Coffee flavors – Moon Crumb

Cinnamon Sugar Mocha

I’ve long been a consumer of the countless varieties and sugary offerings on the cereal aisle. My age reflects adulthood, but my heart is still child as I indulge in chocolatey crunch, or maybe sweets puffs polka dotted with marshmallows. I munch these indulgences while tracing my finger on the back of the box to complete the maze for the stranded cereal mascot. Bonus points are awarded to any breakfast offering me a prize; a spoon that changes color with cold milk, or maybe a little action hero figurine.

Inspired by the brilliance and innovation of my partner, who one morning out of sheer creativity and unbridled joy, combined cocoa pebbles and cinnamon toast crunch; a cinnamon sugar mocha studded with a twinkling rim.

1 tbsp cinnamon (reduce quantity if you want it a little more mild)

2 tbsp special dark cocoa powder

2 tbsp + 2 tsp sugar

2 tbsp + 2 tsp brown sugar

About 1/2 tsp salt

About 1 tsp vanilla extract

6 tbsp hot water

Combine ingredients and whisk until well incorporated and sugar is somewhat dissolved. Store in the refrigerator, and add desired amount to your hot or iced lattes. If you’re feeling fancy, paint the edge of your mug with some sauce, dip into a combination of sugar, brown sugar, and cinnamon, add a dollop of homemade whipped cream, and dust with cocoa and cinnamon.

Shoot For the Stars, If You Miss, You’ll Land on Breakfast

I frequently have multiple, vivid dreams a night, and am grateful for when I often remember them. They span from the obscure and crazy, to fantastical and beautiful. In naming the site Moon Crumb, I drew from a bank of inspiration and ideas, and it is in part a nod to the dreamscapes that I tumble about in through the night. More on the name some other time. When I go to bed at night, and when I wake up in the morning, I’m thinking about breakfast. I. love. breakfast. In my life, I’m going to shoot for the stars and at least land on breakfast.

I love to come up with flavorful, iced coffee recipes. I’m partial to iced, or blended lattes, I just am. In this case, I tossed up a mix that I’ll happily revisit tomorrow morning, and maybe the next after that.

For some savory, because a sweet and savory breakfast combo is a beautiful thing, I combined some refrigerator offerings for a well rounded, mountainous piled breakfast sandwich.

Absolutely edit the recipes to your own liking, dream up whatever concoction tickles your fancy, and enjoy on the back patio, share with a friend, or while listening to your favorite podcast. I’m fortunate to get to combine these all together while munchin.

My Breakfast Sandwich

Ezekiel’s bread toasted

Mayonnaise

Havarti cheese or whatever is stocked in the fridge

Homemade roasted garlic hummus

Sautéed onions

Sunny, runny fried egg spiced with salt, pepper, smoked paprika, garlic powder, and a touch turmeric

Avocado

Hot sauce – I’m currently using Asian Soy Hot Sauce by Pagoda Trading that I received in a hot sauce multipack for Christmas

Banana Sweet Peanut Butter and Chocolate Iced Coffee

About 1 frozen banana

PB2 powder

Cocoa powder

Instant coffee powder

Almond milk

Blend until smooth, quantities will depend on how thicc you’d like it

Take some inspiration and make it your own, happy morning and happy breakfast folks!

Campfire Mocha

Once upon a time I was a barista, and let me tell you, I like my sugar and cream with a side of coffee. I enjoyed combining crazy concoctions then, and I enjoy mixing up flavors now. I pitched this recipe in lieu of a tent, when snow lay on the ground outside. It’s a crackling campfire; a roasty, toasty marshmallow mocha sauce perfect for your latte or to dip your graham crackers in.

½ c cocoa powder

1/3 c sugar

1/3 c water

1 c mini marshmallows

Vanilla extract

Pinch of salt

Begin by unfurling your sleeping bag, or pitching a hammock. Or actually, if you’re home, let’s start by placing cocoa powder, sugar, and water into a small to medium sauce pan on low heat. Heat mixture until sugar is dissolved, whisking frequently. Lower heat, and meanwhile prepare marshmallows by spreading them out on a cookie sheet lined with foil. Broil briefly in oven, and watch carefully. Do not let marshmallows burn. Remove them quickly as they begin to turn golden brown. In the case you char your marshmallows, discard into mouth, and try again. While I love a charred marshmallow usually, in this recipe it’ll be too bitter and upset the chocolate. After marshmallows have been toasted, carefully scrape off of foil and into chocolate mix. Please do not burn yourself, please. Gently whisk marshmallows into chocolate mix over low to medium heat until all of the marshmallows have dissolved, maybe five or so minutes. If your mixture is too thick, whisk in a touch extra water. Turn heat off, and add a small pinch of salt and vanilla extract. Add to a hot, iced, or blended latte. This would also go great on some vanilla ice cream. If so desired, toast additional marshmallows to top drink. Store in the fridge for seven to ten days.