Observers of exports in European carbohydrate exotica will have noticed that the stroopwafel is now a specialty food staple. From Starbucks counters to Delta tray tables, from a cafe in Portland to a bakery in Brooklyn, that griddled disc of flour and syrup the Dutch have fashioned is within the masses' reach.
Not that the stroopwafel has jumped the shark. It remains an ideal match for coffee, as Sprudge reported years ago. But if you're looking to expand your repertoire, you should take note of these four quintessential Dutch delights, all of which are coffee-flavored.
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