With summer right around the corner, now is the perfect time to begin planning your go-to menu! The Royal Cup team is sharing our favorite coffee-infused recipes to take your food and beverages to the next level as things heat up outside. Whether you’re cooling off or grilling out, these delicious recipes will give you everything you need to make this summer a culinary dream!
Coffee-rubbed Cheeseburgers with Texas Barbecue Sauce
1 tablespoon ground Royal Cup coffee
2 teaspoons (packed) golden brown sugar
2 teaspoons freshly ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1/2 teaspoon fine sea salt
8 slices applewood-smoked bacon
1 pound ground chuck (preferably grass-fed)
1 pound ground sirloin (preferably grass-fed)
8 slices smoked provolone, smoked caciocavallo, or smoked Gouda cheese (about 8 ounces)
8 potato-bread hamburger buns
8 slices red onion
8 slices tomato
Texas Barbecue Sauce
Mix all ingredients in small bowl. Can be made 1 week ahead. Store airtight at room temperature.
Cook bacon in large skillet until crisp. Transfer to paper towels to drain. Break in half. Gently mix chuck and sirloin in large bowl. Form meat into 8 patties, each 3 ½ to 4 inches in diameter and 1/3 to 1/2 inch thick. Using your thumb, make a slight indentation in center of each burger. Burgers and bacon can be prepared 8 hours ahead. Cover separately and chill.
Prepare barbecue (medium-high heat). Sprinkle 1 teaspoon coffee rub on top side of each burger. Place burgers rub side down, on the grill rack. Grill until slightly charred, about 4 minutes; turn. Place 2 bacon slice halves on each burger. Cook for 3 minutes. Top each with 1 cheese slice. Cover and cook until cheese melts, about 1 minute longer.
Place burgers on the bottom halves of buns. Top with onion slices and tomato slices. Spoon a dollop of Texas Barbecue Sauce over the burger. Cover with bun tops and serve, passing additional sauce alongside.
Courtesy of Bon Appétit
Coffee Rubbed Slow Roasted Chicken
1 tablespoon plus 1 teaspoon very finely ground Royal Cup coffee
1 tablespoon salt
2 teaspoons ancho chili powder
1 teaspoon ground cumin
1 teaspoon granulated garlic
1 teaspoon Hungarian paprika
1 4 to 5-pound whole chicken
1 tablespoon olive oil
8 cloves garlic, halved
3 tablespoons coffee rub
Combine all ingredients.
Place the garlic in the cavity of the chicken and rub the chicken with the olive oil. Sprinkle and lightly rub the chicken with the coffee rub. Cover and park in the fridge for an hour or two. Roast the chicken in a 250F oven for 5 hours, uncovered. After an hour or so, tilt the chicken to let accumulated juices out of the cavity and baste the chicken with the juices. Repeat this every 30 to 40 minutes while the chicken is roasting.
Courtesy of Food 52
Grilled Green Salad with Coffee Vinaigrette
4 spring onions or 8 scallions, white parts only, spring onions halved lengthwise, quartered if large
4 tomatillos, husks removed, rinsed, quartered
1 large or 2 small nopales (cactus paddles), spikes removed
4 garlic cloves, finely chopped
4 ounces queso fresco
2/3 cup olive oil, divided
Kosher salt, freshly ground pepper
3 tablespoons Sherry vinegar or red wine vinegar
1 teaspoon honey
1 teaspoon Royal Cup espresso
Vegetable oil (for grill)
3 cups torn frisee
1 cup trimmed watercress
1/2 English hothouse cucumber, halved lengthwise, seeds removed, thinly sliced
1 cup fresh cilantro and parsley leaves with tender stems
Combine onions, tomatillos, nopales, garlic, cheese and 1/3 cup olive oil in a large resealable plastic bag; season with salt and pepper. Seal bag, pressing out air, and toss to coat. Let sit at least 1 hour.
Whisk vinegar, honey and espresso in a medium bowl until honey and espresso are dissolved. Gradually add remaining 1/3 cup olive oil, whisking constantly. Season with salt and pepper; set aside.
Prepare grill for medium-high heat; lightly oil grates. (Or, heat a grill pan over medium-high.) Remove onions, tomatillos and nopales from marinade; grill, turning occasionally, until tender and charred in spots, about 5 minutes. Let cool.
Remove cheese from marinade and grill, turning often, until browned on all sides, 8-10 minutes; let cool.
Cut vegetables into bite-size pieces; coarsely chop cheese.
Arrange greens on a platter. Season with salt and pepper and drizzle with half of vinaigrette. Top with cucumber, herbs and grilled vegetables and cheese; drizzle with remaining vinaigrette.
Courtesy of Bon Appétit
3 medium scoops Vanilla Ice Cream
1 Cup of Chilled Brewed Royal Cup Coffee
2 Tablespoons of Simple Syrup
1 Cup Ice
½ Cup Milk
Blend ice cream, ice, coffee, milk and simple syrup in a blender until smooth. Pour into a tall glass. Top with whipped cream, and dust with cocoa powder.
Courtesy of Martha Stewart
Lemonade Iced Coffee
Your favorite Royal Cup Cold Brew Coffee
Bring small pot of water to boil. Add sugar in a 1:1 ratio and stir until sugar dissolves to make simple syrup. Pour cold brew in a glass a third of the way full. Squeeze fresh lemon juice and add to glass. Add 2 tablespoons of the simple syrup to the mix and blend thoroughly. Top off the glass with ice and garnish with sliced lemons and mint leaves.