Coffee and tea have long been the most popular beverages enjoyed alongside desserts of all kinds, but lately, chefs have been increasingly using coffee and tea in the desserts themselves. According to Datassential MenuTrends, desserts with coffee and tea as ingredients are showing growth on menus. Coffee/espresso desserts appear on nearly one quarter of dessert menus, a 2-percent increase over a year ago. Though tea-based desserts are less common, appearing on just 5 percent of dessert ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.


Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Questions about your account or how to access content? 

Contact: Desiree Torres 

Already registered? here.