We get that you need one peppermint mocha fix every winter. But this version can, and will, be on repeat. Healthy enough to add real whipped cream and maybe some sprinkles. Try our other maple water nut milk based warm drinks like the charcoal latte, maple pecan latte, or hot chocolate if peppermint isn’t your thing.
1 cup maple water
1/4 cup almonds or cashews
1 tbsp unsweetened cocoa powder
1/4 tsp vanilla extract
4 drops peppermint extract, or to taste
¾ cup double-strength coffee or espresso
Blend, heat and enjoy. Garnish should be some sort of whipped cream and sprinkles.
1-2 TBSP hemp seeds
2 TBSP coconut cream
12oz maple water
2 TBSP cacao powder or Reishi Hot Cacao
1 TBSP maple syrup, or sweetener of choice
1/2-1 tsp maca powder, optional
1/2 tsp vanilla and pinch of cinnamon or few drops of peppermint oil (or omit if using Four Sigmatic)
tiny pinch of sea salt
Blend everything except marshmallows in Vitamix, or high powered blender, in the hot setting until smooth. Or blend and steam/heat. Pour into your favorite mug and top with marshmallows!
When the temps outside drop, we break out the bourbon. If you haven’t tried our signature cocktail, and you’re a bourbon fan, you gotta give this one a try. This shot was taken at one of our favorite restaurants, Atlas on Nantucket – and boy, do they do this cocktail justice. Sip it slowly, folks.
bourbon or whiskey
Make maple water ice cubes. Pour maple water into ice cube trays or ice ball maker. Freeze for 12 hours or longer. Place one ice ball or a few ice cubes into a glass. Add desired amount of bourbon or whiskey. Sip and enjoy.
When you have a latte on your plate, it helps to have a latte to drink. Introducing the Maple Water Charcoal Latte. Made with just a few sweet and simple ingredients, it tastes delicious and it’s easy to make!
1 cup maple water
1/4 cup almonds
1 teaspoon activated charcoal (or two capsules)
1/2 teaspoon pure vanilla extract
sweeten to taste (maple syrup, honey, etc.)
Blend all ingredients and heat on a stove top. Sprinkle with cinnamon. Makes 1 latte
Do you have a craving for some pumpkin pie? Why not make yourself a delicious pumpkin pie smoothie instead? With only 143 calories, it is sure to keep you looking fit and feeling good!
4 oz pumpkin
1 banana, peeled
3 oz pecans
1 tsp pumpkin pie spice
1 tbsp yacon root
12 oz (1 bottle) maple water
Combine ingredients and blend!
Oh Starbucks, we commend you for hopping on the MAPLE train, but we did need to healthify your new bevvy a bit. Tin Star brown butter ghee makes this drink to. die. for.
1/4 c pecans
1 c DRINKmaple maple water
1 tbsp Tin Star brown butter ghee
1 tsp vanilla extract
sweeten to taste with maple syrup
Blend together, heat on stove until frothy. Top with maple sugar or chopped pecans.
This rummy (pun intended) drink will warm you up on a breezy fall day. With some sweet and savory ingredients, Hot Buttered Rum is the perfect treat for any day.
16 ounces DRINKmaple maple water
4 tbsp Tin Star cultured brown butter ghee
1-2 tsp honey
1 tsp vanilla extract
1/4 tsp ground cinnamon
1/4 tsp salt
6 ounces dark rum, or to taste
In a bowl, combine ghee, honey, vanilla, cinnamon and salt. Cover with plastic wrap and refrigerate until ready to serve. Bring maple water to a boil. Meanwhile, place 1 tbsp compound butter into each mug. Add equal amounts of rum to each glass. Divide boiling maple water among mugs, stirring to combine. Taste and adjust as desired. Top with marshmallows (optional). Makes 4.
Because fall screams maple…er, we mean pumpkin. While we love pumpkin (everything) come fall, we believe the quintessential fall flavor is MAPLE. Combine them in this wonder.
1/2 cup old-fashioned oats (or gluten free version)
1/2 cup maple water
1/4 cup plain or vanilla greek yogurt (or non-dairy yogurt of choice)
1/4 cup pumpkin puree
1/2 teaspoon vanilla extract
2 teaspoons chia seeds
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground ginger
optional: 1-2 tablespoon pure maple syrup (depending on how sweet you like it)
In a medium bowl, mix together greek yogurt, maple water, pumpkin puree, vanilla and maple syrup (if desired) until well combined. Stir in oats, chia seeds and spices. Pour into a glass jar or container and place in fridge for 4 hours or overnight. Makes 1 serving of pumpkin overnight oats.
1 vanilla bean pod
2 cups maple water
1 cup pumpkin puree
1 ripe banana
1 teaspoon ground cinnamon
pinch of sea salt
1/4 cup chia seeds
Garnishes (optional): chopped nuts, banana slices, dash of cinnamon
Whisk the eggs in a small bowl and set the bowl next to your stove. Slice the vanilla bean pod in half lengthwise, then, using the tip of a paring knife, scrape out the seeds. Put the scraped- out seeds, bean pod and maple water in a saucepan and heat slowly over medium heat, stirring often.
Once the mixture begins to simmer, stir more frequently; continue to simmer for 5 minutes. Remove the vanilla bean pod and discard. Slowly pour a ladleful of the hot liquid mixture into the eggs as you whisk rapidly to incorporate. Then pour the liquid-egg mixture back into the saucepan while continuing to whisk. Stirring occasionally, cook for 5 to 10 minutes or until a spoon remains coated when dipped into the mixture.
Pour the entire mixture into a blender, add the banana, and blend until smooth, approximately 1 to 2 minutes. Add the cinnamon, salt, and chia seeds and pulse a few times or until evenly dispersed.
Divide the mixture into 4 serving bowls, jars, or glasses; cover; and refrigerate for at least 3 hours, preferably overnight. To serve warm, reheat in a saucepan over low heat until warmed through.
Omit the eggs. Blend all the ingredients in a blender, adding the chia seeds at the very end. Pour into containers and refrigerate for at least 4 hours. The consistency will be more like yogurt.