Non-Alcoholic

Homemade Cold Brew Coffee

August 21, 2018 by laurenpacek 8 Comments

Homemade cold brew coffee is amazing. For the vast majority of you out there, this will not be new information. But I only recently discovered this.

I’ve never been a coffee drinker. Like not at all. I realize that this is pretty unusual. In the past, I’ve even made efforts to like it. I was obviously doing something wrong.

Enter: cold brew.

Don’t get me wrong, I still love my Iced Chai Lattes. They’re delicious. But they can’t come close to the cracky goodness that cold brew provides.

Pour some over (lots of) ice, add a splash of half and half and a bit of sugar free syrup (salted caramel, please) and I’ll be in caffeinated heaven.

Making a batch of cold brew requires you to think ahead just a little bit. You’ll want to let it sit for 12 hours at room temperature before straining and drinking.

This cold brew will keep in the fridge for about 2 weeks. But let’s be honest, you’ll be making a new batch sooner than that.

5 from 4 votes

Homemade Cold Brew Coffee

Prep Time

5 mins

Cold brewing time

12 hrs

Total Time

12 hrs 5 mins

Course: Beverage

Cuisine: American

Servings: 8 cups

Author: Lauren Pacek

Ingredients

1 cup coffee, coarsey gorund
8 cups filtered water

Instructions

To make the cold brew

Combine the ground coffee and filtered water in a large container with a lid. I use a plastic pitcher.
Let the coffee sit for 12 hours (or longer, if you'd like stronger cold brew) at room temperature.
Strain the cold brew (see notes) into whatever container you plan to store it in. Refrigerate it until you're ready to use it.

When you're ready to drink your cold brew

Pour the desired amount of cold brew over ice.
Add your desired amount of milk/creamer/half and half/etc. and/or sweetener.

Recipe Notes

Notes:

I like to strain the cold brew through a fine mesh sieve lined with a coffee filter.
My current favorite way to drink my cold brew is with a splash of half and half and little bit of sugar free salted caramel syrup.

Since the weather is warming up, I’ve had to trade my morning mug of hot tea for homemade iced chai lattes. I usually consume my morning caffeine at my desk at work, right after I get there. However, it’s just not that relaxing to come in from the hot hot outdoors and drink a hot beverage.

Fortunately, these Iced Chai Lattes are delicious, caffeinated, and cold.

I used to get iced chai lattes from Starbucks, loved them, and assumed that they were really complicated to make. But, as it turns out, they’re just… get this… spiced black tea and milk.

So simple!

It’s also pretty cool that you can use whatever spices in whatever proportions that you like. I use a pretty traditional chai blend, but do go a little heavy on the cardamom (I love it!). You can also make them as sweet (or not) as you like using your preferred sweetener.

Looking for other caffeinated goodness? Check out my Homemade Cold Brew Coffee!

5 from 2 votes

Iced Chai Lattes

Prep Time

5 mins

Cook Time

35 mins

Total Time

40 mins

Course: Beverage

Cuisine: American

Author: Lauren Pacek

Ingredients

6 cups water
1/2 cup sugar, see notes
2 3-inch cinnamon sticks
4 star anise
2 inches fresh ginger, peeled
1 tsp black peppercorns
1 tsp coriander seeds
10 whole cloves
2 tsp cardamon seeds
8 teabags black tea
milk, see notes

Instructions

Combine the water, sugar, and spices in a medium-sized saucepan over medium heat.
Bring to a boil, and allow the mixture to simmer for 10 minutes.
Turn the heat off and add the teabags to the saucepan. Allow the tea to steep for 20 minutes. Remove the tea bags and allow the tea to cool completely.
In whatever proportions you desire, pour the cooled tea over ice and top with milk.

Recipe Notes

Notes:

You can increase or decrease the amount of sugar to suit your tastes. I've used both brown and white granulated sugar with success.
I have used cows milk and almond milk. I can't speak to how these iced lattes turn out when using another kind.

Looking for more treats that feature chai flavors? Check out these Chai Spice Chocolate Chunk Muffins!

The Perfect Hot Chocolate

December 28, 2015 by laurenpacek 6 Comments

This is the perfect hot chocolate. There, I said it.

It is rich, creamy, and delicious, and will put you in a cozy, wintry state of mind.

First day back at work after the holiday? Yeah, I feel that pain. May I suggest clinging to the holiday season with some decadent hot chocolate?

Even though a good portion of the country has been unseasonably warm lately, it’s finally in the 30s in Western Pennsylvania (where our families live). In addition to avoiding the return to reality, this little bit of chilly weather is as good an excuse as any for enjoying this easy, perfect hot chocolate.

I’d highly recommend that you snuggle up under some blankets with a cuddly dog or two and sip away on this hot chocolate!

You should also check out these Hot Chocolate No Bake Cookies while you’re at it.

5 from 1 vote

The Perfect Hot Chocolate

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

Course: Beverage

Cuisine: American

Servings: 2 large mugs

Author: Lauren Pacek

Ingredients

For the hot chocolate

3 cups milk of choice, see notes
2-3 oz. dark chocolate, roughly chopped
2 tbs cocoa powder
2 tbs granulated sugar
1/8 tsp kosher salt
1/2 tsp vanilla extract
1 cup mini marshmallows

Optional toppings

whipped cream
mini marshmallows
cinnamon stick

Instructions

In a medium sauce pan, heat the milk over medium heat until bubbles just begin to appear around the edges.
Add the dark chocolate, cocoa powder, sugar, salt, and vanilla extract. Whisk occasionally until everything is melted and combined.
Add the cup of mini marshmallows and whisk until they melt into the hot cocoa.
Ladle the hot chocolate into mugs and top with whipped cream, more marshmallows, and a cinnamon stick, if desired.

Recipe Notes

Notes:

I've used 2% and almond milk. Both worked very well.

Cheerwine Ice Cream Floats

August 28, 2015 by laurenpacek 44 Comments

We officially moved to Durham, NC last Saturday!

I’m beyond excited to finally be down here and to start work at Duke next week. I’ll be sharing more about the transition to southern life as things develop.

I’ve spent the past week unpacking and trying to organize the house. I am finally at a point where all of my blog props and whatnot are unpacked, and the bedroom that I’m using as a “studio” (and as a spare bedroom) is organized enough that I could take some photos.

In an attempt to kick things off with a proper Southern treat, I decided to go with Cheerwine Ice Cream Floats.

Haven’t tried Cheerwine? Cheerwine is a cherry-flavored soda that was created right here in North Carolina. It was introduced to me by my friend, Emily, who is a South Carolina native. It’s bubbly and sweet, and perfect over vanilla ice cream.

You’ll need (makes 1):

2 scoops vanilla ice cream
Cheerwine soda

Drop the scoops of ice cream into a tall glass. Top with Cheerwine. Drink!

Be careful, because as soon as the soda hits the ice cream, things will get pretty foamy. Pour slowly.

Looking for more float goodness?

Dr. Pepper Bourbon Floats

Dirty Coke Floats

Cherry-Lime Fizzy Mocktails

August 5, 2015 by laurenpacek 6 Comments

Show me someone who isn’t down for a pretty, fizzy drink.

You can’t, right?

With how ridiculously hot it’s been of late, these drinks are a welcome treat.

They are bubbly, sweet, and tart.

You’ll need:

For the cherry simple syrup –

1 cup water
1 cup granulated sugar
15 cherries, pits removed and roughly chopped

For the drink (makes 1)-

1 oz. cherry simple syrup
juice of 1/2 lime
lime flavored sparking water (I used La Croix, because it’s my jam)
lime slices, for garnish (optional)

To make the simple syrup, combine the water, sugar, and cherries in a medium sauce pan. Heat over medium heat until the sugar is completely dissolved, stirring occasionally. Turn the heat off and allow the simple syrup to cool.

Pour the simple syrup into a glass with ice. Add the lime juice and top with sparkling water. Garnish with lime slices.

Perfect Iced Tea

June 27, 2013 by laurenpacek 4 Comments

I don’t think that I’ve mentioned this before, but I am full on addicted to Coke Zero. Now, I mean, I know that I am addicted to caffeine (as are many people in the world). But there’s something about Coke Zero in particular. I find myself actually craving it.

Yes, I know that diet pop/soda is just terrible for you. I know this. But I can’t help myself. As a public health professional, this is a little embarrassing.

Anyway, I’ve been toying with the idea of trying to wean myself off of it for some time. Caffeine is a necessity in my life, so that had to be taken into consideration. I love black tea, so I decided to brew up a big batch of iced tea (sweetened with a bit of real sugar) and keep it on hand in the fridge.

It’s going to take a while, but I think that this could be a very acceptable, long-term substitute for diet pop.

I found this recipe on the blog Hillbilly Housewife.

You’ll need:

8 cups water, divided
6-8 tea bags (whatever kind you like)
desired amount of sweetener, optional

In a 2-quart sized sauce pan, bring 4 cups of the water to a boil. Pour the remaining 4 cups of (preferably cold) water in a large pitcher that can withstand heat.

Once the water in the pan boils, add all of the tea bags. Remove from the heat, and steep for 10 minutes. After 10 minutes has passed, discard the tea bags.

Pour the hot tea over the cold water in the pitcher. You can add some manner of sweetener at this stage if you want: honey, sugar, simple syrup, etc.

Put the pitcher in the fridge to finish chilling, or pour into an ice-filled glass immediately.

Tropical Fruit and Pomegranate Smoothie

March 7, 2013 by laurenpacek 2 Comments

Happy Thirsty Thursday, everyone! I had a pomegranate hanging around my kitchen, and wanted to use it up somehow. Initially I had intended to use it as garnish for last week’s pomegranate margarita, but of course forgot about it. What better way to use it than in a smoothie?

Makes 1 large smoothie.

You’ll need:

1/4 cup pomegranate arils (or 1/4 cup pomegranate juice)
handful tropical fruit, frozen (I had a mixture of mango, pineapple, and strawberries)
1/2 banana
1 cup plain almond milk

Put everything in a blender and let it rip. The blender will likely not be able to break down all of the little seeds that are inside of the arils, so you’ll end up with the seeds in the smoothie. It’s kind of like the seeds from a raspberry. If you want a completely smooth smoothie, consider substituting pomegranate juice for the arils.

{Homemade Christmas Gifts!} – Part 1 – Hot Chocolate Mix

December 12, 2012 by laurenpacek Leave a Comment

Here’s the first installment of posts showcasing homemade gifts that are just perfect for giving away during the winter holiday season!

I know I’ve shown you homemade hot chocolate before, but this recipe makes much larger quantities. And really, I think that this one is actually better! After much searching, I found this recipe from The Brown Eyed Baker.

You’ll need:

3 cups nonfat dry milk powder
2 cups powdered sugar
1 1/2 cups cocoa powder
1 1/2 cups white chocolate chips (or white chocolate, chopped)
1/4 tsp salt

Mix all of the ingredients together in a large bowl.

Working in 2 batches, pulse the ingredients in a food processor until the white chocolate is ground up pretty finely.

Store in an airtight container for up to 3 months.

To make the hot chocolate: Add your desired amount of mix to a mug and stir in 1 cup of hot milk (almond milk works well here, too!). Enjoy!

Since I’m giving these as gifts, I also plan to add a little fabric and ribbon to dress them up a bit.

Homemade Hot Chocolate

October 18, 2012 by laurenpacek Leave a Comment

Happy Thirsty Thursday, everyone! I have another non-alcoholic beverage for you.

You’ll need:

2 tbs cocoa powder
2 tbs sugar
salt, small pinch
1 tbs hot water
1 cup milk*
marshmallows or whipped cream, optional

Add the cocoa powder, sugar, salt, and water to a pan. Stir to combine.

Slowly add the milk and bring to a near-boil.

Remove from the heat and add the vanilla. Whisk it all around to make everything frothy. Add marshmallows/whipped cream, if you desire, and drink up!

*Works with almond milk, too!

Pumpkin Pie Smoothies

October 11, 2012 by laurenpacek Leave a Comment

Happy Thirsty Thursday, everyone! Now, I realize that this is not an alcoholic beverage. But I haven’t been doing much drinking lately, so today you’re getting a healthy, seasonal, smoothie.
This recipe was found on the blog Total Noms. Makes 1 large smoothie.

You’ll need:

1 cup plain almond milk
1/2 cup rolled oats
1 banana, frozen
1/2 cup canned pumpkin
1 tsp pumpkin pie spice
3 ice cubes

If you have some extra time, soak your oats in the almond milk for 15-20 minutes. It’s not necessary, but it will help to make your smoothie more… smooth.

Other than that, all you need to do is place everything in a blender and blend until smooth. Drink up!