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Boyer's Coffee Fudgesicles

Description: Rich, fudgy pops made with bold coffee and chocolate flavors.

Suggested Cooking Method: Stove Top

Prep Time: 20 min

Total Time: 2 hours (or until thoroughly frozen)

Servings per Recipe: 6

Ingredients:

1 (14 oz) can full fat coconut milk
3/4 cup bittersweet chocolate, chopped
1 T Boyer's Rocky Mountain Thunder™, coarsely ground
pinch salt
1/2 t vanilla
1 T sugar

Directions:

Place the coconut milk, chocolate, and Boyer's Rocky Mountain Thunder™ in a saucepan and heat until chocolate is mostly melted. Set aside for 5 minutes for the coffee to steep.
Strain mixture through a fine mesh strainer and toss the grounds.Stir in salt, vanilla, and sugar. Taste and add more sugar to taste.
Pour into Popsicle mold and freeze for a few hours or overnight.
When ready to eat, run the mold under warm water. If you pull a stick out, just run it under water and place back in the Popsicle to freeze.

Boyer's Coffee Steak Rub

Description: The perfect way to bring 50+ years of legendary Rocky Mountain roasting to your summer get togethers

Suggested Cooking Method: BBQ

Prep Time: 5 min

Total Time: 15 min

Servings Per Recipe: 3-4

Ingredients:

1 TBSP Boyer's Coffee - we suggest Rocky Mtn Thunder or our Organic French Roast, found in your Safeway bulk coffee section
1 TBSP Onion Powder
1 TBSP paprika
1 TBSP brown sugar
1 TSP ground black pepper
1 TSP salt
1 TSP chili powder

Steps (Directions): Place all ingredients in a mixing bowl. Whisk until thoroughly combined. Rub on meat. Grill to perfection. Enjoy!

Boyer's Coffee BBQ Sauce

Ingredients

1/2 cups brewed Coffee, we suggest Rocky Mountain Thunder™
1 cup Ketchup
3/4 cups Firmly Packed Brown Sugar
1/2 cups Apple Cider Vinegar
1/2 cups Finely Chopped Shallots
1/2 cups Sweet Red Chili Sauce
2 cloves Garlic, Grated
2 Tablespoons Soy Sauce
2 Tablespoons Ground Cumin
2 Tablespoons Chili Powder
1 teaspoon Sriracha Or Tabasco Sauce

Preparation Instructions

Stir all ingredients in a medium saucepan. Bring to simmer then reduce the heat to low until flavor melds, about 40 minutes, occasionally stirring the sauce. Cool to room temperature and serve. Will keep for about 2 weeks or more in the refrigerator. Makes about 2 1/2 cups.

Coffee Donuts with Chocolate Glaze

Recipe will make enough batter for about 18 donuts

COFFEE DONUTS

Ingredients

1/4 cup butter (room temperature)
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon nutmeg
2 tablespoons coffee grounds
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cup all purpose flour
1 cup milk

Instructions

Preheat oven to 425 fahrenheit, lightly grease donut pans
Beat together butter, sugars & vegetable oil until smooth
Add eggs, continue to beat until combined
Stir in baking powder, baking soda, salt, nutmeg, vanilla & coffee grounds
Alternate adding the flour and milk into the mixture while stirring (batter will be thick)
Spoon batter into lightly greased donut pans
Bake for 10 minutes
Let sit for 5 minutes before turning them out of the pan

CHOCOLATE GLAZE

Ingredients

1/2 cup semisweet chocolate chips
2 tablespoons butter
1 tablespoon plus 1 teaspoon light corn syrup
1/4 teaspoon vanilla extract

Instructions

Melt ingredients together over low heat while stirring (you can also microwave in 15 second bursts, stirring in between)
Dip donuts in the glaze

Giant Cookie Coffee Cake

2 Eggs
1/4 cup Coconut Oil (Melted)
1/2 cup Maple Syrup
2/3 cup Creamy Natural Peanut Butter
1 tsp Vanilla Extract
1 tsp Baking Soda
1 tbsp Freshly Ground Coffee (I use Boyer's Organic Mashup Coffee - Details Below)
1 2/3 cups Almond Flour

Preheat oven to 350.
In a large bowl mix eggs, maple syrup, coconut oil, vanilla and peanut butter. Mix well!
Add in baking soda, coffee and almond flour. Mix well again until a thick cookie dough forms.
Grease a cake pan or line it with parchment paper and spray with coconut oil.
Pour in batter and spread evenly throughout the pan. Top with chocolate chips (optional).
Bake for 20 minutes. Let cool and enjoy!

Recipe by Eat Well with Sari

Coffee Spiced Salmon with Roasted Veggies

For the Rub

2 tbsp Avocado Oil
1.50 tbsp Fresh Ground Coffee (I used Boyer's Mashup Blend - Colombia/Sumatra)
1 tbsp Coconut Sugar
1 tsp Cumin
1/4 tsp Paprika
1/4 tsp Cayenne
1/2 tsp Salt
1/4 tsp Pepper

*This makes enough to coat 3-4 individual portions of salmon.

For the Dish

2 cups Leafy Greens of Your Choice
1 Medium Delicata Squash
1 cup Mini Heirloom Tomatoes
1/2 Ripe Avocado
1 Filet of Fresh Salmon. I used Coho Wild Salmon.

FOR THE RUB:
Add all dry spices to a small bowl and mix, including the coffee. Add in oil last and continue to mix well. Set aside.
FOR THE DISH:
Set oven to 400.
Cut delicata squash in half. Using a knife and spoon - remove the seeds (you can save them to roast if you wish). From there, cut squash into 1/4 inch pieces so that you have circles of squash to roast. Set Aside. Note - you do not need to remove the skin. It is edible and very tasty.
Line a cookie sheet with parchment paper and spray with olive oil or avocado oil.
Place the individual pieces of squash on the sheet. Spray the squash lightly with oil and season with salt.
Wash and dry mini heirloom tomatoes. Spread them next to the squash on the cookie tray. Spray lightly with oil and season with salt.
Place in oven and set the timer to 20 minutes.
FOR THE SALMON:
If the salmon is bought fresh, remove it from the fridge. Otherwise, make sure it is properly defrosted from the freezer. Pat with a paper towel to remove some of the moisture.
Using a spoon or food brush, coat the salmon with the rub. Make sure to get the sides! Be as liberal as you want! The more rub, the more coffee flavor!
PUTTING IT ALL TOGETHER:
Once the squash and tomatoes have been roasting for 20 minutes, remove from oven. Make room on the cookie sheet for the salmon. Add seasoned salmon onto the cookie sheet.
Place back in the oven for 7 minutes - until the salmon is almost finished. Note - I like my salmon on the medium side.
Turn oven on broil. Broil for 2 minutes to finish off the salmon and add a nice crisp to the veggies.
Remove from oven and place on top of your bed of greens (I season greens lightly with olive oil, lemon juice, and pink salt - but anything you like on greens works).

Enjoy!

Recipe by Eat Well with Sari

Mocha Morning Smoothie

1.50 cups Unsweetened Vanilla Almond Milk
1 tbsp Chia Seeds or Flax (Fiber)
1/2 Frozen Banana
1/3 cup Steamed and Frozen Zucchini
1 tbsp Natural Almond Butter or Peanut Butter (Healthy Fat)
1 Espresso Shot or 1/4 C Coffee
1 Scoop of Chocolate Protein Powder (I use Health Warrior Chocolate)
1 cup ICE - helps to make it super cold and thick

This is one of my fave morning smoothies! For coffee and chocolate lovers alike - this one is super satisfying. I know it can be hard to get on board with green smoothies especially if you are new to smoothies. This is a great alternative.

Combine all ingredients in a high-speed blender. Blend until desired consistency. Add ice as a thickening and cooling agent.

Recipe by Eat Well with Sari

Vanilla Espresso Almond Butter

2 tbsp Coffee Beans (I used Boyer's Mashup Coffee Beans)
2 tbsp Coconut Oil
1 cup Raw Whole Almonds
1 tsp Pure Vanilla Extract
Pinch of Sea Salt

The coffee beans you use matter! You do not want to use one that produce a super bitter taste, it will not work as well with the nut butter vibe. I love Boyer's Mashup coffee beans because the flavor profiles are crafted to perfection. Great for drinking and cooking.

Grind up 2 tablespoons of coffee beans in your food processor. Let it go for about 1 minute. I like them a little chunky, but keep it going until your desired consistency.
Add in almonds, vanilla, 1 tbsp of coconut oil and salt. Let it mix for a few minutes. You may have to stop it and mix it around a little. Add the second tbsp of coconut oil when it is about halfway to your desired consistency.
Keep letting it mix in the processor for as long as it takes to get it to a creamy (dreamy) texture. It took about 5-6 minutes for me, but it will vary depending on the food processor you use.

ENJOY ON EVERYTHING!

Recipe by Eat Well with Sari

Contact Us

Boyer's Coffee
7295 N. Washington St.
Denver, CO 80229
(303) 289-3345
Email Us

In The News

Boyer's Coffee Owners Douglass & Jason Barrow Featured in Entrepreneur

April 22, 2019

Boyer's Coffee has a long and rich history dating back to 1965. We're proud to announce that a part of this story has been highlighted in Entrepreneur! Please enjoy the article here.

Boyer's Coffee Recipes

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In The News

Boyer's Coffee Owners Douglass & Jason Barrow Featured in Entrepreneur