Non-Alcoholic Homemade Eggnog

'Tis the season for holiday parties, and if you've got a whole group of eggnog drinkers, you might want to try making a batch of homemade eggnog.

This classic, old-fashioned, cooked eggnog recipe will impress your friends and family at your next Christmas party. The recipe (as written) is non-alcoholic, so kiddos can drink it too. But, if you'd like to make an adults-only version, you can also serve this beverage alongside brandy, rum, bourbon, or whiskey, and let each guest at your party spike their eggnog to taste.

Non-Alcoholic Homemade Eggnog

12 eggs
1 1/4 cup sugar
1 cup heavy whipping cream
4 cups whole milk
1 tsp ground nutmeg
1 tsp ground cinnamon
2 tsp vanilla extract
pinch of salt
dash of cinnamon (for topping)

1. Whisk together the eggs and the sugar in a large bowl until light and creamy. (Make sure the bowl is large enough to add five cups of additional liquid.)
2. In a large saucepan over medium-low heat, combine the milk, nutmeg, and cinnamon. Stir constantly and heat until the mixture reaches a simmer. (Do not let this mixture boil.) Remove from heat.
3. Place a kitchen towel underneath the bowl that contains the egg mixture to prevent it from slipping while you work. Start whisking the egg mixture with your dominant hand while you grab a ladle of the hot milk with the other hand. Slowly drizzle a steady stream of hot milk into the bowl of eggs. Make sure to keep whisking the entire time! Constant whisking will keep the eggs moving, raising the temperature of the eggs slowly enough to prevent them from cooking. Follow this process until all the milk has been added to the egg mixture.
4. Then pour the mixture back into the saucepan and place it back on the stove.
5. Heat on medium-low heat and constantly whisk until the mixture reaches 160 degrees on a candy thermometer and is slightly thickened. (It will thicken more as it cools.)
6. Remove from the heat and then stir in the heavy cream, salt, and vanilla extract.
7. Store in the mixture in the refrigerator overnight until chilled and thickened.
8. Serve topped with fresh whipped cream and additional cinnamon if you prefer.

Notes:

You have to be very careful when heating milk and eggs. During both heating steps, remember to stir and whisk constantly to ensure that you don't end up with scalded milk or scrambled eggs.

Another part of the process that ensures your eggnog comes out correctly is heating over medium-low heat and heating slowly. If you increase the temperature to try to speed up the recipe, you may end up with lumpy eggnog.

To decrease the cooking time (slightly), you can measure your milk and cream and leave them out with a dozen eggs for one hour before starting your recipe. Because these are dairy products, it is not recommended to leave them out for a very long time before starting the recipe.

If you are new to tempering eggs (step 3), you might want to consider asking another person to help you. It's easier for one person to whisk the eggs while the other person ladles and streams milk.

Store leftover eggnog in an airtight container in the refrigerator for 3-7 days. If it separates during that time, give it a spin in the blender before serving.

"Can I refill your eggnog for you? Get you something to eat? Drive you out to the middle of nowhere, leave you for dead?"

We served this at our Christmas Vacation-themed party, and it was a hit. The Cousin Eddies sure seemed to enjoy it!

Happy Hallo-WINE!!

Just in time for Halloween, The Harris Sisters have yet another Covid-19-friendly Halloween option for you to try.  How about a virtual or socially distanced wine and Halloween candy pairing this year?- for the over-21 crowd, that is...  On our recent Girls' Weekend getaway trip, we did just that.  We sampled a mix of five wines with an even bigger selection of popular Halloween candy, and we offer our feedback on the pairings below.    Read on for all the details on these surprising and sometimes frightful combinations.  

Getting Started

Whether you are looking to pair a few candies with one good bottle of wine, or like we did, try several different combinations, your first step is finding a good list to provide you with great wine and candy matches.  We used the Candy and Wine Matchmaker list from shoptipsy.com/blog.  There are a number of others out there available for you to try.  Or use our notes below to try the pairs that we tried and see how you like them.  

Sweet White Wine Pairings

For this pairing, we chose to use Moscato as our wine, but you could also choose a varietal like Malvasia or Riesling, depending on your preference.   This wine is said to pair well with Candy Corn, Skittles, Starburst, and Hershey's Milk Chocolate.   After sampling all these pairings, we all agreed that Starburst and Moscato, as well as Hershey's Milk Chocolate and Moscato, make excellent pairs.  We agreed less on the other two pairings.  Misty liked the Candy Corn when paired with Moscato.  Donna did not, and I was completely undecided after the tasting, so the jury is still out on that one. And both Donna and I agreed that Skittles and Moscato make a tasty pair.  Misty was less sold on this combination, but we all agreed that it could definitely depend on which flavor(s) of Skittles you are pairing with your wine. 

Rich White Wine Pairings

We chose to use Chardonnay for the rich white wine pairing, but you could also use Marsanne or Viognier instead.  This time, we sampled Candy Corn, Hershey's Milk Chocolate, and Butterfinger with our Chardonnay.   And this time we were completely in agreement.  The Harris Sisters give both the Butterfinger and Hershey's Milk Chocolate a thumb's up when paired with Chardonnay.  And we gave the Candy Corn pairing a resounding MEH- this was neither great nor awful- just somewhere in between.

Sparkling Wine Pairings

For these pairings, we used Prosecco, but you could certainly also choose a Sparkling Rose or Champagne instead.  I should preface this particular review by saying that Harris Sister Misty is not a fan of sparkling wine in general.  Having said that, she was also not a fan of any of these pairings.  We sampled the Prosecco with Candy Corn, Nerds, Kit Kat, and Almond Joy.  And both Donna and I enjoyed all of those pairings.  But the pair of Almond Joy and Prosecco was a surprise in that it topped both of our lists, and I personally would not have predicted that one.  Trust me though, it was a winner!  

Medium Red Wine Pairings

We chose a Red Table Wine for this pairing, but most Red Blends or a Merlot would work here as well.  The medium reds are said to pair well with Kit Kat, Snickers, and Hershey's Milk Chocolate.  We all agreed that Snickers and Kit Kat paired extremely well with the Red Table Wine.  We were more divided on the Hershey's Milk Chocolate pair.  While Donna and I enjoyed it together, Misty did not.  But both Donna and Misty pointed out that I eat Kit Kat wrong.  I didn't know there was a right way.  They both break off one bar and eat from that.  I don't break it.  I just bite it across the top.  Let me tell you, they were deeply disturbed.  

Bold Red Wine Pairings

For this final set of pairings, we used Cabernet Sauvignon, but you could also try a Malbec or Syrah if you prefer.  We paired the Cab with Snickers, Reese's, and Twix.  Harris Sister Misty did not enjoy any of these pairings, but she also typically does not enjoy bold red wines.  Both Donna and I agreed that the Snickers and Reese's paired with the Cab were among the best pairings of the night.  However, the Twix definitely did not measure up.  On a related note, Misty and Donna were once again disturbed to learn that I don't love Reese's.  In fact, I would say I really don't like it at all.  I would never seek out a Reese's; however, when paired with the Cab, it was off the charts good.  Maybe that's what it's been missing for me all this time.  

So there you have it.  The Harris Sisters are nothing if not committed to in-depth research involving wine and candy.  Feel free to call on us if you decide to host your own pairing, and from all of us to all of you, Happy Hallo-WINE! 

Tipsy Grasshopper Cocktail

St. Patrick's Day is right around the corner, so we thought we'd share with you a green cocktail recipe that's THE one you'll want to have in your hand when you're celebrating. (It's THAT good.)

This St. Patrick's Day, we are mixing up Tipsy Grasshoppers in the Harris Sisters' kitchen. We love a sweet drink with a little kick to it, so we thought this festive green one would be just the ticket for the occasion. And if you're a fan of mint and chocolate together, then this drink is for you!

We gathered our ingredients together (and sprinkled a little confetti for good measure). Here's what you'll need to make each drink:

Tipsy Grasshopper

1/2 oz creme de menthe
2 oz white chocolate liqueur
1 oz vodka
gold sugar crystals (to rim glasses)
light corn syrup (to rim glasses)

1. Rim glasses with gold sugar crystals if desired (directions follow).
2. Mix creme de menthe, white chocolate liqueur, and vodka in a shaker with ice and strain into the decorated glass. 

What St. Paddy's Day celebration can be complete without a little gold? If you really want to be fancy, you can rim your glasses with gold sugar crystals like we did. Decorated rims are easier to make than you might think.

How to Rim a Glass

1. Cover the bottom of a medium plate with light corn syrup.
2. Cover the bottom of a different medium-sized plate with gold sugar crystals (or other garnish).
3. Flip your glass upside-down and dip the rim into the syrup on the first plate.
4. Then, dip the sticky rim into the garnish on the second plate to coat.

Cheers! And Happy St. Patrick's Day from The Harris Sisters!

This post contains affiliate links.

The Perfect Mai Tai Recipe

A Mai Tai is a classic summer cocktail. Rum combines with amaretto and pineapple and orange juices for the ultimate tiki bar treat! If this little concoction doesn't put you in a Hawaii state of mind, then nothing will.

We first fell in love with Mai Tais back in 2011 when we were married on the island of Kauai. We bummed around the island for our honeymoon too, and found the best little tiki bar on the north shore that served killer Mai Tais.  Here I am from way back then at that little tiki bar.  Notice the two Mai Tais on the table in front of me.  I'm sure they didn't last too long after this photo was taken.  :)

Mai Tai

1.5 oz spiced rum

1.5 oz. coconut rum

1 oz. amaretto

6 oz. pineapple juice

4 oz. orange juice

splash of grenadine

maraschino cherries/ pineapple wedges for garnish

1. Combine rums, amaretto, and juices in an ice-filled shaker and shake. 
2. Pour into a large ice-filled glass. 
3. Slowly pour a splash of grenadine into the glass and allow it to fall to the bottom. 
4. Garnish with maraschino cherries and/or pineapple wedges. 

So, there you have it.  Such a simple cocktail to mix up.  Cold, fruity, yummy.  Ummm, now that's summertime treat.  Enjoy!

How to Make the Perfect Wine Spritzer

If wine is your thing, but you like to change it up sometimes OR if you prefer a sweeter and colder beverage, then maybe you should consider a wine spritzer. It's the easiest drink to prepare and will have you wondering why you never gave this a try before. 

The key to a wine spritzer is to start with super-chilled wine and then add either club soda, lemon lime soda, or ginger ale.  Any one of those will do- just whatever suits your taste, but be sure to super chill them too before adding them to the mix.   Finish off with a wedge of lime to garnish a white wine spritzer or a slice of orange or a handful of frozen berries to garnish a red wine spritzer. 

The ratio is 3/4 part wine to 1/4 part mixer. 

Note: Super chilled ingredients are the key here.  Your glass should frost up on you.  That's how you know you've done it right!  Using extra COLD liquids will prevent you from having to add ice to your wine.  That's a no-no for this wine lover. You can certainly also freeze your fruit if you have the time and use it like ice cubes as well. 

Cheers!

Hpnotiq Breeze

The Harris Sisters tested and wholeheartedly approved this simple drink over our Girls' Weekend this year. It comes together quickly and goes down easily. This is the kind of drink you should mix up for your lazy poolside days. Or at least when you are dreaming of being poolside. It's the perfect summertime drink!

Hpnotiq Breeze Drink

1 1/2 oz Hpnotiq

1 oz Coconut Rum

2 oz Pineapple Juice

1. Fill a shaker halfway with ice and pour in all ingredients. 
2. Drop some ice into a whiskey sour glass and strain mixture into it.

Enjoy!!

Notes:

There is no real substitute for Hpnotiq. It is a premium blend of exotic fruit juices, french vodka, and a touch of cognac. It is easily spotted in your liquor store as the bright Caribbean blue liquor in a frosted champagne bottle.

It will cost you about $20 for a bottle but it goes a long way and mixes up the perfect summertime concoction.

Caribbean Rum Punch

This is such a tasty treat.  We made up a batch of this Caribbean Rum Punch recently for our Memorial Day Weekend, and we liked it so much we made it again!  It's such an easy recipe to make, and it makes an entire pitcher so there's plenty to enjoy (or share, if you are feeling generous). 

Caribbean Rum Punch

1 cup fresh lime juice

2 cups grenadine syrup

2 cups rum

2 cups coconut rum

2 cups pineapple juice

2 cups orange juice

10-15 drops Angostura bitters

1. Slice and squeeze limes.  You will need at least 8 limes to reach the cup of lime juice that you need. This is the only real work involved in making this drink.  :)

2.  Pour all ingredients into a large pitcher, and stir well.

3. Refrigerate before serving.  

Notes:

You may substitute a simple syrup for the grenadine, but it won't have the pretty red color.  I have seen rum punch prepared both ways, but my personal preference is to use grenadine.

The bitters are the secret (and key) ingredient here.  And despite what the name might suggest, it isn't bitter at all.  It is spicy and delicious, and you can tell a huge difference if you mistakenly leave it out.  We like to add a little extra.  Prepare to your taste. 

Crockpot Spiced Apple Cider

This recipe was perfect to take the chill off our bones this weekend. The temperatures dropped drastically with all of the rain that came in, and I thought what better way to warm up AND celebrate fall than to "brew" up a batch of spiced apple cider.

Because you make this in your crockpot, it couldn't be easier.

Crockpot Spiced Apple Cider

64 oz Apple Cider

1 sliced apple

1 sliced orange

1/4 cup brown sugar

1 tsp whole cloves

1 tsp whole allspice

3 cinnamon sticks

Small square of cheesecloth*

1. Add apple cider, apple, orange, and brown sugar to crockpot.
2. Place the whole cloves, allspice and cinnamon sticks into the square of cheesecloth and tie closed. Add to crockpot.
3. Simmer for 2-3 hours on low heat.
4. Discard cheesecloth and use a ladle to serve.

Notes:

If you do not have a square of cheesecloth on hand (I did not), try substituting a good old-fashioned coffee filter. Of course, these are also getting harder to come by with most people using Keurigs nowadays, but I happened to still have a stash of these and it worked great for this recipe.

Since this recipe makes an entire crockpot (cauldron) of cider, it's perfect to serve up at your next Halloween party. Just switch out your serving glasses to Halloween mugs, call it Witch's Brew, and you're all set!

And wouldn't you know we're always brewing up good things on the blog? Make sure to check out our Witch's Brew: Crockpot Potpourri recipe to cast a delicious smell over your whole house throughout the fall season!

Champagne Punch

This recipe is such a winner; it combines two of my favorite flavors- orange and cranberry.  If you have any bubbly left over from New Year's, here's the best possible way to use it up.  Guaranteed!

Champagne Punch

2 oranges, cut into 1/4 inch thick slices

3 cups cranberry juice, chilled

3/4 cup orange liqueur

2 bottles champagne or sparkling white wine, chilled

2/3 cup frozen cranberries, plus additional for garnish

1. Freeze orange slices and cranberries for about an hour, or until frozen solid.  
2. Meanwhile, chill punch bowl in refrigerator or freezer. 
3. When ready to serve, combine cranberry juice with orange liqueur. 
4. Add champagne, and float frozen oranges and cranberries in the punch.

Notes:

This recipe goes fast, so double it for much festive goodness.  I actually halved it for a small group, and we ran out pretty quickly.  

Garnish your glasses with some of those frozen cranberries, and enjoy!

Holiday Wassail

'Tis the season for all things spicy and warm.  We Harris Sisters have introduced you to a Crockpot Wassail once before.  Now, we bring you yet another version to try.  This one can be made on the stovetop or in the slow cooker- whichever you prefer, or have time for.

I made this wassail for the Thanksgiving weekend this year, and the whole family really enjoyed it, including my somewhat reluctant husband.   So, I'm thinking of adding it to the Christmas rotation as well because it just screams of the holidays to me.

Holiday Wassail

1 gallon apple cider

4 cups orange juice

4 earl grey tea bags

6 cinnamon sticks

1 tsp whole cloves

1 Tbsp juniper berries

2 inch piece of fresh ginger (cut into slices)

1 apple (sliced)

1 orange (sliced into rounds)

Brandy (to serve)

1. Place all ingredients, except the brandy, in a dutch oven and bring to a simmer. Then let steep for 10-15 minutes.  Alternatively, place all ingredients in a slow cooker and cook on high for an hour and a half.   Remove tea bags.
2. To serve spiked, pour two ounces of brandy into a glass and top with hot cider.  Otherwise, serve as is.  It's delicious either way!

Note:

This makes a large batch of wassail, but this recipe can easily be cut down if you need less.  It also keeps well in the refrigerator.  Just strain to remove all fruit, tea bags, and spices.  Then reheat by the cupful in the microwave.

The BEST Ever Homemade Margarita Recipe

Fridays around these parts are usually Fiesta Fridays, meaning we hit our favorite Mexican dive to start the weekend.  And now that we have found the perfect margarita recipe, weekends are suddenly even better!

The BEST Ever Homemade Margaritas

• 12 oz limeaid concentrate

• 3/4 can of tequila (fill the limeaid can 3/4 way with tequila)

• 3/4 can of triplesec (same measurement here)

• 2 cap fulls (not cup fulls) Rose's sweetened lime juice

1. Shake all ingredients together and serve over ice, or blend with ice for a frozen drink.

Notes:

You can play with the ingredients here, but this is a great base recipe.   We have added orange juice to this recipe, and it is equally fantastic.  

If you plan to drink these on the rocks, I would add some water to the recipe as well.  Frozen margaritas already get a little extra water because they are blended with ice.  

This one is definitely Harris Sisters approved!  And just in time for the weekend.  Enjoy!!

Non-Alcoholic Party Punch

This is an old family recipe. Any time we ever had an occasion for punch, the Harris family used this recipe. And while I only remember making it in the traditional "red" (cherry), the beauty of this recipe is that you can make it just about any color of the rainbow!

I've made it red and green for Christmas, and I've made orange and purple for Halloween. Pink was the color of choice for Jaxon's recent pig themed birthday party and I think there was less than 1/2 cup left. Always a hit!

Non-Alcoholic Party Punch

2 packages Kool-Aid (your choice of color will determine the color of the punch)

2 cups sugar

46 oz. can pineapple juice

2 liter ginger ale for serving

Gallon sized container for mixing

1. Pour pineapple juice into gallon sized container.
2. Add contents of Kool-Aid packages and two cups of sugar.
3. Fill container the rest of the way full with water. (You should have one gallon of punch mix in container.) Mix well until sugar is dissolved and Kool-Aid is thoroughly incorporated.
4. Refrigerate both the punch mix and ginger ale until ready to use.
5. Mix equal parts punch mix and ginger ale in punch bowl for serving.

Notes: 

If desired, you can fill a bundt pan 1/3 full with punch mix and freeze. Before guests arrive, you can unmold this "ice" into your punch bowl to keep the punch cold.

This punch is perfect for kids' parties and always seems to go quickly!

Fresh Squeezed Orangeade

One of my favorite hangouts in the little North Carolina town we grew up in is Cole's Pharmacy. This old-time drug store is one of the few that still has a fountain at the front where you can get a hot dog or a grilled cheese, but mainly, there is "the Orangeade."  

For those of you are unfamiliar with the term, (I know I have introduced a few to this orange-y goodness!) it is like lemonade, but it is made with oranges.

On our recent trip to Florida, we hit every tourist trap (much to the delight of the hubby, I'm sure) and came away with a few gators (both chocolate and stuffed) and quite a few oranges.  To use up all the oranges, I found this awesome recipe and have made a batch every week since then.  It's almost as good as sweet tea for front porch sittin'!

Orangeade
2 cups water
1 1/2 cups white sugar
6 cups water
6 oranges
2 lemons

1. Bring 2 cups water and 1 1/2 cups sugar to a boil in a small saucepan. Cook at a boil for 3 minutes, stirring to dissolve sugar, and creating a simple syrup.
2. Use a citrus juicer to juice the oranges and lemons.
3. Combine simple syrup, 6 cups water, orange juice, and lemon juice in a large pitcher. Refrigerate until cold.

This is super easy and it makes a lot of orangeade - about half a gallon. Enjoy!

This post contains affiliate links.

What Flavor was Green Kool-Aid Anyway?

It seems like John and I have been walking down memory lane a lot here lately.  And one of the things we recently debated over was Kool-Aid. 

We were definitely Kool-Aid kids.  There is no denying that.  Although, it seems to have faded from favor over the years, you can still find it in stores.  But when we were growing up, it was the drink of choice.  And we all had our favorite flavors.  By far, my favorite was tropical punch, but we drank them all.  When I asked John what his favorite flavor was, he said "green".  Hmmm, that's funny.  I never knew "green" was a flavor.  Although, thinking back, that's what we called it too.  It was just "green" Kool-Aid.  I'm not sure I ever really knew what flavor it was supposed to be.  When I pointed this out to John, he quickly told me the flavor was lime.  But when checking this factoid, it turns out the flavor is actually lemon lime.  Huh, you learn something every day!!

Another fun factoid was how we Harris Sisters used to make our Kool-Aid.  Per the package instructions, you were supposed to add one cup of sugar to the Kool-Aid packet and then add water to fill your pitcher.  That might have worked fine for all the rest of you Kool-Aid kids out there, but no, not us.  Our mom always said that it wasn't sweet enough with just one cup of sugar, so we added 2 cups of sugar to each batch of Kool-Aid.  And we went through that stuff like it was water.  It's a wonder we don't all have sugar diabetes!!  By the way, this is a point of contention for my husband.  Ever since I told him about our Kool-Aid "recipe" he has never let me hear the end of it.  

As an aside, today's Kool-Aid packets actually suggest substituting Splenda for sugar.  The times- they are a'changing.  But there sure is nothing like that sugary sweet syrup from our childhood.  Makes me almost want to stir up a big old batch of  "green" Kool-Aid.  *Almost*.  

Cranberry Pomegranate Sangria

This was quite tasty if I do say so myself (and I do say so - Hiccup!) :-) I'll definitely be putting this one into rotation for holidays. Hey, it's red, which means it goes with Valentine's Day AS WELL AS Memorial Day, July 4th, Thanksgiving, and Christmas! How often do you find a drink that will cover all of those bases?

Cranberry Pomegranate Sangria

1 750 mL bottle of red wine of choice

4 cups cranberry pomegranate juice

2 cups POM Wonderful pomegranate juice

1 cup orange juice

3/4 cup simple syrup (recipe follows)

1 pineapple, sliced, juice reserved

1 orange, sliced

Sprite for serving

1. Combine all ingredients (including juice reserved from pineapple) in a large pitcher.
2. Refrigerate at least 4 hours or overnight.
3. To serve, add ice to glasses. Use tongs to remove fruit from pitcher for each glass. Pour sangria and top off each glass with Sprite.

Simple Syrup

1 part sugar

1 part water

1. In a saucepan, boil sugar and water over medium-high heat until sugar has dissolved. 
2. Remove from heat and let cool completely before using.
3. To store, refrigerate, up to 2 months.

Notes: 

Because of the red juices in this recipe, if you happen to have or even prefer white wine, you can use that instead and the recipe will still turn out the same pretty red color. I've made it once with white and once with red and it has been great both times.

You can substitute cranberry juice for the cranberry pomegranate juice if you can't find it.

Crockpot Wassail

As the weather dips ever so briefly into cooler temperatures, this Christmassy beverage seems to be one that's a keeper. 

Crockpot Wassail

2 qt apple cider

2 c orange juice

1/2 c lemon juice

12 whole cloves

4 cinnamon sticks

pinch ginger

pinch nutmeg

1. Combine ingredients in crockpot. 
2. Simmer for 4 hours on high heat or 8 hours on low heat.

In addition to the spiced cider drink, you may also be familiar with the English traditional Christmas carol "Here We Come a Wassailing" - Love and joy come to you . . . .

Enjoy!

Fresh Squeezed Lemonade

You know how the Temptations sang about "I've got sunshine on a cloudy day"? Well, they might have been "talkin' 'bout my girl" but I'm talkin' 'bout something to cheer up this dreary weekend - and fresh squeezed lemonade fits the bill!

Fresh Squeezed Lemonade

2 cups granulated sugar

2 cups water

peel of one lemon

juice of 12 lemons

10 cups water

1 lemon, sliced for garnish, if desired

1. Choose the prettiest of your lemons, slice, and set aside for garnish. 
2. Peel one of the remaining twelve lemons. 
3. Use a citrus juicer to juice the other twelve lemons (including the one you peeled).
4. In a small saucepan, bring 2 cups sugar and 2 cups water to a boil. Add lemon peel and simmer for 5 minutes.
5. Bring to room temperature and strain out peel over a gallon pitcher.
6. Add lemon juice and 10 cups of water to syrup.
7. Refrigerate until ready to serve. Garnish with lemon slices.

Notes: 

This recipe calls for 13 lemons (one for garnish plus twelve to juice and one of the twelve to peel). If you wish to omit the garnish, you will only need twelve lemons.

While you are making the lemon simple syrup, your house will smell like lemon drops! Mmmmm.

Lemon slice garnishes are optional, but make sure not to let them sit in the lemonade for long periods of time because they will make the lemonade sour.

When choosing your "pretty lemon" for garnish, try not to make the other lemons feel bad. ;-)

This post contains affiliate links.

Ice Cream Floats

Well, I have to tell you, it has been ages since I have had an ice cream float. And, after a little research, I can tell you that this is just the generic name for them.

Apparently, the one that I tend to enjoy is called the Orange Float or Orange Whip.

Now, if you've never made a float before, you'll just need a few ingredients. These are so easy to make!

Ice Cream Float

Ice Cream (3 or 4 scoops - enough to fill to the top of a tall glass)

Soda of choice (enough to top off your glass after you've added the ice cream)

1. Add the ingredients to a glass in the order given.
2. If you want to be super fancy, add a pretty paper straw or a reusable swirly straw to your glass. (But that is totally optional.) Enjoy!

And the types of ice cream and soda that you mix together will determine the name of your final concoction.

Names of Different Types of Floats

• Orange Float or Orange Whip: vanilla ice cream and orange soda
• Root Beer Float: vanilla ice cream and root beer
• Boston Cooler: vanilla ice cream and ginger ale
• Purple Cow: vanilla ice cream and grape soda
• Dr. Pepper Float: vanilla ice cream and Dr. Pepper (better known to us as the Ryan Barrett Walkush special)
• Classic Coke Float: vanilla ice cream and Coca Cola

We recently tried the Classic Coke Floats on our Girls' Weekend trip to Helen, GA and they taste just like you would remember them!

There are other flavors out there, but these are probably the most popular. You can always choose to make your own unique flavor - the possibilities are endless!

The float was originally created in 1847 and quickly rose to popularity.

And if you ask me, it's still popular today. I mean you might not create them in your own home like this:

But maybe if you practice a lot over the summer . . . .

This post contains affiliate links.

Homemade Vitamin Water- Easy Recipes to Keep you Hydrated

When I saw this on Facebook today, I knew I had to share it with you all.   I am a big fan of water; I drink it all day every day, to the exclusion of almost any other type of drink (except for coffee- gotta have one vice). But my husband, like so many others, really doesn't care for water.  So whenever I see a neat new way to *disguise* water, I'm on it.   These look pretty yummy to me, and most look pretty simple.  

Here are 8 homemade vitamin water recipes to help you keep the water flowing!

1) The classic : Lemon/Cucumber:

Mix in a pitcher: 10 cups of water + 1 cucumber and a lemon, thinly sliced + 1/4 cup fresh finely chopped basil leaf + 1/3 of finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.

2) The granite : Strawberry/Lime or Raspberry/Lime

Mix in a pitcher : 10 cups of water + 6 strawberries or raspberries and one thinly sliced lime + 12 finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.

3) The digestive : Fennel/Citrus

First: infuse 1 to 3 grams of dried and crushed fennel in 150 ml of boiling water for 5-10 minutes. Allow to cool.  Mix in a pitcher: 10 cups of water + lemon juice (put the leftover lemon in the mix) + a small thinly sliced orange + 12 fresh chopped mint leaves + the infusion of fennel seeds. Leave in refrigerator overnight before serving.

4) The antiOX : Blackberry/Sage

Note that apart from berries, sage leaves have the highest antioxidant content.  Mix in a pitcher : 10 cups of water + 1 cup of blackberries that have been very slightly crushed + 3-4 sage leaves. Leave in refrigerator overnight before serving.

5) WATERmelon : Watermelon/Rosemary

Mix in a pitcher : 10 cups of water + 1 cup of watermelon cut into cubes + 2 rosemary stems. Leave in refrigerator overnight before serving.

6) The exotic : Pineapple/Mint

Mix in a pitcher : 10 cups of water + 1 cup of pineapple cut into cubes + 12 fresh mint leaves finely chopped. Leave in the refrigerator overnight before serving.

7) The traditional : Apple/Cinnamon

Mix in a pitcher : 10 cups of water + 1 cup of apple cut into cubes + 2 cinnamon sticks + 2 teaspoon of ground cinnamon. Leave in the refrigerator overnight before serving.

8) The zingibir : Ginger/Tea

In advance: heat 1 teaspoon of ginger in two cups of tea, let it cool down.  Mix in a pitcher: 10 cups of water with two cups of the ginger tea + 4-5 pieces of fresh ginger cut into cubes. Leave in the refrigerator overnight before serving.

STAY HYDRATED! ENJOY!