The Old Fashioned Gelt Digger

I love the holidays, and from time to time I enjoy a nice cocktail!

My all time favorite cocktail is an old fashioned.

Bourbon is my drink of choice, and an old fashioned is my favorite way to partake.

Recently I learned that chocolate whisky is a thing! And I got really, really, really excited….oh the possibilities!

I had to track some down in our town but found some Ballottin Original Chocolate Whisky at Total Wine.

I had been wanting to create a signature Hanukkah cocktail for a while and was racking my brain for an idea. Blue was the obvious choice but truth be told I am not a blue cocktail kind of gal. I really don’t like overly sweet drinks and pretty much steer clear of all unnaturally colored cocktails.

Like I said, I am a bourbon girl.

So my next thought because we are taking Hanukkah here, went to gelt. Which then went to chocolate, which led me to this new amazing discovery of chocolate whisky, and a lightbulb went off!!

And that my friends is how the Old Fashioned Gelt Digger was born.

I have a big love for all things chocolate orange and so it only made sense to add chocolate to and old fashioned.

This drink is also pretty. I like pretty drinks, and since this is in honor or Hanukkah, it needed to be sparkly! And because we are talking gelt here, it needed to have some shiny gold in it as well. After all it is called a gold, I mean GELT digger. It’s in the name.

There are lots of brands of vegan sprinkles out there these days. I am a fan of Fancy Sprinkles has going on with lots of fun vegan metallics! They have gold and silver hex shapes, stars, and prism dusts, and so many other fun sprinkles. Wiltons peal dust (except pink) is always a safe choice as well. Also, coarse raw vegan cane sugar could work just as well or vegan sanding sugar for a bit of sparkle.

I used Ovation Dark Chocolate Orange slices (found them at Walmart) for my garnish because I could not track down vegan gelt. It does exists! Just not locally for us. But you can order vegan or allergy friendly gelt from several places online!

Would I still drink this old fashioned sans the glitter and gold? Yes, yes I would. Thank you for asking. Would I dare serve it at Hanukkah or even New Years Eve without some sparkle? No, absolutely not! I am a fancy souther lady after all, and have my standards.

So if you are looking for a fun Hanukkah cocktail, or even a tasty New Years Eve or “anytime really” cocktail, and you love bourbon, you must try and Old Fashioned Gelt Digger..and if you don’t Hanukkah and want to call it an Old Fashioned Gold digger, I won’t be made at you. But it’s way less funny!

Cheers y’all!

INGREDIENTS:

• 1 oz chocolate whisky (we used Ballotin Original Chocolate)

• 1 oz rye bourbon (we used Bulleit Rye)

• 2 teaspoons simple syrup ( 1 cup sugar and 1 cup water boiled until sugar has dissolved. Allow to cool and store in fridge)

• 3 shakes orange bitters

• Orange peel and Vegan Chocolate orange slice or chocolate gelt coin to garnish

• Gold or silver vegan luster dust/pearl dust , sprinkles or sugar for the rim

INSTRUCTIONS:

1. Fill a shallow bowl with a little simple syrup. Add some sprinkles, and sugar to a small plate.

2. Dip the rim of a whisky glass in the simple syrup, shake off the excess. Dip the rim of the glass in the plate of sprinkles/ sugar to coat.

3. Add ice to the glass then pour the chocolate whisky and bourbon over the ice.

4. Shake in some orange bitter and stir in simple syrup.

5. Add a twist of orange peel.

6. If you want to add a chocolate orange slice or vegan chocolate gelt to the rim, run a sharp knife under really hot water for minute. Once the knife blade has heated up, wipe the water from the blade and carefully sort of saw into the chocolate making a wedge large enough to sit on the rim of the glass. The hot knife will melt the chocolate as you cut into it. Be careful not to saw in too hard, it will break the chocolate.

If you like this recipe, then try these:

Vegan Burnt Sugar and Bourbon Gingerbread Cookies

Jeweled Cranberries

Vegan Chocolate Organe Cake

Chocolate Covered Boozy Cherries

Raise you hand if you like chocolate covered cherries!?!

Now raise your hand if you like Whiskey or Bourbon!?!

If you raised your hand to both, then man do I ever have a super boozy, super easy, super delicious treat for you!

I for one love whiskey. I love whiskey and ginger ale. I love an old fashioned. I love whiskey neat in a glass in my hand, headed toward my mouth. These days I don’t drink whiskey very often, except on the rare occasion my husband and I go out to dinner and cocktails are an option. Of all the booze, I’m a whiskey girl.

Growing up my dad and I shared an affection for cheap boxes of chocolate covered cherries. My dad always bought them around the holidays and he and I were the only ones in the house that liked them. Score for me because I didn’t have to fight my brother for them!

My daughter has since perfected making vegan chocolate cordials and I am ever so grateful, but she doesn't make them often enough!

So when I recently ran across a recipe for something called a cherry bomb, I was like “WHAT?!?!?” In this non vegan recipe they cover them in white chocolate and suggested you soak them in any booze you like. So first of all white chocolate is not my fave. Secondly, as mentioned before, my go to is whiskey, so I naturally decided my vegan version would be soaked in nothing else. Also whiskey and chocolate are best friends. Everyone knows that, so I knew my version would be dipped in vegan chocolate and coated in festive sanding sugar!

Like a perfect adult only version of a chocolate covered cherry cordial!

Y'all! OH MY GOODNESS! These little boozy soaked bites are so good! So good that I took them to our local brewery the other night, where I go to play Mah Jong once a week, (don’t laugh, I’m old and I love game night!) and passed these treats out. Everyone, and I mean everyone, loved them! Am I surprised? No, no I am not. I basically made boozy chocolate candy and passed them out to patrons at a bar. Who’s gonna argue with that?

Also whatever you do, SAVE THE SOAKING BOOZE. It can be used for delicious cheery infused cocktails later! Hello old fashioned, my old friend!

I am gonna say that these 100% need to be made for any holiday party you have coming up, or if you are lame like me, maybe make a batch for your game night or book club. They will 100% make it a little more lively and fun! Cherry bombs for everyone (21 and up obviously). Cheers y’all, and happy boozy snacking.

INGREDIENTS:

• 2 (10 oz) jars maraschino cherries with stems

• Whisky, or Bourbon of choice

• 1/2 cup vegan chocolate chips or chopped vegan chocolate

• 2 teaspoons coconut oil

• sprinkles, optional

INSTRUCTIONS:

1. Drain juice from cherries and pour them into a medium sized bowl.

2. Pour enough whiskey or bourbon to cover the cherries and pop them into the fridge. Let the cherries soak for several hours, or overnight.

3. Lay out a few paper towels and remove the cherries from the bowl, placing them onto the paper towels. This will help remove some of the liquid from the outside so the chocolate will stick.

4. Place chocolate in a microwave safe dish along with the coconut oil. Heat in 30 second intervals, stirring in-between unit chocolate has melted.

5. Dip the cherries into the chocolate and then into some sanding sugar If you like.

6. Place cherries onto a parchment lined baking sheet and place in the fridge long enough that the chocolate can harden.

7. Eat and be merry!

If you like this recipe, try these:

Vegan Valentine Chocolates

Vegan Matcha White Chocolate Peanut Butter Cups

Dairy Free Oreo Truffles

Easy Hibiscus Lime Tea

If you have never had an ice cold glass of hibiscus tea, well then you are missing out my friend.

It is so refreshing, and tangy, and I adore it. It is almost fruity and not nearly as floral as I would have expected.

You can find dried hibiscus flowers at Mexican markets or online, and as a bonus, its pretty inexpensive!

You can also add a splash of your favorite “adult” beverage to a glass for a light and refreshing cocktail!

You might find it labeled “Agua de Jamaica”, if you are looking in the Mexican market - just as a tip.

Hibiscus tea is full of vitamin C and antioxidants, among other heath benefits! So this summer change up your tea game and mix yourself a batch of this delicious, refreshing hibiscus lime tea. Cheers, y’all!

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INGREDIENTS:

• 1/2 cup dried hibiscus flowers

• 6 cups water

• 2-3 limes

• 1/4 cup agave (or more if you like it sweeter)

• sprigs of fresh mint (optional)

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INSTRUCTIONS:

1. Bring 2 cups of water, along with dried hibiscus flowers, to a boil in a small pot. Let it boil for a few minuets then remove from heat, and let steep for about 15 minutes.

2. Pour the liquid through a sieve or colander over a tea pitcher to catch the flowers. Add 4 more cups of water to the pitcher.

3. Juice 2 limes and add to the tea along with agave and stir. You can toss a few sprigs of mint in as well if you like.

Serve over ice. and garnish with lime wedges and fresh mint.

Refreshing and tangy hibscius lime tea.

Chocolate Coconut Macaroon Smoothie (With Matzah Toffee)

Sometimes I want a healthy smoothie with a side of not so healthy matzah toffee. I mean, I am gonna feel a whole lot less badly about drinking this than I am an actual milk shake!!

And that little bit of matzah toffee on the side gives me just enough guilty pleasure without totally wrecking an otherwise healthy and filling shake! This my friends is what we call balance.

Feel free to skip the matzah toffee. I tend to make this shake at passover when I have matzah toffee laying around.

The smoothie is still delicious without it! Its quick and easy with just the right amount of sweetness. Drop some protein powder in it, and call it breakfast, lunch, or dinner!

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NGREDIENTS:

• 2 cups coconut or almond milk

• 2 cups ice

• 1/4 cup cashews

• 3 tablespoons dark cocoa powder

• 5-6 pitted dates

• 3 tablespoons shredded coconut (more if you like)

• Optional: 2 tablespoons agave, if the dates have not made it sweet enough for you

• optional: 1 to 2 scoops vanilla protein powder

• Optional: A few pieces of matzah toffee for garnish

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INSTRUCTIONS:

1. Add all of the ingredients to a blender and mix until smooth. You can add the dates before adding any agave and taste it to see if its sweet enough. When I make this for myself, I think the dates make it plenty sweet. When I make it for my family they beg to differ, so I always have to add a few squirts of agave. Just adjust according to your own taste. If you are using protein powder and it is sweet, then that may do it as well.

2. Divide between 2 large glasses or 3 smaller glasses, and garnish with more shredded coconut or a few pieces of broken up Matzah Toffee. If making fresh matzah toffee for the recipe, you can sprinkle it with shredded coconut instead of sprinkles.

Vegan Chocolate Caramel and Coconut Smoothie (The Samoa)

Raise your hand if you have ever had a Samoa Girl Scout cookie. If you have, you probably know what all the hype is about. Gooey Caramel, Chocolate, and toasted coconut perfection. Sadly, Samoas are not one of the Girls Scout’s vegan cookie offerings. No worries, Y’all! I think I have just the thing for you! This smoothie is far healthier than a cookie, but taste just as good in my opinion. It has it all!! Chocolate, coconut, and caramel all blended up creamy smooth and so delicious. What it doesn't have is refined sugar, and 100% less guilt than a cookie! Also you can have this for breakfast and not spend your day drowning in regret! WIN WIN WIN! Oh, and the caramel sauce is raw and you will probably find 100 different ways to use it, too! So don’t worry the leftovers, you will thank me later when you are dipping an apple into it ,and again not feeling one ounce of remorse! So blend yourself up a Vegan Samoa Smoothie and walk right past that cookie table those adorable girls have set up in front of your local grocery store, never looking back (OR run back and grab a box of the some of their vegan cookies because after all they are adorable, and its super hard to say no!)

Ingredients:

• 2 frozen bananas

• 1/4 cup dark chocolate cocoa powder

• 1 and 1/2 cups coconut or almond milk

• 2 cups ice ( you can use less if you don’t like a super thick smoothie)

• 1/4 cup shredded unsweetened coconut

• A handful of spinach (I keep a bag in the freezer for shakes and smoothies)

Easy Vegan No Cook Caramel:

• 1/2 cup dried dates

• 1/4 cup canned coconut cream

• 1/3 cup maple syrup

• pinch of salt

• 1/4 teaspoon vanilla extract

Instructions:

1. Peel and freeze 2 bananas. If you do no have a high speed blender like a Vitamix or Ninja, then I suggest slicing the bananas before freezing. A regular blender may have trouble breaking down a whole frozen banana. We normally just toss our bananas that are on the verge of going bad into the freezer so we do not waste them, and so we have them on hand for smoothies and nice cream.

2. Add the ingredients for the caramel to a food processor or blender. You may have trouble getting it to process in your blender because it is a small volume of ingredients. If you do not have a food processor I suggest doubling the ingredients so you have enough volume that your blender will break it down. Lets be real, I’m sure you can find plenty of ways to use up the extra!! Store caramel in the fridge 1-2 weeks

3. Toss frozen bananas and remaining shake ingredients into you blender. I have mentioned in other smoothie recipes that I keep bags of mixed greens or spinach in my freezer just for smoothies. It helps make the smoothie nice and cold, and my greens don’t go bad before I can use them! Blend on high until everything is nice and smooth.

4. To serve, pour smoothies into glasses, top with more shredded coconut (I like to toast mine if I have time) and drizzle with caramel sauce!

makes 2 large smoothies

If you liked this recipe, try these:

Chocolate Peanut Butter Smoothie, The Run-DMC

Orange Creamsicle Smoothie

Sweet Potato Pie Smoothie

Chocolate Coconut Caramel Samoa Pancakes

Lavender Vanilla Vegan Coffee Creamer

Once the weather starts getting a little warm, I abandon all affection for wintery, spicy recipes, and quickly move into craving light, springy food and drink. This includes all things lavender, and lavender coffee drinks are no exception. If you have never had a lavender latte or other lavender flavored drink, I can not urge you enough to give it a try. They are light and fragrant, and this recipe is just sweet enough without being over powering. You can find dried culinary lavender at many grocery stores, allowing you to get your lavender coffee fix quickly, and affordably while you patiently wait on spring!

Ingredients:

• 1/2 cup cashews, plus water for soaking

• 1 1/2 cups water

• 2-3 teaspoons dried culinary lavender

• 3-4 tablespoons agave

• 1 teaspoon vanilla extract

Instructions:

1. Cover cashews in water in a microwave safe container and microwave on high for 3 minutes. You can also soak them in hot water for a few hours if you prefer.

2. Drain soaked cashews and add them, along with the remaining ingredients, to a high speed blender. Blend on high until completely smooth, and there are no more bits of cashew.

3. Store in an airtight container in the fridge for up to one week. Shake well before each use.

Vegan Chocolate Peanut Butter Smoothie (The Run- DMC, cause its tricky)

I am normally not a huge fan of hiding veggies from my kids or husbands in the food I make, but smoothies are an exception! I love beets! Raw, roasted, pickled, I love them. My family, not so much. So if I can sneak these nutrient dense, vitamin rich veggies into a shake without them knowing, I will do it every time ( cause I’m tricky like that!) And I promise they always drink this one and are none the wiser!. This smoothie is sweet, nutty, chocolaty goodness, and a healthy way to start you or your families day! And if you now have “It’s Tricky” stuck in you head for the rest of the day, you are most welcome. I’m right there singing along with you.

Ingredients:

• 1 banana

• 1/4 cup dark chocolate cocoa powder

• 3 heaping tablespoons peanut butter

• 1 big handful of fresh or frozen spinach (I buy a bag of fresh and toss the whole bag in the freezer for smoothies, works great!)

• 1/4- 1/2 a small red beet, peeled and quartered

• 1 - 1 1/2 cups plant based milk

• 1-1 1/2 cups ice

• 1/2 teaspoon vanilla extract (optional)

• 1-2 scoops vanilla or chocolate protein powder (optional)

Instructions:

1. Place all ingredients into a high speed blender. I have a vitamix so it breaks down the beet really well and really quickly. If you have a regular ol blender, no problem, just cut the beet into smaller cubes so your blender can handle it. Blend on high until completely smooth. You can add more ice or milk if the smoothie seems too thin or too thick for your liking. I used a whole small beet. I suggest if you are not a fan of beets, start by adding a quarter or half of a small beet at first. Its a great way to sneak in extra vitamins and nutrients and you really can not even tell it’s there!

Serving size: 2 large glasses or 3-4 small

If you liked this recipe, try these:

Orange Creamsicle Smoothie

Chocolate Caramel and Coconut smoothie, The Samoa

Sweet Potato Pie Smoothie

Orange Creamsicle Smoothie

How lucky we are that citrus season falls during cold and flu season! Fresh, plentiful, citrus is normally widely available and extra affordable during the winter months, making it easy to get all that vitamin C you need to fight off those winter time germs. I love fresh oranges, and living in Florida they are especially plentiful this time of year. So what’s a girl to do other than try think up new, and tasty ways to use up all of these oranges. We drop a whole orange into this smoothie getting all of the benefits of the fruit without all of the extra sugar you can get using bottled orange juice. You can also easily add a scoop of your favorite vegan protein powder for an extra kick of morning protein! So if you love orange creamsicle as much as I do, then this smoothy is definitely one you need to try!! Cheers to bright, healthy, citrus filled mornings!!

Ingredients:

• 1 large navel orange

• 1 and 1/2 cups almond or coconut milk

• 1 and 1/2 cups ice

• 1/4 cups raw cashews or almonds

• 3 or 4 date, or you can use a few teaspoons of agave to sweeten

• 1/2 teaspoon vanila extract

• optional: 1 scoop vanilla vegan protein powder

Instructions:

1. Peel the orange and cut into quarters.

2. Add the orange and all of the remaining ingredients to a blender, and process on high until creamy and smooth. For a thicker smoothie, you can add another half cup of ice.

Serves 2

If you liked this recipe, try these:

Chocolate Peanut Butter Smoothie, The Run-DMC

Chocolate Caramel and Coconut smoothie, The Samoa

Sweet Potato Pie Smoothie

Orange Creamsicle Pancakes

Sweet Potato Pie Smoothie

This is one of my go to smoothies, especially during the fall. This sweet potato smoothie is sweet, healthy, filling, and tastes like a pumpkin, or sweet potato pie! You can bake up the potatoes over the weekend for a quick and easy weekday breakfast smoothie. Even my kids love this one. You can double or triple the recipe if making it for the family!

Ingredients:

• 1 baked sweet potato

• 1 1/2 cups plant based milk

• 1/2 -1 cup ice

• a few shakes of cinnamon

• 2 dried dates, or 1 tablespoon maple syrup

• optional: 1 scoop of vegan protein powder

• optional: 1/4 teaspoon vanilla extract

Instructions:

1. Peel baked sweet potato, Add it along with remaining ingredients to a blender and process until completely smooth. You can start with a half cup of ice and add more according to your preference. Top with a few shakes of extra cinnamon.

You can easily double the recipe if making multiple smoothies at one time. I often just bake up a half dozen sweet potatoes over the weekend and keep them in the fridge for smoothies throughout the week.

Pumpkin Spice Cashew Creamer

I drink my coffee black 99% of the time.

The only time I don’t is if I am craving a chai latte or a pumpkin spice latter.

I know, I know, how basic of me. But what can I say… I’ve been basic before it was even a thing.

That’s cause I’m not in my 20s and I can remember when Starbucks came out with their PSL. Thats right y’all, the year was 2003 and they apparently were pioneers in introducing a pumpkin flavored drink. The more you know….

Anyways what I don’t want to do is pay $7 for coffee like ever in my life. I am cheap and if I can just make it at home and make it vegan, thats a win.

This creamer is cheap. It will cost you less to make a whole batch to flavor a weeks worth of coffee than it would cost you to buy one and half grandes at Starbucks. Also the one at Starbucks is not vegan in the US.

Not to worry, now you can just make your own healthier version at home!! It takes just minutes and is super tasty! And if you happen to be out at a Starbucks and can't make a drink at home, Peta has a nice guide on what is and isn’t vegan at Starbucks. Just in case you are in a pinch.

So go forth and be as basic as you want. I don’t judge you. A PSL is delicious, plain and simple!

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Ingredients:

• 1/2 cup cashews

• 1 and 1/2 cups water

• 3 tablespoons maple syrup

• 1 teaspoon vanilla extract

• 2 teaspoons pumpkin pie spice

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Instructions:

1. Soak cashews in hot water for several hours, or cover in water in a microwave safe container, and microwave for 3 minutes.

2. Add drained cashews, 1 and 1/2 cups of fresh water, and remaining ingredients to a high speed blender or food processor. Blend on high until the mixture is completely smooth.

3. Store creamer in the fridge for up to a week in an airtight container. The creamer will separate as it settles in the fridge. This is normal, so just give it a good shake before using.