While friends and fans of Canyon know we're all about slowing down and taking time for our coffee-making ritual, there's also something special about having a quick, delicious cup at a moment's notice! That's what Canyon Instant (https://canyoncoffee.co/products/instant-coffee) is there for, after all. And while our initial impetus for making instant coffee was to bring our coffee ritual with us wherever we went, we've had plenty of time over the last year to play with it and find more ways to enjoy it at home.
Fun fact about our instant coffee: since it's fully brewed before freeze-drying, you don't necessarily need hot water to "bring it to life" — any temperature will do. This means you can enjoy a hot OR iced up of coffee in seconds.
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.