{"id":2261,"date":"2017-04-12T15:55:19","date_gmt":"2017-04-12T19:55:19","guid":{"rendered":"https:\/\/themodernbarista.com\/?p=2261"},"modified":"2017-05-02T19:33:14","modified_gmt":"2017-05-02T23:33:14","slug":"colombia-narino","status":"publish","type":"post","link":"https:\/\/themodernbarista.com\/index.php\/2017\/04\/12\/colombia-narino\/","title":{"rendered":"Colombia Nari\u00f1o Supremo with banana bread cake pops"},"content":{"rendered":"<div id=\"attachment_2262\" style=\"width: 810px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-2262\" class=\"size-full wp-image-2262\" src=\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2017\/04\/tmb_narino1.jpg\" alt=\"Colombia Nari\u00f1o Supremo \" width=\"800\" height=\"511\" srcset=\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2017\/04\/tmb_narino1.jpg 800w, https:\/\/themodernbarista.com\/wp-content\/uploads\/2017\/04\/tmb_narino1-300x192.jpg 300w, https:\/\/themodernbarista.com\/wp-content\/uploads\/2017\/04\/tmb_narino1-768x491.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><p id=\"caption-attachment-2262\" class=\"wp-caption-text\">Colombia Nari\u00f1o Supremo<\/p><\/div>\n<p>Colombia Nari\u00f1o Supremo was a core coffee back in the day, but\u00a0has been missing from the shelves since around 2009. Now, 8 long years later it has returned as part of <a href=\"http:\/\/store.starbucks.com\/products\/starbucks-colombia-nario-supremo-whole-bean-011068211\">Starbucks new single origin offerings<\/a>. Even though\u00a0Colombia Nari\u00f1o Supremo has been missing from my life for so long, we were able to pick up right where we left off. Herbal notes with bittersweet chocolate notes and a walnut like finish. There is something so special and unforgettable about this coffee, and I am so glad it is back!<!--more--><\/p>\n<p>Colombia Nari\u00f1o Supremo is a washed coffee with a medium body and a juicy acidity. \u00a0Elegant herbal notes with a walnut like finish, this coffee pairs well with chocolate, pecans and walnuts. Supremo is the highest grade of Colombian beans. They are large in size, which lens itself to a consistent roast.<\/p>\n<p>In store, I love pairing this coffee with a warmed banana bread to showcase the walnut flavors. To change things up, I made banana bread at home, and turned them into cake pops! They are rich and pair perfectly with the\u00a0Nari\u00f1o!<\/p>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipe\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2017\/04\/tmb_narino2-400x400.jpg\" \/>\n<div class=\"item ERName\">banana bread cake pops<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Jocelyn Freeman<\/span><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">16 cake pops<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">1\u20442 cup unsalted butter<\/li>\n<li class=\"ingredient\">1 cup sugar<\/li>\n<li class=\"ingredient\">2 eggs, beaten<\/li>\n<li class=\"ingredient\">4 ripe bananas, mashed<\/li>\n<li class=\"ingredient\">1 1\u20442 cups flour<\/li>\n<li class=\"ingredient\">1 teaspoon baking soda<\/li>\n<li class=\"ingredient\">1\u20442 teaspoon kosher salt<\/li>\n<li class=\"ingredient\">1\u20442 teaspoon pure vanilla extract<\/li>\n<li class=\"ingredient\">1\/2 cup black walnuts, chopped, divided<\/li>\n<li class=\"ingredient\">1 container of cream cheese frosting or 4 oz of plain cream cheese<\/li>\n<li class=\"ingredient\">1 bar 70% dark chocolate<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Preheat oven to 350\u00ba. Prepare loaf pan with nonstick spray.<\/li>\n<li class=\"instruction\">Using a stand mixer, cream the butter and sugar together until pale. Add eggs and crushed bananas. Mix throughly.<\/li>\n<li class=\"instruction\">Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.<\/li>\n<li class=\"instruction\">Mix just until combined, add 1\/4 cup chopped black walnuts. (reserve the remainder for the topping)<\/li>\n<li class=\"instruction\">Pour into prepared loaf pan and bake for 55 minutes.<\/li>\n<li class=\"instruction\">Remove from oven and let cool completely.<\/li>\n<li class=\"instruction\">Cut the loaf into small squares and put in a medium sized bowl. (i like to cut the edges\/top off for a smoother texture).<\/li>\n<li class=\"instruction\">Mix frosting or cream cheese with your hands until combined. A little goes a long way, I only used a large spoonful of the frosting and found that to be enough. I prefer using canned cream cheese frosting (I know..) because it is delicious.<\/li>\n<li class=\"instruction\">Form into small balls and place on a cookie sheet. Cover and freeze for several hours, or overnight.<\/li>\n<li class=\"instruction\">Now you are ready to make your cake pops! I recommend using a styrofoam block to help hold the cake pops to dry.<\/li>\n<li class=\"instruction\">Using a double boiler, melt 2 ounces the dark chocolate.<\/li>\n<li class=\"instruction\">Dip the tip of the cake pop sticks into the chocolate and insert into the cake balls about half-way.<\/li>\n<li class=\"instruction\">Freeze for about 20 minutes.<\/li>\n<li class=\"instruction\">Melt the remaining chocolate and transfer to a large cup. Make sure you have enough chocolate to completely submerge the cake ball.<\/li>\n<li class=\"instruction\">Remove cake balls from freezer.<\/li>\n<li class=\"instruction\">Dip cake balls carefully into the chocolate until covered.<\/li>\n<li class=\"instruction\">Let the excess chocolate drip off. Swirl and tap gently if needed.<\/li>\n<li class=\"instruction\">Add the chopped black walnuts while the chocolate is still wet.<\/li>\n<li class=\"instruction\">Stick the decorated cake pop into a styrofoam block to finish setting.<\/li>\n<li class=\"instruction\">Place into the freezer to speed up setting time.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3208<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Colombia Nari\u00f1o Supremo was a core coffee back in the day, but\u00a0has been missing from the shelves since around 2009. Now, 8 long years later it has returned as part of Starbucks new single origin offerings. Even though\u00a0Colombia Nari\u00f1o Supremo has been missing from my life for so long, we were able to pick up&#8230;&nbsp;<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/themodernbarista.com\/index.php\/2017\/04\/12\/colombia-narino\/\">Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":2276,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[29,30],"tags":[184],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Colombia Nari\u00f1o Supremo with banana bread cake pops - the modern barista<\/title>\n<meta name=\"description\" content=\"Starbucks Single Origin Colombia Nari\u00f1o Supremo paired with banana bread cake pops. 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