Cold-brew Coffee
Where a recipe calls for cold-brew coffee (as opposed to cold-brew coffee concentrate) you
may steep one cup of ground coffee to five cups of water in your
Madesco
cold-brew coffee
filter pouch for at least 16 hours.
Entres
Is your morning coffee just not cutting it anymore? Heres a way to sneak in a little more. Add
Madesco
cold-brew to your breakfast with these recipes.
Hazelnutty Pancakes
Ingredients:
cup roasted hazelnuts
cup cookies and cream protein powder
3 egg whites
cup original unsweetened almond milk
cup M
adesco
cold brew black concentrate
2 Tbsp. coconut flour
tsp. baking soda
Directions
1. Blend all the ingredients well.
2. Heat grassfed butter on a nonstick pan on medium to low heat.
3. Pour batter, flip when it starts to bubble (about 2 minutes). Makes about six 6 inch pancakes.
4. Top with creamy almond butter, chopped hazelnuts, and a little bit of protein powder mixed
with almond milk.
Gingerbread Pancakes
Ingredients:
cup milk
cup
Madesco
cold brewed coffee
cup butter, melted and cooled to lukewarm
4 eggs
2 cups all-purpose flour
1 cup whole wheat flour
1 cups light brown sugar
1 tsp. baking soda
1 Tbsp. baking powder
1 tsp. salt
Directions
1. Whisk together the milk, coffee, butter, and eggs until evenly blended. Set aside.
2. In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, baking soda,
baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Pour the egg mixture into the
flour mixture and stir until combined. Set aside for 10-15 minutes.
3. Coat the bottom of a large skillet with cooking spray and place pan over medium heat. Scoop
large spoonfuls of batter onto the hot pan. Fry until bubbles appear on the surface. Flip and
cook until browned on the other side. Continue with remaining batter.
Keep the coffee coming through the whole day! Make one of these entres for lunch or dinner.
Theres a little something for everyone here!
Directions
1. Place dried ancho chiles in a bowl and cover with hot water. Let sit for around 20-30 minutes
until soft.
2. Add your softened ancho chiles, brewed coffee, garlic cloves, honey, olive oil, lime and salt
and pepper in your food processor and puree.
3. Place onions in the bottom of your crockpot and add your water or broth.
4. Stack your short ribs on top of onions then pour your coffee-ancho chile sauce on top.
5. Top with a bit more salt.
6. Cover and let cook on low for 6-8 hours or high for 5-7 hours.
7. Be ready for that meat to fall off the bone your onions to more caramelized than youve ever
seen before! Boom!
1 cups
Madesco
cold brew coffee
1 tsp. salt
For the rub
tsp. cinnamon
tsp. cumin
Juice of 2 limes
Juice of lemon
Directions
1. Throw all the marinating ingredients into a big plastic baggy along with your sirloin steak and
put it in the fridge to marinate. Marinate for at least a couple of hours, ideally overnight.
2. Once your steak is done marinating, place your rub seasonings on a plate, pull your steaks out
of the marinade, and cover the steaks on both sides with the rub.
3. Heat up a skillet with 1 tablespoon of fat (I used bacon fat) and when the skillet is super hot,
add your sirloin steak to it. Cook on both sides for about 5 minutes (Less if your steak is thin).
Only flip your steak once.
4. While your steak is cooking, heat up another skillet with another tablespoon of fat and add
your onions, poblano pepper, and bell peppers. Let them cook, stirring occasionally so they do
not burn.
5. Once your sirloin steaks are done cooking, pull them on the stovetop on let sit for about 5
minutes. There are a ton of juices in there and you dont want them to juice out! Let the meat
rest!!
6. When you meat has rested, thinly slice the steak and throw in your pan with your fully cooked
veggies. Squeeze the lime and lemon on top! You just want to incorporate some of the steak
juices and flavors so it shouldnt be for on the stop for more than 20 seconds. If its longer, the
meat may get too cooked and be tough.
7. Salt and pepper the fajitas and serve with a side of guac or sliced avocado!
4. Transfer chuck roast to a bowl and shred meat. Return meat to sauce. Remove onions and
serve with meat.
Directions
1. Saute the onions in your 2 Tbsp. of butter. Add ground beef, minced garlic, and brown the
beef most of the way.
2. Then throw everything in the slow cooker with all of the spices, coffee, tomato sauce, and
broth. Cook on low 6-8 hours or high 4-5 hours.
3. Serve with sliced chives on top & a little shredded cheese if you eat dairy!
Even if youre not a big fan of barbeque, heres a sauce every coffee lover can enjoy. Or if barbeque
really isnt your thing, try the Mustard Sauce or marinade. Who wouldnt want to soak their meal in a
coffee marinade?
Directions:
1. Put a heavy pot over medium heat. Once hot, add the bacon. Stir until browned and crispy.
2. Add the onion, garlic, and tomato.
3. Continue cooking and stirring for 5-10 minutes or until the onions begin to soften.
4. Add the remaining ingredients and reduce heat to a low simmer.
5. Cover and cook for 30 minutes, stirring occasionally.
6. Serve warm with chicken or beef.
Mustard Sauce
Ingredients:
1 Tbsp. sweet mustard
1 tsp. Dijon mustard
2 tsp. sugar
1 Tbsp. Swedish vinegar (or distilled white vinegar)
1 Tbsp. of M
adesco
cold coffee
Pinch of salt
Pinch of freshly ground white peppercorns
cup canola oil
cup chopped dill
Directions
1. Combine the sweet and Dijon mustard, sugar, vinegar, coffee, salt and pepper in a food
processor.
2. Drizzle canola oil into the mixture in a very slow, steady stream, until a thick consistency is
formed. A whisk may also be used.
3. Refrigerate overnight
Desserts
If you have any sense, this is the first section youre reading! Here are plenty of dessert recipes. The
only difficult part will be choosing which one to make first. You may just need to start at the top and
work your way down!
Caramel-Coffee Sauce
Ingredients:
4 oz. (8 Tbsp.) unsalted butter, room
temperature
1 cup packed dark brown sugar
1 cup heavy cream
1 Tbsp. bourbon
1 ts. pure vanilla extract
2 Tbsp. M
adesco
cold brewed coffee
concentrate
Directions
1. Combine butter, sugar, and cream into a heavy saucepan.
2. Whisking constantly, bring the mixture to a boil and cook for 3 minutes.
3. Remove from heat and whisk in bourbon, cold brew coffee concentrate, and vanilla.
The perfect place to use that chocolate sauce? Or the caramel sauce? Ice cream! Make your own with
these recipes. Theres a few varieties so feel free to choose your favorite.
Brownies. The old standby! Heres three different versions for you to choose from.
What about when you have to bring a dish over to someone who is vegan? Because how do you cook
brownies without eggs, milk, and chocolate? Read on and see.
Vegan Brownies
Ingredients:
2 cups white spelt flour
1 cup cocoa powder
1 Tbsp. baking powder
1 cup maple syrup
cup vegetable or coconut oil
cup brown rice syrup or light agave nectar
cup soy milk
cup M
adesco
cold brew coffee concentrate
1 Tbsp. vanilla extract
Pinch of salt
1 cup semi-sweet chocolate chips, divided
Directions
1. Heat oven to 350F.
2. Sift flour, cocoa powder, baking powder, and a pinch of salt into the bowl.
3. Whisk maple syrup, oil, brown rice syrup, cold brew, soy milk, and vanilla in another bowl.
4. Fold wet ingredients into dry ingredients.
5. Pour half the batter into a greased 9 x 13 pan. Top with half the chocolate chips..
6. Pour remaining batter into dish and top that with chocolate chips.
7. Bake 30 minutes or until toothpick comes out clean from center.
5. Whisk the eggs and cold brew into the chocolate mixture.
6. Add the flour mixture and sugar. Stir well to combine.
7. Pour batter into prepared pan. Swirl the Nutella into the brownies and bake for about 25
minutes. They should be fudgey and a little undercooked when removed from the oven. Bake
for 30 minutes for a cake-like texture.
Icing. A must for any and all desserts. Seriouslyif you make nothing else, make the icing.
1.
2.
3.
4.
5.
6.
8. When the almonds begin to toast and have a bit of browning to them (be careful because they
burn easily), add your honey, maple syrup, cinnamon, vanilla, and salt. Mix thoroughly.
9. Remove from heat but cook for a couple minutes more being sure not to burn the almonds.
10. Once cake cools, top it with almonds and lightly press down to help them stick to the cake.
Directions
1. Line a 9in. pie pan with pastry crust and chill. Preheat oven to 450F.
2. Combine evaporated milk, sugar, cold brew coffee, corn syrup, pumpkin pie spice, and salt.
3. Add pumpkin and eggs. Blend well and set aside
4. Bake pastry crust for 7-8 minutes until lightly browned.
5. Pull oven rack part way out and slowly pour pumpkin mixture into shell.
6. Reduce oven to 325F.
7. Continue baking until filling is barely set in center (about 40 minutes).
8. Serve with cream topping.
Let them eat cake! they said. But after tasting these youre not going to want to let anybody eat
these except yourself.
9. To serve, slice the cake into 8 equal portions. Combine the creme fraiche and the whipped
cream, and gently fold together to combine. Place a slice of the cake on a dessert plate and
top with a dollop of the creme fraiche mixture. Garnish with a few chocolate covered espresso
beans, the mint and dust with confectioners' sugar.
Directions
1. Preheat oven to 350F. Lightly grease and flour three 9 inch round cake pans.
2. Place the sugar and butter in a mixing bowl. Beat until light colored and smooth. Beat in the
eggs one at a time. Stir in the coffee and cocoa powder into the egg mixture until well
blended.
3. Measure the buttermilk and remove 1 Tbsp. placing it in a separate small bowl, and set it
aside. Stir the remaining buttermilk into the egg mixture, beating until smooth.
4. Stir the baking soda into 1 Tbsp. buttermilk until smooth and mix into the egg mixture. Stir in
the flour, beating until smooth. Pour the batter evenly into the prepared cake pans.
5. Bake in preheated oven until a toothpick or small knife inserted into the center comes out
clean, about 30 minutes. Remove from the oven, and cool in the pans about 15 minutes
before turning out onto a wire rack to cool completely.
6. To make the frosting, beat 1 cup butter until smooth and creamy. Gradually sift in the
confectioners' sugar, and beat until smooth. Stir in the coffee, cocoa, and vanilla until well
blended.
7. Place one cake layer on a serving plate. Spread top with about 1/5 frosting. Place the second
layer on top of the first, and frost. Repeat with the third layer. Use remaining frosting to frost
top and sides.
3. Meanwhile, sift together 1 cups of the sugar, sifted flour, baking powder and salt. Stir the
dry mixture into the chocolate mixture and blend.
4. Stir in the milk and vanilla. Pour into a greased, square 9 by 9-inch cake pan.
5. Mix brown sugar, remaining 1/4 cup sugar and cocoa powder and sprinkle over the batter.
6. Pour coffee over and bake for 40 minutes. Serve warm or cold from the pan.
Sausage Cake
Ingredients:
1 lb. pork sausage
1 cups packed brown sugar
1 cups white sugar
2 eggs, beaten
3 cups sifted all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. pumpkin pie spice
1 cup M
adesco
cold brewed coffee
1 cup raisins
1 cup chopped walnuts
Directions
1. Preheat oven to 350F. Grease and flour a 9in Bundt pan.
2. Pour boiling water over raisins and let stand 5 minutes. Drain well and dry raisins with a cloth
towel.
3. In large bowl, combine sausage, brown sugar, and white sugar. Stir until mixture is well
blended. Add eggs and beat well.
4. In a separate bowl, sift together flour, ginger, baking powder, and pumpkin pie spice.
5. Stir baking soda into coffee.
6. Add flour mixture and coffee alternately to sausage mixture, beating well after each addition.
Fold raisins and walnuts into cake batter.
7. Pour batter into greased and floured pan. Bake for 1 hours
or until toothpick inserted into cake comes out clean.
8. Cool in pan for 15 minutes, then turn out onto wire rack.
Directions
1. Preheat oven to 375F. Place bacon in a large, deep skillet. Cook over medium-high heat until
evenly brown. Drain, crumble and set aside.
2. In a large bowl, stir together the flour, cup cocoa powder, sugar, baking soda, baking
powder and salt. Make a well in the center and pour in the eggs, coffee, buttermilk and oil.
Stir just until blended. Mix in of the bacon, reserving the rest for garnish. Spoon the batter
into the prepared cups, dividing evenly.
3. Bake until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set
over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with your
favorite chocolate frosting and sprinkle reserved bacon crumbles on top. Dust with additional
cocoa powder.
Directions
1. Cream shortening and sugar together. Add eggs and mix thoroughly.
2. Stir in applesauce and coffee.
3. In a separate bowl, mix remaining ingredients together. Add to applesauce mixture and blend
thoroughly. Chill at least 2 hours.
4. Heat oven to 400F. Lightly grease cookie sheet. Drop rounded tablespoonfuls of dough onto
cookie sheet about 2 inches apart.
5. Bake 9-12 minutes. Cool on wire racks.
Sweet rolls? Yes please! The combination of flavors in this recipe is out of this world! Just dont forget
the icing! Its the best part.
Directions
1. Mix the buttermilk, sugar, and yeast into the bowl of your stand mixer and set aside for 15
minutes until it becomes bubbly. Add the salt, flour, and egg, and knead until the mixture
becomes elastic. Add the butter and vanilla. Continue kneading until the butter and vanilla are
fully incorporated and the mixture is smooth, elastic, and no longer sticky.
2. Remove half the dough from the bowl and set aside. With the remaining half, add the almond
extract to the dough and knead until it is completely incorporated.
3. Move the almond dough to an oiled bowl, cover with plastic wrap, and set aside until doubled
(about 90 minutes).
4. Put the other half of the dough into the bowl. Add the cocoa and coffee and knead until the
chocolate is completely incorporated. Drizzle with a little oil to coat the dough. Cover the
plastic wrap and set aside to rise with the first dough (about 45 minutes).
5. Preheat the oven to 325F. Spray a 9 inch square pan.
6. After the doughs have risen, flour your work surface and roll out the almond dough to a
rectangle, about 10x12 inches. Spread the 4 Tbsp. of butter onto the dough, then sprinkle
with the cup of sugar.
7. Roll out the chocolate dough to the same size and arrange it on top of the almond dough.
Sprinkle with chopped nuts, leaving about 2 inches bare on the long side. Roll the dough again
with your rolling pin to press the nuts into the dough and to adhere the two layers. Roll so
that youre increasing the length to about 16 inches.
8. Roll up the dough jellyroll style. Starting on the long side, rolling towards the portion you left
free of nuts so you have a log thats 16 inches long. Pinch to seal the seam.
9. Cut the log into 16 pieces about 1 inch high and place them in your baking pan.
10. Cover the pan with plastic wrap and set aside to rise (about 45 minutes).
11. Bake for about 40-45 minutes until nicely browned. About 10 minutes before youre done,
you can brush the tops of the buns with some melted butter for a softer crust.
12. Mix the powdered sugar with enough water to make it pourable. You can add almond extract,
vanilla, or coffee for added flavor.
13. Remove buns from the pan and set on a rack. Let the cool slightly. Drizzle with icing.
Whats that saying about moving as slow as molasses? Well, these bars will be flying off the counter
as soon as you make them. No slow pokes here.
cup raisins
cup butter
2 cups confectioners sugar
2 Tbsp.M
adesco
cold brewed concentrate
Directions
1. Preheat the oven to 350F. Grease and flour a 9x13 inch pan.
2. In a large bowl, cream together the shortening and sugar. Blend in the egg, molasses and hot
coffee. Sift together the flour, baking powder, baking soda, and cinnamon. Stir into the
molasses mixture until well blended.
3. Mix in the raisins. Pat the mixture evenly into the prepared pan.
4. Bake for about 25 minutes or until firm.
5. To make icing, combine butter, confectioners sugar, and cold coffee in a medium bowl. Beat
until smooth
6. Frost bars while warm, but allow to cool before cutting.
Coffee Souffl
Ingredients:
1 envelope (1 Tbsp.) unflavored gelatin
1 cups M
adesco
brewed coffee, cooled
cup milk
cup white sugar, divided
tsp. salt, divided
3 eggs, separated
tsp. vanilla extract
Directions
1. Combine gelatin and cold coffee in a small bowl; set aside for 5 minutes to soften. In a
heat-proof bowl or the top of a double boiler, combine coffee mixture, milk, 1/4 cup sugar,
1/8 teaspoon salt, and the egg yolks. Set the bowl over a pan of over simmering water. Stir
until sugar is dissolved and gelatin has melted.
2. Whisk in remaining 1/4 cup sugar, 1/8 teaspoon salt, and the egg yolks. Cook and stir until
mixture is thick and creamy and coats the back of a metal spoon. Remove from heat.
3. Whip the egg whites (with a pinch of salt, if desired) until stiff peaks form. Fold egg whites and
vanilla into slightly cooled custard. Pour into a serving dish or lightly greased mold and chill
until set, at least 4 hours.
Directions
1. Preheat oven to 350F.
2. In a large bowl, stir together cream, milk, and cold brew coffee.
3. Add sugar, cocoa, vanilla, and cinnamon, stirring until incorporated. Stir in eggs, pecans, and
chocolate.
4. Grease a 9 x 13 baking dish and add bread.
5. Cover with mixture and let absorb liquid for 30 minutes.
6. Bake for 1 hour. Bread pudding should be set, and moistened by melted chocolate
7. Serve hot, cold, or at room temperature.
Chocolate Bombs
Ingredients:
cup margarine
cup white sugar
1 cup rolled oats
2 Tbsp. unsweetened cocoa powder
1 tsp. vanilla extract
2 Tbsp. M
adesco
cold brew coffee
cup pearl sugar
Directions
1. In a large bowl, cream together the margarine and sugar until smooth. Stir in the oats, cocoa
and vanilla until well blended then stir in the coffee.
2. Roll the dough into balls slightly smaller than a ping pong ball. Pour the pearl sugar into a
saucer and roll the balls in the sugar. Refrigerate cookies for 1 hour before serving.
Now heres the perfect frozen treat. Coffee popsicles. Heres two different recipes. Try them both!
Directions
1. Mix almond milk, 1 Tbsp. brown sugar, vanilla extract, and cinnamon.
2. Pour mixture into 10 popsicle molds.
3. Mix the coffee with remaining 1 Tbsp. of brown sugar. Pour coffee mixture over almond milk
mixture.
4. Place popsicles in freezer for 45-60 minutes.
5. Insert popsicle sticks and freeze until solid. (4+ hours)
6. Remove popsicles from molds and serve.
Whats better than a cold coffee dessert you can actually add to your cold coffee drink? Seriously,
please tell me because Id love to know.
Directions
1.
2.
3.
4.
Heat 1 cups of cold brewed coffee and 3 Tbsp. of water in a microwave safe bowl.
Dissolve 1 Tbsp. plain gelatin in the hot coffee. Stir in sugar to taste, about 2 Tbsp.
Pour into a 9x13 in dish. Refrigerate until set, about 4 hours. Cut into - inch squares.
To serve, add to cold coffee drinks or serve as a dessert with whipped cream.
2. Add the coffee to a glass measuring cup or bowl and sprinkle the gelatin overtop. Mix lightly
and let sit a minute or until ready to use.
3. In a medium saucepan, combine coconut milk, sugar, and vanilla bean seeds. Bring to a boil
and cook for five minutes or until sugar dissolves. Stir in the gelatin mixture and bring the mix
back to a boil.
4. Once boiling, immediately remove from heat. Allow to cool for 10 minutes.
5. Stir in salt and Kahlua. Beat on high for 15-20 minutes or until stiff peaks form.
6. Pour marshmallow mixture into prepared pan. Dust with powdered sugar, cover, and let sit
for at least 4 hours or overnight.
7. To cut, run a knife along the edges and turn out onto a surface covered with powdered sugar.
Cut into 24 large squares. Can be stored in a sealed container in a cool place for up to 1
month.
8. Take 2 graham crackers and spread a little peanut butter on one side. Place 2 squares of
chocolate on the bottom of each graham cracker.
9. Roast your marshmallow over the fire, stove, or in the oven. Place your roasted marshmallows
on top of the chocolate piece.
10. Place the other graham cracker on top and sandwich them together.
5. Let cool in the pan for 2-3 minutes then remove to a baking rack to cool completely. Can be
made 1-2 days ahead.
6. Place the graham style crackers in a small plastic bag and crush them with a rolling pin until
you have some larger pieces (about inch) and some crumbs. Place on a small plate.
7. With a knife or small offset spatula, spread about 1 Tbsp. of the toasted marshmallow crme
on the top of each doughnut then dip into the crushed graham style crackers.
Beverages
You cant have a drink without ice cubes. So lets kick it off with a refreshing coffee ice cube recipe.
Coffee Milkshakes
Ingredients:
1 cup
Madesco
cold brewed coffee
4 giant scoops vanilla ice cream
1 Tbsp. chocolate syrup plus extra for drizzling
Whipped cream
Directions
1. Blend the coffee, vanilla ice cream and 1 Tbsp. of chocolate
syrup together in a blender until smooth. If the mixture is too
thick, you can add a couple splashes of milk to loosen it up. If it
is too thin, add a little more ice cream and pulse to smooth
out.
2. Pour the milkshake into one very large or two medium sized glasses.
3. Top with a very generous head of whipped cream and drizzle with additional chocolate syrup.
4. Serve immediately.
Directions
1. Blend and enjoy!
Add a little kick to your coffee! Heres some ways to incorporate protein into your drinks.
Protein Snack
Ingredients:
cup
Madesco
coffee concentrate
cup vanilla almond milk
1 scoop cookies and cream protein powder
1 Tbsp. chia seeds
tsp. maca powder
1 Tbsp. almond butter
Directions
1. Blend and enjoy!
Heres our beverage recipes featuring peanut butter. Because who doesnt need a few of those?
Heres some more simple, but delicious recipes that you just have to try! Theres something here for
everyone.
Directions
1. Combine all ingredients in a blender.
1. Blend until the ice has pureed.
2. Serve in a tall glass and enjoy!
1. Mix equal parts cold brew and horchata. Adjust as needed to get the flavor you prefer.
Chameleon Chai
Ingredients:
1 part
Madesco
cold brew coffee
1 part organic chilled chai
1 part unsweetened vanilla almond milk
Directions
1. Combine all ingredients and serve hot or cold.
These recipes will liven up any holiday party with a delicious burst of festive cheer.
1 banana
1 Tbsp. unsweetened cacao powder
tsp. peppermint extract
1/2 tsp. vanilla extract
1 Tbsp. ground flaxseed
1 Tbsp. sunflower seed butter
1 cup unsweetened almond or coconut milk
Directions
1. Blend up and enjoy!
Eggnog Latte
Ingredients:
gallon of eggnog
8 oz. of M
adesco
cold brew coffee concentrate
Dash of vanilla, nutmeg and cinnamon
Whipped cream
Directions
1. Combine eggnog, cold brew, vanilla, nutmeg, and
cinnamon
in a slow cooker. Cook for an hour or more.
2. Pour in a glass. Add whipped cream to top and enjoy!
Cocktails
If any of these knock you down, get up again.
He drinks a whiskey drink.
Irish Coffee
Ingredients:
1
Madesco
cold brew
coffee
Directions
1. Mix ingredients.
Southern Comfort
Ingredients:
1
Madesco
cold brew coffee (with chicory optional)
2 Tbsp. half-and-half
2 oz. vodka
1 Tbsp. chicory liqueur
2 tsp. vanilla extract
cup water
Directions
1. Stir together brown sugar and cup of water in a medium saucepan over high heat.
2. Remove from heat and cool for 10 minutes.
3. Stir together coffee, remaining ingredients, and brown sugar syrup.
4. Serve warm.
Chai Cocktail
Ingredients:
4 oz.
Madesco
cold brew vanilla concentrate
4 oz. Chai concentrate
1 cup unsweetened vanilla almond milk
2 oz. Bourbon
Directions
1. Mix cold brew and almond milk. Put on the stove to heat, but do not bring to a boil.
2. Add the bourbon and pour in your favorite glass to enjoy!
Decemberist
Ingredients:
3 oz.
Madesco
cold brew coffee concentrate
3 oz. egg nog
1 oz. bourbon
Directions
1. Mix and pour over ice.