I am a coffee lover, however I had not tried any flavors other than hazelnut crème and Chocolate truffle I got from Godiva coffee and spiced coffee from home land called chukka kappi/Ginger coffee. I grew up with hot coffee without any flavor; however my hubby and my little one are tea lovers. Given a choice I will always go for a cup of coffee. So when the food buzz taste maker program and Godiva chocolatier’s offered a fall inspired coffee to review, I jumped in. They give me two limited edition samples of Pumpkin spice coffee and Caramel Pecan bark coffee. Since it is getting cold here, I thought why not try hot coffees with these.
One year ago: Spiced Baked Eggplant Parmesan
Caramel pecan bark coffee: 1 ½ tablespoon
Milk: 11/2 cup
Sugar: 1 teaspoon (Increase if you need more sweetness) each
Opinion expressed here are entirely mine.
Linking this to Hearth and Soul Blog hop: 72 hosted here
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.