Holiday Staples with a Twist from The Spice & Tea Exchange

Spiced Bourbon Cocktail

Try this drink for an instant homemade “spiced moonshine.” Also known as “Cupid’s Love Potion,” this warming cocktail is delicious to sip on a winter’s night and is perfect for a cozy night cap.


From The Spice & Tea Exchange®

3 TBS Mango Habanero Sugar, divided

6 TBS (1 oz) Cranberry Apple Tart Herbal Tea

Optional for garnish:

Cinnamon Stick - Korintje (one per glass)

Star Anise (one star per glass)

From the Grocer

¾ cup high quality bourbon

3½ cups apple cider

3½ cups water

1 orange, zest peeled and held for garnish, then orange sliced thin

1 lemon, sliced thin

3-4 TBS agave nectar (to rim glasses


COMBINE bourbon, apple cider, water, 1 TBS Mango Habanero Sugar, Cranberry Apple Tart Herbal Tea, orange and lemon slices in a medium sauce pan.

HEAT over medium-low heat for 5-7 mins, just until flavors combine. Strain liquid through a mesh strainer into a heat-resistant container.

PLACE agave nectar in a small shallow dish. Pour 2 TBS Mango Habanero Sugarinto a separate dish. Dip rim of glass in agave nectar, then dip and twist the rim into the sugar to coat. Carefully pour warm beverage into glasses.

Serving Suggestion:

GARNISH with an orange peel and optional Cinnamon Stick - Korintje and/or Star Anise.

Yield: 4-6 cocktails

Total Time: 17 mins

Prep: 10 mins

Cook: 7 mins

Balsamic Glazed Ham

This delicious, easy-to-make ham with a beautiful shiny glaze makes a great holiday centerpiece. It’s scored, slow-roasted, and then covered in a sticky-sweet glaze. Perfection!


From The Spice & Tea Exchange®

¼ cup Maple Syrup - Granulated

2 TBS Mustard -Yellow Ground

1 tsp Chipotle Pepper Powder (or to taste)

From the Grocer

1 8-10 lb bone-in picnic ham

½ cup balsamic vinegar


PREHEAT oven to 300°F.

REMOVE skin and excess fat from ham. Place in a baking dish at least 2 inches deep. Score ham* in a crisscross pattern on the top. Cover tightly with foil. Bake for 2-2½ hrs until the internal temperature reaches 120°F.

WHILE the ham is cooking, boil the balsamic vinegar over medium heat in a small saucepan until reduced by 1/3, about 10-15 mins. Add the Maple Syrup - Granulated, Mustard - Yellow Ground, and Chipotle Pepper Powder and simmer on low heat for a few minutes. Remove from heat and set aside.

REMOVE ham from the oven and increase the temperature to 350°F. Glaze ham with 1/3 of the syrup and return to preheated oven for 10 mins. Remove and glaze again, then return to the oven for another 10 mins. Glaze again and let rest for 15 mins, then carve and serve.

*A spiral sliced ham can also be used, just skip the scoring step.

Yield: 14-16 servings

Total Time: 3 hrs 25 mins

Prep: 20 mins

Cook: 3 hrs 5 mins

Brussels Sprout Salad

Light, citrus-y TSTE® Florida Sunshine Spice Blend and tangy TSTE® Sumac combine to perfectly accent the flavors of Brussels sprouts, cranberries, pistachios, and parmesan cheese.


From TSTE®

½ tsp TSTE® Fleur de Sel Sea Salt

1 TBS TSTE® Shallots - Chopped

2 tsp TSTE® Sumac

¾ cup TSTE® Organic Extra Virgin Olive Oil

TSTE® Florida Sunshine Spice Blend (several grinds)

From the Grocer

2 tsp coarse ground Dijon mustard

¼ cup champagne vinegar

Juice of ½ lemon

1 lb sliced Brussels sprouts

¼ cup dried cranberries

¼ cup coarsely chopped pistachios

½ cup freshly grated parmesan cheese


IN a bowl, whisk together Dijon mustard, champagne vinegar, lemon juice, TSTE®Fleur de Sel Sea Salt, TSTE® Shallots - Chopped, and TSTE® Sumac.

WHISK in TSTE® Organic Extra Virgin Olive Oil.

STORE covered in refrigerator for at least 30 mins. All dressing may not be necessary.

WASH Brussels sprouts thoroughly. Holding in a bowl of cool tap water for 10-15 mins helps hydrate. Using a sharp knife, hold the stem ends and cut them crosswise into slices.

TOSS sliced Brussels sprouts with dressing. Add dried cranberries, chopped pistachios, and grated parmesan. At serving time, add several grinds of TSTE®Florida Sunshine Spice Blend.

*Any leftovers can be refrigerated and stored in a covered container.

Yield: 6-8 servings

Total Time: 15 mins

Prep: 15 mins

Cook: 0 mins

Seasoned Bread Stix

Specialty salts, sugars and spices from The Spice & Tea Exchange® make these buttery breadsticks the talk of the table! Keep in mind, our spicy salts pack a punch... a little goes a long way!


From TSTE®

3 TBS TSTE® Organic Extra Virgin Olive Oil

For Backwoods Bacon Stix...

1 TBS TSTE® Backwoods Hickory Rub

½ tsp TSTE® Bacon Smoked Sea Salt

For Thai Chile Stix...

1 TBS TSTE® Coconut Thai Spice Blend

½ tsp TSTE® Chile Lime Sea Salt

For Fire & Ice Stix...

¼ tsp TSTE® Ghost Pepper Sea Salt

1 tsp TSTE® Habanero Sugar

1 TBS TSTE® Sweet Onion Sugar

From the Grocer

8 oz pizza dough


LINE a cookie sheet with parchment paper.

DIVIDE dough into about 7 golf ball sized lumps.

FLOUR each and GENTLY PULL to the length of the cookie sheet. It will take a little while, letting them ‘rest’ a minute in between pulls.

CHOOSE the type of pretzel stixs you want to make and add the TSTE® Seasonings of choice. (See below for directions).

LET stix rise for 10 mins. Cut each stix in half.

BAKE at 375°F for 12 mins. Stix should be soft but springy to the touch.

Yield: 14 breadsticks

Total Time: 30 mins

Prep: 18 mins

Cook: 12 mins

For Backwoods Bacon Stix…

MIX TSTE® Organic Extra Virgin Olive Oil with TSTE® Backwoods Hickory Rub.

BRUSH on stix. (It is easiest to start in the middle and brush out towards the ends).

SPRINKLE evenly with TSTE® Bacon Smoked Sea Salt.

For Thai Chile Stix…

MIX TSTSTE® Organic Extra Virgin Olive Oil with TSTE® Coconut Thai Spice Blend.

BRUSH on stix.

SPRINKLE evenly with TSTE® Chile Lime Sea Salt.

For Fire & Ice Stix…

BRUSH TSTE® Organic Extra Virgin Olive Oil on stix.

SPRINKLE evenly with TSTE® Ghost Pepper Sea Salt, TSTE® Habanero Sugar, and TSTE® Sweet Onion Sugar. A little goes a long way!