HAVE A GULA TIME !

For a twist in your coffee, instead of sugar, try Gula Melts Coconut Nectar!  Our naturally-produced and unrefined nectar is the perfect complement to the breakfast cuppa or the evening macchiato...
For the adventurous, there’s also Cinnamon and ginger (infused) coconut nectars to give your chocolate a real bang!

Whipped gula ( serves 1 )  

1 cup hot brewed espresso
⅓ cup whipping cream
2 tablespoons Gula Melts Coconut Nectar

Place the cream in a bowl and chill until very cold, about 15 minutes
Whip cream with 1½ tbsp. Gula Melts until thick, but before peaks form (cream should still be pourable).
Mix remaining ½ tbsp. Gula Melts with hot espresso.
Drizzle more on top if you prefer it sweeter.

Gula and spice   (serves 1)

Your favourite ground coffee
1 ½ cups water
2 cloves
1 cinnamon stick
⅓ teaspoon orange rind
1 tablespoon Gula Melts Coconut Nectar 

Boil the ingredients for 3 to 4 minutes.
Strain into a cup.

Chilli Froth   (serves 1)   

1 cup brewed coffee
2 tablespoon grated or chopped dark chocolate
½ cup milk
1 tablespoon Gula Melts

Froth the milk with Gula Melts. 
Add chocolate to coffee.
Spoon milk froth over coffee.
Pour more Gula Melts over froth if desired.
Serve immediately.

Chilli Gula chocolate ( serves 1)
            
2 tablespoons  unsweetened cocoa powder            
1 tablespoon Gula Melts Coconut Nectar (according to sweetness)             
   
 1 ½  cups milk      
½ cup half-and-half cream  

Heat cocoa and milk in a saucepan, stir.
Remove from heat.  
Add Gula Melts.
Add the cream.  
Drizzle with Gula Melts  

For a cold Gula Chocolate,  allow to cool.
Add a few ice cubes in a tall glass before the cream.  

Layered coffee/ tea (serves 1)

1 tall glass
¾ cup milk
1 cup hot brewed espresso/tea
1 ½ tablespoons Gula Melts Coconut Nectar

Put hot milk in blender, blend till frothy.
Pour Gula Melts into the glass.  
Pour in milk (¾ way up the cup).
Hold a spoon, concave side down, at about a 45° angle so tip of spoon touches inside of glass.
Very slowly, pour the coffee or tea.
Coffee or tea will form the second layer below the milk

A 24 HR brew (serves 4)

prep time 24 hrs (brewed overnight to give a more delicate flavour)        

5 tablespoons coarsely ground coffee beans
3 cups water
Gula Melts Coconut Nectar according to individual taste.   

Combine coffee beans and water in a large container. 
Ensure beans are covered and saturated with the water.  
Cover and allow to sit at room temp. for 24 hrs.
To strain coffee, line a cheesecloth over a container and slowly pour coffee mixture through.  
Repeat filter process till liquid is clear and is free of grounds.  Discard grounds. Place coffee in the fridge in a sealed container and allow to chill
Add Gula Melts according to taste.   

To make coffee ice cubes: pour the brew into ice tray and freeze

 go to  coffee cocktails