3 Festive Drinks To Pair With Your Holiday Candles

There's something magical about lighting a candle and sipping a delicious festive drink, with a twinkling tree as the backdrop, as we reflect on the year that's passed.

Today, we've paired our holiday scents with three beverages that enhance the cosy experience...

SPICED APPLE CIDER

Pairs with: Our "Spruce", "Alpine" or December subscription box scent "Winter Christmas Cabin"

The fresh, evergreen notes of Spruce meet the warmth of mulled cider.

Recipe:

• 2 cups apple juice

• 1 cinnamon stick

• 2 star anise

• 3 cloves

• 1 orange slice

• 1 sprig fresh rosemary

Warm gently, strain, and serve with a rosemary sprig garnish.

PEPPERMINT HOT CHOCOLATE

Pairs with: Our "Candy Cane" candle

Double the mint, double the festive feeling.

Recipe:

• 2 cups whole milk

• 3 tbsp quality cocoa powder

• 2 tbsp honey

• 1/4 tsp peppermint extract

• Whipped cream

• Crushed candy cane for garnish

Heat milk slowly, whisk in remaining ingredients, top with cream and crushed candy cane.

GINGERBREAD LATTE

Pairs with: Our "Gingerbread Cookie" candle

The ultimate holiday spice combination.

Recipe:

• 1 shot espresso (or strong coffee)

• 1 cup warmed milk

• 1 tbsp honey or maple syrup

• 1/4 tsp each: ginger, cinnamon, nutmeg

• 1 tbsp brown sugar

• Whipped cream

Mix spices and molasses with hot coffee, add warm milk, top with cream and a sprinkle of cinnamon.

TIPS FOR THE PERFECT PAIRING:

• Light your candle 30 minutes before serving drinks to set the mood

• Use premium ingredients for the best flavour

• Serve in clear mugs to see the lovely layers or cute thirfted Christmas mugs

• Create a dedicated cosy corner for sipping and relaxing

Remember: These drinks are best enjoyed slowly, with good company or a good book, while your holiday candle flickers nearby.

Wildflower Focaccia Recipe: A Taste of Spring

Staying in October's theme of meadows and wildflowers, I thought it would be fun to share a simple, fun, delicious AND beautiful Wildflower Focaccia Recipe.

Ingredients:

• 4 cups all-purpose flour

• 2 tsp salt

• 2 tsp instant yeast

• 2 cups warm water

• 1/4 cup olive oil, plus more for drizzling

• Edible flowers and herbs for decoration

Instructions:

• Mix flour, salt, and yeast in a large bowl.

• Add water and 1/4 cup olive oil. Mix until a sticky dough forms.

• Cover and let rise at room temperature for 8-24 hours.

• Preheat oven to 220°C (425°F). Oil a baking sheet.

• Spread dough on the sheet. Dimple with your fingers.

• Drizzle with olive oil and arrange edible flowers/herbs on top.

• Bake for 20-25 minutes until golden.

Edible Flowers in New Zealand:

• Nasturtiums

• Pansies

• Violas

• Calendula

• Borage

• Lavender

• Chamomile

• Fennel flowers

Tips:

• Ensure flowers are pesticide-free

• Use flowers sparingly as garnish

• Press flowers gently into the dough before baking

• This focaccia is not just delicious – it's a beautiful celebration of spring!

Tag us in your wildflower focaccia, we'd love to see your delicious designs.

A Spring-Inspired Lemon Loaf Recipe

Spring has sprung in New Zealand, and with it comes an abundance of bright, zesty lemons.

At Little Batch Wax Co., we believe in celebrating each season with all our senses, from the scents of our candles to the flavours in our kitchens. Today, we're excited to share a delicious lemon loaf recipe that's been a hit with our monthly email subscribers.

This lemon loaf has the perfect balance of tart and sweet that pairs wonderfully with your morning coffee or afternoon tea. Level up your next girl's coffee catchup and treat them to a homemade lemon loaf.

Here's the recipe for our Perfect Lemon Loaf:

Ingredients:

For the loaf:

• 1/2 cup (113g) butter, room temperature

• 1 cup (200g) white sugar

• 3 large eggs, room temperature

• 2 Tbsp lemon zest (from about 1 large lemon)

• 1 Tbsp lemon juice

• 2 tsp vanilla

• 1 1/2 cups (185g) all-purpose flour

• 1/4 tsp table salt

• 1/4 tsp baking soda

• 1/4 tsp baking powder

• 1/3 cup (75 ml) sour cream, room temperature (*option: swap with plain yogurt)

For the glaze:

• 1/2 cup (65g) icing/confectioners' sugar

• 1 Tbsp lemon juice, plus more as needed

Instructions:

• Preheat oven to 325°F (165°C).

• Prepare an 8x4-inch loaf pan with baking spray and parchment paper.

• In a large bowl, cream butter and sugar until light and fluffy (about 3 minutes).

• Add eggs one at a time, beating well after each. Mix in lemon zest, lemon juice, and vanilla.

• In a separate bowl, whisk together flour, salt, baking soda, and baking powder.

• Alternately add the flour mixture and sour cream to the butter mixture, starting and ending with flour.

• Pour batter into prepared pan and bake for 55-60 minutes, or until a tester comes out clean.

• Cool in the pan for 15 minutes, then remove and cool completely on a rack.

• For the glaze, mix icing sugar and lemon juice until smooth. Drizzle over cooled loaf.

This recipe is versatile too. Freeze for later, or add poppy seeds for a bit of crunch, or swap the lemon for orange or lime for a different citrus twist. You could even add a handful of blueberries to the batter for a fruity surprise.

As you enjoy your lemon loaf, why not enhance the experience with one of our spring-scented candles? Our 'Sage and Cedar' or 'Cottage' scents complement the citrusy notes perfectly.

We'd love to see your creations! Share photos of your lemon loaf on Instagram and tag us @littlebatchwaxco. And don't forget to subscribe to our email list to be the first to receive seasonal recipes, product updates, and event announcements.

Happy baking!