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| How to turn your food into something delicious by adding coffee. |
From its distinctive aroma to its unique flavors, there’s just something about coffee we can’t resist. It raises our dopamine levels, it makes us happier and more productive, and it kicks the energy back into our bodies so we can reach our goals every day. If only we could put coffee into everything we consume, wouldn’t that be just perfect?
Alright. We might be low-key addicted to caffeine, but hear us out! We always think of coffee as a rich beverage full of contrasts, but it actually has a potential to be much more than that. Its earthy and acidic properties fit perfectly with many other ingredients with which you could create amazing combinations to spice up your routine and try something different for breakfast, lunch, dinner, and even snacking. So keep reading and find out our top 7 best recipes to prepare with coffee!
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Let’s start with something easily done and served, perfect for a different breakfast. Here’s what you’ll need:
1 cup all-purpose flour.
2 tbsp sugar.
1 tsp baking powder.
1 tsp baking soda.
¼ tsp salt.
1 cup buttermilk, well shaken.
1 large egg.
2 tbsp instant coffee granules.
1 tbsp unsalted butter, melted and cooled.
Preparation:
In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt.
In a measuring cup (or small bowl), combine the buttermilk, egg, instant coffee granules, and melted butter. Beat until all is adequately mixed and coffee granules have dissolved.
Pour the wet ingredients into the bowl with the dry ingredients. Mix until just combined (batter will still be slightly lumpy – be sure not to overmix).
Heat up your skillet and spray with nonstick spray or oil. Using a ¼ cup measure, scoop the batter onto the hot skillet. Cook for 2 to 3 minutes per side and flip. Serve warm with butter, maple syrup, and more coffee.
Recipe by: Adrianna Adarme.
Note: Add more sweetness by serving them with fresh fruits and icing sugar. Enjoy!
Do you know any other coffee lover like us? This heavenly delicious cake could be a perfect gift and a well-thought surprise for their birthday! Be sure to have all the ingredients and try it out:
½ cup (1 stick) unsalted butter, room temperature, plus more for the pan.
2 cups all-purpose flour, plus more for the pan.
6 ounces bittersweet chocolate, chopped.
1 cup brewed coffee.
⅔ cup unsweetened cocoa powder (not Dutch process), plus more for dusting.
3 large eggs, room temperature.
1 cup buttermilk, room temperature.
2 teaspoons vanilla extract.
1¾ teaspoons kosher salt.
1½ teaspoons baking powder.
1½ teaspoons baking soda.
2½ cups (packed) light brown sugar.
¼ cup vegetable oil.
¾ cup chilled heavy cream.
Granulated sugar.
Preparation:
Preheat oven to 350˚.
Butter and flour a 13x9" baking dish, tapping out flour excess.
Heat chocolate, coffee, and ⅔ cup cocoa powder in a medium heatproof bowl set over a medium saucepan of barely simmering water (water should not touch the bottom of the bowl), stirring until chocolate melts and the mixture is smooth.
Let cool, then whisk eggs, buttermilk, and vanilla into the chocolate mixture.
Using an electric mixer on low speed, mix salt, baking powder, baking soda, and 2 cups of flour in a large bowl just to combine.
Add brown sugar, oil, ½ cup butter, and ½ cup of the reserved chocolate mixture, and beat on medium speed until flour is evenly distributed and the mixture is smooth, for about 2 minutes.
Add remaining the chocolate mixture in 2 additions, scraping down sides and bottom of bowl as needed and beating until smooth after each addition. Scrape batter into prepared pan and smooth top.
Bake cake until top is firm to the touch and a tester inserted into the center comes out clean, 30–40 minutes. Transfer cake pan to a wire rack and let the cake cool in pan 15 minutes before turning out onto a wire rack. Let cool completely.
Just before serving, whisk the cream in a small bowl to soft peaks. Add granulated sugar to taste and beat to medium peaks. Top cake with whipped cream and dust with a little cocoa powder.
Recipe by: Alex Lau.
Thanksgiving is coming, and this is a perfect opportunity to try something new and make holidays something unforgettable! Take a look at this turkey recipe! You’ll find a complex mixture of ingredients that will grant you a marvelous, bittersweet result.
2 gallons water.
1 cup apple cider vinegar.
½ cup ground coffee, preferably chicory coffee.
1 large onion, halved.
12 large thyme sprigs, tied together.
¼ cup kosher salt.
1 tablespoon black peppercorns.
2 cups light brown sugar or 3 cups cane syrup (see Note).
One 11-pound turkey.
About 3 cups hickory chips.
Vegetable oil, for brushing.
Preparation:
In a large saucepan, bring 1 gallon of the water to a boil; keep warm. In a large stockpot, combine the cider vinegar, coffee, onion, thyme, salt, and peppercorns with 1¾ cups of the brown sugar and the remaining gallon of water. Bring to a boil.
Holding the turkey by the legs, carefully ease the bird into the hot brine, neck end down. Add enough of the hot water to the stockpot to cover the turkey and bring to a simmer. Simmer for 1½ hours.
Carefully remove the turkey from the stockpot. Strain 2 cups of the braising liquid into a heatproof bowl and stir in the remaining ¼ cup of brown sugar. Discard the remaining braising liquid.
Meanwhile, light a charcoal grill or preheat a gas grill. A few minutes before the turkey has finished simmering, add 2 cups of the hickory chips to the coals.
When the chips start smoking, brush the turkey breast with oil. Set the turkey with its breast down on the grill. Cover and smoke over a low fire or flame for 15 minutes.
Baste the turkey with the reserved braising liquid. Turn it upside and baste it again. Cover the grill and continue smoking the turkey for about 40 minutes longer, occasionally basting it with the braising liquid and adding more coals or hickory chips to the grill as necessary.
The turkey is done when an instant-read thermometer inserted in the inner thigh registers 165°. Transfer the turkey to a cutting board and let it rest 20 minutes before carving.
Recipe by: Food & Wine
It might be a little bit hard to imagine coffee rub mixed with cheeseburgers, but we assure you that it’ll be worth it. Coffee will bring out the meat's flavor. You can even save this recipe to try it with similar meals.
Coffee rub:
1 tablespoon freshly ground coffee.
2 teaspoons (packed) golden brown sugar.
2 teaspoons freshly ground black pepper.
½ teaspoon ground coriander.
½ teaspoon dried oregano.
½ teaspoon fine sea salt.
Burgers:
8 slices applewood-smoked bacon.
1 pound ground chuck.
1 pound ground sirloin.
8 slices smoked provolone, smoked caciocavallo, or smoked Gouda cheese (about 8 ounces).
8 potato-bread hamburger buns.
Toppings:
8 slices red onion.
8 slices tomato.
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Preparation
For coffee rub:
Mix all ingredients in a small bowl (can be made 1 week ahead). Store airtight at room temperature.
For burgers:
Cook bacon in a large skillet until crisp. Transfer to paper towels to drain. Break in half. Gently mix chuck and sirloin in a large bowl. Form meat into 8 patties, each 3 ½ to 4 inches in diameter and ⅓ to ½ inch thick. Using thumb, make a slight indentation in center of each burger. Cover separately and chill.
Prepare barbecue (medium-high heat). Sprinkle 1 teaspoon coffee rub on top side of each burger. Place burgers on a grill rack and rub the other side. Grill until slightly charred, about 4 minutes; turn.
Place 2 bacon slice halves atop each burger. Cook 3 minutes.
Top each with 1 cheese slice. Cover and cook until cheese melts, about 1 minute longer. Place burgers atop bottom halves of buns. Top with onion slices and tomato slices. Spoon dollop of Texas Barbecue Sauce over. Cover with bun tops and serve, passing additional sauce alongside.
Recipe by: Fred Thompson
Inspired by his father’s recipe, this chef brings us a different version of the coffee rub. Choose the one you like best and enjoy the intense flavors of the meat and coffee.
Spice Rub
2 tablespoons Aleppo pepper.
2 tablespoons finely ground coffee beans.
2 tablespoons freshly ground black pepper.
2 tablespoons (packed) dark brown sugar.
2 teaspoons smoked paprika.
1½ teaspoons mustard powder.
¾ teaspoon chili powder.
¾ teaspoon ground ginger.
Steak
1 2-inch-2 ¼-inch-thick bone-in beef ribeye (about 2-2 ½ pounds), preferably dry-aged, at room temperature for 1 hour.
2 teaspoons kosher salt.
4 tablespoons grapeseed or vegetable oil, divided.
3 tablespoons unsalted butter.
1 garlic clove, lightly crushed.
4 sprigs thyme.
1 sprig rosemary.
Flaky or coarse sea salt.
Spice Rub
Mix all ingredients in a medium bowl. Transfer to an airtight container. Spice rub can be made 1 month ahead. Store airtight at room temperature.
Steak
Preheat oven to 400°. Set a wire rack inside a large rimmed baking sheet. Season steak with kosher salt and 2 tablespoons spice rub, pressing onto all sides of meat and adding more spice rub by the teaspoonful if needed to coat the entire surface.
Heat 2 tablespoons oil in a large cast-iron or ovenproof skillet over high heat. When oil begins to shimmer, place the steak in the skillet (be sure to have the fan on high as the rub creates some smoke). Sear steak for 1 minute (any longer and the rub will start to burn). Transfer steak to a plate and carefully drain fat from skillet.
Wipe skillet clean with a paper towel. Heat remaining 2 tablespoons oil in the skillet and sear the other side of steak for 1 minute. Add butter, garlic, and herbs to skillet; cook until butter is foamy. Carefully tip skillet and, using a large spoon, baste steak repeatedly with butter for 1 minute. Turn steak and baste its other side for 1 minute.
Pile herbs on top of the steak. Transfer skillet to oven, and roast until an instant-read thermometer inserted horizontally into center of meat registers 125° for medium, 15-17 minutes.
Transfer steak to prepared rack; let rest for 20 minutes. Cut steak from bone, slice, and sprinkle with sea salt.
Recipe by: Josef Centeno
This list wouldn’t be complete if we didn’t include our favorite coffee dessert! Get all the ingredients and enjoy its sweetness:
1 pre-packaged graham cracker crust.
2 (8-ounce) packages cream cheese, softened.
⅔ cup powdered sugar.
½ teaspoon vanilla extract.
⅓ cup milk.
1 pint coffee-flavored ice cream, softened.
½ cup chocolate chips, melted (optional).
Preparation
With an electric mixer, beat the cream cheese until smooth. Add in the powdered sugar, vanilla extract, and milk and beat until creamy.
Add in the ice cream and beat until smooth.
Pour mixture into graham cracker crust and freeze in the freezer for at least 3 to 4 hours, or until completely firm and frozen.
Before serving, drizzle it with melted chocolate, if desired.
This classic gift from Italy is an absolute must if you want to enjoy the best of coffee desserts. Check out what you need to prepare your own:
8 ounces semisweet chocolate.
1 cup sugar.
4 egg yolks.
1½ teaspoons vanilla.
8 ounces cream cheese, cut into pieces, room temperature.
1¾ cups chilled whipping cream.
1 tablespoon instant espresso powder diluted in 1¼ cups hot water, cooled.
1 12-ounce prepared pound cake, cut into 3 1/2x1x1/2-inch strips.
Preparation:
Finely chop chocolate in a processor. Set aside.
Mix sugar and egg yolks in a processor for 30 seconds. Add vanilla and process until pale yellow, about 1 minute. Add cheese in batches and blend until smooth. Transfer to medium bowl. Cover and chill for 1 hour.
Beat whipping cream until stiff. Fold into cream cheese mixture. Cover and refrigerate until well chilled, about 1 hour. (Can be prepared 2 days ahead.)
Pour espresso into large shallow dish. Dip cake strips in the espresso, turning to coat all sides lightly. Arrange strips in the bottom of a 10-cup shallow dish, smoothing with fingers to mold together. Sprinkle with half of chocolate. Top with chilled cheese mixture. Sprinkle remaining chocolate over. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead.)
Recipe by: Suzanne Solberg
Whichever recipe you decide to try, let us know how did it go! Will you be including coffee in your meals now? Or do you still prefer your caffeine in a cup? Visit That Coffee Roasters’ webpage to find our products and get what you need to start experimenting!
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| Make all of your meals better with coffee! |
Phone Number: (305) 821-8811
