Trendspotting Chicago Edition

Posted: August 29, 2018
In: Trends

Your source for the most up-to-date information on emerging beverage trends.

Chicago Edition

We tasted our way through Chicago on our annual trend walk. Here are some of the most innovative menu items we found on our journey.

Savory Wellness Beverages
Coffee Shop Twists
Ultra Indulgent
Trending Ingredients

Sweet and Savory Wellness Beverages

First stop was Joe and the Juicewhere we tried one of each their wellness shots which included shots ofginger, beet, chili, and turmeric. Click the links for more from Imbibe on these trending products and ingredients!

Beets and rose (petal and flavor) are popping up on menus at restaurants, juice bars, coffee shops and more. They impart flavor, color and function. We tried a beet rose latte at our next stop, Limitless Coffee.

We tried a ginger lemonade and strawberry rhubarb shrub at Half Sour in the South Loop. The ginger added heat to the lemonade while the strawberry and vinegar combo gave a sweet and tangy flavor profile to the shrub. Added bonus: both ingredients aid with digestive health.

Coffee Shop Twists

We stopped by Stumptown Coffee Roasters and tried the Hopped Cascara Soda. The citra hops counter the sweetness of the cascara and grenadine, and the addition of soda makes this beverage very refreshing.

Limitless had many on-trend beverage offerings, including this Mushroom Elixir Latte with adaptogenic reishi mushroom.

Ultra Indulgent

Extravagent shakes (aka freakshakes) are all over Instagram, and now we’re seeing other ultra-indulgent offerings like hot chocolate. We tried a Chocolate S’mores Cooler Chocolate at Bombo Bar that was topped with whipped cream, graham cracker crumble, chocolate sauce and a bomboloni (Italian hole-less doughnut).

Trending Ingredients

Butterfly Pea Flower changes color when certain ingredients are added (e.g. lemon will change it from blue to purple). We tried two beverages that use the colorful tea at Hot Shots Cafe — one had lychee syrup and the other had grenadine and coconut milk.

We called out schisandra as an “ingredient to watch” after Expo West, so we tried the Grapefruit Hibiscus Fizzy (which has the adaptogenic berry and beets) in a cold blended beverage at Limitless.

“Goth food” became the counter trend to “unicorn food” and activated charcoal is the “it” ingredient for turning food and beverage black. We tried charcoal waffles at Hot Shots Cafe. Charcoal pizza, ice cream, lemonade and more are also on the market.

Our final stop was at Beatnik. Cocktails had globally inspired flavors like turmeric, sesame, and five spice (star anise, cloves, cinnamon, fennel and Szechwan peppercorns).

One cocktail also included aquafaba (the liquid that chickpeas have been cooked in and historically has been discarded) instead of egg white.

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