Plus, it’s just 5 ingredients and only 10 minutes to make. Low effort, high reward!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Gingerbread Coffee Syrup
• Ingredients
• How to Make Gingerbread Coffee Syrup
• Tip for Success
• More Coffee Syrup & Creamer Recipes

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

The Story Behind the Recipe

The older I get, the more I love mornings. Why do I love mornings? Coffee is 95% of it. There’s just something about that warm comforting cup of coffee in the quiet of morning that is magic.

During the Christmas season, I like to add a seasonal spin. Sometimes I’ll make this dairy-free eggnog to use as coffee creamer (SO good!), and sometimes – like lately – I’ll make gingerbread lattes with this gingerbread coffee syrup.

This one was super easy to create. I made a simple syrup of one cup water to one cup sugar, and added classic gingerbread flavors: Spicy ginger, cinnamon, and cloves.

I tested this one with fresh/whole spices and with ground spices, and the ground spices version won handily. While the version with the fresh ginger and whole spices resulted in a clearer syrup, the flavors just weren’t quite strong enough.

I then added molasses, because of course! Gingerbread needs molasses! I found that a couple of tablespoons was the perfect amount to give that gingerbread taste but not overpower the coffee or latte.

Why You’ll Love Gingerbread Coffee Syrup

Well, first of all, it tastes like Christmas! Who doesn’t want something that tastes like Christmas … except maybe not pine tree taste. That would be weird. But otherwise, let’s do this!

It lasts in the fridge all season long, so store it in the fridge and spice up your coffees and lattes whenever you want.

It also makes a great gift! Double or triple this recipe and add it to cute bottles to give to friends and family. Everyone loves an edible gift!

Ingredients

• Sugar – Plain old granulated sugar. You can use brown sugar if you like, but brown sugar is just sugar and molasses combined, and because we are adding molasses, I felt it would be unnecessary to use brown sugar instead or in addition to the white granulated sugar.
• Water
• Ginger – I found that ground ginger adds a lot more flavor than fresh. It also has a tiny spicy kick of heat that makes this ginger coffee syrup so good!
• Cinnamon – Ground Ceylon cinnamon is a great choice. Cassia cinnamon can be a bit stronger, so you might want to use a bit less to start.
• Cloves – Just a small amount of ground cloves adds warmth and depth to the spicy gingerbread flavor.
• Molasses – This is important! There are three types of molasses: Light, dark, or blackstrap. You want dark molasses. Light won’t have enough gingerbread flavor, and blackstrap will be waaaaayyyy too strong.

How to Make Gingerbread Coffee Syrup

Simply add everything to a saucepan, simmer it all together …

… and strain! That’s it.

Tip for Success

• Strain your coffee syrup. Because you’re using ground spices, you might end up with some gritty spices at the bottom of your coffee. But if you strain the syrup, preferably through a coffee filter or cheesecloth, that will catch some of the bigger pieces ahead of time.

I hope you love this gingerbread coffee syrup as much as we do! It’s cozy and warmly spiced, and makes the perfect gingerbread latte to rival anything Starbucks has this time of year. Make a batch to enjoy at home all Christmas season long or make it an edible gift for friends and family. Either way, this gingerbread syrup is a win!

More Coffee Syrup & Creamer Recipes

• Pumpkin Spice Coffee Syrup
• Vanilla Coffee Syrup
• Cinnamon Dolce Coffee Syrup
• Homemade Chocolate Syrup
• Peppermint Mocha Coffee Creamer
• Pumpkin Spice Coffee Creamer

Print

Gingerbread Coffee Syrup

Warmly spiced sweet syrup to make any latte or coffee burst with gingerbread flavors! Ready in less than 10 minutes and SO delicious!

Keyword gingerbread coffee syrup, gingerbread latte syrup

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 9 minutes minutes

Servings 16 tablespoons

Author Kare

Ingredients

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

Instructions

• 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.
• To make a latte, use 2-4 tablespoons of coffee syrup per cup, to taste.

Nutrition

Serving: 2tablespoons

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Ahhh. Now it’s the holidays. 

About This Recipe

This recipe for glühwein is super easy to make. And with its head-to-toe warming factor, this hot spiced wine is perfect for solstice walks. It’s perfect for snowflake-specked nights around the bonfire. It’s perfect for sitting in front of a crackling fireplace with a good book. Basically it’s perfect for all things winter.

What is Glühwein?

Glühwein is mulled – or spiced – wine, traditionally served up at Christmas markets in Germany.

It’s simply gently warmed red wine, simmered with warm winter spices like cinnamon and cloves. Then it’s sweetened with sugar, balanced with a bit of citrus, and – if you’re me – boozed up a bit more with a slug of brandy.

There are many names and variations served at Christmas markets all across Europe. Glogg, wassail, mulled wine, hot wine … or, of course, Glühwein – which literally translates to “glow wine.” Makes sense to me! (Where I learned that and more about the history of Glühwein can be found here.) 

In our house back here in the U.S., we call it Glühwein because the first time we tried mulled wine, it was a Glühwein. And … it was in a German theme town in our state, right here in the U.S. (Hangs head in shame.) 

I know, I know. I wish we had an incredible story about a decades-ago wintertime stroll at an actual European Christmas Market. And that’s definitely a life goal. 

Instead, our mulled-wine story took place several years ago on a frosty evening as we strolled the shops of Leavenworth, Washington. We ducked into a wine tasting shop and came out with our mittens wrapped around a warm mug of steaming, intoxicating goodness that warmed us from our noses to our toes.

And we’ve been recreating and refining our own Glühwein recipe back at home ever since. We love it, our guests love it, and I hope you don’t mind me sharing our recipe with you even though our experience – and recipe – might not be the most authentic you’ll find.

What are the Best Mulled Wine Spices for Glühwein?

For the best and easiest Glühwein, I take a cue from my Hot Spiced Cider recipe by 1) keeping it simple and 2) starting with a clove-studded orange.

I’ve tried many mulled wine spices in my mulled drinks and have found that a ton of spices is really not necessary – more does not equal merrier! In my opinion, the best mulled wine spices are simply a combination of:

• Cloves (whole, stuck in an orange)
• Cinnamon sticks
• This is not a spice, but for my Glühwein, I love to add some lemon peel too for extra citrussy brightness.

For the cloves and orange combo, not only is it super festive looking, but poking the cloves into the peel of a whole orange helps release the oils in the skin of the orange, adding flavor without bitterness. Plus, it helps contain the cloves so you don’t have to worry about picking a loose one out when you serve your Gluhwein. 

How to Make Glühwein (Hot Spiced Wine)

I add the orange to a medium saucepan over low heat. Then, I add some whole cinnamon sticks and a bottle of light-ish red wine. A low-to-mid-level pinot noir is always a winner for us. Next, stir in some sugar – plain old granulated is a good bet, though some might try honey or brown sugar. I like to keep the sweetener simple in Glühwein so the wine, citrus, and spice flavors really shine through. Oh, and throw in some lemon peels for good measure for a bit more citrus zest. Pun intended. 

Then I bring my spiced wine to just below a simmer and let it mingle with the citrus and spices for about 20 minutes. Then add brandy for some more warming magic. Brandy is such a perfect companion for mulled cocktails that I add it to almost every single one I make. 

So now that it’s obvious that you need Glühwein in your life, here’s the full, printable recipe. Cheers to a happy and cozy winter!

More Warming Winter Drinks

• Warm Vanilla Cinnamon Bailey’s Drink – so cozy!
• Hot Spiced Cider
• Slow Cooker Cranberry Orange Mulled Wine

Print

Glühwein (Hot Spiced Red Wine)

A winter cocktail sure to warm you from your head to your toes. Red wine is warmed with spices and citrus, then amped up with a bit of brandy for the coziest holiday drink.

Servings 4 servings

Calories 266kcal

Author Kare

Ingredients

• 1 each medium organic orange
• 20 each whole cloves give or take a few cloves – no need to be exact
• 750 ml light red wine 1 bottle, on the drier/lighter side is better. We love Pinot Noir, Lemburger or Merlot can also work
• 3 each (3-inch) cinnamon sticks
• 5 each strips lemon peel about 2 inches long each, just use a carrot peeler and try to avoid including too much pith
• 1/4 cup sugar start with 1/4 cup and add to taste up to 2/3 cup
• 1/3 cup brandy

Optional garnish

• Cinnamon sticks
• Orange slices

Instructions

• Using a toothpick, poke 20 holes all over your orange, then poke the cloves into the holes. 
• Add orange to a medium saucepan. Pour the wine into the pan. Add the cinnamon sticks, lemon peel, and 1/3 cup sugar. Stir gently to help dissolve the sugar.
• Turn the heat on medium-low and heat until just below a simmer. Do not boil! Reduce heat to low – just enough to keep warm but again, not simmering or boiling. Cover and let warm over the heat for about 20 minutes, until hot wine is flavored by the spices.
• Stir in the brandy. Taste and add more sugar if desired. Depending on your wine and tastes, you may only need the intial 1/4 cup of sugar, or you may need the entire 2/3 cup.
• Ladle into three large or four smaller mugs, garnish if desired, pass 'em out and and inhale your Glühwein goodness.

Nutrition

Calories: 266kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 24mg | Potassium: 237mg | Fiber: 2g | Sugar: 14g | Calcium: 54mg | Iron: 1mg

The post Gluhwein (Hot Spiced Red Wine) appeared first on Kitchen Treaty.

I know the pumpkin craze is a bit out of hand, but when it comes to pumpkin, I’m in. No matter what. Always and forever. If pumpkin is ever wrong, I don’t ever want to be right.

And so we have this new quick bread, a pumpkin-laced gingerbready wonder. Pumpkin and gingerbread are totally BFFs. I love how the combo bridges the divide between fall and Christmastime, although we are NOT thinking about Christmas yet (one thing at a time man!). But there’s no reason not to work a little gingerbread goodness into fall, is there?

I mean, hello. The spices that work so well with pumpkin – cinnamon, ginger, cloves, allspice – they’re also mainstays in gingerbread. So: Spiced Pumpkin Gingerbread mash-up it is.

I started working on this recipe last fall, but only just perfected it a couple of weeks ago. A luscious (and decadent) layer of thick maple syrup icing – sprinkled with Demerara sugar, of course – sealed the deal.

Note that I started Weight Watchers a couple of weeks ago too. Timing: Not always my forte.

Anyway, this Pumpkin Gingerbread Loaf is off-the-charts fall vibes.

Oh, and feel free to sub coconut oil for the vegetable oil. Honestly, I usually try to avoid vegetable oil, but it just gives quick breads such a wonderful moist quality that I can’t quite work my way away from it completely.

Happy fall, y’all!

(more…)

The post Spiced Pumpkin Gingerbread with Maple-Vanilla Icing appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Cranberry Apple Sangria Ingredients
• More Sangria Recipes

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

The Story Behind the Recipe

I’m not hosting Thanksgiving this year, but I was asked to bring stuffing and a cocktail. So I decided to create an apple-forward red wine sangria, and I loved it so much, I had to share it here!

Exciting story, I know. But what this sangria lacks for story, it makes up for in flavor. It’s SO, so good.

Cranberry Apple Sangria Ingredients

This cranberry apple sangria has two different kinds of fruit juices in it – apple cider for apple flavor, and cranberry for a tart edge that helps make this sangria extra drinkable. And, well, juice-y.

I also add cinnamon and whole cloves because both are phenomenal in a red sangria, and most definitely in a red apple sangria.

• Red wine – I love Tempranillo for this sangria
• Apple cider – For juicy apple flavor!
• Cranberry juice – Adds a deep fruity note
• Brandy & Triple Sec – Sangria must be boozy!
• Apples – I like red delicious, honey crisp, or pink lady in this apple sangria
• Cinnamon sticks & cloves – For a nice, deep, warm spiciness that really helps amp up sangria
• Ice – for serving!

More Sangria Recipes

• The Best Red Sangria
• Strawberry Sangria
• Summer Sangria
• Apple Cider Sangria
• Pear Sangria
• Spiced White Wine Sangria
• Watermelon Sangria
• Mason Jar Sangria
• Margarita Sangria

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Cranberry Apple Sangria

A lush red sangria with apples, spices, brandy, and more. We love this sangria for the holidays!

Prep Time 4 hours hours 5 minutes minutes

Total Time 4 hours hours 5 minutes minutes

Servings 6

Author Kare

Ingredients

• 1 750-ml bottle fruity red wine (I like Tempranillo for this sangria)
• 2 cups apple cider
• 1 cup cranberry juice
• 3/4 cup brandy
• 1/2 cup Triple Sec
• 3 medium apples cored and diced (I like a combo of red delicious or another red apple + pink lady apples)
• 3 5- inch cinnamon sticks
• 1 teaspoon whole cloves
• Ice for serving

Instructions

• Add all ingredients except for ice to a large pitcher. Stir and cover with a lid or plastic wrap. Refrigerate for at least 4 hours or up to 24 hours.
• Stir again before serving. To serve, fill glasses with ice. Spoon several pieces of fruit into the glass and fill the rest of the way with wine. Pluck out any cloves that float to the top (and/or warn your drinkers to keep an eye out for them and pick them out if they come across any!) Garnish with fresh peppermint leaves and cinnamon sticks for extra-festive flair.

The post Cranberry Apple Sangria appeared first on Kitchen Treaty.

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!

—

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…)

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I knew that apples + gingerbread would marry well, with gingerbread’s cinnamon, ginger, nutmeg, and cloves all pairing so well with the fall’s favorite fruit plus hello, the rich warm envelopment that molasses lends to the whole equation.

But I didn’t want to go overboard, because gingerbread can get there fast – and who wants to be whapped in the face first thing in the morning? Not me.

This Cozy Apple Gingerbread Oatmeal recipe is subtle and quiet and steady. Oats, slow-simmered with a hit of almond milk to give it a perfectly creamy consistency. Chia seeds add to that creaminess, not to mention the health factor. Sweet bites of apple. A whisper of spice and molasses.

Basically, autumn in a bowl, man. Autumn in a bowl.

More Oatmeal Recipes

• Strawberry & Toasted Almond Overnight Oats (Starbucks copycat!)
• Berry Baked Oatmeal
• Pumpkin Baked Oatmeal 
• Mango Oatmeal
• Slow Cooker Pumpkin Oatmeal
• Carrot Cake Oatmeal
• PB&J Overnight Oats
• Blueberry Oatmeal

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Cozy Apple Gingerbread Oatmeal

Creamy oats paired with sweet apple and heady gingerbread spices. What could be better in a comforting autumn breakfast?

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Author Kare

Ingredients

• 1 cup rolled oats not the quick-cooking kind
• 1 1/2 cups water
• 1 cup unsweetened almond milk can sub cow’s milk – whole or 2%
• 1 cup chopped fresh apple peeled if you like (just about any kind will do)
• 2 tablespoons chia seeds
• 1 tablespoon molasses not blackstrap
• 1 tablespoons pure maple syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon freshly ground nutmeg
• Pinch ground cloves
• Pinch salt
• Topping ideas: chopped fresh apple dark brown sugar, pure maple syrup, sliced or slivered almonds, pepitas (pumpkin seeds), pecans, walnuts, raisins

Instructions

• Place a medium saucepan on the stove; don’t turn on the heat yet. Place all ingredients in the pan (except for toppings), stir to combine, and then turn the heat to medium. Bring to a slow simmer then reduce the heat to medium-low and simmer until thickened and the apples are soft, about 10 minutes.
• Serve with toppings.

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If you’re a Pinterest user, surely you’ve seen all of the “Make your house smell like Christmas!” posts this year. I adore the whole simmering pot idea and have done it many times myself.

But today, let’s talk about killing two birds with one stone. Except we’re a peaceful bunch, so we’re not going to kill birds (yikes!), nor throw stones for that matter. Um, I guess what I’m trying to say is this: Why don’t we make our houses smell fabulous and get a scrumptious sipper out of the deal at the same time?

This Slow Cooker Rosemary-Cranberry Mulled Cider is sort of an amped-up version of my favorite Crock Pot Spiced Cider recipe. I include rosemary for a festive green touch, and the subtle herbal note it adds is fantastic. And then cranberries, because I’ve decided that cranberries in spiced apple cider are the bomb. They add this wonderful tart element that makes the cider much less cloying than most – and therefore infinitely more drinkable.

Drink it straight up, booze-free, or try adding a splash (or pour) of rum. We were out of rum when I was making these, but we found apple vodka to be a fine substitute.

House smells good? Check. Tummy warmed? Check. Well, aren’t we an efficient bunch?!

(more…)

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Slippers. I totally forgot about slippers! Now fuzzy socks, that’s another matter. I have probably 15 pairs stuffed in my sock drawer. Last year, my feet got so cold as I shuffled around that I would double up on them. Quite attractive. And then I was like, oh yeah. Slippers exist! So I bought two pairs – thick bottoms, cute colors, plush interiors – and every morning when I wake up, every time I get home, every evening as I curl up to work, they’re my happiness. How could I have forgotten about slippers?!

These Slow Cooker Gingerbread Pumpkin Lattes are sort of like slippers for the belly. Except they’re not fuzzy, because that would be gross and feel weird going down. And I have never forgotten about their existence, primarily because I just came up with the recipe a few days ago.

But they’re definitely warm! And they make you feel cozy! So there is that.

Slow Cooker drinks are pretty much best thing ever (other than slippers), especially when Halloween, Thanksgiving, and Christmas roll around.

They heat up quickly (at least, as far as heating in Crock Pots goes) and they keep your drink warm until you’re ready to sip. They feel special, but they’re low maintenance – perfect for holiday get-togethers.

I am as obsessed with pumpkin as I am with slippers right now, so it wasn’t a stretch for me to want to create a pumpkin-based coffee drink for the Crock Pot.

I’ve already gone to pumpkin spice land coffee-wise this year, so I thought I’d twist it up a little bit. Span the bridge between now and Christmas. Grab some pumpkin and spices, but trash it up with a little gingerbread flavor, too. Because gingerbread lattes are kind of one of the best things ever come December.

Gosh, there’s lots to love this time of year.

Print

Slow Cooker Gingerbread Pumpkin Lattes

These hot-spiced lattes are like a warm, cozy sweater for your belly. But not in a weird way.

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Author Kare

Ingredients

• 6 cups 1 1/2 quarts 2% or whole cow’s milk or almond milk*
• 3 tablespoons instant espresso granules
• 1/3 cup pumpkin puree
• 1/4 cup pure maple syrup can also use 1/4 cup packed brown sugar + more to taste
• 1 teaspoon molasses optional
• 1 teaspoon pure vanilla extract
• 2 teaspoons ground ginger
• 3/4 teaspoon freshly ground nutmeg
• 1 5- inch cinnamon stick
• Pinch cloves

For topping/serving:

• Lightly whipped cream or coconut whipped cream additional ground nutmeg, and additional cinnamon sticks, if desired

Instructions

• Add all ingredients to a 2-quart or larger slow cooker. Stir to combine.
• Cook on low for 2-3 hours or until heated through. Make sure it doesn’t boil! Turn slow cooker to warm setting to keep latte warm for 2 – 3 hours. You can use low to keep it warm if your slow cooker doesn’t have a warm setting, but keep an eye on it. Stir occasionally to make sure it doesn’t scald. For faster lattes, you can start on the high setting then switch to low, but I wouldn’t cook these on high for more than one hour.
• Stir again right before serving and taste. Add additional sugar or syrup if desired. Ladle into individual mugs. Top with whipped cream, a dusting of nutmeg, and a cinnamon stick, if desired. Serve.

(I totally drank this in my slippers.)

The post Slow Cooker Gingerbread Pumpkin Lattes appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Pear Sangria Ingredient Info
• How to Make It
• More Sangria Recipes

• Jump to the Full, Printable Recipe

The Story Behind the Recipe

Mother Nature is toying with me this year. She snapped her fingers and BAM – overnight, literally, it was fall. After a couple of weeks, I resigned myself to the fact that the summer weather was gone for good and then BAM! Suddenly it was back up to 80 degrees. Dang, Mother Nature! Enough with the weather whiplash!

But then I cooled off (and chilled out) with some of this Ginger Pear White Sangria. A cool sipper perfectly appropriate for weather that’s on the warmer side, but full of fall fruit and warm autumn spices.

I forgive you, Mother Nature. I forgive you. This time.

I am into sangria. Like, way into sangria. Possibly a little too much into sangria. But sangria man! It’s delicious! Fruity, festive, fun to drink with friends.

Sangria. Is there anything it can’t do? Change the weather, I guess.

Yes, I love sangria. And I love fall flavors. And pumpkin sangria is NOT happening. I’ve been giving in to the temptation to pumpkin-up most all the things, but If I ever go there, you have permission to smack me. Verbally, at least.

Pear Sangria Ingredient Info

• White wine – Pinot Grigio or Sauvignon blanc are excellent in this pear sangria.
• Pears – I like Bartlett because they’re nice and crisp and hold up well, but any pear will do.
• Ginger – Sliced fresh ginger goes so well with the pear flavors!
• Lemon
• Cloves – For a spicy kick
• Rum – White or light rum
• Brandy
• Ginger ale or ginger beer – We’ve got two other types of alcohol on board – rum, because I pretty much always add rum to my sangria. Great reason, right? And also a splash of brandy. Because brandy and pears are natural buds. So it works.

How to Make It

Add the fruit, ginger, and spices to a pitcher, than top it with the wine, brandy, and rum. Allow it to mingle and marinate in the fridge for at least 4 hours.

Then, pour it into glasses, pull out a few pieces of pears, and top with ginger beer. YUM.

Oh, and this is optional but highly recommended, try the a subtle little gingered sugar rim before you pour the sangria into your glasses. It adds a little touch of spicy sweetness and it’s delicious!

More Sangria Recipes

• Apple Cider Sangria
• Cranberry Apple Sangria
• Spiced White Wine Sangria
• Strawberry Sangria
• The Best Traditional Red Sangria
• Summer Sangria
• Watermelon Sangria
• Mason Jar Sangria
• Margarita Sangria

Print

Pear Sangria

Sweet Autumn pears and zippy ginger join up in this light white sangria that couldn't be more perfect for the season.

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 6

Calories 197kcal

Author Kare

Ingredients

For the sangria:

• 750 ml white wine 1 bottle; I like Pinot Grigio or Sauvignon Blanc in this sangria
• 3 pears cored and cut into thin wedges [I like Bartlett because they're crisp and hold up well, but any pear will do!]
• 1 thumb-sized piece of ginger sliced thinly
• 1 medium lemon
• 9 whole cloves
• 1/2 cup white rum
• 1/4 cup brandy
• 36 ounces ginger beer or ginger ale 3 bottles

For rimming the glasses:

• 2 tablespoons granulated sugar
• 1/4 teaspoon ground ginger

Instructions

• Add the pears and ginger to a large pitcher. Cut three slices out of the middle of the lemon. Place the ends of the lemon in a zipper bag or airtight container and place in the refrigerator; you’ll use those pieces to garnish the rims of the glasses later on. Stick three cloves into the flesh of each lemon slice and add to the pitcher.
• Pour the wine,  rum, and brandy over the fruit in the pitcher. Seal tightly or cover with plastic wrap and refrigerate for at least 4 hours, up to 8.
• Have your glasses washed and ready. Place the sugar and ground ginger in a small bowl and mix together with a fork. Pour sugar mixture into a small saucer and spread it to the edges. Wet the rims of the glasses with lemon juice by dragging the cut sides of the lemon ends around the rims of the glasses, then invert the glasses into the sugar, pushing and turning until coated. Turn glasses right side up and set aside.
• Strain the sangria mixture through a sieve and into a second large pitcher. Add the pear slices back into the pitcher and the lemon slices if desired; discard ginger slices and any other sediment.
• Add a few slices of pears to each glass, then fill halfway with sangria mixture. Fill the rest of the way with ginger beer. Add straws, if desired, and serve.

Nutrition

Serving: 1g | Calories: 197kcal | Carbohydrates: 33g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 14mg | Potassium: 110mg | Fiber: 3g | Sugar: 28g | Vitamin A: 23IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg

The post Pear Sangria appeared first on Kitchen Treaty.

No, they are definitely not authentic Boston baked beans (though the flavors are definitely inspired by them!) That would pretty much be impossible because the authentic version includes salt pork or bacon … and if we’re going vegetarian with these bad boys, well, meat is no bueno.

To add some smoky flavor back into the mix, I’ve included smoked paprika. A diced green bell pepper adds loads of flavor, too.

By the way – I really wanted to include a jalapeno, too, to add a bit of heat and even a slight smoky element, but ultimately I just found that jalapenos vary too much in heat level to maintain a consistent recipe. So out they went. And instead, we’ve got a little cayenne and a few dashes of Tabasco for heat.

How else do we add flavor? Dry mustard, onion, and vegetable broth instead of water, for starters. Water, by the way, will work fine as a substitute – veggie broth just deepens the flavors a bit.

Oh, and a bay leaf. Must have a bay leaf.

But let’s not forget the most important ingredient of all, aside from the beans themselves.

Molasses, baby. Thick, black molasses. That’s what gives these Crock Pot vegetarian baked beans their unmistakably Boston-y flavor. Molasses, along with brown sugar, mingles with the onion, pepper, and spices to create a sweet, rich vegetarian Boston baked bean extravaganza.

Make these, and you’ll be tooting your own horn, too. Now go back and read the first six words of this sentence and giggle with the 12-year-old me. (Did I just go too far?)

Actually … speaking of. Did you know that’s why it’s so important to soak your beans (and discard that soaking liquid, and rinse well)? That helps remove many of the … gaseous compounds in beans.

All that’s left? Pure (vegetarian!) deliciousness.

If you’re tasked with bringing the baked beans to a barbecue this summer, try this meatless version. Even if you’re a meat-eater yourself, I guarantee there’ll be a vegetarian at the party who will thank you immensely.

Vegetarian baked beans can be such a nice, protein-packed, satiating option for the vegetarians – take this from a vegetarian who has eaten one too many “cheese buns” (that is, a hamburger bun with cheese melted inside) at barbecues past. And you know what else? The carnivores won’t miss the bacon, I swear. Win-win!

Oh, wait! I have one more thing to say about this recipe. Lord knows, I’ve made it enough times and thought about it enough times to where I’m going to have to stop myself at some point here.

So I tried this recipe in the oven the first couple of times, and finally, it dawned on me. Baked beans, the perfect summertime substantial side, baking in a hot oven for hours? No. No no. So I broke out my Crock Pot and made this a slow cooker recipe. I love using the slow cooker in the summer months – no heating up the kitchen – and nice and portable too.

Okay, I’m done. Go forth and eat delicious (vegetarian!) beans!

Important Note

I’ve had a couple of people report back that this recipe didn’t work for them, for various reasons (see comments). I tested this recipe a gazillion times over so I’m not sure what is going wrong for them. I’m keeping this recipe up because I believe in it but I will continue to test and hopefully replicate any issues – and solve them.

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