Posts in Drink
Spicy Hot Cocoa

Who can say "No", to a delicious cup up Hot Cocoa? Not me that's for sure! We have the perfect recipe to step up your spiced Cocoa game, and we hope you enjoy it. Don't forget to download your free Recipe Card at the bottom of this post!



*This is QUITE strong so it can be adjusted to taste and preference of spice level!

4 Cups Milk

3 Tablespoons Hershey’s Dark Chocolate Cocoa

2 Tablespoons sugar

1 Tablespoon Cinnamon

2 teaspoons vanilla

1 teaspoon powdered ginger

1 teaspoon ground chipotle chili

½ teaspoon star anise

½ teaspoon clove

½ teaspoon allspice

½ teaspoon nutmeg

Salt (preferably smoked) to taste

Ground black pepper to taste

Pour milk into a pot over medium low heat.  Add ingredients one at a time stirring each until well incorporated. Bring to a simmer and whisk vigorously for one minute.  Serve with a dollop of whipped cream or some marshmallows sized to your liking. 

Photography by: Anna Laero

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Drinking With Chickens (yes you read that right)

"I make garden-fresh cocktails. Then I drink them.The chickens stare at me like total creeps." -Kate


Most of my drinks are inspired by either something that is currently growing in my garden, or something that I stumble across at the farmer’s market. I love seasonal produce, and I especially love it in a beverage. Fresh is best, in my mind, and the freshest stuff is what I can grab from our little garden


I have a small obsession with citrus blossoms, and this past spring I made a Citrus Blossom Sangria that not only integrated the blossoms into the sangria, but also included homemade citrus blossom water to really drive that fragrance and flavor home. It was a gorgeous big-batch cocktail perfect for a party!


Now I’m really airing out my crazy. But yes, yes I have. Complete with muddled herbs, fresh berries, and even dried mealworm garnish.


Grapefruit Rosé Syllabub

(A modern twist on a colonial-era cocktail)


5 oz. rosé
2 oz. fresh grapefruit juice
1 oz. ginger rum
1 oz. grenadine + 2 teaspoons
1/2 tablespoon heavy cream
5 dashes cardamom bitters
2 fresh egg whites, whipped
edible flowers and herbs for garnish

Whip two egg whites until frothy and forming soft peaks. Mix in 2 teaspoons of grenadine to sweeten. Set aside. In a shaker with ice, combine rosé, grapefruit juice, rum, 1 oz. grenadine, cream, and bitters. Shake thoroughly, and strain into glass. Spoon egg white mixture across top of cocktail, and garnish with edible flowers and herbs.

                                                                              Check out more delicious recipes and chicken musings at  Drinking With Chickens

                                                                              Check out more delicious recipes and chicken musings at Drinking With Chickens

Shaken Not Stirred - DIY Coffee Creamer

Just like your favorite piece of jewelry, coffee is the ultimate accessory in life for many of us, leaving us that feeling that something is missing when we don't have it.  Just like your best friend, its a necessity to have around as well as a fabulous treat.  Coffee is an art form.  Theres something magic about the methodical ritual of pouring a cup and adding what you may, packs of sugar, thick cream, a shimmy of chocolate powder, cinnamon, blended, shaken, or maybe you're the kind of person who likes it black as night. But for me, its always been about the cream.  Theres just something so sexy about the white cream uncurling into the beautiful blackness.

Over the years I found that I was putting more and more "fake" creamer into my coffee.   I say fake because it apparently takes 25 ingredients I can't pronounce to make French Vanilla Creamer.  But I was totally hooked on this creamer and it started looking like I was adding coffee to my creamer.  

I knew that this was one of those habits that I had to change, if not for my health, it was time to stop betraying my dear delicious companion: Coffee. 

So I sought out far and wide to find a homemade creamer that would be just as delish, and better for me as well as convenient for those early morning hours. 

Well folks I did it.  I mastered this creamer challenge.  I have been making this same recipe for three years now and it's still a constant. It's a favorite amongst my coffee date friends and its made for a very much appreciated gift on occasion.  Even better, I taught my husband to make it and we are never without a fresh batch of sweet, sweet coffee creamer. 

Without further ado, here is what you will need:  

That's right my friends, 3 ingredients and a fancy jar: Milk, Sweetened Condensed Milk & Vanilla Extract

Now we begin.

Pour the milk. 

This is the messy part:  One can of sweetened condensed milk, which, for the record, has only two very pronounceable ingredients (Milk & Sugar).  

2/3 of the way done!   You will notice that the condensed milk settles on the bottom quite quickly, and thats okay, we will deal with that in minute.

Now comes the magic. The Vanilla Extract.  How much you ask? Well I ask you how much do you love vanilla? 3 teaspoons will give it a nice hint of flavor amidst the sweetness.  But for my husband, who loves vanilla we might get crazy, throw in a few tablespoons and it is still really tasty. 

I also have these fun combinations of extracts that I do from time to time:

  • Almond & Coconut
  • Just Almond
  • Just Coconut
  • Peppermint
  • Almond Vanilla
  • Vanilla Coconut
  • Hazelnut

Do you see where I’m going with this? Vanilla is the overall winner and you can get a nice sized bottle at costco for under $10, which will last you a long time.  

Now shake, vigorously. 

Wallah!  Crazy good creamer.  

Practical tip:  It took me a year to figure out that while mason jars are super hip, they are kinda sloppy for that a.m. coffee pour.  This practical little container was $3.00 at the local grocery store and has helpful measurements.


  •     16 oz milk of choice
  •     14 oz can sweetened condensed milk
  •     Vanilla Extract, to taste

Add all of the ingredients to your jar of choice and shake it up really good. I have found that adding the milk before the condensed milk makes for an easier blending process. 

I hope you love it as much as I do!

Recipe contributed by Kelly Estrella, KiniMama