So many fun things going on over here at Vigor + Sage. I’ve really been making an effort focus my energy on building a community for myself and my family. Lately, I’ve had the pleasure of collaborating with friends on projects both creative and challenging. It feels invigorating (and somewhat overwhelming) to do things you’ve never done before and these new adventures are keeping me on my toes.

I was recently asked to catered a fundraising event hosted by my friends The Assembly Dance Company. When they asked me to come up with a signature cocktail for the night I knew it needed to be graceful with a twist. Serving a large number of people isn’t my norm so I wanted to keep everything simple but special.

This Sparkling Rose Lemonade is the perfect balance of tart and sweet with a hint of rose and sparkle. Spiked with vodka, its perfectly fitting for an evening dance performance, a Mother’s Day brunch or even an afternoon with the girls. So easy to make and so pretty to look at, just like a bouquet of roses. The rose sugar rim adds just the right touch of elegance, and honestly, its just fun! The pomegranate seeds look like little rosebuds floating around — so fancy!

For the Rose Lemonade:

6 oz lemonade

1 tsp rose water

2 oz sparkling water (I used strawberry flavor)

pomegranate seeds (optional for garnish)

For the Rose Rimming Sugar:

1 cup granulated sugar

1 TBSP rose water

In a small bowl, mix together sugar and rosewater until fully combined. It should look like and feel like wet sand. Pour mixture onto a parchment lined baking sheet and leave to air dry (give it a few hours, I left mine overnight ). Store in an airtight container. 

To serve:

Rim the glass with sugar. Add ice and rose lemonade. Top with sparkling water and stir to combine. Sprinkle pomegranate seeds on top and voila! You’ve got yourself a rosey little lemonade.

I feel like I haven’t stopped eating crap since Halloween. It’s like I got the taste for sugar and I just can’t give it up. Tell me I’m not alone in this, the struggle is real! Lucky for me this halva recipe came into my life at just the right time. How I’ve never tried this sweet treat before, I don’t know, I’m obviously late to the party (not uncommon).

This simple mixture of tahini and cinnamon is so versatile! I made this recipe as a decadent sauce and used it like caramel with apples. Mind blown! I can’t wait to drizzle it over pancakes! 

Rachel suggests enjoying your halva with socca, a naturally gluten free and vegan flatbread made from chickpea. She found this simple recipe and added seasonal spices like nutmeg and cardamom to warm it up for the winter.

Sprinkle your halva smothered socca with pomegranates for a festive holiday party treat or just a simple snack at home (because we know you’re fancy on the inside).

Cinnamon Halva Spread / Holy Halva!

1 C. Tahini
1/4 C. Maple Syrup (use honey for a more traditional halva flavor)
1 tsp. cinnamon
pinch of salt
 

So simple, yet sinfully delicious. Mix tahini, maple syrup, cinnamon and salt together until fully incorporated. Tahini has a tendency to become thick pretty fast when mixed with other ingredients, so stir slowly and add a bit of almond milk if it gets too thick. You want this to be smooth enough to spread, but feel free to make this into a sauce consistency if you have plans for waffles or pancakes in the near future. This would be a killer syrup alternative!

We are creeping into the middle of October and I’m craving a change, a break in the (extreme) heat. Life is also getting really busy, the kind of busy where you’re just trying to keep up with yourself. Between the heat and lack of time, roasting seasonal root veggies just doesn’t seem approachable right now. This smoothie is a fun way to get in the season’s best produce (and even sneak in a vegetable) without having to turn on your oven.

I love using maple syrup as a sweetener, especially in smoothies and most especially during the fall months. Combining cinnamon, nutmeg, and vanilla really helps to tie in the harvest feel that’s going on in this cup. The big star here, obviously, is pumpkin. Honestly, children aren’t the only ones who need to be tricked into sneaking in an extra veggie here and there. We could all use an extra helping of this nutrient packed plant. This member of the squash family (think acorn squash and butternut squash) is more than just a Halloween decoration, it’s delicious (we promise!) and packed with nutrients! 

Although today is a bit grey (and super muggy) I’ve learned not to get my hopes up. The burning sun will be back soon and when it arrives I’ll be keeping cool and enjoying fall in my smoothie cup. 

Good to know // Ingredient Highlights

+ Pumpkin is low in calories and high in dietary fiber which makes it helpful in maintaining (and maybe even losing) weight. It is rich in Vitamin A and beta-carotene which help protect your eyes and help your vision (especially in dim light). Pumpkin is also high in Vitamin C (an immune system booster) and Potassium which makes this a great post-workout refueling smoothie! Pumpkin seeds contain tryptophan (yep, the famed amino acid linked to napping after that big Thanksgiving meal). These seeds may not put you to sleep but tryptophan is important in the production of serotonin, which may just help boost your mood!  

+ Cinnamon can help in metabolizing certain foods, particularly sugar (glucose). It may improve the way fat cells respond to sugar, helping to lower blood sugar. Adding cinnamon to your morning smoothie is a great way to make use of this beneficial property. 

Maple Pumpkin Harvest Smoothie

gluten-free, dairy-free, vegan

INGREDIENTS
1 banana
1 cup frozen pumpkin (or any seasonal squash like butternut)*
1 cup pecan milk (or any other non-dairy milk)
1 tbsp. maple syrup
pinch of sea salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla

METHOD

Add banana, pumpkin, milk, vanilla, and spices in a high speed blender. Blend on high until a smooth and creamy consistency is achieved. Garnish with a bit of cinnamon and enjoy the taste of fall in your morning smoothie. If you’re feeling crazy (or lazy), add a shot of espresso and you’ve got yourself a delicious energized start to the day. 

*if you don’t have time to roast, cube, and freeze your pumpkin ahead of time there’s always the option of using canned pumpkin puree. In which case we recommend subbing 1/2 cup of puree and using a frozen banana or even some ice instead of frozen pumpkin. 

This recipe is part of the #virtualpumpkinparty ! Thanks to Sara from Cakes Over Steak (who, by the way, is an amazing illustrator and fellow artist) for organizing this virtual party. We’re always so stoked to be a part of the bigger blogger community! I mean, just look at this amazing list of talented bloggers and drool-worthy pumpkin recipes:

Cake Over Steak • Pumpkin Ginger Cookies with a Vanilla Glaze
B. Britnell • Pumpkin & Goat Cheese Macaroni
A Couple Cooks • Pumpkin Spice Almond Butter
I Am a Food Blog • Roasted Pumpkin and Pork Stuffed Shells
Well and Full • Harissa-Spiced Pumpkin Gnocchi
Loves Food, Loves to Eat • Pumpkin Pork Burrito Bowls
Girl Versus Dough • Pumpkin Challah
Snixy Kitchen • Black Sesame Pumpkin Mochi Cake
Hungry Girl por Vida • Pumpkin Chocolate Crumb Cake
Donuts, Dresses and Dirt • Pumpkin Spice Latte Truffles
Two Red Bowls • Pumpkin & Caramelized Onion Galette
The Frosted Vegan • Dark Chocolate Pumpkin Gingersnaps
Warm Vanilla Sugar • Dulce de Leche Pumpkin Ice Cream + Affogato
An Edible Mosaic • Pumpkin Spice Latte Snack Cake with Brown Butter Buttercream
Kitchen Konfidence • Yeasted Pumpkin Waffles with Candied Ginger
Chocolate + Marrow • Pumpkin Scones with Cinnamon Butter Swirl
The Pig & Quill • Pumpkin Pie Milkshakes with Pumpkin Spice Caramel + Coconut Cream
Salt & Wind • Apple Cinnamon Pumpkin Muffins with Pepita Streusel
With Food + Love • Creamy Pumpkin Polenta with Balsamic Roasted Beets
A Cookie Named Desire • Pumpkin Crepes with Cinnamon Ginger Cheesecake
Nommable • Pumpkin Moon Pies
Feed Me Phoebe • Thai Pumpkin Curry with Shrimp and Bok Choy
The Yellow Table • Coconut-Curry Pumpkin Soup
Ginger & Toasted Sesame • Pumpkin Ricotta Gnudi
The Crepes of Wrath • Pumpkin Pie Cake
The Swirling Spoon • Pumpkin Hand Pies
Erin Made This • Pumpkin Rye Waffles with Coconut Caramel
Beard and Bonnet • Pumpkin Spice Pizzelle Ice Cream Sandwiches
My Name is Yeh • Pumpkin Slice and Bake Cookies
Earthy Feast • Pumpkin-Stuffed Turnip-Ravioli with Pepita Pesto
Broma Bakery • Pumpkin Pie White Chocolate Brownies
Floating Kitchen • Pumpkin Beertail with Tequila and Spiced Rum
The Sugar Hit • Pumpkin Everything Bagels
The Bojon Gourmet • Pumpkin Flatbread with Gruyére and Crispy Sage (gluten-free)
Sprinkled with Jules • Pumpkin Spice French Macarons
Feast + West • Dark Chocolate Pumpkin Seed Toffee Bark
Jojotastic • Pumpkin Cinnamon Rimming Sugar
Fix Feast Flair • Pumpkin Spice Japanese Cheesecake
Appeasing a Food Geek • Pumpkin Ale Cake
Tending the Table • Roasted Pumpkin with Tamarind and Coriander Chutney
Long Distance Baking • Pumpkin Pie Ice Cream + Pumpkin Pancakes
My Blue & White Kitchen • Roasted Pumpkin Risotto with Crispy Prosciutto
Fork Vs. Spoon • Pumpkin Buttermilk Pudding
Alyssa & Carla • Pumpkin Tea Bread (in a Coffee Can!)
Twin Stripe • Pumpkin Spice Toffee
Le Jus d’Orange • Lentil-Stuffed Acorn Squash, Crispy King Oyster Bacon + Aged Goat Cheese
The Scratch Artist • Japanese Pumpkin Temaki with Ginger Kale Chips
Brewing Happiness • Caramelized Apple Pumpkin Muffins
Blogging Over Thyme • Homemade Candied Pecan Pumpkin Ice Cream Drumsticks
Heartbeet Kitchen • Pumpkin Swirled Mashed Potatoes
The Speckled Palate • Pumpkin Brown Butter Streusel Muffins with Maple Cream Cheese Glaze
Cookie Dough and Oven Mitt • Pumpkin Gingersnap Pie
Style Sweet CA • Chocolate Stout and Pumpkin Checkerboard Cake
Fork to Belly • Pumpkin Orange Brulee Pie
Tasty Yummies • Grain-Free Pumpkin Spice Pancakes
Påte á Chew • Pumpkin Almond Cake with Almond Butter Frosting
Holly & Flora • Pumpkin Pie Martini with Coconut Cream + Homemade Pumpkin Spice Syrup
Southern Soufflé • Sorghum Pumpkin Soufflés
Okie Dokie Artichokie • Creamy Pumpkin and Chorizo Pasta Bake, Cheese Tortellini, Sage-Mascarpone Sauce, Toasted Hazelnuts
Kale & Caramel • Pumpkin Goat Cheese Polenta with Brown Butter Thyme Mushrooms & Kale
The Little Epicurean • Maple Pumpkin Butter Brioche Toast
Vigor and Sage • Maple Pumpkin Harvest Smoothie
Tried and Tasty • Whole Wheat Pumpkin Sugar Cookies
Sprouted Routes • Creamy Vegan Pumpkin Risotto with Sweet & Spicy Roasted Pepitas (gluten free)
The Fauxmartha • Baked Pumpkin Donuts
So… Let’s Hang Out • Grain-Free Apple Crumble Pumpkin Pie
Wit & Vinegar • Pumpkin Flaxseed Dog Treats
Dunk & Crumble • Pumpkin Roundup
Biscuits and Such • Pumpkin Pound Cake
SugarHero! • Cinnamon Swirl Pumpkin Pound Cake
A Little Saffron • Spiced Pepita Brittle

 

Recently we got to talking about how difficult it can be to make creative and healthy breakfasts on those busy weekday mornings. Rachel came up with this simple and delicious recipe weeks ago but it just dawned on me how convenient (and versatile) this dish really is! Along the lines of porridge and oatmeal, this bowl of creamy amaranth is sweet enough to help wake you up and hardy enough to last you through the morning. It can be made ahead of time and stored in the fridge. When you’re ready, just warm it on the stovetop. We like adding a splash of coconut milk and a sprinkle of cinnamon on top because we’re fancy like that. 

Good to know // Ingredient Highlights

——–

+Amaranth is naturally gluten free and has gained popularity as a grain but its really a seed! It has a long history that dates back to the Aztecs and is still eaten a number of ways today. Its no wonder really, since its high in protein, iron and fiber. 

+Among its many health benefits, the active component in Cinnamon, Cinnamaldehyde, has antifungal and antibacterial properties which may help fight bad breath and tooth decay. 

Cinnamon Spiced Cream of Amaranth

gluten-free, dairy-free, vegan
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 4-6

INGREDIENTS
1 cup amaranth
3 cups water
½ cup coconut milk
4 tablespoons maple syrup
pinch of salt
1 teaspoon ground cinnamon
1 vanilla bean, scraped (or 2 tsp. vanilla extract)

MEDTHOD
Combine amaranth, water, cinnamon and vanilla bean into a saucepan over medium heat, and bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes or until all of the water in absorbed. Stir every once in awhile to make sure the amaranth does not stick to the bottom of the pan.
 

Remove from heat and stir in coconut milk and maple syrup, add to a blender and blend until creamy.

This summer seems never ending. Its late September but still hot as a sauna here in Southern California! My New England heart craves a change in season, a break in the heat (not to mention that my AC went out over the weekend, but we will save that for another time when we feel like talking about how technology breaks down on me whenever Mercury goes retrograde). Normally around this time I’m breaking out the warm layers and boots but this year it seems to be all about the swimsuits and sundresses.

Today marks the first day day of Fall here in the Northern Hemisphere but the thermometer is still hanging out near the triple digits. Figuring its best to just go with it, we are celebrating the Autumnal Equinox sipping on a nice, iced cold, creamy glass of chai cashew milk. The cashew milk is loaded with plant based protein and the traditional blend of spices is warming and peppery. This drink brings out the flavors of Fall while helping the body eliminate toxins that have built up over the summer months. Cardamom is often consumed for it diuretic properties and its help in cleaning out the kidneys and urinary tract. Ginger and fennel are beneficial for relieving gas and indigestion (any Mamas out there use gripe water? Yep, ginger + fennel.) Enjoying this milk poured over ice makes this the perfect transitional treat, cooling us down and helping us welcome the new season with a sense of balance and ease. 


Chai Cashew Milk

vegan, gluten-free, dairy-free


INGREDIENTS
(if making your own cashew milk)
2 cups raw cashews, soaked for at least 4 hours (or overnight)
8 cups of filtered water
1 vanilla bean, cut + scraped
dash of sea salt
4 tbsp. maple syrup or honey

4 cups cashew milk
1/4 cup cardamom pods, cracked open
4-5 inches of fresh ginger, peeled and roughly cubed
8 cinnamon sticks
2 tbsp. black peppercorns
1 tbsp. fennel seeds

TO MAKE
cashew milk
Drain cashews and add them to a blender along with water, vanilla bean, salt, and sweetener. Blend everything until smooth and then use a nut milk bag to separate the pulp from cashew milk. This is delicious as is, but just wait!

chai infused cashew milk
In a medium saucepan add 4 cups of cashew milk and masala chai spice mix. Bring to a simmer, making sure to whisk as it heats to avoid scalding the milk. Once simmering, bring heat to low and continue stirring for 1 minute. Remove from heat and allow spices to infuse the cashew milk for 3-4 more minutes. Strain through a fine mesh sieve or strainer and serve warm with a dash of cinnamon on top. If it’s still hitting the triple digits where you’re from like it is for us, allow the cashew milk to cool and then serve over ice!

gluten-free, dairy-free, vegan
 

INGREDIENTS
1 cup almond butter
½ cup gluten-free oats
½ cup cacao nibs
1 tsp. sea salt
2 tsp. vanilla
 

Seriously. Just mix all of these ingredients together in a large mixing bowl. Okay, now you have a few options: Either roll the dough into balls, or roll the dough into a log (cover in parchment paper). Place into the refrigerator and allow to cool until solid and not so gooey. If you rolled your dough into a log, simply cut into ¼ inch slices or roll dough out on a board and use a round cutter. For round ball cookies, you’re done! Enjoy! These are best served chilled with a glass of homemade almond milk. Store in the refrigerator for up to 7 days, and don’t be surprised if they get yummier the longer they’re around. 

It feels like we’ve been talking about the end of summer for a few weeks, but the latest trip to the farmer’s market has us believing there’s still time to enjoy the fruits of the season, literally. We picked up a bunch of nectarines (essentially a fuzz-less peach). They are sweet and juicy, just as expected. Nectarines are a good source of Vitamin C, potassium and beta-carotene, the skin especially. This dish makes for a delicious dessert but honestly, we have grown tired of waiting until the end of the day to enjoy sweet treats. The stone fruit  + whipped coconut cream combo has become common but this Citrus-Kissed Date Caramel makes it extra-ordinary! We are super impatient and couldn’t wait to dive in (which is just what we did), but we imagine these would go over so well at a sweet little brunch! Hmm..  we’re getting some ideas!

Grilled Nectarines with Sweet Cream + Citrus-Kissed Date Caramel

gluten-free, soy-free, vegan

INGREDIENTS

3-4 nectarines, peaches, or any other stone fruit
1-13.5 oz. can of Coconut Milk (full fat) or Coconut Cream
8-10 medjool dates, pitted
juice + zest from ½ orange
½ tsp. vanilla extract
3-4 drops of stevia
1½ cups water

for the grilled stone fruit
Halve your fruit and remove pit from center. Coat your grill with oil or spray (so your fruit will not stick) and lay stone fruit cut side down on a medium-hot grill. Flip once and continue to grill just until the fruit is softened and warm, about 4-5 minutes

for the sweet coconut cream
Place your can of coconut milk or cream in the refrigerator overnight. Open the can without agitating or shaking and carefully spoon out the thickened cream. Leave the milky liquid behind (don’t throw it away though! You can totally use this in smoothies or soups) and place the thickened cream in a mixing bowl. Whip for 2-3 minutes, or until light and airy without any lumps. Add 3-4 drops of stevia (or any sweetener of your choice) and place in the fridge until you’re ready to serve the fruit. 

for the citrus-kissed caramel syrup
Place pitted dates, orange juice, zest, vanilla and water in a medium saucepan over high heat and bring to a boil. Once boiling, reduce heat to low and allow to simmer for 45 minutes. Check back every so often to make sure the heat isn’t too high. If your mixture starts to become dry, just add more hot water. You’ll want the dates to always be covered with liquid. Let the softened date mixture cool to room temperature and then transfer through a cheesecloth lined strainer into a clean saucepan. Squeeze out as much liquid as you can, separating the pulp and setting it aside (this would be an awesome time to make some raw truffles). Warm your date liquid the same as you did earlier – bring to a boil, reduce heat and simmer for 15-20 minutes, or until thick like honey or maple syrup. Remove from heat. This syrup will thicken as it cools, you can soften it up by rewarming it. 
 

dollop sweetened coconut cream on top of grilled fruit, drizzle with citrus-kissed date caramel and sprinkle with cacao nibs (for a fun crunch)! 

So, September has officially arrived. The temperature has dropped ever so slightly and talk of pumpkin spice (everything) is in the air. The official start to Autumn is right around the corner and to be honest, we are looking forward to the change. If you’ve got kids you know its back to school time which is great (yay routine!) and a bummer (ugh, routine). Or maybe you’re heading back to school yourself (if so, bravo for teachers and students alike!). Either way, the time for leisurely dinners is beyond us.. weeknight meals need to be fast, convenient and healthy. This simple salad to the rescue! It requires minimal prep time, can be made in large quantities to be eaten as a meal or a side dish for days. It also travels really well which is great as a healthy meal on the go (desktop picnic style lunch, anyone?) 

You may recognize millet as the main ingredient in bird and livestock feed, but its so much more than that. Don’t go tasting your birdseed though (that’s just weird), millet reserved for human consumption has the the outer, indigestible hull removed. There are a few varieties of millet, we used this one for this recipe. Interest in the seed (its not a grain) has been growing, especially in the gluten free community. Millet is nutritious; it contains magnesium, B vitamins and fiber, and is alkaline which makes it easy to digest. We know cilantro is hit or miss for people, but give it a go as it works so well in this recipe. The herb is a source of minerals like potassium, calcium, manganese, iron, and magnesium as well as Vitamins A & C. Accepting the impending seasonal change we have incorporated pumpkin seeds into this salad. Pumpkin seeds are a good source of magnesium and also contain protein. 

Whether you’re looking to bring an interesting dish to a labor day picnic or just looking for a quick weeknight meal (and lunch the next day) this salad brings it all to the table!

Cilantro-Lime Millet Salad

gluten free, soy free, vegan

INGREDIENTS
1 cup millet
2 cups water
cup cilantro
¼ cup pepitas (pumpkin seeds)
1 tablespoon olive oil
salt and pepper to taste

METHOD
Add millet to a small pot of boiling water. Reduce heat to low and simmer until all water is absorbed, about 20 minutes. Meanwhile, destem cilantro and rough chop the leaves. When millet is ready, add cilantro and pepitas. Slice the lime in half and squeeze over millet. Add your tablespoon of olive oil, salt and pepper to taste, and stir until evenly combined. Add more lime juice is if you like that extra tang. This millet salad is a great accompaniment to so many different meals. Serve this as a side to tacos, or with your labor day barbeque, or just snack on it solo for a delicious and nutritious meal! Oh, and don’t forget to add avocado on top because….avocado. 

August is nearly over! Ahh! I can hardly believe it! It feels like the summer has flown by! We sure do love Autumn but we aren’t quite ready for summer to end. (By summer we mean the long days where you don’t feel guilty hanging out and doing what you want because, you know, its staycation season, right?) The weather obviously hasn’t caught on to the changing season but thats okay because these Vanilla Rooibos + Honey Roasted Plum Ice Pops are the perfect transitional treat! Roasting your plums and assembling your pops at night will make certain you’ve got a delicious, sweet frozen treat for that afternoon heatwave!

A big thanks to our friends over at Equal Exchange who sent us mass amounts of their rooibos tea blends. We’ve enjoyed sipping the herbal tea both hot and cold and even infusing it in coconut milk for these pops. YES! The raw honey used to sweeten the roasted plums was locally sourced in Portland, Oregon from a sweet couple who handcraft natural skincare and lifestyle goods. Kosmas Co. sent us a small mason jar of their very own blackberry raw honey earlier this summer and it is dreamy! The best way to know your honey is being thoughtfully and consciously produced is to know your beekeepers.

Rooibos tea is totally caffeine free and comes from a plant originally only grown in South Africa. It’s flavor is sweet, fruity and robust – a perfect blend for those looking to sip without getting the jitters! Rooibos is filled with polyphenols which are known for their rich antioxidant properties. Polyphenols may be helpful in reducing inflammation in the body and can also promote heart health. This means that rooibos has many potential health benefits! 

Plums are high in Vitamin C and a good source of Vitamin K, Potassium and Dietary Fiber (which helps keep you regular.. yeah, like that). These pops are loaded with healthy goodness, are super delicious and refreshing. Plus, they are gorgeous to look at! We can’t complain about a yummy and beautiful treat. It’s a bit cooler this morning so we are off to roast more plums for another batch of pops before it gets too hot!

Rooibos + Honey Roasted Plum Pops

makes 12 pops
gluten free, soy free, dairy free


INGREDIENTS

2 – 13.5oz cans of Coconut Milk
2 tbsp. raw honey or maple syrup or even cane sugar
+ extra drizzle of honey for roasted plums
2 bags of vanilla rooibos tea
lemon zest
3 plums


for the rooibos infused coconut milk
Pour both cans of coconut milk into a saucepan over medium heat and bring to a rolling boil. Once boiling, adjust heat to low and add in your sweetener of choice and whisk until fully dissolved. Remove from heat and set aside about 1/2 cup of sweetened coconut milk. For the rest, add in two bags of rooibos tea and allow to steep for 5-7 minutes. Place both the sweetened coconut milk and the rooibos infused coconut milk into the refrigerator to cool while you roast the plums.

for the honey roasted plums
Preheat your oven to 350° and line a baking dish with parchment paper. Wash and slice plums into wedges and scatter onto your baking dish. Drizzle with raw honey and sprinkle with lemon zest. Allow to roast in the oven for 25-30 minutes, until the plums are tender and juicy. Spoon extra plum juice on top of wedges to make sure you get the most flavor for your pops!

assemble the pops
Place one to two plum wedges into each ice pop mold, making sure to gently press them into the sides of the mold. Take your rooibos infused coconut milk and slowly pour into each mold, a little more than half way. At this point you can either “marbleize” your pops with the sweetened coconut milk, or decide to create a whole new layer. It’s really up to you. We tried both ways and they’re both delicious and fun! If you decide to separate the layers, place the cover on top of your mold and insert popsicle sticks into each opening. Transfer to your freezer and allow to freeze completely, about one hour. Then drizzle the little bit of sweetened coconut milk on top of your rooibos layer and put the pops back in the freezer until solidified. This way allows you to taste each flavor separately, while the marbleized version lends to a more eclectic flavor combination.