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Recipe Ideas

JAVA & Co. celebrates food – simple, flavorful and can’t get enough – delicious food ideas.  The preparation suggestions below, paired with our freshly made signature artisan syrups and/or JAVA Spice will help you prepare and serve unforgettable treats.  Your guests will think you’ve done something amazing!  And the truth is, you simply paired our syrups with our recipe ideas and voila – food magic! 

Where there is food, there is a party...where there is good food and someone to share it with, time can stand still...and that is how memories can be made.

Brian & Jamie Knoll

JAVA & Co.'s Owners & Founders

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JAVA & Co. COFFEE SODA:  Great on its own or as a mixer in a cocktail.

Ingredients:

 1 oz

JAVA & Co. Coffee infused Syrup (JAVA Nut, French Vanilla, Original, Original DARK, or TiRUMisu)

6 oz

Clean, Sparkling Water

 

Ice

 

*Add a scoop of vanilla bean ice cream for a one-of-a-kind coffee float! 

 

 

 

 

 

 

Directions: 

  1. Place ice in glass.  Pour in clean, sparkling water.  Add coffee syrup.  Stir.  Adjust to taste.
  2. If using a SodaStream type appliance, follow instructions that came with appliance.  Use a ratio of 1 part syrup to 6 parts water. 

 

JAVA SPICED PORK RIBS ~ a savory twist on a grill classic. 

Ingredients:

 1/3 cup

JAVA Spice – Meat & Seafood Rub

1/2 cup

Hoisin Sauce

2 T

Ketchup

4 Lbs.

Pork Baby Back Ribs

Garnish

Green Onions, Sliced (if desired)

 

Vegetable Oil, for brushing

 

 

Directions:

  1. Using a sharp knife, make 1/4-inch-deep slashes in the rib meat between the bones, without cutting through. Spread all but 1 tablespoon of the spice rub over the ribs and into the slashes and let stand for 5 minutes.
  2. Meanwhile, in a small saucepan, combine the hoisin sauce, ketchup and the remaining 1 tablespoon of spice rub and bring to a boil. Cook for 1 minute, and then transfer to a bowl.
  3. Light a grill. Lightly brush the ribs with oil and grill over a moderately high fire, turning frequently, until the ribs are sizzling and cooked through. Brush the ribs with half of the hoisin glaze and grill for 2 minutes longer. Transfer the ribs to a cutting board and cut in between the bones. Serve the ribs with the remaining hoisin glaze on the side or plate up ribs and drizzle hoisin glaze over the top of the ribs. Garnish with sliced, green onions if desired.

 

GLAZED SPICED HAM ~ no fuss…extreme flavor!

Ingredients:

 2 tsp

JAVA Spice – Meat & Seafood Rub

5 oz

JAVA & Co.'s Coffee infused Syrup (French Vanilla or TiRUMisu)

6 to 8 lb.

Ham with bone in

1 cup

Water

 

 

Directions:

  1. Preheat roaster to 450º. 
  2. Using a sharp knife, make 1/4-inch-deep slashes in the ham in a criss-cross pattern making 1 inch squares.  Rub the spice rub over the ham and into the slashes and let stand for 5 minutes.
  3. Place ham on rack in roaster flat side down.  Pour 1 cup of water in the bottom of the roaster.  Roast at 450º for 30 minutes.
  4. Reduce heat to 275º and baste (brush with a pastry brush) ham with JAVA syrup.  Reserve extra syrup.
  5. Continue basting ham with syrup every 20 to 30 minutes until ham reaches an internal temperature of 160º. 
  6. Note:  Once you run out of extra syrup, baste ham from syrup and juices in the bottom of the roaster.
  7. When ham reaches an internal temperature of 160º(according to meat thermometer), then remove from heat.  Let rest for 10 minutes.  Slice and enjoy!

  

APPLE CRISP ~ sugar and spice and everything nice!

Ingredients:

 3/4 tsp

JAVA Spice

½ cup

+ 2 T

Packed Brown Sugar

½ cup

A/P Flour

5 T

Butter, sliced

2.5 Lb.

Apples, peeled, cored and sliced in wedges

Directions:

  1. Preheat oven to 425 degrees. Grease / butter an 8 inch square glass pan.
  2. Mix ½ cup sugar, flour, ½ tsp spice.  Rub in butter.
  3. Toss apples with remaining sugar, spice and put in dish.      
  4. Crumble flour mixture over top.
  5. Bake for 25 minutes.
  6. Remove from oven, let cool slightly.
  7. If desired, serve with vanilla ice cream.

  

POTATOES ~ cheesy, creamy spiced gratin!

Ingredients:

2 Lbs.

Potatoes, peeled and thinly   sliced

2 cups

Fontina Cheese, Grated

(substitute with espresso rubbed cheese if available)

Pinch

Freshly ground pepper

3 T

Flour

1 tsp

Salt

1 cup

Heavy Cream

1 cup

Chicken Broth

½ tsp

JAVA & Co.’s JAVA Spice

Serve for brunch or with roasted ham, pork loins or rib eyes – delicious!  This is a wonderfully rich and versatile potato dish!  Be sure to read through the directions before beginning and plan ahead.  The baking and resting time is approx. 2 hrs.

Directions:

  1. Preheat oven to 350 degrees. Butter a shallow 2 quart baking dish.  In dish spread a layer of the potato slices, overlapping them.
  2. In small bowl, combine cheese, pepper and JAVA Spice.
  3. Sprinkle some of the cheese over the layer of the potato slices and continue to alternate remaining potato slices in layers with the cheese mixture, making sure you reserve enough cheese and set aside cheese for the top and final layer.
  4. In separate bowl, whisk flour, salt and cream; then add broth.  Pour mixture over potato layer and then top with reserved cheese mixture.
  5. Cover dish tightly with foil.  Bake one hour.  Uncover and bake an additional 25 minutes or until top is lightly browned and thickened and potatoes are tender.  Let stand minimum of 25 minutes before serving.

 

JAVA-tini ~ a smooth twist on the espresso martini.

Ingredients: 

1.5 oz

French Vanilla Coffee infused Syrup

2 oz

Vanilla Vodka

1.5 oz

Frappuccino, Vanilla

2 oz

Coffee, Fresh (chilled)

 

Ice

Garnish

White Chocolate Covered Espresso Bean

Tools:  Martini Shaker, Martini Glass

Directions:

Pour ingredients into shaker filled with ice, shake vigorously and strain into chilled martini glass.

 

ESPRESSO MARTINI ~ JAVA & Co. Style.

Ingredients:

1 oz

Choice of:  French Vanilla, JAVA Nut, Original or Original DARK Syrup

2 oz

Vanilla Vodka

1 oz

Bailey’s Irish Crème

1 oz

Cold Espresso, brewed

 

Ice

Garnish

Dark Chocolate Covered Espresso Bean

Tools:  Martini Shaker, Martini Glass (es)

Directions:

Pour ingredients into shaker filled with ice, shake vigorously and strain into chilled martini glass.

                       

TiRUMisu ~ Specialty Drink ~ Hot or Cold.

Ingredients:

3 oz

TiRUMisu Dark Rum & Coffee Infused Syrup

1 oz

Dark Jamaican Rum

6 oz

Cream or Half & Half

 

 

Garnish

Unsweetened cocoa powder and whipped cream if desired.

Directions:

Cold:  Pour ingredients into shaker filled with ice, shake vigorously and strain into chilled martini glasses.  Dust with cocoa powder.

Hot:  Steam / heat cream with syrup and rum.  Serve in café or espresso cups. Garnish with whipped cream and dust with cocoa powder

 

MOCHA MILKSHAKE ~ ice cold and caffeinated!

Ingredients:

2 oz

Choice of:  French Vanilla, JAVA Nut, Original or Original DARK Syrup

8 oz

Vanilla Ice Cream (may substitute milk chocolate ice   cream)

2 oz

Chilled Brewed Coffee (if desired)

2 oz

Chocolate Syrup

Garnish

Whipped Cream

Garnish

Dark Chocolate Covered Espresso Bean

Tools: Blender.

Directions:

Pour ingredients into blender.  Blend and pour into chilled glass.  Garnish as desired.

 

JAVA Hot Chocolate ~ creamy and full of flavor.

Ingredients:

2 oz

Choice of:  French   Vanilla, JAVA Nut, TiRUMisu, Original or

Original DARK Syrup

8 oz

Steamed Milk

2 oz

Chocolate Syrup

Garnish

Whipped Cream

Garnish

Dark Chocolate Covered Espresso Bean

Directions:

Steam or heat milk until hot.  Do not boil.  Stir in Chocolate Syrup until melted, then

add JAVA syrup.  Top with whipped cream and garnish with Dark Chocolate Espresso

Bean as desired.

 

JAVA Iced ~ light and refreshing.

Ingredients:

1 oz

Choice of:  French   Vanilla, JAVA Nut, TiRUMisu, Original or

Original DARK Syrup

8 oz

Milk

 

Ice

Garnish

Whipped Cream

Garnish

Dark Chocolate Covered Espresso Bean

Directions:

Fill cup with ice.  Add milk.  Stir in choice of JAVA syrup.  Top with whipped cream and

garnish with Dark Chocolate Espresso Bean as desired.

 

Coffee Milk ~ a Rhode Island Favorite.

Ingredients:

1 oz

Coffee infused Syrup - Choice of:  French Vanilla, JAVA Nut, TiRUMisu, Original or Original DARK Syrup

8 oz

Milk

 

Ice

 

 

 

 

Directions: 

Fill cup with ice.  Add milk.  Stir in choice of JAVA & Co.'s coffee infused syrup. 

 

COFFEE DRINKS ~ add a burst of pure indulgence.

Ingredients:

1 oz

Choice of:  French   Vanilla, JAVA Nut, TiRUMisu, Original or

Original DARK Syrup

 12 oz

Hot Coffee

 

or

12 oz

Iced Coffee

 

or

12 oz

Cappuccino

 

or

12 oz

Latte

Garnish

Whipped Cream

Garnish

Dark Chocolate Covered Espresso Bean

Directions:

Add choice of JAVA syrup to your favorite coffee beverage.  Garnish as desired.

 

OATMEAL ~ good morning!

Ingredients: 

1 oz

Choice of:  French   Vanilla, JAVA Nut, TiRUMisu, Original or

Original DARK Syrup

1 serving

Prepared Oatmeal or JAVA & Co. Hearty Oatmeal Mix

4 oz

Milk (if desired)

Directions:

Prepare oatmeal as directed on oatmeal package.  Top with milk (if desired).  Drizzle 1 oz (approximately 1-1/2 tablespoons) of JAVA syrup on oatmeal as both a sweetener and a “pick-me-up”.  Enjoy!

 

PANCAKES Ÿ WAFFLES Ÿ FRENCH TOAST

Ingredients:

1 oz

Choice of:  French Vanilla, JAVA Nut, TiRUMisu, Original or

Original DARK Syrup

1 serving

Pancakes, Waffles or French Toast (choice of)

Garnish

Fresh Fruit ~ berries or bananas (if desired)

Directions:

Use JAVA syrup in place of your standard syrup as a topping on pancakes, waffles and French Toast.  Bon Appétit!

 

BABY BACK RIBS, Grilled ~ a founder’s favorite.

Ingredients:

3 oz

Coffee infused Syrup.  Choice of:  French Vanilla, JAVA Nut, TiRUMisu, Original or Original DARK Syrup 

1 rack

Pork Baby Back Ribs, thawed

½ tsp

Kosher Salt

½ tsp

Black Ground Pepper

½ tsp

Cayenne Pepper or JAVA Spice

Garnish

Finely Chopped Hazelnuts (approx. 1 to 2 tablespoons) if   desired.

Directions:

Lightly season raw, thawed ribs with salt, black pepper and cayenne or JAVA Spice.  Place ribs on the PREHEATED grill on INDIRECT HEAT for about 120 minutes or until done.  Finish by lightly glazing the ribs (front & back) with coffee infused syrup.  Cook for another 10 to 15 minutes or until there is a nice glaze on the ribs.  Remove from grill and garnish ribs as desired before serving.  Serve with an arugula goat cheese salad dressed in citrus vinaigrette – garnish salad with fresh sliced apples (if desired).  Bon Appétit!

 

JAVA GLAZED SPICED HAM ~ no fuss…extreme flavor!

Ingredients:

 2 tsp

JAVA Spice – Meat & Seafood Rub

5 oz

JAVA French Vanilla or TiRUMisu Coffee infused Syrup

6 to 8 lb.

Ham with bone in

1 cup

Water

 

 

Directions:

  1. Preheat roaster to 450º. 
  2. Using a sharp knife, make 1/4-inch-deep slashes in the ham in a criss-cross pattern making 1 inch squares.  Rub the spice rub over the ham and into the slashes and let stand for 5 minutes.
  3. Place ham on rack in roaster flat side down.  Pour 1 cup of water in the bottom of the roaster. Roast at 450º for 30 minutes.
  4. Reduce heat to 275º and baste (brush with a pastry brush) ham with JAVA syrup. Reserve extra syrup.
  5. Continue basting ham with syrup every 20 to 30 minutes until ham reaches an internal temperature of 160º. 
  6. Note:  Once you run out of extra syrup, baste ham from syrup and juices in the bottom of the roaster.
  7. When ham reaches an internal temperature of 160º(according to meat thermometer), then remove from heat.  Let rest for 10 minutes.  Slice and enjoy!

 

HAM STEAK ~ ham will never be the same again.

Ingredients: 

2 oz

Choice of:  French Vanilla, JAVA Nut, Original or Original DARK Syrup

2 ea

Ham Steak, sliced ¼ inch thick

Directions:

Over medium heat, warm ham steak in a large sauté pan.  When ham is warmed through, turn heat to medium low and then add coffee infused syrup.  Sauté and glaze all sides of the ham.  Serve with Fontina potatoes au gratin, or for breakfast, serve with eggs and parmesan hash brown potatoes.

 

FRESH BERRIES ~ who would have ever thought.

Ingredients: 

1 oz

Choice of:  French Vanilla, JAVA Nut, Original or Original DARK Syrup

5 oz

Choice of Fresh Berries:    Strawberries, Boysenberries, Raspberries, Blackberries, Blueberries or   combine all of the above.

Garnish

Fresh Mint Leaf

Garnish

Whipped Cream

Directions:

Drizzle choice of JAVA syrup over fresh berries.  Garnish with mint or whipped cream if desired.

 

PEACHES, Grilled ~ a summertime favorite.

 Ingredients:

2 oz

Choice of:  French Vanilla, JAVA Nut, TiRUMisu or Original Syrup

4

Fresh Peaches

Tools:  Grill.

Directions:

Remove the pits from the peaches.  Leave skin on.  Cut peaches in half.  Place halves on grill.  Brush lightly with syrup.  Grill on low flame until nicely glazed.  Turning once.  Remove from heat.  Plate alone as a snack or serve with ice cream for a fresh dessert.  Brush again with syrup if desired. 

Serves 4.

 

FUDGE BROWNIES, CAKES ~ pure decadence.

Ingredients:

1 oz

Choice of:  French Vanilla, JAVA Nut, TiRUMisu or Original Syrup

1 serving

Fudge Brownies OR Molten LAVA Cake OR Apple Pudding Cake OR ….

Directions:

Drizzle choice of JAVA syrup over choice of cakes.  Garnish with vanilla ice cream if desired.

 

CHEESECAKE ~ !!!

Ingredients: 

1 oz

Choice of:  French Vanilla, JAVA Nut, TiRUMisu or Original Syrup

1 slice

Choice of:  New York   Style Cheesecake or Espresso Cheesecake

Garnish

Whipped Cream

 

 

 

 

Directions:

Drizzle choice of JAVA syrup over cheesecake.  Garnish with whipped cream if desired.

 

ICE CREAM ~ smooth and rich.

Ingredients: 

1 oz

Choice of:  French Vanilla, JAVA Nut, TiRUMisu or Original Syrup

1 serving

Ice Cream, any flavor.

Directions:

Drizzle JAVA syrup over choice of ice cream. 

 

CARAMELIZED SUGAR COOKIES ~ A JAVA twist on a classic.

Ingredients: 

3 oz

JAVA Syrup   (Choice of:  French Vanilla, JAVA Nut,   TiRUMisu or Original)

1 Pkg

Sugar Cookie Dough OR 1 Batch of Homemade Sugar Cookie   Dough

Directions:

Prepare sugar cookie dough as directed.  Roll out and cut into desired shapes.  Using a pastry brush or clean natural bristle brush, brush the entire top of the RAW cookies with JAVA syrup.  Bake as directed.  Remove from oven.  Let cool and enjoy with your favorite coffee, espresso or a tall glass of ice cold milk!

 

CANDIED WALNUTS ~ Wonderful, addictive jewels of goodness.

Ingredients:

1.5 cups

Fresh Walnuts (shelled) *ok to substitute pecans*

7 T.

JAVA Syrup   (Choice of:  French Vanilla, JAVA Nut,   TiRUMisu or Original)

1 T.

JAVA   Spice

Directions:

Place saute pan over medium high heat.  Add fresh walnuts.  Sweat and saute walnuts quickly.  Keep the pan and walnuts moving in the pan.  Add / sprinkle JAVA Spice over walnuts - lightly coating with an even layer.  Continue cooking, tossing nuts.  Add JAVA & Co. syrup - one tablespoon at a time - drizzling over walnuts.  Continue cooking / tossing with syrup until all walnuts are coated.  You need to keep the walnuts moving in the pan so the syrup doesn't burn.  This last step goes really quick.  Remove from heat.  Spread and cool candied walnuts on parchment paper or waxed paper.  Serve and enjoy!

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JAVA & Co. and its’ Owners Reserve all Rights to website www.javaandco.com Content to include Recipe Content.

No part of these recipes to include pictures may be reproduced for profit or distribution without written consent from JAVA & Co.

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