the Pence family cookbook

Recipes Tagged with “Coffee”

Coffee-Ginger Mocktail

Cocktails Coffee Mocktail


  • 1-2 oz. cold brew concentrate, or 4 oz. nice cold brew coffee
  • 1 slice lime
  • handful ice
  • top quality ginger ale/beer (Trader Joe’s is nice for those in the US)


Place the slice of lime in a highball glass and muddle it. Add a handful of ice and the coffee. Fill the rest of the glass with the ginger ale.

Idea due to Black & Bloom, Groningen, NL

Smuggler’s Coffee

Cocktails Coffee Rum Untested


  • 1/2 cup hot strong coffee
  • 2 teaspoons sugar
  • 1 ounce gold rum
  • 1 ounce dark rum
  • 1 small cinnamon stick
  • 1 long strip of orange zest, plus finely grated zest, for garnish
  • Sweetened whipped cream and grated Mexican chocolate, for garnish


In a heatproof glass, stir the coffee and sugar until the sugar dissolves. Stir in both rums. Add the cinnamon and the strip of orange zest. Garnish with whipped cream, grated Mexican chocolate and grated orange zest.

Food & Wine

Coffee-Cardamom Pots de Creme

Dessert Coffee Custard


  • 3 oz (1 c.) coffee beans, preferably dark roast
  • 2 tbsp. cardamom pods
  • 3/4 c. sugar
  • 2 c. (approx) heavy cream
  • 1 c. whole milk
  • 7 large egg yolks


Put the coffee beans and cardamom pods in a food processor or coffee grinder and pulse to roughly chop (not grind) them. Turn the chopped beans and pods into a medium saucepan and add 1/2 c. of the sugar. Put the pan over medium heat and cook, stirring constantly with a wooden spoon, until the sugar starts to melt. Once the sugar has melted, continue to cook, stirring constantly, until the sugar caramelizes (to deep amber, almost mahogany). Now, standing back, slowly pour in 1 c. of the cream and the milk. The caramel will immediately seize and harden, but it will smooth out as the liquids warm again. Bring to a boil, and pull the pan from the heat once everything is smooth. Cover the pan and allow it to infuse for 20 minutes.

Preheat the oven to 300 F.

In a large bowl, whisk the yolks and the 1/4 c. remaining sugar until the mixture is pale and thick. Strain the coffee-cardamom liquid into a measuring cup (discard the beans and pods) and add enough cream to bring the liquid to 2 cups. Gently (without creating air bubbles) mix the liquid into the egg mixture; skim off the foam, if there is any.

Arrange 6 4-oz espresso cups or ramekins in a roasting pan, leaving space between them, and fill them with the custard mixture. Put the pan in the oven, then fill the pan with enough hot water to come halfway up the sides. Cover the pan with foil and poke two holes in opposite corners. Bake for 30-40 minutes, until the edges slightly darken and the custards are set but still jiggle in the middle.

Remove the pan and let the custards sit for 10 minutes. Remove cups from the pan and cool in the refrigerator. Let them warm for 20 minutes to room temperature before serving.

Daniel Boulud, Cafe Boulud Cookbook

Coffee-Coconut Tart

Dessert Coconut Coffee Untested



  • 3/4 cup all purpose flour
  • 1/2 cup sweetened shredded coconut, toasted, cooled
  • 7 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
  • 1/3 cup powdered sugar
  • 1 teaspoon instant coffee crystals
  • 1/4 teaspoon salt


  • 1/4 cup sugar
  • 6 1/4 teaspoons instant coffee crystals
  • 2 tablespoons cornstarch
  • 1/2 cup plus 2 tablespoons whipping cream
  • 6 tablespoons cream of coconut (such as Coco Lopez)
  • 4 large egg yolks
  • 1/2 teaspoon vanilla extract


  • 3/4 cup chilled whipping cream
  • 1/4 cup cream of coconut (such as Coco Lopez)
  • 2 tablespoons powdered sugar
  • Sweetened shredded coconut, toasted


For crust: Preheat oven to 350°F. Combine all ingredients in processor. Process until moist clumps form, about 1 minute. Press dough onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Freeze crust until firm, about 10 minutes.

Place crust on baking sheet. Pierce all over with toothpick. Bake crust until golden brown, about 25 minutes. Cool.

For filling: Whisk sugar, coffee crystals and cornstarch in heavy medium saucepan until no cornstarch lumps remain. Gradually whisk in cream, then cream of coconut (coffee crystals will not dissolve completely). Mix in yolks. Whisk over medium heat until mixture thickens and boils, about 8 minutes. Cool in pan, whisking occasionally. Whisk in vanilla. Spread filling in crust. Chill until cold, about 2 hours. (Can be made 1 day ahead; cover and keep chilled.)

For topping: Beat whipping cream, cream of coconut and powdered sugar in medium bowl until firm peaks form. Spoon into pastry bag fitted with medium star tip. Pipe decoratively over filling.

Sprinkle with shredded coconut. Refrigerate until cold about 1 hour

Bon Appetit, October 1995