Foam, Sweet Foam

Long gone are the days of curdled soymilk clouding an otherwise lovingly crafted cup of coffee. Alternative milks have reached such astounding levels of acceptance in mainstream markets that even the most basic establishment will have at least one suitable substitute, if not two or three, for the dairy-adverse. Home brewers have even more to raise their mugs to, with more options available than one could hope to drink in a lifetime, no matter how prodigious their caffeine consumption. While almond has become the new default alt-milk, coconut is no slouch these days, and oat milk is now making a big splash on the scene, too. A whole world of creamy contenders remains on the fringes of widespread awareness, though, unsung and unappreciated for their own unique qualities. One such challenger poised to hit the big time is macadamia, if the latest submission from Milkadamia is any indication.

Differentiating themselves from the existing “Latte Da Barista” Macadamia Milk, this new line of coffee whiteners is aimed at home users looking for a simple splash of cream in their morning cuppa Joe. They’re so new that information is scant online; even their website hasn’t been updated to include these hot options. Shelf-stable and available in three flavors, Unsweetened Vanilla provides the most clean, neutral flavor while Vanilla and Fudge add an indulgent twist to the array.

Of course, with access to some world-class baristas at my second home at Nourish Cafe, I had to ask the experts what they thought of these innovative creamers. Across the board, everyone was impressed by the most basic entry, finding it hard to believe that absolutely no sugar was included in the unsweetened option. Smooth and rich in a way that’s near impossible to replicate with homemade recipes, this simple blend had genuine body that came stunningly close to true heavy cream. Though it wasn’t designed for foaming or latte art, it performed remarkably well when put to the test, too.

Turning up the flavor dial to 11, the sweetened varieties became my fast favorites, despite my penchant for plain, jet-black coffee in the morning. So called “fudge” lives up to its name, with a round chocolate flavor akin to liquefied truffles. Suddenly, I understood the craze surrounding flavored, fanciful lattes. Though clearly designed with the standard roasted bean in mind, I found it dangerously habit-forming in hot matcha, both green and blue.

I’m already craving my next fix, waiting for supply to keep up with demand. These new creamers from Milkadamia should be hitting store shelves sometime this month, and I’ll be first in line to add a generous splash to my next fresh brew.

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Rise and Shine

Emerging from the dark ages of winter, daylight savings time begins tomorrow, pushing the hour hand of our clocks forward and tired bodies out of bed earlier than most would prefer. Studies have shown that this shift is not just an unpleasant adjustment for the sleepyheads among us, but one of the most dangerous times of year. That missing hour of rest accounts for a dramatic increase in car accidents, affecting drivers, bicyclers, and pedestrians alike. There’s no substitute for a proper block of shuteye every night, but when that’s not possible, an extra dose of caffeine doesn’t hurt to ease the transition.

There has never been a better time to re-energize with a can of RISE. Elevating the average cup of Joe to gourmet heights, this brew is brilliant in its simplicity.

Pop the tab to unleash a startling fizz, an awakening of the dark brew concealed within. Don’t be shy, take a sip. An incredibly smooth, velvety texture floods your senses with strong, but balanced, full-bodied coffee flavor. The fine matrix of nitrogen bubbles creates an experience that isn’t foamy or bubbly like soda. Rather, the air pockets are so fine that they knit together in a cohesive, creamy texture. It can’t be compared to beer out of a tap, either; despite the beautiful cascading pour and frothy head that crowns each glass once RISE has been released from its aluminum can, the flavor far surpasses that of any boozy beverage, in my admittedly biased, largely non-alcoholic opinion.

Beyond the superlative take on a standard jet-black brew, unconventional citrus additions set the remaining line of options apart from the pack. Lemon and coffee sounds like an unlikely pair, and yet the two mingle harmonious in this cool, bright, and refreshing blend. Think of the classic Arnold Palmer, combining black tea and lemonade, but with a darker, richer base to approximate the experience. A touch of cane sugar rounds out the high notes for a very satisfying sip, from start to finish. Served over ice, surely this will be the hit of summer when the heat is on.

Blood orange is another unexpected fruity twist on tap, leading with notes of sweet orange that fade into the ground, earthy flavor of dark roasted beans. It’s like an all-purpose, full breakfast beverage in one compact container; just add champagne for a brunch-worthy celebration.

Stay awake, keep hydrated, and treat your taste buds. Coffee can’t stop the relentless march of time, but it can sure help you cope.

For the Sake of Sake

While much of the country closes up their beach chairs and dusts off their long sleeve shirts, things are just beginning to heat up in the bay area. Summer always arrives fashionably late, yet the visit never fails to catch us by surprise. When temperatures jump over 20 degrees in a day, topping out around 110 in some particularly hellish pockets of the city, talk of pumpkin spice lattes sounds like a cruel joke. If I should so much as contemplate operating the oven, I swear my entire kitchen would likely ignite like a tinderbox full of gunpowder. After this record-breaking weekend, I can easily imagine what it feels like to live on the surface of the sun.

Cooking under such conditions is out of the question. Rational cravings and hunger goes straight out the window too, for that matter. If it’s not coming straight out of the fridge or freezer, I don’t want to know about it. Desperate times call for desperate measures, and only one thing in my arsenal could effectively take the edge off: Ice-cold coffee sake.

Typically a non-drinker, no one is more surprised than I by how quickly sake has become a prized indulgence for me. I’m blaming it entirely on Takara Sake, Berkeley-based sake makers that offer mini museum tours followed by generous tasting flights. There, I discovered that sake is so much more than just fermented liquid rice, and so much more drinkable than the average swill I’m accustomed to. One of their more unusual offerings include sparkling sake, which reminds me of soda; already a guilty pleasure going on many years now. What really hooked me on my last visit, however, was the sweet coffee-flavored sake, a genuine dessert drink that can rival the best coffee liqueur on the shelf.

After securing a sleek bottle for myself, for whatever reason, the first thing that popped into my head was tiramisu. The situation called for something considerably cooler though, so creating a fleet of creamy, subtly spiked popsicles seemed like the only rational option.

Forget about baking ladyfingers or any fussy cake. Since it will simply soften in the sweet, slightly tangy base, crushed vanilla cookies work perfectly fine for this application, soaking up all the sake with ease. If you don’t have access to this heavenly elixir, you can use any plain sake and just increase the instant coffee powder to taste.

Tirami-Sake Pops

1 8-Ounce Container Vegan Cream Cheese
1/4 Cup Granulated Sugar
1/4 Cups Plain Non-Dairy Milk
1/4 Cup Coffee Sake, Divided
1 Teaspoon Vanilla Extract
1/4 Teaspoon Salt
6 Vanilla Sandwich Cookies, Roughly Crushed
1 Teaspoon Instant Coffee Granules
1 Teaspoon Dutch-Processed Cocoa Powder

To make the creamy base, simply blend the cream cheese, sugar, non-dairy milk, 2 tablespoons of the sake, vanilla, and salt together until smooth.

Separately, mix the crushed cookies, the remaining sake, instant coffee, and cocoa powder in a small bowl, stirring thoroughly until the coffee granules have dissolved.

Layer the base and the cookie mush into popsicle molds of your choice. Insert sticks and stash on a level surface in your freezer. Let rest for at least 4 hours, or until solid.

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Stud Muffins

More than mere eye-candy, these fine specimens are potential suitors with real substance. Undeniably dark and handsome, it’s hard not to fall for their good looks even at a glance, but there’s so much more to love in each tempting crumb.

Want a partner who won’t insult your intelligence? These fellas are a smart choice, made of high-fiber coffee flour and bolstered by whole wheat, staying with you all morning when so many flaky pastries will let you down. Seeking a bit of adventure in the everyday? Subtly fruity, nutty, and lightly scented with rich cinnamon, each bite provided a flavorful departure from the typical breakfast baked good.

Prepare to meet your perfect match, at least when it comes to sweet muffin romance.

Coffee Flour Crumb Muffins

2 Cups White Whole Wheat Flour
1 Cup Coffee Flour
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon
3/4 Teaspoon Salt
1 1/2 Cups Plain Non-Dairy Milk
1/2 Cup Dark Brown Sugar, Firmly Packed
1 Teaspoon Apple Cider Vinegar
1/2 Teaspoon Vanilla Extract
1/2 Cup Olive Oil
1/2 Cup Pitted and Chopped Dates
1/4 Cup Toasted and Chopped Pecans

Crumb Topping:

2 Tablespoons White Whole Wheat Flour
2 Tablespoons Coffee Flour
3 Tablespoons Dark Brown Sugar, Firmly Packed
2 Tablespoons Toasted and Chopped Pecans
1/4 Teaspoon Ground Cinnamon
1 1/2 Tablespoons Olive Oil

Preheat your oven to 350 degrees and lightly grease 12 muffin tins.

In a large bowl, sift the white whole wheat flour, coffee flour, baking powder and soda, cinnamon, and salt. Stir to combine and thoroughly distribute all of the dry goods throughout the mixture.

Separately, mix together the non-dairy milk of your choice, brown sugar, vinegar, and oil. Pour the liquids into the bowl of dry ingredients, stirring lightly just to bring the batter together. Add the dates and pecans last, folding them in gently. A few errant lumps in the dough are perfectly fine.

For the crumb topping, simply stir together all of the ingredients with a fork until the mixture clumps together in large pieces, approximately the size of peas.

Distribute the muffin batter between your prepared tins, mounding them generously towards the center. Sprinkle the crumb topping over each one as evenly and equally as possible.

Bake for 20 – 24 minutes, until a toothpick inserted into the center pulls out clean. Let cool completely before enjoying!

Makes 12 Muffins

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