Category Archives: Drink

Homemade Caramel liquor

I love sweet liquors such as Bailey’s but unfortunately, I find them quite expensive to buy. I was always tempted to make one myself but needed to find the recipe that inspired me enough to be pushed over the edge. That’s exactly what happened when I saw Mamina‘s post a month ago and read her verdict to this liquor: “My only regret is that I didn’t make twice the quantity”. It’s quite easy to do and doesn’t need too many ingredients although it does use a very special ingredient: Carambars. You might remember these little caramels from this post. If you can’t get your hands on them, then any good quality hard caramels would do. Like Bailey’s, this liquor is very sweet so it’s nicer served with ice cubes to dilute it a bit.

If you wonder what are the little cakes on the picture, the recipe will come soon…


Source: La table de Mina


Makes 2 litres

1 litre milk
1 litre white rum
1 kg sugar
3 cinnamon sticks
1 lemon
1 lime
30 Carambars or 50 hard caramels such as Werther’s Originals
2cm piece ginger, peeled


  1. Cut the lemon and lime in half.
  2. Place all the ingredients in one or 2 glass jugs.
  3. Cover and place in the fridge.
  4. Stir every day. Little by little, the liquid will take the colour of Bailey’s.
  5. After one month (yes I know, it’s torture!), strain the liquid and bottle it up. Keep in the fridge.


Hot Choc lollies

Here is a great idea for a Christmas present that I found in my friend Nadine’s blog: Nuage de farine. These lollies are very pretty and would make a chocoholic friend very happy indeed!


Source: Nuage de farine

For 20 lollies

450g dark chocolate
45g sugar
Flavour of your choice: cinnamon, vanilla extract, chilli powder…


  1. Melt the chocolate, sugar and spice in the TM bowl 3 min/50C/speed 3.
  2. Mix 3 min/speed 2 until smooth and the chocolate has reached 32C (stop the blades and remove lid before measuring the temperature with a probe).
  3. Pour into mini silicone moulds (about 2.5cl capacity).
  4. Leave to set in the fridge for 7 min and place wooden sticks in the middle of each mould (the chocolate needs to be slightly set but soft enough to easily dig the sticks).
  5. Let set completely in the fridge, unmould the lollies, wrap them in cellophane and tie with a ribbon if offering.
  6. Add following instructions with the lollies: melt 1 lolly in a mug of hot milk and enjoy!
  7. Note: the mini chocolate bars pictured above were made using only dark chocolate, melted the same way in the Thermomix and poured over a silicone mould, which I had previously sprinkled with dessicated coconuts…HotChocLollies_002



I love to have a few types of liquors for cocktails and cooking but I don’t like the price tag, so whenever I see a way to make my own liquor, I go for it. This Italian lemon liquor is absolutely delicious. You can use Limoncello to flavour any lemon desserts: pana cotta, lemon tiramisu, ice cream, cakes… And also savoury dishes: in risottos, in sauces to serve with chicken, fish or seafood.

This is super easy to do but you need to think ahead because this takes 3 weeks to macerate and a few more weeks to reach optimum maturity. It could also be a great Christmas present!


Source: Les délices de Mimm


6 organic unwaxed lemons (you’ll only be using the zest)
350g sugar
1 l. Vodka (or 1/2 l. 90° alcohol and 1/2l. water)


  1. Wash and dry the lemons. Carefully peel the zest to only get the yellow part (we don’t want the white bitter part).
  2. Place the alcohol in a jar with a lid (if using 90° alcohol, only use this, don’t add the water).
  3. Add the lemon zests into the alcohol and close the jar. Place in a dark cool place and leave for 3 weeks, shaking every so often.
  4. After 3 weeks, pour through a sieve to collect the alcohol (which will have turned yellow). Discard the zests.
  5. If using the Vodka, just add sugar to it and stir well until dissolved. If using the part 90° alcohol/part water: make a syrup with the water and sugar. Leave to cool and add to the alcohol.
  6. Pour into a bottle and tightly close the lid. Place in a cool dark place for at least 1 month to develop the flavours.
  7. Use in a recipe or drink (moderately!) with some ice cubes.

Super healthy green smoothie

We all need to eat dark green leafy vegetables because they are low in calories and fat but high in vitamins, dietary fibers and nutrients. We should be eating 1/2 cup of dark green leafy vegetables per day but if, like me, you don’t really like them, then this smoothie is for you. Not only are all the goodness in these vegetables left intact because no cooking is involved, but also it is a much more palatable way of consuming these superfood. Don’t be put off by the list of ingredients, the beauty of this smoothie is that you can put in anything you like or have at hand. Also, thanks to Thermomix, you don’t need a juicer to turn leafy vegetables into a drinkable smoothie because its blending power will grind them into a very fine pulp. The same is true of fruits and hard vegetables, so not only do you get their vitamins, but also their fibers! You can put in a whole apple (you don’t even need to peel it!) or a whole carrot and Thermomix will turn it into the smoothest of drinks, how brilliant is that??


Source: inspired by Dr Oz Green smoothie recipe


Serves 3

A handful of dark green leafy vegetables (kale, spinach, green cabbage, celery…), washed
1 lemon or 1/2 lemon and a lime or 1 orange, peeled
300g water (I used kefir water for added probiotic!)
1 whole apple, quartered
1 ripe banana (fresh or frozen), cut in chunks
3 dattes or 1 tbsp honey
2cm piece of ginger
4 or 5 ice cubes
Optional: seeds such a sunflower, sesame, pumpkin, flax seeds…


  1. Place all the ingredients except ice cubes into the TM bowl and blend 1 minute/speed 8.
  2. Add the ice cubes and blend for 1 minute/speed 8.
  3. Serve immediately for optimal health benefits

Waffles and hot hot chocolate!

I know you are probably not in the mood for more indulgent treats after all the eating and drinking at Christmas and New Year but it is still winter time and more than ever, we need some comforting food… So, next time you feel down because it’s dark and cold, you might like to warm yourself up with this amazing dark chocolate, Mexican style and some waffles…

Source: Fast and Easy cooking for the hot chocolate and Espace Recettes for the waffles


300g plain flour
2 eggs
1 tsp baking powder
500g milk
100g butter
75g sugar

Hot Chocolate (serves 4)
80g dark chocolate
1/2 tsp instant coffee (optional)
700g milk
50g sugar (I don’t put any because my chocolate is quite sweet)
Cinnamon and Cayenne pepper to taste (optional)


  1.  Put all the waffle batter ingredients in the TM bowl and mix 1 min/speed 10. Tip out into a bowl, cover with cling film and leave to rest in the fridge for at least 1 hour (I didn’t and the waffles were still perfectly good). To cook the waffles, refer to the instructions with your waffle maker. Dust with icing sugar when they’re done or serve with jam, chocolate spread or Maple syrup…
  2. Clean and dry the TM bowl. Place the chocolate in it (cut into chunks) and mix 10 sec/speed 6 to blitz it into a coarse powder. You don’t need to do this if you use chocolate chips.
  3. Place the butterfly whisk into the bowl  and add the other ingredients except the spices. Heat 8 min/90C/speed 2.
  4. Add the spices to taste and serve.

Nectar de Pomme (Apple Nectar)

I found this recipe on the blog of Maike and I instantly wanted to try it out! I had 3 apples lying around, just waiting to be turned into this delicious nectar. The beauty with this recipe is that you are left with some gorgeous apple puree that you can eat as is or turned into fantastic “chaussons aux pommes” (I will post the recipe in the next weeks I promise!)

Source: Mon p’tit atelier culinaire


3 apples (Golden delicious, Bramley, Pink lady or anything you have to hand)
100g sugar (less if you want to limit your sugar intake)
900g water
Juice of 1 lemon


  1. Pour water and sugar in the TM bowl and cook for 10 min/90C/speed 2
  2. In the meantime, peel and core the apples and juice the lemon.
  3. Add the apple chunks and lemon juice to the water/sugar mixture and mix 10 sec/speed 5.
  4. Lock the lid and pulse using the Turbo button for 10 seconds at a time about 5 times (or until all the apple has been mixed very finely).
  5. Put a sieve covered with a muslin cloth over a jug and pour out the content of the TM bowl.
  6. Mix well and press with the back of a spoon to get all the juice out.
  7. Let to cool in the jug, then refrigerate at least 1 hour before drinking.
  8. Keep the apple puree in a container closed with a tight lid and leave in the fridge until ready to use.
  9. The nectar will keep for about 4 days and the puree will keep a week in the fridge.