6 Of The Best Coffee Recipes

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Love your coffee? We’ve teamed up with London-based brand Percol Coffee to bring you six delectable coffee recipes. From brownies to burgers, it’s time to dig in to a caffeinated culinary treat.

1 Mocha Cheesecake Bars

Mocha Cheesecake bars

Makes 46


For the crust:
• 30 reduced-fat chocolate sandwich cookies (such as Oreos)
• ¼ c. bottled hot fudge topping

For the filling:
• 1 envelope unflavored gelatin
• ½ c. cold strong coffee
• 16 oz. cream cheese
• ¾ c. sugar
• 1 c. full-fat sour cream
• 1 bar bittersweet chocolate
• Chocolate coffee beans, for garnish

1 You’ll need a 13 x 9-in. baking pan lined with nonstick foil to extend about 2 in. above narrow ends of pan.
2 Pulse cookies in food processor until fine crumbs. Add fudge topping to crumbs; pulse to moisten. Press firmly in prepared pan. Freeze while proceeding.
3 Sprinkle gelatin over coffee in a small saucepan; let stand 2 minutes. Stir over low heat until steaming and granules dissolve. Remove from heat.
4 Beat cream cheese and sugar in a large bowl with mixer on high speed until smooth. On low speed, beat in sour cream, the coffee mixture and chocolate until blended. Pour into crust, cover and refrigerate 4 hours or until firm.
5 Lift foil by ends onto cutting board. Cut crosswise into 8 strips, then each strip into 6 bars. Add coffee beans to top.

Recipe initially published on WomansDay.com.

2 Short Ribs Braised In Coffee Ancho Chile Sauce

Short Ribs Braised in Coffee Ancho Chile SauceIngredients 
• 4 dried ancho chiles, stemmed, seeded, and ribs discarded
• 2 cups boiling-hot water
• 1 medium onion, quartered
• 3 garlic cloves, coarsely chopped
• 2 tablespoons finely chopped canned chipotle chiles in adobo plus 2 teaspoons adobo sauce
• 2 tablespoons pure maple syrup
• 1 tablespoon fresh lime juice
• 3 teaspoons salt
• 6 lb beef short ribs or flanken
• 1 teaspoon black pepper
• 1 tablespoon vegetable oil
• 1/2 cup brewed coffee

1 Preheat oven to 350°F.
2 Soak ancho chiles in boiling-hot water until softened, about 20 minutes, then drain in a colander set over a bowl. Taste soaking liquid: It will be a little bitter, but if unpleasantly so, discard it; otherwise, reserve for braising.
3 Transfer ancho chiles to a blender and purée with onion, garlic, chipotles with sauce, maple syrup, lime juice, and 1 teaspoon salt.
4 Pat ribs dry and sprinkle with pepper and remaining 2 teaspoons salt. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown ribs in 3 batches, turning occasionally, about 5 minutes per batch.
5 Transfer as browned to a roasting pan just large enough to hold ribs in 1 layer.
6 Carefully add chile purée to fat remaining in skillet (use caution, since it will splatter and steam) and cook over moderately low heat, stirring frequently, 5 minutes.
7 Add reserved chile soaking liquid (or 1 1/2 cups water) and coffee and bring to a boil, then pour over ribs (liquid should come about halfway up sides of meat).
8 Cover roasting pan tightly with foil and braise ribs in middle of oven until very tender, 3 to 3 1/2 hours. Skim fat from pan juices and serve with ribs.

Recipe initially published on Epicurious.com

3 Affogato Mocha

Affogato MochaIngredients
• 1 pint chocolate ice cream
8 tablespoons finely chopped bittersweet (not unsweetened) or semisweet chocolate
• 8 tablespoons hot freshly brewed espresso coffee
• 8 tablespoons dark rum

1 Divide ice cream among 4 dessert bowls or coffee cups.
2 Spoon 2 tablespoons each of chocolate, espresso, and rum over ice cream and serve immediately.

Recipe initially published on Epicurious.com

4 Caramel Pudding and Coffee

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• 1 litre milk
• 2 teaspoons instant coffee
• 60 grams corn starch
• 100 grams sugar
• 2 tablespoons water

For the caramel, heat sugar and water in a heavy saucepan over medium heat. Continuously shake saucepan until sugar is melted and golden.
Set aside some caramel for garnish.
3 Heat 900 ml (approximately 30 ounces) milk and instant coffee in a pan and bring to a boil. Whisk milk mixture into caramel a little at a time.
In a small container, whisk remaining 100 ml cold milk (approximately 3 ounces) and cornstarch.
Stir cornstarch mixture into caramel mixture.
6 Heat for about 3 minutes until thickened, stirring constantly with a wire whisk.
Rinse ramekins (or 1 large dish) in cold water.
Pour caramel mixture into desired serving container or containers.
Cool and refrigerate until set.
10 Decorate with caramel in different shapes, as desired.
11 Use spoons to pour caramel on parchment paper, creating decorative shapes.
12 After cooling, caramel detaches easily from parchment paper.

Recipe initially published on Epicurious.com

5 Coffee Brownies With Pecans

Coffee Brownies with Pecans

• Nonstick vegetable oil spray
• 2 cups sugar
• 15 tablespoons (2 sticks minus 1 tablespoon) unsalted butter
• 3/4 cup unsweetened cocoa powder
• 3 tablespoons finely ground coffee beans
• 1/2 teaspoon salt
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/4 cups all purpose flour
• 3/4 cup pecan pieces
• 1 cup bittersweet or semisweet chocolate chips (6 ounces)
• 6 tablespoons freshly brewed coffee
• 30 thin strips crystallized ginger

1 Preheat oven to 350°F. Spray 13x9x2-inch metal pan with nonstick spray. Combine sugar, butter, cocoa, ground coffee, and salt in large metal bowl.
2 Place bowl over saucepan of simmering water and whisk until butter melts and ingredients are blended (texture will be grainy).
3 Remove bowl from over water; cool mixture to lukewarm if necessary. Whisk in eggs and vanilla. Sift flour over and fold in. Mix in pecans.
4 Spread batter in prepared pan. Bake brownies until tester inserted into center comes out clean, about 25 minutes. Cool brownies in pan.
5 Place chocolate chips in small bowl. Bring brewed coffee to simmer in small saucepan; pour over chips and stir until melted and smooth. Let ganache stand until cool and beginning to thicken, about 1 hour; spread evenly over brownies. (Can be made 1 day ahead.
6 Cover; let stand at room temperature.) Cut brownies into 15 squares. Top each with 2 ginger strips.

Recipe initially published on Epicurious.com

6 Coffee-Rubbed Cheeseburgers with Texas Barbecue Sauce

Coffee Rubbed Cheeseburgers with Texas BBQ Sauce

For the coffee rub:
• 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

For the burgers:
• 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

For the toppings:
• 8 slices red onion
• 8 slices tomato

For the coffee rub:
Mix all ingredients in small bowl. Can be made 1 week ahead. Store airtight at room temperature.

For the burgers:
1 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 thumb, make slight indentation in center of each burger.
2 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.
3 Place 2 bacon slice halves atop each burger. Cook 3 minutes.
4 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.
5 Cover with bun tops and serve, passing additional sauce alongside.

Recipe initially published on Epicurious.com

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