Recommended Coffee Recipes

We are always looking to add to our family of Jeremiah’s Pick recipes, if there is one that you enjoy, email it to us. If we post it on our website we will send you a free bag of the coffee that it uses.


Hot Chocatal Light

Go ahead and indulge with this low carb and low cal treat!

  • 1 cup double strength Chocatal
  • ¾ cup non fat milk
  • Sugar substitutes such as Stevia to taste

Heat the non fat milk. Blend with fresh brewed Chocatal, pour into mugs, sweeten to taste and enjoy without remorse!

Sinfully Rich Hot Chocatal!

  • 1 cup double strength Chocatal or Vanilla Jeremiah’s Pick coffee
  • ¼ cup half and half
  • 1 Tbsp chocolate syrup or Cocoa powder

Give in to the dark rich force! Prepare a cup of Chocatal (or Vanilla), warm half and half and combine. Add chocolate syrup or powder until completely absorbed. Top with whipped cream, chocolate shavings, and a coffee bean, if desired. Fills a big mug!

JP Goes East!

  • 1 cup double strength Jeremiah’s Pick Breakfast Blend or other dark roast JP coffee
  • Sweetened condensed milk to taste; approximately 1 oz.

Pour the sweetened condensed milk in the bottom of a tall shatter proof glass or a mug. Add the hot coffee, stir to combine the ingredients. Serve.

JP Goes South!

  • 2 Tbsp. Jeremiah’s Pick Jamaica Blue Mountain blend coffee
  • 1 Tbsp cinnamon
  • ¼ Tsp. nutmeg
  • 1 Tbsp. brown sugar
  • 1 Tsp. vanilla
  • 1 Tbsp. chocolate syrup

Combine the coffee, cinnamon and nutmeg and brew one cup. Combine chocolate syrup, brown sugar and milk, cook until sugar dissolves. Combine this mixture with the brewed coffee and add the vanilla. Pour into cup, garnish with whipped cream (optional) and cinnamon.

Coconut Breeze

  • 1 cup fresh brewed Jeremiah’s Pick coffee, Vanilla or Kona Blend work great here
  • 1 Tbsp. Coconut Syrup such as Monin or Torani
  • Milk (optional to taste)
  • Sugar (optional to taste)

Prepare a cup of JP coffee as you normally would. Stir in 1 tablespoon of Coconut syrup. Add milk and sugar to taste. For an extra treat, top with whipped cream and shredded coconut.

Coffee Nog

  • 1 cup dark roast Jeremiah’s Pick Coffee such as French Roast
  • 1 cup egg nog
  • ¼ cup brandy or rum (optional)
  • Nutmeg
  • Whipped Cream

Gently heat the egg nog in a sauce pan or microwave. Do not boil. Combine the heated egg nog with the freshly brewed coffee and float your favorite liqueur on top. Sprinkle with nutmeg and add whipped cream (optional). Makes 2 servings.

CoCo Samba

Go ahead and indulge with this low carb and low cal treat!

  • 1 cup dark roast Jeremiah’s Pick coffee, try French Roast or PowerCafe for an extra velvety touch and boost!
  • 1/2 shot Kahlua
  • 1/2 shot Brazilian Cachaca or tequila.
  • Sugar to taste
  • 1 Tbsp heavy cream

Prepare a cup of Jeremiah’s Pick coffee as you normally would. Stir in the Kahlua, Cachaca and sugar. Float the heavy cream. Hold on.

 

Recipes from the Kitchen


Gianna’s Chocatal Cookies (thanks Stephanie!)

  • 2 sticks butter, softened
  • ¾ cup lightly packed sugar
  • ¾ cup sugar
  • 2 eggs beaten
  • 2½ cups all purpose flower
  • 1 tsp. baking powder
  • 1 cup chopped walnuts
  • 1/3 cup Chocatal
  • 1 cup chocolate chips.

Pre-heat oven to 350 degrees. Combine butter and sugar together until light and fluffy. Sift in flour and baking powder and mix. Stir in Walnuts and CoCo JOE!. Roll a tablespoon and place on cookie sheet. Bake in oven for 15 minutes or until brown.

Mocha custard

  • 2 ½ cups milk
  • 4 tablespoons Jeremiah’s Pick Mocha Java, ground fine
  • 4 eggs
  • ½ cup sugar
  • 1 tsp. of vanilla

Heat oven to 325 degrees. Bring the milk to a gentle boil and swirl in the ground Mocha Java. Strain through cheesecloth or a coffee filter. Mix the eggs and sugar together. Add the milk/coffee mixture slowly and then add the vanilla. Fill a pudding dish with this mixture. Set the pudding dish in a baking pan filled with warm water. Bake for 30 to 35 minutes until firm.

 

Jeremiah’s Coffee Recipes in the Blender


Lazy Day Shake

  • 1 cup double strength Decaf Mocha Java or Decaf French Roast.
  • 1/3 pint chocolate ice cream
  • ¼ cup half and half
  • 1-2 oz. hazelnut syrup
  • Whipping cream
  • dash of cinnamon (optional)

Blend first four ingredients until smooth. Top with whipped cream and a dash of cinnamon or chocolate, if desired. Now, relax…

 

CoCo Tango

  • 1 cup double strength Chocatal
  • ¼ cup half and half
  • 1/3 pint coffee ice cream or gelato
  • 1 tbsp chocolate syrup

Combine ingredients in blender. Blend until smooth. Top with whipped cream, chocolate shavings, and a coffee bean, if desired.

Grasshopper Buzz

  • 1 cup double strength Jeremiah’s Pick Colombia Supremo or other light to medium roast
  • 1/3 pint chocolate mint ice cream
  • ½ cup milk
  • ½ cup ice

Combine ingredients in blender. Blend until smooth. Top with whipped cream and crushed candies, if desired.

Raspberry Brrrrrrret

  • 1 cup double strength Jeremiah’s Pick Coffee (we like Private Reserve in this combination)
  • 1/3 pint raspberry ice cream or gelato.
  • ½ cup milk

Combine ingredients in blender. Blend until smooth. Top with whipped cream, if desired.

Nutty Power Trip

  • 1 cup double strength Jeremiah’s Pick Coffee (We suggest PowerCafe or Mocha Java)
  • 1/3 pint vanilla ice cream
  • ¼ cup Frangelica (hazelnut liqueur)
  • 1 tablespoon Cream of coconut
  • Whipped cream
  • Dark chocolate curls for garnish

Combine ingredients in blender. Blend first four ingredients until smooth. Pour over ice. Garnish with whipped cream and chocolate curls.

Coffee Served Cold


Caffè Affogato

  • 1 shot Jeremiah’s Pick espresso.
  • 1 scoop coffee ice cream or gelato (traditionally white chocolate or vanilla).

Place one scoop of the gelato or ice cream in a chilled glass. Let the espresso cool. Pour just enough of the espresso into each glass to cover the ice cream. Serve with optional coffee bean garnish.

Power Lunch

In the morning, brew twice as much PowerCafe than you normally drink. When you are finished with your morning fix, pour the rest into a glass or plastic pitcher container. Chill in the refrigerator and serve over ice for an icy cool afternoon Pick-me-up.

Cocoa Java Float

  • 1 cup double strength Kona Blend
  • 1 big scoop chocolate ice cream
  • Sugar (to taste)

Serve the coffee and ice cream in a tall frosted glass. Top with whipped cream and chocolate sprinkles, if desired.

JP Goes South!

  • 2 Tbsp. Jeremiah’s Pick Jamaica Blue Mountain blend coffee.
  • 1 Tbsp cinnamon
  • ¼ Tsp. nutmeg
  • 1 Tbsp. brown sugar
  • 1 Tsp. vanilla
  • 1 Tbsp. chocolate syrup

Combine the coffee, cinnamon and nutmeg and brew one cup. Combine chocolate syrup, brown sugar and milk, cook until sugar dissolves. Combine this mixture with the brewed coffee and add the vanilla. Pour into cup, garnish with whipped cream (optional) and cinnamon.

Coconut Breeze

  • 1 cup fresh brewed Jeremiah’s Pick coffee, Vanilla or Kona Blend work great here
  • 1 Tbsp. Coconut Syrup such as Monin or Torani
  • Milk (optional to taste)
  • Sugar (optional to taste)

Prepare a cup of JP coffee as you normally would. Stir in 1 tablespoon of Coconut syrup. Add milk and sugar to taste. For an extra treat, top with whipped cream and shredded coconut.

Coffee Nog

  • 1 cup dark roast Jeremiah’s Pick Coffee such as French Roast
  • 1 cup egg nog
  • ¼ cup brandy or rum (optional)
  • Nutmeg
  • Whipped Cream

Gently heat the egg nog in a sauce pan or microwave. Do not boil. Combine the heated egg nog with the freshly brewed coffee and float your favorite liqueur on top. Sprinkle with nutmeg and add whipped cream (optional). Makes 2 servings.

CoCo Samba

Go ahead and indulge with this low carb and low cal treat!

  • 1 cup dark roast Jeremiah’s Pick coffee, try French Roast or PowerCafe for an extra velvety touch and boost!
  • 1/2 shot Kahlua
  • 1/2 shot Brazilian Cachaca or tequila.
  • Sugar to taste
  • 1 Tbsp heavy cream

Prepare a cup of Jeremiah’s Pick coffee as you normally would. Stir in the Kahlua, Cachaca and sugar. Float the heavy cream. Hold on.

Chocatal Iced Coffee

  • 3 ounces Chocatal
  • 64 ounces (8 cups) water

To brew a pot of delicious iced coffee, use 3 ounces of Chocatal per 64 ounces (8 cups) of water. (The coffee-to-water ratio can be adjusted for taste, different types of brewing equipment, and pot size.) The final yield will be about 60 ounces of brewed coffee. Allow coffee to cool after brewing. Keep it refrigerated if not to be used within two hours and covered to retain freshness. (To brew extra-strength coffee, use an additional amount of ground coffee with the same amount of water used for regular-strength coffee.) Serve over ice or a scoop of Vanilla ice cream.

And please remember, store your Jeremiah’s Pick coffee in a cool dark place in a sealed container. Don’t freeze your beans!