#iced-dubai-chocolate-matcha

#iced-dubai-chocolate-matcha

Breakfast burritos, bowls, and wraps are becoming popular as they are portable and easy to prepare, featuring ingredients loaded with in-demand nutrients like eggs and meat.

Brands that are already developing nostalgic, holiday-inspired flavors are the ones best positioned to win when consumer demand shifts.

We [were] very determined to make a product that was consistent, safe and performed well. And that's what we've ended up with.

A Chinese silver-gilt tea service once leapt from a €50,000 estimate to more than €200,000 when auctioned by Sotheby's Amsterdam in 2011.

This intimate 8 person hands-on masterclass will see a guided 90 minute session in making four daifuku: two matcha strawberry daifuku and two classic daifuku, filled with fresh strawberries and grapes.

Edami specializes in manoushe, traditional flatbreads baked fresh and topped to order, with a menu that includes classics such as zaatar and akkawi jibneh.

Toast said the analysis is based on same-store restaurant sales from January 2024 through December 2025 across a cohort on its platform, which served about 164,000 locations as of Dec. 31, 2025. The biggest declines through 2025 were found in green tea (-4.9%), black tea (-3.4%), hot drip coffee (-3.3%) and regular soda (-2.3%).

If you were a frequent coffee shop-goer and Instagram scroller in the mid-2010s, chances are you remember when a certain grassy green beverage started to pop up on café menus, grid posts, and Tumblr feeds. (Of course, we're talking about matcha.) Now, some ten years later, another type of Japanese green tea has made the jump over to the U.S. market: hojicha.

Starbucks is in its wellness era. The coffee giant is doubling down on healthy drink and snack options, because that's "how people want to eat," especially in the afternoon, CEO Brian Niccol said during Starbucks' first-quarter earnings report on Wednesday. "You'll continue to see us push against the health and wellness platform going forward," Niccol said. "In beverage, I think it is going to be this personalized energy that can be executed as still, sparkling, and blended, so there's a pipeline for that platform."

Coffee brimming with lemon myrtle cream. Matcha banked with strawberry-lychee foam. Cold brew with choc-orange froth thick enough to stuff a pillow. Every caffeinated drink I've ordered in Sydney recently has the appearance of a generously frosted cake. It's a trend you'll see or sip across Australia, from Toasted Carine's iced latte with maple cold foam in Perth to Le Bajo's chilled oolong tea with raspberry cream in Melbourne.