Flavour Profile: Sangria

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So, it’s been classic West Coast weather the past few days, what with the rain and the sun and the rain and the hot and the cold and the sort of warmish with a cool breeze… the good news is we’ve got both angles covered this week—the hot and sunny, and the cool and cozy—with Sangria Macarons and London Fog Marshmallows. The way things have been going you’ll probably want to stock up on both!

Feel like you might want to sip while you nibble? If the sun prevails, Minimalist Baker has an awesome looking recipe for (and pictures of!) 5 Ingredient Spanish Sangria, and if it’s feeling cool out there, Gimme Some Oven has a great method for making your own London Fog Latte (and also great pictures!). They are both fantastic blogs in general—definitely check them out.

Have a wonderful weekend, friends. And don’t forget to layer!!


Minimalist Baker’s 
5-INGREDIENT SPANISH SANGRIA

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“A fruity, slightly spicy red sangria with Spanish Tempranillo wine and loads of fruit. We like to call it 5-ingredient heaven.”

PREP TIME 10 mins
TOTAL TIME 10 mins

Author: Minimalist Baker
Recipe type: Beverage
Cuisine: Spanish
Serves: 4

INGREDIENTS
1 bottle red Spanish wine (we recommend El Cortijillo, Tempranillo 2011)
1 cup fresh orange juice
1/2 pineapple, chopped (roughly 1 cup)
1 orange, sliced into thin rounds and then halved
1/2 pear, cubed

INSTRUCTIONS
Slice fruit and drop into a large pitcher.
Add orange juice, then wine and stir.
Refrigerate until serving – 4-6 hours would be ideal so the flavors can mingle. Drink within 1-2 days.


Gimme Some Oven’s 
LONDON FOG TEA LATTE (EARL GREY LATTE)

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“This London Fog tea latte recipe is so simple to make homemade, and it is full of rich, comforting flavour.”

PREP: 2 MINS COOK: 3 MINS TOTAL: 5 MINS

INGREDIENTS
1 cup (8 oz.) strongly-brewed earl grey tea, brewed with 1/2 tsp. dried lavender
1/2 cup (4 oz.) steamed milk* (any kind)
1 Tbsp. granulated sugar**, or more or less to taste
1/4 tsp. vanilla extract

DIRECTIONS

Brew earl grey tea and lavender together, and steep for 3 minutes (or according to tea instructions). Remove tea bag and strain out the lavender. Stir in remaining ingredients until combined. Serve warm.

*If you — like me — do not have a milk steamer, you can just heat the milk in the microwave or in a saucepan over medium-low heat until it is simmering but not boiling. (Very important – do not let the milk boil!)

**You can use any kind of sweetener for this tea

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