The Toddy Cold-brewed Coffee and Tea eCookbook

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The Toddy Cold-brewed Coffee and Tea eCookbook

"...never have enjoyed (iced coffee) as much as I do now...and haven’t had problems with my stomach since drinking Toddy-made coffee. Definitely a great change in taste that is very enjoyable."

-	Samuel M. Palm Beach, Florida

Cold Brewed Coffee and Tea eCookbook

We're delighted to introduce a unique collection of more than 100 cold-brewed coffee & tea food and beverage recipes - Toddy's 40th anniversary edition.

This essential kitchen companion offers myriad delectable creations for the millions who have discovered the pleasure of cold-brewed coffee and tea - as an ingredient in both hot and cold foods and beverages.

These exclusive recipes have been fashioned through the discerning eyes and palates of connoisseurs, regular folk and our in-house experts.

To download your free copy, simply logon to your ToddyCafe.com account, or create one now (it takes about 90 seconds). It's that simple. Enjoy!

Here are a few sample recipes:

TODDY HOLIDAY CHEER

INGREDIENTS
5 ounces Toddy cold-brewed coffee concentrate
(use dark roast coffee beans)
5 ounces milk
1 ounce white chocolate, chopped
1 ounce hazelnut liqueur

PREPARATION
In a saucepan, heat Toddy coffee concentrate, milk until steaming. Do not let boil. Remove from heat, add chocolate and liqueur. Whisk until melted and smooth. Pour into a tall glass and serve.

Makes 1 serving.

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TODDY COFFEE ROASTED BEEF

INGREDIENTS
2 tablespoons butter
1 tablespoon vegetable oil
4 pounds beef chuck roast
2 large yellow onions, chopped
2 cloves garlic, minced
freshly ground pepper, to taste
6 cups Toddy cold-brewed coffee concentrate
(use medium roast coffee beans)
2 cups sliced fresh mushrooms
3 tablespoons cornstarch
salt to taste
1/2 cup sour cream

PREPARATION
Roast: In a large pot, heat butter and oil over medium/high heat. Place the roast in the pot and sear on all sides until well browned. Remove roast and set aside. In the same pot, sauté onions for 5 minutes, scraping loose the brown roast bits on the bottom of the pot. Add garlic and pepper and sauté for 1 minute. Return meat to the pot and pour in Toddy coffee concentrate and add mushrooms. Over high heat, bring to a boil. Reduce heat to low and simmer for 5 hours, turning the meat over halfway through the cooking time.

Gravy: When roast is done, remove from pot. Take 1/2 cup of Toddy coffee sauce mixture from pot and stir in cornstarch, whisk for 3 minutes. Stir in the sour cream, then salt to taste.

Makes 6 servings.

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TODDY ORANGE TRUFFLE

INGREDIENTS
3 shots Toddy cold-brewed coffee concentrate
(use dark roast coffee beans)
2 shots cold milk
1 shot chocolate syrup
1 shot caramel syrup
1 shot orange juice
6 ice cubes

PREPARATION
Whisk together ingredients (except milk). Pour into tall glass over ice, add milk and serve.

Makes 1 serving.

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TODDY LAVENDER TEA BREAD

INGREDIENTS
1/2 cup milk
1/4 cup Toddy tea concentrate (use China Black tea leaves)
3 tablespoons finely chopped fresh lavender
6 tablespoons butter, softened
1 cup white sugar
2 eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

PREPARATION
Preheat the oven to 325 F. Grease and flour a 9x5 inch loaf pan. Combine milk, Toddy tea concentrate and lavender in small saucepan. Heat to a simmer, then cool.

In a medium bowl, whisk butter and sugar until smooth. Beat in egg until the mixture is fluffy. Combine flour, baking powder, and salt. Stir in lavender mixture, and pour into prepared pan.

Bake for about 50 minutes in preheated oven. Cool (place pan on a wire rack).

Makes 12 servings.