Celebrating World Poetry Day

We’re a cultured bunch here at Pelican Rouge and upon hearing that today is World Poetry Day, couldn’t help but flex our creative muscles. But be assured, our coffee is better than our poetry!

World Poetry Day is a celebration of poetry, literature and free speech and aimed at encouraging creativity, inspiring the teaching of poetry and other arts such as theatre, dance and music.

So why not brew yourself a cup of coffee, sit in a comfy chair and spin a rhyme or two! You’ll find our efforts below.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bittersweet Love

I stir, awaken and think only of you, 

I look beside me but you are not there,

I sit up, heavy headed, my thoughts are askew,

I ache for you, longing I simply can’t bear.

 

A find you downstairs in your usual spot,

Relief washes over, I stifle a grin,

I straightaway touch you, so beautifully hot,

My lips land upon you and I breathe you in.

 

My chest starts to flutter, my pulse starts to race,

My senses awaken, my cravings subdue,

Nothing compares to your sweet, milky face,  

I’d do anything to espresso my love to you.

 

I savour each drop, my thirst never quenched,

 

On my tongue I taste caramel, chocolate, toffee,

You’re my favourite obsession, so deeply entrenched,

Forget about love, I have fallen in coffee!

 

Easter Egg Mocha

 

 

So Easter is almost here and that can mean only one thing……..chocolate. There is something really special about eating chocolate in egg form. Peeling back the foil, carefully trying to break it neatly in two without smashing it to pieces. It just tastes so much better than chocolate from a bar. And gorging on miniature eggs- it’s the crunchy shells that do it for me. I love them a LOT and could eat packets of the things in front of the TV and barely notice!

I haven’t put it to the test yet but I don’t think there are too many things that I wouldn’t eat if sufficiently drenched in chocolate. Chocolate pizza- check. Chocolate cheese- yum!  Chocolate insects? Been there, done that! Needless to say, I am always looking for new and exciting ways to get my chocolate fix. Some days I find that it’s necessary to simply drink the chocolate without wasting precious energy on chewing. Bring on the drinking chocolate!

Inspired by my favourite time of the year, I have been experimenting and created an Easter themed drink recipe, which if you love chocolate as much as I do, will be right up your street. Perfect for Easter guests if you make it at home and sure to pull in passing trade if you add it to your seasonal drinks menu. Simple yet effective; like a little cup of Easter happiness J

 

 

 

What you’ll need…

1 shot of espresso (we used Pelican Rouge 1863)

100 ml steamed milk

2 shots of chocolate syrup

(We used Routin 1883 chocolate syrup but you could try their Chocolate Cookie flavour syrup too)

Chocolate dust

Chocolate sprinkles, shavings or miniature eggs to garnish 

 

How to make it…

 

Pour or pump 2 shots (approx. 15ml) of chocolate syrup into your chosen cup.

Brew your espresso and pour into the cup too.

Steam your milk to cappuccino milk consistency.

Dust with chocolate dusting

Garnish with miniature chocolate eggs, chocolate shavings, small fluffy chicks, rabbits or any woodland creatures you happen to have in your toy box/cupboards

 

Tips

• Try making as a latte- you will see beautiful layers!
•  Leave out espresso and turn into a babyccino for little ones. Top with squirt cream and crushed mini eggs

 

 

 

www.pelicanrouge.co.uk

 

 

 

A Shortbread’s for life, not just for Christmas

 

 

We tried really hard to keep our New Year’s resolutions this year. We switched to skinny lattes, participated in Dryathlon, Veganuary and some of us even cut down on chocolate. It was harder for us than most here as we are surrounded by so many delicious treats at Pelican Rouge HQ. But it’s time to face facts; we are as they say ‘off the wagon.’

Whilst we have taken down the decs and waved goodbye to Christmas for another year, one thing we have struggled to leave behind are our very favourite shortbread biscuits.  When you spend life in pursuit of the best tasting coffee in the world like we do, it stands to reason that you want the world’s best shortbread biscuit to eat with it! We have been proudly supplying our customers with Walkers Shortbread for over ten years now and thought we’d take the opportunity to tell you a little about Walkers exactly why we think we’re perfect partners.

A whole lotta history….

Situated beside the River Spey in the beautiful Scottish Highlands, Walkers have been baking their shortbread to their original recipe since 1898. Like us (we have been roasting coffee since 1863) the equipment has been modernised and the range has expanded but each new line carries the original quality and values of the brand. 

It’s all about the taste…

Joseph Walker famously opened his first bakery with a £50 loan and the ambition to create ‘the world’s finest shortbread.’ This is akin to our own founder, Joseph van Leckwyck’s mission to create ‘great taste for all.’ We are united by our missions to produce world leading products and to make them available to everyone.



Image courtesy of www.walkersshortbread.com
 

 

 

 

 

 

 

 

 

No compromise...

Like us, Walkers know that if you want to produce leading products, you cannot compromise on your recipe or your ingredients. If the original Joseph Walker were to walk into the factory tomorrow and taste the shortbread, he’d recognise it as his original recipe. And we like to think that if our own Joseph van Leckwyck were to walk into our roastery today, he’d feel right at home too!  

 

Original Pelican Rouge Factory, 1863
 

So if like us, you have put your New Year’s resolutions aside and are ready for something sweet, buttery and crumbly alongside your favourite Pelican Rouge coffee, treat yourself to a Walkers shortbread biscuit.