The Farm Chicks

Coffee Latte Punch

Tonight I'm having a Christmas party and I'm looking forward to serving this creamy latte deliciousness. And although I'm not a coffee drinker, this cool drink is more like a dessert in a mug than anything else.

Coffee Latte Punch

Makes 14 (1 cup) servings

1/3 cup instant coffee

1/2 cup sugar

1/2 gallon 2% milk (8 cups)

1 cup half & half

1/2 gallon vanilla ice cream

Heat 1 cup water to boiling. Add the instant coffee and sugar and stir until dissolved. Set aside until cool.

Pour the coffee mixture into a large container and stir in the milk. Cover and refrigerate overnight or at least 4 hours.

Thirty minutes before serving, pour the coffee mixture into a large punch or serving bowl. Stir in the half & half. Using a scoop, add the ice cream to the bowl and let sit until most of the ice cream has melted - approximately 25 minutes. Gently whisk everything together until incorporated and serve.

Tips: You can substitute 1 cup of hot, double-strength brewed coffee or espresso for the instant coffee and water if you like.

Sometimes I don't fully mix in the ice cream, instead I leave it floating on the surface as a yummy sweet topping for each serving.

You can find this recipe, as well as Christmas inspiration, decorating ideas, and Christmas cheer in my book, The Farm Chicks Christmas.

Images by John Granen.

Spiced Pumpkin Sippers

Cooler autumn weather calls for warm cupfuls of deliciousness. These sippers incorporate what's best about the season - pumpkin and pie-like spices. And yes, they're beyond delicious!

Spiced Pumpkin Sippers

4 cups whole milk

1 cup canned pumpkin puree

1/2 cup brown sugar, packed

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Add all ingredients to a saucepan and whisk together over medium heat. Whisk occasionally until hot. Ladle into mugs. Optional: Drizzle with whipped cream that has been softly whipped and sprinkle with ground nutmeg.

Serve hot.

Tips:

If you prefer a less sweet drink, you can reduce the sugar by half.

These sippers are a great drink to serve to guests. To ease the work at party time, prepare the recipe in advance and refrigerate until ready to use.

Keep a crockpot full of the mixture to serve warm throughout your gathering.

Or, drink it one cupful at a time, simply reheating in the microwave.

Y-U-M !

Mintade

It's going to be 80 degrees in Spokane today.  The perfect weather for Mintade!

1 cup fresh squeezed lemon juice, strained

1/2 cup fresh squeezed orange juice, strained

1/4 cup fresh squeezed lime juice, strained

6 cups icy cold water

1 cup fine granulated sugar*

1 cup fresh mint leaves, torn

lots of ice

Combine juices and water in a pitcher.  Stir in sugar, until dissolved.  Stir in mint leaves, smashing leaves with spoon to release mint oil.  Pour into ice-filled glasses.

*I like to use fine granulated sugar, however regular sugar works okay too.  It will just take a little longer to dissolve.  You may enjoy using more or less sugar, depending on your taste.

Sources:

Spoons: JoAnn's Fabric

Vintage napkins: The Farm Chicks Show

Cloud Soda

 

What better way to celebrate the coming of springtime than with a Cloud Soda?  For all those times you saw the perfect fluffy cloud and thought to yourself...I wish I could just scoop that cloud up and eat it! Now you can.

To start, dip the tips of lollipop sticks into some honey and top with a puff of cotton candy.  Place cloud-topped sicks into tiny glasses.  Fill each glass with the soda of your choice, being careful not to pour on the clouds.  They don't like to be poured on.  And if you do, the poor dears will just disappear.

Sources: The darling fabric is from the amazing Sandi Henderson

The popsicle sticks are from Michael's

The cotton candy is from Cost Plus World Market.

My soda of choice is R.W. Knudsen Boysenberry Spritzer because it has no added sugar, just sparkling water and fruit juice.  And it's delicious.

As always, my honey comes from sweet Lyle, of Hilltop Honey, who raises bees just around the bend from me and has sold his honey at The Farm Chicks Show since the very beginning.  His honey is the best.

P.S. Speaking of clouds, isn't this just the cutest?

 

Raspberry Swizzle

Imagine a fizzy raspberry creamsicle in a drink and you can imagine my Raspberry Swizzle.

 

This drink is so-o-o-o yummy.  And so simple!  Heat some frozen (unsweetened) raspberries until runny. Layer a few spoonfuls or the raspberries with vanilla ice-cream scoops in a frosty glass.  Pour sparkling apple cider over the top, swizzle all together, and enjoy!

We Brake for Shakes

After a hot summer's day of strawberry picking, it's hard to resist whipping up a strawberry shake for an afternoon treat.  Some great shakes can be found at the local High Country Orchard, perfectly located near the berry patches we love.

High Country Orchard Strawberry Shake:

1/3 cup Fresh Strawberry Blend (see below)

6 oz. whole milk

3-4 scoops premium strawberry ice cream

1 oz. Torino strawberry syrup

Prepare Fresh Strawberry Blend (see below) in your blender.  Add remaining ingredients and blend until thoroughly combined.  Pour into a frozen glass and top with whipped cream.

Fresh Strawberry Blend:

Blend 1/3 cup fresh washed and trimmed strawberries (the riper the better) with a little bit of sugar.

 

Tips:

Prepare several batches of the Fresh Strawberry Blend and individually freeze for use once the season has passed.  Microwave or thaw the mixture before use.

Freeze whole strawberries for other favorite recipes.  Wash and trim and place on a cookie sheet.  Leave room between berries so each will freeze individually.  Freeze and place into a freezer bag.  Remove handfuls of berries as needed.