Cafe mocha has what flavour?
"Mocha coffee bean The Mocha coffee bean is a variety of coffee bean originally from Mocha, Yemen. It is harvested from the coffee-plant species ""Coffea arabica"", which is native to Yemen. In appearance it is very small, hard, round with an irregular shape, and olive green to pale yellow in colour. The Mocha coffee bean has a distinct flavor. Due to the similar name, it is sometimes confused with a chocolate-flavored coffee. Although the beans originally shipped from the port of Mocha, Yemen were thought to have had a chocolate-like taste, current mocha beans from Yemen do not. In the"
"also be referred to as hot chocolate with (e.g., a shot of) espresso added. Like cappuccino, caffè mochas typically contain the distinctive milk froth on top, although, as is common with hot chocolate, they are sometimes served with whipped cream instead. They are usually topped with a dusting of either cinnamon or cocoa powder, and marshmallows may also be added on top for flavor and decoration. A variant is white caffè mocha, made with white chocolate instead of milk or dark. There are also variants of the drink that mix the two syrups; this mixture is referred to by several"
"Moche (food) Moche (also spelled mochi or muchi), are glutinous rice balls with a bean paste filling from the province of Pampanga, Philippines. It is made from ""galapong"" (ground soaked glutinous rice) shaped into balls or ovals. It is filled with bean paste (mung bean or red bean). ""Bukayo"" (caramel grated coconut) may also be used. It is boiled in water until it floats. It is then sprinkled with sesame seeds or crushed peanuts and served hot with a sauce made from sweetened coconut milk (""gata""). Despite the similarity in name and ingredients, ""moche"" is not derived from the Japanese"
"Mochi ice cream Mochi ice cream is a confection made from Japanese mochi (pounded sticky rice) with an ice cream filling. It was invented by Japanese-American businesswoman and activist Frances Hashimoto. Mochi ice cream is a small, round confection consisting of a soft, pounded sticky rice dumpling (mochi) formed around an ice cream filling. The ice cream flavors the confection while the mochi adds sweetness and texture. The traditional Ice cream flavors used are vanilla, chocolate and strawberry. Other flavors, such as Kona coffee, plum wine, green tea, and red bean, are also widely used. Mochi can also be flavored"
"during its first four months. Mochi ice cream Mochi ice cream is a confection made from Japanese mochi (pounded sticky rice) with an ice cream filling. It was invented by Japanese-American businesswoman and activist Frances Hashimoto. Mochi ice cream is a small, round confection consisting of a soft, pounded sticky rice dumpling (mochi) formed around an ice cream filling. The ice cream flavors the confection while the mochi adds sweetness and texture. The traditional Ice cream flavors used are vanilla, chocolate and strawberry. Other flavors, such as Kona coffee, plum wine, green tea, and red bean, are also widely used."
"17th century, the Mocha coffee bean was available only from the port city of Mocha in Yemen, shipped only after roasting to prevent propagation. Sailors arriving in Mocha were frequently traveling home to the Indonesian island of Java, and a blend of the two countries' coffees today known as ""Mocha Java"" naturally developed with the high acidity Mocha complementing the naturally rounded flavors of Java. Mocha coffee bean The Mocha coffee bean is a variety of coffee bean originally from Mocha, Yemen. It is harvested from the coffee-plant species ""Coffea arabica"", which is native to Yemen. In appearance it is"
"as ""chicha de jora"". It has a pale straw color, a slightly milky appearance, and a slightly sour aftertaste, reminiscent of hard apple cider. It is drunk either young and sweet or mature and strong. It contains a relatively small amount of alcohol, 1-3% abv. In some cultures, instead of germinating the maize to release the starches therein, the maize is ground, moistened in the chicha maker's mouth, and formed into small balls, which are then flattened and laid out to dry. Naturally occurring ptyalin enzymes in the maker's saliva catalyse the breakdown of starch in the maize into maltose."
"added real fruit smoothies to their drink list. In November 2010 they added mocha and hot chocolate to their drink list. In July 2011 they added Frozen Strawberry Lemonade and the Mango Pineapple Smoothie to the U.S. menu. On November 7, 2011, McDonald's Canada launched McCafé across the nation after being available only in select stores prior to this announcement. With the introduction of McCafé in Canada, participating McDonald's stores have added mocha, cappuccino, espresso, americano, latte, iced latte, iced mocha and hot chocolate to their menus. With McCafé, McDonald's is now in direct competition with Coffee Time, Country Style,"
"will crumble somewhat and become known as ""tencha"" (). Then, ""tencha"" may be de-veined, de-stemmed, and stone-ground to the fine, bright green, talc-like powder known as matcha. Grinding the leaves is a slow process, because the mill stones must not get too warm, lest the aroma of the leaves is altered. It may take up to one hour to grind 30 grams of matcha The flavour of matcha is dominated by its amino acids. The highest grades of matcha have more intense sweetness and deeper flavour than the standard or coarser grades of tea harvested later in the year. Matcha"
"up the flavour of plain or ""natural"" mochi are ethyl ester acetic acid, ethanol, 2-butanol, 2 methyl 1-propanol, 1-butanol, 3-methyl 1 butanol, 1-pentanol and propane acid. Mochi is usually composed solely of glutinous rice, however, some variations may include the additions of salt, spices and flavourings such as cinnamon (cinnamaldehyde). Food additives such as sucrose, sorbitol or glycerol may be added to increase viscosity and therefore increase gelatinization. Additives that slow down retrogradation are not usually added since amylopectin has a very stable shelf life due to its high amylopectin content. Mochi's characteristic chewiness is due to the polysaccharides in"
"be made at home using Greek yogurt. The Japanese snack Pocky has a matcha-flavoured version. Matcha may also be mixed into other forms of tea. For example, it is added to genmaicha to form what is called ""matcha-iri genmaicha"" (literally, roasted brown rice and green tea with added matcha). The use of matcha in modern drinks has also spread to North American cafés, such as Starbucks, which introduced ""Green Tea Lattes"" and other matcha-flavoured drinks after matcha became successful in their Japanese store locations. As in Japan, it has become integrated into lattes, iced drinks, milkshakes, and smoothies. A number"
"a grey-green on the lower surface, and have a strong tea-like aroma. When chewed, they produce a pleasurable numbness in the mouth, and have a pleasant, pungent taste. They are traditionally chewed with lime or some other reagent such as bicarbonate of soda to increase the release of the active ingredients from the leaf. Older species have a camphoraceous smell and a brownish color, and lack the pungent taste. Although coca leaf chewing is common only among the indigenous populations, the consumption of coca tea (""Mate de coca"") is common among all sectors of society in the Andean countries, especially"
"brand and exports to 33 countries. Since, Maaza has launched 10 different flavours (Mango, Tropical, Guava, Lychee, Passion Fruit/Maracuja, Pineapple, Banana, Papaya, Fruit Punch and Guanabana) in various different packaging formats. Maaza Maaza (pronounced ""Muzza"") is a Coca-Cola fruit drink brand originated in India and marketed in Middle East, Africa, Eastern Europe and Asia, the most popular drink being the mango variety, so much that over the years, the Maaza brand has become synonymous with Mango. Initially Coca-Cola had also launched Maaza in orange and pineapple variants, but these variants were subsequently dropped. Coca-Cola has recently re-launched these variants again"
"to caffè latte or café au lait, it comes in a tall glass with plenty of milk. With only half milk, it is known as ""meia de leite"" In Madeira, a large, milky coffee is known as a ""chinesa"" (literally, ""Chinese Lady""). A shot of espresso poured over a single marshmallow. This originated in the coffeehouses of America's Pacific Northwest. The resulting drink is sweet and thick, leading to the ""caffè gommosa"" name which means ""rubbery coffee."" South Indian filter coffee is a coffee drink made by mixing frothed and boiled milk with the decoction obtained by brewing finely ground"
"first dusted with cocoa powder, then topped with milk froth and espresso, with a second dusting of cocoa on top. Marocchino Marocchino (Caffè Marocchino) is a coffee drink created in Alessandria, Italy. It is served in a small glass and consists of a shot of espresso (sometimes a small shot, or ristretto), cocoa powder and milk froth. In some regions of northern Italy, thick hot cocoa is added. In Alba, the home of the Italian chocolate giant Ferrero, Nutella is used. The name Marocchino (Italian for Moroccan) is derived from its colour, as ""marocchino"" was a type of light brown"
"lighter and slightly more bitter tea. ""Koicha"", or thick tea, requires significantly more matcha (usually about doubling the powder and halving the water): approximately 3.75 grams (amounting to 3 heaping ""chashaku"" scoops, or about one teaspoon) of matcha and approximately 40 ml (1.3 fl oz) of hot water per serving, or as many as 6 teaspoons to cup of water. Because the resulting mixture is significantly thicker (with a similar consistency to liquid honey), blending it requires a slower, stirring motion that does not produce foam. ""Koicha"" is normally made with more expensive matcha from older tea trees (exceeding thirty"
"Mofletta Mofletta (, also Mufleta, Mofleta, Moufleta etc.) is a Sephardic-Jewish pancake traditionally eaten during the Mimouna celebration, the day after Passover. Mofletta is a thin crêpe made from water, flour and oil. The dough is rolled out thinly and cooked in a greased frying pan until it is yellow-brown in color. It is usually eaten warm, spread with butter, honey, syrup, jam, walnut, pistachios or dried fruits. The Mimouna holiday, brought to Israel by the Jewish communities of North Africa, notably Morocco, is celebrated immediately after Passover. In the evening, a feast of fruit, confectionery and pastries is set"
"in Berlin and available across Germany and distributed in a limited number of foreign countries. Cocoa mass, sugar, cocoa butter, coffee (2.6%), whole milk powder, kola nut powder (1.6%), soy lecithin (emulsifier), E476 (emulsifier), flavor. May contain traces of hazelnuts, almonds and gluten. Scho-Ka-Kola Scho-Ka-Kola is a German brand of bitter-sweet dark chocolate consumed for its strong caffeine and kola nut mix. The chocolates have a caffeine content of about 0.2 percent, which is derived from the cocoa content of 58 percent and the addition of 2.6 percent roast coffee and 1.6 percent kola nut. The chocolate is divided into"
"Miami (Florida, US), for example, ""café con leche"" is a local breakfast staple. Café con leche Café con leche () is a Spanish coffee beverage consisting of strong and bold coffee (usually espresso) mixed with scalded milk in approximately a 1:1 ratio. Amount of milk can be higher in ""café con leche en vaso"" or ""café con leche de desayuno"". Sugar or sweetener is added according to taste. It is similar to the Italian ""caffè latte"" (latte) and the French ""café au lait"", but is closest to the latte. ""Café con leche"" is extremely common in Spain, Latin America and"
"Buenos Aires area. The company plans to open 30 more cafes in Buenos Aires before 2010. It also plans to begin an international expansion, opening up coffee shops in Brazil, Chile, Paraguay, Peru and Uruguay. The coffee is served in 3 sizes, ""Taza Expresso"", ""Taza Regular"" and ""Taza Mug"". A variety of beverages, hot and cold, are also served including Espresso Macchiato, Cafe Americano, Café Mocca, Fraper Cappuccino, Ristretto and so on. Aroma Café also serves a wide variety of sandwiches, including a variety of gourmet pastries such as muffins, brownies, cheesecake, and croissants. Aroma Café Aroma Café (S.A.) is"
"out for neighbors and visitors, and mofletta is one of the dishes traditionally served. Mofletta Mofletta (, also Mufleta, Mofleta, Moufleta etc.) is a Sephardic-Jewish pancake traditionally eaten during the Mimouna celebration, the day after Passover. Mofletta is a thin crêpe made from water, flour and oil. The dough is rolled out thinly and cooked in a greased frying pan until it is yellow-brown in color. It is usually eaten warm, spread with butter, honey, syrup, jam, walnut, pistachios or dried fruits. The Mimouna holiday, brought to Israel by the Jewish communities of North Africa, notably Morocco, is celebrated immediately"
"Maaza Maaza (pronounced ""Muzza"") is a Coca-Cola fruit drink brand originated in India and marketed in Middle East, Africa, Eastern Europe and Asia, the most popular drink being the mango variety, so much that over the years, the Maaza brand has become synonymous with Mango. Initially Coca-Cola had also launched Maaza in orange and pineapple variants, but these variants were subsequently dropped. Coca-Cola has recently re-launched these variants again in the Indian market. Maaza currently dominates the fruit drink category and competes with Pepsi's Slice brand of mango drink and Frooti, manufactured by Parle Agro. While Frooti was sold in"
"Mocha decorated pottery Mocha decorated pottery is a type of dipped ware (slip-decorated, lathe-turned, utilitarian earthenware), mocha or mochaware, in addition to colored slip bands on white and buff-colored bodies, is adorned with dendritic (tree-like or branching) markings resembling the natural geological markings on moss agate, known as ""mocha stone"" in Great Britain in the late 18th century. The stone was imported from Arabia through the port of Mocha (al Mukha in Yemen) from whence came large supplies of coffee. An unknown potter or turner discovered that by dripping a colored acidic solution into wet alkaline slip on a pot"
"Crunch 'n Munch Crunch 'n Munch is a brand of ConAgra Foods consisting of caramel-coated popcorn and peanuts. It comes in its original form of Buttery Toffee, as well as Maple, Caramel, Chocolate & Caramel, Molasses, Almond Supreme, French Vanilla, Kettle Corn, Fat Free, Sweet & Salty, Sweet & Hot and Premium Nut. Crunch 'n Munch was first sold in 1966 by the Franklin Nut Company. In 1980, it was sold to American Home Foods (a division of American Home Products), which was spun off and renamed International Home Foods in 1996. In 2000, ConAgra purchased International Home Foods. In"
"found themselves to be between meals for long periods of time. The sugar and starch from the rice cause the tea to have a warm, full flavor that is similar to that of nuts. It is considered easy to drink and helps one's stomach feel better. Tea steeped from genmaicha has a light yellow hue. Its flavor is mild and combines the fresh grassy flavor of green tea with the aroma of the roasted rice. Although this tea is based on green tea, the recommended way to brew this tea is different from that of green tea. The water to"
"Each snuff manufacturer usually has a variety of unique recipes and blends, as well as special recipes for individual customers. Common flavours also include coffee, chocolate, bordeaux, honey, vanilla, cherry, orange, apricot, plum, camphor, cinnamon, rose and spearmint. Modern flavours include Bourbon, Cola and whisky. Traditional classic German snuff blends are the pungent and sharp ""Schmalzler"" and ""Brasil"" blends. Snuff comes in a range of texture and moistness, from very fine to coarse, and from toast (very dry) to very moist. Often drier snuffs are ground more finely. There is also a range of tobacco-free snuffs, such as Pöschl's Weiss"
"mousseuse"" 'foamy cream', ""mousse"" 'foam', and so on, as early as 1768. Modern mousses are a continuation of this tradition. Mousse A mousse (French 'foam' ) is a soft prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse may be sweet or savoury. Sweet mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla."
"""mochi"" or ""muchi"". It is derived from ""buchi"" (or ""butsi""), the Chinese-Filipino version of ""jian dui"". Unlike ""buchi"", the surface is not browned. The dish is related to the Tagalog ""mache"" and Cebuano ""masi"". Moche (food) Moche (also spelled mochi or muchi), are glutinous rice balls with a bean paste filling from the province of Pampanga, Philippines. It is made from ""galapong"" (ground soaked glutinous rice) shaped into balls or ovals. It is filled with bean paste (mung bean or red bean). ""Bukayo"" (caramel grated coconut) may also be used. It is boiled in water until it floats. It is"
"years) and, thus, produces a milder and sweeter tea than ""usucha""; it is served almost exclusively as part of Japanese tea ceremonies. It is used in castella, manjū, and monaka; as a topping for shaved ice (kakigōri); mixed with milk and sugar as a drink; and mixed with salt and used to flavour tempura in a mixture known as matcha-jio. It is also used as flavouring in many Western-style chocolates, candy, and desserts, such as cakes and pastries (including Swiss rolls and cheesecake), cookies, pudding, mousse, and green tea ice cream. Matcha frozen yogurt is sold in shops and can"
"Moskau). The company café+co, deals with the operation and service of vending machines for hot and cold beverages as well as snacks and sweets, focusing on coffee and cacao drinks. Aside from selling coffee in standard versions like espresso, black coffee, brown coffee, melange, macchiato as well as latte macchiato there are self creations like mocha cappuccino or chococcino and coffee variations with special tastes like vanilla, hazelnut or caramel. Café+co vending machines have up to 50 product selection options, for example; an individual sugar regulator for the optimal dosage, a cup stop, sensors for the usage of cups and"
"Marocchino Marocchino (Caffè Marocchino) is a coffee drink created in Alessandria, Italy. It is served in a small glass and consists of a shot of espresso (sometimes a small shot, or ristretto), cocoa powder and milk froth. In some regions of northern Italy, thick hot cocoa is added. In Alba, the home of the Italian chocolate giant Ferrero, Nutella is used. The name Marocchino (Italian for Moroccan) is derived from its colour, as ""marocchino"" was a type of light brown leather (see Morocco leather) used in the 1930s to make hair bands. Preparation methods vary. Generally, the glass cup is"
"Hōjicha Hōjicha is often made from bancha (, ""common tea""), tea from the last harvest of the season; however, other varieties of Hōjicha also exist, including a variety made from sencha, and kukicha, tea made from the twigs of the tea plant rather than the leaves. Hōjicha infusions have a light- to reddish-brown appearance and are less astringent due to losing catechins during the high-temperature roasting process. The roasted flavors are extracted and dominate this tea: the roasting replaces the vegetative tones of other varieties of Japanese green tea with a toasty, slightly caramel-like flavor. The roasting process used to"
"the jicaro seeds ground with rice and spices such as ground cocoa, cinnamon, sesame seeds, nutmeg, tiger nuts and vanilla. Ground peanuts, almonds and cashews may be added. Because of these ingredients, the horchata is usually strained before serving. In Ecuador, horchata is a clear red infusion of 18 herbs, and is most famous in the province of Loja. Horchata as a flavor makes appearances in ice cream, cookies and other sweets, and other products such as Rumchata, an alcoholic tribute to the beverage. Some smoothie shops, cafés, and McDonald's in the U.S. have been experimenting with horchata-flavored frappes. The"