Noggin Bonkin Coffee Review

From Niangua, MO, I received two of their coffee blends to review. The company is a roast to order, micro coffee. From the cute package to the wonderful blend inside, it's so enjoyable.

Each bag was so fresh, and very high quality. As you open the bags, the aroma just flows out up to your nose, and you can't wait to have your first cup.

The first bag came just in time for our first snowfall of the year. It was the perfect morning cup of coffee. It was, Noggin Bonkin, log cabin leisure blend. It had the most amazing aroma brewing, and when you take the first sip it just warms you to your soul. The texture is so smooth, a nice med/dark roast that is a little sweet and fruity at the same time. The flavor is so palatable and has nothing that overpowers your taste buds. It's just a divine coffee blend.

After dinner, I enjoyed some of the second bag from, Noggin Bonkin, their brain candy blend. Like the log cabin leisure blend, brain candy is made with one hundred percent Arabica coffee. It has an amazing aroma and taste. You get a nice dessert coffee to enjoy at the end of the day. Sweet and fruity, with a nice full-body flavor. There are notes of cocoa, dried fruits, and candied pineapple. You will not be able to resist this blend from Noggin Bonkin.

Also with the rest of the pot of brain candy blend from, Noggin Bonkin, I made some coffee peanut butter brownies. They came out so good, mouth-watering to be exact.

 

Crust

2 (14-ounce) packages of chocolate sandwich cookies

1/2 cup (1 stick) margarine

 

Ice Cream

2 quarts vanilla ice cream

6 tablespoons Noggin Bonkin brain candy coffee

 

Chocolate Peanut Butter Topping

10 ounces chocolate

1/2 cup Peanut Butter

1 cup cream Non-Dairy or one of your choice

Whipped Topping

nut crunch, for topping

 

Heat the oven to 350°F 

Combine the sandwich cookies and margarine in a food processor and pulse until completely ground.  Bake for 15 minutes on a baking sheet coated with  Parchment Paper. Allow cooling before serving. Permit the ice cream to soften slightly before folding in the coffee. Spread ice cream on top of the chilled crust. Put in the freezer to firm up.

To prepare the ganache topping, melt the chocolate, add the peanut butter and cream in a double boiler until the chocolate is melted and the ingredients are incorporated. Allow cooling to room temperature, stirring regularly, after removing from the heat. Distribute the ganache evenly over the ice cream layer.

Nut crunch on top.

If your interested in Noggin Bonkin coffee, visit their website and enjoy some yummy flavors.

www.nogginbonkincoffee.com

 

Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops thoughts & opinions in this review are unbiased & honest and your opinions may differ. Camera and lighting might affect the appearance of product/products.