Lost Coast Roast™ Cold Brew Coffee – Perfect Recipe Addition!

Vegan Black Almond Smoothie

Serves 1
1 medium frozen banana
4 dates
1/4 cup almond butter
1 tsp cacao powder
2 tsp Chia seeds
1/2 cup Lost Coast Roast™ Black Cold Brew Coffee
1/4 cup almond milk
Add banana, dates, almond butter, cacao, and chia seeds to blender.
Pour in cold brew, almond milk, and ice. Blend on high until all ingredients are combined and smooth.
Add additional ice or almond milk for desired consistency.

Decadent Mocha Cake

2 1/2 cups flour
1 cup cocoa powder
2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 1/2 cups unsalted butter ( 2.5 sticks)
6 eggs
1 cup buttermilk
2 tsp vanilla
1 cup Lost Coast Roast™ Mocha Cold Brew

3 sticks unsalted butter (room temp)
3/4 cup shortening
4 tsp instant coffee granules
2 tsp milk
2 tbs cocoa powder
3-4 cup powdered sugar

Chocolate Ganache
1/2 cup 2 tbs heavy cream 3/4 cup semi-sweet chocolate chips

Preheat oven to 300°. Grease three 9 inch cake pans and line the bottom with a round piece of parchment paper.
Sift dry ingredients 3x. Beat butter and sugar well then add eggs. Beat for 6 minutes. Beat 1/3 of the dry mix in. Add buttermilk. Add 1/3 more of dry mix. Add vanilla and mocha cold brew. Add the remainder of dry mix.
Once batter is smooth, pour evenly into the three pans. Bake for 30-34 mins or until toothpick inserted comes out clean.
Cool on rack for 10 minutes. After 10 minutes, remove cakes from pans and allow to cool completely.
Remove parchment paper from bottom and level off cakes with sharp knife if needed. Individually cover each cake with plastic wrap and place in refrigerator for 1-2 hours.

In a mixing bowl, beat together butter and shortening until fluffy. Dissolve coffee granules in milk and add to bowl. Add cocoa powder. Begin to add the powder sugar 1 cup at a time, first mixing by hand and then with an electric mixer until smooth and sufficiently thick.

Make after cake has been frosted.
Place chocolate chips in a heat proof bowl. In a small pan over low heat, bring the heavy cream to a boil and then remove from heat. Pour cream over chocolate chips and whisk until smooth.

Remove cake layers from fridge. Frost each top of cake and stack. Apply thin layer of frosting around the cake edges of the cake with a spatula. Place cake in fridge for 20 minutes. Prepare ganache.
Remove cake from fridge and add remaining frosting to the sides and top of cake until smooth and uniform.
Use a spoon to drizzle ganache down the sides allowing it to drip. Fill in the top of the cake with remaining ganache and spread evenly with the back of a spoon. Allow ganache to set for 10 minutes.
Garnish with chocolate shavings, piped frosting, or coffee beans.

Coconut Milk Thai Iced Coffee

4 Servings
• 3 Bottles Lost Coast Roast™ Black Cold Brew Coffee
• 11.25 oz can organic sweetened condensed coconut milk
• 1/8 teaspoon vanilla extract
• 1/8 teaspoon almond extract
• Pinch teaspoon ground nutmeg
• Pinch teaspoon ground cinnamon
• 1/8 teaspoon ground cardamom
1.Measure one cup of the organic sweetened condensed coconut milk into a bowl
2.Add the vanilla and almond extracts and all the spices
3.Whisk to blend well, about one minute
4.Add one third cup crushed ice to four 12oz glasses
5.Equally divide the Lost Coast Roast™ Black Cold Brew Coffee between the four 12oz glasses
6.Pour one quarter cup of the coconut milk mixture into each glass

Crockpot Picnic Beans

12 Servings
1 cup Lost Coast Roast™ Cold Brew Black Coffee
1/2 cup packed brown sugar
1/4 cup spicy brown mustard
2 tablespoons molasses
2 cans (16 ounces each) butter beans
2 cans (16 ounces each) kidney beans
2 cans (16 ounces each) navy beans

In a greased 3- or 4-qt. crockpot, mix first 4 ingredients.
Rinse and drain beans; add to coffee mixture in the crockpot.
Cook, covered, on low until flavors are blended, 4-5 hours.

Cast-Iron Apple Nutmeg Coffee Cake

8 Servings
Prep: 25 min. Bake: 20 min. + cooling

3 tablespoons butter, cubed
1 cup packed coconut sugar
2 cups chopped peeled Gala apple
1/4 cup Lost Coast Roast™ Cold Brew Coffee
2/3 cup coconut oil
1 large egg plus 1 large egg white, room temperature
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour (can substitute all-purpose gluten-free flour)
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg

1/3 cup Lost Coast Roast™ Cold Brew Coffee
1/4 cup heavy whipping cream (can substitute evaporated coconut milk)
1-1/2 cups confectioners’ sugar

Preheat oven to 375°. In a 10-in. cast-iron or other ovenproof skillet, melt butter over low heat. Add apples and 1/4 cup coconut sugar. Cook and stir until crisp-tender, about 5 minutes. Stir in the Lost Coast Roast™ Cold Brew Coffee; remove from heat.

In a large bowl, beat oil, remaining coconut sugar, egg, egg white and until well blended. In another bowl, whisk flour, cinnamon, salt, baking soda and nutmeg; gradually beat into oil mixture. Gently spread over apple mixture.

Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool on a wire rack for 10 minutes.

While cooling make the drizzle. In a small saucepan, bring coffee and cream or evaporated coconut milk to a boil; cook until liquid is reduced to 1/4 cup, about 10-12 minutes. Remove from heat; stir in confectioners’ sugar. Let stand 10 minutes.

Drizzle over cake.