Kona Spiced Coffee Recipes

Steps:

• In food processor, combine all ingredients; process until coarsely ground. Store in airtight container.
• To season steak: Coat both sides of 2-1/2-3-lb. boneless sirloin steak (about 1-inch thick) with 1/2 cup coffee mixture. Let stand at room temperature 30 minutes before grilling or pan-frying to desired doneness.

Steps:

• Stir spices into hot brewed coffee.
• Serve with cream and sugar if desired.

Steps:

• For the Marinade: Combine all of the ingredients, except cornstarch and water, in a saucepan and bring to a boil. Whisk together cornstarch and water in a small bowl to make a slurry. Add the slurry to the mixture and stir well. Bring back to boil and cook for 5 minutes. Let cool.
• Combine the beef and the marinade and refrigerate for 24 hours.
• Preheat a grill.
• Skewer beef cubes, red bell peppers, red onion and cherry tomatoes. Skewer each item separately as cooking times vary. Barbecue over low heat, turning and basting with marinade for 20 to 30 minutes or until done.

Steps:

• Combine iced coffee and rum in a cocktail shaker filled with ice. Shake vigorously until frost forms on shaker. Pour into chilled martini glass.

Steps:

• Put 7/8 of the sugar in saucepan with the water. Bring to a boil. Cook until dark in color, about 4 to 5 minutes. Pour immediately into a 4-cup souffle dish. Set aside. Preheat oven to 325 degrees F. Mix coffee, milk, cream, and vanilla into saucepan. Bring to just a boil, stirring frequently. Remove from heat. Set aside. In a bowl, whisk eggs and egg yolks with remaining sugar until creamy. Whisk in hot milk mixture. Place on top of the caramel in the souffle dish. Cover with aluminum foil. Put souffle into a pan and fill the pan with enough water to come half way up sides of the dish. Bake until set, about 40 to 45 minutes.
• To turn out, run knife around edge of dish to loosen. Cover with serving plate, hold tightly and invert.

Steps:

• Brew the coffee and water.
• Lightly brown the grated coconut in a saucepan.
• Pour the hot coffee and coconut milk into a glass.
• Sweeten as/if desired.
• Stir.
• Top with the toasted grated coconut and serve.

Steps:

• Combine all the ingredients in a small (1 mug or 2 cup size) coffee plunger.
• Add boiling water and allow to stand for 5 minutes before pouring.