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

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!

  

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.

  

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.

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.

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.

                       

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

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.

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.

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!

 

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!

 

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.

 

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.

 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.

 

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.

 

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. 

 

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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