WHOLESALE

Recipes

The Iced – Blended Mocha Coffee Drink
In a blender add:

• 16 oz. ice (measure by filling a 16 oz. glass with ice)
• 6 oz. milk or soy milk
• 4 oz. Java Juice® Mocha Maker^TM powder
• 1 Packet Java Juice® liquid coffee extract

Jon's Javalua™

Ingredients:

• 1 750 ml bottle of vodka
• 6 packets Java Juice(r) liquid coffee extract
• ¾ cup water
• ¾ cup sugar
• 1 1/2 tsp vanilla

Heat water, sugar and vanilla on medium. Stir frequently until mixture slightly thickens. Take off heat. Add Vodka and stir. Add 6 packets of Java Juice® liquid coffee extract. Let cool and pour into decorated bottle(s).

Haute Coffee Chili

Serves 4 to 6

• 1 cup dried red beans
• 1 packet Java Juice® liquid coffee extract
  added to
• 1 cup of purified water
• 2 tbsp good olive oil
• 1 cup chopped onion, set half cup aside for garnish
• 3 cloves garlic, finely chopped
• 2 lbs. top sirloin steak, cut into 1/2-inch cubes
• 1 1/2 tbsp chili powder
• 1 tsp fresh oregano
• 1 tsp fresh thyme
• 1 tsp ground cumin
• 1 tsp freshly ground pepper
• 1 can (14 1/2 oz) tomato puree or crushed peeled tomatoes
• 1 cup kosher beef broth
• Salt to taste
• Cilantro sprigs for garnish

In a mixing bowl, cover the red beans with 3/4-cup Java Juice® coffee. Soak overnight.

In a deep casserole, heat 1 tablespoon of oil and sauté the onion and garlic over medium heat until soft, about 10 minutes. Set them to one side, add the remaining tablespoon of oil, and brown the steak cubes. Add the remaining 1/4-cup of coffee, spices and tomatoes to the casserole. Bring to a boil, stir well, and allow simmering for 10 minutes. Add the beef broth and the drained beans to the casserole and bring to a boil over medium heat. Reduce the heat and simmer for 1 hour. Season with salt.

To serve, ladle the chili into individual bowls and top grated raw Bermuda onion sprigs of cilantro.

Black Gold Coffee Barbecue Sauce

• 1 Packet Java Juice® liquid coffee extract
• 1 cup KOSHER ketchup
• 1/2 cup red wine vinegar
• 1/2 cup firmly packed dark brown sugar
• 1 onion, peeled and chopped - about 1 cup
• 2 cloves garlic, peeled and crushed
• 2 tablespoons dark molasses
• 3 fresh hot jalapeno chili peppers 4 to 5 tablespoons
• 2 tablespoons hot dry mustard mixed with 1 tablespoon water
• 2 tablespoons Worcestershire sauce
• 2 tablespoons ground cumin seed
• 2 tablespoons ancho chili powder

Combine all ingredients in a saucepan and simmer over low heat for 20 minutes. Cool, then puree in a blender or food processor until smooth and strain. This can be stored in the refrigerator for up to weeks in a covered container.

Yield: 1 1/2 cups

Ski-tini

• Dip the lip of a clean martini glass in Nutella, then once again in bar sugar
• Fill glass with one ice cream scoop of snow
• Pour 3 drops Java Juice® over snowball
• Add 1 oz. Vodka and 1 oz. Frangelico
• Sit on the couch in front of a blazing fireplace in the rented ski lodge while everyone else is on the slopes. Even though it took a humiliating hangover, you have the house (and a Ski-tini) all to yourself.

Java Flan

Prep time: 30 minutes
Including chilling time: 10 1/2 hours

Preheat oven to 350°
Place oven rack in the center position
You will need:

• 3/4 cup sugar
• 1 can (14 oz.) condensed milk (1 1/4 cups)
• 5 large eggs
• 1 packet of Java Juice® liquid coffee extract
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt

In a small, heavy saucepan cook the sugar over moderate heat until it begins to melt. Keep cooking and stir occasionally with a fork until sugar completely melts into a golden caramel color. Immediately pour into a 9" round ceramic dish or glass baking dish. Tilt to coat the bottom, using caution as the dish will be hot. Cool for 10-15 minutes.

• To make the custard blend the condensed milk, eggs, Java Juice ®, vanilla and salt in a blender until smooth.
• Pour the custard through a fine mesh sieve over the caramel coated dish
• Transfer the dish into a 17 x 11" roasting pan lined with a kitchen towel.
• Cover the dish loosely with foil then pour enough boiling water into the roasting pan to reach 1" up the side of the dish.
• Bake until custard is set but still wobbly at the center when gently shaken, and a knife inserted in the center comes out clean (1 to 1 1/4 hours). Transfer the dish to a rack to cool completely (at least 40 minutes). Chill, covered, in the refrigerator.

To unfold flan - run a knife around the edges of the glass dish. Invert a large dish with lip on top of the flan. While holding the dish and pan tightly together quickly invert and turn the flan onto the platter.

The #1 coffee solution for outdoor, travel, home, office, cooking and baking.

DON'T OVER BREW IT

For the best coffee taste add Java Juice® to hot not boiling water. Makes great iced coffee too!