Ring in 2013 with a devastatingly devilish riff on the very popular appletini! Brandi shakes up a batch of this lovely cocktail, which sets the sweetness of the apple off with its salted caramel undertones.
Brandi’s recipe this week is both delicious and healthy — woah! We know, we know. It’s a rich, smooth and creamy smoothie that features real pumpkin and an espresso shot for a little kick. Watch her blend it up!
You’ll need to begin with frozen pumpkin, so it’s best to put the pumpkin in the freezer the night before you’re going to make your smoothie. Once you’ve completed that, throw all of the ingredients in the blender and blend until smooth! Garnish with crushed cinnamon graham crackers, if desired.
If the weather outside is frightful, etc. etc. If we’re honest, we have yet to see a speck o’ snow in these parts, although we’ve had enough rain that kayaking to work almost seems like a feasible option. If there’s a chill in the air where you’re at, or you just really, really love decadent treats, then this lovely eggnog-infused concoction will find its way into your heart.
Put chocolate sauce in your serving cup and pull shots directly into it. Stir well to combine. Steam up eggnog and then pour over chocolate & espresso. Garnish with whipped cream and nutmeg if desired. Note: We used soynog in this recipe, which is not as thick as regular eggnog. If you want to use traditional eggnog, we recommend mixing it with milk so that it steams more easily. Individual tastes vary, but we dig 1/3 eggnog to 2/3 milk.
Brandi doesn’t eat meat and she’s not a fan of mushrooms, so how can she produce a delicious gravy that has depth of flavor, great consistency and will stand up well to a lovely mash? By incorporating espresso, of course!
1/4 cup olive oil
2 1/2 tablespoons coarsely chopped onion
2 1/2 garlic cloves — minced
2 shots of espresso
1/4 cup flour
1 – 2 cups of vegetable broth (to taste)
1/4 teaspoon dried sage (or to taste)
1/4 teaspoon salt (or to taste)
1/8 teaspoon black pepper (or to taste)
Over medium heat, warm olive oil and then add onions and garlic; saute until onion is translucent.
Add espresso and stir to incorporate.
Turn the heat down to low and add the flour, mixing well to create a roux.
Slowly pour in the vegetable broth while whisking at the same time. Continue adding broth until the gravy has reached your desired thickness and consistency.
Allow the gravy to cook on low heat for a few minutes while all of the flavors combine.
Given the mas fuerte state of this week’s recipe, we learn what happens when Brandi isn’t brewin’ up booze-infused concoctions on the regular: She schools us! This cocktail is not for the faint of heart — or stomach — so venture only if you have a deep love of rum drinks, straight up.
We pride ourselves in being an open-minded, adventurous individual who is not afraid to try new things. But when Brandi came to us with her weekly recipe, we realized that we had finally walked up to the line that should not be crossed … and then we crossed it.
Don’t believe us? Watch her latest recipe video — which involves blending an entire donut — to witness the degradation.
1 cup cold coffee
1 cup vanilla almond milk
2 cups coffee ice cream
1 cup vanilla ice cream
1 large donut
4 ice cubes
Add all ingredients to the blender and blend well until everything is incorporated. Yields 3 large milkshakes.
The lovely colors, scents and chill of Autumn are upon us, and what better way to sit back and enjoy them but with a mug of hot apple cider? Brandi crafts a delicious variation using one of our favorite syrups — Spicy Red Cinnamon! Watch her steam it up on the Rocket.
With autumn slowly creeping up on us, we’ve been a bit sluggish around the office. In my mind, there is really only one option to cure us of our fall funk: Eat as many seasonal foods as possible and stay in a food coma until spring rolls around again!
So, the first stop on our way to winter hibernation is the iconic caramel apple…in muffin form!