Recipes By Patty Mastracco

Hot Mexican Mocha

Prep time: 5 minutes
Cook time: 5 minutes
Servings: 1
 

INGREDIENTS

• 1 cup strong brewed San Francisco Bay Coffee Fog Chaser
  
• 1/4 cup milk
  
• 2 tablespoons chocolate chips 
  
• 2 tablespoons Kahlua or other coffee liqueur*
  
• Pinch of cinnamon 
  
  *May substitute with 2 tablespoons additional brewed coffee. 
  

INSTRUCTIONS

• Stir together all ingredients in a small saucepan. 
  
• Cook over medium heat until chocolate is melted, stirring frequently.  
  

Chocolate Caramel Coffee Corn

Prep time: 10 minutes
Cook time: 15 minutes 

INGREDIENTS

• 8 cups lightly salted popcorn
  
• 1/2 cup sliced almonds, toasted
  
• 1 (11-oz.) package caramels (36 caramels)
  
• 2 tablespoons water
  
• 2 tablespoons very finely ground San Francisco Bay Coffee Holiday Blend, divided 
  
• 1 bag milk, dark or bittersweet chocolate chips
  
• 1 tablespoon shortening
  

INSTRUCTIONS

• Spread popcorn on a large parchment-lined baking sheet and top with almonds.
• Melt caramels and water together in a large saucepan set over low heat, stirring frequently. Stir in 1 tablespoon ground coffee. 
• Melt chocolate with shortening in the microwave until chips are almost melted, stirring every 15 seconds. Stir until chips are fully melted, then stir in remaining ground coffee. 
• Drizzle large spoonfuls of hot caramel and chocolate over the surface of popcorn. Refrigerate briefly to firm coating, then flip large sections of the mixture over.
• Drizzle with remaining caramel and chocolate to coat both sides, reheating if necessary to thin.
• Place in refrigerator to firm coating, then store in an airtight container. This is best served within 2 days.

Spiced Coffee Rub

Prep time: 5 minutes

INGREDIENTS

• 1/4 cup finely ground San Francisco Bay Coffee Rainforest Blend (espresso grind)
  
• 3 tablespoons chili powder 
  
• 2 tablespoons each: brown sugar, smoked sea salt, garlic powder, onion powder and paprika
  
• 2 teaspoons each: pepper and ground cumin
  

INSTRUCTION 

• Stir together all dry ingredients in a small bowl. Store in an airtight container until ready to use. Makes about 2/3 cup.
• Rub liberally over beef, pork or poultry before grilling, roasting or pan searing..

Tip:
Use smoked paprika for an extra hit of smokey flavor.

Coffee Chocolate Shortbread

A great holiday gift from the kitchen, this dough may be prepared up to a week ahead and baked just before gifting.

Prep time: 10 minutes
Chill time: Several hours
Cook time: 10 to 12 minutes

INGREDIENTS

• 1 cup chocolate chips
  
• 3 cups flour
  
• 1/2 cup powdered sugar
  
• 3 tablespoons very finely ground San Francisco Bay Coffee French Roast, French Vanilla or Hazelnut Creme (espresso grind)
• 1 cup butter, softened
  

INSTRUCTIONS

• Place chocolate chips in a microwave-safe bowl. Microwave on HIGH for 1 minute, stirring every 15 seconds. Microwave for 10 to 15 seconds more or until chocolate is almost fully melted; stir until melted. Let cool slightly. 
• Stir together flour, powdered sugar and coffee in a large bowl. 
  
• Add chocolate and butter and mix well (using your hands works best). 
  
• When a smooth dough forms, divide into 2 pieces. Shape each into a 1 1/2-inch in diameter log and wrap tightly in plastic wrap. Chill for several hours or until firm. (May be prepared up to 1 week ahead and stored tightly covered in the refrigerator.)
• Preheat oven to 350°F and line two large baking sheets with parchment paper.
• Cut cookie dough into 1/4-inch-thick slices and place on prepared baking sheets. Bake for 10 minutes or until firm to the touch. Let cool completely. Store in an airtight container.

Tip:
Dough may be easier to slice if left at room temperature for 15 minutes after refrigerating.