Whole Spice chai tea blend is made with cinnamon, ginger, black tea, cardamom, clove and nutmeg. Whole Spice carries chai tea in bulk so you can get as much as you’d like! Warm up with a cup or two!

Chai Tea
(2 small cups)

Ingredients:
1 cup water
1 tsp. loose-leaf black tea
1 1/2 cups whole milk
2 Tbsp. Whole Spice Chai
1 1/2 Tbsp. sugar

Directions:
In a saucepan, combine the water and the black tea and bring to a boil. Reduce heat and simmer for 3 minutes. Add Chai Spice mix, milk and sugar. Bring to a boil again, then reduce the heat and cover. Simmer for 20 minutes. Strain the tea into the cup and discard the spices or loose tea. Serve immediately.

Whole Spice would like to help bring you into Autumn with this warming mulled wine recipe! You can pick up a jar or a bag of mulling spice blend at the shop and check out the apple cider spice while you’re at it! Also, keep in mind, Whole Spice will be offering a 20 percent discount at the end of the month, November 28-30!

Mulled Wine

Ingredients:
Bottle (750-ml) red wine, such as Cabernet Sauvignon
1 1/2 – 2 Tbsp mulling spice blend
1/2 cup sugar
1/4 cup brandy
dash of ground black pepper
Orange juice (squeezed from at least half of an orange)
1 pear, sliced
Orange peel from a half of an orange (peel the skin and add to the wine mixture)

Directions:
In a large saucepan, combine the wine, mulling spice, sugar, brandy, black pepper, and orange juice. Bring to a boil and simmer over low heat for 10 minutes. Add pear slices and orange peel. Simmer for additional few minutes and then serve.

Local Mixologist, Aaron Lahey, watched Nightmare on Elm Street and decided the goofy, yet terrifying, Freddy Krueger deserved a signature cocktail. The green and red color palette and float of bitters on top of the mottled foam, are reminiscent of Freddy’s grubby sweater and screen scream visage. The spine-chilling inspiration for this drink resulted in a wonderfully refreshing Halloween libation. With spices from the Old Hollywood Ginn, a raspberry note, and a touch of cocoa, this is a perfect cocktail for a warm fall night. Stop by Napa Valley Distillery, or click here for the Nightmare on Ginn Street recipe.

Try making your own seasoned butter by following this Whole Spice recipe! Be sure to use grass-fed Irish butter for extra nutrition and higher butterfat content, or use avocados in place of butter if you’re vegan. Get creative and try your own flavored butter with other herbs and spices!

Sweet Smoked Paprika Butter
(About 5 tablespoons)

4 Tbs. Irish butter, at room temperature
1 Tbs. Whole Spice Sweet Smoked Paprika

Mix the spice and butter very well.
Place on a sheet of plastic wrap and form into a log.
Wrap well and refrigerate or freeze.

Bold Italian Butter
(About 5 tablespoons)

4 Tbs. Irish butter, at room temperature
1 large clove of garlic, minced
1/2 Tbs. Whole Spice Italian Seasoning
1/4 Tbs. Whole Spice Garlic & Parsley Sea Salt

Mix well, prepare and store as above.

Our friends at Poor House recently shared one of their favorite cocktails with us: the Slow Gin Fizz. For the perfect cocktail, they suggest adding  an ounce or so of soda to a coupe glass. Add sloe gin, gin, lemon juice, simple syrup and egg white to the Mason Shaker (available at Poor House in the main market hall). Shake without ice, then add ice and shake until well-chilled. Strain into prepared coupe, observe the fluffy foam and enjoy!

Whole spice suggests a very special (and simple) dinner, perfect for a weeknight or for company.

Ingredients:
2 lamb shanks
1 Tbs olive oil
½ oz Whole Spice lamb rub
3 carrots, sliced in big chunks
3 celery stalks, sliced in big chunks
3 shallots, cleaned and quartered
6 cloves of garlic, minced
1 red bell pepper, stem and seed pod removed, cut and quartered
1/2 small butternut squash
1 28 oz. can stewed plum tomatoes
1 cup hearty red wine, like a Syrah
1 cup beef broth
3 cardamom pods
4 whole allspice berries
Salt and pepper to taste

Directions:
Preheat oven to 350 degrees. Rub lamb shanks in olive oil and rub with Whole Spice lamb rub. Place in oven and cook for 20 minutes, turning a few times to seal in the juices. Add all the vegetables and spices and cook for two hours. Remove the cardamom and allspice. Serve over creamy polenta.

Ingredients:Thai Spice Shrimp
1 oz. Thai Spice blend
1 cup sugar snap peas
2 carrots, sliced thin 2 celery stalks, sliced thin 1/2 red onion, sliced thin 1/2 red bell pepper, stem and seed pod removed, sliced thin
1 lb. jumbo shrimp, shelled and de-veined
1/2 block of firm tofu, sliced in one-inch cubes
1 can coconut milk
1 can straw mushrooms, drained
1/2 cup vegetable broth
1 tsp. vegetable oil
Green onions and cilantro for garnish

Directions:
Sauté sugar snap peas very quickly in vegetable oil and remove from skillet. Toss shrimp and tofu in the Thai spice blend and sauté in the hot skillet for about two minutes, browning on both sides. Add coconut milk, straw mushrooms and vegetable broth. Once the liquids are simmering, add the snap peas, carrots, celery, onion and bell pepper. Simmer to taste but be careful not to over cook the shrimp.

Whole Spice Manager, Jackie Henkelman, likes to serve this with Jasmine rice and garnish with sliced green onions and tons of cilantro. She also likes to have some fresh hot chilis on the side.