Ever since I started making my own coconut milk, I have been experimenting with ways to incorporate more of it into my diet.  I make it once a week.  The freshness of homemade coconut milk is just extraordinary.  Combining it with the delicious and healing properties of green tea is a perfect pairing.

I’ve started making a simple latte using coconut milk and green tea.  There are two main kinds of Japanese green tea.  The first is called ocha.  That is the typical loose leaf green tea which is an integral part of a Japanese diet.  The other is called macha, which is a powdered form of green tea typically used in Japanese Tea Ceremony.  Macha is more expensive and has a higher concentration of antioxidents than ocha.  You can use either one in the recipe, but I chose to use the ocha because it is easier to find and less expensive.  If you use macha, use a whisk to add about a teaspoon of powder to warm coconut milk.

Green Tea and Coconut Latte

1 c coconut milk
1 T loose green tea (or a teabag if that’s all you can find.)

1.  Heat coconut milk in a small saucepan.  Bring it to just below boiling.  Pour into a teapot and add green tea.  Put a tea cozy or a kitchen towel over the teapot while it steeps for 2 minutes.

2.  Stain tea and enjoy.  If you require extra sweetness, add a little pure stevia or a drop of agave nectar.

Even though it’s still 88° in Miami, autumn is upon us, and nothing says fall quite like a delicious Pumpkin Spice Latte.  

Perhaps my perspective is skewed having grown up in the same state as Starbucks, but this time of year I get a hankering for the sweet, warm flavors of fall served up in a delicious cup of joe.  I don’t, however, feel a burning need to drop $4 for the experience, especially since I have all the ingredients to make one at home.  For about $4 I can make pumpkin spice lattes everyday for two or three weeks.

But wait, there’s more!

This is also a great recipe for kids sans the espresso.  We call it Pumpkin Spice Moo and it even contains a bite of veggies all stirred into the yummy goodness.  Max and Jack give it two thumbs up.

But wait, there’s more! 

There’s a twist to make a very adult version to serve after dinner to your guests.  It’s an elegant dessert coffee, perfect for an autumn menu. 

Pumpkin Spice Latte

This recipe serves one.  Adjust it for the number of people you are serving.

1 c milk
1 T pumpkin puree
1 T brown sugar
1/4 t pumpkin spice seasoning
1/8 t vanilla
2-3 T espresso (make your own, purchase at a coffee bar or substitute with double strength regular coffee)
optional whipped cream

1.  In a small saucepan heat the milk over a medium flame.  Add the pumpkin, sugar, spices and vanilla.  Use a whisk to gently stir as you bring it to just under a boil.  Taste and adjust to your pallet.

2.  Pour espresso into the bottom of a cup.  Pour steamy hot milk mixture over it.  Give it a gently swirl with a spoon.  Dollop whipped cream over the coffee and sprinkle with either nutmeg or cinnamon as a garnish.  Enjoy!

Pumpkin Spice Moo

Follow the same directions as above, but leave out the coffee.  Again, whipped cream is optional, but kids love it!

Pumpkin Spice Dessert Coffee

This is the same as Pumpkin Spice Latte, but these are served in demitasse cups, so budget half a serving per person.

1 ounce Kahlua or other coffee liquor
splash of Grand Marnier or Cointreau

1.  Follow the recipe for Pumpkin Spice Latte

2.  Add an ounce of Kahlua to the espresso and stir until combined.  Pour the spiced milk over the coffee mixture.

3.  Add a few drops of Grand Marnier to the whipped cream.  Float spiked whipped cream on top of the latte.  Enjoy!

Mama needs a cocktail.

In the dog days of summer it is nice to have something to cool and refreshing in the afternoon.  Nothing is more refreshing than watermelon, unless you turn it into a watermelon chiller.  These are so easy and yummy.  Omit the alcohol for kiddos, but they are still just as good.  In fact, they are so additively good on a hot day that I switched over to the kid version.  Mama needs a cocktail, not four! 

Watermelon Chillers
serves 4

3 cups of watermelon chunks, either seedless or seeded
1 c sugar
2 c water
3 springs of mint, plus more for garnishes
juice of 1/2 lime
3 jiggers of vodka

1.  Put watermelon chunks in the freezer for 1-3 hours.

2.  Make a simple syrup by combining the sugar and water in a small saucepan over a medium flame.  Gently swish the pan.  Add mint springs.  Cook for 3 minutes, gently swishing the pan to mix things up.  Once sugar is dissolved, turn off the flame and remove the mint.  Chill syrup.  This is too much syrup and you could make less if you like.  My prediction is that you will cut up more watermelon to make more chillers, so you will be happy to have some extra syrup.

3.  Put watermelon, lime juice, vodka and 1/3 c simple syrup in a blender.  Whiz until smooth.  Taste and adjust if needed.  Pour into chilled glasses and garnish with mint springs.  Enjoy with good-looking people on a hot day!

Mocktail Version

Seriously good, just leave out the vodka.

Limoncello: An Italian Delicacy
I first indulged in limoncello when I was dating the man who would become my husband.  We used to frequent a seafood restaurant on the Miami River for lazy weekend lunches.  We enjoyed the food and the relaxed atmosphere created the romance that blossomed into our family.  The first time I ordered a limoncello, I had no idea what it was.  It just sounded divine.  It is, but also strong.  Those small digestives we ordered cost a ridiculous $14 a piece, so I quickly learned how to make my own.  Now for the price of a round of drinks you can have a couple of gifts (and chef nips) yourself.

12 lemons 
4 c vodka (medium quality)
4 c filtered water
3 c sugar

1.  Using a vegetable peeler, gently peel only the yellow part of the lemon peel from the fruit.  Scrape off any excess white part with a sharp knife.  This is a great TV watching activity and husband involvement is required appreciated.

2.  Put peels in a large pitcher and pour vodka over them.  Cover top.  Allow to sit at room temperature for 4 days, giving them a small swirl once a day.

3.  Make a simple sugar syrup by combining the sugar and water in a small sauce pan over a medium flame.  Stir and gently warm until sugar is dissolved, about 7 minutes.  Cool to room temperature.  Pour over lemon peels and vodka.  Allow to rest at room temperature for 1 day.

4.  Strain the lemon peels and pour into sterilized containers.*   Chill.  Best consumed within 2 months.

Serving Suggestions:
Limoncello is traditionally served as a digestive, after a meal.  It is also delicious as a champagne cocktail when served with a crisp prosecco.  I also like a splash of it with amaretto over ice.  Enjoy!