A typical pumpkin spice latte is loaded with sugar, syrups, and artificial flavorings. Just a grande pumpkin spice latte (with no whip) has 49 grams of sugar—that’s more sugar than THREE servings of ice cream.
While rosé is perfectly delicious and refreshing right out of the bottle, it reaches new heights as frosé—a brut rosé sweetened ever so slightly with homemade lavender simple syrup then frozen to a slushy consistency.
Biodynamic wine is produced using only natural and holistic practices. For example, cows might be onsite to make compost and fertilize the vines; and rather than machinery, sheep prune the vineyard. The symbiotic relationship between the environment and the grapes makes a biodynamic vineyard flourish.
Why wait in line for brunch and bottomless mimosas (with undesirable juice-to-champagne ratios) when you can recreate your own mimosa bar at home? Give your traditional mimosa bar some oomph with a few fun, unexpected twists: flower ice cubes, fruit peel cut-outs, berry skewers, unicorns, and blood orange!
My fiancé, who moonlights as our in-house bartender, introduced me to the 3-2-1—a clean, tangy margarita perfect for ringing in Cinco de Mayo.* Sometimes I prefer “3-2-2” with more lime juice, so adjust the proportions to your liking.
This spring, bachelorette parties, baby showers, and bridal showers abound. If you’re on deck for party planning, borrow this trick to dazzle your guests. Because what’s more fun than baby roses bobbing in your rosé?
Recently I complained about how rainy and dreary it had been in San Francisco, so Lindsay shared this recipe which I love. Why? Because this sweet treat is made with coconut sugar and cacao, two ingredients we can feel great about consuming. And I’m crazy about the coconut whipped cream.