Rise and Shine

Emerging from the dark ages of winter, daylight savings time begins tomorrow, pushing the hour hand of our clocks forward and tired bodies out of bed earlier than most would prefer. Studies have shown that this shift is not just an unpleasant adjustment for the sleepyheads among us, but one of the most dangerous times of year. That missing hour of rest accounts for a dramatic increase in car accidents, affecting drivers, bicyclers, and pedestrians alike. There’s no substitute for a proper block of shuteye every night, but when that’s not possible, an extra dose of caffeine doesn’t hurt to ease the transition.

There has never been a better time to re-energize with a can of RISE. Elevating the average cup of Joe to gourmet heights, this brew is brilliant in its simplicity.

Pop the tab to unleash a startling fizz, an awakening of the dark brew concealed within. Don’t be shy, take a sip. An incredibly smooth, velvety texture floods your senses with strong, but balanced, full-bodied coffee flavor. The fine matrix of nitrogen bubbles creates an experience that isn’t foamy or bubbly like soda. Rather, the air pockets are so fine that they knit together in a cohesive, creamy texture. It can’t be compared to beer out of a tap, either; despite the beautiful cascading pour and frothy head that crowns each glass once RISE has been released from its aluminum can, the flavor far surpasses that of any boozy beverage, in my admittedly biased, largely non-alcoholic opinion.

Beyond the superlative take on a standard jet-black brew, unconventional citrus additions set the remaining line of options apart from the pack. Lemon and coffee sounds like an unlikely pair, and yet the two mingle harmonious in this cool, bright, and refreshing blend. Think of the classic Arnold Palmer, combining black tea and lemonade, but with a darker, richer base to approximate the experience. A touch of cane sugar rounds out the high notes for a very satisfying sip, from start to finish. Served over ice, surely this will be the hit of summer when the heat is on.

Blood orange is another unexpected fruity twist on tap, leading with notes of sweet orange that fade into the ground, earthy flavor of dark roasted beans. It’s like an all-purpose, full breakfast beverage in one compact container; just add champagne for a brunch-worthy celebration.

Stay awake, keep hydrated, and treat your taste buds. Coffee can’t stop the relentless march of time, but it can sure help you cope.


Take a Trip Down Candy Cane Lane

Crisp and clean, an invigorating icy sensation greets me right as the sun begins to awake from its slumber on this early December morning. No, it’s not a fluke snow storm visiting California for the first time in years, but a wintry treat hailing from the warmth of the kitchen.

While the threat of actual flurries strikes fear into my heat-seeking heart, the oral chill of peppermint is an entirely different story. Be it pungent and herbaceous or smooth and subtle, I can’t get enough of the flavor, particularly when Christmas rolls around with an endless supply of candy canes around every corner. Those brittle sticks of red and white striped sugar are never going to inspire a frenzied Instagram fad like some popular seasonal sweets, but they’ll always be an essential element of the holiday season.

It’s never too early to get into the spirit, so a light, bright, candy cane smoothie is just the ticket, no matter what the weather is outside!

Pairing up bananas and mint together may sound like disastrous blind date, but hear me out on this one. In their unripe state, those tropical fruits merely lend creaminess and body to the blend, without any discordant flavor. Mint is powerful enough to speak above the subtle undertones anyhow, so all you’ll get is pure, bright, peppermint power with every sip. With this fool-proof formula, there’s no reason why you can’t make every day a holiday.

Candy Cane Lane Smoothie

3 Small Unripe Bananas, Frozen
2 Tablespoons Vanilla Protein Powder
1 Cup Non-Dairy Milk
1 – 2 Tablespoons Maple Syrup or Light Agave Nectar
1/4 – 1/2 Teaspoon Peppermint Extract
1 Tablespoon Beet Powder

Toss the frozen bananas, protein powder, non-dairy milk, 1 tablespoon syrup, and 1/4 teaspoon peppermint extract into your blender. Puree until perfectly smooth, taste, and adjust sweetness and minty-ness to taste, as needed.

Pour half of the mixture into a separate pitcher and set aside. Add the beet powder to the blender and puree to incorporate.

Layer the two colors into a glass to create red and white stripes, gently stirring just before serving for a slightly marbleized effect. Add a straw and drink in that refreshing wintry goodness!

Makes 1 Serving

Printable Recipe

Another Nod to Nog

In case nine different nog options weren’t enough for you, I’ve got one more eggless trick up my sleeve this holiday season. Recipes for vegan eggnog abound, from raw, nut-based blends to cooked custards that approximate melted ice cream, and all of those approaches are welcome in my punch bowl. You can’t go too far wrong with this classic combination of sugar and spice. Even in the worst case situations, a certain “spirited” addition can erase all other culinary sins.

Truth be told, this particular formula still can’t hold a candle to my winning pick for this year’s Nog Off, but it’s an uncanny dupe for the majority of mainstream varieties. Thick and silky smooth just like the commercial formulas, this particular rendition brings more vanilla and nutmeg to the fore, without the excessive sweetness that so many brands inject.

It’s all because of an effort to clear out overstuffed kitchen cabinets that I stumbled upon leftover dregs of VeganEgg samples. Surprised to discover that no one else had yet turned this instant egg substitute into nog, I took it upon myself to fill that void. Thus, here’s one more decadent, delicious vegan nog to sip and savor this holiday season. You’re welcome, internet.

VeganEgg Nog

3/4 Cup Cold Water
1/2 Cup Granulated Sugar
2 Tablespoons VeganEgg
1/8 Teaspoon Kala Namak
3 1/2 Cups Non-Dairy Milk
1/4 Teaspoon Ground Nutmeg
1 Teaspoon Vanilla Extract
1/2 Cup Bourbon, or Additional Non-Dairy Milk for an Alcohol-Free Option

To Serve (Optional):

Whipped Coconut Cream
Ground Nutmeg


Place the water and sugar in your blender first and start the machine up on low speed. While the motor runs, slowly sprinkle the powdered VeganEgg into the center of the liquid vortex. It’s essential that you do this in a blender and not by hand with a whisk, as it will clump and become a nasty, chunky, unsalvageable mess. That’s no way to get into the holiday spirit!

Continue processing while adding the kala namak, non-dairy milk, and nutmeg. Once smooth, transfer the mixture to a medium saucepan set over moderate heat on your stove. Bring to a boil, whisking periodically, and immediately turn off the heat. Let cool before placing in the fridge. It may look somewhat thin while still warm, but have faith; it will continue to thicken as it cools. Allow at least 2 – 3 hours for it to chill thoroughly.

Pour the nog back into the blender and add the vanilla and bourbon, or more non-dairy milk if you’d like to keep it non-alcoholic. Blend once more until creamy and ladle into glasses. To serve, top with whipped coconut cream and one last sprinkle of nutmeg. Cheers!

Makes 4 – 6 Servings

Printable Recipe

Mary Me

How one of the most beloved brunch pairings ever became associated with a murderous ex-queen of England is beyond me. Countless were condemned to an early death under the rule of Queen Mary I, leaving her with few friends to raise a glass with. Complicating matters is the fact that the tomato and vodka mixer didn’t appear anywhere in history until the 1930s when vodka began to flow from Russia following the second world war, many centuries after her own demise. Numerous early mixologists claim to have invented the original cocktail, and just as many stories behind the gruesome name exist- None particularly compelling. Attempts at uncovering the truth end up looking about as murky and opaque as the drink itself.

No one needs help understanding the modern Bloody Mary, on the other hand. Instantly recognizable and ubiquitous across the globe, you can rest assured that if there are spirits on the menu, the bartender can undoubtedly fix you the bold red brew. Like pizza and sex, even the bad ones are pretty good.

That all said, there’s no reason to settle for sufficiency or fall into a boring routine. Though incredible simple in composition, each separate component can be tweaked to yield a brave new blend.

Vegetable Juice: Tomato will always reign supreme and for good reason. Naturally balanced with the delicate nuances of savory, salty, sweet, and sour, it’s tough to beat such a carefully calibrated blend. Tradition shouldn’t put a damper on your creativity though; there’s plenty of room for a fresh perspective, and this foundation ingredient is where you’ll make the biggest impact. Shake things up, with or without a proper cocktail shaker, by looking farther afield. Either solo or in concert with pure tomato juice, consider carrot, celery, tomatillo, or beet.

Alcohol: While generally mild spirits that play well with others are your best bets here, more robust beverages can become a more prominent piece of the puzzle, defining the character of the drink. Vodka or sake are your best bets for simplicity, and tequila or gin can provide a refreshing change of pace. You could even turn it into more of a spritzer or cooler with champagne or dry white wine. For a virgin drink, use still or sparkling water.

Acid: Bright, astringent notes are essential for lightening the overall mix, delivered via citrus or vinegar. Lemon juice, lime juice, rice vinegar, apple cider vinegar, or balsamic vinegar are all excellent options.

Umami Sauce: For lack of a better title, this is your secret weapon; the component that most people will overlook but miss sorely if it doesn’t make the final cut. Vegan Worcestershire, store-bought or homemade, is the default option, but you should definitely consider soy sauce, coconut aminos, or vegemite/marmite for the job, too.

Spice: Heat preferences are highly subjective so dial it up or down according to taste, taking the potency of your selection into account. Add a touch of warmth or a blazing inferno with horseradish, Tabasco sauce, sriracha, wasabi paste, crushed red pepper flakes, cayenne pepper, or paprika.

Salt: Salt is salt, right? Not so fast. Seasoned salt can jazz things up, and celery salt could lend an extra vegetal zest. Smoked salt is also fabulous for adding another layer of depth and meaty aroma.

Garnishes: If it fits in or on a glass, it’s a valid garnish option. The sky is truly the limit (just take a cursory look through Google Images if you think that’s an exaggeration) but classic, mostly highly recommended options include: coarse salt rim, celery stalks, pickled okra, jalapeno, or green beans, lemon wedge, cucumber spears, asparagus stalks, olives, or sliced radishes.

With these suggestions in mind, select your favorites and follow the Basic Bloody Mary Blueprint:

1/2 Cup Vegetable Juice
1/4 Cup Alcohol
2 Teaspoons Acid
1/2 Teaspoon Umami Sauce
1/8 – 1/2 Teaspoon Spice
Pinch Salt
Pinch Ground Black Pepper
Ice (Optional)
Garnishes (Optional)

Mix everything up, adjusting individual components to taste. Serve over ice (or don’t) and garnish as desired (or don’t.) You really can’t mess this one up, I promise.

Makes 1 Drink

Printable Recipe