Cold Brew Coffee (with Cardamom!)

In honor of International Coffee Day yesterday, we’re bringing you an international coffee recipe!

I’m sure by now you’ve heard of cold brew coffee. Especially now that Starbucks has started featuring it. For those of you who aren’t sure about it: No, it’s not cold coffee. You can still drink it hot. Yes, it’s so much more delicious, flavorful and fresh than regular brewed. No, you don’t have to use it all at once. It can stay in the fridge for up to two weeks. Yes, it gives you an excuse to use one of your cute mason jars for real (and not just decoration).

My British friend (told you this would be international) recently introduced me to this British fellow, Mike Cooper, after discussing homemade cold brew coffee. I thought I needed huge special equipment and my own goddamn coffee tree to make cold brew. But therein lies the beauty – you only need a bowl and a strainer. (Oh, and that cute mason jar.) That’s it. However, I will warn you – it does take about 24 hours to make, but it’s well worth the wait. Trust.

  • 2 cups fresh coffee grinds
  • 4 cups filtered water
  • 1/4 cup cardmom pods (optional)*
  • Paper towel or a sieve

In a large bowl, pour in the coffee grinds and water. *If you’re making cardamom coffee, mix in the pods. Cover it with a tea towel and place in the fridge. Our British fellow says to leave it for 20 hours but I’ve been doing between 24-28. You’ll see a nice foam at the top when you take it out.

After the wait is finally over, you’re going to strain the grinds. If you’re using a sieve, strain the coffee into a medium sized bowl. Once strained, covered another bowl with the paper towel and pour the coffee over it.

If you’re using paper towel, you’ve already cut to the second part and will only need to strain once. Cover a medium sized bowl with the paper towel and pour the coffee over slowly, letting it strain through.

At this point the coffee is really concentrated, but it gives you the freedom to choose how strong you want your cup to be. Pour a little coffee into a cup, and using piping hot water (or cold for iced coffee) fill it to your liking. If you’re a big fan of iced coffee like my husband, you can also use the concentrate to make a few iced cubes for next time.



Happy Drinking, XO.

Foodie Fave: Turmeric & Almond Milk Latte

Yeah, yeah, I know we’ve been giving you a lot of drinks lately, but lesbehonest. There’s always room for drinks. And with fall right around the corner (although it may not feeeel like it) you need a couple of cozy drink options.

For a little while now, I’ve been a fan of turmeric and its super powers. So, I’m really excited to see it popping up in so many recipes. Especially a creamy latte such as this from Figs and Pigs. When the fall weather finally comes, grab your knit sweaters and biggest mug and settle in with this super easy recipe. (And obvi throw in an Instagram shoot bc you’ll have everything for the perfect photo. #fall)

  • 2 1/2 cups of unsweetened almond milk
  • 1 1/2 tsp turmeric powder
  • 1″ grated ginger
  • 1 tsp honey
  • 1/2 tsp cinnamon
  • 1 tsp coconut oil

In a pan on a medium heat add all the ingredients. For the ginger, squeeze the grated pulp so just the juice is used in the latte. Discard the pulp. Heat until just before boiling whisking all the while for about 6 mins. Serve immediately.

Turmeric Almond Milk Latte

*Photo cred: Figs and Pigs

Happy Drinking, XO.

Cucumber Cooler

Although the days are getting shorter (I’m sure we don’t need to remind you), summer cocktails aren’t going away just yet! Sure, rose slushies are a thing, but somehow I keep coming back to gin. It could be because I’m pumped to use Wolffer Estate’s new pink gin, or it could be because it’s just so good and versatile. There are countless ways to make a lemon, cucumber, something or other cocktail. And here’s one of those delicious variations. Let’s get one more cocktail in before the end of summer, shall we?

*Makes 1 drink.

  • 2 oz  gin
  • 3/4 oz St. Germain
  • 3/4 oz lime juice
  • 1/4 oz simple syrup (quick recipe for this below)
  • 5 mint leaves
  • 4 slices of cucumber
  • Seltzer water to top it off

In a cocktail glass, muddle together the lime juice, simple syrup*, mint leaves, and cucumber. Top with ice, gin, St. Germain, and seltzer water. Garnish with a cucumber slice.

*If you don’t have simple syrup here is a simple easy recipe. In a small sauce pan over medium high heat, add 1 cup of sugar and 1 cup water. Bring it to a simmer. Watch it closely for roughly 5 minutes until it has a syrupy consistency.


Happy Drinking, XO.

Caprese Pull-Apart Bread

Any of you out there grown your own cherry tomatoes? (Raises hand.) Do you also feel overwhelmed by the amount that are ripening right now? I can’t eat them plain or in salads fast enough, or give enough away to neighbors. If I see just one sad tomato on the ground, I feel like a failure. I need to make sure I get ALL of them. And eat ALL of them. It’s becoming impossible. SO. I had to get creative. Enough with eating tomatoes, mozz, and basil. We need to take it to another level. Enter in – caprese pull apart bread. It’s doughy, chewy, and surprisingly refreshing. Perfect for a party, side dish at a BBQ, or just an excuse to use up those tiny tomatoes.

  • 2 cups flour
  • 1 tsp dry active yeast
  • 1 cup warm water
  • 1 tsp sugar
  • 1 tbsp unsalted butter, melted
  • 1/2 cup milk
  • Dash of salt
  • 1 cups olive oil
  • 1/4 cup chopped basil
  • 1 cup cherry tomatoes, whole
  • 1 cups olive oil
  • Dash of pepper
  • 1/4 cup basil, chopped
  • 2-3 cups shredded mozzarella

To make the dough:

In a large mixing bowl, combine the yeast, sugar, and water, stirring until the yeast is dissolved. Let stand for 10 minutes until it becomes frothy. Mix in sugar, milk, butter, and salt. Using a dough hook (or by hand), slowly add in the flour until a dough forms and is no longer sticky. Roll 1 inch pieces of dough into little balls and set aside.

Preheat the oven to 400 degrees, and grease a bread pan.

In another mixing bowl, combine the basil, olive oil and pepper (feel free to add a dash of salt). Next, take the little dough balls, roll them in the basil olive oil mixture and begin to line them on the bottom of the bread pan. After 1 layer, scatter the cherry tomatoes, and some of the shredded mozzarella. Repeat these steps until you reach the top of the pan, tucking in any remaining tomatoes. Bake for roughly 30 minutes, or until the bread is golden brown.

Caprese pull apart bread_damndelish

Happy Eating, XO.

Grilled Romaine with Tahini Dressing

Guys, I wish I could say we were busy whipping up a million new recipes for you which is why we haven’t posted the entire month of July. But actually, it’s a little more exciting. One of our very own got engaged! Congrats, Sonia! So, as you can imagine, we’ve had some other things on our brains. But, we’re ready to jump back into it. We missed you guys!

With all that’s going on now, we’re going to keep it super simple. Like toss-it-all-in-a-processor simple. We’re well into grilling season and I’m not gonna lie – there’s only so many ways you can grill chopped veggies before they get boring. I mean, we love you spicy veggies, but we need a change. Enter: grilled romaine. But not just plain romaine, romaine with tahini dressing. Not only does the romaine give you a smokey taste, but the tahini gives it an extra nutty and savory kick.

  • 2 cups tahini
  • 1/2 cup of olive oil (or extra oil from the tahini)
  • 1 garlic clove, minced
  • Juice of 1 lemon
  • 1 bunch romaine lettuce
  • 2 tbsps capers

In a food processor (or by hand), toss in the tahini, garlic, and lemon juice. Pulse all of the ingredients together until smooth and creamy. If you notice it’s getting too thick, add in more oil and a slight bit of water. It should have the consistency of a creamy dressing when you’re done.

For the romaine, clean and separate the leaves. Grease the grill and bring to medium heat. Place the leaves on the grill (over a tiny flame is a-ok), and let them crisp for 2-3 minutes. Just the edges of the leaves should brown.

When serving, pour the tahini dressing over the romaine and top with capers.

Grilled romaine_damndelish-2

Happy Eating, XO.