Sip & Savor

Derived ingredient preview only. Method, equipment, proposed yield and times stay unchanged; review them before scaling a batch.

• Espresso or strong brewed coffee2 espresso shots (about 2 fl oz / 60 ml)
• Oat milk8 fl oz (237 ml)
• Approved Maple Cinnamon Vanilla Syrup1 tbsp (15 ml)

  Uses Syrup Lab record maple-cinnamon-vanilla-syrup; that base is still an untested draft.

• Ground cinnamon1/8 tsp, for finish

Derived ingredient preview only. Method, equipment, proposed yield and times stay unchanged; review them before scaling a batch.

• All-purpose flour1 1/2 cups (180 g)
• Baking powder2 tsp
• Fine salt1/4 tsp
• Cold unsalted butter4 tbsp (56 g)
• Milk1/2 cup (120 ml)
• Filling: packed brown sugar1/4 cup (50 g)
• Filling: melted butter1 tbsp (14 g)
• Filling: ground cinnamon1 tsp
• Glaze: powdered sugar1/3 cup (40 g)
• Glaze: milk1 tsp (5 ml)
• Glaze: vanilla extract1/4 tsp

Derived ingredient preview only. Method, equipment, proposed yield and times stay unchanged; review them before scaling a batch.

• Ice1 cup
• Cold brew concentrate4 fl oz (120 ml)
• Milk of choice4 fl oz (120 ml)
• Approved Vanilla Bean Syrup1 tbsp (15 ml)

  Uses Syrup Lab record vanilla-bean-syrup; that base is still an untested draft.

• Heavy cream (optional)2 tbsp (30 ml)

Derived ingredient preview only. Method, equipment, proposed yield and times stay unchanged; review them before scaling a batch.

• All-purpose flour1 1/2 cups (180 g)
• Unsalted butter1/2 cup (113 g)
• Packed brown sugar1/2 cup (100 g)
• Granulated sugar1/4 cup (50 g)
• Large egg1
• Vanilla extract1 tsp
• Baking soda1/2 tsp
• Fine salt1/4 tsp
• Dark chocolate chunks3/4 cup (130 g)

  Check chocolate label for milk/soy cross-contact.

• Pretzel pieces1/2 cup (30 g)

Derived ingredient preview only. Method, equipment, proposed yield and times stay unchanged; review them before scaling a batch.

• Matcha powder1 tsp (about 2 g)
• Hot water2 tbsp (30 ml)
• Milk of choice6 fl oz (177 ml)
• Honey1 tsp (7 g)
• Approved Vanilla Bean Syrup (optional)1 tsp (5 ml)

  Optional use of Syrup Lab record vanilla-bean-syrup.

Derived ingredient preview only. Method, equipment, proposed yield and times stay unchanged; review them before scaling a batch.

• All-purpose flour1 1/2 cups (180 g)
• Granulated sugar3/4 cup (150 g)
• Baking powder1 tsp
• Fine salt1/4 tsp
• Large eggs2
• Olive oil1/2 cup (120 ml)
• Milk1/2 cup (120 ml)
• Orange zest2 tsp
• Orange juice2 tbsp (30 ml)
• Ground cardamom1/2 tsp
• Vanilla extract1 tsp

Derived ingredient preview only. Method, equipment, proposed yield and times stay unchanged; review them before scaling a batch.

• Rooibos tea bag1 bag
• Hot water6 fl oz (177 ml)
• Fresh lime juice1 tbsp (15 ml)
• Honey2 tsp (14 g)
• Sparkling water4 fl oz (120 ml)
• Ice1 cup
• Lime wheel (optional)1 slice, optional

Derived ingredient preview only. Method, equipment, proposed yield and times stay unchanged; review them before scaling a batch.

• Sourdough bread2 slices
• Brie cheese2 oz (56 g)
• Ripe pear1/4 medium, thinly sliced
• Butter1 tsp (5 g)
• Fresh rosemary, finely chopped1/8 tsp
• Honey (optional)1 tsp (7 g)

Derived ingredient preview only. Method, equipment, proposed yield and times stay unchanged; review them before scaling a batch.

• Milk of choice8 fl oz (237 ml)
• Unsweetened cocoa powder1 tbsp (5 g)
• Granulated sugar1 tbsp (12 g)
• Approved Vanilla Bean Syrup1 tsp (5 ml)

  Uses Syrup Lab record vanilla-bean-syrup; that base is still an untested draft.

• Fine salt1 small pinch
• Whipped cream (optional)2 tbsp, optional

Derived ingredient preview only. Method, equipment, proposed yield and times stay unchanged; review them before scaling a batch.

• All-purpose flour1 1/2 cups (180 g)
• Unsalted butter, softened1/2 cup (113 g)
• Granulated sugar3/4 cup (150 g)
• Large egg1
• Vanilla extract1 tsp
• Cream of tartar1 tsp
• Baking soda1/2 tsp
• Fine salt1/4 tsp
• Ground cinnamon1 tsp
• Ground ginger1/2 tsp
• Ground cardamom1/4 tsp
• Coating: granulated sugar2 tbsp
• Coating: ground cinnamon1 tsp

Derived ingredient preview only. Method, equipment, proposed yield and times stay unchanged; review them before scaling a batch.

• Orange juice3 fl oz (90 ml)
• Pineapple juice1 fl oz (30 ml)
• Sparkling water4 fl oz (120 ml)
• Ice1 cup
• Orange slice (optional)1 slice, optional

Derived ingredient preview only. Method, equipment, proposed yield and times stay unchanged; review them before scaling a batch.

• All-purpose flour1 1/2 cups (180 g)
• Granulated sugar1/2 cup (100 g)
• Baking powder1 1/2 tsp
• Fine salt1/4 tsp
• Large egg1
• Milk1/2 cup (120 ml)
• Neutral oil1/3 cup (80 ml)
• Lemon zest1 tbsp
• Lemon juice1 tbsp (15 ml)
• Blueberries1 cup (150 g)
• Crumb topping: all-purpose flour1/3 cup (40 g)
• Crumb topping: granulated sugar2 tbsp (25 g)
• Crumb topping: cold butter2 tbsp (28 g)

Derived ingredient preview only. Method, equipment, proposed yield and times stay unchanged; review them before scaling a batch.

• Fresh mint leaves8 leaves
• Fresh lime juice1 tbsp (15 ml)
• Approved Vanilla Bean Syrup1 tbsp (15 ml)

  Uses Syrup Lab record vanilla-bean-syrup; that base is still an untested draft.

• Sparkling water6 fl oz (177 ml)
• Ice1 cup
• Lime wheel (optional)1 slice, optional

Derived ingredient preview only. Method, equipment, proposed yield and times stay unchanged; review them before scaling a batch.

• All-purpose flour2 cups (240 g)
• Granulated sugar1/3 cup (67 g)
• Baking powder1 tbsp
• Fine salt1/4 tsp
• Poppy seeds1 tbsp (9 g)
• Lemon zest2 tsp
• Cold unsalted butter, cubed6 tbsp (85 g)
• Heavy cream or milk2/3 cup (160 ml)
• Large egg1
• Glaze: powdered sugar1/2 cup (60 g)
• Glaze: lemon juice1 tbsp (15 ml)

Derived ingredient preview only. Method, equipment, proposed yield and times stay unchanged; review them before scaling a batch.

• Espresso2 shots (about 2 fl oz / 60 ml)
• Packed brown sugar1 tbsp (12 g)
• Hot water1 tbsp (15 ml)
• Ice1 cup
• Milk of choice4 fl oz (120 ml)
• Ground cinnamon (optional)1 pinch, optional

Derived ingredient preview only. Method, equipment, proposed yield and times stay unchanged; review them before scaling a batch.

• All-purpose flour1 cup (120 g)
• Unsalted butter, melted1/2 cup (113 g)
• Packed brown sugar3/4 cup (150 g)
• Maple syrup2 tbsp (30 ml)
• Large egg1
• Vanilla extract1 tsp
• Baking powder1/2 tsp
• Fine salt1/4 tsp
• Tahini (sesame paste)2 tbsp (30 g)
• Sesame seeds1 tbsp (9 g)

Derived ingredient preview only. Method, equipment, proposed yield and times stay unchanged; review them before scaling a batch.

• Blackberry preserves1 1/2 tbsp (30 g)
• Fresh lemon juice1 tbsp (15 ml)
• Approved Vanilla Bean Syrup1 tsp (5 ml)

  Uses Syrup Lab record vanilla-bean-syrup; that base is still an untested draft.

• Fresh sage leaves2 small leaves
• Sparkling water6 fl oz (177 ml)
• Ice1 cup

Derived ingredient preview only. Method, equipment, proposed yield and times stay unchanged; review them before scaling a batch.

• All-purpose flour1 1/2 cups (180 g)
• Unsalted butter, softened1/2 cup (113 g)
• Granulated sugar3/4 cup (150 g)
• Large egg1
• Vanilla extract1 tsp
• Baking powder1/2 tsp
• Fine salt1/4 tsp
• Strawberry jam1/3 cup (110 g)
• Crumb top: all-purpose flour1/4 cup (30 g)
• Crumb top: cold butter1 tbsp (14 g)
• Crumb top: granulated sugar1 tbsp (13 g)

Derived ingredient preview only. Method, equipment, proposed yield and times stay unchanged; review them before scaling a batch.

• Unsalted butter1 tsp (5 g)
• Pear preserves1 tbsp (20 g)
• Chai tea concentrate4 fl oz (120 ml)
• Milk of choice4 fl oz (120 ml)
• Fine salt (optional)1 tiny pinch
• Ground cinnamon (optional)1 pinch, optional

Derived ingredient preview only. Method, equipment, proposed yield and times stay unchanged; review them before scaling a batch.

• All-purpose flour1 1/2 cups (180 g)
• Baking powder2 tsp
• Fine salt1/4 tsp
• Cold unsalted butter4 tbsp (56 g)
• Milk1/2 cup (120 ml)
• Filling: packed brown sugar1/4 cup (50 g)
• Filling: melted butter1 tbsp (14 g)
• Filling: ground cinnamon1 tsp
• Glaze: powdered sugar1/3 cup (40 g)
• Glaze: milk1 tsp (5 ml)
• Glaze: vanilla extract1/4 tsp

Derived ingredient preview only. Method, equipment, proposed yield and times stay unchanged; review them before scaling a batch.

• Pineapple juice2 fl oz (60 ml)
• Canned coconut milk, well shaken2 fl oz (60 ml)
• Fresh lime juice2 tsp (10 ml)
• Approved Vanilla Bean Syrup1 tsp (5 ml)

  Uses Syrup Lab record vanilla-bean-syrup; that base is still an untested draft.

• Sparkling water4 fl oz (120 ml)
• Unsweetened toasted coconut (optional)1 tsp, optional

  Coconut is not currently listed by FDA as a major food allergen, but individual coconut allergy can occur; review the exact product label and household needs.

• Ice1 cup

Derived ingredient preview only. Method, equipment, proposed yield and times stay unchanged; review them before scaling a batch.

• Cornflakes3 cups (75 g)

  Check the brand label for malt/barley and cross-contact.

• Unsweetened shredded coconut1/2 cup (40 g)
• White chocolate chips1 cup (170 g)
• Coconut oil1 tsp (5 ml)
• Fine salt1 small pinch

Derived ingredient preview only. Method, equipment, proposed yield and times stay unchanged; review them before scaling a batch.

• Matcha powder1 tsp (about 2 g)
• Hot water2 tbsp (30 ml)
• Raspberry preserves1 tbsp (20 g)
• Milk of choice6 fl oz (177 ml)
• Shelled pistachios, finely chopped1 tbsp (8 g)
• Ice (optional)1 cup, for iced version

Derived ingredient preview only. Method, equipment, proposed yield and times stay unchanged; review them before scaling a batch.

• All-purpose flour1 1/2 cups (180 g)
• Unsalted butter, softened1/2 cup (113 g)
• Granulated sugar3/4 cup (150 g)
• Large egg1
• Vanilla extract1 tsp
• Baking powder1/2 tsp
• Fine salt1/4 tsp
• Strawberry jam1/3 cup (110 g)
• Crumb top: all-purpose flour1/4 cup (30 g)
• Crumb top: cold butter1 tbsp (14 g)
• Crumb top: granulated sugar1 tbsp (13 g)