I admire people who don’t need a daily cup or two or Coffee. Of course, I don’t fall into this group. And in fact, I’ve been known to turn non-Coffee drinkers, into Coffee aficionados.
Since I love the aroma and taste of Coffee (and require the “get up and go” this miracle beverage imparts) and adore Desserts, what better than to combine the two?
Looks like I’m not the only fan of Coffee Desserts.
Graeter’s, a Cincinnati-based ice cream company, founded in 1870, sells two Coffee-based ice cream flavors – Mocha Chocolate Chip and Coffee. Mocha Chocolate Chip is so popular it’s one of Graeter’s six core flavors, offered in grocery stores outside of its main trading area. While the company had contemplated offering just one Coffee-based ice cream – Mocha Chocolate Chip – there were enough fans of Coffee Ice Cream to convince the company to keep offering both Coffee flavors.
New York City-based Éclair Bakery, a French bakery, offers an extensive variety of Éclairs, including, you guessed it, a Coffee variety.
Of course, there’s nothing wrong with drinking your Coffee Dessert. An Affogato is a shot of Expresso over a scoop or gelato or ice cream. But if you’re looking for something a bit more elaborate, Cynthia Leung described a very intriguing sounding drink crafted by her store, SOMA Chocolatemaker in Toronto: “Three separate layers, all of equal portions, of: dark chocolate; espresso; and semi-whipped cream. All meant to be drunk together (not mixed), a study in contrast….”
And Coffee can liven up Chocolates. Cynthia pointed out that Coffee and Chocolate have been paired together for a long time. Her Vietnamese Coffee Truffle, with a coffee-infused dark chocolate layer covering a white chocolate ganache, is a popular item.
But Coffee doesn’t always steal the Dessert spotlight. Adding a small amount of Espresso powder to a recipe calling for Chocolate adds a depth of flavor and enhances the Chocolate flavor, without calling attention to itself.
When I was doing research for this posting, I read about an alternative flour — Coffee Flour. As a city dweller, I generally don’t read farming magazines, but according to a fascinating article in Modern Farmer, there are actually two types of Coffee Flour. One type of Coffee Flour is obtained from grinding up less roasted Coffee beans. Adding this Coffee Flour to baked goods bestows a mild, nutty flavor and packs a real antioxidant punch since less roasted Coffee Beans are higher in antioxidants. And the second type of Coffee Flour is derived from grinding up other parts of the Coffee plant. Fittingly, a company with the name, Coffee Flour, is spearheading the production of this second type of Coffee Flour, which is a nutritional powerhouse and really more of a spice than a Flour.
How can I enjoy Coffee? Thankfully, more ways than ever before!