#Amaretto Flavored Coffee Beans | Explore Tumblr Posts and Blogs

katzkinder · 1 month

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Servamp headcanons, ice cream edition! Because my grandma got an ice cream maker and we’re all super eager to try it out but then she broke her back (she’s fine, don’t worry)

Mahiru: plain old vanilla. Misono introduced him to vanilla BEAN ice cream though and he’s feeling a little guilty about wanting to splurge a bit for the more expensive, creamier stuff… Kuro is an enabler and his encouragement is the only reason he’s still managing to resist. Just do it Mahi!

Kuro: Cookies and Cream is his favorite, but he’s also partial to cookie dough, or crumbled chocolate mint cookies as topping. He likes both the taste and the texture

Misono: chocolate lol. He’s predictable. His absolute favorite though are those ultra decadent brownie batter type of chocolate ice creams. Yknow the ones. Chocolate pieces, brownie bits, hot fudge swirl… He gets sick off the stuff easily though, so even though he loves it, self control is everything

Lily: vanilla bean with strawberry topping and cheese cake bites! He loves fresh strawberries in his desserts, and often he and Misono will trade bites if they’re getting flavor fatigue. Also very rich but the strawberry helps cuts through the sweetness

Tetsu: a Basic Boi who loves GariGariKun the most. Prefers popsicles over dairy treats. Yeah technically this isn’t ice cream but like. It’s the taste of summer and after bath refreshments. I’m not taking that from him

Hugh: vanilla with hot fudge sauce (and/or blood). He still prefers his chocolate parfaits, or better yet for this scenario, a milkshake

Licht: yknow those ultra sweet cotton candy flavors? If it’s ice cream by itself, he loves that. But if it’s a float, it’s gotta be vanilla in melon soda. If you take him to marble slab or similar place that lets you mix in a bunch of toppings, he will make a beeline for the gummy bears. Gets disappointed every time that they turn hard and unpleasant to eat, even though he already knows the outcome

Lawless: he has two favorites. Coffee bean (distinct from just plain coffee flavor) and moose tracks. I’m not sure what that’s called in other places? Basically it’s vanilla with peanut butter cups and fudge. Only goes for this when he’s depressed, if I’m honest. Otherwise it’s too sweet.

Mikuni: haagen daz amaretto almond crunch and their hojicha latte flavor. Forever sad that the former was limited edition and doesn’t make seasonal returns. It was absolutely perfect for his and jeje’s terrible Netflix movie nights (with the occasional appearance by johannes so they could make fun of the bad science together)

Jeje: since Mikuni only buys haagen daz (spoiled pretentious shit) he’s grateful they a rich pumpkin flavor that becomes available during autumn. He also really likes horchata milkshakes for the comforting taste of cinnamon.

Iduna: Tried butter pecan once and was hooked. The crunchiness of the pecans is her favorite part. It’s her go to for when Haagen Daz Creamy Vanilla Pudding flavor isn’t in season. Back home, though, it’s got to be the rather… Unique. Salty licorice flavor. She gave some to shuuhei one time just to watch him gag. She knows what she’s doing to that poor boy.

Freya: the simple freshness of strawberry ice cream is her guilty pleasure. She been thinking of making her own with an old hand churner. It would be fun, right? And it’s not like it would be difficult to get the ingredients she needs.

Nicco: Pistachio gelato, though he also enjoys the tartness and slight bitter aftertaste of limoncello flavor. He likes taking Ildio with him whenever there’s a new flavor he wants to try but isn’t sure he’ll like. Even if he doesn’t care for it, his servamp probably will. Does that make him mean?

Ildio: No preference as of yet. He’s still figuring this whole… Tasting your food thing out

Tsubaki: as expected, he loves matcha and red bean flavors. REALLY excited some of the Hagen daz hanamochi series is becoming a permanent flavor

Sakuya: rocky road. Sweet, crunchy, and a little bitter on the back end from the chocolate. Refuses to admit it but he also enjoys the hanamochi series. He’s stubborn. Whenever he wins a free popsicle he gives the stick to Mahiru, so inevitably when they hang out, that’s what he buys if they stop at the konbini, just for the chance to maybe earn some good boy points with his best friend and crush. And he thinks he’s subtle—

Reblog with your own headcanons! I love seeing what people add to my posts :3

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ubyr-babaj · 1 year

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Speaking of teas, 90% of the flavored coffees I've tried taste like soap too. Like "Irish Cream" flavored beans? Vanilla soap. "Gingerbread" beans? Cinnamon soap. "Amaretto"? Almond extract soap. Just buy some funky syrup set.

#I think there was like one brand of flavored coffee I actually liked #it was instant pumpkin spice coffee #but it was some imported expensive brand so #food #sanya

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rabbitcruiser · 7 months

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National Liqueur Day

Today we celebrate and imbibe liqueur, a distilled alcoholic beverage that is sweetened or blended with herbs, spices, flowers, nuts, cream, or fruits. The alcohol content of liqueur generally ranges from between 24 percent and 60 percent (48-120 U.S. proof) and is usually lower than that of liquor (spirits). Usually, the base spirit used to make liqueur is brandy. Liqueurs are not aged for very long, although their base spirit may be. But, there may be a resting stage to allow the flavors to blend together properly. In the United States, liqueurs are sometimes called cordials or schnapps. Technically, in the United States, the name schnapps only applies to brandies distilled from fermented fruits. Usually syrupy and sweet, liqueurs are used to make after-dinner drinks or are mixed with coffee. They may be drunk straight, poured over ice, or mixed. They are also commonly used to flavor desserts.

By 400 BC, fortified spirits were being made by the distillation of wine by the Egyptians and Greeks, who sweetened them with cinnamon and honey. These spirits were similar to today's liqueur and used ingredients that now are used to make mead. During the thirteenth century, European monks and alchemists improved upon the distillation process and created what we now would recognize as a liqueur. At the time it was mainly used for medical purposes. Today there are both generic liqueurs and proprietary liqueurs—those made by individual producers, often with a secret formula, with registered brand names. The following are some of the most common:

Generic:

Advocaat: cream liqueur.

Amaretto: almond flavor.

Apricot.

Crème d'ananas: flavored with pineapple.

Crème de cacao: flavored with cocoa and vanilla beans.

Crème de framboises: made with raspberries.

Crème de menthe: flavored with mint.

Crème de noyaux: almond-flavored; made with fruit pits; similar to amaretto.

Crème de violette: also known as parfait amour; contains oils from both violets and vanilla beans.

Kümmel: flavored with caraway seed.

Limoncello (Italy): lemon-flavored.

Sloe gin: flavored from the fruit of the blackthorn bush.

Triple sec: orange-flavored; colorless Curaçao.

Proprietary:

Baileys Irish Cream (Ireland): Irish whiskey and cream.

Bénédictine (France): first made in 1510; closely-guarded formula.

Campari (Italy): herbs and fruit.

Chartreuse (France): formula was developed in 1607; contains green and yellow plant liqueurs; spicy and aromatic flavors.

Cherry Heering (Denmark): cherry flavored.

Cointreau (France): proprietary blend of triple sec.

Crème Yvette (United States): violet flavor and color.

Curaçao: flavored from the dried peels of the green oranges from the island of Curaçao, located in the Caribbean Sea.

Danziger Goldwasser: spicy; contains tiny gold specks.

Drambuie (Britain/Scotland): Scotch whisky base; flavored with heather honey and herbs; made with a French formula that was brought to Scotland in 1745.

Forbidden Fruit (United States): brandy and grapefruit.

Grand Marnier (France): orange liqueur with cognac base; created in 1880; one of the most famous liqueurs of all time; Escoffier used it to make Crêpes Suzette; César Ritz was a fan of it and used it at his hotels.

Irish Mist (Ireland): made with Irish whiskey and honey; spicy.

Jägermeister (Germany).

Kahlúa (Mexico): coffee-flavored.

Liquore Galliano (Italy).

Midori (Japan): flavored with melon.

Sambuca (Italy): anise-flavored.

Strega (Italy).

Tia Maria (Jamaica): rum as base spirit; coffee-flavored.

Van der Hum (South Africa): spicy; aromatic.

How to Observe National Liqueur Day

Celebrate the day drinking liqueur. Use it to make an after-dinner drink, enjoy it straight, or pour it over ice. There are a countless amount of liqueurs and recipes that go with them that you could try. You could also use liqueurs to make a dessert. You could even use the day to learn how to make your own liqueurs. If you don't drink, you could still make or bake a dessert with liqueur for someone else, or try your hand at making homemade liqueur for a friend to try.

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strangemusictriumph · 2 years

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Organic Coffee Market - Forecast (2022-2027)

Organic Coffee Market size is estimated to reach $13.4 billion by 2027, growing at a CAGR of 8.3% during the forecast period 2022-2027. Coffee is one of the most popular beverages in the world, and the coffee bean is the second most traded commodity after petrol on the worldwide market. In more than 50 nations, more than 25 million farmers are involved in the production of coffee. Organic coffee is a popular beverage made without synthetic chemicals, pesticides, organic fertilizers, antibiotics, or growth hormones. Chlorogenic acid, fatty acids, flavanols, and catechins are amidst the numerous antioxidants discovered in them. The coffee beans utilized in the manufacturing of organic coffee are non-genetically modified organisms. Sustainability, renewable resources, and safeguarding the quality of the land, groundwater, and air are all priorities for the producers. Organic coffee has exploded in popularity in recent years, thanks to a shift in consumer preferences toward natural foods and sustainable lifestyles. One of the primary reasons driving market expansion is growing awareness of the advantages of organic foods and drinks throughout the world. Organic coffee has been shown to lessen cancer risk, lower cholesterol levels, increase immunity, aid weight reduction, and protect against neurological illnesses. It is also known to prevent large-scale cellular death by stabilizing damaging free radicals discovered in the human body.

The health benefits of organic coffee including antioxidants and the growing trend of on-the-go coffee drinking are set to drive the Organic Coffee Market. The surging promotional operations on social media platforms and other platforms, like the internet, television, and newspapers, distributing knowledge about the benefits of organic food are set to propel the growth of the Organic Coffee Market during the forecast period 2022-2027. This represents the Organic Coffee Industry Outlook.

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Report Coverage

The report: “Organic Coffee Market Forecast (2022-2027)", by Industry ARC covers an in-depth analysis of the following segments of the Organic Coffee Market.By Origin – Coffea Arabica and Coffea Canephora.

By Product Type – Fair Trade Coffee, Gourmet Coffee, Espresso Coffee, Coffee Pods and Others.By Roast – Light, Medium and Dark.

By Flavors - Chocolate And Caramel, Citrus And Floral, Almond, Amaretto, French Vanilla, Cinnamon and Others.By Packaging Type - Stand-Up Pouches, Jars & Bottles, and Others.

By Application - Food And Beverages, Pharmaceutical, Cosmetic And Personal Care and Others.By Distribution Channel - Hypermarkets/Supermarkets, Departmental And Convenience Stores, Specialty Stores, Online Sales Channels and Others.

By Geography - North America (U.S, Canada and Mexico), Europe (Germany, France, UK, Italy, Spain, Russia and Rest of Europe), Asia-Pacific (China, Japan, South Korea, India, Australia & New Zealand, and Rest of Asia-Pacific), South America (Brazil, Argentina, Chile, Colombia, Rest of South America), and Rest Of The World (Middle East, Africa).

Key Takeaways

Geographically, North America (Organic Coffee Market) accounted for the highest revenue share in 2021 and it is poised to dominate the market over the period 2022-2027 owing to the heightening processing and packaging in building the market for any brand and the soaring demand of specific coffee brands like Kona Coffee from the large island of Hawaii in the North American region.

Organic Coffee Market growth is being driven by the surging inclination of consumers towards organic beverages and the proliferating application of organic coffee in vegan baking, confectionery items, and personal care products. However, the heightening prices of organic food and beverages, soaring cost of production and operations, and shorter shelf life are some of the major factors hampering the growth of the Organic Coffee Market.

Organic Coffee Market Detailed Analysis on the Strength, Weakness, and Opportunities of the prominent players operating in the market will be provided in the Organic Coffee Market report.

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Organic Coffee Market Segment Analysis - By Application

The Organic Coffee Market based on the application can be further segmented into Food And Beverages, Pharmaceutical, Cosmetic and Personal Care, and Others. The Food And Beverages Segment held the largest market share in 2021. This growth is owing to the extensive application of organic coffee including antioxidants for confectionery and bakery products, direct intake, dairy products, smoothies, and shakes. With the quick adoption of western culture and expanding awareness of personal health, specifically among the younger generation in emerging countries, consumers are inclining more towards organic coffee including antioxidants. The kickoff of new organic coffee and coffee-associated assortments like cold coffee, cafe latte, and cappuccino appealing to an extensive audience is further propelling the growth of the Food And Beverages segment.

Furthermore, the Cosmetic And Personal Care segment is estimated to grow with the fastest CAGR of 9.8% during the forecast period 2022-2027 owing to the proliferating demand for organic flavored coffee in developed economies, the soaring development of cosmetic products including organic coffee with antioxidants and the surging awareness of the advantages of using coffee topically, like how it may help soothe, revitalize, cleanse, and smooth the skin.

Organic Coffee Market Segment Analysis - By Distribution Channel

The Organic Coffee Market based on distribution channels can be further segmented into Hypermarkets/Supermarkets, Departmental And Convenience Stores, Specialty Stores, Online Sales Channels, and Others. The Hypermarkets/Supermarkets Segment held the largest market share in 2021. This growth is owing to the supermarkets and hypermarkets being big retail shops that typically provide an assortment of retail product categories under one roof. In order to be accessible to clients, supermarkets are frequently placed near a residential neighborhoods. However, owing to a shortage of property near residential areas, the majority of supermarkets and hypermarket companies are expanding outside of the city. Walmart, Tesco, Aldi, Kroger, Carrefour, Whole Foods Market, and other major retailers have a substantial presence in the distribution of organic coffee. The shifting consumer tastes for low-calorie and sugar-free products have prompted many businesses to keep a surplus of organic coffee including antioxidants on hand which is further propelling the growth of this segment.

Furthermore, the Departmental And Convenience Stores segment is estimated to grow with the fastest CAGR of 10.5% during the forecast period 2022-2027 owing to their low-volume purchase from manufacturers or suppliers, and smaller discounts typically offered by convenience stores when compared to hypermarkets, supermarkets, and internet businesses.

Organic Coffee Market Segment Analysis - By Geography

The Organic Coffee Market based on geography can be further segmented into North America, Europe, Asia-Pacific, South America, and the Rest of the World. North America (Organic Coffee Market) held the largest share with 36% of the overall market in 2021. The growth of this region is owing to the rising demand for organic products, alterations in the dietary patterns, and growth of organic farming methods to cater to the demand for organic food attributed to the alarming rate of diseases in the North American region. The rising consumer awareness of the health benefits associated with the consumption of organic coffee including antioxidants over conventional coffee and Mexico, being one of the largest coffee-producing countries in the world, according to the National Coffee Association, U.S., are further propelling the growth of the Organic Coffee Market in the North American region.

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Organic Coffee Market Drivers

Rise In The Consumption Of Healthy And Organic Foods Is Driving The Market Growth

The expansion of the organic coffee market is anticipated to be driven by an increase in the consumption of healthy and organic foods involving organic coffee including antioxidants, owing to the many advantages associated with these products. Synthetic and dangerous fertilizers, pesticides, herbicides, growth hormones, genetic engineering, artificial preservatives, flavors, and colors are not used in organic coffee manufacturing. The utilization of the USDA Organic seal signifies a product is at least 95 percent organic unless 100% organic is particularized. Coffee is a single-constituent product. Therefore, a bag of organic coffee is 100 percent organic beans. Organic drinks, according to Café Altura, an organic coffee business in the U.S., lower the risk of cardiovascular disease and heart failure, lower cholesterol, cut the risk of Type 2 diabetes, and boost the body's immunity. The rise in the consumption of healthy and organic foods is therefore fuelling the growth of the Organic Coffee Market during the forecast period 2022-2027.

Soaring Recognition Of Cafes Across The World Is Fuelling The Market Growth

Café culture and the habit of socializing at cafés has grown in popularity among urban youngsters. The rise in the number of food service outlets is being fuelled by an increase in the number of people moving to cities and a significant white-collar demographic. Various coffee shops, specialty coffee shops, and quick-service restaurants (QSRs) have sprung up to cater to various tastes and preferences for various varieties of fresh coffee. Coffee makers will have various branding options as the number of coffee-themed eateries grows. Consumers seek out premium coffee foods including antioxidants at coffee-themed eateries, prompting them to seek them out at retail outlets. Leading coffeehouse chains like Starbucks, Costa, and Barista are expanding into new markets. As per Coffee Shop Industry Statistics And Trends on brandongaille.com, the international business for these chains provide growth opportunities like Starbucks owning 5,500 international coffee shop locations. The increased recognition of malls and shopping centers has prompted players to make significant investments in coffee distribution through these venues. The soaring recognition of cafes across the world is therefore fuelling the growth of the Organic Coffee Market during the forecast period 2022-2027.

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Organic Coffee Market Challenges

Prices Of The Raw Materials Are High Enough To Limit The Market Growth

The high cost of organic coffee is predicted to stifle the growth of the Organic Coffee Market in the forthcoming future. Organic coffee is typically 20% more expensive than ordinary coffee. Organic coffee is grown using natural fertilizers and pesticides, which raises the overall cost of production. Furthermore, the procedure of acquiring organic certification and inspection is expensive, resulting in an additional cost of roughly 10-15% higher than regular coffee. The expenses of certification and inspection are difficult to estimate since they are dependent on the kind and intensity of conventional farming techniques prior to conversion to organic agriculture. As a result, the high cost of manufacturing and certification raises the cost of organic coffee. These issues are hampering the growth of the Organic Coffee Market.

Organic Coffee Industry Outlook:

Product launches, mergers and acquisitions, joint ventures, and geographical expansions are key strategies adopted by players in the Organic Coffee Market. The Organic Coffee top 10 companies are:

Complete Coffee Limited

Dr Pepper Snapple Group Inc. (Keurig Dr Pepper)

F S Gourmet Private Limited

Java Trading Co. LLC

Jim's Organic Coffee

Keurig Green Mountain, Inc.

Luigi Lavazza S.p.A.

Nestle S.A.

Rogers Family Company

Starbucks Corporation

For more Food and Beverage Market reports, please click here

#Organic Coffee Market price #Organic Coffee Market size #Organic Coffee Market trends #Organic Coffee Market analysis #Organic Coffee Market share #Coffee

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beanbagcoffiee · 1 month

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Savor the Blend: Crafting Exquisite Recipes for Coffee Liquor.

Indulge in the delightful fusion of rich coffee essence and the velvety warmth of liquor with our meticulously curated collection of recipes. Elevate your evenings, gatherings, or moments of solitude with these tantalizing concoctions that promise to awaken your senses and tantalize your taste buds. From classic favorites to innovative blends, explore the art of crafting exquisite recipes for coffee liquor beverages that will leave a lasting impression.

Classic Espresso Martini: Begin your journey into the world of coffee liquor with the timeless elegance of the Espresso Martini. A harmonious marriage of vodka, coffee liquor, and freshly brewed espresso, this cocktail is a sophisticated symphony of flavors. Shake with ice and strain into a chilled martini glass, garnishing with coffee beans for a touch of visual flair.

Mocha White Russian: For a decadent twist on a beloved classic, indulge in the creamy richness of a Mocha White Russian. Combine vodka, coffee liquor, and cream over ice, then add a generous splash of chocolate syrup for a luscious mocha infusion. Stir gently to blend, creating a sumptuous libation that is as indulgent as it is irresistible.

Irish Coffee Delight: Transport yourself to the quaint cafes of Dublin with an Irish Coffee Delight. This comforting blend of Irish whiskey, freshly brewed coffee, brown sugar, and a dollop of whipped cream is the perfect companion for chilly evenings or leisurely brunches. Sip slowly and savor the cozy embrace of this timeless classic.

Coffee Old Fashioned: Rediscover the allure of a bygone era with a modern twist on the iconic Old Fashioned. Infuse bourbon with coffee beans for a rich, aromatic base, then sweeten with a hint of maple syrup and a dash of bitters. Serve over ice with a twist of orange peel, elevating the classic cocktail with a subtle yet satisfying coffee kick.

Café Amaretto Bliss: Delight your palate with the harmonious blend of amaretto and coffee liquor in a Café Amaretto Bliss. Combine equal parts of these luscious liqueurs over ice, then top with a splash of cream for a velvety finish. Garnish with a sprinkle of cocoa powder or shaved chocolate for an extra touch of indulgence.

Espresso Chocolate Martini: For the ultimate indulgence, treat yourself to an Espresso Chocolate Martini. Shake espresso vodka, coffee liquor, and chocolate liqueur with ice until perfectly chilled, then strain into a martini glass rimmed with cocoa powder. This luxurious libation is a decadent delight for chocolate and coffee lovers alike.

Coffee Cream Pie Cocktail: Channel the nostalgic charm of a classic dessert with a Coffee Cream Pie Cocktail. Blend coffee liquor, Irish cream, and vanilla vodka with a splash of milk and a drizzle of caramel syrup. Rim the glass with crushed graham crackers for a whimsical touch, evoking the irresistible allure of homemade pie.

Embark on a journey of sensory delight with our inspired recipes for coffee liquor beverages. Whether you're hosting a soirée, enjoying a quiet evening at home, or simply craving a moment of indulgence, these exquisite concoctions are sure to captivate your palate and leave you craving for more. Cheers to the art of crafting unforgettable libations that celebrate the timeless allure of coffee liquor.

#recipes for coffee liquor

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ellinapark · 10 months

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Flavored Coffee Market to Observe Strong Growth to Generate Massive Revenue in Coming Years

The Latest Released market study on Global Flavored Coffee market provides information and useful stats on market structure, size and trends. The report is intended to provide cutting-edge market intelligence and strategic insights to help decision makers take sound investment decisions and identify potential gaps and growth opportunities. Besides, the report also identifies and analyses changing dynamics, emerging trends along with essential drivers, challenges, opportunities and restraints in Flavored Coffee market. What’s keeping:

Mcdonalds (United States)

Starbucks (United States)

Kohana Coffee (United States)

Chameleon (United States)

High Brew (United States)

Caveman (United States)

Hawaii Coffee Company (United States)

New Orleans Coffee Co, Inc. (United States)

Lacas Coffee Company (United States)

Kraft Heinz (United States)

Keep Growing in the Market? Benchmark yourself with the strategic moves and latest Market Share and Sizing of Global Flavored Coffee market recently published by AMA Flavoured coffee is made by adding flavouring oils that are natural or synthetic to coffee beans. These coffee beans are coated with these compounds to enhance taste. The Natural flavouring oils are extracted from vanilla, cocoa beans (chocolate!), nuts and berries. In addition to this, spices like cinnamon and clove are also used in some flavoured coffees. After the coffee beans are roasted, the flavouring compounds are added.

The Flavored Coffee Market segments and Market Data Break Down 12334

On the geographical front, the market has been segregated into North America (the United States and Canada), Europe (Germany, France, the United Kingdom, Italy, Spain, Russia and others), Asia Pacific (China, Japan, India, South Korea, Australia, Indonesia and others), Latin America (Brazil, Mexico and others), and Middle East and Africa. What’s Trending in Market: Changing lifestyle of individuals

Introduction of new flavors such as Jamaican Rum, Pina Colada, Amaretto

Market Challenges: Lack of Manpower Required for the Production

Market Opportunities: Increased Disposable Income

Increasing Popularity of Flavoured Coffee

Highlights of Influencing Drivers: Increasing consumption of coffee across the world

Increased production of coffee in developing nations

Presented By

AMA Research & Media LLP

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flowercoffeebb · 2 years

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. New BEANS from our partner roaster COFFEE COUNTY @coffeecounty . 新しくアナエロビックプロセスのルワンダが入荷しました✋ ーーーーーー ◼︎ RWANDA Coko CWS - Anaerobic natural FLAVOR NOTE: Raisin, Blueberry, Apricot, Yorgurt, Cacao nibs, Amaretto, Honey, Thick body, Long aftertaste . VARIETY: Bourbon PROCESS: Anaerobic natural AREA: Baramba, Gakenke, Northern Province PRODUCER: Twongerekawa Coko ALTITUDE: 1800 - 2000 m . 　Coko CWSは、Twongerekawa Coko（共同組合）が所有する唯一の精製施設です。組合は12名（女性8名、男性4名）で経営されており、全員がプロフェッショナルのコーヒー栽培家です。彼らの使命は、地域に800人以上いる生産者の貧困を緩和することであり、特に女性に焦点を当てています。　彼らの経験と農学的背景から、従来の発酵方法ではなく、節水型のコロンビアの機械洗浄機を導入したり（施設は山の上に位置するため水は貴重なものとなりますが）自然に集められた山の水を活用した発酵工程を行うことで、現在は完全な有機栽培を実現しています。また生産改善トレーニングを実施することでそれぞれの小規模農家の収穫量を増やし、ウォッシングステーション周辺の小さな農園から300トンもの高品質なコーヒーチェリーを集められるまでになりました。　施設に集められたコーヒーチェリーは水を利用して未熟な実と過熟な実を取り除かれ欠点豆が除去されます。その後タンクに入れられ、96〜120時間かけ発酵を進められます（微生物により糖が分解されることで二酸化炭素とアルコールが発生し、圧力のかかる状況下におきます）。　そうして作られたこのコーヒーは、ブドウやブルーベリーといった紫色の果実を思わせるフレーバーに、アプリコットやヨーグルト、蜂蜜の甘さに加え、プロセス由来の発酵感がアマレットを思わせます。複雑で余韻の長い味わいをお楽しみ下さい。（COFFEE COUNTY） ➖➖➖➖➖ ☕️ Single Origin Coffee Line-up [Single O] 　T) KENYA Gatomboya Factory >>HD 　T) KENYA Gikirima factory >>HD 　T) ECUADOR Pichincha >>HD [Coffee County] 　T) COLOMBIA Finca El Tesoro - Pink Bourbon >>HD [Sommarlek Coffee] 　T) ETHIOPIA Foge WS >>HD . 　>>HD: for Hand drip 　>>ESP: for Espresso beverages Categories 　T) The Specialty ...Terroir 　C) Conceptual ...Sorting, Technology transfer 　N) New Wave ...Innovative approach 　S)) Special ...Winning lot, Top specialty ➖➖➖➖➖➖➖➖➖➖ FLOWER COFFEE / BREW BAR 　Weekday: 10:00 - 19:00 (ESP L.O. 18:45) 　Weekend & Holiday: 9:00 - 18:00 (ESP L.O. 17:45) 　店舗休: 10月: このあと休みなし、11月: 16, 22, 23, 30日 . 　※ 警戒レベル3以上の悪天が見込まれる場合には予報に沿って営業スケジュールを調整します（なるべく早く店頭張り紙、SNS、Googleにて情報発信します）ーーーーーーーーーー神奈川県茅ヶ崎市東海岸北1-7-23 雄三通り　🚃 JR茅ヶ崎駅歩8分　🚲 駐輪可 3台まで　🚗 駐停車不可（近隣駐車場をご利用ください、参考: 三井リパーク ¥200-/h）　🦠 店舗入口、SNSにある感染症対策を確認のうえご来店ください（外部環境を鑑みて適宜変化します） (FLOWER COFFEE / BREW BAR) https://www.instagram.com/p/Ck1o58eSnAT/?igshid=NGJjMDIxMWI=

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soliavenne · 3 years

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A Holiday Episode for The Sand Family: What Would Be Their Perfect Holiday Drink?

Alright ya’ll, this had been a running late holiday episode I was supposed to post a few days ago, but I just got to finish finalizing the recipes and the drawings the other day haha. Either way, here it goes!

Hope you enjoy! :)

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Temari starts off by finely chopping her pre-cooked, roasted and peeled chestnuts. She places the non-stick pan on medium low heat before pouring the chopped chestnuts in it, followed by the whole milk.

She then proceeds to chop the stick of vanilla bean into two pieces, takes 2/3 of it for the drink; with the remaining 1/3 of the stick to be set aside to flavor the whipped cream later. Temari splits the vanilla bean in half, lengthwise, and scrapes out the vanilla pulp inside and stirs it right into the simmering milk. The same step will be done later to the remaining vanilla bean. Temari prefers using vanilla bean instead of vanilla extract, as the vanilla extract contains unnecessary ingredients and tastes weaker compared to the vanilla bean itself.

Temari doesn’t like using ground cinnamon, as it doesn’t dissolve into the drink. To still have the cinnamon flavor, she throws in a small cinnamon stick into the milk.

Knowing from bad experience, Temari doesn’t leave the simmering milk unattended. She diligently scrapes the bottom of the pan every 1-2 minutes with a rubber spatula so it doesn’t form a film of milk solids that could burn if left neglected. She cracks up the heat a little to medium high to bring it to a boil. After so, Temari reduces the heat at the lowest setting to allow it to simmer, still stirring it occasionally for five minutes before taking it off the heat.

Temari likes using bittersweet chocolate instead of cocoa powder, as the butter content of chocolate allows for a richer taste. She chops the chocolate very finely to have it dissolve faster into the hot milk. Since bittersweet chocolate doesn’t taste as sweet, she adds two tablespoons of light brown sugar and stirs it to dissolve. After that, she takes out the cinnamon stick.

Temari prefers to blitz her hot chocolate in her high-speed blender as it allows her clean the counter and wash the utensils for the meantime as it blends. It leaves little to no trace of remaining chestnut pieces and usually results to a very smooth consistency.

After dividing the nutty, hot chocolate into her mugs and Shikamaru’s mug, she stirs in the Bourbon.

Temari prefers to whip her cold, heavy cream to a medium peak with a hand-held mixer alongside 2 tablespoons of confectioner’s sugar and the scraped vanilla bean from the left stick.

She tops off the drink with a healthy amount of sweetened, vanilla whipped cream, roughly chopped roasted walnuts (as expected), and a drizzle of her own chocolate sauce on to finish it off.

Bonus recipe:

Temari prefers homemade to store-bought if it doesn’t take much of her time to do it, one of the things she swaps for a homemade version is chocolate sauce, knowing it’s a one-pot no brainer recipe. So how does she do it?

Temari’s Homemade Chocolate Sauce

1) 1 ½ cups water

2) 1 ½ cups white sugar

3) 1 cup cocoa powder

4) 1 dash salt

5) 1 stick of vanilla bean.

Pour in the water, sugar, cocoa powder and salt into the pan and heat it over low heat. Stir the mixture constantly until it thickens up and comes to a simmer. Take it off the heat and then stir in the scraped vanilla bean. You can serve it warm, or make it in advance and store in a container into the fridge until ready to be served.

---

Kankuro gets cold easily, and he likes to be experimental at times with the food he eats. Hot chocolate with Tequila and a little kick of cayenne? Yep, you got him intrigued. He would certainly give it a shot.

Kankuro usually goes for whole milk, but he decides to go for full cream milk this time to balance off the taste of alcohol and spice perfectly. He does find it resulting to a thicker, decadent hot chocolate, which is something he’s not shy to indulge himself upon.

He prefers to use both parts of milk chocolate and semisweet chocolate. There are times where he opts to not add sugar at all due to the sugars present in his chosen types of chocolate, but if he’s feeling a little kick of a sweet tooth, he would use light brown sugar.

He starts off by finely chopping his chocolates and placing them onto the bowl. Last year, he thought he could chop it at the same time as he allows the milk to boil, but he ended up losing his concentration as he found joy in the sound of chocolate being chopped by his freshly-sharpened knife. The milk boiled over, and the panic had him throwing the chocolate into the scalded milk; with the weight of the chopping board tipping over the pot and resulting to a hot chocolate-less night. Never again. He knew better now. He learns the best after his own mistakes.

To make his favorite hot chocolate, pour in the milk, sugar, salt, ground cinnamon and cayenne pepper into the pot and heat it over medium low. As he only makes this once a year, specifically for the holiday as a sort of little tradition for himself as he dons his holiday sweater, Kankuro is extra mindful to scrape the bottom of the pot until it reaches a gentle boil. He reduces the heat to the lowest setting before pouring in his finely chopped chocolate from his fancy little glass bowl. After stirring it to dissolve, he removes it off the heat and then uses a ladle for extra precaution to transfer it to the mugs.

Stirs in the tequila into the hot chocolate.

Kankuro likes to top it off with a thin layer of store-bought whipped cream. He then sprinkles a small amount of roughly chopped milk chocolate to sweeten the cream, and pinch of cayenne for an interesting contrast.

Note: I forgot to add 1/4 teaspoon of cinnamon powder into the recipe image, but the recipe does call for it! I’m sorry for the error!

---

Gaara is not very keen on overly-indulgent, sweet drinks. Already thinking that chocolate is very rich itself, Gaara chooses to use low-fat milk. The lessened percentage of fat from his preferred type of milk is complemented by the butter content that the semisweet chocolate offers. The unsweetened cocoa powder packs in a deep, flavor of strong cocoa minus the fat content. This combination results to a less thicker form of hot chocolate, which Gaara prefers the most. To balance off the bitterness and the acidity, he adds a teaspoon of light brown sugar.

Same old step, Gaara combines the simple, yet the highest of quality products in his non-stick pan. Highest of quality meaning having it exposed less to commercialized practices, as Gaara opts to buy his commodities from Suna’s own, proud farmers as a form of his utmost support. Suna had propositioned to buy additional farmlands from Konohagakure, and their own agriculture business is now thriving for the better.

There are times where he visits the farmers himself, and they are more than happy to welcome their beloved Kazekage with an enormous feast of the freshest of their harvest. Gaara vowed to bring Shinki, Araya, and Yodo next time to introduce this practice he upholds in hopes of passing on the economical and moral importance of supporting their own people and own products to the next generation.

Since it is the holidays after all, he lets himself slide off a just a bit by topping his drink off with his own recipe of espresso whipped cream. It’s fairly simple, he whips the cold heavy whipping cream alongisde a small amount of vanilla bean and a teaspoon of instant espresso powder. It may come off as a surprise that he adds another shot of sugar into this as he wasn’t a person with a sweet tooth at all, but he does find that the molasses flavor of the brown sugar balances the concentrated caffeine flavor of the espresso perfectly.

He then proceeds to counter the sweetness from the brown sugar with a healthy sprinkle of sea salt on top, which Chojuro gave as a gift from the previous Five Kage meeting in hopes advertising it as an international product considering they were the ones who discovered it due to Kirikagure’s being surrounded by large bodies of seawater. It was still a new business, the Mizukage said with a chuckle, but the Kages, including Gaara himself, were intrigued and happy to try it.

---

Shikamaru loves coffee. It was what kept him going from the long, dragged afternoons spent in the office doing paperwork ever since he started working for the Sixth Hokage up to the Seventh Hokage. The holidays doesn’t faze him to try something entirely new, it’s got to have a punch of caffeine in it, no ifs, no buts. Alcohol and chocolate? Sounds great to indulge himself in once in a while, but the taste of coffee needs to roll familiarity in his tongue for him to enjoy it fully; so an alcohol-spiked mocha is the perfect stroke to tickle his spots.

It’s nothing too fancy, set up a kettle to boil water for the coffee later as he heats up the milk for the hot chocolate to a gentle boil on a very low heat so it’s less of a risk to burn in case he forgets to stir it now and then. Once it does, he tosses in the semisweet chocolate chips, as the whole chopping business thing was something he didn’t want to trouble himself with. Once fully melted and combined, he takes it off the heat.

Shikamaru then proceeds to dissolve the instant coffee powder and the light brown in the boiling hot cup of water.

The ratio he goes for is to fill the first 1/3 of the cup with hot chocolate, then other third of it with the fresh cup of hot coffee. He then stirs in the amaretto, and a tops it off with a thin layer of store-bought whipped cream or Temari’s leftover whipped cream if he runs out of the previous choice. A little dusting of sweetened cocoa powder for the taste and the aesthetic.

Enjoys his second round of Amaretto-spiked Mocha the best when Shikadai is already asleep upstairs, leaving him and Temari alone to accompany each other as they sit together in the couch, cuddled and laughing under the warm blanket as they savor the cold holiday night in Konohagakure together.

---

Shikadai would rather have a freezing milkshake than a hot chocolate because he doesn’t like waiting for the hot beverage to cool down as his mother and father had already gulped half of what they’re having.

Cookies and Cream milkshake was one of the specials that they only offered for the special milkshake month in Thunder Burger Restaurant during September. Since there was no way he could order it by the time the holidays arrive, he asked for Chocho and Inojin’s help to devise his own favorite milkshake recipe. Soon enough, he was able to perfect it; as approved by his own teammates, and Temari’s own highest standards.

Shikadai’s prefers to use skim milk, as he had discovered that the presence of egg yolks in his favorite french vanilla ice cream is what makes it creamier and richer than the usual vanilla ice cream. The lack of fat content in skim milk would balance off the french vanilla ice cream’s richness to prevent it from tasting too indulgent.

Shikadai allows the ice cream to soften up a bit to room temperature where it’s just a little melty. After that, he combines the ice cream, cold skim milk, half amount of the scraped vanilla bean, powdered sugar and chopped, seven pieces of oreo cookies into a high speed blender. He turns it off once he sees it is fully-blended.

He likes to drizzle the homemade chocolate sauce that his mother makes onto the milkshake glass, both for taste and aesthetic as a genetic nod to Shikamaru’s mentioned choice with the dusting of cocoa powder. One of his favorite parts in drinking this milkshake is whenever he uses his straw to scoop up the chocolate sauce that dribbled down onto the bottom of the glass.

Prefers to buy store-bought whipped cream to ease his job and just add the remaining half of the scraped vanilla bean to flavor it. He then proceeds to roughly crush 2 oreo cookies and mix it in with the vanilla-flavored whipped cream. After topping his milkshake with it, he likes to garnish it on top with a whole piece of oreo cookie.

---

Shinki’s disciplined behavior renders him uneasy in consuming so many indulgent foods in one night, considering every holiday within the Kazekage’s household had always been a feast. Braised stew and gizzard? Fine, everyone has their weakness, and he might find himself slipping up a little, but with his chosen drink, he would like to tone it down a bit.

Shinki’s health consciousness encourages him to try different healthier alternatives of the popular foods they consume on a daily basis. His latest endeavor was focused on the swelling trend of plant-based milks in the market. He studied the differences between a plant-based milk and regular milk, and he found notable information that he once shared with Gaara over dinner. Gaara smiled at Shinki’s interesting thought, and was now intrigued as well to try it, urging Shinki furthermore to give it a shot.

He went home once, paperbags filled with different cartons of different types of milk. He poured each one of it into small glasses for a taste test. Apart from the difference in the tastes, he also discovered that there were certain milks he thought would pair the best with a specific function. He liked oat milk the best if they are paired with cereal, and the notable creaminess and less nuttier taste of cashew milk paired well with coffee.

Coconut milk was better off for dishes where you naturally expect it to have a “coconutty” taste, since it was distinctly overpowering. Soy milk on the other hand… was an acquired taste for Shinki.

Now that he has the background information as to how it is supposed to taste like, he knew that he would increase its chances of being entirely healthy by making it himself. He wasn’t sure about it at first though, as he would opt to buy it if the recipe calls for professional skills and labor, but once he discovered how easy it was to make by the time he read the recipes Gaara printed for him, he was undeniably excited despite how stoic he looks like on the outside. If you look in close enough, you would see a curt, small smile on his lips.

Out of all the attempts of making almond, oat and cashew milk at home, Shinki found himself favoring cashew milk than the other two. Almond milk required straining it with a nut bag, and tasted prevalently nuttier, oat milk on the other hand ended rather a little slimy. Cashew milk was the easiest, as he didn’t need to do the extra job of straining it, and it resulted to a perfectly creamy milk with with a subtle, nutty note that goes well with his usual go-to drinks, such as coffee and tea. It was his perfect choice.

He might not make it as often as he wants to, but on the holidays, he makes it a day in advance prior to making his reverse whipped coffee.

Shinki pours in the overnight-soaked, softened raw cashews into the high-speed blender, alongside water, Gaara’s favorite sea salt, and the vanilla bean. Shinki likes to use preserved, pitted dates as a sweetener as it also offers another depth of flavor into the milk. He then starts it off by blending in low speed, and then cracking it up to a higher setting until it is fully smooth.

Shinki has his own labeled jar for his homemade cashew milk. To give it another depth of flavor, Shinki likes to throw in two small pieces of cinnamon sticks into the empty jar prior to filling it in with the cashew milk, allowing it to steep the spice’s flavor slowly as it stores in the fridge.

The next night, Shinki starts off by putting in the instant coffee powder, sugar, and hot water into a medium sized bowl. Shinki used to do it on the coffee mug itself, but the found out that it took longer to thicken up due to the lack of air circulation within the small area of the mug. He scrapes the bowl clean using a rubber spatula as he transfers the whipped coffee into his mug.

He then proceeds to heat up his cashew-milk to a gentle boil alongside one piece of cinnamon stick. Shinki leaves the other to steep in further into the left cashew milk. Shinki uses a fine mesh sieve to strain some small pieces of cinnamon from the stick as he would prefer the coffee to be thoroughly smooth.

The aeriated, whipped coffee adds a natural foam on top of the coffee. Shinki doesn’t like to add further garnishes.

Likes to keep it bitter and less sweet because he’s secretly eyeing the dark chocolate cake Gaara only buys during the holidays for later consumption.

---

Bonus recipes to try from Araya and Yodo!

---

A happy, happy holidays to all of you lovely people! :)

#temari #kankuro #gaara #sand siblings #shikamaru #shikadai #shinki #shikatema #gaara of the desert #suna no gaara #araya #yodo #team shinki

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shepherds-of-haven · 3 years

Note

What flavors ice cream would the ROs be? Love your game!

Great question! I actually answered it here, but I got so much blowback for implying that Trouble would either be or enjoy bacon ice cream that I’ve decided to revise my answers, two years later! 😄

Blade: dark chocolate

Trouble: salted caramel

Tallys: mint chocolate chip

Shery: butterscotch or cake batter

Riel: matcha/green tea

Chase: coffee/java chip or cookies and cream

Halek: Tahitian vanilla bean or peppermint white chocolate

Red: amaretto or hazelnut or dulce de leche

Ayla: peanut butter chocolate or key lime pie

Briony: strawberry or peaches and cream or cherry almond vanilla

Lavinet: white chocolate raspberry or lavender and honey

Mimir: blackberry vodka or black cherry

Caine: cookie dough or funfetti

Prihine: whiskey and praline

Croelle: chili hot chocolate ice cream

#i had to commit crimes against dessert somehow #Shepherds of Haven #all characters #ice cream #flavor #flavors #anon

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jub3r7 · 2 years

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isampling chocolates!

“Giandujot ferrero” pronounced john doo ya fur-eh-row, the texture of the hazelnut cream really shines through. caramel leonardo - nutty praline gives it a crunch, followed by an upswing of sweetness from the caramel and finally rounded out by the milk chocolate chocolate sonetto (soh-net-oh) - wowie. that’s not powdered sugar on top, it’s grated white chocolate. the hazelnut and almond bits through the creamy milk chocolate blend into a unique, delicious flavor while the sweetness smacks you in the face (if you sample normally sweetened chocolate you’re already used to this.) milk cupola (koo-puh-luh) - remember those round chocolates from barnes and nobles that were amazing when you were a little kid? it’s similar to that but like, instead of a liquid center you’ve got a milk chocolate moose filling for an amazing texture, and a rich yet delicate taste. the dark chocolate barely drizzled on top adds to the flavor in the perfect way (im kind of a fan of dark chocolate) dark opera - the description says it’s inspired by the intensely enjoyable experience of an italian opera, so evidently it’s gonna be clear that a sheer amount of work went into something actually relatively boring. okhay oky i love dark chocolate i take back what i said. it’s got cocoa shavings on top and it’s got hazelnut crunch and it’s rich and sweet. I forgot that dark chocolate doesn’t necessarily mean less sweet, just means more of the original cocoa flavor that it derives from.

coffee maestria - idc if anyone pronounces this wrong, they just gave up using english words and assumes people reading the guide that came with the chocolate already knows italian. anyway! taste is like a chocolate covered coffee bean

caramel intenso - dark chocolate covering a liquid caramel center that makes me feel alive

white opera - crispy yummy white choclate

biancoretti - I don’t even know what I just ate but I’m filled with wonders

oh it was amaretto

dark cupola - im ready fo the dark cupola. i have eaten the dark cupola. it good.

#i had coffee earlier and im a little out of it

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brewedbalanceroasters · 4 months

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Almond Bliss with every sip of Amaretto Flavored Coffee Beans by Brewed Balance Roasters

Indulge in Brewed Balance Roasters' Amaretto Flavored Coffee Beans, a medium roast sensation for almond enthusiasts. Savor the sweet allure of organic, pure Arabica beans farmed sustainably. Immerse your senses in the delightful magic of freshly made, aromatic perfection, ensuring a smile with every sip.

#Amaretto Flavored Coffee Beans #Amaretto Flavored Coffee #Gourmet origin and flavored coffe beans #gourmet flavored coffee online #chocolate flavored coffee beans #flavored coffee beans for sale #whole bean flavored coffee #flavored coffee beans online #wholesale flavored coffee beans #cafe don pablo subtle earth gourmet coffee #gourmet coffee beans online #pumpkin spice flavored coffee #pumpkin spice flavored coffee creamer #pumpkin spice flavored coffee beans #Midnight Awakening Dark Roast #Roasted Guatemalan Coffee Beans #Hazelnut Haven Flavored Coffee #Mexican Hot Chocolate

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niuniente · 5 years

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I love ice cream and it is the only thing I miss a lot - and eat at times when I shouldn’t. Especially when I’m traveling and can get new flavors and flavor combinations.

Here’s a list of the unusual flavors + combinations I have had so far, excluding the traditional strawberry-vanilla, mint-chocolate etc.

salmiakki / ammonium chloride

licorice

cactus+pear

vanilla with orange jam

brandy hazelnut

Bailey’s

whiskey

rum-raisin

green tea / matcha

roasted tea

roasted milk tea with cookie crumble

apple pie with apple jam

blueberry pie

cinnamon roll

carrot cake

blue cheese + licorice

sake

Switz milk chocolate-rum-raisin-almonds

chocobanana

strawberry + basil

caramel-cashew

strawberrycake

marshmallow

cookie dough

mascarpone cheese

strawberrycake Oreo

peanutbutter

cherry flower

strawberry-cactus

combinations of sorbet + ice cream

mango-melon

sweet potato

pumpkin pie

yuzu

amanatsu (Japanese citrus fruit)

tiramisu

latte machiato / coffee

tar (from wood)

blueberry + cardamom

different non-dairy ice creams made from soy, oat, corn and rice

roasted soy beans / kinako

caramel-waffle

maple syrup

pistachio

raspberry+white chocolate

vanilla-cherry-chocolate chips

pine

lemon pie

blueberry + rye

raspberry + chili + salmiakki

lemon + licorice

lingonberry - caramel

black currant

mud cake

Finnish Spoon cookies + raspberry jam

raspberry + salmiakki (ammonium chloride)

cloudberry

coconut

pumpkin

walnut

German Spekulatius Christmas cookie

cashew milk-berries-caramel cookie

salted caramel brownie

blueberry - white chocolate

mango - chocolate

sugar root

azuki red bean

milkcream

gingerbread

gingerbread + blue cheese

pear marmelade + vanilla

fig + white chocolate

lemon pound cake + white chocolate

Japanese pumpkin

mascarpone-berry

mascarpone-banana

peach

apple

chestnut

vanilla-grape

pistachio-milk

purple sweet potato pie

passion mojito

raspberry cheesecake

bounty killer

orange-ginger

cherry-yogurt

Twix-chocolate bar

mint Oreo

orange

Royal Milk tea

Ruby chocolate

White chocolate + passion fruit

soft orange cake

licorice-mint

ginger-vanilla

mochi-chocolate

mochi-mango

mochi-coconut

strawberry-rhubarb

Tosca bun (Finnish almond-sugar roll)

Kinder Bueno (official)

saffron-honey-caramel

Finnish Dacapo chocolate bar (rum-chocolate)

orange-chocolate brittle

Grapefruit-Salmiakki-Lemon sauce

Tangerine-Yogurt-White chocolate

blueberry-lavender

lemon-lime

Finnish Marianne candy

vanilla-cherry

fig-jogurt

bailey’s-caramel

pineapple-mojito (sorbet )

honeycomb-caramel

pannacotta-caramel

salty caramel-chocolate cookie

salty caramel- chocolate chip

Bailey’s ice-cream (official)

Bailey’s Strawberry & Cream (official)

chocolate-mango

blueberry muffin

honey + almond

lemon + ginger

dragonfruit + chocolate chip

yogurt

apricot

pomegranate

German apple strudel

Nutella

Quark-cherry

Quark-lime

Roasted butter fudge

Fruit Salmiakki

Sea salt - Caramel

Champagne-chocolate

Doughnut

Bubblegum

Black sesame - caramel

Lemon-white chocolate

Orange-Yoghurt

Beer

Kiwi

Cherry-Pavlova

Spruce

Cardamom-Hazelnut-Caramel-Gingerbread cookie dough

Blueberry-Cream

Strawberry-Cream

Blackberry-Strawberry-Blueberry-Raspberry-Cream

Mango-Raspberry

Roasted butter-salty caramel

Peach-vanilla-raspberry

Mango-white chocolate-coconut

Raspberry yogurt + chocolate

Chocolate-marshmallow

boysenberry + cheesecake

peach + vanilla

Popcorn-chocolate-caramel

Rhubarb-raspberry

Orange-soft cake (Jaffa cookie)

Hibiscus-yuzu-dragonfuit-yogurt (with white chocolate shavings)

mochi-salty caramel-blackcurrant

mochi-tropical fruits

Cream - Amaretto

Lime Raspberry

Sangria (vanilla-wine sherbet-wine &berry sauce)

Plum-Chocolate

Apple- Cheesecake

M&M (peanut butter - chocolate [yellow])

Ferrero Rocher

Banana-chocolate chip- caramel

Blackcurrant - Vanilla

#ice cream #niu's life #food

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innielove · 4 years

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tagged by @seungchris , thank you 💖

tagging: @hyunjinz @felixies @junjunies @realstraykids @chrisbangs @cosmic-jinnies (feel free to ignore this♡)

rules: bold the aesthetics you relate to and add twenty of your own aesthetic qualities for others to bold

soft

dark academia

edgy

seventies

preppy casual

cinanamon - steph

gold jewelry, slowdancing in the kitchen with a lover, sun on skin, red-tinted lip balm, lazy mornings, getting lost in foreign cities, scent of bakeries, high-waisted jeans, kissing someone’s neck, writing reminders on your wrist, sleeping in braids to have waves in the morning, growing an herb garden, gentle touches, sketches tucked between pages, flushed cheeks, tandem bikes, floating in a pool, vintage gold hand-mirror, deer grazing, softly singing while doing chores

jaesmintea - dia

naptimetea - helena

jeonginks

scxrlettwxtches

listening to a song and remembering the times you used to listen to it on repeat | imagining yourself living in any other life than the one you have now | crop tops and high waisted jeans | forgetting to smile but not actually being upset | nuzzling your face in the crook of their neck | back hugs when you’re stressed | turning in assignments 1 minute before they’re due | wanting a relationship but getting scared the moment you’re in one | pretending that you don’t care when inside you’re burning with doubts and fears | the sound of the evening waves as you lie on the sand | lying in your bed listening to your sad playlist | exhaustion but you can’t sleep | singing loudly when you’re the only one home | feeling safe and comfortable with that person in your life | knee high suede black boots with your black winter coat | comfort over appearance | writing essays at 2 am | creative peak from 1 am to 4 am | the one that always ends up walking in the back of a friend group

hyunsracha - sav!

lveletters

dnceracha - sydni

seungchris - tessa

innielove - vi

#listen...i have no idea #im just an anxious dumbass living on those 2 mentioned drinks #and when i say i cry easily i mean it #*tag game #really just feel free to ignore this sorry for bothering

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flavorbombmacarons · 4 years

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Flavorbomb Flavor List

Hi, and welcome! My name is Erin and I am a self-taught macaron baker and amateur flavorist. I’ll be creating an website soon, but in the meantime, I’ll let yall see my flavor list here.

All of my macarons can be custom colored and designed (shimmer dust, sprinkles, melting chocolate drizzle, fondant, etc.). If you have any ideas, don’t hesitate to ask me! I love making your dessert dreams materialize.

For custom orders, email [email protected], Text (904)233-2267, or DM @flavorbombmacarons at least two weeks in advance! I post my “booked thru”date on my IG as well as my upcoming events and boxes...but please shoot me a DM if you have any sort of questions about Flavorbomb (like whether you can squeeze in a custom order).

***Local Delivery upon request only. I am NOT a brick and mortar business and do not accept walk-ins.***

1001 Nights (Inspired by Ladurée’s Arabian Nights): vanilla, cinnamon, anise, orange, fig

Absinthe

Almond

Almond Joy (almond, chocolate, coconut)

Amaretto

Ambrosia (cherry, tangerine, pineapple, coconut, marshmallow)

Andes Mint

Animal Cracker

Apple Cider Macaronut

Apple Cinnamon Danish

Apple Strudel

Apricot & Bavarian Cream

Bakewell Tart (cherry & almond)

Baklava (pistachio, walnut, lemon, orange blossom, honey)

Banana Cream Pie

Bananas Foster

Banana Nutella

Banana Split

Banoffee Pie (banana & toffee)

Bavarian Cream Macaronut

Bergamot White Chocolate

Birthday Cake

Birthday Cake Macaronut

Black & White Cookie (milk chocolate, white chocolate, and sugar cookie)

Blackberry Cobbler

Blackberry S’mores (blackberry, marshmallow, graham cracker, white chocolate)

Blackberry Peach Cobbler

Blackcurrant & Violet

Black Forest Cake

Black Sesame Brittle (black sesame & peanut butter…trust me it works! The perfect sweet and salty flav)

Blueberry Cheesecake

Booberry

Boston Cream Pie

Bourbon Chocolate Caramel

Boysenberry Pie

Brigadeiro (Brazilian chocolate truffles with chocolate jimmies)

Brownie Batter

Brown Sugar & Fig

Bubble Gum

Burgerons (+$10)

Butterbeer

Butterfinger

Butter Pecan

Cactus Fruit

Candied Violet (violet & vanilla bean)

Candy Bar (chocolate, caramel, peanut butter, white chocolate and crushed candy pieces)

Candy Cane

Candy Corn

Caramel Apple

Caramel Macchiato (caramel, coffee, & vanilla)

Caramellow (caramel & marshmallow)

Caramel Popcorn

Carrot Cake

Chai Spice & Vanilla Bean

Champagne Rosé

Chantilly (mascarpone, almond, and raspberry)

Cherry Almond

Cherry Blossom (aka Sakura) (tart cherry, strawberry, almond, & rose)

Chocolate Bourbon Pecan Pie

Chocolate Cake Batter

Chocolate Cake Batter Macaronut

Chocolate Covered Pomegranate

Chocolate Covered Popcorn

Chocolate Covered Strawberry

Chocolate Covered Tangerine

Chocolate Eggnog

Chocolate Lime

Chocolate Marshmallow

Chocolate Passion Fruit (Inspired by Pierre Hermé’s Mogador)

Chocolate Raspberry

Cherry Limeade

Christmas Spumoni (cranberry, vanilla, & pistachio)

Churro

Cinnamon Roll

Cinnamon Sugar Cookie

Cinnamon Sugar Macaronut

Cinnamon Toast Crunch (cereal)

Cinnamon Toast Crunch

Citrus Twist (lemon, lime, orange, grapefruit)

Coconut

Coconut Mango Caramel (Inspired by Pierre Hermé’s Mahogany)

Coffee

Coffee Cardamom

Cointreau

Cookie Butter (Biscoff)

Cookies & Cream

Cookie Dough

Cotton Candy

Cranberry White Chocolate Cheesecake

Creamsicle

Crème Brûlée

Cuban Shortbread with Dulce de Leche

Cupid Cocktail (grapefruit, pomegranate, strawberry, vodka, champagne)

Dark Chocolate Salted Caramel

Double Apple

Double Chocolate (Dark & Milk)

Dulce de Leche

Dulce de Leche Churros

Eggnog

Elderberry Pear Nutella

Espresso Martini

Figgy Pudding

Floridian (orange & passion fruit)

Fluffernutter (peanut butter & marshmallow)

French Vanilla (vanilla bean & hazelnut)

Fruity Pebbles

Gajar ka Halwa (Indian carrot dessert with raisins, cardamom, and nuts)

German Chocolate Cake

Gingerbread Speculoos

Grapefruit Rose

Grapefruit White Chocolate

Green Apple

Guava Cheesecake

Guava Pastelito

Guilded Chocolate (chocolate with gold metallic top) (+$5)

Guilded Vanilla (vanilla bean with silver metallic top) (+$5)

Gulab Jamun (Indian spiced donut with notes of cardamom and rose) (+$10 as freshly baked Gulab Jamun are used!)

Hazelnut

Heath Bar (chocolate & toffee)

Honeyed Papaya

Hummingbird Cake (banana, pineapple, cinnamom, and cake batter)

Icy Mint

Irish Cream

Italian Wedding Cake (coconut, pineapple, almond, & cake batter)

Jamberry (blackberry, blueberry, raspberry, strawberry, boysenberry)

Jamaican Coconut Candy (coconut, ginger, & brown sugar)

Joyeux Noël (dark chocolate, tangerine, vanilla, cinnamon, & anise)

Juicy Watermelon

Key Lime Pie

Key Lime Macaronut

Kheer (Indian Rice Pudding) (custard, coconut, cinnamon, cardamom, & pistachio)

Koeksisters (cinnamon, ginger, tangerine, anise, lemon, coconut)

King Cake

Kiwi

Lavender Blackberry Vanilla Bean

Lavender Crème Brûlée

Lavender Honey Mascarpone

Lavender Lemon Blackberry

Lavender Lemon Cookie

Lavender Lemon Earl Grey

Lebkuchen Quince

Lemon Meringue Pie

Lemon Elderberry

Lemon Poppy

Licorice Caramel

Lime Basil

London Fog (Earl Grey and Vanilla Bean)

Lucky Charms

Lychee

Mexican Hot Chocolate Macaronuts

Macaronuicorns (+$10)

Magic Brownie (hemp & chocolate fudge with cosmic sprinkles)

Mango Coconut Caramel

Mango Jasmine

Mango Lassi (mango & cardamom)

Mango Tajin

Maple Bacon Bourbon

Marrakesh (orange blossom, honey, cinnamon, & almond)

Marshmallow & Madagascar

Marzipan

Masala Chai

Matcha Melon

Mimosa (orange juice + champagne)

Mint Chip

Mounds (chocolate + coconut)

Mocha

Mocha Coconut

Mojito

Neapolitan

New York Cheesecake

Nutella

Nutella Peppermint Patty

Nutella Pretzel

Oatmeal Cream Pie

Orange

Orange Blossom

Pancakes & Waffles

Pandan

Pandan Pistachio

Parisian (Inspired by Ladurée’s Marie Antoinette macaron, with notes of anise, apple, orange, and black tea)

PB&J

Peaches n’ Cream

Peanut Butter Cup

Pecan Pie

Peppermint Mocha

Piña Colada

Pineapple Upside Down Cake

Pink Lemonade

Pistachio

Pistachio Ambrosia (pistachio, marshmallow, coconut, pineapple)

Pistachio Burfi (pistachio & cardamom)

Pistachio Halawi (pistachio & tahini candy)

Pomegranate Strawberry

Praline

Praline Sesame

Pumpkin Cheesecake

Pumpkin Coconut (popular in Brazil!)

Pumpkin Fluffernutter

Pumpkin Maple

Pumpkin Pecan Cheesecake

Pumpkin Pie

Pumpkin Speculoos

Pumpkin Spice Latte

Rainbow Sherbet

Raspberry

Raspberry Rose Lychee (Inspired by Ladurée’s Ispahan)

Raspberry White Chocolate Cheesecake

Rose Petal

Red Diva (a Ladurée exclusive: strawberry, raspberry, gingerbread, & chocolate)

Red Velvet Cake

Robin Eggs

Rocky Road

Root Beer Float

Rum Vanilla

Sachertorte

Salted Caramel

Salted Caramel Brownie

Salted Licorice

Samoa

Smore’s

Spumoni

Stracciatella

Strawberry Birthday Cake

Strawberry Birthday Cake Macaronut

Strawberry Cheesecake

Strawberry Marshmallow

Strawberry Poppy

Stroopwafel

Sugar Cookie

Sugarplum

Sunbutter Brownie Chip

Sweet Potato & Marshmallow

Taro

Thin Mint

Tiramisu

Toffee Nut Latte

Tres Leches

Triple Chocolate (milk, dark, & white)

Turon (deep fried banana roll)

Turtle Cheesecake

Ube Cheesecake

Ube Marshmallow

Vanilla Bean

White Chocolate Macadamia

White Chocolate Peppermint Red Velvet

1 Dozen or 1 Specialty Box: $25 (minimum order is 1 dozen)

2 Dozen or 2 Specialty Boxes: $50

3 Dozen: $75

4 Dozen: $100

5 Dozen: $125

Pop-ups:

Quarter Dozen: $10

Half Dozen: $15

1 Dozen: $25

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