It’s a hot and sunny summer here in beautiful Ontario, Canada! That said, i’m guessing it’s hot where you are too!
Today I’m sharing a simple + flavourful iced tea recipe that also doubles as a cocktail. I know, you love this idea! You’re welcome.
Bonus Points for you! If you have your little nieces coming over for a visit, you can make this iced tea for them (without alcohol obvi) and they’ll feel all fancy & grown-up. It’ll be so special and you’ll be their hero!
This recipe is for one bevie, but you can easily double it as required to make a pitcher and keep the iced tea in your fridge.
Vanilla Spiced Tea 6 oz organic rooibos chai tea 1/2-1 oz coconut milk or cream 1/2 teaspoon Madagascar Vanilla ice cubes Ceylon Cinnamon sticks for garnish
Want to make it a cocktail?
It`s ok, I know you do!
Alcohol add-ins for adults;
RumChata Vanilla Vodka
Instructions:
Brew 1- 1.5 teaspoons of Rooibos Chai as per instructions and allow to cool in the refrigerator.
Once cooled, add tea, coconut milk, and vanilla into a shaker and shake, shake, shake to blend the ingredients and create a wonderful froth. The heavier the cream content of the milk you choose will also determine the amount of froth. Less fat, less froth.
If you’re making this as a cocktail, add your rum and vodka to the shaker along with the tea, and milk. You don’t need to add the vanilla. Shake until frothy and serve over a tall glass filled with lots of ice. Garnish with a cinnamon stick.
Here’s the shop link if you’d like your own organic Rooibos Chai: The Muskoka Pantry
PS. Birthday Reminder: Know someone born July 23-August 22. They’re a LEO and Rooibos Chai is the perfect gift for the LEO on your list.
PS.I’d love to connect with you on Instagram. Come over and say hi @themuskokapantry
Well, if you can’t take a dip in a pool or the lake, you can always take a dip into this delish artichoke dip!
Easy to make Vegan Artichoke Dip with Gluten Free Bread
Forget store bought dip. This tastes fresh!
Here’s what I used to make this quick dip at home.
Artichoke Dip Ingredients
Cream cheese, 227 grams + 2 tablespoons Mayonnaise, 1/2 cup Plain Yogurt, 1 tablespoon Artichoke hearts, drained and chopped 2 garlic cloves pressed or finely chopped 1/2 lemon, juiced jalapeños, 1-2 finely chopped – Black pepper, freshly cracked as desired Sriracha Sea Salt, as desired Parmesan cheese, grated, as desired
Mix cream cheese, mayonnaise and yogurt with hand blender until smooth.
Add garlic, artichokes, lemon juice and seasonings until blended.
Transfer dip it to a small oven proof casserole dish.
Top with grated parmesan cheese.
Warm at 350 in the oven for about 20 minutes or until bubbly.
Notes:
Place casserole dish on a baking pan to save you from cleaning the oven should your sauce spill over. 😂
For a thicker dip. I make this recipe using non-dairy ingredients. You can use dairy and real egg mayo and the dip will be thicker. In this case, you can adjust the thickness with some milk. You’ll have to judge how much milk to add. I’d start with a 1/4 cup.
I find when I use vegan ingredients this results in a thinner dip but still it disappears super fast!! 😋
Want to add more flavor? Try adding dry vegetable soup mix, a sprinkling of Italian herbs blend or a tablespoon of Italian salad dressing to your dip. Remember- season to taste!
Yes, I made my own bread but, you don’t have too!!
Serve hot with tortilla chips, crusty bread or crackers and your favorite freshly sliced vegetables.
Cold-Brew Iced Tea: The cold brew method takes longer but yields a lighter and crisper flavour than the traditional boiling water method. Give this method a try if you’re not in a rush.
Use 1 headed teaspoon of tea leaves per 8 ounces of cold water. 🥶
Infuse the leaves for about 1 to 3 hours in the refrigerator, depending on the blend.
It’s best if you can taste the tea every 15 mins or so to make sure the tea infusion doesn’t become bitter. If you’ve steeped too long, strain leaves immediately and you can add some sugar.
You’ll want to experiment with different tea varieties and with each variety the steeping time will also vary according to your taste.
Here’s an easy recipe for a nourishing and comforting soup.
Look no further!
Comfort in a bowl or a cup.
Now is a good time to use those of veggies sitting in the back of your veggie crisper tray. Turnips, peppers, tomatoes, green onion etc add a lot of flavour to the base of your chicken broth.
Cook vegetables along with onions, garlic, sea salt, black peppercorns & bones for 4-6 hours at a simmer.
Strain the broth. Remove meat from bones, discard bones and any vegetables you won’t add to finished soup.
Sauté 2 chopped carrots until you see a bit of the carrot 🥕 colour seeps into the olive or avocado oil.
Add a chopped parsnip,celery, 🥔 2 chopped potatoes, 1/4 cup rice or barley and any veggies you’d like to enjoy in your soup.
Add strained broth + meat to veggies pot.
Cool until veggies are tender. About 20 minutes.
Finish with chopped parsley, and adjust the seasoning with garlic sea salt, thyme, and a black pepper as desired.
TIP: Are you thinking of adding pasta to your soup? Add cooked noodles to your bowl if desired, not the pot of soup! This prevents soggy noodles.
Chicken Soup with Gluten Free shaped pasta
Want a helping hand? Send me a DM and we’ll cook together. It’ll be fun!
PS. Remember to take advantage of that 20% off coupon for those items you’d like to buy in the ETSY shop. As always local pickup is Free. 🙂
I have a sweet tooth and chewy, delightfully sweet and just perfectly salted caramels are a family favorite. It’s that time of year where I totally ramp up the baking and dessert making. I’ve tried to cut back, honestly. It’s never a good idea because people complain. “Did you make butter tarts this year? I can’t wait to have one.” Then there’s the guilt that comes with hearing that someone was looking forward to that one special treat and there’s none left or there were never any made!
Salted caramels are quick and easy to make and great for gift giving.
Get creative with your caramels.
Salted Caramels Recipe
Ingredients:
1.25 sticks of sweet unsalted butter 1/2 cup sugar 3 tablespoons light corn syrup
1 can of sweetened condensed milk 1/2 teaspoon vanilla extract
Finishing salts of your choice: Merlot infused or Lime Sea Salt for the more adventurous is delectable, but if you like the traditional salted caramels use our El Salvador Sea Salt for a nice salty crunch.
Directions:
Line an 8″x 8″ baking pan with foil or parchment paper ( I prefer parchment). Use spray oil or coat the foil with butter prior to pouring caramels to prevent sticking.
In a medium saucepan, melt butter and sugar, stirring constantly. Stir in corn syrup and condensed milk and bring to a boil
Decrease hear to medium-high and simmer, stirring constantly until the mixture achieves a deep golden colour and begins to pull away from the pan. This takes about 10 minutes.
Pour into prepared pan and sprinkle with your choice of Sea Salt. Once completely cook, cut into squares and wrap in parchment paper.
You can try your hand at taking a semi-cooled square of caramel and with butter hands try to roll the piece into a tube. Sprinkle with sea salt.
I love using my Sea Salts in every day dishes. Need Sea Salt for this recipe? Please see my Etsy shop, see my website or connect with me.
Ready for your quick any-time curry? This is perfect when you’re cold, tired and hungry or just don’t feel like cooking but know you should. Add steamed rice or riced cauliflower or a simple salad to complete this meal.
Coconut Lentil Curry Recipe
Ingredients:
1 1/2 cups yellow lentils rinsed & drained
4 cups water
1 tbls EVOO or coconut oil
1 clove garlic
2-3 finely chopped ginger (or grated)
1 tsp Muskoka Pantry sea salt (or ginger-infused sea salt)
1 tbls Muskoka Pantry’s Indian curry powder
1- 1/2 cups coconut milk
coconut sugar or sweetener to taste
1-2 tbls lime juice
2-3 carrots diced
Method:
Bring water to a boil, add chopped carrots and cook for 7 minutes; add rinsed lentils. Cook an additional 4-5 min. Don’t overcook lentils. 🙁
In a separate pan briefly fry garlic, and ginger until scented. Add salt, curry powder and cook for 1 min.
Lower heat and add *Coconut milk and sugar, stir to combine.
Drain cooked carrots and lentils. *Take 1/4 of carrot and lentil mixture and cool. Once safely cooled add to blender to gently blend. Add this puree AND the unblended lentils to the coconut milk and seasonings.
Season again to taste with sea salt, curry or sugar. Add lime juice and serve with cooked rice or riced cauliflower.
Top with a heaping of cilantro. Or don’t. You choose! Enjoy!
You don’t have to blend the carrots and lentils.
If you don’t have coconut milk you can substitute vegetable broth, blending the carrots and lentils will make the dish more creamy
Get ready to make a refreshing hibiscus tea cocktail that is just as good without the added gin. I know, you don’t know if you can believe me. You’ll have to try it for yourself!
Ingredients
1. 1 teabag or 1 tablespoon loose leaf hibiscus tea and 1 cup hot water
2. 1 sprig or 1 tablespoon dried Rosemary
3. 1⁄2 cup sugar
4. 1 can of soda water
5. lime wedges + rosemary sprigs for garnish
6. Gin is optional
HIBISCUS TEA
1. Add hibiscus to 8 oz hot water.
2. Brew to desired strength. I prefer my tea to a brilliant pink colour. Strain if necessary.
3. Allow to cool.
ROSEMARY SIMPLE SYRUP
1. Add 1 tablespoon dried rosemary leaves or 1 sprig fresh rosemary to 1⁄2 cup water, 1⁄2 cup sugar to a saucepan.
2. Gently over medium heat until sugar has dissolved and mixture has thickened slightly.
3. Allow to cool and strain.
HIBISCUS COCKTAIL
1. Combine 4 oz. hibiscus tea, 2 oz. soda water with 2 oz. of gin or vodka with rosemary syrup to taste over crushed ice.
![]("https://themuskokapantry.com/wp-content/uploads/2020/07/Vanilla-Spiced-Rooibos-Iced-Tea-768x1024.jpg")
