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.

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.

It’s the time of year where zucchini is IN YOUR FACE everywhere you turn. And especially in the garden. Every day a new one emerges, and if you miss a day, God forbid, you’ve got a firelog-size giant on your hands.

The zucchini onslaught is a blessing and a curse. I mean, we all love zucchini, right? But yeah, after a solid month of the stuff, it can get a little wearing.

These Vegan Zucchini Applesauce Muffins though, these work for me long after I’m officially over zucchini for the year. I guess because, with their cinnamon, they taste a bit like fall. And this time of year, I’m secretly starting to feel ready for it.

And I guess also because the zucchini is tucked in there, but it’s not FULL-ON ZUCCHINI ATTACK! Which is cool. Because, yeah, I am getting enough of that in my garden.

Zucchini muffins are among my favorite kinds of muffins, so I thought I’d work on a vegan version that’s a bit healthier than the norm. I actually developed two versions – one had banana, brown sugar, and coconut oil. This one boasts applesauce, pure maple syrup, and canola oil. Both have their merits, but for me, applesauce edged out banana ever so slightly. I sent a few of each batch home with a good friend, and she prefers the banana. So I’ll have to share that one at some point too.

Anyway! These are super moist muffins, with hearty oats, lots of flavor, but not very much oil. No heavy feeling after eating one. Love it.

So don’t give up on zucchini yet! Make these muffins happen first.

(more…)

The post Vegan Zucchini Applesauce Muffins 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…)

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

These cute candy eyes are everywhere, and this year, I decided my daughter and I needed to bake up a fun Halloween treat with them. So I bought some, not knowing quite yet what we’d make. Maybe cupcakes. Or candy bark. Or cookies. Or doughnuts! Cute, right?

But while I was spending days contemplating, my daughter was growing more and more restless. Those candy eyes stared at her from the kitchen counter – literally. Finally, I broke down. Okay, okay kid! We’ll do something with the darn eyes already!

10 minutes later, we were building snack mix monsters.

The rules are as follows:

1. First, you have to make a monster.
2. Then you eat the monster.
3. Repeat!

It’s highly fun for kids and adults alike, honestly. And trust me – we’ve been playing with this Halloween snack mix every day for the past week, kid’s request. She loves the stuff.

Especially the M&Ms and the candy eyeballs. My little sweet-toothed gal seems to build monsters that have quite a few of both of those. Conveniently.

What I usually do is divvy out a small cup or bowlful of snack mix at a time to encourage her to use – and eat – all of the ingredients in the trail mix – the good stuff too, not just the sweets.

Another option, if you would like to be more health-conscious, is to leave out the candy entirely. There’s plenty of ghoulish goodness you can make with sunflower seeds (teeth!), pepitas (excellent noses!), almonds (for everything!), cashews, dried fruits, healthier cereals … really, you can put whatever you want into the mix, and you and the kids can still have lots of fun with it. (Though if you’re making it for a classroom, be sure and follow any allergy policies and swap out the nuts and/or seeds as needed. It’s a completely flexible situation!)

I see you!

I think this snack mix would be perfect for a kid’s Halloween party, or even just a fun playdate snack/activity. I plan to bring a revised version for preschool snack later this month – no nuts or candy for that bunch, but it should still be just as fun. 2018 update: I’ve brought versions of this to two classroom parties since publishing this post, and it’s been a huge hit every time!

Free printable

Here’s a free printable flag for your make-a-monster trail mix! Just download, print it out, cut it out, and use some double-stick tape to adhere it to the top of a bamboo skewer. Be sure to trim off the sharp pointy end (best be safe!) Then just stick it right in to your bowl of trail mix.

Download “Make a Monster – Eat Him Up” printable (PDF)

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Make-a-Monster Halloween Snack Mix

Holy beastly goodness! Googly eyes, cereal ears, raisin noses, pretzel heads ...  they'll love creating creatures with this ghoulishly silly snack and activity rolled into one.

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Author Kare

Ingredients

• 1 .88 ounce package candy eyeballs
• 2 cups mini pretzels
• 1 cup corn puff cereal
• 1 cup Os cereal
• 3/4 cup M&Ms
• 1/2 cup slivered almonds
• 1/2 cup pepitas
• 1/2 cup raisins
• Anything else you want!

Instructions

• Pour all ingredients into a large bowl and toss with your clean hands or a large wooden spoon. Done! I like to serve it in individual cups.
• Stores for at least a couple of weeks in a zipper bag or an airtight container.

Notes

Gluten-Free Option

Choose gluten-free cereals. Judging by the list of ingredients on my particular candy eyeballs package, they appear to be gluten-free, but please use your own judgment!

Refined Sugar-Free Option

Omit candy eyeballs and M&Ms. Choose sugar-free or refined-sugar-free cereals.

Vegan/Dairy-Free Options

I'm not sure if store-bought candy eyeballs are vegan (sorry). To be safe - or just to have fun - perhaps try this homemade googly eyes recipe. So awesome!

Nut-free Option

Omit the almonds.

The post Make-a-Monster Halloween Snack Mix appeared first on Kitchen Treaty.

What can I claim to know, without a doubt? This dairy-free Irish coffee recipe is super, duper, awesomely tasty.

Irish coffee (to the best of my knowledge!) is a simple drink made with hot coffee, whiskey, and a little bit of sugar if you wish. Then. Then! The best part: a big awesome layer of sweetened whipped cream floating on the top. You sip your spiked coffee through the cream, acquiring a bit with each drink of coffee.

Good stuff. Warming stuff. Comforting stuff. Delicious stuff.

This dairy-free version simply substitutes the dairy-based whipped cream with coconut whipped cream, which really is a perfect topper for Irish coffee. It floats on top like a dream – and, bonus, coconut + coffee already go together like whoa (coconut milk is, incidentally, one of my favorite alternate coffee creamers).

So, is this authentic? Probably not. But is it awesome? Well, I think so!

More St. Patrick’s Day Recipes

• Boozy Shamrock Shake – a version for the adults only!

• Shamrock Shake Shortbread Cookies

• Buttery Irish Soda Bread

• Vegan Irish Soda Bread

• Cranberry Orange Irish Soda Bread

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Dairy-Free Vegan Irish Coffee

Fluffy coconut whipped cream floats atop whiskey-spiked coffee for this dairy-free riff on the belly-warming classic.  Perfect St. Patrick’s Day cocktail!

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Author Kare

Ingredients

For the coconut whipped cream:

• 1 14-ounce can full-fat coconut milk, chilled at least 12 hours
• 1 tablespoon pure maple syrup
• 1/2 teaspoon vanilla extract
• Pinch salt

For the Vegan Irish Coffee:

• 1 cup strong brewed coffee
• 1/8 cup 2 tablespoons whiskey (Suggestions: Use Irish whiskey such as Jameson for a more authentic version – I used Johnnie Walker scotch whiskey and it’s good too.)
• 1 teaspoon granulated sugar optional
• 1/3 cup coconut whipped cream

Instructions

Make the coconut whipped cream

• Spoon the white, solid layer off of the top of the can of coconut milk and place it in the bowl of a stand mixer affixed with the whisk attachment or in a medium bowl so you can use a hand mixer. Beat at medium speed until it forms stiff peaks, 2-3 minutes. Add syrup, vanilla, and pinch salt.

Assemble the Vegan Irish Coffee

• Pour the coffee, whiskey, and sugar, if using, into a mug or heatproof glass. Stir to combine (if adding sugar, take care to stir until dissolved). Spoon coconut whipped cream over the top. Serve.

The post Dairy-Free Vegan Irish Coffee appeared first on Kitchen Treaty.

Um, it worked. Basically, our child now needs to be weaned from chocolate chips. “What do you want for breakfast?” I ask. “Chocolate!” she says. Note: I will not feed my child straight-up chocolate for breakfast. However. I will feed her chocolate chips in things, because we slid a long time ago down that slope, and I’ll be honest: I’m not exactly sure how to climb back up to the top.

So I wave to you from the bottom of this hole I’ve dug, where I have created an alternative to your standard chocolate chip pancakes – a healthier version in disguise. The kid sees something to dip into maple syrup; I see whole wheat flour and yogurt. She sees chocolate; I see nutrient-packed chia seeds.

If you’re craving chocolate chip pancakes but don’t want the carb-and-sugar crash a hour later, consider these Chocolate Chip Chia Pancakes.

We find them to be super-hearty and satisfying, yet plenty chocolaty – but not so chocolaty that a post-breakfast stomachache is inevitable. Mini chocolate chips – only 1/3 cup in the entire batch – lend just enough chocolate to each bite to make these pancakes special but not sickly sweet. I love how the chia seeds help thicken up the batter a bit, too, making the pancakes a tad fluffier. The seeds just sort of blend into the pancakes – they’re not overt at all. They’re just a hidden nutritious part of the sweet deal.

Sneaking nutrients into my toddler’s diet, Trojan horse style. Yeah, it’s not ideal, and if we were to have any more kids, I’d know better.

But it also resulted in these delicious pancakes. So there is that.

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Chocolate Chip Chia Pancakes

Chia seeds, whole wheat flour, and yogurt healthify your typical chocolate chip pancakes. They’re tender, slightly sweet, and just plain irresistible. Kid-tested, parent approved. (Okay, we like to “test” them a lot, too).

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12 pancakes

Calories 137kcal

Author Kare

Ingredients

• 1 1/4 cups whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons chia seeds
• 1 egg
• 1 cup milk*
• 1/2 cup plain yogurt*
• 3 tablespoons unsalted butter or coconut oil melted and cooled slightly
• 1 tablespoon pure maple syrup or granulated sugar
• 2 teaspoons pure vanilla extract
• 1/3 cup mini chocolate chips
• Butter maple syrup,and or fruit (strawberries are excellent!) for topping
•  

Instructions

• To a large bowl, add flour, baking powder, baking soda, salt, and chia seeds. Mix together with a whisk.
• To a medium bowl, add the egg. Beat with a whisk. Add the milk, yogurt, butter, maple syrup, and vanilla. Whisk together.
• Add wet ingredients to dry ingredients and whisk together just until blended. Stir in the chocolate chips.
• Heat a non-stick griddle to about 325 degrees Fahrenheit, or set a large non-stick saute pan over medium heat. Using a one-third cup measure or a large trigger-handled ice cream scoop (I love ice cream scoops for pancake batter!), pour the batter onto the griddle or pan. Pancakes are ready to flip when they begin to look dry, form bubbles around the edges, and turn golden brown on the bottom, about 1 minute. Carefully flip and cook on the other side until golden brown and pancake is cooked through, about 1 – 2 more minutes.
• Serve with butter, maple syrup, and/or fruit if desired.

Notes

*Dairy-free option

Use coconut oil instead of butter and replace the dairy milk and yogurt with a non-dairy buttermilk. To make, stir together 1 1/2 cups almond milk and 1 tablespoon vinegar and let sit for about 5 minutes, then add instead of milk and yogurt as directed.

Freezer tips

These pancakes are so great for freezing. I make a double batch and just pile them in a zippered freezer bag, then pull a couple out at a time when breakfast time gets crazy. I let them thaw at room temperature or, if I’m really in a hurry, I just pop them in the toaster. Because super busy mornings need chocolate and chia seeds, darnit!

Nutrition

Serving: 2pancakes | Calories: 137kcal | Carbohydrates: 16g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 257mg | Potassium: 111mg | Fiber: 3g | Sugar: 6g | Vitamin A: 164IU | Vitamin C: 0.1mg | Calcium: 109mg | Iron: 1mg

The post Chocolate Chip Chia Pancakes (a Healthier Chocolate Chip Pancake!) appeared first on Kitchen Treaty.

I’ve always loved a good green salad. The thing is, I’ve never been able to find a premade salad dressing that I like. Most of them – especially store-bought oil and vinegar dressing – taste weird to me.

That’s why I started making my own homemade vinaigrette, and once I learned how easy this simple salad dressing was, there was no going back.

In this Article

• What is Vinaigrette?
• Vinaigrette Ratio
• Vinaigrette Ingredients
• Different Vinaigrette Flavors to Make
• How to Mix Vinaigrette: My Two Favorite Methods
• Taste, adjust seasonings, and serve
• More Salad Dressing Recipes

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

What is Vinaigrette?

Vinaigrette is a simple, versatile salad dressing made with oil and vinegar. From there, you can add many different ingredients to add flavor and make it your own.

Vinaigrette Ratio

The ratio is very straightforward!

It’s:

1 part vinegar to 3 parts oil
+ salt and pepper to taste

Simple, right?! But that’s not all you need to know! Read on for even more about making the perfect homemade vinaigrette for you.

Vinaigrette Ingredients

What are the ingredients in vinaigrette? Oil, vinegar, salt, pepper, and anything else you want to add for flavor and texture.

Oil

You can’t go wrong with extra virgin olive oil, which I use 95% of the time.

Or choose a light, flavorless oil like grapeseed oil, canola oil, or vegetable oil. Avocado oil can be delicious, too. For some extra flavor, you can even swap in a touch of nut oil like walnut oil or hazelnut oil; or a bit of sesame oil adds a nutty vibe that complements Asian foods nicely. Just use a light touch with the more potent oils.

It goes without saying that higher quality oil is going to taste the best. But personally, as you can see by the photo, I’m not opposed to a little Costco generic brand love. Tastes pretty great to me!

Vinegar

Ahhh, so many lovely varieties of vinegar. Most wine vinegars will yield a lighter vinaigrette. Rice vinegar is also a nice, light choice. Apple cider vinegar lends a nice little bite (I like using it in salads with apple). Balsamic vinegar is a bolder choice, but lends a wonderful sweet/tart flavor to the mix. Sherry vinegar is also nice, but can be bold, so tread lightly.

Lemon juice is often substituted for vinegar, but I prefer to supplement the vinegar with acidy citrus juices (orange and lime juices also fall into this category) rather than replace the vinegar entirely. Generally I’ll swap out half the vinegar for citrus juice if I’m going that route.

Other ingredients

As I referenced in the formula above, aside from oil and vinegar, the only other thing you really need for a superb and super-simple vinaigrette is a bit of salt (I like kosher salt or sea salt) and pepper (I prefer freshly ground black pepper).

Sugar or honey helps mellow the vinegar’s acidity. Bonus if you use honey, which works as a salad dressing emulsifier, too (more about emulsifiers in a bit).

Different Vinaigrette Flavors to Make

1. Balsamic Vinaigrette

• Use balsamic vinegar. I like to use white balsamic vinegar for a lighter balsamic dressing in both flavor and looks.
• A touch of sweetener – granulated sugar, honey, pure maple syrup, or even brown sugar – helps mellow out the acidity, while a bit of Dijon mustard helps round it out.

2. Creamy Vinaigrette

• Add sour cream or vegan sour cream to your vinaigrette and mix well.
• You can also add mayo for a nice creamy result. I suggest starting with a couple of tablespoons and going from there.

3. Herb Vinaigrette

• Add fresh chopped herbs like dill, basil, parsley, cilantro, mint, or thyme (dried herbs work, too, but can be more potent – you’ll want to start with about 1/3 of dried vs. fresh.)

4. Ginger Vinaigrette

• Add finely minced ginger – one or two tablespoons.

5. Garlic Vinaigrette

• Add a teaspoon of finely minced fresh garlic (about one clove of garlic) or even some garlic powder in a pinch.

6. Raspberry Vinaigrette

• Add fresh or frozen raspberries along with the other salad dressing ingredients to a blender and puree.
• Also works with strawberries or blueberries!
• Go with about 1/2 cup berries per 1 cup of dressing.
• A bit of shallot and a drizzle of honey go nicely too.

7. Champagne Vinaigrette

• Use champagne vinegar for a light, elegant touch.

8. Citrus Vinaigrette (lime, orange, or lemon vinaigrette)

• Swap out half of the vinegar for lemon, lime, or orange juice. Blood orange is especially pretty!
• Throw in a little zest for an extra punch.

9. Spicy Vnaigrette

• Crushed red pepper flakes, a dab of horseradish, or even a bit of Sriracha add a touch of heat.

10. Shallot Vinaigrette

• Add a bit of finely minced shallots to the equation. Shallots add so much flavor! You can also add onion or scallions.
• I like to use white wine vinegar along with a touch of honey, Dijon mustard, and lemon juice in my shallot vinaigrette.

11. Dijon Vinaigrette

• Dijon mustard adds flavor and acts as an emulsifier – it’s kind of vinaigrette’s best pal. More about emulsifying in a minute.
• I like to add about a half teaspoon to a teaspoon of Dijon mustard per 1 cup of dressing.

12. Lemon Thyme Vinaigrette

• Add fresh or dried thyme and a squeeze of lemon juice for this flavorful twist on vinaigrette.

How to Mix Vinaigrette: My Two Favorite Methods

Yes, oil and vinegar likes to stay separated. But for vinaigrette, we want it together – at least long enough to get it onto our salad.

One effective way of mixing it together (also known as “emulsifying”) is to use a blender. But I feel like that over-complicates the process and, let’s be honest, I don’t like the extra clean-up. And this is all about simple!

So I almost always mix my vinaigrette one of two ways:

Whisk it in a bowl

Add all of the ingredients to a small bowl and briskly whisk until all of the ingredients come together. That’s it! You can also add all of the ingredients except the oil, then whisk while adding the oil in a stream, which can help with the emulsification.

A tip Brandy shared has been a bit life-changing, too: just whisk the vinaigrette right in the salad bowl, add the greens, and toss. It only works if you’ve got just the right quantity for your salad, but it’s still an incredibly convenient option when the stars align.

Shake it in a mason jar

This is my favorite method because it’s easier (read: lazier). Just add all of the ingredients to a mason jar, screw on the lid, shake for a few seconds, and: voila, vinaigrette!

Bonus: you’ve now got a ready-made container for storing leftover dressing in the fridge for later on!

Taste, adjust seasonings, and serve

Once it’s mixed, just taste and adjust the  seasonings if you like, and you’re good to go. Tasting tip: For the most accurate idea of what the dressing will taste like on your salad, dip a leaf into the dressing, shake off the excess, and try.

If you’re not serving your vinaigrette right away, you may have to shake it again right before serving. But here’s where the bonus of a couple of the add-ins come into play: both Dijon mustard and honey help emulsify the dressing, which keeps it together longer. So consider adding one or both of these if you’re entertaining and don’t want the embarrassment of a broken-down dressing (the horror!) or if you are just plain tired of shaking.

Here’s the full, printable recipe!

If you try and love this recipe for homemade vinaigrette, please leave a review! Even if you don’t absolutely love it, I welcome any and all feedback and I share all legit reviews. I test my recipes multiple times in my home kitchen, but I really appreciate knowing how they’re working for others; your reviews help me make tweaks until my recipes are just right! And they’re so valuable for other readers, too. Thank you! ❤️

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Vinaigrette Salad Dressing Recipe

Homemade vinaigrette is so much better than store-bought – and EASY! This recipe yields enough to lightly dress a salad for four. Read the entire post for tons of variations and ideas!

Course Salad

Cuisine American

Diet Diabetic, Gluten Free, Vegan, Vegetarian

Keyword vinaigrette

Prep Time 2 minutes minutes

Total Time 2 minutes minutes

Servings 2 servings

Calories 189kcal

Author Kare

Ingredients

• 3 tablespoons extra virgin olive oil* or a more neutral-flavored oil like grapeseed, canola, or vegetable
• 1 tablespoon white wine vinegar** or balsamic, apple cider vinegar, rice, sherry, or other wine vinegar
• Pinch kosher salt
• A turn of freshly ground black pepper

Instructions

• Add all of the ingredients to a small mason jar, screw on the lid, and shake until blended. You can also whisk the ingredients together in a bowl or whirr them together in a blender.
• Taste and adjust seasonings if desired. Add to salad, toss, and serve.
• Keep leftover dressing in a sealed jar in the refrigerator for 2 – 3 days.

Notes

*Additional notes on oil

I recommend extra virgin olive oil. Other options are light, flavorless oils like grapeseed oil, canola oil, or vegetable oil. Avocado oil can be delicious, too. For some extra flavor, you can even swap in a touch of nut oil like walnut oil or hazelnut oil; or a bit of sesame oil adds a nutty vibe that complements Asian foods nicely. Just use a light touch with the more potent oils.

**Additional notes on vinegar & subbing lemon juice

Most wine vinegars will yield a lighter vinaigrette. Rice vinegar is also a nice, light choice. Apple cider vinegar lends a nice little bite (I like using it in salads with apple). Balsamic is a bolder choice, but lends a wonderful sweet/tart flavor to the mix. Sherry vinegar is also nice, but can be bold, so tread lightly.

Lemon juice is often substituted for vinegar, but I prefer to supplement the vinegar with acidy citrus juices (orange and lime juices also fall into this category) rather than replace the vinegar entirely. Generally I’ll swap out half the vinegar for citrus juice if I’m going that route.

Customization ideas

Balsamic vinaigrette: When using balsamic, a touch of sweetener – granulated sugar, honey, pure maple syrup, or even brown sugar – helps mellow out the acidity, while a bit of Dijon mustard helps round it out. I like to use white balsamic vinegar for a lighter balsamic dressing in both flavor and looks.

Herb vinaigrette: Add 1-2 tablespoons fresh chopped herbs like dill, basil, parsley, cilantro, mint, or thyme (dried herbs work, too, but can be more potent – adjust to 1-2 teaspoons instead.)

Ginger vinaigrette: Add 2 teaspoons finely minced ginger.

Garlic vinaigrette: Add a finely minced garlic clove or even some garlic powder (start with 1/4 teaspoon) in a pinch.

Parmesan vinaigrette: Add 2 tablespoons grated or shredded Parmesan. Pecorino Romano, Gorgonzola, or feta are delicious too.

Raspberry vinaigrette: Add fresh or frozen raspberries along with the other salad dressing ingredients to a blender and puree. Also works with strawberries or blueberries! Go with about 1/2 cup berries per 1 cup of dressing. A bit of shallot and a drizzle of honey go nicely too.

Champagne vinaigrette: Use champagne vinegar for a light, elegant touch.

Citrus vinaigrette (lime, orange, or lemon vinaigrette): Swap out half of the vinegar for lemon, lime, or orange juice. Blood orange is especially pretty! Throw in a little zest for an extra punch.

Spicy vinaigrette: A pinch of red pepper flakes, a teaspoon or two of horseradish, or even a bit of Sriracha (start with 1/4 teaspoon) add a touch of heat. 

Shallot vinaigrette: Add 2 teaspoons finely minced shallots to the equation. Shallots add so much flavor! You can also add onion or scallions.

Dijon vinaigrette: Add about a half teaspoon to a teaspoon of Dijon mustard per 1 cup of dressing. Dijon mustard adds flavor and acts as an emulsifier – it’s kind of vinaigrette’s best pal. 

Nutrition

Serving: 2tablespoons (1/2 recipe) | Calories: 189kcal | Carbohydrates: 1g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Sodium: 29mg | Sugar: 1g | Iron: 1mg

More Salad Dressing Recipes

When you know how to make your own salad dressing, you can take on the world! Or at least, it’ll feel like it. Here are some more recipes for homemade salad dressing:

• Honey Dijon Mustard Dressing – This homemade version of a perennial favorite is so good!
• Thousand Island Dressing – So creamy and delicious!

The post Homemade Vinaigrette Salad Dressing Recipe appeared first on Kitchen Treaty.

CONSUME WITH CAUTION.

There is something oh-so very drinkable – and almost weirdly addicting – about this slow cooker mulled wine. I don’t know if it’s the tart/sweet combo, the cinnamon, the cloves, the wine, the brandy, its ability to warm you from the inside out, the magic of the season, all of it together, or what, but it is very easy to drink.

Possibly too easy to drink.

Contrary to how I may have represented myself here, I really am not that much of a drinker. I like cocktails and wine (okay, and beer too) but most often, I stop at one – or half of one. Usually because, depending on the alcohol content, it’s put me half to sleep. Because I’m usually kind of lame. (Occasionally – like, once every couple of years – I will power through and keep drinking and then … well, hoo boy. And oy.)

But this slow cooker mulled wine, for some reason, compels me to keep sipping. And sipping. Others who have tried it have experienced the same thing. So: please, heed the warning.

A slow cooker might be a host/hostess’s very best friend in the kitchen, especially during the holidays – and especially when you’re serving a warm, seasonal drink like mulled wine. A Crock Pot filled with an irresistible warm-spiced drink, a collection of mugs, a ladle – they take up a little big of room on the counter, and that’s it. So easy when entertaining.

A fruity wine like Merlot or even a Zinfandel or jammy Cabernet Sauvignon will work best in this slow cooker mulled wine recipe. But nothing too sweet, please, which could easily take the cocktail from clink-worthy to cloying. If you’re not sure, just sure start off with less sugar, tasting and adding more until you’ve hit the right balance of (strangely addictive) tart/sweet.

More Warming Winter Cocktails

• Warm Vanilla Cinnamon Bailey’s Drink – so cozy!
• Gluhwein – hot mulled red wine. YUM.
• Hot Spiced Cider – so good with a splash of rum!

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Slow Cooker Cranberry-Orange Mulled Wine

Get toasty! Red wine simmers in the slow cooker along with orange, cinnamon, cranberries, and cloves. A couple of glugs of brandy add a nice little kick, too.

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 6

Calories 211kcal

Author Kare

Ingredients

• 1 750 ml bottle of Merlot or another fruity (but not too sweet!) red wine such as Cabernet Sauvignon or Zinfandel
• 2 cups orange juice I either like squeezing my own or buying a 100% pure fresh-squeezed version
• 1 cup fresh or frozen whole cranberries rinsed and picked through
• 1/3 cup granulated sugar plus more to taste
• 1 medium orange I like to use an organic orange for recipes like this because it will be soaking in the beverage, peel and all
• 2 tablespoons whole cloves
• 2 3-inch cinnamon sticks
• 1/2 cup brandy
• Garnishes if desired: cinnamon sticks, orange slices, and/or fresh cranberries threaded onto a cocktail pick

Instructions

• Add wine, orange juice, cranberries, and sugar to a 3-quart or larger Crock Pot. Stir to help sugar begin to dissolve.
• Wash orange thoroughly and stud the orange with the cloves – just stick the cloves directly into the peel, pointy end first. I like to poke it all over with a toothpick first to make holes for the cloves.
• Add the clove-studded orange and the cinnamon sticks to the wine.
• Cook on low for 2 – 3 hours, or until the berries are tender. You can cook it for an hour or two longer if you wish, but take care that it doesn’t boil.
• Remove the orange and the cinnamon sticks, then VERY CAREFULLY pour the mulled wine through a fine-mesh sieve into a large heat-proof bowl. Using the back of the spoon, press on the cranberries to get all of the juices into the bowl. A berry or two may burst, so watch out!
• Return wine to the Crock Pot and stir in the brandy. Taste and add additional sugar until it’s just sweet enough. I like it just past the pucker point; you may prefer a sweeter mulled wine.
• Ladle into mugs and serve with a cinnamon stick, an orange slice, and/or fresh cranberries pushed onto a cocktail stick, if desired.
• Keep your Crock Pot on the “warm” setting to keep the wine nice and hot. If your Crock Pot doesn’t have a warm setting, try alternating between “low” and off.

Notes

A Crock Pot with a “warm” setting tends to work best for this recipe. Crock Pots do vary, but I’ve found if I keep it on low for more than three hours, it will boil – and you want to avoid boiling as it will burn off the alcohol.

Refined Sugar Free Option

Use pure maple syrup in place of the granulated sugar.

Nutrition

Serving: 8ounces (1 cup) | Calories: 211kcal | Carbohydrates: 19g | Protein: 1g | Sodium: 7mg | Fiber: 1g | Sugar: 14g

The post Slow Cooker Cranberry-Orange Mulled Wine appeared first on Kitchen Treaty.

Whether you make a simple 4-ingredient cranberry sauce like I’m sharing here or mix it up with various spices, fruits, and sweeteners, your homemade cranberry sauce is going to rule the table!

The Story Behind the Recipe

This is the year, my friends. This is the year you’re going to do it. You’re going to put aside the can opener, step away from the kitchen counter with purpose, and stride toward the stove top. And 20 minutes later, you will say, “Hey! I can make fresh cranberry sauce, dangit! I rule Thanksgiving! I rule THE WORLD!”

And when your friends and family have one tantalizing taste of your homemade fresh cranberry sauce, they’ll agree with you. Guaranteed.

If you haven’t made homemade cranberry sauce, I have to tell you this: it is SO super easy. How easy, you ask? THIS easy.

Even though there are endless wonderful variations of cranberry sauce out there, really you only need four things: fresh (or frozen) cranberries, sugar, water, and some orange zest or lemon zest. And then you need a saucepan, a stove, a spoon, and about 20 minutes.

Why You’ll Love Fresh Cranberry Sauce

• It elevates your holiday table. There’s just something extra fancy about having a bowl of gorgeous ruby-red homemade cranberry sauce at the table.
• Endlessly customizable. Love cardamom? Crave apples? You can add them to your cranberry sauce! Choose spices and fruits that complement the other dishes on your table or just do a little experimenting. It’s actually really hard to go wrong!

Cranberry Sauce Recipe Ingredients

There are endless variations for homemade cranberry sauce (scroll down to Adaptations/Variations for lots of ideas)!

At its core, fresh cranberry sauce only needs three ingredients – cranberries, sweetener, and water. My base recipe is similar to the Ocean Spray cranberry sauce recipe, but I like to add orange zest for some additional flavor and start with less sugar so that I don’t end up with a cranberry sauce recipe that’s too sweet.

• Fresh cranberries – Find the cranberries in most any produce section. Ocean Spray sells bags of 12-ounce berries, or you may be able to find some in the organic section of well-stocked grocery stores.
• Water – Liquid helps to break the cranberries down, releasing their pectin for a nice thick cranberry sauce. I’ll sometimes sub in orange juice, or a 1/2 and 1/2 combo, for some extra orange flavor.
• Sugar – You will want a sweetener! Granulated sugar is a top pick and easy to adjust until sweetened perfectly. I also like to use pure maple syrup (I start with 1/3 cup).
• Orange zest – Adding the zest of an orange is necessary in my opinion. It helps to highlight and deepen the cranberry flavors. And makes your fresh cranberry sauce smell EXTRA divine when cooking!

A Note About Fresh Cranberries

Take a quick look at the berries. You want the majority to be firm and smooth. If you find several mushy – or even moldy, ack! – berries, it goes without saying that you’ll want to pass on that bunch.

Before cooking, rinse the berries and sort through, discarding any super-mushy or obviously unripe berries.

Adaptations/Variations

Orange Maple Cranberry Sauce

Add orange zest, freshly squeezed orange juice, and a cinnamon stick, plus sweeten with pure maple syrup. A fave variation!

Apple Cinnamon Cranberry Sauce

Add tart apples, cinnamon, and lemon zest for a cranberry sauce with extra fall vibes.

Ginger Pear Cranberry Sauce

If apples and cinnamon can work well win cranberry sauce, why not ginger and pears? This unexpected combo makes an extra special homemade cranberry sauce.

Raspberry Cranberry Sauce

Raspberries pair surprisingly well with cranberries! This one has jammy red zinfandel wine in it too. So good!

Spiced Cranberry Sauce

Add a variety of warm spices like cinnamon, cardamom, nutmeg, ginger, and cloves. A touch of pure maple syrup and brown sugar to sweeten deepens the flavor.

Lemon Cardamom Cranberry Sauce

Load up on the lemon zest and throw in a few crushed pods of cardamom when simmering. Pull the cardamom out before serving.

Jalapeno Cranberry Sauce

Add some heat to the situation with jalapeno peppers! The combination of sweet, tart, and heat is addicting. This Jalapeno Cranberry Sauce recipe from Boulder Locavore looks perfect.

How to Make Cranberry Sauce

1. Place a medium-sized saucepan over medium heat. Add all of the ingredients – cranberries, water, sugar, and orange zest. Bring the mixture to a boil.
2. Continue to let the sauce boil, stirring occasionally, until the sauce gets juicier and the berries burst and break down, about 15 minutes.
3. Taste the sauce! If it’s too tart, add more sugar – about a tablespoon or two at a time – until the sweet/tart balance is just right. Individual tastes can vary, but I like it to be sweet with just a little teensy bit of puckery tartness that lingers (can I just say that using the word “linger” in a post about cranberries scratches an itch in my Gen X soul?!)
4. Once you’ve found the perfect amount of sugar, stir and cook for another minute or so to make sure the sugar dissolves.
5. Remove from heat and let cool, then spoon into your serving container or an airtight container for storing.

Jump to the full, printable recipe

Tips for Success

• Buy your cranberries early! At least where I live, grocery stores will often sell out of the bags of cranberries a week or two before Thanksgiving. Panic-inducing! So I always grab a few bags at the beginning of the month and pop them in the freezer as insurance.
• Please don’t skip the tasting step. Cranberries can really vary in sweetness, and so it’s important to start with a small amount of sweetener, taste, then add a little more until it’s just right. Fresh cranberry sauce, in my opinion, should taste a little tart but not mouth-puckeringly so.

Make-Ahead Tips

The cool thing about homemade cranberry sauce on Thanksgiving is that you can make it WAY ahead of time. It’ll keep nicely in the refrigerator for up to a around 5 days (some sources do say up to 2 weeks, but I’m cautious so I stick it in the freezer if it will be much longer than that.

You can also freeze it for up to 3 months ahead of time then place it in the fridge overnight to thaw before the big day.

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Homemade Cranberry Sauce Recipe

With just 4 ingredients and about 20 minutes of time, you can have a homemade fresh cranberry sauce that everyone will rave over! Sweet, tart, and perfect with all your Thanksgiving fixings. Plus, you can easily make it ahead of time!

Keyword cranberry sauce recipe, fresh cranberry sauce, homemade cranberry sauce, ocean spray cranberry sauce

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 12 1/4-cup servings

Calories 45kcal

Author Kare

Ingredients

• 12 ounces fresh cranberries about 3 cups
• 1/2 cup granulated sugar + additional sugar if needed
• 2 teaspoons orange zest from one medium-size fresh orange
• 1 cup water

Instructions

• Rinse and sort the berries – if any are super mushy, discard them.
• Place a medium-sized saucepan over medium heat. Add cranberries, 1/2 cup sugar, orange zest, and water.
• Cook, stirring occasionally, until the sauce comes to a boil.
• Continue to boil until the sauce gets juicier and the berries burst and break down, about 15 minutes
• Taste for sweetness. If it’s too tart, add more sugar – about a tablespoon or two at a time – until the sweet/tart balance is just right for you.
• Once you’ve found the perfect amount of sugar, stir and cook for another minute or so to make sure the sugar dissolves.
• Remove from heat and let cool, then spoon into your serving container or an airtight container for storing.
• Keeps for up to one week refrigerated in an airtight container, or for up to two months in the freezer.

Notes

Sweetener Option

Use pure maple syrup or honey (if not vegan).

Vegan Option

Be sure to use vegan sugar or substitute pure maple syrup.

Storing Fresh Cranberry Sauce

Place cranberry sauce in an airtight container and store it in the fridge for up to 5 days. (Some sources say you can store your cranberry sauce for up to 2 weeks in the fridge but I like to be on the safe side and freeze if I’m pushing a week ahead of time or longer). You can also freeze it for up to 3 months then thaw it overnight in the fridge before serving. 

Nutrition

Calories: 45kcal | Carbohydrates: 12g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 24mg | Fiber: 1g | Sugar: 10g | Vitamin A: 18IU | Vitamin C: 4mg | Calcium: 3mg | Iron: 0.1mg

The post Homemade Cranberry Sauce appeared first on Kitchen Treaty.