“The best remedy for those who are afraid, lonely or unhappy is to go outside, somewhere where they can be quiet, alone with the heavens, nature and God. Because only then does one feel that all is as it should be and that God wishes to see people happy, amidst the simple beauty of nature.”
I mentioned last week that I was so thrilled to have some of my recipes be a part of the “Handmade Winter” eBook put together by the incredible #creativemamas! Have you bought yours yet? As soon as I had my hands on a copy of the eBook, I KNEW I wanted to try Joya’s masala chai. It’s legit! She describes, in the book, the sweet memories of drinking this tea in India with her family. Memories and food are bonded together in such a glorious way, aren’t they? I love the coziness of winter so much. Cuddling up with the kids and our current piece of literature for school makes my heart happy. Well, it just so happens to have been 82 degrees today so warm chai was definitely NOT the best option and there were certainly no blankets happening! Not wanting to lose the season altogether, and wanting to make this recipe as SOON as possible, we opted for the flavors of Winter served over fresh over ice. So refreshing. So wintery. Thanks, Joya for the amazing recipe! Get your copy on the eBook here so you can make this recipe and many other projects from the “Handmade Winter” eBook. You’ll love it. Follow along the book tour by checking out the “Handmade Winter eBook Tour “ magazine on Flipboard!
I know that so many of you are trapped in snowstorms around the country right now and REALLY need some inspiration department, right? Whether you ARE stuck at home or just wanting to have more cozy recipes and activities going on this Winter, the “Handmade Winter” book is what you’ll need for inspiration! We all desire more handmade in our lives and this is an exceptional place to start!
I feel so blessed to have several of my recipes and some of my thoughts on food in this book. The other ladies who have contributed to the book are some of THE most inspiring ladies I know. I am so happy to call these #creativemamas friends and together we have collaborated to bring you this amazing “Handmade Winter” ebook!
Here are the #creativemamas, so you can get to know them after you buy the book HERE, of course:
In “Handmade Winter”, there are almost 100 pages of glorious photography, recipes for entertaining or just for your family, projects to encourage closeness with your loved ones, or just some amazing cocktails to make for a Friday night (like tonight!)
See what some people are already saying about the book and stay tunes for the book tour I’ll be participating in:
The whiskey sour is my favorite drink right now. I love the way the egg whites bring a touch of stability to the always battling sweet and sour elements of a cocktail. Whiskey sours are also very fun to play around with as you can try so many different flavors in the simple syrup. For this drink I went with cinnamon. I had this combo at Craft & Commerce (our best restaurant/bar for cocktails in San Diego) and I fell in love immediately. It brings a little bit of holiday spirit but can totally be served any time of the year. Plus, cinnamon is a wonderful health aid…so…bonus points!!!
For those who are wondering about the raw egg white, don’t worry. If you get your eggs from a local farm who is taking care of their chickens the way they should, raw egg whites are totally fine. If you are super nervous about this idea and still want to try the drink, then you can buy pasteurized egg whites at whole foods if you have no other options and NEED to have whiskey sours in your life. I would still recommend that you look into fresh eggs anyway, for the sake of your overall health. Did you know that America is one of the few countries who refrigerate their eggs? That’s kind of a scary thought when you beg the question why. Something to ponder…
Local Hint: San Diego, you can find amazing pasture-raised chicken eggs from farms like Spur Valley Ranch. Doesn’t get much better than them unless you are raising chickens yourself! ;) Check here for market availability.
Cinnamon Whiskey Sour:
2 ounces rye whiskey (preferably Bulleit or your favorite small batch)
3/4 ounces freshly squeezed lemon juice
3/4 ounce cinnamon simple syrup (recipe below)
1 egg white
a few dashes of bitters
For the syrup: Combine 1 cup sugar, 1 cup water, and 1 Tablespoon cinnamon bark in a small pan. Cook over medium heat until boiling and the sugar is dissolved. The cinnamon bark from Ceylon cinnamon, as opposed to Cassia, is what you’re looking for. Ceylon is known as the “true” cinnamon that was bartered and traded so long ago in the days of Marco Polo and beyond. Obviously, you can make a syrup with a cinnamon stick but I threw that little bit in there in case you are the type of person who wants to know such things and make the best cinnamon syrup possible. ;)
For the drink: Fill your cocktail shaker with ice and add all of the ingredients besides the bitters. Shake for at least a minute so that the egg white can get a nice foam in the shaker. Pour into a glass without ice and throw a few dashes of bitters on top. If you find the drink to be too sweet, try substituting all or half of the lemon juice for lime juice. Enjoy!
Best way to separate the white from the yolk is with your hands!
Cooking with kids can be a lot of work, but the memories and experience are worth it! I have 3 kiddos. When I cook with one of my kids, I love to engage with them one-on-one…if I can. This is the most relaxing for me, the kiddo feels successful and important, and our recipe gets completed without any arguing…assuming the others stay out of the kitchen, which doesn’t usually happen!
The recipe in this post was made with almond milk but you could totally substitute regular milk. ;) I made the complete switch to almond milk a year or so ago. Before that, I drank raw milk for a while before it got too expensive and difficult to acquire without waiting out long periods of time where California was deciding how it felt about raw milk.
My littlest loves eggnog so we decided to make some together, using the most authentic eggnog style (recipe below). I love his little hands in these pictures! I hope I always have little hands in my kitchen on some level!
Eggnog is made several different ways. The most traditional way blends the egg yolks in with the milk and sugar mixture, then is combined at the end with whipped egg whites. The eggs need to be fresh because they are consumed raw in this and most homemade eggnog. Don’t worry too much about the warnings for raw eggs if you are getting your eggs from a local organic, free-range farm that operates properly or even above that or use eggs from your backyard chickens like we did! You also have the choice to make this raw, cooked and cooled, or just cooked and consumed warm. For the health fans, eggnog is supposed to be a treat so don’t be put off by the amount of maple syrup. At least it’s a more pure sweetener, right?!
1/4-1/2 cup Bourbon (note the times in each option for when to add bourbon)
For raw eggnog: Combine all ingredients but the egg whites and bourbon with a whisk. Bourbon can be added at any time. It really is an important flavor component so if you don’t desire alcohol, I suggest using the cooked method below and adding it at the beginning so the alcohol can cook off but leave the flavor. Now, whip the egg white until stiff peaks form. We use a hand blender around here so that the kids can whip things more easily instead of just watching a mixer! Slowly add the whipped egg whites to the milk mixture. Serve in a punch bowl or individual cups then garnish with freshly grated nutmeg.
For cooked eggnog: Combine the milk, nutmeg, and vanilla paste in a saucepan. Bourbon can be added at any time. It really is an important flavor component so if you don’t desire alcohol, add it at the beginning so the alcohol can cook off but leave the flavor. If you desire a spiked eggnog, add the bourbon after the end product is removed from the heat or just go for the raw option above. Cook the mixture until it’s hot to the touch. Almond milk doesn’t burn like regular milk and doesn’t need to be stirred as often. So, stir the regular milk more often if you’re using it. Meanwhile, in a separate bowl, beat the maple syrup and yolks until they are light in color. Combine the egg yolk mixture with 1 cup of the milk mixture to “temper” the eggs or neutralize the heat so the yolks don’t cook in the super hot mixture, then add the rest of the milk mixture. If for some reason you find yolk, just strain before you serve it and try again next time. Heat the milk/yolk mixture until it’s hot. Remove from the heat. While it’s cooling, whip the egg whites until stiff peaks are formed (we use a hand blender for easy whipping), then add them to the milk/yolk mixture. Serve in a punch bowl or individual cups, then garnish with freshly grated nutmeg.
Does anyone else collect these vintage santa mugs?! Love them!