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Australia Eucalyptus Honey Coconut Mango Chia Seed Pudding

AUSTRALIA EUCALYPTUS HONEY COCONUT MANGO CHIA SEED PUDDING

Serving: Yield 2 pax

Purchase our

Cradle Mountain Organic Leatherwood Honey

from https://foreveryoungsg.wordpress.com/leatherwoodhoney/

Ingredients:

1. 2 tbsp Australia Eucalyptus Honey
2. 1/2 mango, diced
3. 1/2 tsp vanilla extract
4. 3 tbsp chia seeds

5. 250ml coconut milk

Method:
1. Combine chia seeds, coconut milk, Leatherwood Honey and vanilla in a mixing bowl.
2. Cover with plastic wrap and chill in the fridge for 15 minutes to allow chia to absorb and swell.
3. Remove and stir to thoroughly combine and then return to the fridge for at least 2 hours.

4. Remove from the fridge and divide mixture evenly into serving glasses.
5. Serve topped with mango pieces.

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, by Unknown

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SALTED CRADLE MOUNTAIN MANUKA HONEY ICE CREAM

Serving: Yield 2-4 pax

Purchase our Tasmanian Manuka Honey 100+ from https://foreveryoungsg.wordpress.com/cradle-mountain-organic-manuka-honey-100/

Ingredients:

1. 150g Tasmanian Manuka Honey
2. 250ml whole milk
3. 1 tsp vanilla extract
4. 5 egg yolks

5. 1 1/4 tsp sea salt crystals

6. 250ml double (heavy) cream

Method:
1. Put the milk into a medium sized pan (heavy based) over medium heat. Heat until warm.
2. Add Tasmanian Manuka Honey a stir through until dissolved. Take off the heat.
3. Whisk the egg yolks in a medium bowl for 2-3 minutes until thicker and paler.

4. Pour the warm milk onto the yolks, whisking continuously.
5. Pour the custard mix back into the pan and cook, stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of the spoon.

6. Take off the heat. Grind the salt in a pestle and mortar until fine. Tip into the custard and mix well.
7. Pour the custard into a bowl, cover with clingfilm (to stop a skin forming) and cool. Once cold, transfer to the fridge to chill overnight. (or for at least 4 hours)
8. When ready to churn remove the clingfilm, pour in the cream a stir until thoroughly combined.

9. Pour the custard into ice cream maker and churn.
10. Serve immediately.

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, by Unknown

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Honey Scones

HONEY SCONES

Serving: Yield 4 pax

Purchase our Australian Eucalyptus Organic Honey from https://foreveryoungsg.wordpress.com/honeyaustralia/

Ingredients:

1. 3 cups self-raising flour

2. 1 cup milk

3. 80g salted butter

4. 40g Australian Eucalyptus Organic Honey

5. 1 tsp baking powder

6. 1/4 tsp salt

Instructions:
1. Preheat oven to 200 Deg C.
2. Sift self-raising flour into a large bowl.
3. Add in baking powder and salt.

4. Cut in the butter until it's well incorporated and has pea-sized chunks.

5. Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.

6. Make a well in the centre.

7. Add Australian Eucalyptus Organic Honey into the milk. Stir well.

8. Pour milk into the mixture. Mix until the mixture forms a soft

dough.

9. Turn onto a lightly floured surface. Knead gently until smooth (don't knead the dough too much or scones will be tough).

10. Lightly dust a flat baking tray with plain flour.

11. Pat dough into a 2cm-thick round. Using a round cutter, cut out 5 rounds. Press dough together and cut out remaining 3 rounds.

12. Place scones onto a prepared baking tray, 1cm apart. Sprinkle tops with a little plain flour.

13. Bake for 20 to 25 minutes or until golden and well risen.

14. Transfer to a wire rack. Serve warm with jam and cream.

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The Eggnog

THE EGGNOG

Serving: Yield 4 pax

Purchase our Australian Eucalyptus Organic Honey from https://foreveryoungsg.wordpress.com/honeyaustralia/

Purchase our Taverner's Honey Mead from:

https://foreveryoungsg.wordpress.com/taverners-honey-mead/

Ingredients:

1. 350ml whole milk

2. 120ml heavy cream

3. 85ml Taverner's Honey Mead

4. 3 eggs

5. 2 cinnamon sticks6. 40ml Australian Eucalyptus Organic Honey

7. 1/2 tsp vanilla pod paste

8. 1/2 tsp ground nutmeg

Instructions:
1. In a saucepan, combine milk, cream, cinnamon, vanilla paste and nutmeg.
2. Bring to the boil over medium heat.
3. Once boiling, remove from the heat and allow to steep.

4. In a stand mixer, beat egg yolks and Australian Eucalyptus Organic Honey until combined and thick ribbons form when the whisk is lifted.

5. Slowly whisk in the milk and continue to mix until the mixture is combined and smooth.

6. Add Taverner's Honey Mead, and stir.

7. Refrigerate overnight or for up to 3 days.

8. Before serving, beat the egg whites in a stand mixer until soft peaks form.

9. Gently put the form on the water.

10. Serve and garnish with ground nutmeg.

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The Eggless Eggnog

THE EGGLESS EGGNOG

Serving: Yield 4 pax

Purchase our Australian Eucalyptus Organic Honey from https://foreveryoungsg.wordpress.com/honeyaustralia/

Purchase our Taverner's Honey Mead from:

https://foreveryoungsg.wordpress.com/taverners-honey-mead/

Ingredients:

1. 350ml whole milk

2. 125ml whipping cream

3. 2 tbsp Taverner's Honey Mead

4. 1 tbsp Pure Carob Syrup
5. 1 tbsp Australian Eucalyptus Organic Honey
6. 1/4 tsp ground cinnamon

7. 1/4 tsp pure vanilla extract

8. 1/8 tsp ground nutmeg

Instructions:
1. Add all of the ingredients except Honey Mead & nutmeg to a blender.
2. Blend on high* and chill in the refrigerator until ready to serve.
3. When ready to serve, add Taverner's Honey Mead and blend again to create a nice froth.

4. Pour a 1/2 cup serving into each glass, then spoon some froth on top. Top each glass with a sprinkle of nutmeg. Best served chilled.

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, by Unknown

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Australia Eucalyptus Honey Coconut Mango Chia Seed Pudding

Cradle Mountain Organic Leatherwood Honey

SALTED CRADLE MOUNTAIN MANUKA HONEY ICE CREAM

Honey Scones

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The Eggless Eggnog

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