espresso

Calling all Coffee Lovers

This week we welcomed a long-requested product to the AllSpice shelves – our new Espresso Powder!

We love our espresso with dessert, so why not try a little espresso in our dessert? Our Espresso Powder is made from darkly roasting Brazilian coffee beans, then grinding the beans into a fine powder. It’s much more concentrated than instant coffee, so you’ll need less of it to impart a rich coffee flavor into your culinary creations.

Espresso powder pairs wonderfully with chocolate. Try adding a teaspoon to your chocolate cookie, cake, and frosting recipes for a dark and rich coffee-flavored kick. Don’t stop with dessert! It’s also great in meringues, BBQ sauces, and rubs and spice blends for beef.

Need some inspiration? Check out these recipes from the AllSpice recipe library which can be easily elevated by adding a teaspoon or two of Espresso Powder:

Bon appétit!

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Spotlight Spice: Espresso Rub

You’ll often find AllSpicer Rory wandering around the shop with a cup of coffee or an espresso drink in-hand, regardless of the time of day. He loves his coffee! So it comes as no surprise to us that this week’s spotlight spice is one of his favorites from our collection of spice rubs and blends – our Espresso Rub.

We asked Rory to tell us a bit more about this rub, including what he loves about it and how he likes to use it. Here’s what he had to say:

“Our Espresso Rub is made by grinding espresso beans into a powder. The powder is then combined with herbs and spices like salt, pepper, paprika, and onion. The rub also contains a bit of cayenne for a touch of heat which is nicely balanced with a touch of sugar for sweetness.”

He went on to share that the rub is great on veal, chicken, pork, beef, and is excellent on tuna steaks. He loves to add a tablespoon or two to his pot of chili too. He says the espresso gives the chili a dark, rich flavor, while the sweetness cuts the acidity of the tomatoes.

“You’d often apply a rub to meat an hour or two before cooking, but you can apply the Espresso Rub within a half hour or so of putting your meat on the grill or in the smoker,” said Rory. “I enjoy this blend most on beef and like to apply it right before I load it into the smoker to cook low and slow until the beef is to temperature.”

Rory also loves to mix the Espresso Rub with the Mo’Rub Blend in equal parts for using to season brisket or pork ribs to smoke – in fact, he plans on smoking ribs this weekend.

Other members of the AllSpice team shared they like to use the Espresso Rub on roasted root vegetables, something Rory hadn’t tried but agreed sounded delicious.  It’s a popular one – you will also find Espresso Rub in our Moo and Butt Over Brisket gift boxes.

Pick up a jar and fire up the grill for a delicious Memorial Day BBQ!

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Espresso Balsamic Whipped Cream

INGREDIENTS

1 Cup heavy whipping cream, chilled
1/3 Cup powdered sugar
1/4 tsp Coffee Extract
1 Tbsp Espresso Balsamic Vinegar

STEPS

Using an immersion blender or hand mixer with a large chilled bowl, whip the heavy whipping cream until the cream begins to thicken.

Gradually add in powdered sugar and coffee extract, continuously whipping until stiff peaks form in the cream.

With a rubber spatula, gently fold in the Espresso Balsamic.

Enjoy this whipped cream with your favorite cake, a dollop on your coffee, or dip into it with vanilla wafers! (Your mom says to please not eat it straight out of the bowl. We say it’s not our place to judge.)

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Best Ribeye Steak Ever

Thanks to Bunny Bennett for submitting this recipe!

INGREDIENTS
4, 2″ thick rib-eye steaks
Coarse Sea Salt
1/4 Cup ground espresso coffee
1/4 Cup light brown sugar
1 tsp Ground Cumin
1/4 tsp Chile Powder
1 tsp Cayenne Pepper

STEPS

Rub the steaks with about 1/4 tsp of coarse sea salt on each side. Cover with foil and set aside for 2 hours. Mix remaining ingredients together.This is your “dry rub” mixture.

After steaks have set for 2 hours, rub each side with the dry rub mixture. Again cover and set aside for 2 more hours.

Prepare the grill. Be sure coals are hot. Put steaks on grill. Turn steaks in 20 minutes (adjust if you’re using gas, and keep an eye on them either way!). Cook for an additional 15 minutes. Remove from the grill and allow to rest for 5 to 10 minutes.

Editors’ note: For a shortcut in the steak rub prep, try our Espresso Rub.

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Black Bean and Espresso Chili

INGREDIENTS

1/2 cup Olive Oil
5 large onions, chopped
1/4 cup Espresso Rub
1/4 cup Chili Powder
1/4 cup Ground Cumin
1/4 cup Dried Oregano
2 28-ounce cans crushed tomatoes with added puree
1/4 cup Honey Powder
6 large garlic cloves, minced
7 15-ounce cans black beans, rinsed, drained
2 cups water
1 Tbsp. Salt
1/4 tsp Chipotle Chili Powder
Large pinch of Ground Cinnamon

STEPS

Assorted toppings: sour cream, chopped fresh cilantro, chopped green onions, shredded cheese, sliced jalapeños, and shaved bittersweet chocolate

Heat oil in heavy large pot over medium-high heat. Add onions and sauté until tender, about 8 minutes. Mix in espresso powder, 1/4 cup chili powder, cumin, and oregano. Cook 1 minute. Mix in tomatoes, honey, and garlic. Bring to simmer. Reduce heat to medium-low, cover, and simmer 30 minutes. Add beans, 2 cups water, salt, chipotle chili powder, and cinnamon. Bring to boil over high heat. Reduce heat to medium and simmer uncovered until mixture thickens slightly, stirring often, about 30 minutes. Season with salt.

(Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Rewarm before serving.)

Place toppings in individual condiment bowls. Ladle chili into bowl and serve toppings alongside

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