Used in 249 recipes at an average of 1.625%.
I mixed this recipe with 0.50% CAP Super Sweet. I felt this was perfect for my tastebuds and therefore is what I would recommend. If you don’t like the sweetness then don’t add it by all means. Certain recipes just really aid from that added sweetness and this is definitely one of them. I would love to hear your thoughts on this recipe whether that be good or bad so please mix/rate/review this recipe upon testing it,it helps others decide whether they want to give it a try or not and plus it helps me as a mixer. 😀 happy mixing guys!! 💙
Concrete River Review - Yeah, it's pretty good? It kind of reminds me of some kind of matcha petit four. That cake base, along with the waxier parts of the eisai and the butteryness of the coffee milk froth.
What's most surprising here is that the coffee funk from the tiramisu and the coffee milk froth aren't really coming through clearly? I think that was the most concerning thing to me, just looking at the recipe.
I'll have to go back and check my notes on the tiramisu, but I think has some coffee in there, and the coffee milk froth has some as well. But the earthier lead-in from the eisai kind of bends around that finish on the coffees into tasting a lot more cohesive than it should.
I wouldn't call it especially "grassy", especially with something like a green tea in the recipe.
Although, I totally admit I eyeballed those percentages a bit, lol. You went full Jarvis with that .62% nonsense.
But yeah, pretty good.
Episode 87 - I saw a coffee drink, so I went for a gingerbread flavored latte. The Biscuit Base, Gingerbread, Gingerbread extra ginger, and Graham Cracker Clear make up the gingerbread flavor part of the latte. I was not aiming to have it be like eating the cookie stuck in the cup, that's just decoration, I was going for the drink itself. So the cookie flavor is not super distinct as a crunchy cookie. I think if I were going to go for that style I would have added FA cookie, some AP, and possibly some TFA Snickerdoodle. Just suggestions if you would like to try it out with this recipe.
The coffee layer consists of the VT Caffe Latte, and coffee milk froth. TO me the milk froth has no coffee notes in, but it's thick, creamy, and nearly buttery, which does help bridge the cookie flavors into the coffee. The Caffe Latte is not super strong, and competing with the creams and rich cookie flavors, it does need to be up at 4%. It was just enough for me to get a good stout coffee note for both me and my husband when we tested it. If you mix this and find it isn't quite strong enough for coffee notes for you, you could easily bump it up by 0.5% until you reach a point that it works for you. I would imagine most average tasters will be satisfied with the coffee level in this recipe. If you're a little sensitive, like I am it could probably be lowered by 0.5%, as when I tried it at 3.5% level I could taste the coffee well enough, but my husband couldn't taste it over the creams.
The FLV Whipped cream hangs out on the top layers of the profile, caught most at the end of the exhale and slight aftertaste of whipped cream.
I didn't find that it needed sweetener. However if you are someone who likes sweetener adding your preferred level to this recipe should yield good results.
This is a delightful recipe for the cool winter days coming up here in the Northern Hemisphere. If you like coffee and gingerbread you'll enjoy this flavor.
Roasted pecan had a nice coffee caramel roasted note that is supported a bit by the coffee milk froth that has a vanilla top note with light cinnamon almond finish mixed for fresh 03 Saturday show
while there is no actual coffee flavor here the roasted pecan does give a slight roasted coffee note that is really pleasant but the combination of the vanilla, cinnamon and almond really shine in this mix Add sweetner to your liking - although the marzipan adds some inherit sweetness
So I actually didn’t know this was a thing?! One night whilst getting rather merry and knocking back the drinks I thought I was being all creative when I decided to add a decent sized glug of Baileys to my Starbucks (shop brought) cold frappe-chino! I was immediately transported to heaven as this shit was off the chain!!! I mean,it was pretty dam sweet so could only have one of them but nonetheless it was a delicious little cocktail. I honesty thought I had created something new but as it goes these things have been going for years!! 😂😂 oh well, I thought I’d take it one step further and re create this delicious concoction in vape form and boy oh boy have I nailed it! This recipe took some work but the end result is near on identical apart from the coldness. If you want to add WS-23 @ 0.50% then go for it! I however can’t tolerate the stuff so I left it out. The sweetener is a must in this recipe,it helps the chocolate out and also takes any bitterness away from the coffee. It also makes our cream sweet and silky. This is definitely a steeper, don’t be tempted to go in on it straight away as you’ll be disappointed, 5 days is spot on guys. I hope you enjoy this one and please be so kind to leave a rating and review if you do so choose to mix this up. Happy mixing 💙😎
Mutated From Lumi's Butterscotch Coffee from the Mixin Vixens!
Raspberry iced Mocha!
The two raspberries fill each other out without letting the Malina get out of hand as it does.
Chocolate mousse adds depth to the mocha, darkens up coffee a touch, while adding moisture to the vape along with the creams.
This is not your everyday e-liquid, it's something you won't vape all day long, but it's something you have to try at least once.
Coffee and mango do share some molecules and i have found a recipe for a drink from thailand which is coffee, mango and ice.
I changed the iced part to LB vanilla ice cream to have a smooth, creamy mouthfeel and a fine vanilla note.
I used TPA Mango because it tastes less ripe to me, for the coffee i used my favorite, WF Brazilian Coffee.
Imagine having the robust coffee note upfront, followed by a bed of sweet creamy icecream and right at the end you get this tropical kick on the very top end of the mango