Your Recipes

This is a page for YOUR recipes! We’ve heard many amazing things fans of Caged Heat have done with the seductively spicy cocktail syrup, such as:

  • Dipping french fries, in place of ketchup
  • Caged Heat lattes
  • Caged Heat cookies
  • Marinated chicken
  • In spotted dick
  • With cheese
  • Over pancakes and waffles

Please send us your recipe with a photo and then check here. If it looks good, we will post it for everyone to try!

Margarita’s Ghost
by Monica Perez

Mix the following ingredients in a shaker:

  • 2 parts fresh squeezed lime juice
  • 3 parts high quality silver tequila
  • 1.5 parts Cointreau
  • 1 part Caged Heat™ cocktail syrup OR 0.5 parts Caged Heat™ cocktail syrup AND 0.5 parts simple syrup
    • I split it half plain simple syrup and half Caged Heat
      • simple syrup can be made easily: put a mixture of half sugar-half water and microwave it a minute or two, or however long it takes, until dissolved–might have to stir it a time or two–then cool

Fill the shaker with ice and shake thoroughly until cold.

Pour into martini, coupe or other “up” glasses that have been rimmed with a mixture equal parts sugar, salt and chili powder. Garnish with lime wedge or wheel.

Caged Heat™ Kale Chips
by Athea Merredyth
Mix 1/2 teaspoon Caged Heat™ cocktail syrup with 2 tablespoons olive oil. Toss kale and bake 8-10 minutes at 325°. Sprinkle with sea salt (optional).




Caged Heat™ Apple Galette and Caged Heat™ Salted Caramel Sauce
by Harriet Trezevant of Harriet’s Taste Adventures


Caged Heat Apple Galette
Makes 3 medium galettes. Be sure to scroll down and make the Caged Heat™ Salted Caramel Sauce to drizzle over the top, too!

Galette Dough:
1 1/3 cups all-purpose flour
Pinch of salt
1/8 tsp baking powder
3 ounces cream cheese, cold
8 Tbs cold, unsalted butter cut into smallish cubes
1 1/2 Tbs ice water
1 1/2 tsp apple cider vinegar

Whisk the dry ingredients together in a large bowl. Cut the cream cheese into several pieces and add it to the bowl. Gently rub the mixture between your fingers to incorporate the cream cheese until it resembles coarse meal.

Toss the butter pieces into the bowl and using a pastry blender, two knives or your fingers, quickly break up the butter and mix it into flour/cream cheese mixture until the butter bits are about the size of small peas. Sprinkle in the water and cider vinegar and toss with a rubber spatula until the dough is fairly uniform (you don’t see any big bits of butter or cream cheese) and holds together.

Wrap the dough in plastic wrap, press it into a disc (or divide it into however many galettes you’d like to make and press those into discs), and stick it in the fridge for 45 minutes to overnight.

2 Tbs unsalted butter
6 apples, preferably fuji or other crunchy/non-mushy apples
1/4 cup Caged Heat™ cocktail syrup

Preheat the oven to 375°F. Line a baking sheet with parchment paper.

Core and very thinly slice the apples. Melt the butter in a large sauté pan over medium heat. Add sliced apples and Caged Heat syrup and sauté until nearly soft. (You want the apples just soft enough to absorb the flavor of the syrup and become bendy enough to form into petals.) Remove from heat and let sit for a few minutes to really let the goodness soak in.

Meanwhile, pull your dough from the fridge and let it soften a bit- maybe let it sit for five minutes until not quite so cold. Separate the dough into however many galettes you want- two large ones, three medium or a bunch of smaller ones. Put the dough on a lightly floured work surface and roll it out to a circle roughly 1/8 inch thick. You may need to lift the dough occasionally to toss a bit more flour under and over it to prevent it from sticking. Transfer the dough to the baking sheet.

IMG_7937Optional: Before you add your apples, gently spread a thin layer of Caged Heat™ salted caramel sauce over the dough, leaving a 2” to 3” border.

Spread the apples over the dough, leaving a 2” to 3” inch border. If you want to get all fancy, try fanning out the slices, or standing them on their sides and wrapping them, slightly overlapping the edges so the whole thing holds together as you work your way around, building from the inside out.

For the border crust, you can: 1.) Fold the border over the filling, allowing the dough to pleat as you lift it up and work your way around the galette, then brush the dough with milk and sprinkle with  a light dusting of demerara sugar. 2.) Gently roll the dough up towards the apples edges, pleating or crimping as you go, to create a decorative edge.

Bake for roughly 30 minutes, or until the pastry is golden and crisp. Serve warm or at room temp. Top with:

Caged Heat™ Salted Caramel Sauce
by Harriet Trezevant of Harriet’s Taste Adventures

1 cup sugar
1 Tbs corn syrup
1/4 cup water
1/2 cup heavy cream, preferably room temp
2 Tbs unsalted butter, softened or cut into smallish pieces
2 Tbs Caged Heat Cocktail Syrup
1 tsp kosher salt, or to taste

IMG_7936In a heavy sauce pan, stir together the sugar, corn syrup and water. Heat until sugar is dissolved and bubbling.

Stop stirring and let the sugar boil undisturbed until it turns a deep amber color. You can go lighter or darker, depending on your taste. While the sugar is cooking, keep an eye on it and make sure there are no crystals forming on the sides of the pan. If you see any, brush down the sides of the pan with a pastry brush dipped in water.

Once the sugar has reached the desired color, remove it from the heat and carefully and slowly whisk in the cream. It will bubble up a lot.

Stir in the butter once the cream has been incorporated and no lumps of sugar or cream remain. You can return it to the heat if there are still clumps of sugar, which will happen if your cream is very cold.

Let cool for roughly 3 minutes and stir in the vanilla. Add Caged Heat and stir until smooth. Add salt and keep stirring until smooth. Taste and adjust Caged Heat and salt to taste.

Caged Heat™ Latte
by Harriet Trezevant of Harriet’s Taste Adventures

cardamom latte1 tablespoon Caged Heat™ in bottom of latte bowl.
Add shot of espresso and stir.
Add foamed milk to top of bowl.
Garnish with a very light dust of cardamom or shaved crystallized ginger.



Sloe burnSloe Burn
by Jason McPhate
1.5oz gin (Spirit Works Barrel Aged)
.75oz sloe gin (Spirit Works)
.75oz Caged Heat™ cocktail syrup
.75oz lemon
Shake, serve up, lemon twist


Want to see YOUR RECIPE here?  Send it to us with a photo!