Hot chocolate for all! But if you consume raw milk you don’t want to overheat the precious raw milk and lose all it’s goodness, so after several attempts, I am finally satisfied with this recipe.
Put all ingredients except salt in the Vita-Mix. Blend on high for three minutes, or until it’s warm enough for your taste, but not over 105 degrees (when the enzymes begin to die off).
There will be lots of foam on top. Ladle the foam off the top into a bowl. Set aside.
Pour the hot cocoa into mugs (or mason jars like we did, hehe) then spoon desired amount of foam on the top.
Sprinkle very small amounts of pink Himalayan salt on top to add festive color and a hint of salty goodness, nourishing trace minerals included.
If you don’t have a Vita-Mix, carefully whisk all ingredients in a pot over medium-low heat, right before it gets to 105 degrees. In any kind of blender, blend 1/2 cup of the hot cocoa on high until it’s frothy.
My kids prefer this recipe over any “organic” store-bought egg nog. Also? It only takes a couple minutes to make!
Combine all ingredients in a blender. Blend until smooth. If you’d like it a little warm, let it blend for a minute or two. There will be a nice froth on the top. If you’re serving it right away, you might want to spoon the froth off the top and add it to each cup for a nice finish.
Sprinkle nutmeg on the top for a pretty finish (optional).
This indulgent drink is a superfood, sugar-free twist on a holiday treat! Naturally rich, creamy, and thick, it doesn’t even need the addition of eggs or cream.
Place all ingredients in blender and process until smooth, tasting and adjusting spices and sweetener as desired. Pour in a pretty glass and enjoy your health-boosting treat!
A perfect treat for cold days and nights.
Combine cocoa, salt and sucanat in a sauce pan.
Blend in boiling water.
Bring mixture to a boil while stirring.
Simmer and stir for about 2 minutes.
Stir in milk and heat until very hot, but do not bring to a boil.
When very hot remove from heat and add vanilla.
Divide between 4 mugs with a little room left at the top.
Top off with extra raw milk to bring to drinking temperature.
(For extra flavor add another pinch of salt and enjoy!)
This is your most basic water kefir, which you can drink as is or turn into water kefir sodas.
Put grains and sweetener into the glass jar.
Fill with water up to the first line on the neck of the jar.
Cover with 1/2 of a coffee filter (or napkin) and secure with the metal jar ring.
Let ferment on the counter for 24 hours - 48 hours.
Strain grains out and start another batch of water kefir.
Drink water kefir or make it into soda. Store extra in the refrigerator.
Notes:
* Do not use honey or agave nectar for water kefir. The honey has antibacterial properties
that will eventually kill the grains. The grains do not grow well on agave nectar.
** Do not use reverse osmosis water or distilled water. The grains will eventually die using those.
How quickly the grains eat the sugar and reproduce depends on the temperature of your home. Don’t ferment for more than 48 hours.
If you want to take a break from making water kefir, or you are going on vacation, etc., you can put the grains in a glass canning jar with sweetener and water, tightly covered in the refrigerator, and they will keep that way for a while. Rinse them every week and add fresh water and sweetener if you aren’t using them.
A natural, probiotic soda.
Divide the water kefir equally between the glass bottles.
Fill the bottle with juice until it reaches two inches from the top.
Put in a warm place and let ferment until bubbles form around the edge and you hear a “pop” sound when you open the bottle (12-18 hours depending on the temperature inside your home).
Chill in the fridge before serving.
A cool drink for a hot day.
Blend together until smooth.
This creamy, tasty tea is wonderful for a Thanksgiving treat! If you are in need of a “tea” break during the busy holiday, make some of this easy chai tea and enjoy! 🙂 I used Red Roobois Chai blend I got from Bulk Herb Store, although any loose leaf Red Roobois Chai blend will work.
Bring water to a low simmer and pour in tea, pumpkin pie spice and pumpkin puree. Whisk until blended. Simmer for 5-8 minutes. Pour in mix while stirring with whisk and continue cooking until the milk is steaming. Mix in honey. Remove from heat and pour through a strainer into mugs. Serve warm and enjoy!
This is a delicious, rich hot chocolate that really hits the spot on a cold day! You can vary the flavors by adding organic extracts such as almond, peppermint, coffee, coconut, orange…the list goes on and on!
Whiz up all ingredients in a blender, and then heat gently in a small saucepan until desired temperature is reached. It’s extra good with a dollop of whipped cream!
If you like to use bananas to make banana bread, or frozen, in a fruit smoothie, here is an easy and economical way to always have some on hand.
Purchase very ripe bananas. Often, you can get them at a discounted price.
Peel them and fill freezer bags.
Store in the freezer and remove just how much you need for your recipe.
Rich, creamy, chocolatey and totally nourishing!!
In a bowl, beat the egg whites with the pinch of salt until stiff peaks (but do not let them get dry.) Set aside. In blender, combine eggs yolks, honey, cocoa, and vanilla, and blend for a few seconds until incorporated. Add the milk and cream and blend until fully incorporated and frothy. Pour the egg and milk mixture into a large bowl and carefully fold in the egg whites. Serve well chilled with cocoa sprinkled on top. Add your favorite liquor if you choose, such as Kahlua or Bailey’s Irish Cream.
Sweet Potato Fly is a fermented sweet potato drink that will remind you of ginger ale. The drink is sweet and refreshing.
Mix 1 cup of water with the mace. Bring the mixture to a boil. Remove the mixture from the heat and allow it to cool.
Using a coarse grater, grate the sweet potatoes. Rinse the sweet potatoes under cold water to remove the starch. Volume wise this will look like a lot of sweet potato once it is grated.
In a large bowl or crockpot, combine the grated sweet potatoes, the rest of the water, sugar, whey, the juice from the limes and the grated peel of the limes, the cinnamon, nutmeg, ginger, and eggshell.
Add the boiled mace.
Stir the mixture gently. Cover the mixture and store in a warm place for three days.
Strain the mixture with a coarse sieve to remove the sweet potato. Then, strain again with a fine mesh sieve lined with a double layer of cheesecloth. Place the strained sweet potato fly in jars and refrigerate. Shake or stir before serving. Serve cold. The sweet potato fly will last about 1 week in the refrigerator.