espresso

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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