Paul Mescal Cocktail

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November 18, 2024

A pale yellow Paul Mescal inspired cocktail with a lemon twist

Paul Mescal is simply everywhere these days. From TV shows like Normal People to the upcoming Gladiator II, audiences can’t escape the understated charm of this Irish star. And with that face, who would want to? We’re celebrating Mr. Paul Mescal and his success with a cocktail that captures his balance of warmth, complexity, and an indefinable sweetness. This combination of smooth Irish whiskey and smoky mezcal (get it?) plays off of the honey. Honestly? We’ll all take a delightful sip of Paul Mezcal.

Who is Paul Mescal?

With his television premiere in 2020 in Normal People, Paul Mescal took the world by storm. Most people know him for his dramatic acting skills and charming attitude. Hailing from Dublin, this Irish actor continues to star in other feature films, ranging in genres from horror to dramas to even action films. Recently, he has earned credits for his roles in God’s Creatures, Aftersun, All of Us Strangers, and Foe. Though, Gladiator II is set to be his biggest debut so far in this sequel to the 2000’s original. The film premiere’s on November 22 as Mescal acts alongside other greats such as Denzel Washington, Pedro Pascal, and Connie Nielsen.

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Paul Mescal Cocktail

Author: Zack Durkin
Yield: 1 Cocktail 1x

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Description

This cocktail will leave you feeling like a gladiator.

Ingredients

Scale

1.5 oz Irish whiskey
.5 oz mezcal
.5 oz lemon juice
.75 honey syrup
2 dashes of mole bitters

For the Honey Syrup:

Warm water
Honey

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Instructions

Add all ingredients to a shaker tin with ice.
Shake 15 – 20 seconds.
Strain into your favorite stemmed glass.

For the Honey Syrup:

Combine 1 part warm water with two parts honey.
Stir until thoroughly mixed and homogeneous.

Recipe by Zack Durkin

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The Ultimate Stuffing Recipe

By

Kylie Thomas

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November 18, 2024

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Three black bowls hold three servings of stuffing with forks inside each bowl and a red cloth below the bowls.

Renowned Santa Fe-based food writer and recipe creator Cheryl Alters Jamison made a pronouncement recently over a cup of coffee: Stuffing is the only holiday food I dream about all year! As our conversation turned to the complex “stuffing decision making tree” which pits sausage against oysters, sage leaves against juniper berries, and accounts for gluten sensitivities, carnivores, vegetarians and vegans, she decided to craft a recipe for individual ramekins of stuffing, each one suited to the tastes and requirements of the beloved folks around your table.

A Note From Cheryl on Stuffing

I assumed it was just me. Yes, when it comes to the Thanksgiving and Christmas meals, it’s really the dressing that truly excites me. Turkey, cranberries, mashed potatoes, oh sure—I look forward to those parts of the holiday meal. However, I’ve always loved, first and foremost, the excuse to eat toasty sage-scented butter-soaked bread. I’ve found plenty of like-minded souls though, over time.

You could prepare the dish with store-bought stock, but honestly, for a meal this important, it’s an occasion to make it from scratch. Consider this a template if you want to tailor the dressing to the needs of the beloveds around your table. Some will prefer sausage, and some oysters. Some will wish for no animal proteins at all. And some will prefer something very herby with sage, and still others dried cranberries or other fruits. Let everyone have it just their way, and bask in the glow of happy faces.

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The Ultimate Stuffing Recipe

Author: Cheryl Alters Jamison
Yield: Serves 8

Print Recipe

Description

A stuffing for turkey, ham, or beyond.

Ingredients

Scale

For the Stock:

1 lb miscellaneous chicken or turkey necks, backs, wings, or giblets
1 medium onion, chunked
2 celery stalks, chopped
1 medium carrot, chopped

For the Dressing:

10 cups (about 1 pound) ¾-inch cubes of country white bread or French bread
6 tbsp (3/4 stick) unsalted butter (for vegan version, use vegan butter)
3 cups thin-sliced leeks
1½ cups thin-sliced celery
4 to 6 oz button or wild mushrooms, sliced thin
2 tsp crumbled dried sage or more to taste
1 ½ tsp dried thyme or dried marjoram, or a combination
1 tsp salt
½ tsp freshly milled black pepper
Several cups turkey or chicken stock (or vegetarian/vegan stock)
2 large eggs
½ tsp baking powder

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Instructions

For the Stock:

Prepare the stock. Chop the chicken or turkey parts with a cleaver or heavy chef’s knife into 1- to 2-inch pieces. Place them in stockpot or large saucepan and cook (without oil) over high heat until they lose their raw look and begin to brown in spots. Cover the pan, reduce the heat to medium-low, and sweat the meat for abut 20 minutes. stirring once or twice and adding the onion and celery after about 10 minutes.
Uncover, add 6 cups of water, bring to a simmer, and cook for about 30 minutes. Strain the stock and keep it warm. (The stock can be made a day ahead, cooled quickly, and refrigerated, covered, until needed. Reheat it before proceeding.)

For the Stuffing:

Preheat the oven to 325 degrees. Butter a 9-inch X 13-inch baking dish.
Toast the bread cubes on a pair of baking sheets for about 25 minutes, stirring once or twice, until lightly brown and crisp. Dump them into a large bowl. Turn the oven off unless you are proceeding to baking the dressing immediately after assembling.
Warm the butter in large skillet over medium heat. Stir in the leeks, celery, and mushrooms, and saute until very soft, about 7 minutes. Stir in the sage, thyme, salt, and pepper, and then scrape the vegetable and herb mixture into the bowl of toasted bread cubes. Add the stock, a cup at a time, until the bread is very moist but not soupy. You will probably use 2 to 3 cups of the stock. Taste and adjust the seasoning, if you wish. Cover and refrigerate the dressing until you are ready to proceed with it. (The dressing can be made to this point a day ahead.)
Preheat the oven again to 325 degrees.
Whisk the eggs and baking powder together and mix them into the dressing. Spoon the dressing into the baking dish and cover it. Bake for 25 minutes. Uncover and continue baking 15 to 20 additional minutes, until lightly browned and crusty on top.

Notes

The dressing can be made in individual ramekins as pictured here, with additions of cranberries, raisins, sausage, or whatever will make your guests happiest! Butter the ramekins as instructed. Bake covered for 15 minutes, then uncover and bake for 10 to 15 minutes more.

Recipe by Cheryl Alters Jamison
Story and Styling by Keith Recker
Photography by Tira Howard

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Can AI Give You Thanksgiving Dinner Tips?

By

Emma Riva

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November 18, 2024

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AI is all the rage right now. Will it take your job? Can it do your homework? Could it be your new best friend? I do not have the answers to any of those questions, but what I can tell is you is that AI probably shouldn’t be in charge of planning your holiday dinners. As a reporter, I usually am interviewing people, but this time, I decided to befriend the chatbots and ask them for some Thanksgiving dinner tips.

Can AI Give You Thanksgiving Dinner Tips?

One of the things I learned is that ChatGPT is earnest to a fault, even when I baited it. Behold the following conversation.

TABLE: What should I serve to my family member I don’t like at Thanksgiving?

ChatGPT: If you’re looking to keep things civil but not overly generous, consider serving something simple and neutral. A classic dish like roasted vegetables or a green salad can be a good choice—easy to prepare and not too personal. You could also go for a basic side like mashed potatoes or stuffing, which everyone usually enjoys. This way, you keep the atmosphere pleasant without going out of your way to impress.

TABLE: But what if I really don’t like them?

ChatGPT: If it’s really tough and you want to minimize interaction, you might consider something that’s easy to prepare and serve without much fuss. A store-bought option could work well—like a pre-made pie or side dish. This way, you don’t have to put much thought into it, and you can keep the focus on other guests. Just remember, it’s a holiday, and a little kindness can go a long way, even if it’s just in the spirit of keeping the peace!

This is actually decent advice. But it also would probably only work in a magical world where everyone has gone to therapy and behaves exactly the way we would like them to. Next, I gave ChatGPT a challenge. (Note: Resemblance to anyone’s real family here is entirely coincidental.)

TABLE: Give me a Thanksgiving menu that has something for your aunt Susan who’s become a militant animal rights activist and hates turkey, your brother’s toddler that’s a picky eater, your pumpkin-obsessed millennial sister, and your cousin who showed up high.

ChatGPT: That sounds like quite the challenge, but here’s a Thanksgiving menu that should cater to everyone’s preferences:

Appetizers:

Veggie Platter: Colorful raw veggies with hummus or a dairy-free dip for Aunt Susan.
Stuffed Mini Peppers: Filled with cream cheese or a vegan alternative for a tasty, bite-sized treat.

Main Dishes:

Vegan Mushroom Wellington: A hearty, savory option that Aunt Susan will appreciate as a turkey alternative.
Creamy Pumpkin Risotto: Perfect for your pumpkin-loving sister and comforting enough for picky eaters.

Sides:

Roasted Sweet Potatoes: Drizzled with honey or maple syrup, appealing to all ages.
Mac and Cheese: A kid-friendly classic for the toddler, with a vegan version available if needed.
Green Bean Casserole: Made with fresh green beans and a crunchy topping to satisfy everyone.

Desserts:

Pumpkin Pie: A must for your sister! You can even have a vegan version.
Fruit Salad: A light option that can appeal to the cousin who may want something refreshing.

Drinks:

Sparkling Water and Juice: A non-alcoholic option for everyone, including the cousin who showed up high.

DeepAI Weighs In

Varied enough menu, and hey, it has a sense of humor. That cousin who showed up high would have a great time. If you wanted to make something like this, TABLE has mineral water tips for the non-alcoholic beverages, a pumpkin risotto, and a goldmine of mac and cheese recipes. But those are all of human origin, and I wanted AI’s feedback. To really get into it, I went visual. I asked DeepAI (an AI image generator) to make this menu for me.

So…it’s safe to say DeepAI isn’t becoming a food stylist anytime soon. Yikes. Also, I don’t think that’s mushroom wellington, and those sweet potatoes don’t look cooked.

On a more general note, here’s what DeepAI thinks a “Thanksgiving dinner table” looks like:

Yeah, that’s definitely the type of stuffing we meant. Sure. Also, is somebody just eating a raw egg with the shell on at this table?

So, suffice it to say let’s hope your Thanksgiving table is full of smiling people, not artificial intelligence. And, remember, what makes holidays fun is the unique character of the people around you. It can get a little messy, sure, but if it was AI-generated to perfection, it wouldn’t be real. Let Aunt Susan go on her rant about factory farming. Pick up your cousin’s vape when he leaves it on your grandparents’ couch. The people at your table are flawed and real, just like you, and that’s what makes spending time with them special.

Story by Emma Riva

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Liven Up Your Cocktail Hour with These Playlist Pairings

By

Emma Riva

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November 18, 2024

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Cocktail hour without music can result in a lot of awkward silence. Picking the perfect playlist can be a difficult art, but luckily, Spotify can help you identify things you might like based on the vibe you’re looking for. You’ve heard of cocktail and food pairings—we’ve put together cocktail and playlist pairings with some of our signature music cocktails.

Whether you want classic, folksy, smoky, peppy, upbeat, or lo-fi, the power of technology can help you discover what the right vibe is for your night. Shake up one of these cocktails, turn up the music, and indulge.

Liven Up Your Cocktail Hour with These Playlist Pairings

The Short ‘n Sweet / Sabrina Carpenter

Sabrina Carpenter radio is a sure pick to please the Gen Z member of your family who wants to turn off the old fart tunes, without offending Nana and PopPop. Carpenter’s music is upbeat without being over-the-top and actually makes for great cocktail hour ambiance. TABLE’s Short ‘n Sweet cocktail is a limoncello spritzer, sassy and feminine with a little bit of a kick while you listen to Ariana Grande, Charli xcx, and Lady Gaga on this playlist.

Smokin’ Hot Teddy / Teddy Swims

Teddy Swims’ uniquely raspy voice probably comes from a combination of tequila and cigarettes. While we don’t recommend smoking, Swims’s voice is part of his charm. This hot toddy recipe is soothing on the vocal chords and might steady your nerves. His playlist is ideal for those mood-lighting parties where people are well-dressed and charismatic, but not stuffy. Serve up a batch of hot toddies

Back to Black / Amy Winehouse

Amy Winehouse is timeless. Her music can fit any mood, and this playlist highlights some of her best hits, from the swing of “Valerie” to the sensual despair of “Back to Black” and “You Know I’m No Good.” It also throws in Lauryn Hill, Florence and the Machine, Bill Withers, and Sade. It’s a whole vibe. Our dark cocktail draws from Winehouse’s soulful voice and signature style through an original combination of licorice liqueur and blackberries.

Dreams / Fleetwood Mac

“Dreams” is one of the best songs of all time, so we had to come up with a cocktail that’s both inventive and classic, an upscale take on a gin and tonic. Enjoy the unique purple color of Empress 1908 Gin. Let Stevie Nicks’s enchanting vocals take you away. Jam out to Paul Simon, The Police, Bruce Springsteen, and Van Morrison on Fleetwood Mac radio while sipping.

So What / P!nk

This might be best for that girls’ night pregame where you’re getting ready for a 2010s-level rager. What was going on in 2008-2016 that every hit song was either about hating your ex or being at the club? Well, this playlist accomplishes both with the Spice Girls, Katy Perry, Kelly Clarkson, Kesha, and Avril Lavigne along with P!nk’s “So What” cocktail.

Story by Emma Riva

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TABLE Magazine’s Best Cookbooks of 2024

By

Emma Riva

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November 15, 2024

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A sizzling pot on a stove, steam coming off of a ladle in a cozy-looking kitchen

I have a friend who says that a cookbook has to pass the ‘flick’ test before it can be purchased. You need to flick through quickly, finding enough recipes and photos that make you stop and think, “yes, I’d like to make that.” In that spirit, here are some truly flickable cookbooks of 2024. For a more region-specific take, take a look at our Italian Cookbooks for the Serious Cook.

TABLE Magazine‘s Best Cookbooks of 2024

Crazy Water, Pickled Lemons

By Diana Henry, published by Aster

If I were banished to a desert island, this would be one of the first things I’d pack after sunscreen and dental floss. It’s rare to find a writer whose prose and recipes are equally tempting. A revised and updated version of a classic and worth space on your bookshelf or bedside table. Try out Diana’s Thyme, Oregano, and Citrus Roast with Cornish Hens yourself.

Praisesong for the Kitchen Ghosts

By Crystal Wilkinson, published by Clarkson Potter

It’s no surprise that Crystal Wilkinson is a poet (she was Kentucky’s poet laureate from 2021-2023) – her writing is hypnotic and melodic. Praisesong is a culinary memoir that tells the stories of five generations of black country cooks. The book is peppered with recipes like Blanket Meeting Green Beans and New Potatoes and Praisesong Biscuits, which she shared with us.

Rooted Kitchen

By Ashley Rodriguez, published by Clarkson Potter

Eating seasonally isn’t new but Ashley Rodriguez’s approach is. She trawls farmers markets and forages to create dishes that are fresh and connect with nature in an exciting way, like her Fire-Roasted Kabocha Fondue with Chanterelles and Chorizo or a Blackened Corn and Poblano Cheese Dip. A multi-tasking whizz, she also took the food photos in the book.

The Farm Table

By Julius Roberts, published by Ten Speed

Restaurant chef turned rural farmer Julius Roberts’ first cookbook is a burst of sunshine. Written with passion and care, it’s one to curl up with on a cold winter’s day. His Puy Lentils with Spinach Pancetta are an example of his respect for ingredients and emphasis on health.

Baking in the American South

By Anne Byrn, published by Harper Celebrate

There is baking and there is southern baking. Anne Byrn’s hefty tome does a deep dive into southern baking with two hundred recipes and the stories behind them. A thoughtful look at the recipes and cooks who made southern baking great.

Bayou

By Melissa M. Martin, published by Artisan

I was a big fan of Melissa M. Martin’s James Beard award-winning cookbook, Mosquito Supper Club. If possible I love Bayou even more. I’d gladly polish off a plate of Mim & Enola’s Étoufée and sop up the last morsel of her Turnip Gratin with gluttonous glee.

Fruitful

By Sarah Johnson, published by Kyle

Fruitful is the fruit of a serious foodie pedigree. Sarah Johnson started her culinary journey at Chez Panisse and later left California for London to cook with Skye Gyngell at famed Spring Restaurant. Fruitful is an homage to fruit – everything from the usual suspects like apples and pears to lesser known gems like gooseberries and persimmons. Johnson gracioUSly allowed TABLE to reprint her Delicata Soup with Apples, Brown Butter, and Fried Sage for your enjoyment.

Greekish

By Georgina Hayden, published by Bloomsbury

British-based Georgina Hayden draws on her Greek-Cypriot heritage for this collection of joyful, sun-soaked recipes. These are dishes chock full of Mediterranean-musts like olive oil, fresh herbs, halloumi, tahini, and honey. It’s a beach holiday in a book. Her delicious Whole Halloumi with Grilled Apricots is available for you to try on TABLE‘s website.

Zaytinya

By José Andrés, published by Ecco

Zaytinya – the perennially popular D.C. restaurant – is a rarity for having survived and thrived for two decades. Now chef and restaurateur José Andrés shares some of the reasons for its success with a cookbook full of recipes made for sharing like his Golden Spice Cauliflower, Greek Zucchini Fritters, and Savory Dumplings in Yogurt Sauce.

Elysian Kitchens

By Jody Eddy, published by W.W. Norton

Last but in no way least, is Elysian Kitchens, a captivating book that explores the rich culinary traditions of monasteries, temples, mosques and synagogues. Eddy takes us into guarded religious communities to find out what they eat and why, from a Benedictine Abbey in Ireland to a Tibetan Monastery in India.

Story by Julia Platt Leonard
Cover image courtesy of Jody Eddy and W.W. Norton and Company

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The Chrisma-Politan, A Christmas Cocktail

By

Abdul Rafay

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November 15, 2024

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Chrisma Politan Cocktail with a twist of citrus and a touch of elegance, garnished with fresh cranberries and a sprig of rosemary.

The year is on its way to being over, which means there’s cause for celebration with a Christmas cocktail. Sit down with your cookies, pie, or whatever else waits for you in the kitchen, mix up this winter-spiced cranberry version of a Cosmopolitan, and relax. You deserve a cocktail, Christmas or not.

History of the Cosmopolitan

The Cosmopolitan cocktail, often called the “Cosmo,” is a relatively modern drink with an interesting history that traces back to the 1980s. While it’s now a staple of trendy bars and has been popularized in various cultural touchpoints (especially the TV show Sex and the City), its exact origins remain somewhat unclear, with multiple claims to its invention. The most widely accepted story is that Cheryl Cook, a bartender at The Strand in Miami in the mid-1980s, invented the Cosmopolitan. According to Cook, she created the drink when trying to come up with a cocktail that was both visually appealing and more sophisticated than the sugary drinks that were popular at the time. This Christmas cocktail version of it adds a little extra holiday cheer.

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Charisma-Politan Cocktail Recipe

Author: Maggie Weaver

Print Recipe

Description

A cranberry-infused version of a Cosmopolitan for the holidays.

Ingredients

Scale

1 ½ oz vodka
1 oz cranberry juice
1/2 oz cinnamon syrup
1/2 oz fresh lime juice
Lime wedge, to garnish

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Instructions

For the Syrup

Add one cup of water and two cinnamon sticks to a saucepan.
Bring the mixture to a boil, then stir in one cup of sugar until fully dissolved.
Bottle and store in the fridge.

For the Cocktail

Add ingredients to a shaker, then shake with ice.
Strain into a coupe or rocks glass (whatever your preference) and garnish with a lime wedge.
Enjoy!

Recipe by Maggie Weaver / Photography by Dave Bryce

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Hot Cocktails for Chilly Nights

By

Emma Riva

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November 15, 2024

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Two stemless wine glasses with mulled wine sitting on a snowy surface with pine greens, garnished with a cinnamon stick, star anise, and an orange slice.

The temperatures are dropping, and steaming mugs are replacing iced coupe glasses. Though most cocktails are cold, there are a few hot cocktails everyone can enjoy as the gray of winter sets in. Kick back, relax, and sip one of these hot drinks as you watch the snow falling outside, or the flickering flames in your fireplace. Winter can feel long and cold, but once it’s gone, you’ll may find yourself missing its pleasures. Enjoy the coziness of a winter night with one of these hot cocktails.

Hot Cocktails for Chilly Nights

Mulled Wine

Mulled wine, an ancient recipe combining heated wine and spices, is a cold weather classic. This hot cocktail is easy to make with a strong, full-bodied wine and a hefty dose of mulling spices.

Winter Hot Toddy

A hot toddy warms the soul and can clear out the sinuses, too. Many an Irish grandmother has suggested that it’s a cure-all, and we agree: There’s nothing a hot toddy can’t fix on a cold day.

The Appalachian Trail

This cocktail from Bridges & Bourbon isn’t technically hot, but it’s served with smoke and hard spirits so warming that it’d might as well be.

Moonshine Hot Chocolate

Hot chocolate becomes an Appalachian-inspired take on an adult beverage with the addition of moonshine whiskey from McLaughlin Distillery. Chocolate and whiskey can’t be beat.

Hot Honey Toddy

The extra bit of honey in this classic hot toddy gives it an anti-inflammatory property, making it almost healthy. Who knew alcohol could be good for you?

Clarence’s Mulled Wine

Clarence enjoys this mulled wine recipe in It’s a Wonderful Life, and you can too. Cozy up in front of a Christmas movie with this delicious hot cocktail.

Smokin’ Hot Teddy

We love the smoky rasp in Teddy Swims’s voice, so this hot toddy both draws from his aesthetic and provides a throat-soother for all the smokers out there. Teddy’s voice is great, but he did set a good example by quitting smoking, so take care of yourself!

Spiked Hot Chocolate

Even Charles Dickens loved this recipe. During a tumultuous period of his life, he spiked his hot chocolate with whiskey, recreated here with an extra kick from hot chili peppers.

Spiked Cardamom Coffee

What could be better than coffee? Coffee with vodka, obviously! This Spiked Cardamom Coffee draws inspiration from the tradition of Arabic coffee, which infuses black coffee with cardamom spices for a more complex taste.

Story by Emma Riva

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Hanukkah Home Decor

By

Emma Riva

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November 15, 2024

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The story of a miracle—one day of lamp oil lasting for eight days—informs this festive Jewish holiday that occurs in December—this year December 25 to January 2. (For a full account of the holiday’s history, visit here.) A menorah is lit each evening, a candle added each night. But this Hanukkah homedecor will last you even longer than eight nights. (We light the center candle, called the shamash, and then use it to light the others.) In addition to lighting candles, people eat jelly donuts, potato latkes, and other treats that use large amounts of oil to prepare. Dreidels are spun and Hanukkah gelt (technically “money” but really just coin-shaped chocolates wrapped in gold-colored foil) is given out. Add to the festivities with these Hanukkah-themed objects!

Hanukkah Home Decor

Modern Menorahs

The Splurge: Georg Jensen Cobra Menorah, Macy’s

With a gently organic shape and smooth finish, this mod menorah can happily sit on any table.

The Bargain: Menorah Taper Aluminum Alloy Hanukkah Menorah Black – Spritz™

A bit brutalist and severe, but it looks sleek and dramatic when you add the flicker of candles.

Serveware

The Splurge: Hanukkah Botanical Stoneware Lazy Susan

Serve mini latkes with applesauce and sour cream or fill with nuts, dried fruit, and chocolates.

The Bargain: Sur La Table Hanukkah Serving Platter

Features a central menorah with a border of flowers, dreidels, and Stars of David. A real bang for your buck in Hanukkah home decor from Sur La Table!

Dreidels

The Splurge: Orly Hanukkah Sterling Silver Dreidel

This high-end, engraved sterling silver dreidel is an elegant and unique way to celebrate.

The Bargain: Wooden Dreidel Engraved with Hebrew and English Instructions

Fun for everyone with transliterations of Hebrew letters and explanation of dreidel moves. A steal at only $5.25!

Story by Stephen Treffinger

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Earl Gray Salted Caramels

By

Kylie Thomas

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November 15, 2024

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A glass box with wood edges holds wrapped caramels inside while unwrapped Ear Gray Salted Caramels sit below it on a black background beside a tee branch holding a red ornament.

When the holiday season rolls around, your first instinct is probably to go to the store to shop for gifts for your loved ones. But, why not take the personal route this year? These Earl Gray Salted Caramels are simple to make, and they’re a delicious option for seasonal gifting. Plus, we recommend you pick out an aesthetic box to place your caramels in. We opted for a glass box with wooden edges but you can get creative with Christmas designs on tins or keep it simple with a clean glass Mason jar.

Tips for Making Caramels

Let’s face it, making salted caramels is sticky work. However, with a few cautions, your candies are sure to come out even tastier than store-bought. It’s important to have patience when you’re in the heating process. Since these treats are made of mainly sugar, it’s easy to burn your batch before even adding the evaporated milk. Take your time and keep your heat at medium, stirring consistently so nothing sticks to the bottom. Another tip is to use a candy thermometer. While you may have to purchase this tool, we promise it’s very helpful. It will help ensure that you hit that final 240-245 degree mark without any of the guess work.

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Earl Gray Salted Caramels

Author: Anna Franklin

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Description

The Earl Gray tea adds an herbal touch that once you have one, you’ll just have to have another.

Ingredients

Scale

1 cup butter (2 sticks)
4 cups granulated sugar
2 cups light corn syrup
24 ounces evaporated milk (2 cans)
1 teaspoon vanilla extract
4 Earl Gray teabags
2 teaspoons Maldon Salt

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Instructions

Line a 9×13” pan with parchment paper.
Add 2 sticks butter, sugar, and corn syrup to a large heavy-bottom saucepan over medium heat. Stir over medium heat until mixture begins to boil, about 5-10 minutes.
In a separate sauce pan, bring the evaporated milk to a simmer and then remove from the heat. Add in the teabags and steep for 10-15 minutes.
Gradually add the evaporated milk, one can at a time, taking about 12-15 minutes PER CAN to slowly add it, while stirring constantly. You want to make sure the mixture maintains a steady heat and constant boil (no drastic changes in temperature) otherwise your caramels can curdle.
Stir the mixture constantly, scraping the sides occasionally until it reaches a firm ball stage (about 240-245 degrees F on a candy thermometer). It takes patience and time, but it’s sooo worth it!
Once you reach 240-245 degrees F / or the firm ball stage, remove from heat. Stir in vanilla.
Pour caramels into prepared pan. Sprinkle with sea salt. Refrigerate until cooled and hardened. (Best if you refrigerate them overnight, or for several hours. They will be easier to cut and wrap).
The caramel will seem hard in the fridge after they’re set, but they should be soft at room temperature. Cut caramel into small pieces and, if desired, wrap like a tootsie roll in wax paper.

Recipe and Styling by Anna Franklin / Photography by Dave Bryce

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Espresso Chocolate Spoons

By

Kylie Thomas

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November 15, 2024

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On a grey table sits various spoons coated in chocolate and toppings with a red bow around each as a cup of espresso and a latte sit to the left of the spoons.

You may have seen the hot chocolate spoons hitting shelves in the stores but our Espresso Chocolate Spoons are the grown-up version with a personal touch. High-quality chocolate and instant espresso powder melt into a mug of hot water or milk for a latte. Watch your friends smile as their party favors swirl into the liquid and release bundles of sprinkles, crushed peppermint candies, or other toppings. The add-in options are truly endless with these little spoons.

How to Make an Espresso Chocolate Spoon Latte

If you’re looking to turn your beverage into a latte, we have a few suggestions to take advantage of the ease of these treats. After heating up a cup of milk, insert the Espresso Chocolate Spoon into the cup and stir, helping to dissolve the chocolate and espresso crystals. Then, add sugar or flavoring syrup (like caramel or vanilla) into the mug as you wait for the chocolate on the spoon to finish melting. Then, take a milk frother and froth the latte for a few seconds until a foam forms on top. Talk about a simple way to make a cafe-style latte in seconds and without the complications of brewing!

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Espresso Chocolate Spoons

Author: Anna Franklin
Yield: 24 Spoons 1x

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Description

Gift these treats to your friends and family for an easy and delicious wake-up.

Ingredients

Scale

24 standard-sized spoons
16 oz high-quality chocolate
2 tablespoons instant espresso powder

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Instructions

Chop chocolate into small pieces (use a combination of white and dark if you’re planning on making swirls).
Make sure the spoons are clean and dry, then set them on a sheet pan lined with parchment paper. Set the handle of the spoons on the edge of the pan to make the well of the spoon level (if the edge is too high, try the handle of a wooden spoon or something similar).
Place the chocolate in a small microwave-safe dish. Microwave for 30 seconds, then stir well. Continue this in 30-second increments until the chocolate is almost melted but is not melted completely (reduce the time to 10-15 seconds as you go if necessary). Once the chocolate pieces are all almost melted but there are still a few pieces that remain, stir the chocolate vigorously until it’s completely melted and smooth. Add in the espresso powder and mix until evenly incorporated.
Dip each spoon into the chocolate and let cool. Repeat this step once more to get a thicker layer on each spoon.
Immediately add any toppings, then repeat the process with all the remaining spoons.
Allow the chocolate spoons to set at room temperature until the chocolate has completely cooled and hardened. We used sprinkles, white chocolate drizzle, and crushed candy canes. But you can use whatever toppings you like!
Wrap in a clear plastic bag and tie with a bow.

Recipe and Styling by Anna Franklin / Photography by Dave Bryce

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