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
Ingredients
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
Ingredients
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.
Here’s a drink that earns its name. This one’s chilled, fizzy, and just a little bit fancy, thanks to a scoop of Hiland Dairy Raspberry Sherbet melting slowly into every sip.
The rosé does the real work here. It’s dry enough to balance the sweetness of the sherbet and lemonade, so the drink reads more “porch party” than “kids’ table.” Pour it for a backyard cookout or a quiet evening on the porch. Either way, it disappears fast.
4 cups (1 quart) lemon-lime soda or ginger ale, chilled
4 cups (1 quart) rose wine, chilled
Set the sherbet out on the counter for about 10 minutes before you start. You want it soft enough to scoop easily, not melted.
In a 2-quart pitcher, combine the pink lemonade concentrate, soda, and rosé. Stir until the concentrate fully dissolves.
Rim your glasses with sugar, then pour the mixture in. Add a scoop of the softened sherbet to each glass. Stir it in for a frothy, pastel-pink drink, or leave it floating on top if you want that specialty-ice-cream-shop look. Garnish with fresh mint from Scissortail Farms, or fresh raspberries.
Tip: This one’s just as good over crushed ice if you’d rather skip the sherbet float. Either way, keep the rosé and soda cold going in.
You’ll find fall flavors and a unique taste using MIO Triple S Farms Sweet Potatoes
Author:Krush Digital
Ingredients
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.
August is prime time for watermelon in Oklahoma. Enjoy the sweetest Triple S melons in a refreshing drink.
Author:Krush Digital
Ingredients
1 medium Triple S Farms seedless watermelon
1 tablespoon lime juice
2-3 tablespoons Cheatwoods Honey
Ice cubes, for serving
Cut watermelon in half and remove the meat from the center. Cut into 2-inch pieces.
In a blender, combine half of the watermelon and 1 cup cold water, and blend until smooth. Pour through a strainer into a pitcher; discard solids. Repeat with remaining watermelon and 1 cup cold water. You should have about 8-12 cups juice. Stir in lime juice and honey, and refrigerate for at least 1 hour. Serve well chilled over ice.
Print![](https://www.miocoalition.com/wp-content/uploads/2021/03/Sweet_Potato_Latte_Web-460-400.jpg")
