Rachel's Recipes

Archive for the ‘Beverage’ Category

These were so delicious and refreshing on a hot summer day. You can easily mix up a pitcher to serve a crowd. The original recipe called for Grand Marnier but the helpful clerk at the ABC store told me restaurants always use Triple Sec unless you’re paying $40 for a margarita so I went the more affordable route.

2 ounces triple sec
1 1/2 ounces tequila
2 ounces lime juice (I used 1.5 limes)
2 1/2 ounces strawberry simple syrup (see recipe below)
salt and sugar for the rim (optional)

Rim a glass with a salt and sugar mix. Combine ingredients in a shaker with ice. Shake until well mixed for about 30 seconds. Pour into the glass and enjoy.

Strawberry Simple Syrup
Combine equal parts sugar and water in a saucepan. Bring to a boil and let sugar dissolve, then turn off heat and let cool completely. Combine 1 cup simply syrup with 1 1/2 cups sliced strawberries and puree until well blended in a blender or food processor.

Note: 3/4 water to 3/4 cup sugar will yield about 1 cup of simple syrup. Blended with 3/4 cups strawberries it will yield 2 1/2 cups of strawberry simple syrup (enough for 8 glasses)

Slightly adapted from: How Sweet It Is


I’m not much of a strawberry milkshake person (chocolate is always my choice), but the real strawberries make this a true contender!! It is also a great way to use up leftover strawberries as they can be stored in the freezer until you get a craving for a milkshake.

1/4 pound strawberries, hulled and sliced
3/4 Tablespoon sugar (this can be reduced if your strawberries are not very tart)
1/2 teaspoon vanilla
3/4-1 cup milk (based on your desired thickness)
1 cup strawberry ice cream

Toss sliced strawberries with vanilla and sugar. Freeze for at least an hour.

If your strawberries have been frozen for a while, you may need to slightly defrost them or use the ice crusher setting on your blender before adding the rest of the ingredients. Combine with milk and ice cream.

Blend until the shake reaches your desired consistency. Enjoy!

This is a comforting fall twist on hot chocolate.

3 cups whole milk (I used 1 percent)
1 cup canned pumpkin puree (one can of Libby’s is 1 and 3/4 cups)
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1 teaspoon vanilla
4 ounces white chocolate, roughly chopped

Heat the milk, pumpkin puree, and spices in a sauce pan until it just starts to simmer and then lower the heat.

Add the chocolate and stir until it has melted.

Pour into mugs and top with whipped cream and garnish with cinnamon. Serves four.

You can also dump all of the ingredients into a slow cooker (I used a two quart) and heat on high for an hour, stirring occasionally.

Source: Closet Cooking

Here are the ingredients if you want to use the whole can of pumpkin. You’ll need to use at least a four quart slow cooker or a large pan:
5 ¼ cups milk
1 can pumpkin puree
1 tsp cinnamon
½ tsp ginger
¼ tsp cloves
¼ tsp nutmeg
1 ¾ tsps vanilla
7 ounces white chocolate, roughly chopped


This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.