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Spiked Ponche Navideño Will Make Everybody’s Spirits Bright

Some of Christmas’s best memories come after the dinner is done, the family is all together around the couch, and the aroma of ponche Navideño fills the room. It’s a time of relaxation, comfort, and getting the best stories possible out of tia.

If you want to make sure the juiciest tales are revealed, make sure that your ponche comes with a little extra kick. This version, served in an optional apple mug you can snack on, comes with a shot of gold rum packed into each cup to keep the fun times rolling all night long.

You can find all of the ingredients you need for this grown-up ponche Navideño at Northgate Market. There will also be a holiday cookbook available with all of the recipes you need for the celebrations to come.

If you’re a huge ponche Navideño fan and want to get a pot going already, though, you can peep the full recipe for this rum-laden version below.

Servings: 12


For the Ponche

2 navel oranges, reserve 1 for garnish

12 whole cloves

6 tejocotes or red cojotes

1/4 cup dried hibiscus flowers (flor de jamaica)

3 cinnamon sticks

12 cups water

2 Granny Smith apples, sliced

1 pear, sliced

1 sugar cane stick, cut into 4 inch long pieces. Get some more for garnish if you can, but if not, cinnamon sticks are also great.  

1/2 cup packed dark brown sugar

12 oz gold rum

Fresh hibiscus flowers for garnish

For the Apple Cups

Large red apples

1/2 cup lemon juice


Step 1

Use the pointed ends of the cloves to insert them into a whole orange, leaving the entire fruit studded. Cut the orange into wedges, and also cut some slits into the tejocote.

Step 2

In a large pot, bring the hibiscus flowers, cinnamon sticks and water to a boil over medium-high heat. Reduce heat and simmer for 10-15 minutes, until your water is a deep pink color.  

Step 3

Remove the hibiscus flowers, leaving the cinnamon sticks inside to infuse further. Add the orange wedges, tejocotes, apples, pear, sugar cane, and brown sugar to the pot and stir. Simmer for at least 30 minutes, stirring occasionally.

Step 4

When the ponche is cooking, prepare some apple “mugs” to serve the festive punch in. Cut off the top of each apple, and use a paring knife to score the rims. Scoop out the center of the apple using a spoon or melon baller. Coat the inside of the apple with lemon juice to keep it from turning brown.

Step 5

To serve, ladle the punch into an apple cup, making sure each cup gets some slices of fruit as well. Garnish with an orange slice, fresh hibiscus flower and sugar cane (or cinnamon) stick. If desired, add 1 ounce of gold rum to each cup to give the punch an extra kick.

Created in partnership with Northgate Market. 

Now Trending Technology

Your Burger Emoji Is Stacked Wrong And You Probably Never Noticed

If you’ve never taken a good luck at the burger emoji on your phone, there’s a good chance that the order of ingredients are totally wrong. From Apple to Google, and even Samsung, no one seems to agree on how the burger should be stacked.

Over the weekend, Google CEO Sundar Pichai acknowledged that there may be a problem with its burger emoji, as it appears to show the cheese below the beef patty, which is clearly wrong.

Pichai responded to the outcry from Twitter user Thomas Baekdal, saying, “Will drop everything else we are doing and address on Monday if folks can agree on the correct way to do this.”

While Apple’s burger emoji seems to get the cheese placement right, it’s questionable why they’d place the lettuce below the meat. Samsung’s might be the most baffling, as it puts its cheese over the lettuce, which doesn’t make sense by any stretch.

Perhaps the most accurate burger depiction comes from Microsoft’s emoji, which goes lettuce, tomato, cheese, and meat between its buns.

photo via emojipedia

In comparison to some real life burgers, McDonald’s does tend to put cheese under the meat patty, but it usually has an additional cheese slice on top as well.

Interestingly enough, In-N-Out goes veggies at the bottom, with lettuce and tomato under the meat.

A post shared by In-N-Out Burger (@innout) on

Maybe there’s no “wrong” way to stack a burger, but I think we can all agree Samsung’s cheese over lettuce is a little suspicious. Either way, it’s interesting to see that every emoji has its own way of burger stacking. We’ll have to see how Google actually responds.

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Iconic Designer Mark Newson Reimagines Limited Edition Hennessy X.O Bottle

Marc Newson has literally shaped products for Ford, Apple, and Louis Vuitton. His iconic Lockheed Lounge sold for $3.7 million in 2015 — a record for a living designer at auction. Now, the renowned designer has brought his talents to the world of cognac by designing the Hennessy X.O 2017 limited edition bottle.

As a streamlined variation on the bottle’s iconic shape, the design amplifies the blend inside while giving the spirit a modern aesthetic. Newson pared the bottle’s shape to its purest form and then chose to reprise its traditional decorative motifs – grapes and leaves – in a corrugated relief.

“It’s both an honor and a little daunting to approach an icon like Hennessy X.O,” said Newson. “Clearly, this Cognac has transcended time and continues to live in a very contemporary way. As a designer it’s important to me to create things that will likewise stand the test of time. The Hennessy X.O bottle has a wonderful fundamental shape. What I wanted to do was use design to magnify the Cognac – its color and sensorial qualities – as much as possible.”

To reinforce the modern spirit of the new design, Newson and Hennessy also created a modern gift box presentation. To highlight both the blend and the glass, Newson designed a clear transparent gift box.

“Straight lines seemed to me a more modern interpretation of what already existed,” explained Newson. “To me, the stripes [on the bottle] really emphasize the strength of the decanter’s shape. When they catch the light, they highlight both the bottle and the contents, making the whole feel warmer and more tactile. Taken together, all of these design elements are meant to convey the unique, immersive experience of Hennessy X.O.”

Originally from Sydney, Australia, the London-based Newson has been described as the most influential designer of his generation. His designs span a wide range of disciplines, from transport to sculptural pieces and architecture. A recipient of numerous awards and distinctions, Newson has been included in Time magazine’s 100 Most Influential People in the World. His work is present in many major museum collections, including the MoMA in New York, the Victoria & Albert and the Design Museum of London and the Centre Pompidou in Paris.

The Hennessy X.O 2017 limited edition is Newson’s second project with Hennessy. In 2015, he designed the striking decanter for James Hennessy Cognac, available exclusively in select travel retail destinations.

Hit-Or-Miss Now Trending Technology

Apple Lowkey Invented A Pizza Box That Makes Soggy Crust Obsolete

Apple patented a nifty little box box that is capable of keeping to-go pizzas from getting soggy, according to Wired.

The tech company is constantly innovating, but we don’t usually see them making big changes in the food realm. The box was invented by Francesco Longoni, head of the Food Services team in Apple’s new Silicon Valley campus.

The box doesn’t look like a traditional one you’d see at your local pizza shop, as it’s circular, with ventilation holes that allow moisture to escape and not screw up your pizza.

It is casually used by employees who want to take their pizzas from the Apple Park Cafe to go, and has been patented since 2012.  That means Apple has been hiding this hidden gem in its campus for six years, while the rest of us are over here hoping our pie is still edible by the time the greasy delivery guy brings it to us.

A post shared by James Percy (@oreothor) on

Sound too simple? Well, keep in mind that children and grandparents can navigate iPhones, so Apple has a knack for innovating through simplicity.

I’m usually in the camp that believes all pizza is beautiful, regardless of its crust’s consistency, but preserving its freshness is always welcome. Hopefully pizza companies get their hands on these, soon.

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Some Raw Foods Can Actually Cure Garlic Breath, So Throw Out Your Gum


There are several things in life that I try to avoid at all costs.

These things include ex-boyfriends, adulthood, responsibilities and any type offood that makes your breath smell like shit.

Yes, I’m looking at you, garlic.

I mean, let’s be real: I think we can all agree having bad breath is not cute, especially when the garlic-induced odor seeping from your mouth is strong enough to repel a small army of vampires.

To make matters even worse, garlic is like the stage-five clinger of foods.

Once you cross paths with these cursed cloves, there’s basically no amount of gum or toothpaste on the face of the planet that can rid your mouth of that lingering stench.

But before you say goodbye to your favorite garlic-filled foods, you’ll be glad to know there might be a way you can stuff your face with garlic bread and not torture the people around you with your offensive breath.

That’s right, researchers at Ohio State University finally found a cure for your unbearable garlic breath.

In the study, the researchers made participants chew three grams of softneck garlic cloves for 25 seconds. Then the subjects were given either water, an apple, lettuce, mint or green tea.

The scientists then looked at the level of volatiles responsible for the foul odor on the subjects’ breath.

Apparently, those who chewed raw mint leaves had the lowest level of volatiles. Therefore, they had the least offensive breath.

Chewing on raw apple or raw lettuce also seemed to lessen the garlic-induced volatiles by more than half, compared to drinking water.

Apple season! 🍎🍏🍎 #autumnishere #fall #apples #thebestseason

A photo posted by Patricia Villamil | D.C. (@mafaldavive) on

Consuming an apple or mint in juiced form and an apple or lettuce in heated form also seemed to result in a lower level of volatiles, but not as much as the same foods in raw form.


A photo posted by Aida Pasic (@aidapasic) on

Green tea, on the other hand, proved to be a pretty useless cure when it came to freshening the subjects’ stinky breath.

But what makes some foods better at masking this offensive odor than others?

Apparently, it all has to do with how foods interact with your gross garlic breath.

Researchers determined that raw foods contain enzymes that eradicate the odor, while the phenolic compounds found in raw and cooked foods wipe out the smelly volatiles.

So, there you have it. Thanks to science, you can now go forth and shamelessly shovel garlicky pasta into your mouth without suffering the smelly consequences.

Just make sure you keep a stash of raw mint leaves on you at all times to chew on afterward.

Written by Kaylin Pound | Elite Daily 

Photo: Nickelodeon 

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This Massive Pie Cake Is The ‘Turducken’ Of Desserts


Thanksgiving is still months away, but that doesn’t mean we can’t draw inspiration from the Frankenstein dish known as the Turducken. A bakery in Texas has created the dessert equivalent: the Pumpecapple Piecake.

Three Brothers Bakery, known for scratch-made baked goods and desserts, created a Pumpecapple Piecake that’s as hard to devour as it is to pronounce. The three-layer dessert cake features a pumpkin pie baked into a pumpkin spice cake, an apple pie baked into a spice cake and a pecan pie baked into a chocolate cake. The individual pie-cake layers are stacked on top of each other and smothered with a cream cheese icing, pecan pieces, and a caramel drizzle. It’s a total dessert-ception.

The behemoth stands at 11 inches and weighs 23.5 pounds.

You can buy a Pumpecapple Piecake at Three Brothers’ online store for $250. Definitely something for the family to enjoy after tackling the Turducken, or to enjoy by yourself if you’re just having a bad day.


These Former Apple Employees Created User-Friendly Weed Edibles

This November California voters will have the opportunity to vote on cannabis legalization the in Golden State. However, the legalization movement is already spreading quickly with the success of states that have already passed recreational use policies, like Colorado and Washington State.

Now, with loosened regulations around cultivation and legalization, new businesses are beginning to jump at the opportunity to create the newest trends in cannabis culture — specifically with edibles. From weed gummy bears to extract-based gelato, as the market for these weed-based eats is expanding, companies are working hard to make using these psychoactive-products enjoyable — and safe.

The Oakland-based edible company, Dèfoncè Chocolatier, which is linked to former Apple employees, is working to create an aesthetically-pleasing, and ‘user-friendly’ edible that won’t make you feel like you’re in a Salvador Dali painting.

With an innovative pyramid shaped design, the culinary-cannabis engineers behind the brand wanted to eliminate the guessing game when it comes to users trying to figure out how large of a dose they should consume — or have already consumed.

By incorporating the geometrical shapes into the chocolate bar, the company was able to precisely measure the amount of THC in every bar and include a diagram of recommended doses.



As the canna-business industry begins to merge into the legal realm, it’s refreshing to see companies like Dèfoncè Chocolatier paving the way for new concepts that will change the way people think about and interact with the recreational cannabis industry.

Hit-Or-Miss Tastemade/Snapchat

5 Of The Best Company Cafeterias You’ll Ever Eat At

The days of the cubicle farm with its slopfest of a corporate cafeteria are gone! Instead, thanks to younger employees, the work-life balance has taking over U.S offices—talkin’ ping pong tables, nap rooms, Beer Fridays. Hell, come 2025, 75% of the workforce will be millennials and they want free food and flexibility. Taking notice, companies are turning their cafeterias into touted destinations, not just grab-and-snack stopovers. Here are five workplace eateries that will make your mouth water and your brain melt.

1. Google

fantastic lunch in google NY. free lunch but awesome. #google #lunch #googlecafeteria

A photo posted by @ryan_sungho on

Mountain View, California; New York, New York

Glossing over the fact that the Mountain View Googleplex straight up has an Indian restaurant called Cafe Baadal, complete with a legit full-service wait staff, Google offices are known for cafeterias and their insane dedication to rad. I mean, according to Payscale, the New York Google office cafeteria serves up braised Mangalore salmon in coconut milk, hanger steak with sauce bordelaise, and beet-marinated tofu with chile-scallion glaze.

2. Apple


Photo Credit: Nick Nguyen

Cupertino California 

At Caffè Macs, the well-known and beautifully designed cafe(teria) of Apple’s Cupertino headquarters, it seems to be like that scene from Hook, where you get whatever you imagine. Employees can score breakfast scrambles, quinoa hash, bison cheeseburgers, ramen burgers, tri-tip, or oysters. The menu’s a wild melting pot of tasty ideas. The food’s also relatively cheap, though the apples are free — not kidding.

3. Facebook

Employees go bananas for Halloween at HQ. (Photo: @badmikeyt)

A photo posted by Facebook (@facebook) on

Menlo Park, California; New York, New York

Facebook’s Menlo Park headquarters are like a millennial-run Main Street. “Cafeteria” is a super loose term here, given that there are 11 joints handing out grub that’s either free or insanely discounted for employees and guests. Despite a renowned if-you-can-dream-it-you-can-add-it salad bar, it’s largely not light fare—try burgers, nachos, and Asian cuisine—though the big madhouse pride is BBQ. There’s a gigantic outdoor grill and smoker, which has cooked up bacon-wrapped meatloaf, 300 pounds of brisket, and a whole pig. Facebook’s New York office also has a widely celebrated cafeteria where, according to The Huffington Post, the cook will sometimes create an employee-specific dish, like a Philippine pork belly-and-rice dish for a Filipino engineer in mind.

4. Pixar

We’re turning lunch Inside Out #InsidePixar. Here’s a slice of life from Cafe Luxo.

A photo posted by Pixar Animation Studios (@pixar) on

Emeryville, California

Café Luxo, the warm and welcoming cafe of Pixar’s Emeryville headquarters, is run by a celebrated executive chef. You can tell, according to Bon Appétit, given a history of dishes ranging from seared ahi and bok choy to sugar-balsamic pancakes topped with poppy seed crème fraîche. It’s a big open space ripe for collaborative chats over food; fuel the creatives! Plus, there’s always the cereal bar room that everyone on the Pixar campus loves.

5. Hearst

New York, New York

If you’re going to write for the big shots, you have to eat like one, apparently. The entire “first-class dining experience” of Hearst’s cafe57 is so epic and elegant, it sounds made up, from the in-house sushi chefs to the company’s own cattle ranch that supplies the grass-fed beef. Serving 1,200 people a day should make the menu easy and predictable, but it changes week to week, offering delectable dishes like Organic Tofu Asian Chopped Salad and Grilled Sweet Chili Chicken Sandwich with Pineapple Kimchi and Lime Mayo. They also feature guest chefs regularly.