- Hands down the best coffee-infused cigar available on the market today. The finest tobaccos from Nicaragua are enhanced with the flavor of mocha, coffee & a hint of vanilla. The Java Latte is draped in a silky Connecticut wrapper. The perfect companion to a rich cup of joe.
- 4.5 x 38
- Petit Corona
I’ve heard a lot of cigar fans frown upon infused cigars lately, but I highly recommend the Java Latte cigar from collaborators Rocky Patel and Jonathan Drew. Java Latte is a no brainer for infused cigar fans but will surprise the traditional unflavored enthusiast.
An Ecuadorian Connecticut shade grown wrapper has replaced the original Java’s Maduro creating a milder smoking experience. Java Latte retains a mellow tobacco flavor from the Nicaraguan leaves with a refined infused mocha vanilla essence. Throughout the smoke the flavors never compete or overpower the others. Overall, the Java Latte Corona is smooth with a creamy finish. The relaxing aroma is just as smooth and creamy as the flavor. This is a must have on a Sunday morning with a hot cup of joe. I also recommend the Java Latte as a wonderful satisfying after dinner smoke.
Of course the obvious pairing is with coffee so I’ll leave you with a recipe of my favorite brunch dish. I’ve been making this strata for years now and it’s always a crowd pleaser. My “sous chef” calls the casserole Erik Estrada.(lol) This is a vegetarian dish, so for the carnivores I like to serve it with sausage links. Enjoy!
1 pound thin asparagus spears
1 tablespoon olive oil
4 cups sliced fresh variety mushrooms (such as button, and/or shiitake) (about 12 ounces)
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon freshly ground white or black pepper
2 cups shredded Swiss and/or Edam cheese (8 ounces)
2 tablespoons snipped fresh dill or 1 teaspoon dried dill
6 slices French or Italian bread, cut into 4x1x1-inch sticks
2 ¼ cups half-and-half, light cream, or whole milk
Preheat oven to 325 ⁰ F
Clean asparagus; snap off woody bases. If spears are thick, cut in half lengthwise. Cut spears into 3-inch pieces. In a large saucepan bring a small amount of water to boiling. Add asparagus. Cook, uncovered, 1 minute. Drain; rinse with cold water. Drain on paper towels.
Lightly grease a 2-quart rectangular baking dish. In a large skillet heat oil. Add mushrooms, garlic, salt, and pepper. Cook, uncovered, over medium-high heat for 4 to 5 minutes or until nearly all of the liquid has evaporated, stirring often; set aside. In a bowl toss together the Swiss cheese and dill. Arrange half the bread in the bottom of the baking dish. Top with half of the mushrooms, half of the cheese mixture, and half of the asparagus. Repeat with remaining mushrooms, cheese mixture, and asparagus. Top with remaining bread pieces.
In a bowl beat together eggs and half-and-half. Pour mixture over layers in dish. Press lightly with back of a spoon to thoroughly moisten bread. Sprinkle grated cheese over top. Cover and chill 2 hours. Bake, uncovered about 45 minutes or until a knife inserted near center comes out clean. Remove from oven; let stand 10 minutes before cutting. Makes 6 to 8 servings.