Updated: Apr 7
PHOTO: Gina Mills
Coffee recipes to lift your spirits and indulge 2020/21's appetite for home-comforts!
This past year, good food and drink at home has been of upmost importance, as spending time with family and friends has been limited (thanks Covid!).
Indulging in luxury food and drinks we normally wouldn’t spend the time making at home, has been one of life’s little pleasures over this pandemic.
As we are obsessed with good coffee here at Bean Smitten HQ, we thought we’d bring you some coffee food recipes to try at home. When we started looking, there were hundreds of sweet coffee recipes, but hardly any savoury ones. If anyone knows of a good one, please let us know!
We ended up settling on these 8 coffee recipes as they are relatively easy, quick and delicious. They involve snacks, breakfast, and desserts. As there were so many, we decided to split them down the middle and have Part 1 and Part 2 of this blog, so watch out for Part 2!
If you’re starting to tremble at the thought of all this caffeine, don’t worry, all of these coffee recipes can be made with our delicious Honduran Decaffeinated Coffee (which is decaffeinated using the natural sparkling water method, no chemicals involved), if a caffeine free version is needed.
The Bean Smitten Team have tried out some of these coffee recipes and are pleased to report they came out pretty well!
Morning Coffee and Pecan Crumble Muffins
See Photo above: Gina Mills
This is a great little recipe, based on Karen Burns-Booth’s Christmas recipe. The brilliant thing about these muffins, is that you can freeze them, so you can have a stash of them in your freezer ready to go. You just need to get some out the night before you want them, to thaw out. Then in the morning, you can just pop them in the oven for a few minutes to warm slightly.
They’re best served with a pot of coffee, of course!
Now I’ve tried this recipe out a few times and along the way I’ve tweaked it slightly to suit my tastes. Overall, I found the notes of these muffins subtle – with a hint of espresso, a hint of cocoa. Therefore, as I love strong flavours I added a few spices and more coffee than the original recipe states. Go big or go home, right?
The first time I made this recipe, I put in chocolate drops – fail – I do not recommend putting in chocolate drops as the batter is runny. They immediately sunk to the bottom (but feel free to put them in if you wish, just be prepared for them to all be sitting at the bottom. Careful they don’t burn. I say this, as it happened to mine).
After a couple of tries, I have settled on the following recipe:
PHOTO: Gina Mills
150g of self-raising flour
1 tsp of baking powder
1 tbsp of cocoa powder
1tsp ground Cinnamon (I put a 1.5tsp in, as I love cinnamon, but it can make them strong tasting to others)
1/2tsp of ground ginger
A sprinkling of ground Allspice (err on the side of caution, you’re looking for a small hint of this)
150g of soft brown sugar (I used dark)
A double espresso shot (I used our Revive Blend)
3 eggs, beaten
100g of butter melted
CRUMBLE TOPPING INGREDIENTS
This is from the original recipe. I found it produces quite a lot of crumble topping. Three batches of these muffins and an apple crumble’s worth to be exact! Just letting you know you’ll have plenty of excess!
90g of plain flour
A sprinkling of rolled oats (*I added these, as I love oats in a crumble)
50g of butter
50g of caster sugar
50g of pecan nuts, chopped (these are very satisfying to chop up – you’ll see what I mean when you do it) *I ended up adding a lot more chopped pecans on my third batch of these muffins as I wanted more of a crunch and really wanted to taste the pecan.
PHOTO: Gina Mills