SEPTEMBER

FLAVOR OF THE MONTH

SEPTEMBER

FLAVOR OF THE MONTH

A crisp breeze in the air…the distant sound of leaves screaming as they lose their chlorophyll… 🍃😱🍂 The final quarter of 2025 is here.

Hello, September!

The sunsets are coming earlier, folks. 🌅 Claim your cozy spot, and relax with a tall glass of KRATOMade™ Guava. Savor those pink and orange hues. 😗 They might bring more beauty to your dreams tonight.

A crisp breeze in the air…the distant sound of leaves screaming as they lose their chlorophyll… 🍃😱🍂 The final quarter of 2025 is here.

Hello, September!

GUAVA DRINK MIX

💖 5% OFF ALL MONTH LONG

💰 + 90 BONUS POINTS

BUY ONE

BUY SIX

BUY TWELVE

BUY ONE

BUY SIX

BUY TWELVE

Looking to top off the evening with something a little sweet? 👅 No need to get complicated.

Whip up this simple Moist Lemon Guava Loaf recipe below. 🍞

Moist Lemon Guava Loaf

INGREDIENTS: LOAF

1 3/4 Cups All Purpose Flour
2 tbsp Cornstarch
1 1/2 tsps Baking Powder
1 Stick of KRATOMade™ Guava Drink Mix
1/2 tsp Salt
1/2 Cup Warm Milk
3 tbsp Lemon Juice
3/4 Cup Unsalted Butter (Room Temperature)
2 tbsp Canola Oil
1 Cup White Granulated Sugar
1 1/2 tbsp Lemon Zest
3 Large Eggs

INGREDIENTS: LEMON SYRUP

1/4 Cup White Granulated Sugar
1/4 Lemon Juice

INGREDIENTS: LEMON GLAZE

1 Cup Powdered Sugar
1 1/2 tbsp Lemon Juice
1 tbsp Lemon Zest for Decorating Top

INGREDIENTS: LEMON SYRUP

1/4 Cup White Granulated Sugar
1/4 Lemon Juice

INGREDIENTS: LEMON GLAZE

1 Cup Powdered Sugar
1 1/2 tbsp Lemon Juice
1 tbsp Lemon Zest for Decorating Top

INSTRUCTIONS

1. Preheat oven to 320°F with fan on (if no fan function, up temperature to 347°)

2. Line 8/5 x 4.5 loaf tin with baking paper (lightly grease tin before lining it for paper to stick better).

3. In a bowl, sift flour, cornstarch, baking powder, KRATOMade™ Guava Drink Mix, and salt. Use whisk or fork until well combined.

4. In another bowl, combine warm milk and lemon juice. Mix until well combined. It will start to curdle, which is normal.

5. In a large bowl cream together the butter, canola oil, sugar, and lemon zest for 2 minutes until it's light and fluffy.

6. Next add in the eggs one at a time, mixing well in between each addition.

7. Next add in half the milk/lemon juice mixture from earlier and mix until well combined. One combined, take any remaining batter off of the mixer attachment and set aside as the rest of the mixing will be done by hand.

8. Next add in half of your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Then add in the remaining milk/lemon juice mixture, and fold that in until just combined. Do not overmix.

9. Pour the batter into the loaf tin, evenly spread it out and then bake for 1 hour, or until a skewer or butter knife comes out clean.

10. Once baked, allow to cool for 15 minutes in the loaf tin, and in the meantime prepare the lemon syrup.

LEMON SYRUP

1. In a small saucepan, combine the sugar and lemon juice. Heat over medium heat until sugar is completely dissolved. Once done, take off the heat.

2. After 15 minutes, take the lemon loaf out of the loaf tin and place on a tray.

3. Cover the entire cake in lemon syrup, including the bottom. Be gentle when moving the loaf as it will still be warm at this stage.

4. Once coated in the syrup, let the lemon loaf completely cool. Once cooled, make the lemon glaze.

LEMON GLAZE

1. In a small bowl, combine the confectioner's sugar and lemon juice. Mix until well combined and you have a thick glaze consistency.

2. Once lemon loaf has cooled, spread the lemon glaze over the sprinkle a little lemon zest on top.

INSTRUCTIONS: LOAF