Dirty Irish Chai ~ two ways

March is a tricky month. Will it be cold, will it be hot, or will it be tepid & springlike? You just never can tell. This year its been a bit warm in the lead up to St. Paddy’s Day so we created a refreshing version of an Irish Coffee!

Dirty Irish Chai

So we made it two ways ~ shaken and stirred.

Pictured above we shook the ingredients with ice for about a minute and a half. This made the drink nice and cold and created a lovely frothy topping.

Pictured below, we combined all the ingredients in a glass with ice, stirred it up a bit, then topped it off with homemade Vanilla Bean Whipped Cream!

Dirty Irish Chai

Both are DELICIOUS. The whipped cream really makes for easy drinking, it’s almost like there isn’t any alcohol in there…. Soooo if you’d like to be more aware of the alcohol you’re drinking and leave out some calories, maybe use the shaken method.

It’s up to you, listen to your heart, either way, you’re gonna get a lovely chai spice sweetness from the simple syrup and a serious kick of caffeine from the cold brew!

Here are the ingredients:

1.5 ounce whiskey of choice

1 ounce Chai Simple Syrup

2 ounces cold brew coffee

Method 1: Combine ingredients in a shaker with ice. Shake for at least a minute, strain into a glass & enjoy.

Method 2: Pour all ingredients into a glass with ice. Stir a bit. Top with whipped cream. Enjoy.

Cheers!

XO

Charleston Spice Co.

 

Vanilla Bean Whipped Cream

The perfect topping for pies, ice cream, hot cocoa, and fresh fruit!!!!

Dirty Irish Chai

It’s easy and delicious and all your friends and family will be impressed that you made whipped cream:

1 cup heavy whipping cream

3 tablespoons Vanilla Bean Sugar

Place mixing bowl and a balloon whisk in freezer for at least 20 minutes to chill. (This step is optional, however it makes it a little easier to whip up the cream by hand ~ you can also just throw these ingredients into the bowl of your electric mixer and whip it up that way.)

Pour cream and sugar into your chilled bowl. Whisk for approximately 3-5 minutes or until cream reaches the soft peak stage. You’ll know you’re there when you see peaks fall ever so slightly to the side when you lift your whisk out of the bowl!

And it’s that easy!

Enjoy!

Charleston Spice Co.

Basic Scone Recipe

This here is a mighty fine recipe for hearty filling scones. Scones in afternoon light

We found it in our go-to cookbook, The Settlement Cookbook (1965edt). Add dried fruits and different sugar toppings to give these scones some extra pizazz.

2 cups flour

4 teaspoons baking powder

2 teaspoons sugar

1/2 teaspoon salt

4 tablespoons butter

2 eggs

1/3 cup cream

Sift the dry ingredients. Cut in butter with a fork. Add well-beaten eggs and cream. Toss on floured board, pat or roll in 3/4-inch thickness. Cut or score in diamonds about 2 inches across, brush with egg white, and sprinkle with brown sugar and cinnamon, OR Pecan Pie Spice (pictured above), or also lovely, Lavender Flower Sugar! Bake in on a parchment paper-lined baking sheet in a hot oven, 425ºF, for 15 minutes. Serve hot and piled high with fresh fruit and vanilla bean whipped cream!

Fresh fruit and scone

Stay sweet,

XO

Charleston Spice Co.

Zucchini Bread

Zucchini Bread

I had some zucchini that were calling out to be made into bread so I went searching for a bread recipe on the world wide web. I found this Zucchini Bread with Oats recipe on bon appetit I just had to make it!

It’s really delicious. Hearty, not too sweet, perfect to serve with butter and jam or even the nut butter of your choice!

Here’s what ya need:

3 large eggs

1 cup olive oil

1 1/4 cup granulated sugar

1/2 cup packed light brown sugar

1 tablespoon vanilla extract

3 cups all-purpose flour

1 1/2 teaspoon salt

1 teaspoon Poudre Douce

1 teaspoon baking soda

1/2 teaspoon baking powder

3 1/2 cups grated zucchini

1 cups old-fashioned oats

Topping

1/4 cups old-fashioned oats

3 tablespoons Vanilla Bean Sugar

Preheat oven to 350 F ~ grease two 8 1/2 x 4 1/2 loaf pans and line them with paper.

Whisk eggs, oil, granulated sugar, brown sugar, and vanilla in a large bowl til smooth. In another large bowl whisk together flour, salt, Poudre Douce, baking soda, and baking powder. Make a well in the dry ingredients and pour the egg mixture into the well. Using a fork, slowly combine the mixtures. Fold in the zucchini and oats. Scrape the batter into your prepared pans and sprinkle on the oats and VBS topping.

Bake 70-80, or until a tester comes out clean. Let cool in the pans on a wire rack for 30 minutes then turn out the loaves onto the rack and let cool completely.

Enjoy for breakfast or teatime or with your midmorning coffee!

XO

Charleston Spice Co.

Zucchini Bread

Homemade Irish Cream

Irish Cream

One of my friends sent me this recipe from Smitten Kitchen with a note saying, think about this in a glass rimmed with your Vanilla Bean Sugar.

So I had to make it, because doesn’t that sound delicious?

Here’s the recipe:

1 teaspoon cacao nib powder

1 cup heavy whipping cream

1 can sweetened condensed milk (14oz)

1/2 teaspoon vanilla extract

1 cup Irish whiskey

If your cacao powder is lumpy, sift it into a small bowl first. Add a splash of heavy cream to the cacao powder and whisk this into a smooth paste. Slowly add more cream, whisking the whole time. Once all cream is added, add condensed milk, vanilla, and whiskey. And that’s it. Use immediately or store for several weeks in your refrigerator in a covered container.

Add to coffee, tea, or cocoa for a sweet kick! Or for a sweet after-dinner treat, serve in a glass rimmed with honey and Vanilla Bean Sugar.

Stay sweet, friends.

XO

Charleston Spice Co.

Irish Cream

Simple Shortbread

Shortbread

This is an easy recipe to whip together at a moments notice. It is an excellent carrier for chocolate ganache and candied orange slices (pictured above) or just about anything else your imagination can come up with.

Here ya go:

1/2 cup butter

1/4 cup Vanilla Bean Sugar

2 cups all-purpose flour

Preheat oven to 350°F. Line am 8X8 baking pan with parchment paper and set aside.

Cream butter and sugar well. Gradually add the flour, kneading until smooth. Press the dough into the bottom of your prepared pan and bake for 25 to 30 mins. (If you aren’t planning on getting crazy with chocolate and fruit and nuts as toppings, then I would sprinkle a little Lavender Flower Sugar or Ginger Sugar on top before you bake the shortbread!)

And that’s it, a building block to greatness!!

Stay sweet, friends.

XO

Charleston Spice Co

Vanilla Peach Tart

Vanilla Peach Tart

You know that moment when you bite into something and you think, shoot, this is exactly what I wanted it to be.

That’s what this tart recipe is. Complete goodness. It’s everything a tart should be, in dreams and real life.

I used the pastry case recipe from Cooking with Loula. It’s spot on (and yes I actually followed the recipe).

For the pastry:

2 cups all-purpose flour

1/3 cup turbinado sugar (or half brown sugar/ half granulated sugar)

a pinch of salt

zest of one lemon

3/4 cup unsalted butter

1 large egg yolk

1 teaspoon vanilla extract

1 tablespoon milk

For vanilla peach spread:

4 peaches

3/4 cup Vanilla Bean Sugar

1/4 cup granulated sugar

1 3/4 teaspoon fresh lemon juice

1/4 teaspoon salt

First make your spread. Skin four peaches and place them in your blender, blend until relatively smooth. Pour into a small saucepan over medium-high heat. Add sugars , lemon juice, and salt. Bring to a boil stirring frequently. Boil, continue stirring, until mixture reaches desired consistency (I cooked mine down for about 15 minutes, until the mixture was thick peach butter consistency, perfect for spreading on a tart…or pancakes…). Let cool and then refrigerate until completely cool.

For the pastry: Combine flour, sugar, salt, and zest in a large bowl. Cut the butter into small pieces over the bowl. Gently rub the ingredients between both hands until mixture resembles coarse breadcrumbs.

Add egg yolk, vanilla, and milk. Work until dough comes together, handling as little as possible. If dough is still dry you can add 1 tablespoon of water. Wrap dough in parchment paper and chill in the refrigerator for at least 30 minutes before using.

Preheat oven to 375°F.

Take three quarters of the dough and roll it out on a lightly flour dusted surface. I used mini tart pans so I cut several circles out of the dough and then chilled the scraps to roll it out again. If you are making one large tart simply roll out a circle of dough a wee bit wider than your pan. Press the dough into the pan and trim off any excess.

Spread a hearty layer of your chilled vanilla peach mixture over the pastry. Use the remaining dough to decorate the top of your tart.

Bake for 30 to 35 minutes or until pastry is golden brown. Let cool and serve!

Vanilla Peach Tart

Stay sweet!

XO

Charleston Spice Co.