Coke Zero 500 MI

Coke Zero

Chocolate cupcake

Coke Zero 500 Ml

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Caramel Cookie Dough Dough

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Select a tall 16–20 oz (about 475–600 ml) glass. If desired, pre-chill the glass in the freezer for 5–10 minutes. Add 6 ice cubes to the glass to fill it about three-quarters full.

Chill and fill

Pour 15 ml (about 1 tablespoon) fresh lime juice directly over the ice. Drop in one lemon slice for a subtle citrus note.

Add citrus

Slowly pour 500 ml chilled Coke Zero into the glass down the side to preserve carbonation. Pour gently until the glass is nearly full, leaving a small headspace for garnish and any optional ingredients.

Pour Coke Zero

If using mint, clap 4 mint leaves between your palms to release aroma, then gently smack and tuck them into the drink near the top.

Mint (optional)

If using Angostura bitters for extra complexity, add 1–2 dashes on the surface and give the drink one gentle stir to integrate (do not over-stir or you will lose effervescence).

Bitters (optional)

For an adult version, add 45 ml vodka before pouring the Coke Zero, then pour Coke Zero slowly to top the glass and stir once gently with a bar spoon.

Alcoholic variation (optional)

Float one lime wheel on top or attach it to the rim. Serve immediately with a straw or stirrer so the drink stays fizzy and cold.

Garnish & serve

Coke Zero (chilled)

Fresh lime juice

Fresh lemon slice

Fresh lime wheel (for garnish)

Ice cubes

Mint leaves

Angostura bitters

Vodka (optional adult version)

Ensure the Coke Zero is well chilled (ideally 4–8°C) before serving. If not chilled, place in refrigerator for at least 1–2 hours or in an ice bath for 20–30 minutes.

Chill bottle or can

If using ice, add 3–6 ice cubes to the tall serving glass. If you prefer no ice, skip this step.

Prepare glass

Open the chilled bottle or can. Tilt the glass to about 45 degrees and pour Coke Zero slowly down the side to preserve carbonation and reduce foaming until the glass is filled to about 1 cm from the rim (approximately 500 ml).

Pour the Coke Zero

If desired, squeeze a lime wedge lightly over the top for a hint of citrus, then drop the wedge into the glass or set it on the rim. Insert a straw or long spoon if preferred.

Garnish (optional)

Serve immediately to enjoy best carbonation and flavor.

Serve

Lime wedge

Tall serving glass (about 500–600 ml)

Long spoon or straw

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with 12 paper liners or lightly grease and flour the cups.

Preheat and prepare pans

In a medium bowl, sift or whisk together 1.25 cups all-purpose flour, 0.33 cup unsweetened cocoa powder, 1 cup granulated sugar, 1 tsp baking powder, 0.5 tsp baking soda, and 0.5 tsp fine salt until evenly combined.

Combine dry ingredients

In a separate large bowl, whisk together 1 large egg, 0.5 cup whole milk, 0.33 cup vegetable oil, and 1 tsp vanilla extract until smooth.

Mix wet ingredients

Add the dry ingredients to the wet ingredients and stir with a spatula just until incorporated and no large streaks of flour remain. Do not overmix; batter will be slightly thick.

Combine wet and dry

Slowly stir in 0.5 cup hot water (hot, not boiling) a little at a time until the batter is smooth and thinned. The batter will be loose — this yields a moist cupcake.

Add hot water

Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full (approximately 3 tablespoons batter per cup).

Fill the liners

Bake in the preheated 350°F (175°C) oven for 16–20 minutes, or until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs (not wet batter).

Bake

Remove cupcakes from oven and let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely (about 45–60 minutes) before frosting. Frosting warm cupcakes will melt the frosting.

Cool

Place 0.5 cup room-temperature unsalted butter in a mixing bowl and beat with a hand mixer or stand mixer on medium speed until creamy, about 1–2 minutes.

Beat butter

Sift or add 1.5 cups powdered sugar and 0.33 cup unsweetened cocoa powder to the bowl. Beat slowly at first to avoid a powdered sugar cloud, then increase speed and beat until combined.

Add dry ingredients

Add 0.5 tsp vanilla extract, 0.125 tsp salt and 2 tbsp heavy cream. Beat on medium-high for 1–2 minutes until light and fluffy. If frosting is too thick, add additional 1 tsp heavy cream at a time until spreadable; if too thin, add a tablespoon more powdered sugar.

Add flavor & adjust consistency

When cupcakes are completely cool, use a spatula or piping bag to frost each cupcake with about 1 to 1.5 tablespoons of frosting per cupcake. Smooth or pipe as desired.

Frost cupcakes

Top frosted cupcakes with chocolate shavings/sprinkles (about 2 tbsp total) and a light pinch of sea salt flakes (about 1/4 tsp divided) if desired.

all-purpose flour

unsweetened cocoa powder

granulated sugar

baking powder

baking soda

fine salt

large egg

whole milk

vegetable oil

vanilla extract

hot water

unsalted butter, room temperature

powdered sugar (confectioners')

salt

heavy cream (or milk)

chocolate shavings or sprinkles

sea salt flakes

Ensure the Coke Zero is well chilled (ideally 2–4°C). If the bottle is not chilled, place it in the refrigerator for at least 30–60 minutes or over ice for 10–15 minutes.

Chill

If using a glass, fill it about two-thirds full with ice cubes (about 6 standard cubes). If you prefer no ice, skip this step to preserve full carbonation.

Open the 500 ml bottle carefully to minimize fizz loss. Pour the Coke Zero slowly down the side of the glass (if using) to preserve carbonation. If drinking directly from the bottle, simply open and drink.

If desired, squeeze a lime wedge gently over the top to release a small amount of juice and drop the wedge into the glass for garnish. This is optional and changes flavor profile slightly.

Insert a straw or stirrer if desired, serve immediately while cold and fizzy.

Recap and refrigerate any leftover Coke Zero in the bottle to retain carbonation and chill for later (consume within a few days for best taste).

Discard used ice and rinse glass/stirrer after use.

Ice cubes (optional)

Lime wedge (optional, garnish)

Highball glass or chilled bottle

Stirrer or straw

In a small bowl combine the ground flaxseed and hot water. Stir and let sit 5–10 minutes until thickened (this acts as a binder).

Prepare flax egg

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and a pinch of salt and cook 4–5 minutes until softened and translucent. Add the minced garlic and grated carrot and cook another 2 minutes until fragrant. Remove from heat and let cool slightly.

Sauté aromatics

In a large bowl add the cooked brown rice and cooked lentils. Lightly mash with a fork or potato masher until mostly combined but still retaining some texture (about 10–15 presses). Add the rolled oats, cooled onion/carrot/garlic mixture, chopped parsley, cumin, smoked paprika, kosher salt, black pepper, and the thickened flax mixture. Stir until evenly combined. If the mixture feels too wet, add up to 2 tablespoons more oats; if too dry, add 1–2 teaspoons water.

Combine patty mixture

Divide the mixture into 4 equal portions (about 3/4 cup each). With slightly wet hands, form each portion into a compact patty about 3.5 inches (9 cm) wide and 1/2 inch (1.2 cm) thick. Press the surface firmly so the patties hold together while cooking. Chill patties in the refrigerator for 20 minutes to help them set (optional but recommended).

Form patties

Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add patties (work in batches if needed) and cook 4–5 minutes per side until a golden-brown crust forms and patties are heated through. Flip gently with a spatula to avoid breaking. If desired, finish in a 350°F (175°C) oven for 5–7 minutes to ensure they're warmed through.

Cook patties

In a small bowl whisk together the mayonnaise, Dijon mustard, and lemon juice. Taste and adjust seasoning with a pinch of salt if needed.

Prepare sauce

Slice the avocado and toss gently with the 1/4 teaspoon salt and a squeeze of lemon if desired to prevent browning.

Prepare avocado

Slice the buns and toast cut sides in a skillet or toaster until lightly golden (about 1–2 minutes) — you can brush with a little olive oil first for extra crispness. Sprinkle sesame seeds on the top buns if using.

Toast buns

Spread a tablespoon of the sauce on the bottom half of each toasted bun. Place a handful of mixed greens, then a cooked garden patty, two tomato slices, a few rings of red onion, and avocado slices. Top with another teaspoon of sauce on the bun top and close the burger.

Assemble burgers

Serve immediately with your choice of sides (sweet potato fries, a simple salad, or kettle chips). Leftover patties keep covered in the refrigerator for up to 3 days and reheat gently in a skillet or oven.

cooked brown rice

cooked green lentils

rolled oats

finely grated carrot

finely chopped yellow onion

minced garlic

finely chopped fresh parsley

ground cumin

smoked paprika

kosher salt

black pepper

ground flaxseed

olive oil (for frying)

burger buns (whole wheat or brioche)

mixed salad greens

tomato slices

red onion, thinly sliced

sliced avocado

vegan mayonnaise or regular mayo

Dijon mustard

lemon juice

salt (for avocado)

sesame seeds (optional)

In a large mixing bowl (or stand mixer fitted with the paddle), beat the softened butter, granulated sugar, and packed light brown sugar on medium speed for 2–3 minutes until light and fluffy. Scrape down the bowl once.

Cream butter and sugars

Add the egg and vanilla extract to the creamed butter and beat on low speed until combined, about 30–45 seconds. Scrape down the bowl again to ensure even mixing.

Add egg and vanilla

In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and kosher salt until evenly distributed.

With the mixer on low, add the dry ingredients to the wet mixture in two additions, mixing only until just combined. Do not overmix — the dough should be soft and slightly crumbly but holding together.

Incorporate dry into wet

Unwrap the caramels and place them in a small heatproof bowl with 2 tablespoons heavy cream. Microwave in 15–20 second intervals, stirring between, until the caramels are smooth and pourable (about 45–60 seconds total depending on wattage). Alternatively, melt in a small saucepan over low heat, stirring constantly.

Prepare caramel pieces

Let the melted caramel cool 3–5 minutes so it thickens slightly but remains pliable. If very hot, it will melt the cookie dough when mixed.

Cool slightly

Spoon the cooled caramel into the prepared cookie dough in dollops and gently fold a few times with a spatula to create ribbons and pockets of caramel. Do not fully incorporate — aim for swirls and chunks of caramel distributed through the dough.

Fold caramel into dough

Fold in the mini chocolate chips and optional toasted nuts until evenly distributed, taking care not to overwork the dough. If you prefer prominent caramel pockets, reserve a few caramel-dressed spoonfuls to press into the tops of formed cookies before chilling or baking.

Add chips and nuts

This recipe works two ways: as edible cookie dough (safe-to-eat) or as bakeable cookies. For edible cookie dough, proceed to 'Chill for edible dough.' For baked cookies, proceed to 'Chill and bake.'

Decide serving method

If serving as edible cookie dough, cover the bowl tightly and refrigerate for at least 30 minutes to firm up slightly, then scoop portions and drizzle or press reserved caramel on top. If you want it completely safe to eat without eggs, substitute the raw egg with 3 tablespoons pasteurized liquid egg or omit egg and add 1–2 tablespoons milk; when serving raw dough, consider using heat-treated flour.

Chill for edible dough

For cookies: chill the dough in the refrigerator for 30–60 minutes (or up to 24 hours) to help control spread and create better caramel pockets.

Chill before baking

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Using a cookie scoop (about 1.5 tablespoons for small cookies or 2.5 tablespoons for medium), portion dough onto prepared sheets, leaving 2 inches between each cookie. If you reserved extra caramel pieces, press one onto the top of each dough ball now and sprinkle a tiny pinch of sea salt if using.

Portion

Bake in the preheated oven for 9–12 minutes for medium-size cookies, or until edges are lightly golden and centers look set but still soft. Baking time will vary with size—smaller cookies 8–10 minutes, larger 11–13 minutes.

Remove from oven and let cookies cool on the baking sheet for 5 minutes to allow caramel to set, then transfer to a wire rack to cool completely. Caution: caramel pockets will be hot right out of the oven.

Once cooled, sprinkle a tiny pinch of flaky sea salt on top of each cookie to enhance the caramel flavor. Store baked cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months (separate layers with parchment). Edible dough can be refrigerated up to 5 days or frozen for up to 3 months.

Optional salt and storage

unsalted butter, softened

light brown sugar, packed

cornstarch

soft caramels (individually wrapped) or caramel chews

heavy cream or whole milk

sea salt flakes (optional)

mini chocolate chips

toasted chopped pecans or walnuts (optional)

Bring softened butter to room temperature (soft but not greasy). Pre-measure flour and sift if lumpy. Chop caramels or toast nuts if using.

Prepare ingredients

In a large bowl (or stand mixer fitted with paddle), beat 1 cup softened unsalted butter, 3 tablespoons light brown sugar, and 3 tablespoons granulated sugar on medium speed until light and fluffy, about 2–3 minutes.

Scrape bowl, then add 1 large egg yolk and 1 teaspoon vanilla extract. Beat until incorporated, about 30 seconds.

Add yolk and vanilla

In a separate bowl, whisk 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon baking soda until evenly distributed.

With mixer on low, add dry ingredients to butter mixture in two additions, alternating with 1 tablespoon milk if the dough feels too stiff; mix just until combined. The dough should be soft, slightly sticky but scoopable.

Form cookie dough

Fold 3/4 cup soft caramel bits (or chopped soft caramels), 1/2 cup mini chocolate chips, and 1/4 cup chopped toasted nuts (if using) into the dough with a spatula until evenly distributed. Take care not to overmix so caramels remain in small clusters.

Mix in caramel and chips

Portion dough into 1 1/2 tablespoon to 2 tablespoon scoops (about 18–24 cookies depending on size). For a classic cookie look, roll scoops into tight balls and flatten slightly with your palm.

Shape dough

Place shaped dough balls on a sheet pan lined with parchment and chill in the refrigerator for 30–60 minutes. Chilling helps control spread so caramel pockets stay intact while baking.

Chill (recommended)

Preheat oven to 350°F (175°C) while dough chills. Position racks in center of oven.

Coke Zero 500 Mi

Coke Zero

Chocolate Cupcake