COLOMBIAN COFFEE

Passion Fruit Delight

Pumpkin Cake

Lemon Cake

Carrot Cake

Dubai Chocolate Brownie

Beso de Angel (Flan)

Milhojas (Napoleon)

Corn Spinach

Corn Ham & Cheese

Corn Beef

Wheat Ham & Cheese

Wheat Beef

Corn Sweet Arepa

Cheese Sticks

Pandebonos (Guava-Cheese Bread)

Pandebonos (Colombian Cheese Bread)

Pandeyuca (Cassava Bread)

Almojabana (Corn Meal Cheese Bread)

(Dragon Fruit, Blue Berry, Purple, Starfruit)

ZenEnergy

(Lulo, Passion Fruit, Black Berry, banana P., Mango, Guanabana, Coconut Lemonade)

Fruit Slush/Juice

Affogato Coffee

Iced Tea

Chai Latte Frappe

Brew 1.5 cups of very strong coffee using your preferred method (drip, French press, espresso-style). Aim for a concentrated cup similar to a strong Americano or double-strength drip coffee. Keep it hot.

Brew coffee

If the brewed coffee is extremely concentrated and you prefer a slightly milder taste, warm up 0.5 cup hot water and have it ready to dilute the coffee to taste. Set aside.

In a small saucepan over low heat (or in a heatproof bowl), combine the granulated sugar and 2 tablespoons of the hot brewed coffee. Stir constantly until the sugar dissolves completely and the mixture is hot but not boiling (about 1–2 minutes). This step creates a simple coffee syrup and helps the sugar integrate smoothly, as traditionally done in many Colombian households.

Add the remaining hot brewed coffee to the saucepan and stir. Taste; if the coffee is too strong for your preference, add some of the reserved hot water a tablespoon at a time until you reach the desired strength.

Warm the milk and heavy cream together in a small saucepan until steaming (do not boil) or froth them together using a milk frother. Warming the milk helps integrate it into the hot coffee and creates a pleasant mouthfeel.

Stir the warmed milk mixture into the sweetened coffee. Taste and adjust sweetness or milk to preference.

Add the ground cinnamon and stir briefly to combine. If using orange peel, twist it over the cup to release oils and drop the strip into the cup for a subtle citrus note.

Pour the Colombian coffee into a pre-warmed mug or small cup. Garnish with three whole coffee beans on top or on the saucer. Serve immediately while hot.

freshly brewed strong coffee (hot)

hot water (for diluting if needed)

granulated sugar

whole milk (or milk of choice)

heavy cream (optional, for creamier finish)

ground cinnamon

orange peel (small strip, optional)

coffee beans (for garnish)

Measure out 1 cup passion fruit pulp (including seeds), 3 tbs granulated sugar, 3 whole eggs plus 1 yolk, 4 tbs cold unsalted butter cut into small cubes, and 1 tsp salt. Have a fine-mesh sieve and heatproof bowl ready.

Prepare ingredients

In a small heavy-bottomed saucepan, combine passion fruit pulp and granulated sugar. Warm over medium-low heat, stirring, until sugar dissolves and mixture is hot but not boiling (about 3–4 minutes).

Cook the curd

Whisk the eggs and extra yolk in a medium bowl. Slowly pour about 1/3 cup of the hot passion fruit mixture into the eggs while whisking constantly to temper. Continue adding the hot mixture in a thin stream until about half has been added and the egg mixture is warm.

Temper eggs

Return the tempered egg mixture to the saucepan and cook over low heat, stirring constantly with a spatula or wooden spoon and making sure to reach the corners, until the mixture thickens and coats the back of a spoon (about 6–8 minutes). Do not let it boil or the eggs will curdle.

Finish cooking

Remove the pan from heat. Immediately whisk in the butter cubes one at a time until fully incorporated and the curd is glossy. Stir in the salt. If you prefer a smooth curd without seeds, press the curd through a fine-mesh sieve into a clean bowl, using the back of a spoon to extract as much liquid as possible. Cool to room temperature, then cover and chill for at least 1 hour to firm slightly.

Mount with butter

Combine 1 cup graham/digestive crumbs, 4 tbs melted unsalted butter, 1 tbs light brown sugar and a pinch of salt in a bowl. Mix until all crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture evenly into the bottom of 4 individual serving glasses or into an 8x8-inch dish to form a compact base. Use the back of a spoon or a measuring cup to press firmly. Chill in the refrigerator for 15 minutes to set while finishing other components.

In a medium bowl, whisk together 1 cup mascarpone, 2 tbs powdered sugar and 1 tsp vanilla extract until smooth and lump-free.

In a separate chilled bowl, whip 1 cup heavy cream with a whisk or electric mixer to soft peaks (about 1–2 minutes at medium-high speed). Fold one-third of the whipped cream into the mascarpone to lighten, then gently fold in the remaining whipped cream until fully combined and airy. Taste and adjust sweetness if desired.

Spoon or pipe the mascarpone mixture over the chilled crumb base, filling the glasses or dish about two-thirds full. Smooth the top with an offset spatula or the back of a spoon.

Spoon 2–3 tablespoons of the chilled passion fruit curd over the mascarpone layer in each serving (or spread evenly if using a dish). You can swirl slightly with a skewer for a marbled look or leave as a neat dollop.

Garnish each serving with a half fresh passion fruit, a few toasted almond flakes, and a mint leaf. For best texture and flavor, chill assembled desserts 15–30 minutes before serving so flavors meld and curd sets slightly. Serve chilled.

passion fruit pulp (with seeds)

large eggs

large egg yolks

unsalted butter

fine sea salt

mascarpone cheese

heavy cream

powdered sugar

vanilla extract

graham cracker or digestive biscuit crumbs

unsalted butter, melted

light brown sugar

fresh passion fruit halves (for garnish)

mint leaves

toasted flaked almonds (optional)

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan (or two 8- or 9-inch round pans) with butter or nonstick spray and dust lightly with 1 tablespoon flour; tap out excess.

Preheat and prepare pans

In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1/2 cup packed brown sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon fine salt until evenly combined. Add 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg and 1/4 teaspoon ground cloves; whisk again to distribute the spices.

Mix dry ingredients

In a medium bowl or large measuring cup, whisk together 3 large eggs until blended. Add 1 1/2 cups pure pumpkin puree, 3/4 cup vegetable oil, 1/2 cup buttermilk and 2 teaspoons vanilla extract; whisk until smooth and uniform.

Mix wet ingredients

Make a well in the center of the dry ingredients and pour the wet mixture in. Stir gently with a spatula or wooden spoon just until no dry streaks remain—do not overmix. The batter will be thick and slightly glossy.

Combine wet and dry

Scrape batter into the prepared pan(s) and smooth the top. Bake on the center rack of the preheated oven: 9x13 pan — 40 to 45 minutes; two 8- or 9-inch rounds — 25 to 30 minutes. Cake is done when a toothpick inserted in the center comes out with a few moist crumbs (not wet batter) and the top springs back lightly when touched.

Bake

Remove cake from oven and set on a wire rack. Let the cake cool in the pan for 15 minutes, then run a knife around edges and invert onto the rack (or remove rounds from pans) to finish cooling completely before frosting, about 1 hour total cooling time for rounds or 45 minutes for a 9x13.

Cool

With a handheld mixer or stand mixer fitted with the paddle attachment, beat 8 oz softened cream cheese and 4 tablespoons softened unsalted butter on medium speed until smooth and creamy, about 1 to 2 minutes.

Beat base

Gradually add 2 cups powdered sugar, 1 teaspoon vanilla extract and 1/8 teaspoon fine salt. Start mixer on low to avoid a sugar cloud, then increase to medium and beat until light and spreadable, about 1 to 2 minutes. If frosting is too soft, chill 10–15 minutes; if too stiff, add 1 teaspoon milk at a time until desired consistency.

Add sugar and finish

When cake is completely cool, spread frosting evenly over the top (and between layers if using rounds). Use an offset spatula for a smooth finish. Refrigerate for 20–30 minutes to set before slicing, if desired.

Frost cake

Slice and serve at room temperature. Store any leftover unfrosted cake tightly wrapped at room temperature for up to 2 days, or refrigerated for up to 5 days. Frosted cake should be refrigerated and will keep 4–5 days. For longer storage, freeze unfrosted cake layers or slices for up to 3 months; thaw overnight in the refrigerator before serving.

all-purpose flour

packed brown sugar

baking powder

baking soda

fine salt

ground ginger

ground nutmeg

ground cloves

eggs

pure pumpkin puree

vegetable oil

buttermilk

cream cheese, softened

unsalted butter, softened

butter or nonstick spray

flour (for dusting)

Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper, or alternatively prepare two 8-inch round cake pans.

Prepare oven and pans

In a medium bowl whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1 tsp salt until evenly combined. Set aside.

Dry ingredients

In a large bowl or stand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter and 1 1/4 cups granulated sugar on medium-high speed until light and fluffy, about 3–4 minutes. Scrape down the bowl as needed.

Cream butter and sugar

Reduce speed to medium. Add the 3 large eggs one at a time, beating briefly after each addition until incorporated. Add 1 tsp vanilla extract, 2 tbsp lemon zest, and 1 tbsp fresh lemon juice; mix until combined.

Add eggs and flavor

With the mixer on low, add about one-third of the dry ingredients, then add 1–2 tbsp milk, then another third of the dry, then remaining milk (if necessary), finishing with the last third of the dry ingredients. Mix just until combined and no streaks of flour remain—do not overmix.

Scrape the batter into the prepared pan(s), smooth the top, and bake in the preheated oven for 45–55 minutes for a 9x5 loaf (or 25–30 minutes for 8-inch rounds). The cake is done when a toothpick inserted into the center comes out with a few moist crumbs but not wet batter and the top is golden.

Transfer to pan and bake

Remove cake from oven and let it cool in the pan for 10 minutes while you prepare the lemon syrup. Then transfer the cake to a wire rack set over a rimmed baking sheet (to catch drips).

Cool slightly

While the cake bakes or in the 10 minutes of cooling, make the syrup: in a small saucepan combine 1 cup fresh lemon juice and 1/4 cup granulated sugar. Warm over low heat, stirring, just until the sugar dissolves; do not let it boil. Remove from heat.

Poke holes in the warm cake using a skewer or fork about every 1/2 inch. Spoon or brush the warm lemon syrup evenly over the warm cake so it soaks in. Use all the syrup. Let the cake cool completely on the rack; the syrup will keep the cake moist and add bright lemon flavor.

When the cake is completely cool, make the glaze: in a small bowl whisk 1 1/2 cups confectioners' sugar with 3 tbsp fresh lemon juice and 1 tsp melted butter (if using) until smooth. Adjust consistency with a little more lemon juice (thinner) or more powdered sugar (thicker) as desired.

Drizzle or spread the glaze over the cooled cake. Garnish with 1 tsp lemon zest. Let the glaze set 15–20 minutes before slicing.

salt

lemon zest (from about 2 lemons)

fresh lemon juice

milk

confectioners' (powdered) sugar

unsalted butter, melted (optional for shine)

lemon zest (for garnish)

Position a rack in the center of the oven and preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment; alternatively use a 9x13-inch pan.

Prepare and preheat

Whisk dry ingredients together: In a large bowl, sift or whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg and salt until evenly combined.

Mix wet ingredients: In a separate medium bowl, whisk the eggs until blended. Add the vegetable oil, vanilla extract and buttermilk and whisk until smooth.

Combine wet and dry: Make a well in the center of the dry ingredients and pour in the wet mixture. Fold together with a spatula or wooden spoon until nearly combined — do not overmix. Batter will be slightly thick.

Add carrots and mix-ins: Fold in the grated carrots. If using, fold in the well-drained crushed pineapple, chopped nuts and/or raisins until evenly distributed.

Bake: Divide batter evenly between prepared pans (or pour into prepared 9x13 pan). Smooth tops. Bake in preheated oven for 25–30 minutes for 8-inch rounds (35–40 minutes for 9x13) or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Rotate pans once halfway through baking if your oven has hot spots.

Cool: Remove cakes from oven and let cool in pans on a wire rack for 10–15 minutes. Run a knife around the edges, then invert pans to release cakes onto the rack and peel off parchment. Cool completely to room temperature (about 1 hour) before frosting.

Soften and beat: Ensure the cream cheese and butter are at room temperature. In a large bowl or stand mixer fitted with the paddle attachment, beat the softened cream cheese and butter on medium speed until smooth and lump-free, about 2–3 minutes.

Add sugar and vanilla: With the mixer on low, gradually add the sifted confectioners' sugar, 1 cup at a time, mixing until incorporated. Increase speed to medium and beat until fluffy, about 2 minutes. Mix in the vanilla extract and salt, taste, and adjust sweetness or salt if desired.

Chill if needed: If the frosting is too soft for spreading (warm kitchen), chill in the refrigerator 15–20 minutes until spreadable but still soft.

Level and stack (if using rounds): If necessary, use a serrated knife to level the domed tops of the cooled cake layers so they stack evenly. Place the first layer on a cake plate or board.

Crumb coat: Spread about one-third of the frosting over the first layer. Place the second layer on top and apply a thin crumb coat (a light layer of frosting over the whole cake) to trap crumbs. Chill the cake for 15–20 minutes to set the crumb coat.

Final frost: Apply the remaining frosting smoothly over the top and sides with an offset spatula. If using a 9x13, simply spread frosting evenly over the cooled cake.

Garnish: Sprinkle toasted chopped nuts around the edges or over the top and add a small amount of grated carrot or candied carrot for color. Refrigerate the cake for 30 minutes to set the frosting if desired.

Serve and store: Bring cake to room temperature before serving for best texture (about 30 minutes). Store covered in the refrigerator for up to 4–5 days because of the cream cheese frosting; bring to room temperature before serving.

light brown sugar (packed)

buttermilk (or milk + 1 tbsp vinegar)

grated carrots (packed, about 3–4 medium carrots)

optional: crushed pineapple (well drained)

optional: chopped walnuts or pecans

optional: raisins

cream cheese (full fat), softened

confectioners' (powdered) sugar, sifted

toasted chopped walnuts or pecans

grated carrot or finely chopped candied carrot

Preheat oven to 175°C (350°F). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper leaving a 2-inch overhang for easy removal; lightly butter the parchment.

Prepare

Place the chopped chocolate and 170 g butter in a heatproof bowl set over a pan of gently simmering water (double-boiler). Stir occasionally until fully melted and smooth, about 5–7 minutes. Remove from heat and let cool 5 minutes.

Melt chocolate and butter

In a large bowl, whisk together granulated sugar and brown sugar. Add the eggs one at a time, whisking vigorously after each addition until mixture is glossy and slightly thickened. Whisk in vanilla.

Combine sugars and eggs

Slowly pour the slightly cooled chocolate-butter mixture into the egg-sugar mixture while whisking to temper the eggs and create a shiny batter.

Incorporate chocolate

Sift together all-purpose flour, cocoa powder, fine sea salt, and espresso powder (if using) into a small bowl. Fold the dry ingredients into the chocolate mixture using a rubber spatula until just combined—do not overmix. The batter should be thick and glossy.

Fold-ins: Reserve 2 tablespoons of the chopped pistachios and a few chopped dates for topping. Gently fold the remaining pistachios and chopped dates into the batter so they’re evenly distributed.

Bake: Pour the batter into the prepared pan and smooth the top. Scatter the reserved pistachios, reserved dates, and toasted sesame seeds evenly over the surface. Bake in the preheated oven for 22–28 minutes. The brownies are done when the edges are set and the center still has a slight jiggle; a toothpick inserted into the center should come out with a few moist crumbs but not wet batter.

Cool and finish: Remove from oven and immediately sprinkle sea salt flakes across the top. Let the brownies cool completely in the pan on a wire rack (about 1.5–2 hours) so they firm up for clean slicing. Use the parchment overhang to lift brownies from the pan and transfer to a cutting board. If using edible gold leaf or dust, carefully apply small pieces or dust across the top for a luxe Dubai-inspired look.

Make glaze: Place chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let sit 1 minute, then stir until smooth. Stir in 15 g butter until glossy.

Glaze application: Allow glaze to cool 5–7 minutes so it thickens slightly, then pour over fully cooled brownies and spread to the edges. Scatter any remaining pistachios and a light pinch of sesame seeds, then refrigerate 15–20 minutes to set before slicing.

bittersweet or dark chocolate (60–70% cacao), chopped

light brown sugar, packed

cocoa powder, unsweetened

espresso powder (optional, enhances chocolate)

pistachios, lightly toasted and roughly chopped

Medjool dates, pitted and chopped

toasted sesame seeds

sea salt flakes (for finishing)

gold edible leaf or gold dust (optional, for garnish)

dark chocolate, chopped

unsalted butter (for shine)

Place a small, heavy-bottomed saucepan over medium heat. Add 3 tablespoons granulated sugar and 1 tablespoon water, stirring just to combine so sugar is evenly moistened. Allow sugar to dissolve without stirring (you can gently swirl the pan occasionally). Watch carefully as the mixture simmers and turns amber — this should take about 6–8 minutes. When it reaches a deep golden amber (not burnt), remove from heat and immediately add 2 tablespoons hot water carefully (it will steam and sputter). Stir gently to combine. Tilt and pour the hot caramel into a 9-inch round flan mold or divide evenly among six 6-ounce ramekins, coating the bottoms and slightly up the sides. Set aside to cool and harden (2–5 minutes).

Make caramel

Preheat oven to 325°F (160°C). Place a large roasting pan in the oven where you will later bake the flan in a water bath (bain-marie) so it heats with the oven.

Preheat and prepare

In a medium saucepan, combine 2 cups whole milk and 1 cup evaporated milk. Warm over medium heat until just steaming and small bubbles form at the edges (do not boil), about 4–5 minutes. Remove from heat.

Warm milks

In a large mixing bowl, whisk 4 large eggs with 1 cup sweetened condensed milk, 1 teaspoon vanilla extract and a pinch of salt until smooth and slightly frothy. Slowly pour the warm milk mixture into the egg mixture in a steady stream while whisking to temper the eggs and create a uniform custard. Strain the custard through a fine-mesh sieve into a clean bowl or a large measuring cup to remove any coagulated bits and ensure silky texture.

Mix custard

Carefully pour the strained custard over the set caramel in the prepared mold or ramekins, filling to about 1/4 inch from the top. Place the filled mold(s) into the preheated roasting pan. Carefully pour enough hot water into the roasting pan to come halfway up the sides of the mold(s) to create an even water bath.

Assemble for baking

Bake in the preheated oven until the flan is set but still slightly jiggly in the center when gently shaken: about 45–55 minutes for a single 9-inch mold, or 30–35 minutes for individual ramekins. Check doneness by inserting a thin knife near the center — it should come out mostly clean with a little moisture clinging.

Carefully remove the mold(s) from the water bath and transfer to a wire rack. Let cool to room temperature (about 1 hour), then refrigerate uncovered for at least 4 hours, ideally overnight, to fully set and develop flavor.

Cool and chill

To unmold, run a thin knife around the edge of the custard to loosen it. Place a large plate over the mold or invert each ramekin over a small plate. Quickly invert and, if necessary, tap the mold gently to release. The caramel will flow over the flan forming a glossy sauce.

Unmold

Serve chilled. Top each slice or serving with a dollop (about 1 tablespoon) of whipped cream and garnish with fresh berries or a mint leaf if desired. Leftovers keep covered in the refrigerator for up to 3 days.

Colombian Coffee

Passion Fruit Delight

Pumpkin Cake

Lemon Cake

Carrot Cake

Dubai Chocolate Brownie

Beso De Angel (flan)

Milhojas (napoleon)

Corn Spinach

Corn Ham & Cheese

Corn Beef

Wheat Ham & Cheese

Wheat Beef

Corn Sweet Arepa

Cheese Sticks

Pandebonos (guava-cheese Bread)

Pandebonos (colombian Cheese Bread)

Pandeyuca (cassava Bread)

Almojabana (corn Meal Cheese Bread)

Zenenergy

Fruit Slush/juice

Affogato Coffee

Iced Tea

Chai Latte Frappe