TAKING SCHUIL'S SPRING COFFEE FLAVORS TO THE NEXT LEVEL!
On March 1, we kicked off our Spring coffee season, including nostalgic flavors like Cherry Sno Cone, Caramel Coconut Macaroon, Chocolate Covered Banana, and Caramel Toffee Nut. While all delicious on their own, they also make great starting points for an array of culinary concoctions. We’ve provided some ideas of our own below.
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TIPS AND RECIPES TO TAKE YOUR SPRING COFFEES TO THE NEXT LEVEL!
All coffees are available on our webstore, and we encourage you to get them while they’re hot. As suggested in Groundhog Day, you’d better get goin’ if you’re gonna stay ahead of the weather.
Caramel Toffee Nut French Toast
Checking off several boxes in the hierarchy of our morning needs, coffee soaked french toast is both caffeinating and satiating. This one will quickly make its way into your brunch staples.
Ingredients
8 thick slices of brioche bread
4 eggs
1 cup milk of choice
½ cup room temperature Caramel Toffee Nut coffee, brewed at double strength
2 tablespoons sugar
Process
Whisk together eggs, milk, coffee, and sugar
Soak bread in mixture, 5 minutes per side
Cook slices in a buttered pan, until both sides are browned
Chocolate Covered Chocolate Covered Banana Coffee Beans
No, that was not a typo. And no, the meta nature of this recipe does not fall short on us, either. Somewhere in between a Christopher Nolan movie plot and a classic sweet snack, these addictive treats are in a league of their own.
Ingredients
1 cup Chocolate Covered Banana coffee beans
1 bar of artisan chocolate (3oz)
Process
Break chocolate bar into pieces, and melt over a double boiler
Stir in coffee beans once the chocolate is melted
Remove coated beans from melted chocolate and let cool and dry on a baking sheet lined with parchment
Cherry Sno Cone Cold Brew
When it comes to sno cones, we’re really all just in it for sweet juice laced between the granulated ice. Why not skip straight to the point, and infuse those flavors you love into a refreshing brew that will long outlast the fleeting nature of a sno cone?
Ingredients
12oz Cherry Sno Cone coffee, coarsely ground
.5 gallons water
Process
In a cold brew toddy, place ground coffee and water, and stir thoroughly
Strain cold brew from grounds after 20 - 24 hours
Caramel Coconut Macaroon Biscotti
A thought leader of food waste reduction in modernist gastronomy and co-founder of world renowned Noma restaurant, Mads Refslund knows a thing or two about what to do with so-called kitchen scraps. In his recipe from Scraps, Wilts + Weeds: Turning Wasted Food Into Plenty, he offers an idea for used coffee grounds. Next time you brew a pot of caramel coconut macaroon coffee, save some of those grounds and try your hand at his unique approach to biscotti.