Recipes

Cafe Cebada is the perfect coffee substitute made from 100% certified organic barley. Unlike Postum, whatever you can do with coffee you can do with Cafe Cebada roasted organic barley. Cafe Cebada is the coffee substitute that will delight your taste buds and fill you home with the aroma of brewed coffee. Here we share a few recipes that have made the switch to Cafe Cebada fun for the entire family.

Below are a few recipes that we enjoy. They’re meant to give you some ideas and ways to spice up your mornings and evenings. We start with the simplest way to enjoy Cafe Cebada – the drip coffee maker. We hope, as you experiment with different ways to brew Cafe Cebada, that you’ll share your special recipe with us. Simply post your recipe on the reviews page. We’ll be sure to get it up for everyone to share.

Note: Cafe Cebada is shipped whole grain to preserve the taste and freshness. Cafe Cebada is ground with a coffee grinder or blinder.  At our house, we use the Magic Bullet. It’s the easiest way we’ve found to grind just enough for the “Cebada” pot.

 

Brews

The Basics
1. Grind approximately 1/2 – 2/3 cup of Cafe Cebada
2. In a “cebada” filter, place 5 – 6 tsps. of ground Cafe Cebada (or to taste – more for stronger, less for weaker Cebada)
3. Insert the filter into your drip “cebada” maker.
4. Add water to the max. fill line
5. Brew
Directions: Add half & half, natural sugar, Agave syrup, and/or honey to taste. ENJOY!

 

Coffee Shop Americano
Ingredients:
1.  Fill espresso brew cup to top line and tamp down
2.  Push 16 oz. hot water through and into a cup
3.  Add cream and/or sugar to taste

 

Gingerbread Latte Cebada
Ingredients:
2 fluid ounces espresso cebada
2 tablespoons gingerbread flavored syrup
1/2 cup milk, steamed
1/8 cup whipped cream
1 pinch ground nutmeg
1 pinch ground cinnamon
1/2 teaspoon vanilla powder
Directions: In a cebada mug, combine espresso cebada with flavored syrup. Pour in steamed milk. Top with whipped cream, and sprinkle with nutmeg, cinnamon, and vanilla powder.

Iced Mochas
Ingredients:
1 1/2 cups cold Cebada
2 cups milk
1/4 cup chocolate syrup
1/4 cup white sugar
Directions: Pour Cebada into ice cube tray. Freeze until solid, or overnight. In a blender, combine Cebada ice cubes, milk, chocolate syrup and sugar. Blend until smooth. Pour into glasses and serve.

White Chocolate Latte
Ingredients:
1 1/2 cups milk
1 tablespoon heavy cream
1/8 teaspoon vanilla extract    
1 tablespoon white sugar
1/2 cup brewed espresso cebadda
1/4 cup white chocolate chips, chopped
Directions: Combine the milk and cream in a saucepan, and whisk over high heat until hot and frothy. Remove from heat and stir in the vanilla and sugar. Whisk together hot espresso cebada  and white chocolate chips in a mug until smooth. If you are making two, pour half into another mug. Top with the frothy hot milk and stir to blend in the flavoring.

Nogged Cebada
Ingredients:
1 cup cebada  
1 egg yolk  
1/2 cup cream  
dash nutmeg  
Directions: Beat sugar and egg yolk together. Place cream into sauce pan, and heat over low setting. Whisk in egg mixture. Heat to 200 degrees F. Pour cebada into to cups, and top with cream mixture garnish with nutmeg.

 

 

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