Creamy, fragrant and luxuriously spicy ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏
Introducing our newest house blend, Saffron Golden Milk! Made with a luxurious pinch of Herati Saffron (the most expensive spice in the world!), this blend delivers a deliciously spicy dose of immune-boosting warmth with turmeric, cinnamon, ginger and black pepper. | | Simmer with hot milk for a rich, comforting drink, or stir and steep in boiling water for a spicy caffeine-free turmeric tea. It is delicious blended into smoothies or vanilla protein shakes. But don’t let its name limit you: Saffron Golden Milk is a multipurpose spice blend. There’s simply no wrong way to use it: add to cakes, cookies and no-bake energy bites, or shake it straight into savory sauces, soups or curries. Substitute for turmeric or ginger powder in any recipe that calls for either spice for an extra-dimensional flavor upgrade. | | Included in our February Spice Club box, Saffron Golden Milk is already receiving rave reviews. “I used the Golden Milk in a blood orange olive oil cake. RIDICulous,” our customer Kate reports, “Will the Golden Milk be available in large jars? 😂” | | If you haven’t signed up for Spice Club yet, it’s not too late! This month's box includes a limited-edition chocolate bar collaboration with Oso Cacao, and only 60 bars remain. Vin says, "Can we talk about the chocolate bar? Absolutely divine." Spice Club is our best spice value and you can still join in on the fun, while supplies last! | | What Ethan’s Cooking “1 can of coconut milk + Saffron Golden Milk + cooked or canned pumpkin and/or cooked white beans. Heat up the coconut oil and milk first, then add your spices and simmer to infuse for 5-10 minutes before adding the other ingredients. Immersion blend it 3/4 of the way through the cooking process, so everything mostly breaks down naturally.” | | | | Questions? Feedback? Ideas? We love to hear from you. Just reply to this email.
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