Verbena Kona Coffee Dark Balsamic Vinegar
No added sugars. All natural, always!
 
 
How to Use Balsamic Vinegar
Balsamic vinegar is delicious drizzled over salads, of course. But try it in cooked dishes, too. Balsamic vinegar holds onto its spicy kick, balancing the rich flavor of meat, poultry, and fish, and adding welcome acidity to vegetables. Some flavored balsamic vinegars are also great to add to fruit, cheesecake, poundcake, ice cream, yogurt, drinks, and more.
 
 
 
KONA COFFEE BALSAMIC BABY BACK RIBS
3 Racks Baby Back Ribs
1 Cup Honey
1/4 Cup Soy Sauce
1/2 Cup Verbena Kona Coffee Balsamic
1 Cup Ketchup 
2 Tbsp Minced Garlic
2 Tbsp Verbena Chipotle, or Tuscan Herb Infused Olive Oil
DIRECTIONS:
Cut each rack of ribs in half; season with salt and pepper; place ribs on foil-lined baking sheet in two piles of three pieces; bake 2 ½ hours or until tender; rotate ribs every 30 minutes; remove from oven and wrap with foil to prevent drying out.  Mix honey, soy sauce, vinegar, ketchup and in saucepan; place oil and garlic in small skillet and heat for 1 minute until garlic becomes golden; add to honey mixture; simmer sauce 15 minutes.
Preheat oven to 425 or heat up grill; brush both sides of ribs with sauce; cook in single layer, basting often; ribs are finished when glazed and caramelized, about 15 minutes.
 
 
 
 
Cinnamon Kona Coffee Balsamic Chocolate Cookies
2 Ounces Semi Sweet Chocolate
1 Cup Butter, unsalted, room temp.
1/2 Cup Granulated Sugar
1/2 Cup Packed Brown Sugar
1 Egg
1 Tbsp Verbena Kona Coffee Balsamic
2 Cups All-Purpose Flour
1 tsp Ground Cinnamon
1/8 tsp Ground Nutmeg
1/4 tsp Salt
DIRCTIONS:
Melt the chocolate either in a double boiler or in the microwave and set aside.
Cream the butter with an electric mixer set on medium speed until light and fluffy, about 2 minutes.  Increase speed to high and add the sugars and the egg. Beat until the mixture is smooth, then stir in the coffee balsamic and melted chocolate.  Stir in the rest of the ingredients and shape the dough into 2 logs, which don’t have to be perfect because the cookies will spread anyway.  Refrigerate the dough for 45 minutes.  Oven preheated to 350F, and cookie sheets lightly greased, remove the dough from the refrigerator and slice into rounds about 1/4″ thick.  Arrange on the cookie sheet with plenty of room between cookies. Bake for 8 – 10 minutes until the cookies are firm. Transfer to cooling racks and cool.