Thank You so much to the US Highbush Blueberry Council for sponsoring this post! As always, all opinions are my own.
Thanksgiving could not have come around at a more perfect time. The earlier portion of this week required an extreme amount of grace.
Grace and cocktails.
There were little annoyances that led to bigger frustrations. Two feet of snow, a power outage, a memory card erased with one fell swoop, and a complete and total computer crash, to mention a few. Technology has not been my friend.
I witnessed a fight over the last bag of pre-cut green beans in the grocery store (true story), and waited in more lines than I can count. Local shelves were largely empty by Tuesday afternoon and some of the ingredients I thought I “needed” for our feast were not available. No big deal.
These are just small pieces of “life happening”, as my Mom would tell me. I recognize that when it all comes down to it, none of this matters much, but of the hundreds of things that I felt deeply grateful for yesterday (and always), one of them was a cause to pause and slow down. I want to remember to do that more of that this season.
Tonight, my extended family will be here for our annual day-after-Thanksgiving-pizza-party, which this year, has morphed into a chili cook-off instead. I am pretty excited for it! I’ve already made one run to the market, and am happy to report that the place was fully stocked. I came home with a bag full of goodies, including the one ingredient that I can always find, no matter what: a carton of blueberries.
Did you know that blueberries are native to North America and have been around for more than 13,000 years? Like me, you might keep a bag of them frozen, at the ready to throw into a smoothie. Or you might buy them fresh, to bake into a dessert or to top a bowl of granola and yogurt (also like me). Another thing you might want to consider doing ASAP is adding a handful of blueberries to your holiday cocktails! Seriously.
The drink you see here is made with a blueberry and vanilla cream syrup, spiced rum, and a splash of chai tea for seasonal warmth. It can be served cold, or heated for a twist on a traditional toddy too. This recipe is the perfect antidote to this busy time of year, as the components to it (syrup and tea) can be made ahead of time and stored in the refrigerator. I plan to make batches of both (so that I can serve this drink tonight), as well as keep a steady supply straight through Christmas. If you are interested in doing the same, you can find the full recipe on the Blueberry Council website, here.
And with that, a toast to the holidays officially being upon us, and more (blueberry) cocktails in our futures! XX