RECIPE OF THE MONTH

OCTOBER

red velvet french toast

RED VELVET FRENCH TOAST

INGREDIENTS

 

  • 4 Eggs 

  • 1 Cup Buttermilk 

  • 2 Tablespoons Sugar 

  • 2 Tablespoons The SpiceSuite Almond Vanilla Extract 

  • 1 tablespoon The SpiceSuite Infused Bourbon 

  • 2 Tablespoons Unsweetened Cocoa Powder 

  • 1 Teaspoon The SpiceSuite Ground Cinnamon

  • 1 Teaspoon freshly ground The SpiceSuite Mace* 

  • 2 Teaspoons Red Food Coloring 

  • 1 Brioche or Challah Loaf, sliced thick 

  • Salted Butter 

  • 1/4 Cup Confectioners' Sugar 

  • 1/4 Teaspoons The SpiceSuite Almond Vanilla Extract

 

*You can “grind” in between fingertips

 

 

DIRECTIONS

 

  1. Whisk together the eggs, buttermilk, sugar, The SpiceSuite Almond Vanilla Extract, The SpiceSuite Infused Bourbon, food coloring, and cocoa in a shallow bowl until smooth and lump free. No mixer necessary. 

  2. Dip bread slices into red velvet egg wash. Press lightly a few times to soak through completely. Flip each slice and repeat with each bread slice until slices are all evenly coated. 

  3. Melt one (1) tablespoon of salted butter in a pan, per batch of French toast. Heat nonstick pan/cast iron skillet over medium heat and fry the bread in batches of three or four until golden brown. Turning once until just cooked through.

  4. Remove and place onto a warmed plate. Add fresh or cooked berries and other fruit for added fun. I drizzled this with The SpiceSuite Infused Honey and pure maple syrup. 

 

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