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The Perfect Pumpkin Spice Latté

Our Pumpkin Spice Latté serves 2-3 people.  We love this easy stove-top preparation of chai because it fills the air with the fragrant scent of fall!

Pumpkin Spice Chai Latté

Ingredients:

5 t Pumpkin Spice Chai Tea

3 c water 

c milk of your choice

2 T Cinnamon Infused Honey, or more to taste!

Procedure:

1.  Heat water in a small saucepan until in reaches a boil.  Add in the tea and simmer at low heat for 5-10 minutes.

2. Add in the milk on low heat until it has warmed with the tea, about 5 minutes. Stir in honey and then gently strain into mugs or strain and store in the fridge for later reheating!

5 Ways to Use Bee's Wrap

Bee's Wrap is a sustainable alternative to plastic wrap for food storage! So keep that leftover lemon half, a wedge of cheese, or bowl of salad fresh. Simply mold the reusable sheets, made from cotton muslin coated in beeswax, with the heat of your hands.  

Here are our top 5 ways to use Bee's Wrap

1. Specifically sized wraps make it easy to take your lunch on the go! We love wrapping peanut butter & honey sandwich for school lunches, picnics or a day out in the Adirondacks. Bee's Wrap Sandwich Wrap

 

2. Rolling out the dough, Bee's Wrap makes for a great counter cover while making your favorite pie crust.

 Bee's Wrap for Baking

3. Nothing is worse than having a half eaten fruit or vegetable that you know shouldn't go to waste. The variety pack allows for different size items to be covered such as a lemon, squash, or avocado! 

 

 Bee's Wrap for Storage

4. Summer get-togethers call for BBQ's filled with pasta salads and fruit bowls. We love keeping them fresh by molding the Bee's Wrap tightly over the edges. Just make sure you remember to bring it home! 

 

Bee's Wrap for Parties

5. Bee's Wrap is reusable and washable! So any way you can think to use it, you can multiple times! We are proud to carry this composable product in our honey room.

 

Shop it in-store or online! 

6 Recipe-Free Snacks w/ Honey 🐝

We've compiled a fall inspired list of easy snacks for kids & adults that requires no recipe, simply look at the photo, find your local ingredients and recreate!  Tag us on Instagram or Facebook to share with us your favorite snack ideas using our honey!  

Apple with Cinnamon Honey

1. Crisp Local Apples with Cinnamon Infused Honey

Greek Yogurt with Orange Blossom Honey

2. Greek Yogurt with Orange Blossom Honey & Walnuts

 Pumpkin Spice Honey with Roasted Squash

3.  Roasted Squash & Carrots with Pumpkin Spice Honey & Sage

4. Almond Butter, Buckwheat Honey, & Ricotta Salata Cheese on Wasa Crackers

Chestnut Honey on Toast

5. Warm Baguette with Chestnut Honey, Local Butter & Sea Salt 

Banana Bites with Chocolate Honey

6.  Banana Bites with Chocolate Honey & Peanut Butter

Strawberry Shortcake with Local Honey

Strawberry Shortcake with Local Honey

Fresh fruit over buttery biscuits doesn't sound like it could get any better, but when Darien Rozell of @darienleigh added our Local Wildflower honey to the macerated berry topping- it became a celebration of summer!  Darien incorporated some of our Local Raw Honey Comb, which only comes once every summer, as a gorgeous garnish of sweetness and texture.  Check out this simple recipe as we hold on to the last month of summer and, by all means, serve it with our white Strawberry Fields tea, and maybe even make an afternoon of it, like Darien did!

Strawberry Shortcake with Local Honey

Makes 6 servings

Ingredients:
2 1/4 c Bisquick
4 T butter, melted
2/3 c milk
1 lb. fresh, ripe strawberries, washed & diced
1/4 c Saratoga Wildflower Honey + extra for drizzling
Vanilla ice cream 
Raw Honey Comb for garnish

 

Berries:

Wash and dice strawberries. Gently mix with 1/4 cup of

Saratoga Wildflower Honey. Cover and let sit for 20-30 minutes until juices begin to run.

Biscuits:

Preheat oven to 450°F. Stir Bisquick, milk and melted butter until a soft dough forms. Drop dough by large spoonfuls onto cookie sheet or baking stone. Bake 8-10 minutes or until golden brown.

To serve:
Spoon berry mixture over warm biscuits. Add a scoop of ice cream. Drizzle with extra Saratoga Wildflower Honey or a chunk of  Raw Honey Comb. Enjoy! (Can also be made with raspberries and blackberries!)

How to Cold Brew Tea

Cold brewing your tea leaves is the easiest method for consistent, delicious results. All it takes is a bit of foresight to plan an eight hour brew!  We love to start our pitcher in the evening so by morning we have a ready to drink tea that will last up to 5 days, if kept refrigerated.

 

Cold Brew Iced Tea at Home

 

From glass to BPA free plastic, shop our pitchers with brew baskets, here!

Ghost Pepper Honey Salmon with Yogurt Sauce

 

Ghost Pepper Honey Salmon 

We love this easy to make sweet & spicy salmon made with Ghost Pepper Honey for warm summer nights.

Ingredients:

2 quarter-pound pieces of salmon

1 lemon

2 tbsp extra virgin olive oil

2 tbsp Ghost Pepper Honey

Salt and pepper

1 8oz container of plain Greek yogurt 

1 tsp fresh parsley, chopped

Steps:

  1. First, make the Greek yogurt sauce by mixing together yogurt, juice from ½ of the lemon, parsley, salt and pepper. Set aside while making the salmon.
  2. Turn the oven on to high broil.
  3. Line a baking dish with parchment paper and set the pieces of salmon in the dish.
  4. Sprinkle the salmon with a generous amount of salt and pepper.
  5. Juice the lemon half and pour over the salmon.
  6. Drizzle both the olive oil and honey on top of the salmon.
  7. Place in the oven on a middle or upper rack (the higher the rack, the crispier the edges of the salmon!) and broil for about 15 minutes. Halfway through cooking, use a brush to coat the salmon with the extra olive oil that collects in the baking dish.
  8. Once done, serve the salmon immediately with a dollop of Greek yogurt sauce on top!

Recipe courtesy of @thesecretgf

Blueberry Power Oatmeal with Wildflower Honey

Blueberry Oatmeal with Wildflower Honey

 

We love to hear about the creative ways our customers incorporate the natural raw sweetener honey into their daily lives.  Here is a delicious recipe from @collegefitlifestyle that adds maca energy and healthy Omega-3's to a traditional oatmeal breakfast.  Begin your summer mornings with power and natural energy!

Ingredients:

- 3/4 cup of oatmeal - 1 cup of homemade almond milk 
- 1 tablespoon of chia seeds
- 1 teaspoon of flax seeds
- 1 teaspoon of maca powder
- splash of vanilla
- 1 teaspoon of Saratoga Wildflower Honey
- 1/4 cup of blueberries
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Directions:

• Boil almond milk in a pot over the stove
• Add in oatmeal mixed with seeds & powder 
• Once the consistency of the oatmeal thickens, stir in the honey, add the splash of vanilla, and fold in the blueberries 
•Let cook, serve in a bowl, and enjoy!
Thank you to our contributing recipe developer @collegefitlifestyle

Matcha Energy Balls

Matcha Energy Balls

 

We love having simple and healthy snacks around that I can take on the go! These matcha energy balls are perfect for that because they’re so easy to make, very portable, healthy and delicious. The dates and nuts are an energizing, filling combo that packs even more punch when combined with the matcha.

Ingredients:

8 medjool dates

¼ c raw cashews

1 t matcha powder

1 t coconut oil

Optional: shredded coconut for coating the outside

Steps:

  1. Place all ingredients (except coconut) into a high-speed blender or food processor and blend until the mixture comes together into a really thick, dough-like consistency.
  2. Using your hands, roll the mixture into bite-sized balls.
  3. If you want to roll the balls in coconut (highly recommended!), spread some coconut on a plate and roll the balls around, pressing the coconut in so it sticks.
  4. Refrigerate for about an hour before eating and store leftovers in the fridge. You can also eat them right away, but in my opinion, they are best when cold.
Get more great recipes by visiting The Secret GF here: https://thesecretgf.com/matcha-energy-balls-gf-vegan/

Earl Grey Lavender Scones

Specially developed to celebrate Mother's Day, we created this elegant scone recipe using our lavender infused honey and Fairtrade Earl Grey tea.  Pair this scone with our classic Fairtrade Earl Grey or a beautiful black tea such as Jin Die or English Breakfast Assam.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 8

Ingredients

Scones: 

1 T Fair Trade Earl Grey 
1 c whole milk + 1 tablespoon 
2 T finely ground Fair Trade Earl Grey
1 T fresh lemon juice
3 T Lavender Honey
3 c all-purpose flour
1 t baking soda
1/2 t sea salt 
4 T unsalted butter, cold and cubed

    Glaze:

    2 to 3 T Fair Trade Earl Grey (1/3 cup boiling water) 
    1 T Lavender Honey
    1 1/2 c powdered sugar, sifted 

      Directions

      To Make the Scones: 

      1. The night before, mix Fair Trade Earl Grey and milk in a glass jar.
      2. Let the mixture steep overnight in the refrigerator.
      3. The next day strain the tea from the milk.
      4. Preheat your oven to 375°F.
      5. Make buttermilk by adding the 1 tablespoon of lemon juice to milk, let it set while you prepare the rest of the ingredients.
      6. In a medium bowl, whisk together tea, flour, baking soda and salt. Toss the butter with the flour until it’s evenly coated. Work gently the butter throughout the flour, pressing the butter into the flour using your fingers until you get the texture of course wet sand. 
      7. In a measuring cup, whisk the lavender honey into 1 cup of the buttermilk.
      8. Make a well in the middle of the flour mixture and add in the buttermilk mixture. Fold with a spatula or turn the dry ingredients using a pastry scraper until the dough just forms. Be careful to not over work.  Sprinkle with flour and transfer to the refrigerator to chill for 15 minutes. 
      9. Roll the chilled dough on a lightly floured surface and form it into a circle that is 1" thick by folding.
      10. Cut down the middle and then across, creating 4 big scones. Then cut those 4 big scones in half, leaving you with 8 scones. Transfer to a prepared sheet pan.
      11. Brush the scones with the remaining 1 tablespoon of buttermilk and bake for 12 to 15 minutes, until the scones have risen and the tops are medium golden brown.
      12. Allow to cool on a rack.

       To Make the Glaze:

      1. In a measuring cup, measure out 1/3 cup boiling water. Add the tea and allow to steep for about 3 to 4 minutes. Strain and save the leaves for a re-steep to enjoy with your scones! 
      2. Whisk together 1 tablespoon lavender honey and 2 tablespoons of earl grey tea, then add and whisk powdered sugar a few tablespoons at a time until smooth and barely pourable. Drizzle the glaze over the scones and enjoy!