I'm such a tea junkie.

I should preface this by saying that I don't actually drink black or green tea for religious and personal reasons. So I guess I'd technically be called an herbal tea junkie.

After living in different parts of Europe for about 2 years in my 20s, I fell in love with all of the flowery, fruity herbal teas that we drank. They're much more into tea over there.

Steve and our kids love herbal tea, too.

I wanted to share some of our family's favorite herbal teas with you! We drink it when we're sick, when it's cold and snowy (and I feel like they've had their fill of hot chocolate lol), in the morning with breakfast, or whenever we get the urge.

All of these are relatively easy to find, too -- I got all of the ones shown below at the grocery store (except for Pique teas).

This isn't a sponsored post, but I did include some affiliate links. I don't anticipate you'll want to buy 6-packs of them, but seeing the description on Amazon will allow you to have a good look at them.

As I emptied the tea shelf in the cupboard I noticed that I like different types of tea for different reasons. And I'm partial to certain brands over others.

(Sorry Celestial Seasonings and Bigelow. You just don't do it for me.)

This isn't an exhaustive list. I've tried other brands and flavors over the years and liked them, but there are some that I keep going back to.

Is Herbal Tea Really Tea?

Well, no.

If you want to get technical, what's typically called "herbal tea" is actually an herbal infusion. Herbal infusions aren't made with tea leaves used to make other kinds of tea (green, black, oolong, etc.).

Herbal teas are also caffeine free, which I like.

I'll just call them teas for the sake of consistency.

The Best Herbal Teas for When You're Sick

Cough/Cold/Sore Throat: Throat Coat by Traditional Medicinals. HANDS DOWN. I tend to get some wicked coughs when I'm sick, and I REALLY dislike cough drops. (Barf) Filling my 30oz Yeti mug with Throat Coat (2 tea bags!) works much better than cough drops. And the mug keeps it warm for like 8 hours. It's also the only tea that I don't mind drinking unsweetened.

All of our kids love it, too.

Upset Stomach/Vomiting: Any tea with ginger, chamomile, or peppermint because they both soothe upset stomachs well. I particularly like Tazo Organic Spicy Ginger and Pukka Three Ginger (this one has a little turmeric in it, too). I don't normally like straight chamomile tea, but Pukka Chamomile Vanilla & Manuka Honey is really, really good.

General Blah: I love elderflower tea for general blah-ness. Or for nighttime coziness. Or to take to work first thing in the morning. I tend to drink it all the time. The taste is hard to describe, but has a sweet floral flavor. But not too florally.

I fell in love with elderflower tea while I lived in Austria (Europe has amazing teas). Until recently I couldn't find any that I liked until I tried the Elderflower Tea from Republic of Tea. (I got mine from Thrive.) This one will get reordered over and over.

The Best Herbal Teas for Wellness

Last year I received some samples from Pique. (By the way, this isn't a sponsored post, but my Pique links are affiliate links.)

Pique offers organic, premium tea that is well-sourced and goes through a triple toxin screening for pesticides, heavy metal, and toxic mold. They brew it on low temps for up to 8 hours, keeping all of the naturally occurring antioxidants and phytonutrients in tact. They end up with a super concentrated blend and then crystallize it.

What's the deal with the crystals?

Well, most Pique teas can be made with cold or warm water and without steeping!

I've taken them with me when I travel, too. I tried all of their caffeine-free teas and my favorites were these:

• Reishi Calm Elixir: This one is made with reishi mushrooms. It has an earthy flavor (like the Chaga Energy Elixir which is also mushroom-based). I added some sweetener and a splash of almond milk (or cream) and it tasted somewhere between coffee and chocolate. It's delicious -- especially at night.
• Hibiscus Beauty Elixir: This one reminded me of Tazo Passion tea (more about that later!). I really love this one cold, too.

I really love Pique tea and how they take super great care around the quality of their teas. They're more expensive than teas you find at the store, but they're worth it if you're a tea lover.

The Best Herbal Teas for a Treat

I'm a nighttime snacker. During my rounds of Whole30 when I'd feel that snacky feeling coming on, I'd either grab a LaCroix or make some tea. Unfortunately, I'm not a huge fan of unsweetened tea, but some teas naturally taste sweeter than others.

Some of my favorite "treat" teas are below:

Numi Rooibos Chai -- I was so excited to find this one because being an herbal-only tea drinker meant I was missing out in a whole world of Chai -- that blend of exotic spices in the famous black tea. I found this and FELL IN LOVE. So much that it inspired me to make my own Chai Spice Blend. Numi also has some fun turmeric blend teas.

Tazo Passion Tea -- This is the base of those famous "Pink Drinks" (Google it.) It's super tart and citrusy and florally all at the same time. I made popsicles out of this one summer!

Tazo Glazed Lemon Loaf -- Lemon cupcake in a mug. Truly.

Trader Joe's Harvest Blend -- This is such a yummy fall blend -- notes of apple and cinnamon and cloves. Mmm. Trader Joe's often has fun seasonal teas, including loose teas.

The Best Herbal Teas for Kids

Good Earth Sweet & Spicy  and Good Night Teas are my kids' favorite teas. (Aside from Throat Coat, that is.)

They're super flavorful -- lots of cinnamon and baking spices here -- and have a natural sweetness to them so you don't need to add much, if any, sweetener.

Natural Sweeteners for Herbal Tea

• Stevia: My go-to tea sweetener is a few drops of liquid stevia. Most of the time I buy it at Trader Joe's. I love SweetLeaf Vanilla Cream Stevia, too. I don't use stevia in many other places. A lot of people don't like the after taste of Stevia, but I don't really notice it in tea.
• Low-Carb Sweetener: Lakanto Monkfruit Sweetener is a monkfruit/erythritol blend and it's my go-to for something low-carb. It works wonderfully in tea as well.
• Raw Honey: I do love a dollop of honey in my tea occasionally. This is what my kids most often use, although, they do need some monitoring -- otherwise they end up with a mug of liquid candy. Lol.
• Coconut Sugar: This is another tasty option. I like coconut sugar because it has caramel notes like brown sugar does.

My Favorite Tea Mugs

Now for the vessels.

Small

Small Stackable Coffee Mugs -- When we moved into our first home, one of Steve's patients gave us a housewarming gift -- a set of stackable mugs. I'm pretty sure they're technically coffee mugs and were much smaller than our regular mugs.

I wondered what I'd do with them until I realized they were the PERFECT size for hot chocolate for my kids! Five-year-olds don't need a 14-ounce mug of hot chocolate, am I right?

Those 8.5oz mugs filled about halfway were the perfect amount for little ones. They have ALLL different colors and patterns at World Market, but for some reason I could only find white ones online.

Medium

Simple Modern 12oz insulated tumbler -- Yes, that's wine tumbler up there, but it's PERFECT for tea. I actually stopped using regular mugs because 80% of the time I'd make a mug of tea, set it aside to cool and completely forget about it for 2 hours.

I only use an insulated tumbler. Because if I forget about it for a few hours, IT'S STILL WARM.

Large

Contigo 16oz AutoSeal insulated travel mug -- I LOVE Contigo water bottles. The auto-seal ones are the only water bottles I've ever had that don't leak. I had the large ones for a long time (Until I left a few in airports last year. Sob.) but saw these smaller ones at Costco a while back.

I give them to my kids with Throat Coat tea when they're sick and living on the couch all day. And they don't spill everywhere. They're the best.

Extra-Large

Yeti 30oz Rambler insulated tumbler -- This is the biggie. Like I said, I fill this with tea when I'm sick or have a nasty cough so it'll stay warm and last me half the day.

More Tea Accessories

• Mug Cozy: Isn't that little mug cozy the cutest? My 12-year-old made that in her Family Consumer Science class last year. I love the ones that look like knitted sweaters. *gush*
• A Cute Tea Kettle: I have this Aqua Tea Kettle from World Market. By the way, World Market has SO many cute tea accessories. (Also not a sponsored post from WM, but man, I love that store.) I have my eye on one of these Japanese Cast Iron Kettles.
• Loose Tea Strainer: I used to have those metal balls on a chain, but the clasps would come undone and dump loose tea in my water. Steve got me one of these Snap Ball Tea Strainers. I love it way more.

Every few months I find another herbal that I love. I may need to expand my allotted cabinet space.

Just in the time it took me to photograph and write this post, I discovered another Trader Joe's tea -- Red Refresh. It's fruity with a little hibiscus and I can't wait to make some iced this summer!

Do you have a favorite herbal tea? Leave me a comment and let me know!

Disclosure: This post contains Pique and Amazon affiliate links. Purchases made by using these links don’t cost you any extra and helps to keep my content free.

The post The Best Herbal Teas appeared first on Perry's Plate.

What is Infused Water? 

Infused water is simply drinking water that has fruit or herbs added to create a subtle flavor. Usually it's not sweetened, although there are flavor packets that add both flavor and sweetness. For this post I'm going to show you how to make unsweetened infused water using fresh fruit and herbs.

If you've stayed at a restaurant lately and noticed a water dispenser with slices of oranges or lemon floating around in it -- that's infused water.

How to Make Spa Water (Infused Water)

1. Add water and ice to your drinking container or dispenser.
2. Add in whatever infusion flavors you like (citrus slices, mint leaves, cucumber rounds, etc.)
3. Let it steep for about 30-60 minutes to flavor the water thoroughly.
4. Replenish the water as needed. Discard the fruit/herbs after 24 hours.

Infused Water Ingredients

There a lot of different types of flavors you can add to water! Here's a list to get you started:

• Citrus fruit (lemon, lime, orange, rindless grapefruit)
• Pineapple
• Berries
• Melon
• Cucumbers
• Jalapeno slices (yes, actually)
• Fresh ginger
• Fresh mint or basil

5 Best Infused Water Recipes

One day I infused a dozen cups of water with different combinations and made my family try them all. These were the favorites!

If you're making 1-2 gallons of infused water, plan on 1-2 whole fruits sliced or the equivalent if you're using berries or another type of food.

Cucumber Mint Lemon - This is our favorite! I've made this more times than I can count and always get compliments. Mint is rather strong, so go light on it and gradually add more so your water isn't overpowered.

Strawberry Orange - Love the sweetness of this one. You could either slice the oranges into rings or use a vegetable peeler to put a few orange zest curls into the water and squeeze in the juice from the oranges for an extra punch of flavor.

Strawberry Pineapple Basil - The basil adds a fun, different twist, but it's also great without it. Pineapple adds a really nice sweetness to flavored water. You could also use mint in place of the basil if that's more your style. Both herbs are rather strong in spa water, so add a little at a time until you get the flavor you want.

Jalapeño Lime - Hear me out. I really liked this one. If you're doing a 2-3 gallon dispenser, you'll only need a few jalapeño slices. You can always add more if you want more kick. If it becomes too spicy, drain some of the water and add more to dilute it.

Melon ginger - This is such a stellar combination. You can use thinly sliced melons (any type!) and thinly sliced fresh ginger. Or if you want an extra flavor punch, use a Microplane grater on that ginger.

Pineapple ginger mint - Another favorite! Ginger and mint works beautifully with pineapple. You can either slice the fresh ginger very thinly or use a Microplane grater for an extra gingery punch.

Infused Water Recipe Tips

• Slice the fruit thinly so there's more surface area to release those yummy flavors. Consider using a Microplane grater on things like ginger and citrus zest for extra flavor.
• Feel free to use frozen fruit for this! Frozen berries are especially good for this and are easy to keep on hand in your freezer.
• Herbs like mint and basil are fairly strong in flavored water, so add them a little at a time.
• Keep a container of sliced citrus and herbs in your fridge to quickly add flavor to your water bottle or tumbler!
• Let the infused water sit for 30-60 before serving to get the flavors going.
• If you use grapefruit, remove the rind. It adds a very bitter taste to the water.
• Don't let the infusion ingredients steep in the water for more than 24 hours. Some types of food will get slimy faster than others. (Looking at you, cucumber.) So keep an eye on them after the 12 hour mark.

Infused Water FAQs

If you're looking for something sweetened, my Hibiscus Drink is also a refreshing option!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Spa Water (Infused Water Recipe)

Yield: 1 gallon

Prep Time: 10 minutes

Total Time: 10 minutes

I've thrown a LOT of parties over the last decade, and I always make a big drink dispenser of infused water. After tinkering with a lot of different combinations over the years, we have one that's our all-time favorite. I'll share that with you along with a few other ideas to give your water a fun, tasty boost!

Print

Ingredients

• Sliced fruit (citrus, berries, melon, cucumbers, etc.)
• Fresh herbs (optional)

Instructions

1. Add ice and water to your dispener or pitcher.
2. Add whatever fruit or herbs you prefer.
3. Let it sit for 30-40 minutes and enjoy!

Notes

If you're making a gallon of infused water I'd suggest putting at least 1-2 whole sliced citrus fruits or the equivalent in cucumbers, berries, or melon.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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Nutrition Information

Yield 18 Serving Size 8 ounces
Amount Per Serving Calories 6Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 1gFiber 0gSugar 1gProtein 0g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Infused Water Recipes appeared first on Perry's Plate.

Speaking of sweetener, that's another beef I have with creamers. They're almost all sweetened. I used Nutpods for a long time since they're unsweetened and happen to be dairy free. (Then I use TJs liquid stevia as a sweetener.) It's not an inexpensive creamer, though, and since I'm pretty good at making homemade hacks & creating dairy free options, I decided to make my own. (Is anyone surprised?)

Why Make Your Own Coffee Creamer?

• No mystery ingredients
• No carrageenan or hydrogenated oils
• Fully customizable sweetness and flavor
• Costs a fraction of store-bought
• Can be dairy free and paleo friendly if you like
• Quick 5 minute prep

Two Base Options -- Pick Your Starting Point

I've got two options for you -- classic and dairy free. Both of these options have the same ratio of ingredients, and you can sweeten/flavor them how you like. More on that below.

Classic Dairy Base (no condensed milk)

• Half-and-half or whole milk
• Heavy cream

Dairy Free Base

• Full-fat canned coconut milk. Full-fat is the key here. Don't use the drinkable coconut milk in the cartons. You'll want the thicker, creamier stuff. Because creaminess is the whole point of creamer, no? Thai Kitchen is my go-to.
• Non-dairy milk, like almond milk

Sweetener Options

You could definitely leave your homemade coffee creamer unsweetened, and then add whatever sweetener to your drink as you're making it.

But, if you tend to use the same sweetener, it would save you some time to sweeten your creamer. Here are some options:

• Regular Granulated Sugar: If you're just trying to avoid all of the nonsense ingredients and aren't concerned about a little sugar in your coffee, then this route might be for you.
• Pure Maple Syrup or honey: If you're wanting a natural sweetener, these are your friends.
• Stevia or monk fruit: You could use liquid or granulated versions of either of these to create a keto-friendly/sugar-free option. Trader Joe's has an excellent liquid stevia that I use in my coffee daily.
• Date Paste: If you're avoiding all sweeteners (like a round of Whole30), then this is for you. I have a recipe for homemade date paste, and I recommend running your creamer through the blender with the date paste to make sure it mixes thoroughly. It'll give it a nice, rich feel, too.

Flavor Variations

Vanilla

This is the most classic coffee cream flavor, and you can use either vanilla extract or vanilla bean paste. I like using the paste since Trader Joe's has a delicious, affordable one and the flavor pops. Plus those little black specs are fancy.

Cinnamon Vanilla

Add a ½ teaspoon of cinnamon to the recipe along with some vanilla and you've got a simple, warm, fall-friendly creamer.

Pumpkin Spice

If you're a basic PSL girl, own it proudly. That stuff is delicious. Add some pumpkin pie spice like you would cinnamon.

Hazelnut

Hazelnut is a popular flavor for coffee creamer. All you need is some hazelnut extract or some hazelnut flavored drink syrup (doubles as a sweetener). A little goes a long way, though, so start with a ¼ teaspoon and increase from there. (Psst.. that extract I linked to comes in lots of flavors!)

Mocha

Add a Tablespoon of cocoa powder with a splash of vanilla. You can never go wrong with this one.

Peanut Butter

Yep, that's what I said. Turns out peanut butter protein powder (like PB Fit) is delicious when added to coffee creamer. Plus you get a little bump of protein which is never a bad thing.

Drink Syrup Possibilities

If you're not concerned about the type of sweetener, using drink syrups is a good option. Torani and Monin are my faves -- neither has corn syrup and both offer sugar free options. There are dozens of flavors! I used s'more syrup in some creamer and it might be my new favorite. (Psst... If you live near a USChef store, go there. They're usually the cheapest place for drink syrups, and you don't have to be a restaurant owner to shop there.)

How to Make Homemade Coffee Creamer

1. Add ingredients in a lidded jar and shake well.
2. Store refrigerated. Give it a shake before you use it if ingredients have settled.

NOTES:

1. If you're using granulated sweetener, I suggest gently warming the mixture on the stove or in the microwave. Just enough to get the sweetener dissolved. Don't boil it.
2. Make sure to shake the coconut milk can well before you open it. You don't want to have all cream or all thin coconut milk in your creamer.

How Long Does Homemade Coffee Creamer Last?

Homemade coffee creamer (both dairy and non-dairy) should last 1-2 weeks in the refrigerator. It depends on the expiration date of the cream and milk that you're using as well. The fresher your ingredients are, the longer your creamer will last. Also, don't freeze it. You'll end up with a curdled mess when it thaws.

Is Homemade Coffee Creamer Whole30 Compliant?

Yes. If you make my dairy free version and it's not sweetened (except with date paste, if you'd prefer) then it's Whole30 compliant.

Tips for the Best Homemade Coffee Creamer

• Always shake or whisk before using. Separation is normal -- remember how we wanted to avoid certain ingredients? Those things keep it from separating.
• Use full-fat coconut milk, not light. You'll want that extra creaminess.
• Start with less sweetener than you think you'll need. You can always add more if you need it.
• If you're using granulated sweetener, gently warm (not boil) the mixture so everything dissolves well.

Frequently Asked Questions

More Homemade Pantry Staples

I'm low-key obsessed with making pantry staples from scratch. If you start with homemade coffee creamer you'll be itching to make more. It's so fun (until you run out of multiple things at once, heh)

Here are a few of my favorite pantry staples to make from scratch:

Sriracha Mayo: Drizzle it on Asian rice bowls, homemade sushi, and inside sandwiches!

Chicken Bone Broth in Instant Pot: I love using the bones from leftover roast chickens and stashing nourishing bone broth in the freezer for sick days and soup making in the winter.

In N out Burger Sauce Recipe: A staple for every burger night! Your burgers and fries will thank you.

Homemade Taco Seasoning Mix: One of my oldest and most beloved recipes. You won't go back to the grocery store packets after this.

Want to learn to make your own cold brew? Check out my YouTube video! How to Make Homemade Cold Brew.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Homemade Coffee Creamer

Yield: About 1 ¼ cups

Prep Time: 5 minutes

Total Time: 5 minutes

Whether you're dairy-free, paleo, or just trying to avoid a paragraph of ingredients you can't pronounce — this is your coffee creamer. A simple base recipe with a classic dairy version and a coconut milk dairy-free version, plus flavor variations that'll make you break up with store bought.

Print

Ingredients

• ⅔ cup whole milk or half-and-half
• ⅓ cup heavy cream
• 3-4 Tablespoons preferred sweetener
• 2-3 teaspoons vanilla extract (optional)

Instructions

1. Add all ingredients to a lidded jar (like a mason jar). Shake well.
2. Store refrigerated for 1-2 weeks.

Notes

DAIRY FREE VARIATION: Use non-dairy milk in place of the whole milk/half-and-half and full-fat coconut milk in place of the heavy cream.

1. If you're using granulated sweetener, you may want to warm this gently on the stove (don't boil) so the sweetener can fully dissolve.
2. Shake well before using as the mixture may separate over time.

Nutrition Information

Yield 6 Serving Size 2 Tablespoons
Amount Per Serving Calories 131Total Fat 12gSaturated Fat 7gUnsaturated Fat 5gCholesterol 36mgSodium 31mgCarbohydrates 3gSugar 4gProtein 3g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Homemade Coffee Creamer: Classic or Dairy Free (plus flavor options) appeared first on Perry's Plate.

Pineapple Basil Smoothie OR Sorbet? Jackpot!

I realize that pineapple + basil seems like a weird pairing, but TRUST me. It’s way better than you think it’ll be. This recipe can be made as a sorbet or a simple smoothie buzzed up in your blender.

Basil Pineapple Smoothie ingredients

• Pineapple chunks
• Milk (coconut drinking milk or almond milk)
• Ice
• Sweetener
• Basil leaves
• Lime

How to Make a Pineapple Smoothie into Sorbet

1. Put the pineapple, milk, ice, and sweetener in the blender and process until smooth.
2. Add the basil leaves and pulse until the leaves are finely chopped.
3. Taste the smoothie, and add a squeeze of lime or additional sweetener if you think it needs it.
4. Pour into cups and serve.

How to make a Pineapple Smoothie into sorbet

Are you ready?

Just pour the smoothie into an ice cream machine. That's it.

You'll want the smoothie to be extra flavorful because sometimes flavors will dull when they've been in a deep freeze. So boost that sweetener and lime to make sure your pineapple basil sorbet has lots of flavor.

Serving Tips

Garnishes: Keep it simple with some basil sprigs and/or some thinly sliced skin-on pineapple slices.

Serving a crowd: I’d assemble these in little cups for serving and store them in the freezer. An hour before serving, pull them out, and add the garnishes.

Glassware: You can use wide mouthed glassware or cute paper cups if you’ve got kids around.

How to store Smoothie with Pineapple

Storing smoothies that contain ice isn’t ideal, as the drink gets watered down when the ice melts. Instead, I recommend popping this smoothie into the freezer after following the sorbet instructions!

More Summer Smoothies!

Here are a few more of our favorite smoothie recipes with bright, summer flavors!

Strawberry Watermelon Smoothie with Ginger is probably my favorite summer smoothie. We've been making this one for years and it never gets old!

5-Minute Watermelon Lemonade isn't technically a "smoothie", but it's a fun way to make lemonade out of watermelon using your blender!

Try making A Green Smoothie (that actually tastes good) if you're looking for a veggie packed smoothie that doesn't taste like compost.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Basil Smoothie Recipe FAQs

Basil Smoothie with Pineapple

Yield: Makes about 4 cups

Prep Time: 10 minutes

Total Time: 10 minutes

This Pineapple Smoothie with Basil might seem like an unusual combination, but we fell in love with it in a sorbet we had in Mexico. It's bright and sweet with a subtle herbal taste. You can use this smoothie recipe as a sorbet as well.

Print

Ingredients

• 5 cups of pineapple chunks (about ½ of a pineapple)
• ½ cup milk (coconut drinking milk or almond milk)
• 2 cups of ice
• Sweetener, to taste (see note)
• 7-8 fresh basil leaves
• ½ of a lime

Instructions

1. Put the pineapple, milk, ice, and sweetener in the blender and process until smooth.
2. Add the basil leaves and pulse until the leaves are finely chopped.
3. Taste the smoothie, and add a squeeze of lime or additional sweetener if you think it needs it.
4. Pour into cups and serve.

TO MAKE SORBET:

Follow the directions above to make the smoothie and then pour the mixture into the frozen insert of your ice cream maker. Freeze according to the manufacturer's directions. While the sorbet is freezing, place the container you plan on storing the sorbet into the freezer. (I use a metal bread pan.) Transfer the sorbet to the chilled container and immediately cover the sorbet and put it in the freezer. Freezer for a few hours until firm before serving. (You can also eat it right out of the ice cream maker if you prefer a looser, soft-serve consistency.

Notes

Nat's Notes:

1. You can use frozen pineapple chunks, but you may need to add a little more milk or reduce the amount of ice if the smoothie has trouble blending.
2. I like to use liquid stevia to sweeten this -- about a dropper full and a half (about ⅛ tsp). You can use any sweetener you like. Just continue adding it a little at a time to get the sweetness you like. If you're making sorbet, I recommend making the base sweeter than you think you need -- once it freezes it, the flavor dulls some.

Recommended Products

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The post Pineapple Basil Smoothie appeared first on Perry's Plate.

Refreshing Watermelon Mint Lemonade Recipe

Have some chopped watermelon sitting around? Toss it in a blender with some lemon juice, fresh mint, and a drizzle of honey (or your sweetener of choice!) and you’ll be kicked back on your back patio in minutes.

I love this method because you could reasonable swap out the watermelon for another type of fruit! Try it out with other juicy fruits like canteloupe, grapes, kiwis, strawberries or mangoes.

Watermelon Mint Lemonade Ingredients

• Watermelon
• Lemon
• Mint, fresh
• Honey or Erythritol sweetener

How to Make Watermelon Lemonade with Mint

Just blend up some watermelon and lemon juice, then strain it to get some of the pulp out. Blend it again with water, sweetener, and fresh mint *swoon*, then BOOM -- watermelon lemonade. You could definitely leave the mint out if it's not your thing. But maybe it is your thing and you just don't know it yet. Or if the floaty little green specks make you nervous, you can always blend up the mint with the watermelon and strain them out.

I kind of like them though. It makes the drink seem more fancy to me for some reason. (Says the girl who only drinks water and sparkling water.)

Watermelon Mint Lemonade Substitutions

It would also be good to add a little fresh ginger to this! I'm kind of obsessed with melon and ginger together. Like my all-time favorite smoothie -- Strawberry Watermelon Smoothie with Ginger and Lime and this fresh, yummy Melon Salad with Ginger-Mint Dressing. All of these would be such great poolside treats!

Now I'm wishing I would have thrown some ginger in there with the watermelon. Maybe it's time for a watermelon recipe without ginger, though -- that would be a first for me.

If you like this you'd love my Jamaica Drink Recipe! It's hibiscus based, super refreshing, and can easily be turned into a cocktail!

How to Store Watermelon Mint Lemonade

Store any leftovers in a lidded pitcher or other container for up to a week in the fridge. I highly doubt it will last that long.

Watermelon Lemonade Recipe

Yield: Serves 4

Prep Time: 5 minutes

Total Time: 5 minutes

This lightning-fast watermelon lemonade is a perfect little summer drink that is easily adaptable to be Whole30, Low-Carb, or Paleo friendly.

Print

Ingredients

Toggle ingredient group

• 4 cups cubed watermelon
• 1 lemon
• 2 sprigs of fresh mint
• 2-3 tablespoons raw honey or erythritol sweetener

Instructions

1. Put the watermelon, juice from the lemon, and ½ cup of filtered water in your blender. Blend well. Strain through a fine mesh strainer or nut milk bag. (Like Ellie's Best.) Straining is optional, if you don't mind the flecks of watermelon pulp floating around.
2. Put the blended liquid back into the blender with 2 cups of water, 5-6 mint leaves and either the honey or the erythritol. Blend well.
3. For best flavor, serve over ice.

Notes

Nat's Note: To make this Whole30 compliant, add a pitted date to the blender at the beginning with the watermelon, then omit the sweetener. If sweetened drinks like this are a trigger for you, you may not want to add any sweetener at all.

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Made with coconut or almond milk, a real vanilla bean, and just enough sweetness to taste indulgent, yet keeps things clean and dairy-free (yes, it’s paleo-friendly and naturally gluten-free).

Pour this into a tall glass, grab a straw, and consider your afternoon upgraded.

You will love this Starbucks Vanilla Bean Frappuccino copycat recipe

Made with only a few ingredients, this delicious Vanilla Frappuccino will become your go to drink when you feel like a break from coffee and buying your drinks! I love making it with my homemade Date Paste for a refined sugar-free version!

What is a Vanilla Bean Frappuccino?

A vanilla bean frappuccino is a popular drink at Starbucks that is creamy, blended and made from milk, vanilla bean, and ice. Made at home, you can use any kind of sweetener or milk to suit your needs.

Vanilla Frappuccino Ingredients

• Almond or coconut milk
• Date paste
• Vanilla bean
• Vanilla extract
• Salt
• Cinnamon
• Vanilla stevia, to taste (optional)
• Coconut cream (optional)

How to make a Vanilla Bean Frappuccino

1. Put the milk, maple, vanillas and pinch of salt in the blender.
2. Blend the mixture until thoroughly combined. Taste and add a little vanilla stevia or more maple syrup if you'd like it sweeter.
3. Pour enough of the milk mixture to freeze one standard tray of ice cubes. Freeze.
4. Chill remaining mix mixture until ready to use.
5. When the portion in the freezer is frozen solid, put the cubes in the blender. Pour the remaining milk over top. Blend.
6. To serve, divide the frappuccino between four glasses and add a dash of cinnamon.
7. Repeat all summer.

Vanilla Bean Frappuccino Recipe variations

Almond milk - Any kind of milk can be used! Light coconut milk would also be delicious here.

Pumpkin Pie Frap - Try adding 1-2 Tablespoons of pumpkin puree to the milk mixture and using a sprinkle of Pumpkin Pie Spice or Chai Spice for a fun fall variation.

Copycat Starbucks Vanilla Bean Frappuccino Recipe storage

The frozen cubes can be kept in the freezer for as long as you like! I like to freeze a whole batch so I can always make my own Frappuccino when the idea crosses my mind!
I recommend using the chilled half of the mixture within 2 days.

More like this Vanilla Bean Frappuccino Recipe

5-Minute Paleo Strawberry Ice Cream - Frozen strawberries, date paste (Again. See how useful it is?), and a hint of orange juice brighten up this tasty dairy-free ice cream.

Raspberry Sorbet - This is a raspberry variation of the one I just mentioned using freeze-dried raspberries for big punch of raspberry flavor!

Grilled Pineapple Whip - Honestly, I think Disneyland Dole Whips are overrated. Try making them at home with frozen GRILLED PINEAPPLE. Yes, it's as good as it sounds.

5-Minute Mango Sorbet - Another frozen fruit blender sorbet with just 3 ingredients!

Paleo Chocolate Ice Cream - The first thing I ever made in my Blendtec blender. (I got right to the good stuff. Haha.) It's still a family favorite after all these years. We love adding a drop or two of peppermint oil to this.

Frosty Pumpkin Pie Shots - A paleo, naturally-sweetened, frozen version of pumpkin pie. Hard to imagine, I know. But incredibly tasty!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

FAQs

Paleo Starbucks Vanilla Frappuccino

Yield: 4 Servings

Prep Time: 10 minutes

Total Time: 10 minutes

This is a knock off of Starbuck's coffee-free frapp, with WAY less sugar. It's naturally sweetened and could be keto or low-carb using a low-carb sweetener!

Print

Ingredients

• 3 cups milk (any kind)
• 4 Tablespoons pure maple syrup
• 1 teaspoon vanilla bean paste
• 1 teaspoon vanilla extract
• pinch of salt
• vanilla stevia, to taste (optional)
• dash of cinnamon

Instructions

1. Put the milk, maple syrup, vanillas, and salt in a blender. . Blend the mixture until thoroughly combined. Taste and add a little vanilla stevia if you'd like it sweeter.
2. Pour enough of the milk mixture to freeze one standard tray of ice cubes. Freeze.
3. Meanwhile chill the remaining milk mixture until ready to use.
4. When the portion in the freezer is frozen solid, put the cubes in the blender. Pour the reserved vanilla milk into the blender and blend. If you have a high powered blender (like a VitaMix or a Blendtec) you could use the ice cream setting.
5. To serve, divide the frappuccino between four glasses and top with a dash of cinnamon.
6. Repeat all summer.

Notes

Nat's Notes:

1. If you don't have or don't want to use vanilla bean paste, use more vanilla extract instead.
2. The stevia helps to bump up the sweetness if you prefer, without having to use more maple.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 152Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 15mgSodium 122mgCarbohydrates 23gFiber 0gSugar 22gProtein 6g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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The post Vanilla Bean Frappuccino Recipe (Starbucks Copycat) appeared first on Perry's Plate.