Coffee Recipes

For years we’ve been asking, “How do you color your coffee?” Well, wouldn’t you know it, we’ve received tons of responses. There is no wrong way to enjoy Chameleon Cold-Brew, but we’ve included some of the favorite cold-brew coffee recipe submissions from our fans and employees below.

If you’d like to submit a cold-brew coffee recipe, please head over to our Facebook page or shoot it to us via our Contact Form. If we like your idea, you might see it displayed here one day!

Nutella Chameleon Cold-Brew Coffee Brownies

From Tina Raia Crawford.

Ingredients

  • 175 g unsalted butter, softened
  • 1/2 cup unsweetened chocolate
  • 3 eggs
  • 1/4 cup Chameleon Cold-Brew
  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 cup cocoa powder
  • 1 cup caster sugar
  • 1/2 cup chocolate hazelnut spread (Nutella)

Instructions

  1. Preheat the oven to 180 degrees Celsius. Line a 9-inch square baking tin with parchment paper, with an extra 1cm on the sides.
  2. Melt the butter and unsweetened chocolate together over a pan of simmering water. Stir until smooth and combined; leave to cool for 5 minutes.
  3. Meanwhile, sift the flour, baking powder and cocoa powder together.
  4. Whisk the eggs and Chameleon Cold-Brew coffee into the chocolate mixture. Add the flour mixture and sugar; stir well to combine.
  5. Pour the batter into prepared pan. Swirl the Nutella into the brownies and bake for around 25 minutes. You’ll want these to be fudgy and a little under-cooked when removed from the oven, but when they cool and firm up they’re really good. Alternatively, bake for 30 minutes for a cake-like texture.

Coffee-Marinated Steak Fajitas

Another delicious recipe from Juli at PaleOMG.  See the original here.

Ingredients

For the topping
  • 1.5 cups of Chameleon Cold-Brew
  • 1 tbsp coconut aminos
  • 1 tbsp white wine vinegar
  • 1 tsp chili powder
  • 1 tsp salt
For the rub
  • 2 tbsp of your favorite ground coffee
  • ½ teaspoon cinnamon
  • ½ tsp cumin
  • ½ tsp smoked paprika
  • salt and pepper, to taste
For the fajitas
  • 1lb grass fed sirloin steak
  • 1 red onion, sliced
  • 1 poblano pepper, sliced julienne style
  • 1 yellow bell pepper, sliced julienne style
  • 2 tbsp fat (bacon fat is best)
  • juice of 2 limes
  • juice of ½ lemon

Instructions

  1. You should marinate overnight. If you can’t do that, at least marinate for a couple hours. Just throw all the marinating ingredients into a big plastic baggy along with your sirloin steak and throw it in the fridge to marinade all night long. A plastic bag full of happiness.
  2. Once your steak is done marinating, place your rub seasonings on a plate, pull your steaks out of the marinade, and cover the steaks on both sides with the rub.
  3. Heat up a skillet with 1 tablespoon of fat (I used bacon fat) and when the skillet is super hot, add your sirloin steak to it. Mine was pretty thick so I could it on both sides for about 5 minutes. You only want to flip your steak once because you don’t want to overcook it! So don’t touch it a ton. It’ll do the work.
  4. While your steak is cooking, heat up another skillet with another tablespoon of fat and add your onions, poblano pepper, and bell peppers.
  5. Let your veggies cook down, stirring randomly to make sure they do not burn.
  6. Once your sirloin steaks are done cooking, pull them on the stovetop on let sit for about 5 minutes. There are a ton of juices in there and you don’t want them to juice out! Let the meat rest!
  7. When you meat has rested, thinly slice the steak and throw in your pan with your fully cooked veggies. Squeeze the lime and lemon on top! You just want to incorporate some of the steak juices and flavors so it shouldn’t be for on the stop for more than 20 seconds. If it’s longer, the meat may get too cooked and be tough.
  8. Salt and pepper the fajitas and serve with a side of guac or sliced avocado!

Crockpot Ancho Chile Short Ribs

An amazing way to combine chilis, beef and coffee from Juli at PaleOMG. See the original recipe here.

Ingredients

  • 4lbs grass fed beef short ribs
  • 1 cup Chameleon Cold-Brew
  • 1 large yellow onion, roughly sliced
  • 4 dried ancho chilis, stems and seeds removed
  • 4 garlic cloves
  • 2 tbsp raw honey
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lime juice
  • ½ cup vegetable broth
  • salt and pepper, to taste

Instructions

  1. Place dried ancho chiles in a bowl and cover with hot water. Let sit for around 20-30 minutes, until soft.
  2. Add your softened ancho chiles, brewed coffee, garlic cloves, honey, olive oil, lime and salt and pepper in your food processor and puree.
  3. Place onions in the bottom of your crockpot and add your water or broth.
  4. Stack your short ribs on top of onions then pour your coffee-ancho chile sauce on top.
  5. Top with a bit more salt.
  6. Cover and let cook on low for 6-8 hours or high for 5-7 hours.
  7. Be ready for that meat to fall off the bone your onions to more caramelized than you’ve ever seen before!
  8. Boom!

Easy Homemade Kahlua

Inspired by Christy at Epicuriosities, our version uses Chameleon Cold-Brew for an even easier, tastier adult beverage.

Ingredients

  • 1 cup brown sugar
  • 1 cup water
  • 16oz of Chameleon Cold-Brew
  • 2 cups vodka
  • 1 tbsp vanilla (Mexican vanilla is best)

Instructions

  1. Bring brown sugar and water to a boil.
  2. Take off heat, add bottle of Chameleon and let cool.
  3. Add vodka and vanilla and pour into a clean container.
  4. If you can stand it, let it age in a cool dark place for two weeks for maximum flavor.

Frosted Chameleon Coffee

From Mariana Outlaw at Vitamix.

Ingredients

  • ¼ cup of Chameleon Cold-Brew
  • ½ banana
  • ¼ avocado
  • ½ Cup vanilla almond milk
  • 1 tsp vanilla extract

Instructions

Blend well and serve cold.

Protein Caffeine Kicker

Ingredients

  • 6oz of Chameleon Cold-Brew
  • 4oz protein drink or protein powder mix with milk
  • Agave nectar or honey to taste

Instructions

Mix Chameleon Cold-Brew with protein beverage, agave syrup or honey and mix in a blender with ice.

I Scream, You Scream: Coffee Ice Cream!

Ingredients

  • 4oz of Chameleon Cold-Brew
  • 1 scoop of your favorite ice cream

Instructions

Mix Chameleon Cold-Brew and ice cream. For a smoother drink, mix in a blender before serving.

South of the Border Horchata Coffee

Ingredients

  • 1 Part Chameleon Cold-Brew
  • 1 Part Horchata (Rice Dream or Klass pre-mixed boxes)

Instructions

Mix equal parts Chameleon Cold-Brew and horchata. Adjust as needed to get the flavor you prefer.

Hot Chocolate Coffee

Ingredients

  • 3oz of Chameleon Cold-Brew
  • 1oz International Delight Dark Chocolate Breve Cream

Instructions

Combine all ingredients and heat.

Peanut Butter Cup Coffee Blend

Ingredients

  • 4oz of Chameleon Cold-Brew
  • 1oz skim milk
  • 2 tsp Nutella
  • 1 tsp peanut butter

Instructions

Combine all ingredients in a blender and serve hot or cold.

Chameleon Chai

Ingredients

  • 1 part Chameleon Cold-Brew
  • 1 part organic chilled chai
  • 1 part unsweetened vanilla almond milk

Instructions

Mix all ingredients and enjoy hot or cold!

Coconut Coffee Cake

Coffee cake with coffee in it. What an idea!

Thanks to Juli from paleOMG.com for this great recipe. See original recipe with her comments here.

Ingredients

For the cake

  • ½ cup almond flour
  • 1/3 cup coconut flour
  • 1/3 cup un-sweetened shredded coconut
  • ½ cup gold label virgin coconut oil, melted
  • ½ cup coconut milk
  • ½ cup Chameleon Cold-Brew
  • 1/3 cup raw honey
  • 4 eggs, whisked
  • 2 tsp ground coffee
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • pinch of salt

For the topping

  • 1 cup sliced almonds
  • 2 tbsp gold label virgin coconut oil
  • 2 tbsp raw honey
  • 1 tbsp maple syrup
  • 1 tsp cinnamon
  • ½ tsp vanilla extract
  • pinch of salt

Instructions

  1. Preheat your oven to 350 degrees.
  2. Mix all dry ingredients: almond meal, coconut flour, shredded coconut, baking soda and baking powder, cinnamon, and salt.
  3. Then add your wet remaining ingredients to the dry ingredients. Mix together.
  4. Grease a 8×8 or 9×9 glass baking dish and pour into the dish.
  5. Bake for 25-30 minutes or until edges are browned and middle is completely cooked through.
  6. While your cake is cooking, pull out a large skillet and place over medium heat.
  7. Add your coconut oil then almonds. Mix to coat almonds.
  8. When the almonds begin to toast and have a bit of browning to them (be careful because they burn easily) add your honey, maple syrup, cinnamon, vanilla and salt and mix thoroughly.
  9. Cook for a couple minutes longer being sure not to burn the almonds, but remove from heat.
  10. Once cake is done cooking, top with almonds and slightly press down to help stick to the cake. Let cool then serve with some delicious Chameleon Cold Brew Coffee!

Original Cold Coffee

Ingredients

  • 6-8oz of Chameleon Cold-Brew
  • 12-16oz glass filled with crushed ice

Instructions

1. Pour Chameleon Cold-Brew over ice and enjoy!

Traditional Hot Coffee

Ingredients

  • 1 part Chameleon Cold-Brew
  • 1 Part Water

Instructions

  1. Mix equal parts Chameleon Cold-Brew and water in your favorite mug, mason jar, teapot or stockpot. Heat in microwave or on stove top to desired temperature. If it cools off later, you can reheat it without the bitterness typical of reheated heat-brewed coffee.