3 super-simple ways to cook with coffee
I just discovered this by accident, and now it’s my favourite thing to add to my, otherwise boring non-coffee flavoured food.
Put it in porridge or oatmeal. Just add a little less than your usual milk or water, and make up the difference with some lovely, freshly brewed black coffee.
This works really well with a nut-flavoured oatmeal, like Nature’s Path Maple Nut oatmeal.
In your pancakes. As above, just put in your coffee to make it caffeinated and amazing.
In a large bowl, mix 1.5 cups flour, 3.5 teaspoons baking powder, pinch of salt and 1 tablespoon of sugar. Make a well in the center and pour in the 1.25 cups of milky coffee, 1 egg and 3 tablespoons of melted butter; mix until smooth.
Heat a lightly oiled frying pan over medium heat. Pour the batter onto the pan, using approximately 1/4 cup for each pancake.
With muffins or anything baked. Replace the water with black coffee and boom! You’ve just made your bland baked goods, amazing!
- 2 cups white flour (keep 1/4 of the flour to add to the blueberries)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1 egg
- 1 cup creamy coffee
- 1/4 cup melted butter
- 1 cup blueberries
Preheat the oven to 375°F. Butter muffin or line pans. Mix the 1 3/4 cups of the flour, baking powder, salt, and sugar in a bowl. Then add the egg, milk, and butter, and start stirring enough to dampen the flour, but the batter should not be smooth. Add the remaining 1/4 cup of flour to the blueberries, mix around and add to the muffin mix. Spoon into the muffin pans, filling each cup about two-thirds full. Bake for about 20 to 25 minutes each.
Come to think of it, just put coffee in whatever. Just make it a good quality, freshly ground bean from an organic (where available) grower. I’m a big fan of Ethical Bean Coffee, Salt Spring Coffee, Kicking Horse, and Blenz, but experiment and see what works for your palette.