Coffee Recipes to get you through every meal!
If you’re like us, you’re coffee obsessed! So, if you need an excuse to incorporate coffee in your recipes, we salute you and are happy to provide some delicious coffee-inspired recipes for you to try. Just make sure you send us an invitation to join you in tasting each and every one!
BBQ COFFEE DRY RUB (For Grilling)
- ¼ cup finely ground coffee
- ¼ cup brown sugar
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 1 tablespoon black pepper
- 2 tablespoons salt
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon cocoa powder
- ½ tablespoon cayenne ~ or more
Combine all ingredients in a bowl. Whisk together until well blended.
Rub 1 tablespoon per pound on your meat. Allow to set in the refrigerator for several hour. Pour any remaining rub into an air tight jar. It will remain fresh about 6 months.
(Recipe from IntentionalHospitality.com)
COFFEE BARBECUE SAUCE
- 1/4 cup vegetable oil
- 1/2 onion, chopped
- 1/2 cup chopped garlic
- 1/4 cup chopped cilantro
- 1 serrano or other small green chili
- 1 teaspoon cumin, ground
- 1 teaspoon chili powder
- 1 teaspoon red pepper flakes
- 1 lemon, zested and juiced
- 3/4 cup Law’s coffee beans
- 1/4 cup dark brown sugar
- 3/4 cup red wine vinegar
- 1 cup ketchup
- 2 tablespoons kosher salt
- 2 tablespoons freshly ground pepper
- 2 cups tomato paste
Heat oil in a saucepan. Add vegetable oil, onion, garlic, cilantro, chile, cumin, chile powder, red pepper flakes, lemon zest, and coffee beans and cook for 2 minutes.
Add the dark brown sugar, red wine vinegar, lemon juice, and ketchup to pan. Cook mixture stirring occasionally, until liquid is reduced by half. Add the salt, pepper, and tomato paste to the mixture. Cover and simmer for 2 to 3 hours, occasionally stirring. Strain and adjust seasonings.
(Recipe from David Burke, Park Avenue Café)
FLANK STEAK WITH COFFEE-PEPPERCORN MARINADE
Coffee has a remarkable affinity with beef. Here, it is complemented by balsamic vinegar, garlic and crushed peppercorns.
3 tablespoons strong brewed Law Coffee *
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 teaspoon whole black peppercorns, crushed
- 1/2 teaspoon salt
- 1 pound flank steak, trimmed of fat
Whisk coffee, vinegar, oil, sugar, garlic, peppercorns and salt in a glass dish large enough for meat to lie flat. Add steak and turn to coat. Cover and refrigerate for at least 1 hour or up to 8 hours. Heat grill to high.
Remove steak from marinade (discard marinade). Lightly oil grill rack (see Tip). Place steak on grill and cook for 4 to 5 minutes per side for medium-rare. Transfer steak to a cutting board and let rest for 5 minutes. Slice thinly across the grain and serve.
To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. Do not use cooking spray on a hot grill.
* Try Law’s Dark Roast for a more intense coffee flavor
(Recipe from EatingWell.com)
OLD-FASHIONED POT ROAST IN COFFEE GRAVY
Believe it or not, coffee makes an incredibly rich and beefy gravy for this pot roast. The roast is slow-cooked in the oven until fork tender. Serve with hot, buttered noodles or traditional mashed potatoes.
Prep Time: 20 minutes
Cook Time: 3 hours, 30 minutes
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 (4 to 5-1/2 pounds) beef chuck roast, trimmed of excess fat
- 1/4 cup vegetable oil
- 1 large onion, coarsely chopped
- 4 bay leaves
- 1 teaspoon dried thyme
- 2 cups water
- 2 cups freshly brewed Law Coffee
- 1 tablespoon instant flour
- 2 tablespoons butter, chilled
- 1/4 cup whiskey (optional)
- Salt and freshly ground pepper, to taste
Preheat oven to 325 F.
On a large plate or platter, stir together flour, salt, and pepper. Dust the beef roast with the seasoned flour, discarding any excess. Heat the oil in a large, heavy ovenproof skillet over medium heat until hot. Add the roast and brown on all sides, about 5 minutes a side. Remove the roast from the skillet and set aside.
Add onions to the drippings in the skillet and saute over medium heat until they are softened. Return the roast to the skillet; add bay leaves, thyme, water and coffee. Bring to a simmer, stirring and turning to combine the seasonings with the roast. Cover and place the skillet in the oven. Bake for 3 to 3-1/2 hours or until fork tender. Remove the roast from the skillet, discard any bones or gristle and set aside, loosely covered with aluminum foil.
To prepare the gravy, place the skillet over medium heat, skim off any excess fat and add water, if necessary, to equal about 2-1/2 cups liquid. Sprinkle the instant flour over the gravy in the skillet and cook about 5 minutes, stirring until smooth and thickened. Stir in the butter and whiskey, if desired, and season with salt and pepper. Return the roast to the skillet to warm in the gravy, then serve.
Serve with plenty of hot, buttered wide egg noodles.
Yield: 6 to 8 servings
(Recipe from The Great Coffee Book by Timothy J. Castle and Joan Nielsen)
COFFEE ICE CREAM
- 2 cups heavy cream
- 2 cups whole milk
- 3/4 cup granulated sugar
- 2 tablespoons instant coffee granules
- 6 egg yolks
- Chocolate curls, for garnish
- Ice cream maker
Combine the cream, milk, sugar, and coffee in a medium, heavy saucepan. Bring to a gentle boil over medium heat. Remove from the heat.
Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F. on an instant-read thermometer, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 2 hours.
Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer’s instructions. After the ice cream is made, transfer to an airtight container. Cover tightly and freeze until ready to serve. Garnish with chocolate curls.
(Recipe by Emeril Lagasse)
- Ladyfinger cookies (36)
- 1/4 cup granulated sugar
- 3 cups Brewed Law Coffee Espresso
- 1 lb. Mascarpone cheese
- 1 cup heavy cream
- 3 tsp. unsweetened cocoa
- 1/4 cup brandy, rum or Kahlua
- Whipped cream for garnish
In a large mixing bowl, blend mascarpone with sugar, liquor and 1 tbsp. espresso. Beat heavy cream until stiff peaks form and fold into mascarpone mixture. In a 9 x 9 glass Pyrex dish, layer Ladyfingers on bottom. Brush with espresso, but do not saturate. Evenly spread a layer of mascarpone mixture and sprinkle with half of the cocoa, and then repeat steps to create another layer. Cover and refrigerate overnight. Pipe whipped cream decoratively over the top.