The Best Ginger Beer

Two Christmases ago, I bought these cute copper mugs for El Hubby, along with limes, ginger beer and vodka, the ingredients to make a delicious drink: the Moscow Mule.

Moscow Mules are fizzy, citrusy and pretty delightful. Not to mention it’s fun to drink from these mugs–it makes it feel like a special occasion.

How to make them? Easy. Basically, you squeeze half a lime into the mug over some ice. Splash in 2 oz of vodka and half a can of ginger beer (about 4 oz). Done. Sweet and tangy, ice-cold and altogether lovely.

So when right after the New Year a nice lady emailed me and was like, “Do you want to try this Brooklyn Crafted ginger beer?” I was like, “YES, AS A MATTER OF FACT I DO.” When people ask you to review things you already consume as part of your regular life, it’s a no-brainer.

Then life got busy and the ginger beers sat in the fridge.

Life got busy, you say? Yes, it did.

See, this game called “The Edmund Fitzgerald” was born. The game involves my 5-year-old (with some help from the 2-year-old) piling every single pillow on the guest bed in the basement. Followed the a hula-hoop, a yoga mat, all the books and all the blocks.

Behold.

This game alone has accounted for a 22% increase in the busyness of the household.

Finally, this weekend, I remembered the ginger beers. I have to try them, I told the lady I’d try them, I reminded myself. Edmund Fitzgerald or no Edmund Fitzgerald, it was time.

Oh my word, you guys. These fancy lil’ guys exceeded expectations. So, so good. The cheap-o kind of ginger beer that we normally buy is really just a sweet soda. But this kind is both sweet and spicy, and my word do I love a good strong ginger-zing.

In my effort to be a responsible human being, I checked out the nutritional facts as compared to the cheap-o kind (also sitting in our fridge). Well! The Brooklyn brand is also healthier, coming in at less calories and sugars and so forth. Score! I love it when healthier and more delicious align. And it comes in super fun flavors. El Hubby, a man who likes the simple things in life, was dubious about this. Mango? Early Grey? He’d much prefer the classic flavor.

Then he tried them.

And he liked them.

And if that ain’t an endorsement, I don’t know what is.

Anyway, I had to share because I seriously love these little ginger beers, whether as part of a Moscow Mule or just by their non-alcoholic little selves.

Next time you need fun drinks for a party . . .

Next time you have low blood sugar and it’s time to clean up the Edmund Fitzgerald and you need a burst of something sweet to help you along your way . . .

These little beverages will deliver. I highly recommend them.




Vegan Chia Mango Lassi

Anyone who knows me well knows that I love Indian food.

Okay, strike that. Anyone who has only slightly met me knows it, because I shout “I LOVE INDIAN FOOD!” sometimes, totally spontaneously, to strangers who look like they’re curious about what drives me in life.

(Now you know)

And Mango Lassis–have you heard of them? Ever had one? Well. WELL. Imagine perfect, sweet, ripe Mango pureed with yogurt and cream. Now make it a little more liquidy and add some ingredients I haven’t researched but are probably in there too, and bam.

So basically it’s an ultra-good mango yogurt drink.

The thing is, yogurt doesn’t sit so well in my stomach. At least not in super large quantities, and it’s impossible to have a Mango Lassi and not drink super large quantities. I’ve become more dairy-sensitive as I’ve gotten older, and while I’m by no means striking dairy from my diet, I can no longer ingest an entire wheel of Brie in one sitting.*

*Yes, I did. And paid for it with pain. Lots of pain. Though part of that could also have been the ENTIRE BAGUETTE I spread it on. I can only say that I was twenty years old and . . . yes.

Recently, my co-worker brought her homemade Vegan Mango Lassi to the office. And brilliantly, she put Chia seeds in it, which made it almost like a pudding. She offered me a taste and I was blown away. It was so good. And it was healthy too???? I had to make it myself. And over the weekend, I did.

Twice.

The baby made me do it.

Do yourself a kindness and make it too. It is so creamy and wonderful that I feel no need to seek out any other Mango Lassi recipes. Ever.

Vegan Chia Mango Lassi

Serves 4

2 ripe mangoes

13.6 oz (1 can) coconut milk

1/2 tsp vanilla

1 tsp lime juice

2 TBS maple syrup

2 TBS Chia seeds (optional)

First, soak the Chia seeds in 6 oz of water for about 15 minutes (or follow the directions on the back of your package of seeds). Have you ever done stuff with these magical little thingies before? If not, today’s your lucky day.

Also, does anyone else feel the random need to capitalize the word Chia? It can’t be just me.

Next, grab yon mango.

Peeleth it. Chopeth it. Repeateth with the second mango.

Puree the first five ingredients in a blender.

Stir in the Chia seeds and soaking water. Then chill the whole beautiful mess in the fridge. When it’s nice and cold, drink it up or eat it with a spoon.

NOTE: If you’d like to go for the pudding experience, you can add the Chia seeds directly to the lassi instead of soaking them in water first. Let them lounge around in the lassi for a couple hours, then get your spoon out and dive in.

Does that picture gross you out? If you said ‘yes,’ you probably need therapy because of a scarring experience with baby food that you can’t remember but is secretly ruining your life.

I need therapy.

OTHER NOTE: The flavor of the lassi will be SO dependent on the flavor of your mangoes. Taste them! If they’re a little bland, you may need to amp up the lime juice and maple syrup. If they’re bursting with flavor, you may not need maple syrup or lime juice at all! Go with your taste buds on this one.

Here’s a picture of me showing how happy this lassi makes me.

And here’s a picture of me holding it in my claw.

Make it!

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