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Coffee Recipes for the Warm Spring and Summer Days Ahead

With warmer weather on the way, add some new recipes to keep cool. Each of these recipes is either a cooling coffee or uses coffee as an ingredient. Check them out and add some new tasty treats to your repertoire.

 coffee ice cream

\Iced coffees, frozen lattes, and other icy cold drinks made with coffee are definitely a way to keep your cool on those hot days and sultry nights. But there are so many other ways to enjoy coffee. Here are just a few.

Cold Brew Icebox Pie

This delicious coffee pie is made with actual cold brew coffee instead of instant coffee like most coffee pies are. Choose your favorite Cold Brew Blend, [https://www.coffeeam.com/pages/cold-brew] we suggest Coastal Calm with its delightful chocolate and caramel notes.

INGREDIENTS

1 box of your favorite instant vanilla pudding

3/4 cup Coastal Calm Cold Brew

1/2 cup milk (substitute cream if desired)

1 tablespoon coffee extract

8 ounces frozen whipped topping, thawed

1 Oreo cookie crust (or make your own)

Fresh whipped cream for serving

Dark chocolate-covered espresso beans for garnish

INSTRUCTIONS

Whisk together dry pudding mix, cold brew coffee, milk, and coffee extract until slightly thickened, about a minute. Fold in whipped topping until completely incorporated. Fill pie shell with mixture and smooth top. Place in freezer for at least six hours or overnight. Serve with fresh whipped cream and garnish with espresso beans.

Enjoy with a cup or glass of your Coastal Calm Cold Brew.

Homemade Coffee Ice Cream

Who doesn't love a dish of homemade ice cream? And when it's made with freshly roasted coffee beans, all's the better! Choose your favorite single-origin, organic, or blend. If you want less caffeine, choose a decaf coffee.

INGREDIENTS

1 1/2 cups whole milk

3/4 cup sugar

1 1/2 cups whole coffee beans

Pinch of salt

1 1/2 cups heavy cream

5 large egg yolks

1/4 teaspoon vanilla extract

1/4 teaspoon finely ground coffee beans

INSTRUCTIONS

Combine milk, sugar, coffee beans, salt, and 1/2 cup of the cream in a medium saucepan. Heat until steaming but not boiling. Remove from heat and cover. Let steep for 1 hour. In the meantime, fill a large bowl with ice. Pour the remaining cup of cream into a medium-sized metal bowl. Place a smaller bowl on ice. Put a strainer over the bowls and set aside.

Reheat the coffee mixture over medium heat until steaming but not boiling. In a separate bowl, whisk the egg yolks. Slowly pour the coffee mixture into the yolks, whisking constantly to temper the yolks without cooking them. Return the entire mixture back into the saucepan. Place the saucepan over medium heat and stir the mixture constantly. Be sure to scrape the bottom. Remove from heat with the mixture is thick enough to coat the spatula without running. This can take up to 10 minutes.

Remove the mixture from the heat and pour it through the strainer. Press the coffee beans to extract as much flavor as you can. Discard the beans and add the vanilla and finely ground coffee. Stir until the mixture is cooled. Place the mixture in the refrigerator to chill completely. Using your ice cream maker, follow the manufacturer's instructions to freeze your ice cream.

Enjoy on its own or make an affogato. Place a scoop of ice cream into a demitasse or small cup and cover with a shot of espresso. For a cocktail, add a shot of amaretto or sambuca to your cup.

Coffee Butter

Your toast or bagel becomes a sweet, buzzy treat with this schmear.

INGREDIENTS

1/4 cup heavy cream

3 tablespoons sugar

2 tablespoons sunflower or safflower oil (or any neutral oil)

2 teaspoons finely ground espresso

1/8 teaspoon kosher salt

1 stick unsalted butter, softened

INSTRUCTIONS

In a small saucepan over medium heat, combine everything except the butter. Bring to just simmering while stirring constantly. Remove from heat when solids are dissolved. transfer to a small bowl and chill in the refrigerator until cool, about 30 minutes.

In the bowl of your stand mixer, beat the butter on medium-low speed with the paddle attachment. After the butter is creamed, begin to drizzle in the cream mixture. Increase the speed to medium-high and continue to beat until the mixture is smooth. Place butter in a resealable container and place in the refrigerator for at least 3 hours. Before use, let the butter sit at room temperature for 15 minutes.

Which of these sweet coffee treats are you going to try? Let us know your favorite!

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