What to do with too much coffee?
- sequins Sep 23, 2006 10:38 PM
Sometimes I brew more coffee than I end up drinking, and don't want to simply toss out the extra 2-3 cups. In summer I can easily and enjoyably make ice coffee, coffee milkshakes or granitas with what's left. But it's getting a little chilly for that now where I am. What do you guys do with your already made yet unfinished, no-longer-hot yet still tasty coffee?
I am a big fan of a cappuchino freddo any time of year, but I hate any coffee that isn't from Italy or made in Sweden. It's a long story.
However, I do keep coffee for baking. It's nice as the base of a sticky bun glaze, and any chocolate baked good that calls for water gets coffee in my house. Freeze it in ice cube trays and have it on hand for cooling your too-hot chocolate in winter!
Pour the leftover into an ice cube tray; after it freezes, transfer the cubes to a ziplock bag and keep in the freezer. Come summer you'll have ice for your iced coffee that won't dilute it.
I often use leftover coffee as an ice cream topping. Hot, cold, granita style... it works in all cases.
Red Eye Gravy.
Take a nice ham steak, fry it up in a pan until it starts to brown. Add the coffee and simmer. I usually add a wedge of onion in mine. The longer you go, the better it tastes. The ham will start to come apart at the seams (Where the muscles attach) and you're good to go.
I have grits in my kitchen so I usually serve them it grits. I've had it on home fries, scrambled eggs and I guess you could put it on polenta or maybe even rice.
Don't be fooled by how it sounds. It's great.
Try making a granite:
1.25 cups coffee
1/4 cup coffee liqueur
1/4 cup simple syrup
3/4 cup water
1 T grated lemon zest
pour into a 13 x 9- inch baking pan and freeze for 4 hours.
Remove from the freezer, scrape the surface of the ice with a spoon or fork into flaky crystals.
Add a dollop of whipped cream and you have an impressive dessert with pretty minimal effort.