#DrinkWeek

Here are a few delicious #DrinkWeek recipes to keep you happy and hydrated.

Enjoy!

Strawberry Lemonade: 

Ingredients: 
Water
Ice
2 lemons 
3-4 lemon verbena leaves

Strawberry Syrup:
1/2 cup honey
1 cup strawberries
1 tbsp vanilla extract
 

1. Add 1 cup of strawberries, ½ cup of honey, 1 tbsp vanilla extract, and 1-2 cups of water into a saucepan.
2. Cook on medium heat for 5-10 minutes, until you have a syrup consistency, mashing the strawberries about half way through cooking.
3. When the syrup is at the consistency you desire, remove from stove and strain liquid into a bowl. Cool until ready to use.
4. Cut one lemon into slices and add to shaker.
5. Add 3-4 Lemon Verbana Leaves and 1 lemon’s juice. Shake thoroughly.
6. Add 2 cups of water to shaker. Shake and pour over ice.
7. Top with a splash and of strawberry syrup and enjoy!

 Shirley Temple: 

Ingredients: 
8 oz club soda
1/4 cup agave syrup
1/2 cup water
1/4 lb pitted dark red cherries
1 lemon peel
1/2 juiced lemon
1/2 juiced lime
1 tsp vanilla extract
1/4 cup ginger ale – optional
1 tbsp grenadine – optional

1. Add 1/4 lb of pitted cherries, 1/2 cup of water, 1/4 cup agave syrup, and 1 tsp of vanilla extract to a saucepan, over medium heat. Cook for 10-15 minutes, until you reach syrup consistency.
2. When the syrup in at the consistency you desire, remove from stove and strain liquid into a bowl. Cool until ready to use.
3. Add 1 lemon peel, 1/2 Juiced lemon, 1/2 juice lime, 2-3 tbsp of cherry syrup, and a handful of ice to a shaker. Shake.
4. Add 8 ounces of club soda. Gently stir ingredients.
5. Strain shaker into a glass filled with ice. Top with cherries and enjoy!

Thai Tea with Boba:

Thai Tea:
1/2 cup black tea, preferably ceylon or assam tea
2 tbsp crushed tamarind, 2-3 whole star anise, 1 tbsp crushed cardamom pods
1 tbsp vanilla extract, paste, or 1 whole vanilla bean
2 cups orange blossom water
1/4 cup sweetened condensed milk
1/4 cup evaporated milk
Tapioca Pearls:
1/2 cup brown sugar
1/2 cup honey
4 cups water
1 cup tapioca pearls (not the quick cooking version)

1. Add 2 tbsp crushed tamarind, 1/2 cup of assam tea, 2-3 whole star anise, 1 tbsp vanilla extract, 1 tbsp crushed cardamom pods, and 2 cups of orange blossom water to a steeper. Steep for 30 minutes.
2. Cook tapioca pearls for allotted time. See video for reference.
3. Separately fill a small sauce pan halfway with water, over medium heat.
4. Add 1/2 cup of honey and 1/2 cup brown sugar. Reduce for 5-10 minutes. Remove from heat and pour into a medium bowl.
5. Add the cooked tapioca pearls to the honey/sugar mixture and let cool for 30 minutes.
6. Add a generous scoop of marinated tapioca pearls to a drinking glass, add ice and top with brewed tea. 
7. Finish off the drink by topping it with an equal parts mixture of sweetened condensed milk and evaporated milk. Enjoy!

Horchata:

Ingredients:
2 qts water
1 cup rice
1/2 cup almonds
1 cinnamon stick
2 cups milk
1/2 cup (or to taste) agave syrup
1 tbsp vanilla extract or paste or 1 seeded vanilla bean
1/4 cup cream

1. On a baking tray, pour 1 cup of long grain rice, 1/2 cup of almonds, and 1 cinnamon stick.  Gently mix, and bake at 350° for 10-15 minutes, or until light golden brown.
2. Remove from oven and add mix to blender with 2 quarts of water.  Blend at medium speed for 5 minutes.
3. Pour blended liquid into a pitcher.  Add 1 tbsp vanilla extract, 1/2 cup of agave syrup and mix.  Refrigerate for at least 8 hours.
4. After liquid has matured, strain the mixture to remove solids.
5. Add 2 cups of milk to rice mixture and stir.
6. Pour into a glass, top with frothed creamer, a sprinkle of cinnamon and ENJOY!

Iced Chai:

Ingredients: 
4-5 cups water
1 1/4 cup black Assam tea
3-4 whole star anise
1 vanilla bean or 1 tbsp vanilla extract/paste
3-5 whole cloves
1/2 cinnamon stick
3-5 cardamom seeds
1 tbsp fennel seeds
4-5 slices of ginger
1/4 cup sweetened condensed milk
1/4 cup evaporated milk

1. Toast a mixture of 3-4 whole star anise, 3-5 cardamom seeds,  1/2 cinnamon stick, 1 tbsp fennel seeds
   4-5 slices of ginger, and 3-5 whole cloves on medium to high heat, in a small sauté pan, for about 5 minutes.
2. Add toasted spices to pitcher, along with 1 1/4 cup black Assam tea and 1 tbsp vanilla extract. Stir.
3. Add 4-5 cups of 190° F water to pitcher and steep tea until room temperature.
4. When tea in cooled, strain mixture.
5. Top off a glass with ice and fill 3/4 of the way with strained tea mixture.
6. Finish off the drink by topping it with an equal parts mixture of sweetened condensed milk and evaporated milk. Enjoy!