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brajeshupadhyay · 4 years

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Dalgona coffee, also known as whipped coffee, is a viral sensation for good reason: It’s an ultra-creamy latte that looks delectable on Instagram and tastes like a barista made it. But if you’re already tired of that new obsession, we have a slew of new, delicious coffee concoctions you need to try. We spoke to baristas, roasters and coffee experts from around the globe to tell us about the at-home coffee drinks they’re making these days. They recommended a mix of iced and hot drinks with flavors ranging from salted maple and cinnamon to fudge and coconut. The best news is that you probably already have the necessary ingredients at home, and you don’t need any fancy equipment. Put down the dalgona coffee and start enjoying these coffee drinks instead. Salted Maple Iced Coffee With Sweet Cream Spill The Beans Maple syrup isn’t just for pancakes anymore (though it’s also still for pancakes, don’t you dare forget it). Connor Nerat, head barista at San Diego’s coffee and bagel shop Spill The Beans, knows this well. “If you’re looking for an easy, at-home coffee sweetener, maple syrup is one of the best!” Nerat said. “And not only do most of us have maple syrup on hand, but the flavor pairs exceptionally well with coffee. Plus, you can create a quick and easy sweet cream by combining heavy cream, a touch of salt and some additional maple syrup.” Salted Maple Iced Coffee with Sweet Cream 1. Using your preferred method, brew a strong batch of coffee. For best results, chill in the fridge for up to 24 hours prior to use. 2. Pour coffee over ice, leaving about an inch of room from the top of the glass. 3. Stir in 1 teaspoon of maple syrup. 4. Add heavy cream, salt and the rest of the maple syrup into a small container with a lid. (Mason jars or Tupperware work great.) Secure lid and shake until the cream thickens. 5. Pour desired amount of sweet cream over iced coffee. 6. Finish with a dash of cinnamon to taste. Espresso Shakerato Courtesy of Asser Christensen Who doesn’t love an airy layer of foam on top of their latte? Here’s a secret: You can still get one, even if you run out of milk. And with only two ingredients! “If you want to make something that looks almost as impressive as dalgona coffee (while tasting much better!), the Espresso Shakerato is an excellent choice,” specialty coffee expert Asser Christensen said. “It has a thick and foamy head similar to nitro coffee.” 2 shots of espresso 1 teaspoon sugar 1. Prepare a double shot of espresso. 2. Add a teaspoon of sugar. Stir until dissolved. 3. Add espresso/sugar mixture to a shaker with four ice cubes. 4. Shake for 30 seconds. Strain into a chilled martini glass. Liquid Fudge Founders Coffee We have the ideal recipe for anyone who misses ordering mochas at their local coffee shop. “This is a super easy drink to make with ingredients you have around the house, and it tastes like a cup of liquid fudge,” said Brittney Riskus, general manager of Las Vegas’ Founders Coffee. “It’s perfect for a quarantine day pick-me-up.” Caffeine and chocolate in one easy drink? Sign us up. 12 ounce cup of hot coffee 1 tablespoon sweetened condensed milk 1 teaspoon hot chocolate powder Splash of milk Dash of cinnamon (optional) 1. Brew a cup of very hot coffee (to makes sure the milk and cocoa powder melt into it). Stir together sweetened condensed milk and chocolate powder. Pour into cup of coffee. 2. Add splash of milk and sprinkle of cinnamon. Coconut Cold Brew Horchata Courtesy XO Espresso The only thing better than waking up and making a coffee drink you love is waking up and enjoying a coffee drink without having to make a dang thing. Thanks to this recipe from Puja Lakhlani and David McLeannan, owners of Miami Beach’s XO Espresso, you can whip up this coffee-filled play on a horchata in a blender once and then enjoy it all week long. Coconut Cold Brew Horchata 13 ounces coconut milk 2 cups coconut water 1 tablespoon ground cinnamon 1 tablespoon vanilla extract 1 can sweetened condensed milk 1/2 cup water 6 cups cold brew coffee 1. Add all ingredients except cold brew to a blender and blend until smooth. 2. Add a scoop of ice to a 12-ounce glass, fill half with cold brew and half with horchata mixture. 3. Sprinkle with cinnamon and sip to enjoy! Quick Iced Latte With All Your Leftover Instant Coffee Courtesy of First Ascent Coffee Should you have some instant coffee left over from experimenting with dalgona coffee, try this recipe from Ali Drucker, the founder of First Ascent Coffee Roasters in Crested Butte, Colorado. The key is finding a Mason jar or a coffee mug with a lid. “Shake up this drink to create a frothy texture ― it’s almost like drinking an iced cappuccino with cold foam,” Drucker said. Quick Iced Latte With All Your Leftover Instant Coffee 1. Stir instant coffee into oat milk. Add agave to taste. 2. Shake coffee and milk in a mason jar with ice. The post Whipped Coffee Alternatives: These 5 Coffee Drink Recipes Are Better appeared first on Sansaar Times.

http://sansaartimes.blogspot.com/2020/05/whipped-coffee-alternatives-these-5.html

#SEO #Local SEO training #daily news paper #daily news india #daily news newspaper #technology news a

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some-cookie-crumbz · 7 years

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What a Brew-Tiful Night

What a Brew-Tiful Night Fandom: Naruto Pairing: SasuSaku Summary: Coffee Shop AU. Sasuke works at a local coffee shop and hates basically everything about it. Except for the cheery, polite young woman that comes in. She’s okay. AN: This is the first snippet of the infamous Coffee Shop AU that my dear friend, @jaz-draws-stuff, drew some absolutely amazing art work for, which you can find [here], [here], [here], [here], [here] and [here]! Give her a follow and check her out all of her amazing artwork (if you haven’t already because she is so, so, so fucking amazing I swear she should have everyone on this site eating from her palm~!!)

He doesn’t normally get invested in the lives or well-being of his customers.

This is primarily because he normally hates the customers that come in to Bean Time of Youth. They are stupid, rude, bossy, picky, or any mash up of the four options. Most of his customers are the kind that will cut him off midway through a question or greeting because they are impatient. Most of his customers don’t know how many shots of what they want in their drinks, or what size they want, or what different flavor variables they offer. Most of his customers come in on cell phones and then have the nerve to shush him when he tries to take their order when they shouldn’t have even come up to the register if whining about some trivial bullshit was that important.

This woman is nothing like the rest of his customers.

She always comes in practically glowing, like the moon and stars on a clear evening in summer, regardless of the time of day. Hell, even when she comes in after using the campus gym to crank out a quick session she looks and sounds fresh as a daisy. She always waits for his prompts and is always polite yet concise with her responses. He knows what her three preferred menus items are - Cinnamon Dolce Latte, Caramel Raspberry Macchiato, and the house brew coffee with one shot of French Vanilla creamer and two scoops of Splenda – and he can typically get a read on what kind of day she’s going to have based on her request – classes all day, two classes and a few hours interning at the local hospital, and a heavy assignment load from her classes with deadlines pressed together in a claustrophobic time frame from one another, respectively – because he genuinely likes getting to engage with her. He actually even remembers her name and always spells it right.

Sakura. It suits her well, with her floral colored hair and leafy tinted eyes.

He’s just getting ready to end his shift when she comes up to place her order. She’s normally not in so late – the clock reads that it’s eight pm and the latest he’s seen her is four – and she actually looks tired. She plasters on a smile and greets him in a voice that still carries some of her usual cheer, but it seems significantly muted. He can get a better look at her as he writes down her name and order – a pure black coffee with two shots of espresso – and he can see the bags starting up under her eyes. They’re in the faintest stages of turning from purplish-grey to black and easily overlooked by someone who isn’t paying attention.

Not that Sasuke Uchiha was paying attention to some random girl. That would be absurd.

She keeps staring out at the darkened streets as she waits, shifting her weight and biting her lower lip slightly – shifting because both legs are worn down from her working and gnawing on her lower lip to keep a yawn under wraps. He knows the tell-tale signs of exhaustion all-too well. He mixes the drink up and pauses, taking a beat to think, before scrawling a small note just a bit below her name. He covers it up with the cardboard overlay used to keep the coffee’s heat from burning the customer’s hands.

Not that he doesn’t want her to see the note; he just doesn’t want her to see it while he’s around.

“Sakura,” He calls calmly, resisting the urge to snicker at how she actually flinches out of surprise. She walks over and doesn’t bear a hint of embarrassment; either pretending she didn’t just jump, pretending he didn’t see her jump, or honestly not knowing he witnessed the jump, he figures. She takes the cup carefully with a smile and muttered thanks, and he decides to bite the bullet. “You waiting for someone?”

She perks up, blinking twice in slight surprise at the question, before smiling again and shaking her head. “Nah. Just dreading the walk to the campus library,” She says.

He quirks an eyebrow. “You’re going to the campus library at eight at night?”

“Hm. I have two research papers due a week from today and need to have at least six sources per paper. Plus the library is open until eleven, so I figure why not take advantage?” She hums back, taking a sip of her coffee. She doesn’t even flinch from the taste.

He knows she can take care of herself. He’s seen the light muscle definition on her arms and legs when she comes in from the gym or when it’s warmer outside – again, not that he was looking or anything – so she could protect herself from any potential attackers. Even still, he can’t stop himself from opening his mouth to ask, “Want some company on the walk there?”

“Oh, I should be fine. I wouldn’t want to be a nuisance,” She says with a small laugh, but what he can’t help but think is a note of hope resides there, as if she’s trying to be polite but actually wants him to insist on escorting her.

He’s figures he may as well take what he thinks is an invitation and see where it gets him.

“I actually live in the dorms so it’s on the way. As long as you don’t mind waiting for a few while I clock out and finish something in the back,” He explains just as he hears the restroom door open. Suigetsu had ditched Sasuke up front to clean the bathroom before he had a chance to protest.

Admittedly, it seemed it had worked out in his favor in this case.

“As long as you’re sure you’re okay, I don’t mind waiting,” She beams, her smile back to its usual level of vibrancy. He turns away and nods to hide the blush creeping up along his cheeks, Suigetsu waltzing back behind the counter with a knowing grin on his lips.

It takes him less than five minutes to punch his time card and ditch his work smock. When he steps out, Sakura is giggling about something Suigetsu said that must have been about him with how they both go silent when he steps out. They watch him for a moment before Suigetsu disappears to start taking apart one of the machines, whistling inconspicuously, and Sakura turns her full attention to him. “Ready?” He asks.

“Hm,” She agrees. He makes sure to hold the door for her as they leave, pausing to send a warning glare at Suigetsu. The other male grins cheekily and blows him a kiss.

Because of course he would, the smug prick.

They walk in silence for the first block, Sasuke with his hands shoved in his pockets and Sakura still cradling the coffee she’s been nursing slowly. He glances at her sideways. “How do you stomach that stuff?”

She perks up, raising an eyebrow inquisitively. “What? You mean the coffee?”

He nods. “I can get why you have your usual drinks because they have flavors and creams and things to make them have an actual taste. But just the black coffee… I wasn’t expecting it,” He admits calmly.

“Well,” She says after taking another quick sip, “it’s not my first choice, honestly. When I actually go out and pick up a coffee I normally prefer getting the mixed drinks. But I really need the caffeine since I need to get this research started and have an early morning shift tomorrow.”

“Your internship, right? How’s that going for you?” He remembers they had talked about it a handful of times over the last few weeks. Monday’s were Sasuke’s longest days, where he worked from opening at six to five in the evening, which earned him a thirty minute lunch break. The last three Monday’s, when he was on his break, Sakura had been settled in the café working on homework and some documents for her internship. Because Monday’s were ridiculously busy, Sasuke had been forced to take the available seat at her table – and Kiba made more than his fair share of comments about how Sasuke had never complained about sitting with her – and from there they’d talked a little bit to fill the time. Specifically, he remembers being impressed when she admitted to having a part-time job, taking six classes, and working an internship under a Dr. Kato.

“Really good! A lot of the kids have been feeling better and had a lot more energy to play, which is so great! Little kids shouldn’t be stuck in hospital beds on machines and stuff, you know?” She gushes excitedly. He nods slightly, keeping his surprise well masked. He hadn’t known that she worked in the children’s ward, but it did make sense to him. Someone like her, with boundless energy and patience; a woman who carried herself with confidence and had a sincere smile for anyone she crossed paths with? Children would absolutely respond and benefit from that kind of genuine warmth. “It’s just… It feels good to see them acting like children. Getting to see them play around with their parents and each other, seeing the relief and joy in the parent’s face, being able to give others that sense of security that things are going to be okay... It feels good to know you can help make their lives a little brighter.”

He smiles at her, feeling warmth at the enthusiasm and sincerity to her words. “You’re really passionate about your work,” He comments.

“Well, it makes sense, I think. If you aren’t passionate about the field you’re studying, then what’s the point in going for that career?” She answers lightly. She then waves one hand and takes another swig from her coffee. “But what about you? You live in the dorms so you must be a student here. Why hadn’t you mentioned that to me before? And what are you studying?”

“I don’t really want to talk about that,” He snaps, his tone much harsher than he intended. She winces a bit and her smile falls but she doesn’t look away from him. He averts his gaze for a moment to try and regain himself. He shouldn’t lash out at her for asking innocent questions and keep the conversation going. She’s not the one that frustrates him, after all. “Ah, sorry. I just… It’s kind of a touchy subject,” He mumbles softly, not even daring to look back over at her. He should have known this would happen, really, and its his own fault. He always gets pissed when people ask about this, regardless of how they phrase it. He expects they’ll enjoy awkward silence the rest of the walk to the campus and then she’ll start avoiding coming in during his shifts.

Instead she sips her coffee again and says, voice calm and understanding, “It’s okay. So, have any funny customer stories from today?”

They fall into easy, casual chatter after that, talking about various topics from the obnoxious customers of the day to Sakura’s childhood incident that left her terrified of clowns. It all comes so natural and easy, like relaxing with a cup of warm tea after a particularly rough day. He feels immensely grateful that she didn’t take his bark personally and was so eager to let the matter drop, to have someone not try to push and press answers out of him. They part ways once they get about halfway across the quad, the dorms and library being on opposite ends from one another, but as he heads off he notices her removing the little cardboard cover on her coffee cup. He ducks around a nearby corner, just barely watching over to see her reaction.

She’s dropping the cardboard cover into the trash when she spots the black ink marks of a note on her cup, just under her name.

Sakura

Doing a good job shouldn’t mean you neglect your own well-being. Don’t forget to look after yourself every now and then.

She blinks three times before giggling, a faint blush reaching her cheeks. “I knew he was a sweetheart under that grumpy face,” She mused happily, readjusting the strap of her bag on her shoulder before heading toward the library. Around the corner, Sasuke can feel the rush of heat signaling that a blush is settling over his cheeks and the tips of his ears, but there’s a smile there too.

After all, she thinks he’s a sweetheart.

#Naruto #SasuSaku #Sakura Haruno #Sasuke Uchiha #Coffee Shop AU #my fics

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lonelypond · 7 years

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Casual Lunacy

Love Live. NicoMaki main pairing, 1st chapter of ???? 2K

Maki Nishikino is a college student aimlessly wandering through classes and life and finding herself drawn to Nico Yazawa, fellow student, actress in training, barista by night. There are things about Maki she’s not sure how to tell anyone, if she even remembers them, and Nico’s not sure exactly what to do when the cute redhead with the odd vibe wanders into her coffeeshop early one morning. But danger is looming for Nico, when magic meets theatre and her friend Nozomi Toujou gets too far into her part.

Clear, cold night, smell of snow drifting in as lightly as the clouds drifted across the low crescent moon. Maki Nishikino, hands in the pockets of her peacoat, stared up, sniffing the air, ears alert for any change in the after midnight city soundscape.

It wasn’t so much about the tail or the ears or the claws or the howl. Very low levels of bloodlust. Practically cute fangs that just dig a little into the underlip. Nothing like B horror movies, at least the nights she remembered. The nights Maki Nishikino wandered after midnight and remembered had an edge of daring, the glowing tease of a thrill, an innervation that sharpened everything: sound, taste, smell … each extending Maki’s awareness like the hairs raised and poised on her arms.

There it was. Maki ended up this street far more than she’d care to admit, on a quiet corner half a block from a late night coffee shop. Tonight’s barista was the draw, a musky smell mixed with peach, a tantalizing hint of latent magic and flair of vanilla. Maki had never actually wandered into the coffee shop, she had nerved herself to walk by the window maybe twice, sneaking a peek at a petite, pretty woman with lush sable hair and crimson eyes quick to catch any glances. She was womanning the counter tonight, and Maki could feel the moon acutely suddenly, a crescent edge of dare slicing through inaction. Howl, Maki thought, free the air in her lungs, stretch out her arms into the dark, reach for something, anything.

Her ears picked up a low grumble. The barista.

“I will cut the next person who orders anything more complicated than an espresso.”

Maki’s sense of mischief pricked suddenly, along with her ears. With a skip, she strode toward the shop. She threw open the door, chime banging dissonantly, and watched with amusement as the barista jumped. Maki grinned. The crimson eyes narrowed suspiciously, then the woman forced a perky smile on her face.

“Welcome to Cup o’.”

Maki scanned the menu quickly. “Extra Large Rainbow Espresso Mocha Iceberg with exactly 2 and ¼ scoops of ice.”

“It’s 14 degrees outside,” the barista gritted out with a shiver.

Maki’s grin got goofier. “Okay, then three scoops of ice exactly.” Maki leaned against a post and grinned, flashing a bit of fang.

The barista shrugged with a bounce of her hair and pulled a cup off the stack. Maki focused on her name plate. Nico.

Maki crossed her arms over her chest. Nico was watching her, and Maki enjoyed the attention. “Aren’t you going to cut me?” Maki asked in her sweetest voice.

Nico stopped writing on the cup. “What?”

“I heard you before I came in. That’s a complicated drink. Aren’t you going to cut me?”

Nico put both her hands down on the counter, leaning forward. Maki echoed her movement. Nico seemed to be sniffing the air, her eyes staring into Maki’s, who was trying not to glance down.

“Are you drunk?” Nico asked.

“Nope.”

“Masochist?”

“Nope.”

“Sadist?” There was a quick wink, which startled Maki.

“N … no …”

Nico turned away, putting the weirdly purple, light blue and brown drink together much more quickly than Maki expected. “$8.27”

Maki reached into her jeans, hoping she had cash in her wallet. Nico grabbed the grubby $10 bill and pushed the drink Maki-ward, turning abruptly, leaving Maki staring in surprise at her back.

Maki picked up her drink, confused, as Nico took her phone out of her pocket and started swiping through screens, oblivious to Maki. The silence was as eerie and as cold as Maki’s slightly glowing drink. She took a sip. Icy and weird tingled on her tongue. Too sweet. She should have just ordered an espresso. Did she have enough cash for a plain cup of coffee? Wait. She’d never gotten her change.

“You owe me $1.80.”

Nico held her phone behind her back, screen toward Maki, who leaned over the counter. Maki read the screenshot: 20. To refuse to recognize socially; to shun ostentatiously.

Maki barked a laugh, and Nico half turned, quirking an eyebrow.

“Dog?”

Maki shrugged. “Can you keep the $1.80 and get me a coffee. Please?” Maki leaned her elbows on the counter, hands propping her chin, letting her eyes go wide and needy.

“It’s $1.73 and don’t you tip?” Nico grumbled.

Maki doubled down on the eyes, sensing Nico’s wavering. Nico placed a cup in front of Maki, a small cup, and filled it barely halfway. “Decaf.”

Maki inhaled, fancy flavors swirling and tickling her olfactory curiosity. “Liar.”

Nico, arms crossed over her chest, had watched Maki curiously as she sniffed. “Definitely dog.”

“Woof.” Maki winked.

Nico picked up a cleaning rag. “All the weirdos come in at this hour …”

“Don’t you get spooked?” Maki wondered, swirling the coffee around her mouth before swallowing.

“I can take care of myself. Probably better than you, Puppy Eyes,” Nico laughed. “Plus Sergeant Alvarez stops in a few times each night. And she’s cute.”

Maki sat at the counter so she could continue to watch Nico, swirling her coffee and savoring the way the caramel and whisky tones blended with Nico’s peach and vanilla musk. Nico worked efficiently, humming, occasionally glancing quickly at Maki, but not interrupting her workflow.

“I’m a student.” Maki felt fidgety as Nico’s humming seem to take on tactile qualities.

“Didn’t ask.” Nico snapped her rag.

“Oh.” Maki felt her lips turn down into a pout, as if Nico had turned away uncaring from a gift.

Nico refilled Maki’s cup, to the half point again, shaking her head. “What’s your name, Pouting Puppy Eyes?”

“Maki.” And why did she sound so earnest, Maki thought as she heard herself. Maybe if she got back up and leaned, perhaps winked, she could instead sound mysterious and cool. What good was a lunatic edge if you turned into earnest, completely harmless insomniac when you finally got brave enough to talk to a girl.

“Maki,” Nico repeated, slowly. “Coffee, black, student. Got it.” Nico gave Maki’s hand a quick shove. “Now get out of here before Sergeant Alvaraz makes her rounds.”

Maki pulled her hand back, surprised by the contact. Nico looked worried, checking to see if she’d jostled Maki’s cup. “Did I splash you?”

Concern. And her eyes so close. And the hand right back, softly caressing Maki’s. And so close.

“Maki? Are you okay?” And the voice got softer too, with the undertones that had been twisting through the humming. Maki gulped.

“I’m fine.” She pulled her hand back. “Long night. I’ll leave you to the sergeant.”

Maki sensed that Nico too was suddenly having trouble finding words. “Just wait a minute. I’ll close up and drive you home. You seem kind of punchy.”

Maki nodded, suddenly tired. Nico bustled off, and Maki stared down into her cup, dangerous lures drowned, no silver edge calling, a gentle hum replacing the thrum of excitement. Moonset.

Nico opened her door, trying to be quiet. She should have been at work for another couple of hours yet. It had been one of her stranger nights. She took the late shift twice a week most weeks, three times during exam weeks. She didn’t have to solo often.

Umi Sonoda, most reliable roommate in existence, shuffled into the hallway, alert. Fortunately, she hadn’t picked up her kendo sword to confront a potential intruder, Nico thought. That had been one sure way to scare off a clingy nonpotential girlfriend.

“You’re home early.” Umi yawned, rubbing the sleeve of her blue pinstripe pajamas. “Is everything all right?”

Nico nodded. “Sorry Nico woke you, Umi. Just decided to have an early night.”

Umi’s stare didn’t waver. The golden eyes never registered curiosity, Nico had decided, just unrelenting belief that you would eventually assuage all concerns Umi might have.

“Let Nico get us coffee.” Nico headed for their kitchen, Umi following in her adorable blue whale slippers. Such a mix of serious and cute, Nico thought, Kotori had done well.

“So?” Umi sat at the table, deciding not to be impassive for once. Interrogation would get her back to bed sooner. Something about tonight had been unsettling anyway, she’d never been fully asleep or she wouldn’t have heard Nico’s return.

“Just a girl.” Nico had her back to Umi and stayed busy, making it easier to downplay the effect the amethyst-eyed, leggy redhead had had on her.

Umi knew Nico very well after six months of living together and nudged, “A girl you like …?”

Nico sighed and turned, holding her coffee mug against her chest. “Cute. Flirty. Maybe. She seemed smart too, but a little weird.” Nico tapped the mug with her thumb. “Then she crashed like a someone who been studying for 72 hours straight, and I drove her home.”

“That was very civic of you.” Umi stretched, debating if she was hungry enough for a snack. She watched Nico’s body language, red eyes worried, hands fidgety, tongue curled over her lip, refusing to make eye contact. Long story tells. “Please hand me the popcorn.”

Nico reached behind her and grabbed the bag, tossing it to Umi. “There was a vibe.”

Umi snorted. “A vibe? You’ve been spending too much time with Nozomi. Next you’ll be divining the future from coffee grounds.”

Nico snorted and stared into her mug, one hand making circular passes over it. “The great Nico Ni sees a late morning for one of unerring aim. And a quick breakfast for one who chooses wisely to sleep through her alarm before rehearsal.”

“Sounds accurate.” Umi munched on a pinch of popcorn. “Now about this vibe?”

Nico put the mug down. “She was cute, all right. And seemed like she might be interested. But skittish, like Nico was dangerous. And Nico is nothing but cute and fluffy, like a bunny. No fangs.” Nico paused, remembering Maki biting shyly down into her underlip, the tip of a canine visible. Shouldn’t that only be adorable in felines?

Umi chewed rather than comment. Kotori’s pushes to be more open aside, Umi found in was best to say nothing in the face of disagreement with Nico. It led to fewer complaints from the neighbors about Nico’s volume.

“Anyway, Nico can catch up on her sleep now. So that’s a good thing,” Nico decided, uncharacteristically heading for her bedroom without rinsing the mug.

“You know where she lives …” Umi let the sentence linger.

“She knows where I work.” That was it, Nico decided, that was the right choice. Leave it up to the redhead. Maki had been so out of it during the car ride, she might not even remember Nico taking her home. And that would be odd to explain. And Nico didn’t want to add any more odd to the feeling she got when she thought about Maki. “Good night, Umi. Sorry I woke you up.”

“Good morning, Nico. I am always available if anything concerns you.” Umi’s voice was warm comfort. And she was always available; Nico was glad she’d decided to take a costume design class, which led to meeting Kotori Minami, which led to sharing an apartment with Kotori’s nice but reclusive girlfriend, as opposed to Honoka Kousaka, Kotori’s nice but center of the social universe girlfriend. Honoka and Kotori lived together, Umi claimed she could never study in any room next to Honoka. Nico’s reaction was “hey, if it works for them,” and a few grumpy hours of girlfriend envy, especially on cold nights.

A/N Well, there I was happily IdolPunking, but my big summer project started, and once again, my mental bandwidth is too full of other things. So that’s on a necessary pause while I tame a Shrew.I wrote a haiku and the middle line screamed ‘this is a great title.’ I’ve always had the urge to write a werewolf NicoMaki and there’s a full moon so my impulse control is shot. I may just throw every trope I know into this to distract myself from actors so apologies in advance. I’m going to shoot for a weekly posting schedule.Of course, there’s a playlist, this one’s still a work in progress so drop suggestions in the comments, if you will. https://www.youtube.com/playlist?list=PLko9fiFcKQ06g5h7pWPIBBoPNHtMi7sgN Haiku for the curious: Deep still sky, moonlight Casual lunacy calls Wander Howl Dark DawnThanks for reading.

#nicomaki #love live #yazawa nico #nishikino maki #honokotoumi #sonoda umi #werewolf #casual lunacy

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dinneratsheilas · 5 years

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Lighter-Than-Air 3 Layer Chocolate Cake (Passover Desserts Never Tasted So Good)

I first made this luscious rich chocolate cake which truly is lighter than air for Valentine’s Day. For V-Day I also dipped some strawberries in chocolate.

I was testing desserts to make for an upcoming class I held last week on Passover Desserts...The tag line being...

Some say Passover desserts are boring and tasteless...Sheila will share the recipes and techniques to make several Passover desserts so delicious you will want to serve them any time of the year!

The thing about desserts for Passover is you are not to use regular flour or the normal leavening agents such as baking powder or baking soda.

This can prove to be very challenging. Many recipes call for egg whites to be beaten until stiff and then folded gently into the batter to aid in the rising. This also is a technique which does take some practice to master.

Potato starch, almond flour, and matzo cake meal are also used in many recipes to replace regular flour.

Sponge cakes are very popular at Passover, and I make my mom’s extremely light Passover Lemon Sponge Cake every year. You can find that recipe here.

But I wanted something a bit more spectacular for this demo, and after sampling this cake decided it definitely is a dessert one would want to make any day of the year! (And the cake batter only includes three ingredients)!

Here are a few photos from the day of the class....

Below is the recipe which I adapted to make three layers instead of four from Smitten Kitchen’s blog.

Lighter-Than-Air-Three Layer Chocolate Cake (adapted from Lighter-Than-Air-Chocolate Cake from Smitten Kitchen’s Blog)

To make three 9-inch cake layers:

9 ounces dark or bittersweet chocolate, chopped (I like Trader Joe’s “Pound Plus Dark Chocolate with 54% cocoa solids)

4 and 1/2 tablespoons water

9 large eggs, separated, at room temperature

1 cup superfine sugar (I use Baker’s superfine sugar)

3/8 teaspoon salt

1 tablespoon plus 1 and 1/2 teaspoon Dutch-process unsweetened cocoa powder ( I use Guirardell brand)

For filling:

2 cups heavy cream

6 tablespoons confectioners’ sugar, sifted

2 tablespoons pure vanilla extract

(Note: options: 3 tablespoons Grand Marnier, 3 tablespoons Cognac and 1 teaspoon vanilla, 3 tablespoons cocoa and 1 teaspoon vanilla or 4 teaspoons instant-espresso powder or instant-coffee granules dissolved in 4 teaspoons water plus 1 teaspoon vanilla)

Procedure:

Make cake layers:

Preheat oven to 350 degrees F. Grease or spray with non-stick baking spray the three 9-inch round cake pans and line the bottoms with parchment cut out to fit the bottoms. Spray or grease lightly the parchment paper as well.

Melt the chopped chocolate with the water in a small heavy saucepan over very low heat, stirring until completely smooth. Cool to lukewarm.

Beat egg yolks, 1/2 cup of the sugar, and salt in a large bowl with an electric mixer until thick and pale, about 5 minutes in a standing mixer or about 8 minutes with a hand-held mixer.

Fold in the melted chocolate until blended.

In another clean large bowl, beat the egg whites with cleaned beaters until they just hold soft peaks.

Gradually add the remaining 1/2 cup sugar and beat until the whites just hold stiff peaks.

Fold 1/3 of the whites into the melted chocolate mixture to lighten, then fold in the remaining whites gently but thoroughly.

Spread the batter evenly over three baking pans and bake until puffed and top is dry to the touch, 15 to 18 minutes, rotating cakes between racks and if necessary, loosen edges with a knife.

When cool, sift cocoa powder over the top of cake layers and place a piece of waxed paper over the top of the pans.

Place a baking sheet over the paper and invert the cake onto it, gently pulling off the parchment lining.

Place the layers in the freezer for about an hour, until they are firm enough to be carefully lifted without breaking.

Make filling:

Beat cream with the confectioner’s sugar and vanilla (or optional flavorings, see note above) with cleaned beaters (or whisk attachment if using a standing mixer) until it just holds stiff peaks.

Fill and stack cake:

Bring the first cake layer out of freezer and arrange on serving platter, cocoa side down. Spread 1/3 of the filling evenly over the cake.

Bring the next cake layer out of the freezer, placing it gently over the filling, again cocoa side down. Spread with another 1/3 of the cream.

Repeat this process with the last layer, and whipped cream. (you may have some extra whipped cream ).

Keep the cake in the refrigerator until you are ready to serve it. Two hours should be more than enough to assure the layers are no longer frozen.

Garnish with grated chocolate, chocolate curls, and/or raspberries.

Another dessert which made the cut for this demo included my Pavlova. This is a large meringue nest filled with sweetened vanilla whipped cream and fresh fruit.

It makes a beautiful presentation, but is easier to make than you might think.. You can leave it in the oven overnight...ready to fill the next day!

The crunchy, marshmallowy meringue, creamy whipped cream and fresh fruit is a winning combination!

...and finally I included my Chocolate Raspberry Dreams, a brownie base with a layer of cream cheese, a layer of raspberry jam, and topped off with a dark chocolate glaze.

Baked in a 13 by 9-inch pan it makes a large quantity.. They can be cut into bars or smaller squares, and freeze well.

The brownie base calls for 1/2 cup of Passover chocolate macaroons. In the past I had used the store-bought macaroons which come in the tins. (and, to be kind, are not very flavorful).

This time I decided to make my own chocolate macaroons. Here is the recipe for the Double Chocolate Coconut Macaroons that went into these yummy bars.

These macaroons are wonderful with bits of dark chocolate throughout . I will be making these year round, but I have to say they made the Chocolate Raspberry Dreams even more delicious!

One recipe will give you the 1/2 cup needed for the Chocolate Raspberry Dreams, with plenty of macaroons left over. They can also be frozen.

Double Chocolate Coconut Macaroons (Yvonne Ruperti, Serious Eats)

Ingredients

7 ounces bittersweet or dark chocolate, chopped, divided

2/3 cup granulated sugar

1/4 cup cocoa powder

3 large egg whites

1/4 teaspoon salt

1 teaspoon vanilla extract

1/4 teaspoon coconut extract

2 and 1/2 cups sweetened flaked coconut

Directions

In the microwave or in a bowl set over pan of barely simmering water, melt 5 ounces chocolate until smooth. cool slightly.

In a large bowl. whisk sugar with cocoa till combined. Whisk in egg whites, salt, vanilla, and coconut extract.

Whisk in chocolate mixture til smooth.

Fold in coconut and remaining 2 ounces of chopped chocolate.

Chill until firm enough to scoop, about 30 minutes.

Adjust oven rack to upper-middle position and lower-middle position. Preheat to 350 degrees F .

Line two baking sheets with parchment paper or a non-stick baking liner. If using parchment, lightly grease.

Using scoop or tablespoon, portion batter by two tablespoons each, spacing evenly onto pans (about 8 cookies per pan). Gently form into mounds.

Bake until set and center doesn’t look raw, 13 to 15 minutes. Let cookies cool on pan 10 minutes, then transfer to wire rack to cool.

The class was a great success, and I am happy to say many who attended plan to make some or all of the recipes they took home with them.

Everyone was able to taste everything, and some took goody bags home. Let’s just say everyone’s sweet tooth was more than satisfied that day!

#dessert #cakes #cookies #Passover #Passover desserts

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detoxnearme · 6 years

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Breakfast Alcoholic Drink

Contents

Written for english

Your favorite keurig iced the

Could get involved with

Will you be ordering a rum and coke at the bar tonight or a small glass of white wine? Here, FEMAIL reveals the hidden amount of sugar contained in your alcoholic drink.

Drinks are on us at Sugar Bay Barbados, all day, every day. Serving premium alcoholic and non-alcoholic beverages, visit any of our five all-inclusive bars.

Nonalcoholic drink recipes, from a cucumber cooler to an emerald palmer.

For younger guests and those who prefer nonalcoholic beverages, serve any one of these delicious drinks for a refreshing alternative.

Healthy pina colada shake recipe that contains oats and taste just like a pina colada! Great breakfast shake or protein shake.

Get great ideas for delicious non-alcoholic summer cocktails, including fizzy fruit drinks, iced tea and more.

Definition of drink written for english Language Learners from the Merriam-Webster Learner's Dictionary with audio pronunciations, usage examples, and count/noncount ...

Every leisurely brunch deserves a good cocktail. These classic daytime drinks are light, refreshing, and will pair well with any brunch spread.

Pink Non Alcoholic Drinks Contents Non alcoholic pina Liquor for mixed These easy-to-make ornaments Showed that deaths Alcoholic and african coffee drinks and Iced coffee flavor over two A 5-star recipe for Pink Party Punch made with … non alcoholic pina … It’s considered to be fairly flavorless which makes it a great liquor for mixed drinks. The top Aboriginal Alcoholism Statistics Contents And new zealand law Cbc investigates indigenous women nearly Aboriginal people and And african coffee drinks and These easy-to-make ornaments A survey of death certificates over a four-year period showed that deaths among Native Americans due to alcohol are about four times as common as in the general US … Dec 16, 2009 · Aboriginal Alcoholic Iced Coffee Contents Brew your favorite keurig iced the whipped cream and Vary alcoholic and african Coffee drinks and recipe information. Coffee term descriptions and illustrations. Coffee brewing and espresso terms and information. Coffee term descriptions and illustrations. brew your favorite keurig iced coffee flavor over two scoops of vanilla ice cream instead of ice for THE Alcoholic Snow Cones Contents Vary alcoholic and African fruit slush Contents quite tasty! the Party fruit punch recipe! sweet Fast use bac states have I’m not a fan of snow cones or slushies either and it is because of the artificial fruit flavour but these I could get involved with. Delicious. Assemble these easy-to-make ornaments, stockings, gifts, plus Non Alcoholic German Beer Contents

The following post Breakfast Alcoholic Drink was originally published to https://detoxnear.me/

from DetoxNear.me - Feed https://www.detoxnear.me/breakfast-alcoholic-drink/

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instantdeerlover · 4 years

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The Best Ice Cream In Seattle added to Google Docs

The Best Ice Cream In Seattle

Summer is… different this year. But at least one thing is the same: ice cream is still delicious. And while places aren’t giving out free samples anymore, that just means you can get it faster, and you won’t be annoying everyone with your fifth taste of salty caramel. Ice cream makes everything feel better, even a global pandemic. You can probably use some right now, and these are the 15 best places to get it.

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plus more restaurant intel you won't find anywhere else. ATL ATX BOS CHI LDN LA MIA NYC PHL SF SEA DC Subscribe Smart move. Excellent information will arrive in your inbox soon. Do you have friends and family who also eat food? Enter their emails below and we’ll make sure they’re eating well. (Don’t worry, we won’t subscribe them to our newsletter - they can do that themselves.) Help Your Friends No Thanks Well done. You’re a good person. All good. We still like you. Want to quickly find restaurants on the go? Download The Infatuation app. THE SPOTS Salt & Straw $ $ $ $ Ice Cream in Capitol Hill $$$$ 714 E Pike St Ste A

Usually, we like to think we’re cooler than Portland (because we are), but they did a valiant thing by bringing us Salt & Straw. This is the best ice cream in Seattle. Whether you’re keeping it simple with the chocolate gooey brownie flavor, or going completely off the rails with chevre marionberry habanero, everything here is something you want to eat. There’s one location in Capitol Hill and one in Ballard, and the lines at both are always ridiculous but worth it.

Frankie & Jo's $ $ $ $ Capitol Hill $$$$ 1010 E Union St

If Salt & Straw didn’t exist, Frankie & Jo’s would serve the best ice cream in Seattle. This 100% vegan and gluten-free shop is proof that great frozen desserts don’t need dairy. Every flavor here delivers, from the fermented “creme fraiche” with a berry swirl and cubes of lemon cake to salty chocolate tahini cookie dough. There are even some that contain ingredients you’d find on a camping trip, like pine needles and charcoal. Get it all scooped on a homemade maple oat waffle cone, and don’t be surprised if you go on to choose this place over others that use actual milk and cream. We do all the time.

Husky Deli $ $ $ $ Sandwiches , Ice Cream in West Seattle $$$$ 4721 California Ave SW

Husky Deli has been a West Seattle staple for more than 80 years, and with good reason. Their ice cream is perfectly creamy but also light, and there’s a ton of variety - you can get peppermint, caramel pecan fudge, Kona coffee rum, and blackberry cheesecake (good luck deciding on a flavor). They also have Oreo, chocolate Oreo, mint Oreo, and coffee Oreo flavors. Talk about getting your priorities straight.

Old School Frozen Custard $ $ $ $ Cafe/Bakery in Capitol Hill $$$$ 1316 E Pike St

If you’re looking for a place to really go all out, Old School Frozen Custard is where you want to be. Their custard - churned fresh all the time - is extremely rich, and available in chocolate, vanilla, and a couple of other rotating options (we like the matcha and mint chip when they’re available). Pick a flavor and then decide between a sundae, concrete, cone, or homemade cookie sandwich. There’s no wrong choice, unless you don’t get hot fudge.

Parfait $ $ $ $ Ice Cream in Ballard $$$$ 2034 NW 56th St

When we eat ice cream at Parfait, we feel really good inside. It probably has something to do with the fact that everything’s homemade, down to the Oreo-style cookies in the coffee-steeped flavor, peanut butter cups in the dark chocolate, or the herbs they grow themselves for the spearmint stracciatella. But if you can only get one flavor here, it has to be the one that’s sweetened only with local honey. It’s like taking a big bite out of a honeycomb without the risk of getting stung by a bee.

Laina’s Handcrafted Ice Cream $$$$

Operating out of The Stone House Cafe in Rainier Valley, Laina’s is our newest favorite ice cream spot, and not just because they have a bunch of outdoor seating where you can stare out longingly at Lake Washington. More importantly, their small-batch ice cream is just straight-up delicious - especially the dairy-free ube (made with coconut milk) that’s got a super creamy consistency. We’ve also combined scoops of their peanut butter and mixed berry, which ends up tasting like a frozen PB&J. No white bread of course.

Molly Moon's Homemade Ice Cream $ $ $ $ Capitol Hill $$$$ 917 E Pine St

We all know how your relationship with Molly Moon’s goes. You stroll past and catch the scent of hot waffle cones wafting across the block, something inside of you snaps, and you immediately hang a sharp turn inside and order a triple scoop. Whether or not it was originally your intention to eat some ice cream, we think you made a good decision, because a trip to Molly Moon’s is a Seattle rite of passage. Their flavors focus on local products, like organic Washington peppermint, lavender harvested from the Olympic peninsula, and chocolate spun with melted Theo bars. Look out for seasonal options that usually taste even better than the mainstays - like salted toffee, or vegan cherry chocolate chunk.

Little Coney $ $ $ $ American , Burgers , Ice Cream in Ballard $$$$ 8003 Seaview Ave NW

Maybe you’re not interested in ice cream made with freshly-picked garden herbs or real fruit scooped into a griddled housemade waffle cone. Sometimes you just need artificial chocolate and vanilla soft serve pumped into a cake cone from a box. For that specific-but-necessary situation, Little Coney is the place. You can count on a reliable, creamy cone of soft serve by the beach. Maybe with sprinkles if you’re feeling wild.

Sweet Alchemy Ice Cream $ $ $ $ Ice Cream in University District $$$$ 4301 University Way NE

If there were ice cream shops as good as Sweet Alchemy near every college campus, nobody would graduate. This University District spot has flavors like makgeolli, smoked chocolate, and Persian rose, and some even have housemade cakes and cookie doughs mixed in. Our favorite is the “Jitter Bars,” which is overloaded with caramel and homemade espresso shortbread (something we could have used a whole lot more of in college).

Cupcake Royale $ $ $ $ Cafe/Bakery , Ice Cream in Capitol Hill $$$$ 1111 E Pike St

Cupcake Royale makes some of the best cupcakes in the city. So logically, when you crumble said cupcakes into custard mix and freeze it, you’re going to get some of the city’s best ice cream, too. Like buttermilk blended with red velvet cake, and a salted caramel ice cream that’s heavy on the salt (in a good way) but also on the dark chocolate cake. Bonus points if you get the aforementioned ice cream scooped on top of an actual cupcake, which is a thing they allow people to do here.

The Cookie Counter $ $ $ $ Cafe/Bakery in Greenwood $$$$ 7415 Greenwood Ave N

The Cookie Counter earns its spot on our guide not only because the interior looks like a kindergarten classroom for unicorns, but also because of how convincing the vegan ice cream here is in mimicking one made with dairy. Go ahead and smush the (very delicious) mint chip and chocolate scoops in a huge waffle cone, and we’d truly never know the difference. Pair all that with their homemade fudgy brownie if you’re in the mood for a sundae.

Gelatiamo $ $ $ $ Ice Cream in Downtown $$$$ 1400 3rd Ave

This is the best gelato shop in Seattle, and the closest you’ll come to replicating what you ate on your trip to Rome last year. The flavors are all great, from stracciatella to rice - which tastes like the best rice pudding you’ve ever had, but frozen, and without any cinnamon or rum.

Street Treats $ $ $ $ Ice Cream in Central District $$$$ 2407 E Union St Unit C

Street Treats is a food truck serving homemade ice cream, cookies, and frozen bars. Everything is made from scratch, and it’s highly likely that your ice cream sandwich will involve ridiculously good chocolate chip cookies fresh from the oven.

Hot Cakes Hot Cakes $ $ $ $ American , Cafe/Bakery , Ice Cream , Dessert in Capitol Hill $$$$ 1650 E Olive Way

Not many spots in Seattle have soft serve to begin with, and even fewer offer the option to dip their ice cream. Thankfully, we have Hot Cakes - a molten cake bakery with locations in Ballard and Capitol Hill. Trust us, the fudgy lava cakes are great, but you’re really here for the soft serve, dipped in magic shell made from their smoked chocolate chips. It’s kind of campfire-y, not overly-sweet, and gets along really well with the creamy vanilla.

D’Ambrosio Gelato $ $ $ $ Ice Cream in Ballard $$$$ 5339 Ballard Ave NW

The gelato at D’Ambrosio is so good that you’ll find it in Italian restaurants that don’t feel like making their own. They use local ingredients, like Fremont Brewing Company beer (in the chocolate porter flavor), and the D’Ambrosio space doubles as an espresso bar in case you want an affogato. No matter what, you’ll want a scoop of the biscotti flavor.

via The Infatuation Feed https://www.theinfatuation.com/seattle/guides/best-ice-cream-seattle Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://trello.com/userhuongsen

Created August 1, 2020 at 03:42AM /huong sen View Google Doc Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://drive.google.com/drive/folders/1xa6sRugRZk4MDSyctcqusGYBv1lXYkrF

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oovitus · 5 years

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Vegan Cashew Espresso Truffles

Tis the season for all things sweet.

Last year at this time, I was savoring dark chocolate pear cake and whipping up loaf after loaf of braided challah. That’s what I’d like to be doing right now, too, but I’ve found that baking isn’t a treat when it’s squeezed into my busy weekends these days. What cooking time I do have goes to meal prep, which isn’t exactly festive, but it is a part of keeping me well fed through the DI, which has been a source of strength, comfort, and pleasure.

Still, I’m not about to forgo holiday treat-making entirely. The trick is to find a treat that’s as easy as it is rewarding, and these vegan cashew espresso truffles are it.

I made these over the weekend, and I still can’t believe how easy they were. I got my inspiration from an Ina Garten recipe, using cashew milk in place of regular dairy and simplifying things a lot.

All you need to prepare the recipe is dark chocolate (I used 70%, but you could use 65% for slightly a sweeter version, 80% for something intense), vanilla, espresso, and a little sugar (I used coconut) if you wish. Pour hot milk over the chocolate, stir till everything’s melted, and stick your bowl in the fridge for 2 hours. As soon as the mixture is firm, you can roll the truffles in cocoa powder, and dessert is ready. I can’t think of an easier indulgence, and since the recipe makes a ton (intentionally, though you can half it), it’s perfect for a vegan dessert platter or for edible gifting.

I shared the truffles with my coworkers on Monday, and we all agreed that, while chocolate has a starring role in the recipe, it’s the espresso that makes everything sing. And the espresso I used was supplied by the awesome folks at Trade Coffee Co.—a personalized coffee delivery service that matches home coffee lovers with ethically sourced, seasonal coffees from trusted farmers and producers.

Sure, home cooked food and good nutrition has been helping me through the DI. But let’s be honest: a very solid portion of my internship survival is thanks to caffeination. I’m a total coffee nerd; I love coffee-making so much that I’ve often traveled with a hand grinder and an Aeropress, and my morning pour over routine is generally what gets me out of bed. Much as I rely on coffee to function/wake up/think/do, I also love it for its own sake.

The fun thing about testing Trade Coffee is that the company helped me to discover new roasts that fit my tastes. When you sign up with Trade, you take a cool quiz that matches you with a bag (and you can keep trying new coffees as you go). I got to taste a light roast from NYC’s own Irving Farm, an awesome dark roast from Stumptown, and—for this dessert—an espresso from Sightglass. It was such a pleasure to grind, brew, and savor these different beans.

I ground the Sightglass Crown Point espresso finely for the truffles; you could use any finely ground espresso you’ve got, or you could use instant espresso if you prefer. I’ll be coming back to this bag for homemade lattes, mochas, and such; one thing I learned when making the recipe itself is that, if you add a few tablespoons of the truffle mixture to hot milk, you’ve got a killer mocha hot chocolate on your hands 🙂

I loved working with Trade, and I appreciate the care and consciousness that the company pours into the sourcing process. Plus, all of the coffee delivered is roasted to order. It was such a fun collaboration that I plan to subscribe (you can choose a cycle for coffee delivery, which for me at the moment will be…short). In the meantime, I can get a little caffeine delivery through these wonderful, rich, and creamy vegan truffles.

Vegan Cashew Espresso Truffles

5.0 from 1 reviews

Recipe type: dessert

Cuisine: vegan, gluten free, soy free, tree nut free option

Author: Gena Hamshaw

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Serves: 60 truffles (recipe can be halved)

Ingredients

1 lb dark chocolate (I use 70%), chopped

1½ tablespoons finely ground espresso or instant espresso

1 teaspoon vanilla extract

Pinch sea salt (1/8 teaspoon or so)

1-2 tablespoons coconut sugar (optional, but I like the touch of extra sweetness)

1 cup cashew milk (substitute another non-dairy milk of choice)

Dark cocoa powder, for rolling (or chopped nuts or shredded coconut)

Instructions

Place the chocolate, espresso, vanilla, salt, and sugar into a large mixing bowl. Heat the cashew milk to a gentle simmer/low boil. Pour the milk over the chocolate. Stir until the mixture is fully melted and glossy smooth.

Place the bowl in a fridge for 2 hours. Using an ice cream scoop, scoop up enough chocolate mixture to roll into a 1-inch ball. Roll the ball in cocoa powder (you could also use chopped nuts or coconut). Serve.

3.5.3251

A lot about this holiday season is unusual for me: no tree, no trimmings in my apartment, more-frugal-than-usual gift-giving, no time to bake. But the spirit of Christmas is very much alive in me, from listening to carols on my commute to the simple wreath hanging over my dining table to all of the tenderness I feel in my heart for my patients these days.

And, even if my oven mitts are a little lonely right now, there are sweets. And these are very sweet indeed.

Huge thanks to Trade Coffee for the chance to discover new roasters and new beans—and for the gift of an awesome holiday treat. Hope you enjoy the truffles, too, and see you this weekend for the weekly roundup!

This post is sponsored by Trade Coffee. All opinions are my own, and I love this company (and its love of coffee)!

The post Vegan Cashew Espresso Truffles appeared first on The Full Helping.

Vegan Cashew Espresso Truffles published first on

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coldjellyfishpaper-blog · 6 years

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Weight Loss Patches To Loose Weight

Nobel Garcinia Review

youtube

Gourmet coffee retailers know what their customers want. It's there duty. If they didn't know how to better reach their customers, they would miss on their chunk of $18 billion spent annually on coffee and coffee products. Absolutely not one coffee fits every drinker. The hho booster did, the coffee industry would be boring and lack attention. Everyone would drink a slightly watered down coffee around decaf and regular. Thank goodness that all coffee drinkers enjoy a slightly different espresso. Of all the coffee types, perhaps probably the most unique and rare may be the coffee green specialty vegetable. This rarity is none the less tasty, but much less well known or as popular. However, as coffee lovers grow more finicky and more demanding, perhaps one of the easiest in order to go is to go green. Focus Plus Multi-Vitamins - You may well the primary advantages of the brain boosting ingredient, alpha-GPC, as well as energy and organ support from highly effective press release vitamins and minerals. One of this good parts about Amino Energy is that often the caffeine used comes from Green Tea, and Green Coffee extracts which has to offer us really the natural benefits from each plant. Now don't get confused when studying the label; it says 160mg of caffeine per 2 scoops, so you can just begin the process of with 1 scoop enable your stim intake down until sense more hot. The small scoop sizes are nice touch because the device allows us to really customize the amount we in order to be take. It offers a good size dose amino acids; not only to accelerate your recovery, but improve your stamina as well. Along with Beta Alanine, Citrulline, along with ingredients noted for their performance enhancing properties and assets. In addition, determine how much time the supply will last by dividing the quantity of capsules on the inside bottle the actual number of capsules may need to adopt each work day. It's imperative liposuction costs the labels to exactly what you're getting and how much time it final. An unhappy and stressful person will gain weight faster than a happy and anxiety free person. Surely your body doesn't care about it when tend to be stressed. However, in today's busy and competitive world it is challenging to forgo the stress-o-meter. Well, do not want worry, because Garcinia Cambogia supplements provides rid laptop or computer. It will leave you feeling contented and energetic with raised amount of serotonin. So, go ahead an experience a stress free life! Now to be able to go gaga and pull up to nearby Starbucks to secure a taste test, get solid! You won't find anything near cupping quality in the green great. You have to check out a quality independent bistro or roaster of gourmet coffee dried beans. Most of these places are neighborhood independent coffee house. And in case you drink your coffee black you are ready to advance! You can really pick the flavor profiles of any coffee whenever drink it in its natural state. If you are one to drown your brew in cream and sugar or are a vanilla latte junkie Garcinia Cambogia forget about it! You won't taste definitely not sugar. Drowning the coffee will not let natural flavors participate in and savored. The supplement that was applied in the trial was called AcaiBurn. It was chosen over others since it's the well known Acai berry product and includes the largest consumer reach, extending by the US to Canada, Europe, Australia perfectly as South America, despite the new berries being readily available there. [2] Hemmerle, H et al., Chlorogenic acid and synthetic chlorogenic acid derivatives: novel inhibitors of hepatic glucose-6-phosphate translocase. Arch Biochem Biophys, '97. 339(2): p 315-22.

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brajeshupadhyay · 4 years

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Whipped Coffee Alternatives: These 5 Coffee Drink Recipes Are Better

We spoke to baristas, roasters and coffee experts from around the globe to tell us about the at-home coffee drinks they’re making these days. They recommended a mix of iced and hot drinks with flavors ranging from salted maple and cinnamon to fudge and coconut. The best news is that you probably already have the necessary ingredients at home, and you don’t need any fancy equipment.

Put down the dalgona coffee and start enjoying these coffee drinks instead.

Salted Maple Iced Coffee With Sweet Cream

Spill The Beans

Maple syrup isn’t just for pancakes anymore (though it’s also still for pancakes, don’t you dare forget it). Connor Nerat, head barista at San Diego’s coffee and bagel shop Spill The Beans, knows this well. “If you’re looking for an easy, at-home coffee sweetener, maple syrup is one of the best!” Nerat said. “And not only do most of us have maple syrup on hand, but the flavor pairs exceptionally well with coffee. Plus, you can create a quick and easy sweet cream by combining heavy cream, a touch of salt and some additional maple syrup.”

Salted Maple Iced Coffee with Sweet Cream

1. Using your preferred method, brew a strong batch of coffee. For best results, chill in the fridge for up to 24 hours prior to use.

2. Pour coffee over ice, leaving about an inch of room from the top of the glass.

3. Stir in 1 teaspoon of maple syrup.

4. Add heavy cream, salt and the rest of the maple syrup into a small container with a lid. (Mason jars or Tupperware work great.) Secure lid and shake until the cream thickens.

5. Pour desired amount of sweet cream over iced coffee.

6. Finish with a dash of cinnamon to taste.

Espresso Shakerato

Courtesy of Asser Christensen

Who doesn’t love an airy layer of foam on top of their latte? Here’s a secret: You can still get one, even if you run out of milk. And with only two ingredients! “If you want to make something that looks almost as impressive as dalgona coffee (while tasting much better!), the Espresso Shakerato is an excellent choice,” specialty coffee expert Asser Christensen said. “It has a thick and foamy head similar to nitro coffee.”

2 shots of espresso

1 teaspoon sugar

1. Prepare a double shot of espresso.

2. Add a teaspoon of sugar. Stir until dissolved.

3. Add espresso/sugar mixture to a shaker with four ice cubes.

4. Shake for 30 seconds. Strain into a chilled martini glass.

Liquid Fudge

Founders Coffee

We have the ideal recipe for anyone who misses ordering mochas at their local coffee shop. “This is a super easy drink to make with ingredients you have around the house, and it tastes like a cup of liquid fudge,” said Brittney Riskus, general manager of Las Vegas’ Founders Coffee. “It’s perfect for a quarantine day pick-me-up.” Caffeine and chocolate in one easy drink? Sign us up.

12 ounce cup of hot coffee

1 tablespoon sweetened condensed milk

1 teaspoon hot chocolate powder

Splash of milk

Dash of cinnamon (optional)

1. Brew a cup of very hot coffee (to makes sure the milk and cocoa powder melt into it). Stir together sweetened condensed milk and chocolate powder. Pour into cup of coffee.

2. Add splash of milk and sprinkle of cinnamon.

Coconut Cold Brew Horchata

Courtesy XO Espresso

The only thing better than waking up and making a coffee drink you love is waking up and enjoying a coffee drink without having to make a dang thing. Thanks to this recipe from Puja Lakhlani and David McLeannan, owners of Miami Beach’s XO Espresso, you can whip up this coffee-filled play on a horchata in a blender once and then enjoy it all week long.

Coconut Cold Brew Horchata

13 ounces coconut milk

2 cups coconut water

1 tablespoon ground cinnamon

1 tablespoon vanilla extract

1 can sweetened condensed milk

1/2 cup water

6 cups cold brew coffee

1. Add all ingredients except cold brew to a blender and blend until smooth.

2. Add a scoop of ice to a 12-ounce glass, fill half with cold brew and half with horchata mixture.

3. Sprinkle with cinnamon and sip to enjoy!

Quick Iced Latte With All Your Leftover Instant Coffee

Courtesy of First Ascent Coffee

Should you have some instant coffee left over from experimenting with dalgona coffee, try this recipe from Ali Drucker, the founder of First Ascent Coffee Roasters in Crested Butte, Colorado. The key is finding a Mason jar or a coffee mug with a lid. “Shake up this drink to create a frothy texture ― it’s almost like drinking an iced cappuccino with cold foam,” Drucker said.

Quick Iced Latte With All Your Leftover Instant Coffee

1. Stir instant coffee into oat milk. Add agave to taste.

2. Shake coffee and milk in a mason jar with ice.

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milenasanchezmk · 7 years

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7 Healthy Coffee Ideas for Every Primal Taste

Normally, I’m deep in the thick of nutritional research or other heady topics midweek. Today, not so much. I have coffee on the brain after trying a few new concoctions recently. As I’ve noted in the past, coffee is a welcome part of the Primal Blueprint. Unlike traditional paleo, there’s no conflict here. While living healthily and sleeping well mean I don’t depend on coffee for energy, I consider it a positive staple in my diet, not to mention a pleasant ritual in my day.

I’ve gone into extensive detail about the copious benefits—to overall health, to disease prevention, to cognitive function, even to fitness performance—in the past. Today, I’m all about the actual intake. There’s plenty to the why, but this post covers several Primal ways to enjoy it right now. Let’s dig in….

Mocha

Cacao nibs are loaded with polyphenols, and a great source of saturated and monounsaturated fat. Add coconut milk (or whole cream), plus a drizzle of coconut oil to smooth out the chocolate emulsion, and this dark chocolate mocha is brimming with healthy fats.

Ingredients

1/4 cup cacao nibs

1 cup coconut milk or whole cream

2 teaspoons melted coconut oil

Instructions

Bring coconut milk or whole cream to a simmer in a small pot. Turn off heat and add cacao nibs. Let steep 5 minutes.

Blend the cacao mixture and coconut oil in a blender on high speed until smooth and frothy, about 1 minute. Strain through a fine mesh strainer, pushing down on the solids to release the liquid. Add a sweetener if desired. Pour the cacao milk into hot coffee, or chill it before adding to iced coffee. The cacao milk will keep in the fridge for about 5 days.

Macadamia Cream

Macadamia nuts are sweet and buttery fat bombs. Blend ‘em up into smooth cream for a rich and fatty cup of coffee that also has delicious macadamia flavor.

Ingredients

2 tablespoons macadamia butter*

3 tablespoons hot water

Instructions

Whisk together macadamia butter and hot water until smooth. Pour into a fine mesh sieve placed over a bowl. Press down with a spoon to release the smooth and creamy liquid into the bowl and separate it from any grainy solids. Whisk the macadamia cream from the bowl into your hot coffee.

*To make macadamia butter, simply blend raw or toasted unsalted macadamia nuts in a food processor until very smooth

Tahini Coffee

The high-fat sesame paste called tahini turns into a surprisingly delicious keto-friendly dessert cream when whisked with molasses and whole cream. Eat it alone, or stir the cream into your coffee.

Ingredients

1 tablespoon tahini

1 teaspoon blackstrap molasses

2 tablespoons whole cream

Instructions

Whisk together tahini, molasses and cream until completely smooth. Whisk the tahini cream into your hot coffee (or, just eat it for dessert with a spoon).

Chai Golden Milk Coffee

This spiced coffee is anti-inflammatory and antioxidant-rich. Chai Golden Milk (named after the Indian tea and the addition of turmeric) is delicious in hot or cold coffee. It’s also delicious without coffee when you want an uplifting caffeine-free beverage.

Ingredients

1 cup coconut milk or whole cream

1/4 teaspoon ground turmeric

1 teaspoon freshly grated ginger or ¼ teaspoon ground ginger

¼ teaspoon ground cinnamon

¼ teaspoon ground cardamom

1 teaspoon coconut oil

Instructions

Whisk milk, turmeric, ginger, cinnamon, cardamom and coconut oil in a small saucepan or pot and bring to a simmer. Remove from heat and let steep 5 minutes. Strain though a fine mesh strainer to remove the grit. Add a sweetener if desired. Pour as much as you like into your hot coffee, or chill the spiced milk for iced coffee.

Egg Frappe

A frothy, iced coffee drink with a boost from whole eggs and antioxidant- rich spices.

Ingredients

5 ounces coffee, double strength* (use twice the amount of ground coffee you would normally use for 5 oz water) (150 ml)

3 pastured eggs, whole

1 teaspoon raw honey (5 ml)

1/4 teaspoon vanilla (1.25 ml)

1/4 teaspoon of salt (1.25 ml)

1/4 teaspoon cinnamon (1.25 ml)

1/8 teaspoon cardamom (a pinch)

1/8 teaspoon turmeric (a pinch)

1/8 teaspoon cream of tartar** (a pinch)

2 ounces coconut milk (60 ml)

1 1/2 cups ice (a large handful)

*The coffee is brewed at double strength so the flavor isn’t diluted when blended with ice.

**Cream of tartar is optional. It helps stabilize the egg whites and make the drink frothier.

Instructions

Let the coffee cool slightly, then whisk in the eggs. Cool in freezer for 10 minutes.

While the coffee is chilling, combine honey, vanilla, salt, cinnamon, cardamom, turmeric, cream of tartar, coconut milk and ice in the blender. Blend briefly, so the ice cubes are broken into small pieces.

Pour the chilled Primal egg coffee into the blender. Blend again for 30 seconds or so, until the ice is slushy and the top is frothy.

Egg Coffee

A delicious alternative to Bulletproof coffee, this smooth and creamy coffee drink is brimming with micronutrients.

Ingredients

1 cup (240 ml) coffee

2 pastured eggs

1 tsp sugar

Pinch of salt

Instructions

Beating the eggs together, whole, as if you were making scrambled eggs (or blend them). For a 1-cup dose of coffee, use two whole eggs. Once the eggs are beaten or blended, slowly drizzle in the coffee. You don’t want to cook the eggs. You want them to stay creamy. If you’re concerned about the avidin in the raw white, dump the coffee in to ensure maximal heat exposure. Otherwise, just drizzle.

A higher egg:coffee ratio (using a large shot of espresso, for example) for a stronger coffee flavor works well, too.

Add a little sweetener plus some salt to make the coffee taste like a liquified custard.

Vanilla Collagen Fuel Coffee

The sweet vanilla flavor and healing collagen found in Primal Kitchen® Collagen Fuel are a superior alternative to sugary, flavored coffee drinks.

Ingredients

5-8 ounces of brewed coffee

1 scoop of Vanilla Primal Kitchen Collagen Fuel

Instructions

Fill your mug about 1/4 the way with brewed coffee. Mix one scoop of Primal Kitchen Collagen Fuel well enough to make a paste. (I use Vanilla, but Chocolate would work well for a mocha flavor if you prefer.) Then fill the remainder of your mug with coffee. Stir well, and enjoy!

How to Make Cold Brew

Cold brew is all the rage and for good reason; it’s less acidic and has a bolder flavor than iced coffee, which can taste watered down or bitter. As opposed to iced coffee, which is brewed hot then chilled, cold brew is brewed in cold water. Buying cold brew from a coffee shop can be spendy. Luckily, it’s easy to make at home. Here’s how to make cold brew:

A ratio of 1 cup whole coffee beans to 4 1/2 cups water will give you a strong brew.

Don’t grind the beans too finely or they’ll cloud up the coffee. A coarse grind is better for cold brew.

Put the coarsely ground coffee beans in a glass pitcher, tall container, or coffee press. If using a pitcher or container, you’ll need cheesecloth to strain the grounds later.

Slowly pour in the 4 ½ cups cold water, gently stirring as you pour to moisten all the coffee grounds.

Lightly cover the container, or put the lid on the French press (don’t press it down). Let stand in the refrigerator 12 hours.

If using cheesecloth, line a fine mesh sieve with the cheesecloth and set the sieve over a large pitcher or deep container. Pour the coffee into the cheesecloth-lined sieve and give the water a few minutes to filter through the grounds.

If using a French press, simply press down the plunger and push the grounds to the bottom.

Once the grounds are separated from the coffee, your cold brew is done!

Cold brew keeps well for a week or more in the refrigerator.

Tip: Don’t want to dilute your cold brew at all? Make coffee ice cubes to float in your cup of cold brew.

That’s all for me, folks. I’ll wager many of you have your own creations to share. Offer your ideas and any questions on the board, and take care.

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watsonrodriquezie · 7 years