Category Archives: Drinks

Mocha Mint Smoothie


Holiday Greetings! Can you believe Christmas is in only 3 days? To me, it feels like December just started and then all of a sudden Christmas is only a few days away and everyone is scrambling to get ready. I guess the holidays have a way of creeping up on you.

This season I have been super into anything chocolate and mint flavored. Peppermint mocha coffees (or, if you’re around the south shore of MA, Girl Scout Cookie coffee from Marylou’s which is DELICIOUS and tastes exactly like a thin mint), minty hot chocolate, chocolate bars with peppermint, peppermint bark, you name it!

I recently learned about Chobani’s #MadeWithChobani project and felt inspired to see what I could come up with. I thought, what better way to feature Chobani in a recipe than to incorporate it into my favorite flavor combination and thus the idea for this Mocha Mint Smoothie was born.


My Mocha Mint Smoothie includes vanilla Chobani Greek yogurt, chilled coffee, cocoa powder, peppermint extract, frozen bananas, and milk. It’s creamy, filling, and packed with flavor. And bonus – it’s healthy! I slurped mine down after the gym today and it was the perfect post-workout snack. I used vanilla yogurt to keep things simple but for a real treat you could use Chobani’s Indulgent Mint and Dark Chocolate flavor!

Mocha Mint Smoothie
makes 1 smoothie



  • 1 frozen banana, cut into chunks
  • 1/4 cup Chobani Greek yogurt (vanilla, plain, or mint and dark chocolate)
  • 1/4 cup chilled coffee
  • 2 Tbsp cocoa powder or chocolate syrup
  • 1/2 cup milk
  • Few drops of peppermint extract (about 1/8 tsp)
  • Sweetener of choice (stevia, coffee creamer, etc.)*
  • Optional: ice cubes for a thicker smoothie, protein powder for extra protein

*Sweetener of some sort is recommended to balance out the strong flavors of the coffee and unsweetened cocoa powder.


Combine all ingredients in a blender and blend until smooth. Sweeten to your liking and enjoy!


Happy Holidays! 🙂

Honey Cinnamon Iced Latte


This may be the longest I’ve gone without posting a recipe to Hungry Hannah. Lately I’ve had a few co-workers and family members ask if I’ve posted recently on my blog and I’ve felt sad each time to say no. I still love food, blogging, photography, and cooking, but these days my chances to create a recipe post from start to finish are limited. I plan to continue posting when I can but it won’t be as frequently as the old days. I appreciate those who have continued to read HH, and new readers too!

September 29th was National Coffee Day and while I’m a couple weeks behind, I still wanted to contribute some love to one of my favorite things in the world: iced coffee. I always enjoy trying new coffee shops and unique coffee flavors or recipes.

This past summer, Dan and I tried out a highly-rated coffee shop in the North End of Boston called Thinking Cup. Thinking Cup serves Stumptown Coffee, the famous roasters from Oregon, in a variety of classic and unique drinks. My personal favorite is, of course, their Honey Cinnamon Latte. I was unsure if honey would go well with coffee but I found that it blended perfectly into their delicious espresso. This drink became a quick favorite and any time Dan and I are near a Thinking Cup, I have to stop by to get one.

Thinking Cup’s Honey Cinnamon Latte features a homemade honey and cinnamon syrup with freshly brewed espresso and milk. I recreated the coffee by making my own honey simple syrup infused with cinnamon and used a stove-top espresso maker to brew the coffee. These little guys are easy and inexpensive if you’re looking for a quick espresso or latte in the mornings:

Stove-top Espresso Maker

If you don’t own an espresso maker, you can simply brew a cup of strong coffee – dark roast or espresso blend will get you the most authentic flavor. The honey cinnamon syrup is so tasty I bet it will be enjoyable no matter what type of coffee you make! I prefer this coffee iced only because I’m an iced coffee fanatic, but I’m sure it’s delicious hot as well.

Honey Cinnamon Iced Latte
inspired by Thinking Cup


makes one latte

  • For the syrup: (makes roughly 1/3 cup – use the extra for another coffee or even over pancakes!)
    – 1/4 cup honey
    – 1/4 cup water
    – 1/2 tsp cinnamon (plus a cinnamon stick, if available)
    – 1/2 tsp vanilla extract
    – optional: 1/2 tsp maple extract
  • 2 shots freshly brewed espresso or 1 cup strong-brewed coffee
  • 1 cup milk (I used 1% but any type will work!)
  • Honey Cinnamon syrup
  • ice cubes


  1. To make the syrup, combine water, honey, cinnamon, and vanilla extract in a saucepan. Cook over very low heat for about 5 minutes, stirring often to make sure nothing sticks to the bottom, until honey is melted. Let cool while preparing coffee.
  2. Prepare the coffee using your preferred method.
  3. Combine your fresh espresso/coffee, milk and sweeten to your liking with the honey cinnamon syrup. I used about 3 tsp. Stir and finish off with ice cubes and a sprinkle of cinnamon. 🙂

Start by making your honey cinnamon simple syrup


Always a perk if you have a cute jar to store the extra syrup in.

October Food


Brew your delicious coffee!


Combine your coffee, milk, and syrup, and enjoy! 🙂

Tiramisu Iced Coffee


Happy National Coffee Day! A few days ago, I was having trouble thinking of what kind of recipe I should post this weekend so when I heard that September 29th is National Coffee Day, I instantly knew what my post would be about.

Coffee is one of my favorite drinks – specifically iced coffee. It was a slow growing love for me. As a kid, my mom would let me sip her coffee and even let me get my own small size once or twice. In high school, I began drinking raspberry or cinnamon iced coffee from Dunkin’ Donuts. In college I fell in love with dark roast coffee and have been mildly obsessed with coffee ever since then.

I have my go-to orders at my favorite coffee places (Iced French vanilla dark roast at Dunkin and Iced vanilla latte or iced hazelnut at Starbucks), but sometimes homemade iced coffee is just as good. Last summer I discovered the cold brew method of making iced coffee which has become increasingly popular and doesn’t even require a coffee maker. Since moving into my new apartment, I began enjoying espresso at home too. My roommate Jill has a mini Bialetti Moka Pot, which is basically a manual stove-top espresso maker, so I’ve been having fun playing around with that.

Not only does coffee help me get through the day, but I just love the flavor of a good coffee and it always seems to put me in a good mood. I was reading last year that sipping on a cup of caffeinated coffee actually released endorphins – one of the many reasons to drink it!

Last night my family went out for my sister’s birthday, and we ate at Macaroni Grill. I had never been there before and got a delicious blood orange Italian soda and some awesome appetizers. But the part of the meal that stood out the most to me was the tiramisu for dessert. I’ve never been a huge fan of tiramisu, but this stuff was good. It wasn’t too sweet and had just the right amount of coffee flavor – delicious! After browsing some recipes online , I had the idea to make a tiramisu-inspired iced coffee. It has a bold coffee flavor with a hint of vanilla and cocoa. It’s probably hot coffee season for most people by now but I’m gonna keep sippin’ my iced coffee as long as I can. 🙂

Tiramisu Iced Coffee
makes 1 coffee


  • 1 cup strong-brewed coffee, chilled (I used espresso roast)
  • 3/4 – 1 cup milk
  • 1 – 2 Tbsp coffee creamer (I recommend vanilla or amaretto) or other sweetener of choice
  • 1 tsp coffee liqueur or extract (Kahlua would work here!)
  • whipped cream or cool whip to top
  • cocoa powder to sprinkle


In a tall glass, combine coffee, milk, sweetener, and coffee liqueur (and iced cubes if desired – I did mine without) and stir to combine. Top off with whipped cream and cocoa powder and enjoy 🙂


What’s your favorite way to enjoy coffee?

Kori Coffee


Today I’m excited because I have a cool new way of drinking coffee to share with you guys: Kori Coffee.

Kori Coffee, also sometimes referred to as Kori Kohi, is a method of preparing coffee that originated in Japan (“Kori” translates to “ice” in Japanese). Strong brewed coffee or espresso is frozen into ice cubes and then served in a glass with milk poured over it. As the coffee cubes melt, the milk slowly becomes infused with the coffee flavor and makes for one awesome iced coffee.


I’ve seen a similar recipe floating around Pinterest but didn’t think much of it until I read more about it on the blog Honestly Yum. They explain the method a little more and use it to make an iced mocha, which also sounds delicious. I was excited when I found this method because I’ve been looking for new ways to enjoy iced coffee and this one pretty much knocked my socks off. (Except that it’s obviously too hot to even consider wearing socks in this heat.)

Traditionally Kori Coffee is also served with corn syrup or a simple syrup to sweeten. I chose to use sweetened coffee creamer in addition to my milk instead of syrup, but it’s up to you how sweet you want your coffee. You can choose to use just plain milk, or sweetened almond or coconut milk, or milk with sugar added to it – up to you! I used skim milk and So Delicious Coconut Milk Vanilla Creamer, which I highly recommend. It’s rich and creamy but fat free and is perfect in iced coffee.

Kori Coffee is a bit mellower than your typical iced coffee with a richer milk taste, but the coffee flavor intensifies as you sip. Definitely up there with some of my favorite coffees 🙂 This method of making coffee is also perfect for the summer, because as your coffee melts, you don’t need to worry about it getting watered down!

Kori Coffee (Japanese Iced Coffee / Milk with coffee ice cubes)
adapted from Iced Mocha with Coffee Ice Cubes on Honestly Yum and

makes 1 iced coffee

  • 6 – 8 oz. strong brewed coffee, frozen into 1 oz. coffee ice cubes (a standard ice cube tray will do the trick)
  • 1 cup milk
  • 2 – 3 Tbsp sweetener of choice: your favorite coffee creamer, sugar, simple syrup, or a few tsp of stevia*

*If using sweetened milk, you can skip this ingredient.


Coffee ice cubes and milk (I added my sweetener directly to the milk)


Place your coffee ice cubes in a glass. Pour your milk and sweetener over the ice cubes and stir. If you wish for your coffee to start melting quickly, you can warm the milk slightly before adding it to the ice cubes. But if you live in an area with warm weather like I do, your coffee will start melting in no time 🙂


At first, your coffee will look like this. Then as the coffee cubes slowly melt…


…It will look more like this. Enjoy! 🙂

Asian Sesame Salmon



For the past few weeks, salmon has been on sale for $6.99/lb at my local grocery store (normally $9.99) and has given me the perfect excuse to incorporate more fish into my diet. With my love of seafood, I was surprised to realize I’ve never posted a seafood recipe on this blog!

Growing up near the ocean, we frequently ate fresh seafood – everything from shrimp to scallops to fish. My dad, the foodie, has all types of ways of preparing fish. His baked cod and swordfish were among our favorites. We ate salmon a little less often, but I always thoroughly enjoyed it each time and it became one of my favorites.

I first made this recipe either last year or the year before, and I never forget how good it was. The recipe originally comes from one of those McCormick Recipe Inspirations packets – the kind that come with pre-measured spices for a specific recipe, and you add the fresh ingredients yourself. I’ve had great luck with a number of those recipes and definitely recommend them. They can be found in the baking or spice aisle of most grocery stores. The Asian Sesame Salmon has been floating around in my brain lately, so I decided to re-create it on my own.

When it comes to fish, salmon is just about as healthy as it can get. Salmon is full of Omega-3 fatty acids, which are heart-healthy fats and can help lower cholesterol. Not only is it packed with vitamins B and D, but it’s also a great source of protein: one 4-oz portion contains over half of your daily recommended intake! To read more about the health benefits of salmon, click here.

This Asian Sesame Salmon is glazed with a sweet and savory sauce consisting of honey, soy sauce, and sesame seeds. Salmon is naturally packed with flavor, but the Asian marinade in this recipe perfectly complements its richness. I kept pretty true to the recipe, but added fresh lime juice and some crushed red pepper to kick it up a notch. I chose to serve my salmon with steamed broccoli and brown rice, but you may serve it alongside whatever you like. I found this meal to be incredibly filling and satisfying – definitely one of my favorites I’ve posted on this blog so far!

Asian Sesame Salmon
adapted from McCormick Recipe Inspirations Asian Sesame Salmon


serves 2

  • For the sauce:
    • 1 Tbsp low-sodium soy sauce
    • 1 Tbsp lime juice
    • 2.5 Tbsp honey (brown sugar would also work)
    • 1 tsp sesame seeds
    • 1/2 tsp minced garlic
    • 1/4 tsp minced or ground ginger
    • 1/4 tsp red pepper flakes or Sambal Oelek
    • 3 Tbsp chopped scallions
  • 1 pound fresh salmon filet
  • Optional: serve with steamed broccoli and brown rice



  1. Preheat oven to 375ºF and lightly grease a baking dish lined with foil. Prepare the sauce by combining all ingredients in a small bowl and whisking together.
  2. Place the salmon the the greased baking dish and pour the sauce over it. Bake for 20-25 minutes, basting the fish once or twice with the sauce, until salmon is cooked throughout and flakes easily with the touch of a fork.
  3. Serve with steamed broccoli and brown rice and enjoy 🙂

To prepare the sauce, combine all ingredients in a small bowl and stir. Preheat your oven to 375 degrees.


Place the salmon (skin side down) on a lightly greased foil-lined baking dish. Pour the sauce over the salmon and spread around so salmon is evenly coated.


Bake salmon for 20-25 minutes.


Salmon is done when it’s cooked throughout and can be flaked easily with a fork. Don’t worry if white stuff appears on your fish after baking like mine did, it’s just the fatty part of the salmon rising to the top.


Serve with steamed broccoli and rice for a complete meal 🙂