Carrot Cake Flavoring System for Coffee and Tea is a specialized water-soluble concentrate designed to infuse coffee beans, tea leaves, and dried herbs with warm spice and vanilla notes reminiscent of traditional carrot cake. This formulation combines natural vegetable glycerin, natural and organic flavors, and natural ethyl alcohol to create an aromatic enhancement system that penetrates dried materials effectively.
Applications:
This flavoring system works with roasted coffee beans, various tea leaves, and other dried herbs. Apply one-half teaspoon per pound of coffee beans using a sprayer for even distribution. After application, seal treated beans in airtight containers such as mason jars or resealable bags, shake thoroughly, and allow 24 hours for flavor absorption. The system also blends with vegetable glycerin and propylene glycol for alternative applications.
Benefits:
The water-soluble formula ensures consistent flavor distribution without oil-based residues. The small amount of alcohol facilitates penetration into beans and leaves, then evaporates within 24 hours, leaving only the desired flavor profile. When used as directed, the system adds no calories, carbohydrates, sugar, or fat to the final beverage.
Versatility:
Beyond coffee applications, this system enhances various tea blends and dried herb mixtures. The concentrate works equally well with light and dark roasts, different tea varieties, and specialty herb blends, providing consistent results across different base materials.
Quality Assurance:
Each batch meets kosher certification standards and contains no common allergens. The formulation accommodates various dietary preferences through its plant-based ingredient profile and absence of animal-derived components.
Sustainability:
The concentrate format reduces packaging waste compared to pre-flavored products, while the natural ingredient base supports environmentally conscious beverage preparation. The efficient application ratio means minimal product usage per batch of flavored beans or leaves.
