Chock full o’Nuts Café
1611 Ave M
Chock full o’Nuts Café
1510 Ave J
Orange Regional Medical Center – Chock full o’Nuts
707 Main St.
Jersey Gardens Mall – Chock full o’Nuts Café
651 Kapkowski Rd
Conrad Building – Chock full o’Nuts Café
1395 Brickell Ave
Chock full o’Nuts is proud to offer a branded license program that enables new or existing operators to build their coffee sales by selling New York’s most beloved brand of coffee. Our program is a turnkey, branded coffee and beverage concept, featuring the finest blends of 100% Arabica Coffee beans, roasted to our own exacting standards, for the distinctive aroma and unparalleled full-bodied taste, demanded by coffee consumers everywhere. We offer unique packages, custom fit to every operator’s needs. As our licensee you only pay a 7% royalty and no advertising fee thus keeping more money for your bottom line!
For more information please call 1-888-246-2598 and learn more about the exciting Chock full o’Nuts branded coffee program today.
Blast from Cafés Past!
Here to fuel your nostalgia for the Chock full o’Nuts café, try this classic recipe.
DATE-NUT BREAD AND CREAM CHEESE SANDWICHES
Ingredients (makes 1 loaf):
- 1 cup pitted chopped dried dates
- 3/4 cup boiling water
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup walnuts, coarsely chopped
- 3 tablespoons butter, softened
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 8-oz package cream cheese, slightly softened
- Preheat oven to 350°F and lightly grease a 9×5-inch metal loaf pan, set aside.
- Add the dates to medium-sized, heat-safe bowl. Pour boiling water over top, stir and let stand 15 minutes.
- Meanwhile, stir together the flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl. Add the nuts and set aside.
- In a separate large bowl, cream together the butter and sugar until combined (mixture might look crumbly). Add eggs and vanilla and mix until smooth and combined.
- Alternate between adding the flour mixture and the date mixture (including remaining water), 1/2 of each at a time, mixing until combined.
- Pour batter into prepared pan and bake 45-55 minutes, until bread is almost completely baked, but a few crumbs still stick to a toothpick inserted into the loaf. The bread will continue cooking after it is removed from the oven, so be careful not to overbake.
- Let bread cool for 10-15 minutes, then remove from pan and let cool fully on a rack. Once cooled, slice bread and serve as closed or open-faced sandwiches spread with a tablespoon or two of cream cheese.
Assemble the sandwiches: