The Ceylon panna cotta at American Tea Room.
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 ...
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Contact: Desiree Torres Desiree.Torres@penton.com