This recipe using our Sagebrush really highlights the sweeter aspects of this coffee, with the jasmine and honey traits coming through first and settling into the deeper tropical fruit notes.
For the Cold Brew:
1. Grind 75 grams of Sagebrush at a medium-coarse grind setting. (Click here for a more detailed recipe) using our Cold Brew Bottle
• If you don't have a scale use approx 3/4 cup of medium-coarse ground coffee.
For the Blood Orange Syrup:
1. Peel one blood orange and set peels aside
2. Juice 2 Cups Blood Orange Juice
3. Measure out 2 Cups Brown Sugar
4. Add peels, orange juice and sugar to a medium pot
5. Bring to a boil while stirring to dissolve the sugar
6. Lower to a simmer and let it reduce for 15 minutes
7. Remove orange peels and decant syrup into a jar, store cold
For the Blood Orange Sparkling Cold Brew:
1. Fill a cup with ice
2. Fill 1/2 with cold brew topped with 1/2 sparkling water
3. Add 2 TBSP Blood Orange Syrup (can be reduced or increased to your sweetness preference)
4. Stir and enjoy!
A warm peach cobbler in a cup
With peaches in peak season and summer still in full swing, we wanted to create a drink that highlights one of our favorite seasonal fruits.
Perfectly refreshing for a hot summer day, this Peaches n' Cream recipe also appeals to those yearning for fall flavors as the addition of the cinnamon and vanilla is reminiscent of a peach cobbler.
Cabincorn is the handle and moniker of Griffin Wilson, a chef who shares videos of delectable culinary creations from the comfort of his cabin in Northern California. After completing culinary school, Griffin traveled the world working in kitchens before finding his sweet spot — making dinners for small groups and events, catering weddings, and sharing his passion via engaging, educational content.
Having connected with Griffin on social media, we shared some of our instant coffee with him. He really enjoyed it, and it sparked a conversation about incorporating it into a recipe. The result is this wonderful tiramisu. We hope you enjoy!
Chef Sandy Ho's inventive tapioca pudding transforms a childhood comfort food into an elegant dessert by infusing coconut milk with coffee and topping it with caramelized Thai bananas and a shot of fresh espresso.