Foamed milk was first introduced to Italian coffee in the early 20th Century, and since then, its has shown little sign of disappearing. Aside from adding a texture to the much-beloved beverage it accompanies, foamed milk can provide an otherwise absent flavor when steamed correctly. It’s clear that the steamed foam fascination is more than a simple fad, but the future of new cold foam beverages is a little more unclear. With the introduction of this new product (and the new method of creation that it necessitates), we thought it prudent to look at the process that makes foam so magical in a mug.

Let’s begin with the science behind steamed milk. Milk is primarily a composition of three main ingredients: fat, carbohydrates, and proteins. When cold milk is exposed to heat (in this case, the heat introduced via an espresso machine’s steam wand), the proteins that are typically bundled together begin to unfold, allowing them to more strongly hold together. Heat also breaks down the carbohydrates within the milk into simpler, sweeter tasting sugars, and it melts the milk’s fat for an even creamier texture, which is why whole milk tends to be the coffee aficionado’s go-to foaming agent. The introduction of air throughout this process creates small bubbles that in turn form the foam we adore.

An important factor in this “denaturing” process is to begin with cold milk and to then heat it while also introducing air. This ensures that the milk has little time to denature naturally and is instead heated rapidly for smaller bubbles, thus creating a smooth and tasty microfoam.

Microfoam is that creamy goodness that sits at the top of your latte, your cappuccino, or your grande half-caff 185-degree soy half-syrup added caramel drizzle vanilla latte! You know the stuff. It’s warm, sweet, and it makes our favorite coffees complete. But is it possible to achieve true microfoam with the cold foam process?

We’ll want to begin by considering how the cold foam production process differs from that of steamed milk. If you’ve ever blended your own whipped cream, then you’re likely already familiar with the process that cold foam requires. By whipping nonfat milk at a rapid speed, the milk becomes aerated and fluffy. Of course, by removing the element of heat, this new foam introduces new possibilities for iced coffees. Instead of drinking plain old coffee over ice, you can add a touch of decadence to your beverage in the form of a foamy new texture.

However, with the absence of heat in its foaming process, this cold foam does miss out on the denaturing enjoyed by its warmer counterpart. This means that you’re unlikely to find cold foam to be quite as creamy and dense as you’re used to. By choosing a nonfat milk for cold foam, whipping is easier, since the lighter substance is more prone to bubbling, but the result is a much dryer foam due to the absence of warmed, melted fat. Additionally, any sweetness experienced in the foam needs to be introduced separately, likely in the form of a sweetener product.

So, is cold foam here to stay or is it a mere fad? Ultimately, that’s something the market will decide. It can’t be denied that cold foam adds something new to the everyday cold-brew but, if it adds little more than texture to the overall experience, it could quickly lose popularity as a result. One thing we can say is that it certainly looks inviting and is a welcome innovation, even if it does only last for the summer.

The post Hot and Cold – Is Cold Foam Here to Stay? appeared first on Houston's Blog.

David Rio Pumpkin Chai Latte. Photo Courtesy of David Rio

David Rio Pumpkin Chai Latte

1 scoop/3T Red Panda Pumpkin Chai™

8 oz milk

Whipped cream and cinnamon

Add chai to milk and steam together in an espresso machine.  Top with whipped cream and garnish with cinnamon.

David Rio’s new, seasonal Red Panda Pumpkin Chai™ is a rich and creamy mixture of black tea, exotic spices, and sweet pumpkin.  Available for a limited time in 4lb bags or 14 oz retail canisters, this delicious chai makes it easier than ever to make a pumpkin chai latte!

Torani Pumpkin Spice Latte. Photo courtesy of Torani

Torani Pumpkin Spice Latte

2 Tbsp (1 oz) Torani Pumpkin Pie Sauce

1 Cup (8 oz) Milk

2 Shots Espresso

Whipped Cream for Garnish

Heat milk and Torani Pumpkin Pie Sauce in a pan.  Stir with whisk to create foam.  Add espresso to a tall glass and pour milk mixture on top.  Spoon a layer of foamed milk over beverage and top with whipped cream.

Torani’s tasty take on the popular pumpkin spice latte is sure to be a hit! Check out all of Torani’s pumpkin items including Pumpkin Pie Sauce (available in 64 oz and 16.5 oz), Pumpkin Pie Syrup (regular, PET, and sugar free), and Pumpkin Spice Syrup (regular).

Monin Creamy Pumpkin Pie Martini. Photo courtesy of Monin

Monin Creamy Pumpkin Pie Martini

½ oz coffee liqueur

½ oz Irish cream liqueur

1 oz Vodka

¾ oz Monin Pumpkin Spice Syrup

Ice

¼ oz half & half

Combine ingredients in a shaker in the order listed and shake vigorously.  Strain into a chilled glass.  Garnish with whipped cream and graham cracker crust.

Monin’s pumpkin syrups are perfect for festive cocktails like this creamy pumpkin pie martini.  Monin Pumpkin Pie Syrup and Pumpkin Spice Syrup are available in glass and PET bottles.

Happy pumpkin spice season!

The post Pumpkin, Spice, and Everything Nice appeared first on Houston's Blog.

Right now it’s easier than ever to understand the driving forces behind the beverage boom. It’s fall, it’s chilly, and warm and spicy is all the rage. The Pumpkin Spice Latte, a mass-market hit since its inception, is just one product that has people running to coffee shops to get their “fix.” And the treat isn’t isolated to Starbucks, its inventor. Convenience stores such as 7-11 offer up the hot drink during the holiday season, and Dunkin’ Donuts has joined the craze with their own version—the Pumpkin Crème Brulee Latte. And swap out regular dairy milk for almond or coconut milk, another fad accounting for the increased coffee shop sales, and you have just opened your doors to an entirely different market…the nut milks allow vegans to enjoy a decadent coffee drink alongside their dairy counterparts.

Seasonal beverages aren’t the only trend in world of beverages, though. Specialty hand-crafted sodas are making a splash in the refreshment department. Sonic, with an already-extensive list of beverages, has recently expanded their menu to include lower calorie sodas with flavorings that they already carry: Peach, Raspberry, Blackberry-Pineapple, Sunshine Berry, and Hawaiian Wave—the latter two including pieces of fresh fruit, diced small enough to be sipped through the straw. And Starbucks introduced their new Fizzio line during the past summer, their own lighter versions of ginger ale, lemon ale, and root beer that are not only lower in calories but also are caffeine-free and contain no high-fructose corn syrup, artificial flavors, or preservatives.

Alcoholic libations are also on the rise, as restaurants and even coffee shops stretch their creative minds to add new twists to old favorites, evidenced by the rise of fancy, fruity martinis or savory cocktails that implement infusion of different herbs and spices into their traditional offerings. Even the fast-casual dining segment is furiously working to find ways to integrate alcohol sales into their growing culture—a difficult feat as they are simply not operationally set up for it. Larry Leith, of Tokyo Joe’s (based in Denver), is in the process of testing a service that will include a staff member walking the floor during the weekends, offering to bring additional beer to thirsty diners.

These are just a spattering of examples of why beverages are a part of the 10 biggest restaurant trends to watch for in 2015. It’s easy to see the allure to business operators and customers alike, and the effect they will have on sales in the coming year and beyond.

The post Restaurant Trend #4: Raise a Glass appeared first on Houston's Blog.

Chocolate Fudge Latte

1 ounce Monin® Chocolate Fudge Syrup
2 shots espresso
Steamed milk

• In a 16-ounce mug combine espresso and syrup. Stir and set aside.
• Steam milk in a pitcher.
• Pour the steamed milk into mug, stir gently,
  and garnish as desired.

Iced Chocolate Cherry Latte

1 oz Monin® Chocolate Cherry Syrup
2 shots espresso
5 oz milk
Ice

• Fill a 16-ounce glass with ice.
• Add remaining ingredients and stir vigorously.
• Garnish as desired.

Chocolate Fudge Frappe

1 oz Monin® Chocolate Fudge Syrup
4 oz milk
1 scoop vanilla frappe powder
1 shot espresso
Ice

• Combine ingredients, except ice, in blender. Fill a 16-ounce glass with ice and add to blender.
• Blend until smooth and pour into glass. Garnish as desired.

Chocolate Cherry Cocoa

1 oz Monin® Chocolate Cherry Syrup
½ oz Monin® Dark Chocolate Sauce
Steamed milk

• Combine syrup, sauce, and steamed milk in a 12-ounce mug.
• Stir and garnish as desired.

**All photos courtesy of Monin

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