Pear & Thyme Fiz

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It’s finally starting to feel like fall and we’re celebrating with this beautiful Pear & Thyme Fiz. The woodsy flavor of bosc pears works perfectly with fresh thyme. One bundle of herbs will leave you with some leftovers, perfect for cooking up our Ras El Hanout Rainbow Carrots as a side or snack.

While the marigold-studded ice cubes are totally optional, they are a guaranteed hit with any guests plus they’re so easy to make.


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Pear & Thyme Fiz



1 Bosc Pear / diced

1 Lemon / juiced

2 sprigs Fresh Thyme / plus more for garnish

1 T Jansal Valley Lemon Sugar

2 parts Gin

Soda Water / as needed

Edible Blossom Ice Cubes / optional / as needed

Bosc Pear / thinly sliced / as garnish

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In a mixing glass, muddle the diced pear, lemon juice, thyme, lemon sugar, and gin together until the pear gives off most of its juice. Split the muddled pear mixture between two stemless wine glasses filled with ice, and top off with soda water. Garnish with a thin slice of pear and a fresh sprig of thyme.

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Pumpkin Spiked Latte

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This boozy pick-me-up is a perfect warming, welcoming beverage after long travels on a cold day.

For our Jansal Valley® Pumpkin Butter, sweet Cinderella pumpkins are whipped to a butter-like consistency and spiced with cinnamon, clove, and cardamom, perfectly capturing the flavors of fall. Use it as a spread on toast or pancakes, as a pie filling, or mixed with Parmesan as a filling for homemade ravioli.

Here we've used it in a delicious warm beverage, perfect to welcome guests throughout the holiday season. Cheers!


Pumpkin Spiked Latte



½ C Jansal Valley® Pumpkin Butter

2 T Jansal Valley® Maple Syrup

1 t Jansal Valley® Pumpkin Pie Spice

½ C Heavy Cream

1 ½ C Whole Milk

4 shots Espresso or 1 C very strong coffee

8 oz Dark Rum or Bourbon

1 T Honey / for rimming

2 T Granulated Sugar + 1 T Pumpkin Pie Spice / for rimming

Cinnamon Sticks / as garnish



In a small sauce pan, combine the pumpkin butter, maple syrup, pumpkin pie spice, and heavy cream. Bring to a simmer while whisking, then reduce the heat to a low simmer. Add the whole milk and espresso. Stir together, and allow to heat gently to prevent burning the milk.

Meanwhile, roll the rims of the glasses through the honey, followed by the sugar & spice mixture.

Ladle the latte mixture into serving glasses, and garnish with a cinnamon stick and a dusting of pumpkin pie spice.

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Vegan Fig & Coconut Cream Toast

Enjoy the end of stone fruit season to its fullest and whip up an IG-worthy breakfast in under 20 minutes. Our authentic, rich coconut milk whips up into the lightest, fluffiest homemade whipped cream AND its vegan. But whether you're vegan or not, the tropical sweetness pairs perfectly with fresh in-season apricots and figs.

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Vegan Fig & Coconut Cream Toast



1 can Jansal Valley® Coconut Milk 17-19% / chilled

4 slices Whole Wheat or Gluten-Free Bread / toasted

2 Figs / sliced

2 Apricots / pitted / sliced

4 leaves Fresh Basil / torn

Jansal Valley® 100% Pure Vermont Maple Syrup / to taste

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For Whipped Coconut Cream: Chilling the coconut milk will cause the cream to solidify. Open the chilled coconut milk, and drain off the liquid. Transfer the cream to a mixing bowl, and whisk with a hand mixer until light and airy. Refrigerate while you prepare the remaining ingredients.

To assemble: spread a layer of whipped coconut cream on each slice of toast. Garnish with sliced figs and apricots. Finish with a sprinkle of torn basil and a drizzle of maple syrup. Enjoy!