This easy and delicious Corn Soufflé recipe is a corn casserole that is the perfect addition to any dinner table. It’s so easy and tasty and perfect for those who love a good corn casserole.
Easy Corn Soufflé Recipe
Easy BBQ Air Fryer Ribs (Quick & Tender )
These Tender and Saucy BBQ Air Fryer Ribs are the perfect quick and easy recipe for pork ribs. These ribs can be ready for your dinner table in less than 40 minutes and are full of amazing flavor.
This post contains affiliate links, please read my full disclaimer here.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
Every once in a while, someone in my family gets a hankering for ribs. Before, we would drive to a BBQ restaurant. However, now I believe it would be better to prepare ribs at home.
My initial rib recipe would have me cook ribs low and slow in the oven. But one day, I said…let’s try these ribs in the air fryer. We all agreed that air fryer ribs are pretty darn good.
The benefit of ribs in the air fryer is that they cook quickly and easily. They are tender and juicy ribs, with a bit of tug but do not fall off the bone. If fall-off-the-bone ribs are more your speed, I suggest another cooking method.
Ingredients for BBQ Ribs
- Pork Baby Back Ribs - Baby back ribs are tender and lean, coming from the upper ribcage of the pig.
- BBQ Seasoning - I love my homemade BBQ seasoning for these ribs but feel free to use your favorite store-bought brand.
- BBQ Sauce - Another shout-out to my homemade sticky BBQ sauce. You can use your favorite BBQ Sauce. I'll occasionally use Sweet Baby Ray's.
How to make Ribs in an Air Fryer
First, cut a full rack of pork baby back ribs in half to fit into the air fryer basket. Then, remove the membrane from the back of the ribs.
Then season the ribs with your favorite BBQ spice rub, covering both sides of the ribs.
Preheat the air fryer to 380 degrees Fahrenheit for a few minutes, then place the ribs in the basket, meat side down, and cook for 20 minutes.
Once the 20 minutes is up, grab a pair of tongs, flip the ribs over, and cook for an additional 10 minutes at 380 degrees Fahrenheit.
Once the timer is up, open the basket and cover the ribs with your favorite BBQ sauce.
Close the Air Fryer basket and cook for 5 minutes at 400 degrees Fahrenheit.
Remove and allow the ribs to rest for a few minutes. Feel free to cover it with additional BBQ sauce if you like saucy ribs.
Tanya's Tips
- For a deeper flavor infusion, marinate the ribs with the BBQ rub for at least 2 hours or overnight in the refrigerator before air frying. This extra time allows the spices to penetrate the meat, providing a more flavorful result.
- Using a meat thermometer ensures the ribs reach a safe and juicy internal temperature. I prefer to cook ribs to a higher internal temperature of around 190°F to 203°F (88°C to 95°C).
- Baste the ribs with some BBQ sauce during the last 5-10 minutes of cooking. Avoid basting too soon, as the sugar in the BBQ sauce may burn if exposed to heat for too long.
Flavor Variations
- Honey Garlic Ribs: Swap out the BBQ rub and sauce for a honey garlic glaze. Combine honey, minced garlic, soy sauce, and a touch of ginger to create a sweet and savory coating for your ribs. Brush the glaze on the ribs during the last few minutes of cooking to avoid burning.
- Spicy Chipotle Ribs: For a spicy kick, create a chipotle rub using ground chipotle powder, smoked paprika, brown sugar, onion powder, garlic powder, salt, and black pepper. You could also blend a couple of canned chipotle peppers in adobo sauce with your BBQ sauce for extra heat and smokiness.
- Carolina Gold BBQ Ribs: For a unique twist, consider creating a Carolina Gold BBQ sauce variation for your ribs. After preparing and air frying your ribs as usual, during the last 5-10 minutes of cooking, generously brush them with Carolina Gold BBQ Sauce, allowing it to caramelize slightly, imparting a tangy and sweet flavor with a hint of mustard tang. The Carolina Gold BBQ Sauce can also be offered on the side for extra dipping.
How to store
To refrigerate: These ribs are best consumed immediately but can be stored in an airtight container in the refrigerator for up to 3-4 days.
To freeze: After cooking, allow the ribs to cool to room temperature before wrapping them tightly with plastic wrap or aluminum foil to preserve their moisture and flavor. After wrapping, put them in a sealed bag, mark them with the date, and keep them in the freezer for 3 months.
To reheat: When you're ready to eat the ribs, it's best to thaw them in the refrigerator overnight, then reheat them in the oven at 350°F until they're warmed through or in the air fryer at 350°F for about 7-8 minutes.
And there you have it, amazing tender BBQ ribs.
Looking for more air fryer recipes? Try these out:
- Air Fryer Chicken Legs (Also BBQ)
- Air Fryer Steak with Garlic Herb Butter
- Air Fryer Pork Chops
- Air Fried Jamaican Jerk Pork
These ribs are great served with these recipes:
- Air Fryer Baked Sweet Potato with Hot Honey Butter
- French Fries
- Cheddar and Sour Cream Corn on the Cob
- Coleslaw
How long do ribs take in an air fryer?
Ribs in an air fryer typically take about 30 minutes at 380°F, depending on the thickness and your preferred level of doneness.
Should I cook ribs in foil in the air fryer?
I don't use foil for this method. The ribs remain tender and juicy without the foil.
This Recipe has a full Length Video Tutorial. You can watch the full video on YouTube by clicking HERE.
Easy BBQ Air Fryer Ribs
These tender and saucy bbq ribs come out perfect when cooked in the air fryer. Make air fryer ribs in less than 40 minutes. It’s perfect for any weeknight meal.
Servings: 4 people
Calories: 576kcal
Equipment
Ingredients
Instructions
- Season the ribs with bbq spice rub, covering both sides of the ribs.
- Preheat the air fryer to 380 degrees Fahrenheit for a few minutes, then place the ribs in the air fryer basket, meat side down and cook for 20 minutes.
- Once the 20 minutes is up, grab a pair of tongs and flip the ribs over, and cook for an additional 10 minutes on 380 degrees.
- Once the timer is up, open the basket and cover with the bbq sauce. Return to Air fryer and cook for 5 minutes on 400 degrees Fahrenheit.
- Remove and allow the ribs to rest for a few minutes. Feel free to cover with additional bbq sauce if you like saucy ribs.
Video
Notes
- The cook times in this recipe are for pork baby back ribs. Beef ribs will likely take longer to cook.
- I used my large air fryer (5.3qt) to ensure all my ribs would fit into the basket.
Nutrition
Calories: 576kcal | Carbohydrates: 22g | Protein: 42g | Fat: 36g | Saturated Fat: 13g | Cholesterol: 148mg | Sodium: 557mg | Potassium: 688mg | Fiber: 2g | Sugar: 12g | Vitamin A: 419IU | Vitamin C: 2mg | Calcium: 189mg | Iron: 6mg
This recipe post was originally posted on January 14, 2020. It has been updated with additional helpful information and suggestions.
Cranberry Moscow Mule
Get into the festive spirit with a Cranberry Moscow Mule garnished with fresh tart cranberries and lime. As cranberries take center stage in winter dishes and decor, why not in our cocktails too? This cocktail variation is soon to be your new winter favorite. This post is for persons over the age of 21.
This post contains affiliate links, please read my full disclaimer here.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
The cranberry Moscow mule, where cranberries and ginger beer come together in a tart and spicy beverage. Brighten those flavors with a burst of lime juice. Don't let the spicy ginger beer scare you, you can also use ginger ale for a smoother taste.
A classic Moscow mule contains vodka, ginger beer, and lime juice. This spin with the addition of cranberry juice and cranberries, makes this the perfect cocktail for the Holidays.
For more cranberry favorites this season, try my Cranberry Sauce, a refreshing Homemade Cranberry Lemonade, or a lighter Cranberry Pecan Apple Salad.
Ingredients
- Vodka - I used Ketel One Vodka, but you can use your favorite brand.
- Cranberry juice - Pure cranberry juice is ideal, try to avoid cranberry fruit cocktail as it contains more sugar and other fruit juices.
- Lime juice - Freshly squeezed lime juice will give you the best and freshest lime flavor.
- Ginger beer - Use your favorite brand of Ginger Beer. If you don't have access to ginger beer but would still like a delicious cocktail, use ginger ale instead. You could also use my homemade Ginger Beer, which does not have fizz, just great flavor.
- Garnish - Cranberries and a fresh lime wheel or wedge as a garnish. Using frozen cranberries will also help in keeping your drink cold.
Tools needed for this recipe
- Cocktail Shaker
- Mule Mug
How To Make A Cranberry Moscow Mule
Start by filling a copper mug or a highball glass with ice cubes to chill it.
In a cocktail shaker, combine the vodka, cranberry juice, and lime juice. Shake well to mix.
Strain the shaken mixture into your prepared glass filled with ice.
Top the glass with ginger beer and gently stir to combine all the ingredients.
Garnish with a few frozen cranberries. Serve immediately and enjoy.
Recipe Variations
This cocktail is bright and refreshing but there are different ways to make this based on your preferences, feel free to try a couple of these suggestions:
- Cranberry Orange - Add orange juice or a splash of orange liqueur, then garnish with an orange peel twist.
- Cranberry Pomegranate - Mix the cranberry juice with pomegranate juice and garnish with pomegranate arils.
- Cranberry Mint - Muddle fresh mint leaves in the bottom of the glass before filling, then garnish with mint leaves.
- Cranberry Apple - Use apple juice or cider in combination with cranberry juice. Garnish with a dried apple slice.
Cranberry Moscow Mules for a crowd
Planning a party? You can prep this cocktail in advance for a crowd! Don't forget to scale the recipe up first.
Step 1: Mix the vodka, cranberry juice, and lime juice in a pitcher.
Sept 2: Fill each glass (mason jars are cute for this!) with ice then the cocktail mix. Serve with a can of ginger beer or ginger ale and let your guests fill as they desire. Or you can simply fill the glass with ginger beer before serving.
Offer a tray of different garnishes so your guests can make their cocktail unique.
Expert Tips for the perfect cranberry moscow mule
- Feel free to adjust the lime juice or cranberry juice to suit your personal taste. If you prefer a sweeter drink, you can even add a splash of simple syrup.
- The type of ginger beer you use can significantly impact the flavor of your Moscow Mule. For a spicier kick, opt for a ginger beer with a strong ginger flavor; for a milder experience, choose a lighter, more carbonated variety.
FAQ's
Why are mules served in copper mugs?
Using copper mugs isn't only appearing and easily noticed as the signature of a Moscow Mule, but the copper is quick to chill your drink and keep it cold. It's also said that copper enhances the flavors of vodka and ginger beer. This sounds like a good time for some experiments!
Can I make a cranberry Moscow mule non-alcoholic?
Yes! You can easily replace the vodka with a non-alcoholic variety. Clean Co. makes a delicious vodka alternative that would work well in this cocktail. Do note that ginger beer is non-alcoholic despite having 'beer' in its name.
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!
Cranberry Moscow Mule
Get into the festive spirit with a Cranberry Moscow Mule garnished with fresh tart cranberries and lime. As cranberries take center stage in winter dishes and decor, why not in our cocktails too? This cocktail variation is soon to be your new winter favorite.
Servings: 1 serving
Calories: 199kcal
Equipment
- mule mug
Ingredients
- 2 Ounces vodka
- 2 Ounces cranberry juice
- ½ Ounce lime juice
- 4 Ounces of Ginger beer
- Frozen Cranberries for garnish
Instructions
- Start by filling a copper mug or a highball glass with ice cubes to chill it.
- In a cocktail shaker, combine the vodka, cranberry juice, and lime juice. Shake well to mix.
- Strain the shaken mixture into your prepared glass filled with ice.
- Top the glass with ginger beer and gently stir to combine all the ingredients.
- Garnish with a few frozen cranberries. Serve immediately and enjoy.
Notes
- Feel free to adjust the lime juice or cranberry juice to suit your personal taste. If you prefer a sweeter drink, you can even add a splash of simple syrup.
- The type of ginger beer you use can significantly impact the flavor of your Moscow Mule. For a spicier kick, opt for a ginger beer with a strong ginger flavor; for a milder experience, choose a lighter, more carbonated variety.
Nutrition
Serving: 1g | Calories: 199kcal | Carbohydrates: 18g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 10mg | Potassium: 62mg | Fiber: 0.1g | Sugar: 17g | Vitamin A: 33IU | Vitamin C: 10mg | Calcium: 10mg | Iron: 0.4mg
Mashed Red Skinned Potatoes
Red skinned potatoes make a delicious mashed potato. When making this easy mashed red skinned potatoes recipe, I infuse the melted butter and milk with garlic to add an extra layer of flavor.
This post contains affiliate links, please read my full disclaimer here.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
Regular visitors to my blog will know that I love a good mashed potato. When it comes to an easy vegetable side dish I really don't think you can beat the humble mashed potato. Aside from tasting great, these garlic mashed red potatoes are versatile and pair well with a variety of meat, seafood, and vegetable-based main dishes.
These simple mashed red skinned potatoes require very little hands on preparation and can be cooked and on the table in just 30 minutes. Making this the ideal veggie side for mid week dining.
I like a creamy mashed potato, but as there's so much fiber and nutrients in the skin of a red potato I prefer to leave them on, giving the potatoes a more rustic texture. However, you can peel the potatoes for a smoother mash if you prefer.
Love mashed potatoes, then try some of my favorite recipes, my Garlic Mashed Potatoes, Creamy Slow Cooker Mashed Potatoes, Instant Pot Mashed Potatoes and Microwave Mashed Potatoes, and finally my Mashed Sweet Potatoes which can be sweet or savory!
Ingredients
Here's what you will need to make the best mashed red skinned potatoes:
- Red skinned potatoes - or any other variety of potato that's good for mashing, like Russets or Yukon Gold.
- Milk - I use whole milk or half and half for creamy mashed potatoes.
- Unsalted butter - if using salted butter, cut back on the salt.
- Garlic - only use fresh garlic as it has the best flavor for infusing the milk.
- Kosher salt
- Chives - to garnish.
How to make mashed red skinned potatoes
Place the cut red potatoes in a large pot and add enough water to cover the potatoes completely. Stir in a generous pinch of kosher salt.
Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for 15-20 minutes or until the potatoes are tender and easily pierced with a fork.
Drain the cooked potatoes in a colander and return them to the pot.
Mash the potatoes using a potato masher or a hand mixer on low speed. Set aside.
Combine the milk, butter, and smashed garlic cloves in a small saucepan. Warm over low heat, allowing the garlic to infuse the milk. Once the milk is warm and the butter is melted, remove from heat and set aside.
Add the butter to the potatoes and mash using a potato masher or a hand mixer on low speed.
Gradually add the garlic-infused milk, a little at a time, while mashing the potatoes until they are smooth. You may not need to use all the milk, so add it until you reach your desired consistency.
Stir in the sour cream and mix until well incorporated. Season the mashed potatoes with additional kosher salt to taste. Garnish with a sprinkle of chopped chives before serving.
Expert Tips
These tips will help you make the best red-skin mashed potatoes you've ever tried.
- Cut the potatoes into even-sized chunks; that way, they cook evenly.
- The potatoes can be left unpeeled for a rustic texture or peeled for a smoother mash.
- I've used a hand potato masher, but a potato ricer will give you even fluffier mash.
- Check the potatoes for seasoning before serving, and add a little more salt if required.
- Don't over-mash or beat the potatoes, as they will start to become thick and gluey.
Flavor variations!
- For a richer flavor, you can replace milk with heavy cream.
- Stir through some finely sliced green onions which can be warmed up with the butter and milk.
- For a mustard mash, add 1-2 teaspoons of Dijon mustard.
- Fresh herbs work a treat with mashed potatoes, try finely chopped chives or parsley.
- Add some shredded sharp cheddar cheese for cheesy red-skin mashed potatoes and allow the cheese to melt through the warm potatoes.
How to serve microwave mashed potatoes
Mashed potatoes are a versatile side dish that can be served at any time. They taste great with meat, fish, seafood, and vegetable based main dishes. Try it with my Braised Chicken Thighs, Roast Chicken, Brown Stew Chicken, Sous Vide Pork Chops, Turkey Burgers Air Fryer Meatloaf, or my Air Fryer Whole Fish.
How to store
Make ahead: Mashed potatoes are a great make-ahead side dish; they can be prepared a day in advance and stored in the refrigerator until you are ready to warm up and serve. Mashed red-skinned potatoes are the perfect addition to the Thanksgiving, Christmas, or any other holiday table.
To refrigerate: Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place in a small pan on the stovetop or heat up in the microwave. You can add a splash of milk or water to loosen the potatoes if required.
FAQs
What are the best potatoes for mashing?
Look for potatoes with a high starch content as they are great at absorbing the melted butter and milk and give you fluffy mashed potatoes, Russet or Idaho Potatoes are ideal. Yukon Gold is a great all round potato and results in slightly denser mashed potato.
Can you over mash potatoes?
Yes , don't over mash and/or beat potatoes or you will end up with thick, gluey and sticky mashed potato. I like to use a hand masher or potato ricer, which will result in fluffy mashed potatoes.
Is it OK to eat the skin of red potatoes?
Yes, you can scrub the skins and leave them on, or peel the skin off the potato. It is entirely down to personal choice. The skin of a potato is high in fiber, B vitamins, and minerals.
If you have tried this mashed red skinned potatoes recipe, or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!
Mashed Red Skinned Potatoes
Mashed red skinned potatoes where the melted butter and milk is warmed up and infused with garlic to add an extra layer of flavor. Leave the skins on the potatoes for a rustic texture, or peel for a creamy smooth mash.
Servings: 4
Calories: 370kcal
Equipment
- Potato masher or hand mixer
- Wooden spoon or spatula
- Chopping knife
- Serving dish
Ingredients
- 2 ½ lbs red potatoes skin on, scrubbed clean and cut into 1-inch pieces
- ½ cup milk
- 6 Tablespoons unsalted butter cut into ½ inch pieces
- 2 cloves garlic smashed
- 1 ½ teaspoons kosher salt or to taste
- chopped chives for garnish
Instructions
- Place the cut red potatoes in a large pot and add enough water to cover the potatoes completely. Stir in a generous pinch of kosher salt.
- Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
- Drain the cooked potatoes in a colander and return them to the pot. Mash the potatoes using a potato masher or a hand mixer on low speed. Set aside.
- Combine the milk, butter, and smashed garlic cloves in a small saucepan. Warm over low heat, allowing the garlic to infuse the milk. Once the milk is warm and the butter is melted, remove from heat and set aside.
- Add the butter to the potatoes and mash using a potato masher or a hand mixer on low speed.
- Gradually add the garlic-infused milk, a little at a time, while mashing the potatoes until they are smooth. You may not need to use all the milk, so add it until you reach your desired consistency.
- Stir in the sour cream and mix until well incorporated. Season the mashed potatoes with additional kosher salt to taste. Garnish with a sprinkle of chopped chives before serving.
Notes
- For a richer flavor, you can replace milk with heavy cream.
- The potatoes can be left unpeeled for a rustic texture or peeled for a smoother mash.
Nutrition
Calories: 370kcal | Carbohydrates: 47g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 937mg | Potassium: 1347mg | Fiber: 5g | Sugar: 5g | Vitamin A: 594IU | Vitamin C: 25mg | Calcium: 74mg | Iron: 2mg
Honey Roasted Carrots
Elevate the humble carrot with this simple Honey Roasted Carrots recipe. I slice the carrots before coating them in a delicious glaze of melted butter, honey, and brown sugar. Once you've tried these candied carrots, you won't return to plain old boiled ones!
This post contains affiliate links, please read my full disclaimer here.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
With this honey glazed carrots recipe, hands on prep time is minimal. Once coated in the buttery, honey mixture the oven does all the hard work, leaving you to get on with preparing the rest of the meal.
Roasting vegetables give them a wonderful flavor and these easy roasted carrots taste so much better regular boiled carrots. Roasting caramelizes the carrots a little, bringing out the natural sugars in this humble root vegetable.
Try some of my favorite vegetable side dish recipes, my Marinated Air Fryer Vegetables, Air Fryer Roasted Carrots, Southern Candied Sweet Potatoes, and my Air Fryer Corn on the Cob.
Ingredients
Here's what you will need to make these easy honey roasted carrots:
- Carrots - I scrubbed the carrots and left the skin on.
- Unsalted butter - if using salted butter, cut back on the salt.
- Honey - I find runny honey works best.
- Light brown sugar
- Kosher salt
- Black pepper
How to make honey roasted carrots
Preheat your oven to 400°F (200°C). Spray a 2-quart baking dish with cooking spray or line it with parchment paper and set aside.
Add the carrots, melted butter, honey, light brown sugar, salt, and pepper in a mixing bowl. Toss everything together until the carrots are well-coated with the mixture.
Spread the coated carrots in a single layer in the prepared baking dish.
Roast the carrots in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through the cooking time to ensure even roasting.
Serve and enjoy.
Expert Tips
These tips will help you make the best honey roasted carrots you've ever tried.
- Cut the carrots into even sized slices, that way they cook evenly.
- Feel free to peel or not peel the carrots. I leave them unpeeled for this method.
- For firmer carrots, cook the carrots for less time.
Flavor variations!
- You can use baby carrots, but keep in mind that the cooking time will vary, as well as the flavor.
- Serving to vegan diners, swap the honey for maple syrup and the butter for a dairy-free alternative.
- Add a touch of spice like cumin seeds, ground cumin, cinnamon, or nutmeg to the honey butter glaze.
- Finish the carrots with a garnish of freshly chopped parsley, thyme, or chives just before serving.
- This method would work equally well with parsnips, beets, pumpkin, butternut squash, or sweet potatoes. All you need to do is adjust the cooking times depending on the cooked vegetable.
How to serve honey roasted carrots
Candied carrots are a delicious and versatile side dish that can be served at any time of the year with a variety of meat, fish, seafood, and vegetable based main dishes. I like to serve them with my Air Fried Spatchcock Chicken, Air Fryer Steak with Garlic Herb Butter, Sous Vide Pork Chops, Air Fryer Meatloaf, Roasted Air Fryer Turkey Breast, or my Air Fryer Whole Fish.
How to store
Make ahead: You can get ahead and coat the carrots in the honey mixture hours before serving. Then, all you need to do is place them in the oven to roast when ready to eat. This makes them the perfect addition to the Thanksgiving, Christmas, or any other holiday table.
To refrigerate: Store leftover carrots in an airtight container in the refrigerator for up to 3 days. Reheat them in a small pan on the stovetop or microwave.
To freeze: Honey-roasted carrots can be cooked, cooled, and placed in an airtight container in the freezer for up to 3 months.
FAQs
Is it best to peel carrots before roasting?
No, you can leave the carrots with the skin on as I have done here, or peel it off. It is entirely down to personal preference.
Do you need to parboil carrots before roasting?
As I slice the carrots before roasting, there is no need to parboil them first. The honey butter glaze ensures the carrots don't dry out in the hot oven.
If you have tried this honey-roasted carrot recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!
Honey Roasted Carrots
Elevate the humble carrot with this Honey Roasted Carrots recipe. Sliced carrots are coated in a delicious glaze of melted butter, honey and brown sugar before being roasted in a hot oven.
Servings: 4
Calories: 141kcal
Ingredients
- 1 lb carrots rinsed, scrubbed and sliced in ¼ inch rounds
- 2 tablespoon unsalted butter melted
- 2 tablespoon honey
- 1 tablespoon light brown sugar
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C). Spray a 2-quart baking dish with cooking spray or line with parchment paper and set aside.
- In a mixing bowl, add the carrots, melted butter, honey, light brown sugar, salt, and pepper. Toss everything together until the carrots are well-coated with the mixture.
- Spread the coated carrots in a single layer in the prepared baking dish.
- Roast the carrots in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through the cooking time to ensure even roasting.
- Serve and enjoy.
Notes
- For firmer carrots, cook carrots for less time.
- Feel free to peel or not peel the carrots. I leave them unpeeled for this method.
- You can use baby carrots, but keep in mind that the cooking time will vary, as well as the flavor.
Nutrition
Calories: 141kcal | Carbohydrates: 23g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 516mg | Potassium: 377mg | Fiber: 3g | Sugar: 17g | Vitamin A: 19121IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 0.4mg
Slow Cooker Peach Cobbler
Enjoy the ease of making a dessert with my slow cooker peach cobbler. Rich in warm spices and flavor, tender canned peaches are covered in a buttery biscuit topping. A perfect dessert for any occasion and any season throughout the year.
This post contains affiliate links, please read my full disclaimer here.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
Slow cooker desserts are perfect for keeping your house cool in the summer, taking to family dinners and get-togethers, and filling your house with the smell of baked goods all day long. They're almost foolproof in that the slow cooker does most of the work.
A good peach cobbler is delicious any time of the year. With the added cinnamon, nutmeg, and brown sugar my peach cobbler quickly becomes a rich decadence that no one would question if you served it for Thanksgiving or Christmas.
Enjoy peach cobbler in the summer with the freshness of newly ripened peaches and a generous scoop of ice cream. But for Fall, I like to rely on canned peaches. For another take on peach cobbler, try my Easy Southern Peach Cobbler Cake, then sip on a Peach Cobbler Cocktail!
Ingredients
Peach Filling
- Unsalted butter - Adds a delicious richness and helps to thicken the sauce.
- Cans of peaches in fruit juice - Avoid canned peaches packed in syrup already, opt for 100% fruit juice.
- Brown sugar - Helps to create that rich sweetness from the molasses.
- Vanilla extract - or even almond extract or a mixture of both adds another layer of flavor and aroma.
- Spices - Ground cinnamon and nutmeg give a warm and nutty flavor to this dessert.
- Salt - Salt is necessary for balancing out the sweetness and enhancing flavors.
Biscuit Topping
- Butter cold and grated - Cold or even frozen butter is ideal when creating light and fluffy biscuit batter.
- All-purpose flour - This is the primary dry ingredient for the topping, try whole wheat flour or your favorite gluten free blend as well.
- Granulated sugar - Adds sweetness to the biscuit topping.
- Baking powder - Acts as a leavening agent, helping the biscuit topping to rise and become fluffy.
- Salt - Salt helps to balance the sweetness
- Milk - Helps to act as a binding agent for the topping. Feel free to use dairy-free milk alternatives as well.
Tools needed for this recipe
- Slow Cooker
- Grater - Use this to help finely shred frozen butter.
How To Make Peach Cobbler In A Slow Cooker
In a 4-quart slow cooker insert, add the melted butter, peaches, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Stir everything well to combine.
Combine the all-purpose flour, granulated sugar, baking powder, and salt in a large mixing bowl. Add the cold, grated butter and use a fork or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs. Stir in the milk just until the mixture comes together to form a thick batter.
Drop spoonfuls of the biscuit topping over the peach mixture in the slow cooker, spreading it out as evenly as possible. Cover the slow cooker and cook on high for 3 to 4 hours or until the topping is set and cooked through. The topping should be firm and not gooey.
Once done, turn off the slow cooker and let it stand uncovered for 15-20 minutes to cool slightly before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
How To Store Peach Cobbler
Once cooled, you can store leftover peach cobbler in an airtight container in the refrigerator for up to 4-5 days.
Freezing peach cobbler is another great option for storing beyond 4-5 days. Once cooled, store in a freezer safe airtight container for up to 3 months. Thaw frozen cobbler in the fridge overnight before enjoying.
Recipe Variations
- Fresh Peaches: Substitute canned peaches with fresh peaches when they are in season. Use approximately 4 to 5 cups of sliced fresh peaches and add an extra ½ cup of fruit juice or water.
- Different Fruits: You can try this recipe with different fruits like berries, apples, or mixed fruit to create varied flavors of cobbler. Adding complementary fruits to the peach cobbler as well can create a delicious but varied flavor profile as well.
- Spices and Flavorings: Experiment with different spices like cardamom or ginger, and flavorings like almond extract to give a unique twist to the classic recipe.
- Gluten-Free or Vegan: For specific dietary needs, substitute all-purpose flour with a gluten-free flour blend and use plant-based milk and butter.
Expert Tips and Tricks
- To achieve the perfect biscuit texture, make sure to only stir in the milk until the mixture just comes together. Overmixing can lead to a dense, rather than fluffy, topping.
- Keep an eye on the slow cooker during the last hour of cooking. The topping should be firm and not gooey; overcooking can dry it out, while undercooking may leave it soggy.
FAQ's
Can I use frozen peaches instead of canned peaches?
Yes! Frozen peaches are a great substitution for canned peaches. However, because of their frozen nature, you'll want to add some extra cooking time to ensure the peaches are tender before serving.
What can I serve with peach cobbler?
Warm peach cobbler pairs great with a scoop of cool vanilla ice cream, whipped cream, or a drizzle of caramel sauce.
Looking for more dessert recipes? Try these out:
- Instant Pot Red Velvet Cheesecake
- Pumpkin Pie Oatmeal
- Instant Pot Chocolate Cake Bites
- Southern Peach Cobbler
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!
Slow Cooker Peach Cobbler
Enjoy the ease of making a dessert with my slow cooker peach cobbler. Rich in warm spices and flavor, tender canned peaches are covered in a buttery biscuit topping. A perfect dessert for any occasion and any season throughout the year.
Servings: 6 servings
Calories: 407kcal
Equipment
Ingredients
Peach Filling
- 3 tablespoons unsalted butter melted
- 2 15 oz cans of peaches in fruit juice (one drained, one undrained)
- ⅓ cup brown sugar packed
- 1 ½ teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon salt
Biscuit Topping
- ¼ cup butter cold and grated
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
Instructions
- In a 4-quart slow cooker insert, add the melted butter, peaches, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Stir everything well to combine.
- Combine the all-purpose flour, granulated sugar, baking powder, and salt in a large mixing bowl. Add the cold, grated butter and use a fork or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs. Stir in the milk just until the mixture comes together to form a thick batter.
- Drop spoonfuls of the biscuit topping over the peach mixture in the slow
- cooker, spreading it out as evenly as possible. Cover the slow cooker and cook on high for 3 to 4 hours or until the topping is set and cooked through. The topping should be firm and not gooey.
- Once done, turn off the slow cooker and let it stand uncovered for 15-20 minutes to
- Cool slightly before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Notes
- To achieve the perfect biscuit texture, make sure to only stir in the milk until the mixture just comes together. Overmixing can lead to a dense, rather than fluffy, topping.
- Keep an eye on the slow cooker during the last hour of cooking. The topping should be firm and not gooey; overcooking can dry it out, while undercooking may leave it soggy.
Nutrition
Serving: 1g | Calories: 407kcal | Carbohydrates: 68g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 324mg | Potassium: 272mg | Fiber: 1g | Sugar: 51g | Vitamin A: 608IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 1mg
Flavorful Braised Chicken Thighs - A Delicious Recipe!
Upgrade your dinner with flavorful braised chicken thighs, seasoned with lemon and cooked in chicken broth. Perfectly tender and packed with flavor, this dish is a straightforward yet luxurious treat for any occasion.
This post contains affiliate links, please read my full disclaimer here.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
I always search for new and delicious ways to make our weeknight dinners more exciting. This is definitely one of my favorite ways so far! This braised chicken is not only delicious but they only take about an hour to make. You can make this dish on a busy weekday or weekend, whichever your choice, to serve a delicious and comforting meal.
For this recipe, I seasoned my chicken thighs with lemon pepper seasoning and paprika. I browned the chicken on the stovetop and then finished it with potatoes, lemons, and chicken broth to make a tasty meal with a few ingredients and a little preparation. I like to serve this along with white rice.
If you like chicken thighs, try my BBQ Chicken thighs or my Smothered Chicken Recipe.
Ingredients for Braised Chicken Thighs
Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.
- Chicken Thighs (skin-on, bone-in) - The main star of the dish, providing rich flavor and tenderness.
- Lemon Pepper Seasoning and paprika - Adds zestiness and a touch of smokiness to the chicken.
- Olive Oil - Used for searing the chicken and sautéing garlic, adding a layer of richness. Any neutral oil will do.
- Yukon Gold Potatoes - Offer a creamy, buttery texture that complements the chicken. You can also use russet potatoes or red potatoes.
- Garlic - Provides aromatic depth to the dish. Plus, I just love garlic!
- Chicken Broth - Creates a flavorful base for the braising liquid. I suggest using homemade broth or a low-sodium broth.
- Lemons (halved and wedges) - Adds brightness and tanginess, enhancing the overall flavor. I use the lemon wedges for garnish and presentation.
- Fresh Parsley - Serves as a garnish, adding a pop of color and freshness.
Tools
- Paper Towels
- Mixing Bowls
- Oven-Safe Braiser or Dutch Oven
- Tongs or Spatula
- Cutting Board
- Knife
How to Braise Chicken Thighs
Preheat your oven to 350°F (175°C).
Pat the chicken thighs dry with a paper towel. Rub the lemon pepper seasoning, paprika, and 2 tablespoons olive oil all over the chicken thighs, ensuring they are well-coated. Let marinate for at least 20 minutes.
In a large oven-safe braiser or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Place chicken thighs, skin-side down, in a pan. Cook for 4-7 minutes on each side until golden and crispy. Remove the chicken from the pot and set aside.
Add the potato wedges and garlic cloves to the braiser and cook for about 1-2 minutes, stirring occasionally. If the garlic starts to burn, add a Tablespoon of chicken broth to cool the pot and remove the stuck bits.
Return the chicken thighs to the pot, arranging them on top of the potatoes. Pour in the chicken broth. Squeeze the lemon halves over the top, evenly distributing the lemon juice over the chicken and potatoes. Add the lemon wedges into the braiser between the pieces of chicken.
Place the pot in the oven and cook, uncovered, for 35-40 minutes until you achieve a done chicken and soft potatoes.
Remove the pot from the oven and let it rest for a few minutes before serving. Season with additional salt and pepper if desired.
Serve the chicken hot with a side of the braised potatoes. Garnish with parsley.
Expert Tips
- Important step: Sear chicken thighs before braising to lock in flavor and create crispy skin.
- Quality Broth: Use a high-quality chicken broth for a richer, more flavorful sauce. Homemade is best, but a good store-bought option works too.
- Skin-On, Bone-In: Stick with bone-in, skin-on chicken thighs for maximum flavor and juiciness. Boneless, skinless thighs can become dry.
- Braising uncovered: Braise this dish, uncovered if you want the chicken skin to remain a little crispy. I know, braising usually means you cover the pot. Feel free to do so, your chicken just won't have crispy skin on top.
Flavor variations
- Use chicken broth or stock as the braising liquid. You can also add a bit of wine to the braising liquid for a different flavor profile.
- Add sprigs of rosemary, fresh thyme, or sage to the braising liquid for a herby touch.
- Incorporate some crushed red pepper flakes or a spoonful of sriracha for a bit of heat.
- For a creamy tomato dish, mix diced tomatoes and cream into the braising liquid for a richer, creamier texture.
How to store
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, place the chicken into a hot oven to warm through.
To freeze: After cooking and cooling, put the braised chicken and potatoes in a sealed container. Keep the container in the freezer. You can store the chicken and potatoes for up to 3 months. Defrost in the refrigerator before reheating in a warm oven to piping hot.
Side Dishes and Wine Selections
Here are some suggested side dishes.
Try Sauvignon Blanc, Pinot Grigio, Chardonnay, or light reds like Pinot Noir and Beaujolais for white wine with braised chicken thighs. These wines have a perfect balance of acidity and fruitiness.
What is the best temperature to braise chicken thighs?
The ideal oven temperature for braising chicken thighs typically ranges from 325°F to 375°F (163°C to 190°C). This temperature that should result in tender, juicy chicken thighs without drying them out.
Can I use chicken stock to braise chicken thighs?
Yes, you can use broth or stock. You can also add a bit of wine to the braising liquid for a different flavor profile.
What's the best way to achieve crispy skin on braised chicken thighs?
To get crispy skin on braised chicken, use a hot skillet with oil and let it brown before flipping. Make sure the liquid only covers about ¾ of the chicken, and braise it uncovered.
Flavorful Braised Chicken Thighs
Upgrade your dinner with flavorful braised chicken thighs, seasoned with lemon and cooked in chicken broth. Perfectly tender and packed with flavor, this dish is a straightforward yet luxurious treat for any occasion.
Servings: 6 people
Calories: 505kcal
Ingredients
- 6 chicken thighs skin-on, bone-in (about 3 pounds)
- 1 Tablespoon lemon pepper seasoning
- 1 teaspoon paprika
- 4 Tablespoons olive oil divided
- 4 medium Yukon Gold potatoes cut into wedges
- 4 garlic cloves chopped
- 1 cup chicken broth
- 2 lemons 1 halved, the other cut into wedges
- Salt and pepper to taste
- Chopped Parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Pat the chicken thighs dry with a paper towel. Rub the lemon pepper seasoning, paprika, and 2 tablespoons olive oil all over the chicken thighs, ensuring they are well-coated. Let marinate for at least 20 minutes.
- In a large oven-safe braiser or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear for about 4-7 minutes on each side, or until they are golden and crispy. Remove the chicken from the pot and set aside.
- Add the potato wedges and garlic cloves to the braiser and cook for about 1-2 minutes, stirring occasionally.
- Return the chicken thighs to the pot, arranging them on top of the potatoes. Pour in the chicken broth. Squeeze the lemon halves over the top, evenly distributing the lemon juice over the chicken and potatoes. Add the lemon wedges into the braiser between the pieces of chicken.
- Transfer the pot to the preheated oven and braise, uncovered, for about 35-40 minutes, or until the chicken is cooked through, and the potatoes are tender.
- Remove the pot from the oven and let it rest for a few minutes before serving. Season with salt and pepper if desired.
- Serve the chicken hot with a side of the braised potatoes. Garnish with parsley.
Video
Notes
- Braise the chicken uncovered in the oven to ensure the chicken skin stays crispy.
- I prefer to use organic, air-chilled chicken in this recipe, as it does not leak a ton of liquid into the gravy, resulting in a more flavorful dish.
Nutrition
Calories: 505kcal | Carbohydrates: 25g | Protein: 27g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 265mg | Potassium: 859mg | Fiber: 4g | Sugar: 2g | Vitamin A: 294IU | Vitamin C: 42mg | Calcium: 45mg | Iron: 2mg
The Easiest Air Fryer Pizza
For your next pizza night, try this easy air fryer pizza recipe! Ready to serve in 10 minutes, these personal pizzas are super delicious and easy to customize with our favorite toppings.
This post contains affiliate links, please read my full disclaimer here.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
It’s always a good night when it’s pizza night in our house! These pizzas made in an air fryer are simple to customize and make. They are also easy enough for kids to assist in making them.
Use my favorite No-Cook Pizza Sauce for a rich and tomatoey base, load it with some stringy mozzarella cheese, and add your favorite toppings. So easy and so delicious! Or fold these and turn them into air fryer calzones.
How to make air fryer pizza
Preheat the air fryer to 375 degrees Fahrenheit.
Meanwhile, prepare your pizza by placing pizza crust on an air fryer parchment paper liner. This makes the pizza easier to get in and out of the air fryer.
Spread over your pizza sauce.
Add the cheese, and other desired toppings.
Place the pizza in the air fryer basket. I use a air fryer rack to keep by toppings from flying all around.
Cook for 7-8 minutes, until the cheese has melted and browned.
Can you make the pizzas ahead of time?
These pizzas are best served straight out of the air fryer. They take minutes to prep, but if you are making your own sauce, you can make that a few days ahead of time. You can also top this pizza crusts a few hours before you are planning to cook them and keep them in the fridge.
Can you reheat pizza in an air fryer?
Yes! Reheating your pizza in an air fryer is so much better than using a microwave and way quicker than using the oven. Add it to a preheated air fryer at 320 degrees Fahrenheit and cook for 4 to 5 minutes. It will come out perfectly crispy, like it's just been made.
How to make Frozen Pizza in the Air Fryer
You can make a frozen pizza, or ready made pizza, in the air fryer. You’ll want to check the times and temperatures suggested on your pizza packaging and reduce the temperature and time suggested for conventional ovens. For example, if the frozen pizza suggests cooking at 450 degrees Fahrenheit for 10-12 minutes in a conventional oven, then I cook it at 380 degrees Fahrenheit for 8-10 minutes in my air fryer. Reducing the temperature and time for oven recipes is an air fryer tip I live by.
What other toppings can you add?
When it comes to toppings on pizzas, the possibilities are endless. I often like to set up a pizza bar with lots of different options and then everyone can make their own personal pizza. A few toppings you can use:
- Pepperoni
- Pineapple
- Bell Peppers
- Mushrooms
- Ground Beef
- Tomatoes
- Sausage
- Cooked Shredded Chicken
- Bacon
Recipe Notes and Tips
- You can use store-bought prepared crust or homemade dough for this recipe. If your homemade dough requires you to pre-bake the crust, place the prepared dough in the air fryer and cook at 400 degrees Fahrenheit for 3 minutes. Then remove the crust, place the sauce, cheese, and toppings and cook on 375 degrees for an additional 4-5 minutes until the cheese is melted and bubbly.
- I place a rack over my pizza to stop the toppings from flying around. If you don’t have a rack, proceed to cook the pizza, but check halfway to see if the toppings have moved. If they have, simply place them back on the pizza and continue to cook.
More Easy Air Fryer Recipes
- Air Fried Toasted Ravioli
- Air Fried Spatchcock Chicken
- Air Fryer Sausage and Peppers
- Air Fryer Crispy Fried Shrimp
- Air Fryer Roasted Shishito Peppers
- Air Fryer Grilled Cheese
The Easiest Air Fryer Pizza
For your next pizza night you have to try this easy air fryer pizza recipe! Ready to serve in 10 minutes, these personal pizzas are super delicious and easy to customize with our favorite toppings.
Servings: 1 serving
Calories: 376kcal
Ingredients
- 6- inch pizza crust
- ¼ cup pizza sauce
- ½ cup mozzarella cheese
- Desired toppings
Instructions
- Preheat the air fryer to 375 degrees Fahrenheit.
- Meanwhile, prepare your pizza by placing pizza crust on an air fryer parchment paper liner. Add pizza sauce, cheese, and other desired toppings to the pizza crust.
- Place the pizza in the air fryer basket and cook for 7-8 minutes, until the cheese has melted and browned.
Notes
- You can use store-bought prepared crust or homemade dough for this recipe. If your homemade dough requires you to pre-bake the crust, place the prepared dough in the air fryer and cook at 400 degrees Fahrenheit for 3 minutes. Then remove the crust, place the sauce, cheese, and toppings and cook on 375 degrees for an additional 4-5 minutes until the cheese is melted and bubbly.
- I place an air fryer rack over my pizza to stop the toppings from flying around. If you don’t have a rack, proceed to cook the pizza but check halfway to see if the toppings have moved. If they have, simply place them back on the pizza and continue to cook.
- Nutritional values are calculated with pizza sauce and mozzarella, more toppings will be additions.
Nutrition
Calories: 376kcal | Carbohydrates: 39g | Protein: 20g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 1048mg | Potassium: 245mg | Fiber: 2g | Sugar: 4g | Vitamin A: 644IU | Vitamin C: 4mg | Calcium: 347mg | Iron: 3mg
This post was originally published on October 15, 2020. It has been updated with additional helpful tips.
Bourbon Milk Punch
A blend of sweetness with the bold flavors of bourbon, this Bourbon Milk Punch, a New Orleans original, is the creamy spiced cocktail you've been missing!
This post contains affiliate links, please read my full disclaimer here.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
This creamy cocktail combines the warmth of bourbon with the richness of milk, balanced with sweet and spicy notes, creating the perfect beverage that is great served for brunch, a lazy afternoon, or a festive gathering.
Not the "punch" we're most used to that typically features an array of fruit juices and bright colors. Believe it or not, the word punch comes from the Hindi word 'panc' meaning five. Aside from the garnish, a punch recipe would consist of five ingredients.
On the lookout for other punch recipes, try my Jamaican Guinness Punch, Slow Cooker Hot Holiday Punch, Green Sherbet Punch, or my Jamaican Rum Punch Recipe. There's a punch for every season!
Ingredients
- Whole Milk: The creamy base that enriches the drink, using skim or 2% milk will lessen the creaminess so I recommend using only whole milk.
- Bourbon: Bourbon adds warmth and a smoky, sweet complexity to the cocktail.
- Spiced Rum: Infuses the drink with a sweet and spicy note, complementing the bourbon wonderfully.
- Simple Syrup: Balances the robustness of the alcohol with a touch of sweetness.
- Vanilla Extract: Provides a sweet aroma and flavor, enhancing the overall flavor of the drink.
- Nutmeg for Garnish: Adds a sprinkle making the drink more inviting and festive.
Tools needed for this recipe
- Cocktail Shaker
- Rocks Glass
How To Make Bourbon Milk Punch
Combine the bourbon, spiced rum, whole milk, simple syrup, and vanilla extract in a cocktail shaker.
Fill the shaker with ice and shake vigorously for 15-20 seconds to ensure the ingredients are well chilled and mixed.
Strain the cocktail into a rocks glass filled with ice.
Garnish with a sprinkle of nutmeg on top. Enjoy your bourbon milk punch responsibly.
How to serve a bourbon milk punch
Serve Bourbon Milk Punch in a chilled rocks glass over ice. It pairs wonderfully with light appetizers, or sweet and savory brunch dishes, allowing its sweet and spicy notes to shine through.
Recipe Variations
Egg Nog Bourbon Milk Punch - Spice up your holiday and replace the whole milk with eggnog and garnish with ground cinnamon.
Coconut Cream Bourbon Milk Punch - Add a touch of tropical flare and replace the milk with coconut cream.
Coffee Infused Bourbon Milk Punch - Add cold brew coffee or espresso into your cocktail for some added caffeine. The bitterness of coffee can help to mellow out the sweetness of the cocktail.
Chocolate Bourbon Milk Punch - Add some chocolate shavings to the top to garnish, rim, or line the glass with chocolate syrup. Elevate your cocktail to a dessert cocktail with the simple addition of chocolate.
FAQ's
Can I make a non alcoholic version of a bourbon milk punch?
Of course! Replace the bourbon with Spiritless Kentucky 74 (they also have a spiced version!), and the spiced rum with Ritual Rum Alternative. Enjoy all of the flavors without an ounce of alcohol.
Can I use a milk substitute in a bourbon milk punch?
Yes, other milk alternatives like soy milk, almond milk, and oat milk will all work in place of dairy milk.
Can I prepare this cocktail ahead of time?
Preparing ahead of time for a larger gathering is a great idea. Simple double or triple the recipe, mix together in a pitcher, and store in the refrigerator until you're ready to serve. Pour over ice to serve. Don't add ice to the pitcher and you'll dilute the cocktail before serving.
Notes
- For a creamier texture, you can substitute the whole milk with half-and-half or heavy cream
Looking for more Bourbon 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!
Bourbon Milk Punch
A blend of sweetness with the bold flavors of bourbon, this Bourbon Milk Punch, a New Orleans original, is the creamy spiced cocktail you've been missing!
Servings: 1 serving
Calories: 324kcal
Equipment
- Rocks Glass
Ingredients
- 3 ounces whole milk
- 2 ounces bourbon
- 1 ounce spiced rum
- ½ ounce simple syrup
- 2 dashes vanilla extract
- Nutmeg for garnish
Instructions
- Combine the bourbon, spiced rum, whole milk, simple syrup, and vanilla extract in a cocktail shaker.
- Fill the shaker with ice and shake vigorously for 15-20 seconds to ensure the ingredients are well chilled and mixed.
- Strain the cocktail into a rocks glass filled with ice.
- Garnish with a sprinkle of nutmeg on top. Enjoy your bourbon milk punch responsibly.
Notes
For a creamier texture, you can substitute the whole milk with half-and-half or heavy cream
Nutrition
Calories: 324kcal | Carbohydrates: 22g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 46mg | Potassium: 224mg | Sugar: 22g | Vitamin A: 138IU | Calcium: 113mg | Iron: 1mg
Bourbon Hot Toddy
Embrace the soothing warmth of a Bourbon Hot Toddy, the perfect drink to wind down on a chilly evening. Let the subtle hints of ginger, bourbon, and lemon gently cradle your senses, making every sip a comforting experience. Especially delicious when feeling unwell. This post is intended for an audience of 21 and over only.
This post contains affiliate links, please read my full disclaimer here.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
Besides its soothing effects, a bourbon hot toddy is also enjoyed for its great taste. The mix of sweet honey, tart lemon, and rich bourbon creates a delicious flavor. Plus, the added spices like cinnamon make it feel extra cozy, making it a favorite for holiday gatherings or quiet evenings at home.
Are warm cocktails some of your favorites? This Irish Coffee and Turtle Coffee Recipe is sure to warm you, and not just from the heat! My Holiday Mulled Wine is great for gatherings, and this Shamrock Mint Hot Chocolate is perfect for the kiddos!
Ingredients
- Ginger tea bag: This provides the base flavor for our hot toddy, infusing the drink with a lovely hint of spiciness and warmth. If ginger tea is not available, black tea or chamomile tea is a good replacement.
- Hot water: The essential component that binds all the flavors together, making the drink warm and soothing.
- Bourbon: Adds a rich depth and smoothness to the beverage. Bourbon's caramel and vanilla notes perfectly complement the spiciness of the ginger. Any kind of Bourbon will do. I usually use Woodford Reserve. You can also use your favorite Tennessee whiskey. We like Uncle Nearest.
- Honey: A natural sweetener that not only adds a touch of sweetness but also brings out the flavors of the other ingredients. It balances the tartness of the lemon and the kick of bourbon. Use other sweeteners like maple syrup or agave nectar.
- Fresh lemon juice: Balancing out the sweetness of the honey and the warmth of the bourbon and ginger.
- Lemon slice and cinnamon stick for garnish: These not only make the drink visually appealing but also add an aromatic and flavorful touch. The cinnamon provides a mild spiciness and warmth, while the lemon slice enhances the freshness.
Tools needed for this recipe
- Kettle
- Serving mug
- Spoon
How To Make A Bourbon Hot Toddy
Boil 6 ounces of water in a kettle or a pot.
In a mug, steep the ginger tea bag in the hot water for 3-5 minutes to infuse the water with the ginger flavor.
Remove the tea bag, and add bourbon, honey, and lemon juice to the mug. Stir well to ensure the honey dissolves and the ingredients are well combined.
Garnish with a lemon slice and cinnamon stick. Serve the hot toddy immediately while it is warm.
How to serve a Bourbon Hot Toddy
A cocktail such as the hot toddy evokes a warm and comforting feeling. Picture flickering candles, fluffy blankets, and the crackling of a fireplace.
Serving your hot toddy in a clear glass mug is a beautiful way to showcase this cocktails' lovely color and garnishes.
Pair your bourbon hot toddy with a light snack. Some buttery cookies, a meat and cheese board, or a slice of warm pie.
Recipe Variations
Spiced Orange Bourbon Hot Toddy - The addition of orange juice and ground cloves gives a citrusy brightness and a hint of spice.
Apple Cider Bourbon Hot Toddy - Using apple cider instead of water provides a natural sweetness and a depth of apple flavor which pairs well with bourbon.
Vanilla Maple Bourbon Hot Toddy - Swapping honey for maple syrup and adding a hint of vanilla creates a smooth, rich, and slightly woodsy flavor profile.
FAQ's
Can I replace bourbon with another alcohol?
Of course! Traditional hot toddies were made with whiskey, but rum can also be a great alternative.
Is a hot toddy good for colds?
Many people will turn to a hot toddy for relief when fighting off a cold. The warmth combined with honey, lemon, and ginger can provide relief for a sore throat and congestion.
Can I make an alcohol-free version?
Yes! Skip the bourbon, or use a zero-proof bourbon alternative like Kentucky 74 by Spiritless.
Notes
- Any kind of Bourbon will do. I usually use Woodford Reserve. You can also use your favorite Tennessee whiskey. We like Uncle Nearest.
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!
Bourbon Hot Toddy
Embrace the soothing warmth of a Bourbon Hot Toddy, the perfect drink to wind down on a chilly evening. Let the subtle hints of ginger, bourbon, and lemon gently cradle your senses, making every sip a comforting experience.
Servings: 1 Serving
Calories: 313kcal
Equipment
- Serving glass
Ingredients
- 1 Ginger tea bag
- 6 ounces Hot water
- 3 ounces Bourbon
- 1 Tablespoon Mild honey
- 1 Tablespoon Fresh lemon juice
- Lemon slice and cinnamon stick for garnish
Instructions
- Boil 6 ounces of water in a kettle or a pot.
- In a mug, steep the ginger tea bag in the hot water for 3-5 minutes to infuse the water with the ginger flavor.
- Remove the tea bag, and add bourbon, honey, and lemon juice to the mug. Stir well to ensure the honey dissolves and the ingredients are well combined.
- Garnish with a lemon slice and cinnamon stick. Serve the hot toddy immediately while it is warm.
Notes
- Any kind of Bourbon will do. I usually use Woodford reserved. You can also use your favorite Tennessee whiskey. We like Uncle Nearest.
Nutrition
Serving: 1g | Calories: 313kcal | Carbohydrates: 29g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 17mg | Potassium: 157mg | Fiber: 0.4g | Sugar: 28g | Vitamin A: 3IU | Vitamin C: 8mg | Calcium: 20mg | Iron: 0.3mg
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