Foodservice Recipes

Cocoa-Nut Coffee

Cocoa-Nut Coffee

Start to Finish: 5 to 10 minutes
Servings: 1

  • 5 ¼ fluid ounces JAVA HOUSE® Authentic Cold Brew 4:1 Pure Concentrate
  • 2 ¾ fluid ounces coconut almond milk
  • 3 tablespoons hot cocoa mix
  • 3 tablespoons coconut syrup
  • Whipped topping
  • Cocoa powder to sprinkle
  • Coffee powder to sprinkle

Combine cold brew concentrate, milk, hot cocoa mix and syrup. Heat to 140 degrees F. Pour into a mug. Top with whipped topping. Sprinkle with cocoa and coffee powders.

To serve cold:

For one serving:

Substitute 2 tablespoons chocolate syrup for hot cocoa mix. In a tall glass, combine cold brew concentrate, milk, chocolate syrup and coconut syrup. Stir well. Top with ice. Top with whipped topping. Sprinkle with cocoa and coffee powders.

For bulk foodservice:

In a pitcher, prepare 5-10 servings at a time. Keep refrigerated and pour over ice as needed. Replace daily.

Spiced Coffee Milk

Spiced Coffee Milk

Start to Finish: 5 to 10 minutes
Servings: 1

  • 6 fluid ounces JAVA HOUSE® Authentic Cold Brew 4:1 Pure Concentrate
  • 2 fluid ounces Chai concentrate
  • ½ fluid ounce half-and-half
  • 2 tablespoons vanilla syrup
  • Whipped topping
  • Cardamom powder to sprinkle
  • Ground cinnamon to sprinkle

Combine both concentrates, half-and-half and syrup. Heat to 140 degrees F. Pour into a mug. Top with whipped topping. Sprinkle with cardamom powder and ground cinnamon.

To serve cold:

For one serving:

In a tall glass, combine both concentrates, half-and-half and syrup. Stir well. Top with ice. Top with whipped topping. Sprinkle with cardamom powder and ground cinnamon.

For bulk foodservice:

In a pitcher, prepare 5-10 servings at a time. Keep refrigerated and pour over ice as needed. Replace daily.

Maple Almond Coffee

Maple Almond Coffee

Start to Finish: 5 to 10 minutes
Servings: 1

  • 5 ¼ fluid ounces JAVA HOUSE® Authentic Cold Brew 4:1 Pure Concentrate
  • 2 ¾ fluid ounces whole milk
  • 1 teaspoon almond syrup
  • 2 tablespoons maple coffee syrup
  • Whipped topping
  • Toasted slivered almonds to sprinkle (optional)

Combine cold brew concentrate, milk and both syrups. Heat to 140 degrees F. Pour into a mug. Top with whipped topping. Sprinkle with almonds (optional).

To serve cold:

For one serving:

In a tall glass, combine cold brew concentrate, milk and both syrups. Stir well. Top with ice. Top with whipped topping. Sprinkle with almonds (optional).

For bulk foodservice:

In a pitcher, prepare 5-10 servings at a time. Keep refrigerated and pour over ice as needed. Replace daily.

Cold Brew Mocha

Cold Brew Mocha

Start to Finish: 5 to 10 minutes
Servings: 1

  • 5 ¼ fluid ounces JAVA HOUSE® Authentic Cold Brew 4:1 Pure Concentrate
  • 2 ¾ fluid ounces dark chocolate almond milk
  • 1 tablespoon hot cocoa mix
  • 2 tablespoons vanilla syrup
  • 1 tablespoon coffee syrup (optional)
  • Whipped topping
  • Cocoa powder to sprinkle
  • Coffee powder to sprinkle

Combine cold brew concentrate, milk, hot cocoa mix and both syrups. Heat to 140 degrees F. Pour into a mug. Top with whipped topping. Sprinkle with cocoa and coffee powders.

To serve cold:

For one serving:

Substitute 1 tablespoon chocolate syrup for hot cocoa mix. In a tall glass, combine cold brew concentrate, milk and all 3 syrups (chocolate, vanilla and coffee). Stir well. Top with ice. Top with whipped topping. Sprinkle with cocoa and coffee powders.

For bulk foodservice:

In a pitcher, prepare 5-10 servings at a time. Keep refrigerated and pour over ice as needed. Replace daily.

Iced Toffee Coffee

Iced Toffee Coffee

Start to Finish: 2 minutes
Servings: 1

  • 6 fluid ounces JAVA HOUSE® Authentic Cold Brew 4:1 Pure Concentrate
  • 2 fluid ounces half-and-half*
  • 1 tablespoon English toffee syrup
  • 1 tablespoon caramel syrup
  • Ice
  • Whipped topping
  • Caramel sauce to drizzle
  • Chocolate syrup to drizzle
  • Toffee, chopped into pieces to sprinkle (optional)
  • Coffee powder to sprinkle

For one serving:

In a tall glass, combine cold brew concentrate, half-and-half, English toffee syrup and caramel syrup. Stir well. Top with ice. Top with whipped topping. Drizzle with caramel sauce and chocolate syrup. Sprinkle with toffee pieces (optional) and coffee powder.

For bulk foodservice:

In a pitcher, prepare 5-10 servings at a time. Keep refrigerated and pour over ice as needed. Replace daily.

*Can substitute almond milk or low-fat evaporated milk for a healthier alternative

Pumpkin Spice Coffee

Pumpkin Spice Coffee

Start to Finish: 5 to 10 minutes
Servings: 1

  • 5 ¼ fluid ounces JAVA HOUSE® Authentic Cold Brew 4:1 Pure Concentrate
  • 2 ¾ fluid ounces whole milk
  • 1 tablespoon cinnamon syrup
  • 2 tablespoons pumpkin spice syrup
  • Whipped topping
  • Pumpkin spice to sprinkle

Preparation:

Combine cold brew concentrate, milk and both syrups. Heat to 140 degrees F. Pour into a mug. Top with whipped topping. Sprinkle with pumpkin spice.

Cinnamon syrup (optional):

To make your own cinnamon syrup, combine equal parts water and sugar. Warm to 160 degrees F. Add 3 cinnamon sticks for every cup of syrup. Cover overnight. Remove cinnamon sticks. Chill for use. Use within 2 weeks. 

To serve cold:

For one serving:

In a tall glass, combine cold brew concentrate, milk and both syrups. Stir well. Top with ice. Top with whipped topping. Sprinkle with pumpkin spice.

For bulk foodservice:

In a pitcher, prepare 5-10 servings at a time. Keep refrigerated and pour over ice as needed. Replace daily.

Burnt Sugar Caramel Coffee

Burnt Sugar Caramel Coffee

Start to Finish: 5 to 10 minutes
Servings: 1

Burnt sugar pieces (similar to crème brulee topping):

Sugar

Coffee:

  • 5 ¾ fluid ounces JAVA HOUSE® Authentic Cold Brew 4:1 Pure Concentrate
  • 2 fluid ounces whole milk*
  • 1 ½ tablespoons salted caramel syrup
  • 1 tablespoon vanilla syrup
  • Whipped topping
  • Caramel sauce to drizzle
  • Coarse sea salt to sprinkle

For the burnt sugar pieces:

On a foil-lined cookie sheet, sprinkle sugar in an even layer. Burn sugar until just beyond golden brown. Allow to cool. Break into tiny pieces resembling glass.

For the coffee:

Combine cold brew concentrate, milk and both syrups. Heat to 140 degrees F. Pour into a mug. Top with whipped topping. Drizzle with caramel sauce. Sprinkle with burnt sugar pieces and sea salt.

*Can substitute almond milk or low-fat evaporated milk for a healthier alternative

To serve cold:

For one serving:

In a tall glass, combine cold brew concentrate, milk and both syrups. Stir well. Top with ice. Top with whipped topping. Drizzle with caramel sauce. Sprinkle with burnt sugar pieces and sea salt.

For bulk foodservice:

In a pitcher, prepare 5-10 servings at a time. Keep refrigerated and pour over ice as needed. Replace daily.

South of The Border Coffee

South of The Border Coffee

Start to Finish: 5 to 10 minutes
Servings: 1

  • 5 ¼ fluid ounces JAVA HOUSE® Authentic Cold Brew 4:1 Pure Concentrate
  • 2 ¾ fluid ounces chocolate milk
  • 1 tablespoon hot cocoa mix
  • 1 tablespoon vanilla syrup
  • 1 tablespoon cinnamon syrup
  • Whipped topping
  • Cocoa powder to sprinkle
  • Ground cinnamon to sprinkle

Combine cold brew concentrate, milk, hot cocoa mix and both syrups. Heat to 140 degrees F. Pour into a mug. Top with whipped topping. Sprinkle with cocoa powder and ground cinnamon.

Cinnamon syrup (optional):

To make your own cinnamon syrup, combine equal parts water and sugar. Warm to 160 degrees F. Add 3 cinnamon sticks for every cup of syrup. Cover overnight. Remove cinnamon sticks. Chill for use. Use within 2 weeks.

To serve cold:

For one serving:

Substitute 1 tablespoon chocolate syrup for hot cocoa mix. In a tall glass, combine cold brew concentrate, milk and all 3 syrups (chocolate, vanilla and cinnamon). Stir well. Top with ice. Top with whipped topping. Sprinkle with cocoa powder and ground cinnamon.

For bulk foodservice:

In a pitcher, prepare 5-10 servings at a time. Keep refrigerated and pour over ice as needed. Replace daily.