Omnivore loving vegan, gluten-free & beverage recipes
Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community. Continue Reading
Spring and Easter Recipes Collection – We have gathered a list of Spring and Easter-themed recipes on Life’s Little Sweets, including cupcakes, candy, snacks, and more!
These Fresh Spring Rolls have vermicelli, cooked shrimp, carrots, cucumber, basil, mint, & cilantro all wrapped up in a rice wrapper. They are delicious when dipped in our easy peanut sauce recipe, plum sauce, or your favorite dipping sauce.
Whether you’re looking for warm soup recipes for the change of seasons, or comfort food to keep you company during the refreshing days of spring, you’ll find plenty of food inspiration here!
Nettle Pesto has foraged, wild, stinging nettles (Urtica dioica), fresh garlic, extra virgin olive oil, Parmesan cheese (or substitute vegan Parmesan cheese, if vegan), Kosher salt, and fresh ground black pepper. It's vibrant, vegetal, and loaded with vitamins and minerals. Try this Nettle Pesto on your favorite pasta, on toast and it's a great sauce to go with chicken, fish, meat, or vegetables.
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Estimated reading time: 7 minutes
Mexican Hot Chocolate is made on the stovetop and takes only minutes to make with simple pantry ingredients like evaporated milk, cinnamon, vanilla extract, nutmeg, cayenne pepper, and semisweet chocolate chips. You can optionally top it for serving with cocoa powder, marshmallows, cinnamon sticks, or cinnamon. (8 servings)
Hi Everyone, I love a good cup of hot chocolate, it's just the thing to have in the Winter, during cold weather, or when you just need a chocolate fix.
It is so easy to make this Mexican Hot Chocolate recipe right on your stovetop and easily can be adapted for the slow cooker/Crock-Pot.
This recipe also feeds many people because it makes 8 servings. It does thicken as it cooks, so you can cut it with whole milk if it gets too thick.
My Mother-in-Law just came back from Mexico and brought us these beautiful mugs (and the parrot spoon in the photos) and this was the first recipe that I wanted to make with them.
In these photos, I topped the Mexican Hot Chocolate with Marshmallow Creme (Fluffernutter) which is something my mom used to do for my hot chocolate if we did not have any marshmallows in the house.
I feel like I like the Marshmallow Creme better!
This Mexican Hot Chocolate is spiced, aromatic, super creamy, and chocolate-y.
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This Mexican Hot Chocolate recipe post was originally posted on 2/14/2020 and updated and republished on 12/16/2020, 8/21/2021.
Mexican Hot Chocolate is made on the stovetop and takes only minutes to make with simple pantry ingredients like evaporated milk, cinnamon, vanilla extract, nutmeg, cayenne pepper, and semisweet chocolate chips. You can optionally top it for serving with cocoa powder, marshmallows, cinnamon sticks, or cinnamon.
It does thicken as it cooks, so you can cut it with whole milk if it gets too thick.
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Please note that the Calculated Nutrition is an estimate at best.
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