Mountain High Yoghurt

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With a belief that real life should be real simple, Mountain High crafts delicious yogurt that’s made in California with Real California Milk. Their centuries-old method does not use gelatin or other funny stuff. Even their original, whole milk plain yogurt only has four, simple ingredients—making Mountain High the perfect and wholesome blank canvas for, well, just about anything. Topped with granola and fruit for breakfast, dolloped on tacos for dinner or included in a deliciously moist baked good—the possibilities are as limitless as your imagination! Autumn and apples go hand-in-hand. You’ll love this tasty Fall Apple Streusel Cake created by our vlogger friend Dzung Duong of Honeysuckle, a food and lifestyle channel. And the secret to the cake’s super-light and fluffy texture? You guessed it, Mountain High Yoghurt! Delight your friends and family with this holiday-worthy cake.

Video Description: Apple Streusel Cake with Mountain High Yoghurt by Dzung Duong of Honeysuckle

SHOP MOUNTAIN HIGH
Dzung of Honeysuckle

About Honeysuckle

Honeysuckle is a food and lifestyle channel hosted by Dzung Duong whose dedication to simplifying gourmet recipes, lifestyle design, and responsible beauty has allowed her to grow into a YouTube sensation. Dzung has been cooking since she was 8 years-old, when her grandmother taught her authentic Vietnamese recipes with a twist. Her exceptional content, produced with a playful edge, has made her channel a destination with a full video production business, which she runs with her business partner husband, Nate Lewis. Her mission is: to “inspire young women across the globe to use food and lifestyle choices to develop creativity, self-confidence and community in everyday life.” They live in Los Angeles with their daughter, Erisy, and border collie.

Spooky Halloween Pizzas

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Whether you’re creating a spooky slice before trick-or-treating or a fun and festive Halloween spread, make these decorative pizzas your go-to:   Pizza with ghost shapes

Ghostly Pizza

Ingredients:

  • Plain, or limited-topping frozen pizza (we recommend Caulipower pizza for extra veggies!)
  • Sliced mozzarella cheese
  • Black olives
  • Pizza sauce (optional)
 

Directions:

  1. Bake pizza according to package directions.
  2. Remove pizza from oven.
  3. Spread extra pizza sauce on frozen pizza (optional, to create a spooky, red tone).
  4. Using a ghost-shaped cookie cutter, cut out shapes from cheese.
  5. Slice half of the olives in halves and the rest into small strips, use any leftover to make small dots for ghost eyes and mouth.
  6. Place ghost shapes with olive dots on the pizza.
  7. Place olive halves and strips to give it a spider look.
  8. VPut pizza back in oven for 5 minutes.
 

Vegan Spider Web PizzaPizza with a spider web shape on it

Ingredients:

  • Daiya Cheeze Lover’s Pizza
  • Black olives
  • Miyoko’s Vegan Mozz Ball, cut into small, rectangular strips
  • Pizza sauce (optional)

Directions:

  1. Bake pizza according to package directions.
  2. Remove pizza from oven.
  3. Spread extra pizza sauce on pizza (optional, to create a spooky, red tone).
  4. Slice half of the olives into halves and the rest into small strips.
  5. Place strips of cheese in a spider web design.
  6. Put pizza back in oven for 5 minutes.

How to Cook a Turkey in 90 Minutes

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Wondering how long to cook a turkey? Good news—there’s no need to babysit or baste a turkey for hours! This turkey recipe roasts an entire bird in an hour and a half. All you need to do is plan ahead for brining.

Roasted turkey on a platter with onion, rosemary and sage

Quick tips to learn how to best cook your turkey:

Tip 1: Cook a turkey that weighs 14 pounds or less.

Larger birds require more time to roast, which means there is a higher likelihood of drying out the meat. Consider roasting a pair of turkeys if you decide to go beyond 14 pounds for the best and juiciest results.

Tip 2: Skip the stuffing and choose aromatics.

Sticking with aromatics makes it possible to impart delicious scents and flavors into the turkey meat while roasting. It also expedites roasting time.

Tip 3: Dry, oil and season the skin.

Crispy skin is possible with paper towels and oil. Remove as much moisture as possible from the skin of your turkey. Thereafter, use oil to coat the entire bird and season with salt and pepper. It’s all you need to cook up a flavorful and crispy exterior.

Tip 4: Avoid the thermometer.

To clarify, don’t pay attention to the thermometer that comes with the bird. You know, the plastic one that pops up notifying you the turkey is done. By the time it pops, your bird will likely be very dry after resting. Instead, remove your turkey from the oven when it reaches 161°F on a meat thermometer. The turkey will continue to cook as it rests.

Tip 5: Remember to rest.

Don’t allow the juices go to waste by carving your turkey right when it comes out of the oven. Allow your bird to sit on the roasting rack for at least 15 minutes under a loose foil tent. After that, carve your bird for the juiciest meat.

INGREDIENTS:

  • 1 12-pound Fresh, all-natural young turkey, innards removed
  • 1-gallon Low-sodium vegetable broth
  • 1 cup Kosher salt
  • 1/2 cup + 2 tsp. Light brown sugar
  • 1 Tbsp. Black pepper
  • 1 1/2 tsp. Allspice
  • 1 1/2 tsp. Ground ginger
  • 1 gallon Heavily iced water
  • 1 Red apple, halved
  • 1/2 White onion, sliced
  • 1 Cinnamon stick
  • 1 cup Water
  • 4 Rosemary sprigs
  • 6 Sage leaves
  • Vegetable oil
  • Salt and pepper, to taste
    • SHOP INGREDIENTS

    DIRECTIONS:

    1. Create the brine by combining the vegetable broth, salt, brown sugar, black pepper, allspice and ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve the solids and bring to a boil. Then, remove the brine from the heat, cool to room temperature and refrigerate.
    2. On the night prior to serving, combine the brine with the iced water. Place the turkey—breast side down—in the brine, making sure it’s fully submerged. Cover and refrigerate (or set in a cool area) for 8–16 hours. Turn the turkey once halfway through brining.
    3. Preheat the oven to 500°F.
    4. Remove the turkey from the brine, making sure there is no excess liquid. Pat the turkey dry with paper towels and set in a roasting pan using a roasting rack.
    5. Create the aromatics by combining the apple, onion, cinnamon stick and 1 cup of water in a microwave-safe dish. Microwave on high for 5 minutes. Discard the water and add the steeped aromatics to the turkey cavity, along with the rosemary and sage.
    6. Tuck the wings under the turkey and tie the legs with kitchen twine.
    7. Coat the turkey liberally with vegetable oil and season with salt and pepper.
    8. Roast the turkey on the lowest level of the oven for 30 minutes. Then reduce the heat to 350°F. Continue roasting for 1 hour or until a meat thermometer reads 161°F. If the skin begins to brown too quickly, lightly tent a piece of foil over the turkey.
    9. Remove the turkey from the oven and cover loosely with foil. Allow it to rest for 15 minutes before carving.
    Roasted turkey on a platter with onion, rosemary and sage
    Joanna Meyer portrait

    About Joanna

    Joanna is a commercial food stylist based in Phoenix, Arizona. Her work and recipes have been seen around the world. When she is not styling for her favorite brands, she enjoys publishing recipes and sharing her love of everything food on her self-titled blog many remember as Baked by Joanna. Her other interests include spending time with her family and staying healthy and fit.
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    Hearty & Healthy Thanksgiving Flavors

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    Turkey Brine

    By Southern Bite With Thanksgiving upon us, the quest to produce the most beautiful, perfectly browned, yet still juicy, turkey is back on our minds. If you’re like me, it’s easy to get so caught up in all the other things that go along with the holiday, you often forget to give that turkey the attention is needs. The truth is, one easy step will help make that turkey the showstopping centerpiece it should be! Olive oil bottle filled with rosemary, garlic and pepper to make the perfect brine A brine is the perfect way to impart some amazing flavor in your turkey and keep it from drying out too much—which will help if it gets a little overcooked, too. It’s a basic solution of salt and sugar that helps to lock in moisture and add flavor. To add that flavor, I add soy sauce, garlic and fresh herbs. Don’t worry, it doesn’t end up tasting like soy sauce. It just gives it a great umami flavor. You can also add lemon peel, orange peel, peppercorns and other aromatics. Just be cautious not to add anything acidic. There are a few things you should keep in mind, however. Make sure you use a fresh turkey when brining. Often times, frozen turkeys have been frozen in a sodium solution and brining would most likely add too much salt. I also recommend not stuffing a brined bird. The seasonings in the turkey can often leaching into the stuffing and cause it to be too salty. I recommend cooking your stuffing (or dressing) in a separate casserole dish just to be safe. On the same note, it’s best to be cautious when making gravy with the drippings from a brined turkey. It too can become too salty for the same reasons. Be sure to taste your gravy before adding any seasonings if you do use the drippings. Y’all enjoy!

    Ingredients:

    • 2 gallons water
    • 1 cup Salt
    • 1 cup Sugar
    • 1 head Garlic, sliced crosswise
    • 1 cup Soy sauce
    • 6 sprigs Fresh thyme
    • 4 springs Fresh rosemary
    • 1 Turkey

    Directions:

    1. Make sure the turkey has been well rinsed, with the giblets removed.
    2. In an extra-large stock pot, combine the water, salt, sugar, garlic, soy sauce and herbs. Stir until the sugar and salt have dissolved. Submerge the turkey in the brine, and refrigerate for 18–24 hours.
    3. Prior to cooking, remove the turkey from brine and discard the brine. Rinse the turkey well with cool water to remove the excess salt, and pat it dry with paper towels. Cook the turkey as you normally would.

    Roasted Brussels Sprouts with Cranberries & Pecans

    By Southern Bite Brussels sprouts make the perfect side dish to accompany any Thanksgiving feast. This recipe is so simple, it will allow you to create a show-stopper side without a lot of work. It’s so tasty, no one will know how easy it was. Plus, roasting is the perfect way to prevent that bitter taste that Brussels sprouts get when they are over-cooked. The sweet cranberries and balsamic vinegar are the perfect complement. I bet even those in your family who don’t like Brussels sprouts might like these. Roasted Brussels Sprouts with Cranberries and Pecans

    Ingredients:

    • 1 1/2 lbs. Brussels sprouts
    • 3 Tbsp. Olive oil
    • Salt
    • Pepper
    • 1 cup Pecan halves, toasted
    • 1/2 cup Dried cranberries
    • 1 Tbsp. Balsamic vinegar

    Directions:

    1. Preheat the oven to 400°F and line a rimmed baking sheet with aluminum foil or parchment paper.
    2. ash and trim the ends from the Brussels sprouts. Remove any dark outer leaves and slice them in half from top to bottom.
    3. In a large bowl, combine the trimmed Brussels sprouts with the olive oil and a generous pinch of salt and pepper. Toss to coat the sprouts in the oil and arrange on the baking sheet. Roast for 20–30 minutes or until the sprouts are tender, with crispy, dark roasted outer leaves. Remove from the oven. Toss with the pecans and dried cranberries and drizzle with the balsamic vinegar. Serve immediately.
    Stacey Little of Southern Bite

    About Southern Bite

    Supper Made Simple

    Blogger and Wall Street Journal best-selling author Stacey Little is committed to getting folks back to the table for dinner. His quick and easy recipes are allowing families to get a home-cooked meal on the table without a lot of hassle or expense. Southern Living Magazine named Stacey one of the top 30 bloggers to be following in 2015. He has appeared on The Today Show and Fox and Friends, and has lent his talents to national brands like Betty Crocker, GE, White Lily, Martha White, Kraft, and Queen Latifah—just to name a few. Today, his easy, delicious recipes and heartfelt stories have brought millions to his blog, SouthernBite.com, since he created it in 2008. Stacey’s cookbook, The Southern Bite Cookbook (Thomas Nelson: March 2014), is available at book retailers across the country and online. Stacey’s deep Southern roots have him firmly planted in central Alabama where he lives with his wife, little boy, two dogs, and his collection of cast iron skillets.

    Beyond Pie Filling

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    Whether you make your own or use a can, it seems you’re almost guaranteed to always have just a little bit left over. And, nobody likes to waste precious pumpkin purée. A little pumpkin goes a long way in making your favorite dishes tastier and more nutritious. Here are some easy recipes that go well beyond pie filling.Bowl of pumpkin soup

    Pumpkin Soup

    The main ingredients in vegetarian pumpkin soup are pumpkin purée and vegetable broth. Variations are endless, but some of our favorites include the addition of caramelized onions, low-fat milk, cinnamon and nutmeg. Another option is to create a traditional potato soup using canned pumpkin instead; season with cumin and a pinch of curry. Pumpkin soup makes a great first course for a holiday dinner.

    Pumpkin Hummus

    Pumpkin adds a touch of color and light earthiness to the flavor of hummus. Stir 1/4 cup of pumpkin purée into 1 cup (about 7 oz. container) of your favorite hummus. You can find a variety of brands and flavors in the Deli Department.

    Pumpkin Chili

    Adding a can of pumpkin to your pot of chili provides a good dose of fiber, vitamins and antioxidants. Whether your favorite chili recipe involves beans, tofu or ground beef, the addition of pumpkin purée gives the chili a nice substance, flavor and texture.

    Pumpkin Pasta Sauce

    Give your favorite tomato sauce a little extra body and festive flavor. Simply stir 1 cup of pumpkin purée into 3 cups (about 26 oz.) of your favorite jarred or homemade pasta sauce. You can also sweeten up your favorite lasagna recipe by spreading pumpkin purée between the layers.

    Pumpkin Buttercream Frosting

    Cream two sticks of unsalted butter at room temperature, 1/2 cup of pumpkin purée, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, 1/2 teaspoon ginger and 1/2 teaspoon salt. Slowly add two pounds of confectioner’s sugar (more or less) until the buttercream is no longer separated by the pumpkin.

    Need more pumpkin inspiration? Try these recipes below!

    Pumpkin Cider Donuts

    A stack of Pumpkin Cider Donuts

    Pumpkin Breakfast Bread

    Slow-Cooked Baked Pumpkin Ziti

    Slow cooker with pumpkin ziti

    Pumpkin Macaroni & Cheese

    Baked pumpkin Mac and cheese

    Vegan Pumpkin Pie Bars

    Vegan pumpkin pie bars with coco whip

    Pumpkin Horchata

    Two glasses of pumpkin horchata

    New Ways to Enjoy Yerba Mate

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    Whether you want to need an afternoon pick-me-up or simply want to sip on something flavorful and nutritious, Jason Sani, from Active Mind & Body, is showing us fun new ways to enjoy yerba mate.

    Mate Bolt Upgrade

    Ingredients:

    Directions:

    1. Mix ingredients together with an option of using a muddle for the blueberries. The blended option with ice is highly recommended! * Try Lemon Elation and EnlightenMint with fresh mint as another alternative

    Golden Mate Latte

    Ingredients:

    • 8 oz. Brewed yerba mate
    • 1/2 tsp. Ground turmeric
    • 1/2 tsp. Ground ginger
    • 1 Tbsp. Honey
    • 1 Tbsp. Coconut butter
    • 1/2 tsp. Cardamom
    • 1 squirt Vanilla Stevia

    Directions:

    1. Prepare mate in french press and pour together in small blender to mix. If you prefer a creamy consistency, use more concentrated liquid and add extra coconut butter. Extra add-ins: collagen, lions mane, chaga, cordyceps, maca

    Superfood Mate Smoothie

    Ingredients:

    • 8 oz. Brewed yerba mate (chilled)
    • 1 Tbsp. Greens powder (with a spirulina base)
    • 1 serving Collagen powder
    • 1 cup Frozen blueberries
    • 1 squirt Vanilla Stevia, or monk fruit
    • 1 Tbsp. Avocado or coconut butter to thicken
    • 1 cup Ice

    Directions:

    1. Prepare mate in french press and set aside in ice or fridge to chill. Pour together in small blender to mix.

    Video Description: Yerba Mate with Guayakí

    Easy Weeknight Dinners

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    Easy Weeknight Dinners

    Sometimes, even when we do our best to meal plan, prep and juggle life’s hectic schedule, the occasional scramble to plan dinner on the fly can still happen. We’ve pulled together a few of our favorite easy weeknight dinners for when you find yourself in a pinch.

    Organic vegetables and meats

    Quick Dinner Ideas with Chicken

    Chicken to the rescue! Buying a whole roasted chicken can save time and money during a hectic school night. When combined with lettuce, tomatoes, cucumber, olives and feta you’ll have a hearty Greek salad in minutes. Or shred the chicken over cooked rice, black beans, queso fresco, sour cream and salsa for hassle-free burrito bowls!

    Frozen in a Flash

    Next time you’re in the frozen food department, stock up on your favorite veggies. Always ready to prepare, frozen vegetables have just as much nutritional value as their fresh friends in our produce department. Sautéed with savory spices and served over rice or noodles—you’ll have a fantastic stir-fry the whole family can enjoy. Add leftover protein if you have it, or cashews make a nice meatless protein addition as well.

    Easy Options

    A quick stop at Sprouts’ on your way home can give you loads of inspiring dinner ideas. Paired with fresh, steamed broccoli, our Market Corner Signature Mac & Cheese will become a family favorite. Create your own Cobb-style salad by topping fresh field greens with hard-boiled eggs, meat and cheese from our Deli. Try our chef-inspired One Pan Meals like Citrus Herb Chicken, Shrimp Scampi, Thai Chicken Sauté and more for a savory, nutritious dinner that’s ready in less time it takes to order and pick up!

    Give These Simple Recipes a Try!

    Taco Bowl

    Keto Cauliflower Rice
    Taco Bowls

    Get Recipe
    Sheet Pan Salmon

    Sheet Pan
    Salmon Primavera

    Get Recipe
    Green Goddess Tortellini Soup

    Green Goddess
    Tortellini Soup

    Get Recipe

    Healthy Snacks for Kids

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    Refresh your afternoon snacks with these simple recipes, created by registered dietitians, that you and the kids are sure to love.

    Banana Sushi

    Recipe by Karman Meyer, RDN, with The Nutrition Adventure Kids will love helping create this easy recipe. Have ingredients pre-chopped and ready to use so they can get creative with their Banana Sushi!

    Ingredients:

    • 2 lg. Ripe bananas
    • 2–3 Tbsp. Sprouts Cashew Butter
    • 4–5 Strawberries, stem removed and sliced thin
    • 2 Tbsp. Pistachios, finely chopped
    • 1 Tbsp. Unsalted sunflower seed kernels
    • 1 tsp. Chia seeds
    • Greek yogurt for dipping (optional)

    Instructions:

    1. Peel the bananas and place on a cutting board or plate.
    2.  Spread the nut butter evenly across the top of both bananas.
    3.  Place strawberry slices on top of peanut butter, slightly overlapping them.
    4.  Sprinkle the pistachios, sunflower seed kernels and chia seeds over each banana.
    5.  Using a sharp knife, cut the bananas into 1-inch thick slices.
    6. Serve with flavored Greek yogurt as a dipping sauce if desired.
    Banana Sushi Kids Snack
    No-bake Energy Bites

    Chocolate Date No-bake Energy Bites

    Recipe by Dixya Bhattarai, RD, with Food, Pleasure and Health Chocolate Date Bites are an indulgent, yet healthy snack that requires a bowl and only 10 minutes of your time. They provide a great source of potassium, magnesium, iron and fiber for your hungry tykes.

    Ingredients:

    • 20 Dates, pitted
    • 1 cup Old-fashioned oats
    • 1/2 cup Almond meal
    • 1/4 + 2 Tbsp. Sprouts Cocoa Powder, plus more for rolling
    • Splash of Sprouts Vanilla Extract
    • 1–2 Tbsp. Water or milk, if needed to reach the right consistency
    • 1 pinch Salt

    Instructions:

    1. Soften dates if they are hard by soaking them in hot water or microwaving them with little water for 2–3 minutes.
    2. Pour all ingredients in a food processor and pulse everything until dates are incorporated in the mix. Add water or milk if needed.
    3. Form the mixture into balls packing them tightly.
    4. Roll them in cocoa powder and arrange them neatly in mini-muffin liners.
    5. Store them in an airtight container in the fridge until ready to eat!

    Fruit Pizza Recipe

    Recipe by Andrea Mathis, RD, with Beautiful Eats and Things This Super-Duper Fruity Pizza is bursting with delicious, wholesome goodness! The vanilla Greek yogurt and fruit toppings make it hearty enough for the toughest snacker by providing a great source of protein, fiber, potassium and antioxidants!

    Ingredients:

    • 6 Multigrain Oroweat Sandwich Thins, tops only
    • 2 Tbsp. Sprouts Butter, melted
    • 1 Tbsp. Sprouts Cinnamon
    • 1 ½ Tbsp. Sugar
    • 6 Tbsp. Vanilla Greek yogurt
    • 4 Kiwis, peeled and sliced
    • 1 cup Strawberries, sliced
    • 1/2 cup Blueberries

    Instructions:

    1. Preheat oven to 350°F.
    2. In a small bowl, combine melted butter, cinnamon and sugar.
    3. Spread evenly over each sandwich thin top.
    4. Bake for about 5 minutes then set aside to cool.
    5. When tops are cool, top each one with 1 tablespoon of vanilla Greek yogurt.
    6. Use strawberries, kiwi and blueberries to create a fun design.
    7. Serve and enjoy!
    Fruit Pizza Recipe
    Edamame Guacamole Recipe

    Edamame Guacamole

    Recipe by Jessica Spiro, RD, with JessicaSpiroRD.com Edamame guacamole—guacamame—is a delicious snack that packs lots of plant-based protein! Easy to make, it can be served with sliced veggies or Sprouts Tortilla Chips!

    Ingredients:

    • 2 sm. Avocados
    • 1/2 cup Frozen Sprouts Shelled Edamame
    • 1/4 cup Red onion, finely chopped
    • 1/4 cup Cilantro, chopped
    • 1/2 Lime, juiced
    • 1/2 tsp. Sprouts Garlic Powder
    • 1/2 tsp. Salt

    Instructions:

    1. Prepare 3/4 cup shelled edamame according to package directions.
    2. Blend edamame in food processor.
    3. In a medium bowl, combine the processed edamame with the remaining ingredients.
    4. Serve with veggies or Sprouts chips!

    Tasty Recipes for Your Thanksgiving Leftovers

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    After days of planning and hours of prepping, you finally shared the long-anticipated Thanksgiving meal with all your holiday guests. Now, don’t let all that hard work go to waste! Rather than using your leftovers to make your typical turkey sandwich, you can take a creative approach with these updated recipes. Making a one-of-a-kind breakfast or cozying up with a warm bowl of turkey chili will continue to impress any weekend guests and you’ll feel good knowing your leftovers were put to good use.

    POTATO PANCAKES

    Leftover Mashed Potato Pancakes

    Give your mashed potatoes a second chance by simply adding a few ingredients. Crispy on the outside and fluffy on the inside, these potato pancakes are easy to make and are a great way to revive leftover taters. YOGURT PARFAIT

    Leftover Cranberry Sauce & Yogurt Parfait

    Enjoy a festive breakfast even while on the run as you conquer your holiday shopping. Garnish with granola or chopped nuts for an extra punch of protein or have as a side for a bigger breakfast. LEFTOVER STUFFING & TURKEY FRITTATA

    Leftover Stuffing & Turkey Frittata

    This breakfast dish is an egg-ceptional way to use Thanksgiving leftovers! Throw a few extra ingredients into one skillet and you have a colorful and delicious meal. TURKEY ENCHILADAS

    Leftover Turkey Enchiladas

    Add a little spice to your holiday weekend with these easy-to-make enchiladas! Packed with salsa verde and avocado, your taste buds will be thanking you with every bite. LEFTOVER TUCRKEY CHILI

    Turkey and Pumpkin Chili

    Tender leftover turkey and velvety pumpkin puree make this hearty dish a cozy fall treat. For a finishing touch, top each bowl with a dollop of sour cream and a sprinkle of green onions. THANKSGIVING IN A JAR

    Thanksgiving in a Jar

    The Thanksgiving feast doesn’t have to end! Layer your yummy leftovers in mason jars to give guests as they leave or treat yourself to an on-the-go meal that’s hearty and convenient.  

    Holiday Cocktails

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    If you’re anything like us, you like your holidays on ice—as well as shaken, stirred and garnished with a seasonal treat. Now that we’re approaching Christmas, Hanukkah and Kwanzaa, you’ll need a collection of cocktails to wow your guests and family members through the New Year. This winter, swap your go-to holiday bubbly for these festive coconut cocktails. (Sprouts Coconut Water’s magical ability to cure a hangover or a headache of any kind is also a serious bonus.) Cheers!

    Mrs. Clause’s Coconut CrantiniCranberry Holiday Cocktails

    This one’s for the ladies. The crantini is great year round, but it’s especially nice as a festive holiday drink. Servings: 1 Prep Time: 5 minutes

    Ingredients:

    1.5 oz. vodka 2 oz. cranberry juice 2 oz. Sprouts Coconut Water Frozen cranberries Coarse sugar crystals (Hint: You can make these more festive with colored sugar crystals.)

    Instructions:

    Rim a martini glass with coarse sugar crystals. Place frozen cranberries in the bottom of the martini glass. Combine all ingredients in a shaker and shake with cubed ice. Strain liquid into glass. Sip and repeat.

    The In-Laws are Here

    This drink is a surefire way to survive your in-laws. The subtle rum doesn’t overpower the delicate flavor of the coconut water. You’ll find peace with each stress-relieving sip. Servings: 1 Prep Time: 5 minutes

    Ingredients:

    2 oz. gold rum 2-4 oz. ice-cold Sprouts Coconut Water Lime wedge for garnish

    Instructions:

    Fill a Collins glass with 2–3 ice cubes, add rum and coconut water to taste. Stir and serve.

    Santa’s “New” Fashioned

    Looking for a new twist on an old fashioned? Just a splash of Sprouts Coconut Water brings the whole cocktail to life. Servings: 1 Prep Time: 5 minutes

    Ingredients:

    2 oz. gin 1 sugar cube 2 dashes bitters 1/2 oz. Sprouts Coconut Water Lemon peel, for garnish

    Instructions:

    Place sugar cube in the bottom of a low-ball, add bitters and coconut water then muddle until sugar dissolves. Add gin, stir and fill with ice. Garnish with a lemon twist.

    Very Merry Honey Bee

    Lemon juice and rum is an easy, reliable flavor combo. But when you add coconut water, this little honey bee is going to reach new heights. Servings: 1 • Prep Time: 5 minutes

    Ingredients:

    2 oz. white rum 1/2 oz.  honey 1/2  oz. Sprouts Coconut Water 1/2  oz. lemon juice

    Instructions:

    Just shake and serve. If you’re feeling extra spirited, add a little more honey.

    Rudolph’s Coco-Jito

    Let’s say Rudolph and the gang took a pit stop while delivering presents in the Caribbean. After all, it doesn’t have to be summer for it to be mojito season! Mint leaves work well with the coconut water for a refreshing twist on the classic. Servings: 1 • Prep Time: 5 minutes

    Ingredients:

    2 parts white rum 1/2 part lime juice Small spoonful of sugar Mint leaves Sprouts Coconut Water

    Instructions:

    Muddle lime juice, sugar and mint leaves in a tall Collins glass. Fill with ice, then add rum and coconut water. Enjoy! Alcohol not available in all stores. Must be 21 and older to drink. Please drink responsibly. From a previous issue of Sprouts Farmers Market’s monthly e-newsletter. Hungry? Sign up.