“According to a coffee history legend, an Arabian shepherd named Kaldi found his goats dancing joyously around a dark green leafed shrub with bright red cherries in the southern tip of the Arabian Peninsula. Kaldi soon determined that it was the bright red cherries on the shrub that were causing the peculiar euphoria and after trying the cherries himself, he learned of their powerful effect. The stimulating effect was then exploited by monks at a local monastery to stay awake during extended hours of prayer and distributed to other monasteries around the world. Coffee was born.” - Coffee Research Institute
This of course is a legend, but regardless of its origin we still enjoy the benefits and tastes of this legendary brew. With August being National Coffee Month, look below for some tasty coffee recipes to indulge in all month long! These include our usual drinking kind, some food, and some body care.
Coconut Coffee Foot Scrub
1 cup virgin coconut oil
½ cup coffee grounds
1-2 tsp vanilla extract
Blend all ingredients together. Soak your feet for 10 minutes in warm soapy water. In a circular motion, apply 1 teaspoon of the scrub to exfoliate away dead skin. Rinse your feet off in warm water and then pat dry. You can also use this body scrub in the shower. Leftover scrub can be stored in an air-tight container at room temperature.
Coffee Lip Balm
1 ounce of coffee infused olive oil (mix 3 tbsp of ground coffee into 4 oz olive oil, heat then strain)
5 oz Shea Butter
5 oz Cocoa Butter
25 oz Beeswax
10 drops of clove essential oil
½ ml of Flavor Oil (Kahlua is recommended)
½ ml of Chocolate flavor oil
Pinch of sugar (optional)
Containers to store
Using a food scale, weight the beeswax and cocoa butter, then heat until half melted. Weigh the shea butter and add to the mixture. Continue cooking until completely melted. Add a pinch of sugar if you wish and stir well. Weigh the coffee-infused olive oil and add to the mixture, then blend to combine thoroughly. Add the 10 drops of clove essential oil and each of the ½ ml of flavor oils and mix well. Once mixed thoroughly you can slowly pour into the containers and let cool. Once cooled and solidified you can add your lid. Enjoy your homemade lip balm!
Salty Cocoa and Espresso Roasted Almonds
2 cups of raw almonds
2 Tbsp of pure maple syrup
2 Tbsp of unsweetened cocoa powder
2 tsp of coarse sea salt
1 tsp of instant espresso powder
Preheat oven to 350F. Line baking sheet with parchment paper. Mix all ingredients together until the almonds become evenly coated and sticky. Spread mixture onto the baking sheet evenly. Bake for 5 minutes, toss almonds, and then bake for another 5 minutes (if you can resist). Let cool completely before eating.
Coffee Grounds Rub
2 Tbsp coffee grounds (from brewed coffee)
1 Tbsp black peppercorns
1 Tbsp vegetable oil
If the coffee grounds are not dried out, spread onto a baking sheet and bake for 6-10 minutes at 350 degrees Fahrenheit. Remove and let cool. In a spice grinder, grind coffee grounds and peppercorns until texture is coarse. Pat steaks dry with a paper towel and sprinkle with salt and the rub, coating well. Press the rub into the steaks. Heat a pan or skillet over medium-high heat until hot and add the oil. Add the steaks and cook to desired preference.
Vanilla Blueberry Blended Coffee
1 cup frozen blueberries
1 ½ tsp sugar (or desired sweetener, to taste)
½ cup milk (or desired soy, coconut, cashew, etc.)
1 tsp vanilla extract
½ cup cold coffee
Place in a blender and blend until smooth. Poor into desired glass and enjoy.
Orange and Cardamom Cold-Brewed Coffee
1 small orange, zested
1 cup of your favorite ground coffee
1 dozen cardamom pods, lightly crushed
4 cups water
Combine coffee, cardamom, orange zest, and water in a jar with a lid. Let sit for 24 hours, then strain through a cheesecloth or a coffee filter. Serve over ice. If too strong, you can water it down.
Maple Walnut Coffee Smoothie
2 Tbsp walnuts
2 Tbsp rolled oats
½ cup milk (your desired type)
½ cup cold coffee
1 pinch sea salt
2 tsp maple syrup
8-10 ice cubes
Put the walnuts and oats in a blender and pulse until ground into a powder. Add the remaining ingredients (except ice) and blend until smooth, then add the ice and resume blending until smooth. Enjoy.
Spicy Chocolate Latte
1 shot brewed espresso (or preferred coffee)
2 tsp unsweetened cocoa powder
1 pinch ground cayenne pepper (or more to taste)
1 cup milk (your desired type)
Cocoa powder and cayenne pepper for garnish (optional)
Whisk together the espresso, cocoa powder, and pinch of cayenne pepper. Steam or heat the milk then whisk in the espresso mix, spooning a bit of the foam on top. Pour into desired mug or cup and sprinkle with cocoa powder and cayenne.
Root Beer Mocha Frappe
1 can of root beer
1 ¼ cups milk (desired type)
3 Tbsp chocolate syrup
3 Tbsp caramel syrup
2 Tbsp instant coffee
1 Tbsp vanilla extract
1 tsp sugar (or desired sweetener)
Pour root beer into an ice cube tray and freeze until solid. Combine root beer cubes, milk, chocolate and caramel syrups, instant coffee, vanilla extract, and sweetener into a blender. Blend until smooth and enjoy.
½ cup brewed cold coffee
½ cup milk (desired type)
2 cups vanilla ice cream
2 tsp sugar (or desired sweetener) (optional)
Blend ingredients until smooth in a blender.
Mexican Coffee (non-alcoholic)
6 cups water
¼ cup brown sugar
1 (3 inch) cinnamon stick
1 whole clove
½ cup ground coffee beans
½ tsp vanilla
¼ cup chocolate syrup
1 cup whipped cream
Boil the water, sugar, cinnamon, and clove in a large saucepan over high heat. Stir until sugar is dissolved, then remove from heat, stir in the coffee grounds, cover and steep for 5 minutes. Stir in the vanilla and chocolate syrup, then strain through several layers of cheesecloth to remove the coffee grounds and spices. Serve in your favorite mug or cup with whipped cream on top.
Have a happy National Coffee Month!
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