Category: drink

Home Remedies (Sumac Lemonade)

Sumac! Fresh Sumac! You know, that zesty, unusual spice that gives Za’atar it’s tang and adds a middle eastern flair to roasted veggies? Excitement poured over me when I found out that I was going to be receiving some fresh sumac in my Lufa produce basket last week. I’ve never even seen fresh sumac before. I had no idea that it would arrive as a fluffy, barby, vividly red cluster of… stuff. My first thought upon examining the bright bouquet: how do I use this? Unsure of which part of the fuzzy berries could be turned into the sweet, lemony herb that I’ve only ever seen dried and crushed, I turned to my trusty friend, the internet. Internet, o internet, inform me, o wise one! 
During my search, I learned that Sumac has been used in ancient herbal medicine for centuries, aiding in the prevention and treatment of various ailments, from chest congestion to stomach upsets. Well, this is just perfect timing, I thought, as I just happen to be suffering from what seems to be the world’s longest bout of fever and joint aches. Also probably a good tonic to give the boy to sip on to prevent catching this dreadful flu. 
Influenza, be damned! I will sumac you right in the face!  
Now, let’s get back to the “how?”
Having only eaten sumac in savoury dishes, I would never have thought to use the spice in a beverage of any kind. That is, until I stumbled upon a blog that suggested that I make Sumac-aide! (Also known as cold sumac tea, sumac lemonade, or sumacaide… depending on who you ask!) This lemony fresh tonic is super easy, and super tasty! How to do it? Soak fresh berries in cold water. Strain. And drink. That’s it? That’s it! How perfect is that? Add a squeeze of fresh lemon and a few slices of ginger for some extra immune-boosting power, and extra tasty flavour. 
Sumac Lemonade
4 cups cool water
2-3 clusters fresh red sumac berries
juice from 1 lemon (optional)
1 tbsp grated fresh ginger (optional)
Roughly break up sumac clusters. In a large bowl, combine water, sumac and ginger and let steep for 4 to 5 hours or overnight. Strain though very fine tea strainer or cheesecloth. Add freshly squeezed lemon and ice cubes just before serving. 

#PSL (Vegan Pumpkin Spice Soy Latte)

Well, folks. I did it. I went and made a homemade vegan Pumpkin Spice Latté.
Move over, coffee shops! Move over, Starbucks! This latté is the real deal.

No, but seriously. Real pumpkin. Real spices. Real coffee. It all makes for real good stuff!
I must mention that none of this would be possible without the great people over at Café Santo Domingo, who recently sent me some incredibly delicious coffee. It made for a wonderfully robust base for this delightfully satisfying little PSL. (Or maybe it should be a PSSL. Or a VPSSL?)

How cute is that mug? Joe from Café Santo Domingo sent me a set of them with matching saucers, along with some truly awesome beans and grounds. Seriously, you guys rock! The beans are SO tasty that I’ve gone ahead and made some dark-chocolate covered coffee beans with them to keep on hand as a quick snack, a great little afternoon pick-me-up. I would have included a photo, but the boy can’t stop eating them all up!

A few other exciting things

For those of you following my story, I have almost completed my studies in Professional Pastry, and I am looking forward to many new adventures come January. I have started to offer custom cakes and sweets, and I am in the process of creating an online portfolio attached to this blog. I will soon cater sweets for birthdays, anniversaries, engagements, weddings, or any other occasion (like, say, a girls night in!) where you may desire some custom goodies. Oh, and yes, I do vegan desserts like a champ!

On an unrelated, but very exciting note, I am pleased to announce that I will once again be participating in the 4th annual Great Food Blogger Cookie Swap (#fbcookieswap) hosted by The Little Kitchen and Love & Olive Oil. I can’t wait to receive my matches and see what kind of incredible edibles will be delivered to my doorstep in the coming weeks! SO MUCH EXCITEMENT!

Oh, right, so I guess by now you’re probably all like, “That’s nice, but I WANT ME A PSL!” Alright, alright, don’t get your legwarmers in a bunch. Here it is, without further adieu… The one, the only, the real, vegan pumpkin spice latte. Or, if you prefer, the Pumpkin Spice Soy Latte. Whatever you want to call it, just make it, then sit back and drink it!

Caution: this latte is extremely addictive!

Vegan Pumpkin Spice Latté (from scratch!)
an original recipe by allison sklar           yields: 3 lattés


what you’ll need 
(ingredients)

2.5 cups soy milk (or other non-dairy milk)
1.5 tbsp pumpkin purée
1/4 tsp nutmeg
1/2 tsp cinnamon
1/8 tsp clove
1/2 vanilla bean (or 1 tsp vanilla)
1 tbsp + 2 tsp sugar (more or less, to taste)

1 cup freshly brewed coffee

how to do it
(method)

Combine all ingredients except coffee. Whisk well. Simmer in small saucepan over medium heat until mixture begins to bubble. Whisk. Reduce temperature to very low. Simmer about 10 to 15 minutes or until mixture begins to reduce. Combine milk mixture with coffee. Use a hand frother to create some foam on top. Sprinkle with additional cinnamon and nutmeg and serve immediately.