Angel Bake

Orange Hot Chocolate: rich cocoa and bright citrus zest in one mug. 🍫🍊

A few drops of Angel Bake Pure Valencia Orange Extract give this mug its bright citrus zest, with no added sugar beyond what you stir in.

You will need:
🥛 2 cups milk, dairy or non dairy
🍫 2 tbsp cocoa powder
🍬 2 tbsp sugar
💧 ¼ cup water
🍊 10 drops Angel Bake Pure Valencia Orange Extract
🤍 Whipped cream, optional
🍊 Orange zest for garnish, optional

Whisk the cocoa powder, sugar, and water in a saucepan over low heat until smooth, then whisk in the milk and warm through. Remove from heat and stir in the Valencia Orange Extract. Pour and top with whipped cream and orange zest.

Save this for chilly evenings. Shop the 2 oz and other Culinary Aromatics at the link in bio.

Cardamom Apple Crisp: tender spiced apples under a buttery oat crumble. 🍎🍂

A half teaspoon of Angel Bake Pure Cardamom Extract brings warm, spiced depth to the filling, no grinding or measuring whole pods required.

For the filling:
🍎 6 cups apples
🍬 ½ cup granulated sugar
🌾 2 tbsp all purpose flour
🟤 1/2 tsp Angel Bake Cinnamon Extract
💧 ½ tsp Angel Bake Pure Cardamom Extract
🍋 1 tbsp lemon juice

For the topping:
🌾 1 cup oats
🌾 ½ cup all purpose flour
🍬 ½ cup brown sugar
🍬 ¼ cup granulated sugar
🟤 ¼ tsp Angel Bake Cinnamon Extract
🟤 10 drops Angel Bake Nutmeg Extract
🧂 ¼ tsp salt
🧈 ½ cup unsalted butter

Toss the apples with the sugar, flour, cinnamon, Cardamom Extract, and lemon juice, then spread in a baking dish. Combine the topping ingredients until crumbly and scatter over the apples. Bake at 350°F (175°C) for 40 to 45 minutes, until golden and bubbling.

Catering a fall event or running a cafe dessert case? Cardamom Extract batches by the gallon for consistent flavor across every pan. Save this for the next cool evening. Shop the 2 oz at the link in bio.

Clove and Orange Dark Chocolate Bark: bittersweet chocolate, bright citrus, and a warm hit of clove. 🍫🍊

A few drops each of Angel Bake Pure Clove Flavor Oil and Angel Bake Pure Orange Flavor Oil melt straight into the chocolate for warm spice and bright citrus in every shard.

You will need:
🍫 12 oz dark chocolate, chopped
🟤 10 drops Angel Bake Pure Clove Flavor Oil
🍊 10 drops Angel Bake Pure Orange Flavor Oil
🍬 ¼ cup candied orange peel, finely chopped
🌰 2 tbsp chopped pistachios or almonds, optional
🧂 Pinch of flaky sea salt

Melt the chocolate gently, then stir in the Clove and Orange Flavor Oils. Spread thin on parchment, scatter with candied orange peel, nuts, and sea salt, and chill until set. Break into shards.

Save this for your next chocolate project. Shop Pure Infusions at the link in bio.

Lavender Mulled Wine: red wine, warm cinnamon, and a whisper of floral lavender. 🍷🌙

A few drops each of Angel Bake Pure Bulgarian Lavender Extract and Angel Bake Pure Star Anise Extract fill the whole pitcher with floral, warmly spiced aroma, with no added sugar and no sediment in the glass.

You will need:
🍷 1 bottle red wine
🟤 2 cinnamon sticks or ½ tsp Angel Bake Cinnamon Extract
✨ ½ tsp Angel Bake Pure Star Anise Extract
💜 ½ tsp Angel Bake Pure Bulgarian Lavender Extract
🍊 ½ tsp Angel Bake Orange Extract
🍯 2 to 3 tbsp honey or sugar, to taste

Warm the wine gently with the cinnamon sticks and orange zest, do not boil. Stir in the Star Anise Extract, Lavender Extract, and honey, and let steep 10 minutes before serving.

Zero proof version: warm 4 cups unsweetened red grape juice with the same cinnamon, zest, and extracts, and skip the honey if the juice is sweet enough.

Caterers and wine bars, both extracts batch consistently by the gallon for large format service.

Save this for your next gathering. Shop the 2 oz bottles and the Culinary Aromatics kit at the link in bio.

Almond Cake with a buttery crumb and real marzipan depth in every slice. 🍰🌰

A teaspoon of Angel Bake Pure Almond Extract gives this cake its rich marzipan depth, with no added sugar diluting your batter.

You will need:
🌾 1 cup all purpose flour
🌰 1 cup extra fine almond flour
🍬 1 cup sugar
🧈 ½ cup unsalted butter, softened
🥚 3 large eggs
🥛 ½ cup milk
💧 1 tsp Angel Bake Pure Almond Extract
🥄 1 tsp baking powder
🧂 ¼ tsp salt

Cream the butter and sugar until light and fluffy, then beat in the eggs one at a time. Mix in the Almond Extract, then fold in the flours, baking powder, and salt alternating with the milk. Pour into a greased pan and bake at 350°F (175°C) for 30 to 35 minutes, or until a toothpick comes out clean. Cool completely and dust with powdered sugar.

Save this one for weekend baking. Shop the 2 oz at the link in bio.

Pumpkin Spice Latte at home: smooth, creamy, and gently spiced without the drive thru line. 🎃☕

A few drops of Angel Bake Pure Pumpkin Spice Extract and your morning coffee gets the full autumn treatment, with no added sugar and no syrup bottle taking up fridge space.

You will need:
🥛 1 cup milk, dairy or non dairy
☕ ½ cup brewed coffee
🍁 1 tbsp maple syrup or sweetener of choice
🎃 7-10 drops Angel Bake Pure Pumpkin Spice Extract
🤍 Whipped cream, optional

Warm the milk, then whisk in the coffee, maple syrup, and Pumpkin Spice Extract. Pour and top with whipped cream and a dusting of cinnamon.

Cafes and roasters, this same extract batches into syrup for the whole shift with zero variance cup to cup, and it is available in 1 gallon for exactly that.

Save this for the next chilly morning. Shop the 2 oz and the Culinary Aromatics kit at the link in bio.

Valencia Orange Panna Cotta with mango: silky, make ahead, and ready when your guests are. 🍊🥭

Angel Bake Pure Valencia Orange Extract is built from California grown Valencias, so you get sweet ripe citrus rather than the sharp candy note most orange flavorings land on. One teaspoon flavors the whole batch with no added sugar and no juice thinning your set.

You will need:
🥛 2 cups heavy cream
🥛 ½ cup whole milk
🍬 ⅓ cup granulated sugar
🍊 1 tsp Angel Bake Pure Valencia Orange Extract
🍃 2 tsp powdered gelatin
💧 3 tbsp cold water
🥭 Mango puree and fresh mango for topping

Bloom the gelatin in the cold water for 5 minutes. Heat the cream, milk, and sugar until the sugar dissolves. Off the heat, stir in the bloomed gelatin and the Valencia Orange Extract until smooth. Pour into glasses and refrigerate at least 4 hours, or until set. Top with mango puree and fresh diced mango before serving.

Make it the night before and forget about dessert entirely.

Save this for your next dinner. Shop the 2 oz at the link in bio.

Mango or berries on top? 👇

Lavender White Chocolate Truffles, made with a flavor oil so the chocolate never seizes. 💜🍫

Here is the part most recipes skip. Water based extracts can seize melted chocolate on contact. Angel Bake Pure Bulgarian Lavender Flavor Oil uses an MCT oil carrier, so it blends straight into fat with no texture change and no risk. Smooth ganache, clean floral note, every batch.

You will need:
🍫 12 oz white chocolate, finely chopped
🥛 ⅓ cup heavy cream
🧈 2 tbsp unsalted butter
💜 4 to 6 drops Angel Bake Pure Bulgarian Lavender Flavor Oil
🧂 Pinch of salt

Heat the cream and butter until just simmering, then pour over the white chocolate. Let it sit 2 minutes before stirring smooth. Mix in the Lavender Flavor Oil and salt, then refrigerate until firm. Scoop, coat or drizzle with white chocolate, and finish with a little culinary lavender.

Save this before your next chocolate project. Shop Pure Infusions at the link in bio.

Have you ever seized a batch of white chocolate? Tell me it is not just me 👇

Rosemary Lemon Grilled Chicken Legs: juicy, herbaceous, and off the grill in about 35 minutes. 🍗🍋🌿

Angel Bake Pure Rosemary Extract carries evenly through a marinade the way chopped sprigs never do, and it will not scorch and turn bitter on the grate the way loose herbs do. Same rosemary character in every leg, every time.

You will need:
🍗 8 chicken legs
🫒 3 tbsp olive oil
🍋 Juice of 1 lemon
🌿 4 to 5 drops Angel Bake Pure Rosemary Extract
🧄 3 cloves garlic, minced
🧂 1 tsp salt
🧂 ½ tsp black pepper

Whisk the olive oil, lemon juice, Rosemary Extract, garlic, salt, and pepper. Coat the chicken evenly and marinate at least 30 minutes, or up to 4 hours. Grill over medium heat for 30 to 35 minutes, turning every 5 to 7 minutes, until the internal temperature reaches 165°F (74°C) and the skin is golden. Serve with grilled vegetables or a summer salad.

Save this for the weekend. Shop the 2 oz at the link in bio.

Grill or oven for chicken legs at your house? 👇

Bee's Knees: gin, honey, and bright lemon in a chilled coupe. 🍯🍋🐝

A Prohibition classic that lives or dies on citrus. Fresh juice brings the acid, and Angel Bake Pure Lemon Extract brings the peel oil aroma that juice alone cannot, so the drink smells like lemon before it tastes like it.

You will need:
🍸 2 oz gin
🍯 ¾ oz honey syrup, equal parts honey and warm water
🍋 ½ oz fresh lemon juice
💛 3 to 4 drops Angel Bake Pure Lemon Extract
🧊 Ice

Add everything to a shaker filled with ice. Shake until well chilled, then strain into a chilled coupe. Garnish with a lemon twist.

Zero proof version: swap the gin for chilled chamomile tea and add a splash of soda.

Save this one. The 2 oz bottle and the Culinary Aromatics kit with dropper are at the link in bio, and bar programs can batch it from the gallon.

What is your go to gin for this? 👇