Celebrate Cinco de Mayo with a Cinco de Pyro

April 29th, 2016 by

Cinco de Pyro small

Margaritas are great and all, but this tequila cocktail involves ice cream, coffee, and fire. Considered an after dinner drink, the Cinco de Pyro (aka “Mexican coffee”) is more conducive to starting the party than winding things down. For a less sweet version, substitute whipped cream for ice cream.

Ingredients (per drink)

1 ½ oz. reposado tequila (high proof)
½ oz. Kahlua coffee liqueur
Hot coffee, we used our Mexican Altura
Vanilla ice cream or whipped cream


Add the Kahlua to your mug and top with hot coffee, leaving room at the top for the tequila and ice cream. Add the tequila to a heat-proof pitcher or sauce boat, and light. Carefully pour the flaming tequila into your glass and top with a scoop of vanilla ice cream.

Green Tea Mojito Bars

April 22nd, 2016 by

Green Tea Mojito Bars

One of our favorite teas this time of year is our Moroccan Mint blend of herbal peppermint and high quality Pinhead Gunpowder green tea. Delicious hot or iced, it’s perfect for spring’s crazy temperature changes. We’ve been wanting to try this tea in a cocktail, and a mojito seemed the perfect choice. Just add rum, lime juice, and simple syrup. The only thing better would be all those ingredients plus shortbread. Our shipping manager Lori found a recipe for Cuban mojito shortbread bars, and substituted fresh mint with our Moroccan Mint. The results were sweet, tart, decadent, delicious.


3 teaspoons Moroccan Mint looseleaf tea, roughly ground
1 cup cold butter, chopped
½ cup sugar
1 cup flour
1 cup almond meal
pinch kosher salt
3 large egg yolks
1-14 oz. can fat free sweetened condensed milk
¾ cup lime juice
2 tsp rum extract (or rum)
powdered sugar for dusting


For the shortbread

Preheat oven to 350° F. Blend together the butter, sugar, salt, flours, and half the dry tea. Press the shortbread dough evenly into the bottom of a 9×13 inch baking pan lined with parchment paper, allowing the paper to hang over for easy lifting later for cutting. Bake for 25 minutes until golden brown. Allow the shortbread crust to cool for about 10 minutes.

For the custard

In the food processor, add the egg yolks, condensed milk, rum extract, lime juice, rum extract and the remaining tea leaves. Pulse until combined and pour over the baked shortbread base. Bake for another 20 minutes or until the custard appears to be set. Cool completely and cut into squares. Top with powdered sugar just before serving.

Cold Fashioned Recipe

April 7th, 2016 by

The old fashioned cocktail recipe hasn’t changed much since the 1860s (or earlier) for a reason. When made well, it’s perfect. Coffee and whiskey are great partners however, and we like this caffeinated twist perfect for cold brew season.

Cold Fashioned


1 sugar cube

2-3 dashes Angostura bitters

2 oz bourbon or rye

1 oz cold brewed coffee (or chilled espresso)


Twist of lemon


Place sugar cube and bitters in a rocks glass. Add a splash of the cold brew and muddle well. Add the bourbon or rye, followed by the cold brew and ice. Stir until chilled. Garnish with a twist of lemon.


The K-Cup Debate

March 31st, 2016 by

Considering a single serve brewer? Read this before you buy! If you have one already let us know what you think and check out our reusable Ekobrew filters which allow you to brew your favorite fresh roasted coffee single serve style.


Iced Horchata Latte

March 24th, 2016 by


Our new favorite hot weather coffee drink is a CBD tested and approved recipe from Bon Appetit: the iced horchata latte. Horchata is a creamy, sweet iced drink typically made with rice and nuts and flavored with cinnamon. We love it so much we developed an Horchata green tea (returning soon), which we drank all last summer over ice. This recipe combines ground coffee beans with traditional horchata ingredients for a drink that’s somewhere between horchata and cold brew. It’s delicious. We doubled the original quantities for better guzzling.


  • 1/2 cup brown rice
  • tablespoons coffee beans (we used Jamaican Blue Mountain Style)
  • 1/2 cup raw almonds
  • cinnamon stick, crushed
  • 8 cups water
  • Pinch of kosher salt
  • Simple syrup to taste


Using a coffee grinder, coarsely grind the brown rice, followed by the coffee beans. Place in a large bowl along with the almonds, cinnamon stick, and water. Cover and refrigerate overnight.

Transfer the mixture to a blender and puree until very smooth. Strain through a fine-mesh sieve into a serving container. Serve immediately over ice, sweetening the latte to taste with simple syrup and salt. You can store the batch in the fridge for up to three days. Stir well before serving.