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Recipe: Sparkling Fuzzy Navel Cocktail

1 cocktail

3 oz Peach Schnapps
3 oz freshly squeezed orange juice
sparkling water
ice
orange wedge for garnish

Pour the Schnapps into a highball glass. Add some ice. Top with orange juice and sparkling water. Garnish with an orange wedge.

~ Marla Meridith

Recipe: Crockpot Gingerbread Lattes

Cozy and cuddle up by the fire with these delicious Crockpot Gingerbread Lattes. Simple to make at home and no need to run to the local coffee shop!

4 lattes

4 cups milk (2% or lower)
1/2 cup coconut or brown sugar
2 tsp ground ginger
2 tsp pure vanilla extract
1 tsp ground cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1 cup strong black coffee
whipped cream for topping
gingerbread cookie for garnish
optional: splash of bourbon or rum

t’s best to use a 4 quart crock pot, you could use as small as a 2 quart.
Pour milk into your crock pot, and whisk in the dried spices. Do not add the coffee. Cover and cook on low for 3 hours, or high for 1-2.
Watch the milk carefully so it does not come to a boil (it can curdle & boil over) if you do. It should be very hot, but not bubbling. Reduce heat if it boils.
Divide the coffee into coffee mugs. Garnish with whipped cream, a sprinkle of cinnamon & a gingerbread cookie.
Add a splash of bourbon or rum to lattes before you add the whipped cream, if desired.

~ Marla Meridith

Recipe: Decadent French Vanilla Coffee Horchata

Share this delicious Decadent French Vanilla Coffee Horchata recipe over the holidays with friends and family!

4 servings

2 cups brewed Dunkin’ Donuts French Vanilla Coffee
2 cups whole milk
1 cinnamon stick
1 can (14 ounces) sweetened condensed milk
1/2 cup white rice flour
2 tsp pure vanilla extract
for serving: whipped cream, colored sugar, cinnamon sticks

Bring the milk and cinnamon stick to a simmer in a medium saucepan over medium heat. Whisk in the condensed milk, flour, and vanilla. Simmer until hot. Pour into mugs and top each serving with whipped cream, colored sugar and a cinnamon stick.

~ Marla Meridith

Recipe: Smoky Watermelon Jalapeño Margaritas

These Smoky Watermelon Jalapeño Margaritas are all about cooling down on steamy summer days. They are fruity, refreshing, spicy and smoky (from the Mezcal) You can adjust the spiciness to taste, use as much jalapeño as you wish.

1 margarita

3 cups fresh watermelon (use 2 ounces watermelon juice per margarita)
1 Jalapeño pepper, sliced thin
2 ounces Mezcal tequila
juice from 1/2 fresh lime
3/4 ounce agave sweetener or simple syrup
–you will also need
coarse salt to rim glass
lime slices for serving
ice

Purée the watermelon in a blender. Strain the juice into a clean bowl.
Pour some salt onto a flat plate. Rim the edge of a high ball cocktail glass with lime juice. Roll the glass rim in the salt.
Muddle a few slices of the Jalapeño on the bottom of a cocktail shaker with 2 ounces of the watermelon juice.
Fill the cocktail shaker 1/2 way with ice.
Pour in the Mezcal, lime juice and agave syrup. Add a splash of water. Place the lid on the cocktail shaker and shake until well combined.
Strain into the prepared glass.
You can make up to 12 cocktails with the watermelon juice.

~ Marla Meridith

Recipe: Roasted Marshmallow Coffee Cocktail Shakes

How fun are these Roasted Marshmallow Coffee Cocktail Shakes?! They are beyond delicious and great for summer entertaining.

2 drinks

1 package Seattle’s Best Coffee® Creamy Caramel Frozen Coffee Blend
1-1/4 cups milk
3-4 ounces coffee liqueur
14 large marshmallows
caramel sauce (optional)

Blend the milk and frozen coffee blend with coffee liqueur (add more or less to taste) until smooth.
Divide shakes into two glasses.
Arrange the marshmallows in a flower pattern on a heat-safe plate, with one marshmallow in the middle and 6 around the outside.
With a heat gun or blow torch, brown or toast marshmallows, keeping them in the flower pattern (they will stick together.)
Repeat steps 3-4 for the second glass.
Gently pick up each marshmallow flower; place and press one on the top of each glass.
Drizzle with caramel sauce, if desired.

~ Marla Meridith

Recipe: Honey Bee Martini

We love this refreshing martini with all the delicious flavors of summer!

1 martini

1 tablespoon freshly squeezed lemon juice
2 ounces Skinny Girl Island Coconut Vodka
2 ounces water
1 tablespoon lavender honey
Ice
–Garnish
fresh lemon wedges
lavender springs

Chill martini glasses. Combine all ingredients in a cocktail shaker with ice. Shake very well so the honey combines well. Strain into martini glasses. Garnish with lemon wedges and lavender sprigs.

~ Marla Meridith

Recipe: Vegan Maple Golden Milk

I love to drink this vegan milk tea first thing in the morning and in the afternoon. It’s filled with great for you ingredients.

1 vegan golden milk

1 cup unsweetened vanilla almond milk
1/4 cup (from the can) unsweetened light coconut milk
1 tbsp pure maple syrup
1/2 tsp coconut oil
1/4 tsp tumeric powder
top with ground cinnamon or tumeric

Bring the ingredients to a boil, stir to combine. Blend on high until well combined and frothy. Pour into a mug or in a tall glass over ice.

~ Marla Meridith

Matcha Chia Smoothie

I’ve been cruising around the Caribbean & enjoying all the sights & flavors. I made sure to play with lots of new recipes before I left so you could have new things to taste! This flavor-packed, superfood-filled Matcha Chia Smoothie is perfect for busy mornings and great for pre & post workout snacks!

2 Smoothies

1 cup white grape juice
2 tablespoons chia seeds (White or Black)
2 teaspoons Matcha powder
2 frozen bananas
1 cup milk (dairy or dairy-free)
1 teaspoon vanilla extract
2 teaspoons freshly squeezed lemon juice
optional: top with whipped cream

Soak the chia seeds in the grape juice for 20 minutes. Pour them (with the juice) into the blender & combine with the rest of the ingredients. Blend on a smoothie/shake setting until well blended.
Pour into two glasses & top with whipped cream if desired.

~ Marla Meridith

Recipe: Sparkling Apple Cider Champagne Spritzers

Ingredients

Directions

~ Marla Meridith

Recipe: Cranberry Moscow Mule Cocktail

Ingredients

Directions

~ Marla Meridith