The past couple of months have been a real adventure for us. Sleepless nights, cold brew daydreaming, recipe perfecting, roasting, delivering, and dreaming big with you in mind. We have spent many hours perfecting our nitro can recipe over and over, hoping to revolutionize the way you take your coffee hour.
With that said, we are very proud to give you the amazing Punch in the Face Nitro Cold Brew Can. Our drink is not filled with weird or unknown ingredients, it's simple: nitrogen infused cold brewed coffee and water. Our drink is zero calories (win!), mouth-watering, creamy, and perfectly cold. We can't sell it online, because it needs to be delivered at a consistent temperature. So, we think it's time for you to get off your computer/phone/ipad and visit a local Whole Foods in the Northeast or come visit us in store.
Here are a 11 recipes that you should try with your nitro can. Be sure to hit the share button below this blog post to share the goodness with your friends.
1. Amaretto Freeze: approx. 6 servings
Blend together until smooth:
4.5 cups coffee flavored ice cream or frozen yogurt
1 can Punch in the Face cold brew
6 ounces amaretto
3 ounces Kahlua
1.5 cups ice cubes
Top with whipped cream
2. Java Coconut Rumble: 3 servings
Blend together until smooth:
3 cups ice cubes
1 can Punch in the Face cold brew
1 cup coconut milk
2 tbsp. caramel sauce
2 tbsp. chocolate syrup
1 tsp vanilla extract
4 ounces dark rum
Top with whipped cream
3. Café cocoa moco: approx. 4 servings
Blend together until smooth:
1 can (12 oz) Punch in the Face cold brew
12 ounces coconut milk
3 ounces coconut cream
3 ounces chocolate syrup
3 cups ice cubes
4. Fresh Mint Iced Coffee
Add ice cubes to a glass (use coffee ice cubes for even more flavor!). Pour 3-4 tbsp. (to taste) mint syrup over the ice cubes, then add a can of Punch in the Face cold brew and stir in 4-5 tbsp. milk or cream. Top with some fresh mint leaves.
(To make the fresh mint syrup:
Combine 1 cup water, 1 cup sugar, 1 big bunch of fresh mint leaves (~ 3/4 cup), and 1 vanilla bean (seeds scraped out and pod) in a saucepan and heat over medium heat. Whisk constantly until the sugar dissolves and the mixture comes to a boil. Let it boil for about a minute, then reduce the heat and let it cool completely. Transfer it to a bowl or jar and let it come to room temperature then put it in the refrigerator overnight. Before using, strain out the mint leaves and vanilla pod. It will keep about a week sealed in the fridge.)
5. Iced Sea Salt Coffee
Combine 1 can Punch in the Face cold brew with 2-3 tbsp. sugar or simple syrup.
Whip 3 ounces heavy whipping cream until thick and frothy (but not as thick as whipped cream). Add 1/4-1/2 tsp flaked sea salt to the cream.
Pour the coffee/sugar over ice, add salted cream to the top. Optional - sprinkle a little more salt on top.
6. Yuanyang (Hong Kong style coffee/tea): 4 servings
Combine one can Punch in the Face cold brew with 3 cups Hong Kong style milk tea. Serve over ice.
(Hong Kong style milk tea: Bring 2 cups of water + 1 cup sugar to a boil, stir until sugar is dissolved. Add 6 cups water, return to boil and add 5 black tea bags. Remove from heat and allow to steep for 10-15 minutes (you want strong tea). Remove tea bags, squeezing gently to remove all water. Stir in one can of evaporated milk.)
7. Lavender Vanilla Iced Coffee
Prepare Lavender Syrup: In a saucepan, combine 1 cup sugar, 1 cup water, 2 tbsp. dried lavender petals and 1/2 vanilla bean. Bring to a boil, then turn down to a simmer. Simmer for 5 minutes, stirring occasionally. Once the 5 minutes is up (and the sugar is dissolved), turn off the heat. Strain the mixture into a bowl/jar. Let cool before applying the lid and refrigerating. Syrup can be kept in the fridge for 1-2 weeks.
Fill a glass with ice. Pour in 1 can Punch in the Face cold brew. Then pour in 1/2 cup of almond milk (more or less to taste). Then, 1 teaspoon at a time, add the Lavender Syrup, stirring and tasting after each teaspoon until you have achieved a subtle (not overpowering) lavender flavor (approx. 6 tsp).
8. Iced raspberry café mocha
In a small saucepan, add 1/2 cup water, 1 tbsp sugar, 1/2 cup fresh raspberries and 1/2 tbsp unsweetened cocoa powder. Heat on low to medium heat. Stir the mixture as the raspberries cook down and the mixture thickens. Cook for about 10 minutes. Pour the raspberry mixture through a fine strainer. Set aside and let cool.
Pour 1 can Punch in the Face cold brew into a glass. Then add 3 ounces of the raspberry cocoa liquid and stir. Add 1/4 cup milk or cream and sugar to taste. Stir. Add ice and serve.
9. Coffee Breakfast Smoothie
Pour 1 can Punch in the Face cold brew into an ice cube tray and freeze. Combine the coffee ice cubes, 1.5 bananas, 1/3 cup rolled oats, 1.5 tbsp. cocoa powder, 1.5 tbsp. flaxseeds meal, 1/8 tsp ground cinnamon, 1.5 cups almond milk, and 1.5 tsp honey. Boom breakfast on the go.
10. Bobby’s Favorite
Half a glass of chocolate milk, and half a can of cold brew. Save the other half for the next day, or if you really want to be nice you can share.
11. Matt’s Favorite
1 can Punch in the Face cold brew + 1 big scoop vanilla ice cream. Enough said.
