beverages

the jam-hattan

A few weeks ago I mentioned that my dearest husband Russell had conned me into doing the Whole30 diet with him.

the "jam-hattan" | Brooklyn Homemaker

Thank god that’s over!

the "jam-hattan" | Brooklyn Homemaker

If you’re not familiar with it, the Whole30 is sort of like a cross between the Paleo diet and Atkins. It’s super protein heavy, focusing on calories from fat rather than grains or sugar. Alcohol is also strictly forbidden.

While we did feel a bit “better” after it was all over, we didn’t really have that OHMYGODI’VENEVERFELTSOAMAZINGINMYWHOLELIFE feeling that the internets promised us. It didn’t really seem all that bad at first, but a week in it felt like cruel and unusual punishment, and by the end it just felt like too much of a sacrifice and waaaaay too much work for the payoff. I also didn’t feel like it really was all that “healthy”, because while it does encourage you to eat a lot of fresh produce, it also encourages overconsumption of fat and protein and salt at the expense of the grains and carbs and sugar.

The biggest takeaway that I really hope to stick with is to read ingredient lists for everything I buy, and to avoid sugar in savory foods where it doesn’t seem to belong. Once you start paying attention, you’ll realize there is added sugar in basically every packaged food on the market, and a lot of it really is easy to avoid if you know what to look for.

When it comes to avoiding grains and sugar all the time though…
Nah…
You and I both know that shit just ain’t gonna happen.

the "jam-hattan" | Brooklyn Homemaker

Same goes for booze.

I wouldn’t really consider myself a heavy drinker, in fact I usually go weeks without drinking and don’t even think about it. I do enjoy a good stiff cocktail or tasty glass (or bottle) of wine from time to time though, and to be honest, it’s when I try to deny myself alcohol that I tend to crave it most.

Believe you me, after this crazy diet I fully needed and deserved a good strong drink.

the "jam-hattan" | Brooklyn Homemaker

Lucky for me, Drizly just invited me to join their Top Shelf Blogger Program.

I mentioned back in November that Drizly is basically just like seamless.com or delivery.com, but instead of burgers or sushi, Drizly delivers booze! I mean, how freakin’ amazing is that? We’re officially living in the future y’all!

Once I’d hatched a little plan for my first cocktail as a top shelf blogger, I had to get started with recipe testing. I was out of rye though, and nearly out of vermouth, so I went online, searched Drizly for what I needed, and had the bottles delivered to my front door in under an hour!

Magic!

the "jam-hattan" | Brooklyn Homemaker

The classic Manhattan has always been one my favorite cocktails, and I especially love when I reach the bottom of the glass and get to eat those dark jammy little Luxardo maraschino cherries. It dawned on me one day that if one of my favorite things about a Manhattan is the jammy cherries, what was to stop me from just making a cocktail with cherry jam?

When making a drink with jam, it’s important to shake it rather than stirring like you would a classic Manhattan. The jam needs to be shaken in to fully dissolve into the alcohol, and once shaken it needs to be strained into the glass to hold back any chunks of fruit that didn’t incorporate.

The jam does make the cocktail a bit sweeter than it would traditionally be, almost more like an Old Fashioned, so I think it’s important to use rye whiskey rather than bourbon. Bourbon is sweet and mild on it’s own, while rye has a bold, dry, almost spicy quality that holds it’s own against the sugary jam.

the "jam-hattan" | Brooklyn Homemaker

To add just a little something extra, I thought that a touch of rose water could compliment the sweet fruitiness of the cherry. Rose water is seriously strong stuff though, and a little goes a looooong way. It took me quite a while to work out exactly the right amount that would come through without overpowering the whole drink. We had to do a whole lot of recipe testing to get the ratios just right, but luckily this drink is seriously tasty and Russell was a willing guinea pig.

In the end I realized that it’s almost best if you can only smell the rose when you put the glass up to your lips, but don’t really taste it much in the drink. The difference between a 1/4 teaspoon and a 1/2 teaspoon can mean the difference between a interesting cocktail with an elegant floral undertone, and taking a swig from an old perfume bottle you found in your grandma’s bathroom.

With the jam to whiskey to rose water ratio just right, this drink is a freakin’ masterpiece. I’ve gone ahead and gilded the lily y’all, and I think we’re all going to be better for it. I mean, maybe it’s the hooch talking, but this is seriously one of the best cocktails I’ve ever made for you guys. Strong and serious like a good Manhattan should be, but with a hint of sweet delicate elegance from the floral fruitiness of cherry and rose. Masculine and feminine. Yin and Yang. Tracy and Hepburn.

Now that I’m a Drizly top shelf blogger, you can expect at least a handful of equally “intoxicating” (har har) recipes from me every year. To help you take full advantage of everything Drizly has to offer, I even have a nifty promo code that you can use on your first visit to their site! If you follow this link to refer a friend, you’ll both receive $5 off your first orders with the promo code: bkhoochmaker

Bottoms up y’all!

the "jam-hattan" | Brooklyn Homemaker

The Jam-hattan

  • Servings: makes 1 cocktail
  • Print
2 oz good rye whiskey (I used Bulleit)
1 oz sweet vermouth (I used Carpano Antica)
1 tablespoon cherry jam *see note
1/4 teaspoon rose water **see note
2 to 3 dashes aromatic bitters
garnish with 1 or 2 Luxardo maraschino cherries, if desired

Combine the whiskey, vermouth, jam, rose water, and bitters in a cocktail shaker with plenty of ice.
Shake shake shake until the shaker is ice cold and frosty on the outside, a good minute or so. Strain over ice into a rocks glass, and garnish with a skewer of Luxardo maraschino cherries.

Bottoms up!

Notes:
*Different jams have different sugar to fruit ratios, so your drink may come out sweeter than mine if you use a jam with more sugar than the “Bonne Maman” Cherry Preserves that I used. If your jam is very sweet, you may want to use a little less.
**Some rose waters are more powerfully flavored than others, so if yours doesn’t come through enough you can add a drop more, one drop at a time, until you’re happy with it. Just be careful! Rose water is STRONG stuff and can easily overpower your drink.

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apple cider boulevardier

Do you guys need a drink?

Cuz I need a drink.

apple cider boulevardier | Brooklyn Homemaker

This week, and really this entire election cycle, has been a complete emotional whirlwind and I think we’re probably all ready for a nice stiff cocktail right about now.

And boy oh boy have I got a cocktail for you today.

apple cider boulevardier | Brooklyn Homemaker

A few months ago I discovered the “Boulevardier”, and I fell head over heels in love. (Don’t tell Russell).
If you’ve not heard of a Boulevardier, it’s basically just like a Negroni, but with whiskey instead of gin.

If it sounds like I’m speaking a foreign tongue and you have no idea what I’m saying, a Negroni is a classic cocktail, which first appeared in print in 1919, consisting of gin, campari, and sweet vermouth. They’re strong, herbaceous, floral, and rather bitter in a really refreshing way. The bitterness of Campari can be a bit of an acquired taste, but if you are a fan of apéritifs or digestifs you’d probably really enjoy it. Orson Welles said of the Negroni, “The bitters are excellent for your liver, the gin is bad for you. They balance each other.”
Smart man. It’s all about balance.

The thing is, I personally find the combination of gin and Campari a bit overpowering, so when I first tasted a Boulevardier, which substitutes bourbon for the gin, I was ecstatic and have been a huge fan ever since. It’s a strong cocktail, but the bitterness encourages sipping rather than chugging, which is never a bad thing!

apple cider boulevardier | Brooklyn Homemaker

We recently hosted the official opening part for Maxwell’s, and when I was planning the cocktail menu I decided to share my new love for the Boulevardier with all of our friends and neighbors. Like I said though, this is a pretty strong cocktail, and while we wanted everyone to have a nice time, we weren’t really trying to get all our friends wasted in the shop! Also, knowing that Campari can sometimes be an acquired taste, I was looking for a way to sweeten it up a little and mellow out the bitterness to make the cocktail appeal to a larger audience.

Since I was also making one of my favorite cakes for the party, and I was already buying fresh apple cider anyway, I thought I’d see if a splash of cider would help cut the bitterness, sweeten things up, and water things down.
Worked like a charm!
The cider mellows out the intensity of the Campari and makes this a delicious, autumnal, beautiful cocktail that everyone absolutely loved! I also decided to garnish the drink with some very thinly sliced apple rather than the traditional orange peel. So good!

apple cider boulevardier | Brooklyn Homemaker

I know that many people outside of the US are not very familiar with apple cider as we know it here in the northeast, so to explain, it’s basically nothing more than freshly pressed, unfiltered apple juice. If you can’t find fresh apple cider where you live, you could definitely substitute apple juice in a pinch. If you can get fresh cider though, I really think it has a superior flavor that’s a bit less cloying with a more intense apple-y richness.

apple cider boulevardier | Brooklyn Homemaker

Now, if this cocktail sounds good to you, but the idea of peeling yourself off the couch and putting pants on doesn’t, I’d like to offer you another way to put the ingredients for this drink into your hands.
Enter Drizly.com.
Drizly is similar to the food delivery websites that are so popular in larger cities right now, (Russell and I would probably starve to death without Seamless) but instead of food, Drizly delivers alcohol!

You have to be 21 (obvi), and you have to live within one of their delivery windows, but if both those things are true for you, the sky’s the limit! You can have any and all of your favorite hooch delivered right to your front door with the click of a button!
I mean, talk about a dream come true!

You can get the bourbon, Campari, and sweet vermouth you’ll need to make your very own boulevardier, and in some areas, you can even have the cider delivered! (I had to go to the store for that though, what a buzz kill!)

apple cider boulevardier | Brooklyn Homemaker

So, what are you waiting for?
You really have no excuse not to make yourself a fancy ass apple cider Boulevardier. It’s the perfect grown up cocktail for fall, and did I mention that Thanksgiving is only a few weeks away?

This drink is strong but not too strong, sweet but not too sweet, bitter but not too bitter, with a wonderfully warm, herbaceous, bright, and fruity flavor.

It doesn’t get much better than that, unless of course you have all the booze delivered to your front door without changing out of your PJs. Which you can.

apple cider boulevardier | Brooklyn Homemaker

Apple Cider Boulevardier

  • Servings: 1 cocktail
  • Print
1 1/2 oz. bourbon
3/4 oz. Campari
3/4 oz. Sweet Vermouth
1 1/2 oz. fresh apple cider
Ice
Thin apple slices for garnish

Place bourbon, campari, sweet vermouth, and apple cider into a cocktail shaker with plenty of ice. Shake just until well mixed and cold. Strain into a rocks glass, and serve with more ice.

Garnish with a slice or two of fresh, thinly sliced apple.

 

holiday milk punch

I realize how snobby this will probably sound, but I’ve never been a fan of store bought eggnog.

holiday milk punch | Brooklyn Homemaker

I guess it’s because I was spoiled my whole life by my mother’s eggnog. Every year we’d have a big family Christmas party and she’d spend the whole day making cocktail sauce and big bowls of shrimp, layering trays of her famous taco dip, and whipping up two huge punch bowls full of her Christmas eggnogs (one them regular, the other chocolate, both spiked with plenty of hooch).

She used to save a little for us before adding the booze when we were really little, and when we finally reached double digits we were allowed just a tiny cup of the same nog as the adults.

When I was still pretty young I didn’t really like the taste of the adult version, but it was so thick and rich and heavy that even when I was old enough to actually enjoy the alcohol I couldn’t have more than a cup or two before feeling full to the point of bursting.

holiday milk punch | Brooklyn Homemaker

Right after college I decided to host a holiday soiree of my very own, and I thought a big batch of mom’s homemade eggnog would be just the ticket. It was every bit as rich and delicious as I remembered, but it was my first and last time making it. Once was enough for me to decide that it took too much time and effort to make something so heavy that people wanted only one or two cups. Of course, everyone loved it, but they all moved on to something else later in the night, and half of it went to waste.

holiday milk punch | Brooklyn Homemaker

Just before Christmas in the first year that Russell and I lived together I spotted a recipe on Smitten Kitchen that piqued my interest.

I’ve never been a huge fan of milk as a beverage on it’s own. I don’t even usually eat cookies with milk, and reserve it only for cereal instead. There was bourbon in this milk punch recipe though so I was willing to give it a shot.

It’s so much lighter, and so much simpler to make, that I honestly didn’t expect it to hold a candle to homemade eggnog. To my surprise though, I absolutely loved it! It’s doesn’t really taste like eggnog; it’s not nearly as rich and custardy and, well, eggy; but it does have a sort of similar flavor profile. A bit of milk, a bit of cream, a bit of sugar, a bit of vanilla, and a bit of nutmeg; all topped off with enough booze to make it taste exceedingly festive.

holiday milk punch | Brooklyn Homemaker

I was in love.

I may actually even like this better than eggnog. I mean, I still think homemade eggnog is the bee’s knees, but this is just as festive and you don’t want a nap after one glass!

I wouldn’t exactly call milk punch healthy, but I would say that it’s a heck of a lot healthier than eggnog. Much less fat and a bit less cream, and no raw eggs to worry about. You’d never know it though. This stuff is TASTY!

holiday milk punch | Brooklyn Homemaker

Recipes for versions of milk punch (very different versions from this one) actually date back to colonial times. Benjamin Franklin even had his own recipe that’s been making the rounds on the internet lately.

These days recipes similar to this one are very popular in the South, especially in New Orleans where it’s often served with breakfast or brunch. There’s even a scene in the film “The Help” where a milk punch is being prepared before a meeting of the ladies bridge club.

holiday milk punch | Brooklyn Homemaker

The first time I tried milk punch I made it with bourbon, following Smitten Kitchen’s recipe to a T.

Just before I decided to share it here with all of you though, I saw an an article about a taste test for the best hooch to use for eggnog. After tasting some nog spiked with various spirits, straight or in combination, they found that a mix of rum and brandy had the best, most quintessentially “holiday” flavor.

While I absolutely love bourbon 365 days a year, I decided that I could let rum and brandy have their turn for this holiday recipe. I’m so glad that I did, because it somehow made my milk punch taste even more similar to a homemade eggnog. Even if you’d still prefer bourbon though, this recipe is nice and strong, as any holiday cocktail should be.

If you have time, I’d recommend freezing your milk punch for a few hours until it gets slushy. It has a thicker, almost milkshake like texture this way, and it means you can make it ahead of your guests and take it out whenever they arrive. You can even make it a day ahead and keep it in the freezer, but you’ll need to stir it up and let it sit out for a bit if it freezes through.
The second best method would be to shake it in a cocktail shaker with lots of ice until it gets super cold and frothy. For an even easier presentation, you could simply serve it in a punch bowl with plenty of ice, or even a frozen milk ice ring. Either way, just finish it with a sprinkle of fresh nutmeg and you’re in holiday heaven!

holiday milk punch | Brooklyn Homemaker

Holiday Milk Punch

  • Servings: 6 to 10, depending on size
  • Print
adapted from Smitten Kitchen

4 cups whole milk
1 cup heavy cream *see note
1 cup good dark rum (not spiced rum)
1/2 cup brandy (or cognac) **see note
1 cup powdered sugar
1 tablespoon vanilla extract
Freshly grated nutmeg, for garnish.

In a pitcher, whisk together milk, heavy cream, rum, brandy, sugar and vanilla.
This can be served a few ways. You can serve very well chilled in an icy punch bowl, or shaken with ice until frothy and frigid. My favorite way though, is to freeze it until slushy. This will take 3 to 4 hours, but you can leave it in there up to a day. Stir before serving it in chilled glasses, finished with a few gratings of fresh nutmeg.

notes:

*For a thinner, healthier version use more milk and less cream. For a thicker, richer version use more cream and less milk, equalling 5 cups total.

** You can use more brandy and less rum if desired, or all brandy, all rum, or even all bourbon. I think 1 1/2 cups of alcohol total offers the best flavor, but you can do less if you don’t like as much hair on your chest.

earl grey bundt cake with milk and honey glaze #bundtbakers

The first time I ever tried Earl Grey tea I was pretty sure it was one of the most disgusting things I’d ever tasted.

earl grey bundt cake with milk and honey glaze | Brooklyn Homemaker

I was waiting tables at a high end restaurant in Ithaca, NY, and the owners took coffee and tea very seriously. They also owned a coffee shop in College Town, so their passion for quality teas translated into their restaurants. We had some fancy imported loose leaf teas that we would bag up and steep to order, and one day I decided to forego my usual latte to see what all the fuss was about.

Earl Grey is very floral, almost perfume-y, and my unrefined pallet didn’t quite know what to make of it. To me, that first sip tasted a bit like soap, or like drinking perfume straight from the bottle. I may have even done a cartoon style spit-take right there in the kitchen, next to the espresso machine. In my defense, at the time I wasn’t really a tea drinker, and besides the occasional glass of iced tea I was strictly a coffee man. I went right back to my latte and didn’t try Earl Grey again for a good long while.

A few years later I started opening up to hot tea, and eventually, I gave the Earl another shot. These days I totally love it and always keep a big jar of loose leaf Earl Grey on the shelf (although I still take it with honey and lots of milk, never black).

earl grey bundt cake with milk and honey glaze | Brooklyn Homemaker

Given my newfound love for it, I’ve been wanting to bake with Earl Grey for a long while but the inspiration just hasn’t come to me. I’ve been playing with the idea of making some cute little financiers or tea cakes (get it? Tea flavored tea cakes?) but I just never got around to it. The idea would come back to me every once in a while, but I’d just keep putting it off and waiting for the right moment.

earl grey bundt cake with milk and honey glaze | Brooklyn Homemaker

Enter the #bundtbakers.

You may have noticed that I haven’t posted a bundt recipe in a couple months, basically since confessing that I wanted to take some time to focus on my health. I’ve actually been doing really well and finally feel like I deserve to let myself eat the occasional slice of cake again. Even if I weren’t feeling better I don’t think I could have stayed away from my bundt baking buddies much longer anyway!

When I saw that Laura from Baking in Pyjamas had chosen “Beverages” as the bundt theme for October, I knew it was the perfect opportunity to get back to my bundt baking roots. I’m so so happy to be back, and all these beautiful beverage-y bundts are making me thirsty hungry!

earl grey bundt cake with milk and honey glaze | Brooklyn Homemaker

Another reason I wanted to get back into bundt baking is this new pan I just got!

I know I’ve gushed about Nordic Ware bundt pans before, but get ready, here I go again. Their line of cast aluminum pans are sturdy enough that they don’t bend or warp, and just thick enough that they bake super evenly with no irregular browning. They’re super non-stick too, and even though I do always butter and flour my pans before baking anyway, I can honestly say that I’ve never once had a cake stick, even when using super sticky ingredients like marshmallows or caramel. The one time I tried using a different pan though, this happened… They’re also built to last, and even with all the bundt baking I do, all of my pans are just as wonderful and just as non-stick as they were the day I bought them. If all that isn’t enough, their pans are also made right here in the good ol’ US of A.

Nordic Ware bundt pans are also available in a huge selection of beautiful designs and styles, a few of which you’ve already seen here. Their latest pan, the bundt squared, is really fun and I’m so excited to have one of my own! The square shape puts a sort of modern twist on an elegant classic design, and I just love it. I have to admit though, that one of my coworker’s mind was completely blown by the square shape. I posted a preview of this cake on instagram a few weeks ago and she texted me the minute she saw it. “A SQUARE BUNDT????! Is nothing sacred?” Even after getting to taste test the cake, she kept bringing it up. “This cake is really good, but a square bundt pan?”

So, I guess this square shape might not be for the traditionalists among you… Hahaha!
But guess what? Nordic Ware invented the bundt pan, so as far as I’m concerned they can do no wrong.

earl grey bundt cake with milk and honey glaze | Brooklyn Homemaker

With the theme and the shape decided on, my next step was to figure out how to get that distinctive Earl Grey tea flavor into my cake. I wasn’t crazy about the idea of just grinding the tea leaves up and putting them directly into the batter, because I wasn’t confident that the flavor would really come through that way. I was also worried that the ground tea leaves wouldn’t soften up enough in baking, and feared that people would be eating a cake with a sandy texture and a bland flavor.

My first thought was to infuse the tea leaves in buttermilk like I did for last year’s hibiscus lime bundt cake, but while wasting too much time on pinterest one day I came across another idea. To my surprise (and relief) there was an entire blog post about baking with tea! I gotta tell you, their solution is absolutely genius, and I never would have thought of it myself.

earl grey bundt cake with milk and honey glaze | Brooklyn Homemaker

To extract as much bold tea flavor as possible, they recommend infusing your tea leaves in butter! I cannot sing enough praises for this method. This cake tastes EXACTLY like a warm cup of Earl Grey tea.

This method uses up a lot of tea leaves though, and you want to try to use the freshest, highest quality loose tea that you can find to get the best possible flavor. You’ll also need to use more butter than you think you will, as the leaves will absorb some and you won’t be able to squeeze it all back out. To get 1 cup of butter for my cake I ended up using two and a half sticks of butter and a whole cup of tea leaves.

I was expecting the butter to take on a dark brown tea color, but to my surprise after infusing it the butter took on an olive green tint. In fact, the melted liquid butter really just looked like a dark unfiltered olive oil. You may have noticed the green butter in the photo at the top of the post.

earl grey bundt cake with milk and honey glaze | Brooklyn Homemaker

For a little extra Earl Grey oomph, I also added just a touch of bergamot oil. If you’re not familiar, the bergamot orange is the citrus fruit that gives Earl Grey tea it’s distinctive floral scent and flavor. Fresh Bergamot oranges, and even bergamot oil for that matter, can be a little difficult to find, so feel free to leave it out if need be. The infused butter definitely imparts loads of fresh tea flavor, I promise.

earl grey bundt cake with milk and honey glaze | Brooklyn Homemaker

I knew before this cake even went into the oven that it was a winner. A stray smudge of batter licked off my finger tasted exactly like a milky, honey sweetened cup of tea. While it was baking away in the oven, my entire apartment smelled like a warm Earl Grey hug. Don’t tell anyone but I may have even put my nose right down into the center of the cake after I turned it out onto the cooling rack.

Not only does this cake have amazing flavor, but thanks to a bit of oil, it’s also super moist with an incredibly tender crumb. To top it all off and drive home the cup of tea theme, I made a simple milk and honey glaze. I happened to only have buckwheat honey on hand, which is why the glaze came out the color of milky tea. It was not intentional I swear!

earl grey bundt cake with milk and honey glaze | Brooklyn Homemaker

Earl Grey Bundt Cake with Milk and Honey Glaze

2 1/2 sticks (20 tablespoons) unsalted butter
1.5 oz (about 1 cup) loose leaf Earl Grey tea (best quality possible)
1 2/3 cups granulated sugar
1/3 cup peanut oil or vegetable oil
1/3 cup honey
1/4 teaspoon bergamot oil (optional) *see note
4 large eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 1/4 cup buttermilk, at room
2 teaspoons pure vanilla extract

Milk and honey glaze:
2 tablespoons honey (buckwheat honey adds flavor and color, but any honey will work)
1 to 2 tablespoons milk
1 teaspoon pure vanilla extract
1 1/2 cups confectioners’ sugar, sifted

Make tea infused butter:
Melt the butter in a small saucepan over low to medium heat. Once fully melted turn the heat down to low and add the tea leaves. Stir and heat over low for 5 minutes. Remove from heat and let steep for 5 to 10 minutes more.

Place a small fine mesh strainer over a measuring cup and strain the butter. Press the tea leaves with a spatula or spoon to squeeze as much butter out as possible. You want to measure out exactly one cup of butter. If necessary add enough additional butter to make 1 cup. Discard tea leaves and refrigerate butter until completely firm.

Once firm let butter soften at room temperature for at least an hour before baking. Cold butter can be made several days ahead if kept refrigerated in a well sealed air tight container.

Make the cake: 
Preheat the oven to 350 degrees. Generously butter and flour a 10-12 cup bundt pan.

With the paddle attachment in an electric mixer, cream 1 cup of softened tea infused butter with sugar for about 5 minutes, or until very light and fluffy. Add oil, honey, and bergamot oil and mix until well combined. On low speed, add the eggs, one at a time, until just combined.

In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl (or measuring cup), combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Pour batter into prepared pan and tap on the counter to even the batter and remove air bubbles. Bake for 50 minutes to an hour, until a cake tester comes out clean.

Allow cake to cool for an hour or more before turning out onto a cooling rack.

Make the milk and honey glaze: 
To make the glaze combine honey, 1 tablespoon milk, and vanilla in a small bowl. Whisk in confectioner’s sugar and continue to whisk until combined and free of lumps. If too thick, you can add a few more drops (up to an additional tablespoon) of milk to thin it for easy pouring. Pour over the top of the completely cooled cake and serve.

Cake should keep, well sealed in an air tight container, for 3 to 4 days at a cool room temperature.

*note:
Different brands of bergamot oil can have different potencies, so start with no more than 1/4 teaspoon, and taste the batter before baking and see if you might enjoy a few drops more. If you can find it, the zest of fresh bergamot orange would be even better. Start with about a teaspoon of zest and taste to see if you’d like more.

earl grey bundt cake with milk and honey glaze | Brooklyn Homemaker

There are so many absolutely delicious bundts this month! Please take a moment to check them out!

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BundtBakers

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#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundtsby following our Pinterest Board.

We take turns hosting each month and choosing the theme or ingredient.

Updated links for all of our past events and more information about BundtBakers can be found on our homepage.