Chinese Five Spice Fudge Pops

Make these fun and flavorful fudge-pops for any occasion, they are a festive treat! Chinese Five Spice is sweet with fennel and star anise and sassy with cloves and Sichuan pepper. Cinnamon is the fifth ingredient and when you bring it all together with dark chocolate it's a match made in heaven. The base comes together easily on the stovetop and we used small paper cups for the molds. You can decorate with toasted sesame seeds and gold luster dust like we did, but there are so many options! Try chopped peanuts, sprinkles or toasted coconut. Tiny but mighty in flavor, these creamy pops will satisfy your sweet tooth and are fun to make.

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Vanilla Bean Cashew Cream

With all sorts of fruits and berries in season, it's a time of year when we've often found ourselves looking for new recipes to take advantage of a bountiful summer harvest. Looking for a break from pies and other baked goodies, we decided to try out a rich vanilla cream to complement a variety of fresh fruit.After making it once, we wondered where it had been all our lives.The fresh Madagascar 3 Count Vanilla Bean is the star of the show in this elegant vegan topping. There's no added sugar, because we found it wasn't needed! The dates in the cream provide plenty of sweetness, and a rich, caramel-like aftertaste. Consider carefully before making this recipe, because this stuff is addictive! One taste, and you'll want it on every fruit in sight.

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Floral Sonnets Martini

Enjoy an ice cold sip of summer! This tantalizing martini is made with a splash of our Floral Sonnets tea, which gives it amazing color and taste. This tea blend features chamomile, honeybush, ginger, cinnamon, lavender, and damiana. Together, the flowers and herbs accentuate the botanical flavors in the gin, and the result is to die for.To pair with the gin and tea, we used Lillet rosé in place of the usual dry vermouth. For a finishing touch, we also added a bit of limoncello to add a bit of citrus-y sweetness. This martini is refreshing and tastes as lovely as it sounds.

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Whipped Dirty Chai

In the heat of summer, everything's better on ice. For a cold afternoon pick-me-up, we decided to try out the trendy whipped Dalgona-style coffee... with a couple spicy additions, of course! We added Cassia Vietnamese Cinnamon to the coffee powder, and swapped in coconut milk in place of the usual dairy. For the finishing touch, we made some sweetened ice cubes with our Classic Chai. The spiced ice adds another level of flavor as it melts, so your drink will never get watered down!

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Vegan Cardamom Strawberry Creamsicles

As the summer heats up, it's nice to have some cold treats on hand to keep you cool. These strawberry creamsicles are fruity and sweet, with just a hint of floral flavor. This taste of summer vacation is vegan, so they can be enjoyed by all.Fresh strawberries do the heavy lifting in this recipe, with coconut milk and cashews teaming up to keep the cold treats creamy. Their addition makes the strawberry base almost like custard. Cardamom Seed, commonly used in both coconut curries and fruity pastries, brings the flavors together with a delightful twist.

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Sumac Strawberries with Jasmine Pearl Pound Cake

In college, a friend from Azerbaijan first introduced me to Sumac. The deep reddish-purple spice is sour and bright, and makes for a beautiful garnish. Ever since then, I've always thought of it as a curious and versatile alternative to lemon.That substitution takes center stage in this luscious summer desert. Sumac and strawberries make an excellent flavor pairing, with the tartness of the spice balancing the berries. As a subtle twist, we added the delicate floral taste of Jasmine Pearl green tea to the syrup and cake batter. The tea adds some complexity to the dish, and scents your whole house with a flowery aroma as a bonus. For no mess plating we dished these up like a trifle, to display the beautiful layers.

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Portuguese Ginjinha

Ginjinha, or Ginja for short, is a liqueur made from an infusion of sour cherries, also called ginja berries. After a friend from Lisbon introduced us to this delicious concoction, we waited almost a year Pacific Northwest cherries to be in season so we could try to make our own. Our recipe for this liqueur is spiced with Cassia Stick Cinnamon and Cloves to add a spicy, aromatic bite.Traditionally served in shot glasses for a slow sip with a tart cherry garnish, Ginjinha is also a great ingredient in other cocktails. Try using some in a batch of sangria, or add a bit to your Manhattan for a sweet and spicy twist. As soon as we tried it, Ginjinha quickly became a bar cart staple for its versatility and unique flavor.

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Kashmiri Garam Masala Papaya Smoothie

On the way to our storefront behind the Pike Place Market, we're fortunate to be greeted each day by a rainbow of fruits and vegetables. Papaya is a fruit normally enjoyed on a tropical vacation, but the ones at Frank's Quality Produce looked absolutely perfect. Since nothing says summer like a tropical smoothie, we decided to give pick some up and try it out.Papaya is buttery and sweet, with a flavor akin to cantaloupe. To add a spicy twist, we turned to Kashmiri Garam Masala, a delicious and fragrant spice blend containing cardamom, cinnamon, nutmeg, black pepper, cloves, and mace. A touch of Turmeric balances the sweetness, while frozen banana and chia seeds round the flavor. Bursting with tropical sweetness, this smoothie will have have you feeling just a little bit closer to paradise.

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Emerald Mojito

We've mixed some Mojito magic here using a simple syrup made with our Emerald Mist tea! Peppermint and spearmint are the main flavors in the syrup, along with with licorice, cloves, and ginger. Combined with fresh lime to make it a Mojito, this drink is delicious virgin or classically spiked with rum. Kick back and enjoy it on a hot summer day. Don't feel up for that much mixology? Emerald Mist makes a fantastic iced tea for summer all on it's own.

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