I first had Cameroon Mt Oku at the Roastery. It was in the cold brew rotation, and I quickly fell in love. It was light, yet rich, and had this long lingering flavor that took me quite a while to pinpoint. Fast forward to a few weeks ago, I tried the Cameroon Mt Oku on the clover. The same familiar flavor was present. It finally hit me; mace. Mace is a delicately fragrant spice, think of it as nutmeg’s less sweet (and more intense) cousin.
…
Christmas Espresso truffles
For me, Christmas time is all about candy making. I love giving homemade presents and treats instead of gifts. It’s so much more personal, and it’s so much more “me”. I love chocolate, so truffles are always my favorite. This year I wanted to put a little twist on your “average” chocolate truffle, and add Christmas espresso roast and homemade Kahlua (made with Starbucks Christmas blend!)
These truffles are easy to make, a little messy, but totally worth it.
…
homemade kahlúa using Starbucks VIA
I created this recipe in 2013 using Italia Roast Via, but once I got my hands on this years Christmas blend, I knew I wanted to re-create it.
I love coffee cocktails, my favorite being a black russian, so making a homemade kahlúa was an obvious choice. I also use kahlúa in quite a bit of my dessert recipes, so it has become a staple in my kitchen. Bottles of homemade kahlúa also make a great hostess gift!
Because this recipe uses Starbucks Via, this recipe is quick and easy. You can use any type of Via you’d like, but Italian is my go to, but the Christmas blend is so delightful :)…
Joy tea sugar cookies
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!
…
Chocolate Orange Christmas Blend Coffee
My friend Melody asked me to scan some documents for her, and in the midst was this Starbucks recipe pamphlet from Christmas 2001. It has four recipes using Starbucks Christmas blend and Starbucks brewing equipment (which is no longer). I remember back in the day the Utopia and I still have my Barista machine. Still going strong, and I feel it might last forever.
I am going to highlight some of these old recipes, and give them a little update. I’ll post the original scans below the jump so you can see this little piece of Starbucks past.
…
Starbucks Reserve Christmas blend with chocolate-orange muffin
In the early 19th century, muffins were baked in small cups or rammekins. This is how the term cupcake came to life! This food fact is the reason why I almost always bake my muffins/cupcakes directly in ceramic cups. Not only is it less waste, it is also adorable. It also gives me a chance to use my new mini mug from the Roastery 🙂
I have been receiving so many requests for recipes to pair with the new Reserve Christmas Blend! Today I decided I wanted to use a chocolate orange flavor profile. It is a classic Christmas flavor, and the addition of clove and all-spice, really make the Aged Sumatra in the Reserve Christmas pop!…
Ethiopia Guji Bilida Bukisa with black currant & lavender marshmallows
When I first saw Ethiopia Guji Bilida Bukisa at the Roastery, I fell in love. Aromas of fresh cut lavender, meyer lemon acidity and a sweetness reminiscent of black currants. These flavor notes are so distinctive, some might shy away from this coffee, but they are delicate and aromatic, flavors unfolding as the coffee continues to cool.
I have been on a real marshmallow kick lately, and I have really wanted to make a lavender one. Somewhere along the line, I decided to try and stuff these marshmallows with black currant jam, creating new textures and flavor combinations that really make this coffee. sing. Plus they look stunning :)…
VIA Peppermint Mocha Brownies
Peppermint mochas have always been my favorite, and out of all the VIA latte flavors, this one is the one I stock up on and always try to keep on hand (although it generally doesn’t make it to the new year!). Every year I make cupcakes with these via sticks, but this year I decided to switch it up and make brownies. …
Nicaragua el Suyatal with hazelnut-coffee brittle
Sometimes planning a coffee tasting is very methodical and can take months of planning. Sometimes I know what I want to pair with it after the first sip.
The first time I tasted Nicaragua el Suyatal, I fell instantly in love with the sweetness and the distinct notes of hazelnut. The timing of this release couldn’t be more perfect, November, heading into Holiday season, where each year I make peanut brittle for everyone. I knew the el Suyatal would be perfect with a brittle, with a little twist….
Teavana white chocolate peppermint marshmallows
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.
…