Beyond the Cup: Three Great Recipes for Cooking with Coffee

Maybe it’s just us, but we’re always looking for ways to work more coffee into out menu. We’re not talking about more cups of coffee – although there’s that, too. We just love finding ways to bring the joy of coffee into our meals in other ways. So this month we’re sharing some of our favorite recipes that use coffee in non-traditional ways.

Red Wagon Cookout Burgers

It’s cookout season, so making burgers with a spiced coffee rub using Boyd’s Red Wagon really takes the old standby from the usual to wow. Makes 6 burgers.

RUB INGREDIENTS

• 1 1/2 Tbsp Boyd’s Red Wagon Coffee
• 1/2 Tbsp salt
• 1/2 Tbsp paprika
• 1/2 Tbsp brown sugar
• 1/2 Tbsp pepper
• 1/2 Tbsp onion powder
• 1/2 Tbsp garlic powder
• 1/4 Tbsp ground coriander

Combine all rub ingredients in a small bowl until well-blended and set aside.

BURGER INGREDIENTS

• Combine the ground beef, heavy cream, salt, and black pepper in a large bowl and mix well with your hands. Portion into six patties, each about 1/3 pound.
• Use your thumb to press a half dollar sized 1.5-inch divot in the center of each patty to help the burgers stay flat while cooking.
• Rub the Red Wagon Rub liberally over both sides of each burger.
• Preheat grill over MED HIGH heat and lightly brush grates with oil if desired.
• Grill burgers for about 5 minutes per side, or until they’re cooked the way you like them. (You could also cook them on a cast-iron griddle on the grill or on a stovetop.) If you’re using cheese, place the slices on the cooked side of the burgers after you’ve flipped them.
• While burgers are grilling, toast buns on the grill as well.

To assemble, spread BBQ sauce on both sides of the buns, then top the bottom bun with a handful of arugula, a cooked burger, a smear of more BBQ sauce, some bacon (if using), the rest of your fixins, then top with the top bun.

Good Morning Coffee & Chocolate Overnight Oats

Get a little extra hit of coffee in your breakfast right alongside your regular morning cup. Simple but oh-so-satisfying. Makes 1-2 servings, depending on your appetite.

INGREDIENTS

1/2 cup steel cut or old-fashioned rolled oats

1/4 cup almond milk (or milk of choice)

1/4 cup strongly brewed Boyd’s Good Morning Coffee

2 tsp chia seeds

2 tsp cacao powder

1 large chopped date or 2 tsp maple syrup or honey (add more if you like it a little sweeter, but start here)

DIRECTIONS

• Mix all ingredients in a bowl, mason jar, or your preferred container. Cover and set in the fridge overnight.
• If you’re feeling fancy, top with some chocolate sprinkles or chunks.

French No. 6 Café au Lait Pops

Milky sweet and portable, these summer coolers give you the café au lait flavor you love in a version that’s even cooler than an iced coffee. Makes 8 to 10 pops (depending on size of molds). If you don’t have popsicle molds, you can make these in paper cups, but you’ll need to watch them closely and insert the popsicle stick when the mixture is solid enough to hold the stick up, but still slushy enough that you can put it in.

INGREDIENTS

• 2½ cups Boyd’s French No. 6 Coffee (cold brewed or brewed and refrigerated)
• ⅓ cup sugar
• ½ cup half-and-half
• ½ cup chocolate covered espresso beans OR whole coffee beans and chocolate chips (optional)

DIRECTIONS

• In a small saucepan over medium heat, bring ½ cup brewed coffee and the sugar to a simmer, stirring continuously until the sugar has dissolved. Remove from heat.
• Pour the remaining 2 cups coffee into a pitcher (or another container you can easily pour from).
• Add the warm coffee-sugar mixture and the half-and-half to the pitcher and stir to combine.
• Put 2-3 teaspoons of the chocolate covered espresso beans or regular coffee beans and chocolate chips into each of the popsicle molds.
• Pour the coffee mixture into your popsicle molds, filling each to about ¼ inch from the top.
• Freeze until solid, at least 2½ hours. Store in the freezer for up to two weeks.