Delightful Mother's Day Ideas

Mother's Day deserves something a little special. Here are three ideas — a show-stopping latte, a Spanish French toast that's easier than it looks, and a fresh strawberry ice cream — that together make for a pretty unforgettable morning.

Spring Violet and Blackberry Latte

Start the day with something beautiful. This latte combines freshly brewed espresso with steamed milk infused with blackberry syrup, topped with violet flowers from the garden. You can use a store-bought blackberry syrup (Monin and 1883 are both great options), or make your own in just a few minutes.

Blackberry Syrup

Ingredients:

• 2 cups fresh blackberries
• ½ cup granulated sugar
• ½ cup water

Instructions:

1. Rinse the blackberries and blend with the water until liquefied.
2. Strain through a fine-mesh sieve into a small saucepan.
3. Add the sugar and stir over medium-high heat until bubbling and dissolved.
4. Simmer on low for 3 minutes, then remove from heat.
5. Cool completely before transferring to a jar or container.

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Torrijas (Spanish French Toast)

Torrijas are a traditional Spanish dish — thick slices of bread soaked in spiced, honey-sweetened milk, dipped in egg, fried in olive oil, and rolled in cinnamon sugar. They're traditionally served at Easter but wonderful any time of year. Brioche, Italian bread, or Ozery breakfast buns all work beautifully.

Ingredients

• 1 orange
• 3 cups whole milk (or a dairy-free alternative)
• 3 cinnamon sticks
• 3 tbsp honey
• 1 tbsp granulated sugar
• 6 slices stale Italian bread, brioche, or Ozery apple breakfast buns
• 2 eggs
• Quality olive oil, for frying
• ½ cup granulated sugar, for coating
• 2 tbsp ground cinnamon

Instructions

1. Infuse the milk: Use a vegetable peeler to peel a thin strip of orange zest, avoiding the bitter white pith. Add the milk, orange zest, honey, sugar, and cinnamon sticks to a saucepan. Simmer over medium heat, then remove from heat and cool to lukewarm (about 30 minutes), stirring occasionally. Remove the cinnamon sticks and orange peel.
2. Soak the bread: Arrange the bread slices in a shallow dish. Pour the cooled milk over them and let rest for 30 minutes until all the milk is absorbed.
3. Prepare to cook: Line a plate with paper towels. Beat the eggs in a shallow bowl. Heat 2–3 tablespoons of olive oil in a large nonstick pan over medium heat.
4. Coat and cook: One slice at a time, gently lift the soaked bread and dip both sides in the beaten egg, handling carefully to avoid breaking.
5. Fry: Cook each slice until golden, about 1–2 minutes per side. Transfer to the paper towel-lined plate.
6. Finish: Mix the cinnamon and sugar in a bowl and toss each warm slice to coat. Serve with fresh fruit and a drizzle of honey or maple syrup.

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No-Churn Strawberry Ice Cream

Fresh strawberry ice cream — made without an ice cream maker — is a perfect ending to a Mother's Day meal. The mix-ins are optional but the crushed yogurt-covered pretzels are a surprisingly great addition.

Ingredients

• 1 lb fresh or frozen strawberries (thawed for 10 minutes if frozen)
• One 14 oz can sweetened condensed milk
• 1 tsp vanilla extract
• Pinch of salt
• 2 cups cold heavy whipping cream
• Optional mix-ins: chocolate chips or crushed yogurt-covered pretzels

Instructions

1. Pulse the strawberries in a food processor until broken into pea-sized chunks. Add the condensed milk, vanilla, and salt and pulse to combine. Transfer to a medium bowl.
2. Whip the cold heavy cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.
3. Fold about 1 cup of the whipped cream into the strawberry mixture until combined, then fold the lightened mixture back into the remaining whipped cream.
4. Pour into a chilled 9×5-inch metal loaf pan, cover, and freeze until thick and creamy like soft-serve, about 2 hours.
5. Swirl in any mix-ins, then cover and freeze until solid but scoopable, about 3 more hours.