Teeccino Caffeine-Free Herbal Coffee / Coffee Substitute

home	login	cart	my account	Email Page To a Friend	site help	logout

No-Caf: All the satisfaction, no caffeine reaction!

Teeccino Recipes

Hot Drinks for Festive Occasions

Teeccino Amaretto Amore
Into an 8 oz. cup, add the following:

4 oz. brewed Teeccino Almond Amaretto
1/2 oz. cinnamon syrup
1 wedge of fresh orange
6 oz. hot milk, frothed
Optional: 1/2 oz. of Amaretto liquor

Add cinnamon syrup and Amaretto to Teeccino. Squeeze juice of orange wedge into Teeccino. Stir and add foaming milk. Dust with cinnamon powder.

Teeccino Cinnamon Spice

Put 2 rounded tablespoons of Teeccino into a filter.
Sprinkle evenly 1 teaspoon cinnamon powder over the Teeccino grounds.
Sprinkle evenly 1/2 teaspoon ginger over the cinnamon.

Brew using 4 cups of water in a drip coffee maker or 2 cups (16 oz.) of water in a French press or cone filter. Sweeten with 1 teaspoon sugar. Add 4 oz. of hot frothed milk or soy milk. Makes 2 servings.

Children's Hot Cocoa Teeccino
Into a blender, add the following:

6 oz. brewed Teeccino
1-2 teaspoons honey (to taste)
1 teaspoon cocoa powder or chocolate syrup
4 oz. hot milk or soy milk

Blend until frothy. Pour into mug and top with whipped cream if desired. Dust with cocoa powder.

Iced Drinks for Summer Enjoyment

Frozen Teeccino Frappe
Advance Preparation:

Freeze brewed Teeccino in an ice cube tray. We suggest brewing Teeccino a bit stronger than you usually drink it, so add an extra tablespoon or two for the pot. Also freeze an ice cube tray of milk or soy milk. Use a brand with some fat rather than the low fat version so the Teeccino Frappe will be creamier.

In a blender, food processor or Vitamix:

Put in equal amount of both the frozen Teeccino cubes and frozen milk cubes. Add the sweetener of your choice and sweeten to taste. Our favorites are the following: maple syrup or honey for caloric sweeteners. Lo Han Sweet by Jarrow or Sweetleaf Stevia for low to non-caloric sweeteners.

Variations: Depending on the flavor of Teeccino, experiment with adding 1 tablespoon of vanilla extract to make it creamier, or 1 teaspoon of cinnamon to make it spicier or adding pure roasted cocao powder for a dark chocolate boost. For an adult dessert, add 1/4 cup of a liquor like Frangelica to Hazelnut or Crème de Menthe to Chocolate Mint or Grand Marnier to Almond Amaretto.

Iced Teeccino
Stir and pour over ice in a 16 oz. glass:

1 cup of brewed Teeccino, preferably chilled
4-6 oz. of cold milk or soy milk
Sweeten with organic sugar or maple syrup.
Stir.

Any flavor is delicious iced. Chocolate Mint is especially refreshing!

Iced Teeccino Mocha Frappe
Into a blender, pour:

1 cup of brewed Teeccino, preferably chilled
2 oz. chocolate syrup
1 tablespoon maple syrup or granulated sugar
6 oz. cold milk or soy milk
1 cup ice cubes

Blend with ice until frothy and all ice is crushed. Pour into a 16 oz. glass. Add whipped cream if desired. Sprinkle with cocoa powder.

Teeccino Smoothie
Into a blender, pour:

1 cup of brewed Teeccino, preferably chilled
1 cup of frozen fruit, such as strawberries or blueberries
1 banana
2 cups of lowfat vanilla frozen yogurt or non-dairy frozen dessert

Blend until smooth. Serve immediately.

Cooking with Teeccino

Teeccino Pumpernickel
Thanks to Brenda Caldwell of Tucson, AZ for contributing this recipe.
Makes one 2-lb. loaf

1 1/4 C. Water, hot
2 Tbsp Java Teeccino Buy Here
1/4 C. Sucanat (or brown sugar)
1/4 C. Blackstrap Molasses
3 Tbsp Almond Oil (or any mild-tasting veg oil such as canola, corn, or safflower)
2 C. Unbleached All-Purpose Flour
1 C. 100% Whole Grain Rye Flour
1 C. 100% White Whole Wheat Flour
2 Tbsp Cocoa Powder, unsweetened
1 Tbsp Vital Wheat Gluten (see note 1)
2 tsp Sea Salt (unrefined)
1/4 tsp Vietnamese/Saigon Cinnamon, ground (optional)
2 tsp Yeast, active dry

(add toward the end of knead cycle)
1 Tbsp Caraway Seeds, whole (optional, see note 2)

Preparation Instructions

Add hot water to the Teeccino and set aside to infuse and cool while measuring dry ingredients.
Dry ingredients are measured first, and then sifted together to evenly distribute and break up any large lumps in the cocoa.
Separate grounds from the liquid, using a fine-mesh strainer. Add enough water to bring the amount of Teeccino infusion back up to 1 1/4 cups measured liquid. Save grounds for later use
Add wet and dry ingredients in the order listed above, including the Teeccino grounds, or as suggested by bread maker manufacturer and bake as instructed. (see note 3)

Notes

May need to add an extra Tbsp of gluten depending on brand of all-purpose flour.
My preference is to add the caraway seeds toward the end of the knead cycle. The Zo has an “Add” indicator and will sound a reminder beep for the first 30 seconds
Bread machine brands vary in terms of cycles, baking times, temperatures and crust color. This recipe performs beautifully with the “basic” (3:30) cycle and “light” crust setting in the Zojirushi BBCC-V20.

Teeccino Tiramisu

4 (3 oz.) pkg. dry ladyfingers
1 c. brewed Teeccino Mocha flavor, espresso strength, cooled
2 tbsp. rum
6 eggs, separated
6 tbsp. sugar
1/2 tablespoon powdered cinnamon
2 lbs. mascarpone cheese

Note: if you don't have an expresso maker, stovetop espresso maker or press pot, brew Teeccino in your drip coffee maker using 2 tablespoons for 2 cups water.

Topping Option #1: Mix together in a bowl

3/4 brown sugar
2 tbs dry Mocha Teeccino, finely ground in a coffee grinder
1/4 tsp cinnamon
2/3 cup brown sugar

Topping Option #2: Melt over a low heat

1 cup milk chocolate morsels
1/4 cup brewed Mocha Teeccino espresso strength
1/4 tsp. rum

In a measuring cup, combine Teeccino and rum. In a medium bowl, beat yolks and sugar with electric mixer until thick and lemon colored. Add mascarpone and cinnamon and blend until smooth. In a large bowl, beat egg whites with electric mixer until soft peaks form (2 to 3 minutes). Using a rubber spatula, fold egg whites into mascarpone mixture.

Line the bottom of a greased 9” x 13” Pyrex baking pan with 1/3 of the ladyfingers. Soak ladyfingers with 1/2 Teeccino mixture. Spread half the mascarpone mixture over the ladyfingers. Add another layer of ladyfingers and pour remaining Teeccino mixture over the top. Spread the rest of the mascarpone over them and finish with a layer of dry ladyfingers. Choose one of the toppings and spread it over the dry ladyfingers. Cover with plastic wrap and refrigerate at least 2 hours.

Makes 12 Servings.

Teeccino Sorbet
In a medium bowl, combine all the ingredients and whisk until well blended.

1 1/2 cups chilled brewed Teeccino (double strength)
3/4 cup raw sugar
1 14 oz. can light coconut milk
2 teaspoons vanilla extract
1/2 teaspoon Teeccino granules

Freeze in ice cream maker according to the manufacturer's instructions.

Teeccino Cookies
Mix the following at high speed in an electric mixer:

2 sticks unsalted butter
1 1/4 cups raw sugar
1/2 cup Teeccino granules
3 eggs
3 tablespoons vanilla

Add 2 1/2 cups whole wheat pastry flour and mix until well blended. Optional: add chocolate chips, nuts or raisins. Drop batter by teaspoonfuls onto a greased cookie sheet. Bake at 350° for 16-18 minutes.

Teeccino Banana Nut Bread
Mix the following at high speed in an electric mixer:

1/2 cup honey
1/2 cup canola oil
2 beaten eggs
2 cups ripe banana pulp
1/2 cup brewed Teeccino

Add and mix the following until thoroughly blended:

2 cups whole wheat flour
1/2 cup Teeccino grounds after brewing
1 teaspoon baking soda
1/2 cup ground roasted almonds (grind in a coffee grinder)

Bake for 1 hour at 350° in a greased loaf pan.

Teeccino Banana Nut Muffins
Mix the following at high speed in an electric mixer:

1/2 cup honey
1/3 cup canola oil
2 beaten eggs
2 cups ripe banana pulp
3 oz. brewed Teeccino (we recommend either Hazelnut or Almond Amaretto)

Add and mix the following until thoroughly blended:

2 cups brown rice flour
2 tablespoons Teeccino grounds after brewing
1 teaspoon salt
1 teaspoon baking soda

Fill muffin tin with mixture, top with almond slices and Bake for 22 minutes at 350°

Teeccino Cajun Blackened Fish
Combine the following in a flat-bottom bowl:

2 tablespoons Teeccino granules
1 tablespoon sweet paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
2 teaspoons salt

Using spray olive oil, spray both sides of fish fillet. Sprinkle seasonings mix evenly on both sides of fish fillet, patting it by hand. You should have enough to cover 6 fillets. Fry fish in a hot cast-iron skillet with canola oil until the first side looks charred. Turn fillet over and cook until the fish is done. Fillets of 3/4" width should take approximately two minutes on each side.