You might be familiar with Mexican horchata, but do you know the Spanish version made with tiger nuts? Here's how you can make this creamy and rich nonalcoholic drink at home.
'nonalcoholic' on Serious Eats
Honey-sweet persimmons make a delicious alternative to mangoes in a yogurt-based lassi.
Almond milk made with a handful of cacao nibs produces a lovely, nutty dairy-free milk with a powerful hit of chocolate. It's great served frothy and chilled or heated up for an extra-special hot chocolate.
Dried apricots, yogurt, and orange juice come together in an exotic-tasting morning libation: think mango lassi, but with apricots instead.
The newest frappé at McDonald's features a chocolate and coffee base that's buzzed up with ice, strawberry-flavored syrup, and chocolate chips, then topped with whipped cream and strawberry drizzle. We stopped in to test it out.
Bright, fresh orange juice, made a bit heartier and less acidic with the addition of sweet carrots.
For me, melon with a squeeze of lime is the perfect way to start the morning: mellow and sweet, brightened up by the tart lime. A dish of yogurt alongside and I'm good to go. This smoothie captures those flavors in drinkable form.
A tangy peach smoothie with a hit of ginger and maple syrup, inspired by the flavors of summer fruit desserts.
This recipe combines the tropical flavor of fresh pineapple with the tang and lovely blush color of blood oranges, one of winter's tastiest and prettiest citrus fruits. A dose of parsnip juice rounds out the sharpness of the other two ingredients and brings a smooth, rich texture to this invigorating cold weather drink.
Hey, jerky January jet lag. Meet Green Grapefruit Ginger Juice. It's crisp and refreshing and positively buzzworthy, in that fresh grapefruit juice always gives me sort of a weird little buzz of mild hyperactivity that's exactly what a girl needs to combat jet lag phase two.
Sweet potatoes juice up extra thick and frothy, with a mellow sweetness that I felt cried out for a hit of acidity. Enter apples, whose tartness provides the perfect counterpart. A hit of fresh ginger brings some spice to the party, rounding out this simple, satisfying three-ingredient juice.
I don't have the time or money for that southeast Asian vacation this year, but I can transport myself to Thailand's tropical climes with just my juicer and a few pieces of sweet, ripe fruit.
A rich berry-avocado smoothie that pays homage to the Golden State.
Lately, ripe bananas have been getting on my nerves. I cleaned out my freezer and was straight up horrified at the number of shriveled, black, completely freezer-burnt bananas that I found shoved in every possible crevice.
Remember those summer mornings of your childhood, sitting on the porch in Maine? No? Well, don't worry about it—start making those memories now with this blueberry smoothie.
I kind of hate the word 'mocktail'—it seems girly and fake, and makes me think of overly sweet and pink virgin strawberry daiquiris used for toasting at a baby shower. Non-drinkers deserve better. Here's the best freshly-made cocktail substitute I know: a mixture of ripe pear, fresh ginger, and kumquat.
When you're deep in the clutches of a food coma, the two most commonly-offered cures for relief—tea and coffee—don't do much good. You need something refreshing and intense. A little spice maybe, or some ginger. Some tang perhaps. This is where neer more, South Indian-style spiced buttermilk, comes in.
This juice combines the delicate, floral sweetness of Asian pear with sophisticated, complex basil and a generous splash of bright, tart lemon. A little bit of celery brings it all together for a smooth finish. It's interesting without being too crazy, as evidenced by the fact that my two pre-teen taste testers not only didn't roll their eyes at it but seemed to genuinely enjoy it.
While this pink concoction, made with pineapple, apple, and fresh cranberries, is intended as a morning juice or afternoon pick-me-up, it would be completely at home in a cocktail glass.
When I started to think about a more savory slant to juicing, I used a favorite summer soup—gazpacho—as my jumping-off point.