The Mojo Blog
Cold brew coffee is a coffee concentrate. It is very important that you use a specialty grade coffee because lesser grades do have contaminants in them. As a certified coffee grader, I only allowed Specialty Grade coffees in my roaster. There is not one defect that will affect the quality of the cup and only 5% of the world’s coffee makes that grade. With that being said here’s how you can enjoy your favorite coffee shop coffee at home for under $1.00.
9 C Cold water
1lb course ground coffee
Steep for 12 hours in the fridge or on the counter
You can use a French press or a Toddy to strain the grounds
Store this in your refrigerator in a covered glass jar
Iced Vanilla Latte
Fill 16oz cup with ice
2oz cold brew concentrate
Splash of dairy, soy, almond milk, etc.
2oz Vanilla syrup
Top with dairy, soy, almond milk, etc
Tip: You never want to pour syrup directly on coffee because it will give it an off taste. The nice thing about this is that you can make it as strong or as week as you like it. You can also drink the concentrate hot by adding hot water-never boil the coffee concentrate. You can heat it to take the chill off.
4 Boneless chicken breasts
2 TBLSP ‘Mo Seasoning’
1/2 C olive oil
Juice of one lemon
Let marinate for 2 hours or overnight.
Serve over a crisp bed of greens
4 cups cooked al dente elbow macaroni
1lb ground beef
1/4 C ‘Mo Seasoning’
1 large can of whole – crushed – diced tomatoes (your choice)
Optional – Shredded cheese
Salt and pepper to taste
*Brown ground beef on low heat, drain add tomatoes’ and Mo Seasoning simmer for 10 minutes, add pasta, garnish with shredded cheese.
1 Bell Pepper Chopped
1 Onion Chopped
1 Tomato Chopped
1 Avocado sliced
5 Fresh Mushrooms sliced
4 Large Eggs
1 Tablespoon heavy cream
2oz shredded Marble jack or favorite cheese
Salt and pepper to taste
2 Tablespoons Mo Seasoning
2 Tablespoons of extra virgin olive oil
*Sauté on low heat: Olive oil, Mo Seasoning, bell pepper, onion, mushrooms, and tomato until tender, Wisk eggs and cream together pour over veggies and stir till eggs are done. Sprinkle with cheese and top with avocado slices.
8oz Sour Cream
4 TBLSP ‘Mo Seasoning’
1 Avocado mashed
8oz Cream Cheese
1 small can of diced tomatoes
2 TBLSP ‘Mo Seasoning
Mix and let sit for 1/2 an hour
*Mix 4 Tablespoons of Mo Seasoning with the Sour Cream and let set for 2 hours or overnight for best results – add the cream cheese and mashed avocado and mix well. Put the red salsa in a bowl and add a scoop of the white cream dip to the center. Use any kind of chips or crunchy bread to dip.