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Golden Milk Tea Latte

Golden Milk Tea Latte

Golden Milk Tea Latte

Cozi Tea Latte is rich and comforting. Great for a chilly morning or after a day of fun in the snow!

serves 2

2 ½ Cups non-dairy creamer (I use Barista Blend Oatmilk)

¼ cup canned coconut milk

2 Tablespoons maple syrup (or sweetener of choice)

½ tsp vanilla extract

1 tsp ground turmeric

½ tsp ground cinnamon

2 tsp Cozi Tea loose leaf Cardamom Tea in tea strainer

Couple Pinches ground black pepper

Cinnamon sticks for garnish

Tools

Saucepan

Whisk

Preparation

  1. Combine all ingredients except tea in a saucepan over medium heat and heat slowly.
  2. Add the Cardamom tea in a tea strainer when mixture has begun to warm.
  3. Whisk the mixture to incorporate spices.
  4. Do not let the mixture boil.
  5. Allow tea to steep in warm mixture for approximately 5 minutes, remove tea and discard.
  6. Pour latte into two mugs and garnish with a cinnamon stick.
Fall Harvest Hash Breakfast Bowls

Fall Harvest Hash Breakfast Bowls

Fall Harvest Hash Breakfast Bowl

Serving Size- 2 people

2 strips pre-cooked bacon (if using uncooked omit olive oil)

1 TBSP Olive oil

1 Andouille Sausage

¼ Kabacha Squash seeded and chopped

            (can roast in oven at 300 for 10 minutes to soften)

¼ cup shitake mushrooms

3 baby red skin potatoes

1 piece kale chopped

Salt and Pepper to taste

Lake Shore Drive season from The Spice House – (chives scallions, green peppercorns and shallots)

Chop pre-cooked bacon and warm in olive oil. Add chopped squash, andouille sausage, potatoes and cook on medium-low heat for 4-5 minutes until softened. Add Shitake mushrooms, kale, salt pepper and Lake Shore Drive seasoning. Toss together and turn up to medium heat. Cook 4-8 minutes stirring occasionally until gently browned. Top with an egg and serve with sourdough toast, or serve as a side with our Fall French toast with Pear Chutney. Pairs well with our Copeland Breakfast Tea.

The recipe is great for two but can be easily increased to prep a week’s worth of breakfast.

 

Sourdough French Toast with Pear Compote and Fall Hash

Sourdough French Toast with Pear Compote and Fall Hash

Sourdough French Toast with Pear Compote and Fall Hash

Kabocha Squash

This recipe calls for a fall squash called kabocha squash. The skin is edible making it an easy squash to work with. They are sweeter than butternut, but significantly smaller. If you are familiar with cooking for 2, you may find this is an easy substitute for most recipes that call for butternut squash. You can find this at your local Whole Foods or Sprouts! 

Sourdough French Toast with Pear Compote and Fall Hash

 

Cozy season is upon us! As the leaves change and the temperatures drop, there’s nothing quite like the satisfaction of fall and winter cooking. And when it comes to breakfast, it’s the simplest meal of the day to whip up. My husband and I have made it a tradition to prepare breakfast together while cozying up in our robes, indulging in reruns of Gardners World, and savoring every sip of our tea. It’s become one of our cherished love languages on the weekends.

 

For this recipe, let’s dive into the wonderful world of squash in this delightful dish, especially during the current season. While acorn and butternut squash are beloved fall staples, there’s a whole spectrum of impressive squash varieties waiting to be explored.

Take, for instance, the Kabocha squash with its incredibly sweet flavor that surpasses even that of butternut squash. Its texture resembles that of a sweet potato, and here’s the best part: you can eat its rind, making it a breeze to work with. Plus, you can easily save any leftovers for future culinary adventures.

To simplify the chopping process, you may consider giving it a quick roast in the oven for 10-15 minutes or sauté it as it is.

I know you’re already buzzing with excitement from all the talk about squash, but let me tell you, there’s something even more incredible in store.

Brace yourself for the true star of this show: Sourdough French toast with a delectable pear compote. It’s a match made in heaven, just like the classic pairing of pear and pork in French cooking.

The sourdough bread’s structure is ideal for soaking up the French toast batter, and its tanginess perfectly balances the sweetness of the compote and maple syrup. Get ready to take your taste buds on a truly remarkable journey!

I want you to know that we absolutely adore the seasonings we use in our kitchen, and we’re thrilled to share them with you. We’ve discovered these incredible blends from Spice House that add an extraordinary touch to our dishes. Although we haven’t entered into any sponsorship or affiliation yet, our love for these products is genuine, and we can’t wait for you to experience the same delight.

Not in the mood for french toast or looking for a great fall gluten-free recipe? Get ready to elevate your fall hash with our scrumptious and nutritious breakfast bowl recipe found here.

Fall Hash

Serving Size- 2 people

2 strips pre-cooked bacon (if using uncooked omit olive oil)

1 TBSP Olive oil

1 Andouille Sausage

¼ Kabocha Squash seeded and chopped

            (can roast in oven at 300 for 10 minutes to soften)

¼ cup shitake mushrooms

3 baby red skin potatoes

1 piece kale chopped

Salt and Pepper to taste

Lake Shore Drive season from The Spice House – (chives scallions, green peppercorns, and shallots)

Chop pre-cooked bacon and warm in olive oil. Add chopped squash, andouille sausage, potatoes and cook on medium-low heat for 4-5 minutes until softened. Add Shitake mushrooms, kale, salt pepper, and Lake Shore Drive seasoning. Toss together and turn up to medium heat. Cook 4-8 minutes stirring occasionally until gently browned. Keep warm on low heat or move to a warm oven while preparing the French Toast. 

Sourdough French Toast for 2 with Pear Compote

2 eggs

¼ cup half and half

1 tsp sugar

1 tsp vanilla

¼ tsp cinnamon

Bread of choice (our favorites are challah, brioche, or sourdough)

Crème fraiche (to serve on top of compote)

Mix all ingredients in flat bottom bowl. Soak 6 pieces of sourdough bread in mixture and place in skillet on medium heat. Turn when browned. Serve with pear churtney real maple syrup, and a dollop of crème fraiche.

Pear Compote

1 TBSP butter

2 small Bartlett pears (or 1 large)

¼ cup brown sugar (loosely packed)

2 TBSP Raisins

¼ tsp cinnamon

¼ tsp allspice

Melt butter on a medium-low heat. Add pears and brown sugar and cook until brown sugar is melted. Add raisins, cinnamon, and allspice. Cook until pears are tender and release their juice to create a sauce that coats the mixture. If pears are dry, you may need to add a tablespoon of water to improve constancy.

Serve over French toast with a dollop of creme fraiche on top! 

Cozi Tea & Lifestyle
Chrystal Copeland- Cozi Tea

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Aebleskiver Pancakes

Aebleskiver Pancakes

Aebleskiver Pancakes

Aebelskiver Pancakes

Danish Pancake Balls with Easy Fruit Filling. 

Pancakes are one of the simplest breakfast foods, but have you heard of Aebleskiers… Aeblslivers… Aeblskivers… um…  Ebleskivers? Aebleskivers, pronounced Able-skeevers, are just as simple (but hard to spell)! They are essentially the same ingredients but then poured into a special pan with round holes that give the pancake its round ball shape. While they can be served with maple syrup, making them with homemade fruit topping or raspberry jam makes this easy breakfast pair with your favorite cup of tea wonderfully. The coffee drinkers in the family will likely not complain, either.

When visiting my mom this weekend, she began pulling out the Aebleskiver pans, and I just knew I had to include this recipe on the blog. We love these light, fluffy pancakes that are just as good plain as they are with the easy fruit topping and powdered sugar. Our morning tea with my parents was one of my favorite types of lazy Saturday morning teas filled with a bit of baking, lots of tea, laughs with my parents, and savoring old memories as we create new ones. Our breakfast teas often linger well past the ten o’clock hour, leaving us just enough time to shower, and then she starts lunch as soon as the tea has been put away.

 

My favorite Aebleskiver memory involves my mom and her grandchildren, who were all gathered at grandma’s house for a memorable holiday. My nephew LOVES pancakes, and Aebleskivers would certainly be a special treat. My nephew is used to flat pancakes. Everyone was surprised by his tears as he had difficulty adjusting his expectations of a pancake breakfast with the round balls he saw on his plate. My son has always done an excellent job redirecting his younger cousins to create opportunities for fun. So, he just told his cousin they were fat pancakes. My nephew could understand this concept – he did not know what Aebleskivers were, but fat pancakes were something he could wrap his tiny brain around.

Now, about the pans. Aebleskivers require a special pan. My mom found hers years ago on a trip to California at a Scandenavian bakery shop. Today, they are much easier to find. I like these pans on Amazon. If you find you are serious about Aebleskivers, you might also want to try these Aebleskiver turners that my mom uses. Welcome to the Aebleskiver club my friends!

 

Aebleskiver Pancakes

with easy Fruit Topping

 

2 cups flour

1 teaspoon baking powder

½ teaspoon baking soda

1 ½ cups buttermilk

1 Tablespoon sugar

½ teaspoon salt

2 eggs

Cook in Butter or Coconut Oil

 

Fruit topping

3 to 4 cups of Frozen berries of your choice (we use mixed berries)

½ cup sugar

 

Aebleskivers

Preheat the Aebleskiver pan and begin thawing fruit in a medium saucepan (see below for fruit-filling instructions. Meanwhile, sift dry ingredients together and mix well. Add eggs, sugar, and buttermilk and mix well with a mixer. Once the pan is warm, turn the heat down, so the pancakes do not burn. Add approximately 1/8th of a teaspoon of butter in each well, followed by a spoonful of batter. Fill each hole just short of the top, being careful not to overfill. Let bake for a few minutes, and when bubbles appear, it is time to turn them with a fork or icepick. Knitting needles work also! Once baked golden, move to a pre-warmed plate and top with fruit filling and powdered sugar.

 

Fruit Filling

Place frozen fruit on low heat, and once thawed and bubbling, add sugar. Serve over hot Aebleskivers.

Aebelskiver Pancakes

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