How to Make Powdered Sugar

How to Make Powdered Sugar -www.nourishingsimplicity.org

Powdered sugar is one of those things that never seems to be in the pantry when you need it.

Most traditional foodies try to not eat large amounts of sugar, even the more natural forms very often. Yet sometimes, you need some of that beautiful white, powdery stuff.

Powdered sugar is the perfect topping for a lemon-lime bar made with sprouted wheat or a grain-free doughnut. It makes simple desserts look “fancy” without the frosting, which means time saved in the kitchen and less mess.  That’s always a win in my book.

Once you learn how to make powdered sugar yourself, you’ll never want to go back to buying it from the store. One of the biggest reasons is that you can make it, put it away, and wash the blender before you get your car makes it down the street.

It’s that simple.

If you want to make a healthi(er) powdered sugar, you can swap the organic cane sugar for sucanat, rapadura, or coconut sugar. All three make a lovely light brown powdered sugar. Each has a slightly different flavor profile, so go with whatever you have on hand or what will best suit your purpose.

If you are wanting to store the powdered sugar for future use, you may want to add a starch such corn, tapioca, or arrowroot to prevent clumping. It’s entirely up to you. I normally just leave it out and sift a bit before using it.

How to Make Powdered Sugar-www.nourishingsimplicity.org

How to Make Powdered Sugar

Prep

Cook

Total

  • 2 cups unrefined sugar 
  • 1 tsp starch (arrowroot, corn, or tapioca), optional
  • blender

Ingredients

Pour the sugar and starch if using, into a blender. Blend on high for about 5 minutes for until fluffy and powdery. Use right away or store in a glass jar.

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Nourishing Orange Hot Cocoa

Frothy hot cocoa with a hint of orange, and floral raw honey.

Hot cocoa was made for rainy days, for snowy days, or really for almost any type of day. There is something about wrapping your hands around a mug of creamy goodness and savoring the moment. The weather can be raging outside, yet in the warmth of your home with the mug in your hands, a stormy day can be delightful.

Have you ever eaten a chocolate orange? You know the orange flavored milk chocolate molded to look like an orange with individual segments. If you have found memories them, then this nourishing orange hot cocoa is for you!

I remember the first time I ate a chocolate orange, it was at a family Christmas gathering. A few cousins and I watched my dad crack it open. We all tried a piece but I sadly found it left wanting. Then one day I had a piece of fair-trade orange flavored dark chocolate and I was in love!

That bar of chocolate was just begging for a hot cocoa inspired by it to be made. This nourishing orange hot cocoa is rich, frothy, and slightly sweet, just like any good cocoa should be. My tried and true favourite is my classic hot cocoa, yet sometimes you want something a little different.

It has all the flavor of an orange chocolate bar in a mug, it with floral orange blossom raw honey (affiliate link). The honey blends perfectly with the cocoa while highlighting the lightness of the orange flavor. Orange blossom honey is more delicate when compared to the darker, more robust clover honey that you commonly find in stores.

The orange flavor can be achieved by either adding a drop of orange essential oil to the cocoa or a small amount of orange extract.

This recipe contains affiliate links to Amazon at no additional cost to you. 

Nourishing Orange Hot Cocoa

Prep

Cook

Total

Yield 2 1/2 cups

Frothy hot cocoa with a hint of orange, and floral raw honey. This nourishing orange hot cocoa has all the flavor of an orange chocolate bar in a mug.

Ingredients

Instructions

  1. Heat the milk in a small saucepan. If you are using dairy careful not to let the milk curdle. For raw milk, it is best to not let it get any warmer than 110 F to preserve most of the beneficial properties of the raw milk. For frothy milk, use a milk frother.
  2. In a small bowl or mug mix the cocoa powder, raw honey, orange extract/essential oil, and vanilla extract. Stir with a fork or a small whisk until a smooth paste is formed.
  3. Divide the cocoa paste between two mugs. Pour in the milk and stir gently to mix.
  4. Serve each cup of cocoa with a generous dollop of whipped cream if desired and orange zest.

Courses Beverage

Nourishing Orange Hot Cocoa

2 1/2 cups raw milk (or milk substitute of choice)
3 tablespoons cocoa powder
3 tablespoons raw honey
1 teaspoon homemade vanilla extract
1 teaspoon orange extract (or 4 drops sweet orange essential oil)
whipped cream (optional)
orange zest (optional)

Heat the milk in a small saucepan. If you are using dairy careful not to let the milk curdle. For raw milk, it is best to not let it get any warmer than 110 F to preserve most of the beneficial properties of the raw milk. For frothy milk, use a milk frother.

In a small bowl or mug mix the cocoa powder, raw honey, orange extract/essential oil, and vanilla extract. Stir with a fork or a small whisk until a smooth paste is formed.

Divide the cocoa paste between two mugs. Pour in the milk and stir gently to mix.

Serve each cup of cocoa with a generous dollop of whipped cream if desired and orange zest.

What is your favourite type of hot cocoa?

 

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Nourishing Ramen Bowl

nourishing-ramen-bowl

Savory, salty broth, full of noodles just waiting to be slurped up.

Ramen noodles, we’ve all had them right? Those hard little bricks of fried noodles and MSG ladened spice packets. Most of us probably even had quite a fondness for them.

I’m not going to lie, they were a favourite of mine for several years. My mom drew the limit at twice a week. I actually remember thinking about how when I grew up that I would eat them whenever I wanted to because, well I would be an adult. Please, please tell me I am not alone in this confession!

Dear twelve-year-old self, you WILL change your mind, trust me on this one.

But wait for just a minute. Ramen noodles are the perfect, simple meal for busy days when you are craving savory broth. Plus who can resist noodles?

What is a gal to do?

With a few simple ingredients, you can create a nourishing ramen bowl that is actually good for you!

This almost from scratch noodle bowl only takes a little bit longer than those packets you once adored. The key- fresh broth kept in the fridge and store bought noodles.

I try to keep homemade bone broth in my refrigerator at all times. It is full of so many vitamins and gelatin. Bone broth makes your homemade soups go from tasty to extraordinary. Seriously. Once you ditch the carton, it’s hard to go back. All you need is leftover chicken bones and water.

Homemade noodles are awesome. I even bought a book about making your own homemade ramen noodles. I drool over the pages but most of us don’t have time or energy to make our own. Offer yourself some grace and use store bought udon noodles, you can make homemade noodles another day.

Nourishing Ramen Bowl

Ingredients:

Soup:

2 quarts chicken broth
8 oz udon noodles
1 TBS yellow or white miso paste

Toppings:

Chicken

1 lb boneless/skinless chicken thighs, pounded flat
2 TBS coconut oil
1 tsp unrefined salt

Vegetables

4 fresh green onions
2 cup bean sprouts

Directions:

Bring the broth to a boil, add the miso paste, stirring until dissolved. Add the udon noodles and cook until done, about ten minutes.

While the noodles are cooking, place the chicken thighs between two pieces of parchment paper. Using a meat pounder or a rubber hammer, pound the chicken thighs until flat.

Sprinkle both sides of the chicken thighs with the salt.

Heat a skillet with the coconut oil in it on medium high. Add the chicken thighs to skillet. Cook until lightly golden on both sides, about 3-5 minutes.

Cut one thigh to be sure there is no pink and that the meat is completely cooked.

Slice the thighs into thin strips.

Slice the green onions into one-inch strips.

Spoon the noodles and broth into large soup bowls. Top with the chicken strips, sliced green onions, and bean sprouts.

nourishing-ramen-bowl-2

How about you, did you like ramen noodles growing up? What is your favourite quick soup to make?

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Pumpkin Spice Hot Cocoa

pumpkin-spice-hot-cocoa

Warm spices mingling with rich cocoa, a touch of pumpkin mixed in, topped with maple whipped cream – it’s a whole new way to enjoy fall.

Every year as the cooler weather settles in the world gets a tiny bit extremely excited about pumpkin spice lattes and other fall drinks. I didn’t get the hype for several years until I made one myself, after that I was hooked.

This year as autumn made it’s appearance I decided that I needed a change – enter pumpkin spice hot cocoa! Chocolate and pumpkin are a surprising, yet delicious combination. That’s why recipes such as my pumpkin chocolate chip muffins are so tasty.

I am a huge fan of hot cocoa, and all forms of dark chocolate, if truth be told. I pretty much have a hot cocoa recipe to go with each season now that this tasty pumpkin spice version has been added to my list.

Learn how to make your own at The Nourishing Gourmet! 

Pumpkin Spice Hot Cocoa

Pumpkin Spice Hot Cocoa- www.nourishingsimplicity.org

Homemade Chilie Mocha

homemade-chilie-mocha

Spicy and sweet with lots of cocoa- pure delight!

Chilie mochas are all the rage right now if you go to a certain chain coffee shop, though I doubt if they will ever hold a candle to the pumpkin spice latte. Yet if you are a chocolate loving person, you will probably find a place in your heart for this “new” coffee drink as well.

I’ll admit when I went in to get a coffee and enjoy the free internet a couple weeks ago I was rather tempted to try one. Instead, I opted to make my own homemade chilie mocha because that’s what I do.

I have no idea why I never made a spicy mocha before now. I used to make spicy hot cocoa for my girls in Mexico. I even make a spicy chocolate headache relieving paste but the chilie mocha never crossed my kitchen until two weeks ago.

Now that I have enjoyed one several, you can be sure that I will continue to do so. Chilie and cocoa are the perfect pairing, if you have ever had chicken mole, you know exactly what I am talking about if you haven’t you better get on it. 😉

Coffee shops may be calling your name but first give this spicy treat a try.

Other seasonal drinks to enjoy: 

Homemade Chilie Mocha

2 cups raw milk (or milk substitute of choice)
1/2 cup espresso or strong coffee
2 TBS cocoa powder
1- 2 TBS sucanat (or sugar)
2 tsp vanilla extract
1 tsp ground cinnamon
1/4-1/2 tsp ground cayenne pepper
1/4 tsp ground paprika
1/4 tsp unrefined salt
Whipped cream (optional)

In a small sauce pot, heat the milk over low heat. If you are using raw milk be sure not to heat over 110 degrees.

Mix the cocoa powder, sucanat, cinnamon, cayenne, paprika, and unrefined salt in a small bowl. Add the espresso/coffee and vanilla. Stir in to make a thick paste.

Add the cocoa paste to the warm milk. Wisk until smooth.

Pour into two cups, top with whipped cream, and sprinkle with additional cinnamon and cayenne if desired.

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Homemade Chilie Mocha
Author: 
 
Ingredients
  • 2 cups raw milk (or milk substitute of choice)
  • ½ cup espresso or strong coffee
  • 2 TBS cocoa powder
  • 1- 2 TBS sucanat (or sugar)
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ¼-1/2 tsp ground cayenne pepper
  • ¼ tsp ground paprika
  • ¼ tsp unrefined salt
  • Whipped cream (optional)
Instructions
  1. In a small sauce pot, heat the milk over low heat. If you are using raw milk be sure not to heat over 110 degrees.
  2. Mix the cocoa powder, sucanat, cinnamon, cayenne, paprika, and unrefined salt in a small bowl. Add the espresso/coffee and vanilla. Stir in to make a thick paste.
  3. Add the cocoa paste to the warm milk. Wisk until smooth.
  4. Pour into two cups, top with whipped cream, and sprinkle with additional cinnamon and cayenne if desired.