Recipes

Hibiscus + Raspberry Recipes:

Food:

Pink goes Good with Green Salad:

What you'll need:

Large salad bowl
Kitchen knife
Cutting Board
Serving bowls

Prep time:
25 minutes

Total time:
25 minutes

Serves 7

Ingredients:

• 3 cups romaine lettuce
• 2 cups cherry tomatoes
• 1 cup red onions
• 4 Tablespoons Tastefully Tact Hibiscus + Raspberry Simple Syrup

Instructions:

Chop lettuce, cherry tomatoes, and red onions.

Combine lettuce, cherry tomatoes, red onions in salad bowl.

Sprinkle Tastefully Tact syrup on salad

Serve and enjoy!

Source:
Wicked

Desserts:

Scrumptious Hibiscus + Raspberry Scones

What you'll need:

Mixing Bowls
Pastry Cutter
Whisk
Measuring spoons 
Measuring cups
Baking sheet
Hand or manual mixer

Prep time:
20 minutes

Cook time:
20 minutes

Total time:
40 minutes

INGREDIENTS

Source:

https://www.livewellbakeoften.com/scone-recipe/#recipe

Delicious Hibiscus + Raspberry Crepes:

What you'll need:

Blender
Skillet Pan
Measuring spoons
Measuring cups

Ingredients:

• 2 cups milk 
• 4 large eggs
• 3 Tablespoons unsalted butter , melted and slightly cooled
• 1 Tablespoon granulated sugar
• 1 teaspoon vanilla extract
• ½ teaspoon fine sea salt or table salt
• 1 ½ cups all-purpose flour , sifted if desired
• 2 Tablespoons Tastefully Tact Hibiscus + Raspberry Simple Syrup

Instructions:

In a blender, blend milk, eggs, butter, sugar, vanilla, salt, and flour 15 to 20 seconds, or until batter is smooth. You could also whisk in a bowl. Refrigerate at least 30 minutes, or overnight.

Heat an 8-inch frying pan over medium-low heat. Pour about 1/4 cup batter into the pan, tilting pan immediately from side to side to form an even circle. Cook about 1 minute per side, or until lightly browned. Remove from heat and stack until ready to serve. Repeat with remaining batter.

Serve with your favorite toppings. Tastefully Tact syrup, fresh fruit, jams, pudding, Nutella, whipped topping and nuts are a few of our favorites.

Source:https://www.iheartnaptime.net/perfect-crepe-recipe/#recipe

Food processor
Measuring cups
Measuring spoons
Ice Cream Maker or Large Bowl

Drink shaker
Glass cups
Stainless Steel Jigger

What you'll need:

Blender
Margarita glass
Measuring cups
Measuring spoons
Plate

Prep time:
20 minutes

Total time:
20 minutes

Serves 3

Ingredients:

Coffee/Espresso Machine
Glass cups
Espresso Glass
Measuring cups
Measuring spoons

• 1 cup milk of choice
• 1 cup coffee grounds for coffee machine or 3 tablespoons for espresso machine
• 1-2 Tablespoons of Tastefully Tact Hibiscus + Raspberry Simple Syrup

Instructions:

In an espresso glass or small cup, add syrup in glass

Add coffee grounds to coffee filter or to the portafilter on espresso machine

Begin brewing in coffee pot, or allow espresso to pour over espresso glass with syrup inside

Pour coffee from coffee pot in small glass with syrup

Grab another cup for the espresso, and pour espresso in cup

Immediately add milk and ice

Serve and enjoy!

Hibiscus + Raspberry Matcha Latte

What you'll need:

Matcha whisk set
Glass cup

45 minutes

Total Time:

60 minutes

Serves 5-10

Ingredients:

For the lemon pound cake:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• 1 Tbsp lemon zest
• ½ tsp salt
• ½ cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 2 Tbsp lemon juice, about 1/2 lemon
• ½ cup buttermilk

For the lemon icing:

• 1 cup powdered sugar, sifted
• 1 ½ Tbsp Tastefully Tact Lavender + Blackberry Syrup
• 1 Tbsp milk

• 6 ounces of plain Greek yogurt
• 1 ounce of honey
• 1 ounce of Tastefully Tact Lavender + Blackberry Syrup
• 2 ounces of granola

Directions:

In a bowl, add plain Greek yogurt

Drizzle the honey and syrup on top of the yogurt

 Prep time: 10 minutesCook time: 25 minutesTotal time: 35 minutesServes 12 Ingredients:

• 2 cups (260 g) all-purpose flour
• ½ cup (100 g) granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup (180 ml) milk, room temperature
• ½ cup (114 g) unsalted butter, melted and cooled
• 2 large eggs, room temperature
• 2 tablespoons coarse sugar, optional
• 1 tablespoons Tastefully Tact Chamomile + Cherry Simple Syrup
• 1 cup of fresh red cherries

Instructions:

• Preheat the oven to 350°F. Line a muffin pan with paper liners; set aside.
• In a small bowl, whisk the flour, sugar, baking powder, and salt together.
• In a medium bowl, whisk the milk, butter, eggs, and syrup together until well combined.
• Add the flour mixture and stir with a silicone spatula just until combined.
• Mix the cherries with the batter.
• Divide the batter evenly between the muffin cups and sprinkle the tops with coarse sugar if using.
• Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
• Transfer muffins to a wire rack to cool completely. Muffins are best the day they are made but they can be stored for later use.

Source: https://www.bakedbyanintrovert.com/basic-muffin-recipe/#recipeChamomile + Cherry Molten Chocolate Lava CakeWhat you'll need:Baking Sheet

Ingredients:½ cup unsalted butter (113g)

)6 ounces bittersweet chocolate chopped (168g)2 large eggs2 large egg yolks¼ cup granulated sugar (50g)⅛ teaspoon salt2 tablespoons all-purpose flour1 tablespoons Tastefully Tact Chamomile + Cherry Simple Syrup Instructions:

• Preheat the oven to 450F. Butter and lightly flour 6 (4- to 5-ounce) ramekins and place them on a baking sheet.

• Combine the butter and chocolate in a double boiler and melt over low heat, stirring until smooth. Or, place the butter and chocolate in a microwave-safe bowl and microwave on high, stirring every 30-seconds until melted. Whisk together until smooth.
• In a large mixing bowl, combine the eggs, egg yolks, sugar, and salt. Beat on medium speed until thick and pale yellow. Fold the chocolate mixture and flour into the egg mixture until well combined. Divide the batter among the prepared ramekins.
• Bake for 6 to 8 minutes or until the sides of the cakes are firm set but the center is jiggly. Let the cakes cool in the ramekins for 1 minute.

• Place a small dessert plate over the top of each ramekin and carefully turn it over, inverting the cake onto the plate. Let stand for about 10 seconds, then remove the ramekin to unmold the cakes. Sift powdered sugar on top and garnish with berries, and Tastefully Tact Chamomile + Cherry Simple Syrup if desired. Serve immediately.

Source: https://preppykitchen.com/molten-chocolate-cake/#recipeDrinks:Chamomile + Cherry TeaWhat you'll need:Mug

Stovetop

Saucepan

Microwave

Cook time: 5 minutesPrep time: 5 minutesTotal time: 10 minutesServes 1Ingredients:
1 cup of water1-2 tablespoons Tastefully Tact Chamomile + Cherry Simple SyrupInstructions:

1. Add syrup and water to mug, and heat in microwave for 1 minute. You can also heat the water over a stove on medium heat until water simmers, just add the syrup to mug before adding water to mug.

Chocolate Covered Chamomile + Cherry LatteWhat you'll need:SaucepanWhiskEspresso/Coffee Machine

Measuring SpoonsCup or Mug

Cook time: 10 minutes

Prep time: 30 minutes

Total time: 40 minutes

Serves 1

 Ingredients:1-3 tablespoons espresso or 1 cup of coffee1 cup milk of choice1 tablespoon Tastefully Tact Chamomile + Cherry Simple SyrupFor chocolate sauce:1 cup of milk1 bar of semi sweet 60% cacao chocolate4 tablespoons of cacao powderInstructions:

1. Add chocolate, milk, and cacao powder to saucepan, and bring to medium heat.
2. Whisk chocolate mixture until it liquefies, and forms a sauce-like consistency.
   
3. Allow sauce to cool for 5 minutes, and use up to two weeks.
4. Add espresso to portafilter, or coffee to coffee filter.
5. Turn espresso or coffee machine on.
6. Add Tastefully Tact syrup to cup or mug.
7. Apply either single or double shot setting to espresso machine, and allow to drip into espresso glass. Allow the coffee machine to drip until the pot is full. 
   
8. Drizzle chocolate sauce around inside of cup or mug.
9. Froth milk then add to cup or mug with syrup.
10. Add espresso or coffee to cup or mug with syrup and milk.
11. Add ice if desired.
12. Serve and enjoy!

Chamomile + Cherry Macchiato 

What you'll need:

Espresso/Coffee Machine

Measuring Spoons

Cup or Mug

Prep time: 10 minutes

Total time: 10 minutes

Serves 1

Ingredients:

1-3 tablespoons espresso or 1 cup of coffee

1 cup milk of choice

1 tablespoon Tastefully Tact Chamomile + Cherry Simple Syrup

Instructions:

 1. Add espresso to portafilter, or coffee to coffee filter.

2. Turn espresso or coffee machine on.

3. Drizzle Tastefully Tact syrup around cup or mug.

4. Apply either single or double shot setting to espresso machine, and allow to drip into espresso glass. Allow the coffee machine to drip until the pot is full. 
5. Froth milk then add to cup or mug with syrup.

6. Add espresso or coffee to cup or mug with syrup and milk. Make sure the espresso sits on top of milk.

7. Drizzle Tastefully Tact syrup on top.

8. Add ice if desired. 

9. Serve and enjoy!

Green Tea Recipes:Desserts:Green Tea Honey Chia Seed PuddingWhat you'll need:Mixing Bowl

Whisk

Spatula

Prep time: 4 hours, 30 minutes

Green Tea Vanilla Cupcakes

Beat the butter until creamy.
Add the powdered sugar gradually.
Mix in the vanilla bean paste, syrup, and salt.
Beat on high for 3–4 minutes until light and fluffy.
Spread frosting on cupcakes

Muffin Tins

Cupcake liners

Whisk

Electric or hand mixer

Mixing bowls

Spatula

Wire Rack

Small Offset Spatula

Prep Time: 20 minutesCook Time: 20 minutesTotal Time: 40 minutesMakes: 12 cupcakes Ingredients: 1⅓ cups all-purpose flour¾ cup granulated sugar1½ teaspoons baking powder¼ teaspoon fine salt½ cup unsalted butter, softened2 large eggs2 teaspoons vanilla extract½ cup whole milk Vanilla Frosting¾ cup unsalted butter, softened2½ cups powdered sugar2 teaspoons vanilla extract2 tablespoons heavy cream2 tablespoons Tastefully Tact Earl Grey Simple SyrupPinch of saltDirections Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. Whisk together the flour, sugar, baking powder, and salt.Cream the butter:Beat the butter for about 2 minutes until smooth.Add the dry mixture gradually and beat until the mixture resembles damp sand.Whisk together the eggs, vanilla, and milk, Add this mixture to the batter in two additions, mixing just until smooth.Divide the batter among the liners, filling each about ⅔ full. Bake for 18–21 minutes, until the tops spring back when gently pressed. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a rack and cool completely. Frosting:Beat the softened butter for 3 minutes, until very pale and fluffy. Add the powdered sugar gradually, mixing on low speed. Add the vanilla, salt, syrup. and heavy cream. Beat on medium-high for another 2–3 minutes, until light and airy. Pipe or spread the frosting onto the cooled cupcakes.Earl Grey Vanilla Frosted Madeleines What you'll need:

Madeleine Tins

Whisk

Electric or hand mixer

Mixing bowls

Spatula

Wire Rack

Small Offset Spatula

Makes 20

Prep time: 1 hours 15 minutes

Bake time: 10 minutes per batch

Total time: 1 hour 30 minutes

Ingredients

• 2 large eggs, room temperature
• ½ cup + 2 tablespoons granulated sugar
• 1½ teaspoons vanilla bean paste
• ½ teaspoon pure vanilla extract
  
• ¾ cup + 2 tablespoons all-purpose flour
• ¾ teaspoon baking powder
• ¼ teaspoon fine salt
• 7 tablespoons unsalted butter, melted and slightly cooled
• 2 tablespoons heavy cream

Soft Vanilla Earl Grey Frosting

• 4 tablespoons unsalted butter, softened
• 1 cup powdered sugar
• 1 tablespoon heavy cream
• 1 teaspoon vanilla bean paste
• ¼ teaspoon vanilla extract
• 2 tablespoons Tastefully Tact Earl Grey Simple Syrup
• Small pinch of salt

Directions

Whisk the eggs and sugar together for about 2–3 minutes, until noticeably lighter and slightly thickened. Whisk in the vanilla bean paste, and vanilla extractIn a separate bowl, combine the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture just until incorporated.Combine the melted butter and heavy cream. Slowly fold this mixture into the batter. Stop mixing as soon as the batter looks smooth.Chill the batter for 1–2 hours. This is important—the contrast between cold batter and a hot oven helps create the characteristic madeleine hump.Heat the oven to 400°F. Thoroughly butter and lightly flour a madeleine pan.Spoon approximately 1 tablespoon of cold batter into each cavity. Don't spread it out.Bake at 400°F for 3 minutes, then—without opening the oven—reduce the temperature to 350°F and bake another 5–7 minutes. They're ready when the centers spring back lightly and the edges are golden.Let them sit in the pan for about 2 minutes before transferring them to a cooling rack. Cool completely before frosting.

Vanilla Frosting

Beat the softened butter until creamy. Gradually beat in the powdered sugar, followed by the cream, vanilla bean paste, vanilla extract, syrup, and salt.The finished frosting should be soft and silky but firm enough to hold its shape. If it's too thick, add cream about ½ teaspoon at a time.For a bakery-style appearance, pipe a small ridged ribbon or rosette of vanilla frosting along the shell side of each madeleine rather than covering the entire cookie. Drinks:Earl Grey Chai Tea LatteWhat you'll need:

Small Saucepan

Cheesecloth

Wooden Spoons

Mesh Strainer

 

Ingredients

• 2 cups water
• 2 black tea bags, preferably Assam
• ¾ cup whole milk
• 1 cinnamon stick
• 5 green cardamom pods, lightly crushed
• 4 whole cloves
• 4 black peppercorns
• 2 thin slices fresh ginger
• ⅛ teaspoon ground nutmeg
• ½ teaspoon vanilla bean paste
  
• 1 teaspoon brown sugar
• 2 tablespoons Tastefully Tact Earl Grey Simple Syrup
• Tiny pinch of sea salt

Instructions

1. Add the water, cinnamon, cardamom, cloves, peppercorns, ginger, and nutmeg to a small saucepan.
2. Bring to a gentle boil, then lower the heat and simmer for 7 minutes. This gives the whole spices time to flavor the water before adding the tea.
3. Turn the heat to low and add the black tea bags. Steep for 3–4 minutes, then remove them. Avoid steeping much longer or the chai can become bitter.
4. Add the milk, brown sugar, vanilla bean paste, and tiny pinch of salt.
5. Heat gently for another 2–3 minutes, stirring occasionally. Don't let the milk reach a hard boil.
6. Add syrup to mugs
7. Strain the chai through a fine-mesh strainer into two mugs.
8. For a café-style chai, froth a small amount of warm milk separately and spoon it over the top.

Earl Grey Dessert Cocktail

What you'll need:

Cocktail shaker

Jigger

Cocktail strainer

Coupe or martini glass

Small plate (for the cinnamon rim)

Teaspoon/measuring spoons

Makes: 1 cocktail

Prep time: 7 minutes

Total time: 7 minutes

Ingredients

• 1½ oz Bailey's Irish Cream
• ¾ oz coffee liqueur
  
• 1 oz heavy cream or half-and-half
  
• ¼ teaspoon vanilla bean paste
• Tiny pinch of cinnamon
• Tiny pinch of sea salt
• 1 tablespoon Tastefully Tact Earl Grey Simple Syrup
• Ice

Optional rim

• 1 tablespoon brown sugar
• ¼ teaspoon cinnamon
• Maple syrup for adhering the rim

Instructions

1. If using the rim, combine the brown sugar and cinnamon. Lightly coat half the rim of a coupe or martini glass with maple syrup and dip it into the cinnamon sugar.
2. Fill a cocktail shaker generously with ice.
3. Add the irish cream, coffee liqueur, cream, vanilla bean paste, cinnamon, and salt.
4. Shake vigorously for about 15–20 seconds. The hard shake gives the cream a silky, lightly foamy texture.
5. Add syrup to the glass
6. Double-strain into the prepared glass.
7. Finish with a very light dusting of cinnamon or a few vanilla-bean specks.

Pumpkin + Vanilla Recipes: Desserts:

Pumpkin + Vanilla Cream Danish

What you'll need: 

 Yield: 8 danishes
Prep: 25 minutes
Chill: 15 minutes
Bake: 17–21 minutes
Oven: 400°F

Ingredients

Danish

• 1 package (17.3 oz) frozen puff pastry, thawed
• 1 large egg
• 1 tbsp water
• Coarse sugar, optional

Pumpkin filling

• ¾ cup pumpkin purée
• 3 tbsp dark brown sugar
• 1 tbsp maple syrup
• 1 tbsp melted unsalted butter
• 1 tsp vanilla extract
• ¾ tsp cinnamon
• ¼ tsp ground ginger
• ⅛ tsp nutmeg
• Pinch of salt
• 2 tsp cornstarch

Vanilla cream

• 4 oz cream cheese, softened
• 2 tbsp granulated sugar
• 1 egg yolk
• 1½ tsp vanilla extract
• 1 tsp cornstarch
• Pinch of salt

Vanilla glaze

• ¾ cup powdered sugar
• 1 tbsp Tastefully Tact Pumpkin + Vanilla Simple Syrup
• 1–2 tbsp milk or heavy cream
• 1 tsp vanilla extract
• Small pinch of salt

Directions

1. Make the pumpkin filling. Combine the pumpkin, brown sugar, maple syrup, melted butter, vanilla, cinnamon, ginger, nutmeg, salt, and cornstarch. Stir until completely smooth.
2. Make the vanilla cream. Beat the softened cream cheese with the sugar until smooth. Mix in the egg yolk, vanilla, cornstarch, and salt.
3. Prepare the pastry. Cut the puff pastry into 8 equal squares. Lightly score a border about ½ inch from each edge without cutting all the way through. Transfer to a parchment-lined baking sheet.
4. Layer the fillings. Put roughly 1 tablespoon vanilla cream in the center of each pastry, followed by 1½ tablespoons pumpkin filling. For a marbled appearance, lightly swirl the two together once or twice rather than fully mixing them.
5. Chill for 15 minutes. Meanwhile, heat the oven to 400°F.
6. Beat the whole egg with 1 tablespoon water. Brush the exposed pastry with the egg wash and sprinkle with coarse sugar if desired.
7. Bake for 17–21 minutes, until the pastry is deeply golden, puffed, and crisp. The cream-cheese filling should also be fully set. Allow the danishes to cool for about 10–15 minutes.
8. Make the glaze. Whisk powdered sugar, syrup, vanilla, salt, and enough milk or cream to create a thick but pourable glaze. Drizzle over the slightly warm danishes.

Pumpkin + Vanilla Swirl Bread

 What you'll need:

 Yield: 1 standard 9 × 5-inch loaf
Servings: About 10 slices
Prep time: 20 minutes
Bake time: 55–65 minutes
Oven: 350°F

Ingredients

Pumpkin bread

• 1¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon allspice
• ½ teaspoon salt
• ¾ cup pumpkin purée
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• ⅓ cup neutral oil
• 2 large eggs
  
• 2 tablespoons whole milk
• 1 tablespoon pure vanilla extract
• 1 tablespoon Tastefully Tact Pumpkin + Vanilla Simple Syrup

Vanilla swirl

• 4 ounces cream cheese, softened
• 2 tablespoons granulated sugar
• 1 egg yolk
• 2 teaspoons pure vanilla extract
• 1 tablespoon all-purpose flour

Optional vanilla glaze

• ¾ cup powdered sugar
• 1½ teaspoons vanilla extract
• 1–2 tablespoons whole milk or heavy cream
• Tiny pinch of salt

Directions

1. Heat the oven to 350°F. Grease a 9 × 5-inch loaf pan and line it with parchment paper, leaving some parchment extending over the sides.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, allspice, and salt.
3. In a separate large bowl, whisk the pumpkin, brown sugar, granulated sugar, oil, eggs, milk, vanilla, and syrup until smooth.
4. Add the dry ingredients to the pumpkin mixture. Fold just until you no longer see dry flour. Don't overmix, which can make the bread dense.
5. Make the vanilla filling by beating together the softened cream cheese, sugar, egg yolk, vanilla, and flour until smooth and creamy.
6. Pour approximately half of the pumpkin batter into the loaf pan. Spoon the vanilla filling lengthwise down the center. Add the remaining pumpkin batter on top. Run a butter knife through the batter about 3–4 times to create a loose vanilla swirl. Don't completely mix the layers together.
7. Bake for 55–65 minutes. Begin checking around 50 minutes. A toothpick inserted into a pumpkin-only portion should come out with a few moist crumbs rather than wet batter. If the top browns too quickly, loosely cover it with foil.
8. Cool in the pan for about 15 minutes, then lift the loaf out and allow it to cool completely before glazing or slicing.

For the optional glaze, whisk the powdered sugar, vanilla, salt, and enough milk or cream to produce a thick drizzle. Spoon it over the completely cooled bread.

Pumpkin + Vanilla Glazed Snickerdoodle Cookies

What you'll need:Mixing bowls

Electric/hand mixer

Whisk

Spatula

Measuring cups/spoons

Cookie scoops

Baking sheet

Yield: 16–18 cookies
Prep time: 20 minutes
Chill time: 30 minutes
Bake time: 10–12 minutes
Oven: 350°F

Ingredients

Cookie dough

• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ⅓ cup light brown sugar, packed
• ⅓ cup pumpkin purée
• 1 large egg yolk
• 2 teaspoons pure vanilla extract
• 1¾ cups all-purpose flour
• 1½ teaspoons cream of tartar
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ½ teaspoon salt

Vanilla-cinnamon Glaze

• 1 cup Powdered Sugar
• 1-2 tablespoons whole milk
• 1 tablespoon Tastefully Tact Pumpkin + Vanilla Simple Syrup
• 1 teaspoon cinnamon

Directions

1. Remove excess moisture from the pumpkin. Place the pumpkin purée between several layers of paper towel and gently press. You want to remove some moisture without completely drying the pumpkin.
2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar for about 2–3 minutes, until creamy.
3. Beat in the pumpkin, egg yolk, and vanilla until incorporated. The mixture may look slightly less fluffy after adding the pumpkin.
4. In another bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, nutmeg, ginger, and salt.
5. Gradually fold the dry mixture into the pumpkin mixture until a soft dough forms. Avoid overmixing.
6. Cover and refrigerate the dough for 30 minutes. This helps prevent the pumpkin cookies from spreading excessively.
7. Heat the oven to 350°F and line a baking sheet with parchment paper.
8. Combine the sugar, cinnamon, and optional vanilla powder for the coating. Scoop approximately 1½ tablespoons of dough per cookie, roll gently into balls, and thoroughly coat each one in the cinnamon-vanilla sugar.
9. Arrange about 2 inches apart. Slightly flatten the tops with your fingers for a classic snickerdoodle shape.
10. Bake for 10–12 minutes. The edges should look set while the centers remain slightly soft. Don't wait for the centers to look completely dry.
11. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack.

 Drinks:

Pumpkin + Vanilla Margarita

What you'll need:

Measuring cups

Measuring spoons

Yield: 1 cocktail
Prep time: 5 minutes

Ingredients

Margarita

• 2 oz blanco tequila
• ¾ oz orange liqueur, such as triple sec
• ¾ oz fresh lime juice
  
• 3/4 oz Tastefully Tact Pumpkin + Vanilla Simple Syrup
• ⅛ teaspoon ground cinnamon
• Tiny pinch ground nutmeg
• Tiny pinch sea salt
• Ice

Pumpkin-spice rim

• 1 tablespoon coarse sugar
• ½ teaspoon cinnamon
• Pinch of nutmeg
• Pinch of ground ginger
• Lime wedge

Garnish

• Thin orange or lime wheel
• Cinnamon stick, optional

Directions

1. Mix the coarse sugar, cinnamon, nutmeg, and ginger on a small plate. Run a lime wedge around the rim of a margarita glass and dip the rim into the mixture.
2. Add tequila, orange liqueur, lime juice, syrup, cinnamon, nutmeg, and salt to a cocktail shaker.
3. Fill the shaker generously with ice.
4. Shake vigorously for 15–20 seconds. Pumpkin is thicker than juice, so a strong shake helps produce a smoother, properly chilled cocktail.
5. Fill the prepared glass with fresh ice and double-strain the margarita into the glass. Double-straining helps remove larger pieces of pumpkin and spice.
6. Garnish with an orange or lime wheel and, if desired, a cinnamon stick.

Pumpkin + Vanilla Velvet Cocktail

What you'll need:

Measuring cups

Measuring spoons

Jigger

Yield: 1 cocktail
Prep time: 5 minutes

Ingredients

Cocktail

• 1½ oz Irish Cream
• 1 oz vanilla vodka
• ¾ oz pumpkin purée
• 3/4 oz Tastefully Tact Pumpkin + Vanilla Simple Syrup
• 1 oz heavy cream or half-and-half
• ¼ teaspoon ground cinnamon
• Tiny pinch ground nutmeg
• Tiny pinch sea salt
• Ice

Optional cinnamon-vanilla rim

• 1 tablespoon granulated or brown sugar
• ½ teaspoon cinnamon
• ¼ teaspoon vanilla powder
• Small amount of vanilla syrup for wetting the rim

Garnish

• Cinnamon stick
• Light dusting of cinnamon or nutmeg

Directions

1. If you'd like a rim, combine the sugar, cinnamon, and vanilla powder on a small plate. Lightly coat the glass rim with vanilla syrup and dip it into the mixture.
2. Add the Irish cream, vanilla vodka, pumpkin purée, syrup, cream, cinnamon, nutmeg, and salt to a cocktail shaker.
3. Fill the shaker about ⅔ full with ice.
4. Shake vigorously for 15–20 seconds. This is important because the pumpkin needs to become thoroughly incorporated with the cream and Irish cream.
5. Fill a rocks glass with fresh ice and double-strain the cocktail over it for a smoother texture.
6. Finish with a very light dusting of cinnamon or nutmeg and a cinnamon stick.

Pumpkin + Vanilla Macchiato

Yield: 1 drink
Size: 12 oz
Prep time: 5 minutes

Ingredients

• 2 shots freshly brewed espresso
• 1 oz Tastefully Tact Pumpkin + Vanilla Simple Syrup
• 6 oz whole milk
• 1 tablespoon heavy cream
• ⅛ teaspoon ground cinnamon
• Tiny pinch ground nutmeg
• Tiny pinch sea salt
• Ice

For the vanilla pumpkin foam

• 2 tablespoons whole milk
• 1 tablespoon heavy cream
• 1 teaspoon Tastefully Tact Pumpkin + Vanilla Simple Syrup
• Tiny pinch cinnamon

Directions

1. Make the pumpkin-vanilla milk. Add 1 oz of Tastefully Tact Pumpkin + Vanilla Simple Syrup to the serving glass. Add the whole milk, heavy cream, cinnamon, nutmeg, and tiny pinch of salt. Stir thoroughly.
2. Add ice. Fill the glass approximately ¾ full with ice.
3. Pull two fresh espresso shots. Let them sit for only about 10–15 seconds. You want the espresso hot when it's poured over the cold milk.
4. Create the macchiato layers. Slowly pour the two espresso shots over the ice and milk. Don't stir. This creates the dark espresso layer and natural marbling through the pumpkin-vanilla milk.
5. Make the foam. Froth 2 tablespoons milk, 1 tablespoon heavy cream, 1 teaspoon Pumpkin + Vanilla Simple Syrup, and a tiny pinch of cinnamon until thick but pourable.
6. Spoon the pumpkin-vanilla foam over the espresso layer.
7. Finish with a very light dusting of cinnamon. Serve without stirring so the customer gets the layered macchiato appearance before mixing it themselves.

Pumpkin + Vanilla Cortado

Yield: 1 cortado
Drink size: About 5–6 oz
Prep time: 5 minutes

Ingredients

• 2 shots espresso, about 2 oz
• ½ oz Tastefully Tact Pumpkin + Vanilla Simple Syrup
• 2½ oz whole milk
• 1 tablespoon heavy cream
• ⅛ teaspoon ground cinnamon
• Tiny pinch of sea salt
• Very light dusting of nutmeg, optional

Directions

1. Prepare the syrup base. Add ½ oz Tastefully Tact Pumpkin + Vanilla Simple Syrup to a 5–6 oz cortado glass.
2. Pull two shots of espresso directly over the syrup. Stir for about 5 seconds so the heat of the espresso incorporates the syrup.
3. Combine the 2½ oz whole milk and 1 tablespoon heavy cream in a steaming pitcher. The small amount of cream gives the drink a slightly richer dessert-like texture without turning it into a latte.
4. Add a tiny pinch of cinnamon and salt to the milk.
5. Steam to approximately 135–145°F, creating very fine microfoam rather than a thick cappuccino-style foam.
6. Slowly pour the steamed milk into the pumpkin-vanilla espresso. Aim for roughly equal parts espresso and steamed dairy once the syrup is included.
7. Finish with an extremely light dusting of nutmeg or cinnamon, or leave the surface completely plain for a traditional cortado appearance.