This recipe features a regional specialty item available for purchase in our Country Store. If you haven’t ordered the Bourbon Vanilla Sugar from our Country Store, don’t miss out, its delicious and very versatile!
Recipe by Matt Jamie
2 lemons (juiced)
4 T BBF Bourbon Vanilla Sugar
4 C water (hot)
Fresh mint leaf (crushed)
Bourbon to taste
With a lemon reamer, squeeze the lemons.
Dissolve the sugar in the hot water
Garnish with mint
If you’re in a hurry, you can use very strong coffee instead of the espresso, and warmed half and half or cream instead of the steamed milk. Servings: 6–8
2 3″ cinnamon sticks
1 ½” piece fresh ginger
3 whole cloves
1 cup canned pumpkin purée
1 14-ounce can sweetened condensed milk
½ cup heavy cream
¼ cup pure maple syrup
Large pinch of kosher salt
½ teaspoon vanilla extract
¼ teaspoon freshly grated nutmeg
Espresso, steamed milk, and ground cinnamon (for serving)
Combine cinnamon sticks, ginger, cloves, and 1½ cups water in a medium saucepan. Bring to a boil over medium-high heat and cook, whisking occasionally, until most of the liquid has evaporated, about 10 minutes. Whisk in pumpkin purée, condensed milk, cream, syrup, and salt and cook, whisking frequently, until mixture is thick and pudding-like in consistency, about 5 minutes. Whisk in vanilla and nutmeg, then strain mixture through a fine-mesh sieve, pressing on solids with a spatula to release as much liquid as possible, into a large bowl.
For each latte, stir together 2–4 Tbsp. pumpkin spice purée (depending how sweet you’d like it) and 1½ oz. hot espresso in your favorite mug. Top with steamed milk and a little bit of freshly grated cinnamon.
Simple and refreshing! This is the real deal! If you haven’t ordered the Ginger Syrup from our Country Store, don’t miss out, its delicious and very versatile! *Current CSA shareholders only.
2 T. Ginger Syrup
1 cup Soda Water
Optional-Lemon, and or Mint
For individual glasses, add 2 Tablespoons of Ginger Syrup to one cup of bottled soda water. Add more soda or ginger syrup to intensify or dilute the flavor to your liking. Add a sprig of mint or a squeeze of lemon juice – I like both lemon and mint in mine!
If you haven’t ordered the Ginger Syrup from our Country Store, don’t miss out, its delicious and very versatile! *Current CSA shareholders only.
1/2 oz. lime juice
2 oz. Cathead Vodka
4 oz. club soda
1 oz. Ginger Syrup
A lime wheel and pinch of ground cardamom for garnish
Highball glass or copper Moscow Mule mug
Crush ice, and fill your cup halfway with crushed ice. Add the vodka, lime juice,soda and ginger syrup. Top off the remainder of your cup with crushed ice, garnish with lime wheel and sprinkle in a small pinch of cardamom.
Source: Moscow Mule from Verdant Kitchen
1 cup water
1 cucumber, sliced
1/2 cup white sugar
6 lemons, juiced
- Make a simple syrup by stirring the water and sugar together in a saucepan over medium heat; heat until just about to boil and the sugar has dissolved. Place in refrigerator 30 minutes, or until cool.
- Place the cucumber slices in a blender or food processor; blend until mashed into a pulp. Pour the cucumber pulp into a fine mesh strainer place over a bowl to catch the liquid; allow to sit until you have about 2/3 cup of liquid from the cucumber, about 15 minutes.
- Stir the simple syrup, cucumber liquid, and lemon juice together in a pitcher. Serve cold.