The heady aroma of the beans, enjoyed straight-up or teamed with milk and sugar into a foamy concoction, makes for a delightful start to the day. Coffee is not just any beverage but almost a ritual, and there is a considerable amount of skills required to master the perfect cup of coffee, right from sourcing the beans and grinding them, to brewing the liquor.
The best part about coffee is that there is a recipe for everyone. You can make it in different ways to suit your taste. While espresso and cappuccino are the most popular forms of coffee in the morning, coming to South India, the filter coffee rules through and through. Served in a small steel glass that is placed in a steel bowl, the furiously hot coffee is usually tamed before drinking it by repeatedly pouring it from the steel glass to the steel bowl and vice versa. For those who love cold beverages, you can use coffee to make creamy cold coffee, frappe, mocha coolers or more. You can make it more delightful by adding chocolate syrup, ice cream, whipped cream and the likes.
Give Your Regular Coffee A Spin With These 20 Recipes
1. Vegan Chocolate Coffee Energy Bites
The only thing better than having two cups of coffee is having one cup of coffee and a coffee-infused snack to go with it. These vegan coffee bites are a terrific snack for when you’re on the go or even when entertaining guests. Check out how you can use coffee for face here.
- Food processor
- 1 cup cashews
- 3 tbsp of coffee beans
- 1 cup packed of soft pitted dates
- 1/4 cup finely chopped vegan dark chocolate or vegan chocolate chips
- Put your cashews and coffee beans in your food processor and break everything down.
- Add the dates and mix until a dough forms.
- Put it all in a bowl and mix in the chocolate.
- Roll the mixture into 12-14 balls and place in the fridge to chill.
- They will last up to 2 weeks in the fridge and up to 3 months in the freezer.
2. Gingerbread Latte
You’ll be all caffeinated on this delicious vegan gingerbread latte! This makes for a special treat during the cold holiday months or anytime you just need a bit of cheer.
- 1 1/2 cups unsweetened almond milk (or your favourite non-dairy milk)
- 1/2 tsp of ginger (fresh, grated)
- 1/2 tsp of cinnamon
- 1/8 tsp of cloves
- 1 tbsp of blackstrap molasses
- 1-2 tsp of granulated sugar
- 2 tsp of instant espresso powder (if you have an espresso maker, use 1 to 2 shots of espresso per latte instead of instant powder + water)
- 4 tbsp of very hot water
- 1/4 cup of non-dairy cream for topping
- Dash of nutmeg
- Whisk together the unsweetened almond milk, ginger, cinnamon, cloves, and coconut sugar in a small saucepan. Be sure to consistently stir over medium heat until it’s very hot but not yet boiling.
- If you are using instant espresso powder, combine the espresso powder with water. For a small mug, the ratio would be 1 Tbsp. espresso powder to 2 Tbsp. of water. If you’re using an espresso machine, it’s recommended that you use 2 shots of espresso.
- Next, pour your espresso into your mug and then strain the hot almond milk mixture over the espresso. Then stir well.
- If you like, you can top the latte with whipped non-dairy cream and sprinkle it with nutmeg or cinnamon.
3. Vanilla Espresso Date Energy Bars
These are a bit similar to the coffee bites, but these ones have vanilla. Plus, maybe you’re way more into rectangles. I mean, spheres are so last season, right? Check out this easy-to-make recipe.
- Food Processor
- 1 3/4 cups of oats
- 1 1/2 cups of packed pitted dates
- 1/4 cups of coffee beans
- 1 tbsp of pure vanilla extract
- 3/4 tsp of unrefined sea salt(optional for enhancing the flavour)
- 1 tbsp of pure maple syrup(optional for extra sweetness)
- Put all of your ingredients into a food processor or high-speed blender and mix until it becomes doughy.
- Press the dough into a square baking pan lined with parchment or wax paper.
- Let them chill in the freezer for a couple of hours.
- Cut into bars and enjoy. Be sure to store them either in the fridge, freezer, or an air-tight container
4. Vegan Mocha Ice Cubes
We’ve all heard of iced coffee, but have you heard of coffee ice? That’s right, with this easy-to-make recipe, you can cool off with an iced coffee with coffee ice cubes.
- 1 2/3 cups freshly brewed coffee
- 1/4 cup of cocoa powder
- 3 tbsp of coconut palm sugar
- 1/2-1 Zest of orange (optional)
- 1/4 tsp of vanilla extract
- 1/4 tsp of cinnamon powder (optional)
- 1 pinch of salt
- Pour your coffee into a saucepan and add the cocoa, coconut palm sugar, orange zest, vanilla extract, cinnamon powder, and salt.
- Dissolve the sugar and cocoa by cooking on medium heat.
- Let cool for 15 minutes.
- Whisk the mixture to ensure that the cocoa is dissolved evenly, then pour into an ice cube tray.
- Place in the freezer, wait and enjoy.
5. Coffee Smoothie
This 6 ingredients smoothie will definitely make your mornings better! The smoothie is ready in 5 minutes and is as healthy as it can be. If the smoothie is too thick, you can add either more coffee or milk to loosen. If your smoothie is too thin, just add in a few ice cubes, and re-blend. Using a frozen banana will help keep your smoothie creamy and thick, so it’s always good to have those ready to grab from the freezer.
- Nut butter
- Once you have all the ingredients gathered, add them to a high-speed blender, and blend until smooth.
- That’s it — and your perfect morning coffee smoothie is ready to enjoy.
6. Coffee Granita
Black coffee, sugar and some water, mixed together and frozen for an irresistible granita you can serve at your next party. In just three ingredients and absolutely no time, this coffee granite can be a real crowd pleaser!
- 400 ml strong black coffee
- 100 gm sugar
- 100 ml water
- Dissolve sugar in water for five minutes. Cool.
- Sweeten coffee with syrup and freeze without stirring.
- Scrape out and serve in glasses.
7. Coffee Cream Cheese Frosting
Did you know that you can even top your cupcakes with some coffee, or maybe cream it between biscuits for coffee biscuits? Yes, you read that right! This coffee cream cheese recipe is an easy one for all the coffee lovers who simply can’t have enough of it and want coffee in just about everything!
- 1/2 packet of cream cheese, softened
- 1 tbsp of coffee granules dissolved in 2-3 tsp water
- 1 cup of powdered sugar/ icing sugar
- 1/2 tsp of vanilla essence
- 4 tbsp of butter, softened
- In a bowl add cream cheese and butter. Mix well.
- Add sugar gradually and keep whipping till mixed well.
- Add the coffee and vanilla essence.
- Whip the frosting to combine everything.
- Stuff it in a piping bag. Let it chill in the fridge for 5-10 minutes. Decorate the cupcakes.
- Don’t have a piping bag? You can just smother the cupcakes using a flat knife or spatula.
8. Espresso Chocolate Mug Cake
In this espresso chocolate mug cake where you get coffee and chocolate in every single bite! It’s of course amazing topped with a scoop of vanilla ice cream, too!
- ¼ cup all-purpose flour
- 2 tablespoons of unsweetened cocoa powder
- 1 tablespoon of instant espresso powder
- ¼ teaspoon of baking powder
- 2 tablespoons of granulated sugar, (you can add 1 tbsp. more if you like it a bit sweeter)
- ⅛ teaspoon of salt
- ¼ cup + 1 tbsp of milk
- 2 tablespoons of vegetable oil
- 1 tablespoon of mini chocolate chips
- In a medium bowl, whisk together dry ingredients.
- Whisk in the milk and vegetable oil until all ingredients are combined and the batter has no clumps.
- Pour batter into a microwave-safe mug. Mine was a 14-ounce mug. You want enough headspace for the cake to rise without pouring over.
- Add mini chocolate chips in the middle of the batter. Just drop it in the middle, no need to push it down and sink it in the batter. It does that on its own when it cooks! 🙂
- Place a paper towel into the microwave and set the mug on top (this is to catch any batter if your mug cake overflows).
- Microwave mug cake for 60-70 seconds.
- Carefully remove it from the microwave and enjoy!
9. Chocolate Coffee Modak
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. You will definitely need some coffee modak in your life!
- 3-4 tablespoons of cocoa powder
- 1 teaspoon of instant coffee powder
- 500 grams of khoya or mawa grated
- Ghee to grease
- 1/2 cup of powdered sugar
- 4-5 rose petals
- 10-12 almonds slivered to garnish
- Heat a deep non-stick pan, add khoya and sauté, on medium heat, stirring continuously for about 20-25 minutes or till it is cooked completely or till fat separates. Take it off the heat and set it aside to cool slightly.
- Grease modak moulds in 3 different sizes with a little ghee.
- Add cocoa powder and mix well. Add coffee powder and mix well.
- Add sugar while khoya is still warm and mix well.
- Put some of this mixture into each mould, press lightly, open the mould and keep the modak on a plate.
- Arrange the modaks on a serving platter, garnish with rose petals and almond slivers.
10. Coffee Brownie Bites
Isn’t the simplest usually just the best? This is just exactly how you will feel with these 6 ingredient espresso brownies. With eggs, sugar, butter, flour, cocoa, and espresso? Yeah. Basic is the best.
- 85 grams of unsalted butter, chopped
- 85 grams of good-quality dark chocolate with 70% cocoa solids, chopped
- 1/2 teaspoon of vanilla essence
- 2 teaspoons of instant coffee granules
- 1/2 teaspoon of table salt
- 35 grams of caster sugar
- 50 grams of light brown sugar
- 15 grams of good-quality cocoa powder
- 2 egg whites
- 65 grams of plain flour
- Preheat the oven to 190 and line a loaf tin with baking paper.
- Melt the butter in the microwave in a heatproof bowl in 30-second increments. Add the chocolate to the butter, stir, and microwave for a further 30 seconds / until all melted.
- Stir in the vanilla, coffee granules, Kahlua (if using) and salt. Set aside to cool for 15 minutes.
- While the chocolate mixture is cooling, mix the caster sugar, brown sugar and cocoa powder in a mixing bowl. Add in the egg whites and mix until incorporated.
- With a spatula / wooden spoon, fold in the cooled chocolate mixture. Sift the flour directly into the mixing bowl and whisk until incorporated.
- Pour the batter into the prepared tin and place it into the oven. Turn the heat down to 175 degrees Celsius and bake for 18 minutes, until a skewer inserted into the centre comes out with moist crumbs (do not overbake!)
- Set the baking tin on a wire rack and remove it from the tin once cooled.
- Use a hot knife to get perfect slices for your bites.
11. Choco Coffee Cake
Do you know those flavour combinations that feel like a match made in heaven? Chocolate and coffee are hands down one of them. It’s amazing how the two flavours complement each other and bring out the best taste. This chocolate coffee layered cake is going to be loved by everyone who takes a bite. It is unbelievably soft, moist, and decadent.
- 2/3 cup of cocoa powder
- 1 1/2 teaspoons of instant coffee powder
- 2 1/4 cups of refined flour (maida)
- 1 1/2 teaspoons of baking soda
- 1 1/2 cups of sugar
- Vegetable oil 3/4 cup + to grease
- 3/4 teaspoon of salt
- 3/4 teaspoon of vanilla essence
- 2 cups of milk
- 1 1/2 tablespoons of vinegar
- Preheat the oven to 180° C.
- Sieve cocoa powder into a mixing bowl. Sieve together coffee powder, baking soda and refined flour into the same bowl and mix well.
- Add sugar and mix. Add oil and salt and mix. Add vanilla essence and mix well. Add 1½ cups milk and mix well. And vinegar and beat with an electric hand blender. Add ½ cup milk and adjust the consistency of the batter.
- Grease a non-stick spring-bottom cake tin with oil and pour the batter into it. Keep the tin in the preheated oven and bake for 35-40 minutes.
- Remove the tin from the oven, cool slightly, remove from the mould and slice.
- Arrange the slices on a serving plate and serve.
12. Coffee Chocolate Popsicles
If you loved popsicles growing up, you’re going to flip over these rich & creamy Mocha Popsicles. Bold coffee marries smooth chocolate and celebrates summer on a stick. There’s nothing better than this cold & refreshing version of a chocolate-y coffee break on a hot afternoon or after dinner!
- Brewed coffee
- Almond milk or any skimmed milk
- Chocolate sauce and dark chocolate
- Sugar according to taste
- Just pour in chilled brewed coffee and mix almond milk, chocolate sauce and melted dark chocolate, sugar accordingly.
- Mix well and pour them into a popsicle mould.
- Freeze until set and tadaa your tasty yummy coffee chocolate popsicles are ready.
- Enjoy with vanilla ice cream!
13. Chocolate Coffee Truffle
An easy dessert that combines two of our favourite flavours – chocolate and coffee. Chocolate rounds with a creamy centre that has an extra kick of aromatic coffee powder.
For The Soft Center:
- 1 cup (Approx 200 gms) of dark chocolate confection
- 100 gms (About 1/2 a small pack) of cooking cream
- 1 tsp of coffee powder
- A bowl of dark confection chocolate for dipping
For The Soft Center:
- Break your confection chocolate into pieces by hand or chop using a knife. Try to keep the size of the chocolate pieces as even as possible. Keep this aside.
- Pour cream & coffee into a bowl. Mix well and microwave till you can see the cream boiling. Now quickly add the confectioned chocolate pieces to the bowl and stir well till all pieces have melted.
- Let cool. Cover with a cling sheet and refrigerate overnight.
- Take out of the fridge and make small balls – about 10-12 grams in weight. This will be about the size of a tablespoon.
- Place the balls onto a foil and cover with cling sheet again and let refrigerate for 1-2 hours for them to set in shape again.
- Remove balls from the fridge and leave them on the kitchen counter while you melt your confection chocolate for dipping.
- Break the confectioned chocolate into similar size pieces by hand or using a knife. Place in a glass bowl and microwave for 30-40 seconds. Remove the bowl and give the chocolate confection a good stir with a large spoon.
- Repeat the process till all confection chocolate has melted and the temperature has reached 45 degrees Celsius.
- Place one ball on a fork. Drop it in the above-molten confection chocolate. Move the ball around in the bowl, so all sides are covered. Place on a foil and move gently with the fork. We do this last part so that the truffles can get a lovely textured look.
- Let this truffle ball set for 1-2 minutes and then decorate with sugar sprinkles.
- Refrigerate for 10 minutes and your truffle balls are ready to devour!
14. Eggless Coffee Chocolate Tart
All of us are attracted to a good, decadent chocolate tart. And No-bake eggless chocolate tart is going to absolutely blow your mind. Why? Because it is delicious, decadent, super easy to make and what not! So, don’t refrain from trying this tart out.
- 2 cups of crushed digestive biscuits
- 1/2 cup of melted butter
- 1 cup of melted chocolate ( dark/milk)
- 2 cups of fresh/heavy cream
- 4 tbsp of cream + 4 tbsp cornflour ( for slurry, mix together and keep it aside)
- 1+1/2 tsp of coffee powder
- Make a thick layer of biscuit in any bowl and keep it in the refrigerator for 30 minutes.
- Add fresh cream to a pan and keep it on medium heat. Add coffee powder and melted chocolate.
- Add the slurry and cook it until it thickens a bit.
- Let it cool for 1.5 hours in the refrigerator.
15. Coffee Mithai
If you love experimenting, trying to come up with new flavours is fun and satisfies the creative urge, then this recipe is for you!
- 1 cup of milk powder
- 1/4 cup of powdered sugar
- 3 tbsp of strong coffee decoction
- 1/4 cup of warm milk
- 4 tbsp of ghee
- 3 tbsp of unsweetened Chocolate powder
- Take a frying pan and pour about 4 tbsp desi ghee onto it and let the ghee heat up a bit.
- Now add the ingredients milk powder, milk, powdered sugar and coffee decoction and stir it continuously while slowly adding the ingredients.
- Stir the mixture continuously on a low flame until it forms a soft dough.
- Take it out and let it cool for a while. Add tbsp of chocolate powder and mix well.
- Give a coffee bean shape to this mixture.
16. Coffee Chocolate Walnut Cookies
The mocha after-taste is beautiful and refreshing- exactly like a cup of coffee! You can also prefer having it with half a glass of milk- warm or cold- it’s definitely going to taste nice. Unarguably, these walnut coffee cookies are a beautiful hug to your taste buds for when you are craving something not too sweet!
- 1 cup of plain flour ( maida)
- 1/2 tsp of baking soda
- 1/4 tsp salt ( if using salted butter skip this )
- 2 tbsp of cocoa powder
- 1/2 cup of unsalted butter (room temperature)
- 1/4 cup of brown sugar
- 1/2 cup of sugar
- 1 tsp of vanilla essence
- 1 egg ( 1/4 cup yoghurt for eggless cookies )
- 1 tsp of warm milk + 2 tsp coffee ( mix well and keep aside)
- 1 cup of walnut ( chopped )
- Sift maida, baking soda, salt and cocoa powder and keep aside.
- Beat butter and sugar well till fluffy. Add egg and beat well.
- Mix vanilla essence and coffee mixture.
- Now add dry ingredients and 3/4 cup chopped walnuts and make like dough.
- Preheat the oven at 170 degrees for 10 minutes.
- Make balls out of the mixture.
- Add a few nuts to the top and bake for 12 to 15 minutes. And there you have your delicious cookies!
17. Chocolate Coffee Truffle
A traditional good old Chocolate Truffle cake is something we all ate growing up and there’s so much nostalgia associated with this cake. Add coffee to it and this recipe might just become your favourite!
- 1 cup of whole wheat
- 1 cup of coconut milk
- 1 cup of milk
- 200 grams of dulce de leche
- 2 tsp of cane sugar
- 2 tsp of cocoa powder
- 1/4 tsp of vanilla essence
- 2 tsp of coffee decoction
- 4 tsp of ghee
- 5 cashew nuts, cut into pieces
- Keep the unopened condensed milk can in a cooker with sufficient water. Keep it for 20 whistles. Cool it down completely and open the can. This is dulce de leche.
- Soak the whole wheat in sufficient water for 3 days. Keep changing the water daily.
- Grind the wheat adding little water. Squeeze out the milk in a strainer.
- Grind dulce de leche along with milk. It should become smooth.
- Mix all the ingredients in a thick pan. Keep stirring for about 20 minutes till it becomes thick and it doesn’t stick when you touch it.
- Spread this on a greased plate and smoothen it. Let it cool for half an hour.
- Cut into desired shapes after it cools.
18. Irish Coffee Dessert
If you enjoy sipping an Irish coffee every now and again, why not keep the party going by turning your drink into dessert? The cocktail’s key ingredients, Irish whiskey and coffee, were practically made to be paired with the likes of chocolate.
- 250 ml of whip cream
- 30ml of coffee liqueur (if you don’t have it, you can heat double cream, add sugar, instant coffee, chocolate powder, vanilla extract. Once the sugar gets dissolved, turn off the flame and allow it to cool. Once it is cold, add 10 ml of scotch in this mixture along with ice cubes and keep it aside)
- 1 tsp of dark chocolate chips
- 4 to 5 tsp of chocolate cake, crumbled
- 4 pieces of digestive biscuits soaked in coffee scotch syrup or coffee liqueur
- Divide the whipped cream into three parts.
- Add the first part with 1 tsp of Nutella spread in it. Add chocolate chips, cake crumbled and keep this mixture aside.
- Mix the second layer with 20 ml of coffee scotch syrup or coffee liqueur (as mentioned in the ingredients above) and keep this mixture aside.
- Keep the third layer plain. Pipe the plain whipped cream in a piping bag.
- Take a dessert glass and arrange the first layer of the glass with the first layer of whipped cream.
- Arrange the second layer with soaked coffee scotch biscuits.
- Arrange the third layer with Coffee liquor mixed with whipped cream.
- Final layer with plain whipped cream.
- Drizzle some cocoa powder on it and garnish it with cherries.
19. Coffee Pancakes
Coffee pancakes are fluffy pancakes that taste just like your favourite cup of coffee. Perfect for any brunch or breakfast when you want double the coffee flavour!
- 1/4 cup white whole wheat flour or all-purpose
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp instant coffee granules
- dash of salt
- 3/4 tsp brown sugar
- scant 1 tbsp egg whites
- 1/4 cup buttermilk
- Combine dry ingredients in a small bowl and whisk until combined.
- Make a well in the centre, then add the buttermilk and egg whites.
- Stir, but leave a few small lumps.
- Heat a skillet on medium-low heat and brush with butter or oil.
- Spoon some batter onto the skillet and cook until bubbles begin to form, then flip.
- Cook until golden brown, then remove from heat and enjoy!
20. Coffee Toffee Banana Bread
This banana bread has a subtle coffee taste along with a subtle toffee taste that not only gives it a rhyming name but makes it a little more special than regular banana bread.
- 3 large ripe bananas, mashed (about 1-1/4 cup)
- 1/2 cup brewed strong coffee
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
- 1 tablespoon of instant espresso
- 1/4 cup of extra-virgin olive oil
- 3/4 cup of packed dark brown sugar
- 2 large eggs
- 1-1/2 teaspoons of pure vanilla extract
- 1/2 cup + 2 tablespoons of toffee bits (such as Skor or Heath bits, found in stores with the chocolate chips), divided
- 1/4 cup of chopped banana chips (optional)
- Preheat the oven to 180°C and spray a 9 x 5-inch loaf pan with non-stick spray.
- Mix banana and coffee in a small bowl.
- In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and instant espresso.
- In a large bowl, whisk together the olive oil and brown sugar. Add eggs one at a time, mixing well after each addition.
- Add the vanilla extract and the banana-coffee mixture and stir until combined.
- Slowly add the dry ingredients to the wet ingredients, stirring with a wooden spoon or a spatula until just incorporated. Fold in 1/2 cup toffee bits.
- Pour mixture into prepared loaf pan and bake for 25 minutes.
- Remove from the oven, sprinkle the top of the loaf with the remaining toffee bits and banana chips, then return to the oven for an additional 25 to 30 minutes, until a toothpick inserted in the middle comes out clean.
- Don’t worry about getting all the banana chips on top of the loaf if they don’t all fit; you don’t want to weigh down the top of the loaf too much to make sure it bakes evenly inside.
- Let it stand in the pan for 10 minutes before transferring to a wire rack to cool completely, then slice.
Can’t imagine life without coffee? Neither can we. That soothing aroma of a fresh cup of Joe, the bitter taste of an espresso shot, the frothy perfection of a cappuccino! (Can you tell we’re hooked?) The good news is, you can try all these recipes and gift your taste buds the delightful taste of coffee mixed with many other ingredients. Get your daily buzz with these caffeinated recipes and let us know in the comments which one is your favourite.