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Chia Holiday Cocktails from The Noble Experiment

Chia Holiday Cocktails from The Noble Experiment

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There is one holiday treat that is almost better than sugar cookies. Cocktails! Chia Holiday Cocktails!

This year we said no to the same old holiday cocktail menu and yes to new creations that include chia! So we called up mixologist Andrew over at The Noble Experiment, one of California’s finest speakeasies, to help us craft three Mamma Chia inspired cocktails.

We promise they’ll make your season far brighter than any lights strung from the roof top!

One of the hardest bars to locate, you’ll find The Noble Experiment hidden in a San Diego Gaslamp Quarter restaurant called Neighborhood. Tucked behind a wall of beer kegs, the prohibition era bar is a secret known to many. Serving only pre-prohibition liquor, they spend their nights mixing up hand-crafted works of art for each patron in one of their 35 seats.

Cheers!

The Noble Experiment 

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Estrelar

.75oz London Dry gin (preferably Beefeater)
.75oz Mamma Chia Raspberry Passion Chia Vitality Beverage
1oz champagne
.75oz simple syrup ( 1:1 )
.25oz lemon
Crack of sea salt

Add gin, Raspberry Passion, simple syrup and lemon to tin. Shake with crushed ice.

Dump and top off with champagne and crushed ice.

Garnish with orchid and mint.

Estrelar was Andrew’s take on a classic French 75. Using Mamma Chia Raspberry

Passion added a nice fruit note and a wonderful texture to his champagne cocktail.

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Aguanile

1.5oz Peruvian Pisco (preferably Encanto Moscatel)
1oz Mamma Chia Coconut Mango Chia Vitality Beverage
.75oz lime
.75oz honey
Crack of sea salt

Add all ingredients to tin, shake with ice  and strain into glass over fresh ice.
Garnish with pineapple Franz, lime and a luxardo cherry.

Aguanile is fun cocktail that represents Christmas in SoCal.

It’s bright and citrusy with lots of tropical flavors.

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Salvia Hispanica

1.5oz Goslings Bermuda rum
1.5oz almond milk (vanilla)
1oz creme de cacao
1 tsp Mamma Chia Organic Chia Seeds
2 dash of xocatle mole bitters (optional)

Add all ingredients to glass, stir with crushed ice. Garnish with cinnamon stick and star anise.

Salvia Hispanica is the Holiday banger. It’s a nice milky Mexican chocolate

spiced cocktail with soft notes of Bermuda rum.

All of these cocktails were intended to be fast, simple, vegan and easily replicated.

One of the best parts is that the ingredients can be found at most super markets!

Winter Tree Garland

Winter Tree Garland

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Garland has become something we can use all year round. From birthday banners to wedding flair, it’s a great way to add a creative element to your home and event decor!

For this DIY we are stringing together a winter tree garland that you can leave up the entire season.

White with gold accents create a neutral, yet inviting color scheme that will pair well with your existing holiday decorations. It’s all about creating pieces you can use and reuse, time and time again!

You will need:

White and Gold acrylic paint

Twine

Thick cardboard or craft wood (You can find this at most craft stores)

Gold Glitter

 

Step One: Cut your cardboard or craft wood into 10 trees. Here is a stencil you can print: Free Tree Stencil

Step Two: Cut a slit up the bottom of five trees and a slit down the top of five trees.

For the five trees that have the slit on the top, punch two holes, this is where you will feed in your twine later.

Step Three: Paint your trees white

Step Four: Let it dry

Step Five: Brush your gold paint across each tree in various spots, there’s no wrong way to do this, so have fun!

Step Six: Add glitter (we love lots of glitter!)

Step Seven: Feed your twine & hang it up!

Mamma Chia Cranberry Salad

Chia Cranberry Salad

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We’ve teamed up with California Country Gal to bring you a delicious holiday table favorite! Her company specializes in starch free, grain free bread mixes, and other auto-immune friendly treats.

Check out her website here: California Country Gal

I always make a ton of cranberry sauce for the holidays because it keeps well, takes minutes to make and is so easy to do there’s just no reason to buy canned.  BUT when I’m a lazy gal, opening a can works here too.  The raw (enzyme rich!) ingredients in this salad make it delightfully refreshing and even better the next day for breakfast.

CHIA CRANBERRY SALAD

Serves 10-12

INGREDIENTS

Sweetener to equal 1 cup sugar.  I used 1 cup erythritol

1 1/2 tablespoon organic gelatin or agar powder

1 cup organic cherry juice

1 thin skinned organic orange

2 cups fresh organic cranberries

1 1/2 cup organic whole cranberry sauce (homemade preferably)

1 cup organic sour cream

2-4 tablespoons port wine (optional)

1/2 cup diced organic celery

1/2 cup chopped organic walnuts

2 tablespoons Mamma Chia organic chia seeds

2/3 teaspoon organic cinnamon

½ teaspoon stevia or Pure Monk

DIRECTIONS

  1. Line a jello mold or large bowl with plastic wrap or coat with mild tasting oil or cooking spray.
  2. In a small saucepan, stir together the erythritol and gelatin.
  3. Slowly stir in the cherry juice. Warm and stir over low heat until dissolved.  Set aside to cool.
  4. Chop and de-seed the orange and put into your blender.
  5. Add half the cranberries to the blender.
  6. When the juice/gelatin mixture is cooled a bit, add to the blender and blend until the orange is in small pieces.
  7. Add the rest of the cranberries and pulse to chop, set aside.
  8. In a large bowl stir together the rest of the ingredients.
  9. Stir in the contents of the blender until well combined.
  10. Pour into the prepared bowl or mold and refrigerate until set, about 3 hours.
  11. Unmold and serve with sauce: 1/3 cup sour cream, zest and juice of one orange.

Enjoy!

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