Recipes from the Doulou & Willy's Test Kitchen
We love to drink a pure cup of premium coffee by itself. But occasionally, we also find some other interesting "serving suggestions". If you're feeling adventurous, try some of these!
Hot & Spicy Chocolate Coffee
Are you the type that likes things spicy hot? This recipe was first published for National Hot & Spicy Day (January 16).
Ingredients
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4 Tbsp freshly ground Doulou & Willy’s Tanzanian medium-dark roast coffee
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2 Tbsp ground Doulou & Willy’s Madagascar Cacao Nibs
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â…› tsp cayenne pepper
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Hot water (200 ℉)
Equipment
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Pour-over carafe or cone
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Coffee filter
Instructions
Pour the coffee, cacao, and cayenne into the coffee filter in the pour-over setup. Slowly pour the hot water over the grounds, fully saturating them. If they bubble up – and they should … it’ll look like a brownie muffin – slow down and let it settle. When your container is full, it’s ready to drink.
Note: You can also do this recipe without the cacao for simple Cayenne Coffee. Or without the cayenne for Chocolate Coffee.
Cold Brew Coffee
Cold Brew is a brewing method for coffee that creates a smooth and flavorful cup of coffee, with a lower acidity than your typical hot brew. This recipe is calibrated for a concentrated brew, so you would dilute it to taste — with milk or with water – when you serve it. It yields about a gallon (3 liters) of coffee, which can be stored in the fridge, and portioned out as needed throughout the week.
Ingredients
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12 oz Doulou & Willy’s Tanzanian Peaberry Coffee, course ground
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(You can use any coffee beans you’d like. The Tanzanian, however, is very well suited to this recipe.)
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1 gallon of water
Equipment
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One Gallon (3 liter) glass jug
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Cold Brew Coffee Bags – large enough to hold a bag of coffee
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(You can do this recipe without the bags by pouring the grinds directly into the water. However, filtering them out afterwards can be a particularly messy chore.)
Instructions
Grind the coffee beans at a course setting. On my Baratza, I used the highest setting (40). Pour the grinds into a cold brew coffee bag – or divide among several, if they are smaller sized. Place all bags inside the glass jug. Fill with water, making sure all bags are thoroughly soaked. Cover and place the jug in a cool place, out of the sunlight. Let sit for 12 to 16 hours. (Taste test periodically, beginning at 12 hours.)
Remove and dispose of the coffee bags. Mix the coffee with equal parts water to drink it as coffee (either cold or heated up). Or mix it with milk and/or sugar to taste for a refreshing coffee drink over ice.
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Note: The ratio of coffee to water is 1 (g) to 8 (ml). You can scale the quantities up or down as needed.
Coffee Milkshake
Cold Brew is a brewing method for coffee that creates a smooth and flavorful cup of coffee, with a lower acidity than your typical hot brew. This recipe is calibrated for a concentrated brew, so you would dilute it to taste — with milk or with water – when you serve it. It yields about a gallon (3 liters) of coffee, which can be stored in the fridge, and portioned out as needed throughout the week.
Ingredients
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1/2 c Cold Brew Coffee Concentrate (see above)
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1/2 c Whole Milk
(Substitute your preferred milk product. Try condensed milk for an even creamier result.) -
1 cup (large scoop) Ice Cream
I used vanilla. But obviously, this works equally as well with any of your favorite flavors -- especially chocolate or butter pecan.
Equipment
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Blender
Instructions
Add the ice cream, milk, and cold brew coffee to the blender. Note that you should use the coffee concentrate (see above recipe). This will work with any brew -- even left-over coffee (whatever that is) -- but the cold brew concentrate gives you the strongest coffee flavor. Blend well, and pour into a tall glass. Enjoy!
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Options: Try these options as well.
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Top with whipped cream, maraschino cherry, and/or flavored syrup.
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For the adults in the room, add a splash of Kahlua or Amaretto.
