The Best Drink Recipes – WellPlated.com

Easy Apple Cider Margarita {A Must-Make for Fall!}

Erin Clarke — Wed, 24 Sep 2025 10:05:00 +0000

Apple Cider Margarita

Kick off cozy season with an Apple Cider Margarita! Whether you pair it with other fall favorites or make a pitcher for taco night, this easy apple cocktail is guaranteed to please.

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Apple cider and margaritas are a match made in autumnal heaven.

You know it’s fall when jugs of yummy, locally made apple cider start popping up at the grocery store. While I rarely purchase apple juice, I always pick up apple cider, because I adore the intensity of its pure, apple-icious flavor!

In addition to sipping right from a glass, apple cider is a fantastic addition to cocktails like this apple cider margarita (and you can use the rest for Apple Cider Mimosas and this Apple Cider Cocktail!)

Like my Grapefruit Margarita and Watermelon Margarita, this apple cider margarita is all-caps EASY to make, and you don’t need eleventy-billion specialty liqueurs to mix it up.
The flavor? On point! This cocktail truly is the ideal mix of apple cider coziness and margarita refreshment, with apple cider and maple syrup to bring the fall vibes, lime juice for marg vibes, and orange liqueur to join the two together in perfect harmony.
You can shake up a single margarita or make a pitcher for a party. I share options for both in the recipe card below.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

Tequila. I recommend using silver tequila which is un-aged; this means it has a crisp, clean flavor that doesn’t overshadow the apple cider.
Apple Cider. The kind that’s cloudy, the color of crunchy fall leaves, and refrigerated. If you’re feeling especially ambitious, make your own Apple Cider!
Maple Syrup. That’s pure maple syrup, friends, not breakfast syrup! Darker maple syrups have more intense maple flavor.
Orange Liqueur. Such as Cointreau. A classic addition to margaritas, but also an excellent complementary flavor to apple cider.
Lime Juice. Freshly squeezed is a must!
Garnishes. Apple slices, cinnamon sticks, and star anise.
For the Rim. If you’d like to do the optional rim, you’ll need sugar, cinnamon, flaky salt, and either maple syrup or a lime wedge to help the dry ingredients stick.

How to Make an Apple Cider Margarita

Rim the Glass. Mix together the sugar, cinnamon, and salt on a small plate. Brush the rim of a margarita glass with maple syrup or rub a lime wedge along the rim. (Be careful, because the cinnamon mixture will stick to every part that’s wet!) Then, dip the rim and add ice to the glass.

Shake It. Add ice to a cocktail shaker (or jar if you don’t have a cocktail shaker), then pour in the tequila, apple cider, orange liqueur, and lime juice. Shake-shake-shake for 30 seconds.

Finish. Pour the apple cider margarita into the prepared glass, garnish as desired, and ENJOY!

What to Serve with Apple Cider Margaritas

You can take this apple cider margarita recipe two ways: pair it with fall flavors or serve it with Mexican food. Here’s some inspiration.

Fall-Inspired Meals. Like Butternut Squash Pasta or Pork Chops With Apples.
Autumnal Party Food. Serve these apple cider margs with small bites like Pumpkin Goat Cheese Crostini or Cranberry Brie Bites.
Taco Night Faves. Cauliflower Tacos would be perfect, as would these Crockpot Chicken Tacos.

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Apple Cider Margarita

Made with tequila, orange liqueur, maple syrup and lime juice, this easy apple cider margarita is the perfect mix of cozy and refreshing!

Course Drinks

Cuisine American, Mexican

Prep Time 10

Total Time 10

Servings cocktail

Calories 223kcal

Author Erin Clarke / Well Plated

Ingredients

For 1 Margarita:

2 ounces silver tequila
2 ounces apple cider look for some in the refrigerated section, not shelf stable
1 teaspoon pure maple syrup
½ ounce orange liqueur such as cointreau
½ ounce freshly squeezed lime juice 1 tablespoon, about ½ lime
Apple slices, cinnamon sticks, whole star anise for garnish

For the Rim (optional):

1 tablespoon granulated sugar
¾ teaspoon ground cinnamon
2 teaspoons flaky salt
Pure maple syrup or lime wedge

Instructions

To rim the glass, on a small plate mix together the sugar, cinnamon, and salt. Brush the rim of the glass with pure maple syrup (or run a lime wedge around the outside to moisten it if you prefer a less sweet option). Dip into the cinnamon mixture to rim. Fill the glass with ice.
Fill a cocktail shaker with ice, then add the tequila, apple cider, maple syrup, orange liqueur, and lime juice. Shake vigorously for at least 30 seconds to combine, then strain into the prepared glass.
Garnish with apple slices, a cinnamon stick, and star anise as desired. Enjoy immediately.

Video

Notes

TO MAKE A PITCHER: Scale up the ingredients as needed. Add the tequila, apple cider, maple syrup, orange liqueur, and lime juice to a pitcher and stir until the maple syrup is dissolved. Chill for at least one hour, then pour into rimmed glasses with ice. Note that because this version isn’t shaken, it will be slightly stronger, but probably not noticeably so.

Nutrition

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Homemade Apple Cider Is Easier Than You Think!

Erin Clarke — Wed, 17 Sep 2025 10:05:00 +0000

Apple Cider

Whoever said I love you a bushel and a peck must have been specifically thinking of homemade Apple Cider. Fresh apples, water, spices, and a touch of sweetener are all you need to make the best-ever version of this fall classic right on your stovetop.

This homemade apple cider recipe is absolutely 100% worth it.

If you’re wondering if apple cider is worth it to make from scratch, the answer is YES. Not only is apple cider easy to make at home (truly!), but its fresh, pure taste is one to savor.

This homemade cider exceeded my expectation, both in the intensity of its apple flavor, and the fact that it was not overly sweet.

Store-bought apple cider is usually full of added sugars. Making cider yourself means you control the sweetness. You can use a natural sweetener (like pure maple syrup) and only add as much as you need.
The heat processing store-bought apple cider goes through can suppress the natural flavor of the apples. When you make homemade apple cider, you don’t lose a speck of its appley-ness. The flavor is robust and true to real apples.

5 Star Review

“I didn’t know making fresh cider was so easy! I always bought a gallon of cider from the grocery store and then added the spices but this tastes much better.”
— Michelle —

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

Apple. The star of the show! Thanks to their juiciness and sweetness, apples provide both liquid and flavor for the cider. Feel free to use a variety of apples you enjoy. The sweeter the apples, the less sweetener you will need to add later.
Oranges. Oranges add a sweet, citrus flavor that acts as a perfect complement to the apples and spices.
Cinnamon Sticks. Imparts delicious, warm, and cozy flavor.
Cloves. Lightly sweet and warm, cloves are the perfect pairing with cinnamon.
Optional Spices. For an extra layer of spice, you can add some nutmeg, star anise, allspice berries, and/or whole black peppercorns to your cider.
Maple Syrup. Naturally sweetens the cider with a rich, caramel-like flavor. Add as much or as little as you like. You can swap the maple syrup for packed brown sugar if you prefer.
Vanilla. Elevates all the flavors and wraps them in a big cozy hug.

Wash the Apples Well!

When you make apple cider, you’re cooking down and concentrating all that apple goodness—and everything else that comes with the apples. Be sure to wash them really well to remove any pesticides and residue.

How to Make Apple Cider

Assemble. Add the apples to a pot. Cut both oranges, then peel one of them. Place the oranges and spices in the pot. Pour in the water.

Simmer. Bring the mixture to a rapid simmer, then reduce the heat to low. Let simmer for 2 hours.

Mash. Remove the unpeeled orange slices. Mash the remaining ingredients. Simmer for 1 hour more.

Finish. Strain the hot cider. Return the cider to the clean pot, then stir in the syrup (or sugar) and vanilla. ENJOY!

Serving Suggestions

Serve It Warm or Cold. Early in the fall when it’s still warm, I love serving this homemade apple cider cold from the refrigerator with a splash of ginger ale. It’s spot-on for the season but still refreshing (as is this Apple Cider Cocktail). Later this season, I love sipping hot mugs of it…both with and without a warming splash of bourbon or rum.
Make It Boozy. Speaking of bourbon and rum! The below recipe is for a non-alcoholic apple cider. If you’d like to make an apple cider drink with alcohol, simply stir in two tablespoons of your base liquor of choice (whiskey, rum, bourbon, and brandy will all pair well). Or, use it to top off a glass of bubbly for an Apple Cider Mimosa (the perfect drink for Thanksgiving and Christmas).

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Apple Cider

The best easy apple cider from scratch! Fresh apples simmered with warm spices a touch of orange, and maple syrup or brown sugar to taste.

Course Drinks

Cuisine American

Prep Time 10

Cook Time 3

Total Time 3 15

Servings cups

Calories 134kcal

Author Erin Clarke / Well Plated

Ingredients

10 to 12 medium apples cut into quarters (no need to peel or core), use a mix of varieties — Fuji, Gala, Honeycrisp, Granny Smith, McIntosh, Jonathan, etc.
2 large oranges
4 to 5 cinnamon sticks 2- to 3-inches each
1 tablespoon whole cloves or 1 teaspoon ground cloves
Optional spices: 1 whole nutmeg, 1 star anise, 1 teaspoon allspice berries, and/or 4 whole black peppercorns
1 gallon (16 cups) water filtered if possible
½ cup pure maple syrup or packed dark brown sugar, plus additional to taste
1 teaspoon pure vanilla extract
Apple slices and cinnamon sticks for serving
Bourbon or rum optional for serving; use 2 tablespoons per drink

Instructions

In a very large stockpot, place the apples. Quarter the oranges, then remove the peels from one orange (leave the peels on the second orange). Add to the pot with the cinnamon sticks, cloves, and any optional spices. Cover with the water—you'll need at least 1 1/2 inches of open space at the top of the pot for the cider to simmer; add less of the water if your pot isn't quite large enough to hold it all and maintain that space.
Bring the water to a rapid simmer over high heat. Reduce the heat to low, cover, and let simmer for 2 hours, until the apples and oranges are completely soft.
Remove the orange sections with the peels still on (leave the second, peeled orange in). With a potato masher, mash the fruit against the bottom of the pot to break it down and release more flavor (if you don't have a masher, use a wooden spoon and press the fruit on the side of the pot). Continue simmering, uncovered, for 1 hour more. Your kitchen will smell amazing.
Strain the cider through a fine mesh strainer or a cheesecloth. Press the solids into the sieve to squeeze out as much liquid as possible. (I find it easiest to place a strainer on top of a large bowl, then ladle the cider into the strainer and press the solids in batches). Discard the solids.
If desired, return the strained cider to the pot (remove any remaining solids from the pot first). Add the maple syrup or brown sugar and the vanilla, stirring to combine and heating the cider gently if desired. Taste and adjust the sweetness as desired, adding 1 tablespoon of sweetener at a time (the amount you need will vary based on personal taste and the tartness of the apples). Enjoy warm or chilled (with or without bourbon), garnished with apple slices and cinnamon sticks.

Video

Notes

FOR SLOW COOKER APPLE CIDER: Add the apples, oranges, spices, and water as directed to a slow cooker. Cook on LOW for for 6 to 8 hours or on HIGH for 3 to 4 hours. Roughly an hour before the cider is done, remove the unpeeled oranges and mash the remaining fruit in the slow cooker. Strain the cider into a clean pitcher or bowl, then stir in the syrup and vanilla.
FOR INSTANT POT APPLE CIDER: Add the apples, oranges, spices, and water (make sure it’s enough to cover the ingredients) to an Instant Pot and stir. Cover and cook on HIGH for 15 minutes, then let the pressure release naturally. Remove the unpeeled oranges, and mash the remaining fruit. Strain the cider into a clean pitcher or bowl. Stir in the syrup and vanilla.
TO STORE: Refrigerate cider in an airtight storage container (a glass carafe or jar works well) or covered pitcher for up to 1 week.
TO REHEAT: Very gently rewarm the cider in a pot on the stovetop over low heat or in the microwave.
TO FREEZE: Freeze leftovers in an airtight freezer-safe bottle or jar for up to 3 months. Place the frozen cider container in a bowl (to catch any runoff), then let it thaw overnight in the refrigerator before serving.
TO MAKE AHEAD: For ease, freeze your cider in large ice cube trays. You can use the frozen cubes for smoothies or slushies. Or, you can let the cubes thaw and enjoy them as is, mixed into a cocktail (hello, Hot Buttered Bourbon), or in recipes like Apple Cider Caramel Sauce or Apple Cider Chicken.

Nutrition

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You're 3 Ingredients Away from a Delicious Sippable Breakfast!

Erin Clarke — Wed, 03 Sep 2025 17:32:46 +0000

Strawberry Banana Smoothie

This Strawberry Banana Smoothie is rich, creamy, and perfect in every way! We’re keeping it simple with just 3 wholesome ingredients: strawberries, ripe banana, and almond milk.

A creamy, dreamy milkshake-like smoothie.

Friends, I am not opposed to a Green Smoothie. I love a Kale Smoothie, an Avocado Smoothie, and even some wheatgrass once in a while.

But I realize not everyone’s on board the green smoothie train, and even if you are, sometimes you just want to skip the spinach and kale. That’s where this strawberry banana smoothie comes in!

Think of it as a smoothie disguised as a milkshake. It’s sweet, creamy, and tastes indulgent even though it’s totally not.
Smoothies can require a lot of prepping fruits and veggies—you know the drill. This strawberry banana smoothie has a short list of ingredients so it comes together FAST.

While you could add a handful of spinach if you really want to, how can you resist that pretty pink color?!

5 Star Review

“I know there are a million fancy smoothie flavors out there, but this classic combo is hands down my favorite.”
— Brenda —

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

Frozen Strawberries. Buying a bag of frozen strawberries easiest, but if you have fresh berries on hand, just hull them and pop them in the freezer.
Banana. Cut it into a few big chunks. No need to freeze it first as long as your strawberries are frozen.
Nut Butter. You can add a tablespoon or two of peanut butter or almond butter to make the smoothie richer and add a little protein.
Almond Milk. Or your milk of choice.
Ice. Optional, only if you need it!

Tips for a Perfect Strawberry Banana Smoothie

Make It Less Banana-y. Here’s a pro-tip: If you don’t want your smoothie to have a strong banana flavor, you can use a banana that’s unripe or just a bit ripe. They have a much milder flavor than ripe bananas, so you get the creamy texture without as much flavor. (Note that they’re also less sweet, so you may have to add some honey or another sweetener.)
Add the Milk First. This helps create a vortex in the blender, pulling the solid ingredients towards the blade and making it less prone to stopping. If the blender does stop, just turn it off, stir, and turn it on again; if it happens a second time, you probably need a splash more milk.
Adjust as Needed. You can make this strawberry banana smoothie as thick or as thin as you’d like. If I want it thicker without adding more fruit, I add ice cubes. To thin it out, simply add more water or milk. Just be sure to use a conservative amount so you don’t end up going too far in the other direction!

Strawberry Banana Smoothie Add-Ins

I love keeping it simple with this smoothie, but you can totally jazz it up if you’d like! Here are some ideas:

Hemp Hearts. These don’t alter the flavor or texture, but they add protein and omega-3 fats.
Flax Seeds or Chia Seeds. Hello, fiber!
Protein Powder. A scoop of unflavored or vanilla protein powder will make this smoothie a satisfying meal.
Matcha Powder. This will give you a little caffeine boost, which is always welcome in the morning.
Yogurt. Vanilla or plain yogurt will add a little more creaminess.
Spinach. Yes, you can also add a handful of greens and make a Strawberry Spinach Smoothie—but you can say good-bye to that pretty pink color!

More Strawberry Smoothies to Try

Strawberry Blueberry Smoothie. No banana here! This one gets its creaminess from yogurt.
Strawberry Mango Smoothie. Tastes like you’re on vacation.
Strawberry Kiwi Smoothie. Nostalgic for those of us who spent our tween years sipping on Kiwi Strawberry Snapple.
Strawberry Smoothie. Because sometimes you just want to keep it simple.

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Strawberry Banana Smoothie

This creamy dreamy strawberry banana smoothie recipe requires just 3 ingredients: strawberries, ripe banana, and almond milk. So easy!

Course Breakfast, Drinks, Smoothie

Cuisine American

Prep Time 5

Total Time 5

Servings (12-ounce) smoothies

Calories 116kcal

Author Erin Clarke / Well Plated

Ingredients

2 cups whole frozen strawberries about 10 ounces
1 small fresh banana peeled and broken in two or three pieces
1 to 2 tablespoons peanut butter or almond butter optional
1 cup almond milk or milk of choice
Ice as needed

Instructions

Place all the ingredients into your blender except for the ice: strawberries, banana, peanut butter (if using), and milk.
Blend until smooth. The power of your blender and size of your strawberries may make it to where you need to occasionally stop and stir things around inside the container so it blends smoothly.
Adjust the consistency: If the mixture is thicker than you would like, add a little almond milk or water, stir to redistribute the ingredients, and blend once more. If it’s too thin, add a few ice cubes and blend again. Pour into a cup and enjoy!

Notes

TO STORE: Leftover smoothies lose their volume and frostiness when refrigerated, so they’re best enjoyed right away. Store any leftovers in an airtight container for up to a day and give it a good shake or stir before sipping.

Nutrition

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Apple Cider Mimosa

Erin Clarke — Wed, 03 Sep 2025 10:05:00 +0000

Apple Cider Mimosa

Items no household should be without: a functioning fire extinguisher; extra toilet paper; a bottle of bubbly. After all, no one wants to be caught in an emergency! We need an Apple Cider Mimosa, and we need it now.

This apple cider mimosa is unique in the best way, effervescent, and has nuanced, nostalgic flavor.

I love the way the champagne cuts the apple cider’s sweetness, and a cinnamon sugar rim makes it feel festive.

This apple cider champagne cocktail is part warm spices, part bubbly goodness, and 100% what I want to sip while sitting cozy by the fire.

It’s fancy without being fussy and incredibly easy to make (just like Limoncello Spritz made with homemade Limoncello).

While I love a party-ready bowl of Christmas Punch, Champagne Punch, or Mulled Wine, this cocktail is ideal for a small gathering or intimate night at home, which perfectly suits my holiday plans this year.

The recipe makes two cocktails as written (like this Kir Royale), but you can easily scale it up to serve a larger group (or if you want to have seconds).

Break out the bubbly, grab your champagne flutes, and let’s toast to this fabulous and delicious apple cider mimosa!

5 Star Review

“I served it at Thanksgiving, and it was a huge hit. The rimmed glasses were so popular! Thanks for the great recipe!”
— Ann —

How to Make an Apple Cider Mimosa

The Ingredients

Apple Cider. Apple cider goes well with alcohol and especially champagne and brandy (and bourbon in this Apple Cider Cocktail). Its signature flavor makes this the perfect easy fall cocktail. You could even use my homemade Apple Cider recipe!
Champagne. The kind of champagne you use for mimosas is up to you. I recommend choosing something dry (look for “Brut” which is actually drier than even “dry” or “extra dry”) that you enjoy but save the top-shelf choices for drinking by themselves. Prosecco, cava, or another sparkling wine would also be great here (and in my Peach Bellini recipe).
Brandy. In addition to apple cider and champagne, I added a bit of brandy to the recipe. It balances the apple cider’s light, juicy flavor and gives the cocktail the heft it needs to transition from mid-morning spritzer to evening cocktail sipper.

Brandy Substitution

I also tested this recipe with rum, and both versions of the champagne cocktail were divine. My best advice is to choose whichever you enjoy most and already have in your cabinet.

For a cinnamon spin, make this apple cider mimosa with Fireball (I have not yet tried it, but I think it could be a fun option to taste test!).

The Directions

Rim the glasses with sugar and cinnamon.
Pour brandy, apple cider, then champagne into each glass. Garnish as desired and ENJOY!

Recipe Note

If you need to make this an apple cider mimosa non-alcoholic, omit the brandy and use non-alcoholic sparkling wine.

How to Serve Apple Cider Mimosas

While these mimosas are scrumptious on their own, a fun garnish or coated rim can take your cocktail game to the next level. Here are a few of my favorite ideas:

Apple Slices. My favorite garnish option.
Cinnamon + Sugar. A delicious, fun, and festive way to rim your glasses!
Caramel. A caramel apple cider mimosa would be sweet and delicious for a dessert drink. Use caramel vodka in place of the brandy. For something extra sweet, drizzle in inside of the glasses with a little caramel.
Cinnamon Sticks. Place a cinnamon stick in each glass for a flavorful garnish.

Storage Tips

This cocktail is best enjoyed the day it is made, as the champagne will go flat. If you’d like to prep it ahead, you can premix the apple cider and brandy, the refrigerate until ready to serve.

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Apple Cider Mimosa

Delicious, festive and refreshing apple cider mimosa will quickly become your signature drink! One of the best easy champagne cocktails.

Course Drinks

Cuisine American

Prep Time 5

Cook Time 0

Total Time 5

Servings drinks

Calories 172kcal

Author Erin Clarke / Well Plated

Ingredients

For the Apple Cider Mimosas:

2 ounces brandy or dark rum
4 ounces apple cider
8 ounces chilled champagne Prosecco, or other sparkling wine
Optional: Apple slices for garnish

To Rim the Glasses:

2 tablespoons granulated sugar
½ teaspoon ground cinnamon pumpkin pie spice is also tasty if you have it on hand
Additional apple cider

Instructions

Rim the glasses: In a shallow bowl, stir together the sugar and cinnamon. In a separate shallow bowl, pour a few tablespoons of apple cider. Wet the edges of the glasses in the apple cider, then tap the wet edges in the cinnamon and sugar mixture to rim.
Pour 1 ounce of brandy or rum and 2 ounces apple cider in each glass. Top with 4 ounces champagne. Enjoy immediately, garnished with apple slices as desired.

Notes

I recommend a dry sparkling wine for mimosas. Look for a bottle labeled “brut” (which is actually drier than “dry” or even “extra dry.” Cava, prosecco, champagne, or another sparkling wine of your choice all work well.

Nutrition

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Watermelon Margarita Recipe (Single Serving or Big Batch!)

Erin Clarke — Thu, 03 Jul 2025 09:24:00 +0000

Watermelon Margarita (Single Serving or Big Batch!)

Sweet, juicy, tart, and salty, this Watermelon Margarita recipe is a summertime classic. I share how to make a single marg just for you, or a pitcher for a crowd!

A refreshing cocktail to enjoy all summer long!

Margaritas are a year-round cocktail for sure, and you’ll definitely find me sipping on a Skinny Margarita or Grapefruit Margarita from January to December.

But I think margs really shine in the summer thanks to their light, refreshing, and bright flavor.

With watermelon season upon us, I wanted to whip up some watermelon margaritas for Ben and myself to enjoy with Shrimp Tacos and Mexican Street Corn Salad for dinner…and then I realized they were just too good not to share!

These watermelon margaritas are perfect if you don’t have a fully stocked liquor cabinet since you only need tequila—no orange liqueur!
I have instructions for making a single margarita (or double it for you and your significant other), but you can also make a pitcher that serves 6. And that can also be scaled up for a bigger party!
The flavor is nicely balanced between the sweetness of watermelon and the tart lime juice. Tajîn will add a little bit of heat to the rim or go all out and make it spicy with some jalapeño (a la my reader favorite Spicy Margarita Recipe).

Watermelon Margarita Variations

Make It Frozen. This method works for the big batch recipe. Freeze the watermelon cubes, then when you’re ready to make the margaritas, blend all the ingredients in your blender. You can either skip the ice cubes (since the frozen watermelon will do the job) or add a few ice cubes to balance the flavor and make it frostier, if needed.
Add Basil. Add a sprig of basil to the cocktail shaker to infuse your watermelon margarita with basil flavor. Garnish with a sprig of basil too!
Make It Minty. Swap the basil for fresh mint.
Add Some Smokiness. Swap the tequila for mezcal, which has a smoky flavor.

Prep Tip

Make prepping the watermelon EASY with my guide on How to Cut a Watermelon. It’s a different way to cut watermelon that’s far easier than the traditional method!

What to Serve With Your Margs

Tacos. You can’t beat this classic pairing! These Salmon Tacos and Cauliflower Tacos are light and summery.
Other Mexican Dishes. Shrimp Fajitas are even better with a watermelon margarita for sipping.
Grilling Recipes. These Grilled Chicken Thighs have been on frequent repeat in our house lately.
Summery Apps. Like this Bruschetta Recipe or Corn Salsa.

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Watermelon Margarita

Sweet, juicy, tart and salty, this easy watermelon margarita recipe is a summertime classic made with fresh lime, watermelon, and tequila.

Course Drinks

Cuisine American, Mexican

Prep Time 15

Total Time 15

Servings (or 6, for a pitcher)

Calories 180kcal

Author Erin Clarke / Well Plated

Ingredients

For the Watermelon:

2 ½ cups 1-inch cubed watermelon
2 tablespoons light agave nectar or simple syrup

For a Single Margarita:

¼ cup watermelon juice
2 ounces silver/blanco tequila 3 tablespoons
1 ounce freshly squeezed lime juice (about 1 small lime) 2 tablespoons
1 thin slice jalapeno optional
Kosher or margarita salt or Tajin for the rim
To garnish: fresh lime slices, small slice of melon, jalapeno
Ice

For a Whole Pitcher (6 drinks):

1 batch watermelon juice about 1 ½ cups
12 ounces silver/blanco tequila (1 ½ cups)
6 ounces freshly squeezed lime juice (about 6 small limes) ¾ cup

Instructions

Rim the glass(es): Run a lime wedge around the edge to moisten the rim of the glass, then dip in salt or Tajin. Fill with ice.
Make the watermelon juice: Place the cut melon cubes and agave in a blender and puree until very smooth. If it's pulpy, pass it through a mesh strainer, using a big spoon to squish the liquid through. Discard the pulp. You should be left with about 1 1/2 cups juice.
For a single margarita: fill a cocktail shaker with ice. Add watermelon juice, lime juice, tequila, and a jalapeno slice (if using). Shake for 30 seconds, then strain into a prepared glass. Enjoy immediately, garnished as desired.
For a pitcher: Add the lime juice and tequila to the blender with the watermelon juice and pulse to combine. Transfer to a serving pitcher if desired. Pour into prepared glasses or refrigerate until ready to serve, up to 6 hours. Immediately before serving, give the mixture a vigorous stir, then pour into ice-filled glasses. Garnish as desired.

Nutrition

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Creamy Blueberry Avocado Smoothie With Spinach

Erin Clarke — Wed, 11 Jun 2025 10:05:00 +0000

Blueberry Avocado Smoothie

Brighten up your morning with this Avocado Smoothie with Blueberries. It’s thick, creamy, and packed with nourishment!

It’s time to start adding avocado to your morning smoothie.

Avocado is one of my favorite ingredients for smoothies, whether it’s in a classic Avocado Smoothie or this Blueberry Avocado Smoothie.

It makes them lusciously creamy like a milkshake, satisfying enough to keep you full (thank you healthy fats and fiber!), and with their healthy fats, fiber, and omega-3s, avocados are nutritional powerhouse.

This Apple Avocado Smoothie and this Mint Smoothie are two of my favorite avocado smoothie recipes. Frozen banana provides sweetness and each has a zippy ingredient to bring the smoothie to life (similar to the idea of adding lime juice to guacamole to brighten it).
In today’s blueberry avocado smoothie, the tartness of the berries livens up the more mild avocado. As a bonus, blueberries cover up the green color, so if you have skeptics who shy away from a verdant Green Smoothie or Kale Pineapple Smoothie, they will be none the wiser here.

Watch Me Make This Easy Smoothie Recipe!

5 Star Review

“Just made this and it’s definitely a keeper!”
— Ashley —

3 Simple Tips for a Perfect Blueberry Avocado Smoothie

Use Frozen Blueberries. I like to use frozen blueberries in my smoothies. They’re a great substitute for ice that keeps the smoothie nicely chilled without diluting the its flavor.
Make It Sweeter if You’d Like. Banana is all the sweetness I think this smoothie needs, but if you prefer your smoothies on the sweeter side, you can add a few teaspoons of your sweetener of choice, such as honey, pure maple syrup, agave or stevia to taste.
Adjust the Consistency as Needed. If you’d prefer a thicker blueberry avocado smoothie, add a small handful of ice. For a thinner smoothie, add a bit more almond milk.

Variations

Make It Decadent. Add 2 teaspoons cocoa powder or chocolate protein powder, and 1 to 2 tablespoons honey or pure maple syrup to taste.
Give It a Protein Boost. Add 1 scoop of your favorite chocolate protein powder or vanilla protein powder.
Add a Splash of Vanilla. Just about any smoothie tastes excellent with a splash of pure vanilla extract and this blueberry avocado smoothie is no exception!
Swap in Another Green. If you don’t have spinach on hand, you can swap it for kale or other dark leafy greens of your choice.

Frequently Asked Questions

Can Frozen Spinach Be Used In Smoothies?

Absolutely! If you don’t have any fresh spinach on hand, frozen spinach is the perfect swap to use instead.

Will an Avocado Smoothie Turn Brown?

Over time, yes. Just as with fresh avocados, you will find that most smoothies containing avocado will turn brown due to the oxidation of the avocado’s flesh. One nice thing about this particular avocado smoothie is the discoloration is slightly less off-putting since the dark purple color of the blueberries hides some of the discoloration making it less noticeable if you plan to save some of this smoothie for later.

Can I Make an Avocado Smoothie with Blueberries Ahead?

You can. However, please note that the texture will change slightly as well as the color (see above). I’ve certainly enjoyed a leftover avocado smoothie before but I do think they’re best freshly blended. If you’re looking to cut the prep work down, I suggest chopping and freezing the ingredients (other than the milk) in individually portioned bags or containers that you can simply dump into your blender with milk on-demand whenever a smoothie snack attack strikes.

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Blueberry Avocado Smoothie

Creamy, rich, and sweetened only with fruit, this blueberry avocado smoothie is a healthy way to start your day!

Course Breakfast, Drinks

Cuisine American

Prep Time 5

Cook Time 0

Total Time 5

Servings large or 2 small smoothies

Calories 283kcal

Author Erin Clarke / Well Plated

Ingredients

½ cup unsweetened vanilla almond milk or milk of choice
1 cup fresh spinach
1 medium ripe banana peeled
½ ripe avocado peeled and pitted
2 cups frozen blueberries
1 tablespoon ground flaxseed meal
1 tablespoon almond butter or whole almonds if you have a very high-powered blender that will ensure the mixture is smooth
¼ teaspoon ground cinnamon

Instructions

Place all the ingredients in your blender in the order listed: almond milk, spinach, banana, avocado, blueberries, flaxseed meal, and almond butter.
Blend until smooth. If you'd like a thicker smoothie, add a small handful of ice. For a thinner smoothie, add a bit more almondmilk. Enjoy immediately.

Video

Notes

Smoothies are best enjoyed right after they’re made. However, you can save leftover smoothie for later or make ahead. Store in an airtight container and enjoy within a few hours to best taste and texture.

Nutrition

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The Green Smoothie You'll WANT to Drink 🥬🍍

Erin Clarke — Fri, 03 Jan 2025 11:05:13 +0000

Green Smoothie

Did you resolve to drink a Green Smoothie for breakfast more often this year? I have the best green smoothie recipe for you!

It’s easy to eat your greens when they taste this good.

This simple green smoothie recipe is creamy, fruity, and made with only a few wholesome ingredients.

Perhaps best (if counterintuitively) of all: you can’t taste the greens!

This is a go-to that’s great for beginners and smoothie pros alike.

I have made dozens (hundreds?) of green smoothies over the years and have developed a few tricks to ensure your smoothie is refreshing, filling, healthy, and legitimately delicious. It hinges on having the right mix of fruits, a “satisfaction” factor ingredient like nut butter, and picking greens that are mild enough to suit your own preferences.

Just look at the reviews on these super green smoothie recipes for proof: Kale Smoothie, Cleansing Apple Avocado Smoothie, 4 Ingredient Mango Green Smoothie, Avocado Smoothie, and Strawberry Spinach Smoothie!

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

Greens. You can squeeze so many more into a smoothie than you think! If you are new to the green smoothie game, start with spinach, which is the best green for smoothies (AKA you won’t be able to taste it). Once you get the hang of it, you can move on to more assertive greens like kale or chard.
Mango or Pineapple. You can use one of these two or a mix of both with excellent results. Pineapple is the most effective at hiding the taste of greens in smoothies, especially stronger greens like kale.
Frozen Banana. I always recommend using frozen banana in green smoothies. It makes the smoothie creamy, thick, and naturally sweet, without the need to add sugar. If you’d like to make a green smoothie with no banana, add more of the other fruit(s) in this recipe, plus some yogurt for creaminess.
Peanut Butter or Almond Butter. To give a smoothie staying power and make it taste satisfying, I always add 1 to 2 tablespoons of nut butter.
Liquid. I most often use unsweetened almond milk as the liquid base for my smoothies. It’s low-calorie and its neutral flavor makes it ideal for smoothies of all varieties. Dairy milk, other non-dairy milks (like coconut milk or oat milk), and even coconut water (your smoothie won’t be as creamy) will work.
Optional Mix–Ins. Keyword: optional. You can add “bonus” ingredients like protein powder, chia seeds, hemp hearts, or flaxseed if you like; or keep things simple and enjoy your smoothie as-is.

How to Make the Perfect Green Smoothie

Combine. Add the smoothie ingredients to a blender, starting with the almond milk.

Blend. Puree until the mixture is smooth and creamy. For an extra-thick green smoothie, blend in a few ice cubes.

Serve. Pour into a glass and add any garnishes you’d like. ENJOY!

Make-Ahead Tips

Smoothies are easy, but there are a few ways you can streamline them even more to make your morning routine effortless.

Prep the Banana. Peel and slice ripe bananas into chunks, then transfer the frozen fruit to a ziptop bag and freeze for up to 3 months. I do this whenever I have extra ripe bananas on hand. If you freeze your banana with the peel on, you won’t be able to remove it without thawing the banana first.
Make Green Smoothie Cubes. Prepare the green smoothie as directed, then pour into the molds of an ice cube tray. Freeze for up to 3 months. Add the frozen smoothie cubes to a blender with a splash of almond milk for an easy smoothie on demand.
Assemble Freezer Smoothie Packs. You can also pre-portion your fruits and vegetables for each smoothie into a ziptop bag and freeze. Then, simply toss the contents into a blender when you’re ready to blend.

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Green Smoothie

This easy green smoothie recipe makes getting your daily veggie fix a whole lot tastier! You seriously won't taste the greens at all.

Course Smoothie

Cuisine American

Prep Time 5

Cook Time 0

Total Time 5

Servings smoothie (about 12 ounces without ice)

Calories 235kcal

Author Erin Clarke / Well Plated

Ingredients

¾ cup unsweetened almond milk plus additional as needed
2 ounces (about 2 big handfuls) fresh spinach or roughly chopped kale leaves
½ medium banana cut into chunks and frozen
½ cup frozen mango chunks or pineapple chunks
1 tablespoon nut butter of choice I like almond butter or peanut butter
Ice optional
Optional Mix-Ins: ½ scoop protein powder 1 tablespoon chia seeds, 1 tablespoon flaxseed meal

Instructions

Place all of the ingredients in the blender in the order listed: almond milk, spinach, banana, mango, nut butter, and any extra mix-ins.
Blend until smooth. If you'd like it a bit thicker, add in a few ice cubes and blend again. Pour and enjoy!

Video

Notes

If you are not using a high-powered blender such as a Vitamix, I recommend blending the spinach and almond milk first, then blending in the banana, then blending in the mango, nut butter, and any additional mix-ins.
TO STORE: Refrigerate smoothies in an airtight jar or storage container for up to 1 day.
TO FREEZE: Freeze smoothies in freezer-safe jars for up to 3 months. Let thaw overnight in the refrigerator before serving.

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Crockpot Hot Chocolate for a Party

Erin Clarke — Thu, 19 Dec 2024 11:03:00 +0000

Crockpot Hot Chocolate

Not only is this Crockpot Hot Chocolate rich, decadent, and creamy, it’s also the best hot chocolate for a party! Make a big batch and let your guests help themselves to warm mugs filled to the brim with hot cocoa and all their favorite toppings.

The perfect hot chocolate for a party.

Piping hot, lusciously creamy, and best sipped with holiday tunes in the background (or maybe best sipped directly from the slow cooker with a straw?), this decadent crockpot hot chocolate is my cozy drink of choice this winter!

The recipe is easy as can be and the slow cooker makes it ideal for when you’re entertaining because guests can help themselves. No playing bartender! (Christmas Punch and Rum Punch also minimize your work as a host.)

This crockpot hot chocolate also tastes magnificent. It is some of the best hot chocolate I’ve ever made, ranking right up there with my French Hot Chocolate. And since it’s made without condensed milk and heavy cream, it’s creamy without being so over the top that you can only handle a tiny cup. Fill that mug high, my friend!

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

Chocolate. Don’t use chocolate chips! Just like store-bought shredded cheese, chocolate chips are formulated not to melt and clump in the bag—which means they don’t melt as smoothly for recipes. Buy a bar of chocolate and chop it.
Cocoa Powder. The other half of our chocolate flavor duo. Making this crockpot hot chocolate with cocoa powder provides intensity.
Whole Milk + Half-and-Half. In order to achieve the most smooth and creamy texture, it’s important to make crockpot hot chocolate with milk, not water. I used whole milk. I also used half-and-half to keep things a little lighter than heavy cream while still tasting indulgent. (For extra decadence, you can swap the half-and-half for heavy whipping cream.)
Vanilla. A can’t-miss addition that gives this drink an extra layer of coziness.
Instant Espresso Powder. While optional, it helps intensify the chocolate flavor further (it will not make the hot chocolate taste like coffee).

5 Star Review

“INCREDIBLE! Best hot chocolate we’ve ever had. It was so creamy and our friends all loved it.”
— Macy —

How to Make Hot Chocolate in a Crockpot

Combine. Add all of the ingredients (minus the toppings) to a slow cooker. Whisk to combine, but don’t stress about it—the slow cooker will melt everything together and you’ll continue to whisk through the process.

Heat. Cook the crockpot hot chocolate on LOW for 2 to 3 hours or on HIGH for 45 minutes to 1 hour. Whisk occasionally to make sure the chocolate isn’t sticking to the bottom. You don’t want your crockpot hot chocolate to cook longer than necessary, so as soon as the chocolate is melted and the mixture is smooth, you can turn down the slow cooker to the KEEP WARM setting.

Serve. If you will be serving this at a party and leaving the slow cooker on, check periodically to make sure the chocolate isn’t burning or curdling if your slow cooker tends to get fairly hot. This is especially important as your guests serve themselves and the amount of hot chocolate left in the pot goes down. Serve with your favorite toppings and ENJOY!

Ways to Flavor Crockpot Hot Chocolate

Whether it’s my Healthy Hot Chocolate, Easy Hot Chocolate, or this crockpot version, here are some of my favorite ways to give hot chocolate a little boost:

Alcohol. Crockpot hot chocolate with alcohol would make a scrumptious adult beverage! I’d recommend Baileys Irish cream, peppermint schnapps, Kahlua, or Frangelico hazelnut liqueur. YUM!
Coffee. Mix hot chocolate and coffee together to create a drink called café mocha. Add a shot of espresso or a pour of strongly brewed coffee to your cup, then top with as much hot chocolate as you like. We have this every Christmas morning, and it’s divine.
Nutella. For an out-of-this-world rich and tasty hot chocolate, stir in a spoonful of Nutella.

Crockpot Hot Chocolate Toppings

Add a flourish to your mug with one of these hot chocolate toppings:

Marshmallows. Whether you prefer mini marshmallows, regular marshmallows, or jumbo-sized marshmallows, you can’t go wrong with this classic and beloved topping.
Whipped Cream. For a decadent treat, top your hot chocolate with a dollop of whipped cream.
Chocolate Chips. A handful of milk chocolate chips, semi-sweet chocolate chips, or dark chocolate chips will take the chocolate factor up another notch.
Caramel Sauce. A drizzle of caramel sauce on top would be tasty!
Crushed Peppermint. For a minty and festive twist, sprinkle some crushed peppermint candies or candy canes over the top.
Cinnamon. Finish your hot chocolate batch with a sprinkle of cinnamon. You could also add some cinnamon sticks to the pot as the hot chocolate cooks to infuse it with cozy flavor.

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Crockpot Hot Chocolate

This creamy crockpot hot chocolate is easy to make and tastes absolutely decadent. The slow cooker is perfect for serving a crowd!

Course Drinks

Cuisine American

Prep Time 5

Cook Time 2

Total Time 2 5

Servings servings

Calories 326kcal

Author Erin Clarke / Well Plated

Ingredients

3 cups whole milk must be whole for the best texture!
1 cup half-and-half or heavy cream if you want to make this outrageously decadent
6 ounces dark or bittersweet chocolate* coarsely chopped (between 62% and 70%; the darker, the more intense the chocolate flavor will be; I used 66%)
3 tablespoons granulated sugar
1 tablespoon unsweetened cocoa powder or Dutch process cocoa powder
2 teaspoons pure vanilla extract
1 teaspoon instant espresso powder or coffee powder optional for a more intense flavor
Pinch kosher salt
Toppings of choice: marshmallows whipped cream, a drizzle of caramel, a handful of extra chocolate chips

Instructions

Place all of the ingredients except for the toppings into 3-quart slow cooker (or a 5-quart or larger if you are doubling the recipe): milk, half-and-half, chocolate, sugar, cocoa powder, vanilla, espresso powder, and salt.
Briskly whisk to dissolve the cocoa powder as much as possible. Keep whisking until none of it floats to the top; this may take 1 to 2 minutes.
Cook on low for 2 to 3 hours or on high for 45 minutes to 1 hour (depending upon your slow cooker; it may finish sooner. Once it's hot and the chocolate is melted smoothly, you can serve it as soon as you like; I prefer to do this on low to make sure the chocolate doesn't burn). Whisk every 45 minutes or so to make sure the chocolate isn’t burning on the bottom of the crock pot. At this point, you can keep it on "low" or switch to "keep warm" if you have that setting. Do not keep it on high, as if the chocolate becomes too hot, it can burn or separate.
Ladle into serving cups and add your toppings of choice.

Video

Notes

*I do not recommend chocolate chips, as they do not melt as smoothly. Since chocolate is the primary ingredient, be sure to use good quality. Lindt and Ghirardelli are both excellent. I also had good luck testing with the Baker’s brand bittersweet chocolate bar.
TO STORE: Refrigerate leftovers for up to 4 days.
TO REHEAT: Rewarm gently in a saucepan on the stovetop over medium-low heat, whisking to combine.

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