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Have Your Cold Brew and Eat It Too

These brews are made for drinking… and eating too! Check out our favorite cold brew coffee infused recipes for breakfast, snacks, dinner and dessert inspiration.

Breakfast

Cinnamon Roll French Toast

Have your cold brew and eat it too with our favorite cold brew coffee recipes for breakfast, snacks, dinner and dessert.
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!

 

Lemon Blueberry Espresso Pancakes

Have your cold brew and eat it too with our favorite cold brew coffee recipes for breakfast, snacks, dinner and dessert.

Ingredients

 

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!

 

Snacks

Cold Brew Mocha Spread

Have your cold brew and eat it too with our favorite cold brew coffee recipes for breakfast, snacks, dinner and dessert.

Ingredients

 

Instructions

  • Stir together all ingredients until smooth.
  • Eat now or refrigerate until later!

 

Pecan Toffee Coffee Popcorn

Ingredients

 

Instructions

  • Preheat oven to 300°F
  • In a large saucepan over medium heat, melt the butter then add the Chameleon, brown sugar and sea salt.
  • Stir mixture until it comes to a boil. Reduce heat to low and let simmer without stirring for 5-10 minutes until mixture is golden and thickens enough to briefly leave a trail when a spoon is scraped along the bottom of the saucepan.
  • Drizzle toffee over popped popcorn and pecans then stir to evenly coat.
  • Lay popcorn flat on a parchment lined baking sheet.
  • Bake 20-30 minutes, stirring every 10 minutes.
  • Let cool at room temperature then break up any clumps.
  • Store in an airtight container until ready to serve.

 

Dinner

Smoked Texas Tacos

Have your cold brew and eat it too with our favorite cold brew coffee recipes for breakfast, snacks, dinner and dessert.

Ingredients

Rub:

  • 1 TBSP salt
  • 1 TBSP pepper
  • 2 TBSP ground coffee
  • 2 TBSP brown sugar
  • 1 TBSP mustard powder
  • 1 TBSP garlic powder

Toppings:

 

Instructions

  • Preheat oven to 250 degrees.
  • Line baking sheet with parchment paper.
  • Mix together all the rub ingredients in a small bowl.
  • On the parchment lined baking sheet, rub the seasoning all over the rub so that no meat or “red” is showing.
  • Pour liquid smoke and cold brew onto the baking sheet to create a “puddle.” Place the chuck into the puddle, so it’s surrounded by the liquid.
  • Cover tightly with foil wrapped around the whole baking/roast sheet at least twice.
  • Bake in 250 oven for 3 1/2 hours, remove foil and bake uncovered for the last 30 minutes.
  • Remove and let cool for 5 minutes before slicing.
  • Slice to desired thickness for tacos.
  • Top with red onion, cilantro, and cold brew BBQ.

 

Cold Brew Marinade

Have your cold brew and eat it too with our favorite cold brew coffee recipes for breakfast, snacks, dinner and dessert.

Ingredients

 

Instructions

  • Combine all ingredients in a zipper bag and shake to mix.
  • Add your 2” chunks of grillable items to marinade for about 2 hours (for vegetables) and 2 hours up to overnight for meat.
  • Before you’re about to grill, soak skewers in water 15 minutes to prevent burning.
  • Skewer your chunks and grill 7 minutes on each side or until cooked through.
  • If you want a dipping sauce, boil remaining marinade + 1/4 cup more sugar about 15 minutes until it reduces by about half.
  • Serve alongside skewers.

 

Dessert

Mini Mocha Cold Brew Cheesecakes

Have your cold brew and eat it too with our favorite cold brew coffee recipes for breakfast, snacks, dinner and dessert.

Ingredients

Crust Ingredients:

Cheesecake Ingredients:

Sour Cream Topping:

  • 1 cup sour cream
  • 1 TBSP sugar
  • 1 tsp vanilla extract

 

Instructions

  • Preheat oven to 325°F and line muffin tins.
  • For the crust, crush cookies into fine crumbs in zip seal bag or food processor then add sea salt and Chameleon Cold-Brew and mix to combine.
  • Press about 1 tablespoon firmly into the bottom of each muffin liner and refrigerate.
  • For the cheesecake, beat all ingredients except chocolate together until smooth.
  • Add melted chocolate and beat until uniformly combined then divide mixture evenly among liners. It should fill them about 2/3 of the way up.
  • Bake 15-20 minutes until the edges look set but the middle is still slightly jiggly.
  • For sour cream topping, stir together ingredients until smooth.
  • Top baked cheesecakes with sour cream topping and bake for an additional 8 minutes. Refrigerate until ready to serve.
  • Optionally dust tops with cacao powder right before you serve.

 

Spice Cupcakes with Maple Cream Cheese Frosting

Have your cold brew and eat it too with our favorite cold brew coffee recipes for breakfast, snacks, dinner and dessert.

Ingredients

Cupcake Ingredients

  • 1 cup packed brown sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1/2 cup plain yogurt
  • 1/2 cup Chameleon Cold-Brew Pecan Coffee Concentrate
  • 1/4 cup maple syrup
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp sea salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg

Frosting Ingredients

  • 8 oz cream cheese, room temperature
  • 1/4 cup unsalted butter, room temperature
  • 1/4 tsp sea salt
  • 4 cups powdered sugar
  • 1 tsp Chameleon Cold-Brew Pecan Coffee Concentrate
  • 1/4 cup pure maple syrup
  • Nutmeg &/or gold leaf, for garnish (optional)

 

Instructions

  • Preheat oven to 350 degrees and line cupcake pans.
  • Cream butter and sugar until fluffy with an electric mixer on medium speed.
  • Beat in remaining ingredients until smooth.
  • Fill baking cups ¾ full. Bake about 20-25 minutes until toothpick comes out clean.
  • For the frosting, beat cream cheese, butter and salt on medium speed until smooth. Gradually add powdered sugar then add Chameleon Cold-Brew and maple syrup and beat until smooth and creamy.
  • Frost cooled cupcakes and garnish if desired.

Show us how you mix cold brew into your kitchen creations by tagging #ChameleonColdBrew on Instagram. Find more recipe inspiration on our website.

Author: Emma Hughes

Published on 01/04/2019