Almond Brulée Latte

Almond Brulée Latte

SHOP NOW
INGREDIENTS
6 OZ
2 OZ
1 TBSP
5 Drops
2% STEAMED OR FROTHED MILK
ESPRESSO
BROWN SUGAR
ALMOND EXTRACT
DIRECTIONS

Brew a shot of your favorite espresso.

Place brown sugar in the cup, add in the extract, and pour in the espresso shot.

Warm up the milk, and froth with a hand frother or the frother on your espresso machine.

Pour the milk into the cup and scoop some of the milk foam on top.

Stir and enjoy.

Make it yours

Brown sugar is what gives this latte it’s brulée flavor but you can always experiment with a variety of sweeteners and different milks or dairy alternatives. If you concoct a delicious new latte, go ahead and give it a new name—how about a vegan Medjool Nut Latte with date syrup and pistachio milk?

SHOP NOW
Mit Rosen German Buttercream

Mit Rosen German Buttercream

INGREDIENTS
1 CUP
2 1/2 TBSP
8
1/4 CUP
2 TBSP
3 STICKS
1/2 TSP
WHOLE MILK
SUGAR
EGG YOLK
SUGAR
ALL PURPOSE FLOUR
BUTTER
ANGEL BAKE ROSE EXTRACT
DIRECTIONS

In a saucepan, heat up milk and 2 ½ tbsp sugar. Stir to dissolve sugar. In the meantime, whisk together egg yolks, flour, and ¼ cup sugar. Temper the egg mixture by pouring some of the milk over while whisking. Pour everything back into the saucepan and cook over low heat for about 5 minutes. Stirring constantly.

Thrown in half of the butter. Let cool down for 15 minutes. 

Place the custard in a bowl of a stand mixer, whisk on medium speed to loosen up the custard, and cool it down further. Add the remaining butter( room temperature) one bit at a time.

 Let every piece to incorporate completely before adding more. 

Let the mixer run until the buttercream is silky and smooth. 

Add rose extract mix for 10 seconds more.

Turn off the mixer, and transfer the buttercream onto a piping bag to use or in a container to store. 

This buttercream lasts about 3 days refrigerated or frozen for a much longer time.

Make it yours

Your content goes here. Edit or remove this text inline or in the module Content settings. You can also style every aspect of this content in the module Design settings and even apply custom CSS to this text in the module Advanced settings.

STOCK UP
ROSE ALMOND LATTE

ROSE ALMOND LATTE

INGREDIENTS
2 OZ
2 OZ
2 OZ
3-5 DROPS
3-4 DROPS
ESPRESSO
HEATED MILK
SIMPLE SYRUP
ANGEL BAKE ALMOND EXTRACT
ANGEL BAKE ROSE EXTRACT
DIRECTIONS

Here are the directions. Loren impum. This is what happens when you keep typing until the line wraps around. This way we test the line height.

Make it yours

Your content goes here. Edit or remove this text inline or in the module Content settings. You can also style every aspect of this content in the module Design settings and even apply custom CSS to this text in the module Advanced settings.

STOCK UP

Making Of The Angel Bake Bulgarian Rose Extract

The Rose Valley, also known as the Valley of the Roses, is a region located in central Bulgaria, between the Balkan Mountains to the north and the Sredna Gora Mountains to the south. The Valley encompasses several towns and villages, including Kazanlak, Karlovo, Pavel Banya, and others, and it is renowned for its production of high-quality roses and rose oil. The region’s mild climate and fertile soil provide ideal conditions for growing Rosa Damascena, the species of rose used for the production of rose oil. Every year, at the beginning of June, the Rose Festival is held in Kazanlak to celebrate the rose harvest and the region’s rich cultural heritage. Flowers are handpicked and processed daily. It takes twenty kilos of rose petals to make one gram of rose oil we use to make the best rose extract in the world.

Introducing Lemon, Orange and Peppermint

Announcing the availability of our pure 5 fold lemon and orange extracts. Our pure peppermint extract is made of Oregon’s Willamette Valley grown peppermint. It is double rectified to remove any off notes and non peppermint components to produce a fresh minty flavor.

more paragraphs and more …