Kona Spiced Coffee Food

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COFFEE SPICE RUB FOR STEAK



Coffee Spice Rub for Steak image

Make and share this Coffee Spice Rub for Steak recipe from Food.com.

Provided by queenbeatrice

Categories     < 15 Mins

Time 5m

Yield 2 cups, 32 serving(s)

Number Of Ingredients 10

1/4 cup dried ancho chile powder
1/4 cup espresso-roast coffee beans, finely ground
2 tablespoons sweet paprika
2 tablespoons dark brown sugar
1 tablespoon dry mustard
1 tablespoon kosher salt
1 tablespoon pepper
1 tablespoon oregano
1 tablespoon coriander, ground
2 teaspoons ginger, ground

Steps:

  • Store in airtight container, until ready to use.
  • Rub well into meat and cook.

KONA SPICED COFFEE



Kona Spiced Coffee image

Adapted from Sam Choy's Polynesian Kitchen. Prep time does not include time to brew the coffee, which will vary.

Provided by Chocolatl

Categories     Beverages

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 teaspoon ground cardamom
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 dash cinnamon
4 cups brewed kona coffee
cream (optional)
sugar (optional)

Steps:

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

TRIED AND TRUE: KONA COFFEE SPICE RUB



Tried and True: Kona Coffee Spice Rub image

This Kona Coffee Spice Rub is sweet, smoky and spicy and packed with coffee flavor. This will be your favorite spice rub for steaks, chicken and burgers!

Provided by Aly M. Cleary

Yield 1

Number Of Ingredients 8

1/2 cup of kona coffee beans
1/3 cup of light brown sugar
1 teaspoon of Hawaiian salt
2 teaspoons of flaky sea salt
2 teaspoons of smoked paprika
1 teaspoon of freshly ground black pepper
1 teaspoon of garlic powder
1/4 - 1/2 teaspoon of cayenne pepper (depending on how spicy you like it)

Steps:

  • Using a coffee grinder that you mostly use for spices, grind the kona coffee beans into a slightly still coarse grind - not super fine.
  • Add the brown sugar, Hawaiian salt, sea salt, smoked paprika, ground black pepper, garlic powder and cayenne pepper.
  • Pulse a few times to combine.
  • Store in an airtight container.
  • Enjoy!

Nutrition Facts : Servingsize 1 serving, Calories 268 kcal, Fat 1 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 6384 mg, Carbohydrate 70 g, Sugar 64 g, Protein 1 mg

GINGER SPICE COFFEE - QISHR



Ginger Spice Coffee - Qishr image

Ginger coffee hails from Yemen and rivals any flavored coffee that comes from the coffee shops. It is sweetened with sugar and ground ginger is added. I have added other spices that I enjoy.

Provided by Annacia

Categories     < 15 Mins

Time 5m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 cups water
2 -3 teaspoons extra fine ground coffee (should be almost a powder)
4 teaspoons sugar
1 teaspoon ground ginger (or to taste)
1/4 teaspoon cardamom
1/4 teaspoon allspice

Steps:

  • In an ibrik or small saucepan combine all ingredients.
  • Bring to a boil and remove from heat.
  • Once the coffee stops bubbling, place back onto stove.
  • top and allow to come to a boil.
  • Remove from heat and repeat.
  • Serve in demitasse cups, being sure to allow the coffee to sit for a minute before serving to allow the grinds to fall to the bottom.

Nutrition Facts : Calories 18.5, Sodium 3, Carbohydrate 4.7, Fiber 0.1, Sugar 4.2, Protein 0.1

PUMPKIN-SPICED IRISH COFFEE



Pumpkin-Spiced Irish Coffee image

Unless I can basically put a wedge of pumpkin pie from my Thanksgiving leftovers into the blender and stir it into hot coffee, it's likely not "pumpkin spice" enough for me! I took the heart of my pie filling recipe and converted it into a mix I keep in the fridge. I just spoon a few tablespoons into a cup with searing hot coffee and foamed hot milk for a latte that feels homemade and has such a clear, deep flavor.

Provided by Alex Guarnaschelli

Categories     beverage

Time 15m

Yield 2 to 4 drinks

Number Of Ingredients 12

About 3/4 cup Pumpkin Spice Mix, recipe follows
1/2 cup whole milk
1 1/2 cups hot strongly brewed coffee
Two 2-ounce shots whiskey
Whipped cream, to serve
Ground cinnamon, to serve
One 15-ounce can pumpkin puree
1 cup whole milk
1 cup sugar
2 tablespoons molasses
1 tablespoon pumpkin pie spice
1/2 teaspoon kosher salt

Steps:

  • If the pumpkin spice mixture is not warm, heat it in a small saucepan or microwave. In a small saucepan, heat the milk over medium heat, whisking as it heats, until it simmers and becomes foamy, 3 to 4 minutes. (Alternatively, microwave the milk until it's hot and then whisk.) Add the warm pumpkin spice mixture into the warm milk and continue to whisk until frothy.
  • To serve, divide the hot coffee and whiskey between two tall heat-resistant glasses or mugs. Divide and stir the pumpkin-milk mixture into the glasses, stirring to keep the foam up, until smooth. Top with whipped cream and a dusting of cinnamon.
  • Make the pumpkin mix: In a medium saucepan, whisk together the pumpkin puree, milk, sugar, molasses, pumpkin pie spice and salt. Mix until thoroughly combined. Bring to a simmer over medium heat, stirring, 2 to 3 minutes. If not using immediately, transfer to a storage container and refrigerate for up to 1 week.

KONA COFFEE-TINI



Kona Coffee-tini image

Provided by Sandra Lee

Time 5m

Yield 1 serving

Number Of Ingredients 3

2 shots blended vanilla macadamia iced coffee (recommended: Royal Kona)
1 shot coconut rum (recommended: Bacardi)
Ice

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.

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