Cucumber-Mint Water

This lightly sweetened cucumber-flavored water is enhanced with fresh mint and a touch of lemon juice; a DIY (and healthier) version of the flavored waters that are all the rage.

• 
  
  1/4 cup lightly packed fresh mint leaves
  
  


• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  1 cup boiling water
  
  


• 
  
  1 medium English cucumber (about 1 lb.), peeled, seed core removed, and cut into chunks (2 1/2 cups)
  
  


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  2 Tbs. fresh lemon juice
  
  

Put the mint leaves and sugar in a small pot and crush the leaves with a wooden spoon. Pour in the boiling water and stir until the sugar dissolves. Set aside to steep and cool for 15 minutes.


Meanwhile, in a blender, purée the cucumber with 2 cups cold water. Strain the cucumber liquid and mint liquid through a fine strainer into a large bowl; discard the solids. Pour the liquid into a large pitcher. Add the lemon juice and 3 cups cold water; stir to combine. Serve over ice.

Honeydew-Cucumber Shake with Cucumber Granita

So pale is this shake’s green shade that you could almost call it silver. A cap of luminous, icy, cucumber-flavored granita, even paler green if that’s possible, completes a look that is about as debonair as a milkshake can be. The high water content of honeydew gives this shake a slightly thinner and even more slurpable consistency than most shakes.
Visit our Drinks & Entertaining page for more fun summer drinks and shakes.

• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  Pinch of salt
  
  


• 
  
  1 Tbs. freshly squeezed lime juice
  
  


• 
  
  3/4 medium cucumber (about 8 ounces), peeled, seeded, and roughly chopped (about 1 cup)
  
  


• 
  
  1/2 small, ripe honeydew melon (about 1 lb.), peeled, seeded, and cut into 1 1/2-inch chunks (about 3 cups)
  
  


• 
  
  6 medium scoops vanilla bean or original vanilla ice cream (about 1-1/2 pints), softened until just melty at the edges
  
  

For the granita:

Bring the sugar and 2 Tbs. water to a gentle boil in a small saucepan over medium-high heat, swirling the pan to dissolve the sugar; reduce the heat to medium and simmer for 2 minutes. Off the heat, cool the syrup to room temperature. Place the syrup, salt, 2 tsp. of the lime juice, and the cucumber in a blender and puree until smooth. Pour the cucumber mixture into a shallow container. Cover and freeze until softly frozen (not solid), 2-1/2  to 3 hours. Remove from the freezer and gently run a dinner fork through the frozen mass to break it down into loose, icy crystals. Cover the container and return it to the freezer. Freeze until firm, checking and raking the granita with the fork every hour or two to keep the crystals loose and fine, at least 7 hours.

For the shake:

Place 1/2 cup of granita, the honeydew, and the remaining 1 tsp. of lime juice in a blender and blend to break down the honeydew completely, about 1 minute. Add the ice cream and pulse several times to begin breaking it up. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades. Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds. Pour into a chilled glass or glasses, top each with 1/2 cup granita, and serve at once.

Double-Chocolate Malted Milk Shake

For the thickest shakes, use a dense, premium brand of ice cream, like Ben & Jerry’s. And if you’d rather have just a chocolate milk shake, skip the malt powder at the end.
Visit the Drinks & Entertaining Guide for dozens more recipes for shakes and frozen cocktails.

• 
  
  1/3 to 1/2 cup very cold whole milk; more as needed
  
  


• 
  
  3 scoops chocolate ice cream (about 2 oz. each), slightly softened; more as needed
  
  


• 
  
  1 Tbs. chocolate syrup, such as Hershey’s Special Dark
  
  


• 
  
  1 Tbs. plain malted milk powder; more to taste
  
  

Pour the milk into the mixing cup of a milk shake mixer or hand blender or into the jar of a regular blender. Add the ice cream and chocolate syrup. Blend on high speed until smooth. The blending time depends on the machine and the temperature of the ingredients. If necessary, add more milk or ice cream to adjust to your preferred consistency. When the shake is just about smooth, briefly blend in the malted milk powder. Serve immediately in a chilled glass.

Honeydew-Cucumber Shake with Cucumber Granita

So pale is this shake’s green shade that you could almost call it silver. A cap of luminous, icy, cucumber-flavored granita, even paler green if that’s possible, completes a look that is about as debonair as a milkshake can be. The high water content of honeydew gives this shake a slightly thinner and even more slurpable consistency than most shakes.
Visit our Drinks & Entertaining page for more fun summer drinks and shakes.

• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  Pinch of salt
  
  


• 
  
  1 Tbs. freshly squeezed lime juice
  
  


• 
  
  3/4 medium cucumber (about 8 ounces), peeled, seeded, and roughly chopped (about 1 cup)
  
  


• 
  
  1/2 small, ripe honeydew melon (about 1 lb.), peeled, seeded, and cut into 1 1/2-inch chunks (about 3 cups)
  
  


• 
  
  6 medium scoops vanilla bean or original vanilla ice cream (about 1-1/2 pints), softened until just melty at the edges
  
  

For the granita:

Bring the sugar and 2 Tbs. water to a gentle boil in a small saucepan over medium-high heat, swirling the pan to dissolve the sugar; reduce the heat to medium and simmer for 2 minutes. Off the heat, cool the syrup to room temperature. Place the syrup, salt, 2 tsp. of the lime juice, and the cucumber in a blender and puree until smooth. Pour the cucumber mixture into a shallow container. Cover and freeze until softly frozen (not solid), 2-1/2  to 3 hours. Remove from the freezer and gently run a dinner fork through the frozen mass to break it down into loose, icy crystals. Cover the container and return it to the freezer. Freeze until firm, checking and raking the granita with the fork every hour or two to keep the crystals loose and fine, at least 7 hours.

For the shake:

Place 1/2 cup of granita, the honeydew, and the remaining 1 tsp. of lime juice in a blender and blend to break down the honeydew completely, about 1 minute. Add the ice cream and pulse several times to begin breaking it up. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades. Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds. Pour into a chilled glass or glasses, top each with 1/2 cup granita, and serve at once.

Frozen Affogato Shake with Espresso Granita

Affogato is an Italian stroke of genius: a quick, elegant dessert made by pouring a shot of hot espresso over a scoop of cold vanilla gelato. The espresso melts some of the gelato, creating a bittersweet, creamy sauce. I borrowed that idea for this shake, but instead of using the hot espresso, I froze it into an icy granita with which I topped the a vanilla shake. You get the classic affogato flavor dynamic-intense coffee playing against smooth, mellow vanilla, and the granita even adds a bit of crunch to the shake. Granita couldn't be simpler to make. As the sweetened espresso freezes, use a dinner fork to break up the ice crystals into a loose coffee snow.
Visit our Drinks & Entertaining page for more fun summer drinks and shakes.

• 
  
  8 shots freshly  pulled espresso (about 1 cup), at room temperature
  
  


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  5 Tbs. sugar
  
  


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  1/2 cup cold whole or lowfat milk
  
  


• 
  
  2 tsp. pure vanilla extract
  
  


• 
  
  8 medium scoops French vanilla ice cream (about 1 quart), softened until just melty at the edges
  
  

Tip:

Don't substitute regular brewed coffee for the espresso; you really need that concentrated coffee flavor to counter the rich vanilla shake.

For the espresso granita:

Stir the espresso and sugar in a shallow container to dissolve the sugar completely. Cover and freeze until softly frozen (not solid), 2 to 3 hours. Remove from the freezer and gently run a dinner fork through the frozen mass to break it down into loose, icy crystals. Cover the container and return it to the freezer. Freeze until firm, checking and raking the granita with the fork every hour or two to keep the crystals loose and fine, at least 7 hours.

For the shake:

Place the milk, vanilla extract, and ice cream in a blender and pulse several times to begin breaking it up. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades. Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds. Pour into a chilled glass or glasses, top each with about 1/2 cup espresso granita, and serve at once.

Mexican Hot Chocolate with Vanilla and Chile

Mexican chocolate has a grainy texture because it is made with toasted ground cocoa beans, granulated sugar, and cinnamon. Depending on the brand and how intensely chocolaty you like your hot chocolate, you may want to adjust the amount of chocolate.
Mexican Hot Chocolate is the perfect accompaniment to the traditional Mexican sweet bread, Pan de Muerto. Watch a slide show where Fany Gerson explains how to make Pan de Muerto step by step.

• 
  
  3 oz. Mexican chocolate, such as Taza, Ibarra, or Abuelita brands
  
  


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  1 whole dried ancho chile
  
  


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  2 cups whole milk or water
  
  


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  1 half vanilla bean
  
  

Tip:

Hot chocolate made with water is lighter but shows off the pure flavor of the chocolate, while the one with milk has a richer and creamier mouth feel.

Finely chop or grate the chocolate. Toast the chile in a small (8-inch) skillet, over medium heat, turning once, until fragrant, about 2 minutes per side.

In a 1-quart saucepan, heat the milk or water over medium heat until it's gently simmering. Add the chile and vanilla bean. Turn off the heat and steep for 10 to 15 minutes. Remove the chile and vanilla bean and bring the milk back up to a simmer over medium heat. Add the chopped chocolate.  Stir until it's dissolved and pour into a pitcher. Froth with a molinillo or whisk and serve immediately.

Rich Hot Chocolate

This hot chocolate tastes rich enough to be dessert—forget the marshmallows. To vary the flavor, infuse the milk with orange zest or fresh mint leaves before adding the chocolate.
Discover other cozy beverages with the help of our Drinks and Entertaining Guide.

• 
  
  2-1/2 cups whole milk
  
  


• 
  
  3 Tbs. granulated sugar (chocolates vary in sugar level, so feel free to add another tablespoon if necessary)
  
  


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  Pinch table salt
  
  


• 
  
  3-1/2 oz. bittersweet chocolate, finely chopped (about 3/4 cup)
  
  

Put the milk, sugar, and salt in a medium saucepan set over medium-high heat. Cook, whisking frequently, until the sugar is melted, about 2 minutes. Continue to cook until the milk nearly reaches a boil, stirring occasionally, about 2 more minutes. Turn off the heat and add the chopped chocolate to the pan. Whisk constantly until the chocolate is melted and the mixture is smooth.

Classic Hot Cocoa

This is the hot cocoa from my childhood, chocolatey but not rich enough to spoil dinner. I think mini marshmallows are essential, but you can skip them if you wish.
Discover other cozy beverages with the help of our Drinks and Entertaining Guide.

• 
  
  1/3 cup unsweetened natural cocoa powder
  
  


• 
  
  3 to 4 Tbs. granulated sugar
  
  


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  Pinch table salt
  
  


• 
  
  2-1/2 cups whole milk
  
  


• 
  
  Mini marshmallows (optional), for garnish
  
  

Put the cocoa powder, sugar, and salt in a medium saucepan. Pour in 1/4 cup of the milk and whisk constantly until the mixture is smooth and free of lumps. Pour in the remaining milk and whisk to combine. Set the pan over medium to medium-high heat. Cook, whisking frequently, until hot, 4 to 5 minutes. For best flavor, do not let the cocoa boil. Serve hot, topped with mini marshmallows, if you like.

Frozen Hot Chocolate

This delicious cross between a milk shake and a slushie makes for a surprisingly refreshing (and easy) summertime dessert. You can add about 1/4 cup of chocolate or coffee liqueur for a boozy kick, if you like.

• 
  
  1 cup whole milk
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  1/2 cup natural unsweetened cocoa powder
  
  


• 
  
  1/2 cup packed light brown sugar
  
  


• 
  
  3/4 tsp. pure vanilla extract
  
  


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  Kosher salt
  
  


• 
  
  2 cups ice cubes
  
  


• 
  
  3 Tbs. bittersweet or semisweet chocolate shavings (made with a vegetable peeler)
  
  

Blend the milk, cream, cocoa, sugar, vanilla, and a pinch of salt in a blender until well combined and the sugar is dissolved. Add the ice and blend just until slushy. Transfer to glasses, top with the chocolate shavings, and serve immediately with spoons.

Frozen Affogato Shake with Espresso Granita

Affogato is an Italian stroke of genius: a quick, elegant dessert made by pouring a shot of hot espresso over a scoop of cold vanilla gelato. The espresso melts some of the gelato, creating a bittersweet, creamy sauce. I borrowed that idea for this shake, but instead of using the hot espresso, I froze it into an icy granita with which I topped the a vanilla shake. You get the classic affogato flavor dynamic-intense coffee playing against smooth, mellow vanilla, and the granita even adds a bit of crunch to the shake. Granita couldn't be simpler to make. As the sweetened espresso freezes, use a dinner fork to break up the ice crystals into a loose coffee snow.
Visit our Drinks & Entertaining page for more fun summer drinks and shakes.

• 
  
  8 shots freshly  pulled espresso (about 1 cup), at room temperature
  
  


• 
  
  5 Tbs. sugar
  
  


• 
  
  1/2 cup cold whole or lowfat milk
  
  


• 
  
  2 tsp. pure vanilla extract
  
  


• 
  
  8 medium scoops French vanilla ice cream (about 1 quart), softened until just melty at the edges
  
  

Tip:

Don't substitute regular brewed coffee for the espresso; you really need that concentrated coffee flavor to counter the rich vanilla shake.

For the espresso granita:

Stir the espresso and sugar in a shallow container to dissolve the sugar completely. Cover and freeze until softly frozen (not solid), 2 to 3 hours. Remove from the freezer and gently run a dinner fork through the frozen mass to break it down into loose, icy crystals. Cover the container and return it to the freezer. Freeze until firm, checking and raking the granita with the fork every hour or two to keep the crystals loose and fine, at least 7 hours.

For the shake:

Place the milk, vanilla extract, and ice cream in a blender and pulse several times to begin breaking it up. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades. Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds. Pour into a chilled glass or glasses, top each with about 1/2 cup espresso granita, and serve at once.