Spiced Mocha Lassi

This is a terrific recipe from Bobby Flay and the only thing you need to do in advance is make the spiced coffee ice cubes. They are well worth having in the freezer as the flavors are incredible when you drop a cube into this drink. A wonderful and different breakfast drink.

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Serves 4


2 cups hot espresso
1/4 cup sugar
1 strip orange peel
8 whole cloves
2 cinnamon sticks
2-inch piece fresh ginger, roughly chopped


3/4 cup to 1 cup freshly squeezed orange juice (or more to thin down the drink)
1 cup plain nonfat Greek yogurt
1 ripe banana, peeled and chopped
2 tablespoons Dutch-processed cocoa powder

Make the spiced coffee ice cubes:
Combine the espresso, sugar, orange peel, cloves, cinnamon sticks and ginger in a medium bowl until the sugar dissolves.
Cool to room temperature, and then cover with plastic wrap and refrigerate for at least 4 hours and up to 24 hours. Strain the coffee mixture through a fine-mesh sieve set over a large bowl and discard the solids. Divide the mixture among 2 ice cube trays and freeze until solid, at least 2 hours.

Make the lassi:
Add 3/4 cup orange juice, the yogurt, banana and cocoa powder to a blender and puree until smooth (if you’d like the lassi to be a bit thinner, blend in the remaining 1/4 cup orange juice).
Add a few spiced ice cubes to the blender and puree. Pour the lassi into glasses and add 2 more spiced ice cubes to each glass.
Serve immediately.


Pod Thai. (The worlds best cocktail!)

Cardamom-lemongrass syrup lends a bit of Thai spice to a fresh cocktail made with rum and coconut.

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½ cup sugar
4 cardamom pods, crushed
1 stalk lemongrass, trimmed and thinly sliced

3 sprigs Thai basil
1 oz. fresh lime juice
1½ oz. light rum
1 oz. cardamom-lemongrass syrup
½ oz. crème de coconut
Club soda, for topping

Make the cardamom-lemongrass syrup: Boil sugar and ½ cup water in a 1-qt. saucepan until sugar is dissolved. Remove from heat and add cardamom and lemongrass; let cool and then strain. Makes 1 cup. Syrup will keep, refrigerated, for up to two weeks.

Muddle 2 basil sprigs with lime juice in a cocktail shaker. Add rum, crème de coconut, syrup, and ice. Shake vigorously and strain into a glass mug; top with soda and garnish with remaining basil sprig.

A ginger gin cocktail


Well it’s Memorial weekend here in the US and time to get out the barbeques and cocktails. I’m not a huge gin drinker, but this combination with the mint and ginger beer is a winner!

Makes one cocktail

10 mint leaves
1 oz. simple syrup
¾ oz. lime juice
1½ oz. gin
2 oz. ginger beer
Mint sprig, for garnish

Muddle the mint leaves, simple syrup, and lime juice in a cocktail shaker. Add the gin and fill with ice. Shake and strain into an ice-filled cocktail glass; top with ginger beer and garnish with a mint sprig. Cheers!

A frozen“Wild Turkey” cocktail for the Holidays

This is from a fellow blogger “View from a Great Island.”  If you want to “taste” the Holidays and feel really special while you figure out the menu, recipes etc, make yourself one of these. It will make your toes curl!!

Serves 2 – 4 (or in our house, 1!)

1 pint container Haagen-Daz butter pecan ice cream
1 oz Wild Turkey 101, or a little more, at your discretion
1 oz Amaretto Liqueur, or a little more

Caramel Sauce

1 cup dark brown sugar
1/2 cup heavy cream
pinch of salt
4 tbsp unsalted butter

Make the caramel sauce by mixing the sugar, cream, butter and salt in a saucepan and heating to a simmer. Cook for 5 minutes, then pour into a jar and let cool. If the sauce thickens too much after cooling, microwave it for a few seconds

For the cocktail; blend the ice cream, the Wild Turkey and the Amaretto in a blender until smooth.
Serve in fancy glasses with a drizzle of the caramel sauce.

If you would like to make this ahead, put the whole blender container back in the freezer after blending and then give it a quick re-blend right before serving