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How To Make Papaya Punch [lactose friendly | dairy free] .

April 3, 2015April 3, 2015Leave a Comment

We always seemed to have had Papaya (say paw paw or paw poi in Trinidad and Tobago) trees in our yard as kids growing up on the islands, so this punch (or call it a smoothie) as well as ice cream was always in the fridge. I still recall getting in trouble with my dad for cutting the leaves (with long stems) off the tree as we would make a sort of cave-man flute or whistle with it. In the process of breaking the leaves off, my brother and I would knock the baby Papaya off the tree and the odd time we would even knock off the more mature fruits.. yea, we didn’t care as all we wanted were the stems/leaves.

You’ll Need…

4 cups coconut milk drink replacement
3 cups diced ripe papaya
2 heaping tablespoon honey
pinch cinnamon
pinch nutmeg

* You can use granulated sugar to sweeten this drink. Soy, almond or rice milk works great if you cannot get the coconut replacement. Traditionally this papaya drink is made with milk, including evaporated milk and sweetened with sweetened condensed milk. But this time we’re doing it completely dairy free. If you’re doing this recipe gluten free, be sure to go through the entire list of ingredient to make sure they meet with your specific gluten free dietary needs.

Papaya 101 – How to Shop For, Slice, Peel, Seed and Tell When A Papaya Is Ripe… Watch This Video [Click]!

Basically all you have to do is peel, seed and cube the ripe papaya, then add all the ingredients to your blender. Pulse, then hit the puree or high setting for a minute of so and you’re done.

If you choose to add ice to the blender or in the glass you’re serving it in, you may need to add a bit more honey to compensate for the extra liquid when the ice melts. I personally like chilling the coconut milk and the cubed papaya. This way I don’t water-down the punch or smoothie! If you have Popsicle molds or you can even use your ice trays, simply fill them with this delicious punch, freeze. Makes for a brilliant treat for kids on a hot summer’s day.

Lemongrass Tea (fever grass tea in the Caribbean).

January 11, 2015January 11, 20151 Comment

I still recall mom always asking me to go get a piece of fever grass (lemon grass) from the old wash-tub she converted into a gardening pot, where we had a huge patch of lemon grass growing for as long as I could remember. In the dry season they would dry-down with a mound of dirt where the roots were , but with the first drizzle of the rainy season they would be back with vigorous life. It was my job whenever someone had the onset of a fever (high temperature) to go harvest the ‘fever grass’ so mom could make a pot of tea. Yes, lemongrass tea is used as a remedy for fevers in most of the Caribbean, it’s known “Fever Grass” and… it works!

You’ll Need…

3 stalks lemon grass (aka fever grass)
4-6 cups water
sweetener (honey or sugar)
slices of lemon (optional)

For a more potent tea, try getting grass with a bit of root still attached (or so mom would insist). If you live outside the Caribbean or a region where you can grow fresh lemon grass, try Asian markets as it’s used in cooking many of their delicious recipes. In my case I was able to source both the fresh (a bit dry) and frozen stalks of the lemon grass at a local Asian market.

Using the back of your knife, beat the lemon grass a bit, then place it into a pot with the water and bring to a boil. Reduce to a simmer and let it go for about 15-20 minutes.

You can now strain and sweeten as you like, but I much prefer to let it steep for a few minutes. I would recommend straining a couple times, then sweeten with sugar or as I like doing, with honey. To really brighten up the finished fever grass tea, I like adding a couple slices of fresh sliced lemon.

Our friends had invited us out to lunch a few years ago to a lovely Vietnamese restaurant. As you’re seated the waiter brings over a piping hot teapot of tea (served cold in the summer months). As my friend poured me a cup, I was immediately taken back to my childhood days with the lovely scent of the lemon grass (fever grass). However, my recollection of this tea was when someone (including myself) had a fever.. yea, not a great way to start of dinner.

Sorrel Cranberry Rum Punch Recipe.

February 22, 2015December 11, 20148 Comments

Bring drinks! The holiday season in the Caribbean is all about music, food, family and drinks. Not in that order but you get the picture – fun and merriment! As a kid I looked forward to a chilled glass of sorrel, made from the fresh harvested petals of the Hibiscus sabdariffa plant, which we usually had planted in our kitchen garden. Living in North America means that sourcing fresh sorrel is almost impossible and when you can, it’s insanely expensive. However we’re very lucky in Southern Ontario to have well stocked stores with the dried sorrel petals. Personally I much prefer using the dried stuff now as I find that the ‘sorrel’ flavor is much more pungent. Today we’ll take the traditional way of making sorrel, toss in some cranberries and spike things with some wicked Caribbean rum, for what I believe is an outstanding holiday Caribbean rum punch.

You’ll Need…

3-4 cups dried sorrel
1 cup dried cranberries
1 1/2 cup sugar
8-12 cups water
1 stick cinnamon
1 star anise
1 orange (cut into wedges)

thick slice of ginger

1 cup rum (or more)
3 dashes angostura bitters
slices of orange (garnish)

Note: Since fresh cranberries is widely available in North America this time of the year, originally I wanted to use the fresh stuff. However knowing that it would be easier to source dried cranberries (around the world), I went with the dried stuff. If using fresh cranberries I would use about 2-3 cups of it.

Put the sorrel, cranberries, star anise, cinnamon and orange wedges (you can squeezed the juice of the oranges directly into the pot – keep the skin in there) and top with the water. Bring to a boil, then add the sugar and reduce to a simmer for 10-15 minutes (stir well after adding the sugar to dissolve and sweeten). Turn the stove off and let the mixture steep for about 2 hours.

The mixture will take on a rich deep red color and your kitchen will take on the lovely aroma of the season (smells like Christmas). Be careful when doing this step as if it spills it may stain. It should be cool now, so strain (you may have to do this a couple times) into a clean jug or punch bowl and get ready to give it the kick good rum punch MUST possess! Discard the strained stuff.

Taste for sugar (adjust to your liking), add the bitters and go in with as much rum as you like. I used white rum as I wanted the flavors of the sorrel, cranberries and slight hint of cinnamon to really shine. but if you want it more spicy, you can use a spiced dark rum. You’ll also notice that I didn’t add any cloves as in making traditional sorrel.. I personally believe it would be too spicy.

Chill and serve with some slices of orange and remember if you’re adding ice, keep that in mind when sweetening (so it doesn’t get watered down). A perfect twist on both traditional rum punch and Caribbean sorrel drink.. Do leave out the rum if you’re giving the kids some sips! Those kids can get rowdy when intoxicated!

Refreshing Tamarind Juice.

November 9, 2014October 14, 20143 Comments

As a child of the Caribbean, fruit juices was my thing. We always had a jug of passion fruit, sour sop, barbadine, freshly squeezed orange or other citrus fruit juices in our fridge. Since I don’t do the sugar thing any longer…but oh how I crave those juices I grew up on. I still have a weakness for a cold glass of mauby or sorrel on those hot summer days.

Tamarind juice wasn’t a favorite for me as I much preferred making Tamarind Balls with whatever tamarind we would borrow from the neighbors tree.

You’ll Need…

2 cups tamarind pulp
6-8 cups water
1/2 cup sugar (add more to your liking)
1 teaspoon Mixed Essence (or vanilla extract)
3 drops Angostura Bitters
slices of lime

Note: if you live in North America you can source both tamarind pulp (with and without seeds) as well as different varieties of tamarind at Asian, Latino and Caribbean markets. In this recipe I used the prepacked pulp of the tamarind.

* If using fresh (ripe tamarind) you’ll need to remove the hard outer shell and the sort of fibers which hold everything together, then soak in the hot water as I’m about to explain. Boil about half the water called for in the recipe and pour it over the tamarind pulp in a large bowl. While still hot, try to break it up a bit with a large spoon – remember the water will be hot.

When the water cools, it’s time to use your hands to break the pulp apart until it’s relatively smooth. There will be fibers and seeds.

It’s now time to strain the pulp/water (it will be thick and have a sort of sour or tart scent) so you don’t have any debris in the final juice. You will need to strain this a couple times (at least) with a fine strainer.

Add the rest of the water and other ingredients, stir well and chill or serve with a couple cubes of ice. I like serving with a slice of lime or lemon. Do taste to ensure it’s sweet enough for your liking.

So the next time you see tamarind in the market or you feel the need to borrow some from the neighbors tree.. make some refreshing juice with them. BTW.. you can make this a ‘big people’ tamarind drink by adding some rum or vodka to the mix. Then the fun starts!

Classic Caribbean Banana Punch (banana smoothie).

November 17, 2014July 18, 20147 Comments

What’s a month of grilling without a refreshing dessert in a glass? There’s no better way to start (or finish) the day on those hot summer days, than a refreshing glass of banana punch. I guess for most people outside the Caribbean this would be called a ‘shake’ or smoothie, but as with all thick fruity drinks in the Caribbean.. it’s a punch! With ripe bananas and cold milk as the base, we’ll build on that foundation with some spices, rich vanilla ice cream and if you’d like to make this ‘big people’ exclusive, you can go in with some rum!

You’ll Need…

2 ripe bananas
1 cup vanilla ice cream
1/2 teaspoon vanilla
2 tablespoon honey
3 cups cold milk
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg

Basically all you have to do is place all the ingredients in a blender and give blitz until you have a smooth (and creamy) consistency. I didn’t add any ice to this as you’d normally do with a smoothie, but you can do so if you want to impress your kids. I don’t like adding ice to the blender (or in the glass I’m serving it in) as I find that it dilutes the overall flavor of the banana punch, so I start off with very cold milk.

You can always go in with some coconut flavored rum (or any rum you like) to give this banana punch a more grown-up appeal, and it’s also an excellent way to put overripe bananas to use. If you like banana bread, you’ll love the subtle notes of cinnamon and nutmeg in this drink. Do serve immediately.

Are you liking the food and drinks of this year’s July Month of Grilling? Do leave your comments below and kindly share the recipes on Twitter, Pinterest and Facebook.

Special Note: This recipe is traditionally done with sweetened condensed milk and not necessarily the honey and ice cream my version adopts!

Pitcher of Caribbean Sorrel with filled glass next to it

Traditional Caribbean Sorrel Drink

May 26, 2025March 23, 201433 Comments

If there’s one drink in the Caribbean which screams “Christmas” it would definitely have to be sorrel. From Trinidad and Tobago in the south (include Guyana in mainland South America) to Jamaica in the north, as you make you way up the island chain… islanders all appreciate a cold glass of sorrel on those hot Caribbean days. As we have islands in the Caribbean so do we have variations of this refreshing drink (recipe), so please use this as a basic guide for making sorrel and do add your own personal touch.

You’ll Need…

1.5 lb sorrel flowers (trimmed)
8 cups water
1 cinnamon stick
2 pieces of dried orange peel
4 cloves
thick slice of ginger
sugar to sweeten

* Note: If you like your sorrel drink stronger, be sure to double up on the amount of sorrel petals you use. Also note that if you’re using dried sorrel petals, 1 lb will give you a much stronger brew than freshly picked leaves.

This is a very simple recipe and all it really takes is patience. Remove the core out of the sorrel flowers and discard, then place all the ingredients in a large pot, cover with the water and bring to a boil.

* Remember to see my note above about achieving a strong brew! Reduce to a gentle simmer and let it go for about 30 minutes. Then remove off the heat, cover and let it steep for a few hours. Mom would always go overnight for maximum flavor. If you’re wondering what orange peel is.. mom always had the peel (skin) of oranges she would peel for us, hung in a corner of the kitchen to dry. The dried orange peel (skin) would then be used to flavor drinks like sorrel and also make some wonderful (soothing) teas.

It’s now time to strain (and discard).. I would recommend double straining with a very fine strainer or cheese cloth to remove any debris. Chill and sweeten to your liking.

Traditionally brown sugar cane sugar is used in sweetening sorrel, but you can use whatever sweetener you prefer. Remember to add some crushed ice and sliced limes or lemons when serving and you can certainly spike things up with a dash or two of rum and Angostura bitters.

Tip.. double or triple up on the amount of sorrel petals you use and the resulting brew can be used as a concentrate. Simply bottle and store in the fridge. Then use as needed (add a small amount to water, sweeten) when you crave a tall glass of chilled sorrel.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. Oh yea! Leave me a comment below – it’s appreciated!

A Non Traditional Caribbean Ginger Beer.

November 29, 2014December 5, 201312 Comments

Give the kids some orange juice and let’s make some big-people ginger beer. Spiked with rum and balanced with the juice of freshly squeezed limes, this is NOT your grandmas ginger beer recipe. I took ah-borrow of my dad’s ginger beer recipe (which is very traditional), but you know I had to add my own twist on things. So YES.. this is my take on holiday ginger beer!
You’ll Need…

1lb ginger
1 1/2 cups sugar *
4 Limes
3 drops Angostura bitters
1 teaspoon Mixed essence
5 Cups Water
4 Cups carbonated water
4 cloves
1 cup rum

Notes. The traditional way our dad would make ginger beer meant having it soak (steep) for at least a couple days, less limes and of course.. no rum was added. But after fermenting for a few days you’d have a very STRONG ginger beer. This recipe is very quick and a great way to enjoy excellent ginger beer without having to wait days.

In a large bowl grate (or puree with a blender) the ginger. You can peel the ginger first, but I prefer using it with the skin still on.. be sure to wash the ginger well though. Then add the juice of the limes and cloves. Heat 5 cups of water in your kettle or on the stove top and pour it into the bowl. This heated water will force the steeping process. Leave that for at least 2 hours. Be sure to add the lime skin in the bowl for added flavor.

Strain the contents into another container, be sure to give the grated ginger a good squeeze to get all than lovely ginger flavor out. You may need to double strain to make sure you don’t get chunks when enjoying a cold glass!

Add all the other ingredients and whisk to make sure the sugar dissolves. Do taste to ensure there’s enough sugar to your liking.

The carbonated water will add a lovely lightness to the ginger beer and the limes (yea I know I used a lot) will give it a rounded citrus twist! Remember we have rum in this so do keep that in mind when serving it this holiday season. If the one cup of rum is not enough (lush) you can always add more. I used white rum, but for additional flavor you can use a dark spiced rum. Vodka would also work well if rum is not your thing and remember you can also make this without the rum altogether!

The mixed essence can be found at West Indian markets, but you can also use a couple drops of vanilla if you can’t source it. Remember to chill before serving!

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Big People Lemonade?

December 3, 2014October 24, 20134 Comments

Give the kids some chocolate milk and let’s proceed to make a drink for the grown! Our family home like so many in the Caribbean was surrounded by citrus trees… oranges, grapefruit, shaddock, limes and lemons. Basically we were never out of freshly made juice with our meals and on those scorching Caribbean days when an ice-cold glass of juice would hit the spot. Though I don’t have access to the variety of citrus fruits these days, here’s a concoction I made up in true island style.

Granted as a young fella there wouldn’t be any rum in our ‘lemonade’, but with the holidays quickly approaching I thought I’d add some to get us in the festive mood.

You’ll Need…

3 lemons
3 limes
4 juice oranges *
5 cups water
3 drops Angostura bitters
1 teaspoon mixed essence
1 cup sugar (adjust accordingly)
3/4 cup white rum

* 3 lemon and 3 orange slices for adding some brightness to the jug.

Note: Juice oranges are a bit smaller than the everyday oranges, have seeds and it’s juice is well balanced between sweet and tart. Mixed essence can be found at most Caribbean specialty grocery stores. BTW if you want to make this like the spike drinks you get at the liquor stores, you can replace the rum with vodka.

Juice all the citrus fruits mentioned above, and strain into a big bowl so you can prevent seeds from getting in. Then it’s just a matter of adding all the other ingredients and giving it a good whisk.

Tip: Dissolve the sugar in 2 cups (off the 5 mentioned in the ingredients list) of warm water, so it dissolves faster. After you’ve mixed everything together you can pour it into your serving jug, add some ice (or chill in the fridge) and top with some slices of fruit to give the jug a punch of color and to make people really thirsty when the see it. If rum is not your thing you can leave it out and have a virgin drink the entire family can enjoy. If rum IS your thing.. you can certainly go a bit heavier.

* do not add ice if you plan on serving later, it will only water-down the drink.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Extreme Caribbean Peanut Punch Recipe.

December 3, 2014August 19, 20133 Comments

I don’t have to remind you that if you or anyone sharing this drink is allergic to peanuts, stay away at all costs. Peanut punch or peanut drink as it’s sometimes called in the Caribbean, is a rich and creamy drink made with peanuts as the base as the name would hint. Traditionally it’s made with peanut butter (or you can grind freshly roasted peanuts, but who needs all that work), milk, condensed milk and with a hint of vanilla, but this time we’ll take things to the extreme by adding some more ingredients. So this is not your traditional peanut punch recipe.

You’ll Need…

2 cups milk (cold)
2 heaping tablespoon peanut butter
6 blocks milk chocolate
2 scoops vanilla ice cream
1 ripe banana

Notes. You can personalize this further by using whatever (fat content) milk you normally use and try to use a good milk chocolate – one you enjoy. The chocolate and vanilla ice cream will be enough to sweeten this drink, so there’s no need for sugar or condensed milk.

Give the chocolate a rough chop so it’s easier for the blender as well as the banana. Then place everything into the blender and blitz until you have a smooth consistency. Try to ensure the milk is cold as we really don’t want to add ice in the blender as I’ve seen other recipes do.

Chill in the fridge and serve cold (add ice if necessary to the glass) . This can remain in the fridge for a couple days, but do remember to give it a good stir before serving as the ingredients may settle when stored.

There’s enough in this recipe for 2 people and it’s easy to multiply the recipe if you plan on making a bigger batch. This is really a meal in itself and great way to start your Caribbean morning.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

How To Make Caribbean Style Carrot Punch (juice).

December 13, 2014June 5, 201326 Comments

Carrot punch or carrot juice as it’s also called in the Caribbean is one of those rich and creamy drinks you’ll find being made throughout the region. Recipes may differ, but the base ingredient of freshly grated (or food processor as in my case) carrots is constant. Chilled with a few cubes of ice on a hot Caribbean day, this drink is both filling and very refreshing.

You’ll Need…

3 lbs carrots
6 cups water
1 can condensed milk (sweetened)
1/4 teaspoon finely grated nutmeg
1 teaspoon vanilla
1/4 teaspoon cinnamon

If doing this recipe gluten free, please go through the list of ingredients to ensure they meet with your specific gluten free dietary needs.

Wash and peel the carrots. I find that peeling the carrots with a peeler causes a lot of wastage, so I scrape the side of it with my knife under cool water. This way only a thin layer is removed. Then you have the option of either cutting each carrot into small pieces and using a food processor or blender to puree everything. Or you can certainly go old-school as our dad would and use a box grater.

In two batches I placed half the carrots and half the water into my food processor and had it go on high for a few minutes, until you have pureed pulp. Empty into a large bowl and do the other batch.

It’s now time for some manual labor. Strain the pulp/liquid into another bowl (use a fine strainer or cheese cloth), then squeeze the remaining pulp to get every drop of juice out. If you use a cheese cloth you’ll find that you can wring out a lot more juice than if it’s just your hands. Give the remaining juice another strain to remove any remaining pulp.

It’s now time to spice things up and sweeten the punch as it’s traditionally done. Whisk in the cinnamon, nutmeg and vanilla, then pour in the sweetened condensed milk. Start off with 1/2 a can and add more as needed. I used the entire can! Whisk well, chill and serve.

There’s enough carrot punch here for about 8 people and if you’re impatient like me and can’t wait for it to chill in the fridge, you can drop in a few cubes of ice and enjoy! You can also add a few shots of rum to the mix, if you want to serve as a sort of cocktail to the grown folks.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Guinness Punch.

February 7, 2013February 7, 201313 Comments

This is one of those “big people” drinks we enjoy in the Caribbean and it’s rumored to give you extra energy and vitality in the bedroom. I’m sure as you make your way up and down the Caribbean islands you’ll find variations to this Guinness punch recipe, so use this one as a base and feel free to give it your own personal touch. Add some vanilla ice cream, maybe an egg and I’m sure some freshly grated orange zest will add more excitement to this drink.

You’ll Need…

1 Guinness
1 cup evaporated milk
3/4 cup milk (2 %)
8 tablespoon sweetened condensed milk *
pinch nutmeg
1 cup ice
2 drops Angostura bitters
pinch cinnamon

This is so easy and quick to put together it will become one of your go-to drinks when you’re looking for a little excitement in your life. Basically all you have to do is place all the ingredients mentioned above in a blender and give it a good pulse and you’re good to go.

Remember to not overfill your blender or risk it overflowing as you blend it together (can go foamy). The idea is to have a rich, creamy drink with a lovely sweet undertone. You may need to adjust the condensed milk to satisfy your liking. Serve immediately for best results.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

The Ultimate Caribbean Rum Punch.

November 3, 2014December 23, 201231 Comments

When most people think about the Caribbean (if you’ve never lived on the islands) one of the things which comes to mind is sipping on a cold glass of rum punch, decorated with slices of fresh fruit while sitting taking in the rays on white sandy beach (or a swim-up bar at an all-inclusive resort). Truth be told, rum punch is not as common a drink with locals as you would think. A more classic drink would be rum and coke or if you were in Cuba, a Mojito and if in Puerto Rico, it would be Piña Colada.

I’m going back to my “ultimate” series and in doing so, give you what I think is the perfect rum punch recipe.

You’ll Need…

1 cup fresh lime juice
2 cups grenadine syrup
2 cups rum (Caribbean rum)
1 cup coconut rum
2 cups pineapple juice
2 cups orange juice
5-8 drops of Angostura bitters
dash nutmeg

Orange slices, for garnish
Pineapple slices, for garnish

Notes. The traditional way of making rum punch is to use a strong white rum, but I much prefer a dark rum as I love the undertones you get from it. If you don’t have Grenadine, use a simple syrup or if you have a cane juice syrup that would work well also. Be sure to add crushed or cubed ice before serving.

The only real work here is to squeeze the limes for that freshly squeezed juice we need (you’ll need about 8 limes). Basically all you have to do is add all the ingredients mentioned above into a large container, mix well and put in the fridge to chill.

If you’d like you can also add 1 cup of carbonated water to the mix before serving for that extra zing. Then pour into your serving jug or punch bowl, add some ice and watch your guests hover around as they enjoy what is sure to be the ultimate rum punch. Remember to garnish with slices of orange to make everything look pretty. Speaking about punch bowl, I recall my mom had one and to this day I’ve never seen any punch in that thing. My dad used it for tossing receipts and other things from his pocket.. that’s where you’d also find our house keys as well.

Do remember this holiday season to partake in the beverages in moderation and NEVER drink and drive. BTW, you’ll get about 10 cups of rum punch from this recipe and more if you add the carbonated water and ice.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.