Our flavored coffees are hand blended in small batches to always ensure that the coffee is fresh and fabulous. The perfect blending of tastes for the holidays! This naturally decaffeinated cup of goodness has a smooth chocolate taste at the beginning followed by a lingering candy cane flavor. Smooth & refreshing! Ingredients: Naturally decaffeinated Arabica coffee beans, natural and artificial chocolate flavor and natural candy cane flavor. Certified Kosher Our Swiss Water Process Decaffeinated Coffee:The Swiss Water Process is a taste-driven, 100% chemical-free decaffeination process that delivers coffee that is 99.9% caffeine-free while protecting the unique characteristics of the origin.How it works:First a diffusion process is used which allows the gentle displacement of caffeine from green coffee. Green beans are soaked in a Green Coffee Extract (GCE), which is pure water saturated with soluble solids from green coffee.With time and temperature, the caffeine migrates out of the green beans into the GCE. This water s filtered, capturing and extracting the caffeine molecules. The flavor and body of the coffee is protected by closely monitoring the solids, caffeine levels, and moisture in the coffee. The process takes approximately 10 hours resulting in green beans that are 99.9% caffeine-free.Once the decaffeinated beans are removed from the GCE, they are then dried, finished, bagged and shipped - ready to be roasted. Candy Cane Latte Servings: Makes two 12 oz. lattes Recipe by Kathleen Phipps Ingredients: Lattes: 16 oz. strongly brewed Simpson & Vail Candy Cane Coffee (17 oz water brewed with 4 tbsp ground coffee) (Can also use Decaf) 8 oz. milk (or dairy alternative) 2 tbsp candy cane syrup or plain simple syrup (optional), recipe below Whipped Cream for topping (optional) 2 tbsp Crushed candy canes for garnish (optional) For the rim (optional): 2 oz white chocolate, melted 3–4 tbsp crushed candy canes Directions: While the coffee is brewing, coat the rims of two 16 oz. mugs with the melted white chocolate. Immediately roll in the crushed candy canes. Set aside. Heat the milk over medium heat in a small saucepan just until it begins to steam. (If using a dairy alternative, do not boil to avoid the milk curdling). Stir in the candy cane syrup and divide between the mugs, followed by the brewed coffee. Top with the whipped cream and a sprinkle of the crushed candy canes. Enjoy! Candy Cane Syrup Makes approximately 1 cup Ingredients: 2 tbsp crushed candy canes 1/2 cup sugar 1/2 cup water Directions: Add all of the ingredients to a small saucepan and bring to a light simmer over medium heat. Simmer until the candy canes and sugar have fully dissolved, about 6–8 minutes. Set aside and let cool completely.
