Spicy Michelada

I will admit that I like a good bloody mary. It’s one of those drinks that I typically will only drink during the brunch time of the day, and in particular on a Sunday. I have no idea why, but I’m sure you could probably twist my arm and get me to drink one on a Saturday as well. My wife on the other hand is not a fan of a bloody mary, probably due to the tomato juice, but for me I love everything about it, even though I am not a huge fan of tomato juice. It’s the spice that I love! Now there is a simple twist to a bloody mary, and instead of using vodka as the booze of choice, you use a simple lager. It’s called the michelada, and it takes a strong first against a bloody mary.

Spicy Michelada Recipe
Spicy Michelada Recipe

The michelada is basically a tomato and beer mix that is loaded with an array of spices, and they say they a cure for a hangover. Who knows about that, but whatever the case the premix is the key, in my opinion, in making a great michelada.

Let’s get started.

Ingredients:

  • 1 tbsp maggi sauce
  • 1 tbsp Tabasco
  • 1 tbsp Worchestershire sauce
  • 1/2 tsp fish sauce
  • 1/2 tsp Tajin seasoning
  • 1/2 lime, juiced
  • 1/2 lemon, juiced
  • Few drops of habanero sauce
  • 5 oz tomato juice
  • 6 oz pilsner beer
  • ice cubes

You will want to make the premix the day, or night ahead to let all of the flavors form. Trust me, it’s a knock out mix of flavors.

Start by adding the maggi, Tabasco, Worchestershire, fish sauce, Tajin, lime juice, lemon juice, and habanero sauce to a small container. Stir well, cover, and place in the refrigerator over night.

How to make a michelada
How to make a michelada

The following day, fill a glass with ice cubes. If you want, you can rim the glass with Tajin seasoning. I prefer not to as there is so much flavor already in the premix.

Pour the premix into the glass, then the tomato juice. Give this a good stir, then top with the beer. Sip and enjoy. This premix is so robust it will possibly have you second guessing that bloody mary. Enjoy!

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Homemade Iced Coffee

For whatever reason, I recently stopped drinking hot coffee. I guess my morning routine is not allowing me too. When I wake up, I immediately head to the gym to workout for about 30 minutes, or so, then head back home and quickly get ready for work. I guess the last thing I want to immediately pump into my system is coffee. Granted I do make a loaded fruit smoothie before heading to work, only to pump good nutrients into my system right off the bat. But I have been missing coffee, so I had to take matters into my own hands, and that’s when I started making batches of iced coffee. My colleague has been bringing in Starbucks every morning, and I’m always jealous because his iced coffee looks so good, hence what inspired me to start making my own.  It takes a long time for my body to cool down after the workout, so having a cold, refreshing iced coffee is exactly what my body has been needing on my morning commute.

Homemade Iced Coffee Recipe
Homemade Iced Coffee Recipe

This stuff is so easy to make, and it packs a great punch of caffeine, and is perfect during your morning commute, of afternoon fix. This always reminds me of Vietnamese iced coffee, one that I truly love as well.

Let’s get started.

  • 2 cups of your favorite coffee beans, grinded
  • water
  • ice cubes
  • sweetened condensed milk, to your desired sweetness
  • cheesecloth

Start by adding the coffee beans to a non-reactive jar. Fill with water, enough to cover, roughly 4 cups or so. Give this a good stir, then cover and let the water marinate in the coffee grinds for 24 hours.

Next, is to filter the coffee grinds. I use a cheesecloth for this purpose as it prevents any of the fine grinds from getting into the coffee.

Remove the lid, and take a sheet of the cheesecloth and cover the top of the container. Put a rubber band over the top if it helps you secure the cheesecloth. Pour into another container, letting all of the coffee drain. This can take a minute or two. Now you are left with this super dark, and rich coffee. Cover and place into the refrigerator until you are ready to serve.

Iced Coffee Ingredients
Iced Coffee Ingredients

When you are ready to serve, take about 3/4 cup and add it to a pint glass. Add about a tablespoon of the sweetened condensed milk, and stir. I like mine to be slightly tan in color. Add in iced cubes, and pour in cold water, just until about the top. Give another stir, and start gulping.

I would say that I have yet to have a cup of hot coffee in at least three weeks now, and have been batching out this cold brew instead. It’s not only refreshing, but it gives you that gentle boost to kick start  your day. Hope you enjoy!

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Rhubarb Simple Syrup

Our farmer’s market is in full force right now, and it’s one of my favorite times of the year to visit with my local farmers, especially Paula and Jerry. I normally bike there, first thing, on Saturday morning to see what everyone is offering. After bumping into Jerry at the local baker’s tent, I had asked him if garlic was at his stand yet, and low and behold, he said they just picked it. Their garlic was pretty darn awesome last year, and as I have yet to pull mine from my yard, I decided to get a couple of bulbs from him, along with some great looking rhubarb, among other things.

I had no idea what I was going to do with the rhubarb, and all I knew is that I had a pound of it, only to be created into something delicious. This is one of those delicious recipes. A rhubarb simple syrup.

Rhubarb Simple Syrup Recipe
Rhubarb Simple Syrup Recipe

To say the least, this stuff is pretty darn good, and my daughter and I have been squirting it in all sorts of things, from water, to cocktails, to lemonade. It’s sweet, and just slightly sour and that has us coming back for more.

Let’s get started.

Ingredients:

  • 3 ribs of rhubarb, cut into sections, and lightly smashed
  • 1 cup of sugar
  • 1 cup water

Simple. Hence the name.

Add everything to a saucepan, and bring to a light boil. Stir to dissolve the sugar, and then set aside off the heat to let it cool.

Once cooled, go ahead and store it in the refrigerator.

Rhubarb Simple Syrup

Not only is the color awesome, but the flavor is really great, especially when added to cold drinks on a hot summer day. Hope you enjoy!

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Mango Lassi

I’ve told you that we have been falling in love with Indian food lately. Sometimes I cannot get enough of it. Maybe it’s that smoothness of the curry sauces, of the simplicity of the ingredients, or heck all of the spices that just make for a wonderful meal. I can tell you that my freezer is pretty much loaded with garlic naan right now as well, and my closet is full of a variety of dal. Yes, we are true fans.

There is however a wide variety of desserts and drinks that the Indian culture bring to the table, and one of those are lassi. Think of lassi as the Indian smoothie. The basic version is really yogurt, water, and spices, however there are also savory types, and sweet types of lassi. I’m a fan of the sweet type, and hence the mango lassi. This mango lassi is not only delicious, but it is super refreshing on a hot afternoon.

Mango Lassi Recipe
Mango Lassi

Let’s get started.

Ingredients:

  • 1 mango, peeled, and chopped
  • 1 tbsp sugar
  • 1 cardamom seed
  • 1 cup of plain yogurt
  • 1 cup of milk
  • 1/2 cup of ice

Add everything to a blender, and blend until smooth.

Mango Lassi Ingredients

The result is nothing short of amazing. It’s smooth, creamy, and slightly sweet. It’s perfect on any summer afternoon, and one that my daughter and I fell in love with. Hope you enjoy!

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