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Category: Recipes

Recipes inspired by travel and coffee!

  • Cinnamon Coffee Cake: Embracing Kaffee & Kuchen

    There’s nothing quite like the fragrance of cinnamon as it wafts through the air and fills your home.  This cinnamon coffee cake recipe with streusel topping will make your house smell great, and it tastes great too! The coffee cake tradition is tied to Kaffee und Kuchen. A tradition practiced in Germany, Vienna, and parts of Switzerland. 

    My first experience hearing of Kaffee und Kuchen (coffee and cake) was during my first trip to Germany back in 2018. I was blown away by the beautiful cakes and baked goods I discovered during my travels around Europe.  The German bakeries had me drooling and wanting to sample every last cake.  I gave it my best shot, but alas, I will need to return to finish this lofty goal.

    What is Kaffee und Kuchen?

    Essentially, it’s a pause button for your afternoon. It’s a coffee and cake break usually taken during the afternoon hours 2-4 p.m. A time when friends, family, and co-workers gather together for coffee and cake and community. I love this! Not only do I enjoy something sweet with my coffee, but I love the idea of taking time to connect.

    Our world has become so busy and full of hurried distractions. Perhaps, if we were to slow down and make a habit of connecting over a cup of coffee and a slice of coffee cake, we’d be just a bit happier. Maybe, a little less stressed. Perhaps, we’d focus on what we have, our blessings, our friendships, and our family.  I don’t know, but let’s give it a shot!

    Bake Ahead Cinnamon Coffee Cake

    I think I established that I love all things coffee, and I love something sweet with my coffee. Be it pancakes, coffee cake (actual cake with coffee in it), or leftover Thanksgiving pie. Coffee and desserts give that perfect balance of bitter and sweet. I have some go-to coffee cake recipes, this cinnamon coffee cake recipe is one of them, and I also love my cranberry coffee cake and a rhubarb crisp in the summer.  I did not know it, but I was born for this Kaffee & Kuchen concept! I just didn’t realize there was a term for it.

    This cinnamon coffee cake recipe is so easy to make, and it makes your house smell incredible! Between prep and baking, you’ll have this cinnamon coffee cake made in less than 1-hour. As a bonus, I think this tastes best after it’s completely cooled, meaning you can bake it the night before, and it will taste even better the next morning.  No muss, no fuss, bake ahead cinnamon coffee cake.

    Tips for Making this Cinnamon Coffee Cake Recipe

    1. When you mix the wet and dry ingredients, try not to overmix. I like to turn and fold the mixture to grab the flour off the bottom of the bowl. Stir the flour and wet ingredients together until combined, and you no longer see powdered flour.
    2. Mix the brown sugar, flour, and cinnamon for the topping first, eliminating any brown sugar lumps before adding in the melted butter.
    3. And as I mentioned above, I think baking the cinnamon coffee cake ahead of time and serving it cold tastes the best, and the texture is best this way too. Plus, it makes for easy prep the night before. You can even microwave a slice for 10 seconds if you want it slightly warm (this is my hubby’s preference).
    4. Serve with coffee, and enjoy!

    Cinnamon Coffee Cake Recipe

    cinnamon coffee cake

    Additional Articles You Might Enjoy

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  • RISE Brewing: 8 Delicious Recipes With Oat Milk & Coffee

    Until recently, I’d never heard of oat milk, much less tried it. So when RISE Brewing reached out to ask if I’d like to sample some of their product, my curiosity was piqued.  I occasionally use almond milk, and I really like oatmeal, so the idea of oat milk sounded promising. Once I received the oat milk, I began experimenting with various culinary creations to develop some recipes with oat milk that I would enjoy using in the future. 

    Since I love coffee, it seemed a natural place to start. These 8 recipes with coffee and oat milk are a combination of favorites my hubby and I liked using RISE Brewing oat milk. 

    Who is RISE Brewing Co

    RISE Brewing was created in 2014 with humble beginnings brewing nitro cold brew in a garage. They have since grown and now offer quality nitro cold brew coffee in a can that can be shipped anywhere in the USA.  They are USDA-certified organic and strive to use only the best ingredients in all of their products.  Visit their website to learn more about the company and their products. 

    Benefits of Oat Milk

    Since starting, RISE Brewing branched out into producing oat milk as well as cold brew coffee.  Their oat milk is organic (non-GMO), gluten-free, and vegan (dairy-free).  RISE Brewing oat milk is a great option for someone with celiac disease or gluten intolerance. It’s also great for people with nut allergies as it is a nut-free milk substitute.* 

    Oat milk is an excellent option for anyone suffering from lactose intolerance. In the past I’ve used almond milk, but unlike milk it has a watery consistency. That is not the case with oat milk! I was impressed with the creaminess of oat milk and its milk-like texture. 

    *Please note they do mention that although RISE Brewing uses only gluten-free oats to make their oat milk, there is a chance the factory they use also processes nuts or gluten products.

    8 Delicious Recipes With Oat Milk & Coffee

    Here are 8 easy and delicious recipes using oat milk and coffee to jazz up your mornings (or evenings) and provide a stepping stone to all things oat milk. Make sure to check out the additional recipes with oat milk at the bottom of the post to learn even more ways for using oat milk in your day-to-day recipes and savory dishes. 

    Feel free to jump ahead to any of the recipes in this article.

    1. Vanilla Oat Milk Cold Brew
    2. Cinnamon-Vanilla Latte
    3. Coffee Chia Pudding with Oat Milk
    4. Mocha Pudding
    5. Brown Sugar & Oat Milk Iced Coffee
    6. Coffee Banana Oat Milk Smoothie
    7. Oat Milk Chai Tea Latte
    8. Coffee & Cream Bundt Cake

    Plus: Additional Recipes & Ways to Use Oat Milk

    1) Vanilla Oat Milk Cold Brew

    RISE Brewing started as a cold brew company.  In addition to trying their oat milk, I also had the opportunity to sample their Original Black Nitro Cold Brew. I was surprised at the frothiness they could achieve from a canned nitro cold brew. Normally, I add half-n-half to my cold brew at home, but since I had oat milk, I used that instead.  It was great! My hubby really likes using the RISE Brewing oat milk in his morning coffee too.  It gives the cold brew an oaty flavor that seems sweet to me even without using any additional sweetener in my cold brew.

    Vanilla Oat Milk Cold Brew

    • 8 oz cold brew
    • ¼ cup oat milk
    • 2 pumps vanilla syrup (or 1 tsp vanilla extract)

    Instructions:

    Fill a glass with 2 cups of ice. Pour cold brew over the ice, then add oat milk and vanilla syrup. Stir and enjoy!

    Vanilla Oat Milk Cold Brew

    Creamy oat milk cold brew.
    Print Recipe
    Prep Time 2 minutes
    Total Time 2 minutes
    Servings: 1 serving
    Course: Drinks
    Ingredients Method

    Ingredients
      

    • 8 oz cold brew
    • ¼ cup oat milk
    • 2 pumps vanilla syrup
    • 2 cups ice

    Method
     

    1. Fill a glass with 2 cups of ice. Pour cold brew over the ice, then add oat milk and vanilla syrup. Stir and enjoy!

    2) Cinnamon-Vanilla Latte

    My hubby was the first to try frothing oat milk.  I stood silent by (okay, not too silently) and waited skeptically for his oat milk to froth.  Since almond milk was my only experience with milk substitutes and it does not froth well, I had very low expectations for this oat milk recipe. However, hubby was triumphant, and I was left pleasantly surprised to discover how frothy the oat milk got!

    If you want a great starting place for a recipe for oat milk, then look no further than your favorite latte recipe.  I personally prefer something simple, and create my own version of a faux latte like this:

    Faux Cinnamon-Vanilla Oat Milk Latte

    • 4 oz dark strongly brewed hot coffee
    • ½ cup frothed oat milk
    • 2 pumps vanilla syrup
    • dash of cinnamon
    Instructions:
    Brew 4 ounces of strong coffee and add to a mug. Add in the vanilla syrup now or mix in with the frothed milk. Then top with foamy oat milk and sprinkle with a dash of cinnamon.
     

    I use a milk frother similar to this one and either brew a strong shot of coffee using my Aeropress to make a faux espresso, or if I’m in a hurry, I’ll brew 4 ounces using a dark roast k-cup in my Keurig k-cup machine.

    Cinnamon-Vanilla Oat Milk Latte

    Faux Cinnamon-Vanilla Oat Milk Latte
    Print Recipe
    Prep Time 5 minutes
    Total Time 5 minutes
    Servings: 1 serving
    Ingredients Method

    Ingredients
      

    • 4 oz dark strong brewed coffee
    • ½ cup frothed oat milk
    • 2 pumps vanilla syrup
    • dash cinnamon

    Method
     

    1. Brew 4 ounces of strong coffee and add to a mug. Add in the vanilla syrup now or mix in with the frothed milk. Then top with foamy oat milk and sprinkle with a dash of cinnamon.

    3) Coffee Chia Pudding with Oat Milk

    This recipe with oat milk also uses cold brew, making it a great way to get a little extra coffee kick later in the day.  It’s a healthy coffee treat you can eat guilt-free! Okay, mostly guilt-free.  Chia seeds are packed with nutrients. According to this article, some of their benefits are improved digestive health, blood levels of heart-healthy omega-3s, and possibly lowering risk factors for heart disease and diabetes. I like to toss a little in with my smoothies or make chia pudding like the recipe below.

    Coffee Chia Pudding with Oat Milk

    • ½ cup cold brew
    • ½ cup oat milk
    • ¼ cup chia seeds
    • 1 tsp honey or sweetener (optional)
    • 1/2 tsp cinnamon (optional)
    • banana slices for topping (optional)

    Instructions:

    Add all the ingredients except bananas to a jar or small bowl, stir and put a lid on your container. Place in the fridge overnight. You will want to stir one more time before eating for the “pudding” to thicken. The chia seeds settle and need this final stirring to fully thicken the oat milk. Since I make mine before going to bed, I take it out the next morning, stir and then place it back in the fridge for another hour. I then slice up a banana, place some on top and enjoy!

    Coffee Chia Pudding with Oat Milk

    Easy coffee-flavored chia pudding.
    Print Recipe
    Prep Time 5 minutes
    Resting Time 8 hours
    Total Time 8 hours 5 minutes
    Servings: 2 servings
    Course: Breakfast, Dessert
    Ingredients Method Notes

    Ingredients
      

    • 1/2 cup black cold brew
    • 1/2 cup oat milk
    • 1/4 cup chia seeds
    • 1 tsp honey or sweetener
    • 1/2 tsp cinnamon (optional)
    • 1 banana (slices for topping)

    Method
     

    1. Add all the ingredients except bananas to a jar or small bowl, stir and put a lid on your container. Place in the fridge overnight.
    2. Stir one more time before eating for the "pudding" to thicken. The chia seeds settle and need this final stirring to fully thicken the oat milk.
    3. Slice up a banana, place some on top and enjoy!

    Notes

    Since I make my chia pudding before going to bed, I take it out the next morning, stir and then place it back in the fridge for another hour. I then slice up a banana, place some on top and eat!

    4) Mocha Pudding

    This creamy pudding combines coffee and chocolate for a decadent treat! Try it with a little whipped topping or dip a banana in it for a yummy chocolate banana combo. If you want a more kid-friendly version, you can leave out the instant espresso and make a regular chocolate pudding.

    Mocha Pudding

    • ⅓ cup sugar
    • ⅓ cup cocoa powder
    • 2 tbsp cornstarch
    • 2 cups oat milk
    • 2-3 oz bittersweet chocolate chopped
    • dash of sea salt
    • 1 tbsp instant espresso
    • 1 tsp vanilla extract
    • cinnamon (for topping) (optional)
    • whipped topping (optional)

    Instructions:

    In a 2-quart saucepan, whisk together the sugar, cocoa, cornstarch, and salt. Slowly whisk in the 2 cups oat milk until smooth and combined. Stir the mixture constantly over medium-low heat.  Continue stirring until it begins to bubble and thicken. The pudding should coat the back of the spoon (about 10-15 minutes). Add the chopped bittersweet chocolate and stir it into the pudding until fully combined, and the pudding is thick and smooth (about 1 minute). 

    Remove from heat and stir in the vanilla and instant espresso until the espresso is fully dissolved. Spoon into a bowl, cover, and chill for about 3 hours before eating.  (You can eat warm too if preferred, but it will thicken as it cools.)  Top with cool whip and a dash of cinnamon, and enjoy!

    For an additional chocolate punch, you may want to consider trying their new chocolate oat milk!

    Mocha Pudding

    Rich pudding with chocolate and coffee.
    Print Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Cooling Time 3 hours
    Total Time 3 hours 20 minutes
    Servings: 6 servings
    Course: Dessert
    Cuisine: American
    Ingredients Method

    Ingredients
      

    • ⅓ cup sugar
    • ⅓ cup cocoa powder
    • 2 tbsp corn starch
    • 2 cups oat milk
    • 2-3 oz bittersweet chocolate (finely chopped)
    • dash sea salt
    • 1 tbsp instant espresso
    • 1 tsp vanilla extract
    • cinnamon (for dusting on top) (optional)
    • whipped topping (optional)

    Method
     

    1. In a 2-quart saucepan, whisk together the sugar, cocoa, cornstarch, and salt.
    2. Slowly whisk in the 2 cups oat milk until smooth and combined. Stir the mixture constantly over medium-low heat.  Continue stirring until it begins to bubble and thicken. The pudding should coat the back of the spoon (about 10-15 minutes).
    3. Add the chopped bittersweet chocolate and stir it into the pudding until fully combined, and the pudding is thick and smooth (about 1 minute). 
    4. Remove from heat and stir in the vanilla and instant espresso until the espresso is fully dissolved. Spoon into a bowl, cover, and chill for about 3 hours before eating.  (You can eat warm too if preferred, but it will thicken as it cools.)  Top with cool whip and a dash of cinnamon, and enjoy!

    5) Brown Sugar & Oat Milk Iced Coffee

    During this initial period that I was sampling RISE Brewing oat milk and trying recipes with oat milk, my hubby tells me Starbucks released a new drink using brown sugar and oat milk. He thinks “we” should try making one at home.  So, of course, since his “we” really meant “me,” I am tasked with trying to create a similar drink even though I’ve never even tried the original.  Ha! Well, that’s what I get for playing the role of oat milk recipe scientist. So here is what I came up with, we like it but have no idea whether it even remotely resembles the latest Starbucks creation.

    Brown Sugar & Oat Milk Iced Coffee

    • 1/4 cup brown sugar
    • 1 tsp vanilla extract
    • 3 tbsp water
    • 1/2 tsp cinnamon
    • 1/4 cup oat milk
    • 4 oz dark strong brewed coffee or double espresso shot
    • 2 cups ice

    Instructions:
    Heat the brown sugar, vanilla extract, and 3 tablespoons of water in a microwaveable bowl for 1 minute, stirring at 30 seconds and then again after 1 minute.

    Brew 4 ounces of dark strong coffee, pour over 2 cups ice, then top with brown sugar syrup and 1/4 cup oat milk. Shake until well mixed. Enjoy!

    Brown Sugar & Oat Milk Iced Coffee

    A sweet refreshing iced coffee.
    Print Recipe
    Prep Time 5 minutes
    Total Time 5 minutes
    Servings: 1
    Course: Drinks
    Cuisine: American
    Ingredients Method

    Ingredients
      

    • ¼ cup brown sugar
    • 1 tsp vanilla extract
    • 3 tbsp water
    • ½ tsp cinnamon
    • ¼ cup oat milk
    • 4 oz strong brewed coffee (or 2 shots espresso)
    • 2 cups ice

    Method
     

    1. Heat the brown sugar, vanilla extract, and 3 tablespoons of water in a microwaveable bowl for 1 minute, stirring at 30 seconds and then again after 1 minute.
    2. Brew 4 ounces of dark strong coffee, pour over 2 cups ice, then top with brown sugar syrup and 1/4 cup oat milk. Stir until mixed. Enjoy!

    6) Coffee Banana Oat Milk Smoothie

    This breakfast smoothie has it all in one glass! You’ve got your grain, fruit, coffee, milk, and protein all in a handy-to-go smoothie.  It is so easy to make too!

    Coffee Banana Oat Milk Smoothie

    • 1/2 cup cold brew or chilled strong coffee
    • 1/2 cup oat milk (refrigerated)
    • 1 frozen banana
    • 1/4 cup quick oats
    • 1/4 tsp almond extract
    • 2 TB protein powder (optional)

    Instructions:

    Blend all the ingredients, pour into a cup, and enjoy!

    TIP: Make sure to put your oat milk in the fridge.  I found this helped enhance the flavor of the oat milk and gave me more of the “milk” feeling I like.

    Coffee Banana Oat Milk Smoothie

    A unique breakfast smoothie made with coffee.
    Print Recipe
    Prep Time 5 minutes
    Total Time 5 minutes
    Servings: 1 serving
    Course: Breakfast
    Ingredients Method

    Ingredients
      

    • ½ cup cold brew (or strong brewed coffee chilled)
    • ½ cup oat milk (chilled)
    • 1 frozen banana
    • ¼ cup quick oats
    • ¼ tsp almond extract
    • 2 tbsp protein powder (optional)

    Method
     

    1. Blend all the ingredients, pour into a cup, and enjoy!

    7) Oat Milk Chai Tea Latte

    I have a nephew who won’t drink coffee, but he recently discovered he loves chai tea lattes. Now he has something to order when his friends want to go to the café.  Perhaps you’re like him, or you’re like me and enjoy both tea and coffee. Either way, here’s an easy chai tea latte recipe with oat milk.

    Oat Milk Chai Tea Latte

    • 1-2 bags of strong black tea (I like to use Assam tea.)
    • 1 tsp chai spices (see below)
    • 1 cup oat milk
    • brown sugar, maple syrup, or 2 pumps of vanilla syrup (optional sweeteners)
    Instructions:
    In a small saucepan, whisk together the oat milk and spices, add the tea bag, and heat over medium heat until boiling, remove from heat, and steep for 2 minutes. Remove the tea bag and pour into a mug and enjoy! Add in any optional sweeteners such as brown sugar, vanilla syrup, or maple syrup. (Pour your chai tea mixture through a fine mesh strainer or coffee filter after heating to filter out the spices, otherwise they settle in the bottom of your cup.)

    Microwave instructions: Add oat milk and spices to a microwaveable container, whisk, then add the tea bag (only the kind with no metal staple), and microwave for 1.5-2 minutes until boiling. Watch carefully, so it doesn’t boil over. Steep for 2 minutes. Remove the tea bag and stir (be careful as the microwave container might be hot to the touch).  Add in any optional sweeteners such as brown sugar, vanilla syrup, or maple syrup. (Feel free to strain the mixture before drinking to remove the sediment from the spices.)

    Chai Spices Mixture

    Mix: 3 TB cinnamon, 2 TB ground ginger, 1/2 TB cardamom, 1/2 tsp ground nutmeg, 1/2 tsp ground cloves, 1/4 tsp ground black pepper—Reserve extra for future use.

    Oat Milk Chai Tea Latte

    Creamy chai tea latte.
    Print Recipe
    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Servings: 1 serving
    Course: Drinks
    Ingredients Method

    Ingredients
      

    • 1-2 black tea bags
    • 1 tsp chai spices (see recipe below)
    • 1 cup oat milk
    • 1 tbsp brown sugar/maple syrup/sweetener of choice
    Chai Spices
    • 3 tbsp cinnamon
    • 2 tbsp ground ginger
    • ½ tbsp cardamom
    • ½ tsp ground nutmeg
    • ½ tsp ground cloves
    • ¼ tsp ground black pepper

    Method
     

    Stovetop Instructions
    1. In a small saucepan, whisk together the oat milk and spices, add the tea bag, and heat over medium heat until boiling, remove from heat, and steep for 2 minutes. Remove the tea bag and pour into a mug and enjoy! Add in any optional sweeteners such as brown sugar, vanilla syrup, or maple syrup. (Pour your chai tea mixture through a fine mesh strainer or coffee filter after heating to filter out the spices, otherwise they settle in the bottom of your cup.)
    Microwave Instructions
    1. Add oat milk and spices to a microwaveable container, whisk, then add the tea bag (only the kind with no metal staple), and microwave for 1.5-2 minutes until boiling. Watch carefully, so it doesn't boil over. Steep for 2 minutes. Remove the tea bag and stir (be careful as the microwave container might be hot to the touch).  Add in any optional sweeteners such as brown sugar, vanilla syrup, or maple syrup. (Feel free to strain the mixture before drinking to remove the sediment from the spices.)
    Chai Spices
    1. Whisk together the chai spices with a fork or small whisk, reserve the extra for future use.

    8) Coffee & Cream Bundt Cake

    This Bundt cake looks pretty and tastes good too! It uses strong coffee mixed with oat milk (for the “cream”) to create a fluffy coffee-flavored dessert.  I made it using coffee icing, but if you prefer a glaze, I also included that option in the recipe notes.

    Oatmilk Coffee & Cream Bundt Cake

    A coffee flavored bundt cake with oat milk.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 45 minutes
    Total Time 55 minutes
    Servings: 14 servings
    Course: Dessert
    Cuisine: American
    Ingredients Method Notes

    Ingredients
      

    • 3 cups all-purpose flour
    • 1 ½ tsp baking soda
    • ½ tsp baking powder
    • ½ tsp sea salt
    • 1 cup unsalted butter (room temperature) (2 sticks)
    • 1 tsp cinnamon
    • ¾ cup brown sugar
    • ¾ cup granulated sugar
    • 3 eggs (large) (room temp)
    • 1 tbsp vanilla extract
    • 1 cup strong brewed coffee
    • 3 tbsp instant espresso
    • ¼ cup oat milk
    Coffee Icing
    • 6 tbsp butter
    • 1 tbsp instant espresso
    • 2 cups powdered sugar
    • 1 tsp vanilla extract
    • 2 tbsp oat milk
    *See alternative Coffee Glaze option in the notes.

    Method
     

    1. Preheat oven to 350°. Grease and flour a 10-inch bundt cake pan.
    2. Whisk together the flour, baking soda, baking powder, cinnamon, and sea salt. Set aside.
    3. With an electric mixer, cream the butter. Add the brown sugar and granulated sugar ¼ cup at a time and mix into the butter until light and fluffy. Scraping the sides of the bowl as needed to mix all the sugar in.
    4. Add the vanilla and then the eggs one at a time, scraping the sides of the bowl after each egg.
    5. Mix the coffee and oat milk together in a cup.
    6. Add the flour and coffee mixture to the mixture at the lowest/stir setting. Mix a little at a time alternating between the coffee mixture and flour until it is all incorporated in the mixing bowl.
    7. Pour the batter into the bundt cake pan. Bake about 45 minutes or until a toothpick inserted in the middle comes out clean.
    8. Cool the cake for 10 minutes. Then invert it onto a cooling rack lined with parchment paper. Cool completely.
    Coffee Icing
    1. Add 6 TB butter for the icing to a small saucepan and melt over low heat.
    2. Add 1 TB instant espresso and whisk to combine with the butter. Take the pan off the heat.
    3. Add 2 cups powdered sugar, 2 TB oat milk and 1 tsp vanilla extract. Whisk it all until well combined.
    4. Let the icing cool 1-2 minutes before drizzling over the cooled coffee bundt cake.

    Notes

    *If you prefer a glaze for your bundt cake instead of icing then make a coffee glaze as follows:

    Coffee Glaze

    • 2 TB hot coffee
    • 1/2 TB instant espresso
    • 1 cup powdered sugar
    • 1 TB oat milk
    • 1/2 tsp vanilla extract
    Directions: Mix hot coffee and instant espresso in a saucepan over low heat until fully combined, then turn off the heat and whisk in the powdered sugar, oat milk, and vanilla extract.  Pour the warm glaze over the cooled bundt cake.

    Additional Uses & Recipes with Oat Milk

    I realize up to this point, most of these recipes are for coffee and oat milk. However, I wanted to make sure to include some recipes that demonstrate the versatility of oat milk outside of your morning coffee fix. 

    I found these recipes for ranch dip and artichoke dip on RISE Brewing’s website. I have yet to try these two recipes, but I look forward to trying them and adding a couple of recipes to my repertoire when my vegan or lactose-free friends come to visit.

    You can also use oat milk in soups and savory dishes. It adds a creaminess to these types of dishes that other milk substitutes lack.  Try this vegan potato soup or this creamy vegetable soup.

    My Opinion & Final Thoughts

    I was surprised at how much I liked RISE Brewing’s oat milk, and I love that they use quality ingredients with no added chemicals.  I enjoyed the thick creaminess as well as the oaty flavor of their oat milk.  It had the thickness that was lacking from my almond milk.  That being said, it is much higher in calories than almond milk.  So, I will most likely continue to use almond milk for things like cereal and some of my smoothies to reduce calories.  

    Calories in 1 cup:

    • Almond Milk – 30 cal. 
    • Oat Milk – 130 cal.
    • 2% dairy milk – 124 cal.

    I will continue to use oat milk as a substitute for milk whenever I want that thick creaminess.  If you’re blessed with the ability to not think about calories, then the choice is probably much easier for you.  I love oat milk in my coffee and will continue to explore more recipes with oat milk to expand my list of uses for this delicious new choice!

    *I was not paid for this article, and this is my personal opinion based on my experience trying RISE Brewing oat milk. 

    Other Recipes You Might Enjoy

     
    Note: This post contains Amazon affiliate links. When you make a purchase using one of these affiliate links, we get paid a small commission at no extra cost to you.

  • Coffee Toffee Espresso Cookies Recipe

    I’ve made these coffee toffee espresso cookies for about six years now, and they are always a hit!  I send them with my hubby for his work’s holiday cookie exchange, and they are typically the first to disappear.  It’s no surprise considering how many coffee lovers there are in the world. 

    I am not a big chocolate fan, or really a huge sweets fan, but if you tell me a recipe has “coffee” in it.  Well, all I can say is, “you had me at coffee!”  Really, it doesn’t matter what it is. My ears perk up if I hear of a recipe with coffee in it; the same goes for anything with goat cheese in it, but I digress.  This coffee toffee espresso cookie recipe is sure to please the coffee lover in your life, even if that turns out to be you!

    Speaking of coffee lovers, if you need any gift ideas for yourself or a fellow coffee lover, check out these awesome gift ideas for coffee lovers.

    So Easy to Make!

    Another reason to love this recipe is that it is so easy to make!  I love that I can make it a day ahead of time. In my opinion, these cookies taste better the next day.  Any recipe that helps me get a jump start on all the cooking I do during the holidays is a winner in my book. 

    Not that you need to wait until a holiday rolls around to bake these coffee toffee espresso cookies.  I usually make them for Christmas get-togethers, but they work great for Valentine’s Day, dessert and coffee with a friend, or when you need a pick-me-up to get you through the week.  Hey, have one with your morning coffee. I won’t judge!

    Jump Ahead to Recipe

    Ingredients Needed for Coffee Toffee Espresso Cookies

    • Butter
    • Granulated White Sugar
    • Vanilla Extract
    • All-purpose Flour
    • Egg
    • Baking Powder
    • Heath Toffee Bits
    • Espresso Instant Coffee Powder (I use Medaglia D’oro espresso instant powder, but I have also used Folgers instant coffee to make this recipe too. Either one works.)
    • Baking Spray or Parchment Paper (you could also use butter to grease your cookie sheet)

    Tips for Making Coffee Toffee Espresso Cookies

    If you’re like me and forget to take your butter out of the fridge to soften, you can microwave a stick of butter (or two) for 5-second increments.  Turn the butter sticks every 5 seconds checking them until they are softened.  Now you’re ready to start baking!

    Slicing these toffee coffee espresso cookies a ½” thick is key to creating a cookie that is both soft and chewy.  I tried these about ¼” thick, and it was too thin, in my opinion, as the cookie hardens and then it’s more like a cookie crisp.  If you prefer that, go ahead and slice them thinner, that’s the fun thing about recipes. You can customize it to your liking.

    Make sure to cool the cookie dough in the fridge for at least 4 hours, as this hardens the dough for slicing into cookie rounds.  Then, bake according to the recipe, and let cool completely before serving. I prefer these the day after baking. Of course, you can eat them the same day, but I think the flavor is stronger the next day.  Try and see for yourself.

    This recipe makes around 40 cookies (give or take depending on how thick you slice them).

    Coffee Toffee Espresso Cookies Recipe

    Coffee Toffee Espresso Cookies

    Delicious coffee-flavored cookies sprinkled with toffee.
    Print Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Chilling Dough 4 hours
    Total Time 4 hours 15 minutes
    Servings: 40 cookies
    Course: Dessert
    Cuisine: American
    Ingredients Method

    Ingredients
      

    • 1 tsp vanilla extract
    • 1 TBSP Instant Espresso Powder Can also use instant coffee crystals.
    • 2 sticks butter (1 cup)
    • 1¼ cup granulated sugar
    • ½ tsp baking powder
    • 1 egg
    • 2½ cups all-purpose flour (plus a little extra to flour surface)
    • ¾ cup Heath toffee bits

    Method
     

    1. Stir the espresso instant coffee and vanilla together in a small container until the instant coffee dissolves into the vanilla.
    2. Beat butter, sugar, and baking powder together in a large mixing bowl with an electric mixer until fluffy.
    3. Stir in the egg and coffee mixture into the mix.
    4. Slowly beat in the flour until incorporated.
    5. Divide the dough in half and roll each half on a lightly floured surface into a 9-inch log.
    6. Wrap each log in plastic wrap and refrigerate for 4 hours until firm.
    7. Cut in 1/2-inch slices and place on a greased baking sheet (or line with parchment paper) about 2 inches apart.
    8. Top each cookie with a 1/2 teaspoon toffee bits and press lightly.
    9. Bake at 350° degrees for 10-12 minutes. Edges will be slightly browned.
    10. Cool for 3 minutes before moving to a rack to cool completely.

    For more ideas check out these recipes posts:

    Happy Baking!

  • Delicious Hawaiian Coconut Custard Mochi

    Hawaiian coconut custard mochi is incredibly easy to make (one bowl) and delicious to eat!  If you’ve never had mochi before, this recipe is a great place to start, but get ready because once you do, you’ll be asked to make it again and again. At least that’s what happened to me.  I’ve been making this recipe for the past 10 years! 

    My Love of Mochi

    I love mochi! I have tried many different varieties of it and haven’t met a mochi I didn’t like.  My first experience with this chewy treat was in Taipei, Taiwan. I had mochi filled with red bean paste (adzuki beans), and I thought it was great.  When I returned home, I found it at our local Asian food market. I shared some with my sister, and she discovered she too enjoyed eating mochi.  

    I also tried mochi in Japan (where it originated), a yummy strawberry version, and one that is barbequed and basted with soy sauce.  It may sound strange, but it was good!

    Then there is Hawaiian mochi. I didn’t actually eat this while in Hawaii, but on my very first visit to Maui, I purchased a Hawaiian cookbook filled with local recipes from each island.  I found a recipe for Hawaiian coconut mochi and have been making this for my family ever since.  It’s a requested favorite by one of my nephews who doesn’t even like sweets that much, but he loves this mochi!

    What is Mochi

    So just what is mochi? It is a rice cake originating in Japan, made from rice flour. Mochiko, the sweet rice flour used to make mochi, is gluten-free. Because of this, it makes a great choice for people who have Celiac disease or those with gluten-free dietary needs. 

    Traditionally, the rice flour was pounded by hand into a paste to create the mochi and then served at New Year’s celebrations. Today there are many different versions and flavors of mochi.  Each type of mochi has it’s own name, such as the photo below, which is an example of daifuku.  Daifuku is a round mochi stuffed with a sweet red bean paste. You’ve probably seen them in the store. This type of mochi is less dense than the Hawaiian coconut custard mochi.  

    You may have even seen mochi ice cream at the grocery store or Costco. These are also quite different from coconut custard mochi, which is baked like a cake and then cut into squares. 

    Recipe Tips

    This coconut custard mochi recipe is so easy to make. It only requires one bowl to make, which I love!  However, make sure that you use a BIG bowl.  It needs to hold 32 liquid ounces plus over 56 ounces of dry ingredients.  So choose the biggest mixing bowl you have.  My KitchenAid mixing bowl is a 5-quart bowl, I also have a 4.5-quart one, but that would be too small for this recipe. 

    After you’ve baked the coconut custard mochi, make sure to let it cool completely before cutting.  I recommend slicing into smaller squares as it is very dense and chewy, so it’s easier for people to eat in smaller portions. 

    I find the Koda Farms mochiko in the Asian food section of my local grocery store. If you can’t find it there, you can look at your local Asian food market or purchase it online.

    The sesame seeds are optional. I like to sprinkle half the coconut custard mochi with it and leave the other half without. That way, guests have a choice when eating it.

    mochi batter
    What it looks like before it’s baked.

    Hawaiian Coconut Custard Mochi Recipe

    I make this every year for our Christmas & New Years celebrations. It is easy to make the day before and keeps for 3-5 days. Cover with plastic wrap and store in a cool place.

    Hawaiian Coconut Custard Mochi

    5 from 2 votes
    Delicious chewy coconut mochi! It's so easy to make too!
    Print Recipe
    Prep Time 10 minutes
    Cook Time 1 hour
    Servings: 20 people
    Course: Dessert
    Cuisine: American
    Ingredients Equipment Method Notes

    Ingredients
      

    • ½ cup Butter (softened)
    • 3 cups Sugar
    • 4 Eggs
    • Water ~ 6oz (see instructions)
    • 1 (12 oz) can Evaporated Milk
    • 1 (13.66 oz) can Coconut Milk
    • 4 cups Mochiko (sweet rice flour)
    • 3 tsp Baking Powder
    • 2 tsp Vanilla
    • Toasted Sesame Seeds (optional) to sprinkle on top

    Equipment

    • Electric Mixer

    Method
     

    1. Preheat the oven to 350°. Grease and flour a 9×13-inch baking pan.
    2. Using an electric mixer (hand mixer or stand mixer is fine) beat the butter and sugar until light and fluffy.
    3. Add the eggs and beat until fully mixed with the butter and sugar.
    4. Add water to the can of coconut milk to equal 2 cups. (I pour the can of coconut milk into a 2 cup measuring cup and then add water to the 2 cup line.)
    5. Add 4 ounces of water to the 12 oz can of evaporated milk to make a total of 2 cups.
    6. Put all of the milk and water mixture, mochiko flour, baking powder, and vanilla into the creamed egg mixture. Mix well.
    7. Pour the batter into the greased 9×13-inch baking pan. Sprinkle toasted sesame seeds on top (if desired). Bake at 350° for 1 hour.
    8. Cool completely before cutting the mochi into squares for serving.

    Notes

    I empty my can of coconut into a 2-cup pyrex measuring cup and then I fill the empty can up with water so it gets more of the coconut flavor. I use this can of water to add to the 2-cup measuring cup with coconut to create 2-cups total.  I also use the can of water to add to the 12 ounces of evaporated milk to create a total of 2-cups there as well.  It’s not necessary to do this, but I like to think I’m getting all the coconut goodness from the emptied can.
    You can always sprinkle half of the pan with sesame seeds and leave the other half without for those that prefer no sesame seeds.

    Other Recipes You Might Enjoy

     
    Happy Baking!

  • The Best Single-Serve Coffee: Aeropress vs. Keurig

    If you’re looking for an alternative to Keurig’s single-serve coffee maker, then consider the AeroPress. What it lacks in convenience to Keurig’s single-serve K-cups, it more than makes up for in flavor and portability.  The Aeropress gives you a portable way to enjoy delicious, smooth, full-flavored coffee.  

    In this post, I discuss some of the reasons you might choose the Aeropress vs. the Keurig for your single-serve coffee maker. I share how easy it is to use the AeroPress coffee maker, including a beginner’s guide for how to make coffee three ways using the AeroPress. 

    Use these links to skip ahead to any of the tutorials in this article:

    1. The Regular Method
    2. Inverted Method
    3. How to Make a Faux Espresso and Latte

    First things First, What is an Aeropress?

    The AeroPress is a single-serve coffee maker invented by Alan Adler in 2005. Its unique design uses air pressure and human strength to brew your coffee.  Espresso machines also use pressure to create espresso shots. Although the AeroPress cannot achieve the same pressure as an espresso machine, it works on a similar principle of quick extraction for maximum flavor.

    Aeropress coffee maker parts
    AeroPress components left to right: filter cap, chamber, plunger, stirring stick, and coffee scoop.

    Drip Coffee

    A drip coffee maker uses gravity to let the water slowly drip through the coffee and filter into your coffee pot.  This means the coffee sits in the water for a longer period of time, and thus you tend to get a more acidic cup of coffee and lose some of the flavors along the way. Keurig’s single-serve coffee maker uses this gravity method too.

    French Press

    The method for making AeroPress coffee is similar to the French Press.  You heat water, grind your coffee, add in the coffee grounds and water, then let it sit before “pressing” the water out and extracting your coffee.  With the French Press, the coffee sits in the water and gathers more of the oils and acidity from the coffee grounds. 

    Whereas the AeroPress extracts the coffee directly into a mug, which keeps the coffee from sitting in the water, thereby eliminating the oily residue found in French Press coffee.  They are very similar but create different styles of coffee–robust vs. smooth.

    Coffee is coffee, but flavor is key.

    I enjoy all methods of coffee brewing.  Let’s face it– it’s still coffee. I’ll drink cowboy coffee and enjoy it. However, when I’m at home, I prefer a method that creates a more flavorful and enjoyable cup of coffee than, say, campfire coffee. No method is “wrong” in my opinion. However, some methods do taste better.  It’s a matter of personal preference.

    Speed vs. Flavor: The Great Coffee Dilemma

    Keurig’s single-serve coffee machines are convenient, and they provide “instant” coffee gratification. On those mornings when I wake up so tired I don’t want to think before my coffee (okay, that’s most morning), I head to my Keurig machine. I drag myself to the kitchen and robotically place a K-cup (usually Don Francisco’s Hawaiian Hazelnut) into my coffee maker. About 60 seconds later, I’ve got a cup of coffee that I can make in my sleep. The Keurig is the ultimate in single-serve coffee efficiency.

    However, some mornings, especially on the weekends, I want to start with a really good cup of coffee. It’s less about instant and more about savoring the deliciousness that is coffee. There are always those days where you can’t seem to get your coffee fast enough, but then there are those days where you want to slow down a little and really appreciate your morning cup of coffee. 

    This is where the AeroPress comes in, it takes a little more time, but afterward, when you’re sipping your coffee, you’ll think “it was worth it.” With the Keurig, you’re stuck with the grind and amount of coffee in each k-cup. However, with the AeroPress, you can customize each cup of coffee by changing your grind size, amount of coffee, and by using fresh ground, quality coffee beans. And isn’t that the main benefit of single-serve coffee? To create an individual cup made to order?

    Quality Coffee Beans

    When I began using my AeroPress, I was surprised at the amount of flavor that I could taste from the coffee that I missed when using my Keurig machine. Since then, I started sampling freshly roasted coffee from our local coffee roasters using Bean Box.  You can read more about small-batch coffee and Bean Box in this article, but in short, it’s changed my coffee time at home.

    My husband and I look forward to trying the new roasts we get each month from Bean Box and look forward to tasting the different flavors.  This morning we both tried a special roast created for Father’s Day made using whiskey barrels; it’s incredible how much of the flavor you get coming through into the coffee!

    If you have only tried store-bought coffee, I highly recommend you give Bean Box a try. You can get freshly roasted coffee delivered to your door for as low as $5! Some of my favorites are the Portofino Blend, the Honolulu Blend, and the Johnson House Blend. I get the quality and taste from a local coffee roaster delivered to my home. Each month they have a new blend, so there’s always something new to try.

    In Summary: 

    There’s a spectrum of coffee quality, and we all recognize it when we have a really good cup of coffee. We say, “Wow! Now, this is good coffee.” It doesn’t mean we don’t enjoy the convenient coffee choices, just that when given an option (or when someone else makes it), we’ll always choose the better-tasting coffee–no matter the method.

    • The Keurig K-cup single-serve coffee maker offers a quick and convenient cup of coffee. 
    • The Aeropress coffee maker takes a little more time and is a little more hands-on, but brews a more flavorful cup of coffee.

    What I Like About the AeroPress vs Keurig

    In addition to brewing a better-tasting cup of coffee, there are other reasons to consider using the AeroPress vs. Keurig for your single-serve coffee.

    • The AeroPress costs less. The AeroPress is $30 vs. the Keurig machines, which start around $80 and up.
    • It’s cheaper to buy coffee by the pound than by the pod.  K-cups tend to be expensive, and although you can purchase a reusable K-cup, most people don’t regularly use that.  The AeroPress doesn’t use pods, just ground coffee, making it more affordable.
    • The AeroPress is also more environmentally friendly.  Most K-cups are made from plastic, whereas the AeroPress uses compostable paper filters. You can even purchase a reusable metal filter if you prefer. The AeroPress comes with 300 microfilters, and to buy more, it’s around $4 for a pack of 350.
    • The AeroPress is portable. I love that I can take the AeroPress camping or traveling. Its small footprint makes it easy to pack and go.
    • The AeroPress brews a less acidic, smooth, full-flavored coffee.  You lose a lot of the flavor with the Keurig k-cups and have less control over the acidity and strength.

    What You’ll Need to Make AeroPressCoffee

    Equipment You’ll Need:

    • The AeroPress Coffee Maker 
    • Microfilters ((Each AeroPress coffee maker comes with 350 microfilters.)
    • Hot water kettle (I’ve seen some people heat their water in the microwave, but I prefer using a kettle.)
    • Thermometer (Often overlooked, a thermometer is the best way to get the right temperature for full-flavor extraction. Some kettles have this built-in, if you don’t have a thermometer, bring your water to a boil, then set off the heat for 1-2 minutes.)
    • Coffee Grinder (optional) You can purchase it ground at the store. However, I prefer to grind fresh right before using it.
    • Ground Coffee (fresh ground is best) (I used the Portofino Blend for this post.)
    • Kitchen Scale (optional) If you want to get more technical with your coffee brewing, a kitchen scale is great for weighing out the exact amounts of coffee and water to create your personalized recipe.

    How to Make Single-Serve Coffee 3 Ways with an AeroPress

    The Regular Method: A Tutorial for Beginners

    Regular Brewing Method Instructions

    1. Heat Water to 200 degrees Fahrenheit. (You can use any temp between 180 degrees and 205 degrees Fahrenheit. I’m sharing my method. Feel free to customize to your liking.)
    2. Rinse the paper filter with heated water, then discard the water and place the AeroPress chamber with filter and filter cap in place on top of a mug.
    3. Add two heaping scoops of ground coffee to the chamber. (Medium to medium-coarse grind. 2 heaping scoops is around 25 grams of coffee.) Then gently shake the chamber to level the grounds.
    4. Add water to cover the coffee grounds (just below the 2 line)
    5. Stir about 15 times. Then wait about 30 seconds for the coffee to bloom.
    6. Add in water to just above the 3 line (~ 200g water). Wait 1 minute. 
    7. Insert the plunger at an angle (this helps create the air pressure) then apply firm pressure straight down slowly but steadily until the plunger reaches the bottom.
    8. Remove the filter cap, rinse, and set aside.  Then expel the coffee and filter into the trash and rinse the AeroPress chamber and plunger before placing it aside.
    9. Enjoy your cup of coffee!  You can add 1/2 cup to 3/4 cup hot water to make an Americano-style coffee. If you drink it straight without adding water, it will be a very strong cup of coffee!

    The Inverted Method

    The Inverted Method Instructions

    1. Heat Water to 200 degrees Fahrenheit.
    2. Insert the plunger into the top of the chamber, so it’s touching the number 4 line. Set the AeroPress on the counter with the filter side on the top (upside down from the regular method). The plunger should now be resting on the counter with the filter-side up.
    3. Add two heaping scoops of ground coffee to the chamber. (Medium to medium-coarse grind)
    4. Add water to cover the coffee grounds.
    5. Wait about 30 seconds, then add water to about the top of the chamber (~ 200g water)
    6. Gently stir the water and coffee.
    7. Wait 2 minutes.
    8. Rinse a paper filter with warm water, then place the filter in the filter camp and gently attach to the AeroPress chamber. Be careful not to dislodge the plunger from the chamber.
    9. Carefully place a mug upside down over the filter cap and flip the AeroPress right side up on to the coffee mug.  It should now be sitting on top of the mug just as in the regular method.
    10. Push straight down on the plunger for about 20 seconds until you reach the bottom.
    11. Remove the filter cap, rinse, and set aside.  Then expel the coffee grounds and filter and rinse the AeroPress chamber and plunger before setting it aside.
    12. Enjoy your cup of coffee!  (Add in hot water to make an Americano-style coffee.)

    Faux Espresso & Latte

    How to Make an Espresso or Latte with the AeroPress (or as close as you can get)

    1. Heat Water to 200 degrees Fahrenheit.
    2. Rinse the paper filter with heated water, then discard the water and place the filter in the filter cap and attach it to the AeroPress chamber.
    3. Add two scoops of finely ground coffee to the chamber. (It’s important to have fine ground coffee to create more pressure and a stronger brew.) Then gently shake the chamber to level the grounds.
    4. Tamp down the grounds inside the brewing chamber using a spice grinder, bottle, or hand-held coffee grinder. Any object that fits inside the chamber and is long enough to hold on to. Firmly press down the grounds to compact them.
    5. Wet a second microfilter and place it on the bottom of your tamping object. Then carefully insert this along with the tamper inside the chamber.  Now tamp down this filter on top of your coffee.
    6. Add 150 ml (2/3 cup) of water heated to 200 degrees to the chamber.
    7. Without waiting, insert the plunge and apply firm pressure straight down until the plunger hisses and reaches the bottom. (There will be a lot more pressure using this method, and it will be a lot harder to push down.  If needed, pull up a little on the plunger and push down again if the pressure is too much.)
    8. Remove the filter cap, rinse, and set aside.  Then expel the coffee and filter into the trash and rinse the AeroPress chamber and plunger before putting it aside.
    9. Enjoy your faux shot of espresso. 

    Latte Tips: 

    If you want to make this into a latte, heat 1/2 cup of milk with one tablespoon of half-and-half and froth using a milk frother like this one, or using a French Press.  

    If using a French Press: Add heated milk to the French press, push the French press plunger into the milk, and with short quick and up and down movement, froth your milk until it has doubled in size.  Add to the coffee and voila! A latte!

    Additional Tips for Making AeroPress Coffee

    • Make sure to use a sturdy coffee mug as you’ll apply a lot of downward force on top of the coffee mug during the brewing process.
    • You can rinse and reuse the paper filters, and they are also compostable. 
    • Adjust the water temperature to your personal preferences. Lower temperatures usually result in a milder, smoother finish, while higher temperatures provide a little more robust flavor.
    • Have fun with it! Play around with the water temperature and amount of coffee to create your personalized cup of coffee. Most people use anywhere between 17g of ground coffee to 30g of ground coffee for the best flavor. The great thing about single-serve coffee is each cup is made to order!
    • When storing your AeroPress, you don’t want to leave the plunger seal stuck inside the chamber, as this can cause it to wear down more quickly over time. Store the plunger and chamber separately or with the plunger pushed all the way through so the seal is sticking out the other side.

    More Coffee-Related Articles

    Check out these posts to stir your coffee passions further (Do you like what I did there?):

    Happy Caffeinating!

     

    *Disclaimer:
    Travelffeine is a reader-supported blog. When you buy via links on this site, we may earn a small affiliate commission at no cost to you. 

  • Tamarind Agua Fresca: An Easy & Delicious Recipe

    The first time I tried tamarind agua fresca was at a Mexican restaurant in Barcelona.  It was love at first sip!  This wasn’t my first experience with the flavors of tamarind though. My first experience with tamarind was in Maui, Hawaii.  I was ordering shave ice, and I saw “tamarind” listed as one of the syrup choices.  I asked about it, and they said it was a little sour. Well, they had me at “sour,” so I tried it, and it is now one of my favorite syrup flavors for shave ice! 

    Tamarind agua fresca, is also known as agua de tamarindo or tamarind water.  It is a popular drink in Mexico, and I understand why.  Tamarind agua is so light and refreshing. It makes the perfect drink on a hot day.  If you’ve never tried it, I hope you’ll give this simple recipe a try. I’m pretty sure you’re going to love it too!

    Jump Ahead to Recipe

    What is Tamarind?

    Tamarind is a fruit from the legume family.  It looks like those little seed pods that fall off certain kinds of trees or like giant odd-shaped peanuts. Inside the shell is where the fruit is. It’s a soft, chewy sort of fruit surrounding multiple seeds.

    Eating Tamarind Fruit

    The tamarind fruit is a nice blend of tart and tangy with a hint of sweetness.  You can eat fresh tamarind by removing the shell and chewing the fruit off the seeds and spitting them out.  I know it sounds a little gross, but think of it like a cherry, where you eat the fruit from around the pit and then spit out the pit. 

    Many cultures use tamarind in cooking too. I’ve yet to try using it that way, but I would like to.  I love eating the fruit as is, or dried and seeded like these that I ate while in Thailand.  However, using it to make tamarind agua fresca is probably my favorite.  It’s a unique flavor, and its refreshing taste hits the spot on a warm summer day.

    Health Benefits of Tamarind

    Tamarind has many reported health benefits such as: lowering blood sugar, helping with stomach problems, treating colds and fevers, used as an anti-inflammatory, and helping to regulate cholesterol levels.  

    It is also a good source of vitamins and nutrients such as iron, fiber, potassium, phosphorus, vitamin C, and more.  I don’t recommend you try to self-medicate with tamarind, only to show that in addition to being delicious, it also provides a variety of health benefits. 

    How to Make Tamarind Agua Fresca

    Tamarind agua is incredibly easy to make. You only need three ingredients: tamarind, water, and sugar (to taste).

    Remove the tamarind shells and peel away the veins.  Discard the stringy veins and shells.

    tamarind shells

    This is easy to do, but the fruit (also called the pulp) of the tamarind is sticky, so your hands will get a little sticky in the process.  I like to squeeze the sides of the shell, and sometimes, if I’m lucky, I can slide the fruit with seeds right out of the shell.  It’s kind of like when I’m eating crab, and I get the perfect crack of the shell, so the whole piece of crab comes right out!

    A partly shelled tamarind.

    Place the shelled tamarind in a medium saucepan and cover with four cups of water. Bring to a boil, then reduce the heat to medium-low and cook for 15 minutes.

    You can also soak the tamarind for 2-3 hours instead of boiling. I’ve made tamarind agua fresca both ways, and I didn’t notice a big difference in taste. So choose whichever method you prefer.

    Remove from the heat and let cool completely.

    If you’re removing the seeds by hand, it is essential to let the mixture cool to the touch.  I still let it cool even if I’m using a blender to remove the seeds, but it’s less important that it’s completely cool when using this method.

    tamarind agua concentrate in a saucepan

    Remove the tamarind seeds.

    Remove the seeds from the tamarind and discard.  You can remove them with your hands or pour the tamarind with liquid into a blender and pulse on low for about 3 seconds.  The seeds should mostly settle at the bottom of the blender. Gently pour the liquid and pulp from the blender and remove any seeds that come through.

    Pour the tamarind pulp and liquid through a fine-mesh strainer into a pitcher or 8-cup container.

    Try to strain as much of the pulp as possible, as this is where the flavor and nutrients are.  If a few seeds get in there, just toss them out along with any veins or pulp leftover after you’ve strained it.

    tamarind pulp in a fine mesh strainer for making tamarind agua

    Add 4 cups of water to your tamarind concentrate and sugar to taste.  Stir well to mix in the sugar and tamarind pulp.

    You can serve the tamarind agua fresca over ice, and if you want, you can add in a splash of lime juice.  I like it with or without the lime juice. It’s optional.

    tamarind agua with brown sugar

    Tips for Making Tamarind Agua Fresca

    Choose brown or white sugar based on your preference. If using brown sugar, start with smaller amounts, as it tends to be richer and sweeter than white sugar.  Stir the tamarind agua fresca after it’s been sitting as the tamarind pulp settles at the bottom, and it’s where the flavor is.

    I buy tamarind in the produce section where you buy what you want and pay by weight. However, sometimes you’ll find it in boxes like the below photo.  If you see it labeled “sweet,” this is a more mature version of the fruit, and thus it is sweeter, so I add less sugar when using this variety.

    box of sweet tamarind

    You can also buy the paste in some stores. It’s the pulp without the shell, shrink-wrapped in a block (sometimes you’ll find it in a jar too).  You would measure out the amount you want to use and then add water, strain, and blend, just as you did above.  I’ve only ever used the fresh tamarind fruit, so I can’t tell you the exact amounts, you’ll need to experiment to get the desired flavor.

    So that’s it.  Remove shells, boil (or soak) tamarind pulp, then remove seeds, strain the fruit and combine with water and sugar. Voila! Delicious agua de tamarindo! 

    Tamarind Agua Fresca (Agua de Tamarindo/Tamarind Water)

    A delicious and refreshing drink that is easy to make!
    Print Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Servings: 8 people
    Course: Drinks
    Cuisine: Mediterranean, Mexican
    Ingredients Equipment Method Notes

    Ingredients
      

    • 15-18 Tamarind pods (about 1lb)
    • 8 cups Water (divided)
    • 1/4-3/4 cup Sugar (white or brown) (to taste)

    Equipment

    • Blender (optional)

    Method
     

    1. Remove the tamarind shells and peel away the veins. Discard the veins and shells.
    2. Place the peeled tamarind fruit in a medium saucepan with 4 cups of water.
    3. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes. (You can also soak the peeled tamarind for 2-3 hours instead of boiling.)
    4. Remove from the heat and let cool completely.
    5. Once the tamarind water is cool you can remove the seeds with your hands or pour the contents into a blender and pulse on low for about 3 seconds. The seeds should settle at the bottom of the blender.
    6. Pour the tamarind pulp and tamarind water through a fine-mesh strainer into a pitcher or 8-cup container. Try to strain in as much pulp as possible as this holds the flavor.
    7. Add the remaining 4 cups of water and sugar to taste, stir well and enjoy!

    Notes

    Optional: Add a splash of lime juice for a little extra freshness to your drink. You can use white or brown sugar, add a little, taste, and then add more until you reach your desired sweetness.

  • My 3 Favorite Ways to Make Coffee When Camping

    I love waking up to crisp fresh air, falling asleep to the sounds of nature, and roasting marshmallows around a campfire.  So I give up some comforts of home for a few days to enjoy living in the great outdoors. I won’t, however, give up my coffee. I have to make coffee when camping. It’s a part of the camp experience I look forward to each morning.

    Alright, it’s a part of the life experience I look forward to daily, but when camping, it’s a little extra special to sit there with a hot mug of delicious campfire coffee. The coffee tells me that it doesn’t matter that I only slept four hours the night before and that I haven’t showered in two days, all that matters is that I have coffee and I’m in a beautiful place.  It also matters to the people I camp with, as I would be a much grumpier companion without it.

    I have tried a variety of ways to make coffee while camping, and these are a few of my favorite methods. I think they’re also some of the easiest and most flavorful ways to make coffee while camping. Whether you’re camping with a group, or by yourself, car camping or backpacking, there is an option for everyone.  So let’s get to it!

    Cowboy Coffee

    Cowboy Coffee is the tried and true method to make coffee when camping.  If it is good enough for rough and tough cowboys, it’s good enough for me! I love this method for brewing campfire coffee as it is so simple, you don’t need a bunch of equipment, and it’s also great for crowds.

    I own an 8-cup enamel coffee maker like this one. However, you can get them in all different sizes and from a variety of companies. So choose the size that makes sense for your coffee needs.  The idea behind cowboy coffee is pretty simple, you boil water, add coffee, let it steep, and then you drink it!  Simple as that. To avoid bitter coffee or a bunch of grounds in your cup, follow the steps below.

    Here’s the recipe I use for my 8-cup coffee pot. Adjust according to the size of your coffee maker and personal preferences. I find that the amount of coffee I use also depends on the coffee beans I’m using, so you may have to play around with the ratios to get your preferred strength.

    Equipment:

    • Coffee Pot made for use over a fire or stove (I use an 8-cup enamel coffee maker for this recipe)
    • Measuring cup or tablespoon
    • Wooden Spoon (for stirring)
    • Campfire or camp stove
    • Towel or Grill Gloves (to avoid burning yourself when you take the coffee pot off the heat)
    • Your favorite camping coffee mug
    • Thermos or Carafe (optional)

    Ingredients:

    • Water for boiling in a coffee pot
    • ~ 1 cup medium to coarse ground coffee per pot (measure according to the size of your coffee pot, approximately 2 tbsp of ground coffee per 8 oz of water)
    • 1/4-1/2 cup cold water (depends on the size of the coffee pot)
    • Optional Ingredients: sugar, half-n-half, coffee creamer, cinnamon to sprinkle on top
    • My Favorite Roast Type: Medium Roast

    Instructions:

    1. Bring water to a rolling boil in your coffee pot.
    2. When the water is boiling, take it off the heat.
    3. Let it sit for about 45 seconds. This brings the water temp down below the boiling point. The ideal coffee temperature is around 195°F to 205°F. By allowing your boiling water to cool a little, it helps you avoid brewing a bitter cup of coffee and instead extract the best flavor from the coffee grinds.
    4. Add your coffee and slowly stir into the water with a long wooden spoon. Close the lid.
    5. Wait about 2 minutes.
    6. Stir again and wait another 2 minutes. (I keep the lid closed to retain heat.)
    7. Then add about 1/4 cup cold water to the spout and on top of the coffee.  I dribble a little down the spout first. Then, I open the lid to my coffee maker and sprinkle a little on top. The cold water helps settle the grinds to the bottom of the coffee pot, so you don’t get a cup full of coffee grounds–yuck!
    8. Let this sit for about another minute. 
    9. Slowly pour a cup of hot, steaming deliciousness and enjoy! (You’ll want to pour the coffee carefully, so you don’t disturb the grounds that have settled onto the bottom of the pot)

    Notes: 

    If you don’t plan on drinking your coffee right away, you may want to pour it into a separate carafe or thermos to keep it hot for later.  The longer the coffee sits in the pot with the coffee grounds, the stronger (and more bitter) it will get.

    AeroPress Coffee

    If you want to make coffee when camping but don’t want to sacrifice any of the flavors, the AeroPress coffee maker is your best bet. You can use it to make espresso, lattes, or an Americano all from the picnic table at your campsite.  Although I’ve also made French Press coffee when camping, now I prefer using the AeroPress as it brews a smoother and less acidic cup of coffee. 

    Three main parts of the AeroPress coffee maker:

    • Chamber (it’s the long plastic piece with numbers written on the side)
    • Plunger (the long piece of plastic with a rubber end)
    • Filter cap (attaches to the bottom of the chamber)  
    Aeropress coffee maker parts
    AeroPress components left to right: filter cap, chamber, plunger, stirring stick, and coffee scoop.

    There are a variety of ways to make coffee using the AeroPress. However, since this is for campfire coffee, I kept the equipment and the method as simple as possible.  Below are instructions for brewing an Americano or drip-style coffee. I will also give tips for brewing an espresso-style or latte. 

    An important thing to note is that you need a sturdy coffee mug to use with the AeroPress.  You cannot use a paper cup for this method as you apply firm pressure when pushing down on the plunger to extract the coffee. A paper cup would not hold up.

    Equipment:

    • AeroPress Coffee Maker (Use a 20% off coupon at Bed Bath & Beyond for the best deal)
    • Coffee Scoop (the AeroPress comes with one that is equal to 2.5 tbsp or 3 tbsp heaping)
    • AeroPress microfilters (each AeroPress comes with a starter pack)
    • Stirring Utensil (the AeroPress comes with a special stirring stick, you can also use a spoon)
    • Coffee Pot made for use over a fire or stove (for boiling water)
    • Campfire or camp stove
    • Towel or Grill Gloves (to avoid burning yourself when you take the coffee pot off the heat)
    • Sturdy coffee mug (Needs to be sturdy enough to handle the pressure of the AeroPress being pushed down on top)

    Ingredients:

    • Water for boiling
    • Medium-fine ground coffee (~ 6 tbsp per brew)
    • Additional hot water to make an Americano or drip-style coffee (optional)
    • Optional Ingredients: sugar, half-n-half, milk (for a latte) coffee creamer, cinnamon to sprinkle on top
    • My Favorite Roast Type: Light or Medium Roast (AeroPress works well for Light Roasts and allows to the subtler flavors to shine through)

    Instructions:

    1. Boil water (at least 16 ounces).
    2. Remove from heat and let sit for about 1-2 minutes. A water temp anywhere between 180°F to 205°F works well with the AeroPress.
    3. Prep your AeroPress by placing a microfilter in the filter cap, and attach it to the AeroPress chamber, then place it over your coffee mug. 
    4. Pour a little hot water over the empty coffee filter to rinse it out, then dump the water out of your mug and place the AeroPress back on top of your cup.
    5. Add two rounded scoops of coffee (~6 tbsp) to your AeroPress chamber and give it a little shake to even out the coffee grinds.
    6. Pour hot water into the AeroPress to just below the number two. Stir for 10 seconds.
    7. Then add enough hot water to come to the top of the number three. Wait 1 minute.
    8. Insert the plunger into the top of the AeroPress chamber and gently press down.  Don’t force the plunger down. You’ll feel a slight resistance as you push down. If it feels too hard to push, then gently pull up slightly and then push down again. It should take about 30 seconds to push the plunger to the bottom.
    9. Remove the AeroPress maker from your coffee mug and add about 3/4 cup of hot water to the coffee to create a 12-ounce Americano style coffee. Adjust the amount of water to get the coffee strength you prefer.
    10. Take the Aeropress and unscrew the filter cap (be careful as it may be hot). Then hold the AeroPress over a plate or trash bag and push down on the plunger to expel the filter and coffee grounds. Rinse the bottom of the Aeropress chamber and plunger with cold water, and it’s ready to use again.

    Tips for Making an Espresso Style Coffee:

    For an espresso-style coffee, use the same amount of coffee, but add less water.  Add water to just below the number two, stir for about 10 seconds, then slowly plunge to extract the coffee.  Drink this shot of coffee without adding any water.

    Tips for Making a Latte:

    Make a brew according to the Espresso instructions above, then add warm milk to the coffee (I use about a 1/2 cup of milk). If you want to get fancy, you can bring one of these battery-powered milk frothers to froth your milk. Now, won’t you feel special drinking your latte while sitting around the campfire! 

    Brew Buddy Coffee

    Last year I purchased the Primula brew buddy for my off-road motorcycle trip. I needed something small and lightweight since we were packing our camping gear on our motorcycles.  It is also great for backpacking as it is incredibly lightweight and compact. It is the simplest of the campfire coffee methods and the cheapest of them too!  You place the brew buddy over a mug, add coffee to the filter in the center, then slowly pour in hot water and voila! You have a freshly brewed cup of coffee. Easy peasy!

    Equipment:

    • The Primula Brew Buddy
    • Coffee Mug (brew buddy needs to fit on top of the rim)
    • Tablespoon for measuring coffee
    • Coffee Pot made for use over fire or stove (for boiling water)
    • Campfire or camp stove
    • Towel or Grill Gloves (to avoid burning yourself when you take the coffee pot off the heat)

    Ingredients:

    • Water for boiling
    • Medium-fine ground coffee (~ 3 tbsp per cup of coffee)
    • Optional Ingredients: sugar, half-n-half, coffee creamer, cinnamon to sprinkle on top
    • My Favorite Roast Type: Medium Roast

    Instructions:

    1. Boil Water 
    2. Remove the coffee pot from the heat and let sit 30 seconds to 1 minute.
    3. Place brew buddy on top of your coffee mug.
    4. Add 3 Tablespoons of coffee to the filter in the center of the brew buddy. (Adjust to personal preferences.)
    5. Slowly pour in your hot water over the coffee in the brew buddy until you’ve filled your mug to your desired level. (You may have to lift it to check the water level from time to time.)
    6. Remove the brew buddy from the top of your cup. Be careful as the sides of the plastic may be hot to the touch. (The longer you leave it on the mug, the stronger the coffee gets, and it will eventually turn bitter).
    7. Rinse coffee grounds from brew buddy to clean it for future use and set aside to dry (or to make the next cup).
    8. Drink up!

    *Psst, you can also put loose leaf tea in your brew buddy and brew a cup of tea. I won’t tell, I promise. However, you may want to save that for the afternoon when everyone has already had their coffee—no need to start a riot.

    Additional Tips to Make Coffee When Camping

    Coffee Grinds:

    You can either purchase your favorite coffee ground or as whole beans. If you choose to grind your coffee beans (my preference), then make sure to grind them at home before leaving for camp.  If you have a hand grinder and want to grind your beans at camp, you can certainly do that. I tend to prep at home to make camping as simple as possible.

    If you’re making cowboy coffee, then you’ll want a medium to coarse grind something that sort of looks a little smaller than kosher salt. The coarser grind will help prevent getting coffee grounds in your cup when you pour. 

    Whereas if you’re making AeroPress coffee or using the brew buddy, then something more along medium to medium-fine is a good grind size.  Medium is about the size of sea salt, and medium-fine would be like coarse sand.  

    You can experiment with grind size at home to find your personal preference and then pack that for your camping trip.  

    coffee grinds
    A medium-coarse coffee grind.

    Cowboy Coffee Tips

    Measure the amount of water your coffee pot takes before leaving home, then choose the appropriate measuring cup or bring bags of pre-measured coffee to use each day.  A general starting point for coffee to water ratio is two tablespoons of coffee per 8 oz of water.

    So if you have a 12-cup coffee pot, then you’ll know you want somewhere around 1 1/2 cups of ground coffee per pot (adjusted to personal preferences). The important thing is to know how much water your coffee pot holds and then go from there to determine how much coffee you’ll need per pot.

    Final Thoughts for Campfire Coffee

    In all honesty, no matter which method you use to make coffee when camping, you’re going to be so happy just to have coffee that it won’t matter quite as much how you get it.  That said, I hope this post shows just how easy it is to brew a quality cup of coffee when camping. 

    Oh, and make sure to pack extra coffee cups as you are going to have people stopping by to ask for some when they see you sitting there drinking your liquid hug-in-a-mug. I’m smiling just thinking about that first cup of campfire coffee.  The air is crisp, my coffee is hot, the camp is quiet, and I inhale the smell of freshly brewed coffee and clean air.  Life is good.

    For more articles on coffee, check out:

    Now Let’s Go Camping!
    *Disclaimer:
    Travelffeine is reader-supported. When you buy via links on this site, we may earn an affiliate commission at no cost to you. 
     
     

  • Japanese Coffee Jelly: Not Your Mama’s Jello

    One of the dishes I tried during my visit to Japan was coffee jelly.  Let’s face it. They had me at “coffee.” I loved it!  It has a jello-like texture and tastes like coffee; it is simple and refreshing.  A perfect dessert for a warm summer’s day! I decided to make this dessert at home and share the recipe with you.  I hope you like it too!

    Kohii Zerii: Japanese Coffee Jelly

    Skip to Recipe

    You might be surprised to know that Japan is one of the world’s top importers of coffee. Coffee was introduced to the Japanese by the Dutch around the year 1700, and for the past 50 years, coffee roasters and cafes have made a massive surge in popularity. There are so many excellent choices for coffee in Japan!  

    Kohii Zerii, or Japanese coffee jelly, is one of their unique coffee creations. It’s a delicious and refreshing coffee dessert, and it is so easy to make! All you need is coffee, water, sugar and agar-agar powder (or gelatin). Top your coffee jelly with whipped cream or milk and voila! You have a delicious coffee-flavored dessert!

    This is not your mama’s Jello recipe! This is jello for coffee-loving adults!  *Feed to your kids at your discretion.  You can, of course, always make a batch of decaf, if you’re feeling generous. Either way, get ready to enjoy your coffee in a whole new way!

    Agar-agar Powder or Gelatin

    I made several batches of coffee jelly to make it the way I remembered from Japan.  I found that although the uses for gelatin and agar-agar powder are similar, they do thicken recipes a little differently.

    Agar-agar powder is the traditional choice for Japanese coffee jelly. It is made from seaweed and is vegan friendly. Whereas, gelatin, is made from collagen in animal bones.  Both of these powders are used as thickening agents. 

    My attempts using agar-agar powder produced a much firmer coffee jelly than those made with gelatin. The agar-agar jelly was stiff, and when I held it, it did not move or bend at all. Whereas, the coffee jelly I made with gelatin produced a more jiggly, jello-like texture.

    If you want to serve this cut up into small cubes in a glass of milk or cream, then the firmer agar-agar texture might be to your liking. You can also use the coffee jelly-like boba in an iced coffee.

    However, I found, when eating it as a dessert, scooped into a bowl and topped with whipped topping, that I preferred the softer texture the gelatin produced.  I read that the brand of agar powder can affect its firmness, and since the coffee jelly I ate in Japan was softer, it must be the difference in the brand.

    Brewed Coffee or Instant Coffee

    In addition to choosing which thickening agent to use, you can also choose to make this with instant coffee or brewed coffee.

    If you choose to use brewed coffee, make sure to brew strong coffee.  You can choose a flavored coffee if you’d like. I made a batch with Don Francisco’s Hawaiian Hazelnut, adding extra coffee to make it stronger. I enjoyed the hazelnut flavor that came through in my coffee jelly.  A French roast or other dark roasts would also make a good choice.

    When I tried this recipe with instant coffee, I experimented with both Folgers instant coffee and Medaglia D’Oro espresso instant coffee. The Folgers instant coffee had a robust, distinct flavor, whereas the Medaglia D’Oro instant espresso had a smoother taste. 

    I wanted to increase the amount of instant coffee in the recipe when I used Medaglia D’Oro. However, not with the Folgers, it was too strong and bitter when adding extra coffee crystals to the recipe.

    coffee jelly cubes

    Ways to Enjoy Your Coffee Jelly

    No matter how you choose to make your coffee jelly, make sure to top with milk or whipped topping. You can also drizzle with sweetened condensed milk.  If I make a firmer batch, I enjoy pouring half-and-half over a glass of cubed coffee jelly and let it sit for a while.  This allows the coffee jelly to flavor the half-and-half-yum!  

    You can also cut it into tiny cubes and pour your favorite coffee creamer over the cubes for a refreshing twist on an iced coffee.

    When making a softer, more jiggly coffee jelly, I love to scoop it into a bowl and top with whipped topping and cinnamon. That is my favorite way to eat it!  You should try both and see what you like the best too. 

    Japanese coffee jelly is so easy to make and to serve, bring this to your next potluck or picnic and introduce your friends and family to their new favorite dessert!

    For another great coffee recipe, try my Vietnamese Iced Coffee recipe.

    Kohii Zerii: Japanese Coffee Jelly

    A delicious and refreshing coffee dessert.
    Print Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Resting Time 6 hours
    Total Time 6 hours 15 minutes
    Servings: 8 people
    Course: Dessert
    Cuisine: Japanese
    Ingredients Method Notes

    Ingredients
      

    • 2 tsp agar-agar powder or 2 (.25 ounce) packages unflavored gelatin
    • 1/4 cup water (room temperature)
    • 2 cups strong brewed coffee (can substitute for 2 cups water and 1 tbsp instant coffee)
    • 1/4 cup sugar (Adjust to personal preference: 2 tbsp to 1/4 cup)
    Optional Toppings
    • whipped topping
    • sweetened condensed milk
    • cinnamon or cocoa powder

    Method
     

    1. Brew a pot of strong coffee (skip this step if using instant coffee)
    2. Mix the agar-agar powder (or gelatin) in a glass with 1/4 cup room temperature water and stir to dissolve. Then set aside. (Don't worry if it forms a congealed lump)
    3. Add 2 cups brewed coffee and 1/4 cup sugar to a medium saucepan. Stir to dissolve, then add agar-agar and water mixture to the saucepan and whisk to dissolve. Cook over medium-high heat until it's just barely starting to boil.
    4. (If using instant coffee, add 2 cups water to the saucepan, then stir in instant coffee, sugar, and agar/gelatin mixture, continue stirring until all are dissolved and heat to a low boil.)
    5. Then remove the pan from heat and pour into a heatproof container. (8×8 pan or 2 qt casserole dish works good)
    6. Let cool until room temp, then cover with plastic wrap and refrigerate overnight (or until set, approx. 6 hours).
    7. After the jelly is set, cut in small 1-inch squares and place them in a glass with milk. Or scoop into bowls and top with whipped topping.

    Notes

    You can also cut the coffee jelly into smaller cubes and use like boba in iced coffee or place in jello molds and top with whipped cream for a fancier look. Try it drizzled with sweetened condensed milk for a truly decadent dessert. Cinnamon and cocoa powder make delicious toppings too!

  • Coffee Cake for A Crowd: A Cup of Coffee in a Cake!

    I love coffee! So when I found this coffee cake recipe, I knew I had to make it! You see, I’m not much of a “cake” person. I tend to gravitate toward spicy and salty snacks before desserts.  When I do want a dessert, I typically choose a pie or cobbler rather than a sugary cake topped with cavity-inducing frosting.

    All that changed when I found this coffee cake recipe. Six years ago, I purchased the Pioneer Woman’s “Food From My Frontier” Cookbook, and it changed my life! Okay, that’s a little dramatic, but it certainly gave me a new reason to eat cake on my birthday! I’ve made this every year for my birthday since getting this cookbook, that’s how much I like it. I recommend you consider buying her cookbook as it has a bunch of other great recipes in it!

    However, in the Pioneer Woman’s cookbook, she makes this as a double layer round cake, and although I’ve made it this way, it’s not always the best choice when feeding a large crowd. So when my husband requested I make this for his team at work, I decided I needed to figure out a way to make this in a 9 x 13 cake pan or a 1/2 sheet. 

    A larger cake not only serves more people but I think a rectangular cake is also easier to transport. This comes in handy when the requests start streaming in for you to bring to all the group functions and holiday gatherings. It’s that good! So be prepared for this to become a new favorite!

    Not Your Ordinary Coffee Cake

    First off, let me say this isn’t your typical coffee cake recipe. You know the coffee cake you make to eat with your cup of coffee.  Don’t get me wrong. I love that kind of coffee cake too. However, this is not that coffee cake. No, this coffee cake recipe is your coffee and your cake in one delicious treat! Think of it like you’re eating your coffee rather than drinking it.  It’s a slice of coffee–coffee heaven!

    This coffee cake is for true coffee lovers. If you don’t like the taste of coffee, then this recipe isn’t for you (and we should probably talk). However, if you’re like me and you like to take slow walks down the coffee aisle at the grocery store just to smell the coffee beans, then this recipe is for you. And if you want to try another coffee recipe of mine, check out these three ways to make Vietnamese coffee.

    Soon, you will remember your life as “before this coffee cake” and “after eating this coffee cake.” It’s life-changing! Perhaps it’s the caffeine talking, but I’m pretty sure you’re going to think so too once you try it.

    Jump Ahead to Printable Recipe

    My Tips & Modifications for Making this Coffee Cake

    When determining how to make this coffee cake recipe for a crowd, I needed to figure out a way to still have a double cake layer, but without it being too thick. You’re going to want a crowd to help you eat it too. Otherwise, you may be tempted to eat the whole thing by yourself!

    A traditional 9 x 13 cake pan wouldn’t work for me as this is a double layer cake with a filling in between the layers. So I didn’t want each of the cake layers to be as thick as a standard 9 x 13 cake. I didn’t have two 1/2 sheet pans either, so I used the next closest thing I had, two 10 x 15 jelly roll pans.

    Tips: Use parchment paper in your jellyroll pans for easier removal. Otherwise, make sure to use a baking spray that contains flour and spray your jellyroll pans down good before pouring in the batter.

    I use a large cutting board to place over the cake after it’s cooled for 10 minutes in the pan, then I gently flip it over onto the cutting board. For the other layer, I do the same, but flip it onto my cake tray (I have a lid that fits over the top of this carrier, which I put on when it’s all finished).

    Final note: I don’t take any credit for the deliciousness of the original recipe. That was all the Pioneer Woman’s doing. I want to make that clear. This is my adapted version for those of you who wish to make this cake to serve more people. It’s great for birthday parties and holiday parties at the office.

    Step by Step Recipe

    Feel free to jump ahead to the printable recipe below if you don’t wish to see the step-by-step instructions.

    Step 1 Preheat the oven and Prep Your Pans:

    Preheat your oven to 350 degrees and line two 10 x 15-inch jelly-roll pans with parchment paper. If you don’t have parchment paper make sure to spray your pans generously with a flour baking spray. Set those aside for now.

    Step 2 Add a Whole Lot of Butter:

    Place four sticks of butter in a medium saucepan and put the burner on medium-low to melt the butter slowly.  You don’t want it to boil and splatter butter everywhere.

    butter sticks in a saucepan

    Step 3 Melt Butter & Prep Dry Ingredients:

    While the butter is melting, begin measuring the flour, sugar, and salt into a large mixing bowl. (I use a 4.5-quart bowl) Whisk the flour, sugar, and salt together and set aside. Boil 2 cups of water. I like to boil the water in my tea kettle. I love using my tea kettle for boiling water. It’s so convenient!

    Step 4 Add the Coffee & Breathe in the Aroma:

    Now, add in the coffee crystals to the melted butter mixture and the 2 cups boiling water.  And stir it until the coffee crystals melt and combine with the butter and water. Then let it begin to bubble just a little, about 5 seconds before you turn the burner off.

    Coffee and butter mixture

    Step 5 Prepare Buttermilk Mixture:

    While the coffee sits on the burner with the heat off, prep the buttermilk mixture, whisking it all together, and then set aside. I use a 4-cup Pyrex measuring cup for this step.

    Step 6 Mix Your Batter:

    Next, take your hot coffee mixture and pour it into the flour mixture. It’s essential to take your time and stir this together really well. When it’s all mixed, it reminds me of ginger snap cookie batter.

    coffee cake batter mixture

    Step 7 Finish Mixing the Batter Completely:

    Now add in the buttermilk mixture and slowly mix it into the batter.  This may take a few minutes to get it fully incorporated.

    buttermilk and eggs being poured into cake batter

    Step 8 Pour Into Pans & Try Not to Lick the Bowl Clean:

    Pour the thoroughly mixed batter into the two prepared jelly roll pans. Try your best to divide the mixture equally, but it doesn’t have to be perfect.

    Step 9 Bake your Cake:

    Then bake in the 350º Fahrenheit oven for 20 minutes (or until an inserted toothpick comes out clean).

    cake in the oven

    Step 10 Remove Cakes From Pans:

    Remove the baked cakes from the oven and let cool in their pans for 10 minutes. Then using a cutting board or if you have a cake platter/tray gently place that on top of your cake and slowly invert the cake pan. Your cake should easily come out of the pan and on to whatever surface you inverted it on top of.

    single layer of cake baked

    Step 11 Cool the Cakes Completely:

    Let the cakes sit there and cool completely.  In the meantime, you can whip up your cream filling.

    Step 12 Whisk Together the Delicious Cream Filling:

    Fit a whisk attachment to a stand mixer and add the cream cheese, 2 cups powdered sugar, and heavy cream to a large mixing bowl. Beat this all together until it is light and fluffy.

    whipped creamy cake filling

    Step 13 Spread the Creamy Filling Over the Bottom Cake Layer:

    After your cakes are thoroughly cooled, place your bottom layer on a cake platter (if you haven’t already done this), and spread the creamy filling all over it. I use a big spatula for this part. 

    single layer with filling on top

    Step 14 Add the Top Layer of Cake:

    Then invert your cutting board or whatever surface you’re using over the bottom cake layer and gently lay the top layer of cake on top of the creamy filling. It should now look like some giant delicious cookie sandwich or cake sandwich. 

    cake with creamy filling no frosting

    Step 15 Make the Icing:

    Melt three sticks of butter in a large saucepan. Then add the 1/4 cup instant coffee crystals. Stir together with a whisk, then add in the half-and-half and whisk together good. Now add the 8 cups powdered sugar and 4 tsp vanilla. Whisk the icing until smooth.  

    whisked coffee icing

    Step 16 Frost Your Cake & Try Not to Eat All the Leftover Icing:

    Let it cool for 5 minutes, then gently begin pouring it over your cake, making sure to cover the top of your cake evenly.  I let mine drip all down the sides of my cake. If you want, you can always take a knife and try to spread it around the sides of the cake.  No matter how it looks, you can be sure it’s going to taste amazing!

    Step 17 Eat Cake!:

    Considering that as I write this, my birthday is only two days away, I think an early piece of cake is in order! However, I’ll try to wait at least until my hubby gets here.  In the meantime, I’ll grab some graham crackers, spread them with a little leftover cream filling, then drizzle with some icing and top with another graham cracker.  I just made the best graham cracker sandwich ever!  Try it with your leftovers.

    Warning: This coffee icing is addicting. You may want to hide it from yourself, so you don’t devour it all in one sitting.

    slice of cake

    Best Ever Coffee Cake

    5 from 1 vote
    This delicious coffee cake is made with actual coffee!
    Print Recipe
    Prep Time 25 minutes
    Cook Time 35 minutes
    Resting Time 1 hour 30 minutes
    Total Time 2 hours 30 minutes
    Servings: 20 slices
    Course: Dessert
    Cuisine: American
    Ingredients Method Notes

    Ingredients
      

    Cake Batter
    • 2 cups butter (4 sticks)
    • 6 tbsp instant coffee crystals (3/8 cup)
    • 2 cups boiling water
    • 4 cups all-purpose flour
    • 4 cups granulated sugar
    • ½ tsp salt
    • 1 cup buttermilk
    • 4 eggs
    • 2 tsp baking soda
    • 4 tsp vanilla extract
    Cake Filling
    • 2 8-oz packages cream cheese softened at room temp
    • 2 cups powdered sugar
    • 2 cups heavy cream
    Coffee Cake Icing
    • 1 ½ cups butter (3 sticks)
    • ¼ cup instant coffee crystals
    • ½ cup half-and-half
    • 8 cups powdered sugar
    • 4 tsp vanilla extract

    Method
     

    Cake Batter Instructions
    1. Preheat oven to 350° Fahrenheit.
    2. Spray two jelly roll pans (10 x 15 inch) with a flour baking spray or line with parchment paper.
    3. Melt the 4 sticks of butter in a medium saucepan.
    4. Add the 6 Tbsp of instant coffee and then add the 2 cups boiling water.
    5. Let this mixture bubble for about 5 seconds, then turn off the heat.
    6. In a separate large bowl, whisk together the flour, sugar, and salt. Then pour the hot mixture over the dry ingredients and stir to combine.
    7. In another medium bowl, mix together the buttermilk, eggs, baking soda, and vanilla extract. Pour this mixture into the ingredients in the large bowl and stir together. Mix until fully incorporated.
    8. Pour this batter into the two jelly roll pans, dividing the batter equally between them both. Bake for about 20 minutes.
    9. Take the pans out of the oven and let the cakes cool in the pans for about 10 minutes. Then turn the pans over on to a clean, prepared surface, and remove from the jelly roll pans. Gently peel off the parchment paper (if used) and allow the cakes to cool completely.
    10. While the cake is cooling, begin preparing the filling.
    Cake Filling Instructions
    1. Fit a stand mixer with the wire whip attachment. (A hand mixer should work too)
    2. Add the softened cream cheese, 2 cups powdered sugar, and heavy cream to a large mixing bowl. Beat until light and fluffy, then set aside while the cake cools completely.
    3. When the cake has cooled completely, move it to your cake holder or cake stand. Then spread the creamy filling over the bottom layer.
    4. Gently add the second layer of cake on top of the filling.
    Coffee Cake Icing Instructions
    1. Melt the 3 sticks of butter in a large saucepan and add ¼ cup instant coffee crystals. Stir together.
    2. Add the half-and-half to the saucepan and whisk together. Then turn off the heat.
    3. Add the 8 cups powdered sugar and vanilla. Whisk together really good to create a smooth icing.
    4. Let the icing cool for 5 minutes. Then gently pour the coffee icing over the top of your cake. Make sure you pour it so it covers the entire cake and drips down over the sides.
    5. Enjoy this delicious cup of coffee served as a slice of cake. Coffee and cream all in one bite!

    Notes

    *TIP: If some of the cake peels off with the parchment paper, don’t panic, you smooth it back on with a butter knife. However, you’ll cover with filling and icing later so any small patches won’t be noticed.
    *When frosting the cake, you can try to smooth the icing along the sides for better coverage. However, I find pouring it and letting it just drip down works best as it is hard to smooth after it begins to cool on the cake. So you have to act fast!

  • S’mores Brownies: Eat s’mores anytime of the year!

    If you’re like me, one of the best parts of camping is at night when everyone sits around the campfire and roasts marshmallows, make s’mores and tell stories. And of course, I love it when the kids try s’mores for the first time.  It’s love at first bite.  I think that’s how you’ll feel after you try S’mores Brownies too!

    boy eating s'mores for the first time
    My nephew trying s’mores for the first time.

    History of S’mores

    According to Wikipedia one of the earliest published recipes for s’mores was in the 1920s and it was called “Graham Cracker Sandwich.”  Can anyone say “boring?” In 1927, the Girl Scouts published a recipe called “Some More” and in the late 1930s, the conjunction s’mores was used in a summer camp cookbook. By the 1950s it was a regular term used by cookbooks, including the famous Betty Crocker cookbook.

    I know when my family goes camping, there is always someone who loves to say “can I have s’more please!”  The thing is, the only time I really eat s’mores is when I’m camping. They’re messy and even when I’ve tried them in the microwave, besides being messy, they just don’t have the same toasted flavor you get from the campfire ones.

    S’mores Brownie Recipe​

    So when I found this recipe for S’mores Brownies, I knew I just had to try it! And guess what? It was A-mazing! It was s’ mores without the mess and without needing a campfire.  I am not sure if this is a good thing or not, considering my husband and I ate a whole pan between the two of us!s'mores brownies with glass of milk

    I changed the original recipe just a little and I think it really works!  I made notes below on where I tweaked it and my tips for making these gooey and delicious treats!

    S’mores Brownies

    These gooey treats are sure to make you say YUM! No campfire needed.
    Print Recipe
    Prep Time 5 minutes
    Cook Time 26 minutes
    Servings: 12 people
    Course: Dessert
    Cuisine: American
    Ingredients Method

    Ingredients
      

    • 1 box brownie mix Betty Crocker or Duncan Hines brands work well.
    • 3-4 tbsp water (amount will depend on the boxed recipe)
    • 2 large eggs
    • ½ cup vegetable or canola oil
    • 2¼ cups mini-marshmallows
    • 1 pkg graham crackers (8 individual crackers) crumbled
    • 2 bars Hershey's chocolate broken into small pieces

    Method
     

    1. Make the brownie mix according to the box instructions. Spread in a 13×9 cake pan.
    2. Bake in 13×9 cake pan for 11-14 minutes (10 minutes less than the lowest recommended time on the box).
    3. Take the pan out of the oven. Layer remaining ingredients in the following order: sprinkle mini marshmallows over the top of the brownies, then crumble graham crackers on top of marshmallows and finally sprinkle the broken chocolate bars all over the top.
    4. Return to the oven and bake for another 10-12 minutes.
    5. Let cool completely and then cut into squares for eating.
    6. Try not to devour the whole pan by yourself!
    Here’s a quick overview of my changes to the original recipe:
    • I baked these in a 13 x 9 pan rather than the 9-inch square pan listed in the recipe.  This made them chewier. And by making the brownies a little thinner, I think it helps the flavors meld together better.
    • Instead of baking fully and then broiling, I baked the brownies for 10 minutes less than the brownie box called for.
    • Added extra marshmallows.
    • Sprinkled on the marshmallows, graham crackers and chocolate in layers, then baked for an additional 12 minutes.
    • I let the brownies cool completely before cutting and eating. I loved these cold, but you could also reheat individual squares in the microwave for about 10 seconds if you prefer warm.

    So there you have it.  S’mores without the mess that can be cooked any time of the year!  Please let me know in the comments below if you try the recipe and what you thought.  I’d love to hear from you!

    Happy Baking!