Strawberry Banana Beet Smoothie

Some big things are in store for Sweet and Spicy Monkey this month. The first (and probably biggest change) is Sweet and Spicy Monkey will be moving to a new location on the World Wide Web.

Yes, it's finally going to happen! Sweet and Spicy Monkey is getting it's very own .com site! I'm so excited with this move as it’s been a goal of mine for this site since I started blogging. And now I'm finally able to make my dreams come to reality.

I know, I know, I'm such a nerd!

Don't worry about missing any recipes though, as I will let you know when the big move becomes final. In the meantime, I'm still going to be sharing recipes here.

Speaking of food, I haven't shared a smoothie recipe with y'all in quite some time. If I remember last, my green smoothie recipe was the last. And green smoothies are so last year!

2016 is all about the color and right now, my new smoothie crush is this pink Strawberry Banana Beet Smoothie.

Made with beet, beet juice, strawberries, banana, chia seeds, dates (for sweetness), and cashew milk or your milk of choice. This smoothie is easy and quick to make for those hurried mornings or your go-to drink before or after your workouts, or between meals.

I love to drink it in the morning before I leave the house or sometimes for breakfast or lunch. It's chock full of vitamins and good for you stuff.   And with its bright pink coloring, this smoothie is sure to wake you up in the mornings to the start of a great day.

After all, how can you stay grumpy in the morning with this beautiful pink Strawberry Banana Beet smoothie?

You can't!

Strawberry Banana Beet Smoothie

Recipe by Julie Murphy @ Sweet and Spicy Monkey

A quick and easy Strawberry Banana Beet smoothie that you can enjoy at breakfast, as a snack, or anytime of the day.

Prep time: 5 minutes
Total time: 5 minutes
Yield: 2 servings
Ingredients

• 1 banana
• 1/2 cooked beet
• 7 to 10 whole strawberries
• 1/4 cup beet juice
• 2 Medjool dates
• 1/4 cup water
• 2 Tablespoons chia seeds
• 1 scoop vanilla protein powder (optional)
• 1/4 cup uncooked oats
• 1 tall glass (8 ounces) cashew milk

Directions

1. In a small microwavable cup, add 1/4 cup water and the 2 dates. Cook on High for 45 to 60 seconds. Remove from microwave and let cool as you prepare smoothie.
2. Add remaining ingredients into a high speed blender.
3. Remove dates from water and slice in half. Remove seeds and place dates into blender.
4. Pour water from dates into blender.
5. Pulse on High setting until all ingredients are pureed, about 7 to 10 times. Or about 1 minute of continuous blending at High speed.
6. Pour into a tall glass and serve.

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Warming Winter Cocktails for Cold Nights

It took awhile for winter to get here, but now that it's here, its not letting up any. We're getting more rain here in Georgia, with another cold front, and the weatherman is even talking about snow again...Ugh!

Arctic polar fronts, rain, sleet, ice, and snow....I've had enough! No, this Cali girl could never live in Michigan or Canada. I really don't know how y'all do it up north.

This is how I've been feeling...enough already winter!

So to help keep you warm this winter, I'm sharing these warm cocktail recipes for a cold winter's night from FIX. These cocktails will help you forget how cold it is outside while making you feel all warm and cuddly.

Luckily, winter doesn't last forever (although it seems to sometimes) and it's only 25 more days until Spring, with Summer following close behind.

So raise your glass with me to warmer, sunny days and sandy beaches.


Source: Fix.com

*If you aren't able to view all of the ingredients on my page, visit original source here.

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French Hot Chocolate

Have you ever had one of those days where you get this intense, crazy craving for something? I had one of those days earlier this week, where I could not get my fill of chocolate.

Funny thing, chocolate is the only thing that gives me these crazy, intense cravings. One bite, and I can't get enough of this dark, luscious treat.

Lucky for me (and my waistline), I've finally found a match for my chocolate cravings in this French Hot Chocolate.

French hot chocolate, also known as Chocolat Chaud, is a rich and silky smooth Parisian style hot chocolate.

This is not the hot chocolate from your childhood or for those of you who dabble with milk chocolate.

Nope, this is for the true chocolate lover, the one who loves dark chocolate, the one who has chocolate treats in her purse, the one who can eat chocolate cake with chocolate frosting and not think it’s too rich of a combination.

This hot chocolate is for the truest of true chocolate lovers.

This hot chocolate is thick and decadent, yet oh so silky smooth with a rich chocolate flavor and a hint of sweetness.

Not for the faint of heart who dislike creamy, chocolatey drinks. This hot chocolate is sure to put a stop to all your chocolate cravings and keep you warm on cold days.

Or maybe just anytime you're craving a silky smooth cup of hot chocolate.

You can also add a splash of espresso or Starbucks instant coffee granules for a different twist to it. Or maybe a sprinkling of cinnamon or pinch of cayenne to intensify the chocolate flavors.

You can drink it plain or top with marshmallows or fresh whipped cream.

However you choose to drink this hot chocolate, it will become your new cuddle up drink under a big fluffy blanket.

You're welcome!

French Hot Chocolate

Recipe by Julie Murphy @ Sweet and Spicy Monkey

A rich and silky smooth cup of Parisian-style hot chocolate.

Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
Yield: 1 large cup or 2 small cups (dematisse)
Ingredients

• 1 cup cashew milk (unsweetened vanilla)
• 1 and 1/2 Tablespoons unsweetened cocoa powder
• 2 Tablespoons honey
• 5 to 8 squares bittersweet chocolate, small pieces or shavings
• 1/4 teaspoon vanilla extract
• marshmallows or fresh whipped cream for topping

Cooking Directions

1. In a small saucepan, add cashew milk and cocoa powder. Whisk together vigorously until powder is mixed with milk. The cocoa powder will start off on top of the milk and with vigorous whisking, it will start mixing in with it. This takes about 3 to 5 minutes.
2. Stirring with a wooden spoon over low to medium heat, add in honey and chocolate shavings. Continue to stir until chocolate is completely melted. If milk starts to boil, turn heat down and continue stirring. If you prefer a thicker hot chocolate, you can let it boil for about 2 minutes, stirring constantly so it doesn't burn.
3. Remove from heat and stir in vanilla.
4. Pour into cup and top with marshmallows or fresh whipped cream.

*Helpful Hints*

- If possible, make this hot chocolate ahead of time, allowing it to sit and cool down. Rewarm and serve immediately. As the flavors improve over time.

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How to Make Peach Bourbon

Today's recipe is something I definitely need after this week!

My area got hit hard from the tailspin of Hurricane Joaquin, and I'm not even in South Carolina. My prayers go out to the people who live in the hardest hit areas.

At home, we got over 5 inches of rain in 2 days, on top of the rain from the past two weeks. Needless to say, my garage and porch flooded, the dogs beds are ruined, and many trees have fallen, with some leaning.

It's been one week now and I can still hear the hum of chain saws cutting up fallen trees.

I've been cleaning every day since Monday, removing items from my garage and letting them dry out in the sun. Needless to say, I haven't spent much time in my kitchen this week.

Lucky for you, I started this recipe a couple of weeks ago when I had all those peaches. It's been steeping in my cabinet all this time, letting the peaches, cloves, and cinnamon sticks infuse with the bourbon.

And I can't think of a better time to share this recipe other than right now. Especially since you can still buy some peaches at the end of their season. Plus this also makes for a wonderful gift during the upcoming Holidays.

I definitely need a drink of this Peach bourbon after these past few days. So here's to a better (and much drier) week ahead.

Cheers!

How to Make Peach Bourbon

A homemade peach infused bourbon.

Prep time: 10 minutes
Ingredients

• 2 to 3 peaches, washed & rinsed well, sliced
• 750 ml (a little over 3 cups) bourbon
• 2 Tablespoons granulated sugar
• 2 whole cloves
• 2 cinnamon sticks
• 1 large glass jar
• 2 coffee filters

Cooking Directions

1. Add all ingredients into a large glass jar. Seal tightly.
2. Shake gently 2 to 3 times to mix ingredients together.
3. Place in a dark location for 10 to 14 days so flavors can mingle. In the back of a closet or inside a cupboard works best.
4. After bourbon has steeped, remove from dark storage place.
5. Place a fine mesh colander into a large pan. Line colander with a clean coffee filter.
6. Slowly pour infused bourbon into coffee filter and let drain. Remove peaches, cloves, and cinnamon sticks once all bourbon has been poured into colander.
7. Repeat above step with a clean coffee filter.
8. You might have to swish the bourbon around the colander to help it drain.
9. If coffee filter becomes clogged, replace with a clean coffee filter and repeat steps above.
10. After bourbon is strained, pour into a glass container for storage.
11. Peach bourbon can be stored indefinitely in an airtight glass container or decanter.

Inspired by ~ Fresh Georgia Peach Bourbon

 

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Hibiscus Lemon Tea

This has got to be the best drink recipe I've shared!

I came about this recipe when I was attempting to make hibiscus lemonade. In case you don't know, hibiscus is tart, not sweet and not sour, just tart. Add lemon and hibiscus together and we're talking major sour face. I couldn't find a sweet combination of the two by themselves without adding in a whole bag of Stevia in the raw, so I decided to add in tea to help mellow out the tart flavoring.

I'm not much of a tea drinker except when I get sick. But when I do drink tea, I love chai tea. I love the mixture of cardamom, cinnamon, ginger, cloves, and black peppercorn. So when I opened up my cupboard to see what kind of tea I had, I was pleasantly surprised to find some chai tea still in there. Let's say I was rather lucky because otherwise this would be hibiscus lemon gingerbread tea!

The chai tea was the perfect complement to the hibiscus and lemon with its warming spices. And with the colder months coming up, this tea can also be served hot, so you can enjoy it all year long! That's what I call a win-win!

With the remaining hibiscus flowers, I made hibiscus ice cubes to serve in this Hibiscus Lemon Tea. I think they make it pretty, don't you? Directions how to make these decorative ice cubes is down below under Helpful Hints.

Just like with my No-Churn Peach Hibiscus ice cream, use only organic hibiscus. As with any food, herb, or plant, please use hibiscus with caution. Or if you are nursing or pregnant, then this recipe is not intended for you, as it is not recommended due to adverse effects.

Hibiscus Lemon Tea

Recipe by Julie @ Sweet and Spicy Monkey

A refreshing blend of hibiscus, lemon, and chai tea.

Prep time: 15 minutes
Cook time: 10 minutes
Total time: 70 minutes
Yield: 3 and 1/2 quarts
Ingredients

• 3 Tablespoons organic hibiscus flowers, dried
• 8 cups water
• 5 cups chai tea
• 1 cup lemon juice
• 3 and 1/2 cups Stevia in the raw

Directions

1. Add 1 and 1/2 cups of water and hibiscus flowers into a small sauce pan. Over medium heat, bring to a boil. Once water starts boiling, remove from heat and let sit for 45 minutes.
2. In a separate saucepan, add 5 and 1/2 cups (a little more than 5 cups to allow for evaporation) of water into a medium to large saucepan. Place 2 to 3 chai tea bags in water and bring to a boil. Once water starts to boil, turn off heat and let sit until room temperature.
3. Meanwhile, add lemon juice, remaining 6 and 1/2 cups of water, and Stevia in the raw into a large pitcher. Place in refrigerator until hibiscus and tea are ready.
4. After hibiscus sits for 45 minutes, using a fine mesh strainer placed over pitcher or a separate large bowl, pour hibiscus water through strainer. Use a wooden spoon to mash excess water out of remaining hibiscus flowers.
5. If using a separate bowl for straining hibiscus, pour strained hibiscus water into pitcher with other ingredients.
6. Remove tea bags from tea and pour into pitcher.
7. Place pitcher into the refrigerator and let cool.
8. Best served chilled over ice.

*Helpful Hints*

 

- Save the hibiscus flowers to decorate your ice cubes for this drink. In small bowl add remaining hibiscus flowers and about 1 cup of water, stir together. Pour into ice cube molds, sprinkling hibiscus flowers into each cube mold and place in freezer. Serve these ice cubes in your Hibiscus Lemon Tea for a decorative look.
 

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Shared with: Savoring Saturdays

Brazilian Lemonade

Summer is heating up and I'm still looking for ways to keep my cool out here in Georgia. And what better way than with this tropical sounding Brazilian Lemonade.

Funny thing is, its called a lemonade, but there aren't any lemons in it. Nope, no lemons. Instead it's made with whole limes. Why they don't just call it Brazilian Limonade is beyond me.

But I think it's because when you use the entire lime, peeling and all, you end up with a tart, citrusy drink that resembles a lemonade. Add in the sweetened condensed milk, and it reminds me a lot of a margarita mix, in texture and all limey tasting, just like a margarita.

If it's too tart for you, add in more water, sweetened condensed milk, or lime juice. But I prefer mine a little tart like my lemonade. That's the beauty with this drink, you can add to it and still have a refreshing drink made to your tastes to help you cool off during this heat wave.

Or if you want to booze it up, you can always add in some tequila, vodka, or gin. After all, it's still summer and the living is easy.

Bottoms up!

Brazilian Lemonade

A refreshing alternative to classic lemonade.

Prep time: 10 minutes
Cook time: 0
Total time: 10 minutes + chilling time
Yield: 60 fluid ounces
Ingredients

• 4 limes, washed, rinsed, and quartered
• 8 cups water
• 1 and 1/2 cups Stevia in the Raw (or your choice of sweetener)
• 6-8 Tablespoons sweetened condensed milk
• 1 to 2 limes, cut into wedges for serving

Directions

1. Combine water and Stevia together in a large pitcher, mix well. Place into the refrigerator to chill.
2. Meanwhile, wash limes with soap and water and rinse under clean running water. Make sure you don't skip this step because you will be using the whole lime (skin and all) to make this drink.
3. Cut both ends off each lime. Important not to miss this step either because if you do, your drink will be more bitter.
4. Cut limes into halves, then quarters. Place half of the limes into blender with half of the sugar water. Pulse on High until limes are pureed.
5. Using a fine mesh strainer and the pitcher you will be serving the drink in, place strainer over opening of pitcher. Pour a little at a time of the pureed lime mix into the strainer until all liquid is in the pitcher. Discard the lime pulp left in the strainer or save it for another use as it will not be used in this drink.
6. Repeat above steps with remaining half of limes and sugar water (puree and strain).
7. Add sweetened condensed milk into serving pitcher.
8. Place in refrigerator to chill (overnight is best).
9. Squeeze remaining lime quarters into individual glasses before serving and/or use as a garnish.
10. Best served chilled or poured over ice.
11. *Optional - can add in tequila, vodka, or gin to booze it up.

Inspired by ~ Taylor at My Mom Taught Me to Play with my Food @playzwithfood 

 

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

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Shared with: Savoring Saturdays

Skinny Strawberry Lemonade

Last week I shared with you my Skinny Lemonade and my Skinny Frozen Strawberry Lemonade. Well this week, were stepping back a bit to my Strawberry Lemonade before I added ice cream to it.

I don't know about y'all, but it's been hot out here in Georgia over this last month. High 90's with humidity, only dipping down to 75 at night. Ugh! I love summer but I need a break.

Which is why I've been sharing drink and ice cream recipes with you. I'm trying to bring myself to a cool happy place instead of this sweltering heat. And it's working, at least for a little while.

So today I'm sharing my Skinny Strawberry Lemonade. A sweet and tart drink that will help quench your thirst on hot summer days.

For the non-alcoholic version, place some plain strawberries in the freezer and use those to help chill your drink instead of ice cubes. I also poured some of my Skinny Lemonade into an ice tray and use those instead of plain water ice cubes. That way the ice doesn't water down your drink and it adds a little more flavor.

And if you want a boozy Strawberry Lemonade, just add a little vodka and you've got a whole new drink. Or you can always soak some strawberries in vodka and place them in the freezer until you're ready to serve your drinks. I like using them as a little spike to my drink.

Anyway you choose to serve my Skinny Strawberry Lemonade, it's sure to help you chill out this summer.

Strawberry Lemonade

Recipe by Julie Murphy

A sweet twist on a classic lemonade drink that will help quench your thirst on hot summer days.

Prep time: 5 minutes
Cook time: 0
Total time: 5 minutes
Yield: 8 quarts
Ingredients

• 3 cups strawberries, rinsed and hulled
• 1 and 3/4 cups lemon juice
• 1 and 1/2 cups Stevia in the Raw (or your choice of sweetener)
• 8 cups water

Directions

1. Add 2 cups water and 2 cups of strawberries into a blender. Puree until mixture is smooth.
2. Pour into a large pitcher with remaining ingredients. Mix well.
3. Place remaining cup of strawberries in a bag and freeze. Use in place of ice cubes to help keep your drink chilled.
4. Garnish with lemon slices and frozen strawberries. Best when served chilled.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

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Shared with: Savoring Saturdays

Skinny Frozen Strawberry Lemonade

I told y'all last week that I wasn't through with my lemon love! After making my ginormous batch of Skinny Lemonade, I started looking at different ways to enjoy it. That's when I came across a copycat Chick-fil-A's Frosted Lemonade recipe.

I have to admit, I don't eat fast food. I may sneak off to Subway for a sandwich once in a while when I don't feel like cooking (gasp! Yes that happens to me!). And I can't even remember the last time I ate one.

I stay away (far away) from places like McDonalds, Wendy's, Burger King, and even Chick-fil-A. The reason being is they all serve processed foods and most of it is fried. I try to stay away from that sort of thing.

Which probably explains why I've never heard of a frosted lemonade. What an ingenious idea this is! Taking one of summers most favorite beverages, lemonade, and adding ice cream to it! Simply delicious!

So I got an idea to add frozen strawberries to my Skinny Lemonade and add ice cream (no sugar added version), to make this Skinny Frozen Strawberry Lemonade. All the creaminess of an ice cream shake without all the sugar and calories.

So go ahead, make one for yourself and savor a few of summer’s favorites in one delicious drink.

Skinny Frozen Strawberry Lemonade

Recipe by Julie Murphy

A frozen drink combining a few of summer's favorites, lemonade, strawberries, and ice cream.

Prep time: 5 minutes
Cook time: 0
Total time: 5 minutes
Yield: 1 tall glass or 2 small child's cups
Ingredients

• 1 cup lemonade
• 1 and 1/2 cups frozen strawberries
• 3 scoops vanilla ice cream (with no added sugar)

Directions

1. Combine lemonade and frozen strawberries into a high speed blender. Blend until mixture is liquefied, no more strawberry chunks.
2. Add in vanilla ice cream and blend until mixture is smooth.
3. Pour into a tall glass and enjoy!

Inspired by ~ Chick-fil-A's Frosted Lemonade.

 

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Skinny Lemonade

It's hot out here in Georgia. Now I know out West, y'all think 95 degrees here in Georgia is nothing compared to your hot summer days of 112 and up. However, you have to remember that we have this thing called humidity out here. And add that humidity factor in and our measly 95 degrees shoots up another 5 to 10 degrees.

It's like opening your door and walking into an outdoor sauna. Those clean dry clothes you put on for work 5 minutes ago are now finding themselves drenched with sweat, sticking to your now wet body, and you feel like you can't breathe because of the stifling heat. And we're supposed to get up to 100 degrees this week!

So when Mother Nature decides to turn up the heat, I find myself reaching for this Skinny lemonade. It's a sip of refreshment on a hot summer day, without all the sugar calories.

Lemonade is such a simple drink to make with freshly squeezed lemons, water, and Splenda. That's it! And you can vary the Splenda and water depending upon you're taste. If you like your lemonade a little tart, add less Splenda. If you prefer your lemonade a little sweeter, add a little more water and Splenda.

You can add a little pulp to your lemonade like I do. Or you can add other fruit juices to your lemonade like cherry, orange, or watermelon. It's so easy to customize this drink to your individual taste.

And the best part about it, is the Splenda doesn't sink to the bottom like sugar, so you're guaranteed with a sweet lemon taste in every sip. Ahhh, refreshing!

I'm going to go change into some dry clothes now...

Skinny Lemonade

Recipe by Julie Murphy

A refreshingly sweet sugar-free alternative to the classic lemonade drink.

Prep time: 5 minutes
Cook time: 2 minutes
Total time: 7 minutes
Yield: 3 and 1/2 quarts
Ingredients

• 10 cups water
• 3 cups lemon juice, freshly squeezed
• 2 and 1/2 cups Splenda (you can add 1/2 cup more if you like it sweeter)

Directions

1. In a glass measuring cup, add 2 cups of water.
2. Place in the microwave and heat for 1 to 2 minutes.
3. Remove from microwave and stir in Splenda.
4. In a large pitcher, add remaining water and heated Splenda water. Mix together.
5. Add in lemon juice and stir.
6. Let chill in the refrigerator for at least 4 hours and serve in a tall glass, with or without ice cubes.
7. Garnish with lemon slices or mint leaves.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

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Shared with ~ Freedom Fridays with All My Bloggy Friends #89

Skinny Pineapple Ice Cream Floats

These days everybody is so busy running around. Running to work, picking up the kids from school, taking the kids to their gymnastics (or insert sport here) practice, running to the store, to the gym, and back to the store. You get the hint, everybody's just so darn busy doing something.

I think it's time we all take a break. Put down our smartphones, turn off the TV, unplug from the world, and enjoy this moment. Live in the now.

Take a little "me" time to sit back on your front porch and relax those weary feet, catch your breath, let your hair down, and listen to the sounds of the world all around you.

And I've got just the treat for you to enjoy this moment with, my Skinny Pineapple Ice Cream Float. A chilled, bubbly tropical drink with creamy scoops of vanilla frozen yogurt to whisk your worries away with just one sip.

Yes, a skinny ice cream float! I used fat free frozen yogurt with no added sugar and Ice’s Pineapple sparkling water to create this chillin' tropical delight. Your taste buds won’t be able to tell the difference!

So sit back and enjoy this moment because nothings better than an ice cream float on a hot summer day. Well, maybe my Skinny Pineapple Ice Cream Float on a tropical beach with Brad Pitt somewhere in the middle of the ocean.

Oh well, a girl can dream….and until then, I'll be sipping on my pineapple ice cream float!

Skinny Pineapple Ice Cream Floats

Recipe by Julie Murphy

A chilled fizzy tropical skinny drink.

Prep time: 5 minutes
Cook time: 0
Total time: 5 minutes
Yield: 2 ice cream floats
Ingredients

• 1 - 17 ounce bottle ICE Sparkling Coconut Pineapple water
• 4-6 scoops vanilla frozen yogurt, fat free with no added sugar
• 2 wedges fresh pineapple, for garnish

Directions

1. In 2 tall glasses, add 2 to 3 scoops of vanilla frozen yogurt to each glass.
2. Slowly pour sparkling coconut pineapple water over the top of the frozen yogurt, until the glass is full.
3. Garnish with fresh pineapple wedges.
4. Serve and enjoy the moment!

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

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Shared with: Savoring Saturdays

Green Smoothie Recipes

Avocado Kale Green Smoothie

I have finally came over to the other side! If you follow me on Instagram, you've seen all the green smoothies I've been making. Yep, I am now a green smoothie addict. I know, but as they always say, better late than never.

I really don't know who "they" are, but they are ALWAYS right! I'm thinking "they" must be our mom and dad's because they always seem to be right about everything {smile}.

But anywho, yes I am finally a lover of the green smoothie. Funny thing is, I never thought I would try one. After all, vegetables like kale, avocados, and cucumbers all blended up into a drink just did not appeal to my sweet tooth. Gimme some ice cream, chocolate, peanut butter, and caramel and that's what I'm talking about for a smoothie. Am I right?

Green stuff...Ick!

Recently I bought Matcha powder because I needed help building up my immune system after being sick with a respiratory funk last month. And I got to thinking it was time for me to try the Matcha powder and see what all the hoopla was about.

So I added some coconut milk, a frozen banana, Matcha powder, protein powder, kale, and a little bit of avocado. Whipped it all up, closed my eyes (because I'm a visual eater) and took a sip. That sip was the end to my closed mind thinking of adding vegetables to my smoothies because now I can't get enough of them!

It's true what "they" (yes, "them" again, the all-knowing, always right "they") say, you can't even taste the veggies! Well, I won't lie to you, if you don't have enough banana you will taste a little of the avocado. Which is why I add a large banana or one and a half of a banana and use coconut water instead of plain water. The coconut water has naturally occurring sugars and helps sweeten the smoothie so you don't have to add any honey or agave nectar. Or you can always use less avocado, but I L-O-V-E the rich creaminess the avocado brings to this smoothie!

Look at the creamy thickness the avocado brings to this smoothie

So if you've been like me and avoided the green smoothie because it just doesn't sound good, trust me on this one, and just try it. Because if you're anything like me, you'll be hooked after that first sip of green yumminess!

And I'm not just sharing one recipe with you this week, I'm sharing two of my favorite green smoothie recipes, my thick and creamy Avocado Kale Green Smoothie and my Refreshing Kale Cucumber Green Smoothie. Let me know which one you like best.
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Avocado Kale Green Smoothie

Recipe by Julie Murphy

Prep time: 5 minutes
Cook time: 0 minutes
Total time: 5 minutes
Ingredients

• 8 ounces coconut milk
• 1/4 cup coconut water (can also use plain water)
• 1 large banana, frozen and sliced
• 2 cups kale
• 1/2 avocado
• 1 teaspoon Matcha powder
• 1 scoop Vanilla protein powder
• 2 Tablespoons chia seeds

Directions

1. Add coconut milk, coconut water, frozen banana, kale, and avocado into a High speed blender.
2. Pulse on High, no longer than 10-15 seconds, until all solid ingredients are pureed, no more chunks.
3. Add remaining ingredients and pulse on High setting until well blended. If too thick, you can add in a little more coconut water or water. I like mine thick and I use a spatula to help get it out of the blender.
4. Pour into a tall glass and enjoy the goodness of this green smoothie!

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Refreshing Kale Cucumber Green Smoothie

Recipe by Julie Murphy

Prep time: 5 minutes
Cook time: 0 minutes
Total time: 5 minutes
Ingredients

• 8 ounces almond milk
• 1/4 cup coconut water (can also use plain water)
• 2 cups kale
• 3/4 - 1 cup English cucumbers, sliced and diced
• 1 large banana, frozen and sliced
• 1-2 Tablespoons blueberries, frozen
• 1 scoop Vanilla protein powder
• 1 teaspoon Matcha powder
• 2 Tablespoons chia seeds

Directions

1. Add almond milk, coconut water, kale, cucumber, frozen banana, and blueberries into a High speed blender.
2. Pulse on High, no longer than 10-15 seconds, until all solid ingredients are pureed, no more chunks.
3. Add remaining ingredients and pulse on High setting until well blended. If too thick, you can add in a little more coconut water or water. I like mine thick and I use a spatula to help get it out of the blender.
4. Pour into a tall glass and enjoy the goodness of this refreshing green smoothie!

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Shared with: Totally Terrific Tuesday Link Party #27

Easy Homemade Hot Chocolate

My kitchen has been closed this week. Not because of the snow, but because I have a head cold. Yes, the dreaded head cold. All week long I've felt like a fire breathing dragon. Every breath I took in and out, my nose and throat felt like they were on fire.

And the only thought I had all week was "how do I put this fire out?"

I went for the fighting fire with fire option. Yep, everything I put in my mouth was hot. Well, not hot HOT because that would burn my mouth, but warm hot. I drank coffee (because no matter how sick I am, I still need my coffee, only coffee lovers can understand this {smile}), hot tea, Theraflu, hot water and lime (because that's all I found in the fridge at work), chicken broth, and hot chocolate.

The only foods I really prepared were the grilled cheese sandwiches to go with my chicken broth. Yep, comfort food for the head cold, hot liquids and grilled cheese sandwiches.

So that's the reason I literally shut down this week. I didn't even feel good enough to get on social media. Oh, I might have dabbled a little to still feel alive and connected, but not like I normally do.

Today is the first day I have felt like doing anything. My nose has stopped running, the fire in the back of my throat is only smoldering, and I can actually think. Yes, a head cold to me is like a government shutdown.

I have to say there was one good thing that came of this. And that was making homemade hot chocolate. Since I was drinking all these hot liquids and it was freezing outside, I started craving me some hot chocolate. Lucky for me I had some chocolate syrup, milk, and cream in the fridge because I sure didn't feel like getting dressed and driving anywhere.

So I made this quick version of hot chocolate. And what goes best on top of hot chocolate? Whipped cream. So I whipped up a batch of whipped cream for my hot chocolate.

I really do think this is what cured me. The cool, creamy whipped cream and the warm chocolatiness running over my scorched throat helped put out the fires of this nasty head cold and brought me back to the world of the living.

It’s good to be back {smile}.

Easy Homemade Hot Chocolate

Serves 2

Ingredients

2 cups milk

5-6 Tablespoons chocolate syrup (recipe for homemade chocolate syrup here)*

Directions

In a small saucepan, add milk and chocolate syrup.

Heat over medium heat for about 10-15 minutes, stirring constantly. Don't let it boil as you don't want the milk to burn.

Once milk warms up, pour into mugs and enjoy.

Best served with whipped cream or marshmallows.

*Helpful Hints*

- Recipe for making your own chocolate syrup is here.

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Shared with: Totally Terrific Tuesday Link Party #23, Foodie Friends Friday Linky Party #137

Wassail

Another arctic front is moving through this week and I have just the drink to help you warm up, wassail. What's a wassail, you ask? Wassail dates back to the 1400's and is an Old English tradition.

Wassail comes from "waes Hael" and means to "be well" or to "be healthy". At the beginning of the year, the lord of a manor would yell out "waes Hael", a crowd would soon gather and reply with "drinc Hael" which means "drink and be healthy". As years went by, people carried on this tradition by going to the neighboring homes around Christmas time, with well wishes and carrying with them a hot, spiced ale drink which came to be known as wassail. The tradition of going around to neighboring homes and wishing well became known as wassailing.

Wassailing is also performed in the Fall in the hopes that it would scare away evil spirits in the apple trees and make for a better apple harvest in the following year.

January 17th or around this time is the traditional date for wassailing.

The original Old English recipe for wassail has eggs and cream listed as ingredients but the recipes differ depending on what part of the country you are from.

The main ingredients of wassail includes a blend of spices such as ginger, cloves, and cinnamon mixed with apple cider or apple juice and simmered for a few hours so the flavors can blend together nicely. Other juices like cranberry and orange juice can also be added along with orange, lemon, or lime slices.

You can drink this like it is or make it a little more festive and add your favorite bourbon, brandy, wine, or rum to it.

The result is a robust, spiced juice drink that warms you up from the inside out.

I hope you find this drink as flavorful as I do and make it your favorite during these cold, winter months.

Wassail

Ingredients

3 cups cranberry juice

3 cups Apple cider

1 cup orange juice

3 cinnamon sticks

2 teaspoons ground ginger

1/2 Tablespoon whole cloves

1/4 teaspoon ground nutmeg

1/3 to 1/2 cup honey, sweeten to your taste

1 lemon, seeded and sliced

1 orange, seeded and sliced

1 lime, seeded and sliced

1 cup fresh cranberries

your favorite bourbon, brandy, wine, or rum *(optional)

Directions

Add all ingredients into a crockpot and cook on Low setting for 4-6 hours.

Strain fruit and spices if desired.

If serving with alcohol, pour in your favorite bourbon, brandy, wine, or rum into the cup before serving.

Garnish with cinnamon stick, cranberries, and/or orange slice.

Meant to be served hot.

*Helpful Hints*

- I served this wassail with my old time favorite, Southern Comfort, and the result was delicious!

- Can refrigerate leftovers and warm up before serving.

Recipe inspired by ~ The Sassy Slow Cooker

History of Wassailing obtained from: The History of Wassailing and Mumming

 

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Shared with: Sweet and Savoury Sundays #95, Savoring Saturdays

Coquito ~ Puerto Rican Eggnog

‘Tis the season for eggnog and I’m not talking about just any eggnog, No M’aam! I’m talking about eggnog with a tropical twist, Coquito, or also known as, Puerto Rican Eggnog.

I was reminded of this recipe after passing all the eggnog in the milk section at my local store today. I can’t believe I haven’t remembered this version of eggnog, especially after going through my coconut phase.

Ok, some might want to call it more of an obsession, but what can I say? I absolutely L-O-V-E the tropical, nutty flavor of this island nut. And obsession is such a strong word {chuckle}.

Back to this Puerto Rican eggnog, which is still a thick and creamy drink like the traditional eggnog, yet it has no eggs. That’s right, this is an eggless eggnog. Quite an oxymoron there, wouldn’t ya say? Egg-less Eggnog {smile}.

I might have had a sip or two of this drink before sitting down to write this post or it might just be sitting in a glass beside me, on the table, half full. Hey, somebody has to try these recipes before they get to you and if that is the selfless sacrifice I have to make, then count me in {wink}.

Like your traditional eggnog, you don’t have to serve this drink with alcohol (but what fun is that). Seriously now, you can leave out the alcohol for those that don’t drink and it’s just as yummy.

So if you love coconut like I do or maybe you just want to try an eggless eggnog, try my version of Coquito for a tropical twist on your Holiday season.

Coquito – Puerto Rican Eggnog

Ingredients

Makes 48 ounces

4 cups coconut canned milk, unsweetened

2 cup heavy cream

½ cup powdered sugar

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

Honey for glass preparation – at least 4 ounces

½ cup sweetened, flaked coconut

4-6 coconut strips

Dash of nutmeg for topping

Cinnamon sticks, 1 per glass

For alcoholic version ~ Rum to your own tasting

Directions

Place coconut milk, heavy cream, powdered sugar, cinnamon, and nutmeg into a blender. Blend until all ingredients are thoroughly mixed.

Pour into a small pitcher, cover, and refrigerate until chilled. Overnight is best so the flavors can mingle.

Prepare the glasses when ready to serve.

Pour about 3 Tablespoons of honey onto a flat plate for every 2 glasses to prepare. Place flaked coconut on same plate as honey, keeping them separate.

Roll the rim of the glass around in the honey so it covers the entire rim. Gently repeat same process in flaked coconut so rim of glass is covered with honey and coconut.

Place glass on counter and drizzle honey into the inside of the glass. You can use as much as you like here, keeping in mind it will sweeten your drinks. A little bit of honey for a mild sweet flavor. More honey for sweeter drinks.

For alcoholic versions, pour in desired amount of rum.

Pour in chilled coconut milk mix.

Sprinkle with a dash of ground nutmeg over the top, place either 1 to 2 coconut strips or a pinch of sweetened, flaked coconut on top.

Garnish with a cinnamon stick. Serve and enjoy!

Watch me make this here on Simmer.

Remember to drink responsibly this Holiday season.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

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Shared with: Busy Monday 144, Wake Up Wednesday "Linky" Party #47, Inspire Us Thursday Link Party #79, Crafty and Delicious Party, On Display Thursday Week 24, Foodie Friends Fridays Recipes, Crafts, DIY Linky Party #126, Freedom Fridays with All My Bloggy Friends #59, Pretty Pintastic Party #34, Sweet and Savoury Sundays #93, Munching Mondays #70, Mix it up Monday!, Crafty and Delicious Party