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Cold Brewed Coffee/Coffee-concentrate Recipes

No doubt about it, coffee’s a flavor we just can’t live

without. It’s that bracing, spine-straightening, spot of

bitter delivered with our morning joe that launchesus on our day and provides the subtle flavors we

crave in mocha dishes, coffee liqueurs, frostings and

ice creams. Coffee - a loyal friend bound to bring

smiles to our faces and put a spring in our step for

years to come.

This recipe book is unique in that it draws on

distinctive flavors only cold-brewed coffee made the

Madesco way brings to a recipe. We’re aware of the

many health benefits offered by coffee brewedwithout exposure to scalding water - there are fewer

acids, it’s easier on the stomach lining, soothing to digestion. Hot coffee’s bitterness arises due

to the transformation of natural coffee elements (healthy antioxidants) into bitter-tasting

quinic acid.

The secret ingredient your aunt added to her award-winning meat marinade, or chili, or

Mexican mole sauce, or brownies, may have been none other than a measure of cold-brewed

coffee. The delicious flavors imparted by a Madesco cold-brew surface without the telltale

bitter notes normally associated with coffee - bitterness that can mask coffee’s other delectable

tones and overwhelm a recipe’s more subtle elements. Cold-brewed coffee contributes a

smoothly mellow, flavor-enhancing ... something. What is that flavor? … shhh, it’s a secret.

Now the secret is yours. Whether concocting a deliciously refreshing beverage, a dessert,

sauce, marinade, or entrée, you now have at your disposal a secret weapon - a healthy and

flavorful addition to a wide variety of dishes that will leave people wondering, “What is that

flavor that makes this so good!” Experiment. Enjoy!

Cold-brew Coffee Concentrate (the base)

Many recipes suggest addition of cold-brew coffee concentrate. Make a strong concentrate by

steeping one cup of ground coffee to four cups of water in a Madesco cold-brew coffee filter

pouch for at least 16 hours. A robust, finely ground coffee such as a Café Bustelo, 10-oz. coffee

“brick” works just fine. Everyone’s taste in coffee differs, so feel free to add, or to back off on

the addition of cold-brew as your tastes dictate.

Join Our Coffee Community at www.MadescoLabs.com

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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.

Entrées

Is your morning coffee just not cutting it anymore? Here’s a way to sneak in a little more. Add

Madesco cold-brew to your breakfast with these recipes.

Hazelnutty Pancakes

Ingredients:● ⅓ cup roasted hazelnuts

● ⅓ cup cookies and cream protein powder

● 3 egg whites

● ¼ cup original unsweetened almond milk

● ¼ cup Madesco cold brew black concentrate

● 2 Tbsp. coconut flour

● ½ 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 PancakesIngredients:

● ¾ cup milk

● ½ cup Madesco cold brewed coffee

●

½ cup butter, melted and cooled to lukewarm● 4 eggs

● 2 cups all-purpose flour

● 1 cup whole wheat flour

● 1 ⅛ cups light brown sugar

● 1 ½ tsp. baking soda

● 1 Tbsp. baking powder

● 1 tsp. salt


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● 1 ½ tsp. ground cinnamon

● 1 ½ tsp. ground ginger

● ¼ tsp. ground nutmeg

● ⅛ tsp. ground cloves

● Cooking spray

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.

Mocha Raspberry Overnight OatsIngredients:

● 1 cup oats

● ½ cup milk of choice (I like almond or cashew)

● ½ cup Madesco cold brew coffee

● 2 Tbsp. raw cacao powder

● 1 tsp. vanilla extract

● Pinch of salt

● 1 Tbsp. sweetener of choice (maple syrup, rice malt syrup and honey all work well)

● ½ cup of fresh raspberries

Directions

1. Mix together all ingredients except for raspberries in a mason jar.

2. Put in a fridge and let set 12 hours or overnight.

3. In the morning, layer raspberries parfait style and serve.

Keep the coffee coming through the whole day! Make one of these entrées for lunch or dinner.

There’s a little something for everyone here!

Chile Short RibsIngredients:

● 4lbs Grass Fed Beef Short Ribs

● 1 cup Madesco cold brew coffee or your choice of brewed coffee

● 1 large yellow onion, roughly sliced

● 4 dried ancho chiles, stems and seeds removed

● 4 garlic cloves


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● 2 Tbsp. raw honey

● 2 Tbsp. extra virgin olive oil

● 1 Tbsp. lime juice

● ½ cup vegetable broth or water

● salt and pepper, to taste

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 you’ve ever

seen before! Boom!

Coffee Marinated Steak FajitasIngredients:

For the marinade

● 1 ½ cups Madesco cold brew coffee

● 1 Tbsp. Coconut Aminos

● 1 Tbsp. white wine vinegar

● 1 tsp. chili powder

●

1 tsp. saltFor the rub

● 2 Tbsp.of your favorite ground coffee

● ½ tsp. cinnamon

● ½ tsp. cumin

● ½ tsp. smoked paprika

● salt and pepper, to taste

For the fajitas

● 1lb. Yampa Valey Grass Fed Sirloin Steak

● 1 red onion, sliced

● 1 poblano pepper, sliced julienne style

● 1 yellow bell pepper, sliced julienne style● 1 orange bell pepper, sliced julienne style

● 2 Tbsp. fat (I used bacon fat)

● Juice of 2 limes

● Juice of ½ lemon


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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 don’t 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 shouldn’t be for on the stop for more than 20 seconds. If it’s longer, themeat may get too cooked and be tough.

7. Salt and pepper the fajitas and serve with a side of guac or sliced avocado!

Shredded Beef TacosIngredients:

● 1 large yellow onion, sliced into thin rings

● 1 (3 lb.) boneless beef chuck roast, trimmed

●

2 (14.5 oz.) cans chili-seasoned diced tomatoes ● 1 (14 oz.) can beef broth

● 1 cup Madesco cold brew coffee

● 1 (4 oz.) can diced green chiles

● 2 jalapeno peppers, sliced (optional)

● 4 cloves garlic, chopped

● 1 tsp. chili powder

● ½ tsp. ground cumin

● ½ tsp. salt

● ¼ tsp. ground black pepper

Directions1. Layer half the onion rings into the bottom of a slow cooker. Place chuck roast on top of

onions.

2. Pour diced tomatoes, beef broth, and coffee into the cooker over the roast. Stir in diced green

chiles, jalapeno peppers, garlic, chili powder, cumin, salt, and black pepper. Spread remaining

onion rings over the mixture.

3. Cover the cooker and cook on Low until beef is very tender, 6 to 10 hours.




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4. Transfer chuck roast to a bowl and shred meat. Return meat to sauce. Remove onions and

serve with meat.

Italian Sausage BreadIngredients:

● 1 cup raisins

● 1 lb. raw, bulk Italian sausage● 1 ½ cups brown sugar

● 1 ½ cups white sugar

● 2 eggs, lightly beaten

● 1 cup chopped pecans


● 1 tsp. baking powder

● 1 tsp. ginger

● 1 tsp. pumpkin pie spice


● 1 tsp. baking soda

Directions

1. Preheat oven to 350°F. Grease and flour a 9-inch Bundt pan.

2. Place the raisins in a saucepan with enough water to cover. Bring to a boil, reduce heat, and

simmer 5 minutes; drain.

3. In a large bowl, mix the sausage, brown sugar, white sugar, and eggs. Fold in the raisins and

pecans. In a separate bowl, mix the flour, baking powder, ginger, and pumpkin pie spice.

Blend the coffee and baking soda in a small bowl, and mix into the flour mixture. Mix the

moistened flour mixture into the sausage mixture. Transfer to the prepared pan.

4. Bake 1 hour and 30 minutes in the preheated oven, or until a knife inserted in the center

comes out clean.

Paleo Cavewoman ChileIngredients:

● 2 lbs ground beef (grass-fed)

● 2 Tbsp. grass-fed butter

● 2 cans tomato sauce

● 1 cup chicken broth (free range)

● 2 Tbsp. cumin

● 3 Tbsp .chili powder (this depends on how

much you love spicy food)

● 1 tsp. sea salt

● 1 Tbsp. oregano

● 1 tsp garlic powder

● 1 Tbsp. onion powder

● 1 tsp. cayenne

● 4 oz. Madesco cold brew coffee




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● 8 cloves garlic (minced)

● 3 Tbsp. chives (sliced, optional)

● 2 Tbsp. shredded cheese (optional)

● 2 Tbsp. bacon (shredded real, garnish, optional)

Directions1. 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!

Coffee Marinated Pork ChopsIngredients:

● 2 pork chops

● 2 cups Madesco

cold strong brewed coffee

● Salt pepper

● Olive oil

Directions

1. Place pork chops in a dish and pour cold coffee over pork chops until they are completely

covered. Cover and marinate overnight or up to 24 hours.

2. Heat in a cast iron skillet over medium high heat. Add a little olive oil.

3. Salt and pepper both sides of pork chop liberally. Place in pan. Cook for about 8 minutes. Turn

and cook for 5-6 minutes more.

4. Take off heat and let rest about 5 minutes. Serve.

Even if you’re not a big fan of barbeque, here’s a sauce every coffee lover can enjoy. Or if barbeque

really isn’t your thing, try the Mustard Sauce or marinade. Who wouldn’t want to soak their meal in a

coffee marinade?

Coffee Barbeque Sauce Ingredients:

● ½ cup Madesco cold brewed coffee concentrate

● ½ pound bacon, chopped

● 1 onion (medium)

● 8 cloves of garlic, minced

● 4 plum tomatoes, chopped

● 4 tablespoons Worcestershire sauce

● 2 cups ketchup

● ⅓ cup apple cider vinegar

● 3 Tbsp.brown sugar




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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 SauceIngredients:

● 1 Tbsp. sweet mustard

● 1 tsp. Dijon mustard

● 2 tsp. sugar

● 1 ½ Tbsp. Swedish vinegar (or distilled white vinegar)

● 1 ½ Tbsp. of Madesco cold coffee

● Pinch of salt

● Pinch of freshly ground white peppercorns

● ¾ cup canola oil

● ½ 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 isformed. A whisk may also be used.

3. Refrigerate overnight

Cold Brew MarinadeIngredients:

● 1 lb. skirt steak or fresh asparagus (to be soaked in marinade)

● 1 cup Madesco cold brew coffee● 4 garlic cloves

● 1 medium sized shallot

● 2 tsp. brown sugar (soft packed)● ½ tsp. cumin

● Salt (kosher or other large grain)

● Black pepper (fresh ground tellicherry or other similar)

● Cilantro or other fresh herbs

Directions

1. Dissolve brown sugar and cumin in coffee.




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2. Dice shallots and garlic cloves and add to coffee mixture. .

3. Marinate skirt steak (or asparagus) in coffee mixture for a minimum of 1 hour.

Desserts

If you have any sense, this is the first section you’re 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 SauceIngredients:

● 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. Madesco 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.

Homemade Chocolate SauceIngredients:

● ¾ cup cocoa powder

● ¾ cup sugar

● ¾ cup brown sugar

● ¼ tsp. salt

● 1 cup Madesco cold brew coffee● 1 Tbsp. vanilla

● ¼ cup semisweet morsels

Directions

1. In a medium saucepan mix the cocoa powder, sugar, brown sugar, and salt. Add the coffee

and whisk until combined.

2. Place the saucepan over medium heat and bring it to a boil, stirring constantly.

3. Reduce heat and simmer for about 5 minutes, continuing to stir.

4. Remove from heat and add vanilla and semisweet morsels, stirring until they are all melted.

5. Allow to cool and serve over ice cream, fruit, etc.

6. Refrigerate leftovers. Can microwave to thin out the sauce.




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The perfect place to use that chocolate sauce? Or the caramel sauce? Ice cream! Make your own with

these recipes. There’s a few varieties so feel free to choose your favorite.

Coffee Ice Cream (Version 1)Ingredients:

● 6 egg yolks

● ½ cup sugar

● 2 cups milk

● 1 vanilla bean split seeded

● 2 Tbsp. Madesco cold brewed coffee concentrate

● 2 tsp. finely ground coffee

Directions

1. With a whisk, beat the egg yolks for 2 minutes until smooth.2. Add the sugar to the egg yolks and continue to beat for another 2 minutes until the sugar is

dissolved and the mixture turns a pale yellow.

3. Combine milk and vanilla bean in a saucepan and heat in a double boiler until the mixture

reaches 180°F. This will form a thick, ribbon like texture.

4. Strain the mixture.

5. Add cold brew coffee concentrate and ground coffee to the mixture and mix well.

6. Add mixture to an ice cream maker and freeze according to manufacturer’s instructions.

7. Freeze until ready to serve.

Coffee Ice Cream (Version 2)Ingredients:

● 2 large eggs

● ¾ cup and 2 Tbsp. sugar

● 2 cups heavy whipping cream

● 1 cup milk

● 4 ½ tsp. Madesco coffee concentrate

Directions

1. Whisk the eggs in a mixing bowl until they are light and fluffy (1-2 minutes).

2. Gradually add the sugar until completely blended (1 more minute).

3. Add cream, milk, coffee concentrate, and blend together.

4. Transfer to ice cream maker and freeze.

Coffee Ice Cream Variations (Based off Version 2)

Coffee Almond SwirlDirections




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1. Add ¾ cups roasted while almonds about 2 minutes before finishing.

2. When complete remove the dasher and fold in 1 cup cold fudge sauce with a spatula.

Coffee Heath Bar CrunchDirections

1. With a sharp knife, cut 4 original Heath Bars (or Skor Bars) into ½ to 1 inch chunks.

2. Freeze them before making the ice cream.3. Add to the ice cream maker 2 minutes before finishing.

Brownies. The old standby! Here’s three different versions for you to choose from.

Cold Coffee BrowniesIngredients:

● 1 cup all-purpose flour

● ¼ cup unsweetened cocoa powder

●

½ tsp. kosher salt● 3 ½ oz. semi sweet chocolate

● 8 Tbsp. of butter, browned

● ½ cup Madesco cold brew coffee

● 4 eggs, room temperature

● 1 cup white sugar

● 1 cup brown sugar, packed


● 1 cup semi-sweet chocolate chips

Directions

1. Preheat oven to 350°F.2. Sift together the flour and cocoa powder.

3. Melt the chocolate in a bowl over boiling water.

4. In a small pan over medium heat, melt the butter until it just turns golden brown.

5. Pour the browned butter into the bowl of chocolate, scraping the pan to get the brown bits

(this prevents it from overcooking).

6. Add cold coffee.

7. Beat together the eggs and sugar until thick and shiny (2 minutes).

8. Continue beating on low while adding flour mixture (dry ingredients) and wet ingredients

alternatively.

9. Finish with the vanilla.

10. Fold in the chocolate chips. Do not over mix.

11. Pour into a buttered and floured 9 x 13 pan.

12. Bake for 40-45 minutes on the center rack.

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.




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Vegan BrowniesIngredients:

● 2 cups white spelt flour

● 1 cup cocoa powder

● 1 ½ Tbsp. baking powder

● 1 cup maple syrup

● ½ cup vegetable or coconut oil

● ½ cup brown rice syrup or light agave nectar

● ½ cup soy milk

● ½ cup Madesco cold brew coffee concentrate

● 1 Tbsp. vanilla extract

● Pinch of salt

● 1 cup semi-sweet chocolate chips, divided

Directions

1. Heat oven to 350°F.

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.

Nutella Chameleon Cold Brew Coffee BrowniesIngredients:

● 6 oz. unsalted butter, softened

● ½ cup unsweetened chocolate

● 3 eggs

● ¼ cup Madesco cold brew coffee

● 1 cup all-purpose flour


● ¼ cup cocoa powder

● 1 cup caster sugar

●

½ cup chocolate hazelnut spread (Nutella)

Directions

1. Preheat oven to 350°F.

2. Line a 9 in. square baking tin with parchment paper with an extra ¼ - ½ inch on each side.

3. Melt the butter and unsweetened chocolate together over a pan of boiling water. Stir until

smoother and combined. Leave to cool for 5 minutes.

4. Sift the flour, baking powder, and cocoa powder together.




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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. Seriously…if you make nothing else, make the icing.

Coffee Butter Crème IcingIngredients:

● 1 ⅔ cups confectioner’s sugar

● ½ cup butter

● ⅛ tsp. salt

● 2 Tbsp. Madesco coffee concentrate


● 1 tsp. almond extract

● (For Mocha Butter Crème Icing, add 2 tablespoons cocoa to the sugar)

Directions

1. Cream butter until soft, then gradually at the sugar while continuing to cream the butter.

2. Gradually add salt, coffee concentrate, vanilla extract, and almond extract.

3. Beat for 3 minutes until smooth.

4. Let rest for 5 minutes.

5. Mix well immediately before spreading.

Here’s a novel concept. A coffee cake….with coffee in it! Check it out.

Lemon Chia Coffee CakeIngredients:

● ½ cup unsalted butter, softened

● 1 cup granulated sugar or substitute

● 2 eggs

● 1 lemon, zest and juice

● 6 oz. vanilla or plain yogurt

● 1 cup whole wheat flour

● ½ cup all-purpose flour


● ¼ tsp. kosher salt

● 2 Tbsp. chia seeds or poppy seeds

● 3 Tbsp. Madesco cold brew concentrate

Directions




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1. In a large bowl, beat butter and sugar until fluffy.

2. Add eggs one at a time. Beat in lemon zest and juice.

3. Stir in flour, baking powder, coffee, and salt.

4. Pour into greased 9 in. round cake pan.

5. Bake at 350°F for 40 minutes. Remove and cool for 15 minutes

6. *Optional. Top with powdered sugar.

Coconut Coffee CakeIngredients:

For the Cake:

● ½ cup almond flour

● ⅓ cup coconut flour

● ⅓ cup un-sweetened shredded coconut

● ½ cup gold label virgin coconut oil, melted

● ½ cup coconut milk

● ½ cup Madesco

cold brew

● ⅓ cup raw honey

● 4 eggs, whisked

● 2 tsp. ground coffee





● Pinch of salt

For the Topping:

●

1 cup sliced almonds● 2 Tbsp. gold label virgin coconut oil

● 2 Tbsp. raw honey

● 1 Tbsp. maple syrup

● 1 tsp. cinnamon

● ½ tsp. vanilla extract

● Pinch of salt

Directions


2. Mix all dry ingredients: almond flour, coconut flour, shredded coconut, baking soda, baking

powder, cinnamon, and salt.3. Add remaining wet ingredients (coconut oil, coconut milk, cold brew, honey, ground coffee,

vanilla) to dry ingredients. Mix together.

4. Grease and 8 x 8 or 9 x 9 glass baking dish and pour into the dish.

5. Bake for 25-30 minutes or until edges are browned and middle is completely cooked through.

6. While the cake cools, place a large skillet over medium heat.

7. Add coconut oil and then almonds. Mix to coat almonds.




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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.

Coffee Cake with Crumble ToppingIngredients:

● 2 cups self-rising flour

● 1 tsp. ground cinnamon

● ¾ cup packed brown sugar

● ½ cup (1 stick) cold unsalted butter or margarine, cut into

small pieces

● ½ cup chopped walnuts or pecans

● 1 large egg, slightly beaten

● ½ cup Madesco

cold brew coffee

Directions

1. Heat oven to 375°F. Lightly coat an 8x2 inch round cake pan

with cooking spray. Line the bottom with parchment paper and spray the paper.

2. In a food processor, combine flour, cinnamon, and brown sugar using the pulse setting to mix.

3. Add the butter or margarine and pulse until the mixture looks like coarse bread crumbs.

Transfer ½ cup of this mixture to a small bowl, mix with nuts, and set aside.

4. Add the egg and coffee to the food processor and pulse until just combined. Transfer the

batter to the prepared pan.

5. Sprinkle the nut mixture over the top and bake until a wooden toothpick inserted into the

center comes out clean, about 35-40 minutes. Place on a cooling rack for 10 minutes beforeserving.

Because everybody needs a good pie recipe.

Chameleon Pumpkin PieIngredients:

● 1 cup evaporated milk

● ½ cup lightened brown sugar, packed

● ¼ cup Madesco cold brew coffee

● 1 ½ tsp. pumpkin pie spice

● ½ tsp. salt

● 1 tsp. corn syrup

● 1 ½ cups canned pumpkin

● 2 large eggs, beaten

● Pastry crust

● Cream topping




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Directions

1. Line a 9in. pie pan with pastry crust and chill. Preheat oven to 450°F.

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 325°F.

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 you’re not going to want to let anybody eat

these except yourself.

Espresso Syrup CakeIngredients:

● ¾ cup (1 ½ sticks) unsalted butter, plus more for pan, at room temperature

● 1 ¼ cups sugar, divided

● 2 large eggs, divided

● 1 ¼ cups self-rising flour, divided

● 3 Tbsp. coffee-flavored liqueur

● 2 Tbsp. Madesco coffee concentrate

● ½ cup crème fraiche

● ½ cup whipped cream

● ½ cup chocolate covered espresso beans

● Fresh mint for garnish

Directions

1. Preheat the oven to 350°F. Butter an 8 inch square nonreactive metal baking pan.

2. In the bowl of an electric mixer, beat the butter until smooth. Add 3/4 cup of the sugar and

beat until fluffy.

3. Beat 1 egg into the butter and sugar mixture until well incorporated, followed by half of the

flour. Repeat with the remaining egg and flour.

4. Pour the batter into the prepared baking pan and bake the cake until a tester inserted in its

center comes out clean, about 25 minutes.

5. Transfer the pan to a cooling rack over a sheet pan and allow the cake to cool slightly.

6. While the cake is cooling, make the syrup by combining the remaining 1/2 cup of sugar withthe coffee-flavored liqueur and the reduced coffee in a medium nonreactive bowl. Whisk

together until the sugar is mostly dissolved.

7. Using a wooden skewer or toothpick, poke holes all over the cake. Pour the syrup over the

cake in several additions, allowing each addition to be absorbed before adding another.

8. Serve the cake warm or allow the cake to cool completely, and cover with plastic wrap to keep

moist. Cake may be made 1 day in advance.




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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.

Dark Chocolate CakeIngredients:


● 2 cups white sugar

● ¾ cups unsweetened

cocoa



● ½ tsp. salt

● 2 eggs

● 1 cup Madesco cold

brewed coffee

● 1 cup milk

● ½ cup vegetable oil

● 2 tsp. vinegar

Directions

1. Preheat oven to 350°F. Grease and flour a 9x13 inch pan.

2. In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder, and salt. Make a

well in the center and pour in the eggs, coffee, milk, oil, and vinegar.3. Mix until smooth. The batter will be thin. Pour batter into the prepared pan.

4. Bake for 35-40 minutes or until a toothpick inserted into the center of the cakes comes out

clean. Allow to cool.

Mahogany Cake and FrostingIngredients:


● 1 cup butter, softened

● 5 eggs

● ¼ cup Madesco

cold brewed coffee

● 2 Tbsp. unsweetened cocoa powder

● 1 cup buttermilk


● 2 ½ cups all-purpose flour

● 1 cup butter, softened

● 16 oz. confectioner’s sugar, sifted




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● ¼ cup cold brewed coffee

● ¼ cup unsweetened cocoa powder


Directions

1. Preheat oven to 350°F. 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 outclean, 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.

Mystery Mocha CakeIngredients:

● 2 oz. unsweetened chocolate

● 4 Tbsp. butter

● 1 ½ cups sugar

● 2 cups sifted flour


● ¼ tsp. salt

● 1 cup milk

● 2 tsp. vanilla

● ½ cup brown sugar● ¼ cup cocoa powder


Directions


2. Melt the chocolate and butter together over hot water.




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3. Meanwhile, sift together 1 ¼ 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 CakeIngredients:

● 1 lb. pork sausage

● 1 ½ cups packed brown sugar

● 1 ½ 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 Madesco cold brewed coffee

● 1 cup raisins

● 1 cup chopped walnuts

Directions

1. Preheat oven to 350°F. 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 ½ hours

or until toothpick inserted into cake comes out clean.

8. Cool in pan for 15 minutes, then turn out onto wire rack.

Dark Chocolate Bacon CupcakesIngredients:

● 12 slices bacon


● ¾ cup unsweetened cocoa powder


● 2 tsps. baking soda




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● ½ tsp. sea salt

● 2 eggs

● 1 cup Madesco cold brewed coffee (strong)● 1 cup buttermilk

●

½ cup vegetable oil● 1 Tbsp. unsweetened cocoa powder (for dusting)

Directions

1. Preheat oven to 375°F. 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, ¾ 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 ¾ 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.

Chocolate Chocolate CupcakesIngredients – 18 cupcakes or 2x9 inch round cake layers:

● 2 ¼ cups all-purpose flour

● 1 ½ cups sugar

● ¾ cup cocoa


●

½ tsp. salt● 1 ¼ cups coconut milk

● ⅓ cup oil


● 4 oz. of good quality dark chocolate, melted

● 1 tsp. vanilla

● 2 tsp. vinegar

Directions

1. Preheat oven to 350°F. Line 2 9 inch round cake pans with parchment or fill cupcake pans with

cupcake papers.

2. Sift the sugar, flour, cocoa, baking soda, and salt into a medium size bowl. Set the bowl aside.3. In a small bowl, whisk together the coconut milk, coffee, oil, melted chocolate, and vanilla.

4. Add the wet ingredients and whisk until just incorporated.

5. Add vinegar. Do not overmix.

6. Distribute batter evenly between cupcake holders or pans.

7. Bake for 20 minutes or until cake springs back to the touch.

8. Place pans on a cooling rack to cool.




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Cookies…cookies…and more cookies.

Ginger Molasses CookiesIngredients – 3 dozen cookies:



● ¼ tsp. salt

● 7 oz. unsalted butter

●

¾ cup granulated sugar● ⅓ cup dark molasses

● 2 Tbsp. Madesco cold brew concentrate

● 1 Tbsp. powdered ginger


● ½ tsp. ground cloves

Directions

1. Preheat oven by 375°F.

2. Combine the dry ingredients.

3. Cream together butter and sugar.

4. Add dry ingredients, then wet.5. Finish by adding spices. Be careful not to over mix.

6. Form in 1-inch balls and place on greased cookie sheet 2 inches apart.

7. Bake for 8 to 10 minutes.

Applesauce Raisin CookiesIngredients:

● 1 cup shortening

● 2 cups packed brown sugar

●

2 eggs● 2 cups thick applesauce, drained



● 1 tsp. salt



● 1 tsp. ground cloves




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● 1 tsp. ground nutmeg

● 1 cup raisins

● ½ cup chopped walnuts

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 400°F. 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 don’t forget

the icing! It’s the best part.

Black and White Sweet RollsIngredients:

For the dough:

● 1 cup buttermilk

● ¼ cup sugar

● 2 ¼ tsp. instant yeast

● 1 tsp. salt


● 1 egg

● 4 Tbsp. butter, softened● 1 tsp. vanilla

For the light half:

● 1 tsp. almond extract

For the dark half:

● 1 Tbsp. Madesco cold brew concentrate● ¼ cup cocoa

For the filling:

● ⅛ cup sugar● 4 Tbsp. butter, softened

● ½ cup nuts, chopped

For the icing:

● 1 cup powdered sugar

● 3 - 4 tsp. of water

● almond extract, vanilla, or coffee




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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 325°F. 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 ⅛ 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 you’re 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 that’s 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 you’re 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.

What’s 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.

Frosted Molasses BarsIngredients:

● ½ cup shortening

● ½ cup white sugar

● 1 egg, beaten

● ½ cup molasses

● ⅓ cup hot brewed coffee


● 1 ½ tsp. baking powder

● ¼ tsp. baking soda




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● ½ cup raisins

● ¼ cup butter

● 2 cups confectioner’s sugar

● 2 Tbsp. Madesco cold brewed concentrate

Directions

1. Preheat the oven to 350°F. 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, confectioner’s sugar, and cold coffee in a medium bowl. Beat

until smooth

6. Frost bars while warm, but allow to cool before cutting.

Coffee SouffléIngredients:

● 1 envelope (1 Tbsp.) unflavored gelatin

● 1 ½ cups Madesco brewed coffee, cooled

● ½ cup milk

● ½ cup white sugar, divided

● ¼ tsp. salt, divided● 3 eggs, separated


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 andvanilla into slightly cooled custard. Pour into a serving dish or lightly greased mold and chill

until set, at least 4 hours.

Cold Brew Bread PuddingIngredients:




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● 1 ½ cups heavy cream

● 1 cup milk

● ½ cup Madesco cold brew coffee● 2 cups granulated sugar

● ½ cup unsweetened cocoa powder

●

1 Tbsp. vanilla extract● 1 tsp. ground cinnamon

● 4 eggs, beaten

● ½ cup chopped pecans

● 1 cup of chocolate, chopped

● 1 lb. of day old Italian or Country white bread, cut into 1 inch cubes

Directions


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 BombsIngredients:

● ½ cup margarine

● ½ cup white sugar

● 1 ½ cup rolled oats ● 2 Tbsp. unsweetened cocoa powder


● 2 Tbsp. Madesco cold brew coffee

● ½ 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 here’s the perfect frozen treat. Coffee popsicles. Here’s two different recipes. Try them both!

Dairy Free Coffee PopsiclesIngredients




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● 2 cups almond milk

● 2 Tbsp. dark brown sugar (divided, or sweetener of choice)

● ½ tsp. pure vanilla extract

● Tiny sprinkle of ground cinnamon (optional)

● 1 cup Madesco cold brew coffee (strong)

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.

Cold Press Coffee PopsIngredients

● 1 cup full fat coconut milk

● ½ cup sweetened condensed milk (from 14-ounce can)

● 1 ½ cups Madesco cold brew coffee

● ¼ cup mini milk chocolate chips or cacao nibs

Directions

1. In a medium bowl, whisk coconut milk and sweetened condensed milk with whisk untilsmooth. Slowly stir in cold press coffee.

2. Divide mini chocolate chips among ice pop molds or paper cups. Gently pour coffee mixture

over chocolate chips.

3. Cover with foil; insert craft stick into center of each pop. Freeze 8 hours or until frozen. To

serve, run molds under hot water to release pops. Serve immediately.

What’s better than a cold coffee dessert you can actually add to your cold coffee drink? Seriously,

please tell me because I’d love to know.

Japanese Style Coffee JellyIngredients:

● 1 ½ cups Madesco cold brewed coffee

● 3 Tbsp. water

● 1 Tbsp. gelatin (plain)

● 2 Tbsp. sugar




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Directions

1. Heat 1 ½ cups of cold brewed coffee and 3 Tbsp. of water in a microwave safe bowl.

2. Dissolve 1 Tbsp. plain gelatin in the hot coffee. Stir in sugar to taste, about 2 Tbsp.

3. Pour into a 9x13 in dish. Refrigerate until set, about 4 hours. Cut into ¼ - ⅛ inch squares.

4. To serve, add to cold coffee drinks or serve as a dessert with whipped cream.

A double pick-me-up. Coffee and protein all in one!

Mocha Brownie Protein Bars Ingredients:

● 3 scoops vanilla protein

● ½ cup unsweetened cocoa powder

● ½ cup old-fashioned oats (gluten-free if necessary)

● 2 Tbsp. Truvía® natural sweetener (or other sweetener, to taste)


Directions

1. Line a 9x5” loaf pan with parchment paper.

2. In a large bowl, stir together the protein powder, cocoa powder, oats, and Truvia. Mix in

the cold coffee until fully incorporated. Transfer the mixture into the prepared pan, and

evenly press it down with a spatula.

3. Chill for at least 2 hours, or until firm, before slicing into bars. For firmer bars, serve frozen.

S’more? Yeah. I’ll have s’more of that!

Chocolate Dipped Peanut Butter Espresso S’MoreIngredients:

● 4 packets gelatin

● 1 cup Madesco cold brew coffee● ⅔ cup canned coconut milk (may substitute water)

● 3 cups granulated sugar

● 1 vanilla bean, seeds removed

● ¼ tsp. salt

● 1-2 Tbsp. Kahlua (optional)

● Powdered sugar, for dusting● 8 graham crackers

● 4 Tbsp. creamy peanut butter

● 2 Hershey’s Milk or Dark Chocolate Bars

Directions

1. Grease a 9 x 13 inch pan and dust with powdered sugar to cover and coat. Set aside.




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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.

Gluten Free, Dairy Free, S’Mores DoughnutsIngredients:

● Gluten free non-stick cooking spray

● 1 ¼ cups gluten free flour blend with xanthan gum (if your flour blend does not include

xanthan gum, add ½ tsp.)

● ¼ cup cocoa powder



● ¾ tsp. kosher salt● ¾ cup sugar

● 2 large eggs

● ½ cup grapeseed (or other neutral flavored) oil

● ¾ cup rice milk

● 2 tsp. pure vanilla extract

● 1 Tbsp. Madesco cold brew coffee● 4 gluten free graham crackers

● ¾ cup toasted marshmallow crème

Directions

1. Preheat oven to 450°F. Spray 2 6 count doughnut pans with cooking spray.2. In a mixing bowl whisk together flour, cocoa powder, baking powder, baking soda, and salt. In

another bowl, whisk together the sugar, eggs, oil, rice milk, vanilla, and coffee.

3. Add the wet ingredients to the dry ingredients and whisk to combine. Spoon the batter into

the doughnut pans, filling each form about ¾ full.

4. Bake for 7-9 minutes or until doughnuts spring back when lightly touched and a tooth pick

inserted into the doughnut comes out clean.




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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 ¼ 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 crème

on the top of each doughnut then dip into the crushed graham style crackers.

Beverages

You can’t have a drink without ice cubes. So let’s kick it off with a refreshing coffee ice cube recipe.

Coffee Ice CubesIngredients:

● 2 tsp. honey or maple syrup

● 3 cups Madesco cold coffee● ⅓ cup of milk

Directions

1. Drop a little bit of honey in the bottom of each ice

cube mold.

2. In a measuring cup, mix 1 cup of cold coffee and ⅓ cup

of milk. Pour the coffee and milk mixture into the ice cube tray. Freeze for 2-3 hours.

3. Pop the coffee ice cubes into a glass. Pour 2 cups of cold coffee over the cubes and enjoy!

Now onto another classic…the milkshakes! Do everyone a favor and don’t skimp on the whipped

cream.

Coffee MilkshakesIngredients:

● 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.




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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.

Peanut Butter Chocolate ShakeIngredients:● 4 oz. cold brew mocha concentrate

● ½ cup soy or coconut milk

● 1 Tbsp. peanut butter

● 1 Tbsp. cacao powder

● 1 serving chocolate protein powder

● 4 ice cubes

Directions

1. Blend and enjoy!

Blueberry Coffee ShakeIngredients:

● ⅓ cup blueberries

● ½ cup Madesco cold brew coffee● ½ cup coffee ice cream (or frozen yogurt)

● Whipped cream (optional)

Directions

1. Mix coffee, blueberries, and ice cream in a blender. Blend until combined.

2. Top with whipped cream if desired.

Coconut Gelato Iced Coffee AffogatoIngredients:

● 4 scoops coconut gelato or ice cream

● 4 Tbsp. Madesco cold brew coffee concentrate● 4 tsp. toasted coconut

● 2 tsp. chocolate sauce

Directions

1. In 2 small cups add 2 scoops coconut gelato.

2. Top each cup with 2 Tbsp. cold coffee, 2 tsp. toasted coconut, and 1 tsp. chocolate sauce.

Add a little kick to your coffee! Here’s some ways to incorporate protein into your drinks.

Protein Snack




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Ingredients:

● ½ cup Madesco coffee concentrate● ½ cup vanilla almond milk

● 1 scoop cookies and cream protein powder

● 1 Tbsp. chia seeds

●

½ tsp. maca powder● 1 Tbsp. almond butter

Directions

1. Blend and enjoy!

Protein Caffeine KickerIngredients:

● 6 oz. of Madesco cold brew coffee

● 4 oz. protein drink or protein powder mix with milk● Agave nectar or honey to taste

Directions

1. Mix in a blender with ice.

Here’s our beverage recipes featuring peanut butter. Because who doesn’t need a few of those?

Peanut Butter Mocha SmoothieIngredients:

●

4 oz. Madesco

cold brew coffee● 1 cup unsweetened vanilla almond milk

● 1 packet hot chocolate mix

● 2 Tbsp. smooth peanut butter

● 6 oz. 0% plain Greek yogurt

● 6 ice cubes

Directions

1. Blend and enjoy!

Peanut Butter Cup Coffee BlendIngredients: ● 4 oz. of Madesco cold brew coffee● 1 oz. skim milk

● 2 tsp. Nutella

● 1 tsp. peanut butter

Directions




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1. Combine all ingredients in a blender and serve hot or cold.

Best Smoothie EverIngredients:

● 2 bananas (sliced and frozen) ● ½ cup Madesco cold brew concentrate

● 2 Tbsp. peanut butter

● ¾ cup ice

Directions

1. Combine in a blender. Pour into a glass.

And onto cinnamon. An essential in any kitchen.

French Toast and Coffee FrappeIngredients:

● 2 frozen bananas

● ¾ cup Madesco cold brew coffee● 1 tsp. milk (optional)


● ½ tsp. vanilla bean powder or 1 tsp. pure vanilla extract

● 1-2 tsp. maple syrup

Directions

1. Mix all ingredients in blender and blend.

Cinnamon Dolce LatteIngredients:

● 1 ½ cups water

● 3 cinnamon sticks

● 1 cup brown sugar

● 4 oz. Madesco cold brew black concentrate

● ½ cup coconut milk

Directions

1. Combine 1 ½ cups of water with 3 cinnamon sticks bringing them to a boil. Once boiling, turnoff heat and steep cinnamon for 10 minutes, covered.

2. Discard sticks, add 1 cup brown sugar, return to medium heat, and stir until dissolved.

3. Cool completely. Syrup can be stored in jar for up to 2 weeks.

Latte Recipe:

1. Heat 4oz cold brew Black concentrate and ½ cup of coconut milk to just before a boil.

2. Combine 1½ Tbsp. syrup with coffee.




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Here’s some more simple, but delicious recipes that you just have to try! There’s something here for

everyone.

Paleo Mocha Frappe

Ingredients:● ½ cup Madesco cold brew coffee, chilled or room temperature● ¼ cup organic coconut milk (or raw or organic full-fat milk)

● 2 Tbsp. raw honey (or organic maple syrup)

● 2 cups of ice

● 1 Tbsp. organic unsweetened cocoa powder

● ½ tsp. organic vanilla extract

Directions

1. Combine all ingredients in a blender.

1. Blend until the ice has pureed.

2. Serve in a tall glass and enjoy!

Bullet Proof CoffeeIngredients:

● 1 cup of Madesco cold brew coffee● 1 Tbsp. unsalted grass fed butter

● 1 Tbsp. MCT oil

Directions

1. Blend and enjoy!

Hot Chocolate CoffeeIngredients:

● 3 oz. Madesco cold brew coffee● 1 oz. International Delight Dark Chocolate

Breve Cream

Directions

1. Combine all ingredients and heat.

South of the Border Horchata CoffeeIngredients:

● 1 Part Madesco cold brew coffee● 1 Part Horchata (Rice Dream or Klass pre-mixed boxes)

Directions




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1. Mix equal parts cold brew and horchata. Adjust as needed to get the flavor you prefer.

Chameleon ChaiIngredients:

● 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.

Oak City SummerIngredients:

● 3 oz. Madesco

cold brew coffee concentrate● 1 oz. lavender-honey simple syrup

● Lemon zest

● Vodka or tequila (optional)

Directions

1. Combine in a shaker with ice. Pour in a glass and serve.

These recipes will liven up any holiday party with a delicious burst of festive cheer.

Pumpkin Pie SmoothieIngredients:

● 4 oz. Madesco cold brew coffee concentrate● 1 cup almond or coconut milk

● 2 Tbsp. of pumpkin (canned)


● ¼ tsp. pumpkin spice

● Honey or maple syrup for sweetness

● Dash of cinnamon

● Dash of nutmeg

● 5-7 ice cubes

Directions

3. Blend and enjoy!

Holiday Peppermint SmoothieIngredients:

● 4 oz. Madesco cold brew coffee concentrate




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● 1 banana

● 1 Tbsp. unsweetened cacao powder

● ⅛ 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 LatteIngredients:

● ½ gallon of eggnog● 8 oz. of Madesco 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!

Skinny Gingerbread LatteIngredients:

● 1 cup of unsweetened almond milk

● ¼ tsp. ground cinnamon

● ¼ tsp dried ginger

● ½ tsp. molasses or maple syrup

● 4oz Madesco cold brew coffee concentrate

Directions

1. Blend and enjoy!

CocktailsIf any of these knock you down, get up again.

He drinks a whiskey drink….




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Irish CoffeeIngredients:

● 1 Madesco cold brew coffee ● 2 oz. Irish Whiskey

● 1 tsp. simple syrup

● 1 oz. fresh cream or Baileys

Irish Cream

Directions

1. Mix ingredients.

He drinks a vodka drink….

Easy Homemade KahluaIngredients:

● 1 cup brown sugar

● 1 cup water

● 16 oz. of Madesco cold brew coffee● 2 cups vodka

● 1 Tbsp. vanilla (Mexican vanilla is best)

Directions

1. Bring brown sugar and water to a boil. Take off heat, add cold brew, and let cool.

2. Add vodka and vanilla and pour into a clean container.

3. Let it age in a cool dark place for two weeks for maximum flavor.

Southern ComfortIngredients:

● 1 Madesco cold brew coffee (with chicory optional)● 2 Tbsp. half-and-half

● 2 oz. vodka

● 1 Tbsp. chicory liqueur


● ¼ cup water

Directions

1. Stir together brown sugar and ¼ 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.




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He drinks a lager drink….

Beer and Coffee CocktailIngredients:

● 3 ½ oz. stout● 2 oz. Madesco cold brew coffee● 1 ½ oz Averna amaro

● Cocoa powder

● Coarsely ground sea salt

● Ice for shaking

● 1 large ice cube for serving

Directions

1. In a shaker with ice, pour cold coffee and Averna and stir.

2. Pour mixture from shaker into glass.

3. Pour stout slowly over mixture. Stir to combine gently so as not to disturb beer’s carbonation.

4. Sift cocoa powder over large ice cube. Sprinkle sea salt over ice cube. Enjoy!

He drinks a cider drink….

Spiced Coffee CiderIngredients:

● ½ cup Madesco cold brew coffee● ½ cup apple juice

● 1 cinnamon stick

● 1 orange slice

● ⅛ tsp. ground cloves

● ⅛ tsp. ground allspice

● 1 tsp. brown sugar

● ¼ cup rum (to taste)

Directions

1. Combine all ingredients in a saucepan and simmer over low heat for 3 minutes, stirring

occasionally.

2. Strain into a mug. Sprinkle with cinnamon if desired.

He drinks the drinks that remind him of the good times…

Chai CocktailIngredients:

● 4 oz. Madesco cold brew vanilla concentrate● 4 oz. Chai concentrate

● 1 cup unsweetened vanilla almond milk

● 2 oz. Bourbon




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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!

Cold Brew BourbonIngredients:

● 8 oz. Madesco cold brew coffee concentrate● 2 oz. Bourbon

● 1 oz. Butterscotch liqueur

Directions

1. In a shaker, combine butterscotch liqueur, bourbon, and cold brew coffee.

2. Serve in a glass or on the rocks.

He drinks the drinks that remind him of the better times!

DecemberistIngredients:

● 3 oz. Madesco cold brew coffee concentrate● 3 oz. egg nog

● 1 oz. bourbon

Directions

1. Mix and pour over ice.

Comfort and SpeedIngredients:

● 3 oz. blood-orange infused sweet vermouth (see below for instructions)

● 1 oz. Madesco cold brew coffee concentrate● Dash of bitters

● 2 oz. club soda

Directions

1. To infuse vermouth pour one 750 mL bottle of vermouth into a larger bottle with an opening

large enough to fit orange segments. Cut up 1 blood orange into 6 wedges. Juice orange into

vermouth by squeezing each wedge and toss juiced wedges into the vermouth as well. Cover

bottle and infuse for 30 hours.

2. Combine all ingredients into a glass and stir.

3. Garnish with blood orange wedge or slice.

cold brewed coffee recipes-1

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