Bird's Eye Chili Brownies by Amy Nazer

What's better than our cinnamon-infused Bird's Eye Chili hot chocolate? Our cinnamon-infused Bird's Eye Chili hot chocolate in brownie form. They were at hit at the NYC Beer Week Opening Bash, where reviews included "I don't like brownies, but I like these," and "These are the best thing I've ever tasted." The unlimited beer samples may have factored into the latter, but we'll take the compliment.

Adapted from Bon Appetit's Cocoa Brownie recipe

1 1/4 cup cane sugar
3/4 cup cocoa powder
1/2 tsp sea salt
1 tsp ground cinnamon
1/2 cup butter, melted
2 eggs
1 - 2 tsp Bird's Eye Chili extract, to taste
1/3 cup all-purpose flour

Preheat oven to 350 degrees and line an 8 x 8 inch pan with parchment paper or foil. In a large bowl, sift together the sugar, cocoa, salt, and cinnamon. Fold in the melted butter. In a small bowl, beat eggs with Bird's Eye Chili extract, then fold into batter. Add flour and stir until just combined.

Transfer batter to prepared pan and bake for 25 - 30 minutes, until a tester inserted in the center of the pan comes out clean. Cool completely in pan, then transfer to a cutting board and cut into 9 squares.

Bourbon + Vanilla Mulled Cider by Amy Nazer

Our Bourbon + Vanilla Mulled Wine Kit can also be used to make spiced apple cider. It's the perfect warming drink for a fall day or night, with or without a splash of bourbon or rum.

64 ounces apple cider
1 orange or lemon, peeled (optional)
2 spice packets
8 ounces rum or whiskey (optional)
1 ounce Bourbon + Vanilla Extract

In a large saucepan over medium high heat, combine apple cider, citrus peel (if using), and cinnamon sticks. Transfer the other spices to the enclosed sachet, add to the cider, and heat until almost boiling. Add rum or whiskey (if using) and Bourbon + Vanilla extract. Stir to combine and serve in heatproof glasses


The Killer Bee by Amy Nazer

Introducing the Killer Bee, a spicy take on the prohibition-era Bee's Knees cocktail. 

2 ounces gin
1 ounce freshly squeezed lemon juice
1 ounce honey syrup (recipe below)
1/8 to 1/4 teaspoon Bird's Eye Chili extract

Shake gin, lemon juice, honey syrup, and Bird's Eye Chili extract over ice. Strain into a coupe glass and top with a splash of soda water or sparkling wine, if desired.

Honey Syrup: Combine equal parts honey and water in a small saucepan over medium heat and whisk until honey dissolves. Remove pan from heat, cool to room temperature, and transfer to a clean glass jar or bottle. Cover and keep refrigerated for up to two weeks.