Type what you have

Ingredients

• ✓ coffee bean
• heavy cream
• white sugar
• egg yolk
• milk
• vanilla extract
• salt

Instructions

1. 1 Place the bowl of ice cream maker in the freezer.
2. 2 Combine cream, sugar, and egg yolks in a saucepan; cook and stir over medium-low heat until mixture is heated through but not boiling, 10 to 15 minutes. Remove saucepan from heat and add coffee beans. Transfer cream mixture to a bowl and refrigerate, 8 hours to overnight.
3. 3 Strain coffee beans out of cream mixture. Stir milk, vanilla extract, and salt into cream mixture; transfer to bowl of ice cream maker.
4. 4 Process cream mixture in the ice cream maker according to manufacturer's instructions.

By Julie Julie

Ingredients

• ✓ coffee bean
• heavy cream
• milk
• sugar
• nonfat dry milk powder
• vanilla extract
• milk
• tapioca starch
• coffee-flavored liqueur

Instructions

1. 1 Combine 1 cup cream and coffee in a container with a lid; stir to combine, seal, and steep in the refrigerator, 8 hours to overnight.
2. 2 Line a fine-mesh sieve with cheesecloth; place over a medium saucepan. Strain coffee-cream mixture through cheesecloth; squeezing cheesecloth to extract as much liquid as possible. Discard cheesecloth and solids.
3. 3 Stir remaining 1 cup cream and 1 cup milk into coffee-cream liquid; bring to a gentle simmer over medium-low heat. Stir in sugar, dry milk powder, and vanilla extract; simmer, 3 to 4 minutes. Off heat, set aside ice cream base.
4. 4 Whisk 2 tablespoons milk and tapioca starch together in a small bowl; stir into ice cream base. Stir in coffee liqueur; cool to room temperature, at least 20 minutes. Refrigerate, 4 hours to overnight.
5. 5 Pour ice cream base into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight, freezer-safe container and freeze until firm, at least 6 hours.

By LauraF

Ingredients

• ✓ coffee bean
• milk chocolate chip
• shortening
• dark chocolate chip

Instructions

1. 1 Line a 9x14-inch baking sheet with a silicone baking mat.
2. 2 Place coffee beans in a food processor and pulse a few times just until coarsely chopped.
3. 3 Melt milk chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes. Add shortening to make melted milk chocolate smoother; stir until smooth. Stir coffee beans into melted milk chocolate until coated.
4. 4 Pour milk chocolate mixture onto the prepared baking sheet, spreading mixture to the edges. Refrigerate.
5. 5 Melt dark chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes. Add shortening to make melted dark chocolate smoother; stir until smooth. Remove from heat.
6. 6 Pour melted dark chocolate over refrigerated milk chocolate mixture, spreading evenly over the top. Refrigerate until set, 10 to 15 minutes.
7. 7 Peel the silicone mat from the bottom of the chocolate mixture and place onto a work surface. Cut into pieces using a sharp knife. The bark will crack and break as you go.

By What's for dinner, mom?

Ingredients

• ✓ coffee bean
• milk
• brown sugar
• mint leaves
• egg yolk
• heavy cream
• white rum
• chocolate

Instructions

1. 1 Heat milk, ground coffee, 1/4 cup brown sugar, and mint in a saucepan over low heat until warmed through, 7 to 10 minutes.
2. 2 Whisk egg yolks and remaining 1/2 cup brown sugar in a bowl; slowly whisk in about 1 cup hot milk mixture. Pour egg yolk mixture into saucepan and continue to heat until custard is thickened, about 5 minutes.
3. 3 Line a sieve with cheesecloth and strain custard into a large bowl; discard solids. Whisk heavy cream into custard. Cover and refrigerate until chilled, 4 to 5 hours.
4. 4 Stir rum and chocolate into chilled custard and pour into an ice cream maker. Freeze according to manufacturer's directions.

By Allrecipes Member

Ingredients

• ✓ coffee bean
• butter
• brown sugar
• egg yolk
• vanilla extract
• all-purpose flour
• salt
• chocolate candy
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. 2 In a large bowl, cream together the butter, brown sugar, egg yolk and vanilla until smooth. Combine the flour and salt; stir into the creamed mixture. Spread evenly into the prepared pan.
3. 3 Bake for 15 minutes in the preheated oven. Remove from the oven and place chocolate bars over the top in a single layer. Let stand until chocolate is soft enough to spread. Spread the chocolate out smooth and sprinkle with walnuts and ground coffee. Allow the bars to cool completely before cutting into squares.

By Craig

Ingredients

• ✓ coffee bean
• kosher salt
• granulated sugar
• heavy cream
• milk
• oat
• cinnamon
• baking soda
• baking powder
• all-purpose flour
• all-purpose flour
• old-fashioned oat
• egg
• kosher salt
• brown sugar
• white sugar
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with a silicone liner.
2. 2 Combine butter, sugars, and salt in a large bowl; beat with an electric mixer until creamy. Beat in egg until smooth. Stir in oats, flour, baking powder, baking soda, and cinnamon until evenly combined.
3. 3 Spread cookie dough onto the prepared baking sheet in a large rectangle, about 1/4 inch thick.
4. 4 Bake in the preheated oven until golden brown, 10 to 12 minutes. Remove baking sheet from the oven and allow to cool for a few minutes. Cut the rectangle into smaller squares while still soft. Let cool completely on a wire rack.
5. 5 Spread oats on a second baking sheet and bake in the preheated oven until toasted and fragrant, about 10 minutes. Set aside to cool.
6. 6 For the ice cream combine milk, cream, sugar, and salt in a saucepan. Bring to a simmer over medium heat, whisking until sugar is dissolved. Remove from heat and stir in ground coffee and toasted oats. Let cool for 30 minutes then refrigerate so flavors can infuse, 8 hours to overnight.
7. 7 Strain the ice cream base through a fine-mesh sieve set over a large bowl or measuring cup. Press the solids with a spatula to extract as much liquid as possible. Discard the coffee ground and oatmeal mash.
8. 8 Pour ice cream base into an ice cream maker and freeze according to manufacturer's instructions, 15 to 20 minutes.
9. 9 Meanwhile, break up oatmeal cookie pieces into smaller crumbles. Add about half of the crumbles near the end of the churning time.
10. 10 Pour ice cream into a freezer-safe container and freeze until firm, at least 4 hours. Top with remaining cookie crumbles when serving.

By LauraF

Ingredients

• ✓ coffee bean
• water
• vegetable oil
• sugar
• salt
• all-purpose flour
• grapeseed oil
• heavy cream
• dark chocolate
• chocolate-hazelnut spread
• butter
• sugar
• cardamom pod
• cinnamon stick
• star anise
• white sugar

Instructions

1. 1 Bring water to a boil in a medium-sized pot. Add vegetable oil, sugar, and salt. Stir to combine. Add flour and turn off heat. Stir continuously and vigorously with a wooden spoon until dough balls up and follows your spoon around the pan, 1 to 2 minutes. Set aside to cool when dough feels firm and supple.
2. 2 Heat 3/4- to 1 inch of grapeseed oil in a medium-sized pot over medium heat.
3. 3 While oil heats, combine heavy cream, dark chocolate, chocolate-hazelnut spread, butter, sugar, and ground coffee in a pan set over lowest heat. Stir often to ensure even melting, 3 to 5 minutes.
4. 4 Grease the inside of a piping bag fitted with a star tip. Insert dough and squeeze it all the way to the bottom of the bag.
5. 5 Insert the handle of a wooden spoon into the oil heating in the pot; if it bubbles steadily, the oil is ready. Carefully squeeze dough out of the bag directly into the hot oil, cutting it off at 6-inch lengths. You can also pipe lengths of dough onto parchment paper and transfer them to the oil by hand. Do not crowd the pot.
6. 6 Fry churros, turning every minute, for 2 to 3 minutes total. Transfer fried churros to a dish lined with paper towels.
7. 7 Place cardamom seeds, cinnamon stick, and star anise in a spice grinder and blend to a fine powder. Transfer to a wide dish and add sugar. Mix well to combine.
8. 8 Toss warm churros into the cinnamon-cardamom sugar. Serve alongside a dipping cup of the chocolate sauce.

By nomaste

Ingredients

• ✓ coffee bean
• milk chocolate

Instructions

1. 1 Place 2 ounces chocolate in a microwave-safe bowl. Microwave on low until almost melted, about 1 minute; do not allow chocolate to burn. Stir to melt any remaining pieces. Cool slightly, about 2 minutes.
2. 2 Drop a small handful of coffee beans into melted chocolate; toss using a fork until completely covered. Transfer beans onto waxed paper using a fork, making sure beans are separated. Repeat with remaining beans. Cool beans until chocolate is set, about 30 minutes.
3. 3 Meanwhile, place remaining 2 ounces chocolate in a microwave-safe bowl. Microwave on low until almost melted, about 1 minute; do not allow to burn. Stir to melt any remaining pieces. Cool slightly, about 2 minutes.
4. 4 Drop a small handful of chocolate-covered coffee beans into melted chocolate; toss using a fork until completely covered with a second coating. Transfer beans onto a new sheet of waxed paper using a fork, making sure beans are separated. Repeat with remaining chocolate-covered coffee beans. Cool beans completely, about 30 minutes.

By AURYANE

Ingredients

• ✓ coffee bean
• water
• cheesecloth
• coffee filter

Instructions

1. 1 Put coffee grounds in a large container. Slowly pour water over grounds.
2. 2 Cover bowl with plastic wrap and steep at room temperature for 18 to 24 hours.
3. 3 Line a strainer with several layers of cheesecloth and place atop a pitcher; strain coffee through the cheesecloth into the pitcher. Discard the grounds. To get a clearer brew, strain coffee again through coffee filters. Store in refrigerator.

By Cazuela

Ingredients

• ✓ coffee bean
• water
• sugar
• ice cube

Instructions

1. 1 Place coffee beans in a French press or large measuring cup; pour in 2 cups water. Let coffee steep, 8 hours to overnight.
2. 2 Combine remaining 2 cups water and sugar in a saucepan; bring to a boil. Simmer until sugar dissolves, 3 to 5 minutes. Pour syrup into a container and transfer to the refrigerator.
3. 3 Strain coffee using the French press plunger or through a coffee filter in a fine-mesh strainer. Pour 1/2 cup coffee into a glass of ice; sweeten with simple syrup.

By Mama_B

Ingredients

• ✓ coffee bean
• white sugar
• water
• rum
• ice
• lemon juice
• pineapple juice

Instructions

1. 1 Combine sugar and water in a large cocktail shaker; cover and shake until sugar dissolves.
2. 2 Set a coffee filter in a sieve (or a pour-over coffee cone) set over a bowl or mug. Add coffee grounds to the filter; slowly pour a small amount of rum over grounds. Set aside to soak, about 1 minute. Slowly pour remaining rum over grounds until drips through.
3. 3 Add 1 ½ cups crushed ice, lemon juice, pineapple juice, and coffee-washed rum to cocktail shaker with simple syrup. Cover and shake until well chilled. Pour, unstrained, into 2 Collins or old-fashioned glasses; top with remaining crushed ice.

By Juliana Hale

Ingredients

• ✓ coffee bean
• rolled oat
• peanut butter
• honey
• dark chocolate chip
• flax seed
• protein powder
• coconut
• chia seed
• coconut extract
• cocoa powder

Instructions

1. 1 Mix oats, peanut butter, honey, dark chocolate chips, flax seeds, protein powder, coconut, chia seeds, and coconut extract together in a large bowl; fold in coffee beans. Form mixture into 1-inch balls.
2. 2 Place cocoa powder in a small bowl. Roll each ball in the cocoa powder until coated.

By Bonnie O'Shea

Ingredients

• ✓ coffee bean
• water
• cheesecloth
• coffee filter
• milk
• sweetened condensed milk
• sugar
• sugar
• cocoa powder
• water

Instructions

1. 1 Mix 6 cups water and coffee in a 1/2-gallon jar (such as Ball) until grounds are completely saturated. Steep for 24 hours at room temperature, stirring occasionally.
2. 2 Transfer coffee to the refrigerator and chill for 1 hour.
3. 3 Place a small colander on top of a tall, lidded plastic container. Line the colander with a 6-inch square of cheesecloth; fit a coffee filter on top.
4. 4 Pour about 1 cup of the coffee into the colander until filter begins to clog. Lift the corners of the cheesecloth carefully; twist the cloth and filter to extract the liquid. Drain the remaining liquid 1 cup at a time, using a new coffee filter each time. Repeat the process with the grounds, filtering 1 cup at a time; squeeze out as much liquid as you can. Refrigerate the concentrate until ready to use.
5. 5 Combine concentrate, 1% milk, and condensed milk in a 1/2-gallon jar.
6. 6 Dissolve 3 tablespoons plus 1 teaspoon sugar and cocoa powder together in a bowl of hot tap water. Add to the coffee-milk mixture; cover the jar and shake well.

By Steve Woznicka

Ingredients

• ✓ coffee bean
• hazelnut
• pomegranate seed
• cilantro
• parsley
• mint leaves
• apple
• lemon
• fennel
• black pepper
• salt
• honey
• olive oil
• lemon
• butter
• thyme
• garlic
• shallot
• olive oil
• salt
• hanger steak
• red pepper flake
• black pepper
• paprika
• kosher salt
• brown sugar
• ancho chile pepper
• coriander seed
• cumin seed
• fennel seed

Instructions

1. 1 Cook and stir fennel seeds, cumin seeds, and coriander seeds in a skillet over medium-high heat until toasted and fragrant, 1 to 2 minutes. Transfer to a spice grinder or food processor; add coffee, ancho chile pepper, brown sugar, kosher salt, paprika, black pepper, and red pepper flakes. Grind until spice rub is a medium-coarse texture.
2. 2 Break steak down into 4-ounce pieces. Lightly score steak 1/2-inch x 1/2-inch and season with salt. Rub steak with spice rub. Heat a cast iron skillet over medium high. Pack spice rub onto all sides of the steak and place in the hot cast iron skillet; drizzle about 1 teaspoon olive oil over steak.
3. 3 Cook steak in the cast iron skillet until well browned, about 4 minutes. Flip and scatter shallots, smashed garlic, thyme, and butter around steak. Cook steak until desired doneness is reached, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Let steak rest for 5 minutes; cut into thin slices.
4. 4 Whisk juice of 1 lemon, lemon zest, olive oil, honey, salt, and pepper together in a small bowl until dressing is evenly mixed.
5. 5 Thinly shave fennel and toss with juice from 1/2 lemon (to preserve color) in a bowl. Add apple, mint, parsley, and cilantro. Drizzle dressing over salad and toss gently; season with salt and pepper. Arrange steak slices on top of salad and scatter roasted shallots, pomegranate seeds, and hazelnuts on top.

By Gabe Kennedy

Ingredients

• ✓ coffee bean
• water

Instructions

1. 1 Pour ground coffee into a French press container and add water. Place plunger lid on top and press the plunger down 1 to 2 inches to make sure all coffee grounds are fully submerged; do not press all the way down. Let coffee steep at room temperature for 16 to 18 hours.
2. 2 Strain coffee through a coffee filter in a small strainer. Transfer to an airtight bottle or jar and keep in the refrigerator for up to a week.

By gem

Ingredients

• ✓ coffee bean
• cardamom
• water
• sweetened condensed milk

Instructions

1. 1 Place coffee and cardamom in the filter of your coffee machine. Place enough water to make 2 cups of coffee in the machine. Turn on the coffee machine.
2. 2 Pour brewed coffee into 2 coffee cups, and stir 1 tablespoon sweetened condensed milk into each cup. Serve.

By Talia

Ingredients

• ✓ coffee bean
• water
• sugar
• vanilla extract
• vodka

Instructions

1. 1 In a saucepan over medium heat, combine water, sugar, vanilla and ground coffee. Bring to a boil, reduce heat to low, and simmer for 10 minutes, stirring occasionally. Allow to cool, then remove grounds through a strainer.
2. 2 When cool, stir in vodka. Pour into a liquor bottle, and keep in a cool place.

By Janet

Ingredients

• ✓ coffee bean
• red pepper
• clove
• cinnamon stick
• water
• coconut milk
• honey

Instructions

1. 1 Combine the ground coffee, red pepper, cloves, and cinnamon stick in a coffee filter set into a drip coffee brewer. Pour the water into the brewer's water reservoir. Set the coffee brewer on to brew.
2. 2 While the coffee brews, gently warm the coconut milk in a small saucepan over medium-low heat. Stir in the honey until the honey is dissolved. Pour the brewed coffee into the mixture; stir. Divide the liquid into two mugs to serve.

By Heather

Ingredients

• ✓ coffee bean
• water
• sweetened condensed milk
• ice cube

Instructions

1. 1 Gather all ingredients.
2. 2 Brew water with coffee using your preferred method to make coffee.
3. 3 Spoon 2 tablespoons sweetened condensed milk into each of 4 coffee cups.
4. 4 Pour 1 cup fresh hot coffee into each cup and stir to dissolve the milk.
5. 5 Serve cups of coffee along with 4 tall glasses filled with 4 ice cubes each and a long-handled spoon.
6. 6 Pour hot coffee over ice cubes and stir briskly with the long-handled spoon to chill the coffee.

By Joseph and Joyanna

Ingredients

• ✓ coffee bean
• water
• brown sugar
• cinnamon stick
• clove
• vanilla
• chocolate syrup
• whipped cream

Instructions

1. 1 Bring the water, sugar, cinnamon, and clove to a boil in a large saucepan over high heat. Stir until the sugar has dissolved, then remove from the heat, stir in the coffee grounds, cover, and steep for 5 minutes. Stir in the vanilla and chocolate syrup, then strain through several layers of cheesecloth to remove the coffee grounds and spices. Serve with a dollop of whipped cream.

By IrvineHousewife

Ingredients

• ✓ coffee bean
• rolled oat
• coconut oil
• hazelnut
• cocoa nib
• maple syrup
• brown sugar
• cocoa powder
• instant coffee granules
• coffee extract
• salt
• cinnamon
• black pepper
• vanilla extract
• chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix oats, coconut oil, hazelnuts, cocoa nibs, maple syrup, ground coffee beans, brown sugar, cocoa powder, instant coffee granules, coffee-flavored extract, kosher salt, cinnamon, black pepper, and vanilla extract together in a bowl; spread onto the prepared baking sheet, smoothing with a spatula.
3. 3 Bake in the preheated oven for 10 minutes; stir and continue cooking until lightly browned and beginning to crisp, about 10 minutes more. Cool granola completely.
4. 4 Mix chocolate chips into cooled granola and store in an air-tight container.

By Shell Nik

Ingredients

• ✓ coffee bean
• vanilla ice cream
• whipped cream
• salt
• vanilla extract
• cocoa powder
• brown sugar
• pear
• parchment paper
• aluminum foil
• turbinado sugar
• egg
• water
• butter
• sea salt
• sugar
• all-purpose flour

Instructions

1. 1 In a large bowl, mix together the flour, sugar and salt. Using a box grater, grate the cold butter atop the flour mixture. Working quickly and using your hands, break the butter bits into the flour until they're evenly distributed and resemble the size of small peas.
2. 2 Add 4 tablespoons of water and mix. The mixture will be shaggy at this point. From here, add 1 tablespoon of water at a time until the dough comes together (generally about 3 additional tablespoons). Flour a work surface and dump the dough onto it. Knead a few times until it comes together. Form dough into a disk. Wrap the disk in plastic wrap and transfer to the refrigerator to chill for at least 1 hour, ideally overnight.
3. 3 Just before the dough is ready to remove from the fridge, mix together the filling. In a medium bowl, toss together the pear slices, brown sugar, cocoa powder, coffee grounds, vanilla extract and salt.
4. 4 Remove the disk of dough from the refrigerator and allow to come to room temperature for 10 minutes. Liberally flour a work surface and rolling pin. Begin to roll the dough to a 16-inch round, being sure to rotate it every so often to avoid sticking, Using the bottom of a bowl or plate that measures about 6 inches in diameter, cut out 3 circles. Re-roll the scraps to get 1 additional circle.
5. 5 Arrange the pears slices neatly in a circular pattern in the center of each of the pie crust rounds, leaving about 1 1/2 inch clear at the edges. Fold over the edges to cover about 1/2 inch of the filling. Repeat with the remaining rounds. Transfer the galettes to a baking sheet lined with Reynolds® Parchment Paper and place in the freezer to chill for 15 minutes. Meanwhile, preheat your oven to 400 degrees F.
6. 6 Lastly, brush the pie crust edges with the egg wash and sprinkle with turbinado sugar. Transfer to the oven to bake for 20 to 25 minutes, until the edges are golden brown. Check on the galettes periodically. If at any time the crusts' edges are getting too brown, take a piece of Reynolds Wrap® Aluminum Foil and tent over the edges. When the edges are golden brown, remove from the oven. Serve warm with a dollop of whipped cream or a scoop of your favorite vanilla ice cream.

By Reynolds KitchensR