over once, and secure it well with a rubber band.

Lay the hands on a baking sheet before placing in the freezer. You can put them in the freezer without, but if you’re like me and you put them on top of a bag of frozen peas, you end up with wonky fingers sticking up in weird places. Which actually looked kind of cool.

Let them freeze for several hours. Then, when it’s time to put them in the punch, pull them out and let them thaw for about 10 minutes, then use scissors to cut off the plastic.

Plop them in the punch and enjoy the ice-cold creepy vibes!

I think you’ll love this Black Magic Halloween Punch because it’s super fun, it looks great with your Halloween party spread, and tastes fruity and delicious!

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Black Magic Halloween Punch Recipe

This surprisingly yummy and refreshing fruity punch is the perfect Halloween punch for kids! Grown-ups love it, too – it's a great non-alcoholic Halloween punch option.

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 18

Calories 157kcal

Author Kare

Ingredients

Ice hands

• 3-4 cups water

Punch

• 1 gallon fruit punch 16 cups/128 ounces, chilled
• 1/2 gallon lemonade 8 cups/64 ounces, chilled
• 1/2 gallon grape juice 8 cups/64 ounces, chilled
• 1 cup cranberry juice 8 ounces
• 10 drops black food coloring more or less until you achieve the color you want
• 1 tablespoon edible cocktail glitter optional

Instructions

Make the ice hands (ahead of time)

• Fill two plastic gloves with water and tie the bottoms. Lay on a cookie sheet and transfer to the freezer. Freeze overnight or for at least 8 hours.

Make the punch

• Add the juices to your punch bowl and stir.
• Stir in black food coloring, a couple of drops at a time, until the punch reaches the color you like.
• Stir in the glitter if using. Peel gloves off of ice hands and plop them in. Spooky!
• Ladle individual servings into punch glasses.

Notes

Prep time does not include the time it takes to freeze the ice hands, if you’re making those. They take a few hours to freeze – I try to make them a day ahead. 

Nutrition

Serving: 1g | Calories: 157kcal | Carbohydrates: 39g | Protein: 0.3g | Fat: 0.3g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 15mg | Potassium: 223mg | Fiber: 0.4g | Sugar: 34g | Vitamin A: 8IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 0.3mg

More Fun Halloween Recipes

• Halloween Snack Board
• Clementine Pumpkins
• String Cheese Pretzel Brooms
• Hot Dog Mummies
• English Muffin Mummies
• Deviled Egg Eyes
• Spider Cake (fun fact: This cake, one of my very first blog recipes, ranks up top on Google for “dumb cakes” which I think it just delightful 😂😂😂)

The post Black Magic Punch (Halloween Punch for Kids) appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Homemade Cinnamon Dolce Syrup
• Ingredients
• Adaptation/Variation
• How to Make Cinnamon Dolce Syrup
• More Cozy Drinks & Coffee Syrups

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I created this Cinnamon Dolce Syrup awhile back with my Cinnamon Dolce Iced Coffee recipe, but the syrup is SO delicious, I thought it deserved a recipe post all its own!

A few years back, Starbucks had a line of cinnamon dolce flavored coffees – iced coffee, lattes, and iced lattes. Yum! The brown sugar flavor with the kiss of cinnamon was so, so good. So naturally, I had to replicate it at home!

Why You’ll Love Homemade Cinnamon Dolce Syrup

• It’s SUPER easy to make. Just 4 ingredients and 10 minutes are all you need.
• Not just for coffee. I made this cinnamon dolce syrup for coffee drinks, but it’s amazing over deliciousness like banana waffles or pumpkin pancakes.

Ingredients

• Pure maple syrup – I love the warm notes and simplicity of using maple syrup in this cinnamon dolce coffee syrup. You can sub in a simple syrup mix of white sugar and water (1/3 cup of granulated sugar and 1/3 cup water)
• Brown sugar – Dark brown sugar will give more molasses notes while lighter brown sugar will have milder flavor.
• Cinnamon stick – Helps to infuse cinnamon flavor without any gritty texture.
• Vanilla – A splash of pure vanilla extract adds warm mellow flavor.

Adaptation/Variation

• Add more spices – throw in some nutmeg, whole allspice, or cloves for a festive fall spin.

This Cinnamon Dolce Syrup is such an easy way to replicate coffee shop drinks at home. I hope you love it as much as we do!

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Cinnamon Dolce Syrup Recipe

The rich flavors of brown sugar and cinnamon come together in this easy-to-make simple syrup for coffee drinks, pancakes, and more.

Course beverages, Breakfast

Keyword cinnamon dolce syrup

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 119kcal

Author Kare

Ingredients

• 1/2 cup light brown sugar
• 1/3 cup pure maple syrup
• 1/2 cup water
• 1-2 cinnamon sticks

Instructions

• Place a small saucepan over medium heat. Add the ingredients to the pan. Cook, stirring occasionally, until heated through and the brown sugar has dissolved, about 5 minutes.
• Remove the syrup from the heat and let it cool for about 15 minutes. Remove cinnamon stick. Keeps refrigerated in an airtight container for up to 1 week.
• To make iced coffee or a latte, stir in 1-2 tablespoons of cinnamon dolce syrup, to taste.

Notes

Make a cinnamon dolce iced latte with espresso, milk, and 2 tablespoons cinnamon dolce syrup. 

For a hot cinnamon dolce latte, use espresso, steamed milk, and a couple of tablespoons of syrup. 

Nutrition

Serving: 2tablespoons | Calories: 119kcal | Carbohydrates: 31g | Protein: 0.05g | Fat: 0.01g | Saturated Fat: 0.002g | Monounsaturated Fat: 0.002g | Sodium: 8mg | Potassium: 67mg | Fiber: 0.3g | Sugar: 29g | Vitamin A: 2IU | Vitamin C: 0.02mg | Calcium: 41mg | Iron: 0.2mg

More Cozy Drinks & Coffee Syrups

• Cinnamon Dolce Iced Coffee
• Iced Pumpkin Spice Latte
• Honey Vanilla Oat Milk Latte
• Gingerbread Coffee Syrup
• Pumpkin Spice Iced Coffee
• Slow Cooker Gingerbread Pumpkin Latte

The post Cinnamon Dolce Syrup appeared first on Kitchen Treaty.

Step away from the Starbucks – this iced pumpkin spiced latte brings all the fall vibes in the most frugal way.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Iced Pumpkin Spiced Latte
• Ingredients
• How to Make This Iced Pumpkin Spice Latte
• Tips for Success
• More Pumpkin Coffee Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’m a pumpkin coffee fiend. There’s just something about that first cozy, fragrant sip of pumpkin spice coffee that just brings me firmly into autumn mode.

I especially love iced pumpkin spice coffee drinks for when the September days are warm, but fall is in the air. I’ve created recipes for a dairy-free pumpkin cream cold brew coffee, pumpkin spice iced coffee, and a dairy-free pumpkin spice creamer, along with a more general pumpkin spice syrup that turns any cup of coffee into a sip of fall.

For this pumpkin coffee drink, I wanted to create a super simple and easy pumpkin iced latte recipe. No brewing up a separate syrup, no blenders … just an easy iced pumpkin spiced latte that goes from idea to sipping in just a few minutes.

I took the idea that I also use in my Iced Matcha Latte recipe – a mason jar, a lid, and some shaking – and developed an iced pumpkin spice latte that, in my opinion, nails it!

Why You’ll Love This Iced Pumpkin Spiced Latte

• One dish – No need to dirty a blender or a pan. Instead, this iced pumpkin spice latte is made right in a mason jar! Then just plop in a straw and you’re ready to drink.
• Just a few minutes to make – For me, the thing that takes the longest is brewing the espresso in my little stovetop espresso maker. From there it’s just a matter of chilling the coffee and mixing everything together.

Ingredients

• Espresso – You’ll want a couple of shots of your favorite espresso. If you don’t have espresso beans or a brewer on hand, you can use strong coffee instead.
• Ice
• Milk – I’m partial to oat milk in my iced pumpkin spice latte. It’s super rich and creamy! But you can use whichever milk you prefer, from dairy milk to almond, soy, oat, or hemp.
• Pumpkin puree – We don’t go crazy with the pumpkin here; instead, just a tablespoon is all that’s needed to add some color and flavor. Plus, we’ve gotta have real pumpkin in our pumpkin spice iced latte!
• Pure maple syrup – I really like using maple syrup because I don’t have to worry about little grains of sugar needing to dissolve (like with granulated sugar). That said, you can totally use plain sugar instead. Just keep in mind it’ll need a bit of time to dissolve.
• Vanilla – A touch of pure vanilla extract adds a mellow sweetness. If you prefer a product without alcohol, you can use vanilla beans, powder, or a paste.
• Pumpkin pie spice – I’ve found that in this iced pumpkin spice latte recipe, a little pumpkin spice goes a long way. If you don’t have pumpkin pie spice on hand, you can make pumpkin pie spice at home, or use a large pinch of ground cinnamon along with smaller pinches of ginger, nutmeg, and cloves.
• Salt – Just a pinch of fine sea salt helps to highlight and round out the sweetness. Trust me!

How to Make This Iced Pumpkin Spice Latte

1. Brew your espresso and let it cool for a few minutes, until no longer steaming.
2. Pour the espresso into a mason jar. Add some of the ice, screw on the top, and shake vigorously (but carefully!) until the outside of the jar is cold and the coffee has cooled down.
3. Add the milk, pumpkin, maple syrup, vanilla, spices, and the pinch of salt.
4. Screw the lid back on and shake, shake, shake until everything is homogenous and the mixture has gotten somewhat foamy.
5. Add the rest of the ice – more or less as desired.
6. Top with whipped cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg. Add a straw and drink in the fall goodness!

Tips for Success

• For a less watered-down pumpkin spiced iced latte, make some coffee ice cubes in advance, then thank me later!
• If you don’t have a mason jar, you can use a cocktail shaker to get the latte nice and cold. If you don’t have either, just stir it really, really well. The idea is to get it nice and cold and to get the spices and pumpkin blended in super well so your pumpkin spice iced latte is super creamy and delicious.

I hope this Iced Pumpkin Spice Latte brings you so much fall joy! I just love the coziness that fall brings, and coffee is already inherently cozy, so iced pumpkin spiced latte = off the charts autumn perfection! 🎃

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Iced Pumpkin Spice Latte

A big creamy icy coffee drink full of pumpkin spice flavors? Yes please! This Iced Pumpkin Spice Latte is especially easy to make so you can get to sipping ASAP.

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1 glass

Calories 200kcal

Author Kare

Ingredients

• 2 shots espresso or 1/3 cup strong coffee
• 1-2 cups ice
• 1 cup oat milk or milk of choice
• 1 tablespoon pumpkin puree
• 1 tablespoon pure maple syrup
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon pumpkin pie spice
• pinch fine sea salt

Topping

• whipped cream
• dash ground cinnamon or pumpkin pie spice

Instructions

• Brew espresso (or coffee) and let it cool for 5-10 minutes, until no longer steaming.
• Pour espresso into a 24- or 32-ounce mason jar. Add 1/2 cup of the ice cubes. Screw on the lid and shake until the espresso has cooled down.
• Add the milk, pumpkin, pure maple syrup, vanilla, pumpkin pie spice, and pinch of salt.
• Screw on the lid and shake well, until all ingredients are mixed together and the mixture has gotten a bit foamy.
• Add the remaining ice. Top with whipped cream and a dash of pumpkin pie spice or ground cinnamon. Plop in a straw and enjoy!

Nutrition

Serving: 1glass | Calories: 200kcal | Carbohydrates: 40g | Protein: 4g | Fat: 3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 137mg | Potassium: 269mg | Fiber: 2g | Sugar: 31g | Vitamin A: 2828IU | Vitamin C: 1mg | Calcium: 383mg | Iron: 2mg

More Pumpkin Coffee Recipes

• Slow Cooker Pumpkin Gingerbread Latte
• Pumpkin Cream Cold Brew
• Pumpkin Spice Iced Coffee
• Pumpkin Spice Coffee Syrup

Pumpkin obsessed? Check out the pumpkin recipes on my other blog, Good Gourds!

The post Iced Pumpkin Spice Latte Recipe appeared first on Kitchen Treaty.

Plus, basil seeds are SO good for you! They are considered prebiotics, full of fiber and so many other nutrients.

Also known as a sabja seeds, sweet basil seeds are common in India and some places in Asia, but they’re becoming more well known in the US because of their powerhouse health benefits.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Basil Seed Drink
• Ingredients
• How to Make This Lemon Basil Seed Drink
• Tips for Success
• More Basil Seed & Chia Seed Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’ve recently discovered basil seeds as an alternative to chia seeds, and now enjoy both regularly. I recently shared a basil seed pudding recipe that I’m obsessed with, but today I thought I’d share this basil seed drink.

I’m sure you’ve heard of drinking hydrated chia seeds with lemon water first thing in the morning. This lemon Basil Seed Drink is similar; except it’s got a bit of sweetener and is actually a version of a drink very popular in India and some parts of Asia.

Why You’ll Love This Basil Seed Drink

• It tastes great: This sweet, lemony drink is like a light lemonade with chewy little boba-like bits.
• Filling: Due to the chewy hydrated basil seeds, this drink actually feels kind of like a light snack!
• Nutritious: Basil seeds have fiber, protein, Omega 3s and more. This Basil See Drink is a great way to sneak some nutrition into your day! (source)
• Excellent for warm days: Basil seeds are widely considered a natural body coolant, as described in this recipe for Gond Katira with rose syrup, pistachios, and milk (which I am super intrigued by!)

Ingredients

• Basil seeds – The seeds of the sweet basil plant, also known as sabja seeds or tukmaria seeds. An American brand, ZenBasil, has brought USDA certified basil seeds to North America. I buy them off of Amazon (affiliate link).
• Water
• Lemon juice – You’ll need about 2 tablespoons, which one lemon should easily provide.
• Sugar – Traditional basil seed drinks do tend to have sugar, which helps make it more palatable and lemonade-like. If you prefer another sweetener such as honey or agave, feel free! It’s easy to swap. Sugar substitutes work well too, or if you simply want a sub for your lemon chia seed water, you can skip the sugar altogether.
• Ice
• Mint leaves – Totally optional but they look pretty and add to the refreshing vibes.

How to Make This Lemon Basil Seed Drink

1. First, you’ll need to hydrate the basil seeds. Mix the basil seeds and some of the water together in a small bowl and let them sit for a few minutes until they’ve developed a gelatinous outer layer.
2. Add the lemon juice, sugar, and remaining water to a tall glass.
3. Stir for a minute or so, until the sugar has dissolved.
4. Add the hydrated basil seeds.
5. Add the ice, stir, and serve.

Tips for Success

• Hydrate your basil seeds in room-temp water. They’ll plump up faster.
• The basil seeds will sink to the bottom as your basil seed drink sits. Just give it a quick stir before you drink.

I hope you love this lemon basil seed drink as much as we’ve been enjoying it! It’s hydrating, refreshing, delicious, and full of nutrients.

More Basil Seed & Chia Seed Recipes

• Basil Seed Pudding
• Chai Latte Basil Seed Pudding
• Coconut Chocolate Chia Seed Pudding
• Chocolate Chip Chia Pancakes
• Pumpkin Chia Pancakes
• Chia Seed Jam

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Lemon Basil Seed Drink

This hydrating, fiber-rich drink is super refreshing! With super-powered basil seeds, it's a great way to kickstart your day or power you through a groggy afternoon.

Keyword basil seed drink, basil seeds drink, sabja seeds drink

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1

Calories 55kcal

Author Kare

Ingredients

• 1 teaspoon basil seeds
• 1/3 + 2/3 cup water divided
• 2 tablespoons fresh lemon juice
• 1 tablespoon granulated sugar
• 3-4 mint leaves optional
• 1 cup ice

Instructions

Hydrate (or "Bloom") the Basil Seeds

• In a small bowl, mix together the basil seeds and 1/3 cup water. Let sit for 5-10 minutes until the basil seeds have absorbed some of the water, developing a transparent, gelatinous outer layer.

Mix Together the Lemon, Sugar, Mint (if using) and Remaining Water

• In a large glass, mix together the remaining 2/3 cup water, lemon juice, sugar, and mint leaves (if using). Stir for a minute or two until the sugar has dissolved.

Add Hydrated Basil Seeds and Ice

• Stir in the hydrated basil seeds and fill the cup the rest of the way with ice. Give it a stir and serve.

Nutrition

Serving: 1g | Calories: 55kcal | Carbohydrates: 14g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Sodium: 25mg | Potassium: 48mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 129IU | Vitamin C: 13mg | Calcium: 23mg | Iron: 0.2mg

The post Lemon Basil Seed Drink appeared first on Kitchen Treaty.

This version is super easy to make, with a short list of ingredients and no need to turn on the stovetop. It tastes sweet, tart, and full of strawberry flavor, plus the beautiful pink hue is unmatched!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Strawberry Lemonade Recipe
• Ingredient Details
• How to Make Strawberry Lemonade
• Tips for Success
• More Lemonade Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Many years ago, I created a couple of lemonade by the glass recipes. My single serving lemonade and single serving strawberry lemonade recipes have been two recipes I’ve turned to time and time again for quick, simple, small-batch lemonade.

But sometimes you need more than just one glass of lemonade. Sometimes, you need a whole refreshing delicious pitcher! Whether you’re serving strawberry lemonade to a crowd or just plan to do a LOT of summertime sipping, this strawberry lemonade recipe has you covered.

Why You’ll Love This Strawberry Lemonade Recipe

• It’s fast! Many lemonade recipes call for making a simple syrup, which means boiling water and sugar together. Which makes a delicious lemonade, don’t get me wrong! But I’ve found that stirring the sugar with some hot water achieves the same thing, which is to dissolve the sugar. And if I can avoid turning on the stovetop, especially during the summer, I’m going to avoid it!
• It’s delicious! Seriously, the taste of fresh strawberries in tart ice cold lemonade can’t be beat.
• It’s kid friendly! Listen, I know lemonade has a ton of sugar, but I also consider the nutrients in fresh lemon juice + strawberries a win. When you have pickier eaters in the house, you take what you can get!

Ingredient Details

• Strawberries – You’ll need around a pound of fresh strawberries, hulled and halved. Note that I have not yet tested this recipe with frozen strawberries, but I suspect it will work just fine. You’ll just want to thaw them first.
• Sugar – Plain old granulated sugar. Feel free to swap in honey if you like; I’d start with about 1/2 cup and go from there.
• Water – You’ll start with some hot water to get the sugar dissolved, then add cold water.
• Lemon juice – You need a lot of it, 1 1/2 cups! I find 10-12 large lemons are adequate.
• Ice – For serving.

Tips for Success

• Stir stir stir! Once you add the hot water to the strawberry and sugar mix, stir it well to dissolve the rest of the sugar.
• Be willing to adjust to perfection. A lot can depend on the sweetness of your strawberries. Sometimes it will taste a tad sweet, other times, the opposite. Add more lemon juice or more sugar until it’s to your taste.

I hope you love this crowd-pleasing, super easy Strawberry Lemonade recipe as much as we do! It’s fun to make and is so super refreshing on a hot summer day.

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Easy Strawberry Lemonade Recipe

In my opinion this is the easiest, fastest, and most delicious way to make strawberry lemonade. No boiling, no simple syrup, just fresh strawberries and fresh-squeezed lemon juice + water and ice, all sweetened to perfection.

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8

Calories 118kcal

Author Kare

Ingredients

• 2 cups strawberries 16 ounces or 1 pound
• 1 cup granulated sugar
• 2 cups hot water
• 1 1/2 cups freshly squeezed lemon juice from 10-12 large lemons
• 6 cups cold water
• ice to taste

Instructions

• Wash and hull the strawberries. Cut them in half if they're large and add them to a a large heat-proof bowl. Pour the sugar over the top. Use a potato masher to mask the strawberries and the sugar together until juicy. For a chunkier strawberry lemonade, leave some bits of berries. For a smoother strawberry lemonade, you can puree them with an immersion blender right in the bowl.
• Add the hot water. Stir for a minute or so until the sugar is completely dissolved. Add the lemon juice.
• Add the mixture to a pitcher (straining over a fine-mesh sieve if you want a pulp-free lemonade). Stir in the water. Taste and adjust the lemon juice or sugar as needed. A lot depends on the sweetness of the strawberries, so you might find it's sweeter than you prefer. If that's the case, add more lemon juice. If it's not quite sweet enough, stir in some more sugar (you'll want to stir it for a bit so that it completely dissolves.
• Add ice to a glass and pour the strawberry lemonade over the ice. Add fresh sliced strawberries if you like and garnish with a fresh strawberry and/or lemon slice on the rim of the glass, if you'd like.

Nutrition

Serving: 1glass | Calories: 118kcal | Carbohydrates: 31g | Protein: 0.4g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 10mg | Potassium: 103mg | Fiber: 1g | Sugar: 28g | Vitamin A: 7IU | Vitamin C: 39mg | Calcium: 14mg | Iron: 0.2mg

More Lemonade Recipes

• Blueberry Lemonade
• Watermelon Lemonade
• Vanilla Lemonade
• Lemonade by the Glass
• Strawberry Lemonade by the Glass
• Raspberry Lemonade Smoothie
• Boozy Strawberry Lemonade Slushies

The post Easy Strawberry Lemonade Recipe appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Chamomile Latte
• Ingredients
• Adaptations/Variations
• How to Make a Chamomile Latte
• Equipment
• Tips for Success
• More Coffee & Tea Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Lately the term “self care” has taken on more meaning for me. It’s not just about thriving but more like … honestly … surviving. Not to be vague, but, it’s just a crazy world out there. It’s been feeling crucial to me to be very proactive about taking care of myself and peppering my days with little pleasures … and this Chamomile Latte definitely falls into the “little pleasure” category!

If “cozy vibes” was an ingredient, this Chamomile Tea Latte would be packed with it! Really though, we’re just talking soothing chamomile flowers (or teabags), creamy oat milk (or your favorite milk), a touch of honey and maybe a little sprinkle of ground cardamom. Simple, easy, cozy.

I like making this Chamomile Latte when I’m craving an afternoon latte but it’s past my caffeine consumption deadline (noon sharp). It’s also a great bedtime nightcap. Sort of like a sleepy girl mocktail situation, which has its place, but, you know, without the words “sleepy,” “girl,” or “mocktail.” (I’m firmly Gen X here; I’m not sure I’m “girl” anything at this point 🤣)

Why You’ll Love This Chamomile Latte

• Easy! This Chamomile Latte is super simple to make. It comes together quickly and only needs a handful of ingredients.
• Cozy! You can’t deny the comforting aura around this Chamomile Latte. It’s just happy-making.
• Relaxing! Chamomile has been scientifically proven to have calming effects, with effective anti-anxiety properties. So cool! (source)

Ingredients

• Chamomile – You’ll want dried chamomile flowers (I like to get mine here) or a couple of chamomile tea bags. I have yet to try this with fresh chamomile, but I plan to grow some in my herb garden this year and see how it fares!
• Water – Just a bit of water to help extract all of the goodness from the chamomile.
• Milk – I prefer oat milk because it’s creamy, froths wonderfully, and is just a touch sweet.
• Honey – Optional, but go for it if you prefer a sweeter latte!
• Cardamom – Also optional, but I love the warm, slightly citrus note it adds when I sprinkle a little on top.

Adaptations/Variations

• Chamomile Lavender Latte – Add a teaspoon of dried culinary lavender with the chamomile for an extra relaxing latte.
• Extra Cardamom Chamomile Latte – Smash a cardamom pod and add it to the chamomile tea while brewing. Sprinkle a little bit of ground cardamom over the foam before serving.
• Vegan Chamomile Latte – Swap the honey for pure maple syrup or agave syrup.

Jump to the full recipe

Equipment

You don’t need a fancy frother to make this oat milk latte.

You can simply heat the milk in a saucepan on the stovetop, then spin a whisk in it to froth it up. You can also use a handheld frother, which is inexpensive and fun to use. I have an electric frothing machine that was a bit of a splurge but I’ve gotten my money out of it and then some!

Frother Recommendations

• Stainless steel frother: I have and love this milk frother. Just add your milk, set the temp, and press the button for heated, frothy milk. It has swappable frothing discs for no froth or for lots of froth.
• Hand frother: This $15 handheld milk frother wand gives you a great froth for the price of a couple of coffee shop lattes.

Tips for Success

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I hope you love this chamomile tea latte as much as I do! I’ve been enjoying this subtly flavored latte for months now and I thought it was time to share so you, too, can enjoy your own cozy chamomile moments!

More Coffee & Tea Recipes

• Honey Vanilla Oat Milk Latte
• Golden Milk Latte
• London Fog Latte
• Iced Matcha Latte
• Gingerbread Latte
• Iced Green Tea Limeade
• Ginger Lemongrass Iced Green Tea
• Cold Brew Coffee Concentrate

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Chamomile Latte Recipe

Subtle notes of chamomile in warm, comforting oat milk (or milk of your choice). Sweeten this tea latte with honey and top with a touch of ground cardamom for a cozy drink that's as relaxing as it is delicious.

Keyword chamomile latte, chamomile tea latte, tea latte

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 latte

Calories 273kcal

Author Kare

Ingredients

• 1/2 cup water
• 1 tablespoon dried chamomile flowers or two bags of chamomile tea
• 8 ounces oat milk or milk of choice
• 1-2 teaspoons honey to taste + more for drizzling on top, if desired
• pinch ground cardamom for sprinkling over the foamy top, if you like

Instructions

• Heat water to boiling. Place chamomile flowers in a tea infuser over a large mug, or place the two tea bags inside. Pour over the top and steep for 5 minutes. Stir in the honey, starting with a teaspoon then adding more later if you want it sweeter.
• Meanwhile, heat the oat milk on the stovetop, or use a frothing machine to heat it up.
• Froth your milk for a nice foamy latte. If you heat the milk on the stove, you can froth the heated milk by using a hand frother or by spinning a wire whisk in the milk.
• Pull the tea infuser or tea bags out of the water and discard. Pour the warm frothed oat milk about 4/5 of the way. Top the rest with foam by pouring or spooning it on top. Drizzle honey over the top and a pinch of ground cardamom if you like. Serve.

Notes

I like these chamomile flowers.

The first time you make this, you might want to try it without the honey (personally I think it’s delicious either way.) You can pour the warm frothed oat milk about 4/5 of the way, then add 1 teaspoon of honey to see if it’s at the sweetness level that you like (if not, add the second teaspoon or more). Then top with froth.

Vegan option:

Swap the honey for pure maple syrup or agave syrup.

Nutrition

Serving: 1g | Calories: 273kcal | Carbohydrates: 54g | Protein: 6g | Fat: 4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Sodium: 180mg | Potassium: 263mg | Fiber: 3g | Sugar: 46g | Vitamin A: 738IU | Vitamin C: 0.2mg | Calcium: 520mg | Iron: 3mg

The post Chamomile Latte Recipe appeared first on Kitchen Treaty.

There’s just nothing like the taste of fresh homemade orange juice.

May 4 is National Orange Juice Day, and it will be here before we know it! So what better way to celebrate than making our own fresh orange juice?! Though honestly, I don’t need a holiday to make this orange juice recipe, and I’m guessing you don’t either!

You may think homemade orange juice as simple as squeezing some oranges (and basically it is), but I have some more info for you here, like the best oranges for juicing, how many oranges you need for a glass of juice, the best way to juice oranges, and more!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Homemade Orange Juice
• Benefits of Fresh Squeezed Orange Juice
• Best Oranges for Juicing
• How Much Juice Per Orange?
• How to Make Fresh Squeezed Orange Juice
• Best Tools for Homemade Orange Juice
• Tips for Success
• How Long Does Fresh-Squeezed Orange Juice Last?

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Having a … selective … eater in the house, I try to work in nutrition wherever I can. Said eater, who I won’t rat out, won’t go anywhere near store-bought orange juice. Fresh-squeezed, however? That’s a whole other thing.

We all know how amazing freshly squeezed orange juice tastes vs. the OJ that comes in a carton. There’s just something so light and BURSTING with flavor about freshly squeezed orange juice. Plus, you can control the amount of pulp (we strain it all out for the aforementioned unnamed eater).

So a couple of years ago, I bought an electric citrus juicer, and haven’t looked back. Our kitchen doesn’t have a lot of storage, so I tend to avoid buying a lot of small appliances. But this one was totally worth the money (it actually was super inexpensive) and the space it takes up.

It makes quick work of getting every last speck of juice out of the oranges and is fun for everyone in the family to use.

So! I thought I’d share what I’ve learned about homemade orange juice. Because – yes – it is as simple as cutting oranges in half and squeezing them. But there are actually a few questions that have come up for me over the years, so I thought I’d share!

Why You’ll Love Homemade Orange Juice

Whether for a special occasion (hello mimosas!) or you’re just looking at getting more vitamins in a delicious way, homemade fresh-squeezed orange juice is so satisfying to make! Plus, it’s just out-of-this-world delicious – not knocking store-bought OJ, which can be great, but it’s just better. Way better.

Benefits of Fresh Squeezed Orange Juice

Is fresh orange juice good for you? It is! There are many benefits of juicing oranges for homemade orange juice. The top being what you probably already know: Fresh orange juice contains loads of vitamin C! A one cup (8-ounce) serving of fresh squeezed orange juice contains 116 mg of vitamin C, which meets (and exceeds!) the recommended daily allowance for both men and women. (source)

Orange juice is also a great source of magnesium, folic acid, potassium, and magnesium. (source)

While fresh-squeezed orange juice contains no added sugars (it’s perfectly sweet without!), a one-cup serving does have about 23 grams of sugar, so that is something to keep in mind if you’re watching your sugar intake for health reasons. (source)

Best Oranges for Juicing

I tested four different types of oranges for juicing: Navel, blood, cara cara, and mandarin.

Based on my family’s testing, here are the types of oranges, in order, that are the best oranges to juice:

1. Navel oranges: In our opinion, navel oranges produce the best tasting juice. It’s sweet, but not overly so, with just enough tart flavor to make it interesting. I also love the classic orange color. It has some pulp, but not as much as others. Navel oranges are easy to juice and don’t have any seeds.
   
2. Cara Cara oranges: Cara Cara oranges yielded more juice per pound than any of the other three types of oranges we tested. The taste was good – a little sweeter but overall more watered down than Navel, hence its #2 rating. Oh, but the juice is super pretty – a pinkish orange. Cara Cara is actually a cross between two sub-types of naval oranges. They kind of look like a mini grapefruit when cut open, but taste like an orange.
   
3. Blood oranges: Blood oranges are just cool! Blood orange juice is the most gorgeous ruby red. But honestly, otherwise, the juice rates a solid third place for us. It has SO much pulp (not a good thing in our opinion) and the taste was a bit bland compared to the other juices.
   
4. Mandarin oranges: Tiny mandarins are not the first thing one thinks of when juicing oranges, but we thought we’d give them a go. Pound for pound, they don’t produce as much juice as the other oranges we tested. They had tons of pulp, but the juice was very sweet, though it had a weird aftertaste. They also fell apart a bit when juiced.

Other types of oranges for orange juice:

1. Valencia oranges: Valencia are commonly considered a great juicing orange, but I haven’t been able to find them at my local grocery stores. I’ll keep looking and update here when I’ve found some!
   
2. Clementine oranges: Clementines are a cross between oranges and tangerines. They’re another small orange that produces great juice, but you’ll need a lot of them. I haven’t tested these either.

Best Tools for Homemade Orange Juice

There are a wide range of tools for making fresh-squeezed orange juice. You can use anything from a handheld citrus reamer to a super fancy juicer that you keep stocked with oranges (dare to dream!) I’m focusing on tools that can be easily used at home:

1. My preferred tool: An electric citrus juicer

I like to use an inexpensive electric citrus juicer (affiliate link) for my fresh orange juice. It’s only $20 and gets the job done quick! But use whichever tool you like best and makes the most sense for your kitchen.

2. Handheld citrus reamer

This simple wooden citrus reamer (affiliate link) makes quick work of juicing and can store right in your utensil drawer.

3. Other tools

Other orange juice recipe tools include sturdy manual juicers like this one (affiliate link). Or, you can simply blend your oranges in the blender and squeeze the juice out using cheesecloth or a nut milk bag (affiliate link).

Tips for Success

• Start with room-temperature oranges. Cold oranges yield less juice because they’re harder to squeeze/juice. Some recommend microwaving cold/refrigerated oranges for 15-20 seconds before juicing them to warm them back up.
• Buy more oranges than you think you’ll need. What’s the worst that can happen? You have too many oranges and have to make more homemade orange juice tomorrow morning too? Bummer!

How Long Does Fresh-Squeezed Orange Juice Last?

You’ll want to enjoy your freshly squeezed orange juice within about 3 days. The juice might settle when refrigerated, so you’ll want to stir it before drinking it.

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Fresh-Squeezed Orange Juice

There's simply nothing like freshly squeezed homemade orange juice! It's light, fresh, and super easy, plus you can control the amount of pulp. We tested several oranges (read the entire post for details) and like navel oranges best.

Keyword best oranges for orange juice, blood orange juice, fresh orange juice recipe, fresh squeezed orange juice, freshly squeezed orange juice, homemade orange juice, orange juice, orange juice recipe

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 cups

Calories 320kcal

Author Kare

Ingredients

• 3 pounds Naval oranges about 7-8 medium oranges

Instructions

• Make sure the oranges are at room temperature (not fresh out of the fridge). Cut oranges in half horizontally through the middle, leaving the stem and bottom intact. Use a citrus reamer or juicer to juice each half thoroughly.
• Drink immediately or chill and enjoy within 3 days. The juice might settle when refrigerated so give it a stir before serving.
• Three pounds of oranges should yield about two cups (16 ounces) of orange juice.

Notes

Storage Info:

Fresh orange juice keeps for around 3 days in the fridge. It may separate while sitting, so give it a stir before serving. 

A couple of cocktail recipes with fresh orange juice:

Mimosas: Pour a champagne glass half full of fresh orange juice. Fill the rest of the way with champagne or sparkling wine (I like Prosecco in mimosas because it’s not too sweet). 

Screwdriver cocktail: Fill a tall glass with ice. Add a shot of vodka. Pour orange juice to the top and stir. Serve with a straw. 

Nutrition

Serving: 8ounces | Calories: 320kcal | Carbohydrates: 80g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Potassium: 1232mg | Fiber: 16g | Sugar: 64g | Vitamin A: 1531IU | Vitamin C: 362mg | Calcium: 272mg | Iron: 1mg

The post Fresh-Squeezed Orange Juice (+ the Best Oranges for Juicing) appeared first on Kitchen Treaty.

This green juice recipe is full of nutrients and Martha swears by a glass of it every morning. I’ll admit, this is the first time I’ve shared a recipe I’m not absolutely crazy about, but I’ve made a few tweaks that make it much more drinkable for a green juice newb like myself.

Table of Contents

• The Story Behind the Recipe
• Martha Stewart’s Green Juice
• Ingredients
  • Martha’s Green Juice:
  • My … Wimpier Adapted Green Juice Recipe:
• How to Make Martha Stewart’s Green Juice
  • Green Juice with a Juicer:
  • Green Juice with a Blender:
• Tips for Success
• More Veg- and Fruit-Forward Green Drink Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Queen Martha mentioned in both the recent documentary about her and in her 100th cookbook (affiliate link) that her green juice recipe is basically her fountain of youth. She attributes her glowing skin and vibrancy to the green juice she drinks every morning. And as an aging woman myself, I couldn’t NOT give it a try!

My husband and I made a big production of running everything in Martha Stewart’s green juice recipe from her cookbook through the juicer (we’re new to juicing).

And I’ll be honest. We took cautious sips and … it … wasn’t our favorite.

I suspect that for those who have been juicing for awhile, they might be able to drink it no prob. Me, I learned quickly that there are steps to juicing, and as a novice, I need more of an … intro juice.

Luckily, with a bit of adaptation, I created a version of green juice that I can happily drink every morning (my husband, on the other hand, I think will remain scarred for the foreseeable future, so I’m the only one still on the green juice train).

Today, I’m sharing the green juice recipe from Martha Stewart, plus my tweaks to make it more drinkable (in my opinion).

There are a number of versions of Martha’s green juice out on the web as she’s changed it up over the years. Her most recent version, in her newest cookbook, is optimized for max nutrition without a lot of sugars. As someone who has to watch her sugars for health reasons, I respect that!

But I had to add some sweetness to my version, and the ginger had to go completely.

Martha Stewart’s Green Juice

Martha Stewart’s Green Juice is SO full of nutrients! We’re talking loads of potassium, vitamin A, vitamin C, and even some calcium and iron. (Here’s more info about the health benefits of green juice.)

It just feels good to start the day with a nutritional powerhouse of a drink.

Ingredients

Martha’s Green Juice:

• Spinach – Martha suggests one bunch, washed super well. She grows hers in her garden because she’s Martha Stewart. I use the baby spinach found in the prepared section of the grocery store.
• Celery – Two stalks; Martha prefers hers with the leaves
• Cucumber – Martha suggests the Kirby variety, but that’s not something I’ve seen, so I just use 1/2 an English cucumber
• Parsley – One bunch fresh flat-leaf parsley
• Mint – One small bunch
• Ginger – A one-inch piece, and the peel can stay on.
• Orange wedges, peel on

My … Wimpier Adapted Green Juice Recipe:

• Baby spinach
• Celery – Two stalks
• Cucumber – I generally use half an English cucumber. No need to peel.
• Parsley – I reduce the parsley to a few sprigs instead of the full bunch.
• Mint – A few sprigs.
• Pineapple – I like the sweetness a bit of pineapple adds.
• Orange wedges
• Granny Smith apple – I like the sweet/sour element the Granny Smith provides

I can’t do the ginger. It’s too strong of a taste. Maybe someday when I’m more of a hardcore juicer (I aspire to juice greatness!)

How to Make Martha Stewart’s Green Juice

Green Juice with a Juicer:

Just run all of the ingredients through the juicer and serve!

Green Juice with a Blender:

You can also use your blender if you don’t have a juicer. Puree all of the ingredients then strain them through a nut milk bag or through a cheesecloth lined sieve. Discard the solids and enjoy the juice.

Tips for Success

• Don’t be afraid to cut your green juice with water. If the taste is too strong, it’s okay to add water! I prefer water AND ice. It stretches the juice and also makes it more drinkable in my opinion.

I hope this green juice recipe is a winner for you! I’m curious to hear what you think of it – and if, like me, you have to make a few adaptations to really be able to drink it! 😅

More Veg- and Fruit-Forward Green Drink Recipes

• Tropical Green Smoothie
• Mango Green Smoothie
• Green Lime Smoothie
• Toasted Coconut Green Smoothie
• Shamrock Shake Smoothie
• Ginger Peach Green Smoothie

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Martha Stewart’s Green Juice

Health in a glass! Martha says her green juice is her key to aging gracefully. I'm listening! This green juice recipe is lower in sugar compared to some out there, and loaded with nutrients. I'm sharing her original recipe from her 100th cookbook + my adaptations to make it a bit (in my opinion) more tasty for green juice newbies such as myself.

Keyword green juice recipe, low sugar green juice, martha stewart green juice, martha stewart’s green juice

Servings 2

Calories 162kcal

Author Kare

Ingredients

• 1 bunch spinach washed well; or 3-4 cups baby spinach
• 2 stalks celery Martha prefers hers with the leaves
• 1 cucumber Martha suggests the Kirby variety, but that's not something I've seen, so I just use 1/2 an English cucumber
• 1 bunch fresh flat-leaf parsley
• 1 small bunch fresh mint
• 1 one-inch piece fresh ginger with the peel on*
• 2 unpeeled orange wedges

Instructions

Juicer Instructions

• Run the ingredients through a juicer. Stir and serve.

Blender Instructions

• Puree all of the ingredients in a blender, adding a splash of water if needed. Pour the juice through a cheesecloth-lined sieve or into a nut milk bag and press as much juice as possible out. Discard the pulp, stir the juice, and serve.

Notes

Because I like to serve this green juice over ice and cut it with water, I usually drink about half of it and save the other half for the next morning. 

My version:

*For my version, I leave out the fresh ginger entirely. The taste is just so strong. I’m sure it can become an acquired taste, but I’m not there yet. I also reduce the parsley and mint and change the cucumber and spinach to more easily accessible varieties. Finally, I’ve added a Granny Smith apple and fresh pineapple for some sweetness. I prefer to serve this Green Juice over ice and like to cut it with a generous splash of water. 

• 1 Granny Smith apple, core & seeds removed
• 2-inch slice or 4-5 chunks fresh pineapple
• 3-4 cups (packed) baby spinach
• 1/2 English cucumber
• 2 stalks celery
• 2-3 sprigs fresh parsley
• 1-2 sprigs fresh mint
• 2 unpeeled orange wedges

Nutrition

Serving: 1g | Calories: 162kcal | Carbohydrates: 29g | Protein: 14g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 372mg | Potassium: 2903mg | Fiber: 14g | Sugar: 10g | Vitamin A: 37487IU | Vitamin C: 199mg | Calcium: 510mg | Iron: 14mg

The post Martha Stewart’s Green Juice Recipe (+ How I Modify It So I Can Actually Drink It) appeared first on Kitchen Treaty.