
Recipe Roundup
DIY Brunch at Home with Cold Brew
Skip the planning of weekend brunch and invite over friends for a DIY brunch at home with our favorite breakfast cold brew recipes.
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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