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ICE KOFFEE
Created by Yahava for those that like our koffee cold. A tasty elixir blend of natural extracts, Indian chicory and Yahava's Indian Tiger Mountain Robusta Koffee extract. We suggest you use one part elixir over nine parts of cold milk and/or ice-cream to make the perfect Ice Koffee. A third of a cup of eilxir to your cheesecake mixture will provide you with the ultimate Yahava Koffee Cheesecake or enjoy a splash of the same for Koffee Icings for your gateaux...how about basting your roast pork crackling with some!?
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KOFFEE ESSENCES
Immerse yourself and deliver a new pleasure to your cup. Just add 10-15ml of essence to your hot cup of coffee and wake up your taste buds!
French Vanilla, Irish Cream, Macadamia and Masala Chai are natural extracts that will provide you with a whole new taste sensation.
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CHOKOLAT KOFFEE BEANS
Yahava's freshly roasted Peaberry coffee beans, pan-coated by John Walker Chocolatier. The Peaberry is grown in the Eastern Highlands of Papua New Guinea and is virtually round in shape which makes it easier to roll up to four times through the rich Belgian chocolate. We have Dark, White, Milk and Mixed bags available.
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CHOKOLAT
Created by Yahava to be enjoyed by our Chocoholics...Hot or Cold! We suggest two heaped teaspoons of chocolate powder to one mug of steamy hot milk. Syrups require six heaped dessert spoons to 500ml of hot water and chill. Yahava uses the finest ingredients such as the rich Dutch cacoa which just works a miracle when baking your chocolate muffins!
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MASALA CHAI (ELIXIR)
An Indian spiced tea elixir extracted from the finest eastern spices and black leaf teas. Recommended to be served hot as a Latte, using 30ml to 200ml of steamed milk.....or why not try and "Iced Chai Latte"?
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