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Brunch and Brew Recipes

Make cold brew the star of your next brunch and brew with friends using our favorite breakfast recipes made with Chameleon Cold-Brew.

Nothing goes together better than cold brew coffee and brunch, and our sweetly satisfying recipes can help you create the perfect brunch at home for family and friends. Cook up savory entrees featuring our french toast, waffles and pancakes or make dishes to share like our muffins and sausage bites. Whichever recipes you choose, your guests will be sure to love their buzzy coffee brunch!

Cinnamon Roll French Toast

Brunch and breakfast recipes made with Chameleon Cold-Brew Coffee.
Cinnamon Roll French Toast made with Chameleon Cold-Brew Caramel Coffee Concentrate.
Ingredients

For Maple Icing

  • 1 container reserved icing from cinnamon rolls
  • 1 TBSP butter, softened
  • 1/2 cup powdered sugar
  • 2 TBSP maple syrup
Instructions
  • Bake cinnamon rolls according to pack and let cool.
  • Mix together Chameleon and eggs.
  • Slice each cinnamon roll in half horizontally and dip in egg mixture for 3 minutes.
  • Heat a large pan over medium heat and add 1 tablespoon of butter.
  • Heat a large pan over medium heat and add 1 tablespoon of butter.
  • Repeat steps 5-6 to cook remaining French toast.
  • Whisk together icing ingredients until smooth and drizzle to serve!

 

Adaptogenic Ombre Cold Brew Waffles

Brunch and breakfast recipes made with Chameleon Cold-Brew Coffee.
Adaptogenic Ombre Cold Brew Waffles made with Chameleon Cold-Brew Black Coffee Concentrate.
Ingredients
  • 5 eggs
  • 1 1/4 cups almond milk
  • 2 ripe bananas
  • 1 cup coconut flour
  • 2 tsp baking powder
  • 2 TBSP coconut oil, melted
  • 2 TBSP white chia seeds, ground

Add-Ins

Instructions

How To: Easy

  • Blend all batter and add-in ingredients until smooth.
  • Cook all batter in a lightly greased pan over low heat for about 1-2 minutes on each side until edges are golden.
  • Serve topped with maple syrup.

How To: Ombre

  • Blend batter ingredients until smooth and cook 4 small pancakes in a lightly greased pan over low heat for about 1-2 minutes on each side until edges are golden. Divide among 2 or 4 plates.
  • Divide remaining batter into 2 bowls.
  • In first bowl, stir in 1 tablespoon Chameleon Cold-Brew and 1/4 teaspoon turmeric and cook 4 pancakes, repeating step 1.
  • In first bowl, stir in another 1 tablespoon Chameleon Cold-Brew and ¼ teaspoon turmeric and cook 4 pancakes, repeating step 1.
  • In first bowl, stir in 1/4 teaspoon beet powder and cook remaining batter, repeating step 1.
  • In second bowl, stir in ashwaganada, cordyceps, 1 tablespoon Chameleon Cold-Brew and 1/2 teaspoon beet powder then cook 4 pancakes, repeating step 1.
  • In second bowl, stir in 1 tablespoon Chameleon Cold-Brew and 1/2 teaspoon beet powder then cook remaining batter.
  • Serve topped with maple syrup.

 

Cold Brew Pancakes with Milkadamia

Brunch and breakfast recipes made with Chameleon Cold-Brew Coffee.
Cold Brew Pancakes with Milkadamia made with Chameleon Cold-Brew Black Coffee Concentrate.
Ingredients
Instructions
  • Mix together dry ingredients then add wet ingredients and whisk well.
  • Butter a pan over low heat then scoop in about 1/4 cup batter into each pancake.
  • Cook about 1-2 minutes until edges are lightly golden then flip pancakes and finish cooking on other side.

 

Cold Brew Gingerbread Muffins

Brunch and breakfast recipes made with Chameleon Cold-Brew Coffee.
Cold Brew Gingerbread Muffins made with Chameleon Cold-Brew Pecan Coffee Concentrate.
Ingredients
  • 1/4 cup butter
  • 1/4 cup brown sugar
  • 1/2 cup molasses
  • 1/2 cup milk
  • 1/2 cup Chameleon Cold-Brew Pecan Coffee Concentrate
  • 1 egg
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp ginger powder
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 6 tsp of coarse sugar
Instructions
  • Add all ingredients (except course sugar) to bowl and whisk repeatedly throughout.
  • Scoop out mixed ingredients and place in muffin cups.
  • Sprinkle 6 teaspoons of coarse sugar on each of the muffin cups.
  • Bake for 5 minutes at 450 degrees Fahrenheit, than for 13 minutes at 375 degrees Fahrenheit.
  • Pour yourself a hot Chameleon Cold-Brew mug (of your choice) and indulge in this sweet Gingerbread Muffin treat!

 

Maple Sausage Pancake Muffins

Brunch and breakfast recipes made with Chameleon Cold-Brew Coffee.
Maple Sausage Pancake Muffins made with Chameleon Cold-Brew Black Coffee Concentrate.
Ingredients

PRE Maple Breakfast Sausage:

  • 1 PRE 92% Ground Beef
  • 1 shallot, minced
  • 1 tsp sea salt
  • 2 TBSP fresh sage, minced
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 3 TBSP real maple syrup

Muffins:

  • 1/2 lb PRE Maple Breakfast Sausage, cooked and cut into small pieces
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 pinch salt
  • 3 TBSP cane sugar
  • 1 tsp vanilla
  • 1/4 cup butter, melted (1/2 stick)
  • 2 cups buttermilk
  • 1 egg

Cold Brew Coffee Syrup:

Instructions

PRE Maple Breakfast Sausage:

  • Preheat oven to 375.
  • In a large bowl, mix together all the ingredients.
  • Roll beef into ping pong sized balls. Press down to flatten into patties.
  • Bake for 10 to 12 minutes, flipping halfway through.
  • Alternatively, cook on hot cast iron pan for 2 minutes on each side. Let rest on a paper towel.

Maple Sausage Pancake Muffins:

  • Preheat oven to 350. Grease your muffin tin with oil, or line with paper liners.
  • In a large bowl, sift together flour, sugar, baking powder, and salt. Set aside.
  • In a smaller bowl, whisk egg, butter, buttermilk, and vanilla.
  • Pour wet mixture into dry mixer and stir with a wooden spoon until completely incorporated.
  • Put 3-4 chunks of sausage into the bottom of each mold.
  • Pour about 2 tablespoons of pancake batter into each mold, about 2/3 full. Tip: if you oil your spoon first, the batter will slide off easily.
  • Bake on the middle rack for 30 minutes, rotate the pan halfway through cooking.
  • While the muffins bake, make the syrup: In a small saucepan bring the coffee to a boil, stir in the sugar until completely dissolved. Let simmer on medium heat until it has reduced by half. For thicker consistency, continue to reduce. Pour into syrup pitcher, set aside.
  • For the muffins: use a toothpick to test for doneness, it should come out clean.
  • Serve with cold-brew coffee syrup. Enjoy!

Mixing things up in the kitchen this summer? Share your recipes and inspiration with us on Instagram using #ChameleonColdBrew. Find more recipes using Chameleon Cold-Brew on our website.

Author: Emma Hughes

Published on 06/02/2018