Coffee— Beyond the Cup
Cooking with Coffee
If you’re anything like me, you’re a bit obsessed with coffee. Not only does it taste delicious and offer a quick pick-me-up, but it’s good for you, too!
Understandably, I imbibe coffee in many forms. Drip. French Press. Pour over. Cold brew. Espresso. Latte. Cappuccino. Frappe. Affogato. And many others.
But did you know that you can ingest coffee in its nonliquid form? And I’m not just talking about chocolate covered coffee beans. Although, they are one of my favorite things. Coffee AND chocolate?! Hardly a more perfect pair ever existed. Don’t even try telling me peanut butter and jelly. Forget it. Not even close.
So, then, what am I talking about? Allow me to blow your mind with three simple words: cooking with coffee. Say what??? You heard me. You can add finely ground coffee to almost any recipe for a drool-worthy secret ingredient people will be begging you to reveal.
Picture this: You bring a big pot of chili to your next company picnic. After one bite, your boss is dying to know what gives your chili that extra zing. After a thematic drumroll, you bestow your profound culinary wisdom. Mega brownie points follow.
Speaking of brownies… add a tablespoon of fresh coffee grounds to your next batch and prepare to marvel at your genius. You should also prepare to jog a few miles after you eat the entire pan. Seriously, they’re that good.
Cooking with coffee doesn’t end there. In fact, the options are endless. Your favorite caffeine fix can be used in marinades, rubs, butters, dressings, sauces, and even coffee jelly! Wait a second… peanut butter and coffee jelly?! Now we’re on to something.
Questioning where to begin? Take your favorite recipe and try adding a teaspoon of finely ground coffee. If you’re feeling really adventurous, add a little more. Worried about the caffeine if you’re cooking a late dinner? Go ahead and use decaf. I won’t tell. But if you come up with a killer recipe, I hope you’ll share.
Or, you could try one of these:
