A Beautiful Mess

Caramel Apple Recipe

Laura Gummerman — Tue, 15 Sep 2026 13:06:00 +0000

Nothing says autumn like a caramel apple and we’ve got the easiest way to make one at home! While you can do a complete homemade caramel apple and make your own caramel from scratch, this recipe uses store-bought caramels so you can get to the dipping (and eating!) part of your treat sooner—no candy thermometer needed!

Caramel apples also make great gifts so you can make a batch to hand out at Halloween parties, as a thank-you present, or just make a few for your family on a crisp fall day. Add fun toppings to make it a gourmet treat!

Looking for more fall recipes? Check out:

What kind of apples are best for caramel apples?

The variety of apple that you choose for your caramel apple depends entirely on your taste! If you have a sweet tooth, you would probably enjoy a sweeter variety like a Fuji, Honeycrisp, Gala, or a Pink Lady as your apple base. For a more tart contrast to your sweet caramel topping, Granny Smith apples are the most popular choice. These are all firmer choices than say a softer Macintosh variety and give you a better crunch factor when eating your treat.

You will also want to pay attention to the size of apple. Any size will work but if you want more fruit to caramel ratio choose a larger size.

Caramel Apple Ingredients:

Wrapped Caramels: Using premade caramels is the fastest and easiest way to go about making your caramel apples. Most grocery stores sell these in the baking area or right next to the apples in fall, but you can also get them online if your local store doesn’t carry them.

Fresh Apples: Choose a firm apple that is either more sweet or more tart depending on how much sweetness you want to add to the caramel layer. Make sure to wash off the wax before dipping your apple so that the caramel has a better chance of sticking and won’t slide off.

Heavy Cream or Milk: Just adding a little heavy cream or milk to the caramel will help thin it out a bit to make it more “dippable.”

Toppings (optional): For a gourmet caramel apple, you can do a second dip after the caramel into fun toppings like crushed candy bars like Butterfingers or mini M&Ms, pretzels, sprinkles, flaked sea salt, chopped pecans or other nuts, crushed Oreos, or coconut! You can also use chopped dark chocolate, milk chocolate, or white chocolate chips as well.

Looking for a delicious dip to eat with apples? Try our Cream Cheese Fruit Dip (4 Ways!)

Tools You Need To Make Caramel Apples:

Skewers: While the classic caramel apple is usually perched upon a wooden stick, you can also use a popsicle stick, or, in a pinch, even just stick a fork into it if you don’t have any thick skewers at home.

Melting tools: To melt your caramel, you want either a microwave and microwave-safe bowl, a saucepan, a double-boiler pot, or a glass Pyrex-type bowl to set on top of a saucepan of boiling water.

Nonstick Cooking Spray: You’ll want to make sure your apples don’t stick to the plate or pan you are placing them on, so use some nonstick cooking spray on the surface first to make sure you can remove them easily. You can also use a lined baking sheet to cool your apples on, so just lay some wax paper on a baking sheet or flat surface.

Dipping container (optional but helpful): While you can just roll your apple around in the bowl or pot you melted the caramel in, for smaller batches it’s also nice to have a Pyrex glass measuring cup to melt the caramel in so you have a nice little container to dunk the apple right in to.

Tips for Making Caramel Apples:

Remove the wax from your apples. You’ll want to wash your apples and try to remove the wax from the apples before dipping them so the caramel will stick better. Run the apples under some hot water and use a fruit wash or dish soap and a clean scrubby pad or textured towel to rub vigorously over the apples to help remove some of the wax. Dry apples very well so no moisture remains.

Chill apples before and after dipping. After you add your skewer, you can chill your apples in the fridge so that the caramel sets up faster and less will run off the surface when dipping (and then put them back in the fridge so the caramel will set up faster).

Have toppings already prepped. If you are dipping your apple into toppings, make sure you already have your bowls of toppings ready so the caramel doesn’t set before you can get your toppings together.

Drizzle chocolate after cooling: You can also drizzle melted chocolate over your apple for a yummy addition, but wait until the apples are cool so the warm caramel doesn’t melt the chocolate.

How to Make Caramel Apples:

Prepare the apples: Once clean, make sure the apples are thoroughly dry before dipping! Skewer your apple with your stick or fork and set aside.

Melt the caramel: Put your caramels and heavy cream/milk in a microwave-safe bowl and heat for 30-second increments, stirring well between each heating session, until the caramel is smooth and melted. If the mixture seems thin, let it sit for a minute or two to thicken up a bit before dipping.

Can I make caramel apples on the stovetop without a microwave?

Yes! If you don’t have a microwave, you can still make caramel apples easily in a saucepan, a double-boiler pot, or a glass Pyrex-type bowl set on top of a saucepan of boiling water (it will take longer to melt this way, so be patient).

For a regular saucepan, add caramels and milk to the pan and heat on medium-low heat, stirring until melted. If using the double-boiler or bowl on top method, just bring a few inches of water to a boil in a pot, set the top of the double boiler or glass bowl on top with your caramel and milk, reduce the heat to a low boil/simmer and stir occasionally until melted.

Dip apples: Now that your caramel is melted, spray a tray or plate with nonstick cooking spray and dip your apple into the melted caramel at an angle, twisting it around until the apple is coated as well as you would like.

Lift the apple to let the excess caramel drip off and scrape the bottom over the side of the bowl to get extra excess. As the caramel gets lower in the bowl, you can also use a spoon to pour the caramel over the apple to cover the sides or tilt the bowl or pan so the caramel pools in one spot.

After dipping in your caramel, you can do a second dip into your topping of choice to give it some added flavor before setting it on your tray or plate. Try some black and orange sprinkles for a Halloween caramel apple treat!

If your caramel starts to set as you continue dipping your apples, reheat it for 15 seconds at a time in the microwave until the texture is dippable again.

Let the caramel set: Let your apples cool in the fridge for about 15-30 minutes to allow the caramel to fully set on your nonstick sprayed parchment paper or lined wax paper surface. Now your apple is ready to eat!

How do I store caramel apples?

You can store caramel apples in the fridge for up to two weeks and you can also wrap them in cellophane or clear treat bags individually to give as gifts!

More apple recipes:

Easiest Homemade Caramel Apple

Make delicious caramel apples at home and add gourmet toppings

Course Dessert

Cuisine American

Keyword caramel apple, homemade caramel apple

Prep Time 30

Cook Time 30

Cooling Time 30

Total Time 1 30

Servings people

Calories 97kcal

Author Laura Gummerman

Cost $15

Equipment

8-10 wooden skewers
microwave or saucepan or double boiler if using the stove
microwave or heatproof bowl

Ingredients

2 11-ounce bag of wrapped caramels like Kraft brand
8-10 small to medium apples
3 tablespoons heavy whipping cream or milk
chopped toppings of your choice

Instructions

Prepare the apples: Make sure the apples are thoroughly dry before dipping! Skewer your apple with your stick or fork and set aside.
Melt the caramel: Put your caramels and heavy cream/milk in a microwave-safe bowl and heat for 30-second increments, stirring well between each heating session, until the caramel is smooth and melted. If the caramel seems thin, let it sit for a minute or two to thicken up a bit before dipping.
Dip the apples: Now that your caramel is melted, spray a tray or plate with nonstick cooking spray and dip your apple into the melted caramel at an angle, twisting it around until the apple is coated as well as you would like. Lift the apple to let the excess caramel drip off and scrape the bottom over the side of the bowl to get extra excess. As the caramel gets lower in the bowl, you can also use a spoon to pour the caramel over the apple to cover the sides or tilt the bowl or pan so the caramel pools in one spot.
After dipping in your caramel, you can do a second dip into your topping of choice to give it some added flavor before setting it on your tray or plate. Try some black and orange sprinkles for a Halloween caramel apple treat!
If your caramel starts to set as you continue dipping your apples, reheat it for 15 seconds at a time in the microwave until the texture is dippable again.
Let the caramel set: Let your apples cool in the fridge for about 15-30 minutes to allow the caramel to fully set. Now your apple is ready to eat!

Notes

Can I make caramel apples on the stovetop without a microwave?

Yes! If you don’t have a microwave, you can still make caramel apples easily in a saucepan, a double-boiler pot, or a glass pyrex-type bowl set on top of a saucepan of boiling water (it will take longer to melt this way, so be patient). For a regular saucepan, add caramels and milk to the pan and heat on medium-low heat, stirring until melted. If using the double-boiler or bowl on top method, just bring a few inches of water to a boil in a pot, set the top of the double boiler or glass bowl on top with your caramel and milk, reduce the heat to a low boil/simmer and stir occasionally until melted.

You can store caramel apples in the fridge for up to two weeks and you can also wrap them in clear treat bags individually to give as gifts!

Nutrition

Butterbeer Recipe

Elsie Larson — Sun, 13 Sep 2026 13:02:00 +0000

As huge Harry Potter fans, we wanted to create the perfect homemade butterbeer recipe that tastes similar to the one served at The Wizarding World of Harry Potter at Universal Studios. This recipe is sweet and sparkling with a butter flavor and the most delicious caramel foam on top.

Prepare to be transported to Hogsmeade with this magical recipe! If you are planning a Harry Potter movie marathon or a Harry Potter birthday party- you have to try this recipe.

What is Butterbeer?

In the Harry Potter books, Butterbeer is a delicious beverage the wizard children enjoy when visiting Hogsmeade. In the books, Butterbeer is described as having a very slight alcoholic content. Of course, in the parks and in pretty much all homemade recipes, including this one, it is alcohol-free.

Butterbeer was also a real drink in England called “Buttered Beer” in the 1500s. It was made from beer, sugar, eggs, nutmeg, and cloves.

For the purposes of this recipe, we are making a version of Butterbeer that is very close to what is served in the parks.

Ingredients in Harry Potter Butterbeer

Cream Soda – Good old-fashioned cream soda is the base for this sparkling beverage.
Caramel Syrup – Adds a little caramel flavor (optional if you want to taste the butter flavor more).
Butter Extract – This gives your recipe that nice butterscotch flavor.
Half and Half – You can also use heavy whipping cream if you have that on hand.
Caramel Sauce – For your delicious cold foam topping.
Gold Sprinkles – An optional garnish that adds a nice touch!

How to Make Butterbeer (without topping)

Begin by making the base of your drink (without the topping). Combine cream soda with butter extract and caramel syrup.

For the caramel syrup, I used a clear syrup instead of a sauce. But if you would like to shorten your grocery list, you can use the caramel sauce for both.

How to make Butterbeer Foam Topping

In my opinion, the most delicious and important part of this recipe is the topping! In a separate glass, combine half and half and caramel sauce.

Next, use a milk frother to froth your cream until the consistency is somewhere between cream and whipped cream. When it becomes a little thicker and more foamy, you will know it’s the perfect consistency for your beverage.

If you don’t have a milk frother you can do this by hand using a small whisk.

Next, pour the topping onto your chilled drink. It is best served in a beer mug. These plastic beer mugs are a little smaller and great for children.

Tips and Substitutions

If you are in a rush, you can use premade whipped cream with a little caramel syrup on top. That is the best way to reduce prep time (although the homemade topping is worth the effort IMO).
Another fun option is to serve the base drink with scoops of vanilla ice cream to make it a butterbeer float.
This is not a good recipe to make ahead of time since it needs to be assembled right before serving and making the base ahead could result in flat soda. We recommend serving immediately.
If you are having a Harry Potter movie night, try serving Butterbeer along with popcorn, and Harry Potter candies from the movies. Don’t forget your Hogwarts House pajamas.
If you are having an adult party and want to add alcohol, I suggest adding vanilla vodka, spiced rum or butterscotch schnapps to this recipe (2-3 ounces per drink or less).

More Great Recipes

FAQ

Frequently Asked Questions

Can you substitute ingredients?

EASY Rotel Dip

Emma Chapman — Fri, 11 Sep 2026 13:05:00 +0000

If I had to pick one nostalgic food that reminds me of family gatherings at my grandma’s house, it would be Rotel Cheese Dip. Made with Velveeta cheese, rotel tomatoes and spices—this dip is easy to make for your next party. You can make this in a slow cooker (or crock pot) or simply in a large pot or skillet on the stovetop. With only 2 basic ingredients this party dip could not be easier to make!

Related: Check out our Chalupas, Pico De Gallo, Homemade Salsa, Avocado Salsa, Guacamole , Taco Dip, or Buffalo Chicken Dip.

What is Rotel Cheese Dip?

I’ve seen people call this different things, like “cowboy dip” or “ugly dip,” but in our family, we just call it Rotel. It’s made of Velveeta, a can of Rotel tomatoes, and a couple spices and herbs.

Rotel Dip Ingredients

Velveeta cheese – processed cheese
Rotel tomatoes – Mexican style canned tomatoes
Water – to make the dip thinner so it’s less like a spread
Chili powder
Cayenne – optional but I love a little spice
Cilantro – fresh

How to make Rotel Dip

My grandmother usually makes this in a crockpot (or slow cooker) by adding all the ingredients and cooking on low until melted. This is a great option if you want to have this dip sitting out, but still warm during a longer party or gathering.

Another option is to make Rotel cheese dip on the stovetop. You just add all the ingredients to a pan and melt on low heat, stirring every now and again.

Can You Make Rotel Cheese Dip Without Velveeta?

I will be the first to admit that we always make this with Velveeta (processed cheese). It’s not an ingredient I use often—in fact, this is probably one of the only recipes I use it in. But there’s just something a little nostalgic about it to me.

That being said, you can substitute the processed cheese for cream cheese and a little shredded cheddar. The consistency will be a little different, but it’s still delicious.

My family typically makes this dip without meat. But, if you want to add some cooked ground beef, sausage, or a vegetarian ground meat to this dip, it’s a great addition!

And, I’m curious, how many of you make this dip at family get-togethers? I sort of think of it as a Midwest thing, but honestly I am not even sure that’s true.

So, let me know in the comments if your family makes a version of this too. xo. Emma

Rotel Cheese Dip

a quick and easy cheese dip recipe made from Velveeta cheese

Course Appetizer

Cuisine American

Keyword cheese dip, dip, rotel, rotel dip

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 126kcal

Author Emma Chapman

Ingredients

16 ounces Velveeta cheese
1 can Rotel tomatoes 10 ounces
¼ teaspoon chili powder
¼ teaspoon cayenne
2-3 tablespoons water
1-2 tablespoons cilantro chopped
salt and pepper

US Customary – Metric

Instructions

In a medium size pan or pot, add the cubed cheese, Rotel (do not drain), chili powder, cayenne, and a little salt and pepper.
Melt on low heat, stirring occasionally.
Once melted, add 2-3 tablespoons of water to thin slightly.
Stir in the cilantro. Add more salt and pepper if desired.

Notes

You could also cook this in a crockpot on low heat.

You can add 8-10 ounces of ground beef, sausage, or a vegetarian ground meat. Cook the meat before, then stir in once the other ingredients are melted.

Nutrition

Roasted Pumpkin Seeds Recipe

Elsie Larson — Wed, 09 Sep 2026 13:02:00 +0000

I’ve made roasted pumpkin seeds every single year since my mom let me help as a kid. Every year, someone asks me to post the recipe, but I’ve always been like, “nah—it’s not really a recipe!” It’s SO simple.

But I figured I’ll go ahead and share how I make roasted pumpkin seeds. They are delicious and a fun autumn tradition!

Ewwww! Just kidding. I actually LOVE the smell of pumpkin guts. It’s a childhood memory thing, I think.

How to easily remove pumpkin seeds from pulp?

First, remove all of the seeds from the inside of a pumpkin. Place them into a large bowl of water, removing as much big pieces of pulp as possible.

The heavier bits of pulp will sink to the bottom while the seeds themselves will float. You will still need to use your (clean) hands to remove some of the bits of pulp from the seeds. Gently rub the seeds between your fingers and much (nearly all) the pulp will release and go into the water.

Then give the seeds a good rinse. If any small bits of pulp remain, I just leave those—they don’t hurt anything!

Every pumpkin will yield a different amount of pumpkin seeds, or you might be working with seeds from many pumpkins. So, I think of this recipe as more of a ratio:

1/3 cup seeds + 1 teaspoon oil + 1/2 teaspoon seasoned salt = delicious

You can adjust the oil and salt based on how many seeds you are roasting.

Roasted Pumpkin Seeds Ingredients

Pumpkin seeds
Oil – canola and vegetable are great as they have no flavor but you could use something like coconut oil and add a little more flavor.
Seasoned salt – I love Lawry’s

How to make Roasted Pumpkin Seeds

Bake at 350°F for about 10 minutes. To keep them from burning, I like to stir them halfway through with a spatula. Watch them carefully because they burn easily.

You’ll know they’re done when most seeds are golden in color. I like mine a little overcooked, but that’s coming from someone who likes burnt popcorn. Ha!

Can you eat the shells of pumpkin seeds?

Yes, you absolutely can! I like to mix my roasted pumpkin seeds with about 1/3 or 1/4 as many candy corn candies. So, if I had a cup of roasted pumpkin seeds I’d add around 1/3 cup of candy corn. I love the sweet and salty mix!

Do you have a food that you strongly associate with autumn? xo. Elsie

Roasted Pumpkin Seeds

an easy method for making roasted pumpkin seeds

Course Snack

Cuisine American

Keyword roasted pumpkin seeds

Prep Time 2

Cook Time 10

Total Time 12

Servings servings

Author Elsie Larson

Ingredients

⅓ cup pumpkin seeds
1 teaspoon oil
½ teaspoon seasoning salt
2-3 tablespoons candy corn optional

Instructions

Remove the pumpkin pulp from the seeds by soaking in water. Then rinse off any last bits (but it's OK if a tiny bit remains).
Place the seeds on parchment paper and let them dry.
In a bowl toss together the seeds, oil, and seasoning salt.
Bake at 350°F for 10 minutes, stirring halfway to rotate the seeds.
Allow to cool and then mix with candy corn if using.

Notes

I like to use olive oil, but any oil is OK.

I use Lawry’s seasoning salt but other all purpose mixes that contain salt will work too.

You can double or triple the ratios as needed based on how many pumpkin seeds you have.

Appletini – Apple Martini

Emma Chapman — Mon, 07 Sep 2026 13:10:00 +0000

An Appletini, or an Apple Martini, is made with only four ingredients and is easy to make and certainly easy to drink. It’s a dessert martini that leans toward the sweet side but unlike some dessert martinis, like Birthday Cake Martini, it’s not creamy. I’ll share my Appletini recipe along with ways to change it up to suit your taste.

While I usually make this recipe with vodka, you could swap it for gin for a slightly more floral, and more classic martini variation. You could also choose to add a little cinnamon and sugar to the rim to up the dessert martini vibes.

Appletini Ingredients

Vodka – Choose a quality vodka such as Ketel One, Tito’s or Grey Goose.
Apple Juice – The apple flavor in this recipe comes from both apple juice and schnapps liqueur.
Sour Apple Schnapps – This is where the sour apple flavor comes in as well as the green color. They also make Apple Schnapps in red if you prefer a red appletini.
Lemon Juice – Freshly squeezed.
Optional Garnish – We like to use a slice of Granny Smith apple as an optional garnish.

You’ll see in the photo below I used a sparkling apple juice for the Appletinis pictured here, but this is not necessary. Any apple juice will work.

How to make an Apple Martini

In a cocktail shaker, add all ingredients. Then add ice. Shake vigorously until the outside of the shaker feels very cold against your hand.

Stain into a chilled martini glass. Garnish with a Granny Smith apple slice.

Tips & Substitutions

You could use gin instead of vodka if you prefer.
Any kind of apple juice works fine. You could also use an apple cider for this recipe.
Store clean martini glasses in your freezer and you’ll always have a chilled glass ready for when you need it.
If you don’t have a cocktail shaker, a mason jar with a lid will also work. Simply strain through a cocktail strainer to keep the ice from getting into your drink.

History of the Appletini

This drink was created on the Fourth of July in West Hollywood at a bar called Lola’s. The owner, Loren “Lola” Dunsworth, was approached by reps from Ketel One vodka to create a signature martini. She noticed an unused bottle of apple schnapps and asked bartender Adam Karsten to mix up a drink.

In pop culture, the Appletini was the drink Zach Braff’s character ordered on Scrubs. It was also the drink of choice for Mark Zuckerberg and Sean Parker’s meeting in The Social Network movie. Lol.

More Apple Recipes You’ll Love:

Frequently Asked Questions

What is schnapps?

Gummy Bear Shot

Elsie Larson — Sat, 05 Sep 2026 13:00:00 +0000

The Gummy Bear shot is an adorable novelty shot recipe that tastes just a gummy bear. This recipe is inspired by a favorite childhood candy with an adult twist. This is the perfect playful shot recipe to make for your next celebration.

Create this iconic candy-inspired shot using a mix of fruity liquors. Your friends will love this cute shot.

More shot and drink recipes: Lemon Drop Shot, Green Tea Shot, Basic Jello Shots, Chocolate Cake Shots, Mexican Candy Shots, Pineapple Upside Down Cake Shots, Jolly Rancher Shot.

Ingredients in a Gummy Bear Shot

Cherry Vodka – The base of your drink.
Peach Schapps – Adds a nice peach flavor to your shot.
Pineapple Juice – Adds more tropical flavor to this recipe.
Lemon-Lime Soda – Such as Sprite. Just a splash to add some bubbles.
Gummy Bears – Are an optional garnish (and so cute!)

I served my shots in these simple shot glasses along with my favorite brand of gummy bears.

Vodka Gummy Bears

To take this recipe to the next level, make vodka soaked gummy bears to use as a garnish. Soak gummy bears in vodka at room temperature for 8 hours, or overnight. Remove excess vodka and use the new (plumper) vodka gummy bears as garnish for this shot.

Instructions

In a cocktail shaker, combine one ounce cherry vodka and one ounce peach schnapps. Next, add pineapple juice and ice.

Shake for 10-15 seconds.

Pour into a shot glass and add a splash of lemon-lime soda.

Add a gummy bear for garnish. I added one to the edge of each glass (cut a slit in the bottom using a knife). You can also add gummy bears to the inside of your shot if you wish—it’s totally optional.

Tips & Tricks for Making

For a white gummy bear shot, use pineapple vodka and be sure to use pineapple juice. The rest of the recipe is the same. Fun fact: The white gummy bear is pineapple flavored.
If you want a more neutral color shot, choose an uncolored cherry vodka. My shots are red because of the color from the cherry vodka.
If you don’t have cherry vodka on hand feel free to use unflavored vodka or another fruity flavor. You could add a splash of grenadine if you want some red color.
You can batch this recipe in advance, just save the lemon-lime soda to add when you are serving.
For an ever sweeter shot, add a sugared rim.
Substitutions: You can sub cherry vodka for raspberry vodka. Pineapple juice can be subbed for cranberry juice or peach juice. If you don’t have a cocktail shaker, you can use a mixing glass with ice.

Variations

White Gummy Bear Shot Recipe If you want to tweak this recipe into a white gummy bear shot simple swap out the cherry vodka for pineapple vodka and garnish with a white gummy bear.
Gummy Bear Cocktail If you prefer a cocktail to sip over a shooter, simply double this recipe and serve it in a martini glass or a rocks glass with an ice cube. And a gummy bear garnish!

More cute party recipes you may like

Birthday Cake Cookies
Birthday Cake Pops
Birthday Cake Shot
Cookie Dough Dip
Looking for a mocktail? Try our virgin mojito recipe

If you enjoy our recipe, please remember to leave us a 5-star rating. If you’re building your home bartender skills, try making your own sour mix and simple syrup.

FAQ

Frequently Asked Questions

What are gummy bear shots made of?

Guasacaca – Avocado Sauce

Emma Chapman — Fri, 04 Sep 2026 13:09:00 +0000

Guasacaca, or Venezulean avocado sauce, is a flavorful, fresh and delicious sauce (or dip!) that every home cook should know how to make IMO. If you’ve never had guasacaca before it’s sort of a cross between guacamole and chimichurri sauce.

I love this homemade guasacaca alongside appetizers like tequeños or cachapas. But it’s also the perfect compliment to grilled meat (like carne asada) or to go on nachos or tacos.

Guasacaca Ingredients

Avocados
Onion – I like yellow onion for a little sweetness, red is OK too
Green bell pepper
Jalapeño
Garlic
Cilantro
Parsley
Vinegar – I use rice vinegar, apple cider or simply white vinegar is fine too
Lime
Oil – I use olive oil but a plain oil, like canola or vegetable, would work well too
Salt

How to make Guasacaca

Cut open the avocados and scoop out the meat. Smash well in a bowl with a fork. Set aside.

In a food processor add the bell pepper, jalapeño (seeds removed), garlic, cilantro and parsley. Pulse until a very fine texture.

Add the vegetable mixture to the smashed avocado bowl. Add the vinegar, lime juice and oil. Stir until well combined. Taste and add salt until you’re happy with it.

Notes

To me part of the appeal of this avocado sauce is the texture. It isn’t as thick and chunky as traditional guacamole. This can be a great dip but it also can be a really great sauce to pour or drizzle into things so a thin texture is the goal. This is why I recommend blending up the vegetable and herb ingredients in a food processor. A mortar and pestle could also work well.
I remove all the seeds and from the jalapeño before adding it in. If you want more heat leave some of the seeds in. If you aren’t sure you can remove all the seeds and then add a different spice at the end along with salt, like red pepper flakes.
Guasacaca is best served fresh, the day it is made. Avocado tends to turn brown as it’s exposed to air. So, if you do have leftovers or want to try and save this sauce here are some options. If you want to save it for later in the day or the next day I would cover it, pressing the plastic wrap right onto the sauce so no air can get in. If you want to save it for more than 24 hours I would put the sauce in an ice cube tray and freeze it.

More Sauce and Salsa Recipes

Guasacaca

A fresh and flavorful Venezuelan avocado sauce

Course condiment, Snack

Cuisine Venezuelan

Keyword avocado sauce, guasacaca

Prep Time 10

Total Time 10

Servings

Calories 96kcal

Author Emma Chapman

Ingredients

2 ripe avocados
½ yellow onion
1 green bell pepper
1 jalapeño
3 cloves garlic
⅓ cup cilantro
¼ cup parsley
2 tablespoons vinegar
1 lime
¼ cup olive oil
¼ teaspoon salt

Instructions

Cut open the avocados and scoop out the meat. Smash well in a bowl with a fork. Set aside.
In a food processor add the bell pepper, jalapeño (seeds removed), garlic, cilantro and parsley. Pulse until a very fine texture.
Add the vegetable mixture to the smashed avocado bowl.
Add the vinegar, lime juice and oil.
Stir until well combined.
Taste and add salt until you’re happy with it.

Notes

I remove all the seeds and from the jalapeño before adding it in. If you want more heat leave some of the seeds in. If you aren’t sure you can remove all the seeds and then add a different spice at the end along with salt, like red pepper flakes.
Guasacaca is best served fresh, the day it is made. Avocado tends to turn brown as it’s exposed to air. So, if you do have leftovers or want to try and save this sauce here are some options. If you want to save it for later in the day or the next day I would cover it, pressing the plastic wrap right onto the sauce so no air can get in. If you want to save it for more than 24 hours I would put the sauce in an ice cube tray and freeze it.

Nutrition

Starbucks Medicine Ball

Emma Chapman — Thu, 03 Sep 2026 13:00:00 +0000

This Starbucks medicine ball recipe is something you can find on the starbucks secret menu. It’s sometimes referred to as the “Cold Buster” and is now officially on the menu as Honey Citrus Mint Tea. This is an ultra comforting hot drink for when you’re feeling stuffy from a cold or need something to soothe an off-feeling stomach. It’s a must during flu season but honestly, I also love this drink even when I’m feeling great—it’s delicious!

While it’s great to order this at Starbucks if you’re out and about, I like making it at home even more as you can use fresh herbs and customize the flavor and sweetness level to your liking.

Related Try more Starbucks copycat recipes: London Fog drink, Pink Drink, Paradise Drink, Mango Dragon Fruit Refresher, Strawberry Acai Refresher, Egg White Bites and homemade Frappuccino.

Ingredients

Hot Water
Lemonade bottled or made from a mix
Mint Tea Any type of mint or spearmint tea. Starbucks specifically uses Jade Citrus Mint green tea.
Peach Tea Starbucks uses Peach Tranquility tea. Any type of peach tea will work great.
Honey or agave.
Lemon freshly squeezed lemon juice.
Mint fresh mint leaves.

If you want a no-sugar added option for the lemonade, I recommend using water and True Lemon, which is simply crystalized lemon. I like adding this to drinking water, too.

What does Medicine Ball taste like?

The Medicine Ball (officially known as Honey Citrus Mint Tea on the Starbucks menu) tastes like a warm, sweet citrus and mint tea drink.

How to make Starbucks Medicine Ball Drink

To a large mug, add the lemonade mix, tea bags, honey, lemon slices, and mint leaves.

Heat the water to around 200°F (93°C) and pour into the mug. This will likely mix the honey and lemonade mix, but if you see any give the mixture a few stirs with a spoon to mix everything together well.

Allow to the tea to steep in hot water for 3-4 minutes. Sip as soon as it’s cool enough to enjoy. This also smells amazing in addition to being delicious.

Tips for Making

If you are using pre-made (bottled) lemonade instead of water and a mix, you should heat the lemonade along with the water in this recipe.
Honey can be soothing for a sore throat, but if you want to avoid all added sugars you can skip it or use less than this recipe calls for.
While peach tea makes this Medicine Ball recipe more like the Starbucks version, you can use other fruit herbal teas if you prefer, like orange, pineapple, lemongrass, lemon verbena or chamomile.
If you use herbal teas your drink will be caffeine-free. Of course, if you prefer the added caffeine, be sure to choose teas that contain caffeine. You could use or add a green tea bag for some anti-inflammatory properties.

How to Order a Starbucks Medicine Ball

The Medicine Ball started out as a secret menu item. If you you want to order this drink at Starbucks the official menu name for it is Honey Citrus Mint Tea. If you are about to order and you can’t remember that name, don’t stress. Most baristas at Starbucks recognize the name Medicine Ball as that is how the drink originated.

Benefits of Starbucks Medicine Ball

A hot beverage is good for coughs as they can help sooth soreness
Honey is also good for sore throats and coughs as it can help sooth soreness
Lemon contains vitamin C and antioxidants — both can boost your immune system.
Mint can help with digestive health as well as with allergies.
Given this beverage does not contain caffeine you can drink this anytime of day or night; and being well hydrated has many health benefits.

Frequently Asked Questions

Are lemons good for you?

Pink Squirrel Cocktail

Elsie Larson — Tue, 01 Sep 2026 13:04:00 +0000

You are going to love this creamy, cherry-flavored cocktail! It reminds me of a cherry version of the Grasshopper. It’s one of the best dessert cocktails I have ever tried. The name Pink Squirrel comes from its pink color.

The Pink Squirrel cocktail recipe was created at Bryant’s Cocktail Lounge by Bryant Sharp in Milwaukee, Wisconsin, in the 1940s. Let’s learn to make a Pink Squirrel, shall we?

Ingredients

Crème De Noyaux – This almond-flavored liqueur is made from apricot or peach kernels or cherry pits. This liqueur is similar to amaretto with a reddish color that gives the Pink Squirrel its pink color.
White Crème De Cacao – For this recipe, you will use white (or clear) Cream De Cacao as the dark version wouldn’t work for the pale pink color.
Heavy Cream – Gives this cocktail a super creamy finish.
Nutmeg – Fresh ground nutmeg is best. You can typically find whole nutmeg in the spice section of the grocery store.
Maraschino Cherries – Are an optional garnish.

Equipment Needed: The best glassware option for this cocktail is a martini glass or a coupe glass. You will also need a cocktail shaker.

Instructions

In a cocktail shaker filled with ice, add the creme de noyaux, white cream de cacao and heavy cream.

Shake for 10-15 seconds or until the shaker feels well chilled.

Strain and pour into a coupe glass.

Garnish with some maraschino cherries and a sprinkling of fresh ground nutmeg.

Tips for Making

Cream De Noyaux Substitution – This ingredient can be tricky to find. I had to order mine as no local stores carried it. You can substitute cream de noyaux with amaretto. That will give you a flavor that is similar, but you will be missing the pink color. To add the pink color in, you can use a drop of food coloring or a half ounce of pomegranate juice.
Garnish Ideas – The Pink Squirrel is typically garnished with fresh nutmeg and maraschino cherries. Some other fun ideas are a pink sprinkled rim, adding whipped cream to the drink as a topping or adding a pink candy (or a cocktail skewer with several candies) to the top of the drink.
Pink Squirrel Milkshake – Turn the Pink Squirrel into a frozen cocktail! In a blender, combine 2 tablespoons creme de noyaux, 2 tablespoons white creme de cacao and 2 cups vanilla ice cream. Top with whipping cream, fresh nutmeg and a maraschino cherry.
Pink Squirrel Float – Mix 2 tablespoons creme de noyaux and 2 tablespoons white creme de cacao in a cocktail shaker and strain into a martini glass. Top with a generous scoop of vanilla ice cream. Garnish with a sprinkle of fresh nutmeg and a cherry.

More Sweet Cocktail Recipes

Frequently Asked Questions

What is a Pink Squirrel cocktail made of?

Pumpkin Cream Cold Brew

Emma Chapman — Mon, 31 Aug 2026 13:15:00 +0000

That’s right, this is the best Starbucks copycat recipe for the Pumpkin Cream Cold Brew. So, if that’s your current drink order, I’ll show you how to make it at home with just a few ingredients. It’s a delicious cold counterpart to the warm PSL.

This drink is all about the foam; pumpkin cold foam, that is. It’s essentially made of two components: cold brew coffee and pumpkin cold foam on top.

Pumpkin Cold Foam

Half and half (which is equal parts whole milk and cream)
Pumpkin Spice Syrup
Cinnamon for the top, optional

You will also need some cold brew coffee, which you can make or buy.

Another great use for pumpkin cold foam is to add to an Irish Coffee in place of the whipped cream. If you do, I’d recommend using heavy whipping cream in place of the half and half in this recipe.

Directions

Make the cold brew coffee. If needed, you could also brew coffee using another method and then allow it to fully cool. If you do this, I’d recommend brewing the coffee stronger than your normally do, as the ice will water it down some as you sip your drink.

To make the foam, combine the half and half and syrup in a container and use a frothing wand to combine. The mixture will become very foamy, like a very soft whipped cream.

Add ice to your glass. Then fill with the cold brew coffee until the glass is about 3/4 full. Then top the drink with the pumpkin cold foam. Sprinkle a little cinnamon on top if desired.

Tips for Making

If you don’t have a frothing wand, you could incorporate air into the cream by whisking by hand, to create the foam.
Another option to try is place the ingredients in a jar with a lid and shake rigorously. While these options will work, I think the best results and the easiest is to use a frothing wand.
Making a pumpkin cream cold brew at home means you can customize it to your liking! Add more or less syrup depending on your taste. You can also use more cold foam than I recommend here if you like.