As if we needed another reason to love coffee - let’s talk coffee-infused recipes! Coffee is one of those amazing and versatile ingredients that can be used in a variety of delicious ways. While we love our delicious Fall drinks, coffee is also amazing at enhancing and adding unique flavor to food.
We’ve located, baked, and enjoyed the perfect fall coffee creations we can’t wait to share with you! Check out these coffee-infused recipes for fall foodies.
Mocha Cookie Pretzels
You’re in for a treat with these mocha cookie pretzels. The only problem with this recipe is that it’s hard to stop eating them!
Ingredients:
For the Cookie
- ½ cup sugar
- ½ cup butter
- 1 egg
- ¼ tsp salt
- 2 cups cake flour
- 1 tsp vanilla extract
- 2 oz. white baking chocolate (previously melted and cooled)
For the Glaze
- 1 tsp shortening
- 1 cup semisweet chocolate chips
- 1 tsp light corn syrup
- 1 cup confectioner’s sugar
- 2 oz. chopped white baking chocolate
- 1 oz. brewed Angelino’s Moka Java coffee
Directions:
- Cream butter and sugar in a large mixing bowl until light and fluffy.
- Add melted chocolate and vanilla into the butter mixture.
- Gradually mix in flour and salt into the butter mixture.
- Refrigerate your dough for 1 hour.
- Divide dough into fourths, then divide each fourth into 12 separate 6 inch pieces. Shape each piece into a pretzel shape.
- Bake pretzel cookies on lightly greased baking sheet at 400 for 7-9 minutes.
- Cool cookies on a wire rack.
- While cookies are cooling, melt semi sweet chocolate chips in the microwave and combine with corn syrup. Stir mixture until it’s smooth and then add confectioner’s sugar and coffee and stir.
- Dip each pretzel cookie into the glaze and then place on wax paper until hardened.
- Melt white chopped baking chocolate in microwave and then drizzle over cookies.
- Enjoy!
Makes 48 cookies.
Cappuccino Pancakes with Mocha Syrup
If there ever was a way to start off a beautiful fall morning, it’s with a stack of these delicious cappuccino pancakes with mocha syrup!
Ingredients:
For the Syrup
- 4 oz. brewed Angelino’s Dark Roast coffee
- ¼ cup sugar
- ¼ cup cocoa powder
- ¼ tsp salt
- 1 tsp vanilla extract
For the Batter
- 1 tsp of cocoa powder
- 1 and ½ cups all-purpose baking powder
- 1 oz. brewed Angelino’s Moka Java coffee
- 2 tbsp sugar
- 1 egg
- ½ tsp salt
- 1 cup milk (whole, reduced fat, or fat-free)
- 2 tbsp melted butter
Directions:
- Mix flour, baking powder, 1 oz. brewed coffee, salt, and sugar into a large mixing bowl.
- In the center of your flour mixture, make a well. Then add milk, melted butter, and egg.
- Mix until well combined, but not too smooth.
- Combine 4 oz. of brewed coffee with cocoa powder, salt, and sugar into a small saucepan. Simmer over medium heat until syrup thickens.
- Stir vanilla extract into your syrup mixture.
- Pour pancake batter onto pan in desired size and brown both sides.
- Drizzle mocha syrup over pancakes and enjoy!
Pumpkin Spice Latte Crème Brûlée
If you’re looking for the perfect dessert to blow your family and guests away, look no further than this amazing Fall Pumpkin Spice Latte Crème Brûlée!
Ingredients:
- ½ oz Angelino’s Pumpkin Spice brewed coffee
- 1 and ⅓ cups heavy cream
- ¼ cup sugar, plus more for finishing
- ¼ cup pumpkin puree
- ⅔ cup whole milk
- 1 tsp cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- 4 large egg yolks
- 1 tsp kosher salt
Directions:
- Preheat oven to 300 degrees.
- On a tall baking sheet or roasting pan, place four gratin dishes to hold the crème brûlée.
- Stir milk, cream, pumpkin puree, sugar, all salt and spices into a medium saucepan. Simmer over low heat for 3-4 minutes and then set aside.
- Whisk egg yolks together and slowly add the milk and cream mixture to the eggs while stirring.
- Add brewed coffee to egg and milk mixture, whisking constantly.
- Pour your mixture through a strainer and into a bowl.
- In your preheated oven, place your baking pan with the four gratin dishes inside along with enough hot water to come up to the side of your dishes.
- Pour your cream mixture into each of the 4 gratin dishes evenly.
- Bake your custard for 25 minutes.
- While still in the gratin dishes, transfer the baked crème brûlée to a wire rack to cool. Then refrigerate for three hours.
- Sprinkle each cooled crème brûlée with a layer of sugar and utilize a kitchen blowtorch to lightly melt and brown the tops.
- Enjoy!
Be sure to snap a photo of your delicious creations and share with us on social media! @AngelinosCoffee, Instagram, or Facebook.
