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INternational Delight

white hot chocolate, INternational delight, recipes

Can you believe it? Christmas is only 3 days away. Unfortunately, I’m totally not feeling it. It’s weird, between Halloween and Thanksgiving I was in the Christmas mood. In fact, I was a bit annoyed with myself for being one of those obnoxious people who skipped holidays. But then Thanksgiving came and we were all consumed with the Nutcracker for 3 weeks and now I feel like I am over it and we still have 3 full days of Christmas celebrations to endure enjoy.

I’ve been trying to rekindle my Christmas fire. Warm the cockles of my holiday spirit but nothing seems to be working. I finally decorated my tree last weekend and all the Nutcrackers are standing at attention on my kitchen counter, just waiting to be put in their positions.

All the presents are wrapped, all the elves have arrived and even the Christmas cookies have been iced. But still, it just doesn’t feel like Christmas to me. Not even the new Pentatonix Christmas CD is working. Sure their rendition of Hark the Herald Angels Sing has me and the girls on our feet singing and clapping like we’re in a gospel choir but I’m still not ready for the fat Guy in the red suit. Maybe it’s the lack of snow on the ground.

I’ve watched National Lampoons Christmas vacation, The Sound of Music, White Christmas, Rudolph, Christmas in Connecticut, The Bells of Saint Mary, Scrooged, Fred Claus, Elf and every ABC family Christmas movie that I can find on Netflix. They have a mad selection this season. I need the Polar Express and Yes Virginia, STAT!

My next stop is It’s a Wonderful Life while sipping Christmas in a cup…White Christmas Hot Chocolate. I think it will pair nicely with the homemade Sugar cookies that the girls made with Grandma. If this doesn’t work, nothing will.

white hot chocolate, INternational delight, recipes

White Christmas Hot Chocolate


2.5 cups of milk (whole or 2%)

1 tsp. of cinnamon

1 teaspoon vanilla

½ cup International Delight White Chocolate Mocha Creamer

4 oz. premium white chocolate

Caramel sauce to drizzle on

Whipped cream

white hot chocolate, INternational delight, recipes


  • Bring milk, creamer and cinnamon to a slow boil over medium heat, stir constantly.
  • Once at a gentle rolling boil, add in premium white chocolate and vanilla.
  • Stir until all ingredients are melted, minding the heat so that it doesn’t scorch.
  • Pour into your favorite mug; add whipped cream and caramel drizzle.
  • Sit by the fire; enjoy it by the fireplace with your favorite people.

white hot chocolate, INternational delight, recipes

Update: I made it. Drank it while watching Nativity 2: Danger in a Manger, with my family and now, I’m feeling pretty Christmasy. It’s kind of hard not to when your belly is full of white chocolate goodness and I’m surrounded by the people I love the most in my life. Life is good. Merry Christmas!

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.


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Christmas morning, International Delight, Holidays, better than Christmas Morning cake

Is there anything better than Christmas morning? Thanksgiving is next week but I am seeing Christmas everywhere, now! It seems the entire world needs a little Christmas now because all of my neighbors have their holiday decorations up.

My mind has been on all things delicious and Christmas. I’m a hair away from putting up twinkling lights in my kitchen to give the holiday music playing just a little umph. I’m so in the holiday mood, that I’m planning Christmas cards and THIS year, I’m getting them ordered before the week of Christmas. Heck, I’ve even ordered and received our matching Christmas morning pajamas.

Obviously with all of this holiday spirit going on in my head and my heart, I had to make something to share with the people I love, especially the little ones. I don’t know about you but there is not much that my little girls love at the holidays more than chocolates and peppermint, so I made a recipe to provide sheer happiness to my girls.

I call it the Better than Christmas Morning Cake because…it just might be!

Christmas morning, International Delight, Holidays, better than Christmas Morning cake


½ cup boiling water

4 ounces German Chocolate, coarsely chopped

2 cups all-purpose flour

¼ cup cocoa

1-teaspoon baking soda

1-teaspoon salt

2 cups sugar

1 cup unsalted butter, softened

4 large eggs, separated

1-teaspoon vanilla

1-cup buttermilk

½ can sweetened condensed milk

7 ounces Peppermint International Delight

1 jar chocolate fudge

8 ounces heavy whipping cream

¼ cup sugar

1 box of Andes thin mints

Christmas morning, International Delight, Holidays, better than Christmas Morning cake


1.Preheat oven to 350 degrees F. Lightly coat two 9-inch cake baking pans with baking spray. Dust with flour and tap out any excess. Set aside.

2. In a medium heat-proof bowl, pour boiling water over German chocolate. Stir until smooth and set aside.

3. In another medium bowl, combine flour, cocoa, baking soda and salt. Set aside.

4. In large mixing bowl, use mixer on high to beat sugar and butter for 2 minutes.

5. Add egg yolks, one at a time, until well incorporated.

6. Reduce mixer speed to low and add chocolate mixture and vanilla.

7. Add flour mixture by thirds, alternating with buttermilk and ending with dry ingredients.

8. With clean mixer beaters, in a medium bowl, beat egg whites to soft peaks. Use a rubber spatula to gently stir a half-cup beaten whites into batter.

9. Fold remaining whites into batter.

10. Divide batter into two pans. Bake on center rack for 35 minutes. Cool in pans on a wire rack for 15 minutes.

11. Poke top of warm cake every 1/2 inch with handle end of wooden spoon. Drizzle condensed milk mixed with peppermint creamer evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with fudge topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.

12. Spread whipped topping over top of cake. Sprinkle with Andes bits. Store covered in refrigerator.

13. Serve it to the ones you love, while listening to Christmas music under twinkling lights. Bonus points if you’re wearing matching pajamas!

Christmas morning, International Delight, Holidays, better than Christmas Morning cake

What’s your favorite holiday recipe to make for your loved ones?

For more awesome recipes and ways to use your International Delight creamers, check out their Facebook and Pinterest page.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.


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calavera, beauty, day of the dead, make up tutorial, dia de los muertos, day of the dead

Next weekend is for celebrating at our house; Halloween and Dia de Los Muertos.

My girls are so excited that next week is Halloween. It’s their favorite holiday. It’s the magical time of year when the air is crisp, the leaves are changing colors and the world has suddenly become a more beautiful place of crimson, caramels and golden yellows and we all get to be anyone or thing we want to be for one day, the only limitation is our imagination. I think I’d like to be a unicorn!

As a Latina, it also means it’s time to start preparing for Dia de Los Muertos. Thanks to the new movie Book of Life, I’ve decided that this is the perfect year to teach my girls about Dia de Los Muertos. It’s part of our Mexican heritage. They’ve seen the sugar skulls but I’ve never explained the celebration because death is such a touchy subject for children. This is the year I tell them all about it so that they can celebrate too.

Dia de los Muertos is a Mexican holiday that lasts for 2 days, November 1-November 2, November 1st is Dia de los Inocentes, honoring children who have died. In preparation of the holiday, the graves are cleaned and those of the children are decorated with white orchids and baby’s breath. November 2nd is Dia de los Muertos, honoring adults, their graves are decorated with bright orange marigolds. On Dia de los Muertos we honor our dead with festivals and celebrations; it’s a marriage of indigenous Aztec ritual and Catholicism.

We believe that our dead loved ones would be insulted by mourning or sadness, so on Dia de los Muertos we celebrate the lives of the deceased with food, drink, parties and activities that they dead enjoyed in their life.

I like that Dia de los Muertos recognizes death as a natural part of the human experience, a continuum with birth, childhood, and growing up. On Dia de los Muertos, the dead are also a part of the community, awakened from their eternal sleep to share celebrations with loved ones. It’s a very healthy way to look at death and takes away some of the fear of the unknown.

The most familiar symbol of Dia de los Muertos are the calacas and Calaveras (skeletons and skulls), which appear everywhere during the holiday: in candied sweets, as parade masks and even as dolls. Calacas and calaveras are almost always portrayed as enjoying life, often in fancy clothes and entertaining situations.

In addition to celebrations, the dead are honored on Dia de los Muertos with ofrendas—small, personal altars honoring one person. Ofrendas often have flowers, candles, food, drinks, photos, and personal mementos of the person being remembered. For example, if I were to make an alter for my Uncle Ramon it would include lots of sweets and Rompope ( Mexican eggnog) because I remember when we were little he had a sweet tooth and always had candy on him and if he came during the holidays, he always brought Rompope.

Here is a recipe for Dia de los Muertos Cheesecake

international delight, eggnog, cheesecake recipe, sponsored post, dia de los muertos



    • 16 graham crackers, finely ground (2 cups)


    • 3 tablespoons sugar


    • 1 tablespoon of brown sugar


    • 6 tablespoons unsalted butter, melted


    • 1 teaspoon ground Nutmeg

international delight, eggnog, cheesecake recipe, sponsored post, dia de los muertos




    • 2 8-ounce packages of cream cheese, room temperature


    • 2 large eggs


    • 3/4 cup International Delight eggnog


    • 2 tablespoons all-purpose flour


    • 2 tablespoons brandy


    • 2 teaspoon pure vanilla extract


    • 1/2 teaspoon nutmeg


    • 1/4 teaspoon salt


    • Cinnamon for dusting





    1. Preheat oven to 350 degrees. Coat the bottom of a 9-inch pie pan with cooking spray. Stir together graham crackers, sugar, brown sugar, nutmeg and melted butter. Press into bottom and up sides of pan using a fork. Bake until crust is just brown around the edges, 12 to 15 minutes. Let cool.
    2. Meanwhile, beat cream cheese with a mixer on medium speed until fluffy. Add the remaining sugar, eggs, yolk, eggnog, flour, brandy, vanilla, nutmeg, and salt; beat until smooth. Pour filling over crust. Set pan on a cookie sheet. Bake just until set, 45 minutes. Let cool for about 30 minutes. Refrigerate overnight.
    3. Slice into 8 slices.
    4. Top with a dollop of whipped cream.
    5. Lightly dust top with cinnamon just before serving.
    6. Enjoy with those you love.


dia de los muertos, international delight, eggnog, cheesecake recipe, sponsored post



This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

For more awesome recipes and ways to use your International Delight creamers, check out their Facebook and Pinterest page.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine. Later this week, I will be posting a tutorial on how to do the day of the dead make-up my brother and I are wearing in the photo above.

What’s your favorite Halloween/ Dia de Los Muertos tradition?


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pumpkin spice cheesecake, #PumpkinDelight, autumn, International delight, recipe, pumpkin

Pumpkin spice cheesecake is the epitome of autumn to me.

It encompasses all that is amazing about fall; the colors, the smells, the tastes and triggers the memories of coming home, being home and being loved.

Every fall, the world transforms into a menagerie of splendid shades of greens, yellows, ambers, browns and reds. The leaves are dying, but to me, it feels like the world is coming to life in all it’s vibrant glory. I was born in the fall and it holds a special place in my heart.

I live for the crispness of the cool autumn mornings, the soft afterglow of that illuminates the world on an autumn afternoon and the sky, ever clear holding court with all the stars in the heavens. There is nothing that I don’t like about autumn.

I love the warm colored clothes that we pile on layer after layer. I love the sound of leaves crunching beneath my feet as I walk through the park. The smells of chili and soups being made. I love my children running towards me with slightly red noses for hugs after school. I love cuddling in close to the Big Guy to stay warm. There isn’t really too much that I can say bad about autumn. I love it all.

I enjoy those last moments of clarity before the chaos of the holiday season begins. When I think of fall, I think of all the good things that are about to transpire; my birthday celebrated with loved ones, sipping coffee and making real connections with all the amazing friends who live in my computer at conferences, back-to-school, Halloween, pumpkin carving and trick-or-treating with my little girls, giggles echoing into the crisp night air.

I think of my niece’s first birthday party, I think of Thanksgiving and all of our family ( both sides) talking, laughing and bonding while the smells of turkey and pumpkin pie waft through our home. I get the warm fuzzies knowing that in just 3 short months, after months of rehearsals, my daughters will take the stage to perform in the Nutcracker. My heart is full and it leaps with joy each time they perform.

Autumn reminds me that Christmas eve is right around the corner. A night spent playing charades, exchanging hugs and hearing stories told to my girls from the lips of their Great Aunt Maxie and their Great Grandmother of their childhood in Canada. Seeing all that love and watching our girls excitedly force themselves to sleep contrary to what all the excitement of Santa dictates, knowing that the next day, there will only be more warmth.

I love receiving the homemade gifts that my girls hand make with love each year because I know the time, effort and love that goes into every second of it’s making. I love watching their faces as they open their gifts. The laughter and excitement. I love the big breakfast of gravy and biscuits or creme brûlée french toast. The smell permeates our home like an old familiar friend. And from there it’s another couple weeks of family, food and love and that is what these first crisp mornings of autumn remind me of.

I’ve already started craving all the autumn dishes, the warm fuzzy feelings, and so here is a recipe sure to make your stomach and your heart happy. It will satisfy.

International Delight Pumpkin Spice Cheesecake

pumpkin spice cheesecake, #PumpkinDelight, autumn, International delight, recipe, pumpkin


For the crust

  • 2 cups of graham cracker
  • 1 stick (8 tablespoons) butter, melted
  • 4 tablespoons sugar
  • 4 tablespoons brown sugar

For the filling

  • 12-ounces cream cheese, softened to room temperature
  • 10-ounces pumpkin puree
  • ¾ cup International Delight pumpkin pie spice creamer
  • 1 1-ounce package cheesecake-flavored instant pudding mix
  • 10-ounces of sweetened condensed milk
  • 1 12-ounce container Cool whip topping


  1. Place the graham cracker crumbs in the bowl. Add the melted butter, sugar and brown sugar and combine.
  2. Spoon the crumbs into individual plastic cups (or into a 8 x8 casserole dish). Place in the refrigerator to set while you are preparing the filling.
  3. In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until light and creamy.
  4. Add the pumpkin, pumpkin pie spice creamer, and pudding mix. Beat until completely mixed, scraping down the sides and bottom of the bowl to ensure that all ingredients are combined.
  5. Add the sweetened condensed milk and mix again until thoroughly combined.
  6. Change your stand mixture attachment to the wire whisk. On slow speed, fold in Cool Whip.
  7. Allow the mixture to sit in the refrigerator for about an hour to firm up.
  8. Spoon pumpkin mixture over the graham cracker crust and refrigerate until ready to serve.
  9. Garnish with drizzled caramel for an extra decadent dessert or with a dollop of whipped topping.
  10. Serve with a smile and enjoy.

pumpkin spice cheesecake, #PumpkinDelight, autumn, International delight, recipe, pumpkin

What is your favorite thing about the autumn season?

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.



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International Delight, Salted Caramel Mocha, recipe, dessert, Salted Caramel Mocha Whipped Cream

School is back in session. Thank goodness. Nope, that’s not just me sighing with relief my girls missed their friends and were bored. They like a good routine. Sure they like a week off here and there but they really missed seeing their friends. Which made me think, why not celebrate back-to-school with my girls, a few of their friends and some homemade ice cream.

I told the girls my idea and we got straight to planning our menu of homemade vanilla ice cream and salted caramel mocha whipped cream. I love adding flavored creamers to drinks other than just my coffee. There are few things 7 and 9-year-old girls love more than the marriage of smooth, creamy homemade ice cream and fresh made whipped cream, adding salted caramel and mocha was just the cherry on top..oh yeah, there has to be one of those too!

International Delight, Salted Caramel Mocha, recipe, dessert, Salted Caramel Mocha Whipped Cream

Here is the simple recipe I used for homemade vanilla ice cream.


3/4 cup sugar

· 2 tablespoons cornstarch

· 1/8 teaspoon salt

· 1 1/2 cups Vitamin D whole milk

· 2/3 cup Fat Free French Vanilla

· 1 cup heavy whipping cream

· 1 egg yolk

· 2 teaspoons of vanilla extract

International Delight, Salted Caramel Mocha, recipe, dessert, Salted Caramel Mocha Whipped Cream


1. Whisk together sugar, cornstarch and salt in a large heavy saucepan. Gradually whisk in milk, International Delight Fat Free French Vanilla creamer and heavy whipping cream. Cook over medium heat and stir constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.

2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into whisked yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla extract. Cool for 1 hour and stir occasionally.

3. Place saran wrap directly on cream mixture, and chill 12 to 24 hours.

4. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions.

International Delight, Salted Caramel Mocha, recipe, dessert, Salted Caramel Mocha Whipped Cream

Top with homemade Salted Caramel Mocha Whipped Cream.

International Delight, Salted Caramel Mocha, recipe, dessert, Salted Caramel Mocha Whipped Cream


1 ½ cup of heavy whipping cream

½ cup of International Delight Salted Caramel Mocha creamer (What? You thought I only used creamer for coffee and cocktails?)

¼ -1/2 cup of sugar (add sugar till your desired stiffness)


Put heavy whipping cream and International Delight Salted Caramel Mocha creamer into a chilled mixing bowl.

Slowly add sugar as you blend with hand mixer on med. As whipped topping begins to stiffen, turn mixer up to high speed.

Garnish with 2 salted pretzel rods and a Maraschino cherry or two. Serve with love and enjoy all the giggles and squeals of back-to-school happy. Yes, I can’t believe it either but my girls seem to simply love being back in school. I guess my nerd gene didn’t skip a generation after all.

International Delight, Salted Caramel Mocha, recipe, dessert, Salted Caramel Mocha Whipped Cream

By the way, we all tried this recipe out yesterday and we concur that it is equally delicious to both the adult and child’s palate. To be honest, I could eat the salted caramel mocha whipped cream all on it’s own….all.day.long!

This is a sponsored conversation written by me on behalf of International Delight.

The opinions and Salted Caramel Mocha Whipped Cream recipe are all mine.


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Cinnabon, International Delight, cocktail, rum chata, recipes

Craving a deliciously cool cocktail recipe to celebrate summer vacation with?

Summer vacation is almost over. We’ve been so busy that it’s been one great adventure, trip or event after another, every weekend since May. I’m not complaining, really, I’m not but as in most things, too much of a good thing can be a little overwhelming. I honestly feel like I need a vacation from my vacation. I’m sure you know what I mean. You know, just a moment to sit in the sun, close my eyes and be still with no worries of putting myself in danger of a heat stroke. It’s the little things people.

Anyways, I’ve partnered with International Delight to try out some of their new flavors and I’ve become a little obsessed with finding ways to use them other than just rocking my coffee. Last month, I came up with a recipe for a Mexican Hot Chocolate milkshake that blew my families minds. Apparently, I really crave cold weather comfort drinks but adapted for the hot weather.

Cinnabon, International Delight, cocktail, rum chata, recipes

As I was sitting by the pool, wishing it was a little less humid and watching my kids do cannonballs, I began imagining myself on a tropical island (because I’m melting as one does when on a tropical vacation) and then my daydream went off into a completely odd direction and as I was sitting on the beach, it began to flurry and I was trying to catch snowflakes on my tongue, like I did when I was a little kid, but I was in my bathing suit which was odd. The point is, it made me smile and I thought to myself, why can’t I have a little snow right this very minute. Obviously it’ll never snow in July but with the courtesy of International Delight Cinnabon Creamer I could have a little bit of snowflake on my tongue, right here in July.

I never have been one for taking no for an answer so here’s the recipe I used to make this deliciously cool and refreshing cocktail, Dulce de la Nieve.

Cinnabon, International Delight, cocktail, rum chata, recipes

Fill cocktail shaker ½ way with ice. This helps chill the shaker and the ingredients as you add them. Leave plenty of room for shaking, so if your shaker is small use less ice.

1 part Rum Chata Rum

1 part heavy cream

2 parts International Delight Cinnabon Creamer

¼ teaspoon of sugar

¼ teaspoon of pure vanilla extract

Grip firmly, shake vigorously for 30 seconds to blend dairy products well. Typically when shaking drinks you need only employ the slow count to 10 method. Once the shaker is frosted, you are ready to strain and pour into an old fashioned glass. Garnish with a sprinkle of cinnamon and sip for maximum effect.

The only problem I have with this drink is that it is so sinfully delicious that I always want more. Just like you can’t just catch one snowflake on your tongue, you can’t just drink one Dulce de la Nieve. It’s also a fantastic drink to enjoy around the holidays. It reminds me a lot of the Rompope my dad used to bring back from Mexico but lighter and sweeter. It’s a very delicate and delicious variant on eggnog, minus the eggs and incorporates some Cinnamon buns.

Now, that I am now cool and refreshed, I think I might go take a nap on this lazy summer afternoon. I deserve it and so do you!

What’s your favorite cocktail to cool down with on a hot summer’s day?

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

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IDelight, #uniquerecipes, #Latina, Recipes

My milkshake brings all the boys to the yard. Sorry, couldn’t resist. My Mexican hot chocolate milkshake that is! A milkshake with a little Latina spin.

I decided earlier this spring that this summer was going to be the summer of fun. I wanted to give my girls the kind of summer that I had as a child; travel, spontaneous fun and lazy days of sleeping in and staying up late catching fire flies. Everything in moderation and no yelling mom moments. Life’s just too short for stressing over the little things. Eat that ice cream, put your feet in the sand and just have fun! This is my goal for my children this summer. No stress, no classes and no rigid schedules just beautiful childhood memories to last a lifetime.


I really wanted them to experience some of what I remember to be my fondest memories from childhood like riding my bike until my legs felt like they were going to fall off, swimming until I felt like I was going to collapse and giggling until my stomach hurt and watching movies under the stars. We don’t have a drive-in nearby, so we’ve improvised and made our own. We’re doing a lot of improvisation this summer and it’s been magical.

IDelight, #uniquerecipes, #Latina, Recipes


As a Latina, I was raised drinking Mexican Hot Chocolate. In fact, Abuelita Mexican Hot Chocolate was a breakfast staple paired with some kind of pan dulce, my favorite was the churro. We drank Mexican hot chocolate until we graduated to coffee, my other favorite thing in the world.

Mexican hot chocolate was not just served on cold winter mornings, there was just varying degrees of how hot our “hot chocolate” was served. For instance, during the summer months, we often threw a couple ice cubes into our chocolate. I realize, as an adult Mexican hot chocolate and churros is not a healthy breakfast, but it still makes me nostalgic for my childhood and why shouldn’t it be a treat once in awhile?

IDelight, #uniquerecipes, #Latina, Recipes

It’s June and I still get the craving for my Abuelita and churros, and the Big Guy and our girls love it to, so instead of making hot chocolate with lots of sugar and whole milk and topping it all off with warm churros, I decided to make Mexican Hot Chocolate Shakes with Cold Stone Creamery Sweet Cream International Delight creamer. Oh yes, you heard me right! When I told the girls about this idea, they freaked out.

IDelight, #uniquerecipes, #Latina, Recipes

Here is what you will need to make six 10 ounce milkshakes, so that you can share this sweet, cool treat with the whole family and whatever little friends you find at your home this summer.


· 2 cups of Cold Stone Creamery Sweet Cream ID creamer

· 2 package of powdered instant Abuelita hot chocolate

· 8 medium scoops of vanilla bean ice cream

· About 3 cups of ice

· Top with Whipped Cream

· Cinnamon/Sugar Mix


1. Combine the ingredients in the blender and mix until all smooth.

2. Top off with some whipped cream.

3. Lightly Dust with Cinnamon

4. Drink slowly while enjoying each other’s company

We had this sweet frozen treat while watching the World Cup USA versus Portugal soccer match. The game ended in a last minute tie but our Mexican Hot Chocolate shake topped with cinnamon made it all a little less painful.

IDelight, #uniquerecipes, #Latina, Recipes

For more great recipes check out the International Delight Pinterest Community or join the International Delight community at internationaldelight.com!

What’s your favorite childhood memory that you’d like your own children to experience?

IDelight, #uniquerecipes, #Latina, Recipes

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.


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International Delight, iced coffee, sponsored

When I was little, every summer my brother and I would beg our mother to let us have a lemonade stand. She would oblige and we would sit in the sun at a small, old card table with our Styrofoam cups and our not so ice-cold lemonade that we sold for ten cents a cup. That was 1979.

Our customers were our neighborhood friends. It wasn’t a big neighborhood, mostly just the kids on our block, and we probably spent as much money on supplies as we made for the ice cream truck but it was fun. It was the late 70’s and sitting outside in the sun with our lemonade was about as big of an invitation for our friends to saunter over into our front yard and stay awhile as we could think of. This was before the times of play dates and organized play, this is when if you wanted to have friends you had to actually speak to someone, be kind and earn their friendship. It was not expected, demanded or taken for granted. Friendship was what made summer worth having. I want that for my own girls.

Since my eldest daughter was about 3-years-old, she has always had a small lemonade stand with her little sister which they operated out of their backyard playhouse. They love helping me make the homemade Country Time lemonade and adding the ice and lemon slices for homemade authenticity. They’d open their little lemonade stand from the pass through window of their playhouse and make a sign charging their grandmother and I, $2 a cup (for the very lemonade that I had bought and made). Every year we’ve happily done this but this year, our first summer in our new house in a new neighborhood, the girls want to have a full-fledged lemonade stand in the front of the house. This time it is not to earn cash from their grandmother and I but rather as a way to meet the neighborhood kids, which makes me proud of my little girls because they are learning the value of a good friend; being one and having one.

Then I thought about it and, I don’t really know too many of the neighbors either so why not give the moms in the neighborhood a reason to stop by my yard, as well. I can’t serve wine or cocktails without a liquor license but I can serve iced coffee. I’m pretty sure that iced coffee would bring all the moms to my yard!

I mean, as a mom, what could make your morning better than an impromptu play date at the neighbor’s house while the mother’s sip on iced coffee and have spontaneous, easy conversation? I’m no barista but I’m sure that one of the seven International Delight Iced Coffee flavors; Vanilla, Mocha, Caramel Macchiato or Original Coffee Flavor or one of their light versions with 1/3 fewer calories would be a welcome addition to the morning routine.

So why not let your child have a lemonade stand? Add some International Delight iced coffee for the adults and let the good times roll.

For great ideas to make your own lemonade stand with your family visit internationaldelight.com/summer and share the fun on International Delight’s Facebook and Pinterest pages. I can’t wait to hear what kind of experience your family has and what kinds of unforgettable summer memories come of it. International Delight wants to help you this summer by giving away great prizes to their customers in their International Delight Summer Lemonade and Iced Coffee Stand: Fourth of July #IcedCoffeeLove Twitter Sweepstakes which runs from June 21st thru to July 2, 2013. The Grand Prize Winner will receive a Summer Cool Down pack with a cooler for ID, tumblers, and a $200 Visa gift card to visit the water park of their choice. Three runners up will receive free Iced Coffee. All you have to do is tweet about your experience with International Delight Iced Coffee. Simple, for example:

Why do you love @InDelight? Tell us using #IcedCoffeeLove and win prizes to help you stay cool this summer!

Whether it’s a lemonade or International Delight Iced Coffee stand, 1979 or 2013, it’s always been and will always be about making new friends and unforgettable memories.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

This is a sponsored conversation written by me on behalf of International Delight.  The opinions and text are all mine.

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