Jessica Merchant's Blog, page 369

Surprise! There’s This One Recipe I’ve Been Working On…

…for most of 2017!

A new little pumpkin is coming in the Fall!

There’s a lot more rambles written over on the baby page, if you’re into that sort of thing.

Thank you so much for being here! xo

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Currently Crushing On.

Happy Mother’s Day weekend! We have a packed weekend with family things, some work (kitchen still isn’t done so squeezing it in when I can!) and… reading over my manuscript one more time before hitting SEND. Eeeep.

I hope you guys have a wonderful weekend!

Faves of the week:

ohhhh my. tres leches liege waffles!

also how incredible is this waffle feast?

this stunning rosewater cream pavlova.

one pot spring pasta!

loving these fresh huevos rancheros.

cinnamon hazelnut chocolate chunk muffins, yessss.

verrrry interested in trying this pink moon milk.

a puff pastry quiche?! my dream.

how cool is this savory granola?

this sparkling cucumber basil lemonade is awesome.

hummus with a soft boiled egg. i’ll take it.

holy cow. this philly cheesesteak.

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Coconut Chocolate Mousse Filled Strawberries.

Let’s fill some strawberries with chocolate mousse and roll with it.

This is so embarrassingly easy that I barely even know how to tell you about it.

But I’m going to!

You might remember last year, I shared a recipe for my s’mores stuffed strawberries. They are actually from my first cookbook and such a simple easy idea, but something slightly fancier than chocolate-covered strawberries… and they are so freaking good.

It’s that time of year again, and by “that time of year” I mean the time of year for strawberries and, let’s be real, s’mores. Well, there isn’t ever NOT a time for s’mores, but summer is more s’mores-like, don’t you think?

Anyhooooo.

I wanted to make a similar concept for mother’s day, a super simple easy recipe you could throw together the morning of. One that everyone would love but one that barely has any ingredients. One that wouldn’t stress you out!

One of my favorite indulgent but classic desserts is this milk chocolate mousse made with coconut whipped cream. I figured I could make the chocolate, mix it with some whipped coconut cream and stuff those berries. And it’s done!

And apparently, if you use vegan chocolate? These are accidentally vegan. Just an accident. Ooops.

I cut the berries in a weird way so they would stand up, yes, but also so I could get the maximum amount of chocolate inside. This meant that I had to slice a little portion off of the point so the berries would stand, but HELLO. They are still cute. The cutest.

And covered with rainbow sprinkles! Isn’t that a shock.

They just seemed to need… something. Sprinkles it is.

I’ve talked for ages about how I had my first chocolate covered strawberry… in a MALL of all places… with my mom. We we’re about to go up an escalator and this was when there were still chocolate and candy counters inside of department stores. There was no one behind the counter, the mall was about to close and there was a platter of chocolate covered strawberries on the counter that reeeeallly looked like samples.

Today I question if it was actually a platter of samples, because no one in their right mind samples chocolate covered strawberries. FOR FREE.

But we each took one and it was, to this day, the best chocolate covered strawberry I’ve ever had. It wasn’t even a real one – it was one of those fully encased in chocolate and filled with strawberry syrup. But wow. It was good. I will seriously never forget that moment.

So YES, this is the easiest recipe ever, so get to it! Start it now and keep ‘em in the fridge all weeknight. Best midnight snack too. Better than Oreos. I swear.

Coconut Chocolate Mousse Filled Strawberries

Yield: serves a bunch!

Total Time: 30 minutes

Ingredients:

2 pounds strawberries (the larger berries, the better!)
6 ounces high-quality chocolate, chopped
1 tablespoon unsalted butter
1 tablespoon water
1 (14 ounce) can COLD full-fat coconut milk (refrigerated overnight)
sprinkles for topping!



Directions:

Take each strawberry and slice the leaves off, then use a paring knife to slice the inside out, leaving a big hole in the center. Slice the bottom off of the point end, just so the berry sits. Place all the berries on a plate.

Place the chocolate, water and butter in a microwave safe bowl. Microwave on 50% power for 30 seconds, repeating until the chocolate begins to melt and stirring after each time. You want the chocolate to be melty and smooth! Once melted, let cool for 10 minutes.

In that time, take the can of coconut milk out of the fridge. Open the can and discard the liquid (save it for smoothies!), then scoop the firm coconut meat into the bowl of your electric mixer. Beat on medium-high speed until completely whipped and thick.

Fold the coconut whipped cream into the cooled chocolate. Fold thoroughly, until it's combined and no (or barely any) lumps remain. Place the chocolate in a piping bag  - or you can use a spoon!

Pipe the chocolate mousse into each strawberry. Cover in sprinkles and refrigerate until ready to serve.

Be sure to follow howsweeteats on instagram and tag your recipes with #howsweeteats! You can also post a photo of your recipe to the howsweeteats facebook page. I appreciate you so much!

Goes great with wine too! I said so.

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10 Perfect Cocktails for Mother’s Day!

I have all the cocktail secrets for you!

Earlier this week, I grabbed a bottle of rosé and a jar of luxardo cherries (oh yes) to put together this cocktail that I have been dyyying to try, and it hit me. I have a BOATLOAD of cocktails perfect for this time of year. It was the first times in eight years that I’ve been sharing recipes that I thought… I don’t think this idea can beat these ones I have and love so much already.

It was WEIRD.

But good.

So! I’m sharing these ten favorites, mostly from the last year, because I want to make every single one of them this weekend. Plus, they are oh-so pretty!

Above, we have my favorite rosé sangria. It is to die for.

Below, we have watermelon rosé margaritas! Also favorites. And so so pretty.

Most of these are pink, because I’m a pink freak. Let’s take a break for a minute and discuss blackberry champagne punch! It should definitely be at your brunch.

Pink grapefruit margaritas, because I basically never want to drink anything other than grapefruit juice in my dranks. I loooooove it.

And these super pretty prosecco floats with lemon and raspberry sorbet! You could serve these a multitude of ways and they can also double as dessert.

These rosé champagne mojitos give me life because they are so stunning to serve. And so refreshing! Please summer come fast.

Grapefruit daiquiris are SO much better than what my 13-year-old self pictured daiquiris to be. You know, frozen strawberry slush? These are tops.

If you’re feeling extra summery, strawberry pimm’s cups are a favorite for poolside drinking. These are equally as refreshing as the mojitos above, thanks to all the cucumbers and lemon. Plus, it’s like you’re drinking vegetables, so… health.

One more punch! Because who doesn’t like a big bowl of champagne? Strawberry citrus champagne punch, to be exact.

Annnnnd finally, pineapple sangria! It’s pretty darn sweet and super gorgeous to serve.

See? Like how could I possibly top some of these? I didn’t want to miss these ones or overshare them on instagram for the billionth time, so here we are. I hope you find something wonderful to serve this weekend! I’ll be working on that jar of luxardo cherries and don’t worry… more rosé is coming next week.

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Bursting Blueberry Coffee Cake Muffins.

Muffins! With bursting blueberries! For your mama!

Orrr maybe just for yourself. They are really that good.

GUYS. I know. Another blueberry muffin recipe. Whaaaaat. I already have a bunch. In fact, I have one super close to this – whole wheat blueberry yogurt crumb muffins.

BUT. I really wanted to make a coffee cake muffin. Yes, you are probably thinking but don’t you already have one of those too?

I do. It’s true.

I just really wanted to make a suuuuper good coffee cake muffin that was bursting with blueberries until I was blue in the face. You know? Something easy and delicious to make this weekend. It’s a few extra steps than regular muffins (we need the streusel, of course), but it feels like less stress than an entire coffee cake.

And less time to wait. For it to bake. Because like all of the world, I am impatient. Burnt taste buds and all.

Plus, I’m verrry into crumb muffins at the moment. A few months ago I made lemon crumb muffins that tasted like heaven but looked like dog food. I can assure you that you will see the photos in my recipe disasters and in the meantime, maybe I’ll remake (oh, darn) and shoot the recipe for you.

These little bites are perfection. They are truly just like cake. Max calls them cake… but he calls all muffins cake. So you probably can’t trust him. But you can trust me, who also says they taste like coffee cake.

And I think we all know what the best part about coffee cake is?

That you are eating cake for breakfast. With no excuses or explanations! And with tons of coffee.

Gosh this is good.

Bursting Blueberry Coffee Cake Muffins

Yield: makes 12 to 15 muffins

Total Time: 45 minutes

Ingredients:

streusel

3/4 cup all-purpose flour
3/4 cup loosely packed brown sugar
1 teaspoon cinnamon
6 tablespoons unsalted butter, softened

muffins

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons unsalted butter, softened
1/3 cup coconut oil, melted
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup plain 2% Greek yogurt
1 cup fresh blueberries



Directions:

Preheat the oven to 350 degrees F. Line a muffin tin with liners.

streusel

In a bowl, whisk together the flour, sugar and cinnamon. Add the butter and mix it into the dry ingredients, then use your hands to bring the streusel together until it resembles the texture of sand. I take pieces of it and squeeze together.

muffins

In a large bowl, whisk together the flour, baking powder, soda and salt.

In the bowl of your electric mixer, beat together the butter, oil and sugar until fluffy, about 5 minutes, scraping down the bowl when needed. Add the eggs one at a time and beat until combined. Add the vanilla extract. Add the yogurt and stir just until the yogurt is mixed in, being careful not to overmix.

Add the wet ingredients to the dry ingredients in the bowl. Use a fork and stir the mixture together, just until the dry ingredients are combined. The batter will be super thick! Fold in the blueberries until they are evenly dispersed.

fill the muffin tins with about 2 tablespoons of the batter, then sprinkle some of the streusel on top. Top the streusel with the remaining batter. Top the batter with what is left of the streusel, pressing gently so the crumbs adhere.

Bake the muffins for 20 to 25 minutes, until the tops are set. Remove them from the oven and let cool completely before serving.

[lightly adapted from serious eats]

Be sure to follow howsweeteats on instagram and tag your recipes with #howsweeteats! You can also post a photo of your recipe to the howsweeteats facebook page. I appreciate you so much!

p.s. in case you need a blueberry DOUGHNUT muffin. I’m sorry.

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Tuesday Things.

1. I can’t get enough of this . STUNNING.

2. As soon as I turn in the manuscript for this next book (like, in a few days!), I’m in full blown planting mode. You might remember that last year I bought these planters but they were so backordered, they didn’t come until July. Eddie put two together this weekend and they are going to be so perfect for tons of herbs and all the guacamole veggies. (

3. Whyyyy do I find it necessary to hold onto old calendars, planners and notebooks? I just can’t get rid of them.

4. Six reasons you’re not getting what you want. Helllllo #5. 

5. So I think all the shows we love to watch are over now, but how freaking amazing was that Billions finale? I sound like a broken record but Damien Lewis is insaaaane. So is Paul Giamatti. So good! Now I can’t wait for Bloodline to come back… and House of Cards. Maybe.

6. Scratch that, I actually have been re-watching Felicity while shooting some recipes in my little nook as I wait for the end of the kitchen remodel. I forgot the rebellious things Felicity does in season one, like (re)writing Ben’s paper and looking at Elena’s record.

7. We all have some sort of sickness in this house which has me resorting to drinking TEA (aka, dirty water) since my throat hurts so bad. My usual tricks of constant apple cider vinegar and what no haven’t worked! I also ate a popsicle for dinner last night, so there’s that.

8. One of the best reads in a long time: learning this new self.

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Roasted Spring Vegetable and Goat Cheese Fettuccine.

Oh.my.word. THE FLAVOR!

Caramely, roasted vegetables. With creamy goat cheese sauce. All swirled together in a hot bowl of pasta.

I’m here to let you know: we are in heaven. I think we’ve made it.

The best news is that I actually made this recipe in my kitchen! It’s still not finished – we don’t have counters or a cooktop or certain things like that and there is stuff ALL OVER our house, but with a little electric burner, you can work wonders. Like make the sauce and then quickly make the pasta and toss it all together. If I can do it with a half kitchen, you can too!

I’m working on throwing together some Mother’s Day recipes this week and oddly enough, this is exactly the sort of meal I have wanted for the last few weeks. Not having access to cooking 24/7 makes you want the most random foods. It’s like if you start to do whole 30 and all of a sudden all you want are corn, beans and sugar even if you haven’t even corn and beans for three weeks. I mean the sugar… let’s be real.

But it was like that! I saw a picture a few weeks ago (I actually think it was an item on a menu when we went out one night!) of roasted vegetable pasta and I have wanted a bowl ever since. I almost always prefer a roasted vegetable pasta when it has autumn and winter veggies – things like squash and what not – because those are what I favor.

But I love asparagus and a few other spring vegetables. And I can almost be convinced to eat any sort of veg when it is roasted. Roasted veggies are how I learned to love veggies are all, so here we are!

JUST LOOK AT THAT GOAT CHEESE SAUCE.

I thought the shouting was necessary for that dreamy drizzle. AH.

What I’m loving about this recipe is that the pasta is not swimming in the sauce.

I mean, trust me, the sauce is amazing. I would like to swim in it myself. But I always just like a super light coating of sauce on my noodles and this is exxxxactly what I’m aiming for. If you really want the pasta to have tons and tons of sauce, I suggest doubling just the sauce recipe!

But if you want there is be a little texture from the veggies and tons of flavor all around, make it as is and toss your hot noodles in the sauce right before adding the veggies.

That sounds like a whole lot of something, I know.

I used an egg noodle fettuccine which I LOVE because it is so delicate and light. This bowl is satisfying but doesn’t feel heavy. I would say that it more appropriately serves two, but generously. If you serve it with a salad and some dessert and maybe a big old cheese plate (hint hint) next Sunday, it would go a long way for four. Yes yes.

Roasted Spring Vegetable and Goat Cheese Pasta

Yield: serves 2 to 4

Total Time: 45 minutes

Ingredients:

1 small shallot, sliced
1 cup broccoli florets, chopped
1/2 pound asparagus, cut into thirds
2/3 cup radishes, halved
2 yellow carrots, peeled and sliced
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder


1 tablespoons unsalted butter
1 tablespoons all-purpose flour
1 cup milk
4 ounces goat cheese (chevre), at room temperature
2 ounces finely grated pecorino romano cheese, plus extra for topping
1/4 teaspoon salt
1/4 teaspoon white pepper
1/2 pound fettuccini noodles (I used these egg noodles)
3 tablespoons snipped fresh chives
fresh oregano for topping
fresh basil for topping



Directions:

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Add the shallot, broccoli, asparagus, radishes and carrots. Drizzle with the olive oil, salt, pepper and garlic powder. Roast for 15 to 20 minutes, until the vegetables are slightly charred and caramelized.

While the vegetables are roasting, heat a saucepan over medium heat and add the butter. Once sizzling, whisk in the flour to create a roux. Cook for 1 to 2 minutes, until it's slightly golden and fragrant. Stream in the milk very slowly, whisking the entire time to thicken the mixture. Once thickened, reduce the heat to low and stir in the goat cheese. Stir the entire time until it's melted. Stir in the romano cheese, salt and pepper until the cheese is melted.

At this same time, bring a pot of salted water to a boil and cook the fettuccine according to directions on the package.

To assemble everything, as soon as the pasta is finished cooking, transfer it to a large bowl. Toss it with the goat cheese sauce, over and over until every noodle is covered. This is a light coating of sauce, so it might take a minute or 2 of tossing! Toss in the vegetables. Cover with a sprinkle with basil, oregano and chives - and extra romano for sprinkling!

Be sure to follow howsweeteats on instagram and tag your recipes with #howsweeteats! You can also post a photo of your recipe to the howsweeteats facebook page. I appreciate you so much!

Twirly twirl!

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Currently Crushing On.

[photo via]

Hellllllo WEEKEND! I am so thrilled it’s the weekend. Today we will be watching the Derby, drink mint juleps and then… it’s time to wrap up the few bits left I have of my next book! EEEEEP. What are you guys up to? Have a great one!

FAVORITES! of the week.

how stunning is this hibiscus smoothie bowl?!

this food photography workshop is going to be AMAZING.

delicious chili lime salmon tacos.

roasted lemon mint pesto & ricotta tartines. oh yes.

i want crispy pork carnitas all the time.

one stunning snap pea and feta salad.

chipotle chicken taquitos sound fantastic.!

these japanese kit kat flavors! i want to try all of them.

total comfort food: creamy chicken noodle casserole.

lovely coconut hibiscus orange blossom slushies!

bagels with smoked salmon and avocado spread. whoa.

how fun are these coconut mango basil margarita pops?!

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Beer Braised Chipotle Chicken Tacos.

Happy Cinco de Mayo!

I’m dyyyying to know your plans for tonight. As well as your entire menu, because I’m a freak.

A curious, nosy freak that wants to know what goodness you will partake in.

Since I’m still kitchenless, we are going out. All I can tell you is that a lot of tequila, guac and queso will be involved. Too many chips. Way too much cheese in general.

Sounds like a dream!

Ohhhh chicken tacos, let me count the ways. I realize that there are a million other chicken taco recipes out there (in fact, these weeknight chicken tacos are one of the most popular on my site!) so why on earth should you make THESE ones?!

Three words: chipotle.beer.braised.

Yes yes yes. This is chipotle beer braised chicken. In your taco!

Basically beer tacos. Booze tacos.

This flavor is unreeeeeeal. Oh my gosh. The chicken is so tender and juicy. The lime cabbage is crunchy. The avocado is perfect because what else is avocado if not perfect. Tomatoes, quick pickled radishes, some cilantro and a creamy chipotle drizzle for some richness. Lots of lime spritzes! Whatever tortillas you favor, be it corn or flour.

I.love.tacos.

We use the boneless, skinless chicken thighs because they are just so flavorful. You could also probably do this in your slow cooker, but it is such a quick process from the stovetop to oven that I wouldn’t even bother, unless you have zero time at night.

I always think I have tonnnsss of time at night but I am one of the biggest procrastinators to ever exist, so then at 8:49PM I’m like OMG I HAVE SO MUCH WORK TO DO. Which makes it seem like a really great time to watch youtube videos or shop online for another 45 minutes. And then search on pinterest for DIY salt foam for my margarita.

I know you get this.

But I DID make you tacos, so let’s just pretend we’re eating them together. I hope you have something delicious in mind for today!

Beer Braised Chipotle Chicken Tacos

Yield: serves 4

Total Time: 45 minutes

Ingredients:

1 pound boneless, skinless chicken thighs
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1 chipotle chile in adobo sauce, minced
3 tablespoons adobo sauce from a can of chipotle chiles
1 lime, juiced
1 tablespoons grapeseed, canola or vegetable oil
3/4 cup of your favorite beer

quick pickled radish

6 radishes, thinly sliced
2/3 cup apple cider vinegar
1/3 cup water
1 tablespoon sugar
1 teaspoon salt

chipotle cream

1/2 cup sour cream or plain greek yogurt
1 lime, juiced
1 tablespoon adobo sauce from a can of chipotle chiles

for serving & topping

1 1/2 cups thinly sliced red cabbage
1 lime, juiced
1 teaspoon olive oil
salt and pepper to taste
1 to 2 avocados, thinly sliced
1/2 cup chopped fresh cilantro
1 cup halved cherry tomatoes
1/2 cup crumbled queso fresco cheese
charred tortillas



Directions:

Preheat the oven to 350 degrees F.

Place the chicken in a dish or resealable plastic bag and cover it with the salt, pepper, chili powder, garlic powder, minced chili and adobo sauce. Add in the lime juice. Marinate for 30 minutes.

Heat a large oven-safe skillet over medium heat and add the oil. Add the chicken and sear it on both sides until it's deeply golden brown. Pour in the beer and let it cook down almost halfway.

Transfer the skillet to the oven and cook for 15 to 20 minutes, just until the chicken is cooked through. Remove the skillet and using forks or kitchen tongs, shred the chicken and toss with any of the juices and beer in the skillet.

To assemble your tacos, add the cabbage and avocado to the tortilla. Top with the chicken, tomatoes, radishes, cilantro, queso fresco and chipotle cream. Enjoy!

quick pickled radish

Place the radish slices in the fridge. Whisk together the vinegar, water, sugar and salt and pour it over the radishes. Let sit for about 30 minutes and store in the fridge.

chipotle cream

Whisk together the sour cream/yogurt, lime juice and adobo sauce until smooth and combined.

for serving & topping

In a bowl, toss the shredded cabbage with the lime juice and olive oil. Season it with the salt and pepper.

Be sure to follow howsweeteats on instagram and tag your recipes with #howsweeteats! You can also post a photo of your recipe to the howsweeteats facebook page. I appreciate you so much!

Little flavor bombs!

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Minty Mango Margarita Punch. (Plus, tons of Cinco de Mayo Recipes!)

Minty Mango Margarita punch! Ahhhh. It’s what’s on the menu today.

I don’t think it’s possibly to ever get margarita-ed out. Ever.

Last year I made these mango margarita frostys that I loooooooved (and sprinkled with chili powder!). They were super fun to make (…and drink), but I’m so not a frozen margarita person. Unless it’s a million degrees out.

I’ve said it a million times, but I’m a rocks + salt girl.

In this case, I’m a rocks + salty chili sugar girl.

We’ve been on a mango kick here! I’ve been buying pre-cut fruit for us to snack on while the kitchen renovation is happening and we’ve had some of the BEST mango. Max loves it too, even though he can never decide between pineapple and mango. He fights with me daily, calling pineapple mango and mango pineapple.

It’s pretty much the cutest thing ever.

But anyhoooo… punch for us! Boozy minty mango margaritas in pitcher form for all of your friends!

Right here! It’s your one stop shop for alllll the Cinco de Mayo recipes that you need.

Let’s chat about your cocktails first. My favorite sangria is this rosé sangria, and I also love this pineapple sangria too. When it comes to margaritas, just HOW do I choose? We have watermelon rosé margaritas, blueberry hibiscus margarita punch, key lime beergaritas, strawberry margaritas AND strawberry-bottomed pineapple margaritas. We have kiwi margaritas, mango jalapeno margs and coconut creamsicle margaritas.

ALSO: mojito margaritas!! And pink grapefruit margaritas. Oh yes.

As for snacks, these slow cooker carne asada nachos or green chili beef sheet pan nachos are the best. I have a green chili queso dip and caramelized pineapple, bacon and goat cheese guac. AH!

We have crispy carnitas nachos and copycat chipotle corn salsa. I just cannot.

Taco time! My current favorite are these slow cooker barbacoa beef tacos. I also love these puffy tacos AND if you’re in a breakfast mood, these summer breakfast tacos! Tomorrow I have another killer chicken taco recipe coming, so there is that.

Chicken tinga tacos, weeknight chicken tacos, beer battered fish tacos – there are so many to choose from! These slow cooker short rib tacos and smoky brisket tacos also take the cake. There are a bunch of others over on my taco page, but I’m sure you’re thoroughly overwhelmed at this point.

In terms of salads, we have the tequila shrimp salad from earlier this week, the crunchy taco kale salad and a tequila lime flank steak fajita salad. Oooooph.

Oh but P.S. ENCHILADAS! Amazing cheese enchiladas, lightened up beef enchiladas, beer braised spicy lime chicken enchiladas. I don’t even know what to do with myself.

But you must tell me! What is on your menu?

Mint Mango Margarita Punch

Yield: serves about 6

Total Time: 30 minutes

Ingredients:

2 cups chopped fresh mango
8 ounces lime juice
10 ounces silver tequila
8 ounces grand marnier
6 ounces mint simple syrup (recipe below)
4 ounces club soda
lime wedges for serving
fresh mint for garnish

mint syrup

1 cup water
1 cup sugar
1 big bunch of fresh mint leaves

salty chili sugar

3 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon chipotle chili powder



Directions:

Place the fresh mango and lime juice in a blender. Blend until totally pureed and smooth. It will be a bit thick! If it looks waaaay too thick, you can add some extra lime juice, but remember we will mix it with all the booze and soda.

In a large pitcher, stir together the mango puree, tequila, grand marnier, mint syrup and club soda. Add a few lime slices and some big handfuls of fresh mint. Stir. Taste and if needed, add more mint syrup and lime juice. Or tequila! Everyone likes their margaritas differently.

To serve, stir together the sugar, salt and chili powder. Rim a glass with a lime wedge and dip it in the chili salt. Fill the glass with ice and pour the punch in! Enjoy.

mint syrup

Add the water, sugar and mint leaves to a saucepan and heat over medium heat. Whisk constantly until the sugar dissolves and the mixture comes to a boil. Let it bubble for a minute or so, then reduce the heat and let it cool completely. I'll usually put it in a bowl or jar, let it come to room temperature, remove the mint and then stick it in the fridge overnight if making it beforehand.

salty chili sugar

Combine sugar, salt and chili powder on a plate and stir well to combine before dipping each glass.

Be sure to follow howsweeteats on instagram and tag your recipes with #howsweeteats! You can also post a photo of your recipe to the howsweeteats facebook page. I appreciate you so much!

These options have exhausted me! I need a taco.

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