Boozy Iced Blueberry Lavender London Fog Recipe By Tasty Recipes

LONDON FOG

Steps:

• Bring 2/3 cup water to a boil, remove from the heat and add 1 Earl Grey tea bag and 1/2 teaspoon dried lavender (optional). Cover and steep 5 to 8 minutes. Combine 1 1/2 teaspoons sugar and 1/4 teaspoon vanilla in a mug; strain the tea into the mug and stir. Heat 2/3 cup milk with a frother; pour into the mug, spoon the froth on top and sprinkle with more dried lavender, if desired.

LAVENDER LONDON FOG RECIPE BY TASTY

Steps:

• Steep the tea and lavender in the hot water for 7 minutes.
• Froth the milk by adding it to a resealable jar. Shake vigorously until many bubbles form. Then, microwave the milk for 45 seconds to 1 minute, which will help create stable bubbles.
• Remove the tea, then stir in the frothed milk, vanilla, and agave.
• Dust with a bit of cinnamon, if desired.
• Enjoy!
• Nutrition, per serving - Calories: 93, Total fat: 2 grams, Sodium: 69 mg, Total carb: 14 grams, Dietary fiber: 0 gram, Sugars: 6 grams, Protein: 4 grams

BOOZY ICED BLUEBERRY LAVENDER LONDON FOG RECIPE BY TASTY

Steps:

• Make the vanilla simple syrup: Add the sugar to a small bowl. Use a paring knife to split the Private Selection® Madagascar Vanilla Bean lengthwise, then scrape out the seeds. Add the vanilla bean seeds to the sugar and use your fingers to combine.
• Add the vanilla sugar, scraped vanilla bean, and water to a small saucepan. Bring to a boil over medium-high heat, then reduce the heat to low and simmer, stirring occasionally, until the sugar has dissolved. Remove the pot from the heat and let the syrup cool to room temperature before transferring to an airtight container with a lid. The syrup will keep in the refrigerator for up to 1 month.
• Make the London fog: In a large pitcher, combine the gin, 2-3 tablespoons vanilla simple syrup, the Private Selection® Cold Brew Blueberry Lavender Black Tea, and oat milk. Add more simple syrup to taste, if needed.
• Fill 4 glasses with ice and divide the London fog evenly between the glasses. Garnish each glass with a lemon slice and a lavender sprig. Serve immediately.
• Enjoy!

ORANGE CRANBERRY SCONES RECIPE BY TASTY

Steps:

• Rehydrate the cranberries by placing them in a small bowl and covering with boiling water. Let sit for at least 10 minutes, until plump, then drain and spread out on a paper towel to dry.
• In a large bowl, whisk together the flour, granulated sugar, and baking powder. Use a pastry cutter (or your fingers) to incorporate the Private Selection® Salted French Butter until the mixture resembles coarse crumbs. Gently fold in the cranberries.
• In a medium bowl or measuring cup, beat the eggs, then add the heavy cream, vanilla, and orange zest and whisk to combine.
• Pour the wet ingredients into the dry ingredients and gently fold with a spatula to combine; do not overmix.
• Place a sheet of parchment on your work surface and lightly dust with flour. Turn the dough out onto the floured parchment and pat into a circle about 7 inches in diameter. Lift the parchment paper onto a baking sheet and refrigerate the dough round uncovered for at least 20 minutes, up to 45 minutes.
• Preheat the oven to 400°F (200°C)
• Use a floured bench scraper to cut the dough round into 8 wedges. Separate the wedges and carefully space evenly on the baking sheet.
• Make the egg wash: In a small bowl, whisk together the egg and cream. Brush each scone generously with the egg wash.
• Bake the scones for about 20 minutes, until they are puffed and golden brown. Remove from the oven and let cool completely.
• Make the orange drizzle: In a medium bowl, whisk together the powdered sugar, orange zest, and orange juice until smooth. Either transfer to a piping bag and snip off the corner or use a spoon to drizzle the glaze back and forth over the scones.
• Enjoy!

PINEAPPLE CACHAçA COCKTAIL RECIPE BY TASTY

Steps:

• Make the brown sugar simple syrup: In a small saucepan over medium heat, combine the cold water and brown sugar. Bring to a simmer, then cook until the sugar is dissolved, 5-7 minutes. Remove the pot from heat and let the syrup cool completely.
• Heat a griddle pan over medium-high heat. Working in batches, grill each slice of pineapple for 2-3 minutes per side, until beginning to caramelize and grill marks appear. Let cool. Once cooled, cut each round into 6 wedges.
• While the pineapple cools, make the cocktail: In a tall glass, muddle the mint leaves and lime juice.
• In a large punch bowl, combine the cachaça, pineapple juice, and brown sugar simple syrup. Mix in the muddled mint leaves and lime juice.
• Immediately before serving, stir in the ice and grilled pineapple wedges, reserving some for garnishing the glasses.
• To serve, pour into glasses and garnish with grilled pineapple wedges.
• Enjoy!