Caramel Blended Iced Coffee

I loved a certain coffee chain’s blended iced caramel coffee beverage, but with going dairy free & the cost, I knew I needed to re-create a similar beverage.  When I found Avenue Sweets caramel sauce on Amazon, I knew this was the recipe for the delicious caramel.   It took 2 tries, but I’m very happy with this delicious iced beverage & will be making it several times over the hot summer!!

This should make approximately 4 one cup servings.



HOT coffee

Caramel at room temperature (at least 30 minutes before blending)



1 cup strong hot coffee (I used Coffee Beanery‘s English Toffee & Cream*)

1/3 cup Avenue Sweets Dairy Free Sea Salt Caramel Sauce

1 cup non-dairy milk (I used almond because that’s what I had, but any ND milk should work)

3 tablespoons sugar (you could try less if you don’t like it overly sweet)

2 cups ice cubes


Put caramel in a blender (I’ve a Ninja) & pour hot coffee over & blend; scrape down sides & blend again.  Add sugar & blend; add milk & whirl once; finish by blending in the ice until smooth.  Serve & enjoy!


* This would also be great with Coffee Beanery’s Butter Rum, Cafe Caramel Cream or Sea Salt Caramel coffees.  I did check with them & they stated that all of their coffees are dairy free.

(If you get a chance, try their Michigan Cherry or Fiesta Mocha coffees…they are yummy.  If you use creamer, try French Vanilla with the Michigan Cherry! Divine!!!)



Note:  I am only recommending Coffee Beanery coffee as it is my favorite coffee – I receive no compensation to promote them.  I also don’t receive any compensation from Amazon or Avenue Sweets at this time – just sharing their link.


(Yes, I re-used a Starbucks bottle – shared this with my Aunt who also is dairy free – she gave it a thumbs up!)

Do you have a favorite coffee beverage?  Comment & let me know.

Milkshake (Bonus Recipe)

Each quarter there is one extra weekend that I have to plan for.  Last year I posted about a dairy free pantry (here) & other recipes that were not in the categories I had chosen.  This year I’m going to share two beverages & two soups.  Up first is a non-dairy milkshake – so easy to do & so many options to add in.  This is for one serving; for more than one, just duplicate by how many servings you are wanting.


1 cup non-dairy ice cream (I used vanilla, but there are so many choices)

1/4 cup non-dairy milk (I used coconut since my ice cream was coconut milk based)


Put in blender & blend until smooth.

For a thicker shake, use less milk.


I recommend using whichever milk the ice cream is based.



chocolate chip – Add in 1-2 tablespoons of Enjoy Life mini chips

mint chip – add in 1-2 tablespoons Enjoy Life mini chips & 1/4 tsp peppermint extract

orange creamsicle – use vanilla ice cream & replace milk with orange juice

strawberry – slice 2-3 fresh strawberries & place in bowl with 1 tsp sugar; mash lightly & stir; allow to sit 5-6 minutes until juices form; mash a bit & stir again; using vanilla ice cream, pour in strawberries & blend, adding milk only if needed to thin out

chocolate – using Hershey’s* chocolate syrup – 1-3 teaspoons

coffee – brew coffee & cool; substitute milk with coffee

mocha – prepare coffee shake as above & add in 1-2 teaspoons Hershey’s* chocolate syrup



*Hershey’s syrup is dairy free; I don’t know about any other brands – just check before purchasing



What flavors would you try?  Comment & let me know.

Happy Mother’s Day (Breakfast/Brunch)

Today we celebrate our Mothers; in addition, in our family, we are also celebrating my mother’s birthday – it is tomorrow, so we have an extra special Mother’s Birth Day celebration.  This year, with my youngest brother and my sister-in-law in town (they lived out-of-state since they married almost two years ago) it will be the first family celebration with the new family structure.  I’m going to share my menu in just a minute, but the inspiration comes from when our family would visit from out-of-state; my mom would fix what we came to call “Company Breakfast”.  Usually included bacon and/or homemade sausage, “glorified scrambled eggs” (eggs w/cheese, onions, peppers, sausage – sort of like an omelet in ingredients), orange and/or apple juice and pancakes or waffles.  Most of the breakfast items are “special” items that we didn’t have everyday.  Us kids really liked when family visited because we had “Company Breakfast”.

For the special day this year, I am having a “fancy-smanshy” “Company Breakfast”.

Instead of waffles/pancakes, I’m going to attempt crepes with sweetened creamy center and fresh strawberries (glad I live in CA – they are in fully season right now – plump, juicy, delicious!) & chocolate sauce for drizzle.  

For the “glorified eggs”, I’m going to create “Egg Omelet Muffins” – with turkey sausage, asparagus & non-dairy cheese (no meat for my SIL – that’s the great thing about this is that you can custom for each guest).

Beef bacon (or veggie bacon for my SIL)

for beverages I’m going to have apple & orange juice & milk for those who want it (cashew or almond for me!).  I’m also going to have my mom’s two favorite beverages – Martinelli’s sparkling cider (YUM!) & “Pink Ladies” (non-dairy for me & raspberry sherbet for the family – click beverage title for the non-dairy recipe) & we can’t forget to have coffee (non-dairy creamer for me – see here)

Are you drooling yet?  Here are the recipes:

Egg Muffins

(I made for 7 people – approximately 2 “muffins” each)

@14 eggs

1 bunch asparagus, in small dice

2 lbs turkey breakfast sausage, cooked & in small pieces

non-dairy provolone cheese, I used 2 packages, shredded – set aside about 1 cup or so for sprinkling on top

salt (I use pink Himalayan sea salt)


garlic powder

onion powder


(See photos below)

Scramble eggs; add a bit of salt, pepper, garlic powder & onion powder; set aside.  combine asparagus pieces, sausage & shredded cheese & season with salt, pepper, garlic & onion powder.  Place about 1/4 cup or so of sausage mix into a muffin tin (large muffins, not standard muffins).  Slowly, pour eggs over, just until you see the eggs starting to come up the sides of the muffin cups – don’t fill to to top (it will make a huge mess!).  Sprinkle a bit of extra cheese on top of each “muffin”.  Bake in 350* oven until set – about 45-60 minutes.  Serve warm.

These can be cooled complete & frozen for individual servings for a quick breakfast on the go or as a make-ahead for a party – that’s what I did.  Defrost in refrigerator & re-heat in low oven until heated through – 10-15 minutes or so.

To customize – you can change up the meat or eliminate completely; use any vegetable you desire & you can use more than one – I have some in my freezer with tomatoes, sausage & green peppers.  This is such a versatile recipe since you can customize to each person who will be eating these.

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(Due to an unforeseen issue, I wasn’t able to make the crepes this weekend – I will make them in the future & share the recipe then – we are having waffles instead) 



How do you celebrate Mother’s Day?  Do you have a special story about your mother?  Comment & let me know.

Heirloom ~ Pink Ladies

This heirloom recipe is my mother’s favorite party punch.  This is a non-alcoholic punch.  Raspberry sherbet is the usual basis for this recipe.  To make it non-dairy, I utilized Talenti Roman Raspberry Sorbetto .  I hope you enjoy it as much as our family does.


Talenti Roman Raspberry Sorbetto ~ 2 pints (1 if you are serving a small group), slightly softened

Cranberry-Raspberry juice

Ginger ale


Pour about half of a bottle of juice into serving bowl; scoop out Talenti & carefully place into serving bowl (or vice versa).  Slowly pour about half the ginger ale over; swirl gently to mix a bit & serve.  Note:  the ginger ale will foam up when poured in.

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Does your family have a favorite punch recipe?  Comment & let me know.


Hot Cocoa Mix

There is one thing that summer and winter have in common ~ Hot Cocoa.  Convenience has produced a powdered mix that travels easily.  As much as I prefer hot apple cider, I also enjoy hot cocoa & knew that I needed to create a non-dairy powdered version.  After reviewing several other recipes I came up with this version.


2 cups Confectioners’/Powdered Sugar

2 cups Cocoa Powder (if you want is more chocolaty, add additional cocoa powder)

2 cups Coconut Powdered Milk (I purchased powdered coconut milk, also on Amazon, just do a search)

2 tablespoons vanilla powder (I used Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder, purchased on Amazon)



Combine powdered sugar, powdered milk & cocoa powder; eliminating any lumps.  Store in a sealed container in the pantry.

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(Powdered Coconut Milk:  removing lumps, this can also be sifted to remove the lumps)


(Add powdered sugar, eliminating lumps as you go)


(and same for the cocoa powder)


(last, add in vanilla powder & mix thoroughly)


To use:  to 6-8 hot water, add 2-4 heaping teaspoons or to taste.



For a deeper chocolate flavor, add some non-dairy chocolate chips & stir until melted.

Add marshmallows, if desired, or add crushed peppermint for mint chocolate.


If you don’t like coconut, you can also try powdered soy or powdered rice milk.


Do you like hot cocoa?  Which milk would you choose; do you have a favorite chocolate flavor (coconut, mint, raspberry, etc)?  Comment & let me know.


Nog (Eggless, Non-Dairy)

Today’s recipe is courtesy of “Oops…that didn’t work, what can I do with it now?”

Here is an eggless, non-dairy “Nog” recipe.  Great for the holidays, delicious ANYTIME!



1 container cashew milk (or any non-dairy milk)

1 box vanilla or french vanilla pudding mix (double check for dairy ingredients – not all are created equal.  Jell-o Brand Vanilla is okay, not sure about the french vanilla though).

1/4 tsp nutmeg

1/4-1/2 tsp cinnamon

splash (@1/4 tsp) rum extract (optional)

Close Up of the Nog
Close Up of the Nog


Combine all ingredients with a whisk; enjoy!


Nog, Yum
Nog, Yum

(the oops is that I was trying to make pudding, it never set up…)