Boozy Iced Blueberry Lavender London Fog Recipe By Tasty

LAVENDER LONDON FOG RECIPE BY TASTY

Steps:

• Steep the tea and lavender in the hot water for 7 minutes.
• Froth the milk by adding it to a resealable jar. Shake vigorously until many bubbles form. Then, microwave the milk for 45 seconds to 1 minute, which will help create stable bubbles.
• Remove the tea, then stir in the frothed milk, vanilla, and agave.
• Dust with a bit of cinnamon, if desired.
• Enjoy!
• Nutrition, per serving - Calories: 93, Total fat: 2 grams, Sodium: 69 mg, Total carb: 14 grams, Dietary fiber: 0 gram, Sugars: 6 grams, Protein: 4 grams

BOOZY ICED BLUEBERRY LAVENDER LONDON FOG RECIPE BY TASTY

Steps:

• Make the vanilla simple syrup: Add the sugar to a small bowl. Use a paring knife to split the Private Selection® Madagascar Vanilla Bean lengthwise, then scrape out the seeds. Add the vanilla bean seeds to the sugar and use your fingers to combine.
• Add the vanilla sugar, scraped vanilla bean, and water to a small saucepan. Bring to a boil over medium-high heat, then reduce the heat to low and simmer, stirring occasionally, until the sugar has dissolved. Remove the pot from the heat and let the syrup cool to room temperature before transferring to an airtight container with a lid. The syrup will keep in the refrigerator for up to 1 month.
• Make the London fog: In a large pitcher, combine the gin, 2-3 tablespoons vanilla simple syrup, the Private Selection® Cold Brew Blueberry Lavender Black Tea, and oat milk. Add more simple syrup to taste, if needed.
• Fill 4 glasses with ice and divide the London fog evenly between the glasses. Garnish each glass with a lemon slice and a lavender sprig. Serve immediately.
• Enjoy!

WARM SPICED CALVADOS COCKTAIL RECIPE BY TASTY

Steps:

• Using a vegetable peeler, peel the skins from the clementines, making sure not to include any of the white pith. Set the peels aside. Cut each clementine in half crosswise and juice.
• In a medium pot over medium-low heat, combine the clementine peels and juice, calvados, apple juice, brown sugar, cardamom pods, cinnamon sticks, star anise pods, and cloves. Simmer for 20-25 minutes, without letting the mixture come to a boil. Remove the pot from the heat.
• Ladle the cocktail into mugs and serve warm.
• Enjoy!

SWIMMING POOL RECIPE BY TASTY

Steps:

• Make the toasted coconut syrup: Toast the coconut shavings in a small pot over low heat until light brown and fragrant, about 5 minutes.
• Add the coconut cream and granulated sugar to the pot. Increase the heat to medium and stir until the sugar is dissolved, about 2 minutes. The mixture will look opaque. Strain the syrup into a glass jar, discarding the coconut shavings. Let cool to room temperature, then cover with the lid and chill the syrup in the refrigerator overnight. The syrup will keep in the refrigerator for up to 1 week.
• Make the cocktail: Add the pineapple chunks, pineapple juice, toasted coconut syrup, the coconut rum, white rum, and ice to a blender and blend until creamy.
• Fill a chilled hurricane glass with the blue curaçao. Carefully pour the frozen mixture into the glass so it sits on top of the blue curaçao .
• Garnish with the pineapple leaf, coconut shavings, and brown sugar.
• Enjoy!