The spring gardening season is upon us again, and I am blessed with a plethora of mint leaves at my disposal. This fantastic opportunity presented me with the chance to revisit one of my favorite flavor combinations - mint, chocolate, and coffee. Here is a chilled mint mocha - refreshing, sweet, and deliciously decadent! Enjoy!
"...While visions of sugar-plums danced in their heads..." --Clement Clarke Moore A combination of dried fruits, nuts, and spice a sugar plum is in fact not a plum at all! Originally, they were a type of comfit -- a seed or nut coated with hard candy. Many recipes have evolved over the years combining fruits,... Continue Reading →
If you love your coffee and are craving a touch more spice, a bit more texture, or an extra drop of natural sweetness, the following these herbs and spices are that 'little more' you're looking for.
The chocolate sandwich cookie translates deliciously into a homemade latte. Whether you are an Oreo lover, a Hydrox fan, or a do-it-your-selfer, this recipe introduces a simple way to translate those favorite flavors into a hot latte. Enjoy!
The snickerdoodle cookie is a perennial crowd-pleaser. For me, it will always evoke nostalgic childhood memories of baking with my mother. This recipe delivers that fresh from the oven snickerdoodle flavor in a luscious latte. Enjoy!
Iced and blended with a touch of apricot and vanilla, this frappe is sure to chill you out on those hot-hot summer days! Today I am using Organically Grown Peru Dark Roast coffee for my frappe. The subtle apricot and vanilla tones of the coffee perfectly compliment the home-made apricot syrup. Best of all this coffee is Smithsonian Certified shade-grown and Bird Friendly. It is also a featured single-origin for August 2019 at TheQueenBean.com. To learn more about this wonderful bean click here. To read up on more coffees that are good for the earth, good for the animals, and good for you, be sure to check out our sustainability series.