Below are 12 unexpected ways to cook with coffee. Dinner idea can get pretty dull, and frustrating. If you find yourself struggling to find something unique to make at home, try one of these amazing recipes.
⅔ cup olive oil, divided
Kosher salt and freshly ground black pepper
3 tablespoons Sherry vinegar or red wine vinegar
1 teaspoon honey
1 teaspoon brewed Bella Finca
Whisk vinegar, honey, and Bella Finca in a medium bowl until honey and espresso are dissolved. Gradually add remaining ⅓ cup olive oil, whisking constantly. Season with salt and pepper.
2 tablespoons packed brown sugar
1 tablespoon finely ground Conquistador Coffee
1 tablespoon smoked paprika
1 teaspoon dried onion flakes
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon pepper
½ teaspoon cumin
½ teaspoon oregano
½ teaspoon chili powder
Coffee Butter Spread
2 cups heavy cream
¾ cup ground French Roast
2 tablespoons confectioners’ sugar
½ teaspoon kosher salt
Cheesecloth, for wringing
Flaked salt, for garnish
In a tall airtight container, add the heavy cream and stir in the ground coffee until it’s completely mixed. Close the container with a lid and refrigerate overnight.
Strain the coffee mixture, making sure to push through as much milk fat as possible, while keeping out the sediment. Discard the ground coffee and transfer the strained liquid to the base of a food processor. Add the sugar and kosher salt, and spin the mixture until the fat forms into butter and the liquid separates. Transfer the mixture to a large piece of cheesecloth and wring out any excess liquid. Transfer the butter to a small condiment bowl, garnish with flaked salt and and use immediately or store in the refrigerator for later.
4 cups brewed Gypsy Mix
1/4 cup lemon juice
5 1/2 cups granulated sugar
2/3 cup, rounded Dutch gel pectin
Stir the coffee and lemon juice together in a 4 quart saucepan and bring to a boil over high heat. In a separate bowl, whisk together the sugar and Dutch Gel Pectin. Add the sugar to the boiling coffee mixture all at once, and whisk vigorously for 2 minutes, or until the pectin and sugar are fully dissolved into the solution. Return the mixture to a full rolling boil, and boil for exactly 1 minute. Remove the pan from the heat, ladle into clean 8 ounce jars, wipe the rims with a damp paper towel, and screw on new, two-piece lids until fingertip tight.
Use the Boiling Water Bath method to process the jars for 10 minutes. Carefully transfer to a cooling rack or a tea towel on the counter and let cool, undisturbed, overnight. After the jars are cooled, remove the rings, wipe clean, and label. The jelly should be stored in a dark place -preferably a cool one- free of temperature fluctuations. It is best used within the year.
1½ cups all-purpose flour
¼ cup granulated sugar
¼ cup (packed) light brown sugar
2 teaspoons baking powder
½ teaspoon kosher salt
¼ teaspoon baking soda
2 large eggs, room temperature, beaten to blend
2 tablespoons whole-milk ricotta, room temperature
1¼ cups buttermilk
2 tablespoons Colombia Dark Roast powder, plus more for serving
5 tablespoons unsalted butter, melted, plus more for brushing
Pure maple syrup and whipped cream (for serving)
Whisk flour, granulated sugar, brown sugar, baking powder, salt, and baking soda in a medium bowl to combine. Whisk eggs and ricotta in a large bowl just to incorporate, then add buttermilk and 2 Tbsp. espresso powder; whisk until smooth. Whisk in 5 Tbsp. melted butter, then fold in dry ingredients with a rubber spatula, being careful not to overmix (some lumps are okay). Let batter sit uncovered at room temperature 30 minutes to allow the flour to hydrate.
Preheat oven to 200°. Set a wire rack inside a rimmed baking sheet and place in oven. Heat waffle iron and brush with butter. Pour 1 cup batter onto iron and cook until waffle is golden brown and cooked through, 5–7 minutes. Transfer to wire rack in oven. Repeat with remaining batter, brushing iron with more butter as needed. (Waffles will be limp at first but will crisp up as they sit.)
Serve waffles topped with whipped cream, drizzled with maple syrup, and sprinkled with more espresso powder.
Coffee & Maple Bacon
12 slices thick cut smoked bacon
1 shot Bella Finca Espresso
1 tablespoon maple syrup
2 tablespoons dark brown sugar
Preheat oven to 350°F / 175°C. Line a baking tray with parchment paper.
In a small bowl, mix together the espresso, maple syrup and dark brown sugar until combined and the sugar is mostly dissolved.
Lay out the bacon evenly across the pan.
Using a brush, brush on half of the maple and coffee glaze on the bacon. Only brush the maple and coffee glaze on one side of the bacon at this time.
Bake in the oven for 10 minutes. Remove the pan from the oven and turn the heat up to 400°F / 205°C.
Carefully, flip each slice of bacon over. Brush on the remaining maple and coffee glaze.
Put the pan back in the oven and bake for another 10-15 minutes.
Allow to cool slightly before removing the bacon from the pan.
Blackened Coffee Fish Rub
1 1/2 teaspoons Armenian Coffee
1 teaspoon brown sugar
1 teaspoon ground cumin
1/2 teaspoon coriander
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
1½ cups cold-brew Henry’s Blend
½ cup coffee liqueur
½ cup spiced rum
1 12-oz. bottle Coca-Cola, preferably Mexican
½ cup heavy cream
Combine coffee, liqueur, rum, and cola in a large pitcher. Divide among rocks glasses filled with ice; add cream, dividing evenly.
Hot Fudge Coffee
1/2 cup butter
4 ounces unsweetened chocolate
5 teaspoons Kenya Dark Roast
3/4 cup Rodelle Gourmet Baking Cocoa
2 cups sugar
1/2 cup milk
1/2 cup whipping cream
In the top of of a double boiler, over simmering water, add butter, chocolate and coffee. Stir frequently until melted and combined.
Add cocoa to butter mixture and whisk until combined.
Stir in sugar in 1/2 cup increments. Stirring occasionally, cook for 20 minutes.
Stir in milk and whipping cream until completely combined. Continue cooking and stirring occasionally until sugar is completely dissolved and sauce is smooth.
Southern Coffee Gravy
Red Eye Gravy:
4 ounces bacon
1 pound ham steak, cut into 2 oz. slices
1/2 white onion, chopped
2 tablespoons all-purpose flour
1/2 cup French Roast
1 cup chicken stock
1/4 cup cream
Pinch of sugar, salt, and pepper
Dash of hot sauce
Fresh chives, garnish
Add bacon to a pan and render 2 tablespoons of fat.
Add the onions until browned the whisk in the flour for a minute.
Stir the coffee into your chicken stock then slowly add into the onion and fat mixture.
Slowly stir in the cream and season with salt, pepper, sugar, and dash of hot sauce.
2 cups prepared Bella Finca Coffee
1 cup molasses
1/3 cup balsamic vinegar
2 tablespoons Dijon mustard
4 garlic cloves minced
1 1/2 teaspoons salt
1 teaspoon dried thyme
1/2 teaspoon black pepper
Mix all ingredients in a large mixing bowl. Cover and refrigerate until ready to use, up to a few days.
To use, place meat (about 2-4 pounds of pork or beef) in a resealable bag, cover with marinade, seal bag, and place in refrigerator. Marinate a few hours or depending on the type of meat marinate overnight. Drain marinade from bag into a small saucepan, pat meat dry, and cook meat as desired.
Place saucepan with marinade over high heat. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, until reduced, about 10-15 minutes. Serve with meat.
Cold Brew Coffee Pie
1 (3.4 oz) box INSTANT vanilla pudding mix
¾ cup cold brew coffee (Henry’s Blend)
½ cup milk or cream
1 Tbsp pure coffee extract (or less if you want a less strong coffee flavor)
1 (8 oz) tub Cool Whip, thawed
1 prepared Oreo cookie crust
Whipped cream, for garnish
Dark chocolate-covered espresso beans, for garnish
In a large bowl, whisk together the instant pudding dry mix, the cold brew coffee, the milk and the coffee extract. Whisk until combined and slightly thickened, about 1 minute. Fold in the Cool Whip completely, making sure to get the bottom!
Pour the mixture into the prepared pie crust and smooth out the top. Freeze for at least 6 hours, or overnight.
Just before serving, pipe on whipped cream and garnish with dark chocolate-covered espresso beans. Cut into wedges and serve.
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