I want a full-caf donut with a double-caf latte and a pint of Guinness caffeinated stout, now!
Us caffeine addicts have a new god to add to our pantheon:
So the molecular scientist who moonlights as a cafe owner developed a way to add caffeine to baked goods, one that eliminates the natural, bitter taste of caffeine.
The amount of caffeine in his creations can vary, but Bohannon can easily put 100 milligrams of caffeine — the equivalent of a 5-ounce cup of drip-brewed coffee — into the treats he plans to market under the “Buzz Donuts” and “Buzzed Bagels” names.
Bless you, Dr. Robert Bohannon! Bless you!