2013′s Wildest Dessert Trend? Milk.
Forget beet juice cleanses, making your own yogurt or frying up duck eggs in 2013. (Yes, those are all food trends for the year, according to Bon Appetit.)
If you really want to be hip, go straight for the … milk?
Turns out, the moo juice isn’t just for strong bones anymore — it’s a must-have ingredient on restaurant dessert menus, too, reports the Wall Street Journal.
To wit, in Portland, Ore., you can order up a Chamomile, Milk and Honey at the Castagna eatery — it’s a bit more complicated than dunking your after-school Oreos in milk.
First, the milk is frozen with cocoa butter and dried chamomile, then it’s all turned into dust that gets sprinkled over edible flowers and served with honey jam.
If that sounds a bit froufrou to you, you might try the World Peace Peanut Muscovado Milk at State Bird Provisions in San Francisco. It’s a shot glass full of milk and cream that’s been infused with vanilla bean, dark Muscovado sugar and roasted peanuts.
A two-ounce shot of dessert? Guess it’ll go over well with dieters.
Cereal lovers will want to order the Milk & Honey at New York’s NoMad (a milk/oat/honey crunchy ice cream dish that’s said to taste like Honey Nut Cheerios) or maybe the fried milk at Uchi in Houston (milk-made custard nuggets coated with cornflakes and deep fried).
We think we’ll just stick with a nice tall glass of ice cold milk alongside those aforementioned Oreos. Maybe it’s not trendy, but it sure beats a beet juice cleanse.
What’s weird, wacky and new in the world of food? Check out the latest food news!