Cold Brew + Pomegranate Soda [featuring FreshGround Roasting]

Cold Brew + Pomegranate Soda | Sarah J. Hauser

My three kids actually napped simultaneously yesterday. It was glorious. I don’t think that’s happened in at least six months, because my twins have dropped their nap for the most part—and it came back to bite us last night when they weren’t asleep until 10pm. But for one afternoon, I savored the quietness while my kiddos slept. And by savored, I mean that I didn’t do anything “productive” and read a book the entire time. I sat with my book (If You Only Knew by Jamie Ivey!) for over two hours, and I didn’t feel the least bit bad about it.

While I loved reading the whole time, what I enjoyed the most was resting without feeling guilty. I’m not good at that. I’ve talked in the past about my need to feel accomplished, but sometimes letting go of my to-do list proves to be an accomplishment in itself. I constantly battle this inner guilt that’s neither helpful nor even true. Rest isn’t all that restful when we sit there feeling bad about it the whole time. When we do let go of that guilt, there’s freedom and joy to be found. It’s like our soul can finally exhale.

Today I’m back to the to-do list. We needed groceries. The house needs to be cleaned. I have to get work done. That’s okay, because there’s been a break, a renewal, a physical and emotional refueling. I can work from the overflow rather than pouring from an empty cup. That is a gift.

Cold Brew + Pomegranate Soda | Sarah J. Hauser
Cold Brew + Pomegranate Soda | Sarah J. Hauser
Cold Brew + Pomegranate Soda | Sarah J. Hauser
Cold Brew + Pomegranate Soda | Sarah J. Hauser
Cold Brew + Pomegranate Soda | Sarah J. Hauser

Need a little pick-me-up, or want to sip a fun drink while you dive into a favorite book? This Cold Brew + Pomegranate Soda is perfect for that! You could also make it with decaf cold brew or add a splash of vodka for the grown-up version. Enjoy!


Cold Brew + Pomegranate Soda
Yields 1 drink

¼ cup pomegranate juice (make sure it’s 100% pomegranate juice)
¼ cup cold brew coffee (such as FreshGround’s Black Ice Brew)
2-4 teaspoons simple syrup
1-2 teaspoons freshly squeezed lemon juice
½ cup sparkling water
Ice
Lemon slices for serving

Add the pomegranate juice, coffee, 2 teaspoons of simple syrup, and 1 teaspoon of lemon juice to a glass filled with ice. Stir well until all the ingredients are fully incorporated.

Top with sparkling water to taste. (I use about a ½ cup of sparkling water.) Stir gently, and add more simple syrup or lemon juice if desired. Serve with a lemon slice and enjoy!


This post was created in partnership with FreshGround Roasting. All opinions are 100% my own.


Cold Brew Granola with Chocolate, Walnuts + Chia Seeds

Cold Brew Granola with Chocolate, Walnuts + Chia Seeds | Sarah J. Hauser

Happy Tuesday! How’s your week going? Yeah, I realize we’re only a few days in, but anyone else feel like this week has been about a month long? My kiddos are fighting sickness, and the weather here is still gloomy (although about 40 degrees warmer than last week!). We’ve read all the books, played with Play-Doh, watched movies, spilled Cheerios, snuggled on the couch, and laughed a lot (four-year-olds are hilarious, by the way). And now I need to refuel with coffee and chocolate.

I make recipes with that combination a lot, and maybe it’s overdone…or maybe it’s just that good. Whatever. May coffee and chocolate enjoy a long and happy life together, because they truly make the perfect pair.

I shared this granola recipe a few years ago on an old blog I had, and I decided it was time to give it a facelift. It’s made with cold brew coffee concentrate (I use FreshGround Roasting’s Black Ice Brew), but in a pinch you could use regular strong coffee. This time around, I added in cacao nibs instead of chocolate chips in an attempt to be more healthy, but use whichever you prefer. Throw in some dried cherries, extra nuts, or a hint of cardamom for even more flavor options.

Scroll down to get the recipe!

Cold Brew Granola with Chocolate, Walnuts + Chia Seeds | Sarah J. Hauser
Cold Brew Granola with Chocolate, Walnuts + Chia Seeds | Sarah J. Hauser
Cold Brew Granola with Chocolate, Walnuts + Chia Seeds | Sarah J. Hauser
Cold Brew Granola with Chocolate, Walnuts + Chia Seeds | Sarah J. Hauser
Cold Brew Granola with Chocolate, Walnuts + Chia Seeds | Sarah J. Hauser
Cold Brew Granola with Chocolate, Walnuts + Chia Seeds | Sarah J. Hauser

Cold Brew Granola with Chocolate, Walnuts + Chia Seeds
Yields about 4 cups

3 cups rolled oats
½ cup walnuts, coarsely chopped
½ cup cacao nibs or semi-sweet chocolate chips
½ cup cold brew coffee concentrate or strong coffee
⅓ cup honey (sub maple syrup for vegan)
2 Tablespoons cocoa powder
2 Tablespoons olive oil (preferably “light tasting”)
1 Tablespoon chia seeds (optional)
¼ teaspoon sea salt

Preheat the oven to 325 degrees. Line a baking sheet with parchment paper. In a large bowl, add all the ingredients and mix well.

Pour mixture onto the baking sheet and spread into a thin layer.

Bake for 35-45 minutes until the granola is crisp, stirring gently 2-3 times throughout the baking process.

Remove the granola from the oven and let it cool completely. Transfer to an airtight container and store until you’re ready to serve. Serve with milk, yogurt, fresh fruit, or additional honey.


Coffee Mule [cocktail and mocktail versions!]

Coffee Mule | Sarah J. Hauser

Happy New Year! I’m sure almost everyone says this, but I can’t believe it’s already the end of the year. It’s been a good year, a hard year, a whirlwind of a year, and everything in between.

This afternoon, I snuck out and spent a couple hours reflecting. (By the way, I use the Cultivate What Matters PowerSheets Intentional Goal Planner to do this. I cannot recommend this tool highly enough!) I jotted down highlights from each month, areas I grew in, and challenges that came up along the way. I leafed through my 2018 planner and wrote down ideas as I looked ahead to 2019. This focused time of reflection has become absolutely essential for me for a number of reasons—the main one being that it’s helped me practice gratitude for how God worked. When I don’t write things down, I don’t remember them, and physically looking back on goals, progress, events, and milestones helped me see growth that happened little by little.

Around this time every year, I feel frazzled and tired. I often feel like the year flew by with little fanfare and minuscule progress. Without taking time to actually reflect on the year, those feelings of weariness and discouragement scream loudly. But God once again showed he’s good. He taught me that “accomplishment” sometimes means getting things checked off a list, but other times it simply means tiny steps of growth that maybe no one else sees. And both the check marks and the baby steps warrant celebration and gratitude.

I’m tired, yes. But I have much to be thankful for. So to close out 2018, here are a few things I’m celebrating:

  • I actually finished writing a book proposal. This was huge, and while I have yet to discover what might happen with it, I’m celebrating that I finished.

  • My twins are potty-trained. This also means I have only one kid in diapers. Having twins first, I never had only one kid in diapers. Hallelujah. Thank you, Jesus.

  • My husband and I took a vacation together this summer (sans children). We couldn’t have done this without the incredible sacrifice of family willing to watch our kiddos, and we are so grateful!

  • I made a huge shift in my blogging and writing. If you’ve been around here for a while, maybe you’ve noticed it, but maybe you haven’t. The change has been mostly in my own mind and heart, but I hope you’ve seen a shift in these words, too. There’s a lot more I could say on this, but basically I’m working to be more intentional about what I write and create. In the process, I’ve found greater joy and purpose in my work.

  • I read 18 books. That’s a ton for me in this stage of motherhood. Okay, I’ve actually read 17.25 books, and I plan to frantically read the rest of a book tomorrow so I can hit my goal of 18 books in 2018! I’m hoping to post a roundup of a few favorites, too, and share what I’m planning to read in 2019!

  • I noticed God’s goodness more. He’s always been good, right? But as I look back on this year, I feel like I’ve seen it and tasted it more fully than in the past. It’s not been necessarily because of great circumstances or tangible blessings, although we’ve been given more of those than we ever deserve. In many ways, this year has been hard. But I’ve tasted God’s goodness in a way I missed in the past. I pray that’s true in an even deeper way this next year.

  • I asked for help. A lot. I’ve written about this before, but the act of asking for help has been one of the most humbling and important lessons I’ve learned in the last couple years.

  • I quit a lot of things. This may seem odd to put on a list of “accomplishments,” but 2018 was a year when my husband and I stepped back from a few very good things that we loved in order to rest and refuel. We’re praying about what our “reentry” may look like down the road, but letting go of several responsibilities has been so important for our marriage and family.

I could go on with more, but I’ll leave it at that. (I’ll leave you with a cocktail/mocktail recipe, too!) Another year has gone by. God has been faithful and good. Whatever 2019 brings, he’ll be faithful and good then, too.

For that I am thankful…also, coffee.

Coffee Mule | Sarah J. Hauser
Coffee Mule | Sarah J. Hauser
Coffee Mule | Sarah J. Hauser
Coffee Mule | Sarah J. Hauser
Coffee Mule | Sarah J. Hauser
Coffee Mule | Sarah J. Hauser
Coffee Mule | Sarah J. Hauser
Coffee Mule | Sarah J. Hauser
Coffee Mule | Sarah J. Hauser

When my brother (Eric from FreshGround Roasting) first told me about this Coffee Mule, I admit I was skeptical. The combination of flavors seemed odd to me, and I couldn’t image how they’d work well together. Wow, was I wrong. This is such a refreshing drink that works well as a cocktail or a mocktail! (You can also use decaf cold brew coffee if you want to avoid the caffeine.) It’s the perfect drink to ring in 2019!

Check out the recipe below, and have a Happy New Year!


Coffee Mule
Yields 1 drink

3 ounces cold brew coffee concentrate (such as FreshGround’s Black Ice Brew)
3 ounces ginger beer
1 ounce Rose’s sweetened lime juice
1 ounce vodka (optional)
Ice
Lime wedges for serving

In a cocktail shaker filled with ice, add the cold brew, lime juice, and vodka (if using). Shake vigorously for at least 15 seconds.

Strain into a cocktail glass or copper mug filled with crushed ice. Pour in the ginger beer. Give it a gentle stir and top with a couple lime wedges. Serve and enjoy!

Notes: You can easily adjust the proportions to your liking! If you want it sweeter, add more ginger beer or Rose’s lime juice. If I’m making this with vodka, I usually opt for an extra splash of Rose’s.

While I like this best shaken, if you’re making this for a crowd you can definitely multiply the recipe and stir all the ingredients together in a pitcher.


This post was created in partnership with FreshGround Roasting. All opinions are 100% my own.


Coffee, Peanut Butter + Banana Smoothie [featuring FreshGround Roasting]

Coffee, Peanut Butter + Banana Smoothie - Sarah J. Hauser

It's Friday. Phew. Take a breath. I love having a holiday in the middle of the week, but I'm not going to lie. It kinda' throws me off my rhythm a bit (as if I had any rhythm to begin with). Anyone else know what I mean? But alas, the weekend is here and so is this smoothie. 

Summer afternoon—summer afternoon; to me those have always been the two most beautiful words in the English language.
— Henry James

I've been craving a coffee smoothie lately, but so many of the recipes I've seen contain extra sugars or loads of dairy - both of which I love, but my body doesn't. This one is sweetened with dates and uses almond milk. To make it paleo, use almond butter instead of peanut butter, but there's something about the peanut butter flavor that just can't be beat. If you're not avoiding peanuts for dietary reasons, I highly suggest sticking with that creamy, peanut goodness. 

For the coffee, cold brew iced coffee tastes best. I used FreshGround's ready-to-drink Black Ice Brew. If you use a cold brew concentrate, you may just need to add a little extra almond milk or water to the smoothie. It's a flexible recipe, though, so just taste as you go along!

What are you sipping this weekend? Any favorite summer beverages? I'd love to hear in the comments below!

Coffee, Peanut Butter + Banana Smoothie - Sarah J. Hauser
Coffee, Peanut Butter + Banana Smoothie - Sarah J. Hauser
Coffee, Peanut Butter + Banana Smoothie - Sarah J. Hauser

Coffee, Peanut Butter + Banana Smoothie
Yields 2-3 servings

1 cup unsweetened almond milk
1 cup brewed coffee, cold*
2 large bananas
¼ cup creamy peanut butter
3-4 Medjool dates, pitted
1-3 cups ice

Add the almond milk, coffee, bananas, peanut butter, 3 dates, and 1 cup of ice to a blender. Blend until smooth. Add another date if you want it to be sweeter and additional ice to taste. Less ice will give you a richer flavor but a thinner smoothie. More ice tones down the intensity and makes the smoothie thicker. (My personal preference is about 2 heaping cups of ice.)

*Your recipe is only as good as your ingredients, so use good quality coffee! I used FreshGround’s ready-to-drink Black Ice Brew. Cold brewed iced coffee is ideal in this recipe!