Biscayne & Bourbon makes dessert mixes inspired by the flavors of New Orleans, Miami, and the Caribbean. We bring the dry ingredients together so you can make something good at home without starting from scratch.
Something for a weekend breakfast, a dessert to share, or a little something sweet just because.
A little of our kitchen, made in yours.
The Collection
Eight mixes, inspired by the places and moments we love.
Net wt 18.6 oz (1 lb 2.6 oz) 530 g. Makes 20 mugs.
The Nightcap is our slow-evening mug. Dutch process cocoa and dark chocolate melt into hot milk for a thick, deep cup. Cinnamon, nutmeg, and vanilla warm it in the spirit of Caribbean cocoa tea, with a pinch of smoked sea salt to round it out.
It's rich without being overly sweet. Add another spoonful if you like it darker.
Why you'll love it
Dutch cocoa plus real dark chocolate
Cinnamon, nutmeg, and vanilla
Works with dairy or non-dairy milk
Ready in minutes
You'll need
Milk (or milk alternative)
How to make hot chocolate
Scoop. Add ¼ cup mix (about 3 heaping tablespoons) to a mug.
Pour and stir. Heat 8 oz milk until steaming. Do not boil. Pour it over the mix and stir until dissolved.
Make it yours. Add more mix for a richer cup. Top with whipped cream or marshmallows.
Tips for the best cup
Keep it below a boil. Boiling milk can scorch and form a skin. Steaming hot is just right.
Whisk instead of stir. A small whisk or milk frother melts the chocolate faster and makes the cup frothy.
Make a pot. For 4 mugs, whisk 1 cup of the mix into 4 cups of hot milk on the stove over low heat.
Stir before scooping. Shake or stir the pouch so every scoop gets cocoa and chocolate.
Ingredients
Dutch process cocoa powder (cocoa processed with alkali), cane sugar, dark chocolate melting wafers (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla), powdered sugar (sugar, cornstarch), cinnamon vanilla sugar (cane sugar, cinnamon, vanilla extract), cinnamon, nutmeg, smoked sea salt.
Contains: Soy. May contain traces of milk. Produced in a facility that also processes wheat, soy, milk, tree nuts and eggs.
Store in a cool, dry place. Best if used by the date on the pouch.
Net wt 15.6 oz (443 g). Makes 20 to 24 pancakes.
Made for slow weekends. Toasted pecans, brown sugar, and cinnamon vanilla sugar give these buttermilk pancakes a soft praline flavor. A little nutmeg rounds it out.
Whisk in buttermilk, eggs, and melted butter, let the batter rest a few minutes, and cook until golden. Serve with butter and warm syrup.
Why you'll love it
Pecans in every bite
Fluffy buttermilk texture
Makes a full family breakfast
You'll need
2 cups buttermilk (or 2 cups milk + 2 tbsp vinegar)
2 eggs
¼ cup melted butter
How to make pancakes
Mix the batter. Pour the entire pouch into a large bowl. Add the buttermilk, eggs, and melted butter. Stir until just combined. Lumps are OK. Let rest 5 minutes.
Heat the griddle. Heat a greased griddle or skillet to 375°F. Pour ¼ cup batter per pancake.
Cook and flip. Cook for 2 to 3 minutes, until bubbles form on the surface. Flip and cook for 1 to 2 more minutes, until golden.
Tips for the best pancakes
Don't overmix. A few lumps keep pancakes light. Overmixing makes them tough.
No buttermilk? Stir 2 tbsp vinegar or lemon juice into 2 cups milk and let it sit 5 minutes.
Test the griddle. A drop of water should sizzle and dance. If the first pancake browns too fast, lower the heat.
Keep them warm. Hold finished pancakes on a baking sheet in a 200°F oven while you cook the rest.
Ingredients
Enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), pecans, brown sugar, cinnamon vanilla sugar (cane sugar, cinnamon, vanilla extract), baking powder (cornstarch, sodium bicarbonate, sodium aluminum sulfate, monocalcium phosphate), baking soda, smoked sea salt, nutmeg.
Contains: Wheat, Tree Nuts (Pecans). Produced in a facility that also processes wheat, soy, milk, tree nuts, and eggs.
Store in a cool, dry place. Best if used by the date on the pouch.
Net wt 21.1 oz (1 lb 5.1 oz) 599 g. Makes 12 to 16 squares.
Bourbon Street Gold is our take on classic gooey butter cake. It bakes up golden on top and soft in the middle, with nutmeg and cinnamon vanilla sugar warming the butter flavor.
Mix with cream cheese, eggs, butter, and vanilla in one bowl, spread in a 9×13 pan, and bake. Let it cool, then cut into squares for a party, potluck, or holiday table.
Why you'll love it
One bowl, one 9×13 pan
Golden top with a soft, gooey center
Made for sharing
You'll need
8 oz cream cheese, softened
3 eggs
½ cup melted butter
1 tsp vanilla extract
9×13 in baking pan
How to make gooey butter cake
Prep the pan. Heat the oven to 350°F. Grease a 9×13 in pan.
Mix. In a large bowl, mix the pouch contents, cream cheese, eggs, melted butter, and vanilla until smooth.
Bake. Spread in the pan. Bake 40 to 45 minutes, until the top is golden and the center is slightly jiggly.
Cool and cut. Cool 20 minutes before cutting.
Tips for the best butter cake
Soften the cream cheese. Let it sit out about 30 minutes so the batter mixes smoothly with no lumps.
Trust the jiggle. The center should still wobble a little when you pull it. It sets as it cools.
Cut clean squares. Wipe the knife between cuts.
Finish it off. Dust with powdered sugar before serving if you like.
Ingredients
Yellow cake mix (enriched bleached flour [wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], sugar, corn starch, palm oil, leavening [baking soda, sodium aluminum phosphate, monocalcium phosphate], dextrose, salt, natural and artificial flavor, xanthan gum, soy lecithin), powdered sugar (sugar, cornstarch), turbinado sugar, cinnamon vanilla sugar (cane sugar, cinnamon, vanilla extract), nutmeg, smoked sea salt.
Contains: Wheat, Soy. Produced in a facility that also processes wheat, soy, milk, tree nuts, and eggs.
Store in a cool, dry place. Best if used by the date on the pouch.
Net wt 26.2 oz (1 lb 10.2 oz) 743 g. Makes 18 to 24 squares.
Sidewalk Café is the brownie you'd linger over with a coffee. Dark cocoa and semi-sweet chocolate chips bake into a dense, fudgy square. A small touch of allspice and cinnamon vanilla sugar adds warmth without tasting spiced.
Stir in eggs, melted butter, and vanilla, spread in a 9×13 pan, and bake. Pull them while a toothpick still shows moist crumbs.
Why you'll love it
Deep, dark cocoa flavor
Semi-sweet chocolate chips
Fudgy, not cakey
You'll need
4 eggs
1 cup melted butter
2 tsp vanilla extract
9×13 in baking pan
How to make brownies
Prep the pan. Heat the oven to 350°F. Grease a 9×13 in pan.
Mix. In a large bowl, stir the pouch contents, eggs, melted butter, and vanilla until just combined. Do not overmix.
Bake. Spread in the pan. Bake for 30 to 35 minutes, until a toothpick comes out clean.
Cool and cut. Cool 20 minutes before cutting.
Tips for the best brownies
Stir, don't beat. Mixing just until combined keeps them dense and fudgy.
Check early. Start testing at 30 minutes. Moist crumbs mean they're done. Wet batter means a few more minutes.
Line the pan. Parchment with overhanging edges lets you lift the whole slab out for neat squares.
Serve it café style. Warm a square and top with a scoop of vanilla ice cream.
Ingredients
Cane sugar, semi-sweet chocolate chips (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla extract), enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), brown sugar, Dutch process cocoa powder (cocoa processed with alkali), cinnamon vanilla sugar (cane sugar, cinnamon, vanilla extract), smoked sea salt, allspice.
Contains: Wheat, Soy. May contain: Milk. Produced in a facility that also processes wheat, soy, milk, tree nuts, and eggs.
Store in a cool, dry place. Best if used by the date on the pouch.
Net wt 19.9 oz (1 lb 3.9 oz) 566 g. Makes 18 to 24 bars.
Biscayne Sunset is a taste of Miami. Tart key lime and spiced Biscoff cookie crumbs come together in a creamy, chilled bar with a little ginger for brightness.
Mix with butter, eggs, sweetened condensed milk and key lime juice, then bake in a 9×13 pan. Chill for at least 3 hours, then slice and serve cold.
Why you'll love it
Bright key lime flavor
Biscoff cookie crumbs with a touch of ginger
Served chilled, perfect for warm days
You'll need
¾ cup melted butter
6 eggs
2 cans (14 oz each) sweetened condensed milk
1 cup key lime juice
9×13 in baking pan and parchment paper
How to make key lime bars
Prep the pan. Heat the oven to 350°F. Line a 9×13 in pan with parchment.
Mix. In a large bowl, mix the pouch contents, melted butter, eggs, condensed milk and lime juice until smooth.
Bake. Spread in the pan. Bake 35 to 40 minutes, until set with a slight jiggle in the center.
Chill and cut. Cool completely, then chill at least 3 hours before cutting.
Tips for the best bars
Use parchment with overhang. Leave extra on two sides so you can lift the bars out in one piece.
Don't skip the chill. The bars need at least 3 hours in the fridge to set. Overnight is even better.
Cut cold. Run a sharp knife under hot water, wipe it dry and cut. Repeat between cuts for clean edges.
Keep them cold. Store leftover bars covered in the refrigerator.
Ingredients
Biscoff cookie crumbs (wheat flour, sugar, vegetable oils [soybean, canola, palm], brown sugar syrup, sodium bicarbonate, soy flour, salt, cinnamon), enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), cane sugar, key lime powder, baking powder (cornstarch, sodium bicarbonate, sodium aluminum sulfate, monocalcium phosphate), smoked sea salt, ginger.
Contains: Wheat, Soy. Produced in a facility that also processes wheat, soy, milk, tree nuts and eggs.
Store in a cool, dry place. Best if used by the date on the pouch.
Net wt 27.4 oz (1 lb 11.4 oz) 778 g. Makes 18 to 24 squares.
Named for Miami's leafy, laid-back neighborhood, Coconut Grove brings the islands to a classic blondie. Shredded coconut, white chocolate chips, and brown sugar bake into a chewy, golden square. Nutmeg and allspice add warmth.
Stir in eggs, melted butter, and rum extract. Use 2 tbsp of dark rum if you prefer. Spread in a 9×13 pan and bake until golden on top and slightly soft in the center.
Why you'll love it
Shredded coconut in every bite
White chocolate chips
Warm nutmeg and allspice
You'll need
4 eggs
1 cup melted butter
2 tsp rum extract (or 2 tbsp dark rum)
9×13 in baking pan
How to make blondies
Prep the pan. Heat the oven to 350°F. Grease a 9×13 in pan.
Mix. In a large bowl, stir the pouch contents, eggs, melted butter and rum extract until just combined.
Bake. Spread in the pan. Bake 30 to 35 minutes, until golden with a slightly soft center.
Cool and cut. Cool 20 minutes before cutting.
Tips for the best blondies
Pull them a little early. A slightly soft center keeps blondies chewy. They firm up as they cool.
Rum or extract. Rum extract gives a stronger rum flavor. Dark rum is softer and warmer.
Spread it evenly. The batter is thick. Press it into the corners with a spatula so it bakes evenly.
Make it extra. Sprinkle a little shredded coconut on top before baking for a toasty finish.
Ingredients
Brown sugar, enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), white chocolate chips (sugar, cocoa butter, whole milk powder, soy lecithin, natural vanilla flavor), unsweetened shredded coconut, cinnamon vanilla sugar (cane sugar, cinnamon, vanilla extract), baking powder (cornstarch, sodium bicarbonate, sodium aluminum sulfate, monocalcium phosphate), smoked sea salt, nutmeg, allspice.
Contains: Wheat, Milk, Soy. Produced in a facility that also processes wheat, soy, milk, tree nuts, and eggs.
Store in a cool, dry place. Best if used by the date on the pouch.
Net wt 30.1 oz (1 lb 14.1 oz) 856 g. Makes 18 to 24 squares.
The Street Cookie is for anyone who can't choose between a cookie and a brownie. Brown sugar and plenty of semi-sweet chocolate chips give it crisp, cookie-like edges. The center stays soft and fudgy.
Stir in eggs, melted butter and vanilla, spread in a 9×13 pan and bake. Fight over the corner pieces.
Why you'll love it
Crispy edges, fudgy middle
Loaded with semi-sweet chocolate chips
One bowl, one pan
You'll need
4 eggs
1 cup melted butter
2 tsp vanilla extract
9×13 in baking pan
How to make brookies
Prep the pan. Heat the oven to 350°F. Grease a 9×13 in pan.
Mix. In a large bowl, stir the pouch contents, eggs, melted butter, and vanilla until combined.
Bake. Spread in the pan. Bake 35 to 40 minutes, until the edges are crisp and the center is fudgy.
Cool and cut. Cool 20 minutes before cutting.
Tips for the best brookies
Use a metal pan. Metal gives crisper edges than glass.
Watch the edges. When they pull away from the pan and look crisp, the brookies are done. The center will set as they cool.
Corner lovers. Cut the edge pieces first. They go fast.
Serve warm. Warm a square in the microwave for 10 seconds to melt the chocolate chips.
Ingredients
Enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), brown sugar, semi-sweet chocolate chips (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla extract), cane sugar, Dutch process cocoa powder (cocoa processed with alkali), cinnamon vanilla sugar (cane sugar, cinnamon, vanilla extract), baking soda, smoked sea salt.
Contains: Wheat, Soy. May contain: Milk. Produced in a facility that also processes wheat, soy, milk, tree nuts, and eggs.
Store in a cool, dry place. Best if used by the date on the pouch.
Two Cities. One Culture. One Love.
We started out filling mason jars by hand, one batch at a time. Now our mixes come in resealable pouches that are easier to ship, store, and share. The packaging changed. The flavor didn’t.
You know that feeling when you love three things and can't pick a favorite?
That's how we felt about New Orleans, Miami, and the Caribbean.
So we stopped choosing and started blending. Our mixes bring a little of all three to your kitchen.
Family-owned. Island-inspired.
Net wt 21.5 oz (1 lb 5.5 oz) 610 g. Makes 24 to 30 beignets.
Late nights on Bourbon Street end with warm beignets and a cloud of powdered sugar. This mix brings that moment home. Whisk in a few fresh ingredients, let the dough rest, then roll, cut and fry until puffed and golden. A warm hint of nutmeg makes every bite taste like the French Quarter.
A packet of powdered sugar comes with every order, packed separately next to the pouch, so you have everything you need for that classic snowy finish.
Why you'll love it
Soft, pillowy dough with a hint of nutmeg
Ready to fry in about 30 minutes
Powdered sugar packet included for dusting
Great for brunch, date night or a crowd
You'll need
1 cup warm whole milk
1 large egg
2 tbsp melted butter
1 tsp vanilla extract
Oil for frying
How to make beignets
Mix the wet ingredients. In a large bowl, whisk the warm milk, egg, melted butter and vanilla.
Make the dough. Stir in the entire pouch until a soft dough forms. If it feels stiff, add milk 1 tablespoon at a time. Cover and let rest 10 minutes.
Roll and cut. On a floured surface, roll the dough ¼ to ½ inch thick. Cut into 2 inch squares.
Fry. Heat 2 to 3 inches of oil to 350°F. Fry a few at a time, 1 to 2 minutes per side, until puffed and golden.
Dust and serve. Drain on paper towels. While warm, dust generously with the included powdered sugar. Or go New Orleans style: drop a few warm beignets into a paper bag with the powdered sugar, fold the top closed and shake until they're snowy white. Serve right away.
Tips for the best beignets
Use a thermometer. Keep the oil at 350°F. If it runs hotter, beignets brown before the center cooks.
Fry one test beignet first. It should puff and turn golden in 1 to 2 minutes per side. Adjust the heat if it browns faster.
Don't crowd the pot. Frying 3 or 4 at a time keeps the oil temperature steady.
Dusting or shaking? A fine mesh strainer gives an even dusting. The paper bag shake is the classic New Orleans way and coats every side.
Ingredients
Enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), cane sugar, nonfat dry milk (nonfat milk, vitamin A palmitate, vitamin D3), baking powder (cornstarch, sodium bicarbonate, sodium aluminum sulfate, monocalcium phosphate), salt, nutmeg.
Powdered sugar packet: Sugar, cornstarch.
Contains: Wheat, Milk. Produced in a facility that also processes wheat, soy, milk, tree nuts and eggs.
Store in a cool, dry place. Best if used by the date on the pouch.