Coffee & Culinary
We LOVE coffee to the point where we even enjoy incorporating it in our daily recipes. Here you will find our recipes so you can enjoy our coffee with culinary delights.
Coffee Tiramisu
This decadent dessert is sure to please your guests. By grouping these diverse ingredients, an intense yet refined dish emerges. Flavors of vanilla and espresso flood your palate with joy.
YIELD: SERVES 6 TO 8
– Condensed Milk Custard
– 3 Large Egg Yolks
– 1 tbsp. Plus 1 tsp. Corn Starch
– 1 cup Whole Milk
– 1 (14-OZ.) Can Sweetened Condensed Milk
– 1½ tsp. Kosher Salt
– ½ tsp. Vanilla Bean Paste
– ⅔ cup Mascarpone Cheese
– ⅓ cup Creme Fraiche
MARSCAPONE CREAM (OR PURCHASE PRE-MADE)
– 1 cup Heavy Cream
– 1 cup Mascarpone Cheese
– ½ tsp. Kosher Salt
– ¼ cup Sweetened Condensed Milk
– ½ tsp. Vanilla Bean Paste
– 18 (3½ × 1-INCH) Ladyfingers
– 2 cups Brewed Malfi Coffee Espresso
– 2 tsp. Ground Cinnamon
Make the condensed milk custard: In a medium bowl, whisk the egg yolks and cornstarch together until well combined and pale in color, about 1 minute. In a medium sauce pot, whisk the whole milk and condensed milk together until very well combined. Set over medium heat and whisk continually until the mixture comes to a simmer, about 5 minutes. Remove from the heat. Very slowly, whisking the whole time, use a ladle to add the milk mixture little by little to the egg yolks, to temper the eggs. Once all of the milk mixture has been added, add the salt and vanilla paste and mix to combine. Pour the egg-milk mixture back into the sauce pot and cook over medium heat, whisking continually, until thick and smooth, 4 to 5 minutes. Transfer the custard to a stand mixer with the whisk and whip on high speed until completely cooled, 4 to 5 minutes. Add the mascarpone and crème fraîche and whisk on medium speed until combined. Refrigerate for 1 hour or up to overnight to chill.
Mascarpone cream: In a stand mixer with the whisk, whip the heavy cream on medium-high until stiff peaks form, 4 to 5 minutes. Fold in the mascarpone, salt, condensed milk, and vanilla paste until well combined. Refrigerate for 1 hour or up to overnight to chill.
To assemble: Place 1 1⁄2 cups of the condensed milk custard in a 7-inch glass trifle or decorative glass bowl, spreading to cover the bottom in an even layer. Break 8 to 10 ladyfingers into 1-inch pieces into a medium bowl. Slowly add 1 cup of the coffee, gently folding the ladyfingers while adding the liquid until the cookies are evenly coated in the coffee. Layer the soaked cookies over the condensed milk custard. Set the medium bowl aside. Top the cookies with 2 cups of the mascarpone cream, carefully spreading the cream in an even layer to coat the cookies. Break the remaining ladyfingers into the same soaking bowl, add the remaining 1 cup coffee, and fold to combine. Layer the soaked cookies on top of the mascarpone cream mixture, spreading them evenly across the surface of the cream. Add the remaining custard mixture on top of the layer of cookies. Sprinkle the cinnamon over the top.
Serve immediately. Leftovers keep, tightly covered in the refrigerator, for up to 2 days.
Malfi Coffee Martini
Treat yourself through the night with this bold and boozy espresso martini recipe. This dairy-free espresso martini made with three ingredients — Vodka, Kahula, and Malfi Coffee espresso is the perfect after-hours cocktail.
– 1/2 oz. Simple syrup
– 1 oz. Espresso
– 1 oz. Kahlua
– 2 oz. Vodka
– Coffee Beans
– Cocktail Shaker / Mixer
– Martini Glass
– Previously brewed Malfi Coffee espresso
– Add vodka, coffee liqueur, espresso and simple syrup to a shaker filled with ice and shake until well-chilled.
– Strain into a chilled cocktail glass.
– Garnish with 3 coffee beans.
No Bake Coffee Granola Bar
A healthy organic granola bar made with only seven ingredients and no need for baking. These bars are magical using our Malfi Coffee Medium blend and present a multitude of flavors to your palate.
– 1 1/2 cups old-fashioned rolled oats (not instant)
– 3/4 cups slivered almonds
– 1 cup old-fashioned creamy natural peanut butter
– 1/2 cup honey
– 1/3 cup unsweetened shredded coconut
– 1/2 teaspoon cinnamon
– 1 1/2 teaspoons freshly ground Medium Blend Malfi Coffee
– Line an 8-by-8 inch square pan with a sheet of parchment paper extending up to two sides.
– Place the old-fashioned rolled oats in a food processor, and pulse until the oats are coarsely chopped, about 30 seconds. Leave the oats until later.
– Heat a skillet over medium heat and toast the almonds, occasionally stirring, until lightly browned; this will be about 4 minutes. Remove the almonds to a large bowl and let cool.
– Reduce the heat to medium-low. Add the honey and peanut butter to the skillet and stir until warm and combined; this will be about 3 minutes.
– Add the oats, coconut, cinnamon, and ground coffee to the cooled almonds and stir to combine. Pour the honey and peanut butter mixture onto the dry ingredients. Using a large spoon or spatula, mix the ingredients until evenly combined and no dry ingredients remain.
– Transfer the mixture to the prepared square pan. Using your hands or a spatula, distribute the mixture in the pan as evenly as possible. Using a piece of parchment paper to protect your hand, press the ingredients, tightly and firmly, into the pan. Press the mixture out to the corners for even distribution.
– Cover the pan with parchment paper or foil and refrigerate for at least a couple of hours. To speed up this process, place the pan in the freezer instead of the refrigerator. Once cool, use the parchment to lift bars from the pan and transfer them to the cutting board. Using a sharp, serrated knife, cut the bars into 16 2×2″ squares (or your desired size).