Wednesday, May 20, 2009

.tis the season for frosty coffee.

If there's one thing that springs to mind this time of year, with the flowers in full bloom, the days growing longer and the temperature rising, it's how lovely an iced coffee would be right I'll be honest, I spend a little more than I should on pre-fabaccinos and other assorted caffeinated iced delights. What can I say, walking down the street on a warm spring day, I find myself uncontrollably driven through the doors of a coffee shop I may pass, in search of chilly coffee bliss. Bad habits aside, its also at this time of the year that I start making two pots of coffee a day. One for my usual morning pick-me-up, and another extra strong batch for iced coffee. making two pots in the morning not only saves you time later on (as you wait by the fridge, tapping your toes waiting for your coffee to chill), but also save you major coin in your coffer. Please don't mistake this particular post as another 'reccesionista' article. I was broke before the so-called reccession, and I'm still poor now. And even if I wasn't, a dollar saved is a dollar put towards more important things in life, like that new NARS lipgloss or perhaps that rad Kensie Girl cardigan that's just been reduced. *twitch*

Bunny's Bad Ass Cold Coffee
  • 6 heaping scoops strong coffee (I perfer Kicking Horse's 'Pacific Pipeline')
  • 6 cups water
  • sugar (to taste)
  • milk type substance
  • ice
  1. Make your coffee in your coffee making apparatus of choice, although for this recipie, for some reason I find a drip coffee maker works best.
  2. Once your coffee has brewed, add your sugar and remove from heat source. This part may take you a couple tries to get your coffee just right. I don't normally like sugar in my hot coffee, but a little sugar cuts the bitterness of cold coffee in such a delightful way. I normally add about 1 tablespoon of sugar to my 6 cups of brewed coffee.
  3. Now that your coffee has cooled down sufficiently, transfer to your fave decanter and stow it away in the fridge. After about 2-3 hours min, your coffee should be cold enough to enjoy. Grab a tall glass and toss in some ice. Pour coffee over ice about halfway full. Top your glass with your chosen milk-style beverage and give a quick stir. Remember, you've made this coffee uber strong, so you will want to add more milk than normal. Sometimes, I perfer even weaker coffee and will water my glass down with ice cold water before adding my milk. Play around. Its your damn coffee. Do with it what you will, and enjoy! Makes 6 glasses, keeps (ie. tastes good!) 2 days.

Sunday, April 05, 2009

.oldies but goodies.

The scent of today's wind was sweet and spicy, tinted with grass clippings and cherry blossoms. I was reminded of some whimsies I've knitted over the past few springs and thought I would share them here, with you kittens!

Wednesday, January 07, 2009

.winter sangria.

I'm just joshing you, and so is any other liar trying to pawn off their uppity 'new' festive drink. This here is mulled wine, a traditional Bevvy that has pushed to the wayside by snooty beverages like the prosh eggnog, the bratty pomegranate-crantini or the snobby, albeit delicious, buttered rum. I suppose in many ways mulled wine is like sangria: theres the fruit, a shot or two of liqueur and depending on how you make your sangria, a little bit of sugar. However, mulled wine isn't winter sangria. Mulled wine has its own thing going, namely a medley of fragrant spices, that make it a distinct and tasty beverage in its own right and should never have to stoop to a name change just to get noticed.

Mulled wine was thought up by poor folk who had to drink crappy swill at the best of times, and even crappier swill at the worst of times. In the winter, these poor folks would jazz up their brew with herbs and spices and warm it all up to keep the chill off their TB afflicted bones. Nowadays, its another fabulous way to get tipsy during the holiday season and remain classy while doing so. Enjoy!

Mulled Wine
Yield 6-8 servings
Time about 20 minutes
  • large non-reactive pot
  • strainer
  • stainless steel or glass ladle
  • 1 bottle of red wine (I used 1.5 litres)
  • 1 lemon, sliced
  • 1 orange, sliced
  • 2-4 cinnamon sticks
  • 4-6 whole cloves
  • ½-1 t ground nutmeg
  • 1-2 oz brandy
  • ½ brown sugar (You can use white, but...ew....)
  • 1-3 c water
Directions Heat the wine over medium-low heat. When it's warm to the touch, add the fruit, spices, and brandy. When hot, taste and optional sugar or water.

Ladle into hearty mugs (straining the spices off) and serve warm, garnished with a fresh cinnamon stick, orange or lemon wedge.

Notes This is a very flexible recipe; change the ingredients to suit your own tastes.

Use reasonably priced dry red wine, such as burgundy, merlot, or cabernet sauvignon.

Never let the mulled wine boil! You'll boil off the alcohol and that just won't do!

This recipe was swiped and adapted from: