Originally published in 2012, I thought it was time to revisit this recipe. I took new photographs and updated the recipe in a few different ways. First, I accounted for dairy-free options. Second, I added a non-refined-sugar option. And last, I simplified the recipe – if you’d like to simmer whole spices as the original recipe called for, definitely do so! But an easier option is simply to add one teaspoon of pumpkin pie spice mix. Easy peasy. All versions, though? Delicious!

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This is a fairly new blog, but my love for coffee is already solidly documented. I mean, it’s delicious, it’s versatile, and it gives you a good jolt. What more can a long-time caffeine addict (and sleep-deprived new mom) ask for?

Iced coffee is pretty much an obsession of mine. When March rolls around, it’s not spring that’s around the corner. It’s Iced Coffee Season, and I’m a happy bean. Conversely, when autumn closes in, I clutch my glass of iced coffee a bit tighter, not ready to let it go.

This year, I decided to ease myself into the transition to hot coffee and lattes by making Pumpkin Spice Iced Coffee. My beloved cold-brewed iced coffee spiked with all the  cozy flavors of fall. Pumpkin, nutmeg, cinnamon … perfection.

With this seriously delicious pumpkin spice development, I may have to take my warm-weather iced coffee addiction to year-round status.

(more…)

The post Pumpkin Spice Iced Coffee appeared first on Kitchen Treaty.

Like:

• Sliced sweet potatoes
• Cauliflower steaks
• Sliced zucchini
• Shish kebabs
• Basically any roasted veggies – just toss and bake
• Chicken (my guy’s fave)
• Steak
• Burgers
• And even tofu!

This versatile dry rub recipe starts with a good dose of brown sugar. Then it’s loaded up with smoky spices like smoked paprika, chili powder mix, and dried chipotle chile. Then we throw a few more herbs and spice in there for mega flavor goodness. Mega Flavor Goodness – totally an awesome new blog name. But I digress.

Thyme and rosemary. Mustard powder. Even a smidge of ground allspice. Do it!

Just rub it on and grill away. Or sprinkle it over the top of something you’ve already grilled. Or make a marinade with it. This Sweet & Smoky BBQ Dry Rub Mix is your oyster! (Hmm. It would probably be good on oysters, too, if oysters are your thing.)

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Sweet & Smoky BBQ Dry Rub Mix

Use this intensely flavored dry spice rub on everything. Your grilled veggies, meat, and even tofu will never be the same!

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 238kcal

Author Kare

Ingredients

• 1/4 cup dark brown sugar
• 2 tablespoons kosher salt or other coarse salt or sea salt
• 1 tablespoon + 1 teaspoon smoked paprika
• 2 teaspoons chili powder
• 2 teaspoon chopped fresh rosemary or 1 teaspoon dried and crumbled with your hands
• 1 teaspoon cumin
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon mustard powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground chipotle chili
• 1/4 teaspoon ground allspice

Instructions

• Add all ingredients to a small bowl and stir until combined. Store in an airtight container until ready to use. Keeps well for at least a couple of months (I haven’t tried any longer!)

To use:

• On veggies: Brush with a little oil first, and then sprinkle on the rub. Using your hands, rub into nooks and crannies. Proceed with grilling.
• On tofu: Press a block of firm tofu for about 1/2 hour to drain excess water. Slice and rub all sides with spice mix. Proceed with grilling or refrigerate for 1-2 hours to allow the flavors to deepen before grilling.
• On chicken, pork, or steak: Sprinkle both sides of prepared meat with 1-2 tablespoons of the mix – or more or less to taste – and use your hands to rub it into nooks, crannies, and sides of meat. (Wash your hands well afterwards!) Proceed with grilling.
• Or sprinkle it on already-grilled veggies, even potatoes or corn-on-the-cob!

Nutrition

Calories: 238kcal | Carbohydrates: 58g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 14054mg | Potassium: 187mg | Fiber: 2g | Sugar: 54g | Vitamin A: 1483IU | Calcium: 77mg | Iron: 3mg

The post Sweet & Smoky BBQ Dry Rub Mix appeared first on Kitchen Treaty.

I worked long and hard on creating the BEST red sangria recipe and I’m finally ready to share it with you!

Table of Contents

• The Story Behind the Recipe
• Developing the Recipe for Red Sangria
• Red Wine Sangria Ingredients
• Adaptations & Variations
• How to Make It
• How to Serve Red Sangria
• How Long Does Red Sangria Last in the Fridge?
• What to Serve with Red Sangria
• More Sangria Recipes

• Jump to the Full, Printable Recipe

The Story Behind the Recipe

When we moved awhile back, we left behind a favorite restaurant – a small, local, Italian eatery. We’d split a dreamy brick-oven quattro formaggi pizza – the perfect size for the two of us – and, buoyed by the fact that we were saving so much money on our simple shared dinner, we’d often splurge on a drink or two as well. My favorite? Their red sangria, a Spanish beverage. But being that we were in an Italian restaurant, their red sangria had a decidedly Italian influence (namely, orange!)

It was ruby red, earthy, fruity but not too sweet. Most memorably, it was clearly spiced with something I couldn’t quite put my finger on. Cloves? Allspice? Cinnamon? Maybe. I decided to start fishing for the recipe – or at least try to score a few hints – but man. They were seriously tight-lipped about their sangria.

I played dumb with a new waiter, pointing at the menu and asking, “Hmm. This sangria looks good. What’s in it?” I got some sort of generic answer. “Red wine. And … stuff.” I asked a waitperson who knew us well, but she was loyal to the restaurant. She offered just about the same amount of info – that is, nada.

When a friend’s son began working there, I thought maybe I finally had an in. A few weeks later, he reported back with something along the lines of the fact that the owner was indeed very secretive about his sangria recipe. No info.

Whatever man!

Developing the Recipe for Red Sangria

For this recipe, I ventured a tiny bit from the classic formula by skipping the sugar (I like to make up for it by adding ginger beer – plenty sweet – right before drinking) and – my secret weapon and I now suspect also the restaurant owner’s – a spoonful of allspice. The allspice adds a wonderful warm, spicy, and seasonal note along with the orange and apples, making for a glorious overall sangria indeed.

When I took my first sip of this red wine sangria, I practically did a fist pump. Or maybe I actually did – no “practically” about it. This stuff was very, very close to my restaurant fave. But I’m not going to keep my recipe a secret!

Red Wine Sangria Ingredients

The elements of red sangria are citrus (usually orange or lemon), maybe some apples, a fruity (but not too sweet) red wine, some sugar, and possibly some brandy or other liqueur. Simple, delicious.

For this red sangria recipe, we have:

• Red wine – A fruity yet somewhat neutral, dry red wine is the best in traditional sangria. You want it to be lower in tannins (so no Cabernet Sauvignon). Other great red wines for sangria are: Tempranillo, Rioja, Pinot Noir or red blends that are on the drier side. No need to spend a lot of money, here! A $10-$20 bottle will do you just fine.
• Orange juice – This helps your red sangria have that unmistakably juicy, fruity taste. Use fresh squeezed or bottled. Both are excellent!
• Fruit – apples, oranges, and red grapes. The grapes are optional but SO GOOD!
• Allspice – Whole allspices are the secret ingredient for a warm, slightly spiced traditional red sangria.
• Brandy
• Triple sec
• Ginger beer – A nice, zesty ginger beer is my favorite. Ginger ale or lemon-lime soda will also work. I also like sparkling water but the result is definitely less sweet. If you like a less-sweet sangria, this is the option for you, or you can start with a sweeter wine, or even add a little simple syrup to adjust the sweetness to your liking right before serving.

Adaptations & Variations

• If you’d rather leave out the ginger beer, I suggest stirring a spoonful or two of sugar into your sangria, to taste.
• Feel free to add whatever fruit you like! Lemons add a nice bright note (though they’re not really munchable). Berries, plums, pears, pineapple, and mango are all delicious!

How to Make It

It’s easy! Just add the ingredients (except the ginger beer) to a pitcher, stir, and chill for at least 4 hours.

How to Serve Red Sangria

Pull out a few pieces of fruit and add them to a glass. Remove any allspice if you prefer. Pour sangria in about 3/4 full, then top off with your carbonated beverage.

How Long Does Red Sangria Last in the Fridge?

Without the ginger beer, red sangria will last in the fridge for up to 4 days. Once you add the carbonated beverage, the bubbles will only last for so long, so add those when serving.

What to Serve with Red Sangria

• Moroccan Spiced Almonds
• Olive Hummus
• Grilled Vegetable Sandwiches

More Sangria Recipes

• Apple Sangria – One of my absolute faves! Juicy red sangria with apples and spices.
• Strawberry Sangria
• Summer Sangria
• Apple Cider Sangria
• Pear Sangria
• Spiced Sangria
• Watermelon Sangria
• Mason Jar Sangria
• Margarita Sangria

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Classic Red Sangria Recipe

Full-of-flavor red wine sangria with apples, oranges, allspice, and brandy. A splash of zesty ginger beer tops it off. Beware, this goes fast!

Prep Time 4 hours hours 10 minutes minutes

Servings 4 servings

Calories 449kcal

Author Kare

Ingredients

• 750 ml dry red wine 1 bottle
• 1 cup orange juice
• 1 large or 2 small apples cored and cut into chunks
• 1 medium navel orange sliced
• 1 cup red grapes optional
• 1 teaspoon whole allspice
• 3/4 cup brandy
• 1/2 cup Triple Sec
• 2 12-ounce bottles ginger beer*

Instructions

• To a large pitcher, add all ingredients except for the ginger beer. Seal or cover tightly and refrigerate for at least 4 hours or up to 10 hours. Scoop out a few pieces of fruit and add it to your glass, picking out the allspice if you prefer. Pour the sangria into the glass to about 3/4 full. Top off with ginger beer and stir gently to mix. And now the best part: serve and drink!

Notes

Wine notes: A fruity yet somewhat neutral, dry red wine is the best in traditional sangria. You want it to be lower in tannins (so no Cabernet Sauvignon). Other great red wines for sangria are: Tempranillo, Rioja, Pinot Noir or red blends that are on the drier side. No need to spend a lot of money, here! A $10-$20 bottle will do you just fine.

* A nice, zesty ginger beer is my favorite. Ginger ale or lemon-lime soda will also work. I also like sparkling water but the result is definitely less sweet. If you like a less-sweet sangria, this is the option for you, or you can start with a sweeter wine, or even add a little simple syrup to adjust the sweetness to your liking right before serving.

Nutrition

Calories: 449kcal | Carbohydrates: 39g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 6mg | Potassium: 327mg | Fiber: 3g | Sugar: 28g | Vitamin A: 254IU | Vitamin C: 52mg | Calcium: 35mg | Iron: 0.5mg

The post Classic Red Sangria Recipe appeared first on Kitchen Treaty.