Drinks

  1. Drink More Chocolate!

    February 15, 2013 by The Squishy Monster

    I woke up to a thick layer of ice glazed over my windshield so you’d better believe that after I got all the necessary things out of the way, I made a beeline for the kitchen and whipped up two gigantic mugs of this delicious hot chocolate (all for me, mind you). There’s something about the thick velvety texture and contrast of the soft pillowy cream and bite from the sticky caramel sauce that makes you feel instantly comforted. For me, it’s also nostalgia. How many of you guys can recall childhood moments where hot chocolate was just positively necessary? It’s just what happened when you came bounding in breathlessly from an epic snow ball fight and you’re tracking in dirty snow with mom telling you how she just mopped the floor. So whether this is for yourself to recreate happy memories with or you’ve now got kids of your own, I highly recommend not only making this, but whipping up two…one to warm you up and the other because more chocolate is never a bad thing!

    How to Make Salted Caramel Hot Chocolate

    5.0 from 6 reviews

    Salted Caramel Hot Chocolate
     
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    Ingredients
    Hot Chocolate
    • 2 c half and half
    • 5 oz chocolate
    • 1 ts vanilla
    • pinch of salt
    Salted Caramel*
    • 1 c brown sugar
    • ½ c heavy cream
    • 4 tb unsalted butter
    • 1 ts grey sea/fleur de sel/kosher salt
    • 1 ts vanilla
    Whipped Cream
    • ½ c cold whipping cream
    • ½-1 tb sugar
    • ½ ts vanilla

    Instructions
    1. Begin by heating your half and half.
    2. Slowly tumble in your chocolate and whisk until incorporated.
    3. Tip in your vanilla and salt.
    4. For the sauce, cook everything but the vanilla over medium-low heat for about 5-10 minutes whisk until the entire mixture gets thicker. Turn off the heat and whisk in your vanilla. Cool, pour into a container and refrigerate until use.
    5. For the whipped cream, make sure all your components are cold and using a whisk attachment, begin beating your cream.
    6. Sprinkle in your sugar and vanilla and continue beating. The entire thing should come together within 5-10 minutes.

    Notes
    *This caramel sauce is amazing on everything! Try it on everything from ice cream to using it as a stuffing for cupcakes. Additionally, I wouldn’t be averse to bathing in this stuff!

    Love and more chocolate!

    Your Squishy Monster ^.~

    Categories: Chocolate Drinks Sweets Videos | 28 Comments

  2. Eating with the Enemy

    September 18, 2012 by The Squishy Monster

    I realize that this is a crazy long list but cut out your processed foods and junk foods and you’re pretty much good to go. I’m a huge advocate of the farm to table approach and am always happy to support our local farms and markets.

    I used to work for a local organic foods company where I live and people would constantly ask me why they should buy organic or natural. For me, it’s just how food was always meant to be. Real food minus all the crap.

    Here’s my “health-haul” video, just in case you missed it.

    The Squishy Monster’s Healthy Haul

     

    I know I mentioned it before, but I just can’t get enough of this smoothie!

    Blueberry & Kale Smoothie
     
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    Ingredients
    • 1 c Organic Kale
    • ½ c Frozen Blueberries, Dark Cherries or Açaí
    • 1 Frozen Banana
    • 2 tb Organic Ground Flax
    • 2 c Unsweetened Almond Milk

    Instructions
    1. Toss everything into a blender and blitz. Add more milk for a thinner consistency.

    Notes
    Add-in’s that I also like: Wheat Germ, Whey/Hemp Protein, Spirulina, Spinach, Kefir, or Cacao Nibs!

    I drink this every morning and take them unsweetened but if I’m making them for my brothers, I drizzle in a bit of Agave or toss in a few extra berries ;)

    Love & Purple Monster Smoothies,

    Your Squishy Monster

     

    Categories: Breakfast Breakfast Drinks Drinks Health/Healthy Health/Healthy Life Veggies or Vegan Veggies or Vegan | 36 Comments

  3. Weird Things I Like to Eat (and how to make)

    March 8, 2012 by The Squishy Monster

    Now to preface this, I want to say that there was a time (when I was…7)?  I thought Hamburger Helper was dinner.  Mom and Dad worked A LOT and even that is an understatement.  They came here in the 70′s with not much to their name and the beginning portion of their venture here in America was inundated by blocks of Goliath proportions.  I resented this when I was little and me and my baby brother’s had to make do without things that other kids may have taken for granted.  There were multiple times when I took uncooked Ramen Noodles for school lunch, lol.  My parents did the best they could but in the beginning, it was hard.  If there was money to make a decent meal, they didn’t have the luxury of spending too much time on it or we wouldn’t have enough money in the first place for that decent meal.  Needless to say, me and my brother’s have very fond memories of eating a lot of Vienna Sausages and Spam washed down with Gallon jug sizes of pre mixed “kool-aid”…you know, the generic stuff that’s tinted neon colors?  LOL.  Now please don’t judge.  It made for the most eclectic and colorful childhood.  No matter what the situation, my parents made sure we got lots of love.  They went without so that they could afford Tutoring or Music Lessons for us.  They always showered us with love, tempered by a stern hand and taught us the important lessons in life.  I have such brilliant memories of things like us not being able to afford a swing set.  No worries.  Dad built us one!  It wasn’t the prettiest thing but we had one that me and my siblings could swing high on and feel like we were flying.  For the longest time, the thing haunting my greatest nightmares were made of things like the electric blue couch that Dad reupholstered.  It was made of a felt material and the jury is out on whether it was a thrift store purchase or dumpster pick up.  Either way, it was a crazy looking couch that haunted me for years.  Not until I grew older and matured did I realize and understand that things like the crazy electric blue couch are mere illustrations of a both crazy and wonderful childhood. Without it, I also would’ve never been introduced to:

    • Canned Beans mixed with Canned Corn with Scrambled Eggs on the side with a generous squirt of Ketchup.
    • American Cheese Slices (plain but they could only be eaten when torn into squares, lol)
    • Frozen Blueberry Bagels dipped in Chocolate Milk
    • Egg, Bacon, and Strawberry Jam Sandwiches
    • Canned Mackerel with Onions
    • Spam or canned Vienna Sausages (makes me a bit ill now, though)
    • Boiled Beef or whole Chicken dipped in Ketchup (something my Pops did for me and I still love it).
    • I ate uncooked Ramen for years

    I have a sneaking suspicion that this list is way incomplete or truth be told, perhaps I have a mental block on such things that I was extremely embarrassed about for so long as a kid but now find just down right hilarious.  Poor middle school me…I remember wondering to myself why I had uncooked Ramen sealed in a Ziplock baggie with a bruised Persimmon that encouraged everyone to crowd around me to poke at my poor tear dropped fruit.  “oooh what IS that!?” they’d ask to which I didn’t know then how to respond.  Mom and dad were always ones to tell me only the Korean name of things…they also had me calling “AC” air corn for the looongest time, LOL.

    So in the spirit of gravitating towards the weird, my adult obsession with Durian manifests, even in the virtual world.  (My friends and family thank you for providing a distraction, even if in the smallest measurement, to take the stench away from them and introducing it to you)!  =D

    How to Make Bubble Tea with The Squishy Monster

    Bubble Tea
     
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    Ingredients
    • Shake:
    • Equal Parts of Frozen Durian Fruit (de seeded) or whatever Fruit you like
    • Yogurt
    • Milk
    • Honey, Sugar, Agave to taste
    • Bubbles:
    • ½ package of Tapioca Pearls

    Instructions
    1. For the Shake: blend it all up
    2. For the Bubbles: Cook according to the specific directions on the back of your packages but for mine, I cooked 1 cup of Pearls in 5 cups Water for about 10 ish minutes and when all the bubbles floated to the top, I clamped the lid down and let it sit for an additional 5 minutes–drained, rinsed in warm water, and let them swim in a cup of sugar water.

    Wouldn’t it be cool if everything were so bright and colorful?

    (but maybe not as stinky, LOL)

    XOXO
    Your Squishy Monster

    Categories: Drinks Drinks Sweets Sweets Videos | 1 Comment

  4. Lavender can beat up Grey

    February 17, 2012 by The Squishy Monster

    Or at least it can in this case.

    I feel like almost everyone I know thoroughly enjoys when the climate outside starts dipping lower and lower then encourages ice glazed windshields or barren, skeletal trees that look as if they might slash you with their knobbly limbs.  Sure there’s a certain appeal to a White Winter Wonderland…the part that conjures up Peppermint Kissed Candies or Pastries and Pumpkin Spice this and Pumpkin Spice that, but for the whole, I’m just gonna go ahead and put it out there that I do not like Winter one bit.  My favorite Season is Autumn and even then, I wouldn’t dare give up my flip flops for anything.  I’m a flip flops and tank top kinda gal.  Winter, in my head, looks like Cormac McCarthy’s “The Road.”  For those rough Winter Days, it’s nice to take solace in a refreshing treat that reminds you that those Scorching Sexy Summer Nights aren’t too far off.

    Lavender Lemonade by The Squishy Monster



    Here’s what you’ll need to start being Sexy, lol (I’m jk) ^.^

    Lavender Lemonade
     
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    Ingredients
    • 10-12 Lemons (reserve some to garnish and obtain the Peel of one)
    • 2 c Sugar (similarly, you can also sub with Splenda, Agave, Stevia, etc) + 2 c Water + Lemon Peel
    • 3 tb dried Lavender Flowers + 3 c Water

    Instructions
    1. Prepare your simple syrup, first. It needs time to cool. It’s just a matter of dissolving your Sugar on low heat. Allow it to sit with its peel and set it aside.
    2. In a separate pot, steep your Lavender Flowers for about 10 min or so.
    3. Combine the syrup and “tea.” Stir and allow it to mingle.
    4. Squeeze the juice of your Lemons.
    5. Combine all your liquids together. Stir. Chill. Enjoy.

    Notes
    Meyer Lemons are faaabulous for this Use Cold, Filtered Water (especially with something like this that will be a nice highlight Beverage) Cool the Simple Syrup/Lavender infused Water before adding to your Lemon I would personally aim at polishing off this Pitcher with Friends and Family the day of. I suppose that’s where the “freshly squeezed” bit comes from. I purchased my Lavender from a Natural Food Store in Bulk. Mine came out to about $1.20 for the bit I used for this Lemonade. You can also purchase Lavender online too.

    Day Dreaming about a Summer Oasis,


    Love,


    Your cold Squishy Monster =D

    Categories: Drinks Drinks Sweets Sweets Videos | 2 Comments

  5. My Favorite

    February 6, 2012 by The Squishy Monster

    I was contemplating weaving in a “Sound of Music” reference there lol.

    My parents can’t actually tolerate caffeine at all so I’m accustomed to brewing them a variety of Rooibos/Red Bush/Chamomile.

    Theses are currently the Teas that are living in my Home at the moment.  I have lots of favorite Teas but these are just a few and no matter what, we always have Boricha in the house.

    • (Boricha in Korean, Mugicha in Japanese)

    My blend actually has a bit of Roasted Corn Kernels too which I think really adds a dimension of sweetness to the nutty Tea.

    Health Benefits of Boricha

    • Angels Dream (blend of Black & Green)

    I love it because it has a Maple/Berry scent and taste to it.  It’s definitely an indulgent tea, doesn’t tote the most health benefits but is like drinking Dessert in a cup.  I don’t even find that I need to sweeten it at all.

    • White Pomegranate

    Contains the most antioxidants and is the least processed than any of my other Teas.  Tastes light and refreshing, to me.

    • Green Tea Matcha Powder

    I love this super versatile downy green stuff.  It goes into my Cupcakes, Ice Cream, Mochi, and Lattes.  Tastes great when paired with Honey or Melon flavors (in my opinion).

    • PG Tips

    This is my go-to-I’m-late-but-geez-it’s-cold-outside-Tea ;)

    My Favorite TEAS by The Squishy Monster

    Now, I’m definitely no expert on Teas.  When properly stored, bulk teas should last a long time.  I’m very well aware that you’re to keep them stored in an Airtight Container.  I got mine from the  dollar store and so they’re working for me right now, lol.
    I like most of my teas unsweetened, not even consulting the aid of any citrus fruits.  However, when I’m sick, even Boricha can help soothe a sore throat, spruced up with a sunshiny piece of Lemon and golden drop of Honey.  I really like regular Sugar for my PG tips and for White Teas (depending on my mood), Agave pairs nicely with it.
    When I can remember to, I brew a big ole’ pot of Tea and shove it in the Fridge and drink off of a pitcher for days.  Just try to remember that Teas tend to be dehydrating so make sure you’re replenishing yourself with water as well.
    Teas are a lot of fun, even if you don’t like one, I’m sure you’ll be able to find one that suits your tongue and personality.  You can go any which way (which is part of the experimenting fun).  Go dark and woodsy, or spicy and seasonal, light and fruity, or even go for something that is just plain ole’ pleasing to the eye and nose.  There are lots of yummy teas that are super palatable.  They even have bits of candied flowers or fruits in them!
    When you’ve found a few you love (start off with teeny sample packs until you’re ready to commit), try infusing foods you love with it and fall in love with them all over again.  I’ve heard of people hard boiling eggs in tea, (it’s ok if that’s not your thing)–how yummy does a candy colored Macaron infused with the flavors of Early Grey, or even my Angels Dream sound–um DIVINE!

    Cuddling up with a Warm Cup o Tea and Fuzzy Socks

    Love,
    Your Squishy Monster

    Categories: Drinks Drinks Health/Healthy Health/Healthy Videos | 3 Comments

  6. How to Make one Bomb Milkshake

    January 25, 2012 by The Squishy Monster

    Beware.  This is decadence in a glass.  Don’t tell me I didn’t warn you.

    Cheesecake, Key Lime Ice Cream, Soft Graham Crackers, Heavy Cream, Milk all whipped into a glass.  Yes, your diet is going to kill you.  However, this is a must try at least once!

    Cheesecake Milkshake by The Squishy Monster

    Key Lime Cheesecake Milkshake
     
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    Ingredients
    For the Cheesecake
    • 1 block softened, Cream Cheese
    • ½ c Sugar
    • 1 room temp. Egg
    • Pinch of Salt
    • ½ ts Vanilla
    For the Milkshake
    • 2 Key Lime Ice Cream Bars (I used Ciao Bella)
    • ½ c cold, full fat Milk (more if you want a looser shake)
    • 2-3 prepared mini Cheesecakes
    • Optional: Zest of ½ Key Lime
    For the Whipped Cream
    • ¼ c of cold Heavy Cream
    • Powdered Sugar to taste (for me, I only used 3-4 tb but use more/less to suit your taste)
    • splash of Vanilla

    Instructions
    1. Cream together your Cream Cheese and Sugar.
    2. Crack in your Egg
    3. Tip in your Vanilla and Salt (you have my full permission to use a store-bought one for the purpose of this milkshake) or, if you’d like, refer to my Christmas Cheesecake Video
    4. Bake at 350 for 20-25 minutes and cool
    5. At this point, it’s just a matter of blending everything into a smoothy and creamy concoction.
    6. Top with a cloud of whipped cream and you’re done!

    Notes
    Don’t forget to dust with crushed Graham Crackers, insert a straw and enjooooy!!!

    Sweet, Creamy, & Tart

    Your little piggy,
    The Squishy Monster =D

    Categories: Comfort Foods Comfort Foods Drinks Drinks Sweets Sweets Videos | 1 Comment

  7. Demystifying

    January 17, 2012 by The Squishy Monster

    I asked around the other day if anyone knew what Kava was.  The generous consensus was no.  In truth, it’s a humble Plant, having been revered forever by the people of the Islands for its Sedative properties.  When obtaining mainstream Kava often times, it’s packaged in its dried processed form–the dried root of the Kava Plant.  The OG’s will sometimes chew it directly– fresh, unfiltered and unflavored for increased stimulation.  It has an “intoxicating” effect and helps to soothe and relax.  It plays an integral role in the Tongan Culture and can lay the platform for one to begin Courtship or may be utilized for celebratory purposes (or as I directly experienced in Hawaii, for Funerals… (though in most recent years, it’s taken on massive popularity around the world and even in Tonga, it’s shed a lot of its use steeped in Tradition and is drunk more often and applied to many more social circumstances).  Traditionally, it is prepared by a beautiful young virgin aka a “touʻa.  Men are typically the only ones to drink Kava and these sessions can last up to 10 hours (sheesh)!  It’s a beige-sandy color, smells earthy, tastes muddy and when steeped, takes on a cloudy, milky color.

    Whenever I’ve prepared it, I’ve always been told to use one heaping tablespoon per cup of cold (filtered) water.  Some people believe that heat destroys its potency and traditionally, Tongan Kava is served cold in halved coconut shells immediately.  You can steep and massage the “pulp” for 5-15-30 minutes.  I usually do mine for about 15-20 minutes.

    The thing you’ll notice right away is the numbing sensation of your tongue and the back of your throat.  I like to take Kava especially when I’m sick with a sore throat.  It’s fantastic! (it contains properties that act as local topical anesthetic).  The faster your mouth goes numb, the stronger the prepared Kava is.  (Some people use up to 5 tablespoons of the stuff per cup).  I’ve known people to get violently ill so I wouldn’t recommend using that much, unless you’ve experienced Kava before.  Personally, I feel its effects within 20 min or so and it only lasts for about 1-2 hours for me then I’m back to pre-Kava mode.  Everyone will be effected differently by it. Just as with most things of this nature, you should be self aware and pace yourself, especially if it’s your first time.  I have absolutely no idea how it interacts with medication but I do know that too much = vomiting all night + sleeping the entire next day away, on the other hand, some people swear by it and refer to it as the ultimate natural Ambien.  Personally, I don’t notice a drastic change in my sleeping pattern at all.  Some people don’t mind the natural taste of Kava.  I find it to have a unique and pungent smell and have a strong taste.  The way I flavor it in the video really does make it take on the taste of Chocolate Milk a bit (and the Coffee helps to intensify the melted Chocolate).

    Coconut Milk, Tropical Nectar’s, Spiced Syrups (Gingerbread, Pumpkin, Chai), Nutty Extracts—would all blend really nicely in this to make the whole experience much more fun and enjoyable.  Play around with it and have fun (just pleeeease don’t give it to your kids).  I worked as a Barista one Summer and this man would come in and buy his kid a double Latte :(

    I’m not sure how long Kava lasts.  Everyone I’ve asked (family, sales person, etc have told me different things) but I do know that drinking it after being prepared immediately is best but if you must, you can keep it in the fridge for up to 1 week, no more.
    You want to look for pure and aged Kava ROOT Powder (4-5 years)
    *the brand I purchased was strictly out of convenience–didn’t have much time to shop around* but a quick online search will bring you to the right source.

    How to Make Kava

    Kava, a Tongan Drink
     
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    Serves: 1 Gallon

    Ingredients
    • 16 heaping tablespoons of pure Kava Root Powder
    • 16 cups of cold, filtered Water
    • Fortified Cheesecloth, Nylon, Silk Screen, Tea Bag
    For the Chocolate Syrup
    • 1 c Water
    • 1 c Sugar
    • 1 c Chocolate Chips
    • 1 tb Instant Coffee

    Instructions
    1. Spoon your powder into your Cheesecloth/Nylon/etc
    2. Dunk it in your Water and begin to massage it
    3. Continue to moisten and massage until your achieve a beige, milky color
    4. To make the Chocolate Sauce, melt all of your ingredients together.
    5. Allow it to cool
    6. Stir it into your Kava drink

     

    Categories: Drinks Drinks Ethnic Foods Ethnic Foods Fusion Fusion Travel Videos | No Comments

  8. ‘Otai — oh what?

    November 20, 2011 by The Squishy Monster

    This video is 3 minutes long and that’s about how long it takes to make.  For real.  Not for fake.  This is awesome because you can play around with all kinds of different fruit.  So if you’re allergic or dislike what’s in the version, make one that’s all your own!

     
    How to make the Island Drink ‘Otai

    ‘Otai, a Tropical Tongan Drink
     
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    Ingredients
    • 3 Peeled, Grated Apples
    • 6-8 oz of Frozen, Grated Coconut
    • 1 Can 20 oz of Crushed Pineapples in its own Juice
    • 2 Cups OJ (not from Concentrate)
    • 2 Cups Full Fat Milk, Heavy Cream, or Half/Half
    • Sugar to taste (the enzymes from the Pineapple will help to “dissolve” this so no need to make a simple syrup ;)

    Instructions
    1. Creating this drink is just a matter of mashing all the Fruit together (I used a Potato Masher), and stirring in the Juice, Dairy, and Sugar. Seriously. That’s all ;)

     

    ‘Alu A!

    (Goodbye)! =D

    Categories: Drinks Drinks Ethnic Foods Ethnic Foods Videos | No Comments

  9. Oh Pumpkin, How I LOVE thee!

    November 12, 2011 by The Squishy Monster

    Confession #671: Last year, I rounded up all my neighbors and friends unused Pumpkins after the Holidays and Roasted, Froze, and ate them all year round.

    Now, a Hubbard Squash is definitely more palatable and it is a definite must to wash and take care to prevent consuming rotten Pumpkins, but I was one of those odd children that, after seeing the Holidays roll over, was extremely saddened by the sight of all the discarded things-be it Christmas Trees or Pumpkins.  This stuck with me as an adult and I always strive to #1). reduce waste #2). utilize most, if not all things possible.  Needless to say, repurposing in my house hold is a common practice.

    Unfortunately, I had no such luck this year and found myself in the baking aisle and came out breathless with a few too many cans of pureed pumpkin.  Excitement and over enthusiasm for the opportunity to take advantage of the Season to make Pumpkin everything got the best of me.  I now have 12 cans of Pumpkin sitting in my pantry.  ((don’t judge me)) =D

    My favorite time of the year has been christened thus far with: Pumpkin Milkshakes, Pumpkin Scones, Pumpkin Whoopie Pies, Pumpkin Cream Cheese Frosting, Pumpkin Loaves, and what I will be sharing today: Pumpkin Spice Syrup & and Iced Pumpkin Spice Latte –enjoy!

    Homemade Pumpkin Spice Syrup and Iced Latte

    Pumpkin Spice Latte
     
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    Ingredients
    • 1 cup Water
    • 1 cup Vanilla Sugar
    • 2-3 sticks of Cinnamon
    • ½ ts of ground cloves
    • ½ ts of ground ginger (or if you’re feeling adventurous, fresh ginger)
    • ¼ ts of freshly grated Nutmeg
    • 3 tb of Pumpkin
    • 2 shots of Espresso
    • 8 oz Milk

    Instructions
    1. Dissolve your Sugar into your Water.
    2. Tumble in all your Spices + Pumpkin.
    3. Bring to a bubble.
    4. Turn off the heat and allow everything to mingle for at least 15 minutes.
    5. Strain your liquid through a fine mesh sieve and discard the pulp + Cinnamon Sticks.
    6. Pour in ¼ c Syrup into a glass.
    7. Pull your shots of Espresso and add it to the glass.
    8. For a hot Latte, pour your foamed Milk over until you’ve reached the top and dollop on a bit of Foam.
    9. For a cold Latte, pop in some ice and pour over your cold Milk.

     

    Categories: Breakfast Breakfast Drinks Drinks Holidays Holidays Sweets Sweets Videos | No Comments

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    Welcome to The Squishy Monster!

    Here, I'll share the stories of my on going love affair with food as well as step-by-step tutorials/cooking videos featuring original recipes. I'm a firm believer that despite our differences, our one commonality as humans? Food.
    I'm 100% Southern & 100% Korean. My name is Angela and my friends call me The Squishy Monster.

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