CUCU CUBAN CACAO by Cucu Diamantes
MAKES 2 cups
10oz cup Cold Full Fat Milk or Dairy-Free Milk
¼ cup Zesa Raw Cacao Slab or 2 Boules
2 tsp Vanilla Extract
4 Zesa Raw Rapadou Cane Sugar Truffles
1/4 cup filtered water
2 cups Crushed ice
¼ cup Unsweetened Coconut Cream
2 tsp Cane Syrup (drizzle on top)
How to Make:
Heat milk, cacao and cane sugar truffles in a steel pan over low heat, whisk until dissolved, remove from heat combine all ingredients and whisk until smooth or blend. Pack ice in an old-fashion glass and pour liquid, drizzle cane syrup on top and stir.
CAIPIRINHA MORENA by Chef Paul Yellin
2 Shots of Premium White Rum 1 limes and cut into 4 pieces
3 tsp Zesa Raw Rapadou Granulated Cane Sugar
1 pinch ground cinnamon
Zesa Raw Single Distilled Dark Cane Syrup (optional)
3/4 cup of Ice
Muddler Stick & old fashion glass
How to Prepare:
Mix: rum, 2 lime wedges, Rapadou & cinnamon in glass. Muddle well with a Muddler Stick then add Ice and Stir well. Top off with Zesa Raw Cane Syrup to sweeten (optional). Enjoy & Always Drink Responsibly
GLAZED BARBEQUED RIBS by Chef Rosa LoSan Ross
Zesa Raw’s Organic Single Distilled Cane Syrup adds the perfect touch to these delicious easy ribs.
3 racks baby back ribs (about 3 pounds), cut in half cross-wise
½ cup hoisin sauce
3/4 cup soy sauce
2 tablespoons Asian sesame oil
1 tablespoon Chinese five-spice powder
¾ cup Zesa Raw Organic Single Distilled Cane Syrup
Salt and pepper to taste
12 dark plums, pitted (optional)
How to Make:
Trim excess fat from ribs.
In a large dish, combine hoisin sauce, soy sauce, sesame oil, Chinese five-spice powder, Syrup, salt and pepper. Add the ribs and rub to coat all over with the marinade. Cover and refrigerate at least 6 hours or overnight. Remove from the refrigerator about 1 hour before cooking.
Remove ribs from marinade reserving marinade. Preheat oven to 450°F, Cook ribs on a rack 25 to 30 minutes, until the meat is tender and there is no trace of pink near the bone or, grill ribs on a covered outdoor grill over ashy coals 20 to 25 minutes, turning every 3 minutes to cook evenly. For the sauce: Pour marinade into a saucepan, add plums and cook until the plums are soft about 15 to 20 minutes. You may use sauce to brush over ribs for a glaze.
Cane Syrup infused with Rum & Rosemary by Frolicking Chef
16 oz. Cane Syrup
1/4 cup heavy cream
1 bay leaf
1 fresh rosemary sprig
3 tbsp. dark rum
How to make Cane infused Syrup:
Place syrup & herbs in a steel saucepan, something large enough to avoid boiling over. Simmer on medium-low heat until reduce by 1/4 for 10-15 minutes then reduce heat to low add rum & heavy cream stir until cream and rum is fully mix with cane syrup, color should resemble caramel, reduced by another ¼ - ½ depending on desired thickness. Remove from heat and remove herbs and let rest until cool. If the desired thickness isn't reached you can reduce further.
Mocha Pound Cake by Frolicking Chef
5 eggs2 cups of Zesa Raw granulated sugar
3 cups flour
4 tsp. baking powder
1/2 tsp salt
1/4 cup Zesa Raw HaitianBleu Café Cayes ground coffee
1/4 cup roughly chopped Zesa Raw Cacao Slab or Haitian Boules (Unsweetened)
2 cups heavy cream
1 tbsp. vanilla
To make Mocha Pound Cake:
Preheat oven to 350°F.
Lightly line the bottom of 2 standard size nonstick loaf pan (9”) or 1 nonstick Bundt cake (10”) with butter & Flour
In a large bowl sift flour with baking powder, coffee & salt. In a separate bowl add vanilla to the cream, mix well until fully combined, in the same bowl beat eggs & sugar together on medium high until thickened. Alternatively add dry& wet ingredients into egg mixture. Just before it is completely incorporated add cacao.
Pour into prepared pans and bake for about 40 minutes until the cake is firm to the touch, and risen over the top of the pan as a smooth mountain top. Cool in the pans, 5 minutes, then on a cooling rack.
To serve, cut the cake into desired slice thickness, plate and top with Infused Cane Syrup. (Add 1 scoop of Vanilla Bean gelato on side and drizzle with Cane Syrup Infused with Rum & Rosemary