As the days turn colder there’s nothing like a nice hot cup of coffee to keep you warm but why not add some seasonal spice to make it more interesting? All year round you may simply have an ordinary cup of coffee with a bit of milk and some sugar but with Christmas and the New Year on the horizon, it’s a good idea to make that ordinary coffee drink into something a bit special. Here are some suggestions.

Which Coffee Blend?

First of all, decide on the perfect coffee blend as a base for your coffee drink. You might choose to do this by region, picking a well known blend from top producers Brazil or Colombia or going for something richer and more prized like the Jamaican Blue Mountain coffee. Or perhaps you will choose your coffee according to the roast, picking anything from a mild light roast to a full flavored dark roast. Maybe you want a smooth taste or something sharper with some of that characteristic coffee bitterness. Whichever you choose, this is a good starting point for a coffee drink with a difference.

Flavor Your Coffee

Next, it’s time to add some flavor. Here are three options to consider.

1. Add some chocolate sauce to make your standard coffee blend into a cafe mocha. Warm, frothy milk and espresso makes this a good winter warmer. For even more decadence replace your regular chocolate sauce with some white chocolate sauce. A white chocolate mocha is a delicious coffee drink and goes well with cookies and chocolate too.

2. Your favorite coffee shop probably offers a selection of flavored coffees and there’s no reason why you can’t create these at home. All you need are some bottles of your chosen flavor, warm milk and your favorite coffee. Some nice additions include amaretto and hazelnut.

3. If you are not driving then why not add some alco hol to your coffee? You could have an Irish coffee or try adding rum, Tia Maria or another favorite tipple to your normal coffee drink. Believe it or not, this can taste just as good as mulled wine.

Of course, if you don’t want to put your own flavors together you can always get yourself a coffee machine and buy pre-made sachets which contain the flavors that you want. This is an easy way to get a great cup of coffee in a short space of time with very little hassle.

With the right coffee base and the right additional flavor you will enjoy your holiday coffee drinkas never before. And don’t forget to top it off with some whipped cream and cinnamon for a truly decadent holiday coffee drinking experience.

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Freelance writer Sharon Hurley Hall’s favorite coffee drink is white chocolate mocha. Today she writes for Eden Springs, the UK’s no. 1 bottled water cooler supplier who also provide office coffee machines.

How to Spice Up Your Coffee Drinks For the Holidays is a post from: Daily Shot Of Coffee

Because the steak comes from a cattle that was allowed to roam around the farm, they told me that it need to be grilled “low and slow” and with a marinade that would tenderize it. As soon as I got home, I searched for a marinade online. They suggested one with citrus, however I found this java marinade. I followed their recipe step by step and it was good, but I would make a few tweaks. It had a little bit too much of an apple flavor and not enough of a coffee flavor, so here’s the recipe that I’m going to use next time:

Prep Time: 10 minutes

Yield: Makes about 3 cups, which should be enough for even a large steak.

Ingredients:

• 2 cups dark coffee. I would use a strong coffee, that is a French/Italian roast to give some coffee flavor to the steak.
• 1 cup brown sugar
• 1/2 cup cider vinegar
• 1/4 cup chopped onion
• 2 tablespoons olive oil
• 2 teaspoons dry mustard
• 2 teaspoons ground black pepper

Preparation:

Combine all ingredients. Store in a glass container in the refrigerator over night.

Grill the next day and enjoy. If you try it, let me know what you think. If you know of any coffee marinades, I would love to hear about them.

Coffee Marinade For Grass Fed Beef is a post from: Daily Shot Of Coffee

Of course, that all changed with Bailey’s offered to send me some of their Bailey’s Original Irish Cream to sample, along with a couple of their favorite recipes. Last weekend was exceptionally hot and because I was feeling exceptionally under caffeinated, I decided to try out the recipes that they sent me (see The Simple One and Bailey’s Iced Coffee below). Along the way, we ended up making our own Bailey’s Iced Coffee creation.

Official DSOC Bailey’s Cold Coffee

Ingredients

• Baileys Original Irish Cream
• Cold Brewed Coffee
• Whipping Cream
• Cinnamon

Preparation

• Fill a pint glass with ice.
• Add cold brewed coffee and milk/sugar to taste.
• Add Baileys and stir until the color is consistent.
• Blend heavy whipping cream and top drink.
• Add dash of cinnamon

The Simple One

Ingredients

• 1 ounce Baileys Original Irish Cream
• 3/4 ounce Cognac-based Orange Liqueur
• 3 ounce Cold Brewed Iced Coffee

Preparation

• 1. Pour all ingredients into a rocks glass filled with ice.
• 2. Stir until chilled.
• 3. Garnish with orange peel.

Baileys Iced Coffee

Ingredients

• 3 ounce Baileys Original Irish Cream
• 6 ounce Cold Brewed Coffee

Preparation

• 1. Fill a pint glass with ice.
• 2. Add cold brewed coffee and sugar to taste.
• 3. Add Baileys and stir until the color is consistent.

Staying Cool And Caffeinated With Bailey’s Original Irish Cream is a post from: Daily Shot Of Coffee

Before you get worried, this is just a guest post, not an actual post, so that right in itself makes advocating drinking alcoholic beverages on a coffee site completely okay.  Not to mention it is St. Patricks day this week.  Not to mention this is a coffee-related adult beverage.  So then, let’s look into this a bit more, shall we?

I drank my very first Irish Coffee in a superb, hole-in-the-wall pub in Salamanca, Spain.  I’m going to call my Irish Coffee authentic, regardless of the fact that it came from Spain, because, well, Spain is closer to Ireland than, say, the U.S., so either way, it’s more authentic than anything I’ll find here right?  Maybe not, but just go with me.  There’s something fantastical about this drink, and I don’t even like whiskey, so that really says something.  Perhaps it’s the equal parts cream and sugar that I like?  Either way, I fell in love with the drink that night.  So much so that soon my fellow colleagues and I bought our own ingredients and decided to concoct them on our very own.  I couldn’t even get the drink down.  And that is how I know the first was authentic.

Anyway, none of this is the point of where I was really going with this blog. I started off with the goal of explaining to you the history of Irish Coffee.  And, if I bore you, well, you can always remedy the solution with drinking one?

Here’s the problem.  No one really knows the history of Irish coffee.  But, the most “widely” accepted version, as re-told by me, goes something like this:  Back in the 1940’s there were a bunch of people stuck on an airplane.  Tragic already, I know.  On a trip from Ireland to NY, nasty weather hit and caused the probably very stressed and distressed pilot to give up and head back.  Like all good Irish, the lovely folks back at the home airport decided to greet the returning passengers with delicious food and beverages to make them feel better.  (Did I mention I love the Irish?) So, a certain Mr. Joe Sheridan whipped them up up some hot coffee and whiskey, topping it off with some fresh whipped cream.  Really, what better way is there to welcome the cold, angry and stranded?

One ingenious passenger had the tenacity to ask if he was drinking “Brazilian coffee” – to which Sheridan replied, “No, that is Irish Coffee.”  And there you have it, Irish Coffee, officially in existence.  And yes, now, I know what you’re thinking. You wanna know the real recipe, straight from Joe Sheridan himself?  Here goes:

The Original Irish Coffee
Joe, Sheridan, Foynes Flying Boat Museum

Cream – Rich as an Irish Brogue

Coffee- Strong as Friendly Hand

Sugar – Sweet as the tongue of a Rogue

Irish Whiskey – smooth as the Wit of the Land

If you don’t think you’ll be able to succeed with that particular recipe (good luck), try this one, I call it “Straight Up Irish Coffee”:

Irish Whiskey:  2 ounces
Brown Sugar:   2 teaspoons
Strong, black coffee:  5-6 ounces

Stir thoroughly and top off with a layer of heavy whipping cream.

Or, for one more option, which I deem “My Kind of Irish Coffee” try this one:

Black coffee:  6 ounces

Brown sugar: 1 tablespoon

Irish whiskey: 1 ounce

Baileys Irish cream .5 ounce

Heavy cream (lots!)

Slainte!  (that’s Cheers, in Gaelic, of course)

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Tara Alley is a freelance writer out of Orange County, CA.  She currently works alongside Coffee Home Direct, where you can find her discussing fascinating things like coffee pods! And her favorite: one cup coffee makers! You can also follow her on Twitter @hopesiempre for all the rest of her thoughts.

Photo by Chris Blakeley.

Irish Coffee – Drink up Folks! is a post from: Daily Shot Of Coffee

Iced coffee is undoubtedly the most popular way to enjoy chilled coffee. Millions of us consume the frosty goodness on a regular basis. And this hasn’t gone unnoticed by the big coffee companies. In fact, just a few days ago Starbucks made an announcement that will sky rocket the amount of iced coffee consumed in this country.

Starbucks just introduced an even larger cup size to their already super-sized offerings. The new “Trenta” will be for their iced drinks only and it will hold a whopping 916ml of icy java. Pretty crazy considering the average human stomach only has a total capacity of about 900ml.

But drinking iced coffee isn’t the only way to enjoy a chilled out version of everyone’s favorite hot beverage. Here are a few of my all-time favorite cold coffee recipes.

Super Simple Mocha Sundae

I am an admitted ice cream addict and I love ice cream sundaes – call me a kid at heart. So when I tried these rather adult Mocha Sundaes I was in love. Here’s how to make them:

Start by filling the bottom of a sundae dish or tall glass with a few of your favorite coffee flavored cookies. A crispy variety is better – soft cookies will just get mushy.

Now pile on the ice cream. I prefer a good quality vanilla bean ice cream for this sundae but chocolate would be equally delicious. And now for the topping –the best part!

Coffee Sundae Sauce

• 1 ½ cups vanilla yogurt
• ¼ cup granulated sugar
• 1 Tbsp. sifted cocoa powder
• ¼ cup of good quality espresso
• 1 tsp. pure vanilla extract

Mix all of the ingredients together until they are nice and smooth and pour it over your ice cream. What could be easier? The hardest part is not eating all of the coffee sauce before you get it onto your sundae.

Coffee Pots De Crème

Sounds really fancy I know but these custard desserts are actually quite easy to make. Their presentation is what makes them truly unique. Here’s what you need:

• 1/3 cup espresso
• 1 ½ cup whipping cream
• Seeds from 1 vanilla bean
• 6 egg yolks
• ½ cup sugar

Make sure your oven is pre-heated to 350 F (180C).

In a medium sized saucepan, heat espresso, whipping cream and the vanilla bean seeds until the mixture is hot but not boiling. Meanwhile, whisk sugar and egg yolks in a large bowl. Slowly and gradually add the hot cream to the egg yolks and sugar. Be sure to whisk constantly while adding the hot liquid to prevent cooking the eggs.

Place 12 oven proof espresso cups or 6 regular sized coffee mugs into a baking pan. Pour the custard mixture into each cup until it is 2/3 full. Pour boiling water into the baking pan until it is halfway up the sides of the coffee cups.

Bake for 35-40 minutes until the custard is set. Let cool slightly and then chill for approximately 3-4 hours. A creamy, delicious way to enjoy a cold coffee-flavored treat.

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Article courtesy of Moms Kitchen Gadgets – a great resource for helpful, honest and in-depth reviews on products like the Cuisinart Food Processor, Panasonic Bread Maker and a few of the most popular KitchenAid Mixer Attachments.

Photo by Ruthieki.

Beyond Iced Coffee – “Chill Out” with These Cold Coffee Recipes is a post from: Daily Shot Of Coffee

The majority of the people who take coffee, drink it from a glass or a cup, have it black, with cream, with milk, cappuccino coffee, or iced coffee. However there many other ways that coffee can influence and enhance food. The obvious use of coffee is within a cake or a desert the classic coffee desert as to be tiramisu. Tiramisu is now so popular that people think it has been around centuries when in fact it is a recipe only about 30 years old.

Another popular coffee influenced meal is Brazilian beef stew. The Brazilians have long used coffee flavor in their savory dishes, where it is used to enhance the flavor of a beef casserole.

Brazilian beef stew with coffee

Ingredients

3 tablespoons oil

1 kg of shin beef

2 large onions, peeled and chopped

3 garlic cloves, finely chopped

2 green peppers, chopped

1 ounce (28 gr) of flour

145 ml of dry white wine

¼ litre of black coffee

Handful of fresh oregano

Salt and pepper

Method

Sauté the meat until it browns slightly and remove from the pot and set aside. Sauté the onions, garlic, and green pepper on a lone heat in the remaining oil.

Sprinkle the flour over the vegetables and stir well for three minutes. Gradually add the wine and the coffee stirring all the time. Add the meat and simmer slowly for two hours until it tender. Add the oregano in the last 10 minutes of cooking time, check the seasoning and serve with the mashed potatoes and green beans.

The classic tiramisu is in fact a trifle from Tuscany! The translation means Tira Mi Su or “to pick me up” which is a reference to the coffee in the recipe. The Italians also call it “Zuppa Inglese”. The word “Zuppa” comes from the Italian blurb “inzuppare” which means “to dunk”. Traditionally ladyfingers a specialized type of sponge cake are dipped into marsala.

The Italians have a rather charming story that originally the desert was made to emulate the traditional English trifle the Vatican ambassadors tasted in Tudor England. Originally it was made with loose custard of the type that the French call crème anglaise. However, the desert we now refer to as tiramisu is made with a mascarpone cheese.

Historically there is some truth in both stories, the Grand Duke Cosimo de’ Medici III visited Tuscany in the 17th century and a dessert was created in his honour called zuppa del duca (the “duke’s soup”).

The modern day version of tiramisu comes from a restaurant calledLe Beccherie invented by chef Carminantonio Iannaccone. Carminantonio Iannaccone trained as a pastry chef and when he opened his own restaurant in Treviso devised a recipe that was a showcase for the regions delicacies which were the rich mascarpone, strong black coffee, free range eggs Marsala and ladyfinger cookies. Originally he served it in his restaurant as a freestanding cake and within 10 years the recipe had become global. Below is a recipe for the Savoiardi (Lady Fingers) for those that want to make their tiramisu from scratch.

Savoiardi (Lady Fingers)

1/2 cup corn starch

1 cup flour sieved

4 free range eggs, separated

3/4 cup granulated sugar, divided

1 tablespoons butter

Powdered (confectioner’s) Sugar

Preheat oven to 375 degrees F. (185 degrees C.).

Method

Spray a large baking sheet with non-stick cooking spray, dust with flour and shake out any excess. Combine the corn starch and flour in a bowl.

In a separate bowl, beat the egg yolks with 1/4 cup sugar.

Whip the egg whites until stiff in your electric mixer and then fold in the sugar beet and more. Fold the egg yolk mixture into the egg whites and gently fold in the flour mixture.

Spoon the batter into a pastry bag fitted with a 1/2-inch plain tip. Pipe five inch long strips of batter, an inch apart as they will expand when cooking, on to the baking sheet. Let the batter strips sit for a few minutes and then dust with sifted powdered sugar. Bake for approximately 10 minutes, they are ready when they are lightly browned and puffed up slightly, but they should still be soft. Remove from the oven immediately and leave five minutes before placing them on a cooling to cool completely, if you do this stage too soon they will break.

This stage can be made ahead because they keep for 2 to 3 weeks in airtight tin. In fact coffee tiramisu is the perfect desert for a dinner party because it can all be made ahead and then assembled on the morning of the party.

Espresso Coffee Syrup

Ingredients

2/3 cup strong-brewed espresso coffee

1/2 cup granulated sugar

3 ounces Amaretto Di Saronno liqueur

3 free range egg yolks

Method

Heat the espresso coffee and sugar in a small saucepan over a low heat, just to dissolve the sugar stirring occasionally. Remove from heat and cool once cold add the Amaretto liqueur.   Place mixture in the mixing bowl of your mixer and add the egg yolks beat for Two minutes to combine.

Mascarpone Filling

Ingredients

1 1/2 cups heavy whipping cream

1/3 cup granulated sugar

2 ounces Amaretto Di Saronno liqueur

3 egg whites

1 pound mascarpone cheese, softened to room temperature

Method

In the above your electric mixer whip the cream, sugar, Amaretto Di Saronno liqueur, and egg whites and beat until they reach the soft peaks stage. Fold the softened mascarpone cheese into the whipped mixture.

Tiramisu

Ingredients

1 pound Italian Savoiardi

Espresso Coffee Syrup

Mascarpone Filling

1/2 pound shaved dark chocolate

Unsweetened Cocoa Powder preferably organic

To Assemble the Tiramisu

Dip half the Savoiardis in half of the espresso coffee syrup quickly, they need to be dipped to get the flavour but they should not be soaking wet. Lay the biscuits in the base of a glass lasagna dish, spoon a quarter of the Mascarpone Filling over the top, and then a third of the shaved chocolate. Repeat with the remaining dipped lady fingers, and another quarter of the Mascarpone Filling and the chocolate. Leave for about six hours the flavors to develop.

Just before serving to spread the remaining Mascarpone Filling over the desert. Sprinkle with the remaining shaved chocolate and dust with cocoa power.

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Article provided courtesy of Cookware Reviews – a consumer guide to cookware, stainless steel cookware sets, and Lodge cast iron cookware.

Photo by dongga BS.

There’s More To Coffee Then You Think is a post from: Daily Shot Of Coffee

As a coffee fanatic, sometimes I get irritated by the seasonal foods. You know what I mean, when coffee suddenly takes a back seat and is overruled by meals made with one ingredient and one ingredient only. You know what I mean: take Thanksgiving and pumpkin pie. Pumpkin pie with nothing else tastes like pumpkin. Pumpkin braised turkey. Tastes like pumpkin. Pumpkin bread. Tastes like pumpkin. You get where I’m going. Not only are these insanely boring, and let’s face it, predictable, they also completely ignore the number one food group in my life: coffee. Honestly, if you don’t need to use your coffee makers for a recipe, than should you really be making it?

This leads me to spend hours and hours scouring the world wide web for something that breaks the mold just a tiny bit. And, while I’m at it, obviously searching for ingredients that include coffee at least somewhere in the top 5. If you’re in a predicament mildly similar to mine, than this article is for you. I’ve compiled a few of my favorite recipes that would most likely seriously offend the *ahem* “traditional” recipes that you’ve seen at every Thanksgiving meal for the past 100+ years. Let’s face it, clearly we’ve got one up on the Pilgrims for ingredients these days, let’s take advantage of it shall we?

Pumpkin Pie, the Right Way

I’m particularly fond of this Coffee Pumpkin Pie recipe that includes the words “brewed strong.” Now that’s what a pumpkin pie recipe should look like. Forget dumping a can of jellied pumpkin into a bowl and pouring in some milk to really “go crazy.” You do have to put about three hours into this, so I suggest making two pots of coffee, one for the recipe, and one for the three hour time span.

While You’re Waiting

While the previous recipe is spending some time chilling in the fridge, I highly recommend you chill out with a coffee pumpkin martini. If you’ve got four ingredients in your pantry, Kahlúa included, then you’ve got time to whip this up. Be careful, if you’re serving this to guests, there’s a good chance you’re going to be hosting Thanksgiving dinner every year from here on out.

Sweet Potato Upgrade

There are two ways to eat sweet potatoes. One is boring and the other has coffee… Your call. This recipe is another one that’s super quick and easy: 15 minutes prep time to be exact. They say the toasted pecans are optional, but I’d beg to differ.

Drink Daily

A staple recipe you should pull out probably every day is the Pumpkin Pie Coffee Creamer. If you’ve got the stuff to make a pumpkin pie, you’ve got what it takes to mix this up in minutes.

Cake, Optional

When you’ve had your fill of pumpkin pie, I suggest ditching it all together and making pumpkin coffee cake instead. That’s partially because coffee is included in the name, but more so simply because it begs to be drizzled with this: Coffee Butter Icing. Those are perhaps three of my favorite words, and in order too, I might add. Cake or no cake, I suggest you mix up a bowl of this. Eat with spoon as needed.

A Big Sky, Montana native, Tara Alley is a freelance writer now living in the heart of Orange County, CA, and currently working with Coffee Home Direct.

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Photo by sea turtle.

Hi Pumpkin, I’m Coffee: Coffee Recipes And More For Thanksgiving is a post from: Daily Shot Of Coffee

Sweet and Spicy Cola Flip

By mixologist Freddy Sarkis and World Barista Champion Mike Phillips

Ingredients

• 2 ounces Baileys Original Irish Cream
• 1/2 ounce Iced Coffee
• 1/8 ounce 2:1 Raw Sugar Syrup
• Real Sugar Cola
• Whole Egg
• Pinch of Freshly Grated Nutmeg
• Pinch of Freshly Ground Cinnamon

Preparation
1. Mix coffee and sugar syrup together and set aside.
2. Combine all other ingredients except the Cola and dry shake.
3. Add ice and shake vigorously.
4. Pour into highball glass and then top up with Real Sugar Cola.
5. Garnish with another pinch of Nutmeg and a pinch of freshly ground Cinnamon.

A Shot in the Dark

By mixologist Leo Robitschek and barista Tim Luoma

Ingredients

• 1/2 ounce Baileys Original Irish Cream
• 1/4 ounce Cold Brew Coffee
• 1 ounce Bulleit Bourbon
• 1/4 ounce Zwack
• 1/8 ounce Demerara Syrup
• 1 1/2 Dashes of Mole Bitters

Preparation
1. Add Bulleit Bourbon, Zwack, Demerara syrup, Cold Brew Coffee and Mole
Bitters to a cocktail shaker.
2. Stir with ice and strain into a martini glass.
3. Slowly add 1/2 ounce of Baileys Original Irish Cream.
4. The Baileys will end up sitting at the bottom and the cocktail on top
(will look like a reverse cappuccino. You enjoy the bitter spicy cocktail
and get a last taste of rich cream from the Baileys).

Flippin Intelligent

By mixologist Marcos Tello and barista Ryan Wilbur

Ingredients

• 1/4 ounce Baileys Original Irish Cream
• 1/4 ounce Coffee Concentrate Syrup*
• 1 1/4 ounces Pampero Rum
• 1/4 ounce Heavy Cream
• 3/4 Egg Yolk

Preparation
1. Combine all ingredients in a Boston Shaker and Dry Shake (shake without
ice) for 10 seconds.
2. Add ice and shake for another ten seconds.
3. Strain into sour glass or cocktail glass and garnish with freshly grated
cinnamon and orange zest.

*Coffee Concentrate Syrup: To make a concentrate, you simply need a pound of very coarsely ground coffee, 9 cups of filtered water (filtered, not R.O.), a pitcher, some cheesecloth, and a strainer. The process is very easy. Simply place the pound of coffee in the pitcher, and slowly pour in the 9 cups of water. Allow the mixture to extract for 24 hours. Finally, pour the mixture through the cheesecloth, draped over the strainer. This will filter the coffee concentrate and remove the grounds. To the concentrate add an
equal proportion of Demerara sugar, and stir thoroughly, until sugar is dissolved.

Cooling Down With Baileys Iced Coffee Cocktails is a post from: Daily Shot Of Coffee

This steak recipe is perfect for the 4th of July or any steamy summer evening. It brings together two of my favorite 4th of July beverages – coffee and steak. Even with a rainy, dreary Fourth down here in Florida, the steaks were a hit.

This recipe is heavily influenced by the Beer and Coffee Steaks recipe that I discovered on Epicurious. I decided to try it on Independence Day and tweaked it a little to get it just right for my taste buds. I hope you like it, these steaks have a delicious sweet and smoky flavor.

Ingredients

• 12 ounces heavy beer (I used Yuengling Black And Tan)
• 1/4 cup Worcestershire sauce
• 1 tablespoon Crystal Hot Sauce
• 3 boneless strip steaks (1 1/2 to 2 pounds), trimmed of fat
• 3 tablespoons fine ground dark roast coffee
• 1 tablespoon pure chile powder
• 1 teaspoon ground cumin
• 1 teaspoon sugar
• 1/2 teaspoon cayenne, or more to taste
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon of vegetable oil

Instructions

The Night Before

Mix the beer, Worcestershire sauce and Crystal Hot Sauce in a large freezer zipper lock bag. Put the steaks in the bag, seal it shut, then refrigerate overnight.

The next day, mix the other ingredients in a bowl. Take the steaks out of the marinade, discarding the marinade. Pat dry the steaks with paper towels damp with vegetable oil. Coat the steaks with the spicy mix, patting in gently with your fingers.

Pre-heat the grill. If you’re using a propane stove, high heat is good. Grill the steaks until they have a dark crust. Two minutes on each side for medium rare (depending on thickness of steaks). Four minutes per side for medium.

Take the meat off the grill and let rest for five minutes before serving so the juices can redistribute.

Enjoy.

Do you have any great recipes that involve coffee that you would like to share?

Coffee Steaks Under The Influence Recipe is a post from: Daily Shot Of Coffee

My two favorite things about July 4th is watching the fireworks and grilling out in the backyard. Last year, I wrote about my favorite coffee burgers. This year, it’s a new coffee steak recipe that I perfected last weekend. I hope you like it, done right the steak has a woody flavor with just a hint of coffee. The best part is that it doesn’t require that much work so it won’t cut into your fireworks time.

Serves: 4 People

Prep Time: Five Minutes

Ingredients

• 1/2 cup dark roast medium or finely ground coffee beans
• 1/4 cup salt
• 1/4 cup black pepper
• 1/4 cup packed dark brown sugar
• vegetable oil
• 4 of your favorite cuts of steak for grilling

Instructions
First make the dry rub, by pouring the brown sugar, ground coffee, salt and pepper into a medium sized bowl. One big enough for the rub ingredients and a steak. Mix gently with a spoon until even.

Coat a steak with vegetable oil, then put it into the bowl with the coffee rub. Coat the steak evenly with the coffee rub.

Repeat the process until all of the steaks are coated with the coffee rub.

Grill based on the cut of the meat and your personal preferences. I suggest grilling it until it’s medium-rare.

Enjoy with a cold beer.

That’s my recipe, what’s your coffee influenced recipe that you’re going to be grilling up this weekend?

Espresso’ed Steak For The Grill is a post from: Daily Shot Of Coffee