Spiked Dalgona Coffee

dalgona

Given that we’re all stuck at home, it’s inevitable that memes, videos, and other modes of entertainment are going to go viral. For me, though (and for many others), it’s recipes that catch my attention.

“Dalgona coffee” (so called because the resulting foam is apparently the same color as a popular candy called Dalgona) is made by whipping sweetened, concentrated instant coffee to a froth, then using it to top milk– kind of like an inverted cappuccino. Since it uses pantry staples and takes minutes to make, it’s become something of a sensation in culinary circles– and, I’m happy to report, with good reason.

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Lemonade Concentrate (with Stevia)

lemonade

What’s better on a hot summer day than fresh-squeezed¬†lemonade? Cool, tart, and refreshing, it’s perfect for sipping out on the porch or bring along to a picnic in the park or at the beach. But one doesn’t always have enough lemons on hand to make fresh lemonade, and if you’re bringing it on a picnic it can be pretty heavy to lug around enough for everyone. Enter homemade lemonade concentrate! It’s lightweight, simple to make, and convenient for all!

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Butterbeer That Deserves the Name

butterbeer

Butterbeer– An iconic beverage, prominently featured in the Harry Potter series and hugely popular at the Universal Studios Wizarding World of Harry Potter. Having heard that the recipe had been approved by J.K. Rowling herself I was eager to try it, and upon arrival at the park (after squee-ing over the storefronts and going on several rides) my friends and I purchased both varieties available– regular and frozen. We watched as the glasses were filled and topped with creamy foam from a special spigot (the bartender said that he was actually forbidden to sell it without the foam because it was such an integral part of the drink), and took our prizes to a table to taste.

Blech, was it sweet. Waaaaaayyyy too sweet. There were five of us splitting the drinks and we couldn’t come close to finishing them. And the drink¬†contained neither butter nor beer, which seemed wrong given the name. But then– a ray of hope appeared– we had an idea. The Boar’s Head Pub, where we’d bought the sickly sweet swill, also served its own signature dark beer and maybe– just maybe– the stuff could be salvaged. We mixed the dark beer 50/50 with the sugary butterbeer, tasted it, and saw that it was good. And I decided then and there to perfect the recipe for my own butterbeer once I got home.

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