Yes, we know beignets don’t actually have coffee IN them. But we would be asked to remove ourselves from New Orleans if this recipe wasn’t offered. Enjoy!!

beignets

Ingredients

• 1 cup lukewarm water
• 1/4 cup sugar (granulated)
• 1/2 teaspoon salt
• 1 large egg, room temperature and beaten
• 2 tablespoons butter, softened
• 1/2 cup evaporated milk
• 4 cups flour (bread flour or all-purpose)
• 3 teaspoons instant active dry yeast
• Vegetable oil for deep frying
• Powdered sugar (confectioners' sugar) for dusting

Directions

• Stand-Up Mixer: Using a mixer with a dough hook, place water, sugar, salt, egg, butter, evaporated milk, flour, and yeast in the bowl. Beat until smooth.
• Remove dough from bowl and turn out onto a lightly-oiled surface. Form dough into an oval, place in a lightly-greased bowl, cover with plastic wrap, and refrigerate until well chilled (3 to 4 hours) or overnight.
• Making the Beignets: Remove the prepared dough from the refrigerator and roll out on a lightly-floured board to 1/2-inch thickness.
• Using a sharp knife, cut dough into approximately 3-inch squares, triangles, or circles (your choice); set aside.
• In a deep fryer or large pot, heat vegetable oil to 360 degrees F.
• Slide the dough pieces slowly into the hot oil(this is to avoid splattering) and fry the beignets (2 or 3 at a time) approximately 2 to 3 minutes or until they are puffed and golden brown on both sides; turning them in the oil with tongs once or twice to get them evenly brown. The beignets will rise to the surface of the oil as soon as they begin to puff. NOTE: If the beignets don't rise to the top immediately when dropped into the oil, the oil is not hot enough. Remove from oil and drain on paper towels.
• While the beignets are still warm, sprinkle heavily with powdered sugar. An easy way to coat the hot beignets in powdered sugar is to place the powdered sugar an a clean bag. Add the beignets to the bag, hold bag close and shake to coat evenly.
• Serve while still warm. Grab yourself a steaming cup of hot N.O. Brew Cold Brew Coffee and enjoy!

Makes approximately 18 to 24 beignets

N. O. Brew Coffee Brownies

Ingredients

• 12 tablespoons unsalted butter plus extra for the pan
• 1/2 cup ground N.O. Brew Medium Roast Coffee
• 1 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 2 large eggs
• 1 egg yolk
• 1 cup cocoa powder
• 1/3 cup all purpose flour

Directions

• Preheat the oven to 350, then rub butter all over the inside of a 9 inch cake pan. Line the bottom of the pan with parchment. (If you don't have parchment, butter the inside of the cake pan very generously to prevent sticking.)
•  In a small sauce pan, melt the butter over medium heat until it is very hot but not bubbling. Add the ground coffee, stir in, and remove from heat. Let sit for five minutes.
• Strain the butter through a very fine mesh sieve into a large mixing bowl. Press down on the butter soaked coffee to extract as much butter as possible. Once it is strained, you'll notice that the melted butter is brown and has very tiny particles of coffee in it.
• Add the sugar, vanilla, sea salt, and eggs plus yolk to the butter, then whisk thoroughly to combine. Add the cocoa powder and flour, then stir until just combined. The batter will be very thick.
• Scrape the batter into the prepared pan and smooth the top. Bake for 20 to 25 minutes or until a toothpick inserted in the middle comes out with moist crumbs but no wet batter. Let cool to room temperature on a rack, then slice and serve.

coffee cheesecake

Crust

• 1 ¾ cups graham cracker crumbs
• 1 tablespoon granulated sugar
• 5 tablespoons butter melted

Coffee Cheesecake

• 24 ounces cream cheese room temperature
• 1 ¼ cups granulated sugar
• 1/4 cup N.O. Brew Cold Brew Coffee
• 4 large eggs
• 1 cup full-fat sour cream
• ½ cup heavy cream

Coffee Whipped Cream

• 1 cup heavy cream
• 1 tablespoon N.O. Brew Cold Brew Coffee
• 1 teaspoon cold water
• ¼ cup powdered sugar
• 12 chocolate covered espresso beans
• coffee syrup garnish

DIRECTIONS

Crust

• Preheat oven to 325. Spray the sides of the 9.5-inch springform pan with nonstick baking spray. Wrap the sides of the pan with a strip of parchment paper.
• In a mixing bowl, add the graham cracker crumbs, sugar and melted butter. Stir until the butter coats all the crumbs.
• Firmly press the crumbs evenly into the bottom and up the sides of the prepared pan.
• Place in the oven and let bake for 15 minutes. Remove from the oven and let cool while you work on thecheesecake filling.

Cheesecake

• In a mixing bowl, add in the cream cheese and granulated sugar. Mix until completely incorporated. Scrape the sides and bottom of the bowl and mix again to avoid any lumps of cream cheese in your batter.
• In a small bowl, add in the instant coffee and water. Stir to combine.
• Add in the coffee mixture and then the eggs one at a time. Beat in each egg completely before adding the next. Scrape down the bowl after incorporating each egg.
• Add in the sour cream and heavy cream. Mix until incorporated.
• Just before adding the cheesecake mixture, wrap the outside of the spring form pan with 2 layers of heavy-duty tin foil.
• Pour the cheesecake filling into the crust.
• Place the springform pan in a slightly larger baking pan. Fill the outer pan with 1 inch of water. This will keep the cheesecake from cracking.
• Place in the oven at 325 degrees and let bake for 1 hour and 25 minutes or until done. To make sure the cheesecake is done, gently give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it's done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven for 1 to 2 hours until it reaches room temperature and then place in the fridge to chill overnight.

Whipped Cream

• In a mixing bowl, add in the heavy cream. Beat until soft peaks form.
• In a small bowl, add in the instant coffee and water. Stir to combine.
• Add in the coffee mixture and powdered sugar. Continue to beat until it becomes thick and stiff peaks form.
• Add the whipped cream into a piping bag with a 1M tip. Pipe 8 swirls on top of the cheesecake.
• Add a chocolate covered espresso bean to each swirl.
• Refrigerate until ready to serve.
• Slice the cheesecake and add a drizzle of coffee syrup.

 Coffee Popsicles, Coffee Cream Popsicles

Ingredients(5 Servings)

• 1 cup heavy whipping cream
• 1/4 cup milk
• 3/4 cup N.O. Brew Cold Brew Coffee (Any Flavor)
• 1/4 cup powdered sugar
• 1 tablespoon chocolate syrup (optional)
•salt (a pinch)

Directions

• Boil the milk in a pan. Once it starts to boil, remove it from the stove. Now, take 3/4 teaspoon of instant coffee powder and mix it with a milk.
• Let the milk and coffee mixture cools down. Meanwhile take the cream in a bowl.
• Add 1/4 cup of sugar and a pinch of salt to cream. After that whisk the cream with a electric hand mixer or with a hand whisk till sugar dissolves.
• Add in the coffee mixture and the chocolate sauce to the cream.
• Beat the cream again with a mixer till everything is well combined. You don't have to beat the cream longer. Beat till all the chocolate sauce and coffee mixture are mixed well together. Now, pour this in to a popsicle mold.
• Insert the popscile sticks and freeze the popsicles for at least 7 hours or overnight. To unmold the popsicles, take the mold out of the freezer. Then pour warm water on the side of the mold or dip them into warm water. Take out the popsicle and enjoy.

French Roast Coffee Chocolate Chunk Cookies

Ingredients

• One package dry chocolate chip cookie mix (1 pound 1 1/2 ounces), found in the baking aisle
• 1 cup bittersweet chocolate chunks
• 4 ounces walnut pieces (about 1 1/4 cups)
• 7 tablespoons softened unsalted butter
• 4 tablespoons coffee liqueur, such as Kahlua
• 3 tablespoons N.O. Brew Cold Brew Coffee
• 1 tablespoon N.O. Brew French Roast Coffee
• 1 large egg, beaten

Directions

• Preheat the oven to 375 degrees F. Place the racks in the center of the oven.
• In a mixing bowl, make a well in the center of the chocolate chip cookie mix. Add the chocolate chunks, walnuts, softened butter, Kahlua, instant espresso, ground coffee and egg. Mix well to combine all the ingredients into the cookie dough. Scoop with a small scoop or by heaping tablespoons and drop the dough 2 inches apart on ungreased, nonstick cookie sheets or sheets lined with parchment paper. Chill for 5 to 10 minutes.
• Bake the cookies in batches, until set and lightly browned but not crisp, 9 to 11 minutes. Remove from the oven and leave on the cookie sheets for about 5 minutes before transferring to a wire rack to cool before serving.