A Grateful Meal

Fall

Creamy Chicken Enchilada Soup

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This post contains links that pay me a small commission at no extra cost to you.

This Creamy Chicken Enchilada soup is warm, slightly spicy, and so comforting. It’s loaded with veggies and chicken in a creamy enchilada broth.

I love making soups. They’re fabulous for meal prep because they’re so easy to double and save some for leftovers for later. They freeze well too! Sometimes when I’m strategizing with my clients, we talk through practical ways to plan for the week ahead. We’ll discuss what’s on the schedule and what barriers there might be in making sure that they have satisfying meals for the week ahead. One of those ways is to make something once and eat it multiple times throughout the week. Soup like this Creamy Chicken Enchilada Soup is perfect for this type of challenge. Plus, it only takes about 30 minutes from start to finish.

Close up of creamy enchilada soup with a spoon in the bowl

Ingredients

Onion and garlic: These are the basis for all good soups. If you’re really short on time, buy the pre-cut onions and minced garlic to save some extra time chopping.

Chipotle peppers in adobo sauce: These are my favorite thing to add to Latin-inspired dishes. They’re smoked jalapeno peppers in this rich, smokey sauce. You can buy them in a can or jar – I like the resealable jar personally because you can close them back up easily and put them in the fridge for when you need more. A little goes a long way with these peppers.

Chicken stock: My go-to stock brand is Kitchen Basics Unsalted Chicken Stock. I posted about it recently on my weekly grocery finds on my Instagram account.  

Enchilada sauce: If you have homemade, that’s fine, but I used a canned variety from the grocery store. It was perfect.

Black beans: Just one can will do, but you could add two to pump up the protein and fiber. If you want to help cut the sodium, give the beans a good rinse before adding them to the pot.  

Corn: I used a small can of corn, but you can also use frozen corn.  

Seasonings: I used cumin, chili powder, and oregano for flavors. I skipped adding salt since there was plenty in the canned enchilada sauce and black beans.  

Cooked, shredded chicken breast: I like to make shredded chicken to have on hand throughout the week, and this is a perfect way to use it up. If you’re in a hurry, you can buy a rotisserie chicken from the grocery store and shred it to add to the soup instead.

Cream cheese: This is what gives it the creaminess. Adding things like cream cheese to dishes may not be seen as “healthy,” but adding fun ingredients like this can help us feel more satisfied with our food. Finding satisfaction is one of the principles of Intuitive Eating. Grab my free ebook on this topic to help you discover a more satisfying way of eating and approaching health.

Toppings: This is another way you can add satisfaction and variety to this soup. Pick your favorites: crunch tortilla chips, fresh cilantro, creamy avocado, or tangy sour cream all go really well in this soup.  

How to Make Creamy Chicken Enchilada Soup

This soup is on the table in less than 30 minutes, thanks to the pre-cooked chicken. First, you’ll saute the onions for a few minutes, then add the rest of the ingredients except for the cream cheese and 1 cup of the stock. About 5 minutes before the soup is done, you’ll blend the remaining stock with the cream cheese and add it to the soup to simmer for the last 5 minutes. Boom. Dinner is less than 30 minutes.

Overview of creamy enchilada soup with a spoon in the bowl on a white countertop

Creating Satisfying Meals

One of the reasons that I love this recipe is that it combines so many of the flavors and textures that I love. It’s a great recipe to have in my back pocket when time is tight, and I need something satisfying quick. Learning how to do that is a skill that has been so helpful in Intuitive Eating – listening to my body’s desires and preferences for food while still giving myself the nutrition that I need.

Close up of creamy enchilada soup with a spoon in the bowl on a white countertop
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Creamy Chicken Enchilada Soup

Overview of two bowls of creamy enchilada soup with a spoon in the bowl on a white countertop
  • Author: Melissa
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4–6 servings 1x
  • Category: Soup, Tex-Mex, Chicken
  • Cuisine: Soup
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Ingredients

  • 1 tbsp. olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 tbsp. chipotle peppers in adobo, chopped
  • 3 cups of chicken stock, divided
  • 1 (10 oz.) can of enchilada sauce
  • 1 (15.5 oz.) can of black beans
  • 1 (8.5 oz.) can of corn
  • 1 tbsp. cumin
  • 1 tbsp. chili powder
  • 1 tsp. dried oregano
  • 1 lb. of cooked, shredded chicken breast
  • ½–1 block of cream cheese
  • Toppings of choice: sliced jalapenos, cilantro, avocado, sour cream, tortilla chips

Instructions

  1. Heat olive oil in large soup or stockpot over medium-high heat. Saute onion in olive oil for about 5 minutes. Add garlic and chipotle peppers and saute for 1 minute longer.
  2. Add 2 cups of chicken stock, enchilada sauce, black beans, corn, cumin, chili powder, oregano, and cooked/shredded chicken breast. Bring to a boil, then lower heat, and cook for about 20 minutes.  
  3. About 5 minutes before ingredients are done, blend cream cheese and remaining 1 cup of chicken stock together in a blender. Add to soup and cook for about 5 minutes longer. Serve with your favorite toppings.

Keywords: Soup, Enchilada, Chicken

Instant Pot Swiss Steak

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This Instant Pot Swiss Steak is an old-school classic using a modern method, the Instant Pot. It’s chock full of veggies like tomato sauce and onions with tenderized steak.

Swiss steak is one of those old-school recipes. I remember my parents making it for an easy weeknight meal. Swiss steak doesn’t have origins in Switzerland – it is made from a tougher cut of meat, but is “swissed” or tenderized through pounding or rolling the steak. I didn’t bother with either of these techniques to tenderize the steak. Instead, I used my Instant Pot to help tenderize the steak with a high-pressure setting. After the steak is tenderized, it’s typically braised in a tomato and onion sauce. 

A plate of instant pot swiss steak with green beans and rice on a countertop.

Ingredients

Steak: You can use either bottom round, top round, or round steak. These steaks are typically quite lean, which is why they’re on the tougher side if you were to try to straight-up grill them. Instead, these types of steaks benefit the most from braising or tenderizing the steak, which is precisely what this recipe does.  

Flour: I used all-purpose, but you could use whatever type of flour you like. I dredged the steak through the flour for two reasons. One is that the four creates a dry surface for the steak that will sear better, locking in the juices. And two, because a light flour crust will help soak up more of the tomato sauce and provide more flavor. 

Onions and garlic: This duo is a classic base to just about anything, especially when it comes to a tomato sauce. 

Crushed canned tomatoes: My absolute favorite crushed canned tomatoes are San Marzano, but use what you like of course. 

Smoked paprika: Adding smoked paprika makes this dish next level. Of course, you can use sweet paprika, but the smoked variety gives a lot of extra flavor. 

Worcestershire sauce: This sauce gives a nice meaty, umami flavor to the tomato sauce. 

Sage: Fresh is always best, but you can use dried. If you use dried, you’ll need to decrease the amount from 1 tbsp. to 1 tsp.  

How to Make Instant Pot Swiss Steak 

This method uses two Instant Pot functions – the sauté function and the manual pressure function. After the steak has been seasoned and dredged in flour, you’ll sear it in the Instant Pot with oil. If your Instant Pot is small, you may have to work in batches. After the steak is seared, you’ll sauté the onions and garlic in the oil until soft and fragrant. 

Then you’ll add the rest of the ingredients and add the steak back to the Instant Pot. Using the high-pressure setting and cooking for about 12-15 minutes will tenderize the steak and marry all of the flavors together in the tomato sauce, making the perfect Instant Pot Swiss Steak. 

A plate of instant pot swiss steak with green beans and rice.

How to Serve Instant Pot Swiss Steak

Swiss steak is great paired with all sorts of side dishes. Here are few that go well:

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Instant Pot Swiss Steak

A plate of instant pot swiss steak with green beans and rice on a countertop.
  • Author: Melissa
  • Cook Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Instant Pot, Dinner, Steak
  • Method: Instant Pot, Pressure cooker
  • Cuisine: American
Scale

Ingredients

  • 2 lbs of bottom round, top round, or round steak, cut into 4 equal pieces, trimmed of excess fat
  • 2 tbsp. all-purpose flour
  • Salt and pepper, to taste
  • 2 tbsp. oil, divided
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 cups of crushed canned tomatoes
  • 1 ½ tsp. smoked paprika
  • 1 ½ tbsp. Worcestershire sauce  
  • 1 tbsp. fresh sage, chopped finely

Instructions

  1. Season flour with salt and pepper in a shallow dish. Dredge steak through the flour. Heat 1 tbsp. of oil in the pot of the Instant Pot using the sauté function and sear the steak just until it’s browned on each side (it does not have to be cooked through at this point). Put the steak on a separate plate and set aside.
  2. Add an additional 1 tbsp. oil to Instant Pot. Sauté onion for 4-5 minutes, then add garlic, tomatoes, paprika, Worcestershire sauce, and sage. Turn off the sauté function.
  3. Change function to manual on high pressure. Add steak back to the pot and cook on high pressure for 12-15 minutes (depending on thickness, use 15 minutes for thicker steaks). Use the quick-release valve to allow to depressurize. Serve with your favorite sides.

Churro Chex Mix

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This Churro Chex Mix is a sweet party mix or dessert made with Chex cereal, chocolate, and cinnamon that can be made right in the microwave! It’s a total crowd-pleaser. 

Who doesn’t love churros? I mean it’s sweet cinnamon dough dipped in chocolate – what’s not to like? Yum. Now take those flavors and put it into party mix? Double yum.

Sheet pan of churro chex mix with a spoonful a cinnamon next to it.

Ingredients

White chocolate chips: I really like white chocolate – I used a 22 oz. of white chocolate chips. You can use your favorite brand. It’s much more neutral-flavored over regular chocolate, so it’s a great vehicle to allow the cinnamon flavor to come through.

Coconut oil: Adding a little bit of coconut oil helps the melted chocolate have a consistent, silky texture. If you don’t have coconut oil, you can use a neutral-tasting oil like canola, light-tasting olive oil, or avocado oil.

Cinnamon: Ground cinnamon is the star of the show with its warm spicy flavor.  

Chex cereal: I used three different kinds of Chex cereal: rice, wheat, and corn. If you want a gluten-free snack mix, use only rice and/or corn Chex, but you’ll also have to trade out pretzels for a gluten-free version.

Pretzels: You can use salted or unsalted pretzels, but I personally prefer the salty ones for a salty and sweet combination.

Dark chocolate chips: Typically, you dip your churros in rich, dark chocolate, so adding some dark chocolate chips seemed natural. You don’t end up melting the dark chocolate – you keep them whole as a mix-in. Pick your favorite dark chocolate chips, or you can also use something like dark chocolate M&Ms if you’d prefer.

Mixed nuts: Feel free to use mixed nuts or your favorite nut by itself. I used almonds because it’s what I had on hand. You can’t go wrong here. Use salted or unsalted depending on your preferences. You do you.

Close up of churro chex mix

How to Make Churro Chex Mix

All Chex mixes are easy to make, and this Churro Chex Mix is no different. I made a Ranch Chex Mix recently that was just as delicious and easy. For this recipe, you’ll need to first melt the white chocolate chips and coconut oil in the microwave. Once the chocolate is smooth and silky, you’ll add the cinnamon. After this, you’ll add in the cereal, pretzels, dark chocolate chips, and nuts to evenly coat with the white chocolate and cinnamon. Lastly, you’ll need to spread the mixture out on a sheet pan to cool and harden. At this point, you’ll only need to try to refrain from snacking on the mix until it’s cool. Good luck. 

Bowl of churro chex mix next to a sheet pan of churro chex mix
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Churro Chex Mix

Bowl of churro chex mix next to a sheet pan of churro chex mix
  • Author: Melissa
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes + cooling time
  • Yield: 12–13 cups of snack mix 1x
  • Category: dessert, snack
  • Method: microwave
Scale

Ingredients

  • 1 large bag of white chocolate chips (about 22 oz.)
  • 1 tbsp. coconut oil
  • 1 tbsp. ground cinnamon
  • 3 cups of rice Chex
  • 3 cups of wheat Chex
  • 3 cups of corn Chex
  • 2 cup pretzels
  • 1 cup of dark chocolate chips
  • 1 cup of mixed nuts or nuts of your choosing (I used almonds)

Instructions

  1. Melt white chocolate chips and coconut oil in a large microwave-safe bowl on high in the microwave on intervals of 1 ½ – 2 minutes until completely silky smooth.
  2. Add cinnamon into white chocolate and stir until thoroughly distributed.
  3. Mix together the rest of the ingredients (Chex cereal, pretzels, chocolate chips, and nuts) in a separate large mixing bowl. Pour white chocolate and cinnamon mixture over the top and mix until all of the ingredients are equally coated.
  4. Spread out cereal mixture on a sheet pan until cool and hardened.

Keywords: dessert

Chicken Soup with Buttermilk Dill Dumplings

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This post contains links that pay me a small commission at no extra cost to you.

Overview of chicken soup with buttermilk dill dumplings on top of a cloth napkin
This post contains links that pay me a small commission at no extra cost to you.

Last week I came down with something fierce. So fierce that I canceled my connecting flight home so I could get some rest in a Baltimore airport hotel for the night to regroup for my flight the following day. Eighteen hours later, I was so happy to be home that I could have kissed the ground in Charleston. While it was a balmy 70 degrees in Charleston last week, I was freezing thanks to my neverending low-grade fever, but I wanted soup. 

Just like my Italian Wedding Soup, this Chicken Soup with Buttermilk Dill Dumplings is perfect to have around for the long, cold days of winter and all the illnesses that tend to pop up. It’s warm, comforting, and requires minimal effort thanks to my Instant Pot. Before my Instant Pot, a soup like this could take hours to simmer to get the chicken perfectly tender and the broth perfectly seasoned. 

Close up of chicken soup with buttermilk dill dumplings on top of a cloth napkin

Not only is my method easy, but I use something special to make my dumplings. Pancake mix. Yep, good ol’ fashioned pancake mix, specifically the buttermilk kind for the fluffiest of pancakes. One day when I thought I had all of the ingredients to make this soup, I was entirely out of flour. However, what I did have is a giant box of buttermilk pancake mix. The mix has leavening ingredients to make them “rise” or “fluff up” when they cook. If you choose a pancake mix that also has dehydrated buttermilk, the dumplings will be super tender in texture. I could technically make dumplings from scratch and include regular buttermilk, but first of all, it’s easier and just as enjoyable to use the mix. And second, I always end up with a half-used buttermilk container, and it always feels wasteful. 

Now since the buttermilk makes the dumpling fluffy, what can we add to buttermilk dumplings extra flavor? Why, dill, of course! Buttermilk was made to be paired with dill (hey, any ranch dressing lovers out there?), so naturally, I included some dried dill in the dumplings. A little goes a long way with dill in terms of flavor. The buttermilk dill dumplings add a nice punchy flavor to the soup. 

Soups are also a great place to sneak in extra nutrition. For example, I threw in some hearty, winter greens like kale to add a nice dose of vitamins A, K, C, and B vitamins (B6 and B9 [folate]) as well as fiber. You can also up the fiber dose even more by using a whole-grain buttermilk pancake mix for the dumplings.  

Overview of chicken soup with buttermilk dill dumplings on top of a cloth napkin

This recipe is tried and true in my household. So trust me when I say, you can’t mess this one up. It’s indestructible. It also makes a lot, so if you’re trying to do some batch cooking for meal prep, this is a perfect recipe. 

Don’t forget if you’re loving these recipes, sign up for the email list. Not only do I share when new recipes release on the blog, but you get exclusive content that’s not shared on the blog. For example, this past week, my email list received an email about How to Grocery Shop with No Plan. Next week, we’ll be covering how to create balanced meals and snacks, so don’t wait to sign up!

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Chicken Soup with Buttermilk Dill Dumplings

Overview of chicken soup with buttermilk dill dumplings on top of a cloth napkin
  • Author: Melissa
  • Total Time: 30-45 minutes
  • Category: Soup
Scale

Ingredients

  • 1 tbsp. oil 
  • 1 large onion, chopped
  • 2 stalks of celery
  • 2 carrots, peeled and chopped
  • 2 garlic cloves
  • 1 1/2 lbs. chicken breast and/or thighs, boneless, skinless 
  • 6 cups of chicken stock
  • 2 cups of buttermilk pancake mix
  • 1 tsp. dill
  • 2 tbsp. butter, melted
  • 3/4 cup milk
  • 1 bunch of kale, chopped, stems removed
  • salt and pepper, to taste

Instructions

  1. Heat oil in Instant Pot on saute function. Add onion, celery, and carrots to oil and saute for 3-4 minutes. Add garlic and turn off saute function. 
  2. Add chicken to Instant Pot. Season with salt and pepper. Add chicken stock and cook on high pressure for 13 minutes. Quick-release the steam and pressure on the Instant Pot. Remove chicken from Instant Pot and shred meat. Set chicken aside. 
  3. Add kale to the hot chicken stock and stir. Mix together pancake mix and dill in a mixing bowl. Add butter and milk and mix until just incorporated. Take a spoon and drop batter by the spoonful into the hot chicken stock. Seal up Instant Pot and cook on high pressure for 8 minutes. Quick-release the steam and pressure again. 
  4. Add chicken back to soup and serve immediately. 

Roasted Turkey Breast with Chardonnay Gravy

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Overview of roasted turkey breast on a platter with gravy and cranberry sauce on the side
This post contains links that pay me a small commission at no extra cost to you.

There are so many large turkeys out there in the supermarket. I just don’t know how people cook those things without drying it out. To roast a bird that size, it’s practically guaranteed to dry out. To combat the dried out bird, I always recommend a smaller bird and brining in advance. Both of these techniques used together make for the most delicious and juicy roasted turkey. 

What exactly is brining anyway? There are actually two types of brining, dry and wet brining. We’re going to focus only on wet brining. In a nutshell, brining allows more moisture to be retained inside the roasted turkey. If we want to get super nerdy about it, the salt dissolves myosin (a muscle protein) in the meat, which prevents it from tightening it. As Serious Eats would describe it, this means “less tightening = less moisture loss = juicier meat.” 

Close up of roasted turkey breast with herbs on a platter

Brining won’t single-handedly save you from a dried-out bird, I also recommend either purchasing a smaller bird or roasting the turkey in its separate parts. My favorite food science textbook from college (On Food and Cooking by Harold McGee – which is a very approachable and practical book for all you food nerds out there!) puts it best when describing the challenges of roasting whole birds, “Perfectionists cut the bird up and roast legs and breasts separately.” Today, I chose just to roast the breast, but you could easily add in a couple of legs to round out the meal and make all the dark meat lovers happy. 

You might be asking, “but doesn’t all that salt make the turkey too salty?” That’s a great question, but keep in mind that not all the salt will end up in the roasted turkey, and I doubt that you’ll be eating the entire bird by yourself in one sitting. If you’re curious about how much salt from brines end up in the foods, Cooks Illustrated has a quick and very informative article on this topic. 

This turkey is all dressed up in a delicious brine complete with chardonnay wine. I used half a bottle in the brine and saved the rest for the gravy (and drinking, let’s be real). The smell was just heavenly. My husband came home while I was cooking and thought I was baking bread. And since we taste through our sense of smell, you know it tasted amazing with herbs, butter, and with a touch of fruit thanks to the wine.

Overview of a platter of roasted turkey breast with gravy and herbs

And full disclosure, I want to let you in on a little secret. I actually overcooked this bird. Yep, I didn’t set my probe thermometer (which I love!) like I should have, but guess what? It was still flavorful and super juicy! THAT is the power of smaller turkeys and brining! It’s no-fail! And, frankly, we all could use a no-fail Thanksgiving. Sign up for my newsletter for all the exclusive tips and updates on making the holidays as easy and fun as possible!

P.S. No matter what recipe you use this Thanksgiving, I highly recommend two kitchen tools that are 100% worth the money and will save you lots of frustration during the holidays (and other times of the year!) First, invest in a probe thermometer with a temperature alarm. This will allow you to not worry about how long to set the timer while the bird is in the oven. It also helps protect against any foodborne illness, and you won’t dry out your turkey by repeatedly poking it with a thermometer at random times, letting the juices leak out. You’ll thank me later.
The second tool is a roasting pan with a roasting rack. Life is just so much easier when you can lift your bird out of the rack to pour off the drippings instead of burning yourself while trying to maneuver a 165-degree bird. Again, you’re welcome.

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Roasted Turkey Breast with Chardonnay Gravy

Overview of roasted turkey breast on a platter with gravy and cranberry sauce on the side
  • Yield: 0 people (with a ~6 lb. turkey breast) 1x
Scale

Ingredients

  • 1 quart of low sodium vegetable stock
  • 1/2 cup regular salt (3/4 cup of larger crystal salt like kosher)
  • 5 whole bay leaves
  • 1 tbsp. whole black peppercorns
  • 1 tbsp. whole mustard seeds
  • 4–5 sprigs rosemary
  • 4–5 sprigs thyme
  • 4–5 cloves garlic, whole, smashed
  • 1 medium onion, quartered
  • 1 bottle (750 ml) chardonnay, divided
  • 1 whole bone-in turkey breast (5–6 lbs, approx)
  • water to cover the turkey breast
  • 4 tbsp. butter, softened, divided
  • 2 tbsp. oil (light in color like light olive oil or canola)
  • 4 tbsp. fresh sage, minced, divided
  • 1 1/2 cups chicken or turkey stock
  • 2 tbsp. all-purpose flour

Instructions

  1. Heat the vegetable stock, salt, bay leaves, peppercorns, and mustard seeds large stockpot on the stove over medium-high heat. Bring to a boil, stir occasionally until salt is dissolved. Cool to room temperature (throw in some ice to cool faster if needed).
  2. Add herbs, garlic, onion, and half bottle of chardonnay (~11 oz.) to the pot. Place turkey breast into the pot, breast down. If turkey is not fully submerged, add enough cold water to cover. Store in refrigerator overnight or at least 12 hours.
  3. Preheat oven to 425 degrees F. Once ready, remove turkey breast from brine and pat dry. Place breast in roasting pan (recommend one with a roasting rack), breast side up. Mix together 2 tbsp. butter, oil, and 2 tbsp. fresh sage and rub all over turkey breast including under the skin. Place a probe thermometer with a temperature alarm (highly recommended) into the thickest part of the breast. Set the thermometer alarm to 160 degrees F.
  4. Roast turkey breast at 425 degrees F for 15 minutes and lower the oven temperature to 350 degrees F for the rest of the cooking duration. Continue roasting until probe thermometer alarm goes off when the turkey breast is 160 degrees F. A 5-6 pound turkey breast will likely take between 1 1/2-2 1/4 hours. Once turkey breast has reached 160 degrees F. Allow to rest at room temperature for at least 15 minutes or until thermometer reaches 165 degrees F before carving.
  5. While turkey is resting, add drippings to a large glass measuring cup (or degreasing cup) and skim off the fat to reserve the drippings. Add the drippings, the stock, 1/2 cup of chardonnay to a small pot, and 2 tbsp. minced sage (or other minced herbs of your choosing like thyme and/or rosemary) to a small pan and bring to a boil. Lower heat and simmer for about 5-7 minutes or until mixture has reduced. In a separate, small bowl mix together 2 tbsp. soften butter and all-purpose flour into a paste. Add butter-flour paste to simmering stock mixture and boil until gravy thickens. Season with salt and pepper to taste.

Bourbon Mule

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Overview of bourbon mule in copper mugs with apple slices and cinnamon sticks.
This post contains links that pay me a small commission at no extra cost to you.

Cheers to the weekend, friends! We did it, we made it! Now let’s go celebrate with this Bourbon Mule. A bourbon mule is a Moscow mule’s American cousin. He’s got a deeper flavor, but still bright and spicy thanks to apple cider and ginger beer. And it still looks fabulous in those pretty copper mugs.

I mentioned in my last newsletter that I can always count on my brother to bring some bourbon for Thanksgiving. Over the years, he’s made some pretty awesome cocktails, and this a variation of one of his creations that he made for us. 

Of course, the key to any great cocktail is starting with some good quality liquor. Bourbon is definitely one that you don’t want skimp on for sure. Sometimes you can get away with some milder spirits on the cheaper end, but you will never be able to pull it off with something as complex as bourbon. Two of my favorite bourbons are made locally in Charleston. This is not an ad for either, but I really enjoy Cannon Distillery and High Wire’s bourbon. In this bourbon mule, I used Cannon Distillery’s Double Barrel Bourbon. 

Overview of bourbon mule in copper mugs with apple slices and cinnamon sticks.

I definitely think that this will be a part of our holiday celebrations this year. The husband has already been asking for more, and I have a feeling we’ll be making this again real soon. Cheers!

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Bourbon Mule

Close up of bourbon mule in copper mugs with apple slices and cinnamon sticks.
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 1x
Scale

Ingredients

  • 1 oz. bourbon
  • 4 oz. apple cider
  • ginger beer, to taste
  • apple slice and cinnamon stick for garnish

Instructions

  1. In a cocktail shaker filled with ice, shake bourbon and apple cider together. Strain into a copper mug or glass filled with ice. Top off with ginger beer and garnish with apple slice and cinnamon stick.