ADVERTISEMENT
- Real Recipes from Real People -

Nescafe Ice Jave Discontinued

Misc.
Nescafe Ice Java, Iced Coffee Syrup, Mocha Flavor was discontinued by Nescafe approximately January 2008. The Vanilla and Coffee flavors had been discontinued previously. If you press the customer service representative at Nescafe, they will admit to this. Most grocery stores had run out or had dropped the product by late 2008. Select Wal-Mart stores ran out early in 2009. My Brands purchased all they could get from Nestle as soon as they found out the product had been discontinued. Following brisk sales, and probably the last supplier with any stock, they expected to be sold out before year end 2009. Nescafe is logging comments made to their toll free number. Please call 800-637-8531 M-F 8-8 ET and let them know that you would like to see this product reinstated. Until then we are left to our own resources and recipes like these to survive. I have just opened my last case of this product and was searching for more information. I plan to try the recipes listed soon in hopes of a copy of the product. The cocoa that Nescafe used in this product is Dutch cocoa processed with Alkali available from many sources. It is part of the distinctive flavor, less bitterness and lower acid level than natural cocoa.
  • Read Replies (30)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  grace/alberta
2
  Kim, WA
3
  grace/alberta
4
  Carolyn / Scottsburg, Va.
5
  Pat Despain - Grand Island, FL
6
  Deb, CA
7
  Sally Peachtree City, Georgia
8
  candy/north carolina
9
  MzG
10
  Lori -Missouri
11
  kenna, indiana
12
  K, indiana
13
  Norma, WI
14
  M. K. McHenry, Illinois
15
  Jennifer, Visalia, CA
16
  MzG
17
  Lanette in Vancleave
18
  Steve C.
19
  Darlene - Louisiana
20
  Debbie-KY
21
  Missy Columbus Ohio
22
  Maxwell, NY
23
  leeann , Boca Raton
24
  ETTE - TX
25
  Heidi in Abilene,Tx
26
  Sara
27
  Lisa, North Carolina
28
  Jess
29
  nescafe iced java lover
30
  IceJavaFan
31
  Suzzie
ADVERTISEMENT
Random Recipes
  • Jill's Roasted Butternut Squash Soup (blender)
  • JILL'S ROASTED BUTTERNUT SQUASH SOUP 2 butternut squash (about 4 lbs. total) 2 tbsp. olive oil 4 cups chicken stock or broth 2 cups water 1 1/2 tsp. pepper 2 tsp. salt 1/2 tsp. onion powder 1 tsp. dried tarrago...
  • Crazy About Crock Pot Recipes
  • September 16, 2007 Recipe Swap CRAZY ABOUT CROCK POT RECIPES All Recipes Posted This Week - Mix-and-Match Menu...
  • Blueberry Chutney (using crystallized ginger)
  • BLUEBERRY CHUTNEY 1/2 cup red wine vinegar 1/3 cup light brown sugar 1/4 cup finely chopped crystallized ginger Zest of 2 lemons, minced Juice of 2 lemons 1/4 teaspoon ground cinnamon 1/8 teaspoon crushed red pepper f...
  • Potatoes and Onions Baked in Broth
  • POTATOES AND ONIONS BAKED IN BROTH 6 medium potatoes, peeled and cut into 1/2-inch thick slices 2 cups chopped onions 1 (10.5 oz) can chicken broth 1 tsp. oil Salt and pepper to taste Preheat oven to 325 degrees F. ...
  • Electric Skillet Flavorful Pork Tenderloins with Fennel
  • ELECTRIC SKILLET FLAVORFUL PORK TENDERLOINS WITH FENNEL 2 pork tenderloins, about 1 pound each, trimmed Salt and pepper to taste 1 tablespoon butter 1 tablespoon olive oil 2 fennel bulbs, sliced into 1-inch (2.5 cm...
  • Shrimp and Lemon Butter Sauce - Response
  • No, the sauce will break if it gets too hot or is allowed to cool and reheated. Unfortunately, you must keep it between 95 and 130 degrees (more or less) for it to keep...
ADVERTISEMENT
  • Hungarian Fried Bread (Langos)
  • HUNGARIAN FRIED BREAD (LANGOS) 1 large potato, boiled, peeled, mashed and kept warm 2 1/2 teaspoons instant yeast (same as rapid-rise or bread-machine yeast) 1 teaspoon sugar 1 3/4 cups all-purpose flour 1 tablespoon ...
  • Chicken Parmesan Noodle Bake
  • CHICKEN PARMESAN NOODLE BAKE 1 package (12 ounces) extra wide noodles 4 half boneless chicken breasts, skinned 1/2 teaspoon rosemary, crushed 2 cans (14 1/2 ounces each) Del Monte Freshcut Diced Tomatoes with Basil, G...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Nescafe Ice Jave Discontinued
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!