Holiday Heart Beet Cocktail

This cocktail was inspired by one of my favorite local businesses, The Salt House in New Hope, PA. A delicious combination of fresh beet juice, aromatic ginger and rosemary, a touch of sweetness, and a little bubble, this cocktail is everything you’d want from a holiday beverage. The ingredients are fresh and simple, so you feel good drinking it despite the shot of vodka that’s in there. I hope you enjoy this bright and inspired cocktail and have a wonderful holiday celebration, no matter how different it looks this year!

Ingredients needed to make the Holiday Heart Beet Cocktail

The ingredients needed to make this cocktail can vary depending on what equipment you have at home. We have a fruit and vegetable juicer, so we actually juiced our own beets and ginger. However, don’t fret if you don’t have an expensive juicer, because both beet and ginger juices can be found in the produce section at most grocery stores! Here’s everything you’ll need:

Tools used to make the Holiday Heart Beet Cocktail

As mentioned above, we used a juicer to make our fresh beet and lemon juices. This is absolutely optional, as most grocery stores sell fresh pressed juices in their produce section. Love Beets is a great brand to seek out for pure, unsweetened beet juice, and those infamous ginger “immunity shots” in the refrigerated section are perfect to add that ginger punch to this drink. Regardless of whether you choose to use a juicer, these are the other tools you’ll need to make this cocktail:

How to make the Holiday Heart Beet Cocktail

This cocktail requires as much or as little fuss as you want to put into it. For my boyfriend who enjoys craft cocktail making, he does all the fuss. He juiced everything for me when we first tried to recreate this drink and even went out into the snow to clip the fresh rosemary from our herb garden. Don’t have a lot of time? Don’t worry! Use the store-bought juices and enjoy your life It’s entirely up to you.

You’ll begin by making the rosemary simple syrup, which sounds much fancier than it is. Combine the water, sugar, and fresh rosemary springs in a small saucepan and let bubble until the sugar is just dissolved. Remove from the heat and let it cool completely before discarding the rosemary so the flavor really infuses.

Next, we assemble the cocktail. Combine all ingredients except the sparkling water into a cocktail shaker or large mason jar with a tight-fitting lid. Add a few ice cubes and shake until the cocktail is mixed well and chilled.

Strain into your favorite fancy glasses and top with as much or as little sparkling water as you like. I also love to garnish with a little fresh rosemary so people know what to expect when they take a sip. That’s it! The ingredients listed in this recipe make enough for 2 generous cocktails, so keep that in mind when considering whether or not to double (or triple) this recipe!

Looking for a delicious appetizer to pair with the Holiday Heart Beet Cocktail?

Try these other recipes from The Ardent Cook!

Pomegranate Goat Cheese Guacamole

Whipped Feta Dip

Muhammara-Style Roasted Red Pepper Dip

Recipe Ingredients

Makes 2 cocktails

4oz fresh beet juice

1oz fresh ginger juice

1oz rosemary simple syrup (recipe below*)

1oz fresh lemon juice

3oz vodka

3-4oz sparkling water

Recipe Instructions

  1. Make the rosemary simple syrup. *Combine 1/2 cup granulated sugar, 1/2 cup water, and 2-3 sprigs fresh rosemary in a small saucepan. Cook over medium-high heat until the sugar is just dissolved. Remove from heat and let cool completely before discarding rosemary.
  2. Make the cocktail. Combine beet juice, ginger juice, simple syrup, lemon juice, and vodka in a cocktail shaker filled with ice. Shake well for 30 seconds or so, then strain into two cocktail glasses.
  3. Top each glass with 1-2 ounces sparkling water and garnish with a fresh rosemary sprig. Enjoy!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Apple Spice Smoothie

This Apple Spice Smoothie is the perfect option for breakfast, a snack, or even dessert. It’s loaded with flavor and even has a hidden veggie, so it’s really wonderful if you’re looking to add more nutrients into your diet but don’t want to skimp on flavor.

Ingredients needed to make Apple Spice Smoothie

The base of this smoothie consists of banana, apple, and…. frozen riced cauliflower. I know you’re probably thinking, “EW,” but trust me here, you can not taste it. It adds a frozen element to this smoothie that makes the final product creamy and nutrient-dense. Then, the smoothie gets some much-needed healthy fats from sources including Greek yogurt, almond butter, and almond milk. Throw in a ton of warm spices and BOOM. Blend and serve. Here’s the full list of what you’ll need:

Tools used to make Apple Spice Smoothie

Smoothies are, well, smooth. That’s because you make them in a blender- which is all you really need to make this recipe! I use this one by Ninja. It’s so versatile and can be used for chopping, processing, and/or blending. In addition to the blender, you’ll need a cutting board and knife to peel and cut the apple before adding it to the smoothie. So easy!

How to make Apple Spice Smoothie

The process to make this smoothie is incredibly simple. You’ll want to start by peeling and cutting your apple into rough 1-inch cubes. This makes it easier for them to blend up with the rest of your smoothie ingredients. Then, simply add everything to your blender and away you go! I like to serve this smoothie with another dash of cinnamon on top. It’s amazing!

Looking for other smoothie recipes?

Try these two options from The Ardent Cook archives.

Citrus Ginger Green Smoothie

“Cake for Breakfast” Green Smoothie

Recipe Ingredients

½ ripe banana

1 apple, peeled and diced

½ cup frozen cauliflower rice

⅓ cup vanilla Greek yogurt (or 1 scoop vanilla protein powder of choice)

1 tbsp unsalted creamy almond butter

1 large medjool date, pitted

½ cup plain unsweetened almond milk

1 tsp ground cinnamon

½ tsp ground nutmeg

⅛ tsp ground cloves

⅛ tsp ground ginger

Pinch sea salt

Recipe Instructions

  1. Add all ingredients to a high-speed blender and blend on high until creamy. Pour into a glass and enjoy immediately!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Pumpkin Spice Coffee Creamer

Pumpkin Spice Coffee Creamer is a delicious (and cheap) way to get your PSL fix. It’s creamy yet dairy-free and spiced to perfection. This recipe can also be tailored to your individual sweetness preferences, from zero sweetness to extra sweet! Simply adjust the amount of sugar you use, and you’re set!

Ingredients needed to make Pumpkin Spice Coffee Creamer

I love this creamer because of how fresh it tastes. No artificial pumpkin here! This is everything you’ll need to make it:

Tools needed to make Pumpkin Spice Coffee Creamer

This creamer is extremely easy to make. Simply throw all of the ingredients into a food processor or high-speed blender. That’s it! If you don’t have a food processor or blender, you can also add the ingredients to a mason jar with a tight-fitting lid and shake vigorously until creamy. This is the food processor I use and love for its versatility.

How to make Pumpkin Spice Coffee Creamer

Making this coffee creamer is delightfully easy. You can whip it up in the time it takes to brew your pot of coffee! Add all of the ingredients to a food processor or high speed blender and blend until creamy! This creamer keeps in an airtight container for up to 5 days in the fridge.

Recipe Ingredients

¼ cup coconut cream, from a can of full-fat coconut milk

¼ cup unsweetened pumpkin puree 

½ cup plain unsweetened almond milk

½ tsp ground cinnamon

¼ tsp ground nutmeg

⅛ tsp ground ginger

⅛ tsp ground cloves

2-3 tsp coconut sugar, depending on desired sweetness

Recipe Instructions

  1. Place a can of full-fat coconut milk in the fridge 1-2 hours before making this recipe. Once chilled, open the can and scrape the thick white cream off the top until you have roughly 1/4 cup. Be careful not to get any of the clear “milk” as this will leave you with a watery creamer rather than a thick, creamy consistency.
  2. Place the coconut cream and all other ingredients into the bowl of a food processor or high-speed blender. Blend on high until creamy. Add additional coconut sugar and blend again if a sweeter creamer is desired.
  3. Store in an airtight container in the fridge for up to 5 days. Enjoy!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Papaya Margarita

I have a horrible habit of buying tropical fruit when it’s on sale, which usually means it’s ripe to the point that it’s almost bad. Anyone else? When this happens, I usually try to eat it same day. If I can’t, I puree it and make some kind of fruit juice or… cocktails.

This papaya margarita combines a delicious papaya and lime puree with tequila, simple syrup, and bubbles on top. It’s everything you want on a summer Friday.

Give this cocktail a try and tell me it doesn’t transport you to an island. Don’t forget to share your photos and tag me @theardentcook on Instagram!


4oz papaya puree (see recipe below*)

2oz silver tequila

0.5oz simple syrup

4oz lime seltzer

Lime wheel, for garnish

Flaky sea salt, for garnish


  1. Combine papaya puree, tequila, and simple syrup in a cocktail shaker with ice. Shake for 30 seconds, and strain into a glass.
  2. Top with the lime seltzer, lime wheel, and a sprinkle of flaky sea salt.
  3. Serve immediately, and enjoy!

To Make the Papaya Puree*

  1. In a high-power blender, blend the flesh of ½ of a papaya, the juice of 1 lime, and ¼ cup water.
  2. Run through a fine mesh sieve and store in an airtight container in the fridge for up to 4 days. 

“Cake for Breakfast” Green Smoothie

Most days, I crave savory things for breakfast. My ideas about what “breakfast” actually is are also blurred, so sometimes I’ll eat dinner leftovers, a random assortment of veggies and cheeses and toast, or (if I’m hungover) I’ll eat pickles. However, on the off chance I’m craving something sweet, I almost always turn to a smoothie.

With the weather warming up, smoothies are a no-brainer. This green smoothie is perfect when your cravings say “dessert” but your brain tells you “healthy.” It combines two varieties of greens, collagen peptides as your protein source, a little fruit, and a lot of flavor.

You can make this smoothie your own by swapping the kinds of greens you use. Don’t have spinach and lettuce? Use kale or chard! Don’t have strawberries? Any berry will do. You can also feel free to substitute the collagen for any protein you have, preferably keeping it unflavored or vanilla flavored. If you do use a flavored protein, you will likely not need the maple syrup that is listed in the recipe, as most flavored proteins are already flavored. The only thing you can’t skip out on is the almond and vanilla extract. Those two pack a flavorful punch that really gives this smoothie the “vanilla cake” vibes you’re looking for.

If you try this recipe, I’d love to hear your thoughts below in the comments or at my post on Instagram. Share your photos and don’t forget to tag me @theardentcook on Instagram!


1 cup strawberries

½ of a very ripe banana

1 cup baby spinach, tightly packed

½ cup green leaf lettuce, tightly packed

1 tsp-1 tbsp pure maple syrup

1 scoop unflavored collagen peptides

1 cup unsweetened vanilla almond milk

½ tsp almond extract 

½ tsp vanilla extract

⅛ cup birthday cake granola, such as Safe and Fair, for serving

Sprinkles, for serving 


  1. Combine all ingredients except granola and sprinkles in a blender. Blend on high until smooth. If more liquid is needed to achieve a smooth consistency, feel free to add additional almond milk or water.
  2. Pour smoothie into a cup and top with granola and sprinkles. Enjoy!

Citrus Ginger Green Smoothie

If you’re anything like me and, well, the rest of the population, you get hungry between lunch and dinner. It’s inevitable, regardless of how big of a lunch you eat. While I would gladly eat dinner at 5pm on the dot, my boyfriend isn’t quite so keen on that timing, seeing as he often doesn’t get home from work until 6:30 at the earliest. At the risk of eating dinner without him every night, I strategically pick afternoon snacks that are satisfying and delicious that aren’t too filling that I can’t eat a solid dinner later on.

This green smoothie is perfect. It’s healthy, loaded with immune-boosting ingredients, and colorful to boot. Plus, it’s sweet. Enough said. If you wanted to make this more of a meal rather than a snack, I would suggest beefing it up by adding something along the lines of half an avocado, a scoop of protein powder, or a banana.


One small mango, peeled and pitted

5 frozen pineapple chunks

2 small oranges (clementines or mandarins work great), peeled

Juice of 1/2 lemon

Juice of 1/2 lime

Heaping handful baby spinach

1/2 tsp ground ginger

1/4 tsp ground turmeric

Dash of cinnamon

Water, to cover


  1. In a high-speed blender, combine all ingredients and add water to cover.
  2. Blend on high for 30 seconds or so until smooth and no chunks remain.
  3. Sip and enjoy!

If you make this recipe, don’t forget to post and tag me @theardentcook on Instagram. Thanks for stopping by!