Tim Hortons says it plans this fall to sell something it’s calling a double-double coffee bar, a chocolate bar-sized edible snack made from the chain’s coffee.
The bar will be similar in size to a chocolate bar, but contain no actual chocolate, the chain said. The bar has « a smooth and silky texture with an espresso bean finish, » the chain said in a release, noting that the bar contains caffeine.
The chain is pitching it as a coffee replacement on the go, and it comes on the heels of another recent coffee-themed product launch that saw the chain add a Timbit flavour called « double-double » — the flavour mimicking the mix of two cream, and two sugars.
« We wanted to create another edible treat that satisfies Canadians’ Timmies coffee cravings, » Tim Hortons president Alex Macedo said.
« With Canadians increasingly finding themselves on the go, we developed this innovative treat so they can easily take their double-double with them, » he said in a release.
The only thing better than a good recipe? When something’s so easy to make that you don’t even need one. Welcome to It’s That Simple, a column where our staffers talk you through the process of making the dishes and drinks that they can make with their eyes closed. This week: last-minute cocoa almonds!
The holiday season is a marathon. Tonight is another party, but this time you didn’t have time to make cookies, or bake a cake, or run out to buy a bottle of nice wine for your hosts. You wish you did—you just…didn’t. Well, guess what? This is the perfect time to make these super-simple cocoa almonds—my favorite last-minute edible gift that is comprised of just five ingredients, and comes together in 15 minutes. I repeat: 15 minutes!
First things first: Preheat your oven to 350°. Spread 2 cups of whole raw almonds on a sheet tray and pop them in the oven for about 10 minutes, making sure to give them a toss at about the halfway mark so that they toast evenly. You can tell when they’re really done by giving them a sniff—they should smell roasty-toasty and delicious. (You can use already-roasted almonds, but you’ll still need to pop them in the oven to heat up a bit; they need to be warm for the coating to stick.) Once your nuts are nicely toasted, transfer them to a medium heat proof bowl and drizzle over 3 tablespoons of maple syrup and ½ teaspoon vanilla extract. Toss them vigorously until each almond is coated and shiny, which will take about two minutes—be patient!
Once the almonds are all glossy, use a fine mesh strainer to sift 3 tablespoons of powdered sugar over them. (This is my favorite part because powdered sugar is like the sweet equivalent to snow—sing a little Christmas jingle while it floats down over Almond Town!) Now, toss the almonds thoroughly again until each nut is evenly coated in a thick, sugary coating. Dump them back onto the same sheet tray you used to toast them, spread them out, and let them hang out for a few minutes so the syrup has a bit of time to set. Then grab your fine mesh strainer again and sift 1 tablespoon of cocoa powder over the almonds, tossing with your hands to make sure they’re evenly coated. And just like that: You’re done! If this isn’t a good enough reason to start buying almonds in bulk, I don’t know what is.
The cocoa almonds are best if you let them cool completely before storing in an airtight container, but if you’re in a real hurry you can just go ahead and pack them up (they’ll be cool by the time you get to that party). I love to pack them in a Mason jar and tie a little red ribbon around the lid—a little flair to show you care. And there you have it: a cocoa almond recipe that will ensure you never show up empty-handed to a holiday party ever gain.
Welp, I fell into a pile of glitter and came out looking like Mariah Carey’s ugly kid sister.
I’ve been caught with my paint brush in the golden pot of edible glitz (a.k.a. luster dust), carefully coating senior food editor Chris Morocco’s Snickerdoodle Party Cookies so that they’ll glimmer like gemstones from across the room. (I can implicate my colleague Hilary Cadigan—also guilty as charged.)
Purists can hate on edible glitter all they want, but they can’t deny that it turns otherwise regular old ‘doodles into party doodles. Fashion doodles, even! And come to think of it, a dusting of glitter could take nearly all doodles—Golden Doodles, Labradoodles, Saint Berdoodles (yes, they’re a thing)—from monochromatic to dynamic.
As someone who received one tube of pink facial glitter from my cool babysitter when I was eight, then used pea-sized drops on my nonexistent cheekbones for the next ten years (and only on the most special occasions), I’ll gladly admit that I’m as attracted to glitter as the next silly human. Oooh, sparkly! is just about the only thought that goes through my head when I see something that catches the light in the right way.
While these snickerdoodles certainly do not need glitter—they already have lots of tricks, like cornflakes, cardamom, brown butter, Chris Morocco’s blood, sweat, tears (a.k.a. “love”)—their appearance certainly benefits from it. Edible glitter is the wellness serum that gives otherwise dull cookies that festive glow appropriate for a season alight with Christmas trees, Hanukkah candles, and your cell phone screen as you scroll mindlessly through the web before bed. It’s glitter that makes them stand out at the cookie swap or holiday potluck before anyone’s even had a chance to taste.
But consumable glitter can—and has, in many instances (see glitter lattes and gold wings)—gone too far. Put simply, to use sparkles as a crutch is an abuse of their power. To judge whether glitter is a welcome accent rather than a hasty cover-up or just straight-up Instagram bait, I think about my romantic partner dressed up in a fancy outfit. I want to love the person (or food) whether or not it’s adorned and I don’t want the decoration to be so over-the-top that it makes the person (or food) off putting or unrecognizable. A bagel that looks like it’s going to corrode my esophagus or a pizza that may or may not be molding is too much glitz: What’s fun about questioning whether I’m about to incur bodily harm from a metallic sprinkle mix that’s non-toxic but not necessarily edible? Where’s the joy in setting myself up to, pardon my language, crap rainbows?
And there are plenty of ways, thank the iridescent angels above, to make food shine with none of these worries. Tell me morning buns or sugar-coated churros, or raspberry rugelach, which get their pink sequined look from a mix of freeze-dried berries and regular old sugar, aren’t sparkly. Even steak looks like a gosh darn shooting star with a little help from flaky salt. The stuff we already have in the kitchen—coarse sugar, confectioners’ sugar, pyramidal salt—makes food glitter and taste better without warnings from the FDA. Just look inside yourself (and your pantry!): You’ve got all you need to sparkle just sitting in wait. You just have to unleash it.*
But when you’re grasping for a little extra holiday magic, you have my blessing—for whatever that’s worth—to reach for the luster dust. Just make sure it’s clearly labeled “edible,” okay?
*And yes, I am available for all your inspirational speech needs.
Yannick Craigwell doesn’t need to guess how large the Canadian appetite will be for edible pot once it’s legal. He already knows — it’s huge.
The Vancouver entrepreneur whips up marijuana-infused cookies, brownies and fudge that he sells online through his company Treats and Treats.
« Once it becomes legal, I think the only thing that’s going to change is you’re going to get the people who were raised to think … ‘Weed is bad, it’s the devil’s lettuce,’ and they’re going to be open to trying, » he said.
« It’s not really anything to be afraid of, but we are stigmatized by the laws that we have on the books. »
Businesses across Canada are cooking up weed-laced goodies to prepare for their legalization next year. Companies are betting on a big market and hope to avoid some of the pitfalls seen in U.S. jurisdictions when edibles were legalized.
The only legal marijuana on Oct. 17 will be fresh or dried bud, oil, plants and seeds. The federal government has promised to develop regulations to support the sale of edibles and concentrates within a year and will launch consultations later in 2018 and 2019.
In the meantime, despite them not yet being legal for recreational use, edibles producers already shipping products to Canadian addresses appear to be trying to achieve a legal grey area. Detailed terms and conditions on the Treat and Treats website, for instance, require that the buyer agree they have solicited the product from the company, and that they know the purchase without a prescription is illegal in Canada.
In this Sept. 26, 2014, file photo, smaller-dose pot-infused brownies are divided and packaged at The Growing Kitchen in Boulder, Colo. When the pot treats became legal in the state in 2014, there were practically no restrictions. That year Colorado’s poison control centre received 87 marijuana exposure calls about children that year, nearly doubling the previous year’s total. (Brennan Linsley/Associated Press)
Canada’s cautious approach stands in contrast with Colorado, which had practically no restrictions when pot treats hit stores in 2014. The Rocky Mountain Poison and Drug Center received 87 marijuana exposure calls about children that year, nearly doubling the previous year’s total, though no children died.
The statistic grabbed headlines and pushed the state to introduce regulations in 2015. Edibles must now be contained in child-resistant packages, stamped with a universal symbol and divided into servings of 10 or fewer milligrams of THC, pot’s psychoactive ingredient. They also can’t be shaped like animals, fruit or people.
Health Canada considering standardized labels
The dangers of edibles hit close to home last week when a young child on Vancouver Island ate pot-infused gummy bears. She was rushed to hospital in medical distress, RCMP said, but was expected to fully recover.
Health Canada is considering requiring a standardized cannabis symbol on labels and banning product forms, ingredients and flavouring agents that appeal to kids, said spokesperson Tammy Jarbeau. Previously introduced regulations already require marijuana to be in child-resistant packaging.
The effects of edibles take longer to be experienced and last longer than those caused by smoking cannabis, she said, putting users at risk of overconsumption. And since edibles can look like normal food, there’s a risk that children and pets will accidentally eat them, she added.
Colorado updated regulations to require marijuana products, like this one held by a caregiver in this April 18, 2014, file photo, to have bolder labels highlighting the level of THC. (Ed Andrieski/Associated Press)
« These two issues point to the need to control the amount of THC in edibles, as well as the need for measures to ensure that edibles are appropriately packaged and labelled. »
It’s illegal for anyone other than a licensed producer to sell medical pot, but Craigwell said he operates in the « grey. » He requires online buyers to agree to terms and conditions that state they need cannabis for medical reasons and he also sells his edibles in dispensaries in Vancouver, where police have chosen not to crack down.
A standard dose of THC in Colorado is 10 mg, but Craigwell’s goodies range from 90 mg to 175 mg. He said he’s open to the government mandating a lower dose, but it should consider what customers want.
« All you’re doing is risking them going into the black market, » he said. « My business model won’t succeed if I don’t have customers. »
Craigwell advised first-timers to eat a small piece and wait to feel the effects.
« Start off with a quarter. Work your way up to a half, and then a whole. »
Poised to take a big bite of the legal cannabis market
Experts predict edibles will eat up a major chunk of the market once legal. Six out of 10 likely pot consumers will choose edibles, according to a Deloitte survey of 1,500 Canadians.
The format has less stigma than smoking, said Deloitte partner Jennifer Lee.
« We found that it was really a product category — baked goods, chocolate, candy, beverages, honey, (ice pops) — that is much more accessible, » she said.
Some companies are banking on alcohol-free cannabis beverages rising to the top of the pack.
The Coca-Cola Company has reportedly been in talks with Aurora Cannabis Inc. about beverages containing a non-psychoactive pot component. Molson Coors Canada teamed up with HEXO Corp. to sell marijuana-infused drinks, while Constellation Brands Inc., which makes Corona beer, invested $5 billion in Canopy Growth Corp.
At five o’clock, do you want to meet for a gummy bear or a glass of wine?– Bruce Linton, Canopy CEO
Bruce Linton, Canopy’s CEO, noted it’s already common to socialize over a beverage.
« At five o’clock, do you want to meet for a gummy bear or a glass of wine? » he asked.
Canopy has developed calorie-free drinks that deliver a high within seven to 12 minutes, rather than the usual delayed onset of an edible, Linton added.
Province Brands CEO Dooma Wendschuh said his company has also created a way to speed up the onset of a high from its beers brewed from the cannabis plant.
But Wendschuh said developing a product prior to its legalization has its challenges. He can’t currently taste-test the beers in this country.
« It’s been absurd, » he said. « In Canada, we can make this product … but no one’s allowed to drink it. »