The Best Part of Waking Up are Coffee Liqueurs in Your Cup

first_img The Best Camping Coffee Makers for an Off-Grid Cup of Joe 7 Best Travel Coffee Mugs for Morning Joe To Go Surf Legend Laird Hamilton Has His Own Natural Supplement Brand Turkish coffee, for those that have never been to a Mediterranean restaurant, is a style of coffee where the person making it boils (though the term boil here is used since the liquid temperature is raised slowly so as to keep it near a simmer) the grounds with the water (as opposed to, say, a Mr. Coffee where water filters through the grounds). Another marked difference is sugar is added before the boil, not when it is presented in the cup. In addition, Turkish coffee is called the “milk of chess players and thinkers” and has been used for centuries as a means of creating conversation. Vivacity Spirit’s Turkish Coffee Liqueur (25% ABV) has taken those characteristics and distilled them into what makes a great digestif. Earthy coffee ground notes on the nose makes way for a wave of smooth, sweet coffee flavor.Vivacity Spirit’s Turkish Coffee Liqueur retails for $44 and can be purchased online here.Crater Lake Spirits Hazelnut Espresso VodkaTaking a little bit of a different tact than their state-mates, Crater Lake Spirits Hazelnut Espresso tastes exactly like you might think. If you love Ferrero Rocher balls, this vodka is for you. (Note: while it is listed as a vodka, this, too, would be closer to a liqueur, as it is also only 25% ABV.) The sweet Hazelnut nuttiness is balanced by strong espresso, which are both rounded out by the addition of brown sugar. It goes down smoothly to the point that, unless it’s pointed out, you might be hard-pressed to know there’s even vodka in it.  If you really, I mean really love hazelnuts, we suggest this with coffee and a swirl of Nutella.Crater Lake Spirits Hazelnut Espresso Vodka retails for $37 and can be purchased online here. Editors’ Recommendations center_img Coffee and liquor. Liquor and coffee. They just go together. Whether you’re using one to counteract the effects of the other, using one to infuse flavor into the other (as we looked at in our Booze-infused coffee Facebook Live back in June), or mixing them together for a little pick-me-up, the two drinks are almost inextricably linked.Because of that, it brings us great joy when the two come together in one bottle. In this case, we’re talking about coffee liqueurs. It doesn’t matter if you want a little nip after dinner, or to pour it on some ice cream or, hell, to add it to your coffee on a Sunday morning, coffee liqueurs offer the perfect amount of both coffee flavor and booze. Not sure what kind to get, though? We’ve picked two from our home state of Oregon that go beyond a standard coffee liqueurs and offer a little something else while not losing sight of the original goal—coffee in booze in a beautiful union.Vivacity Spirits Turkish Coffee Liqueur The Best CBD Coffee Brands for Energy Without the Jitters PicoBrew MultiBrew Gives You the Power to Brew (Practically) Anything last_img read more

Volunteerism Workshop at Marrakech Cadi Ayyad University

Marrakech – A volunteerism workshop was held in Marrakech American Corner at the College of Art and Humanities at Cadi Ayyad University, Saturday, March 28, 2015.The workshop was organized by the American Corner and Bochra Laghssais, an English student at the University. It was delivered by U.S. Peace Corps volunteers, Kira Charlesworth and Bryce Driscoll.Thirty five participants attended and benefitted from the workshop, mostly English department undergraduates and linguistics masters student. The presentation began with Peace Corps volunteers discussing the concept of volunteerism and more specifically, the work of Peace Corps in Morocco. The purpose of the workshop was to teach students the importance of volunteer work and ways they can help their communities and country. Bryce Driscoll quoted the famous John F. Kennedy speech in which he says: ‘’Ask not what your country can do for you, ask what you can do for your country.’’The workshop was divided into two parts. The theoretical part was devoted to defining concepts such as volunteerism, sustainability, etc. Most of the students were interactive and managed to provide their own definitions of the words before the two Peace Corps volunteers presented the definitions. They used the example of Peace Corps and its youth development program in Morocco to contextualize the terms.The participants also learned about how to get involved in voluntary work and what characteristics make a person a good volunteer. They learned about the Moroccan organization Corps Africa that was founded by a former Peace Corps Morocco volunteer Liz Fanning. The organization is a vehicle by which Moroccan people can serve their countries. Several students expressed an interest in applying to Corps Africa after graduation to serve less fortunate communities in Morocco.The practical part of the program was devoted to applying what was learned during the theoretical part. The participants were divided into several groups of four members and then asked to brainstorm some ideas for volunteering opportunities in their communities. The students were asked to identify a problem, assess the root causes, identify necessary resources and community members involved, and analyze whether the project would be something their community wanted and whether or not it would be sustainable.Then the groups came up with fantastic ideas about volunteering projects. One group envisioned a community sponsored bus library, so that hours people spend commuting are not wasted. Another group proposed starting a ‘Eureka Box’, essentially a lost and found for misplaced items around the university campus. Other groups spoke about ongoing projects they already started.The workshop was very helpful because students started thinking of ways to help their communities, either by joining some associations that work in the field, or pursuing projects on their own. At the end the students presented their ideas and projects for their communities and received certificate of attendance.© Morocco World News. All Rights Reserved. This material may not be published, rewritten or redistributed without permission. read more

Industrial milk price hike likely to be passed down to consumers at

by Aleksandra Sagan, The Canadian Press Posted Aug 31, 2016 4:00 am MDT Last Updated Aug 31, 2016 at 9:00 am MDT AddThis Sharing ButtonsShare to TwitterTwitterShare to FacebookFacebookShare to RedditRedditShare to 電子郵件Email TORONTO – Restaurateurs are crying foul over a second industrial milk price increase this year set to take effect Thursday, which they say will likely lead to higher food prices.In July, the Canadian Dairy Commission decided to raise the price of industrial milk — which is processed into yogurt, ice cream, cheese and butter — by 2.76 per cent. That’s on top of a 2.2 per cent hike that occurred in February.It’s the first time the CDC has increased prices twice in one year since 2008. The latest hike is being introduced because of a “very unique and unexpected situation,” Benoit Basillais, CDC’s chief of policy and economics, said in an email.Basillais said the hikes came because producer revenues “decreased rapidly” last fall, in part due to a decrease in global demand from importing countries and changing consumer preferences — and revenues did not stabilize by early spring as anticipated.The increase will alleviate producers’ financial stress and ensure the fall’s high demand for dairy products is met, he said.Basillais added that the move was intended to be “an advance” of the CDC’s December price decision for next year, though he said it’s premature to say there will be no increase next year.While the hike in prices may provide a reprieve for producers, it’s likely to put a burden on restaurateurs who must decide whether their customers can stomach higher prices.Bill Pratt owns eight restaurants and four food trucks in the Halifax area under the Chef Inspired Group of Restaurants banner. Their menus boast gourmet burgers, poutine, burritos, tacos and quesadillas.“We’re a heavy cheese user,” Pratt said, adding that the price increase is “very difficult for us.”Pratt has already raised prices once this year and doesn’t think his customers will take kindly to another one so soon.He said he’ll likely have to absorb the cost, which could be difficult considering restaurant profit margins are low in Canada. In 2012, the operating profit margin for food services and drinking places was 4.2 per cent, according to Statistics Canada.“I’m the guy down here that’s kind of struggling to make a buck in a very tough market,” Pratt said.It seems likely diners will end up paying more, according to Pierre Cadieux, vice-president of federal and Quebec government relations for Restaurants Canada, a not-for-profit association representing 30,000 businesses in the restaurant and food-service industry.“That (price hike) has to be passed on to the consumer somehow,” he said. “So, it’s reflected in our menu prices. It’s reflected in changes to the menu.”The cost of food that consists of industrial milk may increase or restaurateurs may instead remove some menu items, Cadieux suggested.Milkshakes, he said, are the perfect example of an item disappearing as few consumers are willing to pay the price shops charge for the diner staple.Basillais said the difference consumers will see in prices for goods that use industrial milk is difficult to predict because it depends on how much of the final product is made up of the dairy component. Other factors, like transportation, packaging and processing costs, also need to be accounted for, he said.But, he added, price hikes experienced by consumers won’t be more than 2.76 per cent.The CDC is part of Canada’s supply management system for the dairy industry, which is meant to reduce price volatility and ensure supply meets demand, said Basillais.Restaurants Canada has long championed changing the supply management system.“We have to reinvent that part of our agricultural system,” said Cadieux. Though it’s not on anybody’s political agenda at the moment, he added.The poorest 20 per cent of Canadian households pay an extra $339 annually for dairy and poultry due to supply management, a report from the Montreal Economic Institute released Wednesday found.That premium pushes more than 100,000 Canadians below the poverty line, according to the study.“A reform plan that would phase out production quotas and import duties would benefit all Canadian consumers,” the authors write, “but it would especially benefit poorer individuals, raising their living standards and effectively lifting many of them out of poverty.”This management system does mean consumers pay higher prices, said Jim Fisher, a professor at the University of Toronto’s Rotman School of Management. But he added that it also helps protect Canadians from an insufficient supply of products, even if they pay more for them.“So we can all sleep well in our beds tonight knowing that … there will always be a supply for us.”Follow @AleksSagan on Twitter. Industrial milk price hike likely to be passed down to consumers at restaurants read more