COLD BREW COFFEE MAKER RECIPES - KitchenAid BREW COFFEE MAKER RECIPES. 2 COLD BREW Cajun Coffee Chuck Roast Cashew Caramel Iced Coffee Chocolate Caf Pudding ... making

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    19-May-2018

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  • COLD BREW COFFEE MAKER

    RECIPES

  • 2

    COLD BREWCajun Coffee Chuck Roast

    Cashew Caramel Iced Coffee

    Chocolate Caf Pudding

    Chocolate Coffee Almond Torte

    Cinnamon Coffee Scones

    Citrus Caf Au Lait

    Cocoa Banana Bombe

    Coffee Mocha Cupcakes with Caf Frosting

    Coffee with Warm Lavender Steamed Milk

    Mint Iced Coffee

    Hot Southern Apple Pie Spice

    Iced Eggnog

    Iced Matcha Coffee

    Lavender Laced Iced Coffee

    S'mores Coffee

    Snickerdoodle Icy

    Sweet Hawaiian Iced Coffee

    COFEE MAKERRECIPES

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  • 3

    CAJUN COFFEE CHUCK ROAST

    1 tablespoon vegetable oil 1.5kg boneless chuck eye roast cup (60ml) beef broth

    SEASONING RUB

    cup coffee concentratecoffee grounds

    1 tablespoon lemon pepper seasoning 1 tablespoon brown sugar, packed1 tablespoon corn flour1 teaspoon ground chili powder1 teaspoon ground cumin1 teaspoon paprika1 teaspoon onion powder1 teaspoon garlic powder1 teaspoon salt1 teaspoon dried oregano1 teaspoon dried thyme

    teaspoon ground black pepper teaspoon ground cayenne pepper

    MAKES 4-6 SERVINGS

    Prepare the seasoning rub by adding the ingredients to a blender or food processor. Blend well for 30 seconds.

    Heat oil in a large frying pan over medium heat.

    Add of seasoning rub to one side of chuck roast, pressing into the meat. Place meat, seasoned side down onto the hot pan. Sear for 3 minutes. Add remainder of seasoning to bare side of chuck roast. Flip roast and sear other side another 3 minutes.

    Add roast to a 6 litre slow cooker. Add beef broth, secure lid and turn to high. Cook for 5 hours, meat should be tender and shred easily with 2 forks.

    INGREDIENTS

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  • 4

    CASHEW CARAMEL ICED COFFEE

    2 cups (500ml) cashew milk2 tablespoons caramel syrup12 (125ml) cup coffee concentrate

    MAKES 2 SERVINGS

    Combine milk, syrup, coffee concentrate and mix well.

    Half fill two large glasses with ice cubes and pour over ice. Serve immediately.

    INGREDIENTS

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  • 5

    CHOCOLATE CAF PUDDING

    23 cup (150g) white sugar 14 cup unsweetened cocoa powder 3 tablespoons cornflour2 cups (500ml) whole milk1 tablespoon coffee concentrate

    12 teaspoon vanilla extract

    OPTIONAL

    Whipped cream Fresh berries

    MAKES 4 SERVINGS

    Place sugar, cocoa powder and cornflour into a medium saucepan and mix well.

    Whisk in milk, coffee, vanilla and heat. Whisk constantly over low heat until mixture begins to boil and thicken, and is smooth and creamy.

    Remove from heat and transfer to serving bowls.

    Serve immediately or cover tightly with plastic wrap and refrigerate to cool. Top with whipped cream and fresh berries.

    INGREDIENTS

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  • 6

    CHOCOLATE COFFEE ALMOND TORTE

    2 tablespoons plain fresh bread crumbs 112 cups (240g) blanched whole almonds 1 cup (190g) bittersweet chocolate chips 6 large eggs, seperated 1 cup (220g) caster sugar2 tablespoons coffee concentrate 2 tablespoons icing sugar

    MAKES 8 SERVINGS

    Preheat oven to 180C.

    Grease and line a 23cm springform tin with baking paper. (A 23cm pie plate can be used).

    Spread the bread crumbs along the bottom of the pan. Set aside.

    Place the almonds into a small frying pan and heat over low heat. Stir and toast for 5 minutes, until golden brown. Remove from heat and cool completely. Transfer to a food processor. Process until finely ground. Set aside.

    Melt chocolate in a microwave safe container for 30 seconds. Stir and repeat until just melted. Remove and cool slightly.

    Place egg yolks into the bowl of a Stand Mixer fitted with a flat beater and add 3/4 cup of the sugar. Mix on speed 6 for 3 minutes or until creamy and light in colour.

    Add coffee concentrate and cooled melted chocolate and mix gently on speed 2 until mixed. Reduce speed to 1 and add ground almonds. Mix until just folded through.

    In a second clean mixing bowl, add 3 egg whites only and remaining sugar. Beat on speed 6-8 until soft peaks form. Add remaining egg whites and fold through until just incorporated.

    Pour into prepared cake tin and bake 40 minutes or until top is firm and starts to crack.

    Cool on a rack for 10 minutes.

    Sprinkle the top with icing sugar, serve warm or at room temperature.

    INGREDIENTS

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  • 7

    CINNAMON COFFEE SCONES

    MAKES 8 SERVINGS

    PREHEAT OVEN TO 200C fan forced

    Line a baking tray with baking paper.

    To make the coffee crumb, place all ingredients into the bowl of a food processor. Pulse 1-2 times to mix well. Add butter and continue to pulse until mixture resembles coarse breadcrumbs. Remove and set aside.

    To make the scone, return food processor bowl, add the flour, sugar, baking powder, bi-carb and salt. Pulse 1-2 times to mix. Add diced cold butter and pulse 7 times until mixture is crumbly. Mix yoghurt, egg and vanilla and add to flour mixture. Pulse again 3-4 times or until dough just comes together in clumps.

    Tip onto a lightly floured work surface and gently bring together and knead lightly. Divide dough in two and roll each into a 25cm circle. Sprinkle the cinnamon filling over the top pf one of the dough circles and place second dough circle on top so that the filling is sandwiched in between.

    Cut into 8 triangles and pinch down the edges of each triangle to enclose filling. Place onto the prepared tray.

    To make the coffee glaze, mix together the icing sugar and coffee concentrate to form a smooth glaze. Pour a little over each triangle and spread with the back of a spoon or pastry brush; reserve extra glaze.

    Bake for 20 minutes. Let cool slightly and drizzle with remaining glaze. Serve warm.

    INGREDIENTS

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    1/4 cup (55g) light brown sugar

    2 tablespoons plain flour2 teaspoons brewed coffee granules1/

    2 teaspoon ground cinnamon30g cold, unsalted butter, diced

    2 1/2 cups (375g) plain flour1/

    2 cup (110g) caster sugar2 teaspoons baking powder1/

    2 teaspoon bi-carb soda1/

    2 teaspoon sea salt125g cold, unsalted butter, diced1 cup (280g) Greek yoghurt1 large egg2 teaspoons vanilla extract

    1 cup (160g) pure icing sugar3 tablespoons coffee concentrate

    CINNAMON FILLING

    SCONE DOUGH

    COFFEE DRIZZLE

  • 8

    CITRUS CAF AU LAIT

    MAKES 2 SERVINGS

    Using a sharp knife, slice a 8cm long piece of orange peel, making sure to remove any pith.

    Combine the water, cinnamon, sliced peel, brown sugar and nutmeg into a small saucepan and bring to the boil over medium high heat. Reduce heat to medium and simmer for 3-5 minutes.

    Remove from heat and stir in coffee concentrate and cream.

    Pour into mugs and serve.

    INGREDIENTS

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    1 orange1 cups (375ml) water1 cinnamon stick1 tablespoons brown sugarpinch ground nutmeg cup (125ml) coffee concentrate 2 tablespoons cream

  • 9

    COCOA BANANA BOMBE

    1 small banana, peeled and diced1 cups (375ml) milk2 tablespoons chocolate syrup cup (125ml) coffee concentrate

    MAKES 2 SERVINGS

    Place banana and milk into a blender jug. Process until smooth.

    Add chocolate syrup and coffee concentrate and process for a further 40-50 seconds or until smooth and well mixed.

    Half fill two large glasses with ice cubes and pour over banana coffee milk. Serve immediately.

    INGREDIENTS

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  • 10

    COFFEE MOCHA CUPCAKES WITH CAF FROSTING

    MAKES 12 SERVINGS

    Preheat oven to 160C fan forced.

    To make the cupcakes, line a 12 cup (13 cup capacity) muffin tin with cupcake paper liners.

    Place sugar into the bowl of a Stand Mixer fitted with a flat beater. Sift flour, cocoa powder and salt together and add to the sugar. Mix on low speed to mix.Add eggs, milk, oil and vanilla an beat on medium speed for 1 minute or until smooth and well mixed.

    Stir boiling water and coffee concentrate together and pour into cake batter. Mix on low speed. Batter will become thin.Fill each cupcake with batter until 2/3 full and bake 15-20 minutes.

    Remove and cool in tin for 10 minutes before transferring to a wire rack to cool completely.

    To make the frosting, place butter into the bowl of a Stand Mixer fitted with the whisk attachment. Beat on medium speed for 1 minute or until butter is light and whipped. While butter is still whipping, add icing sugar, 1/2 cup at a time, making sure that the sugar has been incorporated before adding the next. Reduce speed to low and add coffee concentrate. Beat until well mixed. (Use immediately or store in a sealed container in the refrigerator).Once cupcakes are completely cooled, pipe butter frosting onto each cupcake and serve.

    INGREDIENTS

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    2 cups (440g) caster sugar134 (260g) self-raising flour3

    4 cup (75g) cocoa powder1 teaspoon salt2 large eggs1 cup (250ml) milk cup (125ml) vegetable oil2 teaspoons vanilla extract3

    4 cup (180ml) boiling water3

    4 cup (60ml) coffee concentrate

    FROSTING

    250g unsalted butter, softened 2 cups (400g) icing sugar2 tablespoons coffee concentrate

  • 11

    COFFEE WITH WARM LAVENDER STEAMED MILK

    MAKES 2 SERVINGS

    Combine boiling water and coffee concentrate and pour intotwo mugs.

    Steam milk and lavender extract until hot and frothy.

    Add the lavender milk froth to coffee and serve.

    INGREDIENTS

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    1 12 cups (375ml) water1

    2 cups (125ml) coffee concentrate1 cup (250ml) milk1

    2 teaspoon lavender extract

  • 12

    ICED MINT COFFEE

    2 cups (500ml) milk3 teaspoons creme de menthe syrup 2 tablespoons chocolate syrup

    12 cup (125ml) coffee concentrate2 sprigs of fresh mint to garnish (optional)

    MAKES 2 SERVINGS

    Mix together milk, creme de menthe, chocolate syrup and coffee concentrate in a jug.

    Half fill two large glasses with ice cubes and pour over mint ice coffee.

    Garnish with sprigs of mint. Serve immediately.

    INGREDIENTS

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  • 13

    HOT SOUTHERN APPLE PIE SPICE

    1 cup (250ml) water1 cup (250ml) cream or milk teaspoon ground cinnamon 1/

    4 teaspoon ground nutmeg 1/

    4 teaspoon ground cardamon pinch ground gingerpinch ground all spice1 tablespoon honey cup (125ml) coffee concentrate

    MAKES 2 SERVINGS

    Place all the ingredients into a saucepan and heat over medium heat. Stir well to dissolve the honey and bring to the simmer for 1-2 minutes. Remove from the heat and pour into mug.

    Serve hot.

    INGREDIENTS

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  • 14

    ICED EGGNOG

    cups (375ml) store bought eggnog drink cups (125ml) milk cup (125ml) coffee concentrate teaspoon ground nutmeg

    MAKES 2 SERVINGS

    Combine eggnog drink, milk and coffee concentrate in a jug and mix well.

    Half fill two large glasses with ice cubes and pour over eggnog drink.

    Sprinkle with nutmeg and serve.

    INGREDIENTS

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  • 15

    ICED MATCHA COFFEE

    1 cups (375ml) almond milk1 tablespoon honey cup (125ml) coffee concentrate 2 teaspoons Matcha green tea powder

    MAKES 2 SERVINGS

    Combine almond and honey into a saucepan and warm over low heat until honey has dissolved. Stir in coffee concentrate and Matcha tea and mix well.

    Half fill two glasses with ice cubes. Pour over glasses with ice and serve.

    INGREDIENTS

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  • 16

    LAVENDER LACED ICED COFFEE

    12 cup (125ml) water1 cup (25ml) milk12 cup (125ml) coffee concentrate1 tablespoon suagr12 teaspoon lavender extract

    MAKES 2 SERVINGS

    Place water, milk, coffee concentrate, sugar and lavender into a small saucepan. Stir over low heat until just warmed through. Remove and cool slightly.

    Half fill two large glasses with ice cubes and pour in iced coffee. Serve.

    INGREDIENTS

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  • 17

    S'MORES COFFEE

    34 cup (180ml) coffee concentrate

    1 1/2 cups (375ml) chocolate milk1

    2 cup puffed marshmallow1 Digestive or Marie biscuit, crushed

    MAKES 2 SERVINGS

    Mix together coffee concentrate, chocolate milk and mix well.

    Half fill two large glasses with ice cubes and pour over coffee. Top with puffed marshmallow and crumble over half a biscuit. Serve immediately.

    INGREDIENTS

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  • 18

    SNICKERDOODLE ICY

    1 12 cups (375ml) milk1 teaspoon ground cinnamon 2 teaspoons brown sugar4 tablespoons coffee creamer

    1 12 cups (375ml) coffee concentrate

    MAKES 2 SERVINGS

    Place all ingredients into a blender jug with 2 cups of ice cubes. Secure lid an blend for 1-2 minutes or until the ice is finely crushed and ingredients are well blended.

    Pour into two large glasses and serve immediately.

    INGREDIENTS

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  • 19

    SWEET HAWAIIAN ICED COFFEE

    1 1/2 tablespoons coconut oil 2 cups (500ml) coconut milk1/

    2 cup (125ml) coffee concentrate1 tablespoon honey

    MAKES 2 SERVINGS

    Place all the ingredients into a small saucepan and stir over medium heat for 2-3 minutes. Remove and cool slightly.

    Half fill two large glasses with ice cubes and pour over warm coffee. Serve immediately.

    INGREDIENTS

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