DIY Brunch at Home with Cold Brew

ADAPTOGENIC OMBRÉ COLD BREW WAFFLES

Made with Chameleon Cold-Brew Black Coffee Concentrate

Ingredients

Batter Ingredients

• 5 eggs
• 1 1⁄4 cups almond milk
• 2 ripe bananas
• 1 cup coconut flour
• 2 tsp baking powder
• 2TBSP coconut oil, melted
• 2TBSP white chia seeds, ground

Add-Ins

• 1⁄4 cup Chameleon Cold-Brew Black Coffee Concentrate
• 1⁄2 tsp turmeric
• 1⁄2 tsp ashwagandha
• 1⁄2 tsp cordyceps
• 1 1⁄4 tsp beet powder

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: Ombré

• 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 MINI BUNDT SWIRL COFFEE CAKES

Made with Chameleon Cold-Brew Espresso Coffee Concentrate

Ingredients

• 1 ½ cups gluten-free flour (1 to 1 replacement)
• ¾ cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon baking soda
• ¼ teaspoon sea salt
• ½ cup Chameleon Cold-Brew Espresso Coffee Concentrate
• ¼ cup oat milk
• ½ cup vegan butter, melted
• 2 eggs
• 2 teaspoons vanilla extract

Swirl

• 2 tablespoons brown sugar
• ½ teaspoon cinnamon
• Pinch sea salt
• ¼ cup toasted pecans, chopped

Glaze

• ¾ cup powdered sugar
• 1 teaspoon Chameleon Cold-Brew Espresso Coffee Concentrate
• 2 teaspoons oat milk

Instructions

• Preheat oven to 350°F and spray mini Bundt cake pan with cooking spray.
• In a large bowl mix together flour, brown sugar, baking powder, cinnamon, baking soda and sea salt. Make a well in the center of combined ingredients.
• Into well add Chameleon, milk, melted butter, eggs and vanilla. Whisk wet ingredients first to combine, then continue whisking into dry ingredients until combined and smooth. Batter will be thick.
• In a small bowl, stir together swirl ingredients.
• Scoop 1 tablespoon of batter into prepared Bundt pan minis, spreading it to cover bottom.
• Top with about ½ tablespoon swirl mixture then top with another 1 tablespoon batter mix, filling the minis about 2⁄3 the way up.
• Bake 12 – 16 minutes until a toothpick comes out clean. Remove from oven and let cool in pan.
• Remove mini Bundt cakes from pan and place onto a wire cooling rack.
• Whisk together glaze ingredients until smooth and drizzle about ½-1 tablespoon over each cooled cake.

LEMON BLUEBERRY ESPRESSO PANCAKES

Made with Chameleon Espresso Cold Brew On-The-Go

Ingredients

• 1 egg
• 1 cup Chameleon Espresso Cold Brew On-The-Go
• 2 tablespoons butter, melted
• 2 tablespoons maple syrup
• Zest of 1 lemon
• 1 1⁄2 cup flour
• 1 cup blueberries
• 3 teaspoons baking powder
• Pinch sea salt

Instructions

• In a large bowl, whisk egg, Chameleon Cold-Brew, butter, maple syrup, and lemon zest until smooth.
• Add remaining ingredients and stir until combined (don’t overmix).
• Over medium heat, scoop pancake batter into buttered pan. Cook 2 – 3 minutes per side.
• Stack ​‘em, top with more blueberries and maple syrup and dig in!

MOCHA COLD BREW TIRAMISU DONUTS

Made with Chameleon Cold-Brew Mocha Coffee Concentrate

Ingredients

Donuts

• 1 cup whole wheat pastry flour
• 1⁄4 cup good quality cocoa powder
• 1⁄2 tsp baking soda
• 1⁄2 tsp salt
• 1⁄2 tsp expresso powder
• 1⁄2 cup Chameleon Cold-Brew Mocha Concentrate
• 1⁄2 cup brown or coconut sugar
• 3TBSP melted coconut oil
• 1 large egg, room temp
• 1 tsp vanilla

Dark Chocolate Coffee Ganache

• 1⁄2 cup dark chocolate chips
• 2TBSPChameleon Cold-Brew Mocha Coffee Concentrate
• 1TBSP coconut oil

Mascarpone Glaze

• 1⁄3 cup mascarpone
• 2TBSP almond milk
• 2TBSP Chameleon Cold-Brew Mocha Coffee Concentrate
• 1 tsp vanilla
• 2TBSP powdered sugar
• dash salt

Top With

• 2 lady fingers, crushed

Instructions

• Pre-heat oven to 350 degrees & grease donut pan. In a large bowl, whisk together all the dry donut ingredients, except sugar.
• In a separate bowl, whisk together egg and coconut or brown sugar until mixture is light and fluffy. Mix in the remaining wet ingredients for the donuts.
• Combine wet and dry ingredients until well-incorporated.
• Pour mix into a piping bag (or large plastic bag). Pipe the batter into each donut cavity so each is about 3⁄4 full.
• Bake for 9 – 11 minutes or until a toothpick comes out clean. Allow to cool completely (makes about 8 donuts).
• In a microwave-safe bowl, add ganache ingredients and microwave in 20 second increments until the chocolate chips are fully melted and ganache is smooth.
• Dip each donut into ganache and make sure the donut is evenly coated.
• Whisk together all mascarpone glaze ingredients until you have a smooth pourable glaze (may add a little more milk if needs to be a thinner consistency).
• Drizzle mascarpone glaze over each donut.
• Finish the donut with crushed lady fingers and serve with a cup of Chameleon Cold-Brew Mocha Coffee Concentrate. Enjoy!

CINNAMON ROLL FRENCH TOAST

Made with Chameleon Cold-Brew Caramel Coffee Concentrate

Ingredients

• 1 can refrigerated cinnamon rolls
• 1⁄3 cup Chameleon Cold-Brew Caramel Coffee Concentrate
• 4 eggs
• 2 – 4TBSP butter

For Maple Icing

• 1 container reserved icing from cinnamon rolls
• 1TBSP butter, softened
• 1⁄2 cup powdered sugar
• 2TBSP 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!

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