The Peached Tortilla’s popular mega milkshakes to return — with doughnuts

The Peached Tortilla wowed foodies at South by Southwest with towering milkshakes piled high with brightly colored desserts like cotton candy, lollipops and doughnuts. After so much success with them, the restaurant’s event space, the Peached Social House, hosted a pop-up in April with all new ones inspired partially by breakfast.

And now, for those of us who missed out those first two times, there’s going to be yet another million-calorie mega-milkshake bonanza on June 4.

This pop-up, like the April one, will probably sell out — and you must have tickets to get a taste of it. What’s different about this time? It’s a collaboration with pastry chef Janina O’Leary, formerly of La V and Trace, who specializes in fluffy, insanely good doughnuts that show up at pop-ups around town from time to time.

Her doughnuts will top the Peached Tortilla milkshakes, which dessert lovers can taste from 12 to 3 p.m. on June 4 for $19. She will have what she calls her Play Dough pastries paired with them, too.

Contributed by the Peached Tortilla. Return to Peached Social House for another afternoon of mega milkshakes, this time topped with Pastry Chef Janina O’Leary’s famous doughnuts.

The milkshakes have been newly created for the collaboration and include the Blueberry in a Glazed State, with strawberry ice cream, graham crackers, caramel and a berry-glazed doughnut (paired with a peach poppy seed pop-tart) and the I Drink Your Milkshake, with chocolate ice cream, crushed pretzels and a malted milk chocolate doughnut (paired with Nutella swirl coffee cake).

At the pop-up, slurp down your milkshake or choose another liquid treat. The Peached Tortilla is again offering the Birthday Cake Mimosa, a popular cocktail at the last milkshake pop-up, with Frangelico, vodka, grenadine and brut. It’ll be topped with Janina’s matcha-pistachio baby cake with strawberry buttercream and paired with an Everything cookie.

Still don’t feel like your sweet tooth will be satisfied? O’Leary will also have other pastries at the pop-up that you can purchase a la carte.

Get your tickets for the pop-up this weekend at this Eventbrite link. Note that the two milkshake options are both $19 and the mimosa with a cookie are $17. The event will be at Peached Social House, at 6500 N. Lamar Blvd. Ste D.

JuiceLand opens 16th Austin location on West Parmer Lane

JuiceLand is now serving up its juices, smoothies and more in the Jollyville neighborhood, at Parmer and McNeil.
JuiceLand is now serving up its juices, smoothies and more in the Jollyville neighborhood, at Parmer and McNeil.

Soon enough, it almost won’t matter what part of the city you live in — chances are, a JuiceLand won’t be far away.

The juice bar empire is expanding once again by opening today at 6301 W. Parmer Lane #104, in the Jollyville neighborhood. In celebration of the opening, the new JuiceLand location is offering half-off all drinks throughout the day, limited to one per customer in attendance.

Those include what you’d find at the other JuiceLand locations, such as the Originator with apple juice, banana, blueberry, cherry, peanut butter, rice protein, spirulina and flax oil; Bam Bam with pineapple juice, banana, mango, hemp protein, coconut oil, spirulina and raw almonds; and Vegetable Kingdom with apple juice, carrot, beet, spinach, lemon, mango, cherry and spirulina.

“The new Parmer-McNeil location is part of JuiceLand’s goal to increase product accessibility across Austin to reduce the need for extraneous travel and ultimately cut back on carbon emissions,” according to a press release.

JuiceLand is open from 7 a.m. to 9 p.m. Mondays-Saturdays, 8 a.m. to 9 p.m. Sundays. For more information, visit juiceland.com.

Celebrate return of “Harry Potter” with Muggle butterbeer

In just a few short days, new and old “Harry Potter” fans alike will hold in their hands the next installment in the wildly popular fantasy series: “Harry Potter and the Cursed Child.”

(This latest book will actually come in the form of a play that has debuted in London’s West End to dazzling reviews — but beware reading those reviews if you don’t want spoilers.)

No doubt many “Harry Potter” fans who remember the days of anxiously waiting for the next installment to come out at midnight, like me, are feverishly rereading each of the previous seven novels until another midnight release party at our favorite local bookstore. We’ve then got a lot more reading to do to finish “Cursed Child” as soon as possible and post our opinions all over social media. To keep our thirst at bay during all this page-turning, I offer up this sweet, nonalcoholic solution that Harry himself would approve of — Flying Cauldron Butterscotch Beer.

Photo by Arianna Auber / American-Statesman. Enjoy a bottle of Flying Cauldron Butterscotch Beer while you reread the "Harry Potter" books this week in time for the release of the new one.
Photo by Arianna Auber / American-Statesman. Enjoy a bottle of Flying Cauldron Butterscotch Beer while you reread the “Harry Potter” books this week in time for the release of the new one.

This bottled drink from Reed’s, a maker of nonalcoholic brews, isn’t exactly like the butterbeer Harry and his friends consume because it’s more like a cream soda with a strong butterscotch flavor, rather than the authentic frothy, frozen treat served at the Wizarding World of Harry Potter in Florida. But it’s a good substitute for Muggles like us.

American-Statesman food writer Addie Broyles and I tried out this butterscotch brew, as well as another Reed’s soda, a couple of years ago for one of our Austin360 Taste Test videos and concluded that it was rather sweet — but would we expect anything less of a butterscotch soda?

According to Reed’s, which clearly had a little fun marketing the Flying Cauldron Butterscotch Beer, “this delicious beverage is the first wizarding drink to have widespread crossover consumption in the non-wizarding world.”

Reed’s also notes on its website that “consuming this product has been known to accelerate wizarding abilities in borderline wizard cases.”

So get your hands on some in time for the new “Harry Potter” book that starts selling on midnight Sunday — you just might find all your old magical powers returning. (The easiest way to get a 6-,12- or 24-pack of Flying Cauldron seems to be through Amazon.com.)

And if you’re looking for a “Harry Potter” midnight release party to attend in Austin, BookPeople and Barnes & Noble are both throwing fun ones.

Juice Society bought farm to make ingredients for juices

Photo by Arianna Auber / American-Statesman. Soon, Juice Society juices like this Root Down will be made from fruits and vegetables grown at the juice company's nearby farm.
Photo by Arianna Auber / American-Statesman. Soon, Juice Society juices like this Root Down will be made from fruits and vegetables grown at the juice company’s nearby farm.

A local cold-press juice brand isn’t simply content to source the ingredients for each of the juices from organic farms around the country.

Juice Society, which founder Danielle Sobel took to the next level last month by opening a brick-and-mortar store, recently announced that it had purchased a farm east of Austin for the express purpose of growing its own ingredients, the fruits and vegetables that go into each of the 14 juices.

Twenty-five “minutes east of the city we will begin planting and growing our own organic vegetables and fruits, using them in our juices, and composting back at the farm,” according to a Facebook post Juice Society shared last week. “We have a lot of work to do but we are so excited for what the future holds. The possibilities are endless and we can’t wait to share this new part of our business with the community.”

With the farm, Sobel’s Juice Society is again demonstrating how much the company wants to do more than sell cold-pressed juice.

“My goal with Juice Society is to center it more around bringing people into the shop and doing things besides just serving juice and going. It’s much more of an experience,” she said in this mystatesman.com story earlier this month.

The farm will need volunteers to help it get off the ground and stay running, with tasks including everything from planting to landscaping to harvesting. If you’re interested in getting involved, fill out this farm volunteer form.

For more information, visit juice-society.com.

JuiceLand opens downtown location at Frost Bank Tower

With a new location finally opening downtown on Tuesday, JuiceLand is in just about every part of the city now. The juice bar that has been rated among the best in the country is bringing its healthy drinks into the Frost Bank Tower at 120 E. Fourth St.

JuiceLand is now opened downtown at
JuiceLand is now opened downtown at 120 E. Fourth St.

Although the new spot — JuiceLand’s 14th Austin location — opens its doors tomorrow, make sure to stop by next Wednesday, too, when the official grand opening is offering half-off drinks for the entire day.

Being able to “fuel workforces for breakfast, lunch and dinner” is an exciting step for JuiceLand owner Matt Shook, who’s been operating his health-focused business for more than 13 years. “We are thrilled to be offering a convenient, fast and fresh option for the hustlers and bustlers in our urban core,” he said in a press release.

At the downtown JuiceLand, expect to grab a “fresh-­pressed juice on the way to the office, a quinoa salad for lunch or an afternoon superfood smoothie.”

Menu items also include favorites like “the Originator with fresh apple juice, banana, blueberry, cherry, peanut butter, rice protein, spirulina and flax oil… and Vegetable Kingdom with fresh apple juice, carrot, beet, spinach, lemon, mango, cherry and spirulina,” according to the press release.

It’ll operate the same hours as the other locations: 7 a.m. to 8 p.m. every day. For more information, visit juicelandaustin.com.

This article has been updated to reflect that JuiceLand’s half-off drinks celebration is Feb. 24. 

Lost Pines Yaupon Tea launched as Texas-grown tea product

Three Austinites are producing Texas-grown tea — and, in the process, helping Bastrop residents and the pine forest there recover from the devastating 2011 wildfires.

Their Lost Pines Yaupon Tea, now available via online order and in a few local stores, is a big part of my Statesman story coming out in print tomorrow (and available to read now on mystatesman.com). The story discusses how to incorporate tea into cocktails, a trend I’ve noticed in bars lately and decided to explore further.

Photo from Lost Pines Yaupon Instagram. Yaupon tea is made from a caffeinated holly plant (but the Lost Pines Yaupon Tea founders don't do use its bright red berries for the tea).
Photo from Lost Pines Yaupon Instagram. Yaupon tea is made from the caffeinated holly plant pictured here, but the Lost Pines Yaupon Tea founders don’t do use its bright red berries for the tea.

But the story of Lost Pines Yaupon Tea is worth an article all of its own.

The tea company launched a few months ago after one of the founders, Jason Ellis, decided to turn his longtime love of tea made from the yaupon plant into something more. Yaupon is North America’s only caffeinated plant, a relative to South America’s more well-known yerba maté, and it grows prolifically in Texas and in the other Gulf Coast states. Ellis sat down his girlfriend, Heidi Wachter, and good friend John Seibold one day and asked them if they thought the tea could make a good business.

So far, it has proven to be a success. That’s in part thanks to the yaupon plant itself, which produces a naturally sweetened tea with none of the tannins that can give other teas a slight bite of astringency.

“People in Bastrop who find out we’re harvesting yaupon are always shocked at how good the tea is,” Wachter said. “They don’t know that you can make a caffeinated tea out of (the plant), but they’re always very glad we’re there to take it off their hands. We’re not really worried about not having enough supply.”

One of the reasons it’s so easy for her, Ellis and Seibold to find as much of the yaupon as they need is that it’s actually a nuisance for many of the Bastrop ranchers who are trying to reclaim their land from the hardy, drought-resistant plant, which has a tendency to take over.

“It hampered the efforts to stop the Bastrop wildfires in 2011,” Wachter said. “The fire got so big because the yaupon acted as ladder fuel, carrying the fire into the tree canopy. Now it’s choking out the growth of the baby pines and threatening to turn the forest into a yaupon thicket.”

Thankfully, the yaupon holly makes a tasty tea that Lost Pines Yaupon Tea offers in two roasts, a light and dark. When you drink it, you might find yourself feeling pretty good afterward, as the effects of a phytochemical within the tea takes hold. Yaupon, Ellis said, doesn’t have as much caffeine as other teas; instead, it has a lot of theobromine, which is also found in high quantities in dark chocolate. And it’ll leave you feeling ready to tackle your day.

“It’s not as strong of a stimulant as caffeine, but it lasts longer,” Wachter said. “We like to say it’s a more balanced, sustained, focused energy.”

Right now, Lost Pines Yaupon Tea is sold as a loose-leaf tea in biodegradable, environmentally-friendly bags, although one day the trio hopes to offer bottles of ready-made tea as well. On each bag is an image of the endangered Houston toad, an amphibian whose home was the Lost Pines Forest largely wiped out in the deadly Bastrop fires. By harvesting the yaupon, Ellis, Wachter and Seibold are also giving the toad a chance at recovering its habitat and numbers.

“We feel like we’re doing a good thing with this,” Wachter said.

Find the tea in retail spots like Monarch Food Mart at East 38th 1/2 Street and the Herb Bar at West Mary Street off South Congress Avenue. For more information, visit lostpinesyaupontea.com.