Stir up sippable, flavorful drinks and snacking soups for easy ways to add more wellness to your day. Start with robust flavors such as turmeric, cayenne and ginger then pair with wholesome ingredients like pineapple, dandelion greens and cucumber to create delicious sips to help you awaken, stay energized or replenish.
Fill your glass (or mug) with a breakfast boost to jumpstart your morning, a smoky sipping broth for an afternoon pick-me-up or an evening elixir to help rebalance after a busy day.
Spiced Cucumber and Apple Morning Boost
Start the day right with this fresh, homemade drink. This invigorating wake-me-up blends clementine, cucumber and Granny Smith apple with ice, while a pinch of red pepper brings the zing.
Prep time: 15 minutes
4 clementines, divided
3 cups coarsely chopped seedless cucumber, plus additional slices for garnish
2cups coarsely chopped Granny Smith apple
1/4teaspoon McCormick Red Pepper, Ground
1 cup ice cubes
Juice 2 of the clementines. Peel remaining 2 clementines. Place clementine juice and peeled clementines in blender container. Add remaining ingredients into blender; cover.
Blend on high speed until pureed. Pour into beverage glasses. Garnish with cucumber slices, if desired.
Fizz ’n Fruit Energizer
Your morning can get a boost with this citrusy refresher, mixing sparkling clementine juice with muddled apple and cucumber, and a splash of cayenne-spiked simple syrup.
Prep time: 10 minutes
Cayenne Pepper Syrup
1/2 cup sugar
1/2 cup water
1 teaspoon McCormick Red Pepper, Ground
1/2 cup diced peeled Granny Smith apple,
( 1/2 -inch dice)
1/4 cup sliced seedless cucumber, plus additional slices for garnish
1 cup sparkling clementine juice
For the Cayenne Pepper Syrup, mix sugar, water and red pepper in small saucepan. Bring to simmer on medium heat. Simmer until sugar is dissolved. Remove from heat. Cool. (This makes enough syrup for 8 drinks.)
For the Fizz ‘n Fruit Energizer, divide apple and cucumber among 2 beverage glasses. Pour 2 tablespoons of the Cayenne Pepper Syrup into each glass; muddle with a muddler or wooden spoon. Fill each glass with ice cubes. Top each with 1/2 cup sparkling clementine juice. Garnish with cucumber slices, if desired.
Tips & Tricks
Add 2 ounces gin to each glass to make this a brunch-time cocktail.
Smoky Avocado and Mushroom Drinkable Soup
This satisfying, snackable soup combines fragrant smoky chipotle pepper with creamy avocado and fresh cucumbers. Top it off with chopped oyster mushrooms sauteed with herbs and pistachios.
Prep time: 20 minutes
Cook time: 7 minutes
3 avocados, peeled, pitted and coarsely chopped
1 seedless cucumber, peeled and coarsely chopped
1 can (13.66 ounces) Thai Kitchen Lite Coconut Milk
2 teaspoons lime juice
11/4 teaspoons McCormick Gourmet Sicilian Sea Salt
1/2 teaspoon McCormick Gourmet Organic Mint
1/2 teaspoon McCormick Gourmet Chipotle Pepper, Crushed
1 teaspoon olive oil
1 cup fresh oyster mushrooms, chopped
1/2 cup pistachios, chopped
1/4 teaspoon McCormick Gourmet Sicilian Sea Salt
1/4 teaspoon McCormick Thyme Leaves
For the Soup, place all ingredients in blender container; cover. Blend on high speed until smooth. Remove insert from blender cover. With blender on, gradually add enough water (1 to 11/2 cups) until soup is a drinkable consistency.
For the Topping, heat oil in medium nonstick skillet on medium heat. Add remaining ingredients; cook 5 to 7 minutes or until mushrooms begin to brown and pistachios are toasted, stirring occasionally.
Pour soup into beverage glasses. Top each with 1 tablespoon of the Topping. Add additional Topping, if desired.
Tips & Tricks
Prepare soup and topping as directed. Cover and refrigerate up to 3 days. To warm soup and topping, place in microwavable mug. Microwave on high 30 seconds to 1 minute or until heated through.
Herbed Mushroom Sipping Broth with Avocado Oil Drizzle
Power through the day with this rich, filling broth made with fresh oyster mushrooms and seasoned with aromatic herbs like rubbed sage and thyme. For the perfect finish, drizzle avocado oil before serving.
Prep time: 20minutes
Cook time: 1 hour 15 minutes
2 tablespoons olive oil
2 cups fresh oyster mushrooms, torn into strips
11/2 cups thinly sliced leeks, white and light green parts Substitutions available
4 garlic cloves, thinly sliced
1/2 cup dry white wine
2 containers (32 ounces each) Kitchen Basics Unsalted Vegetable Stock, (8 cups)
2 tablespoons McCormick Black Peppercorns ,Whole
1 teaspoon McCormick Sage, Rubbed
1 teaspoon McCormick Gourmet Sicilian Sea Salt
1 teaspoon McCormick Thyme Leaves
1 tablespoon lemon juice
5 teaspoons avocado oil, divided
Heat oil in 8-quart stockpot on high heat. Add mushrooms, leeks and garlic; cook and stir until vegetables begin to brown. Deglaze with wine, scraping browned bits from bottom of pan.
Add stock, peppercorns, sage, sea salt and thyme; bring to boil. Reduce heat to low; simmer 1 hour.
Strain broth through fine mesh strainer. Discard solids. Stir lemon juice into broth. Season with salt and pepper, if desired. Pour broth into beverage glasses or mugs. Drizzle each with 1 teaspoon of the avocado oil just before serving.
Ginger, Turmeric and Beet Sipping Elixir
Rebalance at the end of the day with a tangy, spiced sipping elixir over ice. With ingredients such as ginger, turmeric and apple cider vinegar, it’s loaded with nutritional goodness. Transform it into a tasty Old Fashioned cocktail with the addition of bourbon, orange liqueur, sugar and a maraschino cherry garnish.
Prep time: 5 minutes
Servings: 6 (2-ounce)
1 cup fruit juice, such as passion fruit or mango
1/3 cup unfiltered cider vinegar
1/3 cup beet juice
4 hibiscus tea bags
2 tablespoons McCormick Ginger, Ground
1/2 teaspoon McCormick Gourmet Organic Cardamom, Ground
1/4 teaspoon McCormick Ground Turmeric
Stir all ingredients in pitcher, beverage container or large liquid measuring cup until well blended. Cover.
Refrigerate overnight to extract flavor from hibiscus tea bags. Remove and squeeze tea bags dry, releasing liquid into elixir. Discard tea bags.
Stir elixir right before serving. Pour into small beverage glasses. Refrigerate any unused elixir for later use.