I decided to make two different recipes for each coffee to really test out their flavor. The weather in Philadelphia has continued to be pretty darn humid, so I made a few chilled coffee drinks. I also decided to use some of the coffee grounds to make my own Caramel Pecan Bark.
16 oz dark chocolate, chopped
1/2 cup sugar
3 tablespoons butter
2 teaspoons whipping cream
1/2 cup pecans, chopped
Begin by chopping your chocolate. I was feeling particularly lazy so I just used my food processor.
Sprinkle the pecans over the melted chocolate.
Sprinkle on the coffee grounds and top with the caramel.
Refrigerate for at least 2 hours to allow to harden.
3 oz brewed Pumpkin Spice coffee, cooled
1 oz vanilla vodka
1 oz Godiva chocolate liqueur
Begin by brewing your coffee. Set it aside and allow it to cool to room temperature.
I absolutely loved this drink, I wish more martinis tasted this good! The vanilla, chocolate and pumpkin spice flavors delivered a smooth and tasty drink.
In my attempt to be creative, I’m pretty sure I ended up making a chilled Caramel Pecan Bark Vietnamese Coffee. Either way, it was tasty!
Add the coffee, condensed milk, and milk to a blender.
1/2 cup Caramel Pecan Bark coffee grounds
2 cups cold water
Milk, cream, or half & half (whatever you prefer)
Sweetener, if desired
Note: you will need a cheesecloth for this recipe.
Add the coffee grounds to a container that has a lid.
Pour in the cold coffee and mix to combine.
Pour the coffee into the glass, filling it just over half full.
Add your milk/cream/half & half. Stir to combine.
6 oz brewed Pumpkin Spice coffee
3 teaspoons pure maple syrup, divided
4 oz warm milk
Whipped cream, if desired
Heat the milk over medium heat until warm. If you’re feeling fancy, use a whisk to whip the milk until frothy. Add 2 teaspoons maple syrup and the milk to the coffee. Stir to combine.
Top with whipped cream and drizzle with the remaining 1 teaspoon of maple syrup.