Posts Tagged ‘Beverages’

Okay, so I don’t like breakfast. I am just not a big morning eater. All I want is a glass of water and coffee. So I am always looking for yummy food that I would WANT to eat in the morning.

Then I saw {this} post by Joy over at Oh Joy and instantly was in love. This is something I eat for breakfast and love.

So from Joy, here is her recipe:

Currently my favorite versions includes an egg, sliced avocado, salt, pepper, and {an extra special ingredient}tzatziki sauce on a lightly toasted english muffin

Enjoy : )


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  • Glass:
  • 1.5oz Vodka (Ciroc seems appropriate but we used a local Pennsylvania vodka)
  • 1.5oz Lillet Blanc
  • 1oz Lavender Syrup (recipe below)
  • 1oz Lemon Juice
  • 2oz Chilled Soda Water
  • French Lavender Flower for Garnish
  • Pitcher (makes 4 glasses):
  • 3/4 Cups Vodka
  • 3/4 Cups Lillet Blanc
  • 1/2 Cup Lavender Syrup
  • 1/2 Cup Fresh Lemon Juice
  • 1/4 Cup Chilled Soda Water for each glass
  • French Lavender Flower for Garnish


Lavender Syrup:

Add equal parts sugar and water to a medium saucepan and bring to boil. Add fresh organic French lavender to taste (or 1/2 cup dried food grade lavender for every 4 cups water/4 cups sugar) and boil for one minute over medium/high heat. Remove from heat and let steep for an hour.


Mix first four ingredients with spoon, pour over ice, add chilled soda water and garnish with lavender flower (or lemon wedges if you can’t find fresh organic lavender).


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On a summer afternoon ice coffee is like heaven. And I’ve found a wonderful home-made recipe that’s easy to make at home so you can relax and sip your afternoon treat instead of lugging over to the coffee shop.

Via Simple Bites


  • 1 cup coffee, ground quite coarse

For finishing:

  • ice cubes
  • milk, to taste
  • sweetener, to taste


  1. Using a funnel, pour coffee grounds into a quart jar. Fill jar to the very brim with cold, filtered water. Cover and let steep in the refrigerator overnight or 12 hours.
  2. Strain through a coffee filter, a fine-mesh sieve OR a sieve lined with cheesecloth. Alternately, pour contents into a 4-cup French Press and slowly plunge the coffee. Now you have iced coffee concentrate!
  3. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste. If desired, add milk and sweetener. Store for up to two weeks in the refrigerator.

Yield: 3 cups coffee concentrate

Tip: Dilute some concentrate with water, then pour into ice cube trays and freeze into cubes. Add to your next iced coffee and enjoy it full strength, and not  watered down from regular ice.

NOTE: To make hot coffee, dilute concentrate one-to-one with filtered water and heat in the microwave.


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  • 3 lemons, room temperature
  • 1/2 cup sugar
  • 1 bottle (750 milliliters) Champagne, chilled
  • 3/4 cup best-quality vodka, chilled
  • 4 ounces candied lemon peels


  1. With a vegetable peeler, remove zest from each lemon in a long, continuous spiral. Juice lemons, and strain pulp (you should have 3/4 cup juice). Set aside.
  2. Heat sugar and 1/2 cup water in a small saucepan over medium-high heat, stirring until sugar has dissolved. Bring to a boil. Remove from heat. Add zest. Let syrup cool completely, about 2 hours.
  3. Pour Champagne, vodka, lemon juice, and syrup into a punch bowl; stir. Serve glasses of punch with candied peels.

Cook’s Note

Lemons are easier to peel and will release more juice at room temperature than when chilled.


Via Martha Stewart

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