Manawai Coffee

Food & Drink Recipes

Black Rum Espresso & Blends

 Dark Seas Drink

1 1/2 c cold-brew Black Rum Espresso
1/2 c coffee liqueur
1/2 c spiced rum
12 oz bottle Cola
1/2 c heavy cream or coconut milk

1. Combine coffee, liqueur, rum, and cola in a large pitcher.
2. Divide among rocks glasses filled with ice; add cream/coconut milk, dividing evenly.

Triple Chocolate Espresso Bean Cookies

2 1/2 c whole-wheat pastry flour
2 tbsp freshly ground Black Rum Espresso powder
3/4 tsp aluminum-free baking soda
3/4 tsp aluminum-free baking powder
3/4 tsp finely ground sea salt
1/2 c natural cocoa or cacao powder (Scharffen Berger or Dagoba), not dutched

1 c unsalted butter, room temperature (soft to the touch)
2 c fine-grain natural granulated sugar (evaporated cane sugar) - OR do 1 1/2 cups sugar + 1/2 cup dark brown sugar

2 large eggs
3 tsp vanilla extract
3/4 c semi-sweet chocolate chips
8 oz chocolate covered espresso beans

1. Assemble dry ingredients: In a medium bowl whisk together the whole wheat pastry flour, baking soda, baking powder, salt, and cacao powder. Set aside.

2. Assemble the wet ingredients: In a big bowl or with an electric mixer beat the butter until it is fluffy and lightens a bit in color. Now beat in the sugar - it should have a thick frosting-like consistency. Mix in the eggs one at a time, making sure the first egg gets incorporated before adding the next. You will need to scrape down the sides of the bowl once or twice as well. Add the vanilla and mix until it is incorporated.

3. Add the flour mixture to the wet ingredients: Add the dry ingredients to the wet mix in about four waves. Stir a bit between each addition until the flour is just incorporated. You could add all the flour at once, but it tends to explode up and out of the mixing bowl and all over me every time I do that. At this point you should have a moist, brown dough that is uniform in color. Stir in the espresso beans and chocolate chips by hand and mix only until they are evenly distributed throughout the dough.

4. Drop the cookies onto baking sheets: I like to make these cookies medium in size (they are rich!) - and use roughly one heaping tablespoons of dough for each one. I leave the dough balls rough and raggy looking - I never roll them into perfect balls or anything like that - this way each cookie will have a bit of unique personality. 

5. Place the cookies in the oven: Bake at 375 degrees for about 10 minutes on the middle rack. You don't want to over bake these cookies at all or they will really dry out. If anything, under bake them just a bit. When they are done, pull them out to cool.

Tip: If you don't want to bake all the cookies at one once you can freeze some of the dough for quick cookies later. Instead of placing the cookies in the oven put the cookie dough balls into a freezer-quality plastic bag and toss them in the freezer.

Recipe Courtesy of 101 Cookbooks

Chocolate Espresso Macaroons (Raw/GF)

2 c shredded coconut
4 tbsp cocoa powder
1 tbsp Black Rum Espresso powder
2 tbsp coconut oil
2 tbsp honey
1/2 tsp vanilla
1/4 tsp salt

1. Add all ingredients into food processor. Pulse until combined.
2. Roll out into teaspoon sized balls and place on parchment lined baking sheet.
3. Refrigerate or freeze until firm.
4. Store in airtight container in refrigerator or freezer.

Recipe Courtesy of Long Distance Baking