Cheers to Halloween! For a spooktacular Halloween party, you NEED to serve this Pumpkin Spice Dip and Vanilla Chai Old Fashioned Mocktail (or cocktail). Member's Mark™ Pumpkin Spice Seasoning adds fall flavor to this versatile dip, while Spice Islands® Cinnamon Sticks add coziness taste to this ghouslish post-trick-or-treat drink!
Ingredients
For the Vanilla Chai Old Fashioned
1cupWater
4Chai tea bags
2Spice Islands® Cinnamon Sticks
⅓cupMember's Mark™ Organic 100% Pure Maple Syrup
1tspPure vanilla extract
2ozBourbon (or non-alcoholic whiskey if making a mocktail)
1ozLemon juice
1dashOrange bitters
1-2ozChai tea syrup (see below for instructions)
Sparkling water, for topping
Spice Islands® Cinnamon Sticks, for topping
For the Pumpkin Spice Dip
8ozCream cheese, softened
7ozMarshmallow creme
1⅓cupPumpkin puree
¼tspMember's Mark™ Pumpkin Spice Seasoning
½tspMember's Mark™ Ground Cinnamon
¼tspNutmeg
¼tspMember's Mark™ Organic Ground Ginger
⅛tspGround cloves
Get Recipe Ingredients
Instructions
For the Vanilla Chai Old Fashioned
In a medium pot, bring water to a boil. Remove from the heat, add the chai tea bags and 2 Spice Islands® Cinnamon Sticks , cover, and steep 10-15 minutes. Remove the tea bags and add the maple syrup. Bring to a boil over high heat. Boil 3-5 minutes, then remove from the heat. Stir in the vanilla. Let cool.
In a cocktail shaker, combine the bourbon (or non-alcoholic whiskey), lemon juice, orange bitters, and 2 tablespoons of the cooled chai syrup. Shake to combine.
Strain into a glass filled with ice. Top with a splash of sparkling water and 1 Spice Islands® Cinnamon Stick.
For the Pumpkin Spice Dip
In a large bowl, add the cream cheese, marshmallow creme, pumpkin puree, Member's Mark™ Pumpkin Spice Seasoning, Member's Mark™ Ground Cinnamon, nutmeg, Member's Mark™ Organic Ground Ginger, and cloves. With a hand mixer, blend until combined and smooth.
Cover and refrigerate for at least 3 hours before serving.
Serve with sliced apples, ginger gingersnaps, cinnamon graham crackers, and/or vanilla wafers.