Beyond Brewing: 8 Coffee Recipes to Cook or Bake Today
The rich flavors of coffee aren’t only for your morning brew. Coffee grounds and espresso powders can give an old dish new life. As a rub for meat, it can create a crispy skin, or simply add depth to the dish. In sweets, the same notes that are craved in mocha lattes or other brewed beverages become a baked treat you’ll want to make again and again. Take these eight recipes and set a date with your new favorite ingredient: coffee.
1. Vanilla Espresso Almond Butter
Any coffee lover who hasn’t started making their own nut butters might find themselves rushing to the kitchen to get their food processors or blenders ready for the almond butter made by Kitchen Treaty.
- 2 cups unsalted almond butter (from 3 cups raw almonds – instructions here)
- 3 tablespoons brown sugar
- 1 tablespoon instant espresso granules
- 1 vanilla bean, seeds scraped and pod discarded
- 1/4 teaspoon kosher salt
Directions: Place almond butter to a medium bowl and add remaining ingredients. Stir well. Taste and add additional salt if desired. Keeps refrigerated in an airtight container for up to 2 weeks.
2. Coffee-Rubbed Cheeseburgers With Texas Barbecue Sauce
Don’t be weirded out by the coffee-cheeseburger combination. Reviewers — even non-coffee drinkers — of Bon Appétit‘s coffee rub call it their new go-to for steaks and burgers. You can follow another recipe for the sauce, or buy your preferred brand to save time.
- 1 tablespoon freshly ground coffee
- 2 teaspoons (packed) golden brown sugar
- 2 teaspoons freshly ground black pepper
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 1/2 teaspoon fine sea salt
- 8 slices applewood-smoked bacon
- 1 pound ground chuck (preferably grass-fed)
- 1 pound ground sirloin (preferably grass-fed)
- 8 slices smoked provolone, smoked caciocavallo, or smoked Gouda cheese (about 8 ounces)
- 8 potato-bread hamburger buns
- 8 slices red onion
- 8 slices tomato
- Texas Barbecue Sauce
Directions: To make the coffee rub, mix all ingredients in small bowl. This can be done one week ahead of time, and stored in an airtight container at room temperature. For the burgers, cook bacon in large skillet until crisp. Transfer to paper towels to drain. Break in half. Gently mix chuck and sirloin in large bowl. Form meat into 8 patties, each 3 1/2 to 4 inches in diameter and 1/3 to 1/2 inch thick. Using your thumb, make slight indentation in center of each burger. (Burgers and bacon can be prepared 8 hours ahead.) Cover separately and chill.
Prepare barbecue (medium-high heat). Sprinkle 1 teaspoon coffee rub on top side of each burger. Place burgers, rub side down, on grill rack. 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.
3. Cafe Latte Greek Yogurt Pancakes
Double up on coffee at breakfast with J@Monkey‘s pancake recipe. Even the pancakes have two doses of coffee, using latte flavored Greek yogurt and espresso instant coffee.
- 5.3 ounces Cafe Latte Greek Yogurt (example: Stonyfield)
- 1 egg
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon espresso instant coffee
- 2 tablespoons Milk (to thin)
Directions: Preheat griddle or sauté pan. Combine the yogurt with your egg and mix well. Add flour and baking soda. You can make the pancakes from this step, but I like my pancakes thinner so I add milk one tablespoon at a time and mix well. Spoon a heaping tablespoon size onto the griddle (or pan) and use the back of the spoon to squish it as flat as possible. When the pancakes start to bubble and the side looks firm, flip the pancake.
4. Coffee Barbecue Sauce
Beef isn’t the only meat that can get the coffee treatment. Marinate your chicken or pork with this coffee barbecue sauce from Taste of Home, which makes about 4 1/2 cups.
- 1 medium onion, finely chopped
- 2 tablespoons olive oil
- 8 garlic cloves, minced
- 2 cups ketchup
- 1 cup cider vinegar
- 1 cup honey
- 1/2 cup reduced-sodium soy sauce
- 1/2 cup strong brewed coffee
- 2 teaspoons instant coffee granules
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Directions: In a large saucepan, sauté onion in oil until tender. Add garlic; cook 2 minutes longer. Stir in the remaining ingredients and bring to a boil. Reduce heat; simmer, uncovered, for 35-45 minutes or until desired consistency, stirring occasionally.
5. Double Espresso Brownies
Sugar for the Brain will have you gobbling up your espresso instead of drinking it with these brownies. They are definitely labor intensive, and if you’re short on time, you may want to make only the brownies or the buttercream — both of which have espresso.
- 1/2 cup (1 stick) unsalted butter, cut into cubes
- 3 ounces unsweetened chocolate, chopped
- 1 1/2 cup sugar
- 3 large eggs
- 2 teaspoons instant espresso powder
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 3/4 cup flour
- 1/4 cup Walnuts (optional)
- 2 ounces semi sweet chocolate chopped or chocolate chunks (optional)
- 5 large egg whites
- 1 1/4 cups sugar
- 1 1/2 cups unsalted butter, cut into cubes, room temperature
- 1/2 tablespoon pure vanilla extract
- 2 teaspoons espresso powder
- 2 teaspoons boiling water
- Pinch of salt
Directions: To make the brownies, preheat the oven to 325 degrees Fahrenheit. Butter and line a 8 × 8-inch baking tin with parchment paper, leaving a 1-inch overhang on the two longer sides. Melt the chocolate and butter in a heatproof bowl set over a saucepan of simmering water at low heat until the chocolate is melted. Remove from heat and whisk in sugar. Add the eggs, one at a time, stirring until smooth after each addition. Whisk in the espresso powder, vanilla, and salt. Sift flour over the chocolate mixture and stir gently to blend well. Add the walnuts and chopped chocolate.
Pour the batter into the prepared baking tin. Bake brownies until puffed and dry looking and until a cake tester inserted in the centre comes out with a few moist crumbs attached, about 30 to 35 minutes. Remove from oven and transfer to a wire rack. Cool completely in the tin. Using the paper overhang, carefully lift the brownies out of the pan. Cut in squares.
While the brownies are baking, make the buttercream. In a small bowl, mix the espresso powder with the boiling water. Reserve. Make sure there is no grease in the bowl and on the utensils you’ll be using for the buttercream. Add egg whites and sugar to a heatproof bowl (or bowl of standmixer) set over a saucepan of simmering water at low heat, whisking constantly until temperature reaches 160 degrees Fahrenheit. Whisk with a stand mixer until the meringue is thick and glossy and the bowl doesn’t feel warm to the touch. With mixer on low speed, add the butter a cube at a time. Mix until it has a silky texture. If it looks curdles, continue beating until smooth. You can’t overbeat the buttercream. Add vanilla, salt and espresso, beat until combined. Pipe or spoon a small amount of buttercream on top of each brownie square. Add shredded chocolate and a coffee bean if desired.
6. Mocha Java Latte Granola
Another way to get your coffee pick-me-up is with coffee granola, like Sally’s Baking Addiction did. You can use it to sweeten up yogurt or to add a little crunch to a homemade trail mix.
- 3 cups old fashioned rolled oats (not quick oats)
- 3/4 cup slivered almonds
- 2 tablespoons ground coffee (any flavor; if using dark roast, reduce to 1.5 Tbsp)
- 1/2 cup honey
- 2 tablespoons melted coconut oil
- 1/4 cup unsweetened cocoa powder
- 1/8 teaspoon salt
- 1/2 cup chocolate covered espresso beans or chocolate chips
Directions: Preheat oven to 350 degrees Fahrenheit. Line large cookie sheet with parchment paper or silicone baking mat. Set aside. In a large bowl, combine oats, almonds, and ground coffee. Stir to mix it all up. Set aside.
In a medium size bowl, melt the coconut oil and mix with the honey; stir until combined. Add the cocoa powder and mix until the mixture is wet and smooth. Add salt. Pour over oat mixture and stir until each oat is coated.
Spread over prepared baking pan and bake for 15 minutes. Remove from oven and stir to make sure no small oat pieces are burning. Bake for 10 more minutes and remove from oven.
While oats are warm, top with the chocolate covered espresso beans (or chocolate chips) and mix everything around as the chocolate melts to create large clusters. Pour in an airtight container and refrigerate until the chocolate sets, about 20 minutes. Store granola at room temperature for up to 3 weeks.
7. Espresso Nutella Rolls
Nutella on its own isn’t enough to elevate the cinnamon roll from kid’s classic to an indulgent adult treat, but Nutella and espresso are. Enjoy Pastry Affair‘s gooey, delicious recipe when you want something out of the ordinary.
- 1/2 cup milk, barely warmed
- 2 tablespoons butter, melted
- 1 1/2 teaspoons active dry yeast
- 2 teaspoons espresso powder
- 3 tablespoons granulated sugar
- 1 large egg
- 2 cups all-purpose flour
- 1/4 cup brown sugar, packed
- 1 teaspoon espresso powder
- 1/2 cup Nutella
Directions: For the dough, in a large mixing bowl (or bowl of a stand mixer), sprinkle the yeast over the barely warm milk and melted butter and allow to sit about 5-10 minutes until activated (looks frothy.) Mix in the espresso powder, sugar, and egg. Gradually add in the flour, mixing until the dough comes together. If the dough is too dry and will not come together, add small amounts of water until it does. Conversely, if the dough is too sticky, add flour until it becomes workable; however, do not add too much flour or the bread will become dense.
Turn out the dough on a lightly floured surface and knead the dough for 7-10 minutes, or until elastic. Alternatively, using the dough hook on a stand mixer, knead the dough for 7-10 minutes, or until elastic. Cover dough with plastic wrap or a kitchen towel and let rise until doubled in a warm place, about 2 hours.
For the filling, mix together the brown sugar and espresso powder in a small bowl. On a lightly floured surface, roll out the dough to 11 x 15-inch rectangle. Spread the dough evenly with the Nutella, leaving a half-inch border around the edges Sprinkle on the brown sugar mixture. From the longer end, roll the dough very tightly until it forms a log. Cut off the ends of the dough and cut the log into 1 1/2 inch segments.
Place the rolls into a 10-inch round pan. Cover and allow the dough to rise until it doubles in size, about 45 minutes to 1 hour. Alternatively, you can also make the rolls the night before and allow them to double in size in the refrigerator overnight. Preheat the oven to 375 degrees Fahrenheit. Bake for 15-20 minutes, or until the tops are golden. Serve hot.
8. Orzo, Arugula, and Butternut Squash Salad With a Maple-Balsamic Coffee Vinaigrette
A lighter offering is needed after such decadent cinnamon rolls, and Eats Well With Others has just that item: an orzo, arugula, and butternut squash salad dressed with a maple-balsamic coffee vinaigrette. It will serve four as a main, or between 4 and 6 as a side dish.
- 1 small (1.5 pound) butternut squash
- 4 ounces arugula
- 1 pound orzo
- 1 teaspoon coffee, very finely ground
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 2 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
Directions: Preheat the oven to 400 degrees Fahrenheit. Cut the butternut squash into 1-inch dice, removing all of the seeds and pulp. Place on a baking sheet, sprinkle with salt and pepper, and bake for 40 minutes or until fork-tender. Set a pot of salted water to boil. While it boils, mix together the vinaigrette by combining, in a bowl, the coffee through balsamic vinegar. When the water is boiled, pour orzo in and cook until al dente. Strain. Mix the arugula into the still-hot orzo. Mix in the butternut squash chunks. Finally, pour in the vinaigrette and stir to combine. Serve.