Recipes

Dairy-Free Coconut Cold Foam for Iced Coffee

  Coconut cream refrigerated overnight makes the perfect base for a non-dairy cold foam. Add a little honey and roasted coconut flakes and you have a decadent coffee drink that is perfect for warm summer days.  What You’ll Need: • 1 (14-ounce) can of coconut cream refrigerated, overnight*• 1 tablespoon sweetener (powdered sugar, honey, maple syrup, etc.)• 8 ounces coffee (we suggest our Hawaiian Blend)• 1/2 teaspoon honey• Toasted coconut flakes• Ice Steps: 1. Add 1/3 cup of the coconut cream to a bowl.2. Add your sweetener to the coconut cream and mix.3. Mix the coconut cream until it becomes light and fluffy. It should have a similar texture to whipped cream.4. Rim the edge of a glass with honey and roll in toasted coconut flakes.5. Fill the glass with ice and add coffee.6. Top with the coconut cold foam and enjoy! *If you cannot find coconut cream, use 1 (14-ounce) can of coconut milk as follows:Refrigerate coconut milk overnight. (Light coconut milk will not work for this recipe.) When you open the can, the top layer should be a solid layer of coconut cream. Scoop this layer into a bowl and add 1 tablespoon of sweetener.Note: This will make about one serving, depending upon your can of coconut milk.

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Mocha Cream Soda

Our new favorite summertime drink was created by in-house food scientist Katie Rosenberg – inspired by her grandma's stories of enjoying egg cream sodas made at her local New York soda fountain shop. What You Will Need: 8 oz coffee (We used our French Roast) 1 cup cocoa 1 cup sugar Seltzer water (We used Topo Chico) Milk Coffee Chocolate Sauce: Be forewarned – This recipe makes a lot of syrup, so be ready with an airtight container to store the extra for ice cream and more.  Bring coffee, cocoa and sugar to a light boil for three minutes. Remove from heat and let cool. Assemble the Drink: Fill your favorite glass halfway up with milk. Add about a 1/2 inch of the coffee chocolate sauce and stir. Slowly (and we mean slowly!) add the seltzer while gently stirring.  You won't see it bubbling up at first, but give it time and you'll see the foam begin to appear about 3/4 of the way to the top of the glass – and then it will foam quickly. Options:  We also tried this recipe with lemon sparkling water and it turned out nicely, but it did not bubble as much as with the seltzer water. 

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How to Make the Ultimate Coffee Ice Cream Float: Crème de la Creme Recipe

  Get your ice cream scooper ready—we’re putting a twist on the traditional root beer float with this coffee float! This decadent treat intertwines the rich flavors of coffee with the creamy goodness of vanilla ice cream, creating a refreshing and indulgent dessert. This coffee float is perfect for any occasion, will satisfy your sweet cravings, and will provide a delightful caffeine boost. Make it for yourself, or treat your guests to an after-dinner coffee they’ll love.  Crème de la Cream Coffee Float Recipe Elevate your dessert game with this unique coffee float. Here's how to make this refreshing and creamy treat. Equipment Required: • Coffee maker (OneCUP™ or drip) • Measuring cups and spoons• Stirring spoon• Ice cream scooper   Ingredients: Coffee Float • 8 ounces coffee• 1/3 cup cold milk• 1 tablespoon coffee syrup• 1/2 cup cream soda• Vanilla ice cream Chocolate Coffee Syrup • 1 tablespoon brewed coffee• 1/4 tablespoon cocoa powder• 1/4 tablespoon sugar Coffee Float Assembly: Brew Coffee: Insert a OneCUP™ pod into your single-serve machine and brew an 8-ounce coffee. Mix Coffee and Milk: In a glass, add the brewed coffee to ⅓ cup of cold milk. Add Coffee Syrup: Stir in 1 tablespoon of chocolate coffee syrup (recipe below). Pour Cream Soda: Add ½ cup of cream soda to the mixture. Top with Ice Cream: Scoop a generous amount of vanilla ice cream and place it on top of the coffee mixture. Garnish: Finish the chocolate curls for an extra touch of indulgence. Chocolate Coffee Syrup Combine the brewed coffee, cocoa powder, and sugar in a small saucepan. Bring the mixture to a light boil and let it simmer for three minutes. Remove from heat and let it cool before using in your coffee float. What does creme de la creme mean? Get your ice cream scooper ready—we're putting a twist on the traditional root beer float with this coffee float! This decadent treat intertwines the rich flavors of coffee with the creamy goodness of vanilla ice cream, creating a refreshing and indulgent dessert. This coffee float is perfect for any occasion, will satisfy your sweet cravings, and will provide a delightful caffeine boost. Make it for yourself, or treat your guests to an after-dinner coffee they'll love.    Does a coffee ice cream float contain caffeine? Yes, a coffee ice cream float does contain caffeine when made with regular coffee. However, this recipe can be made with decaffeinated coffee for a nearly caffeine-free treat.Coffee decaffeinated with the Swiss Water® Process contains 99.9% less caffeine than regular coffee, making it enjoyable for those who are sensitive to caffeine or prefer to avoid it altogether.One of the most popular decaf coffee options is Decaf French Roast. The dark, full-bodied, and smoky coffee pairs wonderfully with the sweet, creamy float.Whether you choose regular or decaf, a coffee float remains an excellent option for an afternoon pick-me-up or a delightful after-dinner treat. Dairy-Free Options For those who are lactose intolerant or prefer a dairy-free diet, you can still enjoy this coffee float by making a few simple substitutions:• Milk: Replace regular milk with almond, oat, or soy milk.• Ice Cream: Use dairy-free vanilla ice cream made from coconut, almond, oat, soy, or cashew milk.• Chocolate Coffee Syrup: Check the ingredients or opt for vegan-friendly cocoa powder to ensure the syrup you use or make is dairy-free.These adjustments will allow you to enjoy a creamy and delicious coffee float without the dairy.     What pairs well with a crème de la cream coffee float? To enhance your coffee float experience, consider pairing it with complementary flavors and coffee varieties. Here are some suggestions:French Roast Coffee: Known for its bold and rich flavor, French roast coffee pairs exceptionally well with the sweetness of ice cream and chocolate coffee syrup. French Roast is available in whole beans, grounds, and pods, so you can brew it with your favorite method.Pastries: Enhance your coffee float with a delicate éclair or a slice of almond cake. The light, airy textures complement the richness of the float.Savory Snacks: Pair with some herbed crackers or roasted chickpeas. The savory notes will beautifully contrast the sweet, creamy flavors of your float.To explore more recipes, visit our blog. To discover more delicious coffee, shop San Francisco Bay Coffee today!

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Gingerbread and Coffee Biscotti

Food scientist Katie Rosenberg combined the flavors of gingerbread, coffee and chocolate to create these delicious biscotti. They are double baked to allow for maximum dunkability in your favorite coffee! She created them to go with her gingerbread latte, but we think they stand on their own.  Ingredients 1 1/4 cups all-purpose flour 1/2 cup brown sugar 1/4 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon ground allspice 1/2 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/2 teaspoon ground ginger 2 teaspoons fine coffee grounds 1 large egg 2 tablespoons molasses 2 1/2 tablespoons honey 1/2 tablespoon strong coffee 1/2 teaspoon vanilla extract Instructions 1. In separate bowls, combine all wet and dry ingredients together. 2. Slowly add the liquids to the flour mixture.3. Blend until you have formed a wet dough (it will be sticky).4. Remove dough from bowl and put on a cookie sheet.5. Lightly flour your hands and shape the dough into a log.6. Bake at 375°F for 20 minutes.7. After 10 minutes of cooling, move the log onto a cutting board and cut diagonally in 3/4-inch increments.8. Put your slices, cut side down, back on the parchment paper.9. Bake again at 375°F for 8 minutes.10. Melt dark chocolate and dip the biscotti on one side into the chocolate.

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Recipes By Patty Mastracco

Patty Mastracco is an award-winning freelance food stylist, recipe creator, product spokesperson and TV personality in Sacramento, California. Her passion and expertise for “all things food” spans over two decades, and her clientele is as eclectic and diverse as her culinary creations. Patty’s goal is simple yet ambitious, “Change the world — one tastebud at a time”. Visit her website for more great recipes at www.idofood.com.   Hot Mexican Mocha Prep time: 5 minutesCook time: 5 minutesServings: 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 minutesCook 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 Instructions 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 minutesChill time: Several hoursCook 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. 

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