Recipe Index

Tamarind Juice Recipe

January 25, 2024 by Tanya Leave a Comment

This delicious tamarind juice recipe is a family favorite. It's made by combining whole tamarind pods with water, simmering them until softened, then straining off the water and adding brown sugar and freshly squeezed lime juice to taste.

Two glasses of iced tamarind juice garnished with a slice of fresh lime.

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

If you love a good and refreshing drink, then this tamarind drink is it. Popular in the Caribbean, this drink is similar to lemonade, and some may argue it's even better. I like to serve it as an alternative to typical lemonade, as it has a distinct yet refreshing taste. This sweet tamarind juice drink is perfectly served over ice on a hot summer day.

Tamarind has a slightly sweet and sour flavor, which I balance by adding brown sugar and freshly squeezed lime juice for a touch of acidity. The amount of sugar and lime juice you need to add will vary depending on your tamarind pods.

If you love a good refreshing drink, try my Jamaican Style Carrot Juice or Classic Lemonade.

Why this Recipe Works

Most recipes call for soaking the tamarind in hot water to extract the flavor. Simmering the tamarind pods cuts down on the time but also retains the delicious flavor of the tamarind.

Ingredients

Here's what you will need to make tamarind juice at home:

Water - use tap water if you are lucky enough to live somewhere with good water, if not use filtered water.
Sugar - I use brown sugar to make a simple syrup, but you can use any type of sugar for this recipe.
Tamarind - I use whole tamarind pods. You can also use tamarind pulp blocks, just make sure that it is 100% tamarind with no added ingredients.
Lime - I add fresh lime juice to add sourness and balance out the sweet brown sugar.

Equipment needed

Large pot
Measuring jug
Measuring cups and spoons
Fine sieve
Pitcher

How to make Tamarind Juice

Start by removing the outer husk of the tamarind pods and discard any strings attached to the pods.

Add the tamarind pods and 6 cups of water to a large pot. Bring it to a boil, then reduce the heat to medium-low and let it simmer for 10-15 minutes. The pods should be soft, and the water should be tan-colored. Remove from heat, set aside, and allow to cool.

A large pot filled with tamarind pods and water.

A large pot of cooked tamarind pods and water.

Once cool enough to handle, strain the mixture into a sieve over a large bowl.

A sieve of tamarind and water, placed over a glass jug.

Use a spoon or your hands to press the pulp and seeds to extract as much liquid as possible. Discard the seed and pulp. Set the liquid aside.

Meanwhile, in a separate small pot over medium heat, whisk together water and brown sugar and allow the mixture to come to a gentle simmer, stirring occasionally, until the brown sugar is dissolved into the water, about 5 minutes. Remove from heat and allow to cool.

A wooden spoon bruising cooked tamarind pods through a sieve to release the water.

Pour the liquid from the tamarinds, the brown sugar liquid, and lime juice into a pitcher. Stir to combine.

A large glass pitcher filled with tamarind juice.

Serve over ice.

Tanya's Top Tips

These tips will help you make the best tamarind juice you've ever tried.

Make sure you take time to simmer the tamarind pods until they have softened as this will make it much easier to pass the tamarind flavored water through the sieve.
Use a spoon to push down on the tamarind pods in the sieve, extracting as much water and flavor as you can.
Taste the juice and adjust the flavor to suit your own palette. Add more sweetness or sour lime to taste.
Some tamarind is labeled sour tamarind. Don't use that in this recipe, or you'll need to add a lot of sugar to balance the taste.

Flavor variations

Tamarind juice is similar to lemonade and should be sweetened to your taste.
For a different taste, try swapping brown sugar for coconut sugar.
Add a little vanilla extract to the juice.
Make tamarind and ginger juice by adding thin slices of fresh ginger when melting the brown sugar and water. Bring to a boil, then pour the mixture through a fine sieve to remove the ginger before adding to the tamarind water.
Make a cocktail by adding a shot of dark rum to your tamarind juice...it's so delicious.

Two glasses of iced tamarind juice garnished with a slice of fresh lime with a pitcher of tamarind juice set alongside.

Serving suggestions

Chill the juice in the refrigerator or serve immediately over ice cubes.

How to store homemade tamarind juice?

Once made, cool and store in a pitcher in the refrigerator for up to 5 days.

FAQs

What is tamarind?

Tamarind is a tropical tree that you will find growing in Africa and Asia. The tree produces pods of fruit popular in African, Caribbean, South and Southeast Asian cuisines.

What does tamarind taste like?

When fully ripe, tamarind has a slightly sweet and sour flavor, whereas unripe fruit pods will be more sour and acidic. The sourness is close to a zesty sour lemon or lime, with a little sweetness similar to dates.

Can you drink tamarind juice daily?

Yes, due to the high fiber content of this drink, it is safe to enjoy daily.

Is tamarind juice healthy?

Yes, provided you don't overload the drink with sugar, tamarind juice is healthy as it has a high fiber content and is loaded in antioxidants.

Can you make tamarind juice from tamarind paste?

Yes, if you cannot source tamarind pods you can use tamarind paste instead. Just make sure it is 100% tamarind with no added ingredients. Heat the paste in water, then pass through a sieve before adding the rest of the ingredients.

If you have tried this tamarind juice recipe or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

Print Recipe

5 from 1 vote

Tamarind Juice Recipe

In a few simple steps you can make tamarind juice at home by combining whole tamarind pods with water, cooking them until softened, then straining off the water and adding brown sugar and freshly squeezed lime juice to taste.

Prep Time10

Cook Time15

Cooling Time20

Total Time45

Course: Drinks

Cuisine: Caribbean, Jamaican

Keyword: best tamarind juice recipe, sweet tamarind juice

Servings:

Calories: 321kcal

Author: Tanya

Equipment

Large pot
Measuring jug
Measuring cups and spoons
Fine sieve
Pitcher

Ingredients

8 cups water separated
1 cup brown sugar adjust to taste
1 lb tamarind pods
2 tablespoon fresh lime juice

Instructions

Start by removing the outer husk of the tamarind pods and discard any strings attached to the pods.
In a large pot, add the tamarind pods and 6 cups of water. Bring it to a boil, then reduce the heat to medium-low and let it simmer for about 10-15 minutes. The pods should be soft, and the water should be tan colored. Remove from heat, set aside, and allow to cool.
Once cool enough to handle, strain the mixture into a sieve over a large bowl, pressing the pulp and seeds to extract as much liquid as possible. Discard the seed and pulp. Set the liquid aside.
Meanwhile, in a separate small pot over medium heat, whisk together water and brown sugar and allow the mixture to come to a gentle simmer, stirring occasionally, until the brown sugar is dissolved into the water, about 5 minutes. Remove from heat and allow to cool.
Pour the liquid from the tamarinds, the brown sugar liquid, and lime juice into a pitcher. Stir to combine.
Serve over ice.

Notes

Tamarind juice is similar to lemonade and should be sweetened to your taste. If you find the juice too sour, simply add a bit more sweetener, such as sugar or honey.
Chill the juice in the refrigerator or serve immediately over ice cubes.

Nutrition

Sautéed Mushrooms (Restaurant Style)

January 24, 2024 by Tanya 4 Comments

These aren't just any sautéed mushrooms – we're talking restaurant-level sautéed perfection. Get ready to bring that fancy dining experience right to your own kitchen.

A white plate piled high with sauteed mushrooms.

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

I've always been a huge fan of mushrooms, so I order them as a side every time I'm at a steakhouse. Now, I've finally figured out the secret to getting those delicious Restaurant quality mushrooms.

It's all about the butter and a delicious kind of mushroom...Baby Bella. This mushroom recipe features aromatic garlic and a symphony of flavors from balsamic vinegar, kosher salt, ground thyme, and black pepper. The mushroom world is vast, and if you're feeling a bit adventurous, consider jazzing it up with Shiitake, Oyster, or even some wild Morels for an extra layer of earthiness.

Why You'll Love This Recipe

This recipe sautées the mushrooms in butter, giving them a rich and delicious flavor. Other flavor additions, like Balsamic vinegar and ground thyme bring the mushrooms over the top.

For more of my mushroom favorites, try this Mushroom Tart or these crunchy Air Fried Oyster Mushrooms!

Ingredients For Sautéed Mushrooms

Unsalted butter - Using butter instead of oil provides a rich and velvety base.
Garlic cloves - Infuse a garlic fragrance and a rich depth of flavor. Freshly minced or jarred minced garlic works great.
Baby Bella mushrooms - Baby Bellas are great for their earthy and robust flavor. You can typically find these pre-sliced and washed at your local grocery store.
Balsamic vinegar - Great for helping to deglaze the pan and adds a subtle tangy note that complements the mushroom's umami.
Seasonings - A tasty combination of salt, ground thyme, and black pepper helps to round out and elevate the flavors.

Tools needed for this recipe

Skillet & Spatula

How To Make Sautéed Mushrooms

Melt butter in a large 12-inch pan over medium heat. Add garlic and sauté for about 20 seconds. Add the mushrooms and stir to fully coat the mushrooms with the butter.

Sauté the mushrooms for about 10-15 minutes, until the mushrooms soften and most of the liquid evaporates.

Add the balsamic vinegar, kosher salt, ground thyme, and black pepper, and continue cooking for 2 minutes.

Remove from heat and serve. Enjoy.

How to store leftover mushrooms

Before storing, let your mushrooms cool to room temperature. Then, store them in an airtight container in the refrigerator. They'll stay fresh for 3-4 days.

Reheating: It's best to reheat using a skillet over medium heat to gently warm the mushrooms. Using high heat or a microwave can alter the mushroom's texture.

Recipe Variations and Customizations

Herb Infusion: Enhance the aromatic profile by incorporating other fresh herbs like rosemary or parsley. Toss them into the pan during the final minutes of cooking.
Citrus Zest: Brighten up the earthy tones with a touch of citrus zest. Lemon or orange zest adds a refreshing twist, balancing the richness of the mushrooms. Add zest to top your freshly sauteed mushrooms.
Splash of Wine: Elevate the sophistication by deglazing the pan with a splash of white wine instead of using balsamic vinegar. The wine imparts complexity and depth to the flavor profile.
Creamy Variation: Introduce a luxurious element by adding a dollop of cream or crème fraîche towards the end of cooking. This creates a velvety sauce that coats the mushrooms.
Spicy Kick: Infuse some heat into your dish by incorporating red pepper flakes or finely chopped chilis.
Cheese Topping: Before serving, sprinkle a generous amount of grated Parmesan or Pecorino cheese over the sautéed mushrooms.

What To Serve With Sauteed Mushrooms

Pairing your sautéed mushrooms with the right dish can elevate your dining experience. Here are some suggestions on what to serve alongside these mushrooms:

FAQ's

What other mushroom varieties can I use for sauteing?

Consider adding Shiitake mushrooms for their earthy and chewy texture, Oyster mushrooms with a mild, anise-like flavor, or Cremini mushrooms for a richer taste. Use the delicate and trumpet-shaped Chanterelle mushrooms for a fruity note, or the crunchy Enoki mushrooms for a subtle touch. Maitake mushrooms offer a meaty texture and a robust, earthy taste, while Portobello mushrooms bring a smoky undertone. For a luxurious touch, consider the intensely earthy and nutty Morel mushrooms. Experiment with these varieties, adjusting the combination based on availability and personal preference, to create a sautéed mushroom dish that's a medley of flavors and textures.

Tanya's Top Tips

Make sure you melt the butter over medium heat and cook the mushrooms over medium heat. Cooking at a higher temp may burn the butter.
Adjust the salt and pepper to taste after cooking, as the mushrooms can absorb the seasonings differently.
Try using a mix of mushroom types for varied textures and flavors in this dish.

Looking for more mushroom recipes? Try these out:

If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Print Recipe

5 from 3 votes

Sautéed mushrooms (Restaurant Style)

These aren't just any sautéed mushrooms – we're talking restaurant-level sautéed perfection. Get ready to bring that fancy dining experience right to your own kitchen.

Prep Time10

Cook Time13

Total Time23

Course: Side Dish

Cuisine: American

Keyword: Sauteed mushrooms

Servings: servings

Calories: 131kcal

Author: Tanya

Ingredients

4 Tablespoons unsalted butter
2 garlic cloves minced
1 lb 16 oz baby bella mushrooms, cleaned, dried, and sliced about ¼ inch thick
1 Tablespoon balsamic vinegar
½ teaspoon kosher salt or to taste
¼ teaspoon ground thyme
⅛ teaspoon ground black pepper
chopped fresh herbs for garnish optional

Instructions

Melt butter in a large 12-inch pan over medium heat. Add garlic and sauté for about 20 seconds. Add the mushrooms and stir to fully coat the mushrooms with the butter.
Sauté the mushrooms for about 10-15 minutes, until the mushrooms soften and most of the liquid evaporates.
Add the balsamic vinegar, kosher salt, ground thyme, and black pepper, and continue cooking for 2 minutes.
Remove from heat and serve. Sprinkle with parsley or fresh thyme leaves if desired. Enjoy.

Notes

Adjust the salt and pepper to taste after cooking, as the mushrooms can absorb the seasonings differently.
Try using a mix of mushroom types for varied textures and flavors in this dish.

Nutrition

Easy Pan Fried Fish

January 18, 2024 by Tanya 2 Comments

Looking for the freshest food, fast? Then look no further than my pan fried fish, which can be prepared, cooked and on the table in just 10 minutes. The result is deliciously crispy pan-fried fish, perfectly soft and flaky in the center, making this the ideal quick and easy mid-week dinner option.

close up of Pan fried fish in a large skillet with added slices of fresh lemon.

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

When it comes to easy cooking, I really don't think you can beat fish. This is one of my favorite pan-fried fish recipes, as the fish requires very little preparation and just a little seasoning.

I've kept things simple and seasoned the fish with my homemade fish seasoning, but you can use any seasoning. If you don't have fish seasoning, use sea salt and black pepper. I also recommend coating the filets in a light dusting of all-purpose flour so that you get that lovely crispy pan-fried fish texture.

If you are looking at introducing more fish into your family's diet, try some of these great-tasting recipes using various cooking methods. My Crispy Air Fryer Fish, Easy Oven Baked Fish, Whole Jerk Fish, Oven Baked Cod, or Brown Fish Stew.

Why Use This Recipe?

This recipe is perfect if you have 2-4 fish filets. You can easily season, dredge, and pan-fry the fish for a quick entree. If you need to cook more servings, I suggest another cooking method, like oven baking.

Ingredients

Here's what you will need to make the best pan-fried fish:

Fish - I use white fish filets with the skin removed.
Fish seasoning - I season the fish with my homemade fish seasoning, or you can use the seasoning of your choice.
Flour - coating the fish in flour not only stops it from falling apart during cooking but also adds to the flavor and gives it a crispy coating.
Oil - I use olive oil to fry the fish; you can use any other oil that has a high smoke point, like canola, vegetable, or avocado. You could also use Ghee if you want that butter flavor.
Lemon - I like to add a sprinkle of lemon juice to the fish before serving or serve the fish with a wedge of lemon.

Full measurement amounts are listed in the recipe card below.

Equipment

Large Skillet - I use my 12-inch stainless steel skillet. You could also use cast iron or non-stick. Please note that non-stick may not get your fish as brown.
Cutting Board
Sharp knife
Measuring spoons

How to pan fry fish

Lightly score the fish with a knife.

Season both sides of the fish filets with 1 teaspoon of fish seasoning.

2 white fish filets being scored with a knife.

A plate with 2 seasoned white fish filets.

In a separate bowl, add all-purpose flour and the remaining fish seasoning. Lightly dust the filets with flour, shaking off any excess. Set aside on a wire rack for 5 minutes.

Meanwhile, heat the olive oil over medium-high heat in a large skillet. Add the fish to the skillet.

2 white fish filets coated in flour and resting on a wire rack.

2 white fish filets sauteeing in a large skillet.

Cook for about 2-4 minutes on each side, or until the fish is golden and flakes easily with a fork.

2 sauteed white fish filets in a large skillet.

Pan fried fish in a large skillet with added slices of fresh lemon.

Remove the fish from the skillet and transfer to a serving plate.

2 sauteed white fish filets in a large skillet with added slices of fresh lemon.

Tanya's Top Tip for this recipe

These tips will help you make the best crispy pan fried fish you've ever tried.

To stop the fish from curling while pan frying, lightly score the fish with a knife. This will help the fish lay flat in the pan while cooking, without curling.
The cook time will depend on the thickness of the fish. Flip the fish when you see a golden-brown crust forming at the bottom edge of the fish.
If you want to check the internal temperature of the fish once it’s cooked, a probe thermometer is the easiest way to do this.

Flavor variations

This recipe typically uses white fish like tilapia, but would also work with sea bass, snapper, grouper, or trout.
I use my homemade fish seasoning, but feel free to use any seasoning you wish instead of the fish seasoning. For example, if making fish tacos, you might want to use taco seasoning.
For an alternative citrus twist, swap the lemon for lime.

A white plate with a pan fried filet of white fish, a serving of white rice, broccoli and a wedge of lemon.

What to serve with pan fried fish

I've served the fish with a few simple sides of steamed white rice, broccoli, and wedges of fresh lemon for that extra burst of citrus flavor. Try serving the fish with my Air Fryer Potato Fries or Air Fryer Sweet Potato Wedges alongside my Southern Cucumber Salad or Kale & Broccoli Salad.

You don't have to eat the fish filet whole, it also tastes great cut up and added to other dishes like your favorite fish tacos.

A large white plate with a close up image of a sliced piece of pan fried fish.

How to store

To refrigerate: Pan fried fish is best served warm straight from the skillet when it is at its best, as fish overcooks easily when reheated. However, if you do have leftovers, they can be stored in an airtight container in the refrigerator for 1-2 days. To reheat fish from the fridge, place it in a preheated oven at 350°F (175°C) and bake until heated through, typically for about 10-15 minutes.

To freeze: I don't recommend freezing cooked fish; enjoy it straight from the skillet. However, if you would like to freeze it, let it cool, wrap it tightly, and store in a freezer-safe bag or container. It will last up to 3 months.

FAQs

What fish is best for pan frying?

When cooking thinner filets of white fish, go for something that has a firm texture and isn't too oily, like cod, tilapia, catfish, or halibut.

Why use flour when frying fish?

Not only does the flour help stop the fish from sticking to the skillet while it cooks, it also gives the fish added flavor absorbing some of the pan juices, as well as giving you that lovely crispy pan fried fish texture.

Can you pan fry fish without flour?

Yes, leave out the flour, or replace with a suitable gluten-free alternative if you still want to get that crispy fried fish texture.

If you have tried this Pan Fried Fish recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Print Recipe

5 from 2 votes

Easy Pan Fried Fish

Crispy coated filet of white fish, seasoned with fish seasoning and sauteed until crisp and golden on the outside, perfectly soft and flaky in the center.

Prep Time6

Cook Time4

Total Time10

Course: Main Course

Cuisine: American

Keyword: pan fried fish

Servings:

Calories: 320kcal

Author: Tanya

Equipment

Large Skillet
Cutting Board
Sharp knife
Measuring spoons

Ingredients

2 white fish filets (about ½ lb) thin filets, patted dry
1 Tablespoon fish seasoning separated, or seasoning of your choice
2 Tablespoons all purpose flour
2 Tablespoons olive oil
sprinkle of lemon juice optional

Instructions

Lightly score the fish with a knife. Season both sides of the fish filets with 1 teaspoon of fish seasoning.
In a separate bowl, add all-purpose flour and the remaining fish seasoning. Lightly dust the filets with flour, shaking off any excess. Set aside on a wire rack for 5 minutes.
Meanwhile, heat the olive oil over medium-high heat in a large skillet. Add the fish to the skillet. Cook for about 2-4 minutes on each side, or until the fish is golden and flakes easily with a fork.
Remove the fish from the skillet and transfer to a serving plate.

Notes

To stop the fish from curling while pan frying, lightly score the fish with a knife. This will help the fish lay flat in the pan while cooking, without curling.
Feel free to use any seasoning you wish in place of the fish seasoning.
The cook time will depend on the thickness of the fish. Flip the fish when you see a golden-brown crust forming at the bottom edge of the fish.

Nutrition

Juicy Air Fryer Chicken Bites

January 8, 2024 by Tanya Leave a Comment

These tasty air fryer chicken bites are tender inside and crispy outside. They are great for dipping, snacking, or adding to salads and rice bowls. Enjoy them as an easy and delicious main dish.

Air fryer chicken bites set on a white serving plate with a bowl of dipping sauce set alongside.

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

I make my air fryer chicken bites with no breading, which means they can be prepared in minutes. No need to worry the breading coming undone in the air fryer, these chicken breast chunks are coasted in blend of seasoning and dry ground spices.

This air fryer chicken bites recipe is one I cook often, as all the family enjoys it. I love that it takes no effort at all, making this the perfect tasty weekend snack option with your favorite dipping sauce. Or a great quick and easy mid-week dinner option when added to a main meal.

If you are a fan of crispy air fryer chicken, then try these great-tasting recipes: my Air Fryer Fried Chicken, Air Fryer Chicken Nuggets or my Air Fryer Chicken Wings.

A Quick Look at the Ingredients Needed

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Here's what you will need to make crispy air fryer chicken bites:

Chicken: boneless, skinless chicken breast patted dry and cut into 1-inch chunks.
Olive oil: to help the seasoning and dry spices stick to the chunks of chicken breast.
Seasoning rub: coat the chicken chunks with kosher salt, coarse black pepper, paprika, garlic powder, and onion powder.

Air fryer recipe ingredients set into individual bowls.

Equipment required for this recipe

Air Fryer
Large bowl
Measuring spoons

How to make juicy air fryer chicken bites

Step 1: In a large bowl, toss the chicken chunks with the olive oil. Sprinkle the salt, black pepper, paprika, garlic powder, and onion powder over the chicken pieces and toss to coat evenly. Set aside to rest for 15 minutes.

Large white bowl filled with chunks of chicken breast coated in dry spices and seasoning.

Step 2: Preheat the air fryer to 360 degrees Fahrenheit (182°C).

Step 3: Arrange the chicken chunks in a single layer in the air fryer basket. Cook for 10-11 minutes, flipping halfway through, until chicken has reached an internal temperature of 165 degrees Fahrenheit (74°C).

Spiced and seasoned chunks of chicken breast laid in a single layer in an air fryer basket.

Step 4: Remove from the air fryer and rest for a few minutes before serving.

Cooked chicken chunks in an air fryer basket.

Tanya's Top Tips

These tips will help you make the juiciest air fryer chicken bites you've ever tried.

Timings will vary from air fryer to air fryer. To ensure safety and proper cooking, always check that your chicken reaches an internal temperature of 165°F (74°C).
The best way to test the internal temperature of any meat is to use a meat thermometer.
Lay the chicken into the air fryer basket in a single layer to ensure an even cook. If needed, cook the chicken in batches to avoid overcrowding.
Always rest the chicken for a few minutes before serving. This allows the juices to be absorbed back into the chicken, resulting in juicy and tender chunks of chicken.

Close up of cooked chicken chunks in an air fryer basket.

How to store

To refrigerate: Store any leftover chicken bites in an airtight container in the refrigerator for 3-4 days. When ready to enjoy, heat up in a preheated oven or air fryer at 360F until warmed through.

To freeze: Once cooked and cooled, place any pieces of leftover chicken into an airtight container and store in the freezer for up to 3 months. As the chicken is already cooked, it can be reheated from frozen in a preheated oven at 350F for 30-40 minutes. If reheating in your air fryer, the time to cook from frozen can be cut down.

FAQs

Can you put raw chicken in an air fryer?

Yes, you can. For the best results, place the chicken into a pre-heated air fryer and always check the internal temperature of the meat to ensure it is cooked through to 165°F (74°C).

Should I put oil on chicken before air frying?

As I use chunks of raw chicken breast to make my chicken bites, I coat the chicken first in olive oil. This helps the spice blend to adhere to the chicken and provides flavor.

I hope you love these chicken bites as much as we do. If you're looking for more bit-sized ideas, try these out:

If you have tried this chicken bites or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Print Recipe

5 from 2 votes

Juicy Air Fryer Chicken Bites

These lightly crispy and moist air fryer chicken bites are perfect alone or with your favorite dipping sauce. Eat them alone or add them to a salad or rice bowl for a great-tasting main dish.

Prep Time15

Cook Time10

Resting Time2

Total Time27

Course: Main Course, Snack

Cuisine: American

Keyword: air fryer chicken bites crispy, air fryer chicken bites no breading, air fryer chicken breast, crispy air fryer chicken

Servings:

Calories: 163kcal

Author: Tanya

Equipment

Air Fryer
Large bowl
Measuring spoons

Ingredients

1 lb boneless, skinless chicken breast patted dry and cut into 1-inch chunks
1 Tablespoon olive oil
½ teaspoon kosher salt
½ teaspoon course black pepper
½ teaspoon paprika
½ teaspoon garlic powder
¼ teaspoon onion powder

Instructions

In a large bowl, toss the chicken chunks with the olive oil. Sprinkle the salt, black pepper, paprika, garlic powder and onion powder over the chicken pieces and toss to coat evenly. Set aside to rest for 15 minutes.
Preheat the air fryer to 360 degrees Fahrenheit (182°C).
Arrange the chicken chunks in a single layer in the air fryer basket. Cook for 10-11 minutes, flipping halfway through, until chicken has reached an internal temperature of 165 degrees Fahrenheit (74°C).
Remove from the air fryer and rest for a few minutes before serving.

Notes

To ensure safety and proper cooking, always check that your chicken reaches an internal temperature of 165°F (74°C) using a meat thermometer.

To ensure an even cook, cook the chicken in a single layer, in batches to avoid overcrowding.

These chicken bites can be served alone, with a dipping sauce, or as a part of a meal.

Nutrition

Pimento Cheese

January 5, 2024 by Tanya 6 Comments

Pimento cheese is a Southern classic that brings a delightful burst of flavor to any occasion. This creamy and tangy spread, made with a combination of sharp cheddar cheese, pepper jack cheese, diced pimentos, and a blend of savory spices, is a yummy treat that can be enjoyed as a dip, sandwich spread, or even as a topping for burgers.

Pimento cheese served in a bowl next to crackers.

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

Once known as the pâté of the South, pimento cheese has become a staple dish at most gatherings, picnics, and parties. An appetizer that always brings you back to your childhood, enjoying mouthfuls of crackers overflowing with your grandma's pimento cheese dip. Which was always the most delicious, of course!

My recipe uses the traditional classic ingredients, but I add a bit of smoked paprika, turning even those who usually don't like pimento cheese into immediate fans.

If you're not sure what else to serve at your next party, try my Quick and Easy Beer Cheese Dip & Air Fryer Pretzel Bites. Our Pepperoni Pizza Sliders and Fried Chicken Sliders are also always a hit. Top it off with a Jamaican Rum Punch for the adults and a Green Sherbet Punch for the kids.

Ingredients for homemade pimento cheese spread

Extra sharp cheddar cheese - The star of the show, sharp cheddar cheese adds a bold and rich flavor to your pimento cheese. Opt for high-quality cheese for the best results.
Pepper jack cheese - Adding Pepper Jack cheese brings a hint of heat and a melty, spicy kick to the mix.
Cream Cheese - Adding cream cheese lends a velvety texture to the pimento cheese, balancing out the sharpness of the cheddar.
Mayonnaise - The creamy texture of mayonnaise helps bind the ingredients together, creating a smooth and spreadable consistency.
Jar diced pimientos - These sweet and mildly spicy red peppers provide a pop of color and contribute a unique taste that perfectly complements the cheese.
Worcestershire sauce - This savory and umami-rich sauce adds depth of flavor to the spread, enhancing its overall taste.
Spices - A flavorful combination of onion powder, ground black pepper, smoked paprika, and garlic powder.
For Serving - Ritz crackers or cut vegetables

Tools needed for this recipe

Large Bowl
Cheese Grater
Rubber spatula or hand mixer

How To Make Pimento Cheese Dip

In a large mixing bowl, combine the grated cheddar cheese, pepper jack cheese, and cream cheese. Use a spatula or a hand mixer on low speed to mix until the cheeses are well combined.
Add the mayonnaise, diced pimientos, Worcestershire sauce, onion powder, ground black pepper, smoked paprika, and garlic powder into the bowl. Stir the ingredients until well incorporated.
Serve immediately or chill in the refrigerator before serving.
Serve with Ritz crackers or vegetables.

How to store pimento cheese

If you're preparing this cheese to serve at a party or family gathering, it's best not to leave it out for longer than 2 hours. This is when bacteria can start to grow. When ready to store, transfer the cheese to an airtight container or jar with a tight sealing lid.

How long can pimento cheese last in the fridge? When properly stored and in the fridge, your pimento cheese will be freshest for up to a week.

Can I freeze pimento cheese? I wouldn't recommend freezing pimento cheese. Freezing can alter the texture and consistency of the spread. Refrigerate for best results.

⭐Tanya's Top Tips⭐

Use the smoked paprika...the flavor is amazing. If you don't have smoked paprika, use regular paprika...but man, the smoked is my favorite.
I recommend grating block cheese with the large side of a hand grater for the best taste and consistency.
If you prefer smoother pimento cheese, use a hand mixer to blend the cheese mixture until it reaches your desired consistency.

How to serve

While you can enjoy pimento cheese on just about anything. Enjoy a dollop of pimento cheese on or with any of the following tasty dishes:

Serve pimento cheese as a dip or a spread at your next party. Here are just a few ideas for dipping or spreading:

Ritz crackers or Seed crackers
Carrot sticks or Celery sticks
Crostini, or Crusty bread slices
Assorted sliced bell peppers

Popular Substitutions & Additions

We've already kicked this dip up a notch by adding pepper jack cheese, but you can make it your own with a few additions. Try any of these to level up your pimento cheese dip:

Diced jalapenos for heat and crunch.
Diced pickles for a tangy crunch.
Crispy Bacon for another savory and smoky element.
Sun Sun-dried tomatoes add sweetness and smokiness.
Add a hint of nuttiness with chopped toasted pecans or walnuts.

FAQ's

What are pimento peppers?

Pimento, also known as pimiento peppers, is a cherry pepper. This large, heart-shaped pepper is slightly sweeter and more aromatic than a regular red bell pepper. The peppers come in a variety of colors and heat levels, but primarily, the sweet variety is used in things like this pimento cheese or the insides of salty green olives.

My pimento cheese is separating after refrigeration; what do I do?

If you notice any separation, before serving, give the cheese a gentle stir to redistribute the ingredients and flavors throughout.

Expert Tips

I recommend grating block cheese with the large side of a hand grater for the best taste and consistency.
If you prefer smoother pimento cheese, use a hand mixer to blend the cheese mixture until it reaches your desired consistency.

Looking for more dip recipes? Try these out:

If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Print Recipe

5 from 3 votes

Pimento Cheese Recipe

Pimento Cheese, a flavorful Southern staple, blends creamy, tangy, and a touch of spice in every mouthful.

Prep Time10

Total Time10

Course: Appetizer

Cuisine: American

Keyword: pimento cheese

Servings: servings

Calories: 280kcal

Author: Tanya

Ingredients

8 oz extra sharp cheddar cheese grated
8 oz pepper jack cheese grated
4 ounces of cream cheese softened
¾ cup mayonnaise
4 ounces jar diced pimientos drained
1 teaspoon Worcestershire sauce
¾ teaspoon onion powder
½ teaspoon ground black pepper
½ teaspoon smoked paprika
¼ teaspoon garlic powder
Ritz crackers or cut vegetables for serving

Instructions

In a large mixing bowl, combine the grated cheddar cheese, pepper jack cheese, and cream cheese. Use a spatula or a hand mixer on low speed to mix until the cheeses are well combined.
Add the mayonnaise, diced pimientos, Worcestershire sauce, onion powder, ground black pepper, smoked paprika, and garlic powder into the bowl. Stir the ingredients until well incorporated.
Serve immediately or chill in the refrigerator before serving.
Serve the Pimento Cheese with Ritz crackers or vegetables.

Notes

I recommend grating block cheese with the large side of a hand grater for the best taste and consistency.
If you prefer smoother pimento cheese, use a hand mixer to blend the cheese mixture until it reaches your desired consistency.

Nutrition

Peanut Butter Cup Martini

December 21, 2023 by Tanya Leave a Comment

The Peanut Butter Cup Martini expertly marries creamy peanut butter and rich chocolate flavors together, reminiscent of our favorite peanut butter cup candy. A comforting and nostalgic throwback is what truly makes it an awesome choice for any occasion. This post is for persons over the age of 21.

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

I've been working on expanding our home bar, and one of my favorite liquors we have added is peanut butter whiskey. It's sweeter than traditional whiskey and tastes exactly like peanut butter. That makes it perfect to use a peanut-flavored drink, hence this peanut butter cup martini.

This is a fun cocktail to make around Halloween and Christmas time. When everyone is enjoying their cookies and candies, you can be sipping on this indulgent drink! Plus, who doesn't love this classic combination of peanut butter and chocolate?

Add a little sweetness and warmth to your holidays with other martinis like this one. Try our Sour Apple Martini, Pecan Pie Martini, Bourbon Martini, or this Espresso Martini.

Ingredients for a Peanut Butter Cup Martini

Chocolate syrup for garnish - This isn't a requirement, but a great way to garnish your drink and make it pretty.
Peanut butter whiskey - I use Screwball Peanut Butter Whiskey in this recipe.
Whipped cream vodka - You could also use vanilla flavored vodka as well.
Cocoa loco - A chocolate flavored liqueur.
Half-and-half - You could also use heavy-cream or milk as a substiute.

Tools needed for this recipe

Cocktail Shaker
Chilled Martini Glass

How To Make A Peanut Butter Martini

Garnish a martini glass with chocolate syrup on the inside.

martini glass garnished with chocolate syrup.

Fill a shaker with ice. Pour the peanut butter whiskey, cocoa loco, whipped cream vodka, and half-and-half into the shaker.

Shake well for about 10-15 seconds. Strain into a chilled martini glass.

Optional: Garnish with chocolate shavings or a mini peanut butter cup.

A martini made with whiskey?

A martini with whiskey? Absolutely! Martinis are traditionally made with gin or vodka, this recipe shakes things up by using peanut butter whiskey for a nutty, unique twist. It's smooth, playful, and irresistibly delicious – a perfect spin on the classic.

How to Garnish a Martini Glass with Chocolate

To garnish a martini glass with chocolate, hold the glass at an angle and use the sauce bottle to drizzle or squeeze the chocolate inside, creating swirls, zigzags, or any pattern you like. Gently rotate the glass as you apply the sauce to get an even design. Once your pattern is set, pour the martini into the glass, being careful not to disrupt the chocolate design.

How to best serve a peanut butter cup martini

Most cocktails are best served in a chilled glass. This is the same for our peanut butter cup martini. If you're planning a party, it's easier to prep the glasses with garnish first and then stick them in the freezer. Once your cocktail is served, the chocolate won't be in a hurry to melt and sink to the bottom of your glass.

And of course, don't forget a peanut butter cup candy!

Peanut Butter Cup Martini Recipe Variations

Delicious on its own, there are still couple ways to make this your own.

Garnish: Drizzle the inside of your glass with creamy peanut butter. You can also rim the glass with peanut butter and dip it in pieces of broken peanut butter cups.
Coffee: Coffee and chocolate go very well together. Swap out half of the cocoa liquor with a coffee-based liquor or chilled espresso.
Dairy Free: Create a dairy free cocktail by swapping out the half and half with plant based alternative.

FAQ's

My martini tastes too sweet/too strong, what can I do?

Balance is key in a martini. If it's too strong, reduce the amount of whiskey and increase the cream or non-alcoholic components. If it's too sweet, increase the whiskey slightly or add a dash of unsweetened cocoa powder to cut through the sweetness.

I don't have a cocktail shaker, how can I make a martini without one?

If you don’t have a cocktail shaker, you can use a mason jar with a tight lid or stir the ingredients vigorously in a glass with a long spoon. The key is to mix the ingredients thoroughly.

How can I make my peanut butter martini creamier?

To make your martini creamier, increase the amount of half-and-half. A small scoop of vanilla ice cream can also be a decadent and extra creamy addition.

Expert Tips

For a visually appealing garnish, you can create a swirl or zigzag pattern with the chocolate syrup inside the martini glass. This not only adds flavor but also makes the cocktail more visually appealing.
Cocoa Loco and Whipped Cream Vodka Substitutes: If Cocoa Loco isn't available, you can substitute it with another chocolate liqueur or even a chocolate-flavored vodka, adjusting the sweetness as necessary. You can also sub the whipped cream vodka with vanilla vodka.

Looking for more cocktail recipes? Try these out:

If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Print Recipe

5 from 1 vote

Peanut Butter Cup Martini

Prep Time5

Total Time5

Course: Cocktails

Cuisine: American

Keyword: peanut butter cup martini

Servings: cocktail

Calories: 268kcal

Author: Tanya

Equipment

cocktail shaker
Martini glass

Ingredients

Chocolate syrup for garnish
2 ounces Peanut butter whiskey
1 ounce whipped cream vodka
1 ounce cocoa loco
1 ounce half-and-half

Instructions

Garnish a martini glass with chocolate syrup on the inside.
Fill a shaker with ice. Pour the peanut butter whiskey, cocoa loco, whipped cream vodka, and half-and-half into the shaker.
Shake well for about 10-15 seconds. Strain into a chilled martini glass.
Optional: Garnish with chocolate shavings or a mini peanut butter cup.

Notes

For a visually appealing garnish, you can create a swirl or zigzag pattern with the chocolate syrup inside the martini glass. This not only adds flavor but also makes the cocktail more visually appealing.
Cocoa Loco and Whipped Cream Vodka Substitutes: If Cocoa Loco isn't available, you can substitute it with another chocolate liqueur or even a chocolate-flavored vodka, adjusting the sweetness as necessary. You can also sub the whipped cream vodka with vanilla vodka.

Nutrition

The Juiciest Air Fryer Turkey Burgers (Seasoned and Flavorful)

December 17, 2023 by Tanya 81 Comments

These Air Fryer Turkey Burgers are juicy, delicious, and full of amazing flavor. I use my healthy secret ingredient to keep these turkey burgers nice and juicy with no added oil or butter.

air fryer turkey burger on bread with lettuce, tomato, and onion

[Read more...]

Savory Southern Smothered Turkey Wings

December 13, 2023 by Tanya 44 Comments

Made from scratch, these smothered turkey wings are a true Southern favorite. Seasoned and roasted turkey wings are baked in a rich homemade gravy for a hearty and comforting family meal.

Five smothered turkey wings on a white plate.

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

Turkey isn't just for Thanksgiving and Christmas! This Southern smothered turkey wings recipe can be enjoyed all year round, and let me tell you, they are nothing short of delicious!

Seasoned turkey wings are roasted, and then a rich homemade turkey gravy is made from the drippings, for a bite full of flavor.

This recipe takes a little time to make, but the good news is that they actually require very little hands on time, and it's a really straight forward recipe that's made with a few simple ingredients.

Be sure to try my Air Fryer Turkey Breast and Air Fryer Turkey Burgers too!

Two smothered turkey wings served on rice.

How to make smothered turkey wings

Preheat oven to 375 degrees Fahrenheit. Place the turkey wings in a roasting pan and drizzle them with the olive oil.

In a small bowl, mix the salt, pepper, smoked paprika, cayenne pepper, dried thyme, garlic powder, and onion powder. Sprinkle the seasonings over the wings making sure to cover both sides of the wings.

Seasoned turkey wings in a roasting pan.

Top the wings with the sliced onions and bell peppers and cover with foil. Bake for 1 hour and 15 minutes.

Sliced onions and peppers on the turkey wings in the roasting tin.

After removing the wings from the oven, pour the drippings into a measuring cup (or a something to make it easier to pour).

To make the gravy: Heat the butter in a large skillet over medium heat. Once butter starts bubbling, add the onions and garlic cloves into the skillet. Cook until soft.

Then stir in the sage, smoked paprika, and flour. Cook for 1-2 more minutes.

Stir in the pan drippings from the wings, then slowly stir in the stock. Let the mixture simmer for about 5-7 minutes until it thickens a little.

Stock and drippings added to the pan to make the gravy.

Then pour the gravy over the wings.

Gravy poured over the baked turkey wings.

Bake the wings uncovered for 35-45 more minutes or until they are tender.

Serve and enjoy.

Smothered turkey wings in a roasting tin ready to serve.

Can you make it ahead of time?

These smothered turkey wings are best served as soon as they are ready so that the wings are nice and juicy. You can do the first bake of the chicken wings, make the gravy a few hours ahead, and then do the final cook when you are ready to serve.

If you have leftovers, store them covered in the fridge for up to 4 days. Reheat in the oven at 360 degrees Fahrenheit, covered with foil, until warmed through. You can also freeze any leftovers.

Can you make this with other cuts of turkey?

This recipe is delicious with turkey wings, but you can also make it with turkey legs and thighs as well. Cooking times remain pretty much the same, but use an instant-read thermometer to check that they are fully cooked through. They should register at 165 degrees Fahrenheit.

What do you serve them with?

I love serving these smothered wings on white rice, and mashed potatoes will also work great. Serve them up with your favorite veggie sides like Instant Pot Green Beans and Southern Candied Sweet Potatoes. And if you're looking for other smothered recipes, you'll love these smothered pork chops and this smothered chicken recipe too.

Cooked turey wings and gravy ready to serve.

Recipe Notes and Tips

Pat the wings dry before seasoning them to help get the skin nice and crispy.
Use an instant-read thermometer to check that the wings are cooked through. They should register at least 165 degrees Fahrenheit.
Larger wings will take longer to cook. Cook the wings until tender and the meat falls easily off the bone.

What temperature will turkey fall off the bone?

Turkey is safe to eat at 165°F. However, for tender meat that falls off the bone, it should be cooked to 185-200°F. This allows the connective tissue to fully break down.

Can I freeze the leftovers?

Yes, smothered turkey wings can be frozen. They can be stored in the refrigerator for up to 4 days or frozen for longer storage. When reheating, allow the dish to thaw completely in the refrigerator before baking.

Does this recipe work with chicken wings?

You can use this recipe with chicken wings, but since they are smaller, you will need to reduce the cooking time. A meat thermometer can help ensure they are cooked properly.

I hope you like these smothered turkey wings as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

More Turkey Recipes

Print Recipe

4.85 from 38 votes

Savory Southern Smothered Turkey Wings Recipe

Made from scratch, these smothered turkey wings are a true Southern favorite. Seasoned and roasted turkey wings are baked in a rich homemade gravy for a hearty and comforting family meal.

Prep Time10

Cook Time2

Total Time2 10

Course: Main Course

Cuisine: American

Keyword: how to cook turkey wings, oven roasted turkey wings, turkey wings with gravy

Servings: servings

Calories: 765kcal

Author: Tanya

Ingredients

Turkey Wings

3-4 pounds turkey wings split into flats and drums
3 tablespoons olive oil
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons kosher salt
1 teaspoon dried thyme
1 teaspoon black pepper
½ teaspoon cayenne pepper
1 large yellow onion sliced
1 green bell pepper sliced

Gravy

4 Tablespoon unsalted butter
1 yellow onion thinly sliced
2 garlic cloves minced
⅛ teaspoon rubbed sage
¼ teaspoon smoked paprika
¼ cup all purpose flour
Pan drippings from wings
2 cups turkey stock or chicken stock room temperature
Salt and pepper to taste

Instructions

Preheat oven to 375F. Place the turkey wings in a roasting pan and drizzle them with the olive oil.
In a small bowl, mix the salt, pepper, smoked paprika, cayenne pepper, dried thyme, garlic powder, and onion powder. Sprinkle the seasonings over the wings making sure to cover both sides of the wings.
Top the wings with the sliced onions and bell peppers and cover with foil. Bake for 1 hour and 15 minutes.
After removing the wings from the oven, pour the drippings into a measuring cup (or a something to make it easier to pour).
To make the gravy: Heat the butter in a large skillet over medium heat. Once butter starts bubbling, add the onions and garlic cloves into the skillet. Cook until soft.
Then stir in the sage, smoked paprika, and flour. Cook for 1-2 more minutes.
Stir in the pan drippings from the wings, then slowly stir in the stock. Let the mixture simmer for about 5-7 minutes until it thickens a little.
Then pour the gravy over the wings. It will thicken more in the oven. Bake the wings uncovered for 35-40 more minutes or until they are tender. Serve with rice.

Notes

Pat the wings dry before seasoning them to help get the skin nice and crispy.
Use an instant read thermometer to check that the wings are cooked through. They should register at 165F.
Larger wings will take longer to cook. Cook the wings until tender and the meat falls easily off the bone.

Nutrition

This post was originally published on July 29, 2021. It has been updated with additional helpful information.

Slow Cooker Mulled Wine

December 13, 2023 by Tanya Leave a Comment

There is nothing more warming over the winter months than a glass of mulled red wine. This Slow Cooker Mulled Wine is spiced red wine with a blend of cloves, cinnamon, and star anise, sweetening it with honey and adding slices of fresh orange for a festive citrus twist. This post is intended for an audience of 21 and over only.

Two glass cups filled with mulled wine and topped with a slice of mulled orange with whole spices set alongside.

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

Mulled wine is a classic festive drink, perfect for gatherings of family and friends as the recipe is easily doubled or tripled to cater for larger groups.

Making mulled wine in the slow cooker proved to be a hit, as the slow temperature means you can leave it for an hour or two and don't have to stay close to the stove ensuring it doesn't boil or reduce too much.

What I love most about mulled wine is how little preparation is required. You can prepare the mulled wine, leave it on low and head out for a winter walk knowing there will be a glass of something delicious to warm you up when you get home.

If, like me, you enjoy a warm cocktail over the winter months, try some of my favorite recipes. My Bourbon Hot Toddy, Irish Coffee and Turtle Coffee Recipe are sure to fill you with festive cheer, warming you from the inside out! Also, lets not forget the kids over the festive holiday, my Shamrock Mint Hot Chocolate is perfect.

Mulled wine ingredients

Here's what you will need to make my slow cooker mulled wine recipe:

Slow cooker mulled wine recipe ingredients.

Wine - I use a 750 ml bottle of red wine to serve 4-6 people. Opt for a full bodied wine like Merlot or Cabernet Sauvignon.
Spices - I make a sachet of mulling spices by combining cinnamon sticks, whole cloves and whole star anise.
Honey - use any variety of honey to add a touch of sweetness.
Orange - I use a whole orange, sliced, to add a sweet citrus flavor to the mulled wine.
Brandy - I add brandy to the mulled wine to warm through just before serving as it adds depth of flavor.

Equipment required

Slow Cooker - to gently heat and combine the flavors of the mulled wine.
Cheesecloth - to make a sachet for your spices.
String - to tie the cheesecloth sachet.
Ladle - for serving the mulled wine.
Measuring cups and spoons - for accurately measuring wine, spirits, and sweeteners.
Knife and cutting board - for slicing any fruit additions like oranges or lemons.
Serving glasses or mugs - opt for heat-resistant glasses or mugs for serving the mulled wine.

How to make Mulled Wine in the Slow Cooker

Place the whole cloves, cinnamon sticks, and whole star anise into a piece of cheesecloth.

Gather the edges of the cheesecloth and tie it securely with a string to create a spice sachet.

A cinnamon stick, whole cloves and whole star anise set of a piece of white cheesecloth.

A cheesecloth sachet tied with string and filled with whole spices.

Pour the 750ml bottle of Merlot or Cabernet Sauvignon into the insert of a 2-quart slow cooker.

Add the sachet to the slow cooker, then add the honey and sliced oranges and stir.

Slow cooker filled with red white, spice sachet and slices of fresh orange.

Cover and set the slow cooker to low heat. Let it simmer for 1 to 2 hours.

When 10 minutes are left, add the brandy. This will ensure that the brandy does not cook off.

Serve warm from the slow cooker, garnished with an orange slice or cinnamon stick if desired.

Expert Tips

These tips will help you make the best mulled wine recipe you've ever tried.

The flavor of the mulled wine depends on the red wine, but you don't need to buy an expensive wine. Use a good quality bold and fruity red wine, one that you would like to drink on it's own. I recommend a Merlot, Cabernet Sauvignon or a Shiraz.
Scale the recipe by using a larger slow cooker and increasing the ingredients. You can double or triple the recipe.
Unless doubling up the recipe, don’t be tempted to add more spices, or the finished drink will be out of balance and can be quite overpowering.
To make mulled wine ahead of time, prepare the recipe as usual. Once done, let it cool, then store it in the refrigerator in an airtight for up to 3 days.
To reheat, warm it gently over low heat to ensure the alcohol doesn't evaporate and the flavors stay intact.

Flavor variations

If there is a spice you don't like you can always leave it out.
The honey can be substituted for maple syrup or brown sugar.
I've used sliced oranges, but you could substitute with mandarins or clementines.
Mulled red wine is delicious, but you can swap the red wine for cider and make slow cooker mulled cider.

FAQs

Can you overheat mulled wine?

Yes you can. To key to making good mulled wine is to take it up to temperature slowly, so that it is warm, but not boiling hot. Overheating and boiling mulled wine will cook off the alcohol and can leave the mulled wine tasting bitter.

Why make mulled wine in a slow cooker?

Making mulled wine in the slow cooker means that you heat the wine gently over a long period, allowing all the flavors of the orange and spices to meld together. The low temperature of a slow cooker only brings the liquid up to a gentle simmer, which means you retain all the flavor as the wine and alcohol doesn't burn off, reduce and become syrupy.

Does the alcohol in red wine evaporate in the slow cooker?

A slow cooker cooks slowly and at a lower temperature, which means the alcohol doesn't reduce, cook down and burn off.

If you have tried this Slow Cooked Mulled Wine recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Print Recipe

No ratings yet

Slow Cooker Mulled Wine

Slow Cooker Mulled Wine is a simple recipe, spicing the red wine with a blend of cloves, cinnamon and star anise, sweetening it with some honey and adding slices of fresh orange for a festive citrus twist.

Prep Time5

Cook Time1

Total Time1 5

Course: Drinks

Cuisine: Italian

Keyword: best slow cooker mulled wine, mulled red wine, mulled wine recipe, traditional mulled wine recipe

Servings:

Calories: 145kcal

Author: Tanya

Equipment

Slow Cooker
Small piece of cheesecloth
String
Ladle
Measuring cups and spoons
Knife and cutting board
Serving glasses or mugs

Ingredients

750 ml bottle of red wine Merlot or Cabernet Sauvignon
½ tablespoon whole cloves
2 cinnamon sticks
2 whole star anise
1 tablespoon honey
1 medium orange rinsed, dried and sliced
2 tablespoon brandy

Instructions

Place the whole cloves, cinnamon sticks, and whole star anise into a piece of cheesecloth. Gather the edges of the cheesecloth and tie it securely with a string to create a spice sachet.
Pour the 750ml bottle of Merlot or Cabernet Sauvignon into the insert of a 2-quart slow cooker.
Add the sachet to the slow cooker, then add the honey and orange slices and stir.
Cover and set the slow cooker to low heat. Let it simmer for 1 to 2 hours.
When 10 minutes are left, add the brandy.
Serve warm from the slow cooker, garnished with an orange slice or cinnamon stick if desired.

Notes

Scale the recipe by using a larger slow cooker and increasing the ingredients. You can double or triple the recipe.
To make mulled wine ahead of time, prepare the recipe as usual. Once done, let it cool, then store it in the refrigerator in an airtight for up to 3 days.
To reheat, warm it gently over low heat to ensure the alcohol doesn't evaporate and the flavors stay intact.

Nutrition

Coquito

December 12, 2023 by Tanya Leave a Comment

Coquito, a creamy and dreamy Puerto Rican holiday drink. This festive concoction is rich, sweet, and infused with the warming flavors of the tropics, making it a perfect choice for holiday gatherings or cozy evenings. This post is for persons over the age of 21.

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

The Coquito, a traditional Puerto Rican holiday drink, is a delightful blend of sweetened condensed milk, evaporated milk, cream of coconut, vanilla extract, cinnamon, nutmeg, and a generous pour of Puerto Rican white rum. The result is a rich, smooth concoction like a Caribbean holiday in a glass.

My neighbor taught me how to make Coquito, which I like to have on hand during the Holidays. I usually prefer a glass of this Puerto Rican Rum Punch to traditional eggnog.

A traditional Coquito recipe uses white rum, but I like to add a bit of spiced rum. This makes it the perfect festive drink for the holiday season, bringing a unique tropical flair to your celebrations.

Consider trying a Bourbon Milk Punch or Caribbean Rum Cake for more delightful holiday treats with a tropical twist. These recipes will surely add a touch of the Caribbean to your holiday festivities.

Ingredients For Coquito

Sweetened Condensed Milk: Adds a luscious, creamy texture and a rich sweetness, balancing the spices.
Evaporated Milk: Provides a lighter creaminess than condensed milk, contributing to the drink's velvety texture.
Cream of Coconut (Coco Lopez): The heart of Coquito! It brings a sweet, tropical coconut flavor, essential for the authentic taste.
Vanilla Extract: Enhances the overall flavor profile with its warm, aromatic essence.
Ground Cinnamon: Adds a subtle warmth and spice, complementing the coconut and rum.
Nutmeg: Its spicy-sweet flavor deepens the complexity of the Coquito.
White Puerto Rican Rum: Provides a smooth, slightly sweet base, integral to the traditional recipe.
Spiced Rum: Adds an extra layer of warmth and spice, elevating the drink.
Garnish: Ground Nutmeg and a Cinnamon Stick add a festive touch and a hint of additional spice.

Tools needed for this recipe

Blender
Jar for storage
Funnel

How To Make Coquito

Add the sweetened condensed milk, evaporated milk, cream of coconut, vanilla extract, ground cinnamon, nutmeg, white rum, and spiced rum in a large blender. Blend everything together on medium speed until the mixture is smooth and evenly combined, about 1-2 minutes.

All ingredients are added to the blender for the coquito.

Transfer the mixture from the blender into a large pitcher or bottle. Refrigerate it for at least 2 hours, but overnight is best.

The cocktail blend has been mixed up and ready to pour.

Once chilled, give the Coquito a good stir or shake (if it’s in a bottle). Serve it in small glasses or cups. Garnish each serving with a sprinkle of ground nutmeg and a cinnamon stick. Serve and enjoy.

Pouring the coquito cocktail into a serving jar from the blender.

How to serve a Coquito Cocktail

Serve Coquito chilled in small glasses.
Garnish with a light dusting of nutmeg and a cinnamon stick for a festive touch.
Pair with light pastries or cookies for a delightful holiday treat.

How to store Coquito

Refrigeration: Store Coquito in the refrigerator for up to 4-6 weeks. Keep it in a tightly sealed bottle or jar to maintain its flavor. Shake well before serving, as the ingredients may separate over time.

Freezing: You can also freeze any leftover Coquito! For an easy experience, freeze in silicone ice cube trays. This can be frozen for up to 1 month.

two coquito cocktails being served with a cinnamon stick on top.

Substitutions & Additions

Garnishes: In addition to cinnamon and nutmeg, garnish the inside or rim of your glass with a chocolate or caramel drizzle.
Spice Variations: If you’re not a fan of cinnamon or nutmeg, try cardamom or a pinch of clove for a different spice profile.
Dairy-Free Alternatives: For a lactose-free or vegan version, substitute sweetened condensed milk and evaporated milk with coconut condensed milk and coconut cream. This will maintain the creamy texture while keeping it dairy-free.

Expert Tips

Let the coquito sit in the refrigerator for at least 2 hours before serving; ideally, leave it overnight for optimal flavor blending.
Remember to use cream of coconut, not coconut milk, as they differ – cream of coconut includes added sugar, unlike coconut milk.
For a smooth consistency, blend for 1-2 minutes, ensuring the ground spices are fully integrated with the milk.
Stain the coquito if that's your preference. The cream of coconut can impart a few solid bits into the cocktail. Simply strain them out if you want.

FAQ's

Can I make a non alcoholic version of Coquito?

Absolutely! For a non-alcoholic version, simply omit the rum. The drink will still have its delightful creamy and spiced flavor. Replacing the rum with a zero-proof option, or just adding a splash of rum extract, is also ideal if you want to maintain the original flavors. Try Sans Bar or Lyres for some great nonalcoholic spirit alternatives.

Is Coquito similar to Eggnog?

Coquito is often compared to eggnog due to its creamy texture and use of spices, but it's unique with its tropical coconut twist and doesn't contain eggs.

Looking for more cocktail recipes? Try these out:

If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Print Recipe

5 from 1 vote

Coquito

Prep Time10

Refrigeration Time2

Total Time2 10

Course: Cocktails

Cuisine: Caribbean

Keyword: coquito

Servings: servings

Calories: 165kcal

Author: Tanya

Equipment

Blender

Ingredients

1 14 oz can sweetened condensed milk
1 12 oz can evaporated milk
1 15 oz can cream of coconut (Coco Lopez)
½ teaspoon vanilla extract
½ ground cinnamon
¼ teaspoon nutmeg
1 ¼ cup white Puerto Rican White Rum
½ cup Spiced Rum
Ground Nutmeg and Cinnamon stick for garnish

Instructions

Add the sweetened condensed milk, evaporated milk, cream of coconut, vanilla extract, ground cinnamon, nutmeg, white rum, and spiced rum in a large blender. Blend everything together on medium speed until the mixture is smooth and evenly combined, about 1-2 minutes.
Transfer the mixture from the blender into a large pitcher or bottle. Refrigerate it for at least 2 hours, but overnight is best.
Once chilled, give the Coquito a good stir or shake (if it’s in a bottle). Serve it in small glasses or cups. Garnish each serving with a sprinkle of ground nutmeg and a cinnamon stick. Serve and enjoy.

Notes

Let the coquito sit in the refrigerator for at least 2 hours before serving; ideally, leave it overnight for optimal flavor blending.
Remember to use cream of coconut, not coconut milk, as they differ – cream of coconut includes added sugar, unlike coconut milk.
For a smooth consistency, blend for 1-2 minutes, ensuring the ground spices are fully integrated with the milk.

Nutrition