It’s crisp, a little spicy, garlicky, and sour in the best way possible. I’m obsessed!

This quick-pickled asparagus recipe is not for canning – instead, you can enjoy your pickled asparagus within a day, right from the fridge, and it will last up to two weeks in the fridge.

Why You’ll Love This Quick-Pickled Asparagus

• It’s, well, quick to make! Just wash and trim your asparagus, place it in your jar(s), simmer the vinegar mixture, pour it on the asparagus, and seal your jar!
• Just, SO good. Asparagus makes the BEST pickles! It’s crisp and snappy and SO full of flavor.
• Perfect for all kinds of uses. Grain bowls, charcuterie boards, drink garnishes (Bloody Mary anyone?!), sandwich sides, salads, and more.

Pickled Asparagus Recipe Ingredients

For the jar:

• Asparagus – Of course! You’ll want one pound for this recipe, though this one’s super simple to scale up or down.
• Shallot – For a touch of onion-y flavor. You can use red onion or sweet onion in a pinch, though the flavor might be a bit stronger than mild shallots.
• Garlic – You can slice it or just peel and smash it, your preference.
• Peppercorns – A few black peppercorns add a sharp, fruity note of flavor.
• Dill – Fresh sprigs of dill add that classic pickled flavor. Love it.

For the brine:

• White vinegar – You’ll want white vinegar with 5% acidity, which most standard white vinegar is. With quick refrigerator pickles, the 5% acidity ensures bright flavor and proper pickling, but we’re not relying on it for long-term preservation, as these pickles are always kept refrigerated and eaten within about a month.
• Water – Thins out the vinegar so that the flavor isn’t *too* intense.
• Crushed red pepper flakes – Optional, but I do recommend a few pinches for warmth. Or, if you like heat, go for it and add more!
• Sugar – Really helps to round out the flavors; highly recommend adding it.
• Salt – I prefer to use kosher salt for my pickled vegetables.
• Other spices – A couple of other options for flavor are mustard seed or coriander seed.

Adaptations/Variations

• Herbs: Dill is classic, but tarragon, thyme, or rosemary can create a different aromatic twist.
• Extra garlicky pickled asparagus: Double (or triple!) the amount of garlic.
• Spicy pickled asparagus: Use a full teaspoon of crushed red pepper flakes.

How to Make Quick Pickled Aparagus

1. Wash and trim the woody ends off of the asparagus.
2. Place the asparagus in your jar(s) along with the shallots, garlic, peppercorns, and dill. You’ll want a tight fit. You can use two or three smaller tall jars or one large mason jar.
3. Place the brine ingredients in a small saucepan over medium-high heat. Bring to a boil.
4. Carefully pour the brine over the asparagus until the veggies are submerged.
5. Let the mixture cool until it’s done steaming, 15-20 minutes. Place the lids on the jar.
6. Transfer to the fridge and refrigerate for at least 24 hours before eating.
7. Enjoy within two weeks.

Jump to full, printable recipe

Ideas for Serving

• Chopped into egg salad, potato salad, or macaroni salad: Dice the pickled asparagus and fold it into classic egg, potato, or macaroni salad in place of (or alongside) pickles or relish. It adds brightness and crunch without overwhelming the dish.
• Charcuterie and cheese boards: Tuck the spears alongside cured meats (for the meat-eater), sharp cheddar, aged Gouda, or soft goat cheese. Their acidity cuts richness much like cornichons or pickled onions.
• With dips and spreads: Serve whole spears alongside creamy dips such as sour cream and chive, herbed cream cheese, or a simple lemony yogurt dip. 
• Simple side or garnish: Serve a spear or two alongside almost any meal, or use as a crisp garnish for deviled eggs and cold platters like a mezze platter or crudite tray.
• Salads and grain bowls: Chop and scatter over green salads, lentil salads, or grain bowls for a pop of acid and texture. They pair particularly well with hard-boiled eggs, potatoes, and mustardy dressings.Bloody Mary or Caesar garnish:
• Cocktail garnish: Use a chilled spear as a dramatic garnish. The garlic, dill, and peppercorn notes complement tomato juice, Worcestershire, hot sauce, and celery salt especially well in Bloody Marys. For Bloody Marys or “dirty” drinks, a teaspoon or two of the pickling brine can be added directly to the drink in place of (or alongside) olive or pickle brine for extra savory depth.
  

We hope you love having this Quick-Pickled Asparagus in your fridge as much as we do! It’s crunchy, snappy, and absolutely delicious. Super addicting in the best way!

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Quick Pickled Asparagus (Refrigerator Pickles)

Crisp, snappy asparagus pickles? Yes please! These crunchy, sour asparagus spears are refrigerated in a zippy brine along with fresh herbs and garlic for the BEST flavor. Garnish cocktails, add to salads, serve with charcuterie … endless options.

Servings 12

Calories 19kcal

Author Kare

Equipment

• 1 quart-size mason jar & lid 32 ounces -OR-
• 2-3 24 ounce wide-mouth tall mason jars & lids

Ingredients

• 1 pound asparagus touch ends trimmed off
• 1/2 medium shallot thinly sliced
• 3 medium cloves garlic peeled and smashed or sliced
• 1 teaspoon black peppercorns
• 1/4 teaspoon mustard seeds or coriander seeds optional*
• 2 large sprigs fresh dill
• 1 cup white vinegar 5% acidity
• 1 1/2 cups water
• 1/4 teaspoon crushed red pepper flakes optional*
• 1 tablespoon granulated sugar
• 1 tablespoon kosher salt

Instructions

Prep the asparagus

• Trim the woody ends off of the asparagus, cutting more off if needed to fit the asparagus in the jar with about 1 inch of space at the top.

Pack the jars

• Add all of the asparagus vertically to the mason jar(s), tip side up, leaving about an inch of room at the top. There should be just enough room.
• Tuck in the shallot, garlic, peppercorns, crushed red pepper flakes if using and coriander or mustard seed if using, plus the fresh dill.

Make the brine

• Add the vinegar, water, sugar, salt, and crushed red pepper flakes (if using) to a small saucepan over high heat. Bring to a boil.

Fill the jars

• Carefully pour the boiling vinegar mixture over the asparagus in the jar.

Cool & refrigerate

• Allow the jar to cool for an hour or two on the counter, then top with the lid.
• Refrigerate for at least a day before enjoying. Keeps refrigerated for up to 2 weeks.

Notes

* Optional ingredient notes:

Red pepper flakes: Adjust for heat; more adds a gentle kick, less keeps the flavor mellow.

Coriander seeds: Used sparingly, they lend a subtle lemony brightness. Too much can become soapy, so start light.

Yellow mustard seeds: Commonly used in a variety of pickles; can give a touch of heat. But  it can give a wasabi-like kick if used with a heavy hand!

Nutrition

Serving: 2spears | Calories: 19kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Sodium: 585mg | Potassium: 91mg | Fiber: 1g | Sugar: 2g | Vitamin A: 313IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg

More Asparagus Recipes

• Parmesan Roasted Asparagus
• 4 Ways to Prep & Cook Asparagus
• Balsamic Marinated Asparagus
• Asparagus Tart

Frequently Asked Questions

Q: Can I can asparagus pickles using traditional canning methods?

A: No. These are refrigerator pickles, not shelf-stable canned pickles. The jars are filled with hot brine, but they are not processed in a water bath, so refrigeration is essential. Always store them in the refrigerator and use clean utensils when removing spears from the jar. Kept cold, they will stay crisp and fresh for up to 1 month.

Q: Will my asparagus pickles stay bright green?

As the asparagus pickles, you may notice subtle color changes. The spears will gradually shift from bright green to a more olive-yellow tone, while the brine may take on a faint violet or pinkish cast. This is completely normal and comes from natural pigments in the asparagus (and shallot) leaching into the vinegar over time. The flavor and texture remain crisp and fresh.

The post Quick Pickled Asparagus (Refrigerator Pickles) appeared first on Kitchen Treaty.

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Colcannon Recipe (Irish Mashed Potatoes with Cabbage)

Fluffy, buttery mashed potatoes with tender sautéed cabbage. SO delicious! This Irish side dish is perfect for your St. Paddy's Day meal.

Keyword colcannon, colcannon potatoes, irish mashed potatoes, mashed potatoes with cabbage

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 372kcal

Author Kare

Ingredients

• 5 tablespoons unsalted butter divided [2 tablespoons for sauteing, 3 for the potatoes] + more for serving
• 1/3 cup chopped scallions white and light green parts sliced; reserve green parts for garnish
• 2 medium cloves garlic minced
• 1/2 small head cabbage chopped; about 1 pound of cabbage
• 2 pounds russet potatoes about 6 medium potatoes; peeled and cut into 2-inch chunks
• 1/2 cup whole milk
• 1 teaspoon kosher salt + more to taste [I use more like 2 teaspoons]
• 1/4 teaspoon freshly ground black pepper + more to taste

Instructions

Cook the potatoes:

• Fill a large pot halfway with water and place over high heat. Bring to a boil and carefully add potato chunks. Boil until fork-tender, about 15 minutes. Drain in a colander and set aside.

Sauté the veggies:

• While the potatoes are cooking, saute the veggies. In a large saute pan on low heat, melt 2 tablespoons of the butter. Add the scallions and cook until bright green and beginning to become tender, about 3 minutes. Add the garlic and cook for about 30 seconds, then add the cabbage. Cook, stirring frequently, for 8-10 minutes, until vibrant green and tender. If the veggies begin to brown, reduce the heat – you want bright green and tender but not browned.

Combine and serve:

• Place the potatoes back into the pot they were boiled in. Add the milk, 3 tablespoons butter, 1 teaspoon salt, and 1/4 teaspoon ground pepper. Use a potato masher to mash the potatoes together, adding another splash milk if needed.
• Stir in the sautéed cabbage, onions, and garlic. Taste and add more salt and pepper if you'd like (I usually add at least another teaspoon of salt – potatoes need a lot of salt!)
• Spoon into a large bowl. Top with a generous pat of butter and sprinkle with a few sliced scallion greens for garnish. Serve.

Notes

Vegan/Dairy-Free Option:

Swap the butter, and milk for plant-based options. Unsweetened oat milk is especially nice in mashed potatoes.

Make-Ahead

Make colcannon up to two days ahead of time. Keep it in an airtight container in the fridge, then warm it up either in a slow cooker on warm (stir every 30 minutes or so), over the stove top, or in the oven, covered so they don’t dry out. You can also heat them it in the microwave, stirring every 30 seconds.

Can I Freeze Colcannon?

You can freeze colcannon up to one month ahead of time. Place in an airtight container, then thaw overnight in the refrigerator and heat before serving.

Nutrition

Serving: 1cup | Calories: 372kcal | Carbohydrates: 39g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 344mg | Potassium: 904mg | Fiber: 3g | Sugar: 3g | Vitamin A: 775IU | Vitamin C: 11mg | Calcium: 85mg | Iron: 2mg

The Story Behind the Recipe

For years I’ve been hearing about Irish Colcannon, a mashed potato dish with greens. I’ve most often seen it with cabbage, but it can be made with kale, too. I was intrigued.

So this year, I decided to make it. Holy yum! I mean, mashed potatoes are always delicious, but the garlic, scallions, and sautéed cabbage really take it to another level. I love that they include some veggies along with the deliciousness of mashed potatoes, and it’s just a super pretty green-flecked dish, too.

I’ll be making this one year-round, not just as a Saint Patrick’s Day side.

Ingredient Details

• Potatoes – I prefer russet potatoes for my colcannon because they cook up nice and fluffy. You’ll want to peel them first. You can also use red potatoes or Yukon Gold potatoes. Bonus: No peeling needed! They just need a good scrub and diced smaller so there aren’t huge hunks of peel.
• Scallions – You’ll use the white part for sautéing and the green for garnish.
• Garlic – Adds really nice flavor.
• Cabbage – You can use standard green cabbage as I do here or Napa cabbage.
• Milk – I like to use whole milk but you can use 2% or even an unsweetened plant-based milk.
• Butter – For sautéing, for the potatoes and more for serving.
• Salt & pepper

Adaptations/Variations

• For vegan/dairy-free colcannon, swap in plant-based unsweetened milk and vegan butter.
• Kale colcannon – swap in kale ribbons for the cabbage.

How to Make Colcannon – Step by Step with Pics

1. Saute your veggies and cabbage.
2. Boil the potatoes.
3. Mash the potatoes with milk and butter.
4. Stir in the sautéed cabbage.
5. Taste and add more salt and pepper if you like.
6. Serve topped with more scallions and a generous pat of butter.

I hope this St. Paddy’s Day side is a huge hit for you and your family! We are loving this one here, and I can’t wait to make it again for the big day.

The post Colcannon (Irish Mashed Potatoes with Cabbage) appeared first on Kitchen Treaty.

With pinto, kidney, navy, and black beans along with a can of chili beans, this 5-Bean Chili has the best texture and is brimming with flavor.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Five Bean Vegetarian Chili
• Ingredients
• Adaptation/Variation
• How to Make 5-Bean Chili
• More Vegetarian Chili Recipes

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

The Story Behind the Recipe

I love, love, love a good slow cooker vegetarian chili, but lately, I’ve been wanting to add some stovetop chili recipes to my arsenal. Sometimes I just don’t have time to plan ahead!

I wanted to create a vegetarian chili recipe that was a bit new and interesting, but still falls firmly into traditional (meatless) chili territory. I had a hunch that adding several different types of beans would lend an interesting texture to a vegetarian chili, and I’m pleased to report my hunch was right!

This 5-Bean Chili recipe is one of those recipes that was, in my opinion, perfect on the first try. I love when that happens! I’ve made it a few times since though, and it’s *chefskiss* perfect every time.

Why You’ll Love Five Bean Vegetarian Chili

• Easy stovetop chili recipe – No planning ahead like with Crock Pot recipes(well except for making sure you have the groceries on hand!)
• Just a few minutes prep time – Most of the cooking time is dedicated to simmering so that the flavors can really develop. Whip up some cornbread, watch Bachelor in Paradise, do some embroidery. You’ve got time!

Ingredients

• Olive oil – For sautéing the veggies
• Green bell pepper
• Onion – I tend to use standard yellow onions in my chili, but if all you have is a red onion, white onion, or sweet onion on hand, that will work too.
• Garlic – Three cloves, minced finely. It adds so much flavor!
• Chili powder – If you prefer a spicy chili, seek out a hotter chili powder. Or grab a mild chili powder for less heat.
• Ground cumin
• Dried oregano
• Smoked paprika
• Tomatoes – I like to use canned whole tomatoes for this chili because they’re nice and saucy and add great texture. Smash them with a potato masher to your desired consistency as soon as you add them.
• Cocoa powder – Just a couple of teaspoons really adds depth of flavor. Don’t knock it until you try it!
• Beans – Chili beans in sauce, black beans, navy beans, kidney beans, and pinto beans. Love this combo!
• Salt – To taste.

Adaptation/Variation

• 5-Bean & Corn Chili – Stir in a cup of frozen corn kernels towards the end of cooking.

I hope you love this vegetarian 5-Bean Chili as much as we do! It’s such an easy vegetarian chili recipe yet so heart and absolutely full of flavor.

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Easy 5-Bean Chili

This super hearty vegetarian chili has, yep, FIVE different beans for a variety of flavors and textures! An easy stovetop chili that comes together quickly and simmers until perfect.

Course Main Course

Cuisine American

Keyword chili

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 502kcal

Author Kare

Ingredients

• 1 tablespoon olive oil
• 1 medium green bell pepper diced [1 1/2 cup]
• 1 medium yellow onion diced [about 2 cups]
• 3 medium cloves garlic minced
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1 28-ounce can whole tomatoes
• 2 cups low-sodium vegetable broth
• 2 teaspoons cocoa powder
• 1 teaspoon kosher salt + more to taste
• 15 ounces chili beans in sauce 1 can; NOT drained
• 15 ounces kidney beans 1 can; drained
• 15 ounces black beans 1 can; drained
• 15 ounces pinto beans 1 can; drained
• 15 ounces navy beans 1 can; drained

Instructions

• Place a large pot over low heat. Add the olive oil. When hot, add the onions and green peppers. Saute, stirring occasionally, until soft, 8 minutes or so. Add the garlic, chili powder, cumin, oregano, and smoked paprika. Cook, stirring, for another minute.
• Add the tomatoes. Use a potato masher to smash the tomatoes. Stir in the vegetable broth, cocoa powder, salt, and beans.
• Increase heat to high. When the chili comes to a boil, reduce to a simmer. Simmer until thickened, 30-40 minutes.
• Taste and add more salt if desired. Serve with sour cream, fresh cilantro, diced avocado, shredded cheddar, and tortilla chips and/or cornbread.

Notes

Freezer notes: This chili freezes really well. Just let it cool then scoop leftovers into a freezer bag, label, and freeze.

 

Nutrition

Serving: 2cups | Calories: 502kcal | Carbohydrates: 88g | Protein: 29g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 930mg | Potassium: 1566mg | Fiber: 30g | Sugar: 6g | Vitamin A: 584IU | Vitamin C: 21mg | Calcium: 171mg | Iron: 9mg

More Vegetarian Chili Recipes

• 20-Minute White Bean Chili
• Black Bean Veggie Chili
• Crock Pot Pumpkin Red Lentil Chili
• Instant Pot Vegetarian Chili

The post Easy 5-Bean Chili appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Greek Mosaic Salad
• Greek Mosaic Salad Recipe Ingredients
• How to Make It
• Tips for Success

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

The Story Behind the Recipe

Have you seen mosaic salads? They’re so pretty! So far I’ve seen melon mosaic salad (or “Tetris salad”) like this, this and this, and that presentation is just *chefskiss* perfect. Love.

I knew I wanted to bring that mosaic concept to a different type of salad. I originally wanted to do something that was fall-inspired, like apple, pear, and cheddar (and that’s still swirling in my brain), but when I was eating a Greek salad at a restaurant recently, it all clicked for me. The ingredients in horiatiki-style Greek salad would be PERFECT arranged mosaic-style!

So I got to work, settling pretty quickly on cherry tomatoes nestled into squares secured by feta, cucumber, and green bell pepper squares.

Then I scattered on some Kalamata olives, red onions, fresh herbs, and a simple oregano olive oil dressing. Gah, love at first sight (and then more love at first bite!)

Why You’ll Love Greek Mosaic Salad

• Crowd-pleaser: There’s no way this mosaic Greek salad won’t impress!
• Unique spin on a classic horiatiki-style Greek salad: Horiatiki Greek Salad is made simply with veggies and a straightforward dressing; no lettuce involved. It’s the perfect style of salad for the mosaic treatment!
• Surprisingly easy: This Greek salad isn’t just easy to put together, it’s really not fussy. No need to be precious about it and get the squares exact; it’s going to look amazing no matter what!

Greek Mosaic Salad Recipe Ingredients

• Red onion – You won’t need much onion; just enough to thinly slice and arrange over the top. I like to soak the onion in ice water to help mellow it out.
• Cucumber – I use one large English cucumber for this mosaic Greek salad. You can use different types of cucumber if you prefer, just make sure it’s large enough to cut into cubes.
• Green bell pepper – One large one with flat, even sides if you can find it.
• Feta cheese – You’ll want a block of solid feta. Blot it with a paper towel to help sop up some of the moisture.
• Cherry tomatoes – Try to find some cherry tomatoes that are smaller in size, or you can cut them in half.
• Kalamata olives – Just a few, halved and scattered across the top.
• Dressing – Just olive oil, red wine vinegar, dried oregano, and kosher salt.
• Fresh oregano and/or or mint leaves – Arrange on top to make it extra pretty.
• Bonus: I don’t have these in pics or ingredients but a few capers scattered along the top will never hurt!

Tips for Success

• Cut everything into roughly the same size cubes. I go for about 3/4-inch.
• To prep ahead, cut up your feta and veggies then store them separately in an airtight container in the fridge (bell pepper and onion can flavor the other ingredients if stored together). Assemble right before serving.

I hope you love this fun spin on Greek salad! It’s one of my favorite recipes I’ve created lately. I’ve always loved a horiatiki Greek salad, and I think the mosaic presentation brings it to the next level!

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Greek Mosaic Salad Recipe

Sweet cherry tomatoes are nestled in between squares of cool cucumbers, crisp green bell peppers, and creamy feta cheese. Drizzle with a simple red wine viniagrette, top with red onion, Kalamata olives, and fresh herbs and dazzle your guests!

Keyword greek mosaic salad, horiatiki greek salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 209kcal

Author Kare

Ingredients

• 1/4 small red onion, thinly sliced soaked in ice water for 15 minutes
• 1 English cucumber
• 1/2 large green bell pepper
• 4 ounces feta cheese in block form; drained
• 1 cup small cherry tomatoes if large, you can cut them in half
• 10-12 kalamata olives halved
• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1/4 teaspoon dried oregano
• 1/8 teaspoon kosher salt
• 10-15 fresh oregano or mint leaves optional

Instructions

Soak the onions

• Thinly slice the onion and place it in bowl. Submerge it in ice water. Let it soak for 15 minutes. (This helps mellow out the flavor and makes them nice and crisp.)

Cut the veggies & feta

• Meanwhile, cut the four sides off of the cucumber to square it off, leaving some green peel on the corners for color. Cut into roughly 3/4-inch cubes.
• Cut the sides off of the green pepper, as large as possible. Square the edges then cut each piece into 3/4-inch wide squares.
• Cut the feta into approximately 3/4-inch squares.

Arrange the salad

• On a large rimmed platter, arrange the cucumber, feta, and bell peppers, leaving room for a cherry tomato here and there.
• Plop the cherry tomatoes into the blank spaces.

Top with onion and olives

• Drain the red onion slices and arrange over the top. Scatter the Kalamata olive halves over the top, too.

Add the dressing

• In a small bowl, whisk together the olive oil, red wine vinegar, oregano, and 1/4 teaspoon kosher salt. Drizzle dressing over the top of the salad.

Garnish

• Sprinkle with a pinch of coarse salt. Decorate with fresh oregano or fresh mint if desired.
• To serve, use a flat server or large serving spoon and scoop salad pieces onto a plate or into bowls.

Notes

Serves 4 as a side or 2 as a main dish.

To store leftovers, wrap the platter tightly with plastic wrap and refrigerate for up to 3 days. I’ve also simply moved the ingredients into a storage bowl for easier storing (even if the mosaic presentation is lost!)

Nutrition

Serving: 1cup | Calories: 209kcal | Carbohydrates: 7g | Protein: 5g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 25mg | Sodium: 559mg | Potassium: 267mg | Fiber: 2g | Sugar: 3g | Vitamin A: 583IU | Vitamin C: 24mg | Calcium: 173mg | Iron: 1mg

The post Greek Mosaic Salad appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Roasted Fall Vegetables
• Ingredients
• Adaptations/Variations
• How to Make Roasted Fall Vegetables
• Tips for Success

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

The Story Behind the Recipe

There’s not much of a story for this one – roasted vegetables are pretty straightforward! Essentially, I wanted to create a solid recipe for roasted veggies with lots of fall vibes – autumn produce seasoned with spices that evoke Thanksgiving. Poultry seasoning is a spice mix that has all those delicious fall spices – sage, rosemary, nutmeg – so I thought I’d use a mix of those spices to give these fall veggies a lift. The result was really delicious!

Why You’ll Love Roasted Fall Vegetables

• Simple side – It’s super easy to dice and roasted veggies for a simple, easy, yet elegant side dish all season long.
• Colorful – A variety of pretty colors means these roasted fall vegetables can be fancy enough for a dinner party yet simple enough for every day.
• Easy to prep ahead – Chop up the veggies beforehand or even roast them a day or two before you want to eat them. They’re great for meal prep!

Ingredients

• Butternut squash – You’ll want about 1/2 of a small butternut squash. Here are some tips for how to peel and cut a butternut squash.
• Brussels sprouts – I absolutely adore roasted Brussels sprouts, and thought they’d add a great pop of color, plus, they’re perfect for the season!
• Carrots – While not necessarily a fall veggie, carrots are such a powerhouse veg and are delicious roasted. Plus, I love the deep orange color they add to this medley of fall vegetables.
• Red onion – I love to add onion to my roasted veggies for some texture/flavor variety.
• Olive oil – For tossing the veggies in before roasting, ensuring the roasted fall vegetables don’t dry out and form a caramelized exterior.
• Sage – Go with dried rubbed sage for an easy way to incorporate the flavor.
• Thyme – 1/2 teaspoon dried, or if you prefer fresh, I recommend 1 teaspoon full of thyme leaves.
• Rosemary – 1/4 teaspoon dried, so not very much. A little goes a long way. You can also use 1/2 teaspoon fresh.
• Marjoram
• Nutmeg – Just a touch of freshly ground nutmeg lends that unmistakably fall vibe. I love it on roasted vegetables!
• Salt & pepper – I like to add salt and pepper both before roasting and after to finish the veggies.

Adaptations/Variations

• Use poultry seasoning – simplify this recipe by using 2 teaspoons of poultry seasoning mix in place of the individual herbs and seasonings.
• Add garlic powder and/or onion powder – Both add a nice touch of flavor to roasted veggies.

Tips for Success

• Cut everything roughly the same size. From carrots to squash to the Brussels sprouts, aim for a similar size so everything cooks evenly. I go for around 3/4-inch size pieces.
• Cook for longer vs. shorter. If you’re not sure, I recommend roasting your veggies for a longer amount of time vs. less. The more caramelization and brown bits the better!
• Use a large baking sheet. You don’t want your veggies to be crowded, or they’ll steam more than roast.

I hope this roasted fall veggies recipe serves as a jumping-off place for you to work roasted vegetables into your week, all season long. They’re tender and full of flavor and absolutely packed with nutrients. A win-win all around!

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Roasted Fall Vegetables

Sweet butternut squash, tender carrots, crispy-edged Brussels sprouts, and savory onions, all tossed in seasonings, then roasted to caramelized, golden perfection. The best side dish for the season!

Diet Diabetic, Gluten Free, Vegan, Vegetarian

Keyword fall roasted vegetables, fall vegetables roasted, roasted fall vegetables, roasted fall veggies

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 190kcal

Author Kare

Ingredients

• 1/2 small butternut squash 2 cups; peeled and cut into chunks
• 1/2 pound Brussels sprouts 2 cups; washed, halved, outer leaves removed
• 3 medium carrots peeled and cut into chunks; 1 cup
• 1 medium red onion peeled, cut into chunks
• 3 tablespoons olive oil
• 1/2 teaspoon dried rubbed sage
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon marjoram
• 1/8 teaspoon freshly ground nutmeg
• 1 teaspoon kosher salt plus more to taste
• 1/4 teaspoon freshly ground black pepper plus more to taste

Instructions

• Preheat oven to 400°F. Set out a large baking sheet.
• Add the squash, Brussels sprouts, carrots, and onion to the baking sheet.
• Drizzle with olive oil, herbs, salt, and pepper.
• Use a wooden spoon or your hands to coat the veggies evenly with the oil and seasonings.
• Bake for 35-40 minutes, tossing at the 20 minute mark, until tender and browned on some sides.
• Finish with more salt and pepper if desired. Serve.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. Warm in the microwave or in the oven.

Nutrition

Serving: 1cup | Calories: 190kcal | Carbohydrates: 23g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 632mg | Potassium: 741mg | Fiber: 6g | Sugar: 7g | Vitamin A: 18044IU | Vitamin C: 73mg | Calcium: 94mg | Iron: 2mg

The post Roasted Fall Vegetables 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.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Chai Latte Basil Seed Pudding
• Ingredients
• Adaptations/Variations
• How to Make Chai Latte Basil Seed
• Tips for Success
• More Basil Seed Recipes

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

The Story Behind the Recipe

I love a good make-ahead breakfast and have made chia seed pudding for years. But recently, I discovered basil seeds as an alternative to chia seeds, and I love them!

Basil seeds are tiny and black, just like chia seeds. They come from the sweet basil plant, and are also known as sabja seeds. They are basically flavorless (no, they do not taste like basil).

They’re just as versatile as chia seeds, so I’ve been experimenting a lot with different recipes like this basil seed drink and basic basil seed pudding. I decided to try a chai latte inspired spin, and loved it so much, I had to share it with you immediately!

Why You’ll Love Chai Latte Basil Seed Pudding

• So many nutrients! I talked about this a lot in my standard basil seed pudding recipe, but basil pudding made with sweet basil seeds is a great alternative to chia seed pudding. Basil seed pudding is super similar taste and texture wise, but packs in some more nutrients, notably almost double the fiber.
• Lectin-free. Chia seeds have lectin, so basil seeds are a great alternative if you’re avoiding lectin in your diet.
• Hearty make-ahead breakfast. This chai latte basil seed pudding keeps me full for hours and is basically zero work in the a.m.

Ingredients

• Chai tea – Some chai flavored recipes only have chai spices, but I wanted to go all the way by using chai tea! We soak the basil seeds in the tea for tons of infused flavor.
• Basil seeds – I buy this brand off of Amazon.
• Coconut milk – You can substitute in your choice of milk like dairy milk, oat, almond, soy, or whatever you like.
• Pure maple syrup – This basil seed pudding needs a bit of sweetness, so I like maple syrup. You can sub honey (it will just no longer be vegan) or I’ve even used powdered stevia before to make it lower in overall sugar content.
• Spices – Ground cinnamon, ground ginger, and ground cardamom

Adaptations/Variations

Vanilla Chai Latte Basil Seed Pudding – Add a teaspoon of vanilla extract or scrape a vanilla bean into the mix.

London Fog Latte Basil Seed Pudding – Use Earl Gray tea instead of chai. Omit the spices and add a teaspoon of vanilla. Sprinkle with a few bits of edible lavender for some fancy factor!

Tips for Success

• Make sure the tea is hot or at least lukewarm when you add the basil seeds. Unlike chia seeds, basil seeds like a bit of warmth in order to plump up quickly.

I hope you love this cozy spin on basil seed pudding! It’s creamy, comforting, and so easy to make ahead of time. Plus it tastes amazing!

More Basil Seed Recipes

• Basil Seed Pudding
• Lemon Basil Seed Drink

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Chai Latte Basil Seed Pudding Recipe

Creamy, hearty make-ahead basil seed pudding with creamy chai latte flavors. Simple, easy, and delicious!

Diet Gluten Free, Vegan, Vegetarian

Keyword basil seed pudding recipe, chai basil seed pudding

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 211kcal

Author Kare

Ingredients

• 3/4 cup hot water
• 2 bags chai tea
• 3 tablespoons basil seeds
• 1 1/4 cup coconut milk can sub milk of choice such as dairy milk, oat milk, almond milk, etc.
• 2 tablespoons pure maple syrup*
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cardamom

Instructions

• Heat water and pour 3/4 cup into a medium heat-proof bowl. Add chai tea bags and steep for 3 minutes. Remove and discard the tea bags.
• Add basil seeds and stir. Let sit at room temperature for 5-10 minutes until the seeds have soaked up the water. The mix will be thick and gelatinous.
• Whisk in coconut milk, pure maple syrup, cinnamon, ginger, and cardamom. If you're happy with the thickness, you're done. For a slightly thinner pudding, add more coconut milk.
• Can eat immediately or place in an airtight container and refrigerate for up to 4 days.
• To serve, top with whipped cream or coconut whipped cream if desired, fruit such as banana slices or diced apples, and a sprinkle of ground cinnamon.

Notes

* Sugar Free Option

Swap in 1 teaspoon of granulated Stevia product

Nutrition

Calories: 211kcal | Carbohydrates: 13g | Protein: 3g | Fat: 18g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 12mg | Potassium: 217mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 3mg

The post Chai Latte Basil Seed Pudding Recipe 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.