Cold-brewed iced coffee has been the talk of the town these days. Everybody is talking about it and for good reason.Now that we are coming into the summer months and out of the cold climate – cold brew coffee by Bowery is some of the best drinking refreshingly smooth cold brew coffees you will want to have on hand at all times.
If you want to get super creative we have been whipping up some great recipes using this cold brew coffee company California beauty and here is what we have come up with. We know you are going to love these!
Mocha Coffee Cake With Espresso Glaze
This very rich, decadently moist cake gets better the day after you make it when all the flavors blend together and get all amped up and happy. This recipe calls for Bowery Cold Brew Coffee instead of traditional brewed coffee because it tastes better and the lower acidity and smoothness makes the cake that much more tasty.
- 2 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoon kosher salt
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon Kahlúa or coffee-flavored liqueur
- 10 tablespoon unsalted butter (at room temperature)
- 1 ½ cups granulated sugar
- 4 extra large eggs (at room temperature)
- 3/4 cup fat-free sour cream (at room temperature)
- 3/4 cup Tahitian vanilla cold brew coffee
- Sugared coffee beans:
- 3 tablespoons superfine sugar
- 1 tablespoon honey
- 12 whole coffee beans
- Preheat your oven to 350°. Place the rack so the cake will sit directly in the center of the oven. Coat a 12-cup Bundt pan with baking spray (lightly sprayed) and set it set aside.
- In a bowl, combine flour, baking powder, salt, and cocoa powder, whisking or mix well; set aside. Place butter in another bowl and beat with whisk until the eggs are a light yellow color and are doubled in volume (an electric mixer can be used. Slowly sprinkle in the sugar and beat well. Add the eggs one at a time, beating well after each. Gradually beat in flour mixture, alternating with sour cream first, then Kahlua and cold brew coffee company California (you could use any one of their flavors but we liked the Tahitian Vanilia cold brew best for this recipe). Once everything is incorporated stop the mixture. Do NOT over mix. Then with a rubber spatula fold all of the ingredients together to make sure it is well combined.
- Pour batter into prepared sprayed pan, spreading evenly. Bake until knife or toothpick inserted in the middle comes out clean (approx. 45 minutes – but check it and see if it needs more time); then let the whole cake cool completely before serving OR adding the optional glaze (highly recommended).
- (Optional) Add glaze: Combine 1 cup powdered sugar, espresso powder, and a splash of more Kahlua in a bowl; whisk until smooth. Transfer cooled cake to a serving platter. Drizzle glaze generously over cake; decorate with sugared coffee beans.
Rich Coffee-Caramel Sauce
Here is a very quick and easy caramel sauce that you can drizzle over ice cream or sundaes or just dig into with a spoon. We have actually used this as a sauce for a perfectly grilled steak. Here is what you will need:
- 1 cup granulated sugar
- 1/4 cup water
- 5 tablespoons unsalted butter
- ½ tablespoon pure vanilla extract
- 1 1/2 teaspoons of course ground sea salt (plus flake salt to finish)
- 3 stiff pours of California bowery coffee
- Combine sugar, water in a heavy medium saucepan; stir well to conmbine all of the ingredients. Be careful – this mixture will get VERY hot as it cooks. Cover the saucepan, and boil until all of the sugar has dissolved (about 5 minutes). You can lift the lid and gently stir and scrap the sides of the saucepan down with a wet brush – do this once or twice. Cover again, and boil until bubbles are large and mixture is thick (4 minutes). Uncover, and continue boiling 6 minutes or until mixture is golden brown in color but not burnt.
- Remove pan from heat; place bottom of hot pan in ice cold water. Carefully add the butter, vanilla, and salt (the mixture will bubble and expand when you add these ingredients); Use a wooden spoon for this to stir. Add the cold brew coffee. To use right away, let the sauce cool slightly to thicken. If the sauce hardens, warm in microwave until soft (about 15 seconds at a time stirring between heating.
This is a one of the best tiramisus you will ever have because it is layered high for a airy, smooth and creamy, not overly sweet dessert and we make it with our favorite cold brew coffee.
- 2 packages of your favorite lady fingers (we like imported Italian)
- 1 Bottle of Bowery Cold Brew California Coffee Cacao flavor.
- 16 oz. Mascarpone (whipped)
- 1 cup whipped cream
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
- Zest of 1 lemon
- 2 tablespoons finely crushed chocolate covered espresso beans
- 2 cups fresh sliced mixed berries (strawberry, blueberry, raspberries and blackberries)
- 1 cup shaved chocolate
- 1/3 cup unsweetened cocoa powder, sifted
- 6 tablespoons superfine granulated sugar
- Prep your trifle dish for the best cold brew coffee flavored treat on the planet.
- In a mixer bowl, whip the mascarpone with the sugar, lemon zest and sour cream until it is light and fluffy.
- Gently fold in the whipped cream being careful to not deflate the air in the mixture.
- Pour the cold brew coffee into a shallow dish. Bowery cold brew is best because of the flavor and less acidity.
- Dip the lady fingers one at a time into the Bowery cold brew coffee on all sides so it is even coated but do not soak and layer them should to shoulder vertically on the perimeter of the trifle dish and on the bottom.
- Alternate layers of the mascarpone mixture and crushed chocolate covered espresso beans, sliced fresh berries, more mascarpone and lady fingers all the way to the top (make sure your layers are even). Top layer should have mascarpone.
- Top/dust with Super fine super and unsweetened cocoa and chocolate shavings.