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It’s the summer of the Hugo Spritz! ♡

We keep spotting this refreshing cocktail on cocktail menus everywhere lately. And it’s easy to see why — light, floral, citrusy, and gently bubbly, it tastes like pure summer in a glass. Originating in the South Tyrol region of northern Italy, I read that the Hugo gained popularity as a lighter, more aromatic alternative to the slightly bitter Aperol or Campari spritzes. I love it because it’s effortlessly elegant, not too sweet, and easy to make with just a few simple ingredients.

Mix up a single serving or batch it in a pitcher (similar to sangria vibes) for easy entertaining. It’s the kind of cocktail that fits right in at patio hangouts, dinner parties, or any moment that deserves a little sparkle. Let’s spritz!

Recipe Tips

When making a Hugo Spritz, here are 5 quick tips to keep in mind:

1. Use chilled ingredients. Start with cold prosecco, club soda, and even chill your glass ahead of time if possible — it keeps the drink crisp and cool without diluting it too quickly.
2. Pick a dry prosecco. Since elderflower liqueur adds sweetness, I recommend a brut or extra dry prosecco to keep the cocktail balanced and refreshing.
3. Go easy on the elderflower. A little St-Germain goes a long way, so if you’re sensitive to floral flavors, I recommend starting with slightly less elderflower liqueur the recipe calls for — you can always add more later.
4. Adjust to taste. That said, all of these ingredients are flexible, so feel free to tinker with the amount of mint, citrus and/or club soda to taste.
5. Have fun with garnishes. Use as many or as few as you like — I always enjoy a few lemon rounds and extra mint!

Hugo Spritz Variations

Here are 5 fun variations you can try to put a fresh spin on the classic Hugo Spritz:

• Berry Hugo: Muddle a few fresh strawberries or raspberries into the glass along with the mint.
• Rosé Hugo: Replace the Prosecco with a sparkling rosé.
• Basil Hugo: Swap the mint for fresh basil leaves (or try a mix with both mint and basil).
• Gin Hugo: Add a splash of gin (0.5 to 1 ounce) for a stronger, botanical vibe.
• Cucumber Hugo: Add a few slices of fresh cucumber.
• Spicy Hugo: Muddle a few slices of fresh jalapeño or serrano peppers with the mint.

Hugo Spritz

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Ali
• Prep Time: 3 mins
• Cook Time: 0 mins
• Total Time: 3 mins
• Yield: 1 serving 1x

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Description

This classic Hugo Spritz recipe is the perfect balance of floral, citrusy and bubbly.

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Ingredients

• 1 ounce St-Germain elderflower liqueur
• 6 fresh mint leaves
• ice 
• lemon or lime slices
• 4 ounces chilled prosecco
• 1 ounce chilled sparkling water or club soda
• lemon or lime slices and fresh mint sprigs, for garnish

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Instructions

1. Muddle the mint. Add the St-Germain and mint leaves to a large wine glass. Use a cocktail muddler to very lightly muddle the mint and release its aroma.
2. Finish the cocktail. Fill the glass halfway full of ice and a few lemon or lime slices. Add the prosecco and stir to combine. Top with the sparkling water, then garnish with extra lemon or lime slices and mint if desired.
3. Serve. Serve immediately and enjoy!

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Equipment

Cocktail Jigger

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Cocktail Muddler and Spoon Set

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Now that spring is just around the corner (thank goodness — I’m more than ready!), I’ve happily transitioned from my usual hot matcha latte each morning to iced matcha. And this vibrant, simple drink couldn’t be more refreshing. ♡

A homemade iced matcha latte is incredibly quick and easy to make in just a few minutes and costs a small fraction of the coffee shop version. All you need is some good-quality matcha powder, your choice of milk and sweetener, a splash of hot water and ice and you’ll be good to go! As always when making homemade lattes, you can completely customize the amount of milk and sweetener to your liking. Plus, I’ve included some fun variations below, in case you’d like to add in some espresso, lavender, vanilla or whatever other flavorings.

So the next time you’re craving an iced matcha latte, grab your whisk and let’s make this vibrant drink together! (more…)

Looking for a creamy, cozy, iconic cocktail to serve this time of year? Let’s mix up a White Russian. ♡

This classic cocktail comes together easily with just three ingredients — vodka, Kahlúa and cream. Its creamy finish and subtly sweet coffee notes make it the perfect drink for sipping on a relaxed evening at home or serving at a get-together with friends. And best of all, it comes together easily in just a few minutes.

The classic White Russian recipe below is my go-to, but the best part of making homemade cocktails is that you can adjust any of the ingredient amounts to taste. I’ve also included some popular variaions on the classic cocktail below, if you’d like to play around with swapping in different spirits or add in fun flavorings. (Peppermint White Russians are always a favorite this time of year!) So the next time you’re craving a Kahlúa cocktail, grab some vodka and cream and let’s get to mixing! (more…)

Have you ever made homemade hot chocolate from scratch? ♡

It’s surprisingly quick and easy to make in about 10 minutes, using simple ingredients you probably already have in your kitchen. And the result is so much richer, creamier and flavorful than any store-bought mix. Feel free to customize your hot chocolate to make it as bitter or sweet, light or bold, or infused with whatever fun add-ins (peppermint, espresso, caramel, etc) that you prefer. You can also opt to use dairy milk or whichever plant-based milk that you prefer. And of course, don’t forget the toppings — whipped cream, marshmallows or chocolate shavings are always a good idea!

What I love most about homemade hot chocolate is how effortlessly it transforms a simple moment into something cozy and special. Whether you’re snuggling up on the couch, making a quick batch for the kids, or serving it up for a large holiday gathering, this recipe is guaranteed to be a crowd-pleaser.

So grab your favorite mug, and let’s make some homemade hot chocolate together! (more…)

If you’re looking for a cocktail that’s the perfect mix of cozy yet sophisticated, you can’t go wrong with a classic amaretto sour. ♡

We made a round of these the other day and I was reminded how this drink checks all the boxes of everything I love in a good whiskey cocktail this time of year. The sweet almond notes of the Amaretto mix beautifully the rich depth of the bourbon, creating a warm base for the cocktail that’s perfectly balanced with a bright zing of fresh lemon juice and a frothy egg white topping. If you lean towards a sweeter cocktail, you can add in an extra splash of maple or simple syrup. Or, my favorite, include a few dashes of bitters for extra aromatics. Garnish with a lemon zest and a Luxardo cherry or two, and this lovely cocktail will be ready to enjoy in minutes!

It’s one of those cocktails that’s always such a crowd-pleaser whenever we offer up a round. So the next time you’re craving a cozy cocktail to warm up, bring out the bourbon and let’s make some amaretto sours!

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Warm weather cocktail season has arrived and I vote we celebrate with a gorgeous fruit-filled Pimm’s Cup! ♡

If you don’t already have a bottle of Pimm’s No. 1 in your bar cart, I highly recommend picking up a bottle of this fruity, botanical, gin-based liqueur to make some refreshing cocktails this summer. It’s the starring ingredient in a Pimm’s Cup, a fruit-filled sparkling cocktail that’s famously the signature drink of Wimbledon, traditionally mixed with either lemon soda or ginger ale and then layered into a highball glass with a rainbow of fresh fruit and cucumber slices and herbs. It’s a showstopper of a drink that’s delicious, refreshing, not-too-strong, and incredibly easy to make. And if you happen to be serving a group, it’s easy to batch into a pitcher as well.

I’m partial to making Pimm’s Cups with a mix of freshly-squeezed lemon juice and a bold ginger ale (or ginger beer), in order to amp up the fresh lemon-ginger flavors in this drink, but you’re welcome to go the lemon soda route if ginger flavor isn’t your thing. And while this certainly isn’t traditional, I highly recommend enjoy muddling in a few slices of jalapeño if you enjoy an extra kick. Delicious!

However you choose to make your Pimm’s Cup, it’s certain to be a lovely and refreshing drink for summertime. So grab a bottle of Pimm’s and some colorful fruit and let’s make a cocktail together!

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After moving back to KC last summer, one of my good friends introduced me to her favorite drink at our neighborhood coffee shop — an iced lavender latte — and it was love at first sip. ♡

I’ve long been a fan of pairing lavender with earl grey tea to make a London fog latte. But this was the first time I had ever tasted lavender paired with espresso. And when out for a morning stroll around the neighborhood with our iced lattes on a hot summer’s day, that extra hint of delicate floral flavor in my coffee was just delightful. Loved it!

The cost of those extra pumps of syrup at the coffee shop have a way of adding up quickly, though. So last summer, I got into the routine of making small batches of homemade lavender syrup so that we could make our own lavender lattes here at home. And now nearly a year later, a hot or iced lavender latte continues to be one of my favorite ways to begin the day. They’re easy to make and customize with your favorite type of milk and espresso, and taste equally delicious hot or iced. So whenever you feel like giving your latte a floral twist, let’s simmer up a quick batch of lavender syrup and make some lavender lattes together!

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This has been the year of lavender syrup here in our house. ♡

Ever since I fell in love with our neighborhood coffee shop’s lavender iced latte last summer — and then pivoted to making my own here at home for a fraction of the cost (recipe coming tomorrow!) — steeping a quick batch of homemade lavender simple syrup has become a regular part of our weekly routine. And over time, we’ve come to find that it’s useful for so many other delicious treats beyond coffee too!

You can use lavender syrup to add a hint of floral flavor to your favorite cocktails. (I’m especially partial to a lavender gin fizz or lavender mojito.) You can add a splash to a refreshing glass of lemonade, iced tea, or sparkling water. You can whisk lavender syrup with powdered sugar to form a lavender glaze, or whip it with heavy cream to make lavender whipped cream. Or you can customize the syrup with different sweeteners or play around with infusing rose, mint, vanilla, or lemon into the syrup too. The possibilities are endless and so much fun!

Most of the time, we keep things simple here in our house with a basic 3-ingredient lavender simple syrup made with dried lavender buds, sugar and water, which won’t steer you wrong. But I’ve included lots of different ideas and tips below to help craft whatever version of this syrup you may love best.

So grab some culinary-grade dried lavender and let’s make a quick batch together. I promise you can find many delicious ways to put it to good use!

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The older I get, the more I’m convinced that one of life’s simplest pleasures is looking forward to the next morning’s warm and cozy drink. And this winter in particular, I’ve found myself often trading in my usual coffee for a vibrant matcha latte to start the day. ♡

I’ve always loved the ritual of making a matcha latte just as much as the drink itself — sifting the gorgeous green powder into a bowl, whisking it rhythmically into a paste, swirling it together with frothy steamed milk, and savoring that deliciously warm and earthy first sip. It always feels like such a simple yet sacred process, and it’s one that I’ve come to really enjoy making at home over the last few years. And the resulting nutrient-rich drink with its layers of comforting flavors is always such a treat.

The joy of making your own homemade matcha latte, of course, is that you get to customize the type and amount of sweetener that you use, if you choose to sweeten your drink at all. (I personally find the Starbucks matcha latte a bit too sweet for my taste.) You can also use your favorite type of milk, and tweak the specific milk to matcha ratio that you prefer. And of course, a homemade matcha latte is almost always significantly cheaper than the coffee shop version.

If you’re new to making matcha lattes, there’s a tiny learning curve that comes with the process, so I recommend reading through the notes and watching the video below for a visual. Then in no time, you too can be starting the day with your own cozy homemade matcha latte too. Cheers, friends!

Matcha Latte Recipe | 1-Minute Video

Matcha Latte Ingredients

Here are a few brief notes about the 4 matcha latte ingredients that you will need for this recipe:

• Ceremonial-grade matcha: This higher grade of matcha powder is made from the youngest green tea leaves that are stone-ground into a fine powder, resulting in a smoother texture, a richer and sweeter (and less bitter) flavor, and a more vibrant green hue than the lower grades of matcha. I really love this brand, which I order on Amazon, but I recommend doing some taste-testing to find a matcha powder that you love best!
• Milk: The choice of milk in your matcha latte is completely up to you. I typically use oat milk, but any plain dairy or plant-based milk that you love best will work, steamed until it’s hot but not boiling (ideally between 150°-160°F).
• Hot water: We will also use hot but not boiling water (ideally around 175°F) to dissolve and whisk the matcha into a paste.
• Sweetener: It’s also completely up to you whether or not to add a hint of sweetener to your matcha latte. I like mine with anywhere from 1/2 to 1 teaspoon of sugar, but you are welcome to use any amount of honey, maple syrup, or any other sweetener that you prefer.

Matcha Latte Supplies

Here are the recommended supplies you will need to make a homemade matcha latte:

• Bamboo whisk: Known as a chasen in Japanese, a small bamboo whisk is traditionally used to whisk the matcha powder with water into a paste. The dozens of small bamboo tines on the whisk do an excellent job of helping to break up matcha clumps and make the paste extra creamy and frothy. That said, while a chasen is traditionally used to make matcha, you could make do with a small metal whisk or an electric frother.
• Milk frother: Feel free to use whatever style of milk frother that you use to froth the milk. We use an Aeroccino frother in our house, you can use a simple handheld frother, you can use an immersion blender, you can vigorously whisk the milk by hand, or you can shake it in a mason jar until frothed.
• Matcha bowl (optional): Known as a chawan in Japanese, a small ceramic bowl with a pour spout is traditionally used to mix the matcha powder with the water before adding it to a mug. Alternately, you could use a measuring cup instead, or just mix the matcha paste directly in a mug (it’s easier if you use a wider mug).

How To Make A Matcha Latte

Step-by-step instructions for how to make a matcha latte are included in the recipe below, but here are 5 quick tips to keep in mind as well:

1. Use good-quality matcha. The quality and freshness of your matcha powder makes a huge the difference in the flavor of your matcha latte. The price of matcha powders can certainly run the gamut, but I would recommend opting for a ceremonial grade (versus culinary grade) matcha powder at a price point that feels good to you. Here are three matcha powders I would recommend that are all available on Amazon: Kiyo ($$$), Jade Leaf ($$), Nativas ($).
2. Measure the temperatures of the liquids. It’s really important not to overheat the water and milk when making a matcha latte. (Otherwise the matcha can become bitter.) So I recommend using any sort of basic cooking thermometer the first time you make this drink to get a sense of how warm the water and milk should be.
3. Preheat your mug. A cold mug can really zap the heat from a hot drink. So I recommend always pouring some hot water into your mug to let it warm up while you are mixing the drink, then you can pour it out just before adding the matcha latte to your mug.
4. Adjust ratios to taste. Everyone has different preferences when it comes to the ratios of matcha to milk and sweetener. I recommend making the recipe as written below for your first batch, then you can always adjust the ratios differently to taste the next time.
5. Enjoy immediately. Matcha is always best enjoyed freshly-brewed. So don’t let it sit too long — enjoy those vibrant, delicious sips while the latte is nice and warm!

Matcha Latte Variations

Here are a few of our favorite variations on a classic matcha latte that you’re welcome to try:

• Add espresso: Add a shot of espresso to make an matcha espresso latte (also known as a “dirty matcha latte”).
• Add vanilla extract: Add 1/2 teaspoon of vanilla extract to make a vanilla matcha latte.
• Add mint, lavender or rose: Steep some fresh mint, culinary-grade dried lavender, or culinary-grade rose petals in the hot water for a few minutes before mixing it with the matcha to make a mint, rose, or lavender matcha latte. Or you could use mint syrup, lavender syrup or rose syrup.
• Make an iced matcha latte: Stay tuned for a separate post detailing how to make an iced matcha latte.

Matcha FAQ

What is matcha tea? Matcha is a powdered green tea made from shade-grown tea leaves that are typically handpicked and stone-ground to produce a vibrant green powder.

What does matcha taste like? Matcha has a deliciously complex flavor, with layers of bright, grassy, earthy, umami notes. The amount of bitterness and sweetness can vary significantly in different matchas, but typically ceremonial-grade matcha is less bitter and often a bit more sweet.

Where did matcha originate? Matcha is believed to have originated in China as early as the 7th century, and then was later introduced to Japan by monks who weaved it into their meditation practices. The cultivation and production of matcha were refined in Japan, which is most well-known today for producing high-quality matcha.

Does matcha have caffeine? Definitely, green tea naturally contains caffeine. The amount of caffeine in matcha can definitely vary depending on the grade of matcha and the ratios of how it is prepared. But on average, 1 teaspoon of matcha powder = 19-44 milligrams of caffeine (source).

Is matcha good for you? Matcha is rich in antioxidants, especially catechins, and contains vitamins and minerals such as vitamin C, potassium and fiber.

Matcha tea vs green tea? Matcha tea and green tea come from the same plant, but matcha involves shade-grown leaves that are ground into a fine powder whereas green tea is made by steeping whole or broken tea leaves. Matcha has a rich and concentrated flavor that is typically higher in umami, whereas green tea flavors can range from grassy to nutty or floral. Matcha is also much more vibrant green in color and concentrated in flavor and caffeine, where as green tea can vary in color and has more diluted flavor and caffeine due to steeping (versus consuming the powder).

Culinary vs ceremonial matcha? Ceremonial-grade matcha is the highest quality, made from the youngest tea leaves that provide a richly delicate, less-bitter, often-sweeter flavor. Culinary-grade matcha is of lower quality by comparison and has a bolder flavor that can tend to be more bitter (which is why it’s often mixed with more sweetener). In general, ceremonial-grade matcha is best enjoyed as tea, while culinary-grade matcha is often turned to for baking recipes and other purposes.

Matcha Latte

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews

• Author: Ali
• Prep Time: 2 mins
• Cook Time: 3 mins
• Total Time: 5 mins
• Yield: 1 serving 1x

Print Recipe

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Description

This classic matcha latte recipe is easy to make and customize to your liking and always so delicious.

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Ingredients

• 1 1/2 teaspoons ceremonial-grade matcha
• 1 teaspoon sugar (optional)
• 2 tablespoons hot water (175°F, not boiling)
• 3/4 cup plain milk, steamed (I use oat milk)

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Instructions

1. Dissolve the matcha. Use a fine-mesh strainer to sift the matcha into a heatproof measuring cup or small bowl (preferably one with a spout). Add the sugar and pour the hot water over mixture. Use a bamboo whisk to vigorously whisk the mixture in the shape of a “W” for about 30-45 seconds until no clumps remain and the mixture is slightly foamy.
2. Combine. Pour the matcha mixture into a mug, then top with the steamed milk.
3. Serve. Serve immediately and enjoy!

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Equipment

Matcha Powder

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Matcha Whisk

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Matcha Bowl

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