Ingredients Churro Toppings ⁄ 1 cup sugar 4 2 tsp cinnamon Instructions Bring Chameleon, butter and salt to a boil then remove from heat and stir in flour until a ball forms. Add to a stand mixer* and mix on low with a paddle attachment for 1 minute. Then increase speed to medium and add eggs 1 at a time until fully incorporated. *This can also be done by hand. When cool enough to handle, spoon churro mix into a piping bag with a large star tip and refrigerate 1 hour+. Heat about 2 inches of oil in a pot to about 360°F and pipe 1 inch churros into the oil, cutting them with scissors or a knife as you go. Fry, turning once, about 40 seconds per side or until golden then transfer to a towel lined plate. Dust with cinnamon sugar mixture while still hot. Repeat # 4 – 5 until you’ve finished frying the remaining dough. Ingredients Instructions Whisk together Chameleon, milk, and maple. Pour into popsicle molds, add sticks and freeze until solid, 4+ hours. Once frozen, option to dip in chocolate and sprinkle with coconut shavings or chopped nuts. Ingredients Instructions Preheat oven to 300°F In a large saucepan over medium heat, melt the butter then add the Chameleon, brown sugar and sea salt. Stir mixture until it comes to a boil. Reduce heat to low and let simmer without stirring for 5 – 10 minutes until mixture is golden and thickens enough to briefly leave a trail when a spoon is scraped along the bottom of the saucepan. Drizzle toffee over popped popcorn and pecans then stir to evenly coat. Lay popcorn flat on a parchment lined baking sheet. Bake 20 – 30 minutes, stirring every 10 minutes. Let cool at room temperature then break up any clumps. Store in an airtight container until ready to serve. Ingredients Instructions Melt chocolate and whisk together with Chameleon Cold-Brew and peanut butter until smooth. Fold cereal into chocolate mixture gently to coat, little by little if that makes it easier! Let cereal mixture cool to about room temperature. Pour powdered sugar into a large plastic bag, add chocolatey cereal and shake until coated. Serve immediately or refrigerate in sealed container. Ingredients Rub: 1 TBSP salt 1 TBSP pepper 2 TBSP ground coffee 2 TBSP brown sugar 1 TBSP mustard powder 1 TBSP garlic powder Toppings: Instructions Preheat oven to 250 degrees. Line baking sheet with parchment paper. Mix together all the rub ingredients in a small bowl. On the parchment lined baking sheet, rub the seasoning all over the rub so that no meat or “red” is showing. Pour liquid smoke and cold brew onto the baking sheet to create a “puddle.” Place the chuck into the puddle, so it’s surrounded by the liquid. Cover tightly with foil wrapped around the whole baking/roast sheet at least twice. Bake in 250 oven for 3 ⁄ 1 hours, remove foil and bake uncovered for the last 2 30 minutes. Remove and let cool for 5 minutes before slicing. Slice to desired thickness for tacos. Top with red onion, cilantro, and cold brew BBQ. Ingredients 1 pound bacon 2 medium red onions, sliced fine 2 yellow onions, sliced fine 1 jalapeño, deseeded and minced 1 tsp sea salt ⁄ 1 tsp chipotle powder 2 ⁄ 1 cup 2 Chameleon Cold-Brew Black Coffee Concentrate ⁄ 1 cup red wine vinegar 2 ⁄ 1 cup maple syrup 4 Instructions In a large pan, cook bacon over medium heat until the fat is rendered and the bacon is brown. Set bacon aside on paper towel. Remove all, but about 3 tablespoons bacon grease from pan and add onions, jalapeño, salt and chipotle. Cover with a lid and cook for about 30 minutes over medium-low until the onions have softened but not browned. Meanwhile, finely chop the cooked bacon. To the onion mixture, add remaining ingredients including bacon. Cook on low for about an hour, stirring often until about ⁄ 1 cup of liquid remains, the bacon has softened and the onions are dark and rich in color. 4 Remove from heat and place in an airtight container and seal. Refrigerate as soon as jars are cool enough to handle. Store for up to 6 weeks to develop flavor or serve immediately on everything.
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