Make this cilantro lime dressing recipe the next time you prepare a Mexican meal. It’s bright, sunny and fresh! This dressing is boldly flavored with fresh lime, olive oil, cilantro, garlic, honey, cumin and Dijon mustard. You can make it creamy or spicy if you wish.

Drizzle this dressing over crisp greens with sliced avocado and toasted pepitas for a perfectly simple side salad. You’ll find a longer list of salad toppings to choose from below.

I improvised this dressing to make a green salad with leftovers from my Fajita Veggie & Halloumi Bowls, and I loved it so much that I wanted to share it with you. It’s almost as versatile as my favorite Lemon Vinaigrette and suits some flavors even better.

This dressing comes together quickly in the food processor and keeps in the refrigerator for up to one week. Sometimes having a vibrant sauce on hand makes all the difference!

How to Serve Cilantro Lime Dressing

Drizzle this cilantro lime dressing over greens to serve alongside Mexican and Tex-Mex meals. This fresh dressing comes together quickly and lightens heavy entrées. Serve it with Veggie Black Bean Enchiladas, Fajita Veggie & Halloumi Bowls or Vegetarian Stuffed Peppers.

This dressing is suitable for any green, from mild lettuces like Bibb lettuce and romaine to hearty greens like kale and arugula.

Here’s a list of salad ingredients that go well with this dressing:

• Avocado
• Bell pepper, raw or roasted
• Black beans
• Brown rice and wild rice
• Cabbage
• Carrot
• Cauliflower, grated or roasted
• Chickpeas, canned or crispy
• Cotija, feta and goat cheese
• Corn, especially grilled
• Cucumber
• Farro
• Jalapeños
• Lentils
• Pepitas and sunflower seeds
• Radish
• Red onion and green onion
• Tomatoes, raw or roasted

Watch How to Make Cilantro Lime Dressing

Flavor Variations

Make it creamy

Add tahini or Greek yogurt. I love the light nuttiness and intrigue that tahini brings. The recipe below includes suggested amounts for each option.

Make it spicy

Add a fresh jalapeño or red pepper flakes. Start small and blend in more to taste.

Skip the cilantro

For the cilantro-averse, yes, you can omit the cilantro! You’ll end up with a lovely lime dressing. It’s especially good with jalapeño for some extra flavor, which will be very similar to the Jalapeño-Lime Dressing in my cookbook, Love Real Food (page 53).

Salads Featuring Similar Dressings

These dressings are tailored to each recipe. I hope they offer additional inspiration.

• Anything-Goes Kale Salad with Green Tahini Dressing
• Grilled Summer Salad with Corn, Peppers and Chili-Lime Dressing
• Kale, Clementine and Feta Salad with Honey-Lime Dressing
• Mexican Green Salad with Jalapeño-Cilantro Dressing

Please let me know how your cilantro lime dressing turns out in the comments! I love hearing from you. You can check out more salad dressings here.

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Cilantro Lime Dressing

• Author: Cookie and Kate
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 1 1/4 cups
• Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews

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Make this cilantro lime dressing recipe for your next green salad! It’s the perfect burst of freshness to accompany your Mexican and Tex-Mex meals. You can make the dressing creamy or spicy, if you wish! Recipe yields 1 ¼ cups.

Ingredients

• ½ cup extra-virgin olive oil
• ½ cup lime juice (from about 4 to 6 limes)
• 1 cup loosely packed cilantro (mostly leaves, small stems are ok, from about 1 small bunch) 
• 1 tablespoon honey or maple syrup, to taste
• 1 teaspoon Dijon mustard
• ½ teaspoon ground cumin
• Scant ½ teaspoon fine salt, to taste
• 1 clove garlic, roughly chopped
• Optional, for spice: 1 small jalapeño, seeds and ribs removed, and roughly chopped, and/or a pinch of red pepper flakes
• Optional, for creamy dressing: 2 tablespoons tahini or ½ cup whole-milk Greek yogurt

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Instructions

1. In a food processor or small blender, combine all of the ingredients. Process until the mixture is completely smooth with tiny flecks of cilantro. 
2. Taste, and adjust as necessary—if the dressing is overwhelmingly tart, add more honey by the teaspoon. If it tastes a little bitter or needs extra oomph, add another pinch or two of salt. For more spice, add a pinch of red pepper flakes. Blend again. 
3. Serve immediately or store in a covered jar in the refrigerator for up to 1 week.

Notes

Make it vegan: Use maple syrup instead of honey. For a creamy dressing, choose tahini.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Salad dressing
• Method: Blended
• Cuisine: Mexican

The post Cilantro Lime Dressing appeared first on Cookie and Kate.

Friends coming over? Make this baked goat cheese! It’s warm, creamy, tangy but lightly sweetened with honey, and a touch savory.

This irresistible appetizer comes together quickly in a food processor with simple ingredients. We’ll whip the goat cheese with cream cheese, honey, garlic and seasonings. Once baked, this dip is your favorite restaurant-level delicious.

I modeled this recipe after the lovely goat cheese dip at Rye, a restaurant in Kansas City. We visited a couple of times to research the French Blond Cocktail (reportedly Taylor Swift’s favorite!) and I remembered how much I love their goat cheese appetizer.

I asked about the ingredients and came home determined to recreate it. I’ve simplified the ingredients a bit, but this dip is just as nice. I hope you’ll try it!

How to Make Baked Goat Cheese

You’ll find the full recipe below. Here’s a brief preview with additional notes:

1) Blend until whipped

In a food processor, combine goat cheese, a lesser amount of cream cheese, honey, garlic, and basic seasonings—salt, pepper and optional red pepper flakes.

The goat cheese and cream cheese will blend just fine even if they’re coming straight from the refrigerator, but the blending process is smoother and quieter if those ingredients have come to room temperature beforehand. This dip is made predominantly with goat cheese (10 ounces), but a small amount of cream cheese (2 ounces) yields a significantly more luscious and creamy dip.

2) Transfer to a baking dish

Transfer the dip to a small oven-safe baking dish with a 3- to 4-cup (1 quart) capacity. We used a small cast iron skillet for these photos, which was barely large enough. Pyrex or stoneware baking dishes also work well.

3) Drizzle and bake

Before baking, drizzle the dip all over with a little more honey. Bake on the upper rack for 13 to 15 minutes until the top is lightly golden.

4) Drizzle and serve

Give the hot dip at least five minutes to cool before serving. Drizzle it once again with honey, and serve as desired.

Baked Goat Cheese Serving Suggestions

This baked goat cheese recipe is an easy, impromptu appetizer. It’s the perfect recipe to make when friends are on their way and your refrigerator is low on fresh produce. It’s also a great starter for almost any special dinner, from traditional to Mediterranean feasts.

Serve your goat cheese with a vehicle for dipping. Try toasted slices of sourdough bread, pita chips or toasted pita wedges. For a gluten-free option, try sturdy crackers or carrots cut on the diagonal.

For a full appetizer spread, serve with fresh berries, crudités like carrot or cucumber, olives or tapenade, or nuts. You could serve this dip with a fresh salad for contrasting textures—try my Easy Tomato Salad or Roasted & Raw Carrot Salad with Avocado.

More Creamy Dips to Enjoy

• Baked Feta Dip with Cherry Tomatoes
• Creamy Spinach Artichoke Dip
• Green Goddess Tahini Dip
• Pimento Cheese
• Pomegranate Salsa
• Spicy Red Pepper & Feta Dip

Please let me know how your baked goat cheese turns out in the comments! I love hearing from you.

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Baked Goat Cheese

• Author: Cookie and Kate
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 servings
• Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews

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This creamy, honey-swirled baked goat cheese recipe is easy to make at a moment’s notice! Recipe yields a scant 2 cups, enough for 4 to 6 appetizer servings.

Ingredients

• 10 ounces goat cheese
• 2 ounces cream cheese
• 1 tablespoon honey, plus 2 teaspoons more for drizzling, divided
• 1 small-to-medium garlic clove, cut into several pieces
• ¼ teaspoon fine salt
• 10 twists of freshly ground black pepper
• ⅛ teaspoon red pepper flakes, to taste (optional)
• For serving: Crusty sourdough or crostini or toasted pita wedges, berries, olives or tapenade, etc.

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Instructions

1. Preheat the oven to 425 degrees Fahrenheit with a rack in the upper third of the oven. 
2. In a food processor, combine the goat cheese, cream cheese, 1 tablespoon of the honey, garlic, salt, pepper, and red pepper flakes (if using). 
3. Process until the mixture comes together completely and is lightly whipped, about 2 minutes, pausing to scrape down the sides and base as necessary. The mixture will ball up in the food processor and eventually smooth out. If in doubt, process a little longer. 
4. Taste, and adjust as necessary—add another pinch of red pepper flakes for more heat, or another teaspoon or two of honey if you’d like it sweeter (we will drizzle it with more honey next, so the finished dip will be a little sweeter than you’re tasting now).
5. Transfer the dip to a small oven-safe baking dish with a 3- to 4-cup (1 quart) capacity. Spread it evenly across the base of the dish, with some texture remaining on top. Drizzle it with 1 teaspoon of additional honey. 
6. Bake the dip on the upper rack for 13 to 15 minutes until the top is lightly golden in places, and bubbling and puffed around the edges. Drizzle it with another teaspoon or so of honey, and let it cool for about 5 minutes (it’s hot). Serve with your desired accompaniments. 

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Appetizer
• Method: Baked
• Cuisine: Mediterranean

The post Baked Goat Cheese appeared first on Cookie and Kate.

These fluffy cranberry orange muffins will make your house smell like the holidays! I hope they become your new favorite holiday muffin recipe. They’re fluffy and moist and delicious—everything I want a muffin to be.

These muffins are bursting with fresh cranberry and orange flavor. This recipe calls for fresh cranberries, which are generally available in United States grocery stores from October or November through December. You can also use frozen cranberries, but I don’t recommend dried cranberries here.

These muffins are made with wholesome ingredients like whole wheat flour and Greek yogurt. They’re naturally sweetened with honey or maple syrup. You can keep those details to yourself, though—no one will guess that these muffins are healthier than most.

You can easily mix these together by hand. No mixer required. Serve them for breakfast or brunch, or bring them to your holiday parties!

It took me eight tries to get these muffins just right, but they were absolutely worth the effort. I’m sharing the recipe again because they’re just so wonderful this time of year.

Cranberry Orange Muffin Ingredients

Here’s what you’ll need to make these cranberry-studded beauties:

Flour

I like to use white whole wheat flour or regular whole wheat flour to make these muffins a little healthier. White whole wheat flour (available in health food stores or well-stocked grocery stores) is made with white wheat berries instead of red, and has a more mild flavor as a result. As long as your whole wheat flour hasn’t been sitting on the shelf too long, your muffins will not have a strong “whole wheat” taste. In fact, if your flour smells rancid or your muffins taste bitter, your flour has gone bad.

You can also use all-purpose flour for the most traditional muffin flavor and fluff. To make these muffins gluten free, choose Bob’s Red Mill’s gluten-free all-purpose blend. No adjustment to quantity needed with either one.

Tip: The proper way to measure flour is to spoon flour into your measuring cup and level off the top with a knife. Do not scoop flour into your cups, or you could end up with way too much flour, and dry/tough muffins.

Baking powder and baking soda

These are leavening agents, which help the muffins rise so they are light and fluffy. These ingredients are not the same thing and are not interchangeable, so be careful with your measurements!

Coconut oil, extra-virgin olive oil or butter

Like all muffins, this recipe requires some fat to yield tender, rich and delicious results. I typically use virgin coconut oil and can hardly taste it. If you use olive oil, I recommend a mildly flavored one, like California Olive Ranch’s Everyday variety. You certainly can’t go wrong with unsalted butter.

Honey or maple syrup

Instead of sugar, these muffins are naturally sweetened with honey or maple syrup! These do impart some delicious flavor, so choose your favorite.

Eggs

Eggs also act as a leavener, helping the muffins rise while also imparting richness. If you have an egg allergy or you’re a vegan, you can substitute flax eggs (see recipe notes).

Greek yogurt

Yogurt replaces sour cream, but offers the same delicious richness and tang. Yum! Check the recipe notes for a buttermilk alternative (which can be made vegan).

Vanilla extract

You know, for some luscious vanilla flavor.

Orange zest

The zest of one orange to infuse these muffins with flavor. After you take the zest off the orange, you can slice it up and eat it. I do recommend buying on organic orange if you can find one, since pesticide residue sticks to the rind.

Fresh cranberries

One bag is more than enough. You’ll blitz these in the food processor before folding them into the batter. If you’re using frozen cranberries, do not thaw them before using. Blitz them in the food processor as directed and promptly fold them into the batter. If you have leftover cranberries, you can freeze them for up to one year.

Dried cranberries are not a good substitute for fresh cranberries, for reasons elaborated in the next section.

Turbinado (raw) sugar

This is optional, but I recommend it. Turbinado sugar is large crystal sugar that lends an irresistible sparkling, crunchy top to the muffins. I bet you could even take a tiny bag of raw sugar home from your local coffee shop!

Cranberry Orange Muffin Recipe Development

I thought this recipe was going to be so easy. Take my blueberry muffin recipe, substitute cranberries for the blueberries, add orange zest—done. Not so fast, Kate!

Problem: The fresh cranberries were so much bigger than blueberries and so tart that they left mouth-puckering polka dots in the muffins. Fortunately, I found a clue in America’s Test Kitchen’s cranberry muffin recipe.

Solution: Blitz the fresh cranberries in a food processor for a few seconds to break them up. That way, you get delicious little bits of cranberries in every bite. This also allowed me to double the amount of cranberries for maximum cranberry flavor.

Problem: The muffins were still far too tart, though (and I like tart).

Solution: To counteract the tartness of the cranberries, I added 1/4 cup more honey or maple syrup, which made these muffins perfectly sweet—not too much, not too little.

Problem: The extra moisture from the additional liquid sweetener made the muffins flatten out on the top. I wanted beautifully domed, fluffy muffins, so I tried decreasing the amount of yogurt, tweaking the baking powder and baking soda, and I was almost ready to give up…

Solution: I went back to the original formula and added 1/4 cup more flour. The muffins rose like a dream!

Eight tries later, I landed on perfect cranberry orange muffins! I hope you’ll make them while cranberries are still in season.

Watch How to Make Fluffy Cranberry Orange Muffins

Recommended Equipment

This section contains affiliate links.

USA-made muffin tin: This sturdy muffin tin bakes beautiful muffins and has a non-toxic, non-stick silicone coating. I never have to grease the cups!

11-cup food processor: This Cuisinart is not too big or too small, and blitzes the cranberries in five seconds.

Microplane: It’s so easy to remove the zest from citrus with this handy tool.

Love these muffins?

Here are more of my favorite naturally sweetened, whole-wheat muffin recipes!

• Healthy Apple Muffins
• Healthy Banana Muffins
• Healthy Blueberry Muffins
• Healthy Carrot Muffins
• Healthy Raspberry Muffins
• Healthy Pumpkin Muffins
• Healthy Zucchini Muffins

Please let me know how these muffins turn out for you in the comments! I love hearing from you, and hope the recipe is a big hit.

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Fresh Cranberry Orange Muffins

• Author: Cookie and Kate
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 12 muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 221 reviews

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These cranberry muffins will be your family’s new favorite! Don’t tell them the recipe calls for healthy ingredients. These fluffy muffins are bursting with fresh cranberry and orange flavor, plus they’re whole grain and naturally sweetened! Recipe yields 12 muffins.

Ingredients

• 2 cups fresh or frozen cranberries
• 2 cups white whole wheat flour or regular whole wheat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine salt
• ⅓ cup melted coconut oil or extra-virgin olive oil or melted unsalted butter
• ¾ cup honey or maple syrup
• 2 eggs, preferably at room temperature
• 1 cup plain Greek yogurt*
• 2 teaspoons vanilla extract
• Zest from 1 medium orange (about 1 teaspoon), preferably organic
• 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top

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Instructions

1. Preheat the oven to 400 degrees Fahrenheit. Grease all 12 cups of your muffin tin or line them with papers, if necessary.
2. In a food processor, process the cranberries for about 5 seconds, until they are broken into little bits (but not puréed—see photos). Set aside.
3. In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Stir to combine.
4. In a medium mixing bowl, combine the oil and honey and beat together with a whisk. Add the eggs and whisk to combine, then add the yogurt, vanilla and orange zest. Mix well.
5. Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Gently fold the cranberry pieces into the batter.
6. Divide the batter evenly between the 12 muffin cups (they will be quite full). Sprinkle the tops of the muffins with turbinado sugar. Bake the muffins for 15 to 18 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
7. Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.

Notes

Recipe adapted from my healthy blueberry muffins. 

*Note on Greek yogurt: I’ve used a variety of fat percentages and the muffins have always turned out well. Higher fat yogurt will yield a somewhat more rich muffin. You can also substitute plain (not Greek) yogurt, but your muffins might not rise quite as high.

Make it vegan: You can replace the eggs with flax eggs. Replace the yogurt with a smaller amount of vegan buttermilk—just mix ⅔ cup non-dairy milk with 2 teaspoons vinegar. Let it rest for 5 minutes before adding it to the other liquid ingredients. Or, use 1 cup thick vegan yogurt.

Make it dairy free: See buttermilk option above.

Make it egg free: Substitute flax eggs for the regular eggs.

Make it gluten free: Substitute an all-purpose gluten-free flour blend for the whole wheat flour. Bob’s Red Mill makes a gluten-free blend that works well.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Baked good
• Method: By hand
• Cuisine: American

The post Fresh Cranberry Orange Muffins appeared first on Cookie and Kate.

Homemade lemon vinaigrette is one of the most versatile salad dressings! Today, I’m sharing my go-to lemon dressing recipe for all of your salad needs. It’s light and lively, and goes with nearly any salad.

Lemon juice shines in this simple recipe using basic, high quality ingredients. No store-bought salad dressing can compete with these vibrant, freshly-squeezed flavors.

To make this lovely dressing, you’ll need just five basic ingredients. Fresh lemons and garlic are key—please no pre-squeezed juice or pre-minced garlic here. You’ll also need extra-virgin olive oil, Dijon mustard, and honey or maple syrup. The Dijon mustard rounds out the flavor and helps emulsify the ingredients so they stay blended together.

This dressing yields enough for six generous side salads and keeps in the refrigerator for up to ten days. I’ve enjoyed this dressing for years and know you will, too!

How to Serve Lemon Vinaigrette

Lemon vinaigrette is one of my go-to dressings throughout the year. This dressing recipe relies entirely on lemon juice for its acidity. Technically, you could call it a citronette since it’s vinegar free, but this oil-based dressing is similar in flavor and mouthfeel to a classic vinaigrette.

Any green is fair game but I tend to use this dressing with more mild lettuces, including Bibb lettuce, spring greens and baby arugula. Lemon vinaigrette goes well with all fresh fruits, and any salad-friendly nut or cheese.

In summary, lemon vinaigrette is quite versatile. Here’s a short list of flavors that go particularly well with this dressing:

• Apple
• Broccoli
• Carrot
• Chickpeas
• Citrus, including grapefruit and orange
• Cucumber
• Farro
• Fennel
• Feta and goat cheese
• Lentils
• Pear
• Radish
• Strawberries
• Sunflower seeds
• Wild rice

Watch How to Make Lemon Dressing

Salads Featuring Lemon Vinaigrette

The following salads on Cookie and Kate feature lemon vinaigrettes tailored to each recipe.

• Arugula and Wild Rice Salad with Zippy Lemon Dressing
• Lemony Lentil and Chickpea Salad with Radish and Herbs
• Lemony Roasted Broccoli, Arugula & Lentil Salad
• Sun-Dried Tomato, Spinach and Quinoa Salad
• Vibrant Orange & Arugula Salad

Please let me know how your lemon salad dressing turns out in the comments! I love hearing from you. If you find yourself on a homemade dressing kick, be sure to check out more salad dressings here.

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Lemon Vinaigrette

• Author: Cookie and Kate
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 3/4 cup
• Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 13 reviews

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Homemade lemon vinaigrette is far superior to store-bought salad dressings! Fresh lemon shines in this simple recipe using quality ingredients. Recipe yields ¾ cup.

Ingredients

• ⅓ cup extra-virgin olive oil
• ⅓ cup lemon juice (from about 2 lemons)
• 2 tablespoons Dijon mustard
• 1 to 2 tablespoons honey or maple syrup, to taste
• 3 cloves garlic, pressed or minced
• ¼ teaspoon fine salt
• Freshly ground black pepper, to taste
• Pinch of red pepper flakes (optional, for heat)

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Instructions

1. Combine all of the ingredients and whisk until blended. 
2. Season generously with black pepper and adjust to taste by adding more honey if the dressing tastes too tart. This dressing keeps well in the refrigerator, covered, for up to 10 days.

Notes

Recipe adapted from the Liquid Gold salad dressing in my cookbook, Love Real Food. 

Make it vegan: Use maple syrup, not honey.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Salad dressing
• Method: By hand
• Cuisine: Mediterranean

The post Lemon Vinaigrette appeared first on Cookie and Kate.

Do you have room for some honey butter on your holiday table? Let’s make some! Honey butter is creamy and utterly irresistible. It’s sweet and a little bit salty, which always sends me back for more. It looks dazzling on the table, and it makes everyone’s eyes light up.

In fact, honey butter is so easy to make that you can whip it up for a special dinner any time of year. Start with softened butter and it’s ready in five minutes or less.

This recipe tastes extra-special thanks to a little sprinkle of cinnamon. Finish it with a little drizzle of honey and a light sprinkle of salt for bonus points in flavor and visual appeal.

I’m telling you, if you’re looking for a last-minute holiday meal menu item, definitely bring honey butter. It’s not a cop-out contribution; it’s a revelation!

Honey Butter Tips

Honey butter is super simple to make. You’ll find the recipe below, but here are some quick tips before you get started.

Softened butter is key

Start with softened butter and your honey butter will be ready in 5 minutes! Softened butter is key to your honey butter’s success because hard butter won’t blend and melted butter won’t whip. Leave a stick of butter on the counter to warm up to room temperature for a half hour or longer.

How to soften butter in a hurry

If you need your cold butter softened now, take advantage of your microwave—place a stick of butter, still in its wrapper, on a plate. Microwave for 10 seconds, turn it over, microwave another 10 seconds. Repeat if necessary, turning each time, just until your thumb leaves an impression on the butter. Then it’s ready! (I wouldn’t suggest this method for a baked good, but honey butter is forgiving enough.)

If you have salted butter…

This recipe is designed for unsalted butter. If you have salted butter, no problem, just don’t whip additional salt into the butter. Finishing the honey butter with a light sprinkle of salt is still a good idea.

Watch How to Make Honey Butter

Honey Butter Serving Suggestions

Honey butter makes these treats taste extra special:

• Crêpes
• Dinner rolls or crusty bread
• Flour tortillas (warmed + spread with honey butter + rolled up)
• Muffins or biscuits
• Oatmeal
• Pancakes
• Waffles

You can also serve sweet roasted vegetables with a dollop of honey butter, like acorn squash, carrots and sweet potatoes.

More Honey Butter-Flavored Goodness

If you love honey butter like I do (and who doesn’t, really?), try these recipes on Cookie and Kate:

• Honey Butter Cornbread
• Roasted Carrots (variation #3)
• Stovetop Popcorn (honey butter option provided under recommended seasonings list)
• Toasted Oatmeal (top with butter and honey)

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Honey Butter

• Author: Cookie and Kate
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 3/4 cup
• Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 19 reviews

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This honey butter is so easy to whip together! A final drizzle of honey and sprinkle of salt make it utterly irresistible. Recipe yields about ¾ cup—double it for a crowd.

Ingredients

• One stick of unsalted butter (4 ounces or 8 tablespoons), softened
• 3 tablespoons honey
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon fine salt 
• For garnish: Drizzle of honey, and a sprinkle of flaky sea salt or kosher salt

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Instructions

1. In a 2-cup liquid measuring cup (or other small, shatter-proof mixing bowl with tall sides), combine the softened butter, honey, cinnamon and salt. 
2. Using a hand mixer, whip the ingredients together until the butter is light and fluffy. 
3. Transfer the mixture to a small serving bowl. Lightly drizzle honey on top, followed by a little sprinkle of flaky salt or kosher salt. 
4. Serve promptly, or refrigerate for later (let the mixture come back to room temperature before serving). Leftovers keep well in the refrigerator, covered, for up to 5 days.

Notes

Change it up: The cinnamon is technically optional but quite nice. You might enjoy other warming spices, like pumpkin spice blend, a dash of nutmeg or even some freshly ground black pepper. Maple syrup will work in place of the honey.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Condiment
• Method: Whipped
• Cuisine: American

The post Easy Honey Butter appeared first on Cookie and Kate.

This blueberry cake is my official summertime dessert. I hope it becomes yours, too. It’s tender, fully loaded with blueberries, and simple to make—no mixer required. It’s a dream!

This blueberry cake recipe is naturally sweetened with maple syrup, which makes it extra delicious. Thanks to the blueberries and maple syrup, it’s nicely sweet but not over the top. Some cakes are so sweet that they give me a stomachache, but this one is just right.

This cake will absolutely be a hit at your Fourth of July festivities. Serve it as a “snacking cake” or make it celebration-worthy with a scoop of vanilla ice cream or whipped cream. I’ve even enjoyed a slice with yogurt for breakfast.

Blueberry Cake Recipe Development

To create this cake, I started with my Healthy Blueberry Muffins and adjusted the recipe until I arrived at a perfectly sweet cake. Since we started from a recipe that I know like the back of my hand, I’m able to offer adjustments to make this cake gluten free, dairy free or vegan. Check the recipe notes for those details.

To make the recipe taste like a true cake, I substituted melted butter for the coconut oil or olive oil. I also traded buttermilk for the Greek yogurt for a fluffier texture with the same nice tang.

I managed to triple the blueberries, too. You’ll need 3 cups (1 1/2 pints) total. I trust that you can polish off the leftover blueberries on your own!

Watch How to Make Simple Blueberry Cake

Blueberry Cake Tips

Pan options: This cake bakes beautifully in a standard 9-inch springform pan. You could also use a 9-inch cake pan. I imagine that you could bake the cake in an 8-inch square baker. Any time you’re changing the baking pan size suggested in a baked good recipe, keep an eye on the oven and pay more attention to the visual cues provided for doneness than the actual timing (your cake could be done a few minutes sooner or later than specified).

This recipe works with a variety of flours. My favorite is white whole wheat flour, which is a variety of whole wheat with a very mild flavor closer to all-purpose. Use regular whole wheat flour for a faintly nutty flavor and a slightly rustic texture. Otherwise, all-purpose flour or gluten-free all-purpose blends work, too.

You can make this cake with fresh or frozen blueberries. Do not defrost frozen blueberries before using.

Toss the blueberries with a small amount of flour so they don’t sink to the bottom of the cake. The extra teaspoon of flour in the ingredients list is there for good reason.

Sprinkle raw sugar on top. Raw sugar, also known as turbinado sugar, makes the blueberries sparkle and adds a lightly crackly burst of sweetness on top. You can buy raw sugar in the sugar aisle of most grocery stores these days. Or, just grab a few extra raw sugar packets from your go-to coffee shop (I won’t tell).

More Berry Desserts to Enjoy

Just a few of many recipes with blueberries, strawberries and raspberries: 

• Blueberry Almond Crisp
• Gluten-Free Almond Cake with Berries on Top
• Mixed Berry Crisp
• No-Bake Greek Yogurt Tart
• Roasted Berry and Honey Yogurt Popsicles

Please let me know how your cake turns out in the comments! I’m so eager to hear how you like it.

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Simple Blueberry Cake

• Author: Cookie and Kate
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 1 cake
• Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 78 reviews

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Make this simple blueberry cake recipe! This blueberry cake is tender and delicious, loaded with blueberries, and not too sweet. It’s naturally sweetened and whole grain as written, too (check recipe notes for more flour options). Recipe yields one 9-inch round cake, enough for 8 slices.

Ingredients

• 1 ¾ cups plus 1 teaspoon white whole wheat flour or regular whole wheat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• ¼ teaspoon ground cinnamon
• ½ cup maple syrup or honey
• 6 tablespoons melted butter 
• 2 eggs, preferably at room temperature
• ⅔ cup buttermilk*
• 2 teaspoons vanilla extract
• 3 cups blueberries, fresh (1 ½ pints) or frozen, divided
• 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top
• Optional serving suggestions: Vanilla ice cream, Greek yogurt or whipped cream

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Instructions

1. Preheat the oven to 400 degrees Fahrenheit. Line the base of a 9-inch springform pan with parchment paper cut to fit inside. Butter the sides of the pan to prevent the cake from sticking. 
2. In a large mixing bowl, combine 1 ¾ cups of the flour with the baking powder, baking soda, salt and cinnamon. Stir them together with a whisk.
3. In a medium mixing bowl, combine the maple syrup and butter and beat together with a whisk. Add the eggs and beat well, then add the buttermilk and vanilla. Mix well. (If the butter solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts, then stir again.)
4. Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). In a small bowl, toss 2 cups of the blueberries with the remaining 1 teaspoon flour (this helps prevent the blueberries from sinking to the bottom). Gently fold the blueberries into the batter. The mixture will be thick, but don’t worry.
5. Pour the batter into the prepared pan. Distribute the remaining blueberries on top, focusing them more toward the center of the cake. Sprinkle the top of the blueberries with the turbinado sugar.  
6. Bake for 34 to 38 minutes, until the cake is golden on top and a toothpick inserted into the center comes out clean (blueberry bits aside). Place the cake on a cooling rack to cool. Before releasing the springform sides, you might need to run a butter knife along the outer edge of the cake to loosen it from the pan. 
7. Serve as desired. Store leftover cake covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Or, freeze leftover cake for up to 3 months.

Notes

Recipe adapted from my Healthy Blueberry Muffins.

*How to make buttermilk: Combine 2 teaspoons vinegar with ⅔ cup milk of choice (any milk will do). Let the mixture rest for 5 to 10 minutes before adding it to the other liquid ingredients.

Flour options: All-purpose flour and gluten-free all-purpose blends also work well here. I bet that you could use 2 ½ cups oat flour instead, but haven’t tried to be sure.

Change it up: Know that the cinnamon and turbinado sugar are technically optional. You could try this cake with raspberries or sliced strawberries in place of the blueberries. Instead of buttermilk, you could use 1 cup plain Greek yogurt or sour cream. For lemony cake, whisk the zest of 1 medium lemon (about ½ teaspoon), preferably organic, into the liquid ingredients.

Make it dairy free: Make your own buttermilk from your non-dairy milk of choice. Replace the butter with ⅓ cup melted coconut oil or mildly flavored extra-virgin olive oil, like California Olive Ranch.

Make it vegan: Follow dairy-free guidance above and substitute flax eggs for the regular eggs.

Make it egg free: Substitute flax eggs for the regular eggs.

Make it gluten-free: Substitute an all-purpose gluten-free flour blend for the whole wheat flour. Bob’s Red Mill makes a gluten-free blend that works well.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Cake
• Method: Baked
• Cuisine: American

The post Simple Blueberry Cake appeared first on Cookie and Kate.

This holiday punch is unlike any I’ve ever had, and I think you’re going to love it. It’s not too sweet. It tastes like pear, vanilla, spice and everything nice. It’s a smooth, easy sipper, even with tequila inside. Yep, tequila!

This pitcher of cocktails was inspired by an oldie but goodie, my Pear Nectar Cocktails with Reposado Tequila. That cocktail is proof that simple ingredients can yield a delightfully complex cocktail. If you’re just making one or two drinks, follow that recipe instead.

You won’t need any fancy liqueurs for this holiday punch recipe, just some pear juice, reposado tequila, plus a few basic ingredients—lemon juice, club soda, cinnamon and vanilla extract.

If you’d like to batch some cocktails for your family or friends, this punch is just the ticket. Serve it at your holiday party! You could also share some holiday cheer by dropping off a jar of cocktails with friends or neighbors. I wrote the recipe to yield eight drinks, and you can divide or multiply it as you’d like.

Christmas Punch Ingredients

Pear Juice or Pear Nectar

I like Ceres brand of pear juice and R.W. Knudsen’s pear nectar. I can’t tell much difference between the two, so I don’t think “nectar” is categorically different from “juice.” Buy what you can find.

Reposado Tequila

Reposado tequila tastes quite a bit different from the blanco tequila used in margaritas. Reposado is Spanish for rested, which means that reposado tequila is aged for a short time (between two months and a year) in oak barrels. Bourbon is also aged in oak barrels, so naturally, bourbon and reposado tequila share some of the same oaky flavors. Reposado tequila is just more mellow.

Since we’re making a whole pitcher of drinks, yes, I’d say this cocktail is absolutely worth buying a bottle of reposado tequila for if you don’t have it at home. If you have a favorite bourbon, that’ll do, too. There’s a chance that gin might play nicely with these flavors, but I haven’t tried it.

Club Soda or Sparkling Water

Fizzy water offers some hydration and bubbles, both welcome additions in a cocktail.

Fresh Lemon Juice

Lemon juice really brings this cocktail to life.

Honey Simple Syrup

Pure honey doesn’t stir into ice-cold drinks very well, so we’ll make honey simple syrup. It’s super easy. We’ll just warm equal parts honey and water until the honey blends into the water. We’re using a small amount of honey simple syrup, almost more for the honey flavor than the sweetness itself.

Vanilla Extract & Ground Cinnamon

Just a tiny amount of two common baking ingredients makes this punch taste like the holidays!

Garnish with Fresh Lemon Rounds, Rosemary & Cranberries

The rosemary and cranberries are more for a festive appearance than for flavor. You could get by with one or the other if you’re in a pinch.

Holiday Punch Variations

• Swap bourbon for the tequila, to suit your preferences (I like tequila a bit better).
• If you want no bubbles, omit the club soda. If you dare, use dry Prosecco or Cava in place of the club soda.
• Omit the cranberries for a cool-weather party drink suitable for game days, birthdays, and the like.
• Omit the honey simple syrup for a less sweet drink, though we aren’t using much as it is. This drink is naturally sweetened regardless.

More Holiday Cocktails to Enjoy

• French 75 Cocktail
• Hot Toddy
• Irish Coffee
• Mulled Wine
• Old Fashioned Cocktail

Please let me know how your drinks turn out in the comments! I love hearing from you and hope you’re enjoying the holiday season.

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Vanilla-Pear Holiday Punch

• Author: Cookie and Kate
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 8 drinks

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 19 reviews

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Make this pear punch for your holiday get-togethers! It’s not too sweet, but full of cheer. Recipe yields 8 cocktails (about 48 ounces total). Divide or multiply the recipe as necessary (for a single serving, follow this recipe).

Ingredients

• ¼ teaspoon ground cinnamon
• 24 ounces (3 cups) pear juice or pear nectar (I like Ceres or R.W. Knudsen brands)
• 12 ounces (1 ½ cups) reposado tequila (I like Espolón or Milagro)
• 8 ounces (1 cup) club soda or sparkling water
• 4 ounces (½ cup) lemon juice
• 1 to 2 tablespoons honey simple syrup*
• ½ teaspoon vanilla extract
• Suggested garnishes: Lemon rounds, short fresh rosemary sprigs, ½ cup fresh cranberries
• Ice cubes, for serving

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Instructions

1. Place the cinnamon into your pitcher or punch bowl. Add a splash of the pear juice and whisk until the cinnamon is mixed into the liquid.
2. Pour in the remaining pear juice, tequila, club soda, lemon juice, 1 tablespoon of the honey simple syrup, and the vanilla extract. Gently stir to combine. Taste, and add the remaining simple syrup if you desire a sweeter or more mellow drink.
3. Garnish as desired. Pour individual servings into glasses filled with ice. Cheers.

Notes

Recipe adapted from my Pear Nectar with Reposado Tequila.

*How to make honey simple syrup: We have to turn honey into simple syrup because it won’t stir into the liquid well on its own. Simply combine 1 tablespoon honey and 1 tablespoon water in a small, microwave-safe bowl or your smallest saucepan. Warm the mixture over low heat in the microwave or on the stovetop, just until you can stir the honey into the water. That’s it.

Change it up: Want it more boozy? Add more tequila. Outside of the holidays, simply omit the cranberries for a delicious drink that works from fall through winter. Alternative garnish options include cinnamon sticks and thin slices of pear (like this).

Make it vegan: Omit the honey, or substitute half as much maple syrup for the honey simple syrup. Verify that your choice of liquor is vegan.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Cocktail
• Method: Stirred
• Cuisine: American

The post Vanilla-Pear Holiday Punch appeared first on Cookie and Kate.

Let’s cozy up with some mulled wine. Turn on some music, build a fire or light some candles, throw some spices and wine in a pot, and embrace the holiday season. It’s really that simple.

I’ve always associated mulled wine with holiday parties, but a single batch is perfect for two to four people. Mulled wine is unbelievably easy to make, even on a weeknight, and fills your home with holiday fragrance.

This mulled wine is for wine lovers. I’ve encountered a few mulled wines over the years that tasted like sweet potpourri, but not this recipe. It’s fruity and spiced, but the wine still shines through.

You just might even have all of the ingredients at home! If so, you’re just fifteen minutes away from mulled wine. Let’s make some.

How to Make the Best Mulled Wine

Follow the foolproof recipe below, and your mulled wine will turn out perfectly every time. Here are some key tips:

1) Choose your wine carefully.

Use an affordable bottle of Merlot, Zinfandel or Garnacha. You’ll find more wine details in the ingredients section below.

2) Heat gently.

Resist the urge to crank up the heat on your mulled wine! If your wine is steaming, it’s hot enough. Wine is delicate. Heat it too long or too high, and eventually your wine will taste too spicy, syrupy and almost raisin-like, and the alcohol will evaporate over time.

3) Go easy on the spices.

You might be surprised by how few spices we’re adding, but they are potent. Upon first sip, you might think, “This doesn’t taste spicy enough,” but I promise you’ll change your mind by your second glass.

Mulled Wine Ingredients

Keep in mind that these ingredients are very easily multiplied. One bottle of wine will yield five drinks (enough for two to four people), two bottles yield 10 drinks, and so on.

Red Wine

Wine forms the backbone of this recipe, so naturally, your wine selection is important. Some red wines that you might enjoy at room temperature will not taste so nice when heated. Do not use expensive wine for mulled wine, since we’re adding so much to it. Just choose a quality wine (say, 10 to 20 dollars per bottle) and select the varietal carefully.

The best red wine to use for mulled wine is Merlot, Zinfandel or Garnacha (also called Grenache). These wines are dark, fruity and full bodied, which means they can support all of the flavors we’ll be adding. Look for labels that describe the wine as “jammy” or with “notes of vanilla.”

Avoid red wines that are high in tannins or super oaky in flavor, like Cabernet Sauvignon (I say this as someone who generally enjoys Cabernet Sauvignon). Also avoid very light red wines, like Pinot Noir, because they don’t offer enough body to carry the spices.

Brandy

Brandy amps up the alcohol content a bit, though we aren’t using much. It’s more for warming flavor and a little bite than anything else. I used E&J VSOP, which is affordable and fine.

You can omit the brandy if you don’t want to buy it, though you may want to keep a bottle around for sangria.

Fresh Oranges

We’re going to squeeze some of the fresh orange juice into the mixture, then slice the rest to make rounds. Oranges are in season during the cold months, so you should be able to find nice, juicy oranges at the grocery store.

Buy two small oranges if you can, just because smaller rounds fit better into mugs. Or, one large will do—you just might need to slice your rounds into half-moons to fit.

Whole Spices

We’ll need whole cinnamon, star anise, and cloves. Whole spices, rather than ground, are absolutely key to mulled wine. The good news is that whole spices keep longer than ground spices (a few years, even). I hope you have these in your pantry already—if not, they’re worth keeping around for spiced ginger tea or hot toddies.

Maple Syrup or Honey

Alcohol flavor becomes more harsh when heated, so we’ll balance out the flavors which just a tablespoon or two of real maple syrup or honey. Wine lovers will love this naturally sweetened mulled wine recipe because it is not too sweet.

I honestly can’t decide whether I like maple syrup or honey better. They both offer some extra flavor that plays wonderfully with the other ingredients.

Garnishes

To make mulled wine look even more festive, I love to throw a handful of fresh cranberries into the pot before serving. You might also like to serve individual servings with additional orange rounds or half-moons, cinnamon sticks and/or star anise.

Suggested Serving Equipment

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Cook the mulled wine in a medium heavy-bottomed Dutch oven or stainless steel pot. My 3.5-quart Le Creuset is large enough to accommodate several batches at once. Dutch ovens are great because they retain heat well and just look so pretty when you’re serving straight out of the pot.

Or, warm your mulled wine in a slow cooker. Simply combine all of the ingredients, cover, and cook on low heat until the wine is steaming hot (about 30 minutes to 1 hour). Once it’s sufficiently warmed up, reduce the heat to “warm” or the lowest possible setting so it doesn’t get too spicy.

Serve your mulled wine with a ladle. In a pinch, you can use a heatproof measuring cup to scoop. Place a dark tea towel on a plate to give your guests somewhere to place the ladle when it’s not in use.

Lastly, serve your wine in mugs. Glass mugs are fun because you can see the mulled wine inside. I got my pretty glass mugs from Crate and Barrel, but they seem to be out of stock. Here are more great options.

Watch How to Make Classic Mulled Wine

Mulled Wine Serving Suggestions

This mulled wine is lovely on its own before meals or after dinner. Here are a few snacks that would pair well with it:

• Cranberry Crostini
• Naturally Sweetened Candied Pecans
• Peanut Butter Oat Cookies
• Perfect Stovetop Popcorn or Cinnamon Maple Caramel Popcorn
• Sweet & Spicy Roasted Party Nuts

More Warming Holiday Drinks to Enjoy

• Creamy Golden Milk (Hot or Iced)
• Hot Toddy
• Favorite Hot Chocolate
• Fresh Ginger Tea
• Irish Coffee

View all of my cocktail recipes here. Please let me know how your mulled wine turns out in the comments! I love hearing from you.

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Classic Mulled Wine

• Author: Cookie and Kate
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 5 drinks

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 27 reviews

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Warm up with this classic mulled wine recipe! It’s so easy to make. Gather a few basic ingredients and you’ll be sipping mulled wine in 15 minutes! Recipe yields 1 bottle’s worth of mulled wine (about 5 servings); multiply as desired.

Ingredients

• 2 small oranges or 1 large
• 1 bottle of affordable Merlot, Zinfandel or Garnacha (also called Grenache)
• ¼ cup brandy
• 1 to 2 tablespoons maple syrup or honey, to taste
• 2 whole cinnamon sticks
• 3 star anise
• 4 whole cloves
• Optional garnishes: Fresh whole cranberries (about ¼ cup), cinnamon sticks, additional orange rounds or half moons

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Instructions

1. To prepare the oranges, if using 2 small, slice one orange into rounds and slice the other in half. If using 1 large orange, slice it in half through the round middle, then slice one of the halves into rounds. Place the rounds into a medium heavy-bottomed pot or small Dutch oven. Squeeze the juice from the remaining oranges into the pot.
2. Pour the wine into the pot, followed by the brandy. Add 1 tablespoon of the sweetener for now. Add the cinnamon sticks, star anise and cloves.
3. Warm the mixture over medium heat until steaming (about 5 minutes), and keep an eye on it. When you start seeing the tiniest of bubbles at the surface, reduce the heat to the lowest of low. 
4. Carefully taste, and add another tablespoon of sweetener if it’s not sweet enough for your liking. If it’s not spicy enough to suit your preferences, continue cooking over very low heat for 5 to 10 more minutes.
5. Serve in mugs with your desired garnishes! If you’re adding cranberries as I did, you can add them to the pot to make it look extra festive.
6. If you expect to polish off the mulled wine within 20 minutes or so, you can keep it on the stove over extra-low heat (it will become more spicy with time). Otherwise, remove it from the heat, cover, and rewarm over low heat if necessary. Leftovers will keep in the refrigerator for a couple of days, covered (pour it through a strainer if you don’t want it to become any more spicy than it already is).

Notes

Slow cooker option: Combine the mixture in your slow cooker, cover, and cook over low heat until steaming, about 30 minutes to 1 hour.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Cocktail
• Method: Cooked
• Cuisine: International

The post Classic Mulled Wine appeared first on Cookie and Kate.

If you’re a fan of chai lattes and turmeric, you’re going to love this recipe. This ultra creamy golden milk is inspired by traditional Indian turmeric milk (haldi doodh), but it is by no means authentic.

In its most basic form, haldi doodh is made with turmeric (haldi) stirred into milk (doodh) or tea. Typically, households will add more warming spices to the mix, including ginger, cinnamon and cardamom.

Indian mothers prepare turmeric milk for colds, coughs and sore throats, and aches and pains. It’s warming, soothing and supports the immune system, which is exactly what we all need right now.

This recipe uses cashews instead of milk, which makes it lusciously thick, yet dairy free and vegan. Serve it warm in a mug, or cold over ice!

Watch How to Make Golden Milk

Golden Milk Origins

Haldi doodh is the true origin and has been served in India for centuries. “Golden milk” became a big trend in the United States just a few years ago. Turmeric was gaining traction for its anti-inflammatory properties, and the Western world suddenly couldn’t get enough.

Fast-forward to a few months ago when I was wandering through Whole Foods craving a treat. I grabbed a bottle of golden milk from the chilled beverage section and fell in love. This recipe is a close rendition of Pop & Bottle’s golden milk. Now I can whip some up with pantry ingredients at any time!

How to Make This Golden Milk

Cow’s milk doesn’t agree with me and store-bought alternative milks are often quite watery. I wanted a luxuriously creamy texture, so I decided to use homemade cashew milk instead.

Cashew milk is my favorite homemade nut milk because it’s easy to make and produces a deliciously thick, neutral-flavored milk. I’d say the texture is similar to whole milk, or slightly creamier. Cashews are soft enough to blend completely into the water, so there is no straining required and no waste.

Since we’ve already busted out the blender, we’ll just add a few more ingredients to flavor the milk. Blend it all together and you’re done!

An Important Blender Note

If you have a high-powered blender, like a Vitamix, Blendtec (affiliate links) or a good KitchenAid, you can blend the cashews without soaking them first. If you do not have full faith in your blender, you’ll need to soak the cashews for about 4 hours, or overnight in the refrigerator. They soften with time, which makes them easier to blend.

If you have any trouble blending the cashews, you can either let the ingredients rest in the blender for at least 30 minutes and then try again, or pour the mixture through a fine-mesh strainer to catch any tiny cashew bits.

Golden Milk Ingredients

Turmeric shines in this recipe. I added some additional warming spices that make it taste reminiscent of a chai latte. I hope you enjoy it as much as I do. Here’s what we’ll need:

• Cashews: Raw, unsalted, and soaked if necessary. Cashews make this drink so creamy, and the [healthy] fats found within help increase the bioavailability of turmeric. Check the recipe notes for alternatives.
• Turmeric: I used ground turmeric, but you can also use fresh if you’d like (see recipe notes for quantity). Just know that fresh turmeric will stain your fingers and cutting board yellow.
• Cinnamon: A natural fit with turmeric and ginger.
• Ginger: Again, I used ground ginger, but you can use fresh if desired (see recipe notes).
• Cardamom: A classic Indian spice, cardamom is uniquely aromatic and herbal. However, if you don’t have it at home, you can skip it.
• Black pepper: Helps improve the bioavailability of curcumin, which is the main active ingredient in turmeric, and tastes great with the other spices.
• Honey or maple syrup: A little sweetener helps mellow the fiery spices, and makes up for the natural sweetness present in dairy milk. You can add a bit more, to taste, if desired.
• Vanilla extract: A little vanilla makes this drink taste like a treat.

Enjoy Warm or Cold

Once blended, you can warm this golden milk in a saucepan until steaming, while stirring often. Keep an eye on it because the texture can turn gummy if it simmers for too long. You can also heat the mixture in this fun steamer until warm and frothy. Just know that it won’t foam up like a milk-based latte.

This drink is also lovely over ice, which tames the spices somewhat. It’s a cold, creamy treat on a hot day.

Please let me know how you like this recipe in the comments! I love hearing from you.

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Creamy Golden Milk (Hot or Iced)

• Author: Cookie and Kate
• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: 5 cups
• Diet: Vegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 28 reviews

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This creamy golden milk recipe features turmeric and other warming spices blended with cashews, so it’s dairy free and easily vegan. Enjoy hot or cold! Recipe yields 5 cups, enough for 5 drinks.

Ingredients

• 1 cup raw, unsalted cashews (soaked for 4 hours or in the fridge overnight if you are not using a high-powered blender)
• 4 cups water, divided
• 1 tablespoon ground turmeric
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground cardamom
• 10 twists of freshly ground black pepper
• Tiny pinch of fine salt
• 2 tablespoons honey or maple syrup
• 2 teaspoons vanilla extract

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Instructions

1. Whether soaked or not, rinse the cashews until the water runs clear. In your blender, combine the cashews with 2 cups of the water. Add all of the remaining ingredients (turmeric, cinnamon, ginger, cardamom, pepper, salt, honey and vanilla).
2. Start on a low setting and increase the speed until the cashews are blended into creamy oblivion. This could take 2 minutes in a high-powered blender or longer in a regular blender.
3. Blend in 2 cups more water until creamy. Taste, and if the mixture tastes too fiery, you can blend in a bit more sweetener (though the flavors seem to mellow a bit with time).
4. To serve cold, fill a drinking glass with ice and pour the golden milk on top. Or to serve warm, gently heat your desired quantity in a saucepan on the stove over medium-low heat until steaming, stirring often (don’t overdo it, or the texture won’t be as nice). Store leftover golden milk in the refrigerator for up to 4 days.

Notes

Make it vegan: Simply use maple syrup or dates (details below) instead of honey.

Make it nut free: Instead of the cashews and water, whisk or blend the remaining ingredients into coconut milk or whole milk.

Change it up: Instead of honey or maple syrup, you can use 4 Medjool dates, soaked in hot water for 10 minutes and pitted. Instead of dried turmeric and ginger, you can use 3 times the amount of fresh (so 3 tablespoons fresh turmeric and 1 tablespoon fresh ginger). Peel and chop or grate the turmeric and ginger before using.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Drink
• Method: Blended
• Cuisine: Indian

The post Creamy Golden Milk (Hot or Iced) appeared first on Cookie and Kate.

I’ve indulged in my fair share of cocktails this year, but sometimes, I just want a fun, fizzy, non-alcoholic drink. Something cold to savor on a hot afternoon, or an enticing alternative to chilled wine in the evening. Something party-worthy to offer my friends and family members, and all the cute kids who come with them.

This beauty is refreshing and hydrating, and so colorful that it makes a slow afternoon seem downright festive. The outrageous pink color comes from hibiscus tea, which is easy to find at the grocery store if you look for Tazo’s “Passion” blend.

Once the tea has had a chance to cool, we’ll fill our glasses (or a pitcher) with ice. We’ll finish off these drinks with some honey simple syrup (as little or as much as you want), a squeeze of fresh lime juice, and a gentle glug of Topo Chico, the finest of sparkling waters. This hibiscus drink is a fun spin on agua de Jamaica (hibiscus iced tea commonly served in Mexico).

I’ve been on a Topo Chico kick this summer, but really, any sparkling water will do. The end result is full of flavor, lightly sweet, and irresistibly bubbly.

A note on pregnancy safety: Hibiscus is considered potentially unsafe for pregnancy, so out of an abundance of caution, I would not recommend this mocktail if you are expecting.

A Not-Too-Sweet, Non-Alcoholic Drink

The word “mocktail” makes me cringe a little, but this drink? It makes me happy. My issue with mocktails, beyond the name, is that they tend to be sugary sweet. Copious amounts of sugar or soda have always seemed unnecessary, especially since these drinks lack the bite of alcohol.

This mocktail recipe is closer to a homemade LaCroix than a 1950s punch. I wish I could order low-calorie drinks like this at coffee shops, when it’s too late in the day for coffee. In fact, I’d venture to say that we could use more light, fizzy drinks like this right now—what do you say?

More non-alcoholic drinks:

• Cold Brew Iced Tea
• Frozen Mint Lemonade
• Hibiscus Pink Lemonade in Love Real Food, page 138
• Pink Drink
• Summertime Aguas Frescas
• Watermelon Juice

Please let me know how your drink turns out in the comments! I really love hearing from you.

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Refreshing Hibiscus Mocktail

• Author: Cookie and Kate
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes (plus 20 minutes cool time)
• Yield: 4 drinks
• Diet: Low Calorie

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Looking for a not-too-sweet mocktail recipe? This sparkling non-alcoholic hibiscus drink is just the ticket! It’s colorful, festive, and simple to make. Recipe yields 4 medium (12-ounce) drinks. Multiply as necessary, or double it to make a big pitcher (combine just when you’re ready to serve).

Ingredients

Mocktails

• 3 bags of hibiscus tea or 1 tablespoon loose hibiscus tea (I used Tazo’s “Passion” blend)
• 3 cups (24 ounces) water
• 2 small limes (about 4 tablespoons lime juice), plus lime rounds for garnish
• Topo Chico or other sparkling water or club soda
• Ice, for serving

Honey Simple Syrup*

• 2 tablespoons honey
• 2 tablespoons water

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Instructions

1. To prepare the tea component, heat the water to a low simmer, either in a tea pot or in a saucepan on the stovetop. Steep the tea in the hot water for 3 minutes, then remove the bags (or strain off the loose tea). Set the tea aside to cool to room temperature, about 20 minutes.
2. To make the honey syrup: Combine equal parts honey and water (say, 2 tablespoons each if you’re only making one batch of drinks) in a microwave-safe bowl or small saucepan. Warm in the microwave or over the stovetop just until you can completely stir the honey into the water. Set aside.
3. When you’re ready to serve, fill four medium glasses with ice. Fill each halfway with hibiscus tea. Top each with about a tablespoon of lime juice and 1 teaspoon of the honey simple syrup, and stir to combine. Fill the rest of each glass with sparkling water, gently stirring afterward to combine. You may want to adjust to taste by using less lime juice or more simple syrup—totally up to you! Serve promptly.

Notes

Prepare in advance: You can make the tea component and honey simple syrup in advance, and chill both separately until you’re ready to serve. I’d suggest mixing the drinks just before serving since the sparkling water loses its carbonation over time.

Change it up: For a fun twist, add a splash of homemade watermelon juice to each drink!

Make it vegan: Use traditional simple syrup instead of honey simple syrup (substitute vegan cane sugar for the honey, and warm the mixture until the sugar is fully dissolved).

*Simple syrup note: We mix the warm water with honey in this fashion because full-strength honey doesn’t mix well with liquids. You might have a bit of simple syrup left over—save it to sweeten your coffee/tea/cocktails (it keeps well for up to 2 weeks), or discard it.

A note on pregnancy safety: Hibiscus is considered potentially unsafe for pregnancy, so out of an abundance of caution, I would not recommend this mocktail if you are expecting.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Drink
• Method: Stovetop
• Cuisine: American

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