I'm normally a 50 cent home cold brew type, but my favorite peaberry blend isn't out until July and I don't want to buy a new bag of beans and leave it half-used when I switch over to the good stuff.
So I tried the new #Aldi cold brew and it's pretty good. Probably an 18-hour steep. Not too harsh. Very nice in a mocha.
"Liebot, what is the saddest thing?"
"Opening a can of coffee and realizing it's not nitro cold brew."
The only problem with the S'mores frappe I cashed my rewards points in for is that there's enough in there that it's hard to tell if they actually remembered the espresso.
Either way, it's delicious. ✨
It's the Dubai Chocolate Tart!
Pretty tasty, texturally interesting and a really nice little treat with a cold brew.
Got a freebie from a bakery chain, so it was time to try what is usually a good litmus test of their mettle. Almond croissant! Essential laminated dough and good quality frangipane. Not bad.
They are also doing a summer pistachio sweet creme and it was good, although not the Nickelodeon green I've come to expect from the flavor. 💚
My favorite coffee finally came back. It's seasonal peaberry blend from Caribou and while I can get it year-round elsewhere, I look forward to this style every year.
Bright and clean and it made the best cold brew when I inaugurated it this morning.
Finally got my long-desired pain aux raisin and got raspberry cold brew to go with.
Delicious Saturday treats! ✨
Made another Mazagran today, but I beefed it with the ratios and added way too much lemon juice, so I didn't get the lightly sweet tang of my first attempt. It should be roughly 2:1 coffee to lemon before ice. Next time! I've liked this combination a lot in the heat.
Wee maple tarts! I made these a couple of years ago and now Trader Joe's has them.
Pretty good. Not cloyingly sweet and perfect with coffee.
I broke my own rule making this recipe, not following it completely the first time I make it, then adjusting based on tastes. :P
Didn't use 2 eggs or remember to use just the yolks, so it wasn't as rich or textured as I'd hoped. But it was tasty!
https://www.hummingbirdhigh.com/2022/05/vietnamese-egg-coffee.html
Let the gourd times roll while they may.
Can't find the pumpkin madeleines anymore, but these were delicious.
I was warned well that the strawberry cup cake was too sweet, but this reminds me of a British tray-bake with the hard fondant layer.
Live and learn for 4 USD!
The festive flavors continue with this peppermint cinnamon roll.
If I have to be honest, it's not my favorite combination. I think a chocolate dough would have been a much better pairing. That's something I'd like to try to make myself!
Talking with Circ about peanut butter hot chocolate put me in a mood for a peanut butter and chocolate frappe!
This was good but once again I think I over-mix a little and the texture suffers.
A table-spoon of PB was perfect for noticeable, not overwhelming, flavor.
My chocolate syrup needs about double the amount of xanthan gum to provide cohesion.
Strawberry cake donut is the closest I can get to the stuffed strawberry donuts from Donut Man in Glendora.
And the s'mores donut is just fun. ✨
A Golden Syrup latte based on the one introduced in February by Black Sheep Coffee!
Two table-spoons of Golden Syrup
2 shots espresso
Ice
Whole milk cold foam with Golden Syrup to top
Delicious! Like a cold cafe con leche with that sweet smoothness.
Very happy with the home-made Mont Blanc!
Shaking the cold brew with turbinado sugar was delicious, but the cold foam dusted with nutmeg and orange zest were lovely.
I'd like to try the black sugar syrup version, too. Hewing a little closer to the original.
Helpful blog post: https://soysaucesugarmirin.substack.com/p/my-cafe-of-the-year
Made the raspberry Danish latte!
https://littlejoycoffee.substack.com/p/raspberry-danish-latte
Drink Build
+ 40–50g raspberry syrup
+ 200g milk
+ Double shot of espresso
+ Vanilla cream cheese foam
+ Fresh raspberry on a skewer, for garnish
Fill a 16 oz glass with ice. Pour 40–50g raspberry syrup over the ice, then add 200g milk. Pour in a double shot of espresso. Top with vanilla cream cheese foam and garnish with a fresh raspberry.
Ash Kvetcham
