Madescos Cooking With Cold Brewed Coffee Recipes

2. Cold Brewed Coffee/Coffee­concentrate Recipes
No doubt about it, coffee’s a flavor we just can’t live
without. It’s that bracing, spine­straightening, spot of
bitter delivered with our morning joe that launches
us on our day and provides the subtle flavors we
crave in mocha dishes, coffee liqueurs, frostings and
ice creams. Coffee ­ a loyal friend bound to bring
smiles to our faces and put a spring in our step for
years to come.
This recipe book is unique in that it draws on
distinctive flavors only cold­brewed coffee made the
Madesco​ way bring to a recipe. We’re aware of the
many health benefits offered by coffee brewed
without exposure to scalding water ­ there are fewer
acids, it’s easier on the stomach lining, soothing to digestion. Hot coffee’s bitterness arises due
to the transformation of natural coffee elements (healthy antioxidants) into bitter­tasting
quinic acid.
The secret ingredient your aunt added to her award­winning meat marinade, or chili, or
Mexican mole sauce, or brownies may have been none other than a measure of cold­brewed
coffee. The delicious flavors imparted by a ​Madesco​ cold­brew surface without the telltale
bitter notes normally associated with coffee ­ bitterness that can mask coffee’s other delectable
tones and overwhelm a recipe’s more subtle elements. Cold­brewed coffee contributes a
smoothly mellow, flavor­enhancing ... something. What is that flavor? … shhh, it’s a secret.
Now the secret is yours. Whether concocting a deliciously refreshing beverage, a dessert,
sauce, marinade, or entrée, you now have at your disposal a secret weapon ­ a healthy and
flavorful addition to a wide variety of dishes that will leave people wondering, “What is that
flavor that makes this so good!” Experiment. Enjoy!
Cold­brew Coffee Concentrate (the base)
Many recipes suggest addition of cold­brew coffee concentrate. Make a strong concentrate by
steeping one cup of ground coffee to four cups of cool water in a ​Madesco​ cold­brew coffee
filter pouch for at least 16 hours. A robust, finely ground coffee such as a Café Bustelo, 10­oz.
coffee “brick” works just fine. Everyone’s taste in coffee differs, so feel free to add, or to back
off on the addition of cold­brew as your tastes dictate.
Join Our Coffee Community at www.MadescoLabs.com

3. Cold­brew Coffee
Where a recipe calls for cold­brew coffee (as opposed to cold­brew coffee concentrate) you
may steep one cup of ground coffee to five cups of cool water in your ​Madesco​ cold­brew
coffee filter pouch for at least 16 hours.
Entrées
Is your morning coffee just not cutting it anymore? Here’s a way to sneak in a little more. Add
Madesco​ cold­brew to your breakfast with these recipes.
Hazelnutty Pancakes
Ingredients:
● ⅓ cup roasted hazelnuts
● ⅓ cup cookies and cream protein powder
● 3 egg whites
● ¼ cup original unsweetened almond milk
● ¼ cup ​Madesco​ cold brew black concentrate
● 2 Tbsp. coconut flour
● ½ tsp. baking soda
Directions
1. Blend all the ingredients well.
2. Heat grassfed butter on a nonstick pan on medium to low heat.
3. Pour batter, flip when it starts to bubble (about 2 minutes). Makes about six 6 inch pancakes.
4. Top with creamy almond butter, chopped hazelnuts, and a little bit of protein powder mixed
with almond milk.
Gingerbread Pancakes
Ingredients:
● ¾ cup milk
● ½ cup ​Madesco​ cold brewed coffee
● ½ cup butter, melted and cooled to lukewarm
● 4 eggs
● 2 cups all­purpose flour
● 1 cup whole wheat flour
● 1 ⅛ cups light brown sugar
● 1 ½ tsp. baking soda
● 1 Tbsp. baking powder
● 1 tsp. salt
Join Our Coffee Community at www.MadescoLabs.com

4. ● 1 ½ tsp. ground cinnamon
● 1 ½ tsp. ground ginger
● ¼ tsp. ground nutmeg
● ⅛ tsp. ground cloves
● Cooking spray
Directions
1. Whisk together the milk, coffee, butter, and eggs until evenly blended. Set aside.
2. In a large bowl, stir together the all­purpose flour, whole wheat flour, sugar, baking soda,
baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Pour the egg mixture into the
flour mixture and stir until combined. Set aside for 10­15 minutes.
3. Coat the bottom of a large skillet with cooking spray and place pan over medium heat. Scoop
large spoonfuls of batter onto the hot pan. Fry until bubbles appear on the surface. Flip and
cook until browned on the other side. Continue with remaining batter.
Mocha Raspberry Overnight Oats
Ingredients:
● 1 cup oats
● ½ cup milk of choice (I like almond or cashew)
● ½ cup ​Madesco​ cold brew coffee
● 2 Tbsp. raw cacao powder
● 1 tsp. vanilla extract
● Pinch of salt
● 1 Tbsp. sweetener of choice (maple syrup, rice malt syrup and honey all work well)
● ½ cup of fresh raspberries
Directions
1. Mix together all ingredients except for raspberries in a mason jar.
2. Put in a fridge and let set 12 hours or overnight.
3. In the morning, layer raspberries parfait style and serve.
Keep the coffee coming through the whole day! Make one of these entrées for lunch or dinner.
There’s a little something for everyone here!
Chile Short Ribs
Ingredients:
● 4lbs Grass Fed Beef Short Ribs
● 1 cup ​Madesco​ cold brew coffee or your choice of brewed coffee
● 1 large yellow onion, roughly sliced
● 4 dried ancho chiles, stems and seeds removed
● 4 garlic cloves
Join Our Coffee Community at www.MadescoLabs.com

5. ● 2 Tbsp. raw honey
● 2 Tbsp. extra virgin olive oil
● 1 Tbsp. lime juice
● ½ cup vegetable broth or water
● salt and pepper, to taste
Directions
1. Place dried ancho chiles in a bowl and cover with hot water. Let sit for around 20­30 minutes
until soft.
2. Add your softened ancho chiles, brewed coffee, garlic cloves, honey, olive oil, lime and salt
and pepper in your food processor and puree.
3. Place onions in the bottom of your crockpot and add your water or broth.
4. Stack your short ribs on top of onions then pour your coffee­ancho chile sauce on top.
5. Top with a bit more salt.
6. Cover and let cook on low for 6­8 hours or high for 5­7 hours.
7. Be ready for that meat to fall off the bone your onions to more caramelized than you’ve ever
seen before! Boom!
Coffee Marinated Steak Fajitas
Ingredients:
For the marinade
● 1 ½ cups ​Madesco​ cold brew coffee
● 1 Tbsp. Coconut Aminos
● 1 Tbsp. white wine vinegar
● 1 tsp. chili powder
● 1 tsp. salt
For the rub
● 2 Tbsp.of your favorite ground coffee
● ½ tsp. cinnamon
● ½ tsp. cumin
● ½ tsp. smoked paprika
● salt and pepper, to taste
For the fajitas
● 1lb. Yampa Valey Grass Fed Sirloin Steak
● 1 red onion, sliced
● 1 poblano pepper, sliced julienne style
● 1 yellow bell pepper, sliced julienne style
● 1 orange bell pepper, sliced julienne style
● 2 Tbsp. fat (I used bacon fat)
● Juice of 2 limes
● Juice of ½ lemon
Join Our Coffee Community at www.MadescoLabs.com

6. Directions
1. Throw all the marinating ingredients into a big plastic baggy along with your sirloin steak and
put it in the fridge to marinate. Marinate for at least a couple of hours, ideally overnight.
2. Once your steak is done marinating, place your rub seasonings on a plate, pull your steaks out
of the marinade, and cover the steaks on both sides with the rub.
3. Heat up a skillet with 1 tablespoon of fat (I used bacon fat) and when the skillet is super hot,
add your sirloin steak to it. Cook on both sides for about 5 minutes (Less if your steak is thin).
Only flip your steak once.
4. While your steak is cooking, heat up another skillet with another tablespoon of fat and add
your onions, poblano pepper, and bell peppers. Let them cook, stirring occasionally so they do
not burn.
5. Once your sirloin steaks are done cooking, pull them on the stovetop on let sit for about 5
minutes. There are a ton of juices in there and you don’t want them to juice out! Let the meat
rest!!
6. When you meat has rested, thinly slice the steak and throw in your pan with your fully cooked
veggies. Squeeze the lime and lemon on top! You just want to incorporate some of the steak
juices and flavors so it shouldn’t be for on the stop for more than 20 seconds. If it’s longer, the
meat may get too cooked and be tough.
7. Salt and pepper the fajitas and serve with a side of guac or sliced avocado!
Shredded Beef Tacos
Ingredients:
● 1 large yellow onion, sliced into thin rings
● 1 (3 lb.) boneless beef chuck roast, trimmed
● 2 (14.5 oz.) cans chili­seasoned diced tomatoes
● 1 (14 oz.) can beef broth
● 1 cup ​Madesco​ cold brew coffee
● 1 (4 oz.) can diced green chiles
● 2 jalapeno peppers, sliced (optional)
● 4 cloves garlic, chopped
● 1 tsp. chili powder
● ½ tsp. ground cumin
● ½ tsp. salt
● ¼ tsp. ground black pepper
Directions
1. Layer half the onion rings into the bottom of a slow cooker. Place chuck roast on top of
onions.
2. Pour diced tomatoes, beef broth, and coffee into the cooker over the roast. Stir in diced green
chiles, jalapeno peppers, garlic, chili powder, cumin, salt, and black pepper. Spread remaining
onion rings over the mixture.
3. Cover the cooker and cook on Low until beef is very tender, 6 to 10 hours.
Join Our Coffee Community at www.MadescoLabs.com

7. 4. Transfer chuck roast to a bowl and shred meat. Return meat to sauce. Remove onions and
serve with meat.
Italian Sausage Bread
Ingredients:
● 1 cup raisins
● 1 lb. raw, bulk Italian sausage
● 1 ½ cups brown sugar
● 1 ½ cups white sugar
● 2 eggs, lightly beaten
● 1 cup chopped pecans
● 3 cups all­purpose flour
● 1 tsp. baking powder
● 1 tsp. ginger
● 1 tsp. pumpkin pie spice
● 1 cup ​Madesco​ cold brew coffee
● 1 tsp. baking soda
Directions
1. Preheat oven to 350°F. Grease and flour a 9­inch Bundt pan.
2. Place the raisins in a saucepan with enough water to cover. Bring to a boil, reduce heat, and
simmer 5 minutes; drain.
3. In a large bowl, mix the sausage, brown sugar, white sugar, and eggs. Fold in the raisins and
pecans. In a separate bowl, mix the flour, baking powder, ginger, and pumpkin pie spice.
Blend the coffee and baking soda in a small bowl, and mix into the flour mixture. Mix the
moistened flour mixture into the sausage mixture. Transfer to the prepared pan.
4. Bake 1 hour and 30 minutes in the preheated oven, or until a knife inserted in the center
comes out clean.
Paleo Cavewoman Chile
Ingredients:
● 2 lbs ground beef (grass­fed)
● 2 Tbsp. grass­fed butter
● 2 cans tomato sauce
● 1 cup chicken broth (free range)
● 2 Tbsp. cumin
● 3 Tbsp .chili powder (this depends on how
much you love spicy food)
● 1 tsp. sea salt
● 1 Tbsp. oregano
● 1 tsp garlic powder
● 1 Tbsp. onion powder
● 1 tsp. cayenne
● 4 oz. ​Madesco​ cold brew coffee
Join Our Coffee Community at www.MadescoLabs.com

8. ● 8 cloves garlic (minced)
● 3 Tbsp. chives (sliced, optional)
● 2 Tbsp. shredded cheese (optional)
● 2 Tbsp. bacon (shredded real, garnish, optional)
Directions
1. Saute the onions in your 2 Tbsp. of butter. Add ground beef, minced garlic, and brown the
beef most of the way.
2. Then throw everything in the slow cooker with all of the spices, coffee, tomato sauce, and
broth. Cook on low 6­8 hours or high 4­5 hours.
3. Serve with sliced chives on top & a little shredded cheese if you eat dairy!
Coffee Marinated Pork Chops
Ingredients:
● 2 pork chops
● 2 cups ​Madesco​ cold strong brewed coffee
● Salt pepper
● Olive oil
Directions
1. Place pork chops in a dish and pour cold coffee over pork chops until they are completely
covered. Cover and marinate overnight or up to 24 hours.
2. Heat in a cast iron skillet over medium high heat. Add a little olive oil.
3. Salt and pepper both sides of pork chop liberally. Place in pan. Cook for about 8 minutes. Turn
and cook for 5­6 minutes more.
4. Take off heat and let rest about 5 minutes. Serve.
Even if you’re not a big fan of barbeque, here’s a sauce every coffee lover can enjoy. Or if barbeque
really isn’t your thing, try the Mustard Sauce or marinade. Who wouldn’t want to soak their meal in a
coffee marinade?
Coffee Barbeque Sauce
Ingredients:
● ½ cup ​Madesco​ cold brewed coffee concentrate
● ½ pound bacon, chopped
● 1 onion (medium)
● 8 cloves of garlic, minced
● 4 plum tomatoes, chopped
● 4 tablespoons Worcestershire sauce
● 2 cups ketchup
● ⅓ cup apple cider vinegar
● 3 Tbsp.brown sugar
Join Our Coffee Community at www.MadescoLabs.com

9.
Directions:
1. Put a heavy pot over medium heat. Once hot, add the bacon. Stir until browned and crispy.
2. Add the onion, garlic, and tomato.
3. Continue cooking and stirring for 5­10 minutes or until the onions begin to soften.
4. Add the remaining ingredients and reduce heat to a low simmer.
5. Cover and cook for 30 minutes, stirring occasionally.
6. Serve warm with chicken or beef.
Mustard Sauce
Ingredients:
● 1 Tbsp. sweet mustard
● 1 tsp. Dijon mustard
● 2 tsp. sugar
● 1 ½ Tbsp. Swedish vinegar (or distilled white vinegar)
● 1 ½ Tbsp. of ​Madesco​ cold coffee
● Pinch of salt
● Pinch of freshly ground white peppercorns
● ¾ cup canola oil
● ½ cup chopped dill
Directions
1. Combine the sweet and Dijon mustard, sugar, vinegar, coffee, salt and pepper in a food
processor.
2. Drizzle canola oil into the mixture in a very slow, steady stream, until a thick consistency is
formed. A whisk may also be used.
3. Refrigerate overnight
Cold Brew Marinade
Ingredients:
● 1 lb. skirt steak or fresh asparagus (to be soaked in marinade)
● 1 cup ​Madesco​ cold brew coffee
● 4 garlic cloves
● 1 medium sized shallot
● 2 tsp. brown sugar (soft packed)
● ½ tsp. cumin
● Salt (kosher or other large grain)
● Black pepper (fresh ground tellicherry or other similar)
● Cilantro or other fresh herbs
Directions
1. Dissolve brown sugar and cumin in coffee.
Join Our Coffee Community at www.MadescoLabs.com

10. 2. Dice shallots and garlic cloves and add to coffee mixture. .
3. Marinate skirt steak (or asparagus) in coffee mixture for a minimum of 1 hour.
Desserts
If you have any sense, this is the first section you’re reading! Here are plenty of dessert recipes. The
only difficult part will be choosing which one to make first. You may just need to start at the top and
work your way down!
Caramel­Coffee Sauce
Ingredients:
● 4 oz. (8 Tbsp.) unsalted butter, room
temperature
● 1 cup packed dark brown sugar
● 1 cup heavy cream
● 1 Tbsp. bourbon
● 1 ts. pure vanilla extract
● 2 Tbsp. ​Madesco​ cold brewed coffee
concentrate
Directions
1. Combine butter, sugar, and cream into a heavy saucepan.
2. Whisking constantly, bring the mixture to a boil and cook for 3 minutes.
3. Remove from heat and whisk in bourbon, cold brew coffee concentrate, and vanilla.
Homemade Chocolate Sauce
Ingredients:
● ¾ cup cocoa powder
● ¾ cup sugar
● ¾ cup brown sugar
● ¼ tsp. salt
● 1 cup ​Madesco​ cold brew coffee
● 1 Tbsp. vanilla
● ¼ cup semisweet morsels
Directions
1. In a medium saucepan mix the cocoa powder, sugar, brown sugar, and salt. Add the coffee
and whisk until combined.
2. Place the saucepan over medium heat and bring it to a boil, stirring constantly.
3. Reduce heat and simmer for about 5 minutes, continuing to stir.
4. Remove from heat and add vanilla and semisweet morsels, stirring until they are all melted.
5. Allow to cool and serve over ice cream, fruit, etc.
6. Refrigerate leftovers. Can microwave to thin out the sauce.
Join Our Coffee Community at www.MadescoLabs.com

11.
The perfect place to use that chocolate sauce? Or the caramel sauce? Ice cream! Make your own with
these recipes. There’s a few varieties so feel free to choose your favorite.
Coffee Ice Cream (Version 1)
Ingredients:
● 6 egg yolks
● ½ cup sugar
● 2 cups milk
● 1 vanilla bean split seeded
● 2 Tbsp. ​Madesco​ cold brewed coffee concentrate
● 2 tsp. finely ground coffee
Directions
1. With a whisk, beat the egg yolks for 2 minutes until smooth.
2. Add the sugar to the egg yolks and continue to beat for another 2 minutes until the sugar is
dissolved and the mixture turns a pale yellow.
3. Combine milk and vanilla bean in a saucepan and heat in a double boiler until the mixture
reaches 180°F. This will form a thick, ribbon like texture.
4. Strain the mixture.
5. Add cold brew coffee concentrate and ground coffee to the mixture and mix well.
6. Add mixture to an ice cream maker and freeze according to manufacturer’s instructions.
7. Freeze until ready to serve.
Coffee Ice Cream (Version 2)
Ingredients:
● 2 large eggs
● ¾ cup and 2 Tbsp. sugar
● 2 cups heavy whipping cream
● 1 cup milk
● 4 ½ tsp. ​Madesco​ coffee concentrate
Directions
1. Whisk the eggs in a mixing bowl until they are light and fluffy (1­2 minutes).
2. Gradually add the sugar until completely blended (1 more minute).
3. Add cream, milk, coffee concentrate, and blend together.
4. Transfer to ice cream maker and freeze.
Coffee Ice Cream Variations (Based off Version 2)
Coffee Almond Swirl
Directions
Join Our Coffee Community at www.MadescoLabs.com

12. 1. Add ¾ cups roasted while almonds about 2 minutes before finishing.
2. When complete remove the dasher and fold in 1 cup cold fudge sauce with a spatula.
Coffee Heath Bar Crunch
Directions
1. With a sharp knife, cut 4 original Heath Bars (or Skor Bars) into ½ to 1 inch chunks.
2. Freeze them before making the ice cream.
3. Add to the ice cream maker 2 minutes before finishing.
Brownies. The old standby! Here’s three different versions for you to choose from.
Cold Coffee Brownies
Ingredients:
● 1 cup all­purpose flour
● ¼ cup unsweetened cocoa powder
● ½ tsp. kosher salt
● 3 ½ oz. semi sweet chocolate
● 8 Tbsp. of butter, browned
● ½ cup ​Madesco​ cold brew coffee
● 4 eggs, room temperature
● 1 cup white sugar
● 1 cup brown sugar, packed
● 2 tsp. vanilla extract
● 1 cup semi­sweet chocolate chips
Directions
1. Preheat oven to 350°F.
2. Sift together the flour and cocoa powder.
3. Melt the chocolate in a bowl over boiling water.
4. In a small pan over medium heat, melt the butter until it just turns golden brown.
5. Pour the browned butter into the bowl of chocolate, scraping the pan to get the brown bits
(this prevents it from overcooking).
6. Add cold coffee.
7. Beat together the eggs and sugar until thick and shiny (2 minutes).
8. Continue beating on low while adding flour mixture (dry ingredients) and wet ingredients
alternatively.
9. Finish with the vanilla.
10. Fold in the chocolate chips. Do not over mix.
11. Pour into a buttered and floured 9 x 13 pan.
12. Bake for 40­45 minutes on the center rack.
What about when you have to bring a dish over to someone who is vegan? Because how do you cook
brownies without eggs, milk, and chocolate? Read on and see.
Join Our Coffee Community at www.MadescoLabs.com

13.
Vegan Brownies
Ingredients:
● 2 cups white spelt flour
● 1 cup cocoa powder
● 1 ½ Tbsp. baking powder
● 1 cup maple syrup
● ½ cup vegetable or coconut oil
● ½ cup brown rice syrup or light agave nectar
● ½ cup soy milk
● ½ cup ​Madesco​ cold brew coffee concentrate
● 1 Tbsp. vanilla extract
● Pinch of salt
● 1 cup semi­sweet chocolate chips, divided
Directions
1. Heat oven to 350°F.
2. Sift flour, cocoa powder, baking powder, and a pinch of salt into the bowl.
3. Whisk maple syrup, oil, brown rice syrup, cold brew, soy milk, and vanilla in another bowl.
4. Fold wet ingredients into dry ingredients.
5. Pour half the batter into a greased 9 x 13 pan. Top with half the chocolate chips..
6. Pour remaining batter into dish and top that with chocolate chips.
7. Bake 30 minutes or until toothpick comes out clean from center.
Nutella Chameleon Cold Brew Coffee Brownies
Ingredients:
● 6 oz. unsalted butter, softened
● ½ cup unsweetened chocolate
● 3 eggs
● ¼ cup ​Madesco​ cold brew coffee
● 1 cup all­purpose flour
● ½ tsp. baking soda
● ¼ cup cocoa powder
● 1 cup caster sugar
● ½ cup chocolate hazelnut spread (Nutella)
Directions
1. Preheat oven to 350°F.
2. Line a 9 in. square baking tin with parchment paper with an extra ¼ ­ ½ inch on each side.
3. Melt the butter and unsweetened chocolate together over a pan of boiling water. Stir until
smoother and combined. Leave to cool for 5 minutes.
4. Sift the flour, baking powder, and cocoa powder together.
Join Our Coffee Community at www.MadescoLabs.com

14. 5. Whisk the eggs and cold brew into the chocolate mixture.
6. Add the flour mixture and sugar. Stir well to combine.
7. Pour batter into prepared pan. Swirl the Nutella into the brownies and bake for about 25
minutes. They should be fudgey and a little undercooked when removed from the oven. Bake
for 30 minutes for a cake­like texture.
Icing. A must for any and all desserts. Seriously…if you make nothing else, make the icing.
Coffee Butter Crème Icing
Ingredients:
● 1 ⅔ cups confectioner’s sugar
● ½ cup butter
● ⅛ tsp. salt
● 2 Tbsp. ​Madesco​ coffee concentrate
● 1 tsp. vanilla extract
● 1 tsp. almond extract
● (For Mocha Butter Crème Icing, add 2 tablespoons cocoa to the sugar)
Directions
1. Cream butter until soft, then gradually at the sugar while continuing to cream the butter.
2. Gradually add salt, coffee concentrate, vanilla extract, and almond extract.
3. Beat for 3 minutes until smooth.
4. Let rest for 5 minutes.
5. Mix well immediately before spreading.
Here’s a novel concept. A coffee cake….with coffee in it! Check it out.
Lemon Chia Coffee Cake
Ingredients:
● ½ cup unsalted butter, softened
● 1 cup granulated sugar or substitute
● 2 eggs
● 1 lemon, zest and juice
● 6 oz. vanilla or plain yogurt
● 1 cup whole wheat flour
● ½ cup all­purpose flour
● 1 tsp. baking powder
● ¼ tsp. kosher salt
● 2 Tbsp. chia seeds or poppy seeds
● 3 Tbsp. ​Madesco​ cold brew concentrate
Directions
Join Our Coffee Community at www.MadescoLabs.com

15. 1. In a large bowl, beat butter and sugar until fluffy.
2. Add eggs one at a time. Beat in lemon zest and juice.
3. Stir in flour, baking powder, coffee, and salt.
4. Pour into greased 9 in. round cake pan.
5. Bake at 350°F for 40 minutes. Remove and cool for 15 minutes
6. *Optional. Top with powdered sugar.
Coconut Coffee Cake
Ingredients:
For the Cake:
● ½ cup almond flour
● ⅓ cup coconut flour
● ⅓ cup un­sweetened shredded coconut
● ½ cup gold label virgin coconut oil, melted
● ½ cup coconut milk
● ½ cup ​Madesco​ cold brew
● ⅓ cup raw honey
● 4 eggs, whisked
● 2 tsp. ground coffee
● 1 tsp. baking soda
● 1 tsp. baking powder
● 1 tsp. vanilla extract
● ½ tsp. cinnamon
● Pinch of salt
For the Topping:
● 1 cup sliced almonds
● 2 Tbsp. gold label virgin coconut oil
● 2 Tbsp. raw honey
● 1 Tbsp. maple syrup
● 1 tsp. cinnamon
● ½ tsp. vanilla extract
● Pinch of salt
Directions
1. Preheat oven to 350°F.
2. Mix all dry ingredients: almond flour, coconut flour, shredded coconut, baking soda, baking
powder, cinnamon, and salt.
3. Add remaining wet ingredients (coconut oil, coconut milk, cold brew, honey, ground coffee,
vanilla) to dry ingredients. Mix together.
4. Grease and 8 x 8 or 9 x 9 glass baking dish and pour into the dish.
5. Bake for 25­30 minutes or until edges are browned and middle is completely cooked through.
6. While the cake cools, place a large skillet over medium heat.
7. Add coconut oil and then almonds. Mix to coat almonds.
Join Our Coffee Community at www.MadescoLabs.com

16. 8. When the almonds begin to toast and have a bit of browning to them (be careful because they
burn easily), add your honey, maple syrup, cinnamon, vanilla, and salt. Mix thoroughly.
9. Remove from heat but cook for a couple minutes more being sure not to burn the almonds.
10. Once cake cools, top it with almonds and lightly press down to help them stick to the cake.
Coffee Cake with Crumble Topping
Ingredients:
● 2 cups self­rising flour
● 1 tsp. ground cinnamon
● ¾ cup packed brown sugar
● ½ cup (1 stick) cold unsalted butter or margarine, cut into
small pieces
● ½ cup chopped walnuts or pecans
● 1 large egg, slightly beaten
● ½ cup ​Madesco​ cold brew coffee
Directions
1. Heat oven to 375°F. Lightly coat an 8x2 inch round cake pan
with cooking spray. Line the bottom with parchment paper and spray the paper.
2. In a food processor, combine flour, cinnamon, and brown sugar using the pulse setting to mix.
3. Add the butter or margarine and pulse until the mixture looks like coarse bread crumbs.
Transfer ½ cup of this mixture to a small bowl, mix with nuts, and set aside.
4. Add the egg and coffee to the food processor and pulse until just combined. Transfer the
batter to the prepared pan.
5. Sprinkle the nut mixture over the top and bake until a wooden toothpick inserted into the
center comes out clean, about 35­40 minutes. Place on a cooling rack for 10 minutes before
serving.
Because everybody needs a good pie recipe.
Chameleon Pumpkin Pie
Ingredients:
● 1 cup evaporated milk
● ½ cup lightened brown sugar, packed
● ¼ cup ​Madesco​ cold brew coffee
● 1 ½ tsp. pumpkin pie spice
● ½ tsp. salt
● 1 tsp. corn syrup
● 1 ½ cups canned pumpkin
● 2 large eggs, beaten
● Pastry crust
● Cream topping
Join Our Coffee Community at www.MadescoLabs.com

17.
Directions
1. Line a 9in. pie pan with pastry crust and chill. Preheat oven to 450°F.
2. Combine evaporated milk, sugar, cold brew coffee, corn syrup, pumpkin pie spice, and salt.
3. Add pumpkin and eggs. Blend well and set aside
4. Bake pastry crust for 7­8 minutes until lightly browned.
5. Pull oven rack part way out and slowly pour pumpkin mixture into shell.
6. Reduce oven to 325°F.
7. Continue baking until filling is barely set in center (about 40 minutes).
8. Serve with cream topping.
“Let them eat cake!” they said. But after tasting these you’re not going to want to let anybody eat
these except yourself.
Espresso Syrup Cake
Ingredients:
● ¾ cup (1 ½ sticks) unsalted butter, plus more for pan, at room temperature
● 1 ¼ cups sugar, divided
● 2 large eggs, divided
● 1 ¼ cups self­rising flour, divided
● 3 Tbsp. coffee­flavored liqueur
● 2 Tbsp. ​Madesco​ coffee concentrate
● ½ cup crème fraiche
● ½ cup whipped cream
● ½ cup chocolate covered espresso beans
● Fresh mint for garnish
Directions
1. Preheat the oven to 350°F. Butter an 8 inch square nonreactive metal baking pan.
2. In the bowl of an electric mixer, beat the butter until smooth. Add 3/4 cup of the sugar and
beat until fluffy.
3. Beat 1 egg into the butter and sugar mixture until well incorporated, followed by half of the
flour. Repeat with the remaining egg and flour.
4. Pour the batter into the prepared baking pan and bake the cake until a tester inserted in its
center comes out clean, about 25 minutes.
5. Transfer the pan to a cooling rack over a sheet pan and allow the cake to cool slightly.
6. While the cake is cooling, make the syrup by combining the remaining 1/2 cup of sugar with
the coffee­flavored liqueur and the reduced coffee in a medium nonreactive bowl. Whisk
together until the sugar is mostly dissolved.
7. Using a wooden skewer or toothpick, poke holes all over the cake. Pour the syrup over the
cake in several additions, allowing each addition to be absorbed before adding another.
8. Serve the cake warm or allow the cake to cool completely, and cover with plastic wrap to keep
moist. Cake may be made 1 day in advance.
Join Our Coffee Community at www.MadescoLabs.com

18. 9. To serve, slice the cake into 8 equal portions. Combine the creme fraiche and the whipped
cream, and gently fold together to combine. Place a slice of the cake on a dessert plate and
top with a dollop of the creme fraiche mixture. Garnish with a few chocolate covered espresso
beans, the mint and dust with confectioners' sugar.
Dark Chocolate Cake
Ingredients:
● 2 cups all­purpose flour
● 2 cups white sugar
● ¾ cups unsweetened
cocoa
● 2 tsp. baking soda
● 1 tsp. baking powder
● ½ tsp. salt
● 2 eggs
● 1 cup ​Madesco​ cold
brewed coffee
● 1 cup milk
● ½ cup vegetable oil
● 2 tsp. vinegar
Directions
1. Preheat oven to 350°F. Grease and flour a 9x13 inch pan.
2. In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder, and salt. Make a
well in the center and pour in the eggs, coffee, milk, oil, and vinegar.
3. Mix until smooth. The batter will be thin. Pour batter into the prepared pan.
4. Bake for 35­40 minutes or until a toothpick inserted into the center of the cakes comes out
clean. Allow to cool.
Mahogany Cake and Frosting
Ingredients:
● 2 cups white sugar
● 1 cup butter, softened
● 5 eggs
● ¼ cup ​Madesco​ cold brewed coffee
● 2 Tbsp. unsweetened cocoa powder
● 1 cup buttermilk
● 1 tsp. baking soda
● 2 ½ cups all­purpose flour
● 1 cup butter, softened
● 16 oz. confectioner’s sugar, sifted
Join Our Coffee Community at www.MadescoLabs.com

19. ● ¼ cup cold brewed coffee
● ¼ cup unsweetened cocoa powder
● 2 tsp. vanilla extract
Directions
1. Preheat oven to 350°F. Lightly grease and flour three 9 inch round cake pans.
2. Place the sugar and butter in a mixing bowl. Beat until light colored and smooth. Beat in the
eggs one at a time. Stir in the coffee and cocoa powder into the egg mixture until well
blended.
3. Measure the buttermilk and remove 1 Tbsp. placing it in a separate small bowl, and set it
aside. Stir the remaining buttermilk into the egg mixture, beating until smooth.
4. Stir the baking soda into 1 Tbsp. buttermilk until smooth and mix into the egg mixture. Stir in
the flour, beating until smooth. Pour the batter evenly into the prepared cake pans.
5. Bake in preheated oven until a toothpick or small knife inserted into the center comes out
clean, about 30 minutes. Remove from the oven, and cool in the pans about 15 minutes
before turning out onto a wire rack to cool completely.
6. To make the frosting, beat 1 cup butter until smooth and creamy. Gradually sift in the
confectioners' sugar, and beat until smooth. Stir in the coffee, cocoa, and vanilla until well
blended.
7. Place one cake layer on a serving plate. Spread top with about 1/5 frosting. Place the second
layer on top of the first, and frost. Repeat with the third layer. Use remaining frosting to frost
top and sides.
Mystery Mocha Cake
Ingredients:
● 2 oz. unsweetened chocolate
● 4 Tbsp. butter
● 1 ½ cups sugar
● 2 cups sifted flour
● 4 tsp. baking powder
● ¼ tsp. salt
● 1 cup milk
● 2 tsp. vanilla
● ½ cup brown sugar
● ¼ cup cocoa powder
● 1 cup ​Madesco​ cold brew coffee
Directions
1. Preheat oven to 350°F.
2. Melt the chocolate and butter together over hot water.
Join Our Coffee Community at www.MadescoLabs.com

20. 3. Meanwhile, sift together 1 ¼ cups of the sugar, sifted flour, baking powder and salt. Stir the
dry mixture into the chocolate mixture and blend.
4. Stir in the milk and vanilla. Pour into a greased, square 9 by 9­inch cake pan.
5. Mix brown sugar, remaining 1/4 cup sugar and cocoa powder and sprinkle over the batter.
6. Pour coffee over and bake for 40 minutes. Serve warm or cold from the pan.
Sausage Cake
Ingredients:
● 1 lb. pork sausage
● 1 ½ cups packed brown sugar
● 1 ½ cups white sugar
● 2 eggs, beaten
● 3 cups sifted all­purpose flour
● 1 tsp. baking powder
● 1 tsp. baking soda
● 1 tsp. ground ginger
● 1 tsp. pumpkin pie spice
● 1 cup ​Madesco​ cold brewed coffee
● 1 cup raisins
● 1 cup chopped walnuts
Directions
1. Preheat oven to 350°F. Grease and flour a 9in Bundt pan.
2. Pour boiling water over raisins and let stand 5 minutes. Drain well and dry raisins with a cloth
towel.
3. In large bowl, combine sausage, brown sugar, and white sugar. Stir until mixture is well
blended. Add eggs and beat well.
4. In a separate bowl, sift together flour, ginger, baking powder, and pumpkin pie spice.
5. Stir baking soda into coffee.
6. Add flour mixture and coffee alternately to sausage mixture, beating well after each addition.
Fold raisins and walnuts into cake batter.
7. Pour batter into greased and floured pan. Bake for 1 ½ hours
or until toothpick inserted into cake comes out clean.
8. Cool in pan for 15 minutes, then turn out onto wire rack.
Dark Chocolate Bacon Cupcakes
Ingredients:
● 12 slices bacon
● 2 cups all­purpose flour
● ¾ cup unsweetened cocoa powder
● 2 cups white sugar
● 2 tsps. baking soda
Join Our Coffee Community at www.MadescoLabs.com

21. ● 1 tsp. baking powder
● ½ tsp. sea salt
● 2 eggs
● 1 cup ​Madesco​ cold brewed coffee (strong)
● 1 cup buttermilk
● ½ cup vegetable oil
● 1 Tbsp. unsweetened cocoa powder (for dusting)
Directions
1. Preheat oven to 375°F. Place bacon in a large, deep skillet. Cook over medium­high heat until
evenly brown. Drain, crumble and set aside.
2. In a large bowl, stir together the flour, ¾ cup cocoa powder, sugar, baking soda, baking
powder and salt. Make a well in the center and pour in the eggs, coffee, buttermilk and oil.
Stir just until blended. Mix in ¾ of the bacon, reserving the rest for garnish. Spoon the batter
into the prepared cups, dividing evenly.
3. Bake until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set
over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with your
favorite chocolate frosting and sprinkle reserved bacon crumbles on top. Dust with additional
cocoa powder.
Chocolate Chocolate Cupcakes
Ingredients – 18 cupcakes or 2x9 inch round cake layers:
● 2 ¼ cups all­purpose flour
● 1 ½ cups sugar
● ¾ cup cocoa
● 2 tsp. baking soda
● ½ tsp. salt
● 1 ¼ cups coconut milk
● ⅓ cup oil
● ½ cup ​Madesco​ cold brewed coffee
● 4 oz. of good quality dark chocolate, melted
● 1 tsp. vanilla
● 2 tsp. vinegar
Directions
1. Preheat oven to 350°F. Line 2 9 inch round cake pans with parchment or fill cupcake pans with
cupcake papers.
2. Sift the sugar, flour, cocoa, baking soda, and salt into a medium size bowl. Set the bowl aside.
3. In a small bowl, whisk together the coconut milk, coffee, oil, melted chocolate, and vanilla.
4. Add the wet ingredients and whisk until just incorporated.
5. Add vinegar. Do not overmix.
6. Distribute batter evenly between cupcake holders or pans.
7. Bake for 20 minutes or until cake springs back to the touch.
8. Place pans on a cooling rack to cool.
Join Our Coffee Community at www.MadescoLabs.com

22.
Cookies…cookies…and more cookies.
Ginger Molasses Cookies
Ingredients – 3 dozen cookies:
● 2 ½ cups all­purpose flour
● 1 tsp. baking soda
● ¼ tsp. salt
● 7 oz. unsalted butter
● ¾ cup granulated sugar
● ⅓ cup dark molasses
● 2 Tbsp. ​Madesco​ cold brew concentrate
● 1 Tbsp. powdered ginger
● 1 tsp. ground cinnamon
● ½ tsp. ground cloves
Directions
1. Preheat oven by 375°F.
2. Combine the dry ingredients.
3. Cream together butter and sugar.
4. Add dry ingredients, then wet.
5. Finish by adding spices. Be careful not to over mix.
6. Form in 1­inch balls and place on greased cookie sheet 2 inches apart.
7. Bake for 8 to 10 minutes.
Applesauce Raisin Cookies
Ingredients:
● 1 cup shortening
● 2 cups packed brown sugar
● 2 eggs
● 2 cups thick applesauce, drained
● ½ cup ​Madesco​ cold brewed coffee
● 3 ½ cups all­purpose flour
● 1 tsp. salt
● 1 tsp. baking soda
● 1 tsp. ground cinnamon
● 1 tsp. ground cloves
Join Our Coffee Community at www.MadescoLabs.com

23. ● 1 tsp. ground nutmeg
● 1 cup raisins
● ½ cup chopped walnuts
Directions
1. Cream shortening and sugar together. Add eggs and mix thoroughly.
2. Stir in applesauce and coffee.
3. In a separate bowl, mix remaining ingredients together. Add to applesauce mixture and blend
thoroughly. Chill at least 2 hours.
4. Heat oven to 400°F. Lightly grease cookie sheet. Drop rounded tablespoonfuls of dough onto
cookie sheet about 2 inches apart.
5. Bake 9­12 minutes. Cool on wire racks.
Sweet rolls? Yes please! The combination of flavors in this recipe is out of this world! Just don’t forget
the icing! It’s the best part.
Black and White Sweet Rolls
Ingredients:
For the dough:
● 1 cup buttermilk
● ¼ cup sugar
● 2 ¼ tsp. instant yeast
● 1 tsp. salt
● 3 cups all­purpose flour
● 1 egg
● 4 Tbsp. butter, softened
● 1 tsp. vanilla
For the light half:
● 1 tsp. almond extract
For the dark half:
● 1 Tbsp. ​Madesco​ cold brew concentrate
● ¼ cup cocoa
For the filling:
● ⅛ cup sugar
● 4 Tbsp. butter, softened
● ½ cup nuts, chopped
For the icing:
● 1 cup powdered sugar
● 3 ­ 4 tsp. of water
● almond extract, vanilla, or coffee
Join Our Coffee Community at www.MadescoLabs.com

24.
Directions
1. Mix the buttermilk, sugar, and yeast into the bowl of your stand mixer and set aside for 15
minutes until it becomes bubbly. Add the salt, flour, and egg, and knead until the mixture
becomes elastic. Add the butter and vanilla. Continue kneading until the butter and vanilla are
fully incorporated and the mixture is smooth, elastic, and no longer sticky.
2. Remove half the dough from the bowl and set aside. With the remaining half, add the almond
extract to the dough and knead until it is completely incorporated.
3. Move the almond dough to an oiled bowl, cover with plastic wrap, and set aside until doubled
(about 90 minutes).
4. Put the other half of the dough into the bowl. Add the cocoa and coffee and knead until the
chocolate is completely incorporated. Drizzle with a little oil to coat the dough. Cover the
plastic wrap and set aside to rise with the first dough (about 45 minutes).
5. Preheat the oven to 325°F. Spray a 9 inch square pan.
6. After the doughs have risen, flour your work surface and roll out the almond dough to a
rectangle, about 10x12 inches. Spread the 4 Tbsp. of butter onto the dough, then sprinkle
with the ⅛ cup of sugar.
7. Roll out the chocolate dough to the same size and arrange it on top of the almond dough.
Sprinkle with chopped nuts, leaving about 2 inches bare on the long side. Roll the dough again
with your rolling pin to press the nuts into the dough and to adhere the two layers. Roll so
that you’re increasing the length to about 16 inches.
8. Roll up the dough jellyroll style. Starting on the long side, rolling towards the portion you left
free of nuts so you have a log that’s 16 inches long. Pinch to seal the seam.
9. Cut the log into 16 pieces about 1 inch high and place them in your baking pan.
10. Cover the pan with plastic wrap and set aside to rise (about 45 minutes).
11. Bake for about 40­45 minutes until nicely browned. About 10 minutes before you’re done,
you can brush the tops of the buns with some melted butter for a softer crust.
12. Mix the powdered sugar with enough water to make it pourable. You can add almond extract,
vanilla, or coffee for added flavor.
13. Remove buns from the pan and set on a rack. Let the cool slightly. Drizzle with icing.
What’s that saying about moving as slow as molasses? Well, these bars will be flying off the counter
as soon as you make them. No slow pokes here.
Frosted Molasses Bars
Ingredients:
● ½ cup shortening
● ½ cup white sugar
● 1 egg, beaten
● ½ cup molasses
● ⅓ cup hot brewed coffee
● 1 ½ cups all­purpose flour
● 1 ½ tsp. baking powder
● ¼ tsp. baking soda
● 2 tsp. ground cinnamon
Join Our Coffee Community at www.MadescoLabs.com

25. ● ½ cup raisins
● ¼ cup butter
● 2 cups confectioner’s sugar
● 2 Tbsp.​Madesco​ cold brewed concentrate
Directions
1. Preheat the oven to 350°F. Grease and flour a 9x13 inch pan.
2. In a large bowl, cream together the shortening and sugar. Blend in the egg, molasses and hot
coffee. Sift together the flour, baking powder, baking soda, and cinnamon. Stir into the
molasses mixture until well blended.
3. Mix in the raisins. Pat the mixture evenly into the prepared pan.
4. Bake for about 25 minutes or until firm.
5. To make icing, combine butter, confectioner’s sugar, and cold coffee in a medium bowl. Beat
until smooth
6. Frost bars while warm, but allow to cool before cutting.
Coffee Soufflé
Ingredients:
● 1 envelope (1 Tbsp.) unflavored gelatin
● 1 ½ cups ​Madesco​ brewed coffee, cooled
● ½ cup milk
● ½ cup white sugar, divided
● ¼ tsp. salt, divided
● 3 eggs, separated
● ½ tsp. vanilla extract
Directions
1. Combine gelatin and cold coffee in a small bowl; set aside for 5 minutes to soften. In a
heat­proof bowl or the top of a double boiler, combine coffee mixture, milk, 1/4 cup sugar,
1/8 teaspoon salt, and the egg yolks. Set the bowl over a pan of over simmering water. Stir
until sugar is dissolved and gelatin has melted.
2. Whisk in remaining 1/4 cup sugar, 1/8 teaspoon salt, and the egg yolks. Cook and stir until
mixture is thick and creamy and coats the back of a metal spoon. Remove from heat.
3. Whip the egg whites (with a pinch of salt, if desired) until stiff peaks form. Fold egg whites and
vanilla into slightly cooled custard. Pour into a serving dish or lightly greased mold and chill
until set, at least 4 hours.
Cold Brew Bread Pudding
Ingredients:
Join Our Coffee Community at www.MadescoLabs.com

26. ● 1 ½ cups heavy cream
● 1 cup milk
● ½ cup ​Madesco​ cold brew coffee
● 2 cups granulated sugar
● ½ cup unsweetened cocoa powder
● 1 Tbsp. vanilla extract
● 1 tsp. ground cinnamon
● 4 eggs, beaten
● ½ cup chopped pecans
● 1 cup of chocolate, chopped
● 1 lb. of day old Italian or Country white bread, cut into 1 inch cubes
Directions
1. Preheat oven to 350°F.
2. In a large bowl, stir together cream, milk, and cold brew coffee.
3. Add sugar, cocoa, vanilla, and cinnamon, stirring until incorporated. Stir in eggs, pecans, and
chocolate.
4. Grease a 9” x 13” baking dish and add bread.
5. Cover with mixture and let absorb liquid for 30 minutes.
6. Bake for 1 hour. Bread pudding should be set, and moistened by melted chocolate
7. Serve hot, cold, or at room temperature.
Chocolate Bombs
Ingredients:
● ½ cup margarine
● ½ cup white sugar
● 1 ½ cup rolled oats
● 2 Tbsp. unsweetened cocoa powder
● 1 tsp. vanilla extract
● 2 Tbsp. ​Madesco​ cold brew coffee
● ½ cup pearl sugar
Directions
1. In a large bowl, cream together the margarine and sugar until smooth. Stir in the oats, cocoa
and vanilla until well blended then stir in the coffee.
2. Roll the dough into balls slightly smaller than a ping pong ball. Pour the pearl sugar into a
saucer and roll the balls in the sugar. Refrigerate cookies for 1 hour before serving.
Now here’s the perfect frozen treat. Coffee popsicles. Here’s two different recipes. Try them both!
Dairy Free Coffee Popsicles
Ingredients
Join Our Coffee Community at www.MadescoLabs.com

27. ● 2 cups almond milk
● 2 Tbsp. dark brown sugar (divided, or sweetener of choice)
● ½ tsp. pure vanilla extract
● Tiny sprinkle of ground cinnamon (optional)
● 1 cup ​Madesco​ cold brew coffee (strong)
Directions
1. Mix almond milk, 1 Tbsp. brown sugar, vanilla extract, and cinnamon.
2. Pour mixture into 10 popsicle molds.
3. Mix the coffee with remaining 1 Tbsp. of brown sugar. Pour coffee mixture over almond milk
mixture.
4. Place popsicles in freezer for 45­60 minutes.
5. Insert popsicle sticks and freeze until solid. (4+ hours)
6. Remove popsicles from molds and serve.
Cold Press Coffee Pops
Ingredients
● 1 cup full fat coconut milk
● ½ cup sweetened condensed milk (from 14­ounce can)
● 1 ½ cups ​Madesco​ cold brew coffee
● ¼ cup mini milk chocolate chips or cacao nibs
Directions
1. In a medium bowl, whisk coconut milk and sweetened condensed milk with whisk until
smooth. Slowly stir in cold press coffee.
2. Divide mini chocolate chips among ice pop molds or paper cups. Gently pour coffee mixture
over chocolate chips.
3. Cover with foil; insert craft stick into center of each pop. Freeze 8 hours or until frozen. To
serve, run molds under hot water to release pops. Serve immediately.
What’s better than a cold coffee dessert you can actually add to your cold coffee drink? Seriously,
please tell me because I’d love to know.
Japanese Style Coffee Jelly
Ingredients:
● 1 ½ cups ​Madesco​ cold brewed coffee
● 3 Tbsp. water
● 1 Tbsp. gelatin (plain)
● 2 Tbsp. sugar
Join Our Coffee Community at www.MadescoLabs.com

28. Directions
1. Heat 1 ½ cups of cold brewed coffee and 3 Tbsp. of water in a microwave safe bowl.
2. Dissolve 1 Tbsp. plain gelatin in the hot coffee. Stir in sugar to taste, about 2 Tbsp.
3. Pour into a 9x13 in dish. Refrigerate until set, about 4 hours. Cut into ¼ ­ ⅛ inch squares.
4. To serve, add to cold coffee drinks or serve as a dessert with whipped cream.
A double pick­me­up. Coffee and protein all in one!
Mocha Brownie Protein Bars
Ingredients:
● 3 scoops vanilla protein
● ½ cup unsweetened cocoa powder
● ½ cup old­fashioned oats (gluten­free if necessary)
● 2 Tbsp. Truvía® natural sweetener (or other sweetener, to taste)
● 1 cup ​Madesco​ cold brew coffee
Directions
1. Line a 9x5” loaf pan with parchment paper.
2. In a large bowl, stir together the protein powder, cocoa powder, oats, and Truvia. Mix in
the cold coffee until fully incorporated. Transfer the mixture into the prepared pan, and
evenly press it down with a spatula.
3. Chill for at least 2 hours, or until firm, before slicing into bars. For firmer bars, serve frozen.
S’more? Yeah. I’ll have s’more of that!
Chocolate Dipped Peanut Butter Espresso S’More
Ingredients:
● 4 packets gelatin
● 1 cup ​Madesco​ cold brew coffee
● ⅔ cup canned coconut milk (may substitute water)
● 3 cups granulated sugar
● 1 vanilla bean, seeds removed
● ¼ tsp. salt
● 1­2 Tbsp. Kahlua (optional)
● Powdered sugar, for dusting
● 8 graham crackers
● 4 Tbsp. creamy peanut butter
● 2 Hershey’s Milk or Dark Chocolate Bars
Directions
1. Grease a 9 x 13 inch pan and dust with powdered sugar to cover and coat. Set aside.
Join Our Coffee Community at www.MadescoLabs.com

29. 2. Add the coffee to a glass measuring cup or bowl and sprinkle the gelatin overtop. Mix lightly
and let sit a minute or until ready to use.
3. In a medium saucepan, combine coconut milk, sugar, and vanilla bean seeds. Bring to a boil
and cook for five minutes or until sugar dissolves. Stir in the gelatin mixture and bring the mix
back to a boil.
4. Once boiling, immediately remove from heat. Allow to cool for 10 minutes.
5. Stir in salt and Kahlua. Beat on high for 15­20 minutes or until stiff peaks form.
6. Pour marshmallow mixture into prepared pan. Dust with powdered sugar, cover, and let sit
for at least 4 hours or overnight.
7. To cut, run a knife along the edges and turn out onto a surface covered with powdered sugar.
Cut into 24 large squares. Can be stored in a sealed container in a cool place for up to 1
month.
8. Take 2 graham crackers and spread a little peanut butter on one side. Place 2 squares of
chocolate on the bottom of each graham cracker.
9. Roast your marshmallow over the fire, stove, or in the oven. Place your roasted marshmallows
on top of the chocolate piece.
10. Place the other graham cracker on top and sandwich them together.
Gluten Free, Dairy Free, S’Mores Doughnuts
Ingredients:
● Gluten free non­stick cooking spray
● 1 ¼ cups gluten free flour blend with xanthan gum (if your flour blend does not include
xanthan gum, add ½ tsp.)
● ¼ cup cocoa powder
● 2 tsp. baking powder
● ½ tsp. baking soda
● ¾ tsp. kosher salt
● ¾ cup sugar
● 2 large eggs
● ½ cup grapeseed (or other neutral flavored) oil
● ¾ cup rice milk
● 2 tsp. pure vanilla extract
● 1 Tbsp. ​Madesco​ cold brew coffee
● 4 gluten free graham crackers
● ¾ cup toasted marshmallow crème
Directions
1. Preheat oven to 450°F. Spray 2 6 count doughnut pans with cooking spray.
2. In a mixing bowl whisk together flour, cocoa powder, baking powder, baking soda, and salt. In
another bowl, whisk together the sugar, eggs, oil, rice milk, vanilla, and coffee.
3. Add the wet ingredients to the dry ingredients and whisk to combine. Spoon the batter into
the doughnut pans, filling each form about ¾ full.
4. Bake for 7­9 minutes or until doughnuts spring back when lightly touched and a tooth pick
inserted into the doughnut comes out clean.
Join Our Coffee Community at www.MadescoLabs.com

30. 5. Let cool in the pan for 2­3 minutes then remove to a baking rack to cool completely. Can be
made 1­2 days ahead.
6. Place the graham style crackers in a small plastic bag and crush them with a rolling pin until
you have some larger pieces (about ¼ inch) and some crumbs. Place on a small plate.
7. With a knife or small offset spatula, spread about 1 Tbsp. of the toasted marshmallow crème
on the top of each doughnut then dip into the crushed graham style crackers.
Beverages
You can’t have a drink without ice cubes. So let’s kick it off with a refreshing coffee ice cube recipe.
Coffee Ice Cubes
Ingredients:
● 2 tsp. honey or maple syrup
● 3 cups ​Madesco​ cold coffee
● ⅓ cup of milk
Directions
1. Drop a little bit of honey in the bottom of each ice
cube mold.
2. In a measuring cup, mix 1 cup of cold coffee and ⅓ cup
of milk. Pour the coffee and milk mixture into the ice cube tray. Freeze for 2­3 hours.
3. Pop the coffee ice cubes into a glass. Pour 2 cups of cold coffee over the cubes and enjoy!
Now onto another classic…the milkshakes! Do everyone a favor and don’t skimp on the whipped
cream.
Coffee Milkshakes
Ingredients:
● 1 cup ​Madesco​ cold brewed coffee
● 4 giant scoops vanilla ice cream
● 1 Tbsp. chocolate syrup plus extra for drizzling
● Whipped cream
Directions
1. Blend the coffee, vanilla ice cream and 1 Tbsp. of chocolate
syrup together in a blender until smooth. If the mixture is too
thick, you can add a couple splashes of milk to loosen it up. If it
is too thin, add a little more ice cream and pulse to smooth
out.
Join Our Coffee Community at www.MadescoLabs.com

31. 2. Pour the milkshake into one very large or two medium sized glasses.
3. Top with a very generous head of whipped cream and drizzle with additional chocolate syrup.
4. Serve immediately.
Peanut Butter Chocolate Shake
Ingredients:
● 4 oz. cold brew mocha concentrate
● ½ cup soy or coconut milk
● 1 Tbsp. peanut butter
● 1 Tbsp. cacao powder
● 1 serving chocolate protein powder
● 4 ice cubes
Directions
1. Blend and enjoy!
Blueberry Coffee Shake
Ingredients:
● ⅓ cup blueberries
● ½ cup ​Madesco​ cold brew coffee
● ½ cup coffee ice cream (or frozen yogurt)
● Whipped cream (optional)
Directions
1. Mix coffee, blueberries, and ice cream in a blender. Blend until combined.
2. Top with whipped cream if desired.
Coconut Gelato Iced Coffee Affogato
Ingredients:
● 4 scoops coconut gelato or ice cream
● 4 Tbsp. ​Madesco​ cold brew coffee concentrate
● 4 tsp. toasted coconut
● 2 tsp. chocolate sauce
Directions
1. In 2 small cups add 2 scoops coconut gelato.
2. Top each cup with 2 Tbsp. cold coffee, 2 tsp. toasted coconut, and 1 tsp. chocolate sauce.
Add a little kick to your coffee! Here’s some ways to incorporate protein into your drinks.
Protein Snack
Join Our Coffee Community at www.MadescoLabs.com

32. Ingredients:
● ½ cup ​Madesco​ coffee concentrate
● ½ cup vanilla almond milk
● 1 scoop cookies and cream protein powder
● 1 Tbsp. chia seeds
● ½ tsp. maca powder
● 1 Tbsp. almond butter
Directions
1. Blend and enjoy!
Protein Caffeine Kicker
Ingredients:
● 6 oz. of ​Madesco​ cold brew coffee
● 4 oz. protein drink or protein powder mix with milk
● Agave nectar or honey to taste
Directions
1. Mix in a blender with ice.
Here’s our beverage recipes featuring peanut butter. Because who doesn’t need a few of those?
Peanut Butter Mocha Smoothie
Ingredients:
● 4 oz. ​Madesco​ cold brew coffee
● 1 cup unsweetened vanilla almond milk
● 1 packet hot chocolate mix
● 2 Tbsp. smooth peanut butter
● 6 oz. 0% plain Greek yogurt
● 6 ice cubes
Directions
1. Blend and enjoy!
Peanut Butter Cup Coffee Blend
Ingredients:
● 4 oz. of ​Madesco​ cold brew coffee
● 1 oz. skim milk
● 2 tsp. Nutella
● 1 tsp. peanut butter
Directions
Join Our Coffee Community at www.MadescoLabs.com

33. 1. Combine all ingredients in a blender and serve hot or cold.
Best Smoothie Ever
Ingredients:
● 2 bananas (sliced and frozen)
● ½ cup ​Madesco​ cold brew concentrate
● 2 Tbsp. peanut butter
● ¾ cup ice
Directions
1. Combine in a blender. Pour into a glass.
And onto cinnamon. An essential in any kitchen.
French Toast and Coffee Frappe
Ingredients:
● 2 frozen bananas
● ¾ cup ​Madesco​ cold brew coffee
● 1 tsp. milk (optional)
● ½ tsp. cinnamon
● ½ tsp. vanilla bean powder or 1 tsp. pure vanilla extract
● 1­2 tsp. maple syrup
Directions
1. Mix all ingredients in blender and blend.
Cinnamon Dolce Latte
Ingredients:
● 1 ½ cups water
● 3 cinnamon sticks
● 1 cup brown sugar
● 4 oz. ​Madesco​ cold brew black concentrate
● ½ cup coconut milk
Directions
1. Combine 1 ½ cups of water with 3 cinnamon sticks bringing them to a boil. Once boiling, turn
off heat and steep cinnamon for 10 minutes, covered.
2. Discard sticks, add 1 cup brown sugar, return to medium heat, and stir until dissolved.
3. Cool completely. Syrup can be stored in jar for up to 2 weeks.
Latte Recipe:
1. Heat 4oz cold brew Black concentrate and ½ cup of coconut milk to just before a boil.
2. Combine 1½ Tbsp. syrup with coffee.
Join Our Coffee Community at www.MadescoLabs.com

34.
Here’s some more simple, but delicious recipes that you just have to try! There’s something here for
everyone.
Paleo Mocha Frappe
Ingredients:
● ½ cup ​Madesco​ cold brew coffee, chilled or room temperature
● ¼ cup organic coconut milk (or raw or organic full­fat milk)
● 2 Tbsp. raw honey (or organic maple syrup)
● 2 cups of ice
● 1 Tbsp. organic unsweetened cocoa powder
● ½ tsp. organic vanilla extract
Directions
1. Combine all ingredients in a blender.
1. Blend until the ice has pureed.
2. Serve in a tall glass and enjoy!
Bullet Proof Coffee
Ingredients:
● 1 cup of ​Madesco​ cold brew coffee
● 1 Tbsp. unsalted grass fed butter
● 1 Tbsp. MCT oil
Directions
1. Blend and enjoy!
Hot Chocolate Coffee
Ingredients:
● 3 oz. ​Madesco​ cold brew coffee
● 1 oz. International Delight Dark Chocolate
Breve Cream
Directions
1. Combine all ingredients and heat.
South of the Border Horchata Coffee
Ingredients:
● 1 Part ​Madesco​ cold brew coffee
● 1 Part Horchata (Rice Dream or Klass pre­mixed boxes)
Directions
Join Our Coffee Community at www.MadescoLabs.com

35. 1. Mix equal parts cold brew and horchata. Adjust as needed to get the flavor you prefer.
Chameleon Chai
Ingredients:
● 1 part ​Madesco​ cold brew coffee
● 1 part organic chilled chai
● 1 part unsweetened vanilla almond milk
Directions
1. Combine all ingredients and serve hot or cold.
Oak City Summer
Ingredients:
● 3 oz. ​Madesco​ cold brew coffee concentrate
● 1 oz. lavender­honey simple syrup
● Lemon zest
● Vodka or tequila (optional)
Directions
1. Combine in a shaker with ice. Pour in a glass and serve.
These recipes will liven up any holiday party with a delicious burst of festive cheer.
Pumpkin Pie Smoothie
Ingredients:
● 4 oz. ​Madesco​ cold brew coffee concentrate
● 1 cup almond or coconut milk
● 2 Tbsp. of pumpkin (canned)
● ½ tsp. vanilla extract
● ¼ tsp. pumpkin spice
● Honey or maple syrup for sweetness
● Dash of cinnamon
● Dash of nutmeg
● 5­7 ice cubes
Directions
3. Blend and enjoy!
Holiday Peppermint Smoothie
Ingredients:
● 4 oz. ​Madesco​ cold brew coffee concentrate
Join Our Coffee Community at www.MadescoLabs.com

36. ● 1 banana
● 1 Tbsp. unsweetened cacao powder
● ⅛ tsp. peppermint extract
● 1/2 tsp. vanilla extract
● 1 Tbsp. ground flaxseed
● 1 Tbsp. sunflower seed butter
● 1 cup unsweetened almond or coconut milk
Directions
1. Blend up and enjoy!
Eggnog Latte
Ingredients:
● ½ gallon of eggnog
● 8 oz. of ​Madesco​ cold brew coffee concentrate
● Dash of vanilla, nutmeg and cinnamon
● Whipped cream
Directions
1. Combine eggnog, cold brew, vanilla, nutmeg, and
cinnamon
in a slow cooker. Cook for an hour or more.
2. Pour in a glass. Add whipped cream to top and enjoy!
Skinny Gingerbread Latte
Ingredients:
● 1 cup of unsweetened almond milk
● ¼ tsp. ground cinnamon
● ¼ tsp dried ginger
● ½ tsp. molasses or maple syrup
● 4oz ​Madesco​ cold brew coffee concentrate
Directions
1. Blend and enjoy!
Cocktails
If any of these knock you down, get up again.
He drinks a whiskey drink….
Join Our Coffee Community at www.MadescoLabs.com

37. Irish Coffee
Ingredients:
● 1 ​ ​Madesco​ cold brew​​​​​​​ ​coffee​
● 2 oz. Irish Whiskey
● 1 tsp. simple syrup
● 1 oz. fresh cream or ​Baileys​​​​​​​ Irish Cream​​
Directions
1. Mix ingredients.
He drinks a vodka drink….
Easy Homemade Kahlua
Ingredients:
● 1 cup brown sugar
● 1 cup water
● 16 oz. of ​Madesco​ cold brew coffee
● 2 cups vodka
● 1 Tbsp. vanilla (Mexican vanilla is best)
Directions
1. Bring brown sugar and water to a boil. Take off heat, add cold brew, and let cool.
2. Add vodka and vanilla and pour into a clean container.
3. Let it age in a cool dark place for two weeks for maximum flavor.
Southern Comfort
Ingredients:
● 1 ​Madesco​ cold brew coffee (with chicory optional)
● 2 Tbsp. half­and­half
● 2 oz. vodka
● 1 Tbsp. chicory liqueur
● 2 tsp. vanilla extract
● ¼ cup water
Directions
1. Stir together brown sugar and ¼ cup of water in a medium saucepan over high heat.
2. Remove from heat and cool for 10 minutes.
3. Stir together coffee, remaining ingredients, and brown sugar syrup.
4. Serve warm.
Join Our Coffee Community at www.MadescoLabs.com

38.
He drinks a lager drink….
Beer and Coffee Cocktail
Ingredients:
● 3 ½ oz. stout
● 2 oz. ​Madesco​ cold brew coffee
● 1 ½ oz Averna amaro
● Cocoa powder
● Coarsely ground sea salt
● Ice for shaking
● 1 large ice cube for serving
Directions
1. In a shaker with ice, pour cold coffee and Averna and stir.
2. Pour mixture from shaker into glass.
3. Pour stout slowly over mixture. Stir to combine gently so as not to disturb beer’s carbonation.
4. Sift cocoa powder over large ice cube. Sprinkle sea salt over ice cube. Enjoy!
He drinks a cider drink….
Spiced Coffee Cider
Ingredients:
● ½ cup ​Madesco​ cold brew coffee
● ½ cup apple juice
● 1 cinnamon stick
● 1 orange slice
● ⅛ tsp. ground cloves
● ⅛ tsp. ground allspice
● 1 tsp. brown sugar
● ¼ cup rum (to taste)
Directions
1. Combine all ingredients in a saucepan and simmer over low heat for 3 minutes, stirring
occasionally.
2. Strain into a mug. Sprinkle with cinnamon if desired.
He drinks the drinks that remind him of the good times…
Chai Cocktail
Ingredients:
● 4 oz. ​Madesco​ cold brew vanilla concentrate
● 4 oz. Chai concentrate
● 1 cup unsweetened vanilla almond milk
● 2 oz. Bourbon
Join Our Coffee Community at www.MadescoLabs.com

39.
Directions
1. Mix cold brew and almond milk. Put on the stove to heat, but do not bring to a boil.
2. Add the bourbon and pour in your favorite glass to enjoy!
Cold Brew Bourbon
Ingredients:
● 8 oz. ​Madesco​ cold brew coffee concentrate
● 2 oz. Bourbon
● 1 oz. Butterscotch liqueur
Directions
1. In a shaker, combine butterscotch liqueur, bourbon, and cold brew coffee.
2. Serve in a glass or on the rocks.
He drinks the drinks that remind him of the better times!
Decemberist
Ingredients:
● 3 oz. ​Madesco​ cold brew coffee concentrate
● 3 oz. egg nog
● 1 oz. bourbon
Directions
1. Mix and pour over ice.
Comfort and Speed
Ingredients:
● 3 oz. blood­orange infused sweet vermouth (see below for instructions)
● 1 oz. ​Madesco​ cold brew coffee concentrate
● Dash of bitters
● 2 oz. club soda
Directions
1. To infuse vermouth pour one 750 mL bottle of vermouth into a larger bottle with an opening
large enough to fit orange segments. Cut up 1 blood orange into 6 wedges. Juice orange into
vermouth by squeezing each wedge and toss juiced wedges into the vermouth as well. Cover
bottle and infuse for 30 hours.
2. Combine all ingredients into a glass and stir.
3. Garnish with blood orange wedge or slice.
Join Our Coffee Community at www.MadescoLabs.com