Tag: cinnamon

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Cocktail

Butterbeer (hot)

one and a half slices harry potter recipe butterbeer hogwarts winter grog
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Frothy, Hot Butterbeer

Whether you like your butterbeer hot, iced, boozy, or clean, I’ve finally got the recipe for you. Personally, I see no way to drink it other than hot and boozy.

#youreawizardharry

🪄

what you need

1 bottle of cream soda [My brand of choice is Virgil’s Vanilla Cream]

2 oz butterscotch liquor at room temperature [My brand of choice is Dr. McGillicuddy’s which is, admittedly, quite difficult to find but quite worth the effort of finding it]

*note the use of “liquor” over “schnapps”

1/3 cup whipping cream

1 tablespoon sugar

a dash of cinnamon

freshly ground nutmeg for topping

1/2 tablespoon lemon zest

(optional) 2 oz cognac (or dark rum in a pinch)

how to make it

(makes 2 servings)

Whip the cream with the sugar into soft peaks. Just before it comes together, add the cinnamon to incorporate. A very soft whip works best as it allows the cream to infuse the cocktail more readily.

In a small saucepan, heat the cognac and butterscotch liquor over high heat until very hot (but not boiling). Once steaming, add the bottle of cream soda along with the lemon zest. You want to leave the mixture on high heat for no more than 1 minute before killing the heat and letting the residual heat from the pot heat the liquid. 

Once warm, strain through a mesh strainer into two small mugs. Top with two dollops of the softly whipped cream and grate some fresh nutmeg lightly on top. 

Enjoy immediately, preferably while watching Harry Potter or playing Hogwarts Legacy.  

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Categories
Cocktail

Spiced Sangria

one and a half slices fall sangria recipe
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Spiced Sangria

So… I’m starting to think Sangria is better in the fall. Yes, it’s known for being the perfect summertime cocktail, enjoyed on a warm, sunny beach somewhere in Southern Spain. It’s appealing. But it’s now been two years in a row, right around the beginning of fall, where I’ve had the craving for a Spiced Sangria… something with hints of cinnamon and clove.

Last fall, we experimented with the Autumn Sangria – featuring thyme, cardamom, and believe it or not, beetroot. It was phenomenal. This year, we paused the beets and highlighted star anise, cinnamon, cloves, and pears. The result? Non-sangria drinking converts. In other words, it was a massive success. The pitcher was gone in minutes and I immediately regretted not making more.

Surprisingly, Sangria creates the perfect canvas for a fall cocktail. Its summer value is still very much appreciated, but if you ask me, it should be enjoyed year round. See for yourself.

Pro tip: While high-quality wine will definitely take your Sangria to the next level, rest assure and know that you can pick a bottle based on a cool, millennial-crafted logo and still get an incredible drink (we thank the sugar). Pinot Noir is a great choice.

what you need

Recipe makes 1 pitcher.

For the sangria:

2 bottles red wine

1 cup cognac 

1 cup spiced simple syrup

1/2 – 3/4 cup orange or blood orange juice, freshly squeezed

1 cinnamon stick

1 apple, sliced

1 orange, sliced

For the Spiced Simple Syrup…

2 cups water

2 cups sugar

1 whole pear, cut into chunks

10 whole cloves

3 star anise

3 cardamom pods

1 cinnamon stick

how to make it

[the night before] Mix the water and the sugar in a pot and set it to simmer stovetop on medium heat. Add the pear and all the spices (you are welcome to toast and/or crack the cardamom pods beforehand if you wish). Simmer for ~15-20 minutes or until liquid becomes golden and begins to thicken slightly. Remove from heat, allow to cool for 10 minutes, then strain the liquid into a glass jar. 

Pro tip: the pear chunks make a great addition alongside an orange slice to an Old Fashioned – actually, this syrup goes very well as a sugar cube substitute in an Old Fashioned… 

[the day of] Empty both bottles of red wine into the pitcher. Add the cognac, simple syrup, and orange juice, stirring generously. Add the cinnamon stick, apple slices, and orange slices, stir once more, and let stand for 3-4 hours before your guests arrive. 

[garnish] When you are ready to serve, all you need to do is pour and garnish with an apple slice, an orange slice, or whatever strikes your fancy.

Enjoy like it’s July on the Costa Brava! 

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Sweet

Granola

OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Granola

A good granola is difficult to find and expensive when you do find it. It is also full of preservatives and overly sweet, usually with added sugars. Making your own granola is easier than you might think and a great way to ensure you get granola exactly as you like it… whichever nuts, whatever fruit, and resolution to the endless honey-versus-maple-syrup-debate. Serve over Greek Yogurt with a few slices of fresh fruit or make yourself a OneandahalfSlices signature Plate Parfait. A batch of granola will keep for 1-2 weeks in your pantry and quickly replace bagged granolas and cereal forever. And if you really want to have fun, try my gluten-free Amaranth Granola.

what you need

3 1/2 cups rolled oats

2 cups puffed kamut (I find puffed kamut makes the granola overall lighter, but if you don’t have any, just use 4 cups of rolled oats)

2 cups of nuts/seeds of choice, coarsely chopped (pecans, walnuts, almonds, pepitas | pictured here is 1 1/2 cups pecans and 1/2 cup pepitas)

3/4 cup unsweetened dried coconut flakes

3/4 cup lightly melted coconut oil

1/2-3/4 cup maple syrup or honey 

Spices: cinnamon (be generous), nutmeg, turmeric, salt, 1 tablespoon vanilla (optional)

(optional) 3/4 cup dried fruit such as cranberries, blueberries, or golden raisins

(optional) 1/2 cup semisweet chocolate chips

Note: I use coconut oil because it is slightly sweeter. Your other options are butter/ghee (makes granola buttery), or olive oil (makes granola a bit more savory). Any of the three will work.

how to make it

Preheat oven to 300. Mix rolled oats, puffed kamut (if using), nuts/seeds, and coconut in a large mixing bowl. Stir until combined, then add spices on top.

Be generous with the cinnamon (several tablespoons), sparing with the nutmeg, add a pinch of salt, and use the turmeric only if it suits you. I feel it lends an unexpected exoticism to the spice profile, but to each his own. A dash of dried ginger would likely accomplish the same thing. 

Melt the coconut oil in a bowl (note: it will melt in the microwave in about 10 seconds, and then begin to spit, spat, and fizzle noisily. Do not over-microwave). 

Add the coconut oil and maple syrup to the dry ingredients and stir gently until all the grains are completely coated. 

Spread granola evenly on parchment-lined baking sheets and bake for 10 minutes. After 10 minutes, remove from oven and stir, pressing the granola down lightly afterwards. Return to oven and bake for an additional 15 minutes. Granola should be toasted golden (the coconut and nuts will brown) but still wet. 

Remove from the oven and cool completely (about 20 minutes). Mix in dried fruit and chocolate chips (if using). The granola will keep for 1-2 weeks in an airtight container. 
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