Sugared & Stirred

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Drinks

Ginger Kale Smoothie

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Ginger Kale Smoothie

A tangy Ginger Kale Smoothie based off Jamba Juice’s Ginger ‘N Greens smoothie. With spicy ginger, bright lemon, nurturing kale, and frozen mango and peach, this nutrient-packed smoothie makes for a great snack or accompaniment to breakfast.

Ginger Kale Smoothie

This flavorful Ginger Kale Smoothie is based off of the tasty Ginger ‘N Greens smoothie from Jamba Juice – a favorite I haven’t enjoyed since we moved from the Bay Area to Kansas City (5 years ago!)! With a strong ginger flavor, the nutrient-dense kale goes undetected in this bright smoothie . You’ll mix frozen peach and mango with a squeeze of lemon, fresh ginger, and fresh or frozen kale. I like to add agave for a bit of sweetness, plus my favorite oat milk to get things moving in the blender. Once everything is blended up, you’ve got a smooth and creamy smoothie to enjoy as a snack, post-workout drink, or however else you like to enjoy your smoothies 🙂

Why You’ll Love This Smoothie

  • Packed with nutrients
  • Thick smoothie texture
  • Ultra flavorful with fresh ginger and lemon
  • Undetectable kale taste

What You’ll Need

Fresh ginger brings that spicy ginger flavor. I like to use a small piece of peeled, fresh ginger roughly equivalent to 1 teaspoon. Feel free to add less or more depending on your taste. I don’t recommend using ground ginger.

Frozen mango chunks make up the bulk of the smoothie. You won’t get any mango flavor but the frozen fruit lends to a thick, creamy texture in this smoothie.

Frozen peach slices also make up this smoothie. Using frozen peach/mango leads to a creamy smoothie texture (without needing banana, which tends to take over other flavors).

Fresh or frozen kale turns this into a “kale” smoothie – duh! It also brings a beautiful green color…and no, you won’t taste it! Feel free to use whole or shredded kale, fresh or frozen.

Lemon juice adds a bright citrus flavor and replaces the lemonade from the original Jamba Juice smoothie. If you like a more sour taste, feel free to add the juice of one whole lemon.

Agave is added to bring sweetness to the smoothie. In leu of lemonade, I add the agave and lemon juice, along with plant-based milk.

Plant-based milk helps get the smoothie blended – without it, the frozen fruit gets “stuck”. Feel free to use your favorite milk (I used oat milk).

Q&A

Do I have to use frozen mango and/or frozen peach? For a thick smoothie texture, you do have to use frozen fruit. If you like more of a liquid smoothie, then fresh fruit should work. You just won’t need as much milk.

Can I use lemonade like the original Jamba Juice smoothie? Absolutely! If you plan to go this route, I recommend leaving out the lemon juice, agave, and milk. Then add lemonade by the 1/4 cup until the smoothie comes together in the blender.

Can I use frozen ginger? I don’t see why not! Just make sure you don’t add too much as the smoothie could end up with an overwhelming ginger flavor.

Yield: 1 Serving

Ginger Kale Smoothie

Ginger Kale Smoothie

A tangy and bright Ginger Kale Smoothie based off the Ginger 'N Greens smoothie from Jamba Juice - a delicious and nurturing frozen drink!

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 cup frozen mango chunks
  • 1 cup frozen peach slices
  • 1 1/2 cups kale, fresh or frozen
  • ~1 tsp of fresh ginger, peeled (add more or less to taste)
  • Juice from 1/2 a lemon
  • 2 Tbsp agave
  • 1/2 - 3/4 cup plant-based milk (or regular milk)

Instructions

  1. Add all ingredients to a high powered blender and blend on medium-high until smooth. Add more lemon or more ginger, if desired.
  2. Pour into a glass and enjoy!
© Rachael | Sugared & Stirred
Cuisine: American / Category: Drinks

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Gingerbread Hot Cocoa

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Gingerbread Hot Cocoa

A rich and flavorful homemade hot cocoa spiced with ginger, cinnamon, nutmeg, and allspice – everything you need for a cozy cup of Gingerbread Hot Cocoa!

Gingerbread Hot Cocoa

We’re in the throes of holiday season, and that means consuming all things gingerbread for the next few weeks – and enjoying every spicy, sweet second of it! Ginger snaps and molasses cookies are some of my all time favorite cookies. The melding of rich molasses with the flavorful spices of gingerbread is just too good. For this Gingerbread Hot Cocoa, we’re simply adding gingerbread spices to my best rich hot cocoa recipe. You won’t find any molasses in this recipe as I like to keep things as simple as possible for a quick cup of cocoa – and adding more than one ground spice is as much complication as this recipe needs! I promise you won’t miss the molasses!

Why You’ll Love This Recipe

  • It’s thick, creamy, and heavy on the cocoa
  • The gingerbread spices make it extra cozy
  • You can add as much or as little spice and sweetener as you’d like
  • Any milk will work for this recipe

What You’ll Need

  • Plant-based milk (or regular milk) adds a creamy texture to this hot cocoa. You don’t want to skimp by using water – milk really is the best for rich hot cocoa.
  • Cocoa powder brings all the chocolate flavor. I like a regular (natural) cocoa powder for this recipe, but you can also use a Dutched cocoa powder for an even richer chocolate flavor.
  • Agave syrup is sweeter than cane sugar (and better for you by having a lower GI!) and easy to whisk into the milk and cocoa. If you don’t have agave on hand, feel free to use your favorite liquid sweetener OR regular cane sugar (just be sure the sugar dissolves completely before enjoying your cocoa).
  • Ground ginger brings the ginger to gingerbread! You won’t want to leave this out.
  • Ground cinnamon also adds to the classic gingerbread flavor.
  • Ground nutmeg is one of my favorite spices to bake with. It adds a lovely flavor and goes right along with the other gingerbread spices.
  • Ground allspice adds that oomph and extra spiciness. I like to add just a tiny pinch for one cup of cocoa. You can replace the allspice with ground cloves or a little more ground nutmeg, or leave it out altogether for a more subdued flavor.
Yield: 1 Serving

Gingerbread Hot Cocoa

recipe gingerbread hot cocoa

A rich and flavorful homemade hot chocolate spiced with ginger, cinnamon, nutmeg, and allspice - everything you need for a cozy cup of Gingerbread Hot Cocoa!

Prep Time 3 minutes
Cook Time 3 minutes
Total Time 6 minutes

Ingredients

  • 1 cup plant-based milk (or regular milk)
  • 2 Tbsp natural (regular) cocoa powder
  • 2 Tbsp agave syrup (or other liquid sweetener to taste)
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cinnamon
  • Pinch ground nutmeg
  • Pinch ground allspice (optional)

Instructions

  1. Place a small saucepan over medium-high heat.
  2. Add the milk, cocoa powder, agave, and spices.
  3. Whisk continually until all ingredients are combined, scraping the cocoa from the sides and bottom of the pan as needed.
  4. Whisk for a couple of minutes or until hot cocoa reaches the desired temperature.
  5. Carefully pour into your favorite mug and top with marshmallows, whipped cream, and/or a gingerbread cookie!
© Rachael
Cuisine: American / Category: Drinks

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Banana Caramel Frappé

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This Banana Caramel Frappé is sponsored by Torani, and all thoughts and opinions here are my own. Thank you for supporting the brands that make Sugared & Stirred possible!

Skip the line at the coffee shop and make your own homemade frappé! With banana and caramel flavors, this blended coffee drink is just the wake-up your morning needs.

Banana Caramel Frappé

Blended coffee drinks are one of life’s simple pleasures. While I make my own iced coffee at home every morning, I love indulging in a sweet, blended coffee here and there. The fun, festive flavors and icy texture are just too, too good. This Banana Caramel Frappé combines the taste of banana with sweet caramel. And, of course, your favorite coffee.

Homemade frappés are so easy to make, and you only need a few ingredients. The best part? All you need to do is throw the ingredients in a blender and blend! Voila! You’ve got a homemade frappé for a fraction of the cost. And you can stay in your pajamas 😉

Where Does the Flavor Come From?

For this drink, you’ll use both fresh banana and Torani’s sweet and creamy Crème de Banana Syrup for the banana flavor. Their syrups mix seamlessly into any kind of drink – hot or cold – for a delightful spin on traditional coffees, milkshakes, and cocktails. For the caramel flavor, I recommend any caramel sauce or syrup! Seriously, whatever you love will work in this recipe. While we all dream of having homemade caramel sauce on hand, any flavorful store-bought caramel will work. Torani actually makes a caramel syrup (my favorite flavor!) that would work wonderfully in this recipe. I’m talking maximum caramel and banana flavor! YUM.

What You’ll Need

  • Torani Crème de Banana Syrup adds a sweet and creamy banana flavor.
  • Coffee makes this blended drink a frappé. I recommend using a very strongly brewed coffee for this recipe.
  • Plant-based milk adds creaminess. You can use your favorite milk or cream.
  • Caramel sauce or syrup adds the caramel flavor. I recommend using a homemade caramel, Torani’s Caramel Syrup, or a tried-and-true store-bought caramel with a strong flavor.
  • Fresh banana fluffs up this frappé and helps thicken the texture.
  • Ice turns this drink into a traditional, icy frappé.

More Coffee & Banana Treats

Chocolate Coffee Baked Donuts

Coffee Banana Layer Cake

Healthier Banana Nut Bread

Banana Cupcakes with Vanilla Frosting

Yield: 2 Servings

Banana Caramel Frappé

Banana Caramel Frappé

Skip the line at the coffee shop and make your own homemade frappé! With banana and caramel flavors, this blended coffee drink is just the wake-up your morning needs.

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1/4 cup STRONG brewed coffee (see Note 1)
  • 1/4 cup oat milk (or regular milk)
  • 3 Tbsp Torani Crème de Banana Syrup
  • 1-2 Tbsp caramel sauce or syrup (more caramel = more flavor/sweetness)
  • 1/2 of a medium banana
  • 1 1/2-2 cups ice (add 2 cups for an icier frappé)

Instructions

Add all ingredients to a blender and blend until combined and smooth. Divide the liquid into two glasses. Top with extra caramel, whipped cream, or fresh sliced bananas and enjoy!

© Rachael | Sugared & Stirred
Category: Drinks

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Salted Egg Yolk Hot Cocoa

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This recipe is sponsored by Torani, and all thoughts and opinions here are my own. Thank you for supporting the brands that make Sugared & Stirred possible!

Rich and flavorful Salted Egg Yolk Hot Cocoa is so easy to make and takes only 4 ingredients! This decadent, homemade hot cocoa is uniquely sweetened with Torani’s Flavor of the Year: Salted Egg Yolk – a delightful sweet/savory flavor with custard, caramel, and umami notes. This may just be the best hot cocoa you’ve ever had!

Salted Egg Yolk Hot Cocoa

If you’re here then there’s a good chance that you’re familiar with the salted egg yolk flavor. And if not, then you’re curious enough to learn more about it! Having originated in China centuries ago, this sweet & savory flavor has been gaining popularity in Southeast Asia in recent years. It has a sweet, custard-like flavor with notes of savory umami. And coincidentally, it pairs perfectly well with chocolate!

You can think of this hot cocoa as an elevated, more complex version of the cozy drink we all know and love. The Salted Egg Yolk adds a hint of egg custard flavor and even more richness to an already decadent hot cocoa. Check out the simple, 4-ingredient recipe below and let me know what you think!

What You’ll Need for this Hot Cocoa

  • Torani Puremade Salted Egg Yolk Syrup is essential to getting the rich, custard-like flavor of this hot cocoa.
  • Cocoa powder creates the chocolate flavor. You can use natural or Dutched cocoa powder. I chose to use a mix of the two. Dutched cocoa powder is richer in flavor and darker in color.
  • Milk makes up the bulk of the hot cocoa. It adds a creaminess that water could never replace. Feel free to use whatever milk product you like. I prefer oat or almond milk, but, of course, if you aren’t dairy-free then cow’s milk works as well.
  • Mini marshmallows melt together with a bit of the Torani syrup to make a lovely (and sweet!) marshmallow “fluff” topping; this is totally optional, but also super delicious!

More “Hot Cocoa” Treats

Spicy Hot Cocoa Muffins

Marshmallow Hot Cocoa Cookies

Peppermint Hot Cocoa Brownies

Yield: 2 Servings

Salted Egg Yolk Hot Cocoa

Salted Egg Yolk Hot Cocoa

Rich and flavorful homemade hot chocolate sweetened with Torani Puremade Salted Egg Yolk Syrup. Top it with melted marshmallow for an even sweeter treat!

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

Hot Cocoa

Marshmallow Topping

  • 1 1/2 cups mini marshmallows
  • 1 Tbsp Torani Puremade Salted Egg Yolk Syrup

Instructions

  1. Make the Hot Cocoa: in a medium saucepan, add the Torani syrup, cocoa powder, and then the milk. Place over medium high heat and whisk until the mixture is hot. Be sure to scrape the bottom of your pan with the whisk as you mix. Set hot cocoa aside.
  2. Make the marshmallow "fluff": add about an inch of water to another clean saucepan and bring to a simmer. Place a heatproof bowl on top of the saucepan, making sure it doesn't touch the water. Add the marshmallows and 1 Tbsp of Torani Puremade Salted Egg Yolk Syrup to the bowl, stirring constantly until melted.
  3. Pour the hot cocoa into two mugs and immediately top with the marshmallow. If the marshmallow begins to cool too much, it will be extremely sticky and difficult to spoon onto the cocoa; it's best to use it right away.
  4. Enjoy!
© Rachael | Sugared & Stirred
Category: Drinks

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Bourbon Caramel Oat Milk Cappuccino

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This recipe is sponsored by Torani and Ninja®, and all thoughts and opinions here are my own. Thank you for supporting the brands that make Sugared & Stirred possible!

Make your own Bourbon Caramel Oat Milk Cappuccino right at home with the easy-to-use Ninja® DualBrew Pro Specialty Coffee System! With only four simple ingredients, this cappuccino-style coffee comes together in no time.

How To Make a Homemade Cappuccino

What is a cappuccino? A traditional cappuccino is similar to a latte in that it’s made with espresso, steamed milk, and milk foam. With the Ninja® DualBrew Pro Specialty Coffee System, you can make a cappuccino-style drink right at home. The best part? You can have it with whatever flavors and toppings you’d like!

For this simple recipe, I’ve combined my favorite ground coffee, warm milk foam, and Torani Puremade Bourbon Caramel Syrup. After setting up the Ninja® DualBrew Pro with water and coffee grounds, you’ll use the machine’s frother attachment to make the oat milk foam. After heating the milk in the microwave, simply froth the milk in your coffee mug right at the machine. Then you’ll add the sweet, flavorful Torani syrup, and brew the strong coffee right into the milk foam. Give it a gentle stir once the coffee has brewed, and voilà! You’ve got a quick, homemade cappuccino-style coffee.

I topped mine with a meringue cookie and a fresh, homemade caramel drizzle. Because let’s face it, you can never have too much caramel! 😉

Ingredients You’ll Need For This Bourbon Caramel Oat Milk Cappuccino

Looking For Coffee Flavored Bakes?

Chocolate Coffee Donuts with Coffee Icing

Pumpkin Coffee Chocolate Chip Muffins

Coffee Banana Layer Cake with Coffee Frosting

Yield: 1 Cappuccino

Bourbon Caramel Oat Milk Cappuccino

Bourbon Caramel Oat Milk Cappuccino

A 4-ingredient cappuccino-style drink flavored with Torani Puremade Caramel Bourbon Syrup. This sweet, warm coffee is perfect for the cool days of winter. Made using the NinjaⓇ DualBrew Pro Specialty Coffee System , this delicious drink takes only minutes to make!

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

Instructions

  1. Add the oat milk to a coffee mug and heat in the microwave until warm. Froth the milk using the NinjaⓇ DualBrew Pro Specialty Coffee System milk frother for 30 seconds or until foamy.
  2. Add the Bourbon Caramel Syrup to the milk foam.
  3. Set up your coffee maker to brew 1/2 cup of water + 4 Tbsp ground coffee. Place the mug with the milk foam onto the cup platform and brew the coffee.
  4. Gently stir the cappuccino once the coffee is finished brewing.
  5. Top with caramel, or a meringue cookie like I did, and enjoy!
© Rachael | Sugared & Stirred
Category: Drinks

Did you make this recipe? I would love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred