Olive Oil Infused Coffee

Blood Orange Iced Mocha w/ Brown Butter Soft Top

Ingredients:

1/4 c Simple Syrup

1 Tbsp Chocolate Espresso Balsamic

1 tsp French Toast Sugar Shaker

2 tsp Blood Orange EVOO

2 Shots Espresso

1/2 c Milk of choice

1/2 c Heavy Whipping Cream

2 tsp Brown Butter EVOO

1 Tbsp Powdered Sugar

Directions:

1. In the bowl of a stand up mixer, or using a handheld mixer, whip heavy whipping cream, brown butter evoo, and powdered sugar until stiff forms peak.

2. Combine simple syrup and chocolate espresso balsamic, to make a simple syrup bring equal ratios of water and sugar to a boil in a pot.

3. Fill a glass with ice. Pour 2 Tbsp of chocolate espresso over ice. Add the shots of espresso. Pour milk of choice until the glass is about 3/4 full. Spoon soft top on the top of your mocha, and sprinkle french toast sugar shaker. Enjoy your Extra Virgin Olive Oil Mocha!

Marrakech Mexican Chocolate Coffee

Ingredients:

1 c Fresh Coffee

1/4 c Simple Syrup

1 Tbsp Chocolate Espresso Balsamic

1 tsp Brownie Batter Sugar Shaker

2 tsp Vera Cruz Chili Pepper EVOO

1/2 c Heavy Whipping Cream

1 Tbsp Marrakech EVOO

1 Tbsp Powdered Sugar

Directions:

1. Combine simple syrup and chocolate espresso balsamic, to make a simple syrup bring equal ratios of water and sugar to a boil in a pot.

2. Pour coffee and Marrakech EVOO into a mug.

3. In a stand up mixer or using a hand held mixer, beat heavy whipping cream, powdered sugar and Vera Cruz chili pepper evoo until stiff peaks form.

4. Combine the coffee mixture with the simple syrup. Spoon some of the heavy cream into mug. Sprinkle it with brownie batter sugar shaker and enjoy!