Several months ago I got a small amount of Hacienda Alsacia when it was released in Japan. The paperwork that came with it suggested pairing it with pecan pies. So I set up a spread of different foods; lemon shortbreads, salted caramel ropes, milk chocolate and pecan pies. We tasted the coffee and all of the food, and I was really in love with how the sweet brown sugar paired with the Hacienda Alsacia. Fast forward to this week. I received a coffee care package from Seattle, and inside were two bags of Hacienda Alsacia! I was so excited for the opportunity to share this coffee with more of my partners, but also to explore with pairing this coffee with pecan pie….
While I was in Sacramento, I stopped at Teavana and stocked up on their seasonal teas. (We do not have a Teavana store nearby, sadly). So many of my friends love pumpkin spice lattes at Starbucks, and I thought they might appreciate the pumpkin spice brûlée tea from Teavana. It’s the perfect mix of pumpkin, cocoa, caramel, vanilla and ginger.
When I came up with this recipe, I wasn’t planning on blogging about it, but I did post it on facebook, as I was tossing ingredients in the pan. My friend Melody, tried it, loved it and blogged about it! The response was overwhelmingly positive, so I thought I would add it here as well.
To compliment the warm spice notes these pecans have, I am pairing them with Starbucks Thanksgiving Blend!…
Holiday is just around the corner, and that means my favorite coffees are here! Thanksgiving blend, Christmas blend, aged Sumatra and Holiday blend!
For a long time, Holiday blend was the same as Christmas blend, just in a different package. In 2013 that changed, and Holiday blend became it’s own blend of Latin American and Indonesian coffees. Holiday blend does not have aged Sumatra, and is a little less intense than our vintage Christmas blend. I know people say it’s too early, but as soon as I saw Holiday blend in the stores, I became so excited. It really is the most wonderful time of the year!
A few weeks ago Burundi Murambi appeared on the scoop bar at the roastery. We have not seen an offering from Burundi in a very long time (about 3 years) so I was ecstatic to go over there and pick up a few bags.
I believe this coffee will be launching in all Starbucks Reserve stores in March or April, so it is not a roastery exclusive. One of the perks of being so close to the roastery is to be able to try all the reserves months before they hit the stores!
Burundi Murambi is a complex blend of lemon, black tea and cinnamon spice notes. This coffee goes through a double fermentation, where beans undergo both wet and dry fermentation stages. This process, unique to Burundi and Kenya, extends the processing time to produce limited batches. You can taste all of the hard work and love in this cup, unfolding layers of lemon and cinnamon.
To celebrate the first year of Teavana Joy, I decided to celebrate by making snickerdoodle inspired Joy tea cookies.
Joy tea is a blend of black tea, jasmine green tea and oolong tea. What I love most about this blend is the delicate apricot-peach flavor. It reminded me of a peach cobbler (which I now have to make, thank you) and I wanted to bring that to a cookie. These cookies are extremely addictive and are enjoyed even more with a big mug of Teavana Joy tea.
Joy is only available once a year, so you better grab some quick!
First I have to apologize for the horrible pictures. November has been keeping me very busy. I actually made these marshamallows at midnight, and cut them early the next morning before I took them to the new Teavana store in south center mall.
A few months ago, I met with Naoko, Teavana’s master teaologist, and we bonded over our love of food and constant inspiration. Knowing that I was going to meet with Naoko again, I wanted to create something festive to bring her.