The Busy Kitchen: Kids can join in making 'mocktails'
BY CHEF TIFFANY POE The Busy Kitchen
Monday, December 17, 2012
12/17/12 at 3:41 AM
The Busy Kitchen is a Monday column written by two area chefs - Tiffany Poe and Valarie Carter - who also happen to be mothers of young children. They explore nutrition, cooking for kids and more.
The weather outside is frightful but the fire is so delightful, so since we've no place to go ... let's make kid-friendly holiday "mocktails."
Most people have a favorite holiday drink. Whether it's a creamy spiced eggnog, cranberry pomegranate martinis or a mulled apple cider, many love indulging in the season's best beverages.
Sometimes, though, as we plan our get-togethers and parties, we default to the old standby of soda, fruit drinks or boxed juices for the kids.
But it's the season for celebrating and entertaining with all of your friends and family - including the smallest members of the group.
With these simple ideas you can turn your next gathering into a festive spread with beautiful drink options for every guest on the party list.
I love the idea of mocktails. It's a obvious play on words from the adult version of these fruity and flavorful concoctions but with a total kid- and mother-approved ingredient list. Of course you can mix up the fruit and let your little mixologists add their favorite flavor and colors to create even more holiday memories. You also can have fun shopping for funky glasses, unique garnishes and seasonal juices to create endless combinations of mocktail magic.
My favorite kid mocktails are super simple, eye appealing and flavorful. The iced ones are also a great option any time of the year.
MEXICAN VANILLA HOT CHOCOLATE
This recipe is rich and delicious. Serve in small amounts with whipped cream and a dash of cinnamon.
Makes 12 servings
4 disks of Mexican hot chocolate tablets (For example, Abuelita by Nestle. In Latino section of supermarket)
5 cups whole milk (could substitute almond or coconut milk)
1 can evaporated milk
2 cinnamon sticks
3 tablespoons vanilla extract
1 vanilla bean
1. In a medium saucepan bring milk, evaporated milk, cinnamon and Mexican chocolate tablets to a soft simmer. If using coconut or almond milk, heat slowly for chocolate to melt but do not bring to simmer.
2. Split vanilla bean in half and scrape seeds into milk mixture. Add extract.
3. Stir to combine. Remove from heat, remove cinnamon sticks, cool and serve.
WARM SPICED CRANBERRY CIDER
3 cups or 24 ounces apple cider
3 cups or 24 ounces cranberry juice (sweetened)
5 cinnamon sticks
1 cup fresh cranberries
1 fresh whole nutmeg
1. In a medium saucepan have kids mix juice and cider.
2. Add whole cinnamon sticks and fresh cranberries.
3. Using a grater or microplane, grate 5 to 10 scratches of whole nutmeg into mixture.
4. Bring to a soft simmer and cook for 20 minutes.
5. Cool, remove sticks and cooked cranberries and serve with a fresh cinnamon stick to stir and 3 fresh cranberries for color.
MANGO LIME SPRITZER
2 cups or 16 ounces mango nectar (Usually found in the Latino section of the supermarket)
4 cups or 32 ounces lime soda
1 cup diced jarred mango
1 lime, sliced into wedges
1. Mix mango nectar and lime soda together in a pitcher.
2. To make individual drinks, fill a tall tumbler-style glass three-quarters full of ice.
3. Top with mango lime mixture and 2-3 tablespoons diced mango.
4. Garnish with lime wedge.
STRAWBERRY ITALIAN LEMONADE
2 cups or 16 ounces strawberry mixer (non-alcoholic strawberry daiquiri mix)
4 cups or 32 ounces sparkling water
1. Mix strawberry mixer and sparkling water in a pitcher.
2. To make individual drinks, fill margarita or large stemware style glass three-quarters full of ice.
3. Top with strawberry sparkling soda mixture.
4. Garnish with thinly sliced disk of lemon and strawberry
Original Print Headline: Kids can join in making 'mocktails'
Chef Tiffany Poe, a graduate of The Culinary Institute of America in Hyde Park, N.Y., owns Tiffany Poe Culinary Services, a consulting, food styling and corporate coaching company. She and her husband have three small children and own The Grandview Inn, a historic bed and breakfast near the Tallgrass Prairie Preserve in Pawhuska. Find more of her recipes and step-by-step instructions for her Tulsa World recipes on her blog, tulsaworld.com/gastronomymommy
Mexican Vanilla Hot Chocolate. COURTESY TIFFANY POE
Warm Spiced Cranberry Cider. COURTESY TIFFANY POE
Mango Lime Spritzer. COURTESY TIFFANY POE