Sips, Sweets & Snacks

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As post-vday February drags on and the days slowly start to get a tiny bit longer it’s important to keep spirits up – with spirits! If you’ve already burned through your countless boxes of Valentine’s chocolate, plus the extras you bought on sale at the drugstore on the 15th, this cocktail is for you. Inspired by the sweet fruity flavours found in red heart boxes, this month’s Zevia creation is a blend of bold berry flavours, plus a touch of chocolate of course!

Scroll down for the full recipe

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What you’ll need //

Zevia Black Cherry sugar free soda
Dillon’s Strawberry Gin
Fresh strawberries
Dark chocolate

In a cocktail shaker, combine 3oz strawberry gin with one can of Zevia Black cherry soda and shake with ice. Pour through the strainer into coupes and garnish with fresh chocolate dipped strawberries. Make a small incision on the side of the strawberry to rest over the lip of the glass. You’re ready to enjoy all the flavours of a box of chocolates without all the sugar!

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Sips, Sweets & Snacks

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No matter how where you are in the world, it’s most definitely wine season. I’ve spent the past couple of days exploring Napa and the Sonoma coasts talking terroire and vintages, while the rest of the team back home has been playing around with something a little more experimental. Introducing, our take on the perfect winter red wine spritzer!

Made with absolutely no sugar (thanks to Zevia!), fresh fruit, and a bold red wine, this cocktail is as delicious as it is gorgeous, and it won’t even mess with your healthy living 2017 resolutions!

Scroll down for the full recipe

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Ingredients //

Zevia’s blackberry sparkling water
Red wine
Blackberries for garnish
Fun ice cube mould, we used this sphere shaped one

Recipe //

The first step to create this sugar-free spritzer is to prepare your wine ice cubes overnight. Choose a red wine with an alcohol content around 10-13%, dilute the wine with a bit of water to help the freezing process, we used a 3:1 wine:water ratio. For an extra berry twist try adding some blackberries to the mould.

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For an extra frosty effect, place your empty glasses in the freezer for 15-20 mins before serving.

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Remove your red wine cubes from their mould and add to each frosted glass. Now simply pour Zevia blackberry sparkling water overtop and watch the magic happen. Finish it off with some blackberries and you’re ready to enjoy!

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Sips, Sweets & Snacks

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We took a bit of a break over, well, the holiday break, in part because we needed it, but also because we had a lot to figure out re: me taking off to La La land! With half the team (aka me) keeping toasty down here and the rest of us freezing their tails off back in Toronto, content has become a bit challenging.

Nothing wrong with a little challenge though, right?

The way I see it, our distance only means we can inspire each other in new, unexpected ways. One of my favourite things about the city of angels is the incredible food – so much fresh produce and so many amazing vegan options! Inspired by the dreamy menus I’ve seen here, and a potential upcoming trip to Hawaii (fingers crossed) I thought up this tropical veggie burger with the team, and they made it happen back home in the studio!

Taking a cue from some of the burgers I saw served to tables on trips to Hawaii as a kid, we topped our veggie patties with grilled pineapple rings, avocado and sweet bbq sauce. For a pop of pink, simply add a handful of pink pickled onions or turnips!

Scroll down for the recipe

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Ingredients //

Veggie burger patties (we used St.Yves because they’re vegan!)
Burger buns
Lettuce
BBQ sauce
Pineapple slices
Avocado
Pink pickled turnips or onions
Umbrellas for decoration (optional)

Steps //

We started by grilling our toppings! Lightly oil your grill and allow it to heat up fully. For the pineapple, make sure you press as much water as you can out of it first with paper towels. Then place on the grill and wait for those dark brown grill marks to appear, flip and grill the other side as well.

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To grill the avocado, lighting oil your grill again, cut the avocado in half length-wise and carefully peel away the skin from each half. Place the halves flat side down on the heated grill until you see the desired grill marks.

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Now grill your veggie burger patties and assemble! Start with the BBQ sauce, burger patty, lettuce, turnips, pineapple and finally avocado. Top your burger off with a fun umbrella and fries and you’re ready to eat like the islanders do!

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Plates from the Cheeky Home + Brit & Co collaboration!

Sips, Sweets & Snacks

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Christmas dinner may be the tradition, but we feel very strongly about Christmas brunch! Just think, all of your favourite holiday flavours infused into all of your favourite breakfast foods! Oh, and did we mention the cocktails?

No brunch is complete without a good bubbly, fruity brunch cocktail, and due to our obsession with all things sparkly, champagne was obviously a must. We also can’t resist good packaging, so Chambord was also a shoe-in… but what about the delightful concord grape flavour?

We were lucky enough to scoop up one of the very limited edition jars of Kitten and the Bear’s handcrafted concord grape jelly before it sold out, and we knew it would be the perfect touch to our festive berry cocktail. Don’t worry- if you missed the boat on their seasonal batch this bubbly beverage is also incredible with our exclusive Rosé All Day jam (and it adds little floating gold flakes to your cup!)

Scroll down for the full recipe!

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Ingredients //

Champagne or sparkling wine
Grape jam (we used Kitten and the Bear’s Concord Grape)
Chambord
Grapes
Sugar sprinkles

First, make your garnish – frozen, sugar dusted and Chambord infused grapes! You’ll want to start this the night before. In a small jar allow grapes to soak in about 3 oz Chambord for 3-4 hours. Drain the alcohol and place the grapes on a tray lined with parchment paper, dust with sugar and place in the freezer. Halfway through freezing, turn and dust again with sugar.

To make the cocktail, start with a teaspoon of jam at the bottom of your glass. Add 1 oz of Chambord and top it off with Champagne. Finish it off with the frozen infused grapes. Cheers!

Sips, Sweets & Snacks

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In our world, no one is ever too old to believe in Santa Claus, and why would he visit without a tasty treat to tempt him?

We wanted to whip something extra special up for old Saint Nick this year, so we decided to do a new spin on our cereal milk recipe: cookie milk! This concoction is perfect for the King of Christmas when he’s on the run and doesn’t have time for a proper snack, and oh my, is it ever so delicious. We highly recommend making a big enough batch to share with your friends and family – it’s sure to get you on the nice list.

Making this sweet holiday treat was made even more fun thanks to adorable rainbow shopping lists and letters to Santa. With the help of Papermate Inkjoy Gel Pens we were able to turn our notes into rainbow works of art (also, because they’re so fast drying they’re great for the lefty on your list!)

Scroll down for full recipe!

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Ingredients //

Mini Rainbow Chips Ahoy cookies
2.5 cups of soy milk (or alternative of your choice)
1 tbsp brown sugar
1/2 tsp salt
6oz boiling water
Cheesecloth
Maple Syrup and sprinkles (optional for rimming)

Recipe //

(Makes 2 cups)
You’ll need about 45 mins for this step.

1. Crush the Mini Cookies inside the bag until they are small to medium size crumbs.

2. Pour 1 1/2 cups of the cookie crumbs onto a cookie sheet. Toast in the oven at 350 degrees for about 5 mins until you can start to smell the cookies and they start to brown.

4. In a medium size bowl add 1 tablespoon of brown sugar and a 1/2 teaspoon of salt, boil a small amount of water to dissolve the mixture.

5. Measure out 2 1/2 cups of milk alternative (we used soy) and add it to the bowl.

6. Add your toasted cookies, stir and allow to steep in the fridge for 30 mins.

7. After the 30 mins transfer into another bowl using a sifter with cheesecloth to collect the cookie dust. You may need to strain multiple times to collect all of it.

Now rim your glass and you’re ready for Santa!