Summer has officially arrived, which means food companies, restaurants, and bakeries are rolling out all of their limited edition summer flavors and menu items. We teamed up again with SiriusXM’s Wake Up with Taylor to taste test the latest snacks and fads that are debuting around the country. Listen below and head directly to your local grocery store (or Magnolia Bakery) to try them. We guarantee you’re going to get hungry.
Chobani Greek Yogurt Kiwi and Watermelon Summer Flavors
Chobani
We love ourselves some Chobani, but we aren’t sure if these were our favorite. While the kiwi taste was unique and subtle, the watermelon came off as artificial…almost like a watermelon Sour Patch Kid, but without the tartness. Frankly, our favorite way to eat Greek yogurt is to buy it plain and doctor it up with our own ingredients like seeds, nuts, and fruit. Dr. Oz would be so proud.
WTRMLN WTR Ginger Flavor
WTR MLN
We wanted to like this refreshing and healthy drink SO badly (because investor Beyoncé can seriously do no wrong), but the potent ginger flavor didn’t align with the watermelon juice’s subtle sweetness. We’ll have to try the original and report back to you, but feel free to sample this yourself and let us know how you feel. (Sorry, #Beygency. Please don’t kill us.)
My/Mo Mint Chocolate Chip Mochi
My/Mo
Come through, mochi! If you aren’t able to stop by LA’s Museum of Ice Cream to experience the Mint Chocolate Chip room, just head to your local Whole Foods to pick up a box of these guys. At only 110 calories per serving, it’s the perfect late-night snack to satisfy that pesky sweet tooth.
Magnolia Bakery Magic Bar Banana Pudding
Magnolia Bakery
This limited edition July flavor is exactly what heaven tastes like…or what we hope it tastes like. If heaven was edible, of course. (Bear with us, it’s Friday.) The chocolate chips are a perfect texture crunch against the gooey cake and rich banana pudding. Also, does coconut ever taste bad on any dessert? The answer is no, obviously. Watch out for S’mores and Salted Caramel varieties later this summer.
from Food News – Chowhound http://ift.tt/2tvK4bY
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