It might be known as a southern thing, but I hear that red velvet actually got its start up north. Waaay up north, all the way in the North Pole, where legend has it that Mrs. Claus baked the first cake in honor of her hungry hubby’s fuzzy red suit. No holiday treat will bring out a hearty “ho-ho-ho” quite like that sweet, slightly cocoa-y, cream cheese frosting covered deliciousness of red velvet.
At Brooklyn Bean Roastery they knew that Santa loved it so much that he’d blend it up and drink it if he could. So, in an effort to stay off the naughty list, they did just that. This Fall Seasonal Red Velvet Flavored Coffee combines the luscious flavors of the Santa-inspired cake with the rich, nutty flavor of coffee. Stir in a little milk and cream and be sure to leave out an extra mug for St. Nick.
I love the flavors of this cake so of course, I was immediately head over heels for this coffee. I wanted to bring them both together for a special dessert last Thursday but with the science involved in making this rich velvety sponge, I decided to use a box mix and substitute the water with this Red Velvet Coffee. No one would have been the wiser if I hadn’t confessed my sin of using a box on Thanksgiving because the giant cupcakes that I made came out perfect. They had all the flavors of the traditional cake but with a hint of coffee.
I’d like to know what you think of taking shortcuts by using mixes, pre-cut veggies and fruits, soup starters, etc. If you believe in saving time by using them and have a good one, please share. What do you think of using a box mix and changing it up? Have you ever pretended that you made something from scratch when you really just ran to the market and taken it out of the container? No, I haven’t done that YET!