January 14th, 2014
This winter has already tested many of us with unusually low temperatures and snow blizzards. We’ve definitely had our share, dealing with very delayed flights and freezing temperatures (NYC the other week anyone?) Even back home in sunny Florida, there are plenty of chilly days when I crave rich and warming drinks, especially hot chocolate. I like to prepare it with nourishing ingredients, and this time I wanted to experiment with making it white.
I liked the results so much that I decided to make a cold milkshake version. Quite honestly, I can’t pick which one I prefer more, both are exactly what I want to be drinking right now.
If you’ve been visiting Golubka for a while, you might have noticed how much we love to infuse our sweets with fresh herbs and spices. Rosemary is one of the herbs that I probably utilize more in desserts than savory dishes. A word of warning – you have to love rosemary to enjoy these drinks. Since we photographed and prepared this post, I’ve spotted a couple of more amazing-looking rosemary infused drinks around, here and here.
Today we also have a giveaway that I’m very excited about, a new product from our friend Elena Bensonoff of Wholistic. A while back, we did a giveaway of her Rose Mist, and now she is giving away a Wholistic Chakra System set – a beautiful collection of seven carefully selected blends of the purest crystal infused essential oils.
The oils within the boxed set are arranged according to the chakra system. In short, its purpose is to bring balance and help improve energy flow for emotional, physical and spiritual wellbeing through aromatherapy. Each blend is accompanied by a colour coded card, which indicates the corresponding yoga pose and sound to practice while applying the oils. You can also find an affirmation, description of the location of the chakra and related organs, as well as the specific juice recipe that can enhance the balancing property of each blend. The bottles have roll-on applicators for convenience and you can find the detailed instructions about proper use of the system in the box. The experience of using the system is very zen and personally speaking, we’ve had some great results dealing with my husband’s occasional sleeping difficulties with this system. I always keep the box close by for meditation breaks or for use before bedtime. To enter the giveaway, leave a comment here by January 27th 6 p.m. EST. The winner will be chosen at random.
Update: Thank you everyone for participating in the giveaway, it has now been closed and the winner has been emailed.
Rosemary Hot White Chocolate
2 cups unsweetened almond milk
1 tablespoon green tea leaves
2-3 sprigs rosemary – lightly bruised with the back of a chef’s knife
1 vanilla bean – seeds scraped out
1/2 cup raw cacao butter – shredded
2 tablespoons maca powder (optional, but great here)
1 cup cashews – soaked in water for 4 hours
4 soft dates – pits removed and chopped
ground cinnamon and/or nutmeg, or cocoa powder for sprinkling on top – optional
1. Place almond milk, green tea leaves (use a small mesh ball or strainer for the tea leaves), rosemary, vanilla seeds and bean into a saucepan and bring to a boil. Remove from heat, cover and let infuse for 30 minutes. Remove the mesh ball/strainer in 10 minutes.
2. Gently melt the cacao butter on a double-boiler, making not to overheat it to keep all the good stuff intact. Add in the maca powder and mix thoroughly to incorporate.
3. Strain the almond milk mixture and pour into a high-speed blender. Drain and rinse the cashews, add them to a blender along with dates and blend everything until very smooth.
4. Slowly pour the milky mixture into the melted cocoa butter, whisking constantly until completely blended. Gently warm more, if desired, on a double-boiler, but don’t overheat. Pour into cups, sprinkle with cinnamon, nutmeg or cocoa powder and enjoy.
Rosemary Green Tea Milkshake
1 1/3 cup (300 g) full fat coconut milk
2 rosemary sprigs – lightly bruised with the back of a chef’s knife
1 tablespoon green tea leaves
1/2 vanilla bean – seeds scraped out
3/4 cup cashews – soaked in water for 4 hours
1 cup purified water, plus more for soaking the cashews
2-3 soft dates – pitted and chopped
about 6 ice-cubes, more if needed
1. Place coconut milk, green tea leaves (use a small mesh ball or strainer for the tea leaves), rosemary, vanilla seeds and bean into a saucepan and bring to a boil. Remove from heat, cover and let infuse for 30 minutes. Remove the mesh ball/strainer in 10 minutes. Strain the milk and let cool completely in the refrigerator.
2. Drain and rinse the cashews, add them to a high-speed blender along with water and dates. Blend until very smooth.
3. Add the chilled infused coconut milk and ice and blend for about 30 seconds into a creamy, foamy milkshake. Add your favorite vanilla ice-cream for a thicker, more indulgent shake if you wish.