Drinks

I'm sure that there are more than a few people who are thinking, "Drinks? You have a post with drinks?"

The short answer is yes. Let's face it, most of us get bored if we eat the same thing day after day, so we mix it up a little. Same thing with drinks. Soda isn't exactly healthy, many people can't handle coffee or tea after noon or in the evening, and there's only so much water one can drink without becoming bored.

That said, here are six yummy drinks to check out, including Healthy Triple-Layer Smoothie and Copycat Starbucks Caramel Frappuccino. Enjoy!

CHAI LATTE MILKSHAKE

This comes from an old Weight Watchers emailing list, and begins, “Whip up this sweet, slightly spiced treat in minutes. It's a perfect refresher for drop-in summertime guests.”

POINTS® Value: 3; Servings: 4; Preparation Time: 5 minutes; Cooking Time: 0 minutes; Level of Difficulty: Easy

Ingredients

1/4 cup General Foods International Sugar Free Chai Latte, powder

1 cup fat-free vanilla ice cream

2 cup fat-free skim milk

Directions

Place all ingredients in bowl of a blender; blend on high until smooth.

Pour into 2 glasses and serve. Yields about 3/4 cups per serving.

HEALTHY TRIPLE-LAYER SMOOTHIE

This is from PETA's website. This makes 3 servings, and can be found at https://www.peta.org/recipes/detox-smoothie/.

Ingredients

3 cups banana chunks, frozen

1 20-oz. can pineapple chunks, juice reserved

1/2 cup kale or spinach leaves

1/2 cup raspberries

1 cup blueberries

Instructions

Add 1 cup of the frozen banana chunks and 1 cup of the pineapple chunks to a blender and blend until smooth. Divide evenly among 3 glasses.

Blend together another cup of the frozen banana chunks, 1/2 cup of the pineapple chunks, and the kale or spinach. Add some pineapple juice, if needed, to keep things moving. Carefully add to the glasses, trying not to mix the colors.

Blend together the remaining cup of frozen banana chunks with the raspberries and blueberries. Add some pineapple juice, if needed. Carefully pour into the glasses and serve immediately.

CARROT CAKE SMOOTHIE

This was in an article titled "Vision Quest, Recipes for Eye Health" in the July 2020 issue of Taste for Life (page 14).

I had picked up a copy of Taste for Life at Rollin' Oats, a Florida health food store with two locations (Tampa and St. Petersburg). Since I live close to the St. Pete store, I try to go there as often as possible (though not often enough, as far as I'm concerned). If you're ever in the area, I highly suggest giving them a try.

This recipe has a prep time of 10 minutes and serves 1

Ingredients

1 Tbsp shelled walnuts

2/3 cup canned unsweetened full-fat coconut milk

3/4 tsp vanilla extract

1/2 tsp ground cinnamon

1/8 tsp sea salt

8 drops liquid stevia

1 Tbsp shredded carrot

1 cup ice cubes

Directions

Add walnuts to a blender and pulse until powdery.

Add coconut milk, vanilla extract, cinnamon, salt, and stevia to blender and process until smooth. Add shredded carrot and pulse a couple times until finely chopped.

Add ice cubes and pulse until thick and creamy, tamping down as necessary.

Pour into a glass and serve immediately.

Kitchen note: Coconut, walnuts, cinnamon, and a hint of carrot make this kept smoothie taste like cake. If you want to have your cake for breakfast and eat it too, this smoothie is the way to go.

COPYCAT STARBUCKS CARAMEL FRAPPUCCINO

This is from Delish, and begins, "The caramel frappuccino is the most iconic Starbucks drink. It's sweet, strong, and drizzled with lots of caramel. The drink is easy to make at home and makes the perfect little afternoon pick me up."

Yields: 2 servings; Prep Time: 5 minutes; Total Time: 10 minutes

To view this online, click here.

Ingredients

1 c. cold, strong-brewed coffee

3/4 c. whole milk

1/2 c. caramel, plus more for serving

1 c. ice

Whipped cream, for serving

Directions

Blend coffee, milk, caramel, vanilla, and 1 cup of ice until smooth, thick, and icey. Add more ice, if necessary to reach desired consistency.

Pour into glasses and top with whipped cream. Drizzle with more caramel sauce.

CREAMY VEGAN HOT CHOCOLATE

This came from Genevieve Ko at The New York Times cooking e-newsletter. Genevieve wrote, "For a vegan hot chocolate that rivals even the creamiest dairy-laden variety, add a few tablespoons of nut butter like almond, sunflower or peanut to the nondairy milk, chocolate chips and cocoa powder. Whisking is also essential here; nondairy products tend to contain stabilizers that keep them emulsified, so they can separate when boiled. If you keep whisking the mix as it heats and remove it from the stove when it’s nice and steaming, but before it boils, you’ll end up with perfectly smooth hot chocolate. Don’t worry if it breaks: You can simply blend it with a whisk or immersion blender over low heat to bring it back together."

Yield: 2 cups; Time: 5 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1019960-creamy-vegan-hot-chocolate.

Ingredients

1/3 cup vegan semisweet chocolate chips (about 2 ounces)

3 tablespoons vegan unsweetened cocoa powder

3 tablespoons creamy nut or seed butter, such as almond, sunflower or peanut

Pinch of kosher salt

1-1/2 to 2 cups unsweetened nut or grain milk, such as macadamia, walnut, almond, cashew, hazelnut, oat or rice milk

1 to 3 teaspoons granulated sugar (optional)

Preparation

Combine chocolate chips, cocoa powder, nut butter, salt and 1/2 cup nut or grain milk in a small saucepan. Whisk over medium heat until the chocolate melts and the mixture is smooth, about 1-1/2 minutes.

Whisk in 1 cup nut or grain milk in a slow, steady stream, and continue whisking until cocoa is steaming, about 1-1/2 minutes. Don’t let it come to a boil or the cocoa will separate.

Taste a spoonful. (Be careful: It’s hot.) If you prefer a thinner hot cocoa, add up to 1/2 cup additional milk. If you prefer it sweeter, add a teaspoon of sugar at a time, tasting after each addition. Divide among cups and serve hot.

KEY LIME PIE MILKSHAKES

If you've ever visited or lived in Florida for any length of time, you've no doubt heard of Key Lime Pie. If you're fortunate, you've had a slice or two of the stuff. (If you're really fortunate, you've discovered a restaurant or two that serve great Key Lime Pie.)

One of the many pies sold in many Publix stores throughout Florida is Key Lime Pie. Like many other grocery stores throughout the country, Publix also offers recipes that can be made at home from ingredients found in store. This recipe is one of those, and is definitely worth the effort. (The most difficult part will be waiting the 30 minutes while the pie slices freeze and the ice cream thaws a little in the blender.)

While making this (and waiting that 30 minutes), you might want to listen to this 60 minutes special documentary about Jimmy Buffett.

This recipes makes 4 servings, and takes a total of 35 minutes (active time is 5 minutes).

To view this online, go to https://www.publix.com/recipe/key-lime-pie-milkshakes.

Ingredients

3 slices Bakery Key Lime Pie

4 cups vanilla ice cream

1 cup whole milk

1/4 cup Key Lime juice

Graham crackers, for serving (optional)

8 tablespoons whipped topping, for serving

Lime for zest, for serving (optional)

Directions

Freeze pie 30 minutes (or until firm). Place ice cream in blender and let stand 30 minutes.

Add milk and lime juice to blender, then blend until smooth. Add pie slices to milkshake. Pulse 3–4 times until combined.

Crush graham crackers (if using). Divide shakes among serving glasses. Garnish with whipped topping, graham cracker crumbs, and lime zest (if desired). Serve.