Pumpkin – Houston's Blog

Pumpkin, Spice, and Everything Nice

Guest Writer — Tue, 01 Sep 2015 22:16:46 +0000

By the cooler air and the chatter about pumpkin spice, we can tell that fall is on its way. Luckily there are plenty of great products available to help make sure there is a 100% chance of pumpkin in your life this fall. Stock up on your favorite pumpkin flavors and try these tasty pumpkin recipes to kick start the season.

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!

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Restaurant Trend #4: Raise a Glass

Guest Writer — Mon, 24 Nov 2014 18:08:34 +0000

Have you noticed lately, that any time you walk in to a coffee shop or restaurant, it seems that there are a new plethora of drinks to try, drinks you’ve never heard of, drinks with almond milk, pumpkin spice, chai tea, warm and spicy flavors for the fall, tropical sweet for the summer, savory twists on classics…The list of new and exciting can go on and on. Expect this innovative trend to continue for 2015 as restaurants and coffee shops scramble to be at the forefront of the beverage market. After all, it is true that trendy items can bring more traffic to eateries—as Technomic recently reported that “21 percent of consumers say that beverages play a very important role in deciding which restaurants to visit for meals.”

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.

Torani® Frozen Pumpkin Pie Frappe

Guest Writer — Tue, 09 Sep 2014 19:12:08 +0000

Torani® Frozen Pumpkin Pie Frappe

1 shot espresso
5 oz Torani® Real Cream Frappe Base
½ oz Torani® Pumpkin Pie Sauce
2 cups ice
Layer ingredients in blender pitcher. Blend to desired consistency, and serve.

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