Beet Juice with Coconut Milk and Lime

I admit, vegetable juice drinks are new to me; I was a little suspicious when I first went to taste beet juice. I thought it might be very, well, beet-y.

But in fact, when you add cardamom, sugar, coconut, and most importantly, lime, the end result is a sweet & tangy drink packed full of nutrient goodness. This would be gorgeous in a pitcher on a brunch board, or served poolside.

1 large beet, peeled and cubed small
1 t. ground cardamom
1/4 – 1/2 c. sugar (to taste)
2 c. coconut milk
2 c. water

3 T lime juice

1. Combine ingredients in a blender; serve chilled.

Moru Thanni / Spiced Yogurt Drink

Note ā€” you can, of course, make this with regular yogurt, which would be standard in Sri Lanka, but Iā€™m working on a vegan cookbook, so…


Moru Thanni / Spiced Yogurt Drink

(15 minutes, serves 4)

On a hot day, this a wholesome way to cool down!

1 c. vegan yogurt (use your favorite; I like Culina, which is coconut milk based, but versions based on cashews would also work for this)
1/2 t. asafoetida powder / hing (optional)
1/2 – 2 t. salt (to taste)
3-4 c. water (to your desired drinking consistency)
1/2 red onion, chopped fine
1 green chili, chopped fine
1 t. coriander leaves, chopped fine
1 t. vegetable oil
1 t. black mustard seeds

1-2 T lime juice (to taste)

1. In a large pouring container, mix yogurt with asafoetida powder (if using) and salt.

2. Add 2-4 c. water, stirring to combine, to your desired drinking consistency.

3. Add chopped onion, green chili, and coriander to the beverage.

4. In a small pan on high, heat oil and add mustard seeds. When they start to splutter, remove from heat and add to the beverage, stirring to combine.

5. Add lime juice and adjust seasonings to taste. Serve cold as a refreshing beverage; it can also be served as an accompaniment to a rice meal, and in that instance, would be poured over the rice.

NOTE: To turn this into a refreshing cocktail, feel free to add a shot or two of arrack to the glass!

Now, this is normally a nice, refreshing wholesome beverage — but if you really wanted to kick it up a notch, you could add a shot or two of arrack, turning it into a yogurt cocktail. šŸ™‚

One More Hour

One more hour, my local peeps, for this event. (Me pictured wearing one of Madhurima’s fabulous earrings; you can’t have this pair, but she has other delightful options…)

I have to say the main thing that’s sold this time are confections (esp. the sweet samplers) and cakes — the redbud cakes have been selling like hotcakes. Maybe because they’re delicious? Not that people can tell that when they’re wrapped in plastic wrap, but they look delicious, and they ARE delicious. Also curry powder, several. Plus a scarf and a set of greeting cards and an alicorne soap for someone’s little girl, and a constellation pendant w/ necklace.

It’s interesting how differently things sell at different kinds of events — in December, lots of people wanted soaps for little $5 stocking stuffers. I thought they’d be big for Mother’s Day, but I guess not?

Still, it’s a beautiful day, and I’m enjoying myself on my porch (grateful for the shade) with my elderflower rose lemonade (which is kind of ridiculously floral in concept, but also tasty).

Redbud Sour (With Float Option)

So you’ve simmered down some delicious edible redbuds in a sugar syrup, and you have plenty of pretty pink redbud syrup on hand. After a long day of spring gardening, here’s a lovely floral relaxer. Scoop of ice cream optional, but a nice addition.

1Ā½ – 2 oz vodka (I used Ketel One’s Grapefruit Rose vodka)
1 oz lemon or lime juice
2 oz redbud syrup
Lemon slices and redbud flowers to garnish

Scoop of vanilla bean ice cream

1. In a cocktail glass, combine vodka, lemon or lime juice, and syrup; stir to combine.

2. Garnish with slice of lemon and redbud flowers, and if you like, add a scoop of ice cream. Enjoy!

Redbud syrup:

Passionfruit Gummies & Mango Mimosa with Pomegranate Seeds

So, I don’t have a recipe for you yet, because I think this version had a little too much gelatin. I did 5 packets to about 2 c. liquid (puree + water) I think, and the resulting gummies were quite firm; I want to try lessening the amount of gelatin, see if they still set and are a little softer.

But that said, they were tasty, Kavi enjoys eating them, and they’re fun for decorating a mango mimosa!

I’d hesitated to open a bottle of champagne for New Year’s, given that Kevin doesn’t like champagne much, so it’d just be me — but then I thought, well, it’s a gift that someone brought to my house in a previous year for a party, so it’ll be a nice memory of friends past, which is particularly appropriate for New Year’s (Auld Lang Syne), and I can probably convince my neighbors to take the rest of the bottle and finish it off (and they did). šŸ™‚

The pomegranate seeds were both pretty and delicious in the mimosa; recommended!

South Asian-Style Spiced Hot Chocolate

(5 minutes, serves 2)

When I visited Paris, I got to try hot chocolate the way they make it, which is pretty much melted chocolate & cream — very different from the rather watery (and sometimes gritty) version Americans often encounter.

This recipe is a touch lighter than the French version, and inflected with spices you’d find in chai. The key to maximizing its deliciousness is to use high quality ingredients — dutch-process cocoa, excellent chocolate chips (I use Callebaut or Ghirardelli), and nutmeg grated fresh (your microplane grater will make this easy).

The end result is luxurious enough to serve at a dinner party, but is also just right for comforting your stressed out student facing exams, or for just indulging yourself at the end of a long week. And if you want to make it just a little more French and a little more indulgent, feel free to substitute in half a cup of heavy cream for half a cup of milk!

2 c. whole milk
2 T unsweetened cocoa
1 t. cinnamon
1/4 t. ground cardamom
1/8 t. ground cloves
pinch of nutmeg
pinch of cayenne (optional)
1-2 T granulated sugar (2 T is more American-style; 1 T a little more bitter & French-style)
1/2 c. bittersweet or semisweet chocolate chips

mini marshmallows for serving (optional)

1. Place milk, cocoa powder, spices, and sugar in a small saucepan. Heat over medium/medium-low heat, whisking frequently, until warm (but not boiling), and the cocoa and sugar have dissolved. Add chocolate chips and whisk constantly for another thirty seconds or so, until the chocolate chips melt and distribute evenly into the milk. Serve hot, ideally with a few mini marshmallows on top!

Flash Sale

I have some goodies left over, so if you missed out on the September treat boxes and are sad, you can still pick one up for $30 if you like. It won’t have everything that was in the Patreon box, but it’ll have more of the things it does have, so it’s still nice and full.

ā€¢ jasmine rose black tea (in a test tube)
ā€¢ mulled apple cider, honey, and jaggery marshmallows
ā€¢ banana scones with candied ginger, cranberry, and a jaggery-brown butter glaze
ā€¢ chocolate cayenne sandwich cookie with mango curd

ā€¢ salted caramel iced cookies

Just comment below if you want one (I think I can do 5 more with what I have on hand), and we can arrange payment via PayPal…

Ridiculously Silly and Fun

This was ridiculously silly but also fun — I packaged my teas in test tubes. Why? I don’t know! They’re pretty that way. Hopefully the Patreon recipients will find some other use for the test tubes when the teas are done — fill them with bath salts or some such. And I have enough test tubes left for holiday gifting, so I hope my friends and family all like tea.