Tuesday, October 6, 2015

Pumpkin Lovers Drink This Beer @Travelerbeer


My daughter who is a pumpkin lover, could not have turned 21 at a better time.  Just as she turned legal age, the weather changed as well.  During this time of year she eats and drinks almost everything pumpkin.

Now with fall officially upon us,  her choice of beverages tend to change right along with the clothes she's  wearing.  

After developing a cult following in select states last year, Traveler Beer Company's much-anticipated pumpkin Shandy, Jack-O Traveler, is now available for the first time ever throughout the U.S.

Unlike other pumpkin-flavored beers, Jack-O Traveler is a seasonal craft Shandy made with real pumpkin and delicious autumn spices. Representing the darker side of shandy, Jack-O is deeper in color and is the perfect combination of bright refreshment and seasonal spice. 

This beer is not like any other or at least I think so. When the beautiful package arrived containing the beer I instantly smelled a combination of pumpkin, spice and beer.   My daughter immediately placed a bottle the freezer, mind you she does not drink beer.  She wanted it to get cold quickly so she could try it.  She has had one beer in her life time and was convinced she did not like beer.  After her beer was nicely chilled she popped open the bottle and drank what she describes as delicious, refreshing and a bit strong.  Strong in a good way.  

Yesterday, I opened the refrigerator to find that another bottle had been opened.  She had another one.  It had been some days afterwards so do not think she is drinking a lot.  She has now asked me to save some bottles so a few people can try it.  


Inspired by the old European pub classic, The Traveler Beer Company takes the traditional Shandy and combines it with American craft beer innovation and passion.  Rather than mixing ale with a fruit-flavored soda, Traveler’s craft American wheat beers are actually made with real fruit.
Here is  more information on Jack-O Traveler.

Disclosure: Product/compensation was received in exchange for review.
Don't be afraid to be free!!!

Wednesday, September 30, 2015

Making Paletas With Aaron Camacho - Paletas For The Palate @gotmilk


Summer is gone but we can still enjoy Paletas all year long.

A few weeks ago my son and I attended Paletas For the Palate. A class and tasting event that helped us beat the summer heat with Mexican-inspired paletas!  

Drinking milk provides a variety of benefits for the entire family and can be easily incorporated into a frozen treat!  Got milk? has partnered with ARTESANA to introduce us to  Paletas for The Palate, the class helped us discover new creative ways to incorporate milk into our family’s diet.

The class was taught by ARTESANA founder Aaron Camacho, this class taught us how milk enhances a variety of flavor profiles. 


Attending this event was right up my son's alley.  Aside from sports and playing with friends he has developed an interest in cooking.  

During this class he was one of the first people to learn how to make Palates with Aaron Camacho.  


Everyone had the opportunity to make Palates.  We prepared the following varieties:

Greek Yogurt & Raspberry Ice Pops

Makes 10 servings

                        1/2 cup milk
600g Greek yogurt
7 oz. cup of organic sugar
1 pod organic Mexican or Madagascar vanilla bean

1 cup organic raspberries

In a small saucepan, prepare simple syrup by diluting the organic sugar into enough water to cover it and heating over a medium flame until fully dissolved. Let cool. Split open the vanilla bean pod and extract the vanilla beans. Place the beans in a blender with the yogurt and 6 oz. of the simple syrup and pour the resulting mix into popsicle molds, filling to 4/5 capacity. Wash the raspberries thoroughly and place in a blender with the remaining simply syrup. Strain if you prefer to remove the raspberry seeds. Fill the molds with the raspberry mix leaving a 1/4 of an inch clearance. Stir lightly with a popsicle stick. Insert the sticks and place in the freezer for 4-6 hours, or until frozen. To unmold, submerge the molds in warm water to the rim for 5-15 seconds until the ice pops slide out easily. 

Arroz con Leche Ice Pop and Blueberries

Makes 15-18 ice pops

       1/2 cup of rice
                       5 cups of milk
       2/3 cup of heavy cream
       1 cinnamon stick
       1 vanilla bean
       1 cup of sugar
       1 cup of fresh blueberries
       1 lemon

Mix in a small pot the rice, 3 cups of milk, the cinnamon, 2/3 cups of sugar and the cream. Split open the vanilla pod and scrape the beans. Add both the beans and the empty pod to the pot. Bring to a boil under medium heat. Lower the heat and simmer for 20-30 minutes or until the rice is soft. Make sure to stir frequently to prevent the rice from sticking at the bottom of the pot. Once the rice is cooked, add the remaining milk and sugar. Let it simmer for  an additional 5 minutes. Chill for 1 hour. Remove the cinnamon stick and the vanilla pod. Place the blueberries, the juice of 1 wedge of lime and 2 spoons of sugar into a blender. Blend until the blueberries are mashed, but not pureed. Pour the rice mix into the molds. Alternate occasionally with a couple spoons of the blueberry mix.  Place the sticks and freeze for 3-5 hours. To unmold, submerge the molds in warm water for a few seconds until the ice pops become loose.

Spicy Mocha Ice Pop

Makes 8-12 ice pops

       1.5 cups of strongly brewed French roast coffee (or 3 espresso shots)
       1 cup of cream
       1/2 cup of milk
       1 teaspoon of cocoa
       1/2 teaspoon of ground cinnamon
       6 oz. of sugar
       1/4 teaspoon of ground ancho chile
       A pinch of cayenne pepper to taste

Mix all ingredients thoroughly using a blender. Pour into the molds. Place the sticks and freeze for 3-5 hours. To unmold, submerge the molds in warm water for a few seconds until the ice pops loosen and can be removed easily.

All of the Mexican ice pops were delicious, but our favorite was the Spicy Mocha.


ARTESANA is committed to making paletas with 100% fresh natural ingredients at the peak of flavor. They incorporate milk into their paletas because milk adds a creamy texture as well as nine essential nutrients: Protein, Vitamin D Potassium, Calcium, Riboflavin, Vitamin B-12, Vitamin A and Niacin. 


The recipes were fairly easy.  I am sure we will be preparing these at home.

Disclosure:Product/compensation was received in exchange for post.
Don't be afraid to be free!!!