- 15 – 02 cooked pumpking pure
- 16 – 02 whipped cream (Low fat)y
- Pinch of nutmeg and clove powder
- 1 tbsp Cinnamon Powder
Mix all the ingredients in a bowl together
Chill for several hours before serving
When serving sprinkle with cinnamon powder and serve with fresh apple slices, warm cinnamon bread waffles or ginger snaps.
Ingredients – Syrup
- 1 cup of water
- ½ cup bee honey
- Pinch of nutmeg and clove crushed
- 4 Cinnamon Sticks crushed
Add all to a small pan and set the pan over medium high hot and cook, stirring, until the honey has completely dissolved into the water
Let the mixture just come to a boil then turn down the heat.
Let the mixture cool completely and stain store the syrup until ready to use.
Ingredients – Tonic
- 100 ml Ginger ale or sparkling water
- 50 ml syrup
- Cinnamon Stick and Orange Zest for garnish
Combine all ingredients in a shaker with ice.
Garnish with a Cinnamon Stick and Zest of Orange.
Nothing beats the smell of cinnamon coffee any time. The extra kick of honey cinnamon coffee gives you the jump start to your day. It’s amazing what a little cinnamon can do. We are warning you now. It’s seriously addictive.
- 1 cup of water
- 1 cup of bee honey
- 1 / ½ TSP of vanilla extract
- 4 cinnamon sticks
- 5 ounce and 2 double strength coffees
- 1 TBSP of sweetened condensed milk
- A pinch of nutmeg.
To make honey Cinnamon Simple Syrup
Add water, honey and a cinnamon stick to a small pan.
Set the pan over medium heat and cook, stir until the honey has completely dissolved in the water.
Let the mixture just come to a boiling point, then turn down the heat and let it simmer gently for 5 minutes and add vanilla extract.
Let the mixture cool completely, then remove the cinnamon sticks.
Store the syrup in the refrigerator to be used when needed.
To make Honey Cinnamon Iced Coffee
Fill a cocktail shaker with coffee, condensed milk, ½ cup of cinnamon syrup and a pinch of ground nutmeg. Stir well
Add 1 cup of ice and cover the shaker. Shake vigorously for about 2 minutes.
Fill a glass with ½ cup of ice and strain the coffee mixture into the glass. Then Serve and Enjoy.
Cinnamon Crème Brûlée is an amazing dessert that brings you an authentic taste of Ceylon cinnamon along with egg yolk, sugar and whipped cream, which are the only ingredients in this classic recipe. Tantalize your taste buds with this rich and unique dessert.
- 10 egg yolk
- 2 1/2 cups whipping cream
- 1/2 cup sugar
- 1 tsp Cinnamon powder
- 1/4 cup sugar for caramelizing tops after cooking.
How to Make It
Preheat oven 300°.
In a large mixing bowl, beat together the egg yolks with sugar until the sugar is dissolved and the mixture is a pale yellow.
Add the whipping cream and cinnamon, and beat on low until well blended. To get rid of any foam or bubbles use a strainer and pour the mixture through it into 8 ramekins or custard cups.
Place filled ramekins in a water bath using a large pan filled with hot water that will reach almost reach top of ramekins and bake until set, about 55 minutes.
Remove pan from oven and leave in the water bath until cooled. Remove ramekins from water bath and place in refrigerator to chill for at least 2 hours.
Prior to serving, sprinkle about 2 teaspoons of sugar over each custard.
Melt sugar until a burnt syrup is made
Re-chill the ramekins to harden the sugar for 15 minutes before serving.
Close observers of Alessandro Michele’s entourage of collaborators and muses will remember Jayde Fish, the San Francisco based artist discovered by the designer on Instagram and later tapped to supply gorgeous, whimsical illustrations for the Spring 2017 collection. Early this month, Fish made yet another visual splash, this time in New York’s Soho.
A matching wing, wrought simply in black ink, covered the other eye as a minimal counterpoint, while vivid threads were woven into minute schoolgirl braids to drive home the arts and crafts message. It was a case of vibrant color done right—a high-impact look that proved painstakingly perfect makeup is well worth the effort.