WW International, Inc.,a global wellness company powered by the world's leading commercial weight management program, just announced the launch of its new ready-to-drink coffee available now online at the WW Shop and in WW Studios in mid-October.
Initially available in two flavors, Café Latte and Mocha Latte, each single-serve can has added protein and a rich and creamy flavor. Additionally, each can contains only 3 SmartPoints per serving, lower than the marketplace average of 8 SmartPoints.
"Our members love coffee - it is actually the most tracked beverage in the WW app - and consumer demand for convenient, ready-to-drink coffees continues to increase," said Jaclyn London, MS, RD, CDN, Head of Nutrition and Wellness at WW. "The new WW lattes are made with simple ingredients, packed with protein, have 20% of the Daily Value for calcium and are significantly lower in added sugar compared to popular drinks at cafes and chains, for a beverage that's a flavorful and healthier alternative."
Key product benefits for the WW ready-to-drink coffee include:
WW believes that wellness can fit into everyone's life and is committed to offering products that live up to what consumers expect from a health and wellness brand, as well as meet member and consumer demand. All of the WW consumable products sold in WW Studios and in the WW Shop online contain no artificial sweeteners, flavors, colors or preservatives.
Four-packs of the WW ready-to-drink lattes are available for purchase today online at www.ww.com/us/shop.
Black tea, one of the most popular ways to drink it is with milk. But have you ever tried brewing the tea IN the milk? What would happen if you put the black tea leaves in the milk to brew it, skipping the water completely? Here’s a look at this method and what you could expect if you were to give it a try.
It is commonplace for many to drink their black tea with milk and many, here and abroad, have adopted the brewed in milk method for drinking black tea, especially for their morning cup.
One of the benefits of brewing with water, is that it imparts no flavor, offers neutral taste, and is abundantly available. Tea brewed in milk offers a different flavor and experience, some say creamier and more satisfying than traditional brewed with water method. While steeping, in water or milk, the goodness of the tea leaves are transferred from the tea leaves to the liquid.
Brewing tea in milk gives a different flavor and experience. The one thing you need to be conscious of if you do brew your tea in milk is the flavor. Milk has a much stronger taste than water and its viscosity is also thicker making it harder for you to taste the actual tea. Therefore, you need to use a strong tasting tea, like a black tea or chai. Chai has the necessary spice and punch of flavor to hold up to the flavor of milk, maybe one of the reasons chai lattes are so very popular.
How To Brew Tea Directly In Milk:
Pour 1 cup of milk into a small pot.
Add 2 heaping teaspoons of loose tea directly to the milk.
Simmer (do not let boil) on a stovetop on low heat for 10 minutes.
Strain and enjoy a delicious cup of smooth and silky tea!
While brewing tea in milk, it will be unlikely that your tea will ever taste bitter due to the fact that the milk helps to mask the tannins. Give it a try. Enjoy!
Willamette Transplant, a food blog based in the Pacific Northwest, announces the release of its second annual pumpkin recipe roundup, recreating coffee shop-inspired pumpkin spice recipes at home. It's quintessential for kicking off pumpkin spice season, with a focus on skipping the drive-thru and enjoying the merriment of pumpkin season without leaving the house. The pumpkin treats we all pine for during the onset of fall are easy for the average home cook and coffee connoisseur to recreate at home.
With common baking ingredients, a little time, and a few heaping tablespoons of pumpkin pie spice, anyone can easily make their favorite coffee house recipes while working from home.
"These recipes are ideal for crisp fall mornings when you're craving something warm and comforting but won't be passing by a drive-thru on your way to work," says Adriana Dikih, founder of Willamette Transplant. "We know our fans are still working out of their homes, many with kids at home, and this pumpkin recipe roundup is geared toward recreating those coffee shop favorites at home, with ease," says Dikih.
The list of pumpkin recipes includes:
Pumpkin Spice Latte: Their rendition of the iconic beverage that solidified pumpkin spice season for all of us.
Pumpkin Juice: Inspired by the adventures of Harry & friends at Hogwarts, this pumpkin juice is perfect for children and festive fall parties.
Pumpkin Cold Brew: This elevated brew turns the dial-up on the PSL trend with smooth cold brew coffee and luscious pumpkin cream.
Pumpkin Syrup: Transform your daily coffee or tea into a sensational fall beverage by adding a touch of pumpkin syrup to the mix.
Pumpkin Biscotti: The perfect seasonal accompaniment to warm coffee on a fall morning.
Pumpkin Muffins: Loaded with warming spices and big pumpkin flavor, these muffins couldn’t be easier to make and just happen to be vegan.
Pumpkin Bread: For those after pumpkin flavor minus the fuss, this 1 bowl pumpkin bread will join your regular rotation.
Pumpkin Cobbler: Cobbler extends to more than fresh fruits, pumpkin cobbler is a phenomenal dish to showcase fall flavors.
Pumpkin Oatmeal: Sweet and savory come together for a winning combination that celebrates breakfast at your computer.
Pumpkin Scones: The most versatile and convenient of fall quick breads, these pumpkin scones will not disappoint.
Regardless of how people get their pumpkin spice fix each fall, the lineup has something for everyone and offers plant-based options. These pumpkin-themed, coffee shop favorites are the first of a series of fall recipes showcasing pumpkin spice. Additional compilations of pumpkin cocktail recipes and savory pumpkin recipes will be released in October.
Established in 2018, Willamette Transplant is a growing resource for plant-based recipes and mindful eating with an emphasis on simple recipes that utilize seasonal and wholesome ingredients. Visit willamettetransplant.com.
Over the past year, Starbucks has trialed new lightweight, recyclable strawless lids in select markets across the U.S. and Canada. Due to the success of this test, the company is rolling out strawless lids to company-operated and licensed stores, marking a significant milestone in Starbucks effort to eliminate one billion plastic straws globally per year. Starbucks will continue to shift away from single-use packaging and plastics as part of its resource positive commitment announced in January.
“Recyclable, strawless lids for customers across the U.S. and Canada is another step in our journey to reduce our environmental footprint,” said Michael Kobori, chief sustainability officer at Starbucks. “As we move closer toward our 2030 target of a 50 percent reduction in waste sent to landfills, the long-standing history of innovation within Starbucks, partnership across the industry and changing consumer behavior remain fundamental to our purpose and our prosperity as an organization.”
Starbucks designed, developed, and manufactured its strawless lid, which will now be the standard for all iced coffee, tea, espresso, and Starbucks Refreshers® beverages. The lid was modeled after the lid customers recognize from Starbucks hot drinks and has approximately nine percent less plastic than the flat lid and straw historically used for iced beverages. Unlike straws that cannot be recycled because of their size, the strawless lid made from polypropylene, meets the Association of Plastic Recyclers design guidelines for recyclability and can be recycled in many markets in the U.S. and Canada.
“We developed and trialed several prototypes to arrive at this milestone,” said Andy Corlett, director of global packaging solutions and innovations, whose team at Starbucks helped design the lid. “A recyclable, strawless lid becoming the standard for iced drinks is one small way we can give more than we take from the planet. This is a significant moment for Starbucks as we work to reduce waste and safeguard the environment.”
Corlett’s team developed variations in lid design to match the variety of beverages Starbucks offers. For example, the distinct lid for Nitro beverages, which began rolling out in 2018, has a slightly wider, tear-drop shaped opening, designed for the perfect drinking experience of Starbucks velvety-smooth Nitro Cold Brew and beverages with Cold Foam. Similarly, Frappuccino® blended beverages and other drinks with whipped cream will continue to have a domed lid made from recyclable plastic and be accompanied by a straw, except where prohibited by local law. Straws will also remain available in stores for customers upon request.
“Last year alone, volunteers with Ocean Conservancy’s International Coastal Cleanup removed nearly one million straws from beaches and waterways around the world, and that’s one million too many polluting our environment,” said Doug Cress, Vice President of Conservation at Ocean Conservancy. “Starbucks strawless lid is a prime example of how innovation will help us move closer to a healthy ocean free of trash, and we are committed to working with Starbucks through our International Coastal Cleanup and our Trash Free Seas Alliance to drive positive change. Our hope is that other companies follow suit, and that these innovations are met with greater investment from both the public and private sectors in recycling infrastructure and markets to keep the momentum alive.”
Starbucks continues to make progress against its commitment to phase out plastic straws worldwide. Starbucks Korea was the company’s first market to eliminate straws through strawless lids and paper straw alternatives in 2018. In 2019, Starbucks introduced strawless lids in select markets across the U.S., Canada and China, in addition to introducing FSC (Forest Stewardship Council®) certified paper straws across the UK and Europe. Strawless lids and straws made from alternative materials will continue to be tested and rolled out to more markets in the coming year. www.starbucks.com
Visit most any cantina, restaurant or coffee bar in Mexico City and you're likely to see tables full of people enjoying a "carajillo." The cocktail, a Spanish coffee drink, has become ubiquitous in Mexico, and has now quickly found its way into home bars and drink menus in the U.S.
The Mexican carajillo, known as a "Carajillo 43" or "Original Carajillo," is made from espresso and Licor 43, poured over ice. (Licor 43, the best-selling Spanish liqueur in the world, is a brightly golden-colored spirit created from a secret age-old family recipe of 43 natural ingredients.) Thriving interest in Mexican culture in the U.S., coupled with increased awareness and taste for high-quality coffee, has helped the Carajillo 43 quickly become a new favorite this side of the border.
"A few years ago, nobody knew what this was, but now you see the carajillo everywhere. It's becoming a classic cocktail," says Charity Johnston, the Los Angeles-based Director of Operations at The Madera Group which owns and operates the popular Tocaya Organica and Toca Madera collection of restaurants. Her Carajillo 43 is a layered cocktail, then sprinkled with cinnamon and a sprig of thyme. "People love it. When they see a carajillo go out, suddenly the entire restaurant wants one!"
In addition to the growing excitement for coffee and coffee cocktails, Johnston attributes some of the popularity of the carajillo to the burgeoning interest among consumers to treat dining and drinking as a full experiential occasion, whether in a restaurant or at home. People are drinking more "European style" now, she says, giving more consideration to the entire experience of what they're drinking before and after the meal.
"People are more adventurous, they're willing to try new things, and the carajillo fits perfectly into that trend," Johnston says.
That's a sentiment shared by James Mireles, founder of Pulp Coffee Roasters in San Antonio, who has worked closely with Licor 43 to help identify different types of coffee that pair best in the Carajillo 43. "People's palates are much more mature these days – even for people who don't typically drink alcohol, they enjoy coffee cocktails and they're excited about the carajillo," he says.
Licor 43 is owned by The Zamora Company, based in Spain, and marketed in the U.S. by Zamora Company USA. To help promote and increase awareness for the Carajillo 43, the company has engaged bartenders across the country to educate them about the cocktail, and has developed print, digital, and outdoor consumer advertising in key U.S. markets to reinforce how easy it is to prepare a Carajillo 43 at home.
"Bartenders tell me all the time how much they enjoy the Carajillo 43, and how they delight in introducing it to people. It's such a delicious combination of the bitterness of coffee and the spicy sweetness of Licor 43, and it's so easy to prepare at the bar or at home," says Matt Appleby, Director of Marketing at Zamora Company USA.
To prepare a Carajillo 43:
1¾ oz. Licor 43 Original
Hot espresso coffee
Method (shaken or stirred):
Shaken: Pour Licor 43 into a cocktail shaker, and add a hot espresso and ice cubes. Shake and strain into a glass full of ice.
Stirred: Half fill a glass with ice cubes and pour Licor 43 over the top. Serve alongside the cup of hot espresso and, before drinking, pour the coffee over the liqueur and stir.
All tea comes from the Camellia sinensis plant, a warm-weather evergreen. How the fresh leaves of the tea plant are processed and their level of contact with oxygen determine resulting types of tea. How do you do the brew? Different teas have different requirements, here are the brewing guidelines from the Tea Association of the U.S.A.
FOR SOOTHING HOT TEA:
The Four Golden Rules for a delicious cup of hot tea: (1) use a teapot, (2) bring fresh, cold tap water to a full boil (Note: If your water is heavily chlorinated or contains other objectionable odors, filter before boiling for best tasting tea); (3) use one teaspoon or one tea bag per cup; (4) pour boiling water over tea and brew by the clock 3 to 5 minutes and serve!
For the best flavor, preheat the teapot with a little hot water prior to use and cover your teapot with a cozy to retain heat during the brewing process.
REFRESHING ICED TEA:
For small quantities, proceed as for hot tea and pour over ice. For large quantities, prepare concentrate as follows:
Bring one quart of cold water to a rolling boil. Remove from heat and add 8-10 teabags per quart of brewed tea as desired. Steep 3-5 minutes and pour over remaining cold water or ice cubes. To serve, pour into tall glasses filled with ice, garnish or sweeten as desired.
SPECIAL GUIDELINES FOR GREEN TEA:
When water comes to a boil, remove from the source of heat and allow to sit for ten minutes. Pour this hot water over the Green Tea and allow to brew for approximately one minute and serve. (Note: The brewing times may be shortened or lengthened according to your taste)
SPECIAL GUIDELINES FOR ‘BIG’ OOLONGS & WHITE TEAS:
The best thing to say when dealing with any tea is – the larger and more delicate looking the leaf, the lower the water temperature. Usually, you will want to use between 180-190 degree water for big oolongs and white teas. Black teas need much hotter water for proper extraction. Boiling water will scorch a bold leaf like white tea.
Time is a little different since oolongs will need to steep a bit longer than white tea – oolongs 5-7 minutes, white tea 3-4 minutes. Of course, all of this may be modified according to your own personal taste. These instructions are only to be used as a starting point.
Everyone should adjust time, temperature and amount of tea up and down until they find their perfect pot.
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