Douwe Egberts has an incredible 250 years of coffee roasting experience and this knowledge has been distilled into The Flavour Collective; 3 delicious flavoured instant coffees which bring an everyday treat to your usual coffee cup. The coffees have hint of flavour which not only taste great, but the aroma is out of this world . At just two calories per serving, The Flavour Collective range delivers a real treat minus the guilt.
The flavours include:
This smooth and flavoursome coffee offers a real burst of indulgence.
Awaken the senses with this mouth-watering full-bodied flavour. This nutty delight is great for those who are after a full flavour - a perfect match with Amaretti biscuits.
Relax and unwind with delectably delicate Vanilla. Rich, smooth yet still packing an aromatic punch this classic flavour is great served hot or cold over ice.
I was sent a jar of each flavour and my favourites are the caramel and vanilla. I'm not much of a hazelnut coffee fan, but Hubby loves it.
The Flavour Collective coffees are also idea to use in baking, and Douwe Egberts sent me some yummy ideas to try. First of all, I made a Baked Chocolate Coffee Fudge loaf which is a rich and luxuriously moist cake with a kick of coffee which is perfect for satisfying that chocolate craving in just a small slice. Great served with raspberries or redcurrants too. For a more naughty treat, crumble into a bowl with hot or hot and serve with a cheeky drizzle of double cream.
- 400g plain chocolate, broken into small pieces
- 120g unsalted butter
- 140g golden caster or soft brown sugar
- 100ml single or whipping cream
- 2 tbsp The Flavour Collective Smooth Caramel coffee dissolved in 2 tbsp hot water
- 5 medium eggs, beaten
- 2 tbsp plain flour, sifted
1. Preheat the oven to 150C/300F/Gas 2. Prepare a 7cm x 30cm oblong cake tin lined with non stick parchment paper.
2. Place the chocolate, butter and sugar in a large pan over a low heat and melt the mixture slowly until it is just smooth.
3. Add the cream & coffee and stir in.
4. Taking the pan off the heat whisk in the eggs into the chocolate mixture with the flour.
5. Pour the mixture into the prepared tin and place into a roasting tin, half filled up with water before baking for 1 ½ hours.
6. Leave to cool for 10 minutes before placing in the fridge to chill and cool completely.
7. When cold, serve in slices with seasonal fruits like cherries, raspberry or redcurrants.
I then decided to have a go at making some Hazelnut Coffee Biscuits for Hubby.
Image: Douwe Egberts
Now, as tasty as they were; mine didn't look quite as beautiful as those; I half dipped them in melted chocolate and I kind of like the rustic shape *blush*
- 125g plain white flour, sifted
- ½ tsp ground cinnamon
- 50g icing sugar, sifted
- Finely grated zest of 1 orange
- 100g unsalted butter, at room temperature
- 1 medium egg yolk
- 1 tbsp The Flavour Collective Roasted Hazelnut coffee dissolved in 2 tsp hot water
- 25g toasted hazelnuts, chopped
- 50g milk chocolate
1. Preheat the oven to 180C/350F/Gas 4. In a large bowl mix the flour, cinnamon, icing sugar, egg yolk, coffee and nuts. Once evenly mixed, the biscuit dough should be soft and easily form a ball.
2. Wrap dough cling film and chill for 30 minutes.
3. Roll out the dough on a lightly floured surface until 3mm thick all over. Cut to desired shape using biscuit cutters and place onto a baking tray lined with non stick parchment.
4. Bake for 8 - 10 minutes or until golden brown. Leave to cool for 10 minutes then put onto a wire cooling rack.
5. Meanwhile, break the milk chocolate into chunks and place in a glass bowl. Sit the bowl over a pan of boiling water on the hob until melted.
6. Drizzle each biscuit with melted chocolate and allow to set before eating.
So there you go, who knew coffee could be so versatile?! Have you tried any of the new range yet?
The Flavour Collective range from Douwe Egberts is available in selected Sainsbury’s and Tesco stores nationwide, RRSP £2.99 for a 50g jar (25 servings)
Disclosure: I was sent some coffee for purposes of this review. My opinions remain honest as always.