Coffee

Recent Recipes

• 1

  Frozen Malted Latte

  This Frozen Malted Latte was inspired by the many frappuccinos and coffee coolattas most of us used to drink with our friends at the mall after school in the 2000’s. It’s the perfect hot summer drink that comes together in 10 minutes (maybe not even) and can either be a morning boost or a mid-day pick-me-up. I added homemade vanilla syrup and malted milk powder to give it a nutty and caramelized flavor.

  You can use pre-made syrup if desired, but to make homemade vanilla syrup, all you have to do is combine 2 tablespoons of granulated sugar and 2 tablespoons of boiling water. Stir until the sugar is dissolved, then stir in 1 teaspoon vanilla extract.

  Tips & Tricks:

  • If you want the flavor of the malted milk powder to shine through even more, add an extra tablespoon or two.
  • To make this dairy free, simply swap the whole milk with oatmilk or another thicker dairy-free alternative. I wouldn’t recommend almond milk since it’s not as creamy. Unfortunately, you would have to leave out the malted milk powder too, but it will still be delicious!
  • This is on the less sweet side, but if you like yours really sweet, double the recipe for the simple syrup and add an extra tablespoon or two.
• 2

  Mocha Snacking Cake With Coconut Flakes

  Here’s my take on classic Swedish mocha squares, also known as kärleksmums, mockarutor, and sometimes referred to as snodas. It's a moist chocolate- and coffee-infused cake with a coffee-Kahlua soak, topped with mocha frosting and coconut flakes.
  Unlike traditional recipes that use butter in the cake batter, I use a neutral oil instead for increased moisture. I've also amped up the coffee flavor by adding extra coffee to both the batter and the soaking mixture (plus some Kahlua). While traditional mocha squares sport a thick mocha icing and shredded coconut, I opt for a super light and fluffy mocha buttercream frosting. The finishing touch is a generous amount of coconut flakes, which are much larger than shredded coconut, for added texture and flavor.
  
  Tips & Tricks:
  -There are two main types of cocoa powder; first there’s 100% natural cocoa, which is acidic and reacts with both baking soda and baking powder (baking soda is a base, and baking powder is made of baking soda plus an acid, such as cream of tartar). Then there’s Dutch-process cocoa powder which has been stripped of its acidity (to enhance its chocolate flavor), making it neutral, and not able to contribute to leavening. I typically use 100% natural cocoa powder, the most common form of cocoa, to make my recipes more accessible. Even though most recipes with natural cocoa powder call for baking soda, I use baking powder here instead so that the recipe will work for you regardless of which type of cocoa powder you have.
  -Hot liquids (aka coffee, milk, and in some recipes, water), bloom the cocoa powder, which helps to deepen the chocolate flavor. You can substitute all coffee for the milk if you want to enhance the coffee flavor even more.
  -Store the squares in a sealed container at room temperature for up to 3 days. You can also freeze them for up to 2 months. In that case, thaw at room temperature.
  

• 3

  Coffee-Chili Crisp On Focaccia

  Welcome to Plus One, a column by Food Editor Emily Ziemski where those small-but-mighty additions that instantly upgrade whatever’s on the table—ingredients, sauces, toppings—are the star of the show. Today, everyone's favorite condiment, with a new vehicle. Maybe it’s just me, but lately I feel like a Calabrian chile compound butter paired with focaccia is on every “New American” restaurant menu. Though it is a solid, tried-and-true pairing, I crave a bit of contrasting crunch with my pillowy-soft focaccia; something for my teeth to seek out and bite down into after layers of amazingly plush bread. Hence, coffee-chili crisp was born. Chili crisp is already perfect and savory and spicy, and this caffeinated boost only amplifies the spiced notes of this Chinese condiment. A bit of instant espresso is bolstered by spices that embody some of the flavor profiles found in coffee: cinnamon, fenugreek—which yields a maple flavor—cracked black pepper, and baharat, a spice blend of Syrian origin which includes a blend of cardamom, nutmeg, cloves, and cumin. As a lot of coffee brews lean toward baking spice notes, this lineup of spices—capped with classic, crushed red pepper flakes, of course—blooms with a flash of hot oil, then further unfolds in the oven as it bakes into the focaccia dimples. This recipe isn't really about the focaccia, it's mostly just a vehicle for more oily, spicy, crunchy chili crisp. Spoon more crisp on top post-oven, serve a little bowl alongside the warm bread as a dipper of sorts, or simply store in the fridge to put on any and all things (mushrooms or other meaty items would pair nicely).

• 4

  Amaretto Coffee Basque Cheesecake From Crystelle Pereira

  I recently discovered the beauty of Basque cheesecakes, which are nowhere near as daunting as making a regular baked cheesecake because there is no need for a water bath. They are usually flavored with vanilla, but here, coffee, amaretto, and a hint of maple syrup create a mellow, slightly earthy and caramelized flavor profile. And because I want the coffee and amaretto in this recipe to really shine, we will be dividing the cheesecake mix in half and flavoring them both separately, before swirling them together. With individual bursts of coffee and almond flavors running throughout, this couldn't be more delicious.

• 5

  Cold Brew-Stout Martini

  Credited to London bartender Dick Bradsell, the Espresso Martini was born out of the ‘80s club scene. These days, the Espresso Martini is pushing 40 and it’s also having quite the renaissance, so it seems like a good time to give it a well-deserved review. From the classic three-part formula to heavy cream monsters, it seems like everyone and their mother has their preferred build for this drink.
  
  Regardless of the accouterments, our sponsor Tito’s Handmade Vodka is a great base for any Espresso Martini, because its corn base leads to a smooth and round body, perfect for any coffee drink. In this recipe, I use cold brew as opposed to espresso—this makes the drink more accessible and easier to whip up. For the third defining element, coffee liqueur, I’ve decided to stick with the classic coffee liqueur. I’ve also included a bit of cream sherry and orange bitters to accentuate the coffee notes, and the stout syrup is a nod to those who may enjoy a certain Irish cream liqueur in their espresso ‘tinis. In this case however, the addition is used to bolster the body while adding a hint of malt. Finally, using a bit of salt in nearly any cocktail can help to round out the drink’s palate, and that rings especially true here with a touch of homemade saline solution.

• 6

  Egg Coffee From Andrea Nguyen

  Among Hanoi coffee specialties is egg coffee—super warm coffee with a floater or beaten egg yolk and sweetened condensed milk. It dates to the 1950s, supposedly when there was a shortage of milk in Hanoi. Beaten egg yolks with condensed milk extends the milk in an elegant, delicious manner. People likely hand-beat the yolks back then. Nowadays an electric mixer does the job in roughly 2 minutes. Egg coffee is rich and sweet, practically fancy-dessert-like. Enjoy it as an afternoon pick-me-up or serve it in small portions after dinner. Add 1 tablespoon whiskey or cognac for extra flourish. -Andrea Nguyen