Farmhouse Style EXTRA


Farmhouse Style EXTRA


Toasty Treats to Drink and Eat

Warm and spicy drinks are the perfect complement to cooler weather. For at-home alternatives to hitting the local coffee or tea shop, consider perfecting a few go-to brews or specialty drinks.

Read on for a delicious example from the article "Toast-the-Season Drinks" in the Holiday 2020 issue of Farmhouse Style.

We're also sharing a tea-infused donut recipe courtesy of the folks at Piper & Leaf Tea Company. Piper & Leaf sells seasonal gourmet teas and brew kits that allow you to recreate the tea-shop method of making concentrated tea that can be used in a variety of drinks and goodies.

Set a Stunning Thanksgiving Table

Serves 2

For Cinnamon Caramel Simple Syrup
3/4 cup water, divided
2 cinnamon sticks
1 teaspoon corn syrup
1 cup granulated white sugar
1 teaspoon vanilla
Pinch of salt

For Salted Caramel Topping
1/2 cup brown sugar, packed
1/2 cup granulated white sugar
4 tablespoons butter
1/2 cup half-and-half or heavy cream
Pinch of salt, plus more to taste
1 tablespoon vanilla

For Cider
2 cups apple cider
2 tablespoons Cinnamon Caramel Simple Syrup
Whipped cream
Salted Caramel Topping
Cinnamon sugar or crushed caramel hard candies

1. Make Cinnamon Caramel Simple Syrup. Place 1/2 cup water and 2 cinnamon sticks in a saucepan. Bring to a boil and simmer for 10 minutes. Strain out the cinnamon sticks and keep the cinnamon-infused water warm.
2. Place the remaining cup water, corn syrup and sugar into another saucepan. Heat the mixture over low heat, stirring until the sugar is completely dissolved.
3. Increase the heat to medium-high and boil covered for 2 minutes.
4. Uncover and continue to boil, stirring constantly until the mixture turns a light amber color. Do not cook too long or the caramel syrup will burn.
5. Remove the pan from the heat. Carefully pour in the cinnamon-infused water, being careful to stand back, as the caramel mixture will steam and bubble rapidly when you add the infused water. (You might want to place the pan in the sink for this step to avoid any spills.)
6. Once the steam and bubbles have settled down, add the vanilla and a pinch of salt. Stir gently to mix. Allow to cool and then transfer the syrup to a glass jar or bottle. Store in the refrigerator for up to six months.
7. Make the Salted Caramel Topping. Combine sugars, butter, half-and-half and a pinch of salt in a heavy saucepan over low heat.
8. Stir occasionally until the sugar liquefies and the butter melts and develops a delicious brown caramel color and aroma, about 5 to 7 minutes.
9. Let the caramel mixture come to a boil and cook for 1 to 2 minutes longer.
10. Remove from heat and stir in vanilla and another pinch of salt, to taste. The mixture will still be fairly liquid, but it will thicken as it cools.
11. Allow to cool slightly in the pan, and then transfer to a bowl or glass jar. Do not scrape any granular bits of sugar from the side of the pan, as this can cause your caramel to become grainy as it cools.
12. Refrigerate until cool and thick. Store refrigerated topping for up to one month.
13. Add apple cider to a saucepan and steam over medium-low heat. Do not boil.
14. Add 2 tablespoons of Cinnamon Caramel Simple Syrup to the steamed apple cider, stirring to combine.
15. Pour cider into mugs and top with whipped cream. Drizzle with Salted Caramel Topping and garnish with cinnamon sugar or crushed caramel candies.

Photograph and recipe courtesy of Amy Buchanan of

Set a Stunning Thanksgiving Table


For Donut Batter
1 3/4 cups flour
teaspoon salt
2 teaspoons baking powder
2 teaspoons cinnamon
2 eggs
1 tablespoon coconut sugar
1/3 cup concentrated Piper & Leaf Caramel Apple Pie tea
1/3 cup water
2/3 cup applesauce

For Frying
1 tablespoon avocado oil

For Topping
1 cup powdered sugar
1 tablespoon cinnamon

1. Pour avocado oil into a small pot over medium-high heat. If your pot is too wide, you may need to use more than a tablespoon of oil to ensure it will be deep enough.
2. Whisk together the flour, salt, baking powder and cinnamon.
3. In a separate bowl, beat 2 eggs. Then stir in the coconut sugar, Caramel Apple Pie tea concentrate, water and applesauce.
4. Add the dry ingredient mix to this bowl and mix until the batter is just combined.
5. Once the oil is hot, use a tablespoon to scoop a few dollops of the batter into the pot. Let the donut balls fry in the oil until golden brown (usually about 2.5 minutes), and then flip the donuts over and repeat for the other side.
6. Scoop the finished donuts onto a cooling rack and let them sit for about 3 minutes before coating them in the donut topping (the powdered sugar and cinnamon whisked together).
7. Repeat until all donuts are prepared and then serve with a side of apple butter and a mug of hot tea.

Photograph and recipe courtesy of Piper & Leaf Tea Company.

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