DIY Brunch at Home with Cold Brew

Skip the planning of weekend brunch and invite over friends for a DIY brunch at home with our favorite breakfast cold brew recipes.

Adaptogenic Ombré Cold Brew Waffles

Made with Chameleon Cold-Brew Black Coffee Concentrate

Make your own DIY Brunch at home with Chameleon Cold-Brew recipes
Adaptogenic Ombré Cold Brew Waffles made with Chameleon Cold-Brew Black Coffee Concentrate

Ingredients

Batter Ingredients

  • 5 eggs
  • 1 14 cups almond milk
  • 2 ripe bananas
  • 1 cup coconut flour
  • 2 tsp baking powder
  • 2TBSP coconut oil, melted
  • 2TBSP white chia seeds, ground

Add-Ins

Instructions

How To: Easy

  • Blend all batter and add-in ingredients until smooth.
  • Cook all batter in a lightly greased pan over low heat for about 1 – 2 minutes on each side until edges are golden.
  • Serve topped with maple syrup.

How To: Ombré

  • Blend batter ingredients until smooth and cook 4 small pancakes in a lightly greased pan over low heat for about 1 – 2 minutes on each side until edges are golden. Divide among 2 or 4 plates.
  • Divide remaining batter into 2 bowls.
  • In first bowl, stir in 1 tablespoon Chameleon Cold-Brew and 14 teaspoon turmeric and cook 4 pancakes, repeating step 1.
  • In first bowl, stir in another 1 tablespoon Chameleon Cold-Brew and ¼ teaspoon turmeric and cook 4 pancakes, repeating step 1.
  • In first bowl, stir in 14 teaspoon beet powder and cook remaining batter, repeating step 1.
  • In second bowl, stir in ashwaganada, cordyceps, 1 tablespoon Chameleon Cold-Brew and 12 teaspoon beet powder then cook 4 pancakes, repeating step 1.
  • In second bowl, stir in 1 tablespoon Chameleon Cold-Brew and 12 teaspoon beet powder then cook remaining batter.
  • Serve topped with maple syrup.

Cold Brew Mini Bundt Swirl Coffee Cakes

Made with Chameleon Cold-Brew Espresso Coffee Concentrate

Make your own DIY Brunch at home with Chameleon Cold-Brew recipes
Cold Brew Mini Bundt Swirl Coffee Cakes made with Chameleon Cold-Brew Espresso Coffee Concentrate

Ingredients

  • 1 ½ cups gluten-free flour (1 to 1 replacement)
  • ¾ cup brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ½ cup Chameleon Cold-Brew Espresso Coffee Concentrate
  • ¼ cup oat milk
  • ½ cup vegan butter, melted
  • 2 eggs
  • 2 teaspoons vanilla extract

Swirl

  • 2 tablespoons brown sugar
  • ½ teaspoon cinnamon
  • Pinch sea salt
  • ¼ cup toasted pecans, chopped

Glaze

Instructions

  • Preheat oven to 350°F and spray mini Bundt cake pan with cooking spray.
  • In a large bowl mix together flour, brown sugar, baking powder, cinnamon, baking soda and sea salt. Make a well in the center of combined ingredients.
  • Into well add Chameleon, milk, melted butter, eggs and vanilla. Whisk wet ingredients first to combine, then continue whisking into dry ingredients until combined and smooth. Batter will be thick.
  • In a small bowl, stir together swirl ingredients.
  • Scoop 1 tablespoon of batter into prepared Bundt pan minis, spreading it to cover bottom.
  • Top with about ½ tablespoon swirl mixture then top with another 1 tablespoon batter mix, filling the minis about 23 the way up.
  • Bake 12 – 16 minutes until a toothpick comes out clean. Remove from oven and let cool in pan.
  • Remove mini Bundt cakes from pan and place onto a wire cooling rack.
  • Whisk together glaze ingredients until smooth and drizzle about ½-1 tablespoon over each cooled cake.

Lemon Blueberry Espresso Pancakes

Made with Chameleon Cold-Brew Ready to Enjoy Espresso Coffee

Make your own DIY Brunch at home with Chameleon Cold-Brew recipes
Lemon Blueberry Espresso Pancakes made with Chameleon Cold-Brew Ready to Enjoy Espresso Coffee

Ingredients

Instructions

  • In a large bowl, whisk egg, Chameleon Cold-Brew, butter, maple syrup, and lemon zest until smooth.
  • Add remaining ingredients and stir until combined (don’t overmix).
  • Over medium heat, scoop pancake batter into buttered pan. Cook 2 – 3 minutes per side.
  • Stack em, top with more blueberries and maple syrup and dig in!

Mocha Cold Brew Tiramisu Donuts

Made with Chameleon Cold-Brew Mocha Coffee Concentrate

Make your own DIY Brunch at home with Chameleon Cold-Brew recipes
Mocha Cold Brew Tiramisu Donuts made with Chameleon Cold-Brew Mocha Coffee Concentrate

Ingredients

Donuts

  • 1 cup whole wheat pastry flour
  • 14 cup good quality cocoa powder
  • 12 tsp baking soda
  • 12 tsp salt
  • 12 tsp expresso powder
  • 12 cup Chameleon Cold-Brew Mocha Concentrate
  • 12 cup brown or coconut sugar
  • 3TBSP melted coconut oil
  • 1 large egg, room temp
  • 1 tsp vanilla

Dark Chocolate Coffee Ganache

Mascarpone Glaze

Top With

  • 2 lady fingers, crushed

Instructions

  • Pre-heat oven to 350 degrees & grease donut pan. In a large bowl, whisk together all the dry donut ingredients, except sugar.
  • In a separate bowl, whisk together egg and coconut or brown sugar until mixture is light and fluffy. Mix in the remaining wet ingredients for the donuts.
  • Combine wet and dry ingredients until well-incorporated.
  • Pour mix into a piping bag (or large plastic bag). Pipe the batter into each donut cavity so each is about 34 full.
  • Bake for 9 – 11 minutes or until a toothpick comes out clean. Allow to cool completely (makes about 8 donuts).
  • In a microwave-safe bowl, add ganache ingredients and microwave in 20 second increments until the chocolate chips are fully melted and ganache is smooth.
  • Dip each donut into ganache and make sure the donut is evenly coated.
  • Whisk together all mascarpone glaze ingredients until you have a smooth pourable glaze (may add a little more milk if needs to be a thinner consistency).
  • Drizzle mascarpone glaze over each donut.
  • Finish the donut with crushed lady fingers and serve with a cup of Chameleon Cold-Brew Mocha Coffee Concentrate. Enjoy!

Cinnamon Roll French Toast

Made with Chameleon Cold-Brew Caramel Coffee Concentrate

Make your own DIY Brunch at home with Chameleon Cold-Brew recipes
Cinnamon Roll French Toast made with Chameleon Cold-Brew Caramel Coffee Concentrate

Ingredients

For Maple Icing

  • 1 container reserved icing from cinnamon rolls
  • 1TBSP butter, softened
  • 12 cup powdered sugar
  • 2TBSP maple syrup

Instructions

  • Bake cinnamon rolls according to pack and let cool.
  • Mix together Chameleon and eggs.
  • Slice each cinnamon roll in half horizontally and dip in egg mixture for 3 minutes.
  • Heat a large pan over medium heat and add 1 tablespoon of butter.
  • Heat a large pan over medium heat and add 1 tablespoon of butter.
  • Repeat steps 5 – 6 to cook remaining French toast.
  • Whisk together icing ingredients until smooth and drizzle to serve!

Show us your buzzy brunch recipes and tag @ChameleonColdBrew on Instagram. Find more recipe inspiration on our website.

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