For some of us, every day is coffee day, but there is an actual National Coffee Day celebrated on Septmember 29th. Here at Royal Cup, we have put together some of our favorite recipes to help you celebrate.
No matter how you take your java, we have found some delicious recipes that feature the beloved bean – from lattes to cookies – we want to make sure everyone get’s their coffee fix today!
Maple Pecan Latte
You are going to Fall in love with this recipe! There is no better combination than a maple pecan latte! This latte has homemade maple caramel, frothy pecan milk, and strong brewed Royal Cup Coffee, it’s as good as it gets.
Ingredients:
For the maple caramel:
- 1 Cup Brown Sugar
- 1/4 Cup Vegan Butter
- 1/2 Cup Full-Fat Coconut Milk
- 1/4 Cup Water
- 1/4 Cup Maple Syrup
- 1/4 Cup Salt
For the pecan milk:
- 1 Cup Pecans
- 5 Cups Water
- 2-3 Tbsp Maple Syrup
- 1/4 Tsp Vanilla
- 1/8 Tsp Salt
- 2 Cups Freshly Brewed Coffee (Click here to purchase)
- Whipped Cream (optional)
Directions:
- Bake pecans on a baking tray at 350 degrees for 8 minutes.
- Once done, add pecans, salt, vanilla, syrup and half the water to a blender. Blend for 1-2 minutes until smooth, add remaining water and blend for 30 seconds.
- Strain with a cheesecloth and pour into a bottle.
- For the maple caramel, place brown sugar, salt and water into a pan over medium heat. Stirring constantly, cook for 5-10 minutes until sugar is melted and smooth.
- Turn heat to medium-high and allow sugar to bubble without stirring for about 4 minutes until golden brown.
- Remove from heat and stir in vegan butter, coconut milk, vanilla and maple syrup in increments. Allow to cool for a few minutes, then transfer to a serving dish.
- To your cup, add 1-3 tbsp caramel and 1/3 cup freshly brewed coffee. Stir well then pour in lightly heated pecan milk.
- Top with whipped cream if you'd like, pecan bits and a drizzle more of caramel - Enjoy!
Recipe courtesy of Plant Well.
Pumpkin Spice Latte
Fall is quickly approaching along with some of our favorite recipes. You can’t go wrong with a PSL to keep you cozy during the cooler days to come. This easy homemade blender recipe is sure to spice up your National Coffee Day!
Ingredients:
- 4 tbsp pumpkin puree
- 1 ½ cup strong coffee (Click here to purchase)
- 2 tsp pumpkin pie spice
- 2-3 tbsp brown sugar
- 1 tbsp vanilla extract
- 2 cups milk
- Whipped heavy cream for topping (optional)
- Salted caramel sauce for topping (optional)
Directions:
- 1.In a small saucepan on medium heat, add in pumpkin puree and 2 tsp pumpkin pie spice. Stir until it all smells cooked, around 2 minutes. Add in brown sugar, and stir until it becomes a thick syrup.
- 2.Pour in the milk and vanilla and only give it a gentle warm up. Once it’s all warm and mixed, pour it into a blender. Blend for around 30 seconds. Remember the mixture becomes larger as it fluffs up.
- 3.Make strong coffee and divide between the mugs. Pour in the pumpkin milk mixture, give it a stir and it’s ready! Make it extra special with whipped cream and salted caramel sauce.
- Leftovers: Leftover pumpkin milk can be stored covered in the refrigerator for 3 days. Re-heat and blend again if you want the frothy top.
Recipe courtesy of Ginger with Spice.
Iced Dalgona Coffee
Dalgona coffee has been all the rage on social media and we jumped on the Dalgona bandwagon with our own version! Typically the Dalgona recipe uses instant coffee but we have found a delicious replacement with regular coffee. Our Sumatra provides the perfect flavor for a bold chocolaty finish. Add a little salted caramel syrup to your milk for a fall twist!
Ingredients:
- 2 tablespoons of very fine ground Sumatra coffee (grind to powder and filter it through a sieve to ensure no big particles) (Click here to purchase)
- 2 tablespoons sugar
- ½ cup milk
- Ice
Directions:
- Whip together ground coffee and sugar with 2-3 tbsp of hot water (use whisk or milk frother to whip) until you get a stiff creamy consistency.
- Scoop it over the cup with ice and milk.
- Enjoy your Barista quality drink!
Cold Brew with Salted Caramel Cold Foam
Cold brew is always in season! Add a little homemade salted caramel cold foam and you have a brewtiful combination. If your in the South then you know it can take the cooler weather a little longer to arrive. Get your fall flavor and stay cool with this delicious cold brew.
Ingredients:
- ½ cup white granulated sugar
- ½ cup water
- 4 tbsp dark roast coffee (Click here to purchase)
- 2 cups water
- 2 cups ice
- 1 cup 2% milk
- 1/8 tsp salt
Directions:
Caramel Syrup:
- Heat 1/2 cup of white granulated sugar in a saucepan until it has dissolved, stirring occasionally to keep it from sticking.
- Boil the sugar without stirring until it starts to turn amber (around 10 minutes).
- Carefully tilt the boiling sugar in the saucepan to keep it from burning until it reaches a lovely caramel color (and produces a seriously amazing smell).
- Slowly add 1/2 cup of water (careful - it will spit at you!) to the mixture and stir until combined into a liquid. Continue heating to remove lumps.
- Remove from heat.
Coffee:
- Use whatever process you prefer to make two cups of double-strength coffee using 4 tablespoons of coffee grounds (this is because it will become watered down later).
Salted Cold Foam:
- Pour 1 cup of milk into the blender (nonfat or 2% works best because of the bubble size).
- Add 1/8 tsp of salt.
- Blend for 45 seconds until beautifully foamy.
Layer Ingreedients:
- Put 2 tablespoons of caramel syrup in each glass.
- Pour 1/2 cup of extra-strength coffee in each glass.
- Stir.
- Put 1/2 cup of ice in each glass.
- Slowly layer about 1/4 cup of salted cold foam on top.
- Enjoy!
Recipe courtesy of Bright and Brewtiful.
Mocha Chocolate Chunk Cookies
These cookies are guaranteed to mocha you happy! Soft and not too sweet, laced with espresso and chocolate chunks. They will be your new favorite cookie. The perfect snack for National Coffee Day!
Ingredients:
- 3/4 cup butter, softened
- 1 cup sugar
- 1 egg
- 2 teaspoons vanilla
- 1 3/4 cups flour
- 1/4 cup cocoa powder
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 Tablespoon coffee grounds (Click here to purchase)
- 1/2 cup semi-sweet chocolate chunks
Directions:
- Cream together butter and sugar until fluffy.
- Add the egg and vanilla. Beat until well mixed.
- In a small bowl, mix together flour, cocoa powder, cornstarch, baking soda, salt and espresso or coffee grounds.
- Carefully add dry ingredients to the butter mixture and mix until just combined.
- Fold in chocolate chips, then cover with plastic wrap and place in the fridge for at least a half hour.
- Preheat your oven to 350 F and prepare line your cookie sheets with parchment paper or a silicone baking mat.
- Scoop small balls of dough onto lined cookie sheets, I like to use my small cookie scoop for this. Bake for 8-10 minutes. (Larger cookies may take a minute or two longer, the cookies should be set but soft and moist.)
- Cool on the cookie sheet for 5 minutes, then remove to a wire rack to cool completely.
- Store in an airtight container at room temperature for several days, or freeze for longer storage time.
Recipe courtesy of Cooking with Carlee.
Double Chocolate Espresso Muffins
A rich, perfectly moist, and super chocolatey muffin that bakes up in minutes. These double chocolate espresso muffins are the perfect start to National Coffee Day or any other day!
Ingredients:
- 1½ cups all purpose flour
- ½ cup unsweetened cocoa powder
- ¾ tsp baking soda
- 1 tsp baking powder
- ½ tsp kosher salt
- 2-3 TBSP freshly brewed espresso, cooled slightly (Click here to purchase)
- 1½ tsp vanilla extract
- ½ cup {1 stick} unsalted butter, melted
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 cup low-fat buttermilk, room temperature and stirred with a fork
- 6 ounces mini semisweet or dark chocolate chips, divided
- Confectioner's sugar for dusting {optional}
Directions:
- Preheat oven to 350 degrees
- Line a muffin tin with paper liners or spray with non-stick cooking spray
- In the bowl of a stand mixer fitted with the paddle attachment, mix together melted butter, granulated sugar, eggs, espresso and vanilla until blended
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt
- With the mixer on low, alternate adding the flour mixture with the room temperature buttermilk starting and ending with the buttermilk
- Mix until barely combined and streaks of flour remain
- Do not overmix
- Remove bowl from mixer and gently stir in chocolate chips, setting aside 3-4 TBSP of chocolate chips for the tops of muffins
- Using an ice cream scoop, divide the batter evenly amongst the muffin cups, filling each ¾ full
- Sprinkle reserved mini chocolate chips on tops of muffins
- Bake for 15-18 minutes in the center of the oven, checking that a toothpick comes out clean before removing from oven
- For best results, bake one muffin tin at a time in center of rack
- Cool for 10 minutes in a draft free area and remove from muffin tin to cool completely on a wire rack
- Dust with confectioner's sugar before serving
Recipe courtesy of Browned Butter Blondie.
We hope these recipes inspire you to cook up some excitement on National Coffee Day! Make sure to share with us on Facebook, Instagram or Twitter how these recipes turn out.
