This Is What Happens When a Milkshake Goes Off the Rails

This chocolate freakshake isn’t something you sip casually—it’s the kind of dessert that makes the table go quiet while everyone figures out where to start. At its best, it’s edible maximalism, at its worst, it’s a sugary nervous breakdown, but here we are. I made three of them, each with a different rim and a pile of toppings, just to see how far I could push it. These are unapologetically messy, rich, and completely ridiculous in the best way. If your sweet tooth has ever whispered, “What if we just threw everything on top?”—this is for you.

The shake itself is simple—vanilla ice cream, chocolate milk, and a hit of chocolate syrup to pull it all together. But the fun part is everything else. Each freakshake gets its own theme, and I am fully committed to the chaos that sits on top: from a crushed Oreo rim to toffee bits and Biscoff cookies, with toppings stacked on top that look like more of a structural hazard than a drink.

These aren’t for a quiet Tuesday night (unless that’s your thing). They’re for interactive parties, celebrations, for creating a core memory summer break activity, or any day you decide to ditch the rules and dive headfirst into something a little different. They’re fun to make, even more fun to eat, and they always get a reaction.

What Makes a Freakshake, Freaky

A freakshake isn’t just a milkshake with a topping or two. It’s what happens when dessert loses all sense of proportion—and that’s the whole point. The base is thick and creamy, but what really defines a freakshake is the absurd level of add-ons. Crushed cookie rims, towering toppings, and sauce drips that don’t care about staying in the glass. And when the kids are allowed to add doughnuts or a slice of cake to the top of their milkshake, yes, they’re going to F-R-E-A-K!

It’s more like dessert architecture than a drink. A freakshake needs structure, height, and enough variety to keep your eyes bouncing. You want someone to look at it and think: “There’s no way they’re actually going to eat that.” Then you dig in anyway. And finish it.

The freakshake was born in Australia back in 2015, and let’s be honest, it was made for Instagram before food fatigue set in. My versions are not so much museum pieces, they are messier, moodier and probably a bit more unstable. Which is exactly why it works. A little cracked. A lot delicious. It’s dessert therapy with a straw.

Why These Chocolate Freakshakes Are Worth the Mess

• It’s a full-send sugar bomb — no restraint, no regrets.
• Customizable chaos — use what you have: leftover cake? Crushed candy? Half a cookie? Add it. I’ve tried it all.
• A fun birthday party activity — who wouldn’t love a buildable shake theme around the kitchen island?
• Dessert drama and a little therapy in one glass — don’t underestimate what a sugar tower can do for your mood.

I’ve tested my fair share of “freakshakes” from Boston to Vegas, and I promise: it feels wild in the best way to be handed one of these masterpieces. But it’s even more fun to build them yourself—at least for me.

Ingredients for Building Your Chocolate Freakshake

Here’s how I made mine, but the real fun is customizing the top with whatever sweet chaos you’ve got around. This is less of a strict list and more of a starting point.

For the Rims

This is where the freakshake starts making its first impression. I made three versions:

• Crushed Toffee Crunch Oreos (or any Oreos). If you have extra Toffee Crunch Oreos, use them to make my toffee tiramisu.
• Crushed Biscoff cookies
• Heath toffee bits

You’ll also need semi-sweet or dark chocolate chips to melt and help everything stick.

For the Shake Base

• Vanilla ice cream
• Chocolate milk
• Chocolate syrup

Simple, creamy, and not too thick—just enough to hold everything together.

Toppings (Pick a Lane or Go Off-Road)

I like to group mine depending on the mood:

• The Candy Route: chopped Reese’s, chocolate chips, toffee bits, pretzels
• The Cookie Crowd: Oreos, Biscoff, half a waffle cone, chocolate wafer sticks
• The Bakery Stack: brownies, mini donuts, leftover cake pieces, chocolate waffles
• The Finishing Touches: whipped cream, chocolate syrup, caramel drizzle, chocolate bark

Use whatever you have. Half a cookie? Throw it on. A broken cone? Make it work. This is all about drama, not perfection.

How to Assemble Your Chocolate Freakshakes (Step-by-Step)

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (get everything ready)
  Crush your cookies, chop up any brownies or candy, and lay it all out in bowls. You want your toppings ready to go before anything melts.
• Step Two (melt the chocolate)
  Toss your chocolate chips in a microwave-safe bowl and heat in short bursts—30 seconds at a time—stirring until smooth and glossy.
• Step Three (decorate the rims)
  Dip each mug into the melted chocolate, then straight into a plate of crushed toppings. I did one with Oreos, one with Biscoff, and one with toffee bits. Chill the mugs in the fridge or freezer so the rims can set.
• Step Four (blend the shake)
  Throw the ice cream, chocolate milk, and chocolate syrup into a blender and let it run until smooth. Nothing fancy here, just creamy and pourable.
• Step Five (pour and pile on the toppings)
  Grab your chilled mugs and pour in the shake. Then it’s showtime—whipped cream first, then start stacking. Use a skewer or toothpick if you need help keeping heavy stuff like donuts or waffles in place.
• Step Six (serve immediately)
  These don’t wait around. Serve them fast, with trays underneath and plenty of napkins nearby. They’re messy, dramatic, and totally worth it.

Pro Tips for Freakshake Success (and Less Stress)

Making these chocolate freakshakes is a blast, but a few smart moves will make the process smoother.

• Prep Everything First: Before you melt the chocolate or blend the shake, have all of your toppings ready. Crush your cookies, chop your candies, and arrange everything in small bowls. This will make the assembly process smooth and fast.
• Keep it Cold: The colder your ingredients, the thicker and more stable your shake will be. Don’t skip chilling the mugs; it helps the chocolate set faster and keeps the shake from melting too quickly.
• Work Quickly: Once the shake is poured, assemble your toppings with creative urgency before it begins to melt. Time is critical for a sturdy freakshake.
• Anchor Heavier Toppings: For heavier items like brownies and waffles, don’t be afraid to use a hidden toothpick or a small piece of a wooden skewer or straw to anchor them securely to the whipped cream or inside the glass.
• Embrace the Mess: These are called freakshakes for a reason. They are designed to be over-the-top and messy. Make sure everyone gets a small tray or plate to catch any drips and hand out plenty of napkins.

Freakshake FAQs

• What kind of ice cream is best for the shake?
  Vanilla ice cream is a great base that lets the chocolate milk and syrup stand out, creating a classic chocolate milkshake. You could also use chocolate ice cream for an even richer, darker chocolate freakshake.
• Can I make these freakshakes ahead of time?
  You can do some prep: crush your cookies and toppings, and chill your mugs. You can even melt the chocolate and dip the rims ahead of time and keep them in the freezer, especially for a party. However, the shakes themselves should be blended and assembled right before serving to prevent them from melting and separating.
• What if I don’t have all the toppings?
  Don’t worry about having every single item on the “topping ideas” list. The point is to be over-the-top with what you have. Use your favorite candies, cookies, or leftover baked goods. It’s your chance to be creative.
• How do I melt chocolate chips without burning them?
  Use a microwave-safe bowl and melt in short intervals (30 seconds at a time), stirring thoroughly after each interval—even if it doesn’t look melted at first. The residual heat will continue to melt the chips as you stir.
• Can I make other freakshake flavors?
  Yes, please do this. The concept is highly adaptable. You could use strawberry ice cream and fresh berries for a berry freakshake, or coffee ice cream and espresso powder for a mocha version. Just change out the base flavors and match your toppings. One of the best freakshakes I’ve ever had was a strawberry shortcake version.

More Decadent Desserts To Try

If you’re looking for more ways to indulge, I’ve got you:

• Snickers Ice Cream Sandwich Cake – Frozen, layered, candy bar vibes.
• S’mores Parfaits – Chocolate, graham, no fire.
• Lemon Pop Tarts – Tart, glazed, toaster-style.
• Coconut Poke Cake – Creamy, fluffy, coconut overload.
• Cherry Cheesecake Tacos – Crispy, creamy, cherry-filled.

Look, It’s Not Subtle

At its best, a freakshake is a sugar tower with no self-control. It’s not classy, it’s not clean, and it’s definitely not necessary. But it hits the spot—and that’s reason enough… for me.

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Chocolate Freakshakes

These chocolate freakshakes are a full-send sugar bomb with no restraint. Made with a thick chocolate milkshake base, three unique cookie-crusted rims, and your favorite toppings stacked high. Not classy. Not clean. Totally worth it.

Course Dessert

Cuisine American

Keyword chocolate freakshake, chocolate milkshake toppings, dessert shake, extreme milkshake, freakshake recipe, over-the-top milkshake

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 3 freakshakes

Calories 680kcal

Author Cathy Pollak

Equipment

• Blender To blend the milkshake smooth and creamy.
• microwave safe bowls For melting chocolate chips without burning.
• rubber spatula To stir melted chocolate chips and with spreading onto mugs.
• 16 oz. mugs To hold the freakshake and it's toppings.

Ingredients

For the Rims:

• ½ cup (60 g) crushed Oreo cookies I used Toffee Crunch Oreos
• ½ cup (60 g) crushed Biscoff cookies
• 1/2 cup (80 g) Heath toffee bits
• 1½ cups (270 g) semi-sweet chocolate chips or dark chocolate chips

For the Chocolate Shake:

• 9 scoops (~ 675 g) vanilla ice cream
• 1 cup (240 ml) chocolate milk
• ¼ cup (60 ml) chocolate syrup
• whipped cream

Instructions

• Crush your cookies, chop your toppings, and set everything out in small bowls so you’re ready when it’s time to build.
  ½ cup (60 g) crushed Oreo cookies, ½ cup (60 g) crushed Biscoff cookies, 1/2 cup (80 g) Heath toffee bits
• In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring until smooth.
  1½ cups (270 g) semi-sweet chocolate chips
• Dip each mug rim in melted chocolate, then press into a different topping—Oreos, Biscoff cookies, or toffee bits. Chill the mugs in the fridge or freezer to set.
• Blend the ice cream, chocolate milk, and chocolate syrup until smooth.
  9 scoops (~ 675 g) vanilla ice cream , 1 cup (240 ml) chocolate milk, ¼ cup (60 ml) chocolate syrup
• Pour the milkshake into each chilled mug.
• Top with whipped cream and start layering on your toppings—cookies, brownies, cones, candy, whatever works.
  whipped cream
• Serve right away with a small tray or plate underneath to catch any delicious mess.

Notes

• Nutrition info only includes the milkshake and chocolate-dipped rims—not the toppings, since those vary too much.
• You can prep the rimmed mugs ahead of time and store them in the freezer until you're ready to use.
• Toothpicks, wooden skewers, or even straws work great for keeping heavy toppings like brownies or waffles in place.
• Don’t stress about making them perfect—these shakes are supposed to be messy and over-the-top.
• Use a 16 oz (475 ml) mug or mason jar to give yourself enough space for the shake, whipped cream, and toppings. Anything smaller and things will start sliding off.

 

For optimal outcomes when making this chocolate freakshake, I recommend referring to the details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

 

 

 

 

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

 

 

 

 

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Serving: 400g | Calories: 680kcal | Carbohydrates: 85g | Protein: 10g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 95mg | Sodium: 240mg | Potassium: 520mg | Fiber: 3g | Sugar: 68g | Vitamin A: 720IU | Vitamin C: 1mg | Calcium: 280mg | Iron: 3mg

Have you made this Chocolate Freakshake? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Chocolate Freakshake: The Ultimate Over-the-Top Milkshake Recipe appeared first on Noble Pig.

Sweet and Tangy Mango Lemonade

Mango lemonade has always been a favorite. It’s so simple to make, but it feels (and truly is) a little more special than regular lemonade. It’s just fresh mango, lemon juice, sugar, and water blended together until smooth. A quick strain, some ice, and it’s ready to go.

The mango adds a natural sweetness and a smooth texture, so you don’t need a ton of sugar to balance out the tart lemon. I like to blend everything first, then strain it to keep the lemonade smooth without any pulp. If you prefer a little texture, you can skip the straining step.

Once it’s chilled, just pour it over ice and throw in some lemon and mango slices for a little extra something. A sprig of mint on top makes it feel even fresher. It’s easy, refreshing, and perfect for whenever you want something a little different from classic lemonade.

Why I Love This Recipe

• Just blend, strain, and pour. No complicated steps, and it’s ready in minutes.
• The mango adds natural sweetness, so the lemon isn’t too tart, and the sugar isn’t overpowering.
• Perfect for a hot day, and you can adjust the sweetness or fruit to your liking.

Ingredients

This mango lemonade keeps things simple with just a handful of fresh ingredients. Here’s what you’ll need and why each one matters:

• Granulated Sugar – Sweetens the lemonade and balances out the tartness.
• Lemon Juice – Freshly squeezed for that bright, zesty kick.
• Mangoes – Adds natural sweetness and a smooth, tropical flavor.
• Water – Thins everything out to the perfect consistency.
• Ice – Cools it down and makes it extra refreshing.
• To serve (garnish) – Ice, lemon slices, mango slices, and mint for a fresh and vibrant finish.

How to Make Mango Lemonade

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: Blend It Up
  Toss everything except the ice into your blender. Let it run for about 60 seconds until smooth.

• Step Two: Strain and Chill
  Pour the mixture through a fine-mesh strainer straight into your pitcher, letting it flow over about 2 cups of ice.

• Step Three: Serve It Up
  Give it a good stir, then pour into glasses. Add lemon slices, more ice, and a sprig of fresh mint to finish it off.

Recipe Tips

Here are a few easy ways to tweak this mango lemonade to suit your taste.

• Adjust the sweetness – If your mangoes are really ripe, you might not need as much sugar. Taste and change it up as you go.
• Strain or don’t – Straining gives you a smooth lemonade, but if you don’t mind a little pulp, you can skip that step.
• Serve it cold – Let it chill in the fridge before serving, or pour it over plenty of ice to keep it nice and refreshing.

Storing Your Mango Lemonade

If you have any leftovers, here’s how to keep them fresh:

• Refrigerate in an airtight container – It’ll stay good for 5-7 days. Mason jars work well for storing and pouring.
• Give it a stir – The mango and lemon may settle a bit, so just shake or stir before serving.
• Keep it chilled – Store it in the fridge and pour over fresh ice when ready to drink.

Frequently Asked Questions

• My blender won’t hold all the ingredients. Do I have to make this in batches? If your blender is too small, blend the sugar, lemon juice, and mango with 2-3 cups of water first, then stir in the rest of the water in your pitcher.

• Can I double this recipe? Yes, this recipe doubles easily. If all the ingredients don’t fit in your blender, just make it in batches.

• Can I add more mango than recommended? You can add a little extra if you have two large mangoes and end up with around 2 cups of pulp. But if you’re close to 1 ½ cups, there’s no need to cut up another mango—too much can overpower the lemon.

• Don’t I need to make a simple syrup for lemonade? Nope. Blending everything together dissolves the sugar, so there’s no need to make a separate syrup.

More Lemonade Recipes

• Sparkling Ginger Matcha Lemonade
• Peach Lemonade

This post may contain affiliate links. Please read my disclosure policy.

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Mango Lemonade

A refreshing homemade mango lemonade made with fresh mango, lemon juice, sugar, and water. Blended until smooth, strained, and served over ice with fresh garnishes.

Course Drinks

Cuisine American

Keyword Mango Lemonade

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 7 cups

Calories 94kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons For accurate measuring of ingredients.
• Blender Purees the mangoes and blends everything smoothly.
• fine-mesh sieve Strains out any pulp for a smooth lemonade.
• pitcher Holds the finished lemonade, ready to serve.
• Knife For slicing mangoes and lemons.
• Cutting board For slicing mangoes and lemons.
• Citrus Juicer Makes squeezing fresh lemon juice easier.

Ingredients

• 2/3 cup granulated sugar
• 1 cup fresh lemon juice
• 1-1/2 cups diced, fresh mango
• 5 cups cold, filtered water
• 2 cups ice
• Optional Garnish: More ice, sliced lemon rounds, sliced mango and fresh mint

Instructions

• Add sugar, lemon juice, mango and water to a blender and blend for 60 seconds.
  2/3 cup granulated sugar, 1 cup fresh lemon juice, 1-1/2 cups diced, fresh mango, 5 cups cold, filtered water
• Strain through a fine-mesh strainer into a pitcher over about 2 cups of ice.
  2 cups ice
• Stir, then serve with lemon slices, mango, more ice, and fresh mint.
  Optional Garnish: More ice, sliced lemon rounds, sliced mango and fresh mint

Notes

For optimal outcomes when making this mango lemonade, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Serving: 241g | Calories: 94kcal | Carbohydrates: 23g | Protein: 1g | Fat: 0.09g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 54mg | Fiber: 1g | Sugar: 22g | Vitamin A: 181IU | Vitamin C: 12mg | Calcium: 5mg | Iron: 1mg

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Mango Lemonade appeared first on Noble Pig.

Authentic Chai Eggnog Using Whole Spices

If you’ve ever wished eggnog had a little more spice and a lot more personality, my chai eggnog recipe is for you. I make it completely from scratch, so no concentrates or shortcuts here just some spices, and a creamy, custardy masterpiece. Yes, it takes a little extra effort, but that’s part of the fun.

Yes this recipe takes a little extra effort, but honestly, it’s so worth it. Finish it off with a splash of brandy, bourbon, or rum (it’s optional), and you’ve got a drink that feels like a little celebration in every sip.

I love serving this to friends during the holidays, but honestly, I make it all winter long. It’s just that good – and once you’ve tasted homemade eggnog, that carton from the store doesn’t stand a chance.

Why I Love This Recipe

• Has an unexpected, unique flavor you won’t find in other eggnog recipes.
• No shortcuts, no compromises – just real ingredients for a flavor you can’t fake.
• The blend of chai spices gives it a totally unexpected twist that makes it stand out.
• It’s a labor of love, but the creamy, spiced payoff is so worth it.
• It’s a great way to make use of a cabinet full of spices.

Ingredients and Possible Substitutions

This is everything you’ll need to make chai eggnog from scratch, plus a few easy subs if you’re missing something.

• Whole Cloves, Fresh Ginger, Cinnamon Sticks, Vanilla Bean, Cardamom Seeds, Coriander Seeds, Black Peppercorns, Fennel Seeds: These spices add the warmth, depth, and a hint of sweetness to the eggnog. If you’re missing one, don’t stress, it’ll still be flavorful.
• Darjeeling Tea Bags: Adds a subtle, earthy tea flavor. Any black tea can work in a pinch, but Darjeeling keeps it classic.
• Egg Yolks: The base of that creamy, custardy texture we’re after.
• Sugar and Salt: Balances the spices and enhances the flavors. Feel free to adjust the sugar or swap it with honey or maple syrup. Use sea salt or kosher salt if that’s what you have.
• Heavy Cream and Whole Milk: Creates that rich, velvety texture. If you want it lighter, try half-and-half or use more milk, but it’ll be less creamy.
• Nutmeg: Freshly grated is best, but ground nutmeg works too. Adjust to taste.
• Brandy, Rum, or Bourbon (Optional): For a boozy option. Leave it out for a non-alcoholic version or replace it with a splash of vanilla or almond extract for extra flavor.

How To Make Chai-Flavored Eggnog 

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (crush the spices):
  Grab a mortar and pestle and go to town on the cloves, ginger, cinnamon sticks, vanilla bean, cardamom, coriander, peppercorns, and fennel. Coarsely ground is the goal, not a powder storm. No mortar and pestle? Put everything in a zip bag and smack it with whatever heavy object is closest. This is stress relief disguised as recipe prep.
• Step Two (make the tea base):
  Slide the crushed spices into a small saucepan with the water and bring it to a low simmer. Once it starts to bubble with intention, pull it off the heat and drop in the Darjeeling tea bags. Let them steep for five minutes and forget they’re in charge now.
• Step Three (whisk the eggnog base):
  While the tea does its thing, whisk the yolks, sugar, and salt together in a saucepan until the mixture looks glossy and unbothered. Slowly whisk in the cream and milk so everything stays smooth and civilized.
• Step Four (cook the eggnog base):
  Move the pan to medium-low heat and stir like you mean it. You’re looking for a thickness somewhere between heavy cream and “this is definitely becoming something.” Do not let it boil. Once it’s velvety, take it off the heat and strain the steeped tea right into the pot so the whole thing becomes chai-kissed and cozy.
• Step Five (serve and garnish):
  Pour the eggnog warm or chill it until cold, depending on your mood. Either way, a little nutmeg over the top makes it feel very “I planned this.”
• Step Six (optional boozy twist):
  If the moment calls for it, stir in a tablespoon or two of brandy, rum, or bourbon. For warm eggnog, add it after straining. For chilled eggnog, wait until it’s fridge-cold, then stir it in before serving. A seasonal wink in liquid form.

Recipe Tips

A few tips to keep your chai eggnog smooth, confident, and free of kitchen drama.

• Crushing the spices with a mortar and pestle is the grown up way. If you don’t own one, a resealable bag and something heavy gets the job done without judgment.
• Add the cream and milk slowly while whisking. Rushing this part is how lumpy eggnog happens.
• Keep the heat in the medium low neighborhood. Boiling turns this into scrambled holiday regret.
• Warm or chilled, serve it how you like. Add the booze after straining if it’s warm, or wait until it’s cold if you’re pouring it over ice.
• A little freshly grated nutmeg on top makes it feel intentional instead of accidental.
• If you want to play, caramelized banana chai eggnog is absolutely fair game. Sauté sliced bananas in butter and brown sugar unitl they are shiny, blend them into the custard base, and suddenly you have a chai banana situation that tastes like you meant to be extra all along.

Storage and Leftovers

Here are some storage and leftover tips for your chai eggnog:

• Refrigerate Leftovers: Store any leftover eggnog in an airtight container or jar in the fridge for up to 3 days. Give it a good stir before serving, as it might separate slightly.
• Freezing Isn’t Ideal: Eggnog doesn’t freeze well due to the creamy base—it tends to separate when thawed. It’s best enjoyed fresh or within a couple of days.
• Reheat Gently: If you’re reheating leftover eggnog, warm it up slowly over low heat while stirring to avoid curdling.
• Repurpose Leftovers: If you have extra, try using it in recipes like French toast batter, coffee creamer, or even baked goods for a fun twist.

FAQs

• Can I make this eggnog ahead of time?
  Yes. Prepare the base in advance and refrigerate. Add the liquor just before serving. Freshness is key for maximum flavor.
• How can I avoid curdling the custard?
  Keep the heat medium-low and stir constantly. Avoid letting the mixture come to a boil. This guarantees a smooth, creamy custard.
• How do I make a lighter version?
  Substitute part or all of the heavy cream with half-and-half or whole milk for a lighter consistency without compromising on flavor.
• Can I make it dairy-free?
  Yes, I’ve tried coconut milk and almond milk. Just remember it will never be the same mouthfeel with a non-dairy alternative.
• What’s the best way to garnish the eggnog?
  I prefer freshly grate nutmeg. A cinnamon stick for stirring or a sprinkle of clove for that final aroma is also nice.
• Can I make a larger batch for a holiday gathering?
  Simply adjust the quantities accordingly. Scale up the ingredients to accommodate your guest list using. In the recipe card below you can change the serving amount and it will increase the ingredients for you.

More Eggnog Inspired Recipes

• Eggnog Banana Bread Muffins
• Overnight Panettone-Eggnog French Toast

More Chai Flavored Recipes

• Apple Chai Cake with Maple Cream Cheese Drizzle
• Chai Ice Cream Syrup
• Pumpkin Chai Pots de Crème

This post may contain affiliate links. Please read my disclosure policy.

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Chai Eggnog

This homemade Chai Eggnog is made from scratch with warming spices like cinnamon, cardamom, and fresh ginger, blended into a creamy, custard-like base. Perfect for sipping during the holidays, it’s rich, flavorful, and can be served with or without a splash of brandy, bourbon, or rum.

Course Drinks

Cuisine American, Indian

Keyword Chai Eggnog

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 430kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons For accurate ingredient measurements.
• mixing bowls For straining the eggnog.
• mortar and pestle (or resealable bag and heavy object): For crushing spices to release their flavors.
• Saucepan To simmer the spices and steep the tea and cook the eggnog mixture.
• whisk to smooth the eggnog base.
• Sieve To strain out the spices and tea for a smooth finish.

Ingredients

• 15 whole cloves
• 4 quarter-sized pieces of fresh ginger (1/2" thick)
• 2 cinnamon sticks broken up
• 1/2 vanilla bean chopped
• 1/2 tsp cardamom seeds
• 1/2 tsp coriander seeds
• 1/2 tsp whole black peppercorns
• 1/2 tsp fennel seeds
• 1 cup water
• 4 Darjeeling tea bags
• 4 egg yolks from large eggs
• 3/4 cup granulated sugar
• pinch of table salt
• 1 cup heavy cream
• 1 cup whole milk
• Brandy, rum, whisky, optional
• freshly grated or ground nutmeg

Instructions

• Using a mortar and pestle, crush the whole cloves, fresh ginger, cinnamon sticks, vanilla bean, cardamom seeds, coriander seeds, black peppercorns, and fennel seeds until coarsely ground. (If you don’t have a mortar and pestle, place the ginger and spices in a resealable plastic bag and crush them with a meat mallet, the back of a heavy cast-iron pan, or a rolling pin.)
  15 whole cloves, 4 quarter-sized pieces of fresh ginger (1/2" thick), 2 cinnamon sticks, 1/2 vanilla bean, 1/2 tsp cardamom seeds, 1/2 tsp coriander seeds, 1/2 tsp whole black peppercorns, 1/2 tsp fennel seeds
• In a small saucepan, bring the crushed spice mixture and water to a simmer. Remove from heat, add the Darjeeling tea bags, and let steep for five minutes.
  1 cup water, 4 Darjeeling tea bags
• While the tea steeps, whisk the egg yolks, sugar, and salt together in a saucepan. Gradually add the heavy cream and whole milk, whisking until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens to the consistency of heavy cream. (Be careful not to let it boil, or the eggnog may curdle into scrambled eggs.) Remove from heat and strain the tea into the eggnog.
  4 egg yolks, 3/4 cup granulated sugar, pinch of table salt, 1 cup heavy cream, 1 cup whole milk
• Serve warm in your favorite cup, or chill until cold. Garnish with a sprinkle of ground or freshly grated nutmeg.
  freshly grated or ground nutmeg
• For those adding liquor, a tablespoon (or more) of brandy, rum, or bourbon works well. If serving warm, add the liquor after straining the tea. For a chilled version, refrigerate the eggnog first, then stir in the liquor just before serving.
  Brandy, rum, whisky, optional

Video

Notes

For optimal outcomes when preparing this chai eggnog, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Serving: 1cup | Calories: 430kcal | Carbohydrates: 44.1g | Protein: 4.7g | Fat: 26.5g | Saturated Fat: 16.9g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 2g | Cholesterol: 273.2mg | Sodium: 186.7mg | Potassium: 55.9mg | Fiber: 0.1g | Sugar: 902.9g | Vitamin A: 22.4IU | Vitamin C: 1mg | Calcium: 9.7mg | Iron: 2.6mg

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Chai Eggnog appeared first on Noble Pig.

Sparkling Ginger Matcha Lemonade

I’m a huge fan of adding matcha powder to everything—teas, smoothies, and even desserts. One of my favorite simple treats is an afternoon pick-me-up: I mix matcha powder with some coconut milk and a touch of honey. It’s so refreshing and gives me that perfect boost!

However, when I’m craving something refreshing, I whip up this sparkling ginger matcha lemonade for a fun and fizzy twist.

Why I Love This Recipe

• The combination of ginger, matcha, and lemon give it a unique flavor.
• The sparkling water adds a fun fizz.
• I find it’s a better alternative to store-bought lemonades with matcha and fresh ingredients.

Ingredients

• fresh ginger root – Look for a firm, moist piece of root that feels heavy for it’s size.
• water – Only use tap water if it’s water you would drink, since it will be the base of your syrup. Otherwise, use filtered or bottled water.
• cane sugar – Otherwise known as turbinado sugar, or use granulated sugar.
• matcha green tea powder – Buy the best matcha you can afford; good quality matcha has a smoother taste.
• fresh lemon juice – Make sure to squeeze your own lemons, they have much better flavor.
• your favorite sparkling water – Use any brand you like; it adds a bit of fizz for a refreshing taste.

How To Make Matcha Lemonade

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: Start by grabbing a small saucepan and tossing in your sliced ginger with some water. Bring it to a boil, then cover it up and let it simmer for about 10 minutes.
• Step Two: While that’s happening, mix your cane sugar and matcha in a liquid measuring cup—make sure it’s big enough to hold the ginger-infused water you’ll add later.
• Step Three: Once your ginger has been simmering for 10 minutes, use a slotted spoon to fish out the slices. If you want, you can strain the water through a fine mesh sieve to catch any tiny bits.
• Step Four: Now, carefully pour the hot ginger-infused water over your matcha-sugar mixture and start stirring right away. Keep stirring until the sugar completely dissolves. Let this cool down to room temperature.
• Step Five: When you’re ready to serve, pour 1-2 ounces of your matcha-ginger syrup into a glass (start with a little and add more if you like). Fill the glass with ice, add 2-3 ounces of fresh lemon juice, and top it off with sparkling water. Garnish with a lemon slice and enjoy!

Recipe Tips

• No need to peel the ginger. Just slice it and add it to the pot with the skin on. If any skin ends up in the water, you can strain it out before mixing with the matcha-sugar.
• Cane sugar is less processed than regular white sugar, but you can use granulated sugar if that’s what you have. Just use the same amount.
• You can mix all the ingredients together for a pitcher, but wait to add the sparkling water until you’re serving each glass.
• Feel free to double or triple the recipe as needed.
• You can use leftover syrup for more lemonades or try it in cocktails, coffees, teas, smoothies, or baked goods.

Storage

• Store extra matcha-ginger syrup in a sealed container in the refrigerator for up to 3 days.
• You can also freeze any leftover syrup in ice cube trays. Once frozen, transfer the cubes to a zip-top bag or airtight container. This way, you can easily thaw small amounts as needed.

More Fun Drinks To Make

• Copycat Starbucks Iced Caramel Macchiato
• Watermelon Agua Fresca
• Peach Lemonade
• Vanilla Sweet Cream Cold Brew
• Cinnamon-Orange Iced Tea
• Candy Cane Frappe
• Harry Potter’s Butterbeer
• Pumpkin Cream Cold Brew

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Sparkling Ginger Matcha Lemonade

Quench your thirst with a refreshing sparkling ginger matcha lemonade. Learn how to make this delicious summer drink that rivals the Starbucks version.

 

Course Drinks

Cuisine American

Keyword Sparkling Ginger Matcha Lemonade

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

cooling 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 3

Calories 227kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• Saucepan
• Sieve

Ingredients

• 2 inches (30 g) freshly, sliced ginger root
• 1 cup water
• 1 cup cane sugar or granulated sugar
• 1 tbsp matcha green tea powder
• 1 cup freshly squeezed lemon juice (about 5 large lemons)
• favorite sparkling water
• sliced lemon for garnish (optional)

Instructions

• In a small saucepan, add sliced ginger and water. Bring to a boil, cover and simmer for 10 minutes.
  2 inches (30 g) freshly, sliced ginger root, 1 cup water
• Meanwhile, combine cane sugar and matcha in a liquid measuring cup that will be large enough to stir in the ginger infused water later.
  1 cup cane sugar , 1 tbsp matcha green tea powder
• After 10 minutes of simmering the fresh ginger and water, use a slotted spoon to remove the sliced ginger from the ginger-infused water. Strain through a fine, mesh sieve if desired.
• Carefully pour the ginger-infused water over the matcha sugar and immediately begin stirring. Stir until the sugar is completely dissolved in the hot water. Allow this to cool to room temperature.
• To serve, add 1-2 oz. of the matcha-ginger syrup to a drinking glass (start with less and add more if desired). Fill glass with ice followed by 2-3 oz. of fresh lemon juice. Top each serving with sparkling water and garnish with a lemon slice.
  1 cup freshly squeezed lemon juice (about 5 large lemons), favorite sparkling water, sliced lemon for garnish (optional)

Notes

For optimal outcomes when preparing this sparkling ginger matcha lemonade, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Calories: 227kcal | Carbohydrates: 59.3g | Protein: 1.3g | Fat: 0.2g | Sodium: 1mg | Potassium: 99mg | Fiber: 1.2g | Sugar: 53.8g | Vitamin A: 7.4IU | Vitamin C: 82.1mg | Calcium: 2.3mg | Iron: 1.8mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Sparkling Ginger Matcha Lemonade appeared first on Noble Pig.

Cinnamon Orange Sweet Tea

This is one of my favorite summer drinks to make. It’s refreshing, bursting with flavor, and though it demands a bit more effort than regular iced tea, the payoff is immense.

The finished tea is luxurious and fragrant, with delicate notes of mint and ginger. I can’t think of a better suited sweet tea for any occasion.

Why I Love This Recipe

• It’s a fun treat I enjoy sipping on a hot summer day.
• This tea has great aromatics, which is noticeable with every sip.
• It’s great for entertaining, I’ll often make a double or triple batch.

Ingredients 

• Cinnamon sticks: I use cinnamon sticks to infuse the boiling water for the tea. The sticks release oils that impart a lingering flavor. Ground cinnamon is not a suitable substitute for this recipe.
• Black tea bags: I don’t use any fancy brand of tea bags for this sweet tea, but I do make sure they’re fresh.
• Granulated sugar: This is what I use to sweeten my sweet tea!
• Orange peel and slices: I peel my oranges just deep enough to not grab too much of the white pith, which would add a bitter element to the tea. I use the orange slices as a garnish for each glass.
• Filtered water: Tap water is fine if it’s void of any off flavors, otherwise use filtered or bottled water.
• Fresh ginger: This is perhaps my favorite ingredient in this sweet tea as it adds a bit of spice. It’s important to note that squeezable ginger paste should not be substituted for fresh ginger in this recipe.
• Fresh mint: I love the aromatics and flavor fresh mint adds to this iced tea.

How To Make Cinnamon Orange Sweet Tea

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: I begin by combining water, orange peel, and cinnamon sticks in a medium-sized saucepan and bringing it to a boil. After reaching a boil, I add the tea bags and turn off the heat. I make sure the tea steeps for only 5 minutes (any longer may result in a bitter taste). Once steeped, I remove the tea bags and chill the tea in the refrigerator, leaving the cinnamon sticks and orange peel in for now.
• Step Two: In a smaller saucepan, I create the simple syrup by combining water, sugar, and fresh ginger coins over low heat. I bring it to a boil without stirring. After it boils, I turn off the heat and tear the mint leaves and stalks into pieces, adding them to the syrup. I let it cool to room temperature before straining the syrup, removing any remnants of ginger and mint.
• Step Three: Once everything is cooled, I strain the tea into a pitcher and stir in the mint and ginger syrup. I serve in a tall glass (extra points if the glass is chilled) over ice and garnish with orange slices, mint and extra cinnamon sticks.

Recipe Tips

• You can reuse your cinnamon sticks for multiple batches of this recipe. After using one, rinse it under hot water and let it dry completely before storing it as usual. Before using it again, run the cinnamon stick over a grater a few times to enhance the flavor release. However, it’s best to only reuse each cinnamon stick about four times before discarding it.
• For a sugar-free version, I suggest using only granulated stevia (such as Truvia). To make the simple syrup, mix 1 cup of water with 1/8 cup of granulated stevia (equivalent to 10-15 packets of Truvia), then add the ginger and mint.

Storage

• I keep this sweet tea in the refrigerator until I’m ready to serve it.
• I store it in a pitcher that has a lid, or I cover the top with saran wrap. I do this because I don’t want the tea to absorb any other flavors from the refrigerator.

MORE FUN DRINKS TO MAKE

• Sparkling Ginger Matcha Lemonade
• Copycat Starbucks Iced Caramel Macchiato
• Watermelon Agua Fresca
• Vanilla Sweet Cream Cold Brew
• Peach Lemonade
• Candy Cane Frappe
• Harry Potter’s Butterbeer
• Pumpkin Cream Cold Brew

This post may contain affiliate links. Please read my disclosure policy

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Cinnamon Orange Sweet Tea

Cinnamon Orange Sweet Tea is not your typical backyard barbecue iced tea, it's so much better! This next level sweet tea uses cinnamon and ginger to highlight the sweetness of the added sugar and bring the citrus undertones to life! 

Course Drinks

Cuisine American

Keyword Cinnamon Orange Sweet Tea

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

chilling 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 8 glasses

Calories 99kcal

Author Cathy Pollak

Equipment

• Saucepan
• Sieve
• iced tea pitcher
• tall glasses

Ingredients

For the tea:

• 8 cups filtered water
• 2 large pieces of orange peel, plus orange slices for garnish
• 1 large or 2 small cinnamon stick(s), plus more for garnish
• 8 black tea bags

For the syrup:

• 1 cup filtered water
• 1 cup granulated sugar
• 6 quarter-size coins peeled fresh ginger, chopped
• 6 sprigs of fresh mint

Instructions

• To make the tea, combine water, orange peel and cinnamon stick(s) in a medium sized saucepan over low heat; bring to a boil. Add the tea bags and turn off the heat. Let the tea steep for only 5 minutes (any longer and it will be bitter). Remove the tea bags and chill the tea (don't remove the cinnamon stick or the orange peel yet). It's also a good idea to pour the tea into a vessel that is not warm. 
  8 cups filtered water, 2 large pieces of orange peel, plus orange slices for garnish, 1 large or 2 small cinnamon stick(s), plus more for garnish, 8 black tea bags
• Make the syrup by combining 1 cup water, sugar and ginger in a small saucepan over low heat. Bring to a boil without stirring. Once boiling, turn off the heat. Tear the mint leaves and stalks into pieces and drop them into the syrup. Let cool to room temperature. Strain the syrup, discarding the ginger and mint.
  1 cup filtered water, 1 cup granulated sugar, 6 quarter-size coins peeled fresh ginger, chopped, 6 sprigs of fresh mint
• Strain the tea into a pitcher. Add the mint syrup and stir. Serve in a tall glass over ice and garnish with orange slices and cinnamon sticks.

Notes

Sugar-Free: Check the post under recipe tips for how to make a sugar-free simple syrup for this sweet tea.

For optimal outcomes when preparing this cinnamon orange sweet tea, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 8oz. | Calories: 99kcal | Carbohydrates: 25.4g | Protein: 0.1g | Sodium: 0.6mg | Potassium: 14.2mg | Fiber: 0.1g | Sugar: 25g | Vitamin A: 1.4IU | Vitamin C: 0.5mg | Calcium: 0.4mg | Iron: 1.1mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Cinnamon Orange Sweet Tea appeared first on Noble Pig.

Pumpkin Cream Cold Brew

If there’s one thing that signals the arrival of fall, it’s the return of Pumpkin Cream Cold Brew. The combination of rich cold brew coffee, velvety pumpkin cream, and a touch of seasonal spice is enough to make anyone crave that first sip.

Related: How to Make Cold Brew Coffee

And it couldn’t be simpler to enjoy this autumn treat without leaving the comfort of your home.

Why I Love This Recipe

Customization: Making your own Pumpkin Cream Cold Brew lets you tailor the sweetness, spice, and coffee strength to your preference. When you tweak the ratios, you’ll discover the perfect blend that satisfies your taste buds.
Cost-Efficiency: Let’s face it, the coffeehouse treats can get heavy on the wallet. Crafting your seasonal coffee at home not only saves you money, but also gives you a sense of satisfaction when it comes to mastering a favorite beverage.
Year-Round Indulgence: Who says pumpkin-flavored treats are reserved for fall? Not me. Enjoying this homemade version lets you indulge in the taste of autumn any time of the year.

INGREDIENTS

1. Half and Half: The secret behind the creamy goodness lies in the perfect blend of half and half. This combination of equal parts milk and cream gives the pumpkin cream its luxurious texture, adding a layer of mouthfeel to your homemade version.
2. Vanilla Syrup: Sweetness is a key player in this cold brew recipe. Vanilla syrup not only adds sweetness, but also enhances the overall flavor profile. To achieve that “coffeehouse taste” opt for a high-quality vanilla syrup or consider making your own with vanilla extract and simple syrup.
3. Pumpkin Puree: Pumpkin is the star of the show here. Incorporating pumpkin puree into your recipe ensures the authentic autumn flavor. Don’t be tempted to skimp on this ingredient; its earthy notes are what make the Pumpkin Cream Cold Brew so distinctive.
4. Pumpkin Pie Spice: A dash of pumpkin pie spice is the spice blend that ties everything together. Comprising cinnamon, nutmeg, ginger, and cloves, this mix adds warmth and complexity to your homemade pumpkin cream. Feel free to experiment with ratios to find your perfect balance.
5. Vanilla Extract: For an extra layer of depth, add vanilla extract. This subtle addition enhances the overall richness and ties the beverage together harmoniously.
6. Cold Brew Concentrate: Pumpkin Cream Cold Brew wouldn’t be complete without a strong foundation of cold brew coffee. Whether you buy it pre-made or brew your own, ensure it’s concentrated for that robust coffee kick. Cold brew’s smoother, less acidic nature is perfect for this drink.
7. Ice: Last but not least, ice is the element that transforms this drink into a refreshing, chilled beverage. It not only cools down the bold coffee but also complements the creamy pumpkin topping.

Find the full recipe at the end of this post.

How To Make Pumpkin Cream Cold Brew

1. Whip Up the Pumpkin Cream: In a milk frother or blender, whip pumpkin cream ingredients on high until light and fluffy.
2. Prepare the Cold Brew Mix: In a small pitcher, combine the remaining vanilla syrup, cold brew concentrate, and water.
3. Assemble the Cold Brew: Fill two cups with ice and pour the cold brew mix over the ice.
4. Top with Pumpkin Foam: Add a generous dollop of the whipped pumpkin cream on top of the cold brew. For an extra touch, sprinkle a bit of pumpkin spice on the foam.

Alternative Dairy Options

While half and half provides a rich and creamy base for the Pumpkin Cream Cold Brew, there are several alternative dairy options that can be used to suit different dietary preferences or restrictions.

• Whole Milk: For a slightly lighter option, you can substitute half and half with whole milk. This will still provide a creamy texture, but with a lower fat content.
• Heavy Cream: If you’re looking to intensify the creaminess, consider using heavy cream instead of half and half. Keep in mind that heavy cream is richer, so you might want to adjust the quantity accordingly.
• Almond Milk: Almond milk is a popular dairy-free alternative that adds a subtle nutty flavor. Choose the unsweetened variety to control the sweetness of your Pumpkin Cream Cold Brew.
• Coconut Milk: Coconut milk will introduce more of a tropical twist to the recipe. It has a distinct coconut flavor that can complement the pumpkin and spice notes. Opt for canned coconut milk for a creamier texture.
• Soy Milk: Soy milk is another dairy-free option. It has a neutral taste and a texture similar to dairy milk, making it a versatile choice for the pumpkin cream.
• Oat Milk: Oat milk has gained popularity for its creamy consistency and natural sweetness. It’s a great plant-based alternative that works well in coffee beverages.
• Cashew Milk: Cashew milk is creamy and has a mild flavor, making it a good substitute for half and half if you’re not concerned with nut allergies.

Expert Tips

• Achieve that signature frothiness by whipping the pumpkin cream mixture until it’s genuinely light and fluffy. This step is crucial for creating the delightful layer on top of your cold brew.
• Splitting the vanilla syrup between the pumpkin cream and cold brew mix ensures a balanced sweetness throughout the drink. Experiment with the amount to find your sweet spot.
• The strength of your cold brew matters to you. Make sure you’re using concentrated for a robust coffee flavor that can stand up to the rich pumpkin cream and then water it down according to your taste. If brewing your own, aim for a longer steeping time for that bold kick.
• The quality of your ice can make a difference in taste as it melts into the drink.
• If you’re feeling extra fancy, consider garnishing with a cinnamon stick or a dollop of whipped cream.

FAQs

Can I Make this low carb? You can use sugar-free vanilla syrup, and if you are doing keto, you can change out the half and a half for heavy cream.
Do I use the milk frother with heat or without? With heat or it won’t foam up the same. The heat that is produced while making the foam isn’t even warm enough to melt any ice.
I made my foam in the blender, but the foam isn’t foamy. What did I do wrong? Nothing, it’s because the blender isn’t putting off heat while it’s foaming up, so you will end up with some extra liquid and larger bubbles in the foam. If you don’t want the liquid, you can scoop the foam off the top and re-whip the rest of the liquid.
Can pumpkin cream cold brew be decaf? Yes! Just use a decaf version of cold brew concentrate.

Variations 

There are two variations of this drink I love.

1. Maple Pecan Twist: Swap the vanilla syrup for maple syrup in the pumpkin cream, and sprinkle chopped pecans on top for a nutty flavor.
2. Chai Infusion: Steep chai tea bags in the cold brew concentrate for a spiced twist, and replace pumpkin spice with a pinch of cardamom and cloves in the pumpkin cream.

MORE FUN DRINKS TO MAKE

• Sparkling Ginger Matcha Lemonade
• Copycat Starbucks Iced Caramel Macchiato
• Watermelon Agua Fresca
• Vanilla Sweet Cream Cold Brew
• Peach Lemonade
• Cinnamon Orange Sweet Tea
• Candy Cane Frappe

This post contains affiliate links. Please read my disclosure policy.

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Pumpkin Cream Cold Brew

Velvety, energizing (because caffeine), and indulgently rich, my homemade version of Pumpkin Spice Cold Brew is a match for this fall-themed coffeehouse treat. With only 6 ingredients and 5 minutes of your time, this autumn-infused, mood-boosting drink is not only quicker, but also more budget-friendly than purchasing it from the store.

Course Drinks

Cuisine American

Keyword Starbucks Pumpkin Cream Cold Brew (copycat)

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2

Calories 65kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• milk frother

Ingredients

Pumpkin Cream Cold Brew:

• 1/2 cup half and half
• 2 tbsps. vanilla syrup divided
• 1/2 tbsp. pumpkin puree
• 1/2 tbsp. pumpkin pie spice
• 1/2 tsp. vanilla extract
• 1-1/2 cups cold brew concentrate
• 1/2 cup water
• ice

Instructions

Pumpkin Cream Cold Brew:

• In a milk frother or blender, combine half and half, 1 tbsp. vanilla syrup, pumpkin puree, pumpkin pie spice, and vanilla extract. Whip on high until light and fluffy.
  1/2 cup half and half, 2 tbsps. vanilla syrup , 1/2 tbsp. pumpkin pie spice, 1/2 tsp. vanilla extract
• In a small pitcher, combine the remainder of the vanilla syrup, cold brew concentrate (store-bought or use my cold brew recipe) and water.
  1-1/2 cups cold brew concentrate, 1/2 cup water
• Fill two cups with ice, pour the cold brew over the ice.
  ice
• Top the cold brew with the pumpkin foam, and if you want, you can sprinkle a more pumpkin pie spice on top.

Notes

For optimal outcomes when preparing this, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes that are not presented here, such how to make this dairy-free, gluten free, vegan and ideas for healthy ingredient substitutions or variations, dependent on the recipe.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 75g | Calories: 65kcal | Carbohydrates: 15g | Protein: 3g | Fat: 6.1g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 33.3mg | Potassium: 747mg | Fiber: 0.4g | Sugar: 12.3g | Vitamin A: 110IU | Vitamin C: 0.4mg | Calcium: 47.1mg | Iron: 0.2mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Pumpkin Cream Cold Brew appeared first on Noble Pig.

Vanilla Sweet Cream Cold Brew

There are so many choices when it comes to sweet, vanilla-flavored creamy cold brews available in the dairy section of your grocery store. However, I found that Starbucks has a unique approach to crafting their version. Unlike so many others, Starbucks’ creamer is carefully batch mixed, and supposedly free from gums or thickeners, yet it still manages to achieve a velvety smoothness. Hmmm.

If you go online and search for Starbucks’ sweet cream recipe, you’ll find it’s made from heavy cream, 2 percent milk, and their signature vanilla syrup. While buying heavy cream and 2 percent milk is a simple task, and making homemade simple syrup is not difficult, replicating the heavy cream-based version at home does NOT yield the same results. Maybe some crucial details were left out?

Related: How to Make Cold Brew Coffee

After my own experimentation, I’ve finally decided on a recipe that delivers the same satisfying flavor, texture and mouthfeel as Starbucks’ sweet creamer. The secret ingredient for me was sweetened condensed milk. This sort of unexpected addition turned out to be the missing link. Not only does it add sweetness, but it also makes the creamer incredibly convenient, as you can simply open a can from your pantry (no need to wait for simple syrup to cool). Moreover, the thick texture of sweetened condensed milk gives the creamer the same richness that Starbucks achieves with their vanilla syrup. It’s so good.

Ingredients

A handful of ingredients is all you need to make this at home. Full recipe is at the bottom of this post.

• Half and half: Adds the richness and creaminess to the sweet cream cold brew.
• Sweetened condensed milk: Provides sweetness and contributes to the smooth, velvety texture of the creamer.
• Vanilla extract: Infuses the creamer with vanilla flavor, a must for this recipe.
• Cold brew concentrate: Serves as the base of the drink, providing a strong and concentrated coffee flavor. You can use my recipe to make cold brew from scratch or use a premade version.
• Water: Dilutes the cold brew concentrate to the desired strength, balancing the coffee’s potency.
• Ice: Cools down the drink and keeps it cold, making it refreshing and perfect for enjoying on a hot day.

How To Store Excess Vanilla Sweet Cream

If you decide to make a larger batch of vanilla sweet cream to use all week, you’ll want to store it properly as dairy easily takes other odors and flavors in the refrigerator.

1. Transfer the sweet cream to an airtight container: Pour the remaining sweet cream into a clean and dry container with a secure lid. Glass jars or plastic containers with tight-fitting lids work well for this purpose.
2. Refrigerate promptly: Place the sealed container in the refrigerator as soon as possible. It’s essential to refrigerate the sweet cream promptly to maintain its freshness and prevent any spoilage.
3. Consume within the recommended timeframe: Vanilla sweet cream can usually be stored in the refrigerator for about 3 to 5 days. After this period, its quality may start to degrade, and it’s best to discard any leftovers.
4. Give it a gentle shake before use: Before using the stored sweet cream, give it a gentle shake or stir to ensure the ingredients are well combined, as separation may occur during storage.

Dairy Free Vanilla Sweet Cream 

First, you’ll need to substitute your favorite dairy-free milk (almond milk or oat milk) for the half-and-half.

You’ll also need to make a dairy-free version of sweetened condensed milk, which is a little more involved.

You’ll need the following ingredients:

• One can of full-fat coconut milk
• ⅓ cup coconut sugar, cane sugar, maple syrup or your favorite sweetener

Making coconut condensed milk is super easy though.

1. Pour one can of full-fat coconut into a saucepan (do not substitute low-fat)
2. Add ⅓ cup of coconut sugar, cane sugar, or maple syrup
3. Simmer over low heat for 45 minutes, stirring occasionally to make sure it doesn’t bubble over
4. Cool thoroughly before using

Use as needed to make your vanilla sweet cream and use in your coffee.

Serving Suggestions

Start your day with some savory breakfast options to pair with your vanilla sweet cream cold brew.

1. This Overnight (make-ahead) breakfast casserole with biscuits, bacon, sausage and tater tots is the perfect savory choice to serve with your sweet cold brew.
2. Home fries, a crunchy breakfast staple, with the right balance of a soft, creamy inside and crispy, crunchy outside.
3. A baked omelet will  have you wondering why you make eggs any other way.
4. The best breakfast sandwich to serve up any day of the week.

MORE FUN DRINKS TO MAKE

• Sparkling Ginger Matcha Lemonade
• Copycat Starbucks Iced Caramel Macchiato
• Watermelon Agua Fresca
• Peach Lemonade
• Cinnamon-Orange Iced Tea
• Candy Cane Frappe
• Harry Potter’s Butterbeer
• Pumpkin Cream Cold Brew

This post may contain affiliate links. Please read my disclosure policy.

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Vanilla Sweet Cream Cold Brew

When you don't have room in your daily schedule for a Starbuck's coffee run, this homemade Vanilla Sweet Cream Cold Brew is the perfect dupe to make at home.

Course Drinks

Cuisine American

Keyword Starbucks Vanilla Sweet Cream Cold Brew, Vanilla Cream Cold Brew, Vanilla Sweet Cream, Vanilla Sweet Cream Cold Brew

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 29kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• drinking glass

Ingredients

Vanilla Sweet Cream Cold Brew:

• 1/4 cup half and half
• 1 tbsp sweetened condensed milk
• 1/4 tsp vanilla extract
• ice
• 1 cup cold brew concentrate or store-bought cold brew concentrate
• 1/2 cup cold filtered water**

Instructions

Vanilla Sweet Cream Cold Brew:

• In a small bowl, combine half and half, sweetened condensed milk and vanilla extract until fully incorporated.
  1/4 cup half and half, 1 tbsp sweetened condensed milk, 1/4 tsp vanilla extract
• Fill a tall glass with ice. Pour the cold brew and water over the ice.
  ice, 1 cup cold brew , 1/2 cup cold filtered water**
• Top the cold brew with as much of the vanilla sweet cream as you prefer. Any leftover can be used the following day.

Notes

*Calories for this drink are based on a per tablespoon addition to your cold brew. The full recipe for the vanilla sweet cream makes a little more than 5 tablespoons total. It's up to you how much you add, based on the sweetness level you want to experience.

 

**If you prefer a stronger coffee flavor, use less water.

Nutrition

Serving: 15ml | Calories: 29kcal | Carbohydrates: 2.7g | Protein: 0.7g | Fat: 1.7g | Saturated Fat: 1.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Cholesterol: 5.5mg | Sodium: 12mg | Potassium: 31mg | Sugar: 3g | Vitamin A: 15IU | Vitamin C: 0.2mg | Calcium: 24mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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Copycat Starbucks Iced Caramel Macchiato

While it’s super convenient to just pull into the Starbucks drive thru and order whatever caffeine-driven iced coffee deliciousness we are feeling at the moment, let’s be honest, it’s an expensive habit.  Making these Copycat Starbucks Iced Caramel Macchiato drinks at home will not only save you a boatload of cash, but will also keep you from standing in those horrifically long Starbucks lines we have all come to expect and despise.

Starbucks Iced Caramel Macchiato is my oldest son’s favorite Starbucks drink. It’s actually what inspired me to learn how to make them at home. He currently attends college across the country, but when he was home over winter break, we got down to business perfecting this recipe. We also live six miles from the nearest Starbucks so grabbing one at whim is not really an option and I can’t say I’m sad about that.

Because the Iced Caramel Macchiato calls for a cup of milk, you’ll want to use espresso for the coffee portion so it does not taste watered down.

What Is A Caramel Macchiato?

“Macchiato” is the Italian word for “to mark or to stain”, which is why you’ll find the drink served with milk on the bottom and the espresso poured over the top. However, in the scheme of things, it really doesn’t matter in what order you load the ingredients. A few swirls of your straw and it’s all mixed anyway. The layered look for an iced macchiato is really about aesthetics.

What Does A Starbucks Iced Caramel Macchiato Taste Like

In its simplest form, this macchiato drink tastes like coffee, with a lot of milk. The strong espresso and eight ounces of milk balance each other into a pleasant and creamy, tasting drink. The Iced Caramel Macchiato has a nice mouthfeel, but it is sweet. You can always cut the sweetness by adding less of the vanilla and caramel syrup. It’s the perfect afternoon pick-me-up if you love iced coffee.

Can I Use Regularly Brewed Coffee Instead of Espresso

This recipe calls for two ounces of espresso, which is perfect for eight ounces of milk. If you want to use regularly brewed coffee instead of espresso, use only four ounces of milk to raise the coffee to milk ratio.

What Ingredients Are In An Iced Caramel Macchiato

• vanilla syrup
• milk
• espresso
• caramel sauce
• ice

Whipped cream and rimming the glass with extra caramel and chocolate sprinkles is completely optional. It’s a fun twist when serving for a special occasion.

I do love it when the whipped cream melts all over the top and looks like this. How could you say no to at least a sip?

MORE FUN DRINKS TO MAKE

• Sparkling Ginger Matcha Lemonade
• Watermelon Agua Fresca
• Peach Lemonade
• Vanilla Sweet Cream Cold Brew
• Cinnamon-Orange Iced Tea
• Candy Cane Frappe
• Harry Potter’s Butterbeer
• Pumpkin Cream Cold Brew

Print

Copycat Starbucks Iced Caramel Macchiato

Save yourself a ton of money by preparing this Copycat Starbucks Iced Caramel Macchiato at home. It's so easy to put together with just a few basic ingredients.  

Course Drinks

Cuisine American

Keyword Copycat Starbucks Iced Caramel Macchiato

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 drink

Calories 210kcal

Author Cathy Pollak

Ingredients

• 2 tsps vanilla syrup
• 1 cup ice
• 1 cup (8 oz) cold, whole milk
• 2 oz espresso
• 1 tsp caramel sauce
• chocolate sprinkles and whipped cream are optional

Instructions

• Pour vanilla syrup into the bottom of a 16 oz capacity glass. Add ice. Pour in milk and espresso. Drizzle caramel on top and stir until blended. 
• Spray whipped cream on top if desired.

Notes

If you want to decorate the rims of your glass as shown here, it's really easy. Squeeze extra caramel into a shallow bowl and pour chocolate sprinkles onto a plate. Dip edge of glass into the caramel and roll the caramel dipped edge into the chocolate sprinkles. This is a fun addition if you're serving to kids but is completely optional. This is not something they do at Starbucks.

Nutrition

Serving: 1drink | Calories: 210kcal | Carbohydrates: 23.9g | Protein: 8.1g | Fat: 8.6g | Saturated Fat: 0.3g | Cholesterol: 1.6mg | Sodium: 10.7mg | Sugar: 10.3g | Vitamin A: 15IU

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The post Copycat Starbucks Iced Caramel Macchiato appeared first on Noble Pig.

Raise your hand if you don’t automatically put together chocolate and avocado as the perfect pairing combination. Keep them raised if you’ve never experienced them together in a beverage or a baked good. Don’t worry if you haven’t, it’s not necessarily an intuitive pairing. However, once you realize how well avocado adds creaminess to absolutely everything, especially a smoothie, you might not make another one without it. It’s that good.

We all know the health benefits of avocados and how amazing they are for us. It only makes sense to add them to our smoothies as often as possible. This is especially true if chocolate is going to be part of the mix. This particular combination of flavors is one I love to serve for breakfast or lunch. It’s hearty, slightly sweet and will get you through the whole morning or afternoon.

I discovered by accident the whole perfect pairing of chocolate, avocado and almond butter. I really thought the almond butter would have too strong of a taste, but honestly it’s so, so perfect.

People often ask if you notice the avocado in a recipe like this and the answer is no. It does not taste like avocado. What you get is a perfectly smooth beverage with mouthfeel that accentuates the other flavors. In other words, it will be the creamiest and smoothest chocolate smoothie you will ever experience. You’re going to have to trust me on that one!

Don’t miss out on making this delicious beverage.

The post Chocolate-Avocado-Almond Butter Smoothie appeared first on Noble Pig.

Peppermint Bark Hot Chocolate

This Peppermint Bark Hot Chocolate with Frozen Peppermint Whipped Cream is my favorite holiday drink when I want something sweet and a little over-the-top. The hot chocolate is rich and loaded with peppermint bark, giving it all the chocolate and mint flavor you could want. It’s the kind of drink that just hits the spot on a chilly day.

The frozen peppermint whipped cream takes it up a notch. It’s creamy, minty, and melts right into the hot chocolate, making every sip even better. Plus, it’s super easy to make but looks like you went all out.

Whether you’re making it for a party or just because you feel like it, this hot chocolate always delivers. It’s simple, festive, and seriously delicious.

Why I Love This Recipe

• Peppermint bark makes the hot chocolate taste rich and extra minty.
• The frozen whipped cream melts perfectly and adds even more flavor.
• It’s easy to make but still feels like something special.

I broke up my peppermint bark chocolate bars into my saute pan.

I love using a large saute pan to make hot chocolate. The large surface area makes it come together and heat up quickly. Easier to stir too.

The base of this cocoa is made from these Ghiradelli Peppermint Bark Chocolate Bars. They are widely available this time of year, but will disappear soon. Make sure to stock up so you can make this cocoa all winter long.

Your regular grocery store might carry these bars, but I always find them consistently at Walmart and Target.

I also used another favorite item of mine in this recipe, vanilla bean paste. You can substitute vanilla extract for this, but it can never totally replace the paste. It’s full of vanilla bean bits and a hint of sweetness. I love using it in baking, it’s just a whole other level of yum. I keep jars around at all times.

To make the peppermint whipped cream I pulverized hard mint candies into peppermint dust with my food processor. You really want it crushed well with no big chunks.

I piped the whipped cream onto a parchment lined tray and stuck it in the freezer for 30 minutes.

The little frozen bites melt slower than just dousing whipped cream right on top of the cocoa. Plus they are super cute after dusting them with leftover crushed peppermint candy.

Who would not love being on the receiving end of this?

Hot chocolate is not just for kids. To make this recipe into an adult beverage, an ounce or two of Creme de Cacao is the perfect finishing touch.

If you fill your cup too high with cocoa, the addition of whipped cream might cause an overflow…fair warning.

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