This is a delicious two-part liquid libation in which you can control the flavor and the potency. So it could be a potent drink that may result in a face plant, or it might just be a delightful diversion – you choose. You can use an insulated mug; a short, wide glass; or a fancy Tiki mug. (You may need to taste and add more ginger ale.) This recipe will quench the thirst of two or three people.
Mix the following in a small pitcher:
3 ounces (2 shots) Sailor Jerry spiced rum
3 ounces light rum
Juice of 1 lime
3 ounces pineapple juice
Pour over ice in two or three Tiki mugs. Add half an orange slice to each glass.
Pour ginger ale over all until desired strength is reached. Stir and add a colorful umbrella!
Sue decided to call this drink a Mint Fuzzy Slipper because if you drink too much of it, your brain will feel like fuzzy slippers (as will your mouth the next morning). Vegan versions of Crème de Menthe and Crème de Cacao are readily available, but check labels to be sure.
1 oz. green Crème de Menthe
1 oz. clear Crème de Cacao
3 oz. unsweetented almond milk (we used Blue Diamond)
Mini peppermint candy canes (green, if possible)
Place 3 candy canes on a ceramic plate. Cover with a paper towel and use the bottom of a sturdy glass to carefully crush them. Moisten the rim of a 3 oz. glass and dip into crushed candy.
Place the first three ingredients into a cocktail shaker with a few ice cubes. Shake vigorously, then strain into glass. Add a candy cane as garnish. Sip in front of a fireplace if possible.
We’re extremely fond of a certain imported Italian grapefruit soda from a well-known natural foods chain. Inspired by the abundance of excellent citrus in stores right now, we wondered if we could make our own homemade grapefruit soda and duplicate the flavor of the imported soda. Well, the results were REALLY GOOD.
First, halve a grapefruit and squeeze the juice from the fruit. (We averaged about 3/4 cup of juice from each grapefruit, but these seemed to be very juicy, and I suspect that most grapefruits may yield a bit less.) Pour 3/4 cup to 1 cup juice per glass. Add sparkling mineral water and a squirt of agave nectar if you like a bit of sweetness. Stir and add ice. Sip and enjoy.
homemade grapefruit soda
Jill says: “When life gives you watermelons, make granita.”
4 cups seedless watermelon chunks
1/2 cup sugar
Juice of 1 lemon
1. In a food processor, purée all the ingredients until smooth. Pour into a shallow, wide pan and freeze for 1 hour.
2. Rake with a fork, and then freeze for an additional hour. Repeat.
3. Remove from the freezer, rake, and serve in cups. Makes 2 cups.
McKennzie prefers to drink this wonderful tea while soaking in a hot spring.
1 Tbs. real maple syrup (or to taste)
1/4 cup of your favorite non-dairy milk, warm
1 peppermint tea bag
1 cup hot water
In a warm mug, combine milk and syrup. Add tea bag and pour in the hot water. Enjoy!
Enjoy these fruits while they’re in season by indulging in this smoothie.
1/2 cantaloupe, seeds and rind removed
2-3 large peaches, pits and skin removed
Juice of one large orange
8-10 ice cubes
1 cup your favorite non-dairy milk
Combine all ingredients in blender; process until smooth. If you like your smoothies a little sweeter, add some agave nectar.
Glogg, a traditional drink of the Scandinavian Advent season, is like mulled wine. The varieties of glogg recipes could boggle one’s glogg-addled mind (try saying that three times quickly), but basic glogg consists of red wine with spices and a combination of other spirits and fruit juices. We here in the Ethnic Vegan test kitchens were happy to experiment with a number of recipes until we hit on a great-tasting result that will knock your winter socks off.
Plan to make the spice mix at least 24 hours ahead. Cardamom and nutmeg seedpods may be hard to find; you can substitute ground, if necessary. Heat to the simmer stage, but do not boil! Serve warm.
8 cardamom seeds, cracked (or 1 tsp. ground)
1/3 cup raw, peeled almonds
1 whole nutmeg seed pod, cracked (or 1 tsp. ground)
1 cinnamon stick
10 whole cloves
1/2-inch slice fresh ginger, peeled and diced
Zest of 1 orange
1 cup raisins
Burgundy wine (enough to cover ingredients in saucepan)
Place all ingredients in a small saucepan, and cover with wine. Bring to a boil, remove from heat, cover, and let stand (unrefrigerated) for at least 24 hours.
The next day, strain liquid into a larger pan, and add:
4 cups burgundy wine
1 cup orange juice
1 cup pineapple juice
2 cups port wine
1 cup brandy
1 cup sweet vermouth
Heat until steaming (don’t boil!). Stir before serving; solids will have settled to the bottom.
1 1/2 cups sugar
1 cup water
4″ piece ginger
Combine all ingredients in a small saucepan; stir and bring to a boil. Reduce heat and simmer for about 20 minutes until slightly thickened. Allow syrup to cool before using. Store extra ginger syrup in the refrigerator so that you can make a slushy on a moment’s notice!
10 ice cubes
3 cups watermelon, seeded and chopped
3 Tbs. lime juice (preferable freshly squeezed)
1/4 cup ginger syrup
Combine all ingredients in a blender until smooth. Enjoy!
Nothing warms you up on a cold winter day like this spicy Indian tea. Thanks to Rebecca Valencia for this recipe!
1 green cardamom pod
1 cinnamon stick
1/4″ ginger root, peeled and sliced thin
2 bay leaves
1 – 2 cups water
2 Tbs. Darjeeling tea
2-3 Tbs. agave nectar or sugar (to taste)
1 1/2 cups of your favorite non-dairy milk
Place first 6 ingredients in a medium pot. Bring to a boil. Reduce heat and simmer 5 minutes. Add Darjeeling tea, sweetener, and soy milk or rice milk. Serve hot (or iced in the summer!).