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Chameleon Cold-Brew prides itself in being a versatile drink, one not only delicious hot or cold, but a cold brew that can be used to create hundreds of recipes! Whether it's an on-the-go snack or a full meal, our recipe page highlights unique ways you can use Chameleon Cold-Brew to spice up your everyday routine.

Chameleon Cold-Brew Pecan Concentrate Donut Holes

BY: Team CCB
IN Treats
Pecan Coffee Donut Holes
Inspired by a favorite cold-brew coffee, this pecan coffee donut recipe is light, fluffy, and your new favorite breakfast.
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Prep Time
1 hr 15 min
Cook Time
20 min
Total Time
1 hr 35 min
Prep Time
1 hr 15 min
Cook Time
20 min
Total Time
1 hr 35 min
  1. 1/2 cup pecan halves
  2. 2 1/2 cups all-purpose flour, plus more for dusting.
  3. 1/2 cup brown sugar
  4. 1 tablespoon baking powder
  5. 1 teaspoon ground cardamom
  6. 1/2 teaspoon espresso powder
  7. 1/2 teaspoon salt
  8. 1 cup milk
  9. 1 large egg
  10. 1/4 cup butter, melted and cooled
  11. 1 teaspoon vanilla
  12. Oil for frying
  13. 2 cups powdered sugar
  14. 2-4 tablespoons strong coffee, cooled, or cold-brew coffee
  1. Using a food processor or a blender, process pecan halves until finely chopped.
  2. In a large bowl, whisk together pecans, flour, brown sugar, baking powder, cardamom, espresso powder, and salt.
  3. In another bowl, whisk together milk, egg, butter, and vanilla. Make a well in the center of the dry ingredients and pour milk mixture in. Stir to incorporate well. Cover and refrigerator for 1 hour.
  4. After dough has chilled, heat oil in a fryer or deep pan to 370°F.
  5. Dust work surface with flour, and roll out dough to about 1/2-inch thick. Cut out donuts or donut holes using a round cutter, glass, or mouth of a bottle, dipping cutter into flour as needed. Gather scraps, re-roll, and cut until all remaining dough is used.
  6. When fryer is hot, carefully drop donuts/donut holes into oil and let cook until deep golden brown, turning as needed. Donut holes will turn on their own, so you might need to hold them in place with a fork to cook the less-browned side.
  7. Remove from oil and let drain on a rack set over paper bags, newspaper, or paper towels. Repeat until all donuts/donut holes are cooked.
  8. Whisk together the powdered sugar and coffee to make a glaze, adding more coffee as needed to get desired consistency. Drop donut holes into glaze one by one and lift out with a fork, tapping or shaking slightly to let excess glaze drip. Return donut hole to rack to let glaze set, and repeat with remaining donut holes.
  9. Serve immediately once glaze is set. Leftover donut holes will keep in a paper bag for 1-2 days.
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Chameleon Cold-Brew
Chameleon Cold-Brew Pecan Concentrate Donut Holes Overall rating: 0 out of 5 based on 0 reviews.
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