Looking for some new beverages to mix up your lineup? These five should do the trick. Showcasing a range of herbs and spices, each offers a flavor profile that’s sure to spark diners’ interest.
Chef Robert Schram created his own chai spice blend for this quick smoothie. It can be made ahead and stored in a covered container to save even more time.
For this take on the pina colada, peanut satay-infused gin subs for rum as the spirit of choice. Cream of coconut provides the characteristic creamy texture and flavor. The result is a cocktail that would pair well with Thai appetizers or stand on its own.
Jim Hoban, executive chef at Four Corners Tavern Group in Chicago, serves this soothing tea in the late afternoon and early evening. To create the beverage, he steeps warming spices and honey in almond milk, then stirs the mixture into brewed Earl Grey.
University of Florida’s solution for feeding students in the midst of construction of a new dining hall has turned out so well, it will almost be a shame to see it go.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.