You’re going to love this strawberry smoothie. This recipe is cold, creamy and satisfying, and the nutty strawberry flavor is truly crave-worthy.

In their most basic form, these strawberry smoothies require just four ingredients—frozen strawberries, frozen bananas, almond milk and almond butter.

This smoothie recipe tastes like a strawberry milkshake, and you can make it for breakfast! I’ll be sipping on these pink drinks all summer, and I hope the recipe becomes a staple in your home as well.

If you ask me, smoothies should be super simple. I don’t want to pull a bunch of ingredients out of my fridge and pantry every morning just for a smoothie. I am not a morning person! Plus, these smoothies are easy to whip up in the afternoon or after dinner if you get a craving for a sweet treat.

You can change up the recipe by adding flax or oats for a nutrition boost, or a light drizzle of maple syrup to make them taste even more dessert-like. I’m plenty satisfied with the four-ingredient formula, though, and I think you will be, too!

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This holiday punch is unlike any I’ve ever had, and I think you’re going to love it. It’s not too sweet. It tastes like pear, vanilla, spice and everything nice. It’s a smooth, easy sipper, even with tequila inside. Yep, tequila!

This pitcher of cocktails was inspired by an oldie but goodie, my Pear Nectar Cocktails with Reposado Tequila. That cocktail is proof that simple ingredients can yield a delightfully complex cocktail. If you’re just making one or two drinks, follow that recipe instead.

You won’t need any fancy liqueurs for this holiday punch recipe, just some pear juice, reposado tequila, plus a few basic ingredients—lemon juice, club soda, cinnamon and vanilla extract.

I know we’re skipping the holiday parties this year, but I just couldn’t keep this recipe to myself until next December. If you’d like to batch some cocktails for your family, this punch is just the ticket.

Or you could drop off a jar of cocktails with friends or neighbors to share some holiday cheer. I wrote the recipe to yield eight drinks and you can divide or multiply as you’d like.

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Who wants a drink? It’s been a long week. Let’s relax with an Old Fashioned, one of the oldest cocktails around. The Old Fashioned is for whiskey lovers, certainly, but it also might convince naysayers to become whiskey cocktail drinkers after all.

Like mulled wine, the Old Fashioned is perfect during the holidays, on chilly evenings, and basically any time you find yourself sitting around a fire. It’s a bold, dynamic drink that’s a little citrusy and a little sweet.

I came up with one delicious twist on the classic recipe, which also happens to be a shortcut. If you’ve been following this blog for a while, I bet you can guess what it is.

That’s right, I used maple syrup instead of simple syrup. Historically, Old Fashioned cocktails are made with a sugar cube or simple syrup. I’m here to tell you that they taste better with maple syrup, which complements bourbon’s caramel notes and stirs in like a dream.

Back when the Old Fashioned gained popularity, maple syrup was not readily accessible. Lucky for us, it is now. This recipe yields the best Old Fashioned you’ll ever make at home. I hope you’ll give it a try!

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Let’s cozy up with some mulled wine. Turn on some music, build a fire or light some candles, throw some spices and wine in a pot, and embrace the holiday season. It’s really that simple.

I’ve always associated mulled wine with holiday parties, but a single batch is perfect for two to four people. Mulled wine is unbelievably easy to make, even on a weeknight, and fills your home with holiday fragrance.

This mulled wine is for wine lovers. I’ve encountered a few mulled wines over the years that tasted like sweet potpourri, but not this recipe. It’s fruity and spiced, but the wine still shines through.

You just might even have all of the ingredients at home! If so, you’re just fifteen minutes away from mulled wine. Let’s make some.

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If you’re a fan of chai lattes and turmeric, you’re going to love this recipe. This ultra creamy golden milk is inspired by traditional Indian turmeric milk (haldi doodh), but it is by no means authentic.

In its most basic form, haldi doodh is made with turmeric (haldi) stirred into milk (doodh) or tea. Typically, households will add more warming spices to the mix, including ginger, cinnamon and cardamom.

Indian mothers prepare turmeric milk for colds, coughs and sore throats, and aches and pains. It’s warming, soothing and supports the immune system, which is exactly what we all need right now.

This recipe uses cashews instead of milk, which makes it lusciously thick, yet dairy free and vegan. Serve it warm in a mug, or cold over ice!

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What are you sipping this weekend? My best friend is coming to town to celebrate her birthday, and we’ll be clinking some homemade cocktails. Since we’re in the thick of summer heat, I’m highlighting my favorite cocktails for warm days.

All 25 of these drinks are refreshing, many are fruity, and none are syrupy sweet. From brunch drinks to low-key cocktails with bubbly club soda, fruity margaritas to classic Moscow Mules, you’ll find it here. I added some non-alcoholic “mocktails” at the end that are suitable for adults and kids alike.

If you’re looking for fresh and healthy food recipes for summer weekends, check out this roundup. I think we might fire up the grill to make my favorite veggie burgers and corn on the cob for elotes. Cheers!

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Finally! I’ve figured out how to make the perfect homemade mojito. Mojitos are bubbly rum cocktails that taste minty-fresh, citrusy and a little sweet. Club soda stretches out the flavors to create an afternoon-worthy sipper. Mojitos are ultra refreshing on warm days, and I feel like I’m on vacation every time I get my hands on one.

Mojitos originated in Cuba and I hope to taste a real one someday. We enjoyed Cuban-style mojitos in Miami over a long Valentine’s weekend earlier this year. Mojitos happen to be the only cocktail my husband will drink (he’s usually more of a beer and wine guy). I studied the bartenders’ methods while we were there so I could learn how to make them at home.

At Old’s Havana, they lined up highball glasses all the way down the bar, added a generous spoonful of sugar to each, followed by several sprigs of fresh mint (or yerba buena, as they call it). They mixed the mojitos in the glasses by the order, garnishing them with real sugar cane. I swizzled my drink and swayed to the beat of lively Latin string music playing just a few feet away. I honestly don’t know if it was an authentic or manufactured Miami experience, but it was magical nonetheless.

Outside of Miami, great mojitos can be hard to come by. Many bars don’t keep fresh mint on hand so they’ll turn down the request, and my own homemade attempts over the years have been lackluster. Now that I’ve studied and practiced my mojito technique, I’m excited to share my mojito recipe with you today!

Turns out, you just need five basic ingredients (mint, lime, sugar, rum and club soda) and a few simple tips to make the best mojito you’ve ever had. You won’t even need a shaker or simple syrup for this classic mojito recipe. Cheers!

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Do you know Tom Collins? The cocktail? If not, you’ve been missing out. I used to serve Tom Collins way back when I was a bartender, and I believe this classic drink deserves some more attention.

Tom Collins cocktails taste like grown-up lemonade. They’re irresistibly citrusy, fizzy and refreshing, with herbal notes from the gin. While lemonade can be cloying, Tom Collins need not be too sweet—I like mine with just a splash of simple syrup to round out the flavors.

If you enjoy a cold French 75 or Bee’s Knees, you’ll definitely enjoy a Tom Collins. They all share a similar flavor profile. Tom Collins are the perfect cocktails for hot summer afternoons, since they’re served over ice and full of hydrating club soda. I’ll always choose a Tom Collins over a gin and tonic.

To make a Tom Collins from scratch, you’ll need a few basic ingredients (gin, lemons, club soda, and sugar or honey), a cocktail shaker and plenty of ice. Add a fancy cocktail cherry if you really want to do it right. Cheers!

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True to its name, simple syrup is so simple to make. And yet, homemade simple syrup can seem intimidating if you haven’t done it before! Today, I’m sharing a basic recipe describing how to make simple syrup to sweeten your cocktails, coffee or tea, or any other beverage, really.

In its most basic form, simple syrup requires just two ingredients, sugar and water. Plus, it’s ready in just a few minutes, and you’ll be one step closer to enjoying your drink when it’s done. Cheers to that.

The beauty of making your own simple syrup is that you can make it more than just sweet, if you wish. You’ve seen me take advantage of this opportunity in a number of drinks made with simple syrup over the years.

Below, you’ll find some fun variations to flavor your simple syrup with fresh herbs and other seasonings. Off we go!

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I’ve indulged in my fair share of cocktails this year, but sometimes, I just want a fun, fizzy, non-alcoholic drink. Something cold to savor on a hot afternoon, or an enticing alternative to chilled wine in the evening. Something party-worthy to offer my friends and family members, and all the cute kids who come with them.

This beauty is refreshing and hydrating, and so colorful that it makes a slow afternoon seem downright festive. The outrageous pink color comes from hibiscus tea, which is easy to find at the grocery store if you look for Tazo’s “Passion” blend.

Once the tea has had a chance to cool, we’ll fill our glasses (or a pitcher) with ice. We’ll finish off these drinks with some honey simple syrup (as little or as much as you want), a squeeze of fresh lime juice, and a gentle glug of Topo Chico, the finest of sparkling waters. This hibiscus drink is a fun spin on agua de Jamaica (hibiscus iced tea commonly served in Mexico).

I’ve been on a Topo Chico kick this summer, but really, any sparkling water will do. The end result is full of flavor, lightly sweet, and irresistibly bubbly.

A note on pregnancy safety: Hibiscus is considered potentially unsafe for pregnancy, so out of an abundance of caution, I would not recommend this mocktail if you are expecting.

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