Coconut Cloud Minty Matcha

Coconut Cloud Minty Matcha

Coconut Cloud Minty Matcha (save for later!) 🥥
We’ve been seeing these drinks all over our Reels these days…and for good reason. Literally as light as a cloud, whoever came up with the combination of coconut water, a caffeinated concentrate, a combination of milk and cream, and of course a little sweetness is a genius. Plus, you get the added health benefits of the matcha and electrolytes from the coconut water.

Ingredients:
* 4 oz coconut water
½ oz pH Fresh Mint syrup
* 1 scoop matcha

For the cloud:
* ½. cup cream
* tblsp milk
* ½ oz pH Fresh Mint Syrup
* Ice

Instructions:
1. Fill a glass with ice and pour in the coconut water.
2. Add pH Mint syrup and stir.
3. Using an electric whisk, blend matcha and cream with ½ oz pH Mint Syrup (about 1-2 minutes for the right velvety texture)
4. Gently pour the whipped matcha over the iced coconut water – and enjoy!

Chef Sandra's Chocolate Maple Delight Pecan Pie

CHOCOLATE MAPLE DELIGHT PECAN PIE

from Sandra Adu Zelli, the Chef and Owner of Gipsy Hill Bakery


Ingredients


PIE

  • 3/4 cup pH Maple Delight syrup

  • 9 inch pre-baked crust

  • 2 eggs lightly beaten

  • 3/4 cup brown sugar

  • 1 tbsp all-purpose flour

  • 3 tbsp unsalted butter

  • Pinch salt

  • 3/4 cup semi sweet chocolate

  • 1 cup pecans pieces

  • 1/4 cup pecan halves for decorating


    WHIPPED CREAM

  • 2 cups organic heavy cream

  • 2-3 tbsp pH Maple Delight syrup

  • Pinch salt



    CARAMELIZED PECANS

  • 1/2 cup pecan halves

  • 1/2 cup pH Maple Delight syrup

  • Pinch smoked Maldon sea salt


    Instructions:



    PIE


  • Preheat oven to 350F

  • In a Bain Marie gently melt chocolate & butter

  • Remove from heat, mix to combine

  • Add eggs, sugar, and pH Maple Delight syrup and mix to well combined

  • Whisk in flour and salt until smooth

  • Stir in pecan pieces, mix well

  • Pour into pre-baked crust

  • Arrange pecan halves in circle

  • Place on a baking tray and place in oven for 35-40 minutes


    WHIPPED CREAM



    Whilst pie is baking…

  • Pour cream into a bowl

  • Using a stand mixer or by hand, whisk to soft peaks

  • Add pH Maple Delight syrup once the cream has started to thicken

  • Place in fridge



    CARAMELIZED PECANS


  • In a shallow pan pour 1/2 cup of pH Maple Delight syrup

  • On a medium heat bring to boil

  • Carefully add pecan pieces and swirl until syrup has coated the pecans

  • Be careful, hot syrup will burn!

  • Pour onto a tray. Sprinkle with smoked Maldon salt

  • Leave to cool


  • The pie is cooked when there is a gentle puff at the edges and a slight wobble in the middle

  • Leave to cool for minimum 1 hour

  • Note pie must be cold before adding cream

  • Spoon or pipe cream on top of pie, add caramel pecan pieces to garnish


    ENJOY!

Swedish Cardamom Bun

Swedish Cardamom Bun

Swedish Cardamom Buns

For the Tangzhong:

  • 5 tbsp water

  • 5 tbsp whole milk

  • 3 tbsp all-purpose flour

For the dough:

  • 6 tbsp melted unsalted butter, cooled

  • ½ cup whole milk slightly warm

  • 2 tsp instant yeast

  • 2 tsp ground cardamom seeds

  • 1 tsp salt

  • ¼ cup granulated sugar

  • 3 cups + 2 tbsp all-purpose flour

  • 1 large egg

All of the tangzhong, cooled

For the filling:

  • 8 tbsp softened unsalted butter

  • 1 tsp all-purpose flour

  • Pinch of salt

  • ¼ cup packed light brown sugar

  • 2 tsp cardamom seeds (freshly ground)


For the syrup and cardamom sugar:

  • ⅓ cup pH Cardamom syrup for brushing

  • 3 tbsp sugar

  • 1 tsp ground cardamom seeds

    Instructions:

Make the tangzhong. Combine water, milk and flour in a medium saucepan. Whisk until combined and no lumps remain. Place the saucepan over medium heat and cook mixture, whisking constantly until it thickens, about 1-2 minutes. Set aside to cool.

  • Make the dough: while the tangzhong is cooling, begin preparing the rest of the ingredients for the dough. Combine yeast, cardamom, salt, sugar and flour in the bowl of a standing mixer. Whisk briefly by hand to combine.

  • Attach the dough hook to the mixer. Add melted and cooled butter, slightly warm milk, egg and the cooled tangzhong (it can be slightly warm to the touch) to the dry ingredients. Mix on medium low until fully combined.

  • Increase mixer speed to medium and knead mixture for 4-5 minutes or until dough is slightly tacky but not sticky and clears the side of the bowl. It’s ok if it’s sticking to the bottom of the bowl slightly. You can also mix and knead the dough by hand but it will take longer, more like 8-10 minutes.

  • Cover the bowl with plastic wrap and allow the dough to rise until it is 1 ½ to 2 times its original size.(about 2 hrs). The time will largely depend on the temperature of your kitchen.

  • In the meantime, make the filling. Combine butter, flour, salt, brown sugar and cardamom in a medium bowl. Using a fork, mix ingredients together until a smooth, spreadable paste forms.

  • Once the dough has risen, preheat the oven to 375 degrees. Line two baking sheets with parchment paper. Remove the dough from the bowl and place it onto a clean countertop. Roll out with a rolling pin until it is in the shape of a rectangle that is about 16x20 inches in size. The dough should be smooth enough that you do not need to add flour during the rolling process. If yours is sticking to the rolling pin, sprinkle a little flour over the dough as necessary to prevent this from happening.

  • Using an offset spatula, spread filling in a thin even layer over the bottom half of the dough.

  • Fold the top half of the dough rectangle down over the lower half. Roll the folded dough a few to help everything flatten and adhere. Cut the dough into 12 evenly-sized strips that are about 8 inches in length. A pizza wheel works great for this.

  • Working with one strip of dough at a time, use your pizza wheel or a sharp knife to make a slit up the center of the dough strip until there is just about ¾ of an inch at the top. The strip of dough will look like a tall pair of pants. Leaving the dough strip on the countertop, twist each “leg” a few times using the thumb and forefinger of each hand.

  • Loosely wrap one of the twisted legs up and around the top of the pants, followed by the other leg, securing the bottom of the last leg by coming up through the center of the bun.

  • Place the shaped bun on a prepared baking sheet. Once you have 6 buns shaped and placed on one of the baking sheets, cover with plastic wrap and set aside. Continue with remaining buns, shaping and placing them on the second baking sheet before covering with plastic wrap. Let covered buns rise for an additional 45 min.

  • Starting with the batch of buns you shaped first, bake one pan of buns at a time for 12-16 min or until golden brown, rotating the baking sheet half way through the baking time. Remove the buns from the oven and cover with a clean tea towel while they cool. This traps the excess moisture in and helps keep the buns soft. Repeat with the second baking sheet.

  • Heat 3 tbsp of cardamom syrup in a small pan on the stovetop until bubbling. Combine 3 tbsp of sugar with 1 tsp of ground cardamom in a small bowl. Brush buns with syrup and sprinkle with cardamom sugar.

Maple Apple Fizz

Maple Apple Fizz

  • ¾ oz pH Maple Delight syrup

  • 3 oz fresh Fuji apple juice

  • Bubbly water

  • Orange slice with smoked sugar for garnish*

*smoked sugar on an orange peel, torched until caramelized

Instructions:

  • Combine 3 oz apple juice with ¾ oz pH Maple Delight syrup

  • Add ice to the top of the glass

  • Top with bubbles, gently stir to combine

  • Garnish with bruleed orange peel

Combine fresh apple juice with pH Maple Delight syrup in a pint glass and fill to the top with ice.  Top with bubbles and gently stir to combine. Garnish with a generous swath of orange peel caramelized with smoky bruleed sugar.

Pumpkin Butternut Spice Latte

Pink House Pumpkin Butternut Spice Latte: ⁠
• 2 shots of espresso ⁠
• 8 oz milk ⁠
• 1 oz. pH Pumpkin Butternut Spice syrup⁠
⁠
Combine espresso and syrup in your favorite mug. Pour your steamed and/or frothed milk over top. Take a deep breath to embrace the coziness of fall and feel like your latte is wrapping you in a warm sweater. ⁠
⁠
OR⁠
⁠
• 1 oz pH Pumpkin Butternut Spice syrup⁠
• 1 cup of coffee⁠
• 3 oz. of cream⁠
⁠
Add syrup and cream to a small French press to froth. Pour over your coffee and enjoy!⁠

Herb Bird Celery Soda

Herb Bird Celery Soda
Ingredients:
.5 oz pH Pineapple Rosemary Shrub
.5 oz pH Herbalicious Syrup
1 oz lemon juice
2 oz celery juice
Soda
Pinch Rosemary Salt
Lemon wheel and Rosemary sprig

Instructions:
• Combine Shrub, syrup, juices and salt
• Add ice and soda, stir.
• Top with lemon wheel and rosemary sprig

Vanilla Bean Cortado: Sugar-Free!

At pink House Alchemy, every ingredient tells a story. That’s why we handpicked allulose, stevia, and xanthan gum. Here’s the sweet scoop:

Allulose is a rare sugar found in raisins and figs.  Stevia is a plant based extract that adds tart sweet flavor. We use Xanthan gum (fermented sugar process) to create the perfect mouth feel. Whole botanicals are the cornerstone of pink House products, you can always count on us to include whole spices, flowers, fruits or veggies.

VANILLA BEAN CORTADO

.75 oz pH Sugar-Free Vanilla Bean syrup

Espresso

4 oz favorite milk

Add Syrup to Cup. Add Espresso. Steam Milk and Pour Over Espresso

Blackberry Moon

This dreamy seasonal sip layers our vibrant pH Blackberry syrup with refreshing coconut water, ice to the brim, and a cloud of blackberry foam. Add a splash of butterfly pea flower tea for an otherworldly purple hue — the colors shift like magic. 💜🌌⁠
⁠
Blackberry is the taste of summer. Sun-warmed, wild, and a little nostalgic. This drink is like a memory you can sip.⁠
⁠
🫐 Recipe:
1 oz pH Blackberry syrup
Coconut water to mid-cup
Ice to the top
Top with blackberry foam⁠
⁠
Optional: Feeling experimental? Add a splash of steeped butterfly pea flower tea for extra pigment and drama.⁠
⁠
Sip the moon. ⁠

Espresso Cherry Soda Pop

Bold shots of espresso meet bubbly soda, swirled with our Dark Cherry Grenadine and a hint of Vanilla Bean Syrup for a sweet, summer-y, caffeinated pop!

It’s rich. It’s refreshing. It’s unexpectedly addictive.

Recipe:
• 1.25 oz pH Dark Cherry Grenadine
• 0.25 oz pH Vanilla Bean syrup
• 1 shot espresso
• Bubbles
• Garnish with cherries

Instructions:
1. Combine grenadine and vanilla in base of shaker.
2. Add espresso and shake with ice.
3. Strain into cup over ice.
4. Fill with bubbles to top of cup.
5. Garnish with cherry.

Winter-Spiced Glazed Carrots with Crème Fraîche and Crispy Tops

Add a splash of festive warmth to your Thanksgiving table with this stunning carrot dish! Roasted to caramelized perfection and drizzled with a fragrant winter spice glaze, these carrots are elevated by a dollop of tangy crème fraîche and a crisp, savory crunch from fried carrot tops. It's a side dish that feels as special as the holiday itself.

Ingredients:

1 lb carrots (mixed color tops still on are best )

2 tablespoon olive oil

2 teaspoon kosher salt

1 teaspoon freshly ground black pepper

6 sprigs fresh thyme

1/4 cup pH Winter Spice syrup

1 clove garlic

1 cup crème fraiche

  1. Chop off the leafy carrot tops (reserve for later) and scrub well.

  2. Toss the carrots in olive oil, salt and black pepper. Place the carrots on a rimmed baking sheet and throw on the sprigs of fresh thyme.

  3. Slide the carrots into a preheated 400 degree oven and roast for 30 minutes.

  4. Prepare the glaze by mixing one crushed clove of garlic and add to syrup (reserve a tablespoon of syrup and stir that into the crème fraiche).

  5. While the carrots are roasting, fry the carrot tops in canola oil (1 cup of oil in a small pot, drop tops in for a quick fry until crispy, sprinkle in flake salt)

  6. Remove the carrots from the oven and drizzle on the glaze. Turn oven to 450. Toss to coat and place the carrots back into the oven for 10-15 more minutes. Just give them another toss halfway through.

  7. Top glazed carrots with crème fraiche and fried carrot tops.

Batch Brandy Shot

Gather ’round and share the warmth!

Raise a glass to the season with this rich, spiced shot. Smooth brandy, sherry, and a hint of citrus make it the perfect cozy sip—finished with a bitters-kissed orange slice.

 

Ingredients: 

  • pH Bitters

  • pH Winter Spice syrup

  • Pedro Ximenez Sherry (we used El Maestro Sierra)

  • Brandy (we used Daron Calvados Pays D'auge Fine 5 Yr)

  • 1-2 oranges 


Cut an orange into quarter slices and douse in pH Bitters. Set to the side. Pour 3 oz of brandy and 3 oz of whiskey over ice. Top with pH Bitters. Add 1.5 oz of sherry. Add a splash of pH Winter Spice. Stir for about 1 minute. Top with more bitters 

Add a cube of ice to your glasses and strain cocktail in each. Pass around the room and finish your shot with your orange slice. Makes for 10-12 shots. 

 

Cheers!

Shop winter spice syrup

Espresso Tonic

Bright, bold,

and effortlessly festive—this bubbly espresso tonic is your perfect sip for cozy nights or lively gatherings. Cheers to winter magic!

INGREDIENTS:

½ oz pH Winter Spice syrup
¼ oz pH Tonic syrup
Espresso shot
Soda water
Garnish with lime
(Add in gin or vodka for a spiked version)

Combine ingredients in a shaker tin with ice, and shake until chilled. Strain and pour into a glass with fresh ice, top with soda water and garnish with a dehydrated lime wheel.

Cheers!

Spiced Cherry Gin Sour

“What’s your drink? Grenadine.”

Honestly, same.

INGREDIENTS:

.25 oz pH Dark Cherry Grenadine
.25 oz pH Winter Spice syrup
.75 oz fresh lime juice
2 oz gin
1 egg white or 1 oz of aquafaba (vegan alternative)
pH Cardamom cocktail cherries
pH House bitters

To a shaker, add 1-2 pH Cardamom cocktail cherries, juice, syrup, gin and egg white or substitute. Gently muddle cherries until aromatic. Close your shaker and ‘dry shake’ for 10-15 seconds without ice. Add ice to your favorite glass and a generous scoop to your shaker. Shake vigorously for 15-20 seconds. Double strain over fresh ice and garnish a cocktail cherry and a couple dashes of pH House bitters. Cheers!

Cheers!

shop dark cherry grenadine syrup

Pappi Slapper

Pour One for Pappy.

This one goes out to the godfather of bourbon – Pappy Van Winkle. Smooth as butter and rich as a peanut butter shake, this one makes for both a nightcap *and* a delightful treat all in one sip.

INGREDIENTS:

.75 oz pH Sarsaparilla syrup, divided
.5 oz fresh lime juice
2 oz peanut butter bourbon
¼ cup of heavy cream
pH Delight “shake” for garnish

Prep your Sarsaparilla cold foam: combine ¼ cup of heavy cream with a ½ oz of pH Sarsaparilla syrup. Use a milk frother to create a light foam. Combine remaining ¼ oz of syrup with lime juice and peanut butter bourbon to a shaker. Add ice to your favorite rocks glass and a generous scoop to your shaker. Close and shake to combine and chill. Pour over fresh ice and top with a layer of cold foam. Sprinkle a little pH Delight ‘shake’ or smoked sea salt over the top for aromatics.

Cheers!

shop sarsaparilla syrup

Winter Spice Latte

Winter Spice Latte

Winter Spice Syrup Winter Spice Syrup
Winter Spice Syrup
$20.00

Ingredients:

  • 2 shots of espresso 

  • 8 oz preferred milk 

  1. 1 oz ph Winter Spice

Instructions:

Combine espresso and syrup in your favorite mug. Pour your steamed and/or frothed milk over top.

Espresso Tonic

Espresso Tonic

Tonic Syrup Tonic Syrup
Tonic Syrup
$20.00

Ingredients:

Instructions:

Add syrup and espresso to a glass with ice. Top with soda water and enjoy!