n
A traditional British boiled sweet, yellow or orange in colour, with an extract of barley added as flavouring.
adj
Relating to, or involved in, the entire process of making chocolate, starting with the production and processing of cocoa beans, and ending with the manufacture of chocolate bars.
n
(informal) A wine in which diacetyl is deliberately promoted in order to impart a buttery flavour.
n
(US) A toffee ice cream flavouring.
n
Alternative form of buttercream [(cooking) A type of thick, sweet icing or cake-filling made by creaming butter (or sometimes another fat, such as margarine) with powdered sugar.]
n
Alternative form of butterfat. [The fatty components of milk and other dairy products.]
n
A cold dessert made from lightly sweetened coffee, coffee-flavoured ice cream and chantilly cream.
n
(historical) Milk diluted with hot water and sweetened, as a drink for children.
n
Alternative form of camomile tea. [A beverage made by infusing the leaves of the camomile plant (either Matricaria recutita or Chamaemelum nobile) in hot water.]
n
(chiefly uncountable) A drink made by dissolving this food in boiling milk or water.
n
(cooking) The thick, fatty, extremely bitter liquid produced by grinding up cocoa beans at slightly elevated temperature.
n
A sweetened cocoa-flavored drink, typically created by mixing chocolate syrup or chocolate powder with milk, and typically served cold.
n
An unsweetened brown powder made from roasted, ground cocoa beans, used in making chocolate, and in cooking.
n
cream used by confectioners to make pies etc.
n
(US, regional, chiefly in the plural) Corn whiskey.
n
(standards of identity, US) The liquid separated from milk, possibly with certain other milk products added, and with at least eighteen percent of it milkfat.
n
(idiomatic) Something that one relishes.
n
The layer of cream that floats to the top of a bottle of milk that has not been homogenized.
n
Tea with cream, specifically (UK) clotted cream.
n
A small thimble sized container of milk or cream, used as a standard individual "cream" or "milk" portion, typically provided by restaurants for cups of tea or coffee.
n
Alternative form of cream line [The layer of cream that floats to the top of a bottle of milk that has not been homogenized.]
v
Alternative spelling of crème [To whip into a thick creamy texture.]
n
Alternative spelling of crème de la crème [(idiomatic, singular only) Best of the best; something superlative; the very best.]
n
(archaic) cream; a substance resembling cream; yeast; scum
n
Obsolete spelling of cream [(standards of identity, US) The liquid separated from milk, possibly with certain other milk products added, and with at least eighteen percent of it milkfat.]
n
Liqueur whose flavor is that of cocoa, and, often, slightly that of vanilla.
n
Synonym of cream tea, specifically as traditionally served in Devonshire.
n
(US, New York) A drink consisting of milk and soda water with vanilla or chocolate syrup.
n
A type of custard thickened with eggs, rather than cornflour or custard powder.
n
(Canada, US) A rich cream, at least 36 percent of which is milkfat.
n
(countable) A serving of cold tea.
n
(countable, uncountable) A variety of green tea.
n
A powder to be mixed with water to make jelly.
n
(Canada, US) A cream at least 18 percent of which is fat.
n
(mostly UK) Mashed potatoes.
n
Alternative form of milkshake [A thick beverage consisting of milk and ice cream mixed together, often with fruit, chocolate, or other flavoring.]
n
A beverage containing a combination of milk and tea.
n
Any of various nondairy ice cream substitutes.
n
A vegan beverage made by soaking a grain or pseudocereal (usually sprouted) in water and then reserving the liquid.
n
Alternative form of saloop [(dated) An aromatic drink originally prepared from salep and later from sassafras bark with other ingredients such as milk and sugar added, which was once popular in London, England.]
n
A relatively thin cream with less fat than in double cream.
n
The mash resulting from a previous fermentation used as a starter in a new fermentation
n
Alternative spelling of soy milk [(uncountable) A milky liquid made from soy beans and used as a beverage, cooking ingredient or substitute for dairy milk.]
n
(dated or Britain) Cream: the oily part of milk that rises to the top.
n
(uncountable) Any similar drink made by infusing parts of various other plants.
n
A medicinal drink, originally made from barley soaked in water.
n
A form of icing made from powdered sugar and water.
n
(US standards of identity) Cream, at least 30% of which is milkfat, possibly also containing emulsifiers and/or stabilizers but nothing else, which is then whipped.
adj
(of coffee or tea) Containing cream, milk, or creamer.
n
any of various forms of processed yeast products used as food additives or flavourings.
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