For something special after dinner, try our Espresso Martini. This elegant drink uses the very best vodka and dark coffee liqueur, both from WanderFolk Spirits, made in Guthrie. Compadres ground espresso beans are rich and make a luxurious coffee when combined with Hiland cream. Our recipe serves one, but it’s so delicious, you may want to double it.
Author:Krush Digital
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1 ounce Garden Club Vodka
1 ounce Prairie Wolf Dark Coffee Liqueur
1 ounce chilled Espresso or cold brew coffee
Shake ingredients together and strain into a chilled martini coupe.
Garnish with three coffee beans meant to represent three blessings, health, wealth and happiness.
A honey simple syrup using local Roark Acres Honey takes this martini to the next level. The tart lemon and sweet honey make this vodka drink something special.
Mix honey simple syrup, vodka and lemon juice in a cocktail shake with ice.
Rim a chilled martini glass with sugar and strain the mixture into the glass.
Make honey simple syrup by combining 1/2 cup honey and 1/2 cup water in a small saucepan. Bring to a gentle boil, and stir until honey is dissolved. Store in the refrigerator until ready to use.
A great combination of flavors comes in our Iced Cinnamon Honey Latte. This drink is just what you want as an afternoon pick me up or to get yourself going first thing in the morning. It starts with a homemade simple syrup made with Roark Acres Pure Raw Honey, plus cinnamon and Griffin’s vanilla. The syrup is so delicious you may want to make extra to use in hot coffee, tea or iced drinks. The syrup can be made ahead and stored in the refrigerator for a week. Once the syrup is made, it’s combined with Compadres cold-brewed coffee and Braum’s milk. One special touch that’s worth it is to make some coffee ice cubes ahead of time. Remember to pour a little coffee into an ice cube tray a day or so before making the latte. Popping those coffee ice cubes into your latte is a real treat – a coffee shop perk you can have at home.
Author:Krush Digital
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1/2 cup Ozarka water
1/2 cup Roark Acres Honey
3 Cinnamon Sticks
1/2 teaspoons Griffins Vanilla
Coffee Ice Cubes (Make By Freezing Some Coffee In An Ice Cube Tray)
3/4 cup Cold Brewed Compadres Coffee
1/2 cup Braums Milk
2 teaspoons Cinnamon Honey Simple Syrup
Cinnamon Honey Simple Syrup:
In a small saucepan, bring water, honey and cinnamon sticks to a gentle simmer. Reduce heat to low and simmer for 10 minutes. Remove from heat, and let cool 5 minutes, then finish by stirring in the vanilla.
Latte:
Add coffee ice cubes to the glass. Pour in coffee, milk and syrup. Stir to combine. Taste and adjust milk and syrup to your liking.
Notes: To make cold brew coffee, combine 1 1/2 cups ground Compadres coffee beans with 3 cups water in a 1-quart glass jar. Stir until well combined. Cover with a lid on the jar, and place in refrigerator for 12 to 24 hours. Pour the coffee through a coffee filter into another glass jar. This concentrated cold brew keeps well in the refrigerator for a week and can be used for your favorite coffee drinks.
Homemade hot chocolate is extra special with Cheatwood’s Pure Raw Honey, Griffin’s Vanilla and a dash of dried ancho chile powder. Using quality Bedre Chocolate is the key to this recipe.
Author:Krush Digital
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2 cups Hiland Whole Milk
1 tablespoon Cheatwoods Pure Raw Honey
1/4 tablespoon Griffins Vanilla
1/8 teaspoon ground cinnamon
1/8 teaspoon dried ancho chile powder
2 Bedre Dark Chocolate Bars, chopped
Garnish with freshly whipped Hiland Cream, grated chocolate, cinnamon, ancho chile or marshmallows
In a small saucepan combine the milk, honey, cinnamon and ancho powder, and heat over medium. Keep an eye on this, as it can boil over.
Break up the chocolate bar into a small microwaveable bowl, microwave for 20 seconds then stir. Repeat until the chocolate is relatively smooth.
When the milk just begins to simmer, remove from heat, whisking in the melted chocolate. Whisk vigorously for 1 minute or until smooth. Serve with garnish.
Make a traditional Bloody Mary even better using Made in Oklahoma products. We kick up this iconic cocktail with hints of scotch bonnet, horseradish and tomato jam.
Author:Krush Digital
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1 Lime
1 teaspoon Daddy Hinkle dry seasoning
4 cubes Vault Ice
1 1/2 cup bloody mary mix
4 tablespoons Suans Sweet Tomato Jam
1 tablespoon Suans Scotch Bonnet Flavor Sauce
1/2 tablespoon fresh horseradish, finely chopped
6–8 ounce Prairie Wolf Vodka
1 teaspoon Daddy Hinkles Marinade Sauce
Loveras Olives
celery stalks
Squeeze half the lime onto a small plate. Quarter the other half for garnish, and set aside.
Dip the rims of four (12-ounce) bar glasses in the lime juice. Sprinkle Daddy Hinkle’s dry seasoning on a second small plate, then coat the rims.
Crack the Vault Ice with a mallet, and place in glasses allowing it to temper..
In a blender combine the bloody mary mix, Suan’s Sweet Tomato Jam, Suan’s Flavor Sauce, chopped horseradish and vodka. Pulverize.
Pour into the glasses, splash each with a little Daddy Hinkle’s Marinade Sauce, and serve with Lovera’s olives, celery stalks and lime.
This chilled Summer Sparkler is light and fresh made with Hiland Raspberry Sorbet. The rose wine helps to cut some of the sweetness for a sophisticated drink.
Author:Krush Digital
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1/2 gallon Hiland Dairy Raspberry Sherbet
1 (12-oz) can frozen pink lemonade concentrate
4 cups (1 quart) lemon-lime soda or ginger ale,, chilled
4 cups (1 quart) rose wine, chilled
Set out sherbet so it’s slightly softened before making the drinks.
In a 2-quart size pitcher, combine pink lemonade concentrate, soda and wine. Stir to combine.
Pour into individual sugar-rimmed glasses. Add a scoop of sherbet to each glass. Stir, or leave the sherbet on top. Garnish with fresh Scissortail Farms mint or raspberries. Also good served over crushed ice.
You’ll find fall flavors and a unique taste using MIO Triple S Farms Sweet Potatoes
Author:Krush Digital
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2 Triple S Farms Sweet Potatoes
4 cups Braums Whole Milk
1/4 cup coconut milk, optional
3 tablespoons Griffins Organic Syrup
Ground cinnamon
Woody Candy Chocolate Peppermint Cookies
Roast the sweet potatoes until cooked through and quite tender. Set aside to slightly cool. Once cool enough to handle, peel and dice potatoes.
Puree potatoes in a food processor until smooth.
In a small saucepan, bring milk, coconut milk and syrup to a simmer. On low heat, whisk in the sweet potato puree. Return to a simmer, then serve warm.
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