Boba, also known as bubble tea, is a tea-based drink that originated in Taiwan in the 1980s. The beverage typically consists of brewed tea mixed with milk and the novel addition of tapioca pearls (the bubbles).

The tapioca pearls add flavor, a chewy texture, and an eye-catching visual appeal that has helped boba gain popularity through social media.

The term “boba” can refer to the pearls themselves or the whole drink in general.

Boba was introduced to the U.S. market in the 1990s, and over the past 30 years has established a loyal fan base for those who have been in the know. Over the past few years, boba has seen more mainstream traction, with steady growth in popularity across the country. Interest from several national chains has contributed to boba’s rise in popularity.

Dunkin Donuts debuted a boba offering in 2021, branding the pearls as “Popping Bubbles.” Sonic Drive-In added “Bursting Bubbles” to their menu the same year. Peet’s Coffee Shops introduced a beverage add-in similar to boba in 2022 called “Jelly” – the main difference being the “Jelly” add-ins were cubed-shaped, rather than spherical bubbles.

In all three cases, the boba offerings were added to the menu as an “add to any cold drink” feature. The connection to cold drinks is also a main contributing factor for the increase in boba popularity.

As those within the coffee, café, and specialty beverage industries are aware, the cold drink market has exploded in recent years. As of last year, 75% of Starbucks beverage sales were from cold drinks.

It is evident that consumers are choosing cold drinks, and demanding a higher degree of customization for their beverages.

Boba offers a strategic opportunity to synergize with the cold drink trend. For café operations and their distributors, adding a boba offering is a great way to easily add value to any cold drink offering, and command premium pricing on the menu.

Boba is not strictly limited to tea and coffee drinks either. It’s also becoming a popular add-in for energy drinks, flavored lemonades, sodas, and more.

Passion Fruit Boba is one of several flavors available from Third Street

Houston’s is your source for popping boba that is easy to add to any cold drink menu. We recently brought on Third Street Chai as a vendor partner – their line-up of boba products offers multiple flavors and are ready-to-use. Third Street boba does not require any special equipment, preparation, or training – instantly increase the value of cold drinks without any hassle.

Visit our Third Street page to learn more about how boba can add value for you and your customers.

Not a Houston’s customer? Inquire about becoming one today.

Read more about beverage industry trends on the Houston’s Blog.

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Sriracha’s enticing moderate spice level and bright red coloring earned “Ingredient of the Year” honors from Bon Appétit Magazine in 2010, and its popularity has only continued to expand in the decade since. Consumers may remember Pizza Hut’s Smoky Sriracha Chicken Wings, Subway’s Creamy Sriracha Sauce, and Frito-Lay’s sriracha-flavored potato chip offerings.

Seeing an opportunity to capitalize on sriracha’s continued rise, another nationwide chain has announced they are poised to take a bite out of the sriracha pie – or should we say “slurp.” Jimbo’s Juice, nationally acclaimed chain of smoothie shops, held a press conference Saturday, April 1 and unveiled their new limited-time menu offering for Spring & Summer: The Sriracha Smoothie.

In a product demonstration open to the media, company president Jimothy “Jimbo” Falscher, assisted by a team member from the Rancho Cucamonga store, unveiled a table of ingredients and a high-speed blender, to show how the new concoction is put together.

The Sriracha Smoothie is made by filling a blender with vanilla soft serve, oatmilk, a banana, a small handful of red serrano peppers, three pumps of distilled white vinegar, a splash of fish sauce, and the secret ingredient that brings it all together: Unreàl Sriracha Syrup.

The latest innovation from A.N.D. (American Non-consumables Division), Unreàl Sriracha is a flavored syrup created specifically for the café and specialty beverage industries, made from chili paste, fermented fish, garlic, salt, and even more vinegar for that pop of sour acidity smoothie consumers have come to love.

“We’re proud that we could partner with A.N.D. to develop the syrup and bring this Sriracha Smoothie to life,” Falscher said. “We know there’s an enormous opportunity for this sort of thing, and we’re excited to be the first to market. Ice cream and chili sauce – what could go wrong.”

The peppers bring a kick of heat, while the fragrant notes of fermented fish bubble up in every sip. The ice cream brings a balance of sweetness and the smoothie is finished with a decadent ribbon of white chocolate drizzle to complement the chili notes, as well as a lemon wheel for a citrus burst.

“It’s the kind of taste experience that stays with you all day,” said Lead Taste Engineer Terry Bull-Plann. “We took notes from the antiperspirant developers who came up with 48-hour scent technology; we wanted a lasting, lingering – almost lurking – flavor with this smoothie product.”

Jimbo Falscher is not only excited about the unique flavor, he sees avenues for creative menu versatility, too.

“The possibilities are endless for related offerings,” he said. “Add a shot of espresso and you’ve got yourself a Sriracha frappé, freeze the Unreàl syrup and you’ve got Sriracha popsicles. This may be the greatest idea in the history of smoothies – definitely not worried that we’re in too deep here.”

With a half-present, glossy-eyed look, Falscher concluded the media gathering, and walked off stage, still muttering to himself under his breath. Witnesses reported overhearing Falscher mumble the phrases “We can do this,” and “It’s a good plan Big Jimbo” repeatedly.

With a unique spicy/sweet flavor and persistent aftertaste, Sriracha Smoothies are poised to be among the top trends in the beverage industry this Spring and Summer.

Read about other unreal industry trends on the Houston’s Blog.

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A type of milk tea beverage made from brewed black tea and milk, Thai Tea is distinguished by its identifiable deep orange coloration and its balanced sweet/spice flavor profile. Typically served as an iced drink, Thai Tea is sweetened with sugar and often spiced with ingredients such as star anise and cardamom. Coconut milk is popular as a non-dairy alternative, too.

The increased popularity of iced Thai Tea may be connected to the rise in the overall trend toward iced beverages within the coffee industry. A 2022 study reported that over 70% of sales at Starbucks were from cold beverages. It’s clear that customers around the country are reaching for new and novel iced drinks to kick off their morning or provide an afternoon or evening energy boost.

The eye-catching bright orange color of Thai Tea may also factor into the drink’s rise in demand. In a similar fashion to how the now-iconic copper mug created buzz for the Moscow Mule cocktail, once customers see the vibrant orange color of Thai Tea, they may feel compelled to ask about it and give it a try.

The deep orange coloration also makes for the type of striking “Instagrammable” photo coveted by café and coffee shop operators everywhere. In-store and digital buzz have worked together to vault Thai Tea into the awareness of consumers nationwide.

Thai Tea is a favorite of café and restaurant staff as well. The drink makes for a great add-on to increase the check total on a food order, and also functions as a means to draw customers in the doors. Thai Tea is not easily replicable at home – it holds a unique position on the menu as something a customer can only get if they go out.

A number of companies have created Thai Tea concentrates and powders, making ingredient storage easier, and drink preparation a breeze.

Houston’s carries Thai Tea offerings from established café brands like Big Train and Mocafe, as well as Thaiwala. Though a new brand within the market, Thaiwala’s founder is the same creator behind Oregon Chai.

With an appealing taste and visual presentation customers love, and advantages for café owners & staff, it’s likely Thai Tea will be a menu staple for years to come.

Read more about other industry trends on the Houston’s Blog.

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The Flavors of Winter

Within the coffee industry, it’s well known that winter is a popular time for special limited time offerings with seasonal ingredients. Throughout the season, nostalgic and well-loved flavors take center stage, creating decadent, comforting, and eye-catching café drinks.

For many customers, the winter season is closely connected with holiday fare and comforting treats. Flavors such as peppermint, holiday cookie, and white chocolate are trending this winter season.

Peppermint

Candy canes and peppermint hard candies are ubiquitous during the winter holidays. With iconic red and white striping, and fresh mint flavor, peppermint is well-suited to making a comforting winter beverage with an appetizing visual element.

Peppermint pairs well with hot & cold espresso drinks, as well as tea & hot chocolate. Crushed peppermint is often used as a garnish for a pop of color.

This winter, many national coffee chains prominently feature peppermint on their seasonal menus. Starbucks and Dunkin both offer a Peppermint Mocha, and Black Rock Coffee Bar has brought back their Peppermint Bark White Mocha. Dutch Bros offers a Peppermint Mocha, which can also be ordered in cold brew form.

Cookies

Cookies are another holiday staple wrapped in tradition. For many people, baking and decorating holiday cookies evokes nostalgic memories of spending time with family.

This winter season, many café menus feature flavors such as cookie butter, gingerbread, and sugar cookie. Some creative drinks even feature whimsical garnishes such as sprinkles or cookie pieces.

The popularity of cold drinks has soared over the past few years. This past quarter, Starbucks reported that a whopping 75% of beverage sales have been cold drinks. In alignment with that trend, many featured drinks are designed to be prepared and consumed cold this season.

While the nostalgic draw of holiday cookies may be focused on a warm, fresh baked aspect, cafés and national coffee chains are leaning into the cold trend for their cookie beverage offerings.

Two national chains feature cookie-flavored cold brew – Dunkin with Cookie Butter Cold Brew, and Black Rock with Christmas Cookie Cold Brew – while Starbucks offers an Iced Sugar Cookie Almondmilk Latte topped with red and green sprinkles.

White Chocolate

White chocolate is made from cocoa butter, sugar, and milk solids. In contrast to dark chocolate and milk chocolate, white chocolate does not contain cocoa solids.

Both Starbucks and Dunkin offer Toasted White Chocolate mochas and lattes, with caramelized notes adding depth of flavor. The Black Rock Peppermint Bark White Mocha, mentioned earlier, features white chocolate for a double layer of holiday connection.

Alt Milks

When it comes to preparing a hot or iced latte, cafés today feature more variety than ever. Real dairy milk and dairy alternatives such as oat, almond, coconut, macadamia, and soy cater to the dietary needs and preferences of any customer.

Some menus even feature alternative “oat nog” this season, providing a plant-based option for an indulgent holiday favorite.

Houston’s Has It

Houston’s carries a full portfolio of syrups, sauces, and shelf stable milks to provide the wide palette of ingredients for winter beverage creation. Our trusted vendors like Torani, Monin, 1883, DaVinci, and Barista 22 offer the essential holiday flavors of Peppermint, Cookie Butter, and White Chocolate, among others.

Houston’s also carries hot tea, hot chocolate, espresso supplies, cleaners, drinkware, and even Pirouline chocolate hazelnut cookies for garnish.

For a suite of offerings to bring winter delight to your customers, Houston’s is your source.

Read about other industry trends on the Houston’s Blog.

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Masala chai, typically shortened to “chai” in the US, is a fragrant spicy tea beverage, traditionally made by brewing black tea infused with a mixture of aromatic herbs in milk and water.

The drink originated in India an estimated 5,000 years ago, and a variety of spices have been used in various combinations throughout the centuries. Cinnamon, star anise, fennel seeds, peppercorns, nutmeg, cloves, cardamom, ginger, honey, and vanilla are elements common to an authentic chai experience.

In the US, chai first gained popularity in 1994, appearing on café and coffee house menus. With overall steady growth through the past three decades, chai consumption spikes between October and January each year – with customers opting for hot chai beverages during the fall and early winter months.

Chai has also become a favorite offering among café industry distributors and operators. With innovations in shelf-stable packaging, as well as easy-to-store concentrates and powders that yield an authentic cup, chai looks to be a regular menu feature for the foreseeable future.

With the hot chai latte being one of the most popular preparations, the comfort of a warm mug of spiced tea has appeal for fall and winter seasonal menus. Many of the traditional spices used in chai are familiar to American consumers through classic winter holiday recipes and seasonal pies, cookies, and other comforting treats: cinnamon, nutmeg, cloves, ginger, honey, vanilla, etc.

Creative baristas may also customize chai lattes with a variety of flavored syrups, sauces, and garnishes for a premium experience.

Another advantage chai offers is its versatility. In addition to a traditional warm preparation, or creative custom chai latte, chai is a popular choice to be served over ice, as well.

In addition to its seasonal tie and versatility, chai may also serve as an alternative to coffee for consumers looking to regulate caffeine consumption. Black tea contains less caffeine per serving compared to a cup of joe.

Statistics show that chai beverages have a high growth rate among vegan consumers, as well, with the healthful perception and plant-based ingredients of black tea, spices, and a dairy alternative, such as oat or almond milk.

Chai may also offer something just outside the ordinary for many. The idea of “culinary tourism” has gained popularity the past few years. With a global pandemic disrupting the travel industry, individuals shifted focus toward seeking micro-adventures within the home or through to-go orders from a neighborhood cafe, even though physical travel was limited. Chai proved to be a way to experience a mini “vacation in a mug” to another culture in an easily accessible manner.

It is certain that chai has broad appeal and versatility. And while consumption peaks during fall and winter, the iced beverage trend ensures that chai will remain a favorite among customers, operators, and distributors in all seasons, for a long time.

Perhaps it will be a menu mainstay for another 5,000 years.

Houston’s carries chai offerings ranging from powders, concentrates, and sachets to steep from trusted vendors like David Rio, Maya Tea, Smith Teamaker, Numi, Kerry Foodservice, Mocafe, Cappuccine, Two Leaves and a Bud, and others.

Read more about industry trends on the Houston’s Blog.

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Recently, Coca-Cola has introduced Coca-Cola with Coffee – a blend of Classic Coke infused with Brazilian coffee. Pepsi has followed suit with a similar line of coffee beverages.

Since reintroducing a breakfast menu in 2020, fast-food chain Wendy’s has entered the creative coffee space, as well, with their Frosty-ccino – a mashup of coffee and Wendy’s iconic Frosty frozen treat.

In this ever-expanding coffee kingdom, the latest player to enter the arena may surprise you. With 164 franchises along the Eastern Seaboard, regional seafood giant John’s Fish Shack has just dropped the latest attention-grabbing creation, which they believe will revolutionize the coffee market.

Introducing: John’s Fish Shack Cod Brew – the O-fish-ial Coffee of the Sea™.

John’s Fish Shack Cod Brew is a refreshingly smooth blend of 100% Arabica beans and a proprietary Wild Alaskan Cod Fish syrup made in-house, served over ice.

While the exact formula is a carefully guarded trade secret, sources have shared that the signature syrup is made with fish oil from wild-caught Alaskan cod fillets, mixed with a medley of herbs, spices, and pure cane sugar.

Initial consumer reaction has been a veritable tidal wave of enthusiasm, and John’s Fish Shack executives are excited to have their heads above water, given the potential for risk.

“You think about the success of something like Clamato juice – that’s a blend of tomatoes and clam – why not coffee and cod fish?” said Rodann Reel, Executive VP of Sails. “It just makes a whole lot of sense.”

John’s is expecting Second Quarter numbers to blow Q1 figures out of the water. They’re projecting a significant increase in their net sails.

With Cod Brew poised to catch the tastes of American consumers, the R&D Team at John’s is feverishly working to create the next big splash.

“With our projected success of Cod Brew, our next innovation is to launch John’s Fish Shack Fine Wines,” said Shellby Gillmore, Director of Culinary Development. “We’re excited for people to try our Crabernet Sauvignon – it’s got a depth of flavor and taste beyond fathom”

While the executives at John’s Fish Shack seem optimistic about the waves they’re making in the coffee space, it remains to be seen whether Cod Brew will inspire other businesses to follow suit, spawning a stream of fish coffee copy catfish.

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While non-alcoholic bar beverages have been around a very long time, with the recent rise of healthy-living initiatives like Dry January, mocktails are more popular than ever among consumers. Among bar and restaurant operators, mocktails are a popular addition to the drink menu, as the component ingredients tend to be more cost-efficient compared to spirits, wine, and liqueurs. 

Just like cocktails, well-crafted mocktails can be a great way for operators to enhance the theme of their establishment, connect with seasonal trends, and elevate the overall experience for their guests by offering charming presentation and unique concoctions. 

Popular mocktail categories include craft sodas, signature lemonades & iced teas, and elevated versions of classics like the Shirley Temple and Arnold Palmer. And these aren’t the only types; there are virtually no limits to what a creative mixologist can come up with. Pair that creativity along with the wealth of offerings from a good supplier like Houston’s, and it’s a recipe for memorable service and favorable ROI.

Craft sodas, “coolers,” and sparkling refreshers which highlight trending flavors or interesting combinations are surging. Lemonades and iced teas that incorporate floral flavors have gained traction recently, as well. Lavender, hibiscus, and rose flavorings have been anchored as essentials for mocktail creation, as they impart eye-catching color in addition to unique taste. 

Houston’s also carries a suite of foundational non-alcoholic ingredients such as ginger ale, ginger beer, club soda, and lemon lime soda for versatile mocktail preparation.

Reduced-alcohol offerings are gaining popularity, as well. Employing the use of non-alcoholic substitute ingredients can cut the alcohol content of many drinks in half. Houston’s carries alcohol-free liqueur substitutes from our trusted partner vendors including Torani, Monin, 1883, and DaVinci Gourmet. Syrup varieties like Irish Cream, Blue Curacao, Creme de Menthe and others are excellent for catering to the reduced-alcohol crowd.

Attention-grabbing glassware and garnishes are the final crucial pieces of the puzzle for standout mocktail service. At Houston’s, we carry a wide variety of interesting and durable glassware, as well as garnishes sure to set the right tone. If you have customers eager to enter or enhance their mocktail game, be sure to review our portfolio of offerings.

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Winter is a popular time of year when customers reach for seasonally-themed limited-time-offerings at coffee shops and restaurants nationwide. Whether it’s an office coffee break, a grab ’n’ go en route to a shopping excursion, or a holiday gathering, winter-themed beverages are sure to be seen.

Familiar Favorites

With the unprecedented disruptions of the past two years, it’s no surprise that many customers seek the comfort of quintessential holiday flavors to reclaim a sense of stability amid the chaos.

Hot Cocoa and Apple Cider are perennial favorites that serve up nostalgia in a cup. The arrival of Eggnog on store shelves and menus is another instant signifier that winter has begun. Cafes and chains across the country offer these classics, often with a creative spin. It’s commonplace to see Hot Cocoa given a seasonal boost with the addition of Peppermint syrup, and the comfort of Toasted Marshmallow is not likely to go out of style any time soon. A signature Apple Cider may be elevated with a pop of Cranberry syrup or a burst of Warm Spices. Lattes made with Eggnog flavoring, first popularized in 1986, have remained a winter staple for over three decades.

Trending

While familiarity and nostalgia drive the choices of many customers, others are looking to step beyond the classics, delighting in new creations. The sweeping seasonal popularity of the Pumpkin Spice Latte has shown that customers now expect new seasonal menu offerings as standard practice, and look forward to new innovations with eager anticipation.

This winter, coffee shop trends include holiday cookie-flavored beverages, as well as a curious prominence of cold beverages, which might seem unexpected given the dip in seasonal temperatures. The Sugar Cookie Latte is gaining popularity, and many menus feature variants made with Shortbread syrup or Gingerbread flavoring. Trending cold beverage options include Peppermint Bliss Cold Brews, Eggnog Nitro Lattes, and Eggnog Smoothies, which still maintain seasonal focus.

Many cafes also look to put a holiday spin on drink garnishes and toppings. Crushed candy canes or a cinnamon sugar sprinkle are classic touches. Caramel or white chocolate sauce drizzle and whipped cream are additional essentials for putting the finished presentation on winter beverages.

Houston’s Has It

No matter if your customers are looking to stock up on ingredients for the classics or unique flavors to fuel their creative innovations, Houston’s has a full lineup of seasonal syrups from trusted partners like Torani, Monin, DaVinci, and 1883 Maison Routin.

We’ve got the ingredients for crafting a unique Winter Citrus cider, hopping on board the cookie trend with Gingerbread or Toffee, and keeping it classic with Peppermint and Eggnog flavors.

We’re also your holiday source for cafe sauces, whipped cream supplies, and seasonal Java Jackets for the perfect presentation.

A winter wonderland of seasonal flavors; Houston’s has it.

View our Winter Seasonal Selections

The post A Cup of Good Cheer: Seasonal Flavors for Winter appeared first on Houston's Blog.

Nothing is certain about the origin of the cocktail, except that it seems to be an American invention. It first appeared in a Hudson, New York newspaper in 1806, when an editor referred to the term as “a stimulating liquor composed of spirits of any kind—sugar, water, and bitters.” Then again, maybe it was Betsy Flanagan’s 1779 tavern where she served drinks “distinguished by the name of ‘cock-tail,'” as James Fenimore Cooper wrote in his 1821 novel, The Spy. Or it could have just been borrowed from the title given to mixed-breed horses (“cock-tailed” horses), since the beverage was seen as similarly blended.

History is appropriately muddled when it comes to the invention of the cocktail. What we do know is that name stuck and the drink’s prominence has only grown, spinning into definitions that are as broad as a mixologist’s imagination.

Mixologists and Bartenders Make the Cocktail

Mixology and bartending are terms that are oftentimes interchanged to refer to the people behind the bar, when they’re actually two sides of the same coin. Mixologists are thought of as inventors, masters of mixing spirits and pairing flavors to create new and exciting recipes. Bartenders craft an experience alongside great drinks. In addition to expertly and efficiently serving up libations, bartenders are known for serving guests by encouraging an atmosphere of tall tales, raucous laughter, and casual chatter. Cheers to those that occupy the roles of mixologist and bartender or a mix of both. Their commitment to crafting an incredible experience has been core to the cocktail’s success.

In order to be the next Old Fashioned, Martini, or Moscow Mule, a cocktail has to both taste good and be connected to a greater experience. Anyone who has gathered after work for a “Cocktail Hour” knows that it’s an opportunity to enjoy a treat amongst friends, in a community. The bar provides that community. Through the hard work of the best mixologists and bartenders, everyone who comes to a bar is served up with precisely what they’re looking for. When they get that drink that tastes just right, paired with the company of co-workers or a friend across the bar, it can cement a memory beyond the cocktail.

Houston’s Has a Role

American Prohibition ended in 1933, the same year that Houston’s was founded. Since our beginnings as the House of Vintages, Houston’s continues to proudly support the bar industry, offering ingredients that can support any cocktail recipe. Here are just a few examples of the products we offer to mixologists and bartenders alike:

Finest Call Mixes

Jose Cuervo Mixes

Rose’s Lime Juice

Master of Mixes Simple Syrup

Bar Supplies

The cocktail has been around for over 200 years, and Houston’s has been in business for nearly half of that time. As the day we started, we remain committed to serve in our role as a supplier of the bar industry.

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With its range of available flavors and brands, alternative milks are no longer a fringe dietary preference. What began in 2008 as a mere soy milk option has soared into a $16 billion global industry that milks just about any oat or nut it can find. Although still popular amongst vegans and lactic-challenged consumers, these plant-based beverages are increasingly appearing on cafe menus to appeal to the mainstream crowd.

At Houston’s, we’ve noticed a similar rise in alternative milk’s popularity. What could account for this steady climb in the market? One potential answer to this growth: people like the way it tastes.

Still Making a Stir

In 2019, sales of alternative milks made up 14% of the entire milk market, while dairy milk sales remained unchanged. When asked about why they’d made that choice, people often cite environmental sustainability and healthier diets. And by offering new flavors in places where traditional milk has typically been king, alternative milks have found a new and interesting foothold for those who don’t necessarily identify with having dietary restrictions.

Retailers don’t just benefit from new flavors, though. Alternative milks also offer an inherent benefit to the bottom line: shelf life. Newly purchased dairy milk typically spoils within a couple of weeks, making it costly if a carton goes to waste in the refrigerator. Alternative milks have a shelf life of 6 – 12 months, a much more flexible and forgiving timeline.

Taking a snapshot of Houston’s barista-centric alternative milks, you can begin to understand just how dynamic and valuable these flavors can be to a barista.

A creamy and refreshing coconut taste.

Not overly sweet with a light oat flavor.

Rich and creamy with a mild hint of almond.

The Barista’s Choice

While almond and oat have certainly been the most successful of the bunch, there is a crowd for every form of alternative milk. More and more recipes are emerging that call for soy milk, hemp milk, coconut milk, or rice milk. Every day, your customers are expanding their menus with a greater variety of flavor and texture.

Pacific Foods

Oatly

Almond Breeze

The alternative milks in these recipes aren’t just about substituting dairy milk. They play a role in enhancing other flavors, providing a more complex experience rather than a simple liquid base. Suddenly, that turmeric latte has a complimentary hint of coconut that would have been completely absent with the use of traditional milk.

The Houston’s Assortment

Houston’s offers three brands of alternative milks because we understand the importance of variety and preference. You may find multiple almond milks or oat milks across these vendors, but each presents its own formula and a different experience. Oatly’s Barista Edition Oatmilk and Pacific Foods’ Barista Series Oat both provide an exceptional foaming beverage for lattes and other cafe staples, but they aren’t identical. Each brand has its own loyal customers; it’s just about finding what’s right for the ones you do business with.

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