Jahmu Recipes
Jahmu can simply be made with water and a dash of honey; but if you want to consume Jahmu everyday and not get bored, we encourage you to explore our food recipes below on this page or our other recipes:
How do you use Jahmu? Please, let us know your favorite preparations and we will add them to our recipe lists!
Jahmu Video Recipes
Click the links below to watch Jessica prepare Jahmu in many different ways!
Jahmu Chocolate Chip Banana Bread
Ingredients
- 1/2 cup butter softened
- 1 cup sugar
- 2 eggs beaten
- 3-4 bananas mashed
- ½ tsp vanilla extract
- 1 ½ cup all-purpose flour
- 1 ½ tsp Jahmu Caffeine Free
- 1 tsp baking soda
- ½ tsp salt
- chocolate chips
- walnuts chopped
Instructions
- Preheat oven to 350°F and grease a 9"x5" pan.
- In a large bowl, cream together butter and sugar. Add eggs, bananas, and vanilla extract and mix until well-combined.
- In a separate bowl, whisk together flour, Jahmu, baking soda, and salt.
- Slowly add the dry ingredients to the wet ingredients and mix until combined.
- Stir in chocolate chips and walnuts.
- Add the mixture to the loaf pan and bake for approximately 55 minutes.
- Allow the bread to cool and serve with whipped cream, peanut butter, or a cup of golden milk!
Jahmu Pumpkin Cream Cheese Muffins
Ingredients
Cream Cheese Filling
- 4 oz cream cheese softened
- ½ cup powdered sugar
- ¼ tsp vanilla extract
- 1 tsp Jahmu
Muffins
- 1 ½ cup all-purpose flour
- 2 ½ teaspoon Jahmu
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup sugar
- 1 cup pumpkin puree
- ½ cup coconut oil
- 2 large eggs beaten
- ¼ cup half & half
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Prepare a muffin tin with nonstick spray or paper liners and set aside.
Cream Cheese Filling
- In a medium bowl, mix together the cream cheese, powdered sugar, vanilla, and Jahmu until smooth. Place in the refrigerator to chill while preparing the muffins.
Pumpkin Muffins
- In a large mixing bowl, combine flour, Jahmu, baking powder, salt, and sugar.
- In a separate bowl, mix together pumpkin puree, coconut oil, eggs, milk, and vanilla extract until well-combined.
- Add the wet ingredients to the dry ingredients and mix until fully combined.
Prepare to Bake!
- Fill the muffin tins with the pumpkin mixture so they are ⅓ full.
- Add a spoonful of the cream cheese filling to the middle of each muffin.
- Use the remaining muffin mix to fill the muffin tins to the top.
- Bake for 15-20 minutes until lightly browned.
- Place the muffin tins on a cooling rack and allow the muffins to cool before serving.
Jahmu Coconut Fish Curry
Ingredients
- 2 lbs Fish, cut into cubes preferably a firm, thick white fish such as cod, striped bass, tautog, grouper, trigger fish or snapper
- 3-4 Onions, chopped approx. 1 lbs
- 2-4 Carrots, sliced
- 1 Red Pepper
- 1 Sweet Potato or Ripe Plantain
- 1 can Coconut Milk 8 oz
- 2 Tbsp Jahmu Caffeine Free Turmeric Chai
- ½ tsp Red Pepper Flakes
- 1-2 cups Water or Stock
- Olive Oil
Instructions
- Chop onions into pieces no bigger than 1” X 1”; saute in olive oil in large pan (ideally with a top to use later). Add more oil and stir to keep from burning.
- Slice carrots on an angle, approx. ⅛” thick slices. Add to saute pan.
- Slice pepper into ½” wide slices and chop into thirds and add to saute pan.
- Cube up the sweet potato or slice up the ripe plantain and add it in. Add more olive oil if necessary.
- Add coconut milk, red pepper flakes and Jahmu. Add water or stock to submerge vegetables. (If you prefer your curries more like a soup add more liquid.)
- Cover and steam for about 5-8 minutes or until sweet potatoes (or plantains) and carrots can be punctured with a fork.
- Add fish and simmer until fish breaks apart with a fork and is cooked through (approx. 5 minutes but depends on thickness.)
- Add some cayenne pepper if you like it spicier.
- Serve along with rice and a salad.
Jahmu Sweet & Spicy Mixed Nuts
Ingredients
- 6 Tbs unsalted butter
- ½ cup brown sugar
- ¼ cup water
- 1 Tbs chili powder
- 1 ½ tsp salt
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp black pepper
- ¼ tsp cayenne pepper
- 1 tsp Jahmu
- 2 cups walnut halves
- 2 cups pecan halves
- 2 cups whole almonds
Instructions
- Preheat the oven to 300℉ and spray a large baking sheet with non-stick spray.
- Melt butter in a large non-stick skillet over medium heat.
- Add sugar, water, and spices to the skillet and stir until the sugar dissolves.
- Add all nuts and stir until butter mixture coats the nuts thickly.
- Spread nut mixture in a single layer onto the baking sheet and bake until nuts are glazed and deep brown, stirring often. Bake for about 25 minutes.
- Cool nuts completely on the baking sheet, stirring occasionally.
Notes
More than just a tasty protein-filled snack, these nuts are a delicious addition to salads, fruit and cheese boards, or even ice cream!
Jahmu Pumpkin Squash Soup
A super easy, delicious, creamy, vegan soup which you can make with any type of squash or pumpkin
Ingredients
- 1 pumpkin
- 1 squash
- 1 can coconut milk
- ¼ cup vegetable broth (add more or less depending on desired thickness)
- onions
- garlic
- 1 Tbs Jahmu
- ½ tsp salt
Instructions
- Preheat oven to 375°F and roast the pumpkin and squash.
- Saute onions and garlic in a frying pan.
- Remove the pumpkin and squash from the oven and allow to cool. Remove as much skin as yu would like.
- Add the pumpkin, squash, coconut milk, vegetable broth, onions, garlic, Jahmu, and salt to a blender.
- Blend, reheat, and serve!
Jahmu Eggnog
Ingredients
- 2 boxes nut milk We suggest cashew and macadamia nut here but almond milk will do
- 2 cans coconut milk
- 2-6 Tbs maple syrup (or honey, sugar, sweetener of choice)
- 2 tsp pure vanilla extract
- 6 organic egg yolks
- 2 Tbs Jahmu
- 1-2 cups rum and/or brandy optional
Instructions
- Put the nut milk and coconut milk in a big pot on the stove and let it warm up (but not boil) while you prepare the eggs
- Separate the egg yolks from the egg whites.
- Vigorously whisk the yolks then add vanilla, maple syrup (or other sweetener), and Jahmu.
- With an egg beater beat the whites until they are peaky
- Add the yolk mixture to the pot of milk on the stove.
- Add the egg whites to the pot and stir. If you bring the mixture to a boil at this point the eggs will no longer be raw.
- Spike the eggnog with rum or brandy if desired.
- Serve warm or chilled with a sprinkle of Jahmu on top.
Notes
Vegan Version:
You can make this without eggs and it will be just as delicious and a lot simpler. We recommend putting all the ingredients in a blender and serving it cold or heating the blended vegan eggnog on the stove if you want it warm. To get the same creamy, frothiness you get from the eggs you can use a handheld frother device or egg beater on low.
Jahmu Chicken Soup
Ingredients
- 1 whole chicken
- Jahmu
- olive oil
- onions chopped
- celery chopped
- carrots sliced
- bone broth
- chicken broth
- parsnips chopped
- 2 bay leaves
Instructions
- Preheat the oven to 375°F.
- Coat the chicken with Jahmu and roast for 30-45 minutes while preparing the soup.
- In a large pan with olive oil, saute onions until they are translucent then add celery and carrots. Continue sauteing for a few minutes.
- Add bone broth, chicken broth, chopped parsnips, and two bay leaves.
- Combine chicken and soup and simmer or bake until carrots are tender and chicken breaks apart easily.
Jahmu Gluten Free Carrot Cake Muffins
Ingredients
Cream Cheese Frosting
- 4 ounces cream cheese softened
- 3 Tbs powdered sugar
- 2 tsp Jahmu
- 2 tsp vanilla extract
- 1-2 tsp lime zest
Muffin Mix
- 1¾ cups almond flour or coconut flour
- ½ tsp baking soda
- ¼ tsp salt
- 2½ tsp Jahmu
- 2 large eggs beaten
- ⅓ cup coconut oil
- ⅓ cup sugar
- 2 tsp vanilla extract
- ½ cup grated carrots
- ¼ cup golden raisins
Instructions
- Preheat the oven to 350°F and grease a muffin tin or fill it with liners.
- In a medium bowl, mix together the cream cheese frosting ingredients (cream cheese, powdered sugar, Jahmu, vanilla, and lime zest). When the ingredients are well mixed, set aside in the refrigerator to cool.
- To make the muffins, sift together flour, baking soda, salt, and Jahmu in a medium bowl.
- In a large bowl, mix together the eggs, coconut oil, sugar, and vanilla.
- Slowly add the dry ingredients into the wet ingredients. Fold in grated carrots and raisins.
- Pour the muffin batter into the muffin tin and bake for approximately 18 minutes or until the center of the muffin is cooked through.
- Cool the muffins completely before adding the cream cheese frosting.
Jahmu Oatmeal
Ingredients
- 3 to 4 cups water
- 1½ cups quick oats
- 1 tsp salt
- 2 tsp Jahmu
- 1 tsp maple syrup
Instructions
- Bring water and salt to a boil. Gradually add in oats and Jahmu.
- Boil gently while stirring occasionally until water has been absorbed, approximately 3-5 minutes.
- Drizzle with maple syrup and a sprinkle of Jahmu. Add fruit, nuts, or whipped cream!
Jahmu French Toast
Ingredients
- 3 eggs beaten
- 2 cups half & half or milk
- ½ tsp vanilla extract
- 3 tsp Jahmu
- ½ tsp salt
- 12 slices bread ½ inch thick
Instructions
- Whisk together eggs, half & half, vanilla, Jahmu, and salt.
- Dip slices of bread into the egg mixture and saute on a hot buttered pan until the bread is lightly browned on both sides.
- Serve with maple syrup, powdered sugar, Jahmu, yogurt, or whipped cream and fruit!
Jahmu Sugar-Free Chocolate & Nut Butter Fudge Bars
Ingredients
- ½ cup peanut butter or any nut or seed butter such as almond, sunflower or cashew
- ½ cup raw cacao
- 4-6 oz unsweetened baking chocolate
- 1 cup coconut butter and coconut oil You may add extra coconut oil for a smoother texture, but do not replace coconut butter entirely with coconut oil
- 1 tsp vanilla extract
- ½ tsp sea salt
- Sweeten to taste If you want it to be complexly sugar free I recommend using stevia. If you choose to use sugar I recommend maple syrup and/or coconut sugar
- 2 tsp Jahmu
Instructions
- Line a pan with parchment paper or tin foil.
- Create a double boiler on your stove by filling a pot with about an inch of water and placing a smaller pot or metal bowl inside of it.
- Bring the water to a boil, then turn the heat to low.
- Add the coconut butter, coconut oil, and unsweetened chocolate in the small pot.
- As the coconut butter and chocolate melt stir in the cacao powder, Jahmu, vanilla, sea salt, and sweetener of your choice. If you use stevia remember, less is more!
- Continue stirring and allow mixture to become liquid, but do not let it boil! Taste it to see if it’s sweet enough for your liking (be careful tasting—it will be hot!). Add more sweetener if you desire.
- Pour the chocolate onto the parchment paper or tin foil lined pan
- Add plops of nut butter and spread/swirl them throughout the chocolate.
- Put the pan of chocolate into the fridge and let it cool for at least 20 minutes.
- Once it has solidified, you can cut it up into squares. Store the leftover fudge in the fridge.
Notes
**Note: To make the chocolate more liquid, add more coconut oil. To make it more solid, add more chocolate, coconut butter and/or cacao. The chocolate will harden in the fridge but will remain a fudge-like consistency at room temperature.
You can use this base chocolate fudge recipe (without the nut butter) to make other variations, Try adding ingredients such as peppermint, candy canes, nuts, orange peels, caramelized ginger, dried fruit, etc.
Jahmu Gluten-Free Gingersnap Cookie Recipe
The holidays are time for family, giving and yes, cookies. One of our favorite holiday cookies are gingersnaps; they bring about so much nostalgia and they are just plain delicious. We’ve updated the classic gingersnap recipe to include fresh, organic ingredients and Jahmu Chai, of course. Best of all— they’re gluten-free! We hope you enjoy these comforting holiday cookies with family and friends this season.
Ingredients
- ¾ cup coconut oil
- 1 cup organic brown sugar or coconut sugar
- ½ cup maple syrup or molasses
- 2 eggs
- 2 tsp fresh ground ginger
- 1½ Tbs Jahmu
- ½ tsp sea salt
- 1½ tsp baking soda
- 2⅓ cups gluten-free baking flour
- ½ cup organic cane sugar
Instructions
- In a large mixing bowl using a hand mixer, cream the coconut oil and brown sugar. Add the maple syrup and eggs and continue mixing until well combined. Add the ginger, Jahmu, sea salt and baking soda and mix well.
- Add the gluten-free flour and mix until well combined. The mixture will be slightly wet.
- Roll the cookie dough into 1-inch balls, then roll each ball in the remaining ½ cup of cane sugar.
- Lay the balls on a baking sheet lined with parchment paper.
- Bake for 15 minutes or until the cookies are crackled and set.
- Allow the cookies to cool on the baking sheet, then transfer to a wire rack to cool completely.
- Store in an airtight container.
Jahmu Chocolate Almond Biscotti Recipe
Ingredients
- 2 cups almond flour
- 1 cup coconut flour
- 1 cup cocoa powder
- ½ tsp baking powder
- ½ tsp sea salt
- 1 tsp Jahmu
- 3 eggs beaten
- ¼ cup coconut oil room temperature, soft, or melted
- ¼ cup butter or ghee softened
- 1 cup coconut sugar
- 1 cup honey or maple syrup
- 1 tsp vanilla extract
- ½ tsp almond extract optional
- 1 tsp lemon zest optional
- 2 cups slivered or chopped almonds
- 2 cups mini chocolate chips optional
Instructions
- Preheat oven to 375°F and grease two cookie trays with coconut oil or butter.
- Mix the flour, cocoa powder, baking powder, salt, and Jahmu together in a medium bowl.
- In a large bowl, mix butter, coconut oil, coconut sugar, and honey or maple syrup until smooth.
- Add the eggs, extract, and lemon zest to the butter mixture.
- Slowly add the dry mixture to the wet mixture and stir until well-combined.
- Add the chocolate chips and almonds. The dough should be the consistency of cookie dough but on the dry side. If it is too moist, add more flour and if it is too dry, add some milk or water.
- Put half of the mixture on one pan and half on the other. Spread it out into a 1 inch thick elongated oval. At this point you can sprinkle more almond slivers on top if you want.
- Bake for 23-30 minutes or until slightly brown around the edges and firm to touch.
- Remove the biscotti from the oven to cool and lower the oven temperature to 225°F.
- When it is still warm but cool enough to touch, cut the biscotti into about 1 to 2 inch wide strips and separate them by at least ¼ inch.
- Put the biscottis back in the oven for another 20 to 30 minutes or until dry and crispy but not burnt.
Jahmu Gluten-Free Pumpkin Chai Cookies With Chocolate Chips
These cookies are irresistibly delicious!
Ingredients
- 1 can organic pumpkin puree
- 2 large eggs
- ½ tsp vanilla
- 2 Tbs Greek yogurt optional
- 1 cup sweetener of your choice try 1/4 cup maple syrup, 1/4 cup honey or agave and 1/2 cup coconut sugar or brown sugar. You can use a few drops of stevia instead of sugar if you would like to keep it sugar free
- 2 cups chocolate chips
- 1 ½ cups pecans or walnuts optional
- 3 cups gluten free flour preferably one cup coconut flour, one cup Almond flour, and one cup all purpose gluten free flour or rice or tapioca flour
- ⅓ cup melted coconut oil or butter
- t tsp baking powder
- ¼ tsp salt
- 1 ½ Tbs Jahmu
Instructions
- Preheat oven to 350°F and grease a pan with butter or coconut oil.
- Mix the pumpkin, eggs, warm coconut oil (or butter), vanilla, yogurt and sweeteners in a large bowl.
- In a separate medium bowl, mix the flour, salt, baking powder, and Jahmu.
- Gradually add the dry ingredients to the wet ingredients.
- Add nuts and chocolate chips. The mix should be of the consistency of fluffy cookie dough. If it’s too wet, add more flour and if it’s too dry, add yogurt or coconut milk.
- Drop large spoonfuls onto the pan and bake for 15 to 20 minutes.
- Let the cookies cool and then devour!