If you love coffee as much as I do, then you’re in for a treat. Marley Coffee has shared some incredible coffee-based recipes for your enjoyment. These are delicious, easy to make coffee concoctions to perk you up when you’re feeling down. Marley Coffee is amazing on its own, but adding chocolate takes it to a whole new level of deliciousness. Here are some of my favorite recipes using Marley Coffee. Which one is your favorite? You won’t be able to choose just one!
Creative Coffee Recipes ft. Marley Coffee
Chocolate Espresso Cups
INGREDIENTS:
5 cups whole milk
1/2 cup espresso
8 ounces dark chocolate, chopped into small pieces
1 tablespoon sugar
1 tablespoon vanilla extract
INSTRUCTIONS:
Heat the milk in a medium pot over high heat until hot, but not boiling. Reduce the heat to very low and add the espresso, chocolate, sugar, and vanilla. Using a whisk, stir the mixture until the chocolate has melted. Continue to whisk the chocolate mixture until frothy every few minutes for about 8 minutes, until the chocolate has completely dissolved into the milk. Pour into mugs and serve immediately.
Iced Coconut Marley Coffee by Cedella Marley
INGREDIENTS:
8 ounces strong brewed Marley Coffee, cold
1/3 cup coconut milk [your choice: lite or full-fat]
3 tablespoons coconut cream
1 teaspoon vanilla extract
2 tablespoons toasted coconut
INSTRUCTIONS:
Brew coffee and let cool – this can work with leftover morning coffee, or I suggest making some at night and once it cools, putting it in the fridge overnight. Combine all ingredients except the toasted coconut. Pour over ice, top with toasted coconut, serve!
3-Minute Homemade Coffee Hot Fudge
INGREDIENTS:
4 tablespoons butter
1/4 cup whole milk
1/3 brown sugar
1 1/4 cups semi-sweet chocolate chips
1 tablespoon ground coffee
1 teaspoon vanilla
INSTRUCTIONS:
Place all ingredients in a saucepan. Whisk over medium heat until chocolate is melted and mixture is smooth.
Marley Coffee & Sugar Root Rum Raisin Bread Pudding by Cedella Marley
INGREDIENTS:
3 tablespoons unsalted butter
1 (14- to 16-ounce) loaf challah bread, cut into 1-inch cubes
1 cup of Marley Coffee
2 cups milk
6 large egg yolks
2 large eggs
1/2 cup light brown sugar
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cardamom
3/4 teaspoon salt
1 (14-ounce can) sweetened condensed milk
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1 cup of Raisins
2 Tablespoons Sugar Root Rum
Whipped Cream
1 tablespoon sugar
1 1/2 cups heavy cream
1/4 cup confectioners’ sugar
1 tablespoon finely grated orange zest
INSTRUCTIONS:
Grease 13- by 9-inch baking dish with 1 tablespoon butter.
Adjust oven racks to middle and lower middle positions and preheat oven to 325°F. Arrange bread cubes in single layer on two rimmed baking sheets and bake until dry, 12 to 15 minutes. Transfer sheets to cooling racks and allow to cool, about 15 minutes.
Brew 1 Cup of Marley Coffee
In large bowl, whisk egg yolks, eggs, light brown sugar, cinnamon, cardamom, and salt until smooth. Whisk in condensed milk, Marley Coffee, 2 cups milk, vanilla extract, and almond extract, raisins and Sugar Root Rum, whisk until thoroughly combined.
Add bread to mixture and gently fold in with rubber spatula until cubes are saturated. Transfer to prepared baking dish and let stand to fully absorb liquid, about 20 minutes.
Place baking dish back in the oven for another 15-20 minutes (depending on desired consistency). Once done, set to cool and enjoy.
ENTER TO WIN our Marley Coffee Recipe Contest by submitting your creative coffee recipes in the Comments Section by Friday August 29th. 3 lucky winners will be announced on Wednesday September 3rd and will receive an 8-oz. Package of Organic Ground Marley Coffee in ‘Mystic Morning’ and ‘One Love’ Good luck!
