When the sparkler are lit, the only thing more sparkly is my love of coffee. I am the girl with the tankard of iced coffee stuck in her hand and phone in the other. I can snap pics of all the goodies people are eating while watching the 4th of July festivities.
Thanks to @RoyalCup Coffee, now you can bring your love of coffee (or as I like to call it - Happy Juice,) to your 4th of July picnic and serve some of these tasty recipes. I especially appreciate the coffee ice cream. Have you ever filled a mug full of coffee ice cream with additional iced coffee poured over it? I'm asking for a friend.
Check out these coffee filled recipes:
*Recipe from the mind of Bruce Aidells
Spice up your favorite beef short rib dish with this tasty marinade made just for coffee lovers.
4 cups of water
2 tablespoons plus 1 teaspoon Worcestershire
3 cups of chilled, strong brewed Royal Cup Aztec Organic Roast
2 cups ice cubes
½ cup of salt
2 tablespoons of fresh rosemary
3 tablespoons plus 2 teaspoons of dark brown sugar
¼ cup pure maple syrup
4 pounds bison (often labeled buffalo) short ribs, cut between ribs to separate
Stir four cups water, coffee, 1/2 cup coarse salt, and sugar in large bowl until salt and sugar dissolve. Add syrup and next three ingredients; stir until ice melts. Add ribs. Place plate atop ribs to keep submerged. Cover and chill 4 to 6 hours. Drain ribs; discard marinade. DO AHEAD: Drained ribs can be made 2 days ahead. Cover and chill.
Coffee Baked Beans
*Recipe from the mind of Whitney Bond
Doctor up your favorite baked bean recipe with your go-to Royal Cup coffee to add immense flavor to this traditional Fourth of July fixin’!
2 - 15 oz. cans pork and beans
½ cup brown sugar
½ cup diced onions
1 cup of Royal Cup’s Villa Rey Rainforest Blend
½ cup of your favorite BBQ sauce
2 slices of diced bacon
Preheat the oven to 350°. Combine the pork and beans, onions, BBQ sauce and brown sugar in an oven-safe bowl or dish. Add the coffee. Add the bacon and stir to combine. Place in the oven for one hour. Serve and enjoy!
For the chocolate lover, these heavenly brownies are the perfect treat that will leave you and your guests wishing for more!
½ teaspoon of baking powder
3 large eggs
2 ounces bittersweet chocolate
¼ cup of natural coco powder
3 ounces unsweetened chocolate
½ cup of brown sugar
1 teaspoon vanilla extract
½ cup of all-purpose flour
1 teaspoon of salt
¾ cup of unsalted butter
2 tablespoons brewed Royal Cup Caffe Siena Italian Roast espresso
1 cup granulated sugar
Pre-heat oven to 350 degrees. Butter (or spray with non-stick pan spray) an 8-inch square baking pan. Combine flour, cocoa, salt and baking powder in medium bowl. Combine butter and unsweetened chocolate in large bowl. Microwave butter and unsweetened chocolate in 30 second intervals, stirring between until melted. Whisk in brown and granulated sugars, eggs, Caffe Siena espresso, and vanilla until smooth. Add the flour mixture and mix until just combined. Fold in the bittersweet chocolate.
Spread batter in the prepared pan. Bake for roughly 35 to 40 minutes, checking periodically with a toothpick.
Coffee Crunch Ice Cream
A delicious, refreshing take on summertime ice cream to help you cool down and caffeinate at the same time.
½ cup brewed cup of Royal Cup’s Kenya Estate blend
2 cups heavy cream
1 - 14 ounce can of sweetened condensed milk
¾ cup mini chocolate chips
Mint (optional for garnishing)
Combine condensed milk and coffee and whisk thoroughly with a spoon. In a separate bowl, use an electric mixer set on medium speed to beat the heavy cream until peaks form. Slowly pour in condensed milk and coffee mixture, mixing with setting on low. Accelerate speed back up to medium and beat until mixture thickens. Gently fold in the chocolate chips. Place in freezer safe container and freeze for at least 6 hours.