- 1 box pancake mix (or use your own homemade recipe!) - 2 tbsp Malabar Spiced Liqueur - 2 tbsp brown sugar - 1 banana, sliced
Make pancakes according to box instructions. Add Malabar Spiced Liqueur and brown sugar into a small saucepan on medium heat. Add in sliced bananas and cook for 3-5 minutes on each side, or until the bananas are caramelized. Top pancakes with bananas, whipped cream, and syrup and enjoy!
- 1 box of vanilla cupcake mix (or use your own homemade recipe!) - 8 oz cream cheese - 1/4 cup butter - 1 1/4 cup powdered sugar - 1 tsp vanilla extract - 2 tbsp Malabar Spiced Liqueur - Blueberries, as garnish - Mint, as garnish
Make cupcakes according to box instructions. Cream together the cream cheese and butter. Mix in the vanilla extract and Malabar Spiced Liqueur until combined. Gently stir in the powdered sugar. Use a piping bag to swirl the frosting on the cupcakes and garnish with fresh blueberries and mint
Spiced Rice Pudding
- 1 egg - 3/4 cup (prior to cooking) jasmine rice - Whole milk, as needed - 1/2 cup of half and half - 1/2 cup sugar (can substitue with Splenda if desired) - 1 1/2 tsp vanilla extract - Cinnamon, to taste - Nutmeg, to taste - 3/4 cup raisins - 4 tbsp Malabar Spiced Liqueur - Toasted walnuts, as topping
- Whisk egg and set aside Pour jasmine rice into a bowl, then add enough whole milk to cover the rice - Top with half and half and sugar - Boil rice mixture - After it boils, simmer for 25-30 minutes on lowMeanwhile, in a separate bowl, soak raisins with Malabar Spiced Liqueur, then set aside for about 30 minutes - Add egg to rice mixture and stir it in as you mix - Add vanilla extract, a pinch of cinnamon and a pinch of nutmeg - After adding cinnamon and nutmeg, stir on the Malabar-soaked raisins, continuing to stir as you add this mixture while on a low heat - Stir for 5-10 minutes until creamy and thick - Remove from heat and let cool When cool, cover with plastic wrap and ensure it touches the —surface of the mixture, then refrigerate - Top with toasted walnuts