Spiced Caramel Chai Recipe

To warm your soul on these cold winter days.

Spiced Caramel Chai Recipe
Inspired by this caramel chai recipe from one of our favorite food blogs, Not Without Salt

Total time: 20 minutes
Serves 5

Ingredients:
1/3 cup of your favorite flavor of Fat Toad Farm Goat’s Milk Caramel, we used our Original
4 cups goat’s milk (or whole milk)
1 whole cinnamon stick
8 cardamom pods, smashed
8 whole cloves
1 vanilla bean, split
8 peppercorns
1 inch piece of ginger, peeled and sliced
1 tablespoon loose black tea or the contents from 2 black tea bags
pinch salt

Direction:

  1. In a wide saucepan combine 1/3 cup caramel sauce and milk over medium heat, stirring until fully integrated. 
  2. Add the cinnamon stick, cardamom pods, cloves, vanilla bean, peppercorns, sliced ginger and tea.
  3. Continue to stir until milk reaches a simmer. Turn off the heat and allow the spices to steep with the milk for 10 minutes.
  4. Strain and serve.

Leftover chai can be stored, covered, in the refrigerator for 1 week.

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Coffee, Caramel, Cayenne Brownies

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Coffee, Caramel, Cayenne Brownies 

Adapted from Better Homes and Gardens Magazine

8 ounces semisweet chocolate, coarsely chopped

1 cup butter

2 cups all purpose flour

¼ cup unsweetened Cocoa powder

2 ½ cups sugar

1 tbsp freshly ground coffee beans, finely ground

2 – 3 teaspoons ground cayenne, chili, or chipotle powder

1 ½ teaspoons ground cinnamon

6 eggs

2 tsp vanilla extract

8 oz jar of Fat Toad Farm Goat’s Milk Caramel Sauce

 

In a small saucepan, cook and stir chocolate and butter over low heat until melted and smooth. Remove from heat; cool slightly.

Preheat oven to 325°.  Line a 13 x 9 x 2 inch baking pan with foil, extending the foil over the edges of the pan (or use two smaller pans).  Grease foil with a little olive oil.

In a small bowl, stir together flour and ¼ cup cocoa powder.

In a large mixing bowl, stir together sugar, finely ground coffee, cayenne, and cinnamon. Add chocolate mixture.  Beat with an electric mixer on medium for 1 minute, scraping the sides of the bowl occasionally.  Add eggs, one at a time, beating on low speed after each addition, until just combined.  Beat in vanilla extract.  Gradually beat in flour mixture until just combined.  Beat on medium speed for 1 minute.  Pour batter into prepared baking pan, spreading evenly, about 1 ½ inches thick.

Bake for 35 – 40 minutes of until edges start to pull away from sides of pan. A knife stuck in the middle should come out clean.  Cool in pan on a wire rack.  Lift brownie out of pan with foil edges and remove foil.

Top with powdered sugar and drizzle with Fat Toad Farm Goat’s Milk Caramel Sauce!

Grandma Sal’s Super Fluffy Pancakes with Creamy Goat’s Milk Caramel Sauce

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Grandma Sal’s Super Fluffy Pancakes with Creamy Goat’s Milk Caramel Sauce
(Makes 15 medium-sized pancakes)
2 Eggs, separated
1 ½ cups Milk
½ cup Vegetable Oil
1 ¾ cups Flour
1 Tablespoon Baking Powder
1 Tablespoon Sugar
1 teaspoon Salt
In a small bowl, beat egg whites until stiff but not dry. In a larger bowl, beat egg yolks. Then add milk and oil to egg yolks and beat again. Mix dry ingredients and add to egg/milk mixture beating occasionally as you go. Fold in egg whites. Heat a skillet on medium with a little vegetable oil or butter. Pour ¼ cup of batter onto skillet and cook first side until little bubbles appear. Then flip and cook for 1-2 more minutes or until deep golden brown. Serve with warm Fat Toad Farm Goat’s Milk Caramel and fresh raspberries.

Breakfast in Bed for your Valentine: Skillet French Toast Stuffed with Apples and Caramel

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Total Time:35 min

Ingredients:

For the batter:

2 eggs
1 cup milk
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract

For the filling:

2 medium apples (chopped)

4 tbs Fat Toad Farm Cinnamon Goat’s Milk Caramel

The Bread:

4 slices of Challah Bread

Directions:

For the batter:
Combine all ingredients in a large bowl, mixing well until incorporated. Keep refrigerated until ready to use.

For the filling:
Chop apples into bite sized cubes and mix together with Fat Toad Farm Goat’s Milk Caramel.

Preheat oven to 350 degrees F.
Heat a large saute pan and then add butter. Dredge the bread in the batter and place in the pan. Cook until golden brown on both sides, approximately 2 minutes. Remove from pan and let cool. Divide filling between 2 pieces of the bread top with the remaining 2 pieces of bread. Transfer French Toast to oven and bake for 8 minutes.

Cut each French Toast in half and serve. Drizzle with more delicious  Fat Toad Farm Goat’s Milk Caramel Sauce for some added love and sweetness!

Homemade Caramel Irish Cream

Need something easy, unique, delicious, and just a little bit boozy to bring to Christmas festivities?   Here’s your answer, with our new version of the Bailey’s:

Irish Cream

Homemade Caramel Irish Cream Recipe

Prep Time: 15 minutes
Yield: 1/2 gallon

Ingredients

  • 1 cup heavy cream
  • 1 cup whole milk
  • 3 cups Irish whiskey
  • 8 oz (1 jar) Original Goat’s Milk Caramel
  • 14 oz sweetened condensed milk
  • ¼  cup chocolate syrup
  • 2 tsp instant coffee
  • 2 tsp vanilla extract
  • 1 tsp almond extract

Directions

Put all ingredients in the blender and blend on high for 30 seconds. Bring to your holiday gathering and serve over ice or on its own.
Cheers & Happy Holidays!

Goat’s Milk Caramel Eggnog from Scratch

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Prep Time: 20 minutes
Yield: 12 servings

Ingredients:

  1. Directions: Combine caramel & milk in a saucepan over low heat, whisking constantly until just mixed, 1-2 minutes. Mixture should be just lightly warmed but if it’s hot allow to cool to room temperature before next step.
  2. Beat yolks in a large mixing bowl. Gradually add milk & caramel mixture and beat until it starts to thicken. Whisk in rum and vanilla extract. Pour into a large punch bowl and chill for 1-2 hours.
  3. Fold in whip cream before serving. Garnish with freshly ground nutmeg. Serve and enjoy!eggnog1eggnog3

Holiday Morning Cheer!

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Recipe Inspired by This Original Recipe from the fabulous Half Baked Harvest  food blog

Cook Time: 25 minutes Total Time: 2 hours

Yield: 16-18 gooey & delicious Caramel Coffee Rolls

Ingredients

Dough

  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup warm water
  • 2 tablespoons light brown sugar
  • 1/2 cup (stick) unsalted butter, melted
  • 1 cup warm goat milk (you can also use whole milk or eggnog if you want to be really festive!)
  • 1/4 cup plain Greek yogurt
  • 1 egg
  • 4 cups all-purpose flour (I needed to add another 1/2 cup of flour to get the right consistency)
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Filling

  • 1/2- 3/4 cup brown sugar
  • 2 tablespoons cinnamon
  • 1 stick butter (1/2 cup), very, very soft (I like to place mine in the microwave for 15 seconds until extremely softened)

Topping

Instructions

  1. To make the dough. Place yeast and sugar into a stand mixer with the dough hook attached. Add the warm water and gently stir. Let sit until yeast has doubled and is puffed and foamy on top, about 10 minutes.
  2. To the bowl add the melted butter, warm goat milk, greek yogurt, and egg, stir to combine. Add in the flour, salt, and vanilla extract. Knead the dough with the dough hook until the dough is smooth and forms a ball, about 5 minutes. Remove the dough from the bowl and oil the boil or use cooking spray. Place the dough back in the bowl and cover with plastic wrap. Let the dough rise in a warm area for about 1 hour or until doubled in size.
  3. To make the filling. Add the brown sugar and cinnamon to a bowl and mix well. Generously grease a 9×13 inch baking dish with butter.
  4. Lightly dust a surface with flour. Roll the dough into a rectangle (about 9×24 inches). Spread about 6 tablespoons of the butter (softened almost to a melted stage) evenly over the dough. Spread the brown sugar + cinnamon evenly over the butter and lightly push the brown sugar into the butter. Starting with the long edge closest to you, pull the edge up and over the filling and carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. Place the dental floss (do it!! It works so well!) under the roll where you want to cut – roughly 3/4 to 1 inch thick. Take the ends of the floss in each hand and wrap them around the roll. Keeping the ends of the floss in each hand, don’t let go and then tighten the floss so it starts to cut through the roll. Again, don’t change hands. Tighten until the floss comes out and the individual roll is separated.  Confused? Check out the original recipe from Half Baked Harvest for fabulous step-by-step photo directions HERE.
  5. Place rolls in the prepared pan. Cover with a damp cloth or plastic wrap and allow to rise in a warm place until doubled in size, about 30 minutes.
  6. Preheat oven to 350. Just before baking brush the remaining butter on top of the rolls. Bake the rolls for 25 minutes or until golden brown.
  7. Allow to cool for a few minutes.  Drizzle with (drown in?) Fat Toad Farm’s Cold Brew Coffee Goat Milk Caramel Sauce (or your favorite flavor – any of our caramel sauces will be excellent substitutes), serve warm and enjoy!